Welcome to Choa Chu Kang. Looking for Zi Char places?

We loved their rendition, which has excellent wok hei / breath of the wok.
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The wide flat rice noodles has absorbed the soy sauce stock, completed with wispy egg, crisp bean sprouts, and tender moist beef slices. Bursts with smoky grainy savoury salty meaty eggy sweet vegetal flavour.
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Can see why this is popular.
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Yen Sen Seafood
More details:
https://ivanteh-runningman.blogspot.com/2023/05/zi-char-yen-sen-seafood.html

Our favourite dish here, this has a large claypot filled with a robust nam yu / fermented red tofu bean curd gravy, lending bold sweet savoury salty flavour.
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The pieces of succulent tender juicy pork belly, chewy dried bean curd sheets, crisp carrot strips, crunchy black fungus / wood ear fungus, and fresh coriander, combine for meaty vegetal savoury salty sweet earthy grainy flavour.
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Best paired with white rice.
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Yen Sen Seafood
More details:
https://ivanteh-runningman.blogspot.com/2023/05/zi-char-yen-sen-seafood.html

Established since April 1997, Yen Sen Seafood is a humble heartland zi char stall in the far flung north of Singapore. With a captive audience and regular footfall, Yen Sen Seafood is well patronised, and their menu is extensive.
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Loved the Hot Plate Venison (SGD $18), with the tender medium thick moist slices of venison tossed with spring onions and ginger. Combined, the flavours of smoky meaty savoury salty vegetal herbal spice are delicious and robust. Served sizzling on a hot plate, so satisfying.
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An uncommon dish, the Fermented Bean Curd Celtuce / Fu Yu You Mai (SGD $9) has crunchy fresh celtuce / you mai, glazed with a light fu yu / fermented tofu bean curd gravy. This has light vegetal savoury sweet flavour, nice.
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The Sambal Sweet Potato Leaves (SGD $8) are well stir-fried, the sambal belachan / fermented shrimp paste chili coating the soft tender sweet potato leaves. This has nice vegetal earthy spicy savoury salty flavour, yum.
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The Cereal Prawns (SGD $13) were well executed, with the crisp juicy shell-on prawns peeling easily. The crunchy cereal oats coating lends an addictive grainy salty savoury spice note to the natural sweet savoury flavour of the prawns.
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Disappointed by the Pipa Chicken (SGD $13), largely because the roast chicken was dry in texture, though it held meaty sweet savoury salty flavour. The gravy carries robust fermented shrimp paste, tasting similar to a rojak gravy.
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Yen Sen Seafood
More details:
https://ivanteh-runningman.blogspot.com/2023/05/zi-char-yen-sen-seafood.html

Read about this halal zichar and decided to give it a try. Arrived at 5.30pm before the dinner crowd and ordered San Lou Bee Hoon from a server. When I asked in Chinese how much and where can I seat, he gave me a blank stare. I repeated in English and he said anywhere.

Waited for 20 mins although there is hardly any customer. When the same server came, lo and behold! He brought a plate of San Lao Hor Fun. I told him he got it wrong because I ordered San Lou Bee Hoon. He gave me a disgusted look and went away.

Another 15 mins later, he came back with a plate of San Lou Bee Hoon. All is forgiven when I smelled the charred wok heat bee hoon. Here’s what I liked:
1) crispy slightly burnt on the outside, moist bee hoon inside.
2) goes well with their sambal belachan chilli.
3) portion is generous for $5.50

And here’s what I missed:
A) as this is a halal zichar, definitely no lard with I feel is de-rigueur for San Lou Bee Hoon.
B) replaced sotong with fish meat. Not sure why but sliced fish does not have the chewiness of sotong.
3) the chicken meat that replaced the pork could have been better marinated. There is a raw chicken taste.

I think all in, I’d better stick to my usual San Lou Bee Hoon places.

Yummy!

Food Quality: Average
Overall Service Quality: Good
Cleanliness: Good
Order Accuracy: Average
Speed of Service: Good
Value: Average
Overall Experience: Good

Food Quality: Average
Overall Service Quality: Good
Cleanliness: Good
Order Accuracy: Average
Speed of Service: Good
Value: Good
Overall Experience: Good

Generous portion of greens and I would consider the a ‘premium’ veggie as compared to the usual cabbage. Sadly, the fish slices although huge, was pretty tasteless. The pork slices were too starchy and chewy for me to appreciate.

$5.50: 2 x plain prata + 1 x egg prata + Teh-O.
Size of the prata good!
> CURRY: 6/10*
(Still other better options 😉)

this braised seafood beehoon with fish sauce is good stuff. perhaps due to the fish sauce.
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the broth is good on its own. but it levels up the beehoon by allowing it to soak in all of the goodness. ingredients are generous too. shrimps and sotong. egg with the beautiful yolk was an add-on.
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gonna jiak a few more times before i move house.
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$6.80 for this plate.
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I got the coin prata with curry chicken. I've not had coin prata in awhile. These were alright. I prefer coin prata to be crispier with flaky skin. The chicken curry was a surprise. It's not the usual watery curry you get with prata. This was thicker and full-flavoured as the chicken has really soaked up all the spices. Very yummy. For $7.50, this coin prata set with the curry chicken is quite worth it.
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👍
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🏠 Teh Tarik Cartel. Choa Chu Kang Park
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#prata #coinprata #rotiprata #roticanai #chickencurry #kariayam #breakfast #localdelights #localflavor #jiaklocal #halalsg #sghalal #halal #halalfoodie #foodgasm #halalke #foodigers #foodielife #sgfoodie #stfoodtrending #foodstagram #sgfoodies #singaporeinsiders #nomnom #hungrygowhere #burpple #makanmana #bonappetit #igsgfood #sgigfood

Tze Char for routine family dinner. This is one of my favourite Tze Char places. The medley of dishes deserves your attention.

You can tell from the photo that I absolutely LOVE Yam Rings and this one does not disappoint . ($18)

The Curry Fish Head is rich in flavour and the gravy is the perfect accompaniment for the rice. ($25)

Strong in flavour, the Cuttlefish Kang Kong makes me want to eat my greens. ($18)

The highlight of my meal was definitely the Har Cheong Gai. It was crispy and well marinated yet not too salty. Yummy! ($15)