So they removed the smallest option and call the medium the new small
Anyway this obviously isn't small at all not meant for one. Garlicky as you expect, but the problem is that it's spicy from the chili padi so it's difficult to eat. Would have been quite decent if they went easy on the chili padi
Very good. It's simple but executed well, the best I've had in recent memory. There's wok hey, there's enough savouriness, and most importantly there isn't this massive pool of oil at the bottom. So do give it a try, and I challenge anyone to find a superior version
PSA NO MORE PAPER WRAPPED CKN
Probably very far from what you expect when you hear lor mee. The noodles have a lot of bite, and the soup was slightly thick with depth. Really hard to describe, it tastes so familiar and is kind of what you expect when you see it, v good though
Lor Mee usually don’t look like that, but this, is really gudddd. I love love love the richness of the soup. The noodles are really “q.” For side dish, I would highly recommend the salted egg squid which is amazing. Can’t say the same for the pork ribs though.
It’s a shame that they only open in the evening. 10-10 will eat every day.
Great noodles and salted egg yolk sotong. Worth a visit if you’re around the area! They serve a lot of other tzechar style dishes too.
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A fall from grace from what I had 2 years ago. The batter is much thicker and the salted egg less pronounced. Still, a good offering of "no sauce"salted egg sotong that has the salted egg fried in the batter. --
HTW: 3 / 3 / 3
Chanced upon this Chinese eatery ahead of Maxwell Food Center which opens till late. Broth was hearty and is also brewed with prawn shells which made it authentically good. $4 warrants a generous serving, especially the amount of prawns. The eatery also serves a range of Chinese food/Zhi char dishes. Great alternative if you are around the area.
Very fresh in taste, lightly springy and so darn fragrant with loads of chopped garlic, spring onion and coriander. I highly recommend you order this if you like baby squid.
Happiness is the freedom to pick and choose my fave vegetables plus other tasty stuff to be stir-fried in a fragrantly spicy or "xiang la" sauce. I like it very hot but you can ask for it to be less or more spicy depending on your threshold for pain.
The biggie for me is that the chefs here use PORK LARD OIL in their cooking. And by golly, what a difference that makes!
This dish isn't going to win any prizes for presentation. And yes, the paper packaging is oily. But once that is peeled off, you'll discover chicken within that's very juicy and fragrant, having been steeped in marinade for ages. Only the thigh meat is used to make this dish, so there's no doubt tenderness awaits your every bite.
The egg is fluffy and a wonderful "wok hei" aroma permeates the entire dish. If you like chives, this is a must-order. Perfect with a bowl of hot steamed rice.
For cockle-lovers, this is worth trying. Half-shells of cockles are tossed in a vinegary soya sauce with tonnes of raw garlic, coriander, dried chillis and slices of fresh chilli padi. Incredibly hard to stop once you start.
This noodle dish has a slightly starchy soup made from seafood and clams. Cooked with the soft ramen-like noodles are skinny strips of pork belly, vegetables, prawns and clams. Available in $6, $9 and $12 portions, this is comfort food done well.
The price might come off as expensive but it's really worth it you get two big prawns and big pieces of pork ribs. Enjoyed slurping on the noodles and drinking the broth. Will come back to try the White Lor Mee - which was OOS by the time we reached there. The waitress told us that if we wanted we gotta wait till more people order first. • #letsguide #burpple #foreverhungry #singaporeeats #instagood #chope #hungryeatwhat #hungryeatwhere #foodie #foodiesg #hungrygowhere #chope #entertainerapp #sgfood
Their Singapore Dinosaur Prawn Noodle ($15) got us slack-jawed at its massive portion and generous serving of 3 enormous halved prawns! They also serve White Lor Mee ($6/$9/$12), which was one of our favorite dishes.
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Full review at http://eatbook.sg/old-house/
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Writer: @y.innyi
Photographer: @plaidedhobos
#veronicaphuaeats #OldHouseSg #zichar #zicharsg #burpple #sgfoodies #sgfood #sgeats #eatoutsg #instafoodsg #whati8today #seafood #BurppleTastemaker
