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@burpple Beyond are here!! Fancy another round of 1 for 1 AGAIN!!! This time round at @wanton.sg Wanton Seng Noodle Bar & Amoy Street!! * Applicable for Lunch Bowl only Crispy Duck Noodle ~ $10.0 | Spring Onions | Fried Shallot | ~ Additional Order Roasted Pork Belly ~ $10.0 | Wasabi | Pickles | * Everything tasted so good Pork is Crispy with the Ka-Zi Ka-Zi Sound, Duck is Succulent & fall off from the bone with a slight force 😋😋 Buuuuuuut... it will be better if the noodle can be better🤔🤔 you know I know lah hor @wanton.sg 🤣🤣
Char Siu Wanton Mee Not my ideal colour composition but neither were the tough char siu, lacklustre sauce seasoning and falling apart Wanton. Just check that wanton filling sitting outside of the wanton? 😂 should I have ordered meatball noodles instead? I am grateful for the free flow pork lard + sour veggie soup BUT there was something unsatisfying bout the lard that leaves you wanting after biting into it. Maybe the lack of crunch or fragrance in that bite. I think it’s also special the meat filling is seasoned with a soury vinegar splash. Somehow intriguing and reminiscent of an old school Wanton flavour. But overall the sauce/seasoning of the noodles was mild and really nothing wow.. 2/10 My favourite part of the dish: the perfectly achieved sweet-sour pickled green chili 😍
😍 Torched Char Siew 😍 Succulent honey glazed char siew pork, torched to charred stickiness. I really did enjoy how hearty this dish was, and I fell in love with the simplicity of the flavours. It’s just a mixture of sweetness with a slight touch of burnt meat. This goes best with their $1 mee kia noodles and free flow soup.
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Yang Dou Foo and Stir Fry Kai Lan With Pork Belly Everything was super delicious at Kok Sen. Well worth the wait for a mind blowing culinary experience at this no frills joint. Order the Hor Fun with prawns and also the Yam "nest" with stir fried delicacies. These may be off the menu...
Tze Char Fare @ Kok Sen. LO AND BEHOLD... The star of the night goes to the prawn hor fun!!! Even though this plate looked like a gooey plate of incoherent mess, it was supeeeeeeeer on point. The prawn hor fun was flavorful—the essence of prawn (lmao, what) infused every drop of the sauce, generously coating the broad strips of hor fun. Also, they are pretty generous with the prawns. Of course, the wok hei had a big part in the making of this legendary (wut?!) dish. Would totally go for this again the next time. Okay, maybe I'll try something else since I've heard great stuff about the soup version as well. Other dishes are not bad. I loved the claypot yong tau fu because of it bouncy texture of the paste, and the savoury taste of the sauce, istg THE SAUCE!!! It's as though they have magic when it comes to concocting the sauce of the dishes. The claypot chicken was average for me, would have tried the prawn paste chicken if given a chance. Cereal prawn was there because I was craving for it. That's about it I guess. Many thanks to my buddies in Suntory for putting this farewell dinner together. Can't even string a coherent speech because I was as much a mess as the hor fun but love y'all!
Sliced Fish Soup I used to love kok Sen ‘s sliced fish noodles soup because it was an opaque goodness boiled with lots of fish bones ( and with no added milk ) However my trip to kok Sen today was quite disappointing. It was just a clear soup with some fried onions and tasty from the msg - no umami from any trace of fish bones or stock used . At 7 dollars , this was a little expensive for the portion of fish . I hope standards will revert back to what was served in the past :)
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Muachee Mixed Box ($3.60) Soft, chewy muachee in white peanut & black sesame flavours. They’ve got a hint of savoury from the fried onion oil used to coat the muachee, and the flavour coating is not too sweet. Yummy!
Review on Black Sesame And Peanut Muah Chee According to what I read online, each lump of muah chee was painstakingly pinched from the big pot of muah chee instead of being cut to bite-sized pieces by scissors as muah chee loses its chewiness if snipped with scissors. As the muah chee I tried was 'dabao'/ packed (not sure how long ago), it is difficult for me to give a fair review of the muah chee. Anyway, I don't think the muah chee is tender, spongy and pilloyy soft, but there's no doubt that the muah chee was chewy. There was a faint aftertaste of fried shallots too. It could be because I have tried softer muah chee (wadafood or Kim Satay fr old airport). But like I have said, i did not try the muah chee when they were freshly made, so I may not be right. The black sesame muah chee had a nutty fragrance and a mild sweetness while the peanut coated muah chee was fragrant. Perhaps, I just need more time to get used to the taste of fried shallots when I eat the muah chee...
Looks Can Be Deceiving It’s Really tasty! I ditch the toothpicks for a spoon to eat my muah Chee. It’s chewy the fragrance of the onion oil permeates my olfactory senses. Then when I put it in my mouth the chewy moochi texture and the black sesame is like a marriage made in heaven, releasing the roasted sesame flavor with each bite. Must try when you come to Toa Payoh!
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Best Kueh Dar Dar Tiong Bahru Galicier Pastry to buy these famous nonya kueh. My favourite is the white kueh dar dar! 😋 Lempang Udang is nice too. Also bought lempang ayam, putu ayu, tapioca cakes and kueh ambong. Photo also includes the Ah Yee’s yam cake, pumpkin cake and glutinous rice. I also bought mum’s fav gu chye and yam kueh for her lunch.
Review on 1) kueh dardar ($0.80 ea), 2) ondeh-ondeh ($0.60 ea) & 3) putu ayu ($1 ea) Date visited: 24/04/2018 (Tues; late afternoon) Tiong Bahru Galicier Pastry is a paradise that makes and sells a plethora of old-fashioned kuehs and baked products like old-school cakes and cookies. Photograph: 1st row Tiong Bahru Galicier Pastry's kueh dardar Its white coconut rolls are a firm favourite. Typically, a kueh dardar is a rolled crepe filled with grated coconut steeped in gula melaka. What set Tiong Bahru Galicier's kueh dardar apart from the others is its (white) coconut filling (instead of the usual brown/ orange coconut filling). The pale green colour of the rolled crepe, combined with the pasty white of the coconut filling, makes the kueh looks unappetising and un-instagramworthy. But, do not judge a kueh by its appearance. Galicier's coconut filling is white because is flavoured with rock sugar (but not too sweet). It is also mixed with sesame seeds, enhancing the natural flavour of coconut. I am not a fan of kueh dardar. In fact, I had a slight dislike for kueh dardar, but Galicier's kueh dardar has changed me. The rolled crepe is incredibly thin, making the kueh dardar so amazingly soft to bite into. Even on day 2, the coconut filling is still so moist. So amazingly good that I will never be able to look at kueh dardar the same way again. Kueh dardar: $0.80 each; $4 for a box of 5. Photograph: 2nd row Sweet potato ondeh ondeh Glutinous rice balls rolled in freshly grated coconut. The rice cake casing is orange in colour (instead of the usual green) because of the sweet potato used for its ondeh ondeh dough. It is far more common to see the glutinous rice balls in a green hue as most people choose to use only glutinous rice flour. The skin is soft and chewy. (Not too thick) Right at the centre of this ondeh ondeh is a delicate centre of gula melaka (syrup) as the palm sugar has melted all the way through. The best way to enjoy it is to pop the whole thing in your mouth and anticipate the sweet explosion of gula melaka syrup bursting out of its chewy skin and coating your tongue. The gula melaka (syrup) tastes really good. It could be because sesame seeds were added to enhance the overall flavour. One of the best I have tried thus far. The box I bought didn't even make it to the fridge. Worth trying. Bite-sized sweet potato ondeh ondeh: $0.60 each; A box of 15 for $9. Photograph: Last row Tiong Bahru Galicier Pastry's putu ayu is another regular sell-out. Putu ayu refers to a steamed pandan sponge cake crowned with shredded coconut. The typical putu ayu cakes you see outside are white and green; from the grated coconut and the pandan cake respectively. However, Galicier's savoury-sweet putu ayu is (usually) BROWN, white, and green. (BROWN-> grated coconut flavoured with gula melaka for added fragrance) (White-> grated coconut, slightly savoury, for a good balance of sweet and savoury.) I'm not sure why some of Galicier's putu ayu cakes are ONLY white and green now but it was kind of disappointing for me. At least that was what I observed on my first visit when I briefly counted the ones on the cooling racks. I took a glance through the stacks of six-pack putu ayu cakes and realised that in each six-pack, you only get 2 or 3 cakes capped by Galicier's usual signature BROWN and white crown... (Depending on which box you choose) Not sure why. Perhaps it was only on that day (24/ 04/ 2018) Galicier did that. ...Rising costs? Out of gula melaka?? If that's the case, then the steamed cakes wld be something I will only try once. $1 each; $6 for a box of 6 TOTAL DAMAGE on 24/ 04/ 2018: $30.20 $9 for 1 box of ondeh-ondeh (15pcs) $12 for 2 boxes of putu ayu (2 X 6pcs) $8 for 2 boxes of kueh dardar (2 X 5pcs) $1.20 for a cheese bun. The nonya kuehs are good to keep for 2-3 days (refrigerated). If you buy them on a Tuesday, Thursday should be the last day you consume them. Throw out on Friday.
Local confectionery that transcends generations This bakery is no stranger to the older generations who have been purchasing their nonya kuehs, pastries and cakes since its early years. With customers are flocking over their cakes packaged in the typical transparent boxes and nonya kuehs on their display shelves, you know that their products are testified to taste good even though they all look so damn basic. These Putu Ayu ($5) are definitely pricey for 5 morsels, but each piece is nicely perfumed with pandan, slightly savoury coconut and sweet gula melaka that makes it a delightful treat. The cake is soft and moist, yet not too airy like how a chiffon cake is. They produce so many other pastries which I'd love to purchase the next time I'm there again!
Wan Ling
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This was a Happy Peranakan Lunch with my dear 3-month-old ex-colleagues turned live long frenz 😁 I always look forward to our monthly eatout time 😘 Great recommendation to this place that offers Heritage food 😋 . Sambal Buah Keluak Fried Rice ($22) was simply amazingly tasty & I love the texture of rice! 🍚 . Babi Assam ($22) was another mouth watering dish & wowed me with its super smooth soft yet not oily finish 🥓 . Beef Cheek Rendang ($32) was braised so perfectly well in great richness & enticed me with its slipped-off-the-bone feel 🥩 . Chilled Tofu with Pidan ($12) tenderlized my tastebuds & whet my appetite further 🥚 . Peranakan Chap Chye ($16) was the weakest link in this meal as it was overly strong in flavor & slightly salty 🥕 . Kueh Kosui ($6) was my favorite dessert as it was extremely soft, moist & not too sweet 🍮 . Sago Gula Melaka ($8) was not chilled enough & slightly too sweet for me 🍨 . #burpple
Damian D'Silva Experience (Clockwise from top left) Ayam lemak chilli padi, sambal buah keluak fried rice, babi assam. The latter two were outstanding. Like much of Peranakan cuisine, it's an explosion of flavours. But you can tell the chef is more refined.
Thiam Peng
Dessert Of Set Lunch We couldn't finish this lol. 3 guys who asked for half the rice and yet we still couldn't finish the dessert. Their generous serving is something to behold and particularly since it's actually value for money for a seemingly atas place.
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