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Chendol

Penang Char Kuay Teow

Taste better dining in.

Thank goodness heighten alert has ended.

Carrot cake madness at home.

Better then average. With Wok Hei taste

#carrotcakelovers

Not only pao fan being one of the hottest culinary trends these days, ex-hotel chefs turn hawkers seems like a rising trend too! Helmed by ex-Wah Lok’s Chef Mun, Mun’s seafood pao fan serves one of the pao fans with lighter taste around. Not that it’s bland, but you wouldn’t find a pao fan rich in umami here either. And that’s because of the ingredients simmering in the soup broth; pork bones and carrots, homely yet excellent choice for the bright orange appearance.

At $7.50, you’d find lala, snakehead fish slices, 2 prawns and a half-shell scallop. Prawns were really succulent and the scallop was juicy, and a sprinkle of crispy rice pops that also contributed to a fragrant fried aroma. Gotta say this is one of those broths that I would keep craving for and wouldn’t leave me thirsty even after finishing every single drop.

Ordered via delivery.

https://www.facebook.com/Woonwoonpekbeehoon/

Seafood is definitely fresh.

The crispy duck skin won me over.

But I wouldn't buy this again.

For this price, I could easily buy a whole roasted duck at hawker centre or coffee shop.

Wa this was good leh! The shokupan bread was soft and pillowy, the dough was q enriched so it was pretty tasty! I liked that the pork katsu wasn’t fatty but still was thicc and tender and very easy to eat, the tonkatsu sauce spread on the pork katsu made it soggy, but the side parts that were untouched weren’t very crisp, it could afford more crunch. The duck fat confit onions were nice! We preferred this Sando :)

Chashu Sando came with quite a generous amount of marinated cha shu, the slightly crisp edges were especially nice! I like the mild heat that the kimchi provides. They listed “nuts” as a component but there wasn’t any. We both felt that the chashu was a bit salty tho.