Xing Long Cooked Food (Marine Parade Central Market)

Established since April 1990, this stall still regularly draws long queues during meal times, thanks to their delicious home cooked dishes served in large hearty portions.
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While not exactly the most economical option, heartlanders still frequent for their wide array of up to 30 dishes or so, and the classic made-with-love taste.
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The Stir-Fried Sweet Potato Leaves With Carrots have a gentle crunch, with deep vegetal earthy nutty savoury flavour. The soft gooey Tomato Scrambled Eggs are lovely with bright eggy vegetal sweet savoury flavour.
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Their signature Lion's Head Pork Meat Ball is so juicy and tender, each bite releasing a meaty savoury salty sweet fatty taste. The large slab of Mackerel Fish Otah-Otah has a soft chew, with a good spicy savoury kick, yum.
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Economy Rice And Economy Porridge
Xing Long Cooked Food
@ 84 Marine Parade Central Market And Food Centre, 84 Marine Parade Central #01-20
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More details:
https://ivanteh-runningman.blogspot.com/2022/11/best-of-singapore-hawkers-economy-rice-p.html

I enjoyed my latest meal from Xing Long so much I went straight back and ordered the exact same combination to go.

Always get their otah, as their rendition is smooth and lemak. On hindsight and probably the reason why I enjoyed this iteration more than on my last visit, was because my subconscious selections were more akin to nasi lemak than economic rice. Sayur lodeh, a generous serving of fried chicken wing and a huge ass begedil rounded out my heaving plate.

The 3 types of chilli available are all amazing, from the piquant chicken rice-style chilli sauce, to the sweet and spicy sambal and soy sauce-soaked cut chilli. Mix into the rice, dab onto the ingredients or eat them straight up, each and every way is enjoyable.

Taste: 3.5/5

Whilst most of the items were only average at this “chap chye png” stall, the much talked about otah definitely lived up to its hype with the fragrant, “lemak” creaminess of a good Muah otah. I might have gone a little overboard getting scrambled eggs, stir-fried snow peas with tofu, sweet & sour pork and chicken wing as well, setting myself back for a not inconsiderable $8.

Xing Long Cooked Food
84 Marine Parade Central
01-185 Marine Parade Central Market & Food Centre

Taste: 3/5

I never tire of the "chap chye png" from this corner stall at Marine Parade Central hawker centre. That old adage about how it all depends on the hand that cooks rings especially true here. This is because although the dishes on display look the same or at least, very similar to many other stalls', once you taste them, the difference is striking. And in a very good way.
Here's a list of what I usually choose to mix and match for my plate: mashed potato ball, "ngor hiang", "otak", stirfried long beans, ladyfingers, chicken wings and fried fish fillet.
Do make sure to help yourself to the small bucket of minced chillies in light soya sauce for some spicy shiokness too.

Had always wanted to make a visit after seeing this being burped about here on Burpple and countless ravings about their Otah. Settled for their broccoli, stir-fried chicken and of course, Otah. Broccoli was cooked till soft but retained its crunchiness and flavoured with mild-tasting broth, while the chicken was succulent, marinated with oyster sauce and cooked with caramalised onions. Otah was the best; soft, springy and comes with just enough spicy kick. One of the better mixed vegetable rice stalls around!

The food at this stall is somehow more appetising than the many other "chap chye png" (or "mixed dishes & rice") stalls dotting our little island. Every item that I have tried here (including the simple but awesome free-flow chilli sauce), I've found to be really delicious. Moreover, freshness is guaranteed as cooking is done in small batches that move very fast due to a constant queue of hungry folks.
It is said that producing great food ultimately comes down to the person doing the cooking. It's his/her hands and mystical power of "agah-ration" (also known as the ability to estimate the optimum amount of ingredients to add, cooking time etc) that makes the distinction. Therefore my conclusion is there are culinary geniuses at wok here. (Notice the pun I snuck in? Clever hor? Lol!)