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Friday, April 28, 2006
Dum Briyani in Tanjong Pagar Railway Station
"Shiok" was how Eric described the Dum Briyani. "Delicious" said Sunny. This sums up the standard of Briyani I had for lunch in the Tanjong Pajar Railway Food Court. We ordered the chicken and mutton briyani and a side order of fried fish. The mutton was extremely tender and the fried fish was very fresh. If you find the owner of the stall familiar, he is the brother of footballer Rafi Ali. This family run stall is named "Ali Nachia Special Briyani Dam". Each plate of Briyani cost $4.50. Available for lunch to late afternoon.
Thursday, April 27, 2006
Glutinous rice in Chinatown
If you are a late riser, don't bother coming down to Chinatown Complex for this famous Lor Mai Fun or glutinous rice. It is sold out by 9.30am. The stall has a perpetual queue, even on weekdays. What is so addictive about this glutinous rice was the fried shallots and lard added onto the rice. The rice was perfectly cooked with soft peanuts and shrimps. If you eat there, help yourself to a free cup of chinese tea. It goes very well with the glutinous rice. Normal plate cost S$1.00, small plate 70 cents. So, wake up early and head down to 02-011 Chinatown Complex, Blk 335 Smith Street for this classic version of glutinous rice before it disappears from our food scene.
Sunday, April 23, 2006
Codfish at Toa Payoh
Restaurant dedicated to serving codfish is a new trend in Singapore. One popular dish is the codfish curry fishhead. At Codfish Village, you can also find codfish spring roll, codfish claypot soup and fried codfish with cheese. The fried codfish with cheese is a clever creation by the chef. The cheese helps to conceal the strong fishy taste inherent in codfish. Two slices of codfish cost $28. The codfish hae cho is average. I can't really taste the difference. The codfish soup has a strong herbal presence, yet it could not mask the codfish taste. The mongolian pork rib is quite good. Codfish Village is located at Blk 83 Lor 2 Toa Payoh.
Saturday, April 22, 2006
Bak Kut Teh at Geylang
Not quite like Klang BKT but close. This stall at Lor 13 Geylang sells Klang style BKT which is cooked with pork ribs, liver and intestines. But the original Klang BKT has more, such as button mushroom, towkee, beancurd skin, and towpok. Still, the stall is worth a visit as the BKT is very fragrant and not too peppery, unlike the one at Balestier Road. Can be crowded during lunch time.
Sunday, April 16, 2006
Xing Hua (Hing Hwa) food at Sembawang
The popular Hing Hwa restaurant at Race Course Road has opened a branch at 369 Sembawang Road, just before Chong Pang Village. The restaurant at Sembawang is airconditioned and offers a few exciting dishes, such as the claypot minced tofu, prawn in bamboo pole, fried yam and sweet and sour pork. The claypot minced tofu was a mixture of chopped up beancurd, mushroom, carrot, and pork. It was really good. The soup from the prawn in bamboo pole was equally good. It has a slight herbal taste. The fried yam and sweet and sour pork look ordinary, but they taste great. The fried yam could be mistaken for a dessert as it was sweet. The sweet and sour pork was more sweet than sour, but it is different from the usual ones found at cze char stalls. Hing Hwa food is never complete with the fried Hing Hwa noodles and vegetable with beancurd skin. The total cost for 9 persons (including rice and tea) was S$108, no service charge and no GST. Certainly value for money esp when they throw in a free dessert of bo bo cha cha, Hing Hwa style.
Wednesday, April 12, 2006
Herbal Roast Duck and Mongolian Pork Ribs in Marina Square
This restaurant at Level 2 (02-203)of the newly renovated Marina Square serves a value for money set lunch. For 3 persons, the set lunch (six dishes) cost $48. Two of the dishes are the restaurant specialties, herbal roast duck and Mongolian pork ribs. They are good. The fried beancurd and vegetables are average. Each of us is given a bowl of pork ribs and carrot soup. Dessert is fungus with red dates. My only dissatisfaction is the extra charges for rice, tea, towel, peanuts, 10% service and 5% GST, which is about one-third the price of the set lunch.
Sunday, April 09, 2006
Tar Mee at Golden Mile
Traditonal tar mee or kok kok mee are making a come back. Back in the 70s, hawkers used a stick to knock on a cut-up bamboo pole creating a "kok kok" sound in order to attract customers. Traditional tar mee are eaten without minced meat, just a few pieces of fish cakes and char siew. Ah Tee Ko Ko Mee has tried to re-create the traditional tar mee with some success. The stall at Golden Mile Food Centre serves a decent bowl of tar mee at $2.50. Wednesday, April 05, 2006
Double-boiled soup at Teck Chye Terrace
Ju Bao Hong Kong Cuisine is the newest addition to a row of restaurants along Teck Chye Terrace. Apparently, the chef was formerly from Lei Garden Restaurant. HK restaurants are well known for their double-boiled soup and Ju Bao did not disappoint us with their lotus root and pork ribs soup. We also like their steamed minced meat with salted fish and fried ee fu noodles. After dinner walk over next door for some mouth watering D24 durian puffs. 
Saturday, April 01, 2006
Cze Char in Amoy Street
Had a good cze char dinner at Amoy Street Food Centre. On the ground level of this food centre is Quan Ji. Despite the large crowd, service was fast. The prawn paste chicken and San Lou Hor Fen are average. But the bitter gourd fried with pieces of fish head is really delicious. The gravy has a slight peppery taste and went well with the rice. Three dishes and a pot of tea cost S$25.60. This stall is open only in the evening from 5pm
