Ya Ping Bak Kut Teh

No 1,Jln Dato Yusof Shahbudin 28,

Taman Sentosa, 41200 Klang, Selangor

Klang Valley is supposed to be the birth place of this Chinese delicacy(Bak Kut Teh). I have often heard people saying that Bak Kut Teh in Singapore can't compare to Malaysia and the best Bak Kut Teh in Malaysia is found in Klang Valley. The Bak Kut Teh in Klang features more herbs and is dark in colour. Whereelse those Bak Kut Teh in Singapore is peppery and so full of garlic. Normally Bak Kut Teh in Malaysia is taken with Chinese Tea, rice and chilli padi with light soya sauce. The rice in this stall is cooked togather with fried onion.



Rice with fried onion

There are mobile cookers for hot water

The broth is limited, nay heavenly

 In Malaysia, you can actually pick which part of the pig you want to eat. The picture above is supposed to be the best part of the pig with lots of tendons that melt in your moth. The skin is crispy on the outside. However, not everytime you go there you will get thes best parts, so that you won't even get any. This is because daily the owner just sells 3 pots of Bak kut Teh once sold he will close shop. He can be haughty at times and pick the kind of customers he serves well. I was fortunate the person who brought was best of pal with him. 

The leg

The intestines

Lean meat

Our group ordered 22 bowls of Bak Kut Teh and 15 plate of rice, the bill came out to be R$285. 



Lao Zhong Zhong Five Spice Stall

Lao Zhong Zhong Eating House

29 Tai Thong Crescent(Corner of Tai Thong Crescent

and Siang Kiang Ave) Singapore 347858

11.30am to 11.30pm

closed on alternate Monday

The stall

Again this stall was supposed to be the number 1 Ngoh Hiang stall in Singapore alleged by some food reviewers. Some also considered Ngoh Hiang Chinese Rojak. It is hard to find good Teochew stall in Singapore much harder to find one that serve Teochew snacks.

Most of the items in stall are hand-made. The century egg is very fresh. The sauce itself is spicy and sweet and complements well with the fried items. The hand-made guan chiang(pink pork sausage) uses only lean meat.Prawn crackers are crispy to the max.

S$9.10

In fact it was so good that I immediately ordered another plate. This stall has a wide selection of items and the price is also very reasonable.

S$4.10



parking by the side of the road

Parking wise is limited. Either park at the side of the road or near the private land properties.

Song Kee Fishball Noodle

Blk 75 Toa Payoh Lorong 5 #01-354, Singapore 310075

Closed on on alternate wednesday. 10.30am to midnight

Mobile: 96776979

Some food reviewers said this is the best fishball noodle stall in Singapore.The fishball and the her giao(fish dumplings) are all hand-made. There is buah keluak(Indonesian black nut) added into the chilli sauce which has the right mix of vinegar. The fishballs are bouncy and awesome

Dry Mee Kia Fishball S$3.00

Generous amount of lard and fried shallots

Female boss wearing red t-shirt

Penang Seafood Restaurant

76 Geylang Lorong 25A Singapore 388258

Tel: 9688 9778, 6841 3002

Opening Hours: 1100hr to 2359hr

Daily

Parking Area

This is really a gem for those that like Zhi Char and Penang food. Especially the Penang laksa. Be prepared to queue and wait. They have an airconditioned area(air con is super cooling) and small open air section.



                                                                  Interior of the restaurant



It is located besides Adjunied MRT. Parking around the restaurant is a problem may take sometime to find a parking lot. There are 3 parking locations: 1)legal parking lots in front of the restaurant 2)public car park 3)small parking area in front of the MRT.

Penang Fried Kway Teow S$5.00

This is absolutely delectable. I reckon the wok hei is really power. Ask for the belachan chilli even more power!



Penang Assam Laksa S$4.50

This is the number one star of the restaurant. Almost everyone come to this restaurant because of the Penang Assam Laksa. There is a generous topping of hae kor(prawn paste). The sauce is thick and yet not starchy and has the unmistakable sour taste and fish flakes. It doesn't look impressive but the taste is top notch. A good comparison will be durian, doesn't look impressive and the taste is addictive and deadly.

Assam Fish Head(Angoli)

The sauce of the assam fish head is fantastic though the freshness of the fish can be improved.

                                                                   Sambal lala S$12.00



Crown Prince Spicy Rice Vermicelli S$5.00

Gonggong S$10.00

Normally the rest of the gong gong I try so far, they were just steamed with fresh water but this gong gong is really special. It is steamed with a special sauce and the flavour of the sauce just got infused into the gong gong. The gong gong by itself is good to go on its own. There is no need to compliment with chilli or belachan sauce.

Baby Spinach Soup S$10.00

Jade Scallop Beancurd S$12.00

Salted Egg Sotong S$12.00

Sambal Petai S$11.00

Lala Fujian Noodles S$8.00

Marmite Chicken

 

Zhao Pai Hor Fun

Salted Egg Crabs

Fish Mart Sakuraya

154 West Coast Road

#B1-50 West Coast Plaza, Singapore 127371

Tel: 6773 6973, Fax: 6774 8423

www.sakuraya.com.sg

Interior of the restaurant

Mminimart inside the restaurant 

Pick your own salmon, tuna shashimi from the shelf

Pick your own swordfish, scallop and mackerel shashimi

 Choose your own beer

Choose your own fish

Salmon Sashimi S$15.30

Mekajiki Sashimi S$13.20 and Amebi Shashimi S$12.00

Tsubodai Saikyo Yaki S$14.00

Ebi Fry Maki S$10.00

Within this restaurant there is mart that sells all kinds of Japanese frozen food, confectionaries, snacks and drinks. I particularly like the idea that immediately after you pick what you want they serve it to you. The pricing of the shashimi is cheap. Of course the quality of the shashimi also depends on what you pick which you can see from the color, texture and cut. Once you have chosen what you want the chefs behind the counter will serve you your pick.The bill also depends on the size of the shashimi which you pick if you have few people just take a smaller cut if more just take more.

The menu is rather limited and unappealing but if you want cheap and fresh shashimi, this is the restaurant. The fishes are imported from Japan twice weekly. I find the whole idea of eating what you pick enigmatic.

Poulet

133 New Bridge Road, #02-40 China Point

Singapore 059413

Tel: 6538 3595

Fax: 6538 3596

Poulet has a few outlets in Singapore namely: 1)Great World 2)Bugis 3)Chinatown Point. Service of the staff needs improvement but can't say it is bad though. But the quality of the food and its affordability is worth mentioning.

Poulet Roti Half S$15.80



Before this meal, I actually had a plate of crayfish hor fun at Hong Lim Food Centre and my brother and a friend commented that I have to try the Roti said the chicken itself and the sauce(if you like cheese) are fantastic. The dish is the star dish of Poulet. The chicken is brined for a full day in their traditional and secret sauce. After that it is placed in a rotisserie and roast till it is golden brown. Hence the end product is a chicken that is so fully of flavour and fragrance even without any sauce. Lastly is the sauce that makes this dish a heavenly dish. My taste buds tell me the sauce has white wine, cheese and mushroom.

Sauteed wild mushroom S$7.80


I am a mushroom lover hence naturally I like this dish however this dish also has very strong garlic and is sufficiently salty plus the pouched egg, superb!It is a triple combination of button, shimeji and king oyster mushrooms.

look at the yolk

Saucisson S$6.80

Apple Tart S$7.80

Nothing special about the sausage. But the caramelised apple and almond paste in hot puffy tart is worth trying. The vanilla ice-cream blends well with this dessert.