Singapore Food Blog: May 2013

Wednesday 29 May 2013

Han Jia Bak Kut Teh.Pork Leg

1220 East Coast Parkway, stall 42

Singapore 468960
Opens at 11.00am
Tel: 9670 9797

S$5.00 pork leg

These 2 plates of pork legs are bigger S$6.50 each

Mei Chai, Fried Tofu and Braised Egg S$3.50

Sucking the pork leg marrow

Bak Kut Teh S$5.00

The bak kut teh soup is a mixture of teochew and hokkien style. The soup is seasoned with garlic, star anise, Chinese cinnamon and Chinese angelica.

East Coast Lagoon Food Village

I think East Coast Lagoon Food Village is a favourite hangout both for local and foreigners on weekends. I have seen foreign customers who have never set foot in Singapore and yet can find them in East Coast Lagoon Food Village. Why I am surprise?There is no MRT station or bus stop nearby neither neither is it within walking distance to any hotel. The nearest hotel is Grand Mercure Roxy Hotel.

This stall has been around since 1963.At Han Jia you can choose whether you want a lean or fatty pork leg. I picked hybrid. The meat is very tender and the oiliness of the fat seems infuse togather with the meat as well as the sauce. Everything about the pork leg is good. The tau pok is made from the pork leg stock.

Monday 27 May 2013

Rise Buffet Restaurant

10 Bayfront Avenue Tower 2, Singapore 018972

Tel: +65 6688 5525

The buffet is S$45++ for weekday lunch and S$68++ for weekday dinner. The selection of food is fantastically wide. Quality wise I think is normal. The Macau Egg Tart is a must try similar egg tart selling at MBS bakery costs S$3.50 each. A must try in the desert section is the pure honey comb and just goes well with anything.

Macau Egg Tart

Cakes

Hand-made ice-cream

Chocolate Fondue with strawberries and grapes

Desserts

Cookies and Kueh

Cheese

and more cheese

Real Pure Honey Comb

Blk 503 West Coast Drive, #01-73

Singapore 120503

Open Daily from 10.30am to 11.30pm
(except Monday)

Ayer Rajah Food Centre

S$27 for this big plate

There are alot of stalls selling your typical indian and malay food. Adhus Salam stall is consistently rated among the best Indian Rojak in Singapore. Some reviewers even rate it as the best in Singapore!The key thing about Indian Rojak is the gravy. For this stall, the gravy is less thick,pretty sweet and little spicier than the norm. There are white seasame seeds in the gravy. Most of the items are home-made, freshly fried and crisp. The only con is waiting time can be a little long.

Thursday 23 May 2013

Ah Koong Restaurant

Ground Floor. No. 172,

Jalan Changkat Tambi Dollah,

Off Jalan Pudu, 55100 Kuala Lumpur

Tel:03-2143 3477(9am to 9pm)

In Malaysia where fishball is concerned is always 西刀鱼丸. These fishballs contains no presentative. They are fresh, bouncy and delicious.Ah Koong restaurant also has a branch in Johor Bahru(Taman Sentosa). The restaurant also sells yong tau foo, fish soup(quite a number of different types of fish), porridge, abalone soup, oyster soup and laksa. I fail to take a shot at the wide range of yong tau foo but offhand is really appetizing.

Outside the restaurant

Fried Fish Cake R$3.50 each

This is the star of the restaurant and is a must try!It is crispy on the outside and tastefully salty on the inside.

Soul satisfying soup

Mee Pok

Monday 20 May 2013

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.

Sunday 12 May 2013

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

Wednesday 8 May 2013

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.