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This mother-son operation is almost captivating in it’s mechanical efficiency. You’re first greeted with the sight of the mother behind a glass screen, like the pilot of a robot, expertly butchering their piles upon piles of braised pork innards and meats. The son then readies up bowls of the thin rice noodle sheets, adds in a splash of the gravy all the meat is braised in, and serves it up to the hungry customer.
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The rice noodles are thin and translucent, retaining a texture that threads the thin line between delicate and mushy.
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The meat is fantastic. Everything braised together in one pot, from the large intestine, to the uterus, the tongue, the belly.. it’s an all-star swine show. And everything is executed to near perfection, with no foul odour from the innards at all.
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Special mention for the tongue. It’s a playground of textures for your mouth. The connecting area is fatty and wobbly, the middle part is dense, heavy and meaty, and the tip is tender, meaty and fatty, almost like the belly.
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Lai Xing amazes me with its consistency, for so many years, and judging by the amount of people I see still ordering from the store, I’m confident they’ll continue to amaze me for many more years.
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After braving a long lunchtime queue, I finally got my hands on the $5.50 set, which came with bittergourd, pork balls, prawn paste, tofu, and beancurd rolls.
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The prawn and pork balls were definitely the standout offerings. The prawn had a sweet, clear prawn taste with bouncy flesh, while the pork ball had a dense meaty mouthfeel with a clean porky taste.
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The soup was nice, light and felt cleansing to drink. It was far from tasteless, with a kind of deep saltiness that I assume came from dried anchovies.
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I do wish it came in a bigger portion though, as I was barely full after a bowl.
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Well... it’s a bit of a mixed bag here at Jew Kit.
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I’ve long been told that Jew Kit has some pretty underrated chicken rice, so when I found myself at Bukit Timah running errands, I thought it the perfect opportunity to confirm for myself whether these recommendations ring true.
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Unfortunately, the rice was severely lacking fragrance nor texture, and the braised beancurd served on the side of the Set C ($6) tasted like it must’ve been braised in a tub of plain water. However, the chicken slices were decently firm and moist, and had a brushing of a savoury dressing with a nice chicken oil flavour to it. It semi made up for the lackluster flavour of the rice.
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The soup served on the side was also, surprisingly, really good. Most chicken rice places have their soup as a side thought, but for some reason, it might’ve been the best thing I had at Jew Kit. It had a strong chicken bone flavour to it, and didn’t taste overtly salty or plain, just clear, strong chicken notes in every spoonful.
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I also had the Hainanese Pork Ball soup ($8) as a side. It was decent, very old school style, with nicely flavoured, rough, hand made fatty pork balls, but for some reason, lettuce was substituted for the usual Chinese cabbage found in this soup, and I don’t think it’s much of an improvement. .
It’s was a pleasing enough meal if you’re craving chicken rice in the area, but I wouldn’t make any specific trips down to have it. It’s worth a note that they have an extensive tze char menu in addition to their chicken rice, so that may be worth a look.
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Oft hailed to be the best fried chicken in Sydney & Melbourne, I was lucky enough to have the chance to try out @belleshotchicken ‘s pop up at Smoke&Pepper in Andaz Hotel today, before it officially opens over the weekend, thanks to @veronicaphua ! ☺️
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The Spicy Chicken Sandwich ($22) was easily the best item they had to offer. The bread was nicely buttered and toasted, the chicken thigh in the middle was huge, crispy, juicy, and so well marinated with the hot sauce, while at the same time being mild in spice, allowing the flavour of the cold lettuce shreds and onions accompanying it to shine through.
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The chicken wings were crisp and succulent, and bathed in a mildly spicy, zesty sauce. The tenders were, well, tender, and heavily dusted with the spice mix and would leave a coat of Southern flavoured goodness on your lips.
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The sides were good too, a decent coleslaw and picked vegetables, fries perfectly seasoned with Old Bay spice mix, and a refreshing broccoli and almond salad.
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Dining in Chef Sam’s own home, eating his home grown herbs and vegetables, along with his personally procured produce will probably never get old.
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The crayfish omelette as always, was a huge hit, and the star of the meal, but there were many other notable items as well.
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The roast duck this time round was even better than before. It had a perfect crispy skin, a smokiness and saltiness that permeated through to the tender, tender meat, and a layer of fat that melted away the instant it enters your mouth.
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Another standout was the roasted rack of lamb, an item that was graciously shared by Chef Sam, originally cooked as his own personal treat. It was seasoned simply and lightly with some salt, and that was really all it needed. The meat only had a subtle gamey odour, and was so unbelievably tender, you barely needed to chew it. I was legitimately shocked at how it just dissolved while chewing.
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The charcoal roasted chicken with red fermented beancurd was something I’ve never had before, and IMO I preferred it over the usually served concubine’s chicken. I had the breast of the chicken, a cut that I usually dislike for the dryness, but it was so ridiculously juicy that it actually burst in my mouth with hot chicken oil when I bit into it.
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Lucky House always surprises and impresses me with just how well the flavour of every ingredient is brought out to it’s maximum through the use of cooking methods, and complimenting herbs or spices. It’s the perfect display of the principle of Cantonese cuisine using fresh ingredients to their best, without overpowering them.
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Beauty in the Pot never fails to impress me. The extremely rich collagen broth made with sharks cartilage instantly invigorates you with just a sip. It’s so thick and savoury that a sticky residual layer deposits itself on your lips after every spoonful.
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A must try, and something I get every time I’m dining here, is the Ebiko Prawn Paste ($18.80). It’s essentially prawn meat, which will be shaped into little mounds by the staff before cooking. The resulting flesh is bouncy, clear and fresh, with little bits of ebiko that have a fun texture to enhance the mouthfeel of what would otherwise be a bite of pure prawn flesh.
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I couldn’t resist the Pig Brains ($7), a new addition to the menu I didn’t see the previous times I was around. Be sure to cook it in the metal colander like basket provided, as it breaks extremely easy once cooked, almost like a meat tofu. In fact, the flavour is similar to tofu, it’s surprisingly neutral and light, going perfectly with the Sha Cha sauce provided at their condiment table.
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The Assorted Balls Platter ($12) is a good way to get a variety of the different handmade balls offered here. My favourites were the soft-bone pork ball, which was pure pork goodness with a great chewiness and bounce to it, and the mushroom meat ball, which was chock full of teepo flavour.
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Honestly, the soup is just so fantastic and savoury that I wouldn’t mind coming back here just to enjoy the broth with white rice and nothing else. Everything else is good, but the broth is the star here.
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Dee Tongue Thai is NOT one of those places.
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The Minced Pork Omelette with rice ($6) is extremely juicy, crispy, and airy. Just don’t think too hard about the amount of oil this must have been fried in.
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The Thai Herbal Curry Chicken ($12) is another unique offering. It’s a kind of jungle curry, which I don’t see often locally. It’s consistency is soupy, and has an addictive pungent flavour from all the different herbs and spices used.
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The Salted Crab mango salad ($12) was spicy, salty, and refreshing all at once. It is really fiery though, so for those who aren’t spice inclined might want to skip this.
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The stir-fried spicy petai with prawns ($15) are seriously stinky, in the most amazing way. The stench from the stink beans punch you right in the nose, and complements the spicy chillies and fresh prawn so well.
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I LOVE Isaan sausages, and the ones here were juicy, full of pork fat, and sour fermented flavour. It’s usually completed by chasing it with a bite of fresh chillis, but by this point, my mouth was already on fire, so I opted against it.
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The flavours here are very authentic, and is a wallet friendly way to enjoy Thai food without having to hop on over to BKK every time the craving hits.
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So grateful to have gotten the chance to try HeyTea before it’s official opening TOMORROW with a 1-for-1 special!
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My favourite was the King Fone, a fragrant Oolong tea with a strong roasted aroma, and luscious, thick cheese foam layered on top, with a dusting of matcha powder, lending an extra dimension of flavour that also helps cut the richness of the foam.
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My second favourite was the Tangy Mango with Ice-Cream, which had REAL MANGO at the bottom, and mixed with the Vanilla ice-cream, it made for a rich and creamy drink experience, not unlike a milkshake.
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Old Street may not be one of the most fondly recalled brands in the BKT scene, but I think it’s a fiercely decent offering that’s convenient to get to, with their many outlets all around Singapore.
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The broth here is all pepper, all day. Intense and sure to induce sweating and tearing, it may honestly be a bit too peppery for some, but the strong, overpowering broth suits my tastes just fine. The ribs are also tender and slide off the bone without much resistance, and is best eaten accompanied with their freshly chopped garlic and chillis. .
They also offer a Dry BKT, featuring pork ribs cooked in a savoury and slightly sweet-spicy sauce that pairs perfect with white rice. The meat here is slightly more chewy though, so don’t expect it to give way as easily as the soup version. The dish also includes chopped up lady fingers and dried chillis.
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I kept my expectations low though, as I didn’t have high hopes that it would be able to match the original, and... unfortunately I was right.
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The soup was still decent, but it felt almost watered down, and lacked the grittiness and depth of chicken bone flavour that got me addicted to the soup in Bangkok (I drank five bowls).
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The chicken was very juicy and tender, but was otherwise featureless, much like the original. However, that made it the perfect vehicle the dark ginger and chilli sauce, which is slightly sweet.
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The rice was on the lighter side, not as oily as the Singaporean version, but still retained a good fragrance.
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All in all, I did enjoy the meal, but if you go in expecting a rival to the traditional Singaporean chicken rice, which is heavy, oily, spicy and sinful, you’d be sorely disappointed. It’s different, and a lot lighter in tastes, but I did enjoy it for what it is, although it definitely felt like a ‘training-wheel’ version of the one served in BKK.
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The rice is swimming in a pool of starchy gooey curry gravy, chilli sauce, and braised pork sauce. IMO the best way to eat this is to go for the classic set of deep fried pork chop, boiled cabbages, and a fried egg. I also threw in a braised pork belly for good measure as the melting glistening fattiness looked too good to resist, and tasted even better.
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I amped the seafood curry ($12.90) up to its maximum spice level of 5, and was pleasantly surprised that the curry was more on the savoury rather than the sweet side. The spice was still lower than what I expected, and I added in a bit of the chilli powder served on the side. It had the gravy-like consistency of Japanese style curry, which perfectly enveloped and covered each grain of the pearly rice. Topped with a runny omelette, the textures of the egg, the gravy, and the chewy sotong and firm shrimp in the curry made it incredibly easy to slurp the plate down in a matter of minutes.
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