Whenever I am at old airport road food center, Cho Kee's Wanton Mee is a must order. I always remember being fascinated by their digital queue system when I was a kid. It was like the coolest thing ever at a hawker center back then. More importantly, they have been consistently serving up the better wanton mee in this food center. The noodles and dumplings here are freshly handmade every morning. The noodles are always springy, while the dumplings are always plump and juicy. I also love the sauce they use with their noodles here! Today, Cho Kee's next generation has risen up to the challenge of continuing their family's legacy. These next Gen Hawkers deserve our support, so do visit them and buy their noodles!
Probably the most exciting and adventurous thing I've eaten in a while. The raw beef liver was marinated in Seseme Oil and sprinkled with spring onions. This was a really interesting taste experience. It was like a meat jelly, slightly sweet, yet there was also a bloody, beefy taste. I wouldn't mind eating this again!
Whenever I am at old airport road food center, Cho Kee's Wanton Mee is a must order. I always remember being fascinated by their digital queue system when I was a kid. It was like the coolest thing ever at a hawker center back then. More importantly, they have been consistently serving up the better wanton mee in this food center. The noodles and dumplings here are freshly handmade every morning. The noodles are always springy, while the dumplings are always plump and juicy. I also love the sauce they use with their noodles here! Today, Cho Kee's next generation has risen up to the challenge of continuing their family's legacy. These next Gen Hawkers deserve our support, so do visit them and buy their noodles!
Before the invention of the hand held blow torch, sushi chefs would use red hot charcoal pieces and bring it really close to the sushi. This allows them to give the fish that nice sear and char. Also, the charcoal imparts a nice smoky flavour that you can't get with a blow torch. Here, the chef is grilling fatty tuna belly sushi for us.
Served without seaweed in the usual Gunkan style to showcase the freshness of the Uni. Also, they use red vinegar in the rice here to compliment the sweetness of the sea urchin. Fresh, sweet and creamy, one of the nicer Uni sushi I've tasted lately.
Fatty Tuna Belly. The marbling on this piece was simply beautiful. Melt in your mouth goodness.
Fatty Tuna Belly. The marbling on this piece was simply beautiful. Melt in your mouth goodness.
Eng Huat is one of the many legendary stalls in the havelock area. They have been in business for over 30 years already. The second generation has been slowly learning the ropes and will eventually take over running the stall. Every morning at 6.30am, there will always be a queue faithfully waiting for them to dish out their hand made goodness. By 10.30am, they would be sold out. The star of this bowl has to be their fishballs and fishcake, both which are hand made by them. The noodles had a little too much "Kee" or alkaline in them which is not to my liking. The Chilli was great and went well with everything in the bowl. Overall, definitely worth a visit.
Throwback to our last visit to Issaya. A playful take on a Thai classic by Chef Ian. Using chocolate to create a mango shell to hold the mango and coconut cream. Even the foam casing is made of meringue. Break the shell and you get your familiar thai dessert again!
Throwback to our last visit to Issaya. A playful take on a Thai classic by Chef Ian. Using chocolate to create a mango shell to hold the mango and coconut cream. Even the foam casing is made of meringue. Break the shell and you get your familiar thai dessert again!
A southern classic and must have here. This order comes with half a bird, water melon, Vermont sharp cheddar waffles and bourbon maple syrup. The chicken here are brined for 27 hours before being fried. The result is a deeply flavourful, juicy and crispy fried chicken. The bourbon maple syrup sure packs a punch but it complements the fried chicken and the fluffy waffles well. This is a wonderful plate of fried chicken but it's not quite the best yet for me. Still, it's worth a visit if you are a fried chicken lover.
Late lunch today at ABC Brickworks Food Centre. Here's their signature chicken chop, which is really massive. Comes with fries, baked beans and coleslaw on the side. I added a extra cheese sausage as well. This was really value for money.
