1. Choose your fish.
2. Choose your soup base and spice level.
3. Choose your add-ons.
4. Enjoy it while it’s piping hot.
The fish is extremely fresh and not overcooked at all. Soup base isn’t too salty and for us it was the right amount of spice.
$5 for a single scoop. Would have loved for it to be less sweet but it was very comforting.
Pork Katsu Curry with additional toppings of cheese ($1) AND an onsen egg ($3). I chose level 3 spice but it did not really pack a punch. For spicy food lovers, level 4 should be perfect.
Three prices: $3, $3.50, $4. I chose the $4 portion naturally. Generous slices of char siew, well-cooked noodles, and flavoursome wanton. The noodles have a much lighter flavour compared to others that I’ve tried before. Overall an affordable and good meal.
I had expected the milky broth to be heavy on the palate but it was surprisingly light. The broth seems to coat the noodles really well hence making every slurp and bite a pleasurable one. The eggs were cooked well. However, I would have loved the noodles to be a little harder and the egg to have more flavour. But a great meal nonetheless 🍜
And I quote from their menu “..citrus butter cake concocted with lavender butter.” There is a great balance between the two flavours, neither overpowering each other. With every bite comes the slight crunch of almonds, a light citrusy ‘zing’, and the scent of lavender that comes through ever so gently. The cake is served slightly warm which further boosts the flavours.
Angus sirloin, mashed potatoes, mushrooms, and cooked greens. Beef was cooked medium-rare (just the way I like it), though I thought that the fat could have been cooked more to render more of its goodness. The mashed potatoes were seasoned well and had a rustic charm to it, compared to the ‘usual’ creamy mash that you get.
Well-cooked noodles tossed in the stall’s own concocted sauce - lard, chilli, fried shallots are just some of the ingredients - topped with juicy prawns, vegetables, and slices of flame-seared Kurobata pork belly that is sweet, succulent, and smoky.
Also known as “Sichuan Fish with Pickled Mustard Greens”, this dish features a hot and sour broth with a whole fish immersed in it. Fresh fish, an amazingly light broth (could be less salty), all in a deep metal tray placed on a mini stove. Goes well with white rice too!
S$22.80++ gives you a succulent deep fried pork fillet, free-flow rice, tonjiru (miso soup with pork), and shredded cabbage. Yes, it is deep fried but it wasn’t greasy at all. Breadcrumbs on the outside gave a really nice crunch, revealing its juicy interior.
No. 1 Western Food is run by an elderly couple and this stall has a long history with Tanglin Half! The huge portion of chicken cutlet boasts a crispy skin and a juicy interior. It comes with a side of baked beans, sliced cucumbers, fries, and their own special sauce!
Jia Le Yong Tau Foo. The yong tau foo is made to order and deep fried till crispy. Yes, crispy BUT not greasy. $6 for a small (not that small) portion, $8 for a large. Chilli is slightly tangy so it helps to cut through the greasiness.
