Run by a husband and wife team, the stall serves braised duck, roasted duck, roasted chicken, char siew and roasted pork.

I ordered a packet of braised duck rice ($3.80) to take away with the uncle, opting for white rice over yam rice. As they sell chicken rice as well, their white rice is 油饭 instead of plain white rice.

The rice is fragrant but not oily.

The duck meat is deboned and chopped into thin strips for easy eating.

Popping a piece of meat in my mouth, I am delighted by how tenderly smooth it is. The braised duck at some places are coarse and fibrous but the one here is succulent.

The sauce drenched over the rice is the sweet type.

I realized that I am not too fond of savory sauce.

Now, this is the style of braised duck rice that I like.

Read more: https://thedeadcockroach.blogspot.com/2021/05/zhen-wang-family-restaurant-nameless.html?m=1

I had the char siew and roasted pork rice ($4).
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I was probably the first customer of the day hence there is no queue at all. My order came with a generous portion of char siew and roasted pork piled on top of white rice drizzled in sweet sauce which is value for money.
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The char siew certainly looked the part; on the outside, it was beautifully roasted with good char and glaze while on the inside, it had a pinkish glow - a testimony to the process it has gone through in the furnace.
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The roasted pork skin had good crackling and come with bit of fats.
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Read more: https://thedeadcockroach.blogspot.com/2020/03/lee-kheong-roasted-delicacy-hong-lim.html?m=1

Unlike the usual green colored pandan-infused glutinous rice balls, these handmade ondeh ondeh from Ah Meng are made with sweet potato instead.
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They come ready packed in four ($1.60), six ($2.40) and eight pieces ($3.20). The stall also sell handmade tapioca kueh which are equally popular and gets sold out by noon.
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Similar to making tang yuan, the dough were shaped into tiny balls filled with cubes of gula melaka within them. They are then boiled in hot water before finally rolled in a bed of desiccated coconut.
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The ondeh ondeh here are freshly made from scratch at the stall everyday. The business and the making of kueh is now taken over by Ah Meng's daughter.
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As I pop one into my mouth, it still felt warm to the touch.
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The texture is soft and delicate due to its thin skin.
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Some of the gula melaka had become molten but those that did not melt completely had that crunchy core instead which is equally tasty.
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Due to their size, you do not get that cloying sweetness and it makes a perfect tea break choice with a cup of kopi o.
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Read more: https://thedeadcockroach.blogspot.com/2020/03/23-march-ah-meng-hong-lim-market-food.html?m=1

I ordered the regular bowl ($3) of fried fish lor mee that come with four pieces of fried fish, half a hard-boiled egg and flat Hokkien noodle in a bowl of lor.
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The condiments are self service here so you could help yourself to the black vinegar, sambal chili and grated garlic.
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The viscosity of the gravy is just nice without being too gloopy or runny and there are no lumps of undissolved starch. There are also egg ribbons in the gravy.
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The surface of the flat Hokkien noodle picked up the gravy very well. Also, the crunchy bean sprouts provided an alternate texture to the gummy mouthfeel of the noodle so there is no jelak-ness.
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Read more: https://thedeadcockroach.blogspot.com/2020/03/ma-bo-lor-mee-hong-lim-market-food.html?m=1

I opt for the regular bowl ($6/$8/$10) of mee kia which was served in a large, white bowl. It comes with a small bowl of soup on the side.
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I believe the noodle portion is the same for all three pricings but the pricier bowls come with more ingredients and a bigger bowl of soup with seaweed (the regular bowl does not have seaweed).
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The upsized options are also served in "prettier" bowls with oriental decorative border. 😝
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My $6 order includes meat balls, minced pork, pig's liver, sole fish and wanton sitting atop a mound of mee kia. They are quite heavy-handed with the sauces here such as black vinegar.
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The noodle is cooked softer than al dente but still springy. I love the punch of the black vinegar which is fragrantly sour and the chili was power.
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You know the soup is good when there are lots of those pork sediments swirling about in the bowl. My $6 bowl of pork noodle only come with a small bowl of soup but if you order the larger portions, there will be more of that delicious soup (and seaweed) for you.
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In all honesty, I find this a great bowl of noodle but the small serving for its price is a big deterrent for me to enjoy regularly. As much as I would like to support our local hawkers, this bowl of pork noodle is a luxury to have in this trying period.
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Read more: https://thedeadcockroach.blogspot.com/2020/03/tai-wah-pork-noodle-hong-lim-market.html?m=1

It was the posters of Bruce Lee that pulled me towards this roast stall called The Legend Roasted Meat Rice And Noodle which is located at the back row on the first level of Hong Lim Market & Food Centre.
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I decided to go for the char siew and roasted pork rice ($5). The price is a dollar more than Lee Kheong Roasted Delicacy upstairs on the second level but the portion of the roasted meat is more here and it come with fresh greens with a bowl of soup.
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I love the melt-in-the-mouth tender char siew!
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As I visited on a Tuesday morning, I missed out on their fei po char siew which is only available on Monday, Wednesday and Friday. If their normal char siew already far surpasses my standards, I wonder how much more impressive is their special char siew?
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Their fun-sized roasted pork is very adorable because it is like so short. With equal parts of lean and fats, the texture is enjoyable especially with the biscuit-y crispy skin. I have not had such crispy roasted pork skin for a while now.
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The added greens and the bowl of soup is a nice bonus to have.
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Read more: https://thedeadcockroach.blogspot.com/2020/04/the-legend-roasted-meat-rice-and-noodle.html?m=1

My order ($4.50) came with chicken chop on a mound of mee kia (thin noodle) with some chye sim and a bowl of soup. I helped myself to some of the pickled green chili.
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I had high expectations for the tossing sauce which looked potent.
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Giving everything on the plate a good toss, the thick and luscious sauce clung on the noodle beautifully. The savoriness of the sauce and the heat from the sambal (I had asked for more sambal) is superb. The white vinegar from the pickled chili whets my appetite even more.
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As the chicken was fried upon order, it is hot and crispy on the outside while the inside tender and juicy.
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It tasted really good. I bet the marinade is more than just the usual soy sauce, salt or oyster sauce.
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Read more: https://thedeadcockroach.blogspot.com/2021/03/chin-seng-cooked-food-chicken-chop.html?m=1

After placing my order for one, the staff scooped the fermented rice and lentil batter and spread them out in a circular shape on a large iron griddle. Once the shape of the dosa forms, spiced and savory potato cubes were placed in the middle with the sides folded over.
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My freshly made masala dosa ($2) was then transferred to a piece of brown, waxed paper on a plate before dhal was unceremoniously poured all over and another three chutney sauces smeared on the side.
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The smorgasbord of colors reminded me of a art palette.
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The dosa was all soft from soaking in the dhal. I would have appreciated for my sauces to be served separately so I could taste the crispy edges. Also, the natural sourness of the fermented rice batter that I like was overwhelmed by the sauces.
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The stall could have used stainless steel thali plates that come with compartments for the sauces instead.
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The masala dosa is still delicious, nonetheless.
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Read more: https://thedeadcockroach.blogspot.com/2021/03/deen-food-stall-masala-dosa-tekka.html?m=1

I have not eaten butter chicken nor naan before so that is killing two birds with one stone!
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The naans here are only baked upon order. The chef will flip the ball of dough rapidly between his hands to stretch it into shape before slapping it against the inner wall of the tandoor. All that is left to do was to wait for the naan to be baked to perfection.
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It was ready in just a minute or two - a lot quicker than I expected! The naan is so huge the sides hang over the edge of the styrofoam plate! To give you some context, it is larger than both my palms placed side by side with the fingers outstretched.
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The butter chicken was served in a small styrofoam bowl (ugh!).
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Boneless and skinless chicken chunks were smothered under a rich and creamy sauce.
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Popping a piece of the tender chicken in my mouth, it felt like it has been seared or roasted in the tandoor beforehand.
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Tear a bit of the naan and dip it in the sauce. At first bite, the sauce tastes predominantly sweet but watch out for the underlying spiciness that only start to kick in after a while.
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The pillowy soft naan is best eaten while hot though they cool down pretty fast. I love the chewy mouthfeel which is good enough to eat on its own without any sauce.
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Read more: https://thedeadcockroach.blogspot.com/2021/04/delhi-lahori-butter-chicken-naan-set.html?m=1

The portion of the basmati rice is generously more than enough for two to share. If you are used to the fragrance and flavors of spices found in briyani, having plain white basmati rice for the first time was like a breath of fresh air although it needs a little getting used to. The drizzle of mutton curry on the rice makes the transition easier.
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The two vegetable dishes are fried cabbage and long bean with cauliflower.
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The mildly spicy long bean is cooked till mushy but the cauliflower florets retained some bite, therefore provided some alternate textures.
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I have always love Indian cabbage with mustard seeds. Not sure if this is the same thing as there are no mustard seeds to be seen.
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I had to save the chicken leg for the last.
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Firstly, I have difficulty tearing the chicken apart with the plastic cutlery and secondly, I could not afford to dirty my right hand as I still need to operate the camera.
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After making sure that I have gotten all the shots I wanted, I picked up the chicken with my right hand (remember in the previous post, I mentioned that the left hand is destined for other worldly duties?).
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I realized why the plastic cutlery failed to tear the chicken apart earlier is because it was not fully cooked on the inside. I had to pick around the raw parts to eat.
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Read more: https://thedeadcockroach.blogspot.com/2021/04/ayya-indian-foods-chicken-masala-rice.html?m=1

The best time to come is on a weekday morning. I arrived just slightly before eight and there were plenty of empty tables around.
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There are different combinations of pork, chicken, sliced fish and cuttlefish with a basic bowl (no egg) starting at $3.50.
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I ordered the pork porridge and added-on both an egg and century egg for $4.50. After making payment, I was given a slip of paper with a number on it. I sat at a nearby table and waited for the corresponding number to flash on the digital screen to pick up my order.
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The number I got was 19 while the number on the screen is 16. It took about five minutes for my order to be ready.
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My bowl of porridge came topped with youtiao, spring onion, and fried shallots. Other than the egg and century egg, I discovered pork slices, pig's liver and even two precious slices of pig's stomach below.
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Being a typical bowl of Hainanese porridge, the grainy texture is thus not as smooth as Cantonese porridge but the richness of the egg yolk gave it some creaminess.
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Taste wise, the porridge is well-seasoned without the need for more seasonings. I even tasted tung choi (preserved vegetable) in it. Light soya sauce and pepper are provided in squeeze bottles but I did not touch them.
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Read more: https://thedeadcockroach.blogspot.com/2021/04/johor-road-boon-kee-pork-porridge-blk.html?m=1

The Beef House at 217 Syed Alwi Road is famed for several things: yong tau foo, beef balls, beef tendon balls, soon pan (笋粄) and suan pan zi (算盘子).
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It is not hard to understand why they are so immensely popular because nothing here is factory made - well, maybe except for the various noodles (bee hoon, kway teow, Hakka mee) used here but otherwise, everything else is handmade.
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I ordered a bowl of beef tendon ball soup with bee hoon ($5), two pieces of soon pan ($1 each) and a plate of suan pan zi ($2).
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The soup is refreshingly light and clean-tasting especially with the addition of coriander however, what really stood out for me, are the tendon balls.
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Seriously, I have not tasted such beefy flavored balls before. Also, the texture is firm yet bouncy, I suspect if it rolled off my table, it might bounce across the road to the coffee shop opposite.
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It is so meaty, so substantial I doubt there are any fillers in it.
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I loved suan pan zi but they are so hard to find! This Hakka delicacy is made by kneading tapioca flour with yam but over here, they added pumpkin into the mixture as well which is then rolled into shape and stir fry with a copious amount of minced meat, black fungus, mushrooms and hae bi (dried shrimps).
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The Hakka soon pan had yam added into the dough of the skin.
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They are extremely generous with the fillings inside the soon pan which included jicama, bamboo shoots, black fungus, mushrooms and hae bi.
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Incredibly chewy and starchy, the crystal-like translucent skin may seem a little thick but to me, that is the best part because I enjoy chewing on chewy stuff!
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They are extremely generous with the fillings inside the soon pan which included jicama, bamboo shoots, black fungus, mushrooms and hae bi.
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Read more: https://thedeadcockroach.blogspot.com/2021/04/the-beef-house-217-syed-alwi-road.html?m=1