Cheng Tang is always my favourite cold dessert to order. The 8 Treasure Cheng Tang with Peach Gum is also listed as their Top 10 Selling Dessert. The sugar level was perfect for me with adequate sweetness. Ingredients were a handful and its refreshing taste was addictive.
The ingredients include pearl barley, red dates, longan, ginkgo nut, white fungus and of course peach gum.
Desserts are of quality and I'm really happy to see such a dessert stall around.
I know of Formosa Delights from their handmade noodles through the stalls in the foodcourt. They have been fond of their quality handmade noodles and pastries since 1998.
Their Formosa Finest Handmade Noodle was shocking and not to my liking. Though the texture of the noodles was perfectly fine, the stinky seafood smell was too strong. The broth was sweet with the seafood, vegetables, mushroom and minced meatballs.
Out of curiosity, I chose to try on the Wok-Fried Big Prawn Bee Hoon. The plate of Big Prawn White Bee Hoon was yummy. Coupled with a generous amount of pork lard which elevates the dish's fragrance together with the chopped onions and garlic.
If the dish is ordered on ala carte basis, here's the pricing, $16.90 for Big Big Prawn (大大虾) & $19.80 for Big Big Big Prawn (大大大虾). The name of the prawn mee sounds playful, isn't it?
The first mouthful was surprisingly delightful - A burst of Wok Hei Flavours in my mouth and the stock is totally awesome with umami flavours. It was thick but it does not bring out the heady prawn head taste which is what I prefer. It won't go wrong ordering this.
The Bee Hoon standard was well maintained. It was moist like before and very smooth for swallowing. The plates of Bee Hoon were warm too. My choices of items are fried chicken drumlet, mixed vegetables and Wu Xiang.
On the second portion, we had a mixture of fried noodles with Bee Hoon. Our preference will be the latter as it was wet and was not oily. Tau Gua, Luncheon Meat and Otah were added to this plate. It costs $7.80 for both Bee Hoon & Noodles.
The chilli on the plate was mildly spicy and enhanced the taste of the fried items on the plate.
While a lot of coffee shop serves the usual toast, YY Kafei Dian has this additional Bun that you should not step out o the place without.
While many modern cafes are increasing, this makes coffeeshop like this a gem for retaining their traditional heritage. It does make us feel restored and charged going places like this once a while after sinking ourselves into those uptrends cafe.
To be honest, I am never a fan of Teochew Bak Kut Teh for their soups are peppery. Nevertheless, I must agree that this soup has a very well balanced taste without being overly peppery. A handful of vegetables were included too.
The meat was tender and succulent, falling off from the bones easily without too much effort. Although I'm ordering this plain without rice, the uncle allows me to refill the soup and asked if that was enough.
Just like the social media stated, the service rendered is pleasant. I hope to make a return in an empty stomach for their other items in the menu.
Sin Kee Chicken Rice is known for providing tender and succulent meat. I still remember the times when I had it in Margaret drive, we were so amazed by the layer of translucent jelly collagen under the skin of the chicken.
Their chilli sauce was homemade, likewise for the grated ginger that goes very well with the poached chicken too.
Bean sprouts were well blanched and tossed in light sauce together with cut chillis as well as coriander. They compliment each other well and are perfect to pair with the plate of fragrant chicken rice,
After visiting the Sin Kee stalls, I'm glad that the standard has been consistent. Be early to avoid queue if you want to enjoy some pocket-friendly chicken rice.
The Curry Rice will cost $6.90 per plate if we are taking ala carte, without the buddy meal. The meal was simple with a slab of Pork Cutlet chopped uniformly into sizes, a sunny side up egg and braised vegetables.
The curry rice was executed in the Hainanese Style way where rice was both drenched in curry sauce as well as black braised sauce. The pork chop was deep fried with rough biscuits crackers on its batter and maintained a good thickness. It looked a bit dry but they did go well with the generous amount of gravy given.
After much observation that Tian Huat Rice Stall is always packed full of white and blue collars workers queuing up for their food, we decided to give it a try. With such a small stall, it's quite impressive that they whip up a variety of dishes.
While there are so many articles of Netizen commenting about the price of mixed vegetable rice stalls, I had finally experienced it myself. While I'm expecting the rate of such rice to be pocket friendly in an old school environment coffee shop like this, this order got the shock of my life.
It started when we were at the counter paying up, the auntie called out the payment of $8.50 and we were like "huh" then she repeated the amount. She further explained that the Prawns cost $1.50 each and only fresh prawns were used. Beats me, I only have sambal Sotong, steamed egg and the number of prawns were given as default.
The bowl of ramen was quite outstanding on the menu with the use of Oyster. The creation of Ramen uses their Signature Sawara & Genmai Cha Broth infused with notes of oysters taste.
Garnished with Oyster paste, a brainchild of Michelin-Starred Chef Yamamoto, coupled with the Oyster Oil for deeper flavour. The aromatic Garlic butter is alluring.
They finally have a shop space of their own with simple white walls and non-elaborated furnishings. If you are looking for some Instagram worthy decorations, I'm afraid there aren't any but if you are here for their food, you are sure to bring back with a satisfying tummy.
The braised duck was savoury just like the way we like it. The starchy braised sauce was rich enough to give a good flavour to the plate of meat. To add on, the meat was tender and soft
There are a few signature Sambal dishes that are not to be missed, namely their Sambal Kang Kong, Tofu, Prawn and Sotong.
To be honest, I felt warmth in the tummy as well as in my heart for I have been missing this taste ever since.
I will say that they have maintained the "99 Bend Braised Duck Rice" standard that I used to have during my school days. If to compare the popular braised duck rice we have in Singapore, for example, Sean Kee, I will say that they are of both different levels of taste, sometimes I will miss one of them. Last but not least, there are no service charges or GST to be paid here.
The texture of the Liver was skillfully cooked to perfection whereby the boiling timing must be accurate so that the liver will not be overcooked. The texture is just of the right chewiness and was not hardened.
The intestines and noodles tasted as good as enjoying a bowl of noodles right in the coffee shop.
I still enjoy this style of noodles tossed in black sauce coupled with fried crispy onions and some leafy greens.
Unlike the Cantonese Style Chee Cheong Fun (CCF) whereby this traditional breakfast item is usually made painstakingly hot on the spot, Duo Ji had theirs freshly supplied by their supplier every morning. What could have possibly demanded the long queue?
The CCF is generously spread with fragrant oil and sweet sauce. Their chilli sauce also enhances the flavour of the plain rice rolls and finally, sesame seeds were drizzled on top of it. Though these were from suppliers, I would say that their quality was not of the usual factory-made ones. The texture was soft and springy.
