The portion for 2 Steamed chicken was dressed with scallion as well as coriander and drenched with the piquant sauce that most chicken rice stalls would use. The meat was smooth and tender with transparent layers of "collagen" found on the underside of the skin.
While I have ordered the soup version of prawn noodles, I still get to have a bowl of earthen clay pot soup with ingredients. In fact, all prawn noodles ordered will come with an earthen pot of soup no matter if you order soup or dry version.
The broth was rich and full-bodied. They brew for hours in order to achieve the taste. Not only that, every bowl of soup is painstakingly made daily, making sure that the prawn head were well blended and squeezed to adjust the distinctive flavours. This unique way of extracting flavours stands out from most Prawn Noodle Stalls.
This Signature dish features scrambled eggs tossed with carrots, springs onions, yellow onions, shitake mushrooms and was served with lettuce.
We are supposed to scoop these ingredients onto the lettuce and wrap them up.
have never eaten such a dish before and I thought it was quite special to bite the fresh lettuce with crunch that wrapped the filling that was accompanied by the sweetness of the distinctive egg.
Just looking at the main signboard of the stall isn't enough for us to know that the stall is actually selling Hainanese Curry Rice too. We were contemplating if to try out the Lor Mee or the Curry Rice and of course, the votes went to the latter.
The Chap Chaye was well braised till softened with Tang Hoon. The natural sweetness together with its gravy makes the dish
My essential dish to order for Hainanese Curry Rice will be the pork chop. The meat was thin and coated with breaded batter
We often called this ball of minced meat the "Lion Head". The meat was well marinated and seasoned with visible chopped onions within.
The Chicken Curry is coupled with thick cuts of potatoes with 2 drumsticks. It tasted a little bit spicy.
Overall, the dishes were decent and the amount of gravy drenching my plate of rice is ample.
Starts your day with a cup of aromatic black coffee that is topped off with a slab of butter. The marriage of Kopi and butter was heavenly, giving a smooth texture. Personally, I prefer the Kopi O Butter or Kopi O Gu You as the taste was more outstanding without the milk.
Unlike most coffee shops in Singapore, their bread is toasted on a charcoal fire, thereafter, they will process it by scraping away the black parts and spreading the traditional canned kaya over it. Lastly, they will include a slice of butter within.
The eggs are only prepared upon ordering, thus there is a wait of about 6-8 minutes. These half-boiled eggs were already cracked for customers and therefore we do not have to do it by ourselves. Enjoy them with some dashes of pepper and dark soya sauce.
If you want to have a feel of enjoying some traditional breakfast in old settings, a visit to Heap Seng Leong will definitely give you that experience.
My favourite dish out of the entire menu! The homemade silken coconut panna cotta was served chilled with Pulut Hitam (black glutinous rice) and desiccated coconut topped with some biscuit crumbles. The riots of texture from this dessert left a good impression on me.
Though the smallest portion out of the menu, I'm glad that the amount of Char Kway Teow on the plate was not miserable and can be shared between 2 pax.
The colour of the Kway Teow was even and the smoky flavours had kind of engulfed me, sending signals to my tummy and creating hunger.
The level of the standard remains and No. 18 Zion Road Fried Kway Teow still live up to its reputable name. The Plate of Fried Kway Teow was wet enough and looked glistering with a good amount of oil and pork lard. Ingredients like vegetables, egg, beansprouts, fish cakes, Chinese sausage and cockles were included.
We polished off the entire plate and true enough, it manage to satiate our hunger.
I'm still loving its rich and creamy consistent smooth drink without being too sweet. The fragrant and pleasant taste of Gulu Melaka within adds depth and flavour to the drink.
If you are there for their Taiwanese Braised pork rice, do check before heading down as the availability has some special timing for both weekdays and weekends.
The dish has a well balanced lean and fats from the pork belly. Sweetness of braised pork belly topped the grains of pearl rice and was accompanied by half a braised egg as well as preserved vegetables.
The Loin Ribs or better known as Dragon Ribs when translated from Mandarin ้พ้ชจ is the largest rib bones from the pig. The bone is longer and the texture of the meat is firmer. The soup was something out of my expectation as they were not as peppery that what I had thought initially. Instead, it was traditionally light flavoured with the natural taste of the pork with the use of both garlic and pepper to bring the taste out.
The Hokkien Mee comprised a mixture of thick yellow noodles and white noodles with eggs, Sotong beansprouts and prawns, garnished with spring onions and lime with a dollop of chilli tuck by the side. The dish was quite straightforward and ordinary, its not those savoury thick prawns broth style or those that are packed with Wok Hei taste if you are looking for one. Decent enough if you are looking for a meal to fill your stomach.
My personal preference will be their Fried Oyster if I were to compare both dishes that we had ordered. The Fried Oyster has a good ratio of starch and egg, crispily fried with a charred taste. The chilli that was supposed to enhance the taste was diluted. Nevertheless, the dish goes well alone too without it.
The plate is generously filled with the peanut sauce, covering up the vermicelli. We got the middle size portion at $5 and ingredients includes kang kong, cuttlefish, prawns, cockles, sliced pork, and tau pok.
The type of prawns was translucent and I preferred the usual pink with red tails prawns that I usually had.
The thick and savoury satay sauce was adequate to cover every strand of Bee Hoon. In fact, it blends in well and was not very spicy.
Although Satay Bee Hoon may seem to be a simple and straightforward dish, the preparation of peanut sauce from scratch is laborious as one has to dry roast the peanuts first then cook with sauce over a long time.
