The Pork Belly Pau aka Kong Bak Pau was what made our presence there. The meat was well marinated and fragrant with a good balance of fats that literally melts in our mouth. The savoury sweet tasting meat goes well with the handmade pau. Delicious and sinfully good.
One of the Taiwanese Must Have will be the Signature Braised Pork Rice. The mixture of braised pork belly, minced meat, braised peanuts and cabbage is decked up by a bed of pearl rice. The bowl was sprinkled with chopped spring onions and tucked with a dollop of chilli too. We added the braised egg 卤蛋 at an additional $0.80.
Personally, I love the herbal infused pork belly chunks that boasted a strong scent of cinnamon and star anise. What's more, they have a good amount of melt in the mouth fats and tender meat.
This hidden gem among the industrial estate is definitely worth highlighting especially for those who are craving Taiwanese food. Though the pricing may be steeper compared to other food in the industrial estate, I would say the price paid is worth the taste. The selection is of a good variety and I will be back for others.
The Kurobuta Pork Collar was tough and kind of overdone. It was served with Celeriac Mash, Apple Caramel, Pickled Pomegranate and Cider Jus.
The laksa is apparently one of the popular items on the list and gets sold out fast. It will be a waste not to try it for I have travelled so far to Sims Avenue. The bowl of Laksa gravy is thicker than the watery ones I had and packed of coconut milk fragrant. Ingredients include Prawns, Cockles, beansprouts and fisk cakes. For those who love Tau Poks, sorry to disappoint you, they do not have that inside the Laksa bowl.
They did not skimp on the ingredients and in fact, the ingredients were rather generous.
For the roasted, we have a 3 in 1 combination on the plate with Char Siew, Roasted Chicken and Roasted Pork. Topping up the platter with 1 braised egg and having some braised gravy over the meat. The Char Siew has visible charred edges while the layers of roasted pork were distinct between the fat and meat
The Wanton Mee is something we seek if we are missing out on some old school canteen Wanton Noodle. The noodles were tossed in light sauce and seasonings with pieces of tender Char Siew. Char Siew Pieces were lean and tender.No doubt that the portion paid is bigger, overall, the portion doesn't do justice to the amount we paid.
Being in the same coffee shop, we can buy something else with a better portion. Guess that we will no the back any sooner.
From the first sip of soup, it gives me a good reminiscent of Cantonese Soup from Hong Kong Noodles Char Chan Teng, clear, simple and flavourful.
The ingredients in the dumplings are different compared to the usual ones we had. Besides the usual pork and shrimp meat, the black fungus strips and bamboo shoots gave the dumplings a unique texture.The size of the dumplings is no doubt bigger and more filling than those in the Wantons.
Yishun 925 Chicken Rice is known for its consistent quality and boneless chicken at a pocket-friendly rate.
The chicken meat is succulent and tender, drenched with fragrant soy sauce and sesame oil. Not many chicken rice stalls offer Achar (pickles) as one of the sides. I'm quite please that they have include these appetizing sides. No doubt that it's only a coffeeshop stall in neighbourhood places, I will emphasise that their quality and consistency can beat some of the commercialised chained chicken rice stalls hands down.
The icon Taiwanese Dish, Braised Pork Rice aka Lu Rou Fan was above average taste. I love the intensity of how the braised permeates into the pork loin as well as the strips of pork belly.
The taste and smell of spice used are present, indicating that it had been braised in dark soy sauce for some hours. Besides the pork, the bowl comprises pearl white rice as well as a braised hard-boiled egg with slices of cucumber. Braised items were savoury and went well with the bowl of plain white rice.
ordered their recommended Signature All-In Combo Mee Hoon Kway. Their Signature with All-In basically comprises all the ingredients of other items on the menu. It comprises of Minced Pork, Pork Slices, Pork Ball as well as Shrimp Ball, served in either dry or soup version.
I opt for the soup version and it came with fried ikan billis to complement the taste. The Mee Hoon Kueh slices were velvetly smooth and not too doughy with some charred taste.
The pork slices were tender and went well with the chilli. Though the meatball was well marinated and contains a distinctive flavour, dipping them into the garlicky and piquant chilli definitely enhances its taste.
Though it is said to be of quality made and each component in the bowl was done well, making up a comforting bowl of Mee Hoon Kway, my heart on Mee Hoon Kway still goes to L32 Handmade Noodles for their broth and chilli are packed with my childhood memories, closer to my taste buds.
The puff was generously filled with minced pork and stuffed with Chinese celery with some roasted peanuts sticking onto the external surface of the batter. The octopus was not very significant among the minced meat and I can hardly spot them.
Overall I find that the meat puff has some lacking flavours and perhaps if the meat can be more seasoned for some extra oomph. The outer layer was crispy and perfectly fried to its golden brown however, the layer of batter was slightly thicker than expectations, they also lacked the fragrant that other Fuzhou Oyster Pancakes catered.
With the noodles hidden by the braised gravy, decked with pieces of pork as well as the delicious fried fish, I could not resist but fastened my footsteps to the seat as soon as I got hold of my orders.
I like that the Lor Mee gravy was slightly thick but not too starchy. The bowl also comprises of half a portion of braised egg and coriander as garnishing. If you prefer your bowl of Lor Mee with Garlicky flavours, additional chopped garlic can be added.
