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Carrot cakes were warm. Seem like pre-made and just warm them. Po piah were cold. I guess the food contradicts the restaurant name. Will I visit again? Nope!
It didn look like lor mee. The taste feels more like hokkien mee but soup version. It is very flavourful but a tad too salty for me. I wouldn't drink the soup.
Chicken chop with crackling crispy skin and tender-soft juicy meat on top of the intensely flavourful noodles that had totally soaked up all the goodness from the seafood broth. Squeeze that lime and perfect the taste by stirring in the fragrant spicy chilli for a real good kick! 😍
Happy 54th Birthday Singapore! 🇸🇬 It can't be more apt to indulge in some local dishes on the national birthday. 😚 Ya ya it's just me finding excuses to eat.
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This sharing platter "Bao Ka Liao" ($32.90), which means 'encompass everything' in Hokkien, showcases the famous Rolex watch chef Warong Kim's Hokkien Mee, Tenderfresh's Fried Spring Chicken as well as Popiah by Ah Boy from Good Chance Popiah. 🤓
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The Hokkien Mee definitely stood out for its noodles that had entirely absorbed the robust and thick broth made from prawn shells and other secret ingredients. And kimslaw just goes so well with the crispy fried spring chicken - nobody can disagree with me on that! 😆
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Hokkien more paired with chicken wing... A nice combination.
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