Chinese Food

Tried out this Chinese noodle place on #burpplebeyond because I was drawn to the ebiko prawn paste balls, which seems to resemble that of in Le Shrimp Ramen, but sadly it was kind of disappointing. The prawn balls, while big, unfortunately tasted quite floury inside, which was very unpleasant.

The noodles with the mushroom sauce was decently tasty, and it came with a tomato soup which I wasn’t expecting too. The tomato soup is quite concentrated and sweet, but I personally don’t enjoy tomato soup. The letdown was that the noodles were on the softer side despite me requesting for the noodles to be less cooked after reading other Burpple reviews. My friend who had the soup version also said his noodles were quite overcooked sadly. At least we had burpple beyond so that it wasn’t as expensive. P.s. you can customise the noodle type and the kind server recommended to us which noodle type would fit our choice of noodle bowl better!

Tried the budget hotpot place Shi Li Fang and liked the tonic chicken soup the best! It’s pretty flavourful, particularly after cooking the ingredients in it. Didn’t enjoy the tomato soup though, which was too tangy and strong tasting for my liking. Overall, it’s a cheap place and it kinda shows. The quality of the ingredients aren’t the best, the deco is haphazard to say the least, and the service staff don’t really seem to know what they’re serving. That said, the ingredients taste better than they look, and they have a $9.90 set menu option as well, so if you want a cheap quick fix, this is alright!

This dish was expensive, but quite an interesting combination. There’s fresh crab meat, salmon roe, egg white, and black garlic. It’s undeniably fragrant and I enjoyed the addition of the salmon roe inside. (And it was amusing to see the roe being cooked by the hot rice.) Just wish that it were fried a bit drier, it was a bit too moist. Not sure if I’d get this again though, because their noodles (which I unfortunately didn’t get a pic of) were a lot tastier. However, if you don’t like dishes that use sauces as flavouring like my parents, you may not like this as much.

This fried carrot cake was pretty normal as it goes, soft and tasty, but not much to shout about compared to the other dishes. Felt like I couldn’t really taste the conpoy (dried scallop) though. It’s just a good old classic dish I guess.

This crispy stuffed mashed yam with a wild mushroom paste, topped with a fried scallop, reminded me a lot of the big fried yam rings but in the form of small ngor hiang instead! I really liked how tasty and fragrant the mushroom filling was and it complemented the crispy exterior well. The fried scallop on top was unfortunately quite thinly sliced though, so you can’t really taste it at all. However, this dish is still quite interesting! Haven’t had anything like it before and I enjoyed it.

If you like strong tasting black vinegar, this pork trotter dish will hit the mark for you. It’s really concentrated and quite prominent. Unfortunately, there isn’t a lot of meat because of the large chunks of bones, so despite the soft meat, I didn’t think this dish was very worth it.

This 扣肉包 (braised pork belly bun) was good! I actually liked it more than other places because their sauce is on the sweeter side and is slightly more starchy, so I could drizzle it on the bun without the sauce flowing out that easily. The pork belly also didn’t have too much fat and still melted in my mouth in spite of that. Although it’s a smaller portion, cutting the pork into rectangles rather than slices meant that each bite tasted a lot more substantial!

This is a simple dish, but they do it well. They use five grains (五谷) rice, fried with eggs, dried scallops, scallions, and peanuts, and top it with fried small anchovies. The whole dish is really fragrant because of the peanuts, and the hot pot makes the rice at the bottom charred like in claypot rice. It’s overall on the drier side though, compared to other fried rice.

Their sheng jian bao tasted pretty soft and fluffy, and is filled with juicy pork belly (扣肉) and preserved veggies (梅菜). I unfortunately don’t really like preserved veggies, but this bun was still quite flavourful and the pork was tasty. My siblings really enjoyed this!

Although presented with the siew mai leaning all towards the side, this siew mai was really quite special. It had the perfect mix of prawn paste and meat, with a prawn on top, and it was so juicy. It’s classically done, but there’s nothing normal about this siew mai. Loved it!

It’s definitely a splurge to eat here, but this unassuming char siew was amazingly tender and juicy! The sweetness wasn’t overpowering. Haven’t tasted so soft char siew in a while- not really a fan of those with a hard crust or char, so this hit the spot for me. The shao rou was just average though, nothing to write home about.

Peach Garden is a great airport dining place because the prices aren’t inflated and the food is good! 😬 This braised homemade beancurd with fresh crab meat and spinach was so tasty!! The spinach is cooked well and the tofu was soft inside. I also liked the starchy sauce, with bits of crab and egg white.