Jalan Besar (DT22)

Do not judge the book by its cover. The beef balls in the soup make look plain and plain with stingy amount of broth but this simple looking bowl of soup still remain as tasty as before. The flavour tasted full-bodied and was filled with natural sweetness from beef bone broth.

The beef balls are still undeniably chewy and bouncy with beefy flavor in every bite. These are very addictive.
Every piece of YTF tasted fresh and appetizing. As you reach the bottom of the soup with the spoon, you will realize that there are a handful amount of soya beans.
The Hakka Noodle is similar to Mee Pok just that they are narrower in size. The execution of Hakka Noodles usually topped with a handful amount of minced meat.

The special part of the Soon Kueh as compared to the usual ones we had was that the skin was made with yam.

Soon Kueh was plump and had chewy skin. Ingredients were filled to the brim with turnip, mushrooms, shrimp, black fungus etc.

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.

At Don, they only use Sri Lankan air-flown mud crabs and in the event that the crabs receive is not up to the Chef's standards & quality, they may decline to sell crabs for the day.

The taste remains familiar and fills with the sweet taste with hints of herbs in the broth. The milky broth taste was enhanced by the use of vegetables and yam too.