Everything about Food and Wine
No. 25 Minced Meat Noodle
@ashinthekitch alerted me to this new Bak Chor Mee (BCM) stall that started operation near our neighbourhood less than two weeks ago.
86 Lor Mee
I have lots of respect for the many immigrants who left their homelands and journeyed to this part of the world. Like our forefathers, they have shown hunger and drive to seek a better life in this new land. They work hard in search of new opportunities and many have turned to hawking in many of our food centres.
While most of them have introduced interesting dishes originated from their countries of origin, others have picked up skills to cook and mastered familiar local dishes that even we Singaporeans are proud of.
This relatively new Lor Mee stall at Beach Road food center is helmed by a Vietnamese lady who had never heard or tasted this popular gooey noodle until she came to Singapore years ago.
The Lor (gravy) gives off a balanced five-spice aroma. Combined with the minced garlic, black vinegar and chilli, it smothers the yellow flat noodle with multiple layers of flavours and shiokness. In addition to the usual ingredients like eggs, braised pork and Ngoh Hiang,
Tiong Bahru Lee Hong Kee Cantonese Roasted
One of my favourite stalls here at Tiong Bahru Food Centre!
Guang Dong Hong Kong Delights
Smokey claypot rice with tender chicken chunks, Chinese sausages and salted fish at a very affordable price.
Katong Nan Xiang Chicken Rice
Very popular with the easterners, this “chicken rice” stall located in a corner coffeeshop along Tanjong Katong Road offers more than just chicken rice. On this day, we had 4 different types of roast meat (roast duck, roast chicken, roast pork and char siew) for a very satisfying lunch.
I thought the roast duck was average but I really enjoyed the rest of the meat platters.
Do not judge the char siew by its uneven char! With one side almost totally burnt and the other looking dry with a dull orange-brown hue, I was initially not very impressed by what I saw too. But my doubt turned into profound joy with the first bite of the char siew. My taste-bud exploded with sweet and savoury flavour and the right balance of fats simply melted in my mouth.
The roast chicken was old-school succulent. The thin shiny skin was not crispy but it was really flavourful with its marinade permeating the tender meat. The sio bak (roast pork) had a salty crispy skin with distinct layers of
Chef Wang Fried Rice
We were second in the queue when we reached the food centre during lunch time and I waited only 5 minutes for the familiar Din-Tai-Fung-style (DTF) fried rice.
The reported long queue when it first opened last year was nowhere to be seen but I was impressed. I think the shorter queue has allowed Chef Wang to focus more and ensure his food quality.
The pork chop was well marinated and tender and the pearl rice grains well separated and infused with wok hei. I really enjoyed the humble fried rice dish especially the sambal belacan version. The sambal really elevates the fried rice flavour to another level.
Chef Wang Fried Rice
Beo Crescent Market & Food Centre
38A Beo Crescent
#01
Chai Chuan Tou Mutton Soup
The mutton is fall-off-the-bone tender, the soup mildly herbal yet so flavourful and the Aunty's service is top-notch - always smiley and making sure you have enough soup.