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Posted by Sam Han on October 2, 2013 · 5 Comments
J told me while we were in Bangkok that there’s a good cze char place in Toa Payoh but was it lorong 4, 7 or? Clueless! Anyway, I got myself mentally and physically prepared to go in search of a crowded-looking kopitiam cze char, and if need be, cruise along every lorong starting from 1. … Continue reading →
Filed under Braise, Casserole, Chicken, Food Court, Hawker Centre & Kopitiam Stall, Pork, Restaurants & Food Reviews, Seafood, Simmer & Stew · Tagged with cze char, 红烧豆腐, dinner, 虾酱鸡, 鸿勝菜馆, fish, fish head soup, food photography, Goji Leaves Soup, Har Cheong Gai, Hong Seng Restaurant, Hong Sheng Restaurant, hor fun, meat, Noodles/Pasta, organ meat, Pai Kuat Wong, Pork Rib King, prawns, side dishes, Spare Rib King, Street Food Cuisine, Toa Payoh North, Tofu, vegetables, 排骨王
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Posted by Sam Han on February 25, 2013 · Leave a Comment
Cze Char 煮炒 (Zi Char) is best described as home-style cooked food one can get at reasonable price in modest usually Kopitiam (Asian coffee shop) set-up. One can get restaurant quality meals on a shoestring budget if you know where to go. Menu of a cze char “restaurant” in most kopitiams are the same but the … Continue reading →
Filed under Beef, Braise, Casserole, Simmer & Stew, Chicken, Eggs, Pork, Recipes, Restaurants & Food Reviews, Seafood, Uncategorized · Tagged with asian food, cantonese cuisine, chicken, chinese food, cze char, Cze Char 煮炒, dinner, 虾酱鸡, fish, food, har cheong gai recipe, har cheong kai, hokkien cuisine, Home-style cuisine, Hong Kong Street Chun Tat Kee, kopitiam stalls, lamb, lunch, pork, recipes, restaurants and food reviews, seafood, side dishes, Singapore, stir-fry vegetables, teochew cuisine, vegetables
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