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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
The Bonding Tool 