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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 24, 2013 · 4 Comments
Keef and I did not get off our cab knowing that we couldn’t secure a table a few nights ago and ended up eating at 136 Hong Kong Street Fish Head Steamboat, so this is like killing two birds with one stone when finally I was able to eat Yusheng and Cze Char at Kok … Continue reading →
Filed under Braise, Casserole, Simmer & Stew, Chicken, Eggs, Pork, Restaurants & Food Reviews, Seafood, Uncategorized · Tagged with Braise, Casserole, Simmer & Stew, cantonese cuisine, century eggs, cze char, dinner, eggs, fish, food, fried chicken, har cheong kai, hor fun, keong saik road, kok sen, kok sen restaurant, lunch, noodles, Noodles/Pasta, pork, prawns, restaurants and food reviews, rice, Roast Chicken, roast pork, salted eggs, sang mee, seafood, shrimp paste chicken, side dishes, Singapore, soup, Soups, stews, vegetables, vegetables stir-fry, yong tau foo claypot
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