Many may have heard of San Lou Bee Hoon (三楼炒米粉), one of the popular Cze Char dishes in Johor Bahru. How many of you know that this is not from San Lou Restaurant? Better still, where can you find San Lou Bee Hoon that is better than the version at Restoran Ah Kaw, the originator of San Lou Bee Hoon?
WHAT TO ORDER:
What else other than San Lou Bee Hoon, a dish ordered at every table? Also like the fresh Chye Poh Steamed Fish, which is less commonly found in Singapore nowadays. Don't forget to try the traditional Teochew desset Or Nee. The pictures of the shop's 20 recommended dishes are displayed on the wall.
WHAT SO GOOD:
Interestingly, the San Lou Bee Hoon is served in a flattened shape. This is the outcome of the outer layer of the already fried bee hoon given another searing to create fragrant charred taste. Eat with the accompanying strong sambal chilli, you will find the taste of the bee hoon further lifted by another few levels.
NOT SO GOOD:
I find most of the other dishes pretty normal by my standard. The Curry Pork Ribs which has received rave review on the Internet, is not cooked in the curry style I prefer.
MY RATING:
8.25 / 10 (San Lou Bee Hoon)
7.25 / 10 (overall)
Sunday, 30 November 2014
Sunday, 23 November 2014
Xin Yun Kway Chap
Widely popular and always in the running to be among the top Kway Chap stalls in Singapore, Xin Yun Kway Chap amazingly opens only three days in a week.
WHAT TO ORDER:
Just tell the stall owner the number of people (servings) and the number of kway. Like other Kway Chap stalls, you can ask more of this or less of that.
WHAT SO GOOD:
I like the broth, nice herbal taste and without getting too salty. The kway is soft and smooth, but yet firm enough such that it does not break easily. Good mixture of ingredients (braised meat, big intestines, skin, tau pok, tau kwa, tau kee, egg), all well stewed with flavour nicely permeated. Only noticeable ingredient missing is the small intestines.
NOT SO GOOD:
Remember it is only Fri, Sat and Sun that the stall opens, or else you will be disappointed if you go on the wrong days. Of course, when the stall is opened, be prepared to queue.
MY RATING:
8.25 / 10
WHAT TO ORDER:
Just tell the stall owner the number of people (servings) and the number of kway. Like other Kway Chap stalls, you can ask more of this or less of that.
WHAT SO GOOD:
I like the broth, nice herbal taste and without getting too salty. The kway is soft and smooth, but yet firm enough such that it does not break easily. Good mixture of ingredients (braised meat, big intestines, skin, tau pok, tau kwa, tau kee, egg), all well stewed with flavour nicely permeated. Only noticeable ingredient missing is the small intestines.
NOT SO GOOD:
Remember it is only Fri, Sat and Sun that the stall opens, or else you will be disappointed if you go on the wrong days. Of course, when the stall is opened, be prepared to queue.
MY RATING:
8.25 / 10
Sunday, 16 November 2014
Wan He Lou
Nestled within the striking shophouses of Jalan Besar neighbourhood, Wan He Lou serves affordable dishes of Chinese cuisine. Helming the restaurant is Chef Dee, who had won numerous awards, including the top prize at a culinary event which was part of the 2008 Beijing Olympics.
WHAT TO ORDER:
The Must-order is the award-winning Lobster Porridge. The Crispy Lotus with Salted Egg serves as a good starter. Consider ordering the Pan Fried Kurobuta Pork, Signature Chicken and Yellow Gravy Crab Meat Tofu and Green Dragon Vegetables with Dried Shrimps
WHAT SO GOOD:
The porridge is cooked in Teochew style with the loose rice grains swimming in the broth. The fresh lobsters are sliced into halves and added during the cooking process to produce the fresh, sea flavoured broth. The firm lobster meat, the well flavoured porridge and the tasty accompanying dishes make this a nice, complete meal!
NOT SO GOOD:
Stir Fried Vermicelli, though a signature dish, was nothing to shout about. The Black Glutinous Rice topped with Yam Ice-cream (Dessert of the day) was not impressive either
MY RATING:
7.75 / 10
WHAT TO ORDER:
The Must-order is the award-winning Lobster Porridge. The Crispy Lotus with Salted Egg serves as a good starter. Consider ordering the Pan Fried Kurobuta Pork, Signature Chicken and Yellow Gravy Crab Meat Tofu and Green Dragon Vegetables with Dried Shrimps
WHAT SO GOOD:
The porridge is cooked in Teochew style with the loose rice grains swimming in the broth. The fresh lobsters are sliced into halves and added during the cooking process to produce the fresh, sea flavoured broth. The firm lobster meat, the well flavoured porridge and the tasty accompanying dishes make this a nice, complete meal!
NOT SO GOOD:
Stir Fried Vermicelli, though a signature dish, was nothing to shout about. The Black Glutinous Rice topped with Yam Ice-cream (Dessert of the day) was not impressive either
MY RATING:
7.75 / 10
Shanghai Renjia
Tucked in an inconspicuous corner of Ang Mo Kio, Shanghai Renjia does not place much focus on the interior design. Instead it aims to serve customers with well executed Shanghainese dishes.
WHAT TO ORDER:
The selection on the menu is not huge (which is what I like). I like most of 9 dishes that I ordered. If I were to pick the best ones, Pan Fried Shanghai Bao, Xiao Long Bao, Stir-fried Pea Sprout and Pumkin (as spelt in the menu) Pancake will be my top choices.
WHAT SO GOOD:
The bottom half of the Pan Fried Shanghai Bao is nicely fried to crisp, and the top half is fluffily steamed at the same time. Hard to find such Sheng Jian Bao so well made. The Xiao Long Bao is so delicious that they are served without no vinegar and ginger. I love the natural sweetness of the Pea Sprout. End off the dinner with Pumkin Pancake - crispy fried skin wrapping the nice pumpkin purée mashed with read bean inside
NOT SO GOOD:
Small place with limited seats. Making reservation does not guarantee that you do not need to queue. Advise you book and come at 6pm. Also I find Handmade Noodle with Pork Chop and Diced Chicken a bit too plain. If you order the Mei Cai Pork Belly Bun, add the gravy to the handmade noodles and you find the taste greatly enhanced.
MY RATING:
8.75 / 10
WHAT TO ORDER:
The selection on the menu is not huge (which is what I like). I like most of 9 dishes that I ordered. If I were to pick the best ones, Pan Fried Shanghai Bao, Xiao Long Bao, Stir-fried Pea Sprout and Pumkin (as spelt in the menu) Pancake will be my top choices.
WHAT SO GOOD:
The bottom half of the Pan Fried Shanghai Bao is nicely fried to crisp, and the top half is fluffily steamed at the same time. Hard to find such Sheng Jian Bao so well made. The Xiao Long Bao is so delicious that they are served without no vinegar and ginger. I love the natural sweetness of the Pea Sprout. End off the dinner with Pumkin Pancake - crispy fried skin wrapping the nice pumpkin purée mashed with read bean inside
NOT SO GOOD:
Small place with limited seats. Making reservation does not guarantee that you do not need to queue. Advise you book and come at 6pm. Also I find Handmade Noodle with Pork Chop and Diced Chicken a bit too plain. If you order the Mei Cai Pork Belly Bun, add the gravy to the handmade noodles and you find the taste greatly enhanced.
MY RATING:
8.75 / 10
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