Their mee was springy and generous portion of minced pork. The traces of MSG were found everywhere...

Eating normal Bak Chor Mee was getting very boring. So I customized it by adding two soft boiled eggs. Not too bad but end up a bit watery. Next time I should add lesser egg white. 

Warm milk tea with steamy big bao. 

Sometime, having a tea break could be very simple. No waffle, No cakes, No latte. Just tea and bao. 

Their tea was pretty good.  Not too sweet an had a smooth finish.

Tearing up the bao in half and watching the steam coming out was one of enjoyable things in life. The bao tasted normal and nothing special. 

酱油鸡飯 Soy Sauce Chicken Rice
Soy sauce chicken is quite rare to be found in Singapore. Operated by the second son, the Hai Kee Soy Sauce Chicken Rice. Their serving was not only very generous and tasty too.
Highly recommend to try their ginger and spring onion sauce and the Hor Fun. Their soy sauce chicken with Hor Fun formed the ultimate combo - simply can't stop eating.酱油鸡! Only S$13 for half a chicken. Support!!!
You can call to pre-order the chicken! 叫鸡!!!
The chicken fully infused by the soy sauce and spices. Braised to perfection with its juices all locked under the skin. My personal favorite! 鸡肝鸡珍
A good liver shouldn't tasted powdery or too soft. It must be slightly chewy and not easily fell apart! A fresh gizzard is crispy but not chewy. Only stall with fresh chicken supply and savory braised sauce could created such tasty eats. This is one of the reason why Hai Kee Chicken Rice is special.
Their Hor Fun was drown with the chicken soy sauce! It soaked up the sweetness from the sauce and fragrant from the chicken. Just couldn't stop eating.

Most people have the coffee with either toasts or waffle but in Aisa we like to dip our yaotiao (油条) in the coffee. Slightly savory yaotiao soaked up the sweet coffee. The soften end with the crispy body. Best of both world.KL Wanton Mee
The moment the springy hot noodle touched lard and soy sauce at the bottom of the plate. The smell came forth was incredible. Few slices of red sweet Cha Siew with the savory noodle made the ultimate combo. I just couldn't get sick of such sweet and savory combination. The wanton was good and comforting. 

I heard that Eighteen Chefs was good but I didn't expect it to be this good. The owner was a ex convict, been to prison many times, but by the grace from God he turned a life around. Trained under Jamie Oliver, Fifteen for a couple of months and he started this restaurant. Hiring ex convict and "troubled" people as service crews and chefs.

Back to their food.
Their menu was consider affordable but slight pricy for the students. As for the students, you might want to consider their set lunch. You can customized your kind of baked rice. 5 Kinds of Base X 8 types of sauce X 12 Main Ingredients = 480 of variations!!!
I chosed the baked rice with cream sauce and seafood. The seafood was neither overcooekd nor had a bad fishy smell.My personal favorite! The medium raw pan seared steak was so well seasoned and juciy. Stacking them up gave a great visual impact. Personally, I like my steak seasoned with S&P. But if you like, you could try their BBQ sauce with chopped Garlic and Chili. I loved their dark soy sauce fried rice. It gave me a "grandma" feeling. Every grain was covered with the dark soy sauce and fragranced with fried garlic. Simply the Best!