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Above information is for reference only. Please check details with the restaurant.
Ou jian, also known as fried oyster omelette costs $4 but this is not the typical oyster omelette. that I had eaten as the eggs and oysters are not fried together. The eggs do not have the floury and starchy texture foound in ou jian too. This version is less oily, tasted more like fried egg with oysters as toppings. This is also best to be shared as it may be too gelat to finish all the eggs and oyster alone.
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As the name of the stall suggests, this stall is better known for its hokkien noodle which costs $3. It was recommended by my gf so I decided to try it to see if it tastes better than the famous hokkien mee at bukit batok west. The texture of the noodles was surprisingly very smooth but the sotong was a bit hard (too chewy). The prawns, although not large, were fresh and deshelled. Verdict? I still prefer the one from the coffeeshop at Bukit Batok West!
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Chai Tow Kway (Black) has been one of my local favourites all along. Made up of little steamed cubes of rice flour with white radish , fried with egg and topped with spring onions is the commonly seen recipe in Singapore. They are either served in black or white. Opted for the black version of Chai Tow Kway from Qiu Ji, the plate of delicacy is nothing unusual but the commonly seen dish. However I find that they had used more of the sweet soya sauce in it and the rectangular chopped carrot cakes are all welly coated with it. Overall the dish was not too oily and service was rather fast as my order was served within 5 minutes.Cost: S$3.00 (Medium)
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