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Opening Hours
Today
09:30 - 22:00
Mon - Sun
09:30 - 22:00
Payment Methods
Cash
Review (4)
Level4 2015-10-28
118 views
See my full reviews & photos at = http://chefquak.com/2015/10/28/char-kuay-teow-adam-road-food-centre-on-26oct2015/this feels almost like a joke..lol.^^we had quite poor food for the price at chotto matte on 26.10.2015.the kind of feeling where we felt not shiok enough, no point ordering more food, might as well go tapao char kuay teow from adam road food centre. :-)wife & i prefer hai kee’s char kuay teow, with its huge, plump, luscious “hum” or cocklesbut we were not about to wait 45mins for it. so adam road would have ot do. anyway youngest daughter prefers adam road.it was pretty good. nice wok hae, tasty.we ordered 2 packets, each S$3 plus S$1 extra cockles.but cockles were so tiny, have to put on glasses to find them. still likes hai kee’s better la! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-07-25
26 views
It wasn't crowded as it was still early and this place is usually only packed at night. It took about 10 minutes despite no one else in queue.We ordered the Fried Ee Mee. This is quite unappealing. The noodles was rubbery/bland like leftovers. I only ate the prawn and egg ingredients and never touched the noodles after. Limited carpark lots, so if you anyhow park be careful of summon officers. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-01-18
44 views
Although their specialty was pork leg noodle, I decided to give their ckt a try. Greated me was a small $3 plate with the standard lup cheong, prawn, fish cake and Chye Sim. I was surprised that it tasted above average, not too much dark sauce was used, which I liked. And also it wasn't that oily after all. Thumbs up! Will try yr pork leg bee hoon one day. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Cheng Ji (成记)Stall 24, Adam Road Food Centre2 Adam Road, S289876Bukit Timah, Singapore19 August 2012Merlion Wayfarer likes to stop by Adam Road Food Centre on her way to the Singapore Botanic Gardens. Of course, the traditional favourites are the nasi lemak and the tarik stalls. But being the Hari Raya weekend, of course most of these are not open. Mai hiam! Merlion Wayfarer is flexible where food is concerned!There is a festive mood about the place with the national day mini-flags looped around the al fresco seats and bouquets of flowers on lampposts. Ok ok ok, no need remind me, she will remember to send her Hari Raya greetings to her Muslim friends and watch PM Lee at the National Day Rally next week!She scans around the mostly-closed place with her eagle eyes. In her computer mind, she checks off the stalls one by one - this stall closed, this stall sells the same type of food she eats at work everyday, this stallholder too fierce, no mood for food at this stall - kaching, kaching, kaching...Cheng Ji sells all the “fried” (actually it’s more like “stir fry”) dishes that are so unhealthy yet taste so good - Fried Kway Teow, Fried Hokkien Mee, Fried Carrot Cake, Fried-this, and Fried-that. The unique difference about their stall is that they sell dongfen - which will be our story for another day since Merlion Wayfarer ordered something different.While queueing, the stall owner ran out of carrot cake. Merlion Wayfarer saw the helper, a cute round boy that looks just like his mother with a chubby face and small slit-like eyes, take out a huge white “bolster” wrapped in plastic. He tried to undo the white stuff inside, and found it too hard. So his mother helped. She snipped open one end and unwrapped it, then passed him a grate and demo-d to him how to do it. Apparently, carrot cake comes from a huge jelly bolster squeezed through a metal grate to get long square columns which will be cut further when frying! Ahhhh... interesting revelation hor? (Or maybe she too suah-koo lah...)Despite having a long queue, the boy topped each dish off with some spring onion. (He has a very patient mother who multi-tasks well. Halfway through cooking, she took some time to pass him a scissor and showed him the correct size to cut.)The carrot cake was cooked according to my specs - dark with no chilli. (You have no idea how many hawkers can’t follow these 2 simple instructions.) It could have been perfect if it had been crispier instead of so soft. Well, worth trying!The full blog is available at:http://merlionwayfarer.blogspot.sg/2012/08/carrot-cake-came-from-bolster.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)