Full East Seafood (Closed)

There are many cooking variations of hor fun (flat rice noodles).A good Hor Fun should be silky moist and wok fried enough with some nice char flavour such as the one shown in this photo can whet your appetite.A generous combination of ingredients such as chye sim, slices of fish cakes, prawns and sliced pork.The tasty gravy should be thick enough to cover the plate of Hor Fun and not too watery.Priced at S$3.50, I have added extra $2.00 of sliced pork for more flavour for this take-away.

Over in Singapore our fish head curry is a dish where the head of Ikan Merah or Red Snapper is semi stewed in curry gravy with assorted vegetables and served with rice.There are different variations as to the preparation of a fish head curry. This Red Snapper Fish Head Curry we ordered had tamarind or assam juice added to the preparation which gives a sweet sour taste and has a thinner orange reddish gravy. The gravy is so palatable that my hubby ordered extra plate of white rice. Added to the

Hot Plate Beancurd is one of my favourite beancurd dishes.This beancurd dish is served with a combination of many ingredients comprising deep fried beancurd cubes, sliced carrots, cauliflower, green peas, Shiitake and button mushrooms. The sliced big onion that was cooked together with these ingredients has enhanced the overall flavour.The minced pork are cooked with a tasty sweet combination sauce which are poured over the beancurd and served on the hotplate.Goes well with a bowl of white rice.

We visited the newly renovated coffeeshop at Blk. 445 last night for dinner.Decided to try one of the chef recommendation, we ordered the Crispy Chicken.I would give a rating of 3.5 over 5 for this dish.The chicken meat is tender and juicy. The texture of the chicken skin has a nice consistent colour and the skin for most part of the chicken is crispy.Unfortunately, the prawn paste sauce that comes along with the chicken is a bit salty.I would be better to serve this dish without the prawn past