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Chinese style fried meehoon was popular at Singapore, it almost sold at major coffeeshop or hawker stall. My friend brought me to this Bedok Zi Char stall to have our dinner, he said the dishes tasted not bad at a reasonable price. When we arrived, boss was sharing his jokes and created a harmony ambience for patrons. Space of stall was huge with clean and neat, Menu was flexible according to customers’ requests.I ordered a usual local delight, personally liked the way this dish being prepared. Stir-fried method where the meehoon in moist and springy texture, it tends to be slightly burnt. The fragrant was natural without adding luxury ingredients, uncomplicated and humble. Appetizing chilli paddy served along, spiciness enhanced the overall taste. $4.00 only for my plate, the portion given was generous. It reminded me my mum cook, no harm trying.
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While waiting for my Cheng Tng take-away, I decided to order a bowl of Sliced Fish Bee Hoon Soup from the Zi Char stall in the same coffee shop at Springleaf Eating House. Laksa Bee Hoon (which is the thicker version of Bee Hoon) is cooked with slices of snakehead fish together with a few pieces of young sliced ginger and a dash of rice wine (Hua Tiao Chiew) have indeed contributed an aroma to the broth. The authentic versions of this Cantonese-style soup dish does not contain milk. What happens is the fish pieces are deep fried, the oil is drained off, and then with very high wok heat, ginger stock is slowly poured in. At such high temperatures, the stock forms a milky emulsion with the remaining oil. There were two huge trays of deep fried fishslices displayed in front of this stall.This hot fish soup is slightly off white colour and absolutely tasty.Served with a good portion of spinach is indeed awesome for an afternoon meal especially when it was raining cats and dogs. I sat outside the coffee shop and listen to the pattering of rain and enjoying a healthy meal which has excellent source of protein. Priced: S$5.00 per bowl.
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