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2011-08-06
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My favorite Cheng Tng has always been that particular stall at Tanjong Pagar Plaza. Though i have heard a lot about Ye Lai Xiang but have never get a chance to try it as this food centre is rather out of the way from where i stay.I made an effort to come by today, and made up my mind to have this Cheng Tng. This stall has been around for decades and it was started by their Grandma using her secret recipe and this recipe has been passed down from generation to generation. And, this stall is only
I made an effort to come by today, and made up my mind to have this Cheng Tng. This stall has been around for decades and it was started by their Grandma using her secret recipe and this recipe has been passed down from generation to generation. And, this stall is only selling the cold and hot version of Cheng Tng for $2.00. They are definitely strong believer in doing what they are good in.
There was quite a queue today as one of the customers in front took away at least 20 bowls of the Cheng Tng and that held up the queue a little.
What make this particular Cheng Tng distinctly different from its competitors is the 11 ingredients in it. The soup is boiled from rock sugar, dried longan and pandan leave and the rest is supposed to be their secret recipe. Some of the most distinctive of the 11 ingredients are white fungus, sago, dried persimmon, winter melon strips etc.
I do enjoy fishing the persimmon slices out of the Cheng Tng and eating it. The soup is clear with a slight longan taste though i would prefer it to be a little stronger but still it has a nice cooling effect to help fight the crazy hot weather these days.
I would like to commend their effort in insisting to use the nice glass bowl to present their Cheng Tng together with their old school looking spoon that see them through decades to give it a taste of old school.
This is, no doubt, one of the best Cheng Tng around. Do give it a try if you happen to be in this part of Bedok.
Strongly recommended.
張貼
