In my opinion, the best dish in Un Yang Kor Dai is their Isaan Grilled Pork Neck Fried Rice. The rice itself is filled with different levels of flavours, all exploding and clamouring to be recognised with each mouthful.
For this dish alone, I can believe they deserve their Michelin award.
Long queues at this stall for wanton noodles. The lady boss is very polite but the noodles were quite normal in terms of taste and portion is small.
Must say the pan fried buns were very good. This is the modern un-leavened type with the knot placed at bottom and fried. The dough is therefore just a thin layer and not fluffy like skin of meat buns. Where the knot is fried, it’s very crispy. There’s quite a bit of porcine flavoured gravy in each of these (see video) even though they don’t add lard into the filling. Nonetheless, the pork fillings were so full of flavour because they were fresh and not sweet like some of those you get in Singapore. Just savoury sweet. You need to dip into vinegar/ginger and yummy!
Found this stall accidentally and was a bit surprised how good the Bak Chor Mee was. And so near to my home!
As usual, I ordered Mee Kia Dry with chilli. The noodles were cooked al dente and the chilli sauce had just the right level of heat and piquant enough. Liked their lava egg and that the livers were not overcooked.
In the soup were fish dumplings. These were plump and silky, with each bite yielding the umami taste of fresh pork fillings. I can eat this by itself, just dipping into chilli and soy sauce.
Be ready for queues during mealtimes though.
One of the best Dim Sum in Singapore in my opinion. Truly similar to those you get in Hong Kong or Guangzhou (taste wise).
Recommend their Polo Bun, Bean Curd Skin prawn rolls, porridge and Har Gao.
Downside is the restaurant here in Chinatown Point is rather small and you may have to queue for a long time during mealtimes to get a table.
Best Lor Mee in the West. $5 portion gets you braised noodles with mackerel fish and fried meat balls plus half a braised egg. Add chilli, garlic purée, celery and extra vinegar for extra flavours.
Please note that the queues can be very long during meal times but be patient. They tend to move quickly due to efficient teamwork at the stall.
This is my go to place when I crave Cantonese Zi Char like Hor Fun or Fried Rice. I also recommend their Har Cheong Gai, Fish Head Steamboat and Prawn Fritters.
Arrived at 4.20am at Boon Lay Place food center and was surprised that quite a few stalls were already open. I headed straight to this much vaunted Kway chap stall. For the record, this stall opens 4 days a week from 4am to 11am at the latest. They are closed on Mon, Tues and Weds. also closed for one month during CNY.
I ordered a $4.50 mixed set plus a small bowl of kway at $0.70. Set comes with braised pork belly, intestines, pork skin, fried bean curd, sliced fish cakes and a braised egg. Everything tasted fresh with hint of Chinese herbs.
The bowl of kway was silky smooth with just a hint of chewiness. The braise sauce was savoury and light, so much so you can almost drink it on its own. The chilli sauce had the right level of heat without overpowering the taste of the Kway or the pork. Wish it could be a little more piquant.
Overall a very good meal of Kway chap. I did wish I’d ordered the larger bowl of kway at $1.00 cause it was so good. Next time.
Bib Gourmand Hor Fun. Arrived at 11.40am and was second in queue. Ordered the Blissful set and added braised two chicken feet. Total $10.10.
The rice noodles were silky smooth. Braised sauce tastes sweet with hint of Chinese spices. Imagine the after taste of Klang Bak Kut Teh. You get two mushrooms, several pieces of chicken and 1 Bok Choy. Chilli sauce was more sweet than savoury/piquant and not much heat.
It’s good but I am not sure if it qualifies as Michelin Bib Gourmand.
One of the last stalls in Singapore selling oyster cakes from Fuzhou. Was introduced to this stall 30 years ago by a colleague. Glad they made it through the years.
This is my go to place for white carrot cake. Long queues especially weekends so expect a wait of 30 mins and above during mealtimes.
Their smallest serving is still $3.00 after all these years and in spite of inflation. I also don’t see them cutting corners - portion is still just as big and lots of eggs, which is one of the reasons why this stall has so many loyal fans. The crispy exterior but soft interior makes their carrot cake a joy to chew on. Along with their pickled veg (chai poh) and the chilli sauce, you get flavours bursting from every mouthful.
Downside is that they only dry white carrot cake. Can’t get the sweet black version here.
Pro tip: ask them to add more chilli on the side. Their chilli sauce used as a dip will take the carrot cake to another level.
Been eating here since I was in my 20s. This place together with a couple of others are really the institutions that brought to life prawn noodles with big prawns.
But each time I come, the price seems to have gone up some more. My usual medium portion is now $9.50 as opposed to my last visit when it was $8.80.
Today again I ordered pork ribs / pig tail bee hoon/ mee combination, dry with chilli sauce. Cannot help but compare with my bowl of $6.50 pork rib / pig tail noodle yesterday. This place probably has more ribs and tail. The chilli sauce also has slightly more flavour. Meat wise, both serves ribs and tail with tender meat that comes off the bone easily. The soup is equally good, it exudes lots of prawn flavour. But today I find that their ribs is slightly more dry and chewy than usual.
Also must order their Ngoh Hiang. Always nice to have something to nibble on before the star, prawn noodles, arrives.
Perhaps the price will reach a point when I think the value of no longer there. I hope not. But until then, I will occasionally come and support them.
