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This particular style of Nasi Lemak served with chicken leg is strangely less common in Singapore. When implemented well, it’s absolutely delicious. Dickson’s recipe is apparently from the famed Village Park Nasi Lemak In PJ, so we know we’re in for a treat. Sambal is fragrant but spicier than expected. Chicken is crispy yet tender. Rice is adequately flavoured. I would really prefer a fried egg instead of the hard boil egg, otherwise a perfect dish for me.

As described in my previous post, the serving bowl was used as a portioning bowl- look at the blood stain from the raw pork. The cooked noodles and pork were subsequently placed back into the same bowl and served to me. Please do something about it, I love the food but it’s disturbing to see this happening in front of me.

Tasty noodles, but made amateurish mistake of mixing raw food with cooked food. The dish is prep in a way where a kitchen assistant portions the ingredients in the serving bowl. That includes noodles and raw pork. Next the cook will cook these ingredients in the boiling water. After the food is cooked, the ingredients are placed back in the SAME serving bowl. You know how we are taught to use separate cooking boards for cooked and uncooked food to avoid contamination? I’ve seen this practised at another outlet too, I hope the stall can look into using separate bowls to prep dishes.

3.5/5 $7.50 overall a decent rendition of beer battered fish and chips. The beer batter has a mild fragrance of beer, but can be quite heavy and traps a lot of oil. Portion is slightly on the larger side.

It’s probably the most authentic Wu Xiang store in Singapore where the the prawn fritters is made in-house. Def try that, and the Taukwa too.

Excellent rendition of mapo tofu, comes with Japanese rice. The popcorn chicken is a surprise hit.