❤️ Living with covid - What Did You Makan Today? ❤️

[Lala81]

1 hour ago, Tohto said:

New store. Prefer the char siew to be slightly more fatty.  Overall is good.

Beside your place? 

[Lala81]

Eng kee at punggol one. Was there for my kids vaccination. 

Chicken wing not bad. The beehoon part is bit substandard I feel. 

Queued about 20-25 mins. 

Chicken wing not as good as I remember the original but not bad. 

Edited November 8, 2022 by Lala81

[Tohto]

Just now, Lala81 said:

Beside your place? 

Yes. New owner, new name. I don't think is dangui duck. As I don't taste it but the duck is quite good.

[Coltplussport]

2 hours ago, Wind30 said:

Cheng San market. The pig leg there is one of the best I have tried, from the bakuteh stall.  I still like Laosan kuey chap but the Kuey chap here is good too. Different style.

You can try the pig leg from Chong boon market. Seems very good and popular but I have not try it yet. 

[Coltplussport]

1 hour ago, Tohto said:

New store. Prefer the char siew to be slightly more fatty.  Overall is good.

Meng Meng roasted duck open at the reopened Hougang Mall food court. Had the danggui duck drumstick’ just now, vary happy the skin still crispy. But not much danggui taste. 

[Hamburger]

3 hours ago, Lala81 said:

43＋ sgd per kg for char siew and shao rou. Not cheap siah. That's almost singapore price levels already. 

Yup. But still, its people mountain people sea. 

[Tohto]

Just now, Hamburger said:

Yup. But still, its people mountain people sea. 

The photo of the char siew does not impress me leh..

[mersaylee]

6 hours ago, Arogab said:

Ok, this is as near as I can get. KNN, I think I damn old liao. 2:30am go home I wake up so early next day and I so tired😅

Sexciting time prelude tiring time...😁

[mersaylee]

8 hours ago, PSP415 said:

Very busy week. Photos of some meals when camera had chance to take a closer look :

Heavenly 😋😋😋😋😋

My favourite 🤪😋😋😋😋

Mongkok Dim Sum 

Granny's Pancake 

Sesame Chicken, Fish Maw and Pig's Stomach with Chicken soup. 👍😋😋😋😋

YTF from Bt Merah Central. Standard dropped with price increase 😔😅🤪

Curry gravy

Chicken Rice 😋😋😋😋

This Honey Soy fried chicken cmi. No definitive taste, better to stick with original. 

Standard choice of drink with most meals :

Stay safe all 

Cheers 

 

Busy indeed...more makan than usual 😂

[13177]

Soupy food on a rainy day for dinner.

[Hamburger]

2 hours ago, Tohto said:

The photo of the char siew does not impress me leh..

They are famous for sho bak.

Char siew is all lean as my OC requested. Not bad got the char taste.

[Carbon82]

超大鸡扒饭 for Dinner

[Shibadog]

6 hours ago, Lala81 said:

43＋ sgd per kg for char siew and shao rou. Not cheap siah. That's almost singapore price levels already. 

KL pork prices quite high.

i had this siew yoke fan in KL a few weeks ago at RM14. Serving is quite generous and they use "japanese pearl rice"

next time i'll try this Berkshire Kurobuta roast pork

 

but parking there is a PITA. i gave up and paid valet parking Rm10 niah. 

[Lala81]

1 hour ago, Hamburger said:

They are famous for sho bak.

Char siew is all lean as my OC requested. Not bad got the char taste.

My personal take on 烧肉 in general is that hawker or these type of mass market restaurant can only reach a certain level. 

If u eat in proper Chinese restaurant, it's just going to be juicier and have crisper skin.

Cos it's made in smaller volume, they can sacrifice more of the edges not giving you the over salted/brined parts and they use combi ovens which have much more precise temperature control compared to these type of mass furnace type of oven. 

But price of course also different. 

Char siew then I don't find any significant advantage. Cos it's mostly charring and the flavor comes mostly from the glaze. 

[inlinesix]

8 minutes ago, Lala81 said:

My personal take on 烧肉 in general is that hawker or these type of mass market restaurant can only reach a certain level. 

If u eat in proper Chinese restaurant, it's just going to be juicier and have crisper skin.

Cos it's made in smaller volume, they can sacrifice more of the edges not giving you the over salted/brined parts and they use combi ovens which have much more precise temperature control compared to these type of mass furnace type of oven. 

But price of course also different. 

Char siew then I don't find any significant advantage. Cos it's mostly charring and the flavor comes mostly from the glaze. 

Char siew must be 50% meat and 50% meat.

Yummy

[Wind30]

7 hours ago, Coltplussport said:

You can try the pig leg from Chong boon market. Seems very good and popular but I have not try it yet. 

Opps, it’s Choong boon market. Typo, not Cheng San….

[Wind30]

50 minutes ago, Lala81 said:

My personal take on 烧肉 in general is that hawker or these type of mass market restaurant can only reach a certain level. 

If u eat in proper Chinese restaurant, it's just going to be juicier and have crisper skin.

Cos it's made in smaller volume, they can sacrifice more of the edges not giving you the over salted/brined parts and they use combi ovens which have much more precise temperature control compared to these type of mass furnace type of oven. 

But price of course also different. 

Char siew then I don't find any significant advantage. Cos it's mostly charring and the flavor comes mostly from the glaze. 

A lot depends on timing for roast pork. I thought the Maxwell market roast pork is really good if you time it right, when the pork just came out. 
resturant portions is small, not as satisfying. 

[Tohto]

1 hour ago, Lala81 said:

My personal take on 烧肉 in general is that hawker or these type of mass market restaurant can only reach a certain level. 

If u eat in proper Chinese restaurant, it's just going to be juicier and have crisper skin.

Cos it's made in smaller volume, they can sacrifice more of the edges not giving you the over salted/brined parts and they use combi ovens which have much more precise temperature control compared to these type of mass furnace type of oven. 

But price of course also different. 

Char siew then I don't find any significant advantage. Cos it's mostly charring and the flavor comes mostly from the glaze. 

I not a fan of Philippines food as mostly very sweet but when I travel there, I like their shio bak. Try different place all very good.