Seng Kee 119 Steamed Fish Head at Chinatown

The steamed fish head is a common dish that is easily available at Chinatown Complex Food Centre as there are a few stalls serving it. And, this is amongst the most popular choices. When we were there for lunch, almost all the customers seated near the stall ordered their steamed fish head. We ordered it too since it is a must-try dish together with Pork Ribs King and 2 bowls of rice.

This Cantonese style steamed fish head is priced at $15 for a portion, consisting half a Song Fish head in their special sauce then topped with crispy lard. The fish though had a little mud taste but was tasted quite fresh. The special sauce was good to go with the rice, it tasted slightly spicy coupled with a slight tanginess and overall, quite savory. The fermented beans and crispy lard added flavor. The fish head was meaty but it came with a lot of fine bones so got to be careful when eating it.

The Pork Ribs King was a disappointment. My dining companion took a bite and said, "The meat is hard and not too flavorful."

SENG KEE 119 STEAMED FISH HEAD

335 Smith Street #02-190/191 Chinatown Complex Food Centre SINGAPORE 050335
Operating Hours: 11.30 am to 2.30 pm / 4.30 pm to 9.40 pm (Closed on Tuesdays)

Shi Xiang Satay : the decades old goodness

Young, the owner, 50, has taken over the stall and is running it with his mother, 75. The stall has been around for about 35 years since 1955, started by his parents and has been in this food centre for more than 2 decades, serving Hainanese style Satay. While waiting for the dishes from Claypot & Cooked Food Kitchen, we wanted to order some to share. The light of the signboard was still off then. Young was there and so I asked, "How much longer before it is ready?" He asked me to go back at about 1 pm. I went back at about 12.50 pm, the signboard was lighted up. I ordered 5 pieces of chicken satay and 5 pieces of pork satay at $0.60 each. He asked for my table number and offered to deliver later and he sent over about 8 minutes later.

It was served with wedges of red onions and chunks of cucumber accompanied by the peanut sauce in a disposable bowl. Each stick of pork satay consists of a piece of fat sandwiched between 2 chunks of meat. The meat was lightly marinated then grilled it over charcoal, charred it slightly without compromising its tenderness. It tasted different from those by Malay, mild-tasting, less sweet and the sauce is different too. The chicken satay is as good though using a leaner meat, still as flavorful with a nicely charred flavor.

There is usually a dollop of fresh pineapple puree added to the peanut dipping sauce for Hainanese satay, it added a hint of tanginess though the pineapple taste is not too distinct.

SHI XIANG SATAY

335 Smith Street #02-079 Chinatown Complex Food Centre SINGAPORE 050335

Operating Hours: 12.30 pm to 8.30 pm (Closed on Mondays)

Ah Hua Assam : homely comfort food

This stall is started by Ah Hua and her son, Bryan Wong in July 2019. The menu includes Signature Assam Chicken ($4.50), Braised Chicken ($4.50) that are served with rice and also Assam Fish Head ($15/$20), Handmade Ngor Hiang ($1.50) and Fried Bee Hoon ($1.00).

I went back for the second time within a week. This time, I decided to try the Assam Fried Bee Hoon, added a piece of ngor hiang and egg omelet for $3. Bryan asked, "Do you want sauce for your bee hoon? Curry or Assam sauce?" I replied, "What do you recommend?" He said, "I will say half of the curry sauce and half of Assam sauce." I nodded my head. When he handed the plate to me, I asked, "Ah Hua is your partner ah? The Ah Hua on the signboard is a female and so it cannot be you." He pointed to the lady that was cooking right behind and said, "That is Ah Hua and she is my mother." Ah Hua turned and smiled at me then back to her cooking. Their main ingredient is the Assam chilli paste for all their dishes. And, they have been selling the Assam Chilli Paste online for quite a while before starting this stall.

The Assam fried bee hoon was served on a traditional enamel plate and it tasted quite nice. I could actually taste the spice from the Assam chilli paste but the bee hoon was broken up into shorter strands though. It was done on purpose or caused by the quality of the bee hoon? 

I ordered the Assam Chicken, Ngor Hiang, Curry Vegetable, and Chap Chye with rice for $5.50 during my first visit. The chicken drumstick was nicely cooked in the Assam chilli paste to the desired tenderness and it did not taste as spicy as it looked. I am so used to eating Assam Fish and this was the first time trying Assam Chicken. When my dining companion tasted the handmade ngor hiang, he said, "This is quite good. I could actually taste bits of chestnut in it and quite flavorful too." The chap chye and curry vegetable were cooked well to a nice softness. These dishes tasted like what a mother will cook at home and a homecooked meal is always homely yet comforting.

AH HUA ASSAM
335 Smith Street #02-106 Chinatown Complex Food Centre SINGAPORE 050335

Operating Hours: 10.00 am to 7.00 pm 

多记 驰名猪肠粉 芋头糕 : the popular breakfast choice

It was sold out when I was there for the first time, the last customer bought the last portion right before me at 10.30 am. It was also sold out when I was there for the second time at 10.05 am, the light of the signboard was already off. The third time, I managed to reach there at 9.30 am. I saw from afar that the light of signboard was on. I got excited as that was a good sign. I walked a little faster and there was just another customer in front. The third time is the charm and it is really third time lucky. This stall has been around since the 1970s. 

I joined in and queue, waited patiently. When it was my turn to order, I said, "$2 Chee Cheong Fun and $2 Yam Cake." The lady replied, "The Yam Cake has finished." And, I said, "$3 Chee Cheong Fun then. Eating here." She asked, "With everything?" I smiled and nodded. She handed me the disposable plate with my Chee Cheong Fun and a pair of disposable chopsticks. 

I could not wait and took a picture of the Chee Cheong Fun then sent it to my dining companion on Line. He replied, "Finally get to eat. Nice or not?" I replied, "Nice!" The rice flour rolls were cut into pieces using a scissor in a fast motion then served in a pool of sweet sauce then drizzled with chilli sauce and sprinkled with sesame seeds. They do not make those Chee Cheong Fun but got them from a supplier. Though factory-made, it was soft and did not taste like it. Such an old school taste is just so delightful and it left me feeling happy.

多记 驰名猪肠粉 芋头糕 

335 Smith Street #02-216 Chinatown Complex Food Centre SINGAPORE 050335

Operating Hours: 7.00 am till sold out (Closed on Mondays & Wednesdays)

Weng Kiang Kee Porridge : comfort food

Charlie Chang, 58, a regular of Joe Pork Porridge took over the stall once it was vacated by bidding for it and started selling porridge too. Joe, the owner of Joe Pork Porridge retired and sold its business to a Chinese Pr but things just did not work out and it has already closed last year. Charlie has about 30 years of kitchen experiences, working in Ritz Carlton, Raffles Hotel, Crown Prince Hotel, Oriental Hotel, Fullerton Hotel and also working in Beijing and Miami, USA. He was the Executive Chef in the Grand Millennium Hotel in Beijing before returning to Singapore. He set up the stall with Philomena, his wife, and Stephen Sim, his partner, a supplier of produce and meats that source for ingredients for the stall. He is hoping to preserve the food culture despite having to endure the long hours and also demanding customers. 

I wanted to try his Premium Porridge ($5) and the Triple Egg Porridge ($3.50) at the same time. The pieces are kept low despite using premium ingredients. When ordering, I asked, "Can I order the Premium Porridge and added the triple egg to it?" His wife asked him and he suggested I should order the Triple Egg Porridge and added lean meat or minced pork balls. I decided to heed his suggestion and ordered Triple Egg Porridge with minced pork balls. I was given a number tag and asked to come back in about 25 minutes.

The Triple Egg Porridge is cooked using the premium Jasmine rice and it is served with century egg, salted egg, and poached egg. The salted egg is nicely flattened to look like a disc. To start, drizzled with a little soya sauce and a dash of white pepper as it is purposely underseasoned as some of the customers are those elderly folks and they usually want it less salty. 

The porridge was rich, smooth and the right thickness, it tasted towards the traditional Hainanese style porridge, its texture is slightly more grainy. Each bowl is cooked individually to achieve the right texture.

Go early if you are interested to try as they usually sold out before 1 pm. 

WENG KIANG KEE PORRIDGE

335 Smith Street #02-082 Chinatown Complex Food Centre SINGAPORE 050335

Operating Hours: 7.00 am to 2.00 pm (Closed on Mondays & Tuesdays)

Claypot & Cooked Food Kitchen : Cheap & Good Cantonese style cze char

This humble stall that does not even have a name is a hidden gem amongst the other popular food stalls at Chinatown Complex Food Centre. Uncle Hong (洪哥), the owner cum chef, has about 40 years of culinary experiences. He was trained under Chef Tham Mui Kam, one of the legendary Four Heavenly Kings that specialized in Cantonese Cuisine before starting his stall at Silat and moving to Chinatown Complex Food Centre much later. He is still manning the stall with his wife. The menu is quite extensive and there are also a few dishes that are off the menu like Glutinous Rice Chicken (Lo Mai Kai). Most of the dishes are served in the claypot.

There were already some of the regular customers seated at the tables near to the stall waiting for their orders when I was there. I stood in front of the stall for a few minutes, the elderly auntie was busy getting those freshly out of the wok dishes to be served. I waited for a while before telling her that I want to order. I wanted to order Deep Fried Salt and Pepper Squid but was told it is not available. I tried ordering Salted Fish Minced Chicken ($7) and Prawn Paste Chicken ($8) with 2 bowls of rice ($0.50 each). I wanted to try their signature Claypot Pork Liver but did not order as my dining companion does not eat it. I left my table number with her.

While waiting, I went to order the glutinous rice from the stall right at the corner. The friendly uncle there asked me to take the late plate of yam cake as well. I brought it back to our table and told my dining companion to eat these while waiting. We waited for about 45 minutes before it was served to our table.

Salted Fish Minced Chicken ($7) was a pleasant surprise. Though this is a simple dish but was perfectly executed. You could actually taste bits of salted fish amongst the chicken, tofu, onions, green pepper, and chilli. It went really well with rice. The homely taste is quite memorable. Prawn Paste Chicken ($8) is my favorite dish to order at different cze char places. It was quite a big portion for $8 and chicken parts were used instead of the usual chicken wings. My dining companion tasted and said, "This is very good. I would think it is one of the better ones. Those chicken pieces were flavorful and deep-fried for the desired crispiness."

I was told that the uncle can be temperamental and might close the stall earlier depending on his mood. He is one of those pioneer hawkers left but not for much longer before he retires. He reminded me of the late Uncle Hai Zai (虾叔) of Mitzi (美食之家) and Master Tang that have already passed on. This should that kind of hawker stall that truly deserved to be awarded a Michelin-star. Again, for a self reason, I am hoping that Michelin will never find this stall.

I was surprised to see the stall has already opened at 10.30 am when I went back to try the Claypot Pig Liver and I ordered a bowl of rice to go with it. I pointed to the corner of the long table in front of the stall when I was asked for the table number. I went to get the iced coffee from the stall behind and went to wait at that table. I waited for less than 5 minutes before it was served.

Those slices of liver were of the right thickness and size, nicely stir-fried with ginger, spring onion, and garlic. The texture of liver was tender, not overly powdery and not gamey. It was served sizzling hot in the claypot, aromatic with a slight smokiness and the tenderness remained throughout the meal. The tasty gravy went well with the rice. It is cheap and good for just $8, the same dish is for $15 over at Keng Eng Kee Seafood, it is their signature dish too.

CLAYPOT & COOKED FOOD KITCHEN

335 Smith Street #02-83 Chinatown Complex Food Centre SINGAPORE 050335

Operating Hours: 10.30 am to 6.30 pm (Closed on Saturdays & Sundays)

Baba Peranakan : comfort food

Edwin Tan, 61, the owner, used to be working as a chef in the hotel industry for about 20 years before starting this stall a decade ago. He started cooking at the tender age of 12, using the recipes by his mother and his grandmother for Nonya dishes. He is serving tasty and comforting Nonya fare at this stall that tucked away at the corner of this popular food centre. I was there about 11 am but there was already a queue. Most of them are regular customers and I am one of them. Some of my usual choices are Ayam Goreng, Sayur Lemak, and Onion Omelette. These dishes are usually cooked in a small portion to ensure its freshness. 

The Ayam Goreng ($3) came in a piece of perfectly deep-fried chicken drumstick and it is my usual favorite. The chicken is well-seasoned with chilli, curry powder, ginger, and shallots for 5 hours before cooking. The Onion Omelette consists of egg, onion, spring onion and chilli for a good portion at just $1. Sayur Lemak is a vegetable curry, the main ingredients are cabbage and slices of fried taupok. It was then cooked well to the desired tenderness and served in the light but tasty gravy. Another comforting dish that I will order is the canned Sardine in tomato sauce, a homely dish that my late Grandpa used to cook for me.

BABA PERANAKAN

335 Smith Street #02-225 Chinatown Complex Food Centre SINGAPORE

Operating Hours: 10.00 am to 1.30 pm (Closed on Wednesdays)

Penang Chiak Ho Liao : mamak Mee Goreng

The stall is started in March 2018 by John and Fran, a couple, to introduce the well-loved Penang hawker fare to Singapore.  "Chiak Ho Liao" is in Hokkien, it literally means "eat good food".  They strive to create every dish as close as possible to the ones offered back in Penang to preserve the authenticity of these dishes as indicated on their Facebook page. There are 3 types of comfort dishes serve on the menu, the Chee Cheong Fun, Banana Leaf Mee Goreng and Nasi Lemak. These are the usual favorites that Penangnites love to have for breakfast, lunch, and dinner. Their main ingredients are imported from Penang and it is cooked to order. Most of their customers are from Penang and attested its authenticity, calling it a taste of home away from home. 

I decided to try the Banana Leaf Mee Goreng. I was there at about 11 am and there was just another customer before me. Fran, the friendly lady boss asked, "You want it with or without sotong?" and I replied, "With Sotong." The difference in price is $0.50, without sotong is $3.50 and with sotong is $4.00. She also asked, "How spicy do you want it to be? medium or spicier?" I answered, "I do not know how spicy is the chilli. I am able to take spiciness though." She said, "I will give it slightly spicier. Do you want to add anything else?" And, I replied, "Chicken drumstick." I waited there for it to be ready. Fran started stir-frying it and it was done in about 5 minutes. When handed the plate of noodles to me, she said, "Please bring back the fork and spoon, throw it into the blue bin after you finished eating."

This Penang style Mee Goreng is different from the local style Mee Goreng, it is a common dish to be found in almost every part of Penang, usually prepared by Mamak, a term used by Indian-Muslims which means Uncle. It was moist though did not taste as spicy as expected to be but there was a spicy, lingering aftertaste. As it was mentioned on their Facebook page that the sotong is specially imported from Penang. It is not the fresh sotong but the dried cuttlefish that is used to cook Sambal Sotong Kering, a common dish in Penang before serving on top of those reddish noodles for an added flavor and texture. It consists of yellow noodles with bean sprouts, potatoes, tau kwa stir-fried in the mixture of tomato ketchup, chilli paste and dark soya sauce then garnished with shredded lettuce and grounded peanuts together with a lime. Though it might not be as good as that famous Mee Goreng at Bangkok Lane in Penang, there was a certain similarity. This is likely to be the only Penang style Mee Goreng in Singapore.

The fried chicken is marinated overnight with 12 different herbs and spices as mentioned on their Facebook page. It was then fried well to perfection. It did not have a thick coat of batter but it still tasted crispy with a hint of lemongrass. 

The couple is passionate about their dishes and it is cooked with heart. I am likely to come back for their Chee Cheong Fun and Nasi Lemak. 

PENANG CHIAK HO LIAO

335 Smith Street #02-182 Chinatown Complex Food Centre SINGAPORE 050335

Operating Hours: 10.30 am to 7.30 pm (Closed on Mondays)

Tian Tian Porridge : homely comfort food

It was the day after the spring cleaning in this food centre and most of the stalls were still closed including some of my regular choices thus the options were quite limited. This porridge stall is amongst the pioneer stalls in this food centre and it is still cooked by the white-haired elderly stall owner assisted by an elderly auntie that reminded me of my late Grandma. There are 2 choices on their menu, the Cantonese style Fish Porridge and Pork Porridge, available in 3 sizes, the smaller at $3, the medium at $4 and the large portion at $5. They used to serve raw fish but no longer now. The noodle stall beside is related, run by the family members. 

There was just another customer in front of me at about 11 am. The middle-aged Uncle took my order. He talked with me in Cantonese but when I replied in Mandarin, he started talking with me in a not-so-fluent Mandarin, though not too difficult for me to understand. I wanted to order Pork Porridge, I did not specify the size so it is the smaller portion by default. He asked me, "Everything in?". I nodded. He asked me to take a seat but I offered to wait at the stall for it to be ready. It was ready in about 5 minutes. 

The texture of the porridge was smooth and not too runny with ingredients like minced pork balls, sliced lean meat and pork liver with you tiao. There is something homely and welcoming about this bowl of porridge and I enjoyed it. 

TIAN TIAN PORRIDGE

Block 335 Smith Street #02-185 Chinatown Complex Food Centre SINGAPORE 050335

Operating Hours: 6.00 am to 2.00 pm (Closed on Mondays)

Old Amoy Chendol : a bowl of simple goodness

It was founded in the 1950s started from a pushcart along Amoy Street but closed in 2004 and recently revived by the owner's grandson, Zhao Youning, 32, the former model and chef Justin Foo of Provisions. It is based on the original recipe from his retired Grandpa. The stall has been around for more than a year, located at the Chinatown Complex Food Centre and it only serves Chendol at $2 per bowl.

They insist in using the fresh cold-pressed coconut milk and not the coconut milk powder like some other stalls, that might compromise the taste. They are using gula melaka that is sourced from an artisanal producer in Sarawak and not brown sugar, which is often a cheaper alternative. 

The pandan jelly worms are made of mung bean flour with juice extracted from the pandan juice, the texture is much softer as compared to those that are factory-made and it has a light pandan flavor. The mashed red bean is soft though not overly mushy at just the right level of sweetness. Everything is made from scratch on a daily basis. Both ingredients are placed on a pile of shaved ice together with coconut milk and the caramelized gula melaka in a porcelain bowl.

It tasted fresh with not a bit of artificial flavoring detected though I prefer the coconut milk to be slightly sweeter and creamier with a stronger gula melaka flavor. It has been a while to come across such a refreshing bowl of chendol. Such simple pleasure of life brings happiness. 

OLD AMOY CHENDOL

Block 335 Smith Street #02-008 Chinatown Complex Food Centre SINGAPORE 050335

Operating Hours: 10.30 am to 8.30 pm (Daily)

An Ji 安记 : Crispy Sliced Beef Noodle (Sang Mee)

This stall has been around for about 60 years, started by the Grandmother of the current owner. Their signature dishes are Beef Horfun, Sang Mee, Steamed Fish Head and also Fish Head Bee Hoon, they are amongst one of the oldest stalls that have been serving this dish for decades.

Sang Mee, which is also known as Crispy Noodles, is one of my favorite dishes that i will always order at Cze Cha stalls. It is actually a plate of deep-fried crispy noodles that is usually served with sliced beef, sliced fish or purely seafood.

This stall serves one of the best and crispiest Sang Mee that i have ever came across. It still has its crispiness intact even though it is served in a pool of sauce. To start eating, you have to first press down those crispy noodles to let it soak up the sauce to soften it. Even so, it still have a slight crispiness even after left it there for a while. Those sliced beef are lightly marinated and cooked to a perfect tenderness with a desired chewiness. I would like to place it on top of the noodles and eat it together in a mouthful. Such a traditional taste is just so delightful.

AN JI 安记

Block 335 Smith Street #02-193/194 Chinatown Complex Food Centre SINGAPORE 050335

Operating Hours: 10.30 am to 2.30 pm / 4.30 pm to 10.30 pm (Closed on Wednesdays)

Lin Da Qiang Steamed Fish Head 林大强酱蒸鱼头 :Good KL Hokkien Mee!

Have you ever get really excited over eating a particular dish just like i did over this KL Hokkien Mee? It is not a common dish to be found in Singapore particularly a really good one, this one has actually left an impression after i tasted it the first time. I went to take away and it still tasted good when i had it at home. I decided to go back for the second time and i will eat it right there this time, it should be much nicer when eat it hot. It was after 2 pm after the lunch crowd, i ordered the KL Hokkien Mee  at $5 without much hesitation. I was looking around for a table when i was asked for the table number, the aunty said in Cantonese, 'Just find a table around here'. It was served by an elderly Uncle in just a while. He said, 'Slowly, slowly, no hurry.' in Cantonese. He said that when he saw me digging in my purse to pay.

The portion was good for just $5 with ingredients like prawns, sliced meat with greens and topped with a handful of crispy fried pork lards to serve. 

It is the dark sauce that provide the aromatic fragrance and succulent flavor to the thick noodles, it has a well-balanced taste of a mild sweetness with a hint of savouriness. It serves with just a saucer of red cut chilli and not the sambal chilli like the famous KL Hokkien Mee at Jalan Petaling in Kuala Lumper, Malaysia. Those tasty crispy pork lards have added a depth of flavor to bring forth the delightful flavor.

It has all the elements that a good KL Hokkien Mee should has, this is definitely one of the best that i have eaten in Singapore so far. It is not just the good food but also the old-fashioned heartwarming service that has left an impression here.

Lin Da Qiang Steamed Fish Head 林大强酱蒸鱼头

335 Smith Street #02-072 Chinatown Complex Food Centre SINGAPORE 050335

Operating Hours: 12.00 pm to 8.30 pm

115 Tang Sui : Traditional Desserts

It is getting difficult to find such a traditional dessert even in a food centre and this is one of those remaining stalls that was founded on 1 June 1966. They are serving mainly traditional Cantonese style desserts and the flavors have left unchanged for the past 46 years. They are using their recipes that have been handed down from the past generation and is still preparing them the traditional way even using a 42 years old stone grinder. 

I went for the Black Glutinous Rice for $1.50. The friendly lady at the stall asked me whether i want it with coconut milk. I nodded my head. She then said, "We are very generous when giving it the coconut milk. And, i will keep pouring it until you say stop." And, she really meant it. She went ahead to pour it and even almost caused it to overflow but i managed to stop just before that happened. She said, "We know that it tastes better with more coconut milk and we do not want to deprive our customers from having it."

Some of the desserts that they serve are Sesame Paste, Peanut Paste, Almond Paste and Walnut Paste. Other than those pastes, there are also Green Bean with Herbal Grass, Red Bean with Peanut and Gingko Barley. They also serve Sweet Potato with Ginger on Thursdays & Sundays, Six Flavors Chng Tng on Mondays & Wednesdays, Pumpkin Corn on Wednesdays and Sundays, Bobo Chacha on Fridays and also White Sesame or Roasted Peanut Tang Yuen on everyday except Fridays & Saturdays. 

I enjoyed what i had tasted and definitely will go back for more.

115 TANG SHUI

Block 335 Smith Street #02-206 Chinatown Complex Food Centre SINGAPORE 050336

Operating Hours: 7.30 am to 5.00 pm (Closed on Tuesdays)

Jin Ji Teochew Braised Duck & Kway Chap: Duck Kway Chap Bento, creativity or gimmicky?

This stall has been around since 1980 for more than 30 years serving Teochew style braised duck and kway chap, it is now managed by the 2nd generation. This 2nd generation owner launched this Duck Kway Chap Bento last year and for $8, it comes with 3 pieces of riceballs that made of yam rice with bits of dried shrimps in it together with braised pig's skin, small intestine, braised meat, tau kwa and also braised duck with an onsen egg.

If you order separately, their braised duck rice is at $4.00 and their dry kway chap set with an onsen egg is at $4.00. You have exactly what are served in the bento with an extra bowl of dry kway chap and probably with a bit more of those ingredients. In another word, it is more value for money to order a plate of braised duck rice with their dry kway chap set for the same amount of money which also made their duck bento seems rather gimmicky rather than out of creativity.

I also could not help but wonder why were there so many articles by local media and bloggers that raved about their braised duck and kway chap which tasted quite average? Well, taste is subjective and i have definitely tasted much better braised duck and kway chap than that.

JIN JI TEOCHEW BRAISED DUCK & KWAY CHAP

335 Smith Street #02-156 Chinatown Complex Food Centre SINGAPORE 050335

Operating Hours: 10.00 am to 7.00 pm (Closed on Fridays)

Mr Fish : The Traditional Style Fish Soup

Mr Ng, the owner has been in cze char business for more than 30 years and they used to do a full menu on cze char dishes at their stall in Bukit Merah Food Centre before moving to Chinatown Complex Food Centre about a year ago. He decided to just do Cantonese style fish dishes like Fish Soup, Fish Head Soup, Sliced Fish Bee Hoon and Fish Head Bee Hoon etc.

I decided to go with Sliced Fish Hor Fun ($5) and Sliced Fish Bee Hoon Soup ($4). I was asked for the table number to have it served to the table later. Most hawker stalls have replaced it with 'self-service' partly due to the manpower constraint. This stall is a family business, Mr Ng is running it with his wife and son. His son is doing the cooking now though still holding a job in IT service, he decided to help up after Mr Ng injured himself. 

The Sliced Fish Hor Fun came first. The first impression was the distinctive freshness of those fish slices then followed by the intense wok hei detected. The wok hei is something that you do not usually get it in most of the cze cha dishes these days, either the cook is not skilful enough or they just do it the shortcut way. The Hor Fun was nicely charred to give it the full flavor cooking with the black bean sauce without compromising on its texture. This plate of Sliced Fish Hor Fun was amongst one of the best that i ever tasted. 

The Sliced Fish Bee Hoon Soup came slightly later. It has the creamy looking color even though there is no milk added. They have done it the traditional way by cooking the fish over the fire for a long period of time to derive on that creaminess. I was told this is supposedly better than the Hor Fun but i did not quite enjoy it. The taste was a bit too healthy to my liking and it ended up to be a little too bland but those fish slices were extremely fresh thus good value. 

You should just give it a try if you happen to be in this Food Centre, this is an interesting find by hardworking folks that is still insisting doing it the traditional way. 

MR FISH

335 Smith Street #02-073 Chinatown Complex Food Centre SINGAPORE 050335

Operating Hours: 10.00 am to 4.00 pm (Closed on Sundays)

Chinatown Special : Special Fried Rice

This stall reminded me of the song 'Fried Rice Paradise' composed and sing by Dick Lee. I am a big fan of fried rice and i have heard about this particular stall in this food centre. The owner used to be a Service Manager at the Swatow Restaurant in Shenton Way in the early 80s but he decided to be a hawker in 1986. After 3 decades, he is still enjoying what he is doing. He is only selling fried rice at his stall, nothing else. He demonstrated a high level of confidence in doing just the fried rice and he must be real good at it. As he is already in his 70s, the stall is only operating from 10.30 am to 1.30 pm.

I was there once but they were sold out much earlier before their closing time. This time, i was luckier, there was still a queue at 1.10 pm and i joined in. Everyone in the queue was waiting eagerly to get their plates of fried rice. I must be super lucky as i was allocated one of the last few plates of fried rice before their closing and the Auntie turned away those queuing behind me. They might have already run out of the rice but they do left quite a bit of dishes for selection. I decided to add a fried egg with a portion of braised meat and dried shrimps to my plate of fried rice. If i remember correctly, the fried rice itself is $4.00, the braised meat is $2.00, the fried egg is $0.50 and the dried shrimp is $1.00. Though a slight costly but it was tasty enough to justify the value.

The fried rice indeed tasted special, the texture of the rice was rather grainy and not mushy, it was fried well with ingredients like char siew, prawns and egg to give it the fragrance with a nice wok taste. I could just finish a big plate of the fried rice even without those extras added.

I particularly enjoyed the braised meat, though it tasted simple but it reminded me of my dearest Grandpa. He used to cook braised meat and i could taste a certain similarity between his version and this particular one. The texture of braised meat was cooked till really soft, so soft that it actually melted in the mouth effortlessly, without much chewing needed. 

I could see that effort has been put in to ensure that the fried egg was done just right to give it a runny egg yolk then drizzled with a few drops of dark soya sauce. I have always disliked those fried eggs with an overcooked egg yolk to the extent that i would just eat the egg white and left the egg yolk totally untouched.

The fragrance of the dried shrimps added flavor to the fried rice and enhanced the taste pretty much.

This humble stall serves one of the nicest fried rice that i have ever eaten. 

CHINATOWN SPECIAL

335 Smith Street #02-12 Chinatown Complex Food Centre SINGAPORE 050335

Operating Hours: 10.30 am to 1.30 pm