|
|
With iwatch_ueat, Hjuanie and Liverpool Double Dough Prata $1.20 It was an appointment with inevitability. Sooner or later I had to blog about Casuarina Prata. No self respecting prata lover should leave this earthly realm without having tried Casuarina Prata at least once. It had been at least 3 years since I ate this prata, so I was taken by surprise that the whole stall had been revamped. Instead of the little coffee shop, now they have taken over the corner 2 shops and upgraded it into an air-conditioned restaurant. I get very apprehensive whenever facilities are upgraded because sometimes it means that the food gets altered as well, and it is usually for the worse.  As usual, I ordered a double dough prata because I felt that by using 2 doughs, the prata is more fluffy and substantial and it actually becomes the size of pratas that used to be sold in the good old days. We were quite excited when the prata was served because it really did look light and flaky on the outside which is what Casuarina is famous for. I think you can sense what I am about to say next. The texture was good but that was about it. It was severely lacking in taste and we all thought it was pretty bland. It did not have that nice buttery taste which I remembered from past visits. Better than most pratas but not like it was before. 4/5ConclusionI am not sure if this is just a one off, or if they have really changed their dough formula when they moved to their new premises. Liverpool was understandably upset, being a Casuarina virgin, his first experience was not as great as it was hyped up to be. Perhaps our Casuarina Prata Veterans can give their review of the current Casuarina Prata?  Casuarina Curry126 Casuarina Roadoff Upper Thomson64559093Weekdays 7am to 11.30pmWeekends & eve of Pub Hols7am to 12am
 Ever been working hard till 3am in the morning and feeling hungry for a nice bowl of noodles? Well, in keeping with the mission statement of this blog "to provide 24 hour access to information that will help you satisfy that hunger or make you more hungry", I am proud to present for your consideration, this 24 hour Bak Chor Mee stall which is situated in the same coffeeshop as the famous Punggol Nasi Lemak. Now this BCM is not bad, in fact it is quite good, though it does have a few shortcomings. I liked the Mee Kia which they use. It can either be called a flat mee kia or a narrow mee pok. Whatever it is, the texture is unique. It combines the bite of a mee kia with the slurpiness of a mee pok. The ingredients are fresh and the sauce for the noodles has got enough ooomph.  I was particularly impressed with the standard of the soup which was boiled long enough such that it was full of protein strands swirling around in it. The meat ball and fish ball is quite standard, nothing exceptional. BCM critiques may look upon this BCM like Simon Cowell and complain that it is not up to their standards, but for me it was good enough and at least it is a bowl of noodles I can get when the others are closed. 4/5ConclusionRound the clock BCM which is quite good. Mai Hiam Buay Pai (If you don't over critique it, it is actually not bad)  AMK House Teochew Noodles965 Upper Serangoon RoadOpen 24 Hours
  Talking about New and Old World Hawker Foods, if you want to taste something with a bit of vintage, then you will have to check out this stall. This guy has been around since the days when John Travolta had a really cool hairstyle and a prominent chin. He still looks good but getting a bit thick round the neck, know what I mean? I prefer Char Kway Teow (CKT) with lots of bean sprouts and Gu Chai (Chinese Chives) as it gives it that special crunchy sweetness and balances out the rich savoury flavours of the Lup Cheong, lard and noodles. So when this plate of CKT came, I was pretty excited. It was one darn good looking, dare I say, sexy plate of CKT.  The Kway Teow was slippery and lively and it has that "This wok has been around before you were born taste". However, my seasoned makankakis, the HolyC and smart both insist that it was even better once upon a time. So even though it was a good plate of Char Kway Teow, I was given room to imagine that it could be even better. For me a dash more dark sauce might have pushed it up a quarter of a point. 4.25/5ConclusionGood plate of Char Kway Teow. Next time I order, I will specifically tell him that I want more wok flavour and more dark sauce. I think that should do the trick.  No 18 Zion Road Fried Kway TeowZion Road Riverside Food CentreStall 1712pm - 3pm/6pm to 11pm daily
With iwatch_ueat, damien, smartgoh and The HolyC
 You know, I am beginning to realize that just as wines are divided into New and Old World wines, each with a distinctive taste, Singapore Hawker Fare can also be divided into Old World and New World tastes. Food that comes from a 40 year old wok and fried by 60 year old arms will somehow have that rustic taste about it compared to food coming from a brand new wok. New World food just seems to have more of a upbeat, clinical taste a  bout it. I was joking with a 70 year old Char Kway Teow man today that it must be his sweat that gives his Char Kway Teow that unique special flavour. And perhaps that is true since a person's body odour does change as one ages. I am sure you realize that grandparents have a unique smell which my mother likes to call the "Kana Bee". When I was a houseman in Australia, I remember that as I approached the Geriatrics Ward, I could recognize this distinctive smell immediately. We used to call it (with all due respect to our older readers) "Eau De Geriatric".  Now after that lengthy preamble, let me just say that New World does not mean it is bad. It is just different. This Braised Duck has got a New World taste. It is tasty yet has a clinical (clean, orderly, sterile) quality to it. Just 3 years old and run by a young lady, this stall had derived its recipe from the internet, books and experimentation. However, it has already earned many accolades and visits from the usual mediacorp artistes during this short period of time. The braising sauce is thick and tasty and the meats and bean curd were well executed. However, that modern - dare I say, Air-Con Food Court - taste is inescapable. 4/5ConclusionDefinitely a New World taste, but a good recipe and done very well. It may well be that the new generation of Singaporeans will prefer this version of Lor Bak, just as they would think of Pierce Brosnan as the iconic James Bond. People like myself would always consider Roger Moore to be the real Bond. If you fall into the category that thinks that the only real Bond is Sean Connery, then maybe you will not find this Lor Bak any good at all!  Boon Tong Kee Kway Chap Braised DuckZion Riverside Food CentreStall 2411.30am to 10.30pm91849881
With iwatch_ueat, damien, smartgoh and introducing the very HolyC Jumbo Prawn Mee Soup $8
This stall is a branch of the one at Adam Road which I visited previously. The dry version over there was much better then the soup version as I felt the soup there really lacked the ooomph. I mentioned this to the stallowner. He smiled and assured me that the soup here is guaranteed to knock my socks off. Man he was right. The soup here really does beat the one over at Adam Road! Those looking for a umami rush would be very pleased. 4.5/5 I must admit that after blogging so many different prawn mee stalls, my taste for prawn mee has become more upmarket. After eating the XL Sea Prawns, it is very hard to go back to the scrawny little ones. A freshly blanched Sea Prawn has got that special sweetness and texture about it that is hard to beat! ConclusionAnother great place for Prawn Mee! As always, it depends on your luck whether the soup is going to be super shiok that day. If you catch it just before they fill the vat with a fresh batch of soup, you will be in for a rush!  Noo Cheng Adam Road Prawn MeeZion Riverside Food Centre Stall 411am to 11pm daily
WARNING: Please make sure you don't stare too long and take adequate breaks to look in the distance to minimize eye strain!Instructions:
Place your head 1 foot from the screen. Cross your eyes and look at the 2 pictures. You should see that the 2 pictures start to overlap to form 3 pictures. The one in the middle is a composite image of the 2 pics and will appear 3D. Don't give up. If you persist, you will see the pics in 3D. It really does work. For those who still cannot see, please read the section in orange which will give you more tips.  Big Prawn from Noo Cheng Prawn Noodle (Zion Road Riverside FC)In my opinion, the most important aspect of a food photo is that it tricks your brain into thinking that the food is actually there. A good picture should get you to start salivating, your tummy to start rumbling and your brain to start making plans to get hold of the tasty morsel. Photography as an artform delights mainly the sense of sight. So already it is limited to one of the five senses. Not only that, but as a 2 dimensional artform, it also lacks the sense of depth which we all appreciate in our 3 dimensional world. I was looking at my pictures one day and suddenly a thought struck me. What if we could see the food pics in 3 dimensions? Would it make the food more delicious and elicit a stronger response?  Cod Fish from Fishermen's WharfFirst we have to understand how we can actually have stereoscopic (3D) vision. Put simply, we are able to have a sense of depth because we have 2 eyes. Each eyes sees a slightly different image from the other. So the brain is being presented with 2 images which it merges into one. The brain processes the data to accurately sense the depth of field. If you don't believe me, try using your index finger to touch the edge of the computer monitor with one eye closed! (Do it several times quickly) So, in order to create a sense of depth on a 2 dimensional computer screen, what we have to do is to present the brain with the 2 images and trick the brain into merging them into one image. You will notice a series of paired images in the blog. They are not duplicate images but actually images of the same thing taken about 2.5 inches apart (The distance between our eyes). What we will try to do is to get the brain to merge the two images into one.  Noo Cheng Prawn Noodle from Zion Road Riverside Food CentreFor those having difficulty, try these methods:
1. Place your head about 1 foot away from the screen. Place your index finger halfway between the screen and your eyes. Look at your finger. Now make sure you don't move your eyes, remove the index finger. You should see 3 images. The middle image should have a sense of depth.
2. Place your head about 1 foot away from the screen. Place a sheet of paper in between the 2 images so that your left eye only sees the left image and the right eye, only the right. Stare at it long enough and your brain will merge the two images.
It helps to close your eyes a little to get a clearer picture.
Have fun and don't stare for too long as you may over strain your eyes. Make sure you take a break and look into the distance regularly!  San Lou from Sin Hoi San Fish and Chips from Fishermen's WharfSo how? Did you see the food in 3D? Does it look more delicious or are you having a headache? Let us know. The polls are opened!
What is your favourite way of eating Xiao Long Bao? A total of 465 people took part in the poll and the results are shown above. The majority like to suck out the soup first then eat the XLB. I was part of the 24.6% of people who like to pop the whole thing into the mouth (I thought I was part of the majority at first!) What is more amazing is the 7.1% (33 people) out there who actually open the top, put the ginger in and eat it. I thought iwatch_ueat was the only one who did that. Also there were 31 people who eat their XLB as a 3 course meal! I thought only my son did that! The rest of the people had exotic ways of eating the XLB, like draining the soup into a spoon first. Some put none of the above because they do several methods depending on the situation. Each poll goes for a week. So the next one will start tonight and end at 12 noon next Wednesday. Thanks to everyone who took part in the polls!! Hope you have fun with the next poll on 3D pics! Akan Datang...
 I walked pass this stall several times before deciding to actually order something from them. The thing that attracted me to the stall was the sense of nostalgia. The stall looked like it had been around for awhile and any stall that has a signboard that is handpainted must have something that has been keeping it around all this time right? The other thing that was interesting was that they seem to want to do everything. They have Cze Char, Tim Sum and Roasted Meats all in the same shop!  So I walked in and asked them what is their die die must try signature dish. I found that this question seldom works very well in small eateries as they invariably would say that everything is nice depending on your preference. So I had to be more specific. Since I was searching for a good KL Hokkien Mee, I asked if they can do a really shiok KL Hokkien Mee. They assured me that their cook is from KL, so his Hokkien Mee is good. I mean what kind of assurance is that? It's like saying all Chinese people are good in Kung Fu right? When the Hokkien Mee arrived, I was surprised to find that was actually quite descent. The noodles were of the right type and the sauce quite robust and they do have pork lard (ok I did not eat that many this time. You realize I am doing this all for you, my dear readers, don't you?) I had initially wanted only to eat a third of it but ended up eating two thirds before I forced myself to stop. (Over spent on Calories that day already) Quite a commendable KL Hokkien Mee. 4/5 As I mentioned before, this restaurant seems to serve everything. So I tried a Char Siew Bao. It was a tad dry and unexciting for me. 3/5ConclusionI just love the nostalgia of the place and the fact that you can drop in and just about order something for everyone. My son would have loved the Tim Sum, while me and my wife would go for the Cze Char and my mother-in-law would have gone for Roast Duck. Judging from the standard of the HKM, the Cze Char could be somewhere convenient for a nightcap every now and again if you live around the area.  Hwa Nam Restaurant244F Upper Thomson Road645336457am to 11.45pmClosed Monday except Public Holiday
 Banner Ver 1.3 (Oct 2006 - Nov 2006)Thanks for all your comments on the new banner. I have been tweaking the banner since last week based on all your valuable feedback. It seems people like the old banner because of all the pictures. So I have incorporated some big pictures onto the new banner. With the new banner, I wanted to separate the words ieat-ishoot-ipost because I know that some people only see ieat and get dyslexic about the rest of the title. The other problem with the old banner is that the pictures in the background obscure the words. So the new banner has the title over an uncomplicated background. I also stylised the words ishoot with a bullseye and ipost with ~ so that people can associate the words with a an icon.  Banner Ver 2.2 (Nov 2006 - Apr 2007)
The other thing I did was to make the banner narrower so that more of the contents can be shown on the monitor. You may have also noticed that I have changed the background colour from black to dark grey and the words from white to light tan. This was because some people commented that white on black was a bit too stark. Some people have tried to persuade me to change the background to white instead, stating that the research have shown that food looks better on a light background. I tried it but I found that I personally still prefer the dark background and it helps to accentuate the colours of the pictures. Besides, I am one of the few with a dark background so it makes the blog a little different.  Banner Ver 3.3 (Apr 2007 ~)The new additions to the template are the polls which quite a few people have said that they liked and the "Recent ieaters" where our growing community of readers can tell everyone about themselves, show their own blogs and even leave some details so that makan sessions can be organized. Who knows, some people might find their life partners too! ieatishootipost SDU! May I encourage you all to upload your Avatars and write something about yourselves in the profile section. I always like click to see who our new members are and visit their blogsites. It is always nice to be able to know a bit about the readers who regularly write comments on the blog. You all are makan gurus in your own right, so let everyone know something about yourselves! The other change of couse was the description of the blog. I decided to use my favourite catchphrase "Never waste your calories on yukky food", instead of "Celebrating faith, family and Singapore food" When I started the blog, it was supposed to be about faith, food and family, but after a while it was apparent that food is the main feature. So hence the change. Hope you all like the new look. Keep those comments coming in, as you can see, your feedback changes things around here! Happy responsible makaning! ieat
 Atlantic Cod $16.50The French have Foie Gras, the British have Fish n Chips. I always find it strange how two countries situated so close to each other can have such a difference in food culture. The British seem to lack imagination when it comes to food and Fish n Chips is just such an example of unimaginative food. But as they say, the simplest things in life are often the best and I admit that at times, I just crave to have a nice piping hot, crispy battered fish with a squeeze of lemon and tartare sauce. When I was living in Australia, there was all sorts of fish used for Fish n Chips. But here in Singapore, most places use Cream Dory (Sutchi). The Cream Dory is really the Vietnamese Catfish (Patin) and should not be confused with the John Dory which is a very different (and  much more expensive and delicious) fish altogether. The Cream Dory is cheap and does not have a strong flavour so most local Fish n Chips stalls marinade it and fry either in batter or bread crumbs. It's cheap and good but if you want to try authentic Fish n Chips its got to be Fish from up in the North Atlantic, near the British Isles where Fish n Chips originated from. I have been looking for a nice Cod Fish n Chips for a while and heard about this restaurant which actually sells a variety of fish. This is one of the few places that you can get Atlantic Cod. Now "Cod" is quite a generic term applied to many different species of fish. Atlantic Cod can be considered THE Cod. It's the one that the English use for their Fish n Chips and its also the same fish used to make the dreaded Cod Liver Oil. Yukk. We sometimes confuse Atlantic Cod with Canadian Black Cod which is also known in Japan as Gindara. We sometimes call it Snow Fish (Pic Right). This should be rightly called the Sablefish which is now being farmed in the US and Canada in the arctic region. In contrast, the Atlantic Cod is now on the endangered species list. The Snow Fish has got a delicate, oily flesh (rich in omega 3 fatty acids --good for lowering cholesterol) which is quite different to the Atlantic Cod which has a dry and flaky texture.  If you are used to the local version of Fish n Chips, you might find the Fish n Chips here a bit bland. Mr Morten, the Danish owner cum chef is determined to keep the Fish n Chips as authentic as possible. That means that the fish only get a dash of salt and pepper before being dipped into a light batter. That way you get to savour the real taste of the fish. 4.25/5ConclusionI was really pleased to be able to find Cod Fish n Chips! It was a great change from the usual Cream Dory. The fish here is very fresh as Mr Morten gets directly from a Singapore based Norwegian Fish trader. Prices are pretty reasonable as well. I remember that Harry Ramsden's used to sell Cod Fish for $26-$30! So, don't just restrict yourself to Cream Dory, get some Cod for a change!  Fishermen's Wharf 27/29 New Bridge Road Opposite Central Shopping Centre 97876018 Open 11.30am to 10pm daily
With iwatch_ueat and gubak This is another one of those food blogs to make Westerners cringe. (Not all, of course) As is widely known, we Chinese eat anything that has legs and have their backs facing heaven. (Where does that leave snakes and monkeys?) Not only that, we eat almost every part of the animal. That's cos in poverty stricken China, its not every day that you get to kill the prized pig. So don't waste all those lovely innards yah? Anyway, this blog is not about pigs, it is about fish. But what makes this fish soup special is that they serve fish skin as one of their specialties. Yes, I see you cringing. We both brother/sister, we both. Me, I'm no fish skin person. But as I say, if other people like it, I am willing to at least give it a try. I was brought up thinking that the skin of the fish is the part that makes it Chor (gives it its fishy odour). I actually grew up not liking fish much because of the fishy odour. So it was already an achievement for me to start eating fish, much less eating the most fishy part of the fish!  Fish skin or Snake skin?Truth be known , the skin actually tastes alright. It did not have that fishy odour that I was worried about. The texture was like soft pasta and was a bit slimy on the inside. Tastewise, I can't really describe. I guess it tasted like fish. The soup was good and Jason spikes his soup with a generous dash of Hua Tiao Chiu (Chinese Rice Wine) which gave it quite a kick. I arrived too late that day, so the fresh fish was sold out, but I was told by gubak that the fish is usually very fresh and the quantity generous. 4/5ConclusionI don't think I will specifically order the fish skin again, but the soup and the fried fish was pretty good and at $3 a bowl, I'd say its quite good value too.  Jason's Fish Soup
Golden Shoe Carpark
#03-25
10am to 3pm Recommended by Gubak
With iwatch_ueat and introducing our latest makankaki, gubak Once upon a time, there was a young couple who started selling Lor Mee in Bugis Street. Forty years later they have moved several times, but they are still happily married and selling the same stuff at almost the same price! And the couple lived happily ever after. Anyway, if you are really hungry and only have $2 in your pocket, head down to this stall and you can have a nice big bowl of Lor Mee with lots of ingredients for just $2. And the Lor Mee actually tastes quite good too. The sauce is not overly thick and has got a sourish tang to it. The crispy fried stuff soaked in the Lor was quite shiok. 4/5 ConclusionThere's something really romantic about an old couple manning a store together. Reminds me of that song, "Love Me". You know, the one that goes "If you get there before I do, don't give up on me..........but between now and then, till I see you again, I'll be lov'in you...... Love Me" (Always thought I'd be in a Karaoke somewhere when I am 70 singing this song to my wifey... not that I can sing hor) They were lovely to talk to and very friendly. So you get value for money and service to boot. For $2, you really can't complain too much.  Wei Nan Wang Hokkien Lor MeeGolden Shoe Carpark#03-03Open 9.30am to 3.30pm
Recommended by Gubak
 There are actually many variations of the ever popular Roti Prata in Singapore. One one end of the spectrum is the soft chewy type and on the other end, the super crispy type. All the rest fall in the middle of the spectrum somewhere. This prata would probably be very very close to the super crispy end of the spectrum.  I remember a few years ago, the super crispy prata became very popular and there emerged many stalls around Singapore selling what is known as "Jalan Kayu" prata. Of course they were referring to the famous Thesevi's whose prata is quite different from the version they are selling. This is a "no holds barred, eat at your own risk" prata which I will only recommend to the younger people with no history of coronary heart disease. Starting with the rich yellow dough which is evidence of the amount of margarine used, to the fact that they literally deep fry the prata in "Vanaspati Butter Flavour Vegetable Oil", you know this prata is really good for your palate but bad for your heart!  The prata itself is very crispy and when you bite into it, it just dissolves in your mouth. It was heavenly together with the curry they provide. 4.5/5 The butter flavoured veg oil does make it very tasty but I can't believe for the life of me that an artificially flavoured palm oil product can be good for you, even if it is vegetable oil. I don't think the manufacturers of this oil care very much about Trans Fats! ConclusionVery tasty but very sinful. The little devil on one shoulder is telling me to eat it while the little angel on the other side is cautioning me not to. In the end, I listened to my angel..... but not until I finished most of it.  The Roti Prata House246M Upper Thomson Road64595260Open 24 Hours
With Amagada San Lou $6Fans of Aston's might wonder what the man himself actually eats. Well if you come to this Cze Char after 12mn, you might catch him tucking into a plate of San Lou. I actually ended up here because I reached Aston's just when he was about to close and he recommended this San Lou to me. Since then, I have been back three or four times to try other stuff that they have. Let me tell you why I come back. The food is reasonably good. Not die die must try, but they do have some pretty good stuff. The Lao Ban Niang is always very hospitable, parking is easy, they open till 4am everyday, its very comfortable Al Fresco dining, close to home AND for $1.50 per head you get free flow of hot crysanthemum tea. So that's why this is currently my most frequented supper place. Most of the fried noodles and hor funs here are pretty good. Most score around 4/5 including the San Lou. I don't know about you but I really have not tasted a 4.5/5 San Lou anywhere else, so maybe this is about as good as San Lou gets? San Lou is quite different from something like Beef Hor Fun. I mean a good Beef Hor Fun has that oooompph whereas a good San Lou only has that ahhhhhh. Do you know what I mean? MM Lee once said, Hong Kong and Bangkok has that buzz, but Singapore only has a hum. (paraphrased). I think that perhaps San Lou can only ever be good enough to have a hum but not a buzz. Or could it be that I have not had the ultimate San Lou yet?  One dish that I would recommend if you really want that buzz is the Marmite Chicken. You either love it or hate it. For me, I love the salty, savoury, tingling taste of Marmite, so this one really hits your umami receptors with a rush! It is not only savoury but sweet as well and the chicken is freshly fried so it is nice and juicy. Ohhh yeah! 4.5/5 (Word of caution, Amagada would not even go near it! She does not like Marmite) ConclusionLike I said, it is the kind of place that has all the factors that suits me fine. Not too crowded, not too expensive, convenient and the food is not bad. So if you ever head down there after 10pm and see a guy chilling out with a teapot of crysanthenum tea, do come over to say hi ok?  Sin Hoi Sai Eating House
187, East Coast Road
64406956
5pm to 4am daily
With iwatch_ueat, liverpool and introducing our latest kaki, Hjuanie Xiao Long Bao $4.80 for 5I don't remember ever eating Xiao Long Bao (XLB) when I was a kid. I think it is something that has taken Singapore by storm in the last decade. The beauty of the XLB is the spoonful of soup that you get in each dumpling.  I have always wondered how they managed to get the soup in the dumpling. Was it from the meat or do they somehow add it in. Well it happens that there are many ways of getting the soup in the dumpling. The shortcut way is to add more oil into the meat filling. This would make the dumpling very rich. The proper way is to prepare the soup before hand, chill it such that it has a jelly like consistency and mix it into the meat filling. The soup in the dumpling is thus very light and tasty after having extracted the flavors from the meat filling. Since we were sitting in a restaurant where the hosts were Shanghainese, I asked them what the proper way to eat XLB was. There are a couple of ways I could think of. I used to dip the whole thing in the vinegar, put a few strands of ginger on top and put the whole thing in my mouth. This way, the dumpling bursts like a balloon in your mouth releasing all that wonderful soup and meaty flavours. (Have to make sure its not too hot) The Lao Ban Niang suggested that one should put the dumpling in the soup spoon, bite a little hole and suck out the soup first, then dip the dumpling in the vinegar and eat the rest. This way you get to savour the beautiful soup first. My son likes to break the whole dumpling open in the bowl, eat the skin first, the meat second and drink the soup from the bowl last. (Talk about menu deconstruction!) So pray tell, how do YOU savour your XLB? (Tell us by taking part in the latest poll!) The XLB here is very good. There is a good amount of soup in each dumpling and the skin is resilient so that it does not break easily. The Lao Ban had been in the flour business all his life and is very knowledgeable about all sorts of different flours. So the skin of the baos here are excellent. I felt though that it would have been perfect if the skin was a fraction thinner and the filling had more ooomph. Nonetheless it is a XLB that I would rate as one of the best in Singapore. 4.25/5 Shen Jian Pau $7.20 for 6The Shen Jian Pao (SJP) on the other hand is an item that I would drive all the way from Siglap to eat again tomorrow! This is seriously a delightful and exciting discovery. I would even go so far to say that it is most special Pao one can ever savour.  The Pao is fried in a covered saucepan. So the oil cooks the bottom half of the Pao skin so that it is crisp on the outside. The steam trapped in the saucepan steams the top part of the Pao to a nice fluffy consistency. When you bite into the Pao, the juices just flow out and, if you are not careful, down onto your chin! So in one bite, you get a tender meat filling, an explosion of juices which is absorbed by the soft skin and lastly a crispy caramelised skin to tease your palate. It is such a joy to eat! I just crave to rave. Crave to rave, I say! Best SJP in Singapore, JB and maybe even Shanghai! 4.75/5 Special Ter Kah (not on the menu) $20
The restaurant serves a host of other Shanghainese favourites like drunken chicken, deep fried ribbon fish, la mian and so on. We were recommended this Shanghainese style Ter Kah which is excellent. Shanghainese Lor (Braising Sauce) is thick, gooey and sweet. The meat is soft and well caramelized. It is different from the Teochew and Hokkien style that we are used to but shiok nonetheless. 4.5/5  The lady in the middle was introduced to us as the Masterchef who taught the Masterchefs in Shanghai, before she came to Singapore. The Lao Ban said that he was extremely fortunate to get her to work in the restaurant. Both he and his wife lived in Singapore for almost 15 years before starting this restaurant out of a love to share their Shanghainese food with Singaporeans. They were passionate about their food and provided great service as well. ConclusionThe Shen Jian Pao is the best I have ever eaten. Not only I say, my other 3 makankakis all concur that it deserves a 4.75 rating. There is only one potential problem. If you go on a weekend, you have to be prepared to wait a long time for your pao. It takes them quite a while to prepare each one!  Shanghai People
906B Upper Thomson Road
(Next to Han's)
64567752
12pm to 10pm daily
Recommended by Koolabee
|
|
2 ... 2 ...
It was an appointment with inevitability. Sooner or later I had to blog about Casuarina Prata. No self respecting prata lover should leave this earthly realm without having tried Casuarina Prata at least once.
Casuarina Curry
