Zai Shun (#01-205, 253 Jurong East Street 24, tel : +65 6560 8594) has been on the radar for a while now but I've never really figured out exactly where it was located until very recently. We came by for a brunch.
Which include side orders like stewed hairy gourd.
Some sweet leeks stir fried with tau kwa.
And some pretty delicious hae bi hiam that you could enhance with a squeeze of lime. This stuff kicked ass with rice.
You can trust me on that.
Their steamed golden pomfret was delicious. We had thought that the fish might have been cold and mushy but instead was served slightly warm and had the firm yet tender texture of a fish that was fresh. Paired with some savoury kiam chye.
We were recommended some thick sliced giant grouper steamed Hong Kong styled.
Along with steamed shovel nose ray cartilage with tau cheo - or also known as spicy fermented bean paste. Those gelatinous bits on the cartilage were nice and slurpy.
The food wasn't cheap but the quality of the fishes were superb. I could understand why the stall was so well liked. Would definitely come back again.
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