My attention was drawn to this cze char stall (#01-129, 325 Clementi Ave 5) after seeing the Yangzhou fried rice on a neighbouring table. Real char siew. So we got ourselves an order which was served with tell tale scorch marks on the grains of rice but it was a little oilier than I liked and not as tasty as the one from Claypot & Cooked Food Kitchen.
Also tried their Golden Roll. The menu described it with salted egg (couldn't taste/see it), century egg, luncheon meat (cheap pink slime ham perhaps, not luncheon meat), squid paste, chopped fresh prawns (were those even there?!) and chestnuts (really?). Didn't taste half as impressive as the the description. There I was imagining something along the lines of those crab and liver rolls from Spring Court.
Their kang kong stir fried in fermented bean curd (腐乳) was good though. Loved that pungent saltiness pairing with the spikes of heat from the sliced bits of chilli padi in there with the crunch of the vegetables. What I didn't like were the slivers of ginger which I thought was unnecessary.
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