Authentic Chai Chee Bak Chor Mee, Potong Pasir

I don't really know much about this stall (120 Potong Pasir Ave 1) but the name was familiar and it was mediocre experience. Mostly because the mee pok was overcooked and too soft which pretty much ruined it. That and the lye flavour in the noodles as well. Decent sambal and soft, almost stale lard included. I left half of it unfinished.

Soup which was spruced with rendered lard, couple meatballs, a dumpling and some minced pork was drinkable. The ingredients weren't exactly generous. There's bits of 芹菜 in it which I didn't like. As I said, a mediocre experience.

One last plate from Twelve Hainanese Chicken Rice

From what I read,  Twelve Hainanese Chicken Rice will be closing for good at Jalan Kukoh due to rental issues they're facing. Which is a pity since they're decent. But not so much with how they chopped the chicken though. 😬 Quite a bit of bone fragments in there. Otherwise another decent stall bites the dust.

Salted vegetable fish soup with ee mian from Jia Li Seafood Soup (佳丽)

Back at Jia Li Seafood Soup to try the salted vegetable soup that I noticed from the last time. I still rank Yan Ji above this even though I kinda enjoyed this one with the tanginess from the kiam chye. Ee mian for the win.

The end of Keisuke Plus

Keisuke Plus is folding up. Kinda sad because there's gonna be a bunch of stuff we're gonna miss from them that isn't available anywhere else. As it was with their duck broth ramen from Ginza Kamo Soba Kyudaime Keisuke it might disappear and never be available again. We came back to get some of the stuff we liked because it might be the last time we'll ever get to.

Like their Hokkaido oyster broth ramen.

And their wagyu mazesoba.

And also their tastier than Mashi No Mashi's wagyu gyoza.

Dian Xiao Er Prestige (店小二臻选), Great World

New outpost by 店小二 with an expanded menu at Great World (#01-140 Great World, 1 Kim Seng Promenade, tel : +65 6337 7973).

There's crab roe bee hoon in this branch. Definitely new on the menu. This dish had enough of the roe to impart a discernible flavour along with an underlying smokiness in the noodles. Loads of egg white in the gravy. Not bad.

Dian Xiao Er's dang gui/angelica duck (当归药材烤鸭) has been reliably tasty with a savoury sweetness from the herb infused sauce over tender sliced meat. Not to mention a nice flavour from the roasted skin. 

Revisiting Mei Mei Roast (妹妹李记烧腊)

Back for more char siew rice and this time, with salted vegetable duck soup (咸菜鸭汤) at Mei Mei Roast.

Lovely fatty cuts which fell apart easily in the mouth imparting flavour from the fat and the sweet smokiness from the caramelized exterior.

Pretty decent tasting salted vegetable duck soup with sufficient sour and savouriness.