Wednesday, September 22, 2021

Best Roast Pork In Khatib

Succulent Roast Pork with Crispy Skin

I'll be honest -- I am a huge roast pork (sio bak) fan. But ordering a plate of sio bak rice from an unfamiliar stall is always a bit of crapshoot, which is why I stick to the same tried and tested stalls that never disappoint.

Sio Bak Roast Pork

For what could be worse than tough, dry sio bak with that layer of skin that has gone all chewy and rubbery?

Until recently I was not a frequent visitor to Khatib, being a diehard East-sider myself. And I would've never thought that one of the very best sio baks I have tasted was to be found here.

I kid you not, Sheng Hong HK Roasted Delight's sio bak rivals the very best you will find in Hong Kong.

Sio Bak and Chicken Rice - Match Made in Heaven

I like my sio bak served with chicken rice. There's just something about the richness of chicken rice rice, along with the sio bak and chicken that makes for a match made in foodie heaven. Definitely not recommended if you're counting your calories!

Sio Bak roast pork

The sio bak here can best be described as buttery with fat that almost melts in your mouth. The crispy skin is unbelievably crunchy, while the meat itself is tender, with a smoky saltiness. Above all, Sheng Hong's sio bak is extremely consistent -- I've never had a serving that was below expectations.

And did I mention they make a mean roast duck, char siew and chicken too?

Sheng Hong H.K. Roasted Delight
Blk 848 Yishun St 81
Li Shun Coffeeshop

Friday, August 20, 2021

Wanton Mee | Yummy Noodle House

Wandering along Upper Thomson Road on a wet, slippery afternoon, I chanced upon Sembawang Hills Food Centre.

After looking around the other food stalls, cup of sugarcane juice in hand and searching for a simple plate of chicken rice, I decided to give the wanton noodles with prawn dumplings ($4.50) at Yummy Noodle House a try.

The very first bite transported me back to the wanton noodles of my youth. A good dash of sesame oil was the key flavour here.

The egg noodles were springy with a good bite and would likely have remained so even if taken away, a consideration in these days of Covid 19 and takeaway meals. The sliced char siew was lean, tender and had a surprising smokey flavour.

Two wantons and two shui gao or prawn dumplings accompanied the noodles. I didn't care for the wantons much but the shui gao were absolutely spot on with a blend of minced pork, watercress and a whole prawn in each. 

The noodle gravy was tasty, just to the brink of being on the salty side. Many food vendors seem to be afraid of serving food with too much salt lest they get complaints from customers. But what people forget is that salt is taste. It's the amount used in a dish that define the cook's art.

I especially liked how baby bok choy was used as the vegetable of this dish. Those that know me well have seen me put greens aside, denouncing them as not much more than garnishing to add colour to a dish. My first bite of the succulent bok choy in this dish had me finishing the lot. Maybe there's hope for me yet.

I'm not a clear broth soup kinda guy but I had to give the soup the wantons came in a try, just to make this review complete. The soup was light, refreshing and was that a hint of watercress I detected?

The only thing missing -- and this to me is an essential element -- was bits of fried, crunchy pork lard, which would have elevated this dish. Not that it needed much help.

Yummy Noodle House, 01-08 Sembawang Hills Food Centre, 590 Upper Thomson Road, Singapore 574419