Har Cheong Gai 虾酱鸡 Recipe

Har Cheong Kai Recipe Ingredients: 1kg Chicken (bone in better, can use chicken wings or whole legs – cut into chunky pieces) 1 teaspoon Sugar. 1 teaspoon Sesame Oil. 1 teaspoon Hua Tiao Chiew or Mei Kwei Lo, optional (Chinese wine). 1 tablespoon Ginger Juice (extracted from grated fresh ginger, discard pulp). 2 tablespoons Fine … Continue reading

Hong Seng Restaurant 鸿勝菜馆

J told me while we were in Bangkok that there’s a good cze char place in Toa Payoh but was it lorong 4, 7 or? Clueless! Anyway, I got myself mentally and physically prepared to go in search of a crowded-looking kopitiam cze char, and if need be, cruise along every lorong starting from 1. … Continue reading

83 Seafood Restaurant (83 海鲜餐館)

I was brought to this cze char place a few years ago by Glen. Then they were known as 82 Seafood. This cze char is famous for their crab bee hoon (I posted a picture on 6th Dec 2012), shark’s mouth (not available that night but I want to go back and do a post on … Continue reading