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1=SGD 0.0587
Overall Rating:
40
I used to take my lunch here when my office was at Macpherson road. Now I hardly eat from this stall because it is a distance from my present office and I have forgotten this place totally until I saw this post.
To my understanding, this stall is run by a family and the mother is the main cook. That reminds me of my home cook meal in the good old day. It has around 20 dishes and I have tasted more than 10 dishes throughout the years. However, my favourite dishes is around 7, it includes fried egg, steam fish with ginger, spinage with dried silver fish, cabbage with dried prawn, otah with chilli and sadine. In fact, they have better dishes than these such as fried chicken, pork leg, black soya sauce fish etc. But I like these simple dishes because the way she cook is so different from other porridge stalls. All dishes look fresh when display on the shelf. From the look of it already boost our appetite.
All dishes are common and simple but they just taste good from this stall. Mainly because the food here are clean, fresh, warm and 'healthy'. The only setback is the price. They are more expensive from other stalls although it is value for money.
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34
We were cruising slowly along Macpherson Road to check out whether we can find something light to eat and saw this long queue in front of this shophouse. There wasn’t any visible signboard but since there was a queue, that means that the food cannot be that bad after all.
As we passed by, we could see that most of the diners were having similar dishes. We too, ordered the same except in the smallest portion that they could offer.
The steamed fish was very, very fresh and tender with garnishings like salted vegetables, ginger, chilli and spring onions. The light sauce that was poured over the fish made it very ideal to mix it with rice.
The steamed otah was superb spicy with chunks of fish meat in it. That also went well with our porridge.
Two vegetable dishes like the fried cabbage with dried shrimps and spinach with ikan bilis were popular among the diners as fresh dried ingredients were used and these added to the sweetness of the dishes.
Their homemade ngoh hiang ( meat roll made from minced pork, prawns and onions wrapped up in bean curd skin ) were moist and meaty. Dipped into plum sauce, it brought out the fragrance of the meat mixture.
Other dishes worth trying are egg omelette with onions, fried chicken wings ( very crispy outside and tender inside ) and braised bean curd.
And a word of sharing, all the dishes were freshly cooked and replaced immediately once there is a demand for the same dish. Maybe this is the big factor that is drawing the crowd by word of mouth recommendation.
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