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| San bao 三宝 4.25/5 |
If you have never tried Gen Shu at Toa Payoh Lor 4, you don't know what you are missing. Especially that huge salted egg yolk.
Thank you.
Showing posts with label toa payoh. Show all posts
Showing posts with label toa payoh. Show all posts
Monday, 2 November 2015
GIANT SALTED EGG YOLK!
If you have never tried Gen Shu at Toa Payoh Lor 4, you don't know what you are missing. Especially that huge salted egg yolk.
Thank you.
Monday, 18 November 2013
WHAT'S THE CHANCES OF TWO @#$% FOOD STALLS SITUATED SIDE BY SIDE?
Unfortunately, quite high I must say.
There's always mediocre food around. But having to pay $7 for a claypot of prawn noodles and $6.50 for a chicken breast dish touted as its signature dish in an industrial estate food centre, you would have expected a bit more.
First on the chopping block is Ah Geok. Apparently Rebecca Lynne Tan loved it.
But I differ.
Don't be deceived by the colour and looks of the dish. The soup is bland. The prawns, which were most probably of the long frozen variety, is mushy. Yes. Mushy. I cannot believe that the owner did not QC on this very important aspect of the dish before serving it. Sorry. But it's the first time I had mushy big prawns. And the taste was bleh.
I picked up the menu and saw some credentials of the Vintage Chef which I thought sounded good. But alas, the potatoes that came with the chicken tasted better. The breast was kinda dry and the saltiness seemed like an afterthought. $6.50. I'd go Wok Inn.
I do see some potential in this two budding chefs, but I just hope they improve on their dishes before going further.
Suddenly, I missed Wah Kee and La Cuisson.
There's always mediocre food around. But having to pay $7 for a claypot of prawn noodles and $6.50 for a chicken breast dish touted as its signature dish in an industrial estate food centre, you would have expected a bit more.
First on the chopping block is Ah Geok. Apparently Rebecca Lynne Tan loved it.
But I differ.
Don't be deceived by the colour and looks of the dish. The soup is bland. The prawns, which were most probably of the long frozen variety, is mushy. Yes. Mushy. I cannot believe that the owner did not QC on this very important aspect of the dish before serving it. Sorry. But it's the first time I had mushy big prawns. And the taste was bleh.
I picked up the menu and saw some credentials of the Vintage Chef which I thought sounded good. But alas, the potatoes that came with the chicken tasted better. The breast was kinda dry and the saltiness seemed like an afterthought. $6.50. I'd go Wok Inn.
I do see some potential in this two budding chefs, but I just hope they improve on their dishes before going further.
Suddenly, I missed Wah Kee and La Cuisson.
Monday, 26 August 2013
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