A TALE OF TWO CHICKENS

Apparently, there are two places where you can have fried chicken at Lucky Plaza's level 6.

But the fortunes of both places, thankfully are good enough that they each manage to thrive.

On one side, you have fried chicken from the Philippines...Jollibee.

On the other, As-Shifaa Cafe. 

As what?!

As-Shifaa Cafe.

That's right. They sell Malay fried chicken rice that is way way way better than Jollibee. Not that Jollibee is bad, but As-Shifaa's is way way way better. 

And at a much lower price point.

Gone are the queues of the maniacal fans of yonder.

The chicken is juicy with nice skin. But lacks the flavour. KFC's taste is better. The dog is flat. The spag is not worth the price.

The legendary.

4.5/5

KIN KIN PAN MEE...KL VERSION

I was disgusted on hearing that I needed to queue 3 hours for a bowl of ban mian or in this case, pan mee at MacPherson. And this being the Singapore version of the KL's made its allure even stronger.

But I had the good fortune of trying the KL version some days back. It was great. Nothing similar in Singapore. And the chilli and egg were not like what I am seeing in FB posts on the 3-hour pan mee.

3 teaspoons of chilli would be about right.

The well poached egg.

With chilli added, 4.5/5

The fishballs and the fried beancurd skin are good!

THE BEST DRY WANTON MEE IN SINGAPORE?

ABC Market in the 1980s was very different from what it is now. There used to be a very happening wanton mee soup stall that was very good. Springy noodles in ikan bilis and yellow bean soup. Best.

Yes, best.

But how about dry wanton mee nowadays?

Nothing very compelling in the market. Some people like the one at Lavender. Some like the one at Chinatown. Some like the one at the kopitiam near their house which they ate almost everyday for 20 years.

Me?

I recently discovered Soi 19 at Ang Mo Kio. Thankfully. The dry wanton mee scene in Singapore has hope.

Please tell me which wanton mee stall in Singapore serves such condiments? Other than the usual green chilli, you get dried chilli flakes, deep fried garlic complete with skin and garlic cloves which were soaking in a jar of soury tangy vinegar.

The noodles here are sauceless. Yes. Sauceless. 

The fragrant oil used is good enough. The char siew is tender. The deep fried wanton has a nice pasty filling within. The killer here is the sliced 'lup cheong' which comes with the $5 version.

Like them on FB for opening hours.