Zi char stall in Eunos serving Singapore’s finest fried rice

that feeling of tidying up your room and coming throughout cash that you simply by no means knew you had? Nicely, working at SETHLUI.com will be like that. Yesterday, I found this gem of a hawker stall just some minutes’ drive from my dwelling that simply blew me away. That is its full title on Google Maps: Hong Kong Road Chun Tat Kee 81 XO Fish Head Beehoon XO Crab Beehoon

It’s additionally identified by the much less hectic Hong Kong Road Meals Chun Tat Kee or, as I abbreviate it, the scandalous-looking HKSFCTK. It’s a series with a number of different branches within the central area, together with on Balestier Highway and Serangoon Highway.

Sitting on the quite quiet nook of Changi Highway and Everitt Highway North, this nondescript eatery jogs my memory of previous Singapore with its laidback vibe and naked fundamentals furnishings. Serving to the phantasm alongside was the skinny crowd that consisted primarily of aged uncles and aunties.

That was early on a Monday night after I arrived however the place was filled with patrons by the point I completed round 8.30pm.

What I attempted at Hong Kong Road Meals Chun Tat Kee

Our first order was for the Yang Zhou Fried Rice (S$7.50 for small, S$13 for medium, S$15 for giant). When the waitress had instructed that we get a ‘small’, I felt that it won’t be sufficient for my eating accomplice and I. My doubts weren’t completely erased when the waitress assured us that the parts have been ample. Then, it arrived.

‘Small’ at this place is seemingly a synonym of ‘fairly huge’. My image doesn’t fairly do it justice since you can not see how excessive the mound of rice was from that angle. Relaxation assured, it was undoubtedly not ‘small’.

Serving dimension apart, the rice was unbelievable. An exquisite perfume wafted from the little hill marked with small bits of pink shrimp, yellow fried egg, inexperienced lengthy beans and crimson char siew. Every grain of rice had a light-weight sheen of oil which instructed me that this dish wouldn’t be dry.

It took only one mouthful for me to grow to be a fan of this stall. Every thing got here collectively so nicely— the moist rice, the gentle sweetness of the pork, and beautiful crunch of the thinly-cut lengthy beans have been enhanced by the bits of egg and entire shrimp.

When you can have just one dish from right here, make it the Yang Zhou Fried Rice.

Probably the most appetising footage within the menu was of the Lemon Hen (S$14 for small, S$26 for giant) and it was an correct depiction of the dish that we have been served. The crispy rooster bits sat in a shallow pool of lemon sauce, garnished with twin lemon slices.

There isn’t any query of the standard and style of the meat however this was essentially the most fundamental of what we tried, fully devoid of any veggies. I didn’t really feel the absence as a lot since we had different dishes as nicely however some cucumber and onion would spherical this dish up properly. 

We opted for a small plate of Chilli Kang Kong (S$10 for small) however, as all dishes are at HKSFCTK, it was not small. The tangle of inexperienced kang kong stems and leaves have been dressed up with crimson bell pepper, lengthy strips of onion, bits of garlic, and shrimp paste. I used to be barely apprehensive of the orange mattress of oil, although.

Maybe it’s as a result of I’m not a fan of veggies however this was my least favorite dish of the day. Barely much less oil would assist, as would reducing up the kang kong stems to smaller, extra manageable lengths. That stated, it’s definitely not ‘unhealthy’ and the crunchiness was a very good companion to the tender meat dishes.

Our Candy Bitter Sliced Fish (S$13 for small) took a tad too lengthy to reach, for my part, making it to our desk about 20 minutes after the fried rice. It’s onerous to complain, although, as a result of it was ready so nicely. 

This dish is served on a mattress of lettuce with pineapple, cucumber, tomato, onion and, most significantly, big chunks of crispy boneless fish. The pores and skin had the proper crunch which simply served to intensify how tender the meat inside was. 

Some cooks prefer to slather an excessive amount of candy and bitter sauce however that simply finally ends up making the meat soggy. There was no such misstep right here and each the quantity of sauce and its depth have been excellent.

Last Ideas

I really like this place. That evolution of my opinion from certainly one of gentle curiosity after I arrived there to fondly recalling the scrumptious meals as I write these phrases is fascinating to me. It’s onerous to consider that such a beautiful hawker stall existed just about in my again yard and I’d by no means come throughout it.

Nicely, I’ll make amends by visiting it much more now.

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