Though the soup recipe remains untouched, Mr Ng has made changes to keep up with evolving tastes and customer demand. Previously, his father only sold pork ribs, pig tail and rice, but now the extensive menu includes different cuts of meat. The most coveted is the premium loin rib, also known as long gu (“dragon … Read more
“It’s like a canape,” Chef Bala said helpfully. “Dahi means yoghurt.” “Yeah, this is one of our best sellers and people love it because of the yoghurt texture,” Viren agreed. “This is a very popular chaat item in India, usually sold by the street vendors. On the exterior, it’s crisp and inside, it’s soft.” Mini puri (deep-fried hollow … Read more
Like French toast but given a Southeast Asian turbo boost, the omelette kaya toast was mind-blowingly, artery-cloggingly good. Fried egg with coconut egg jam made perfect egg-on-egg sense. Fluffy, golden-crusted omelette mingled with the sweet pandan caramel of smooth kaya, flavours tied together by the fragrant lard and bread. Egg, kaya and bread are a … Read more
