After the last dim sum at Zhou’s kitchen, it took some time before i regained my craving for our “Chinese tapas“. And this time round, i chose Kam Boat since my friends wanted a convenient location. Marina Square it is, how accessible. I must admit, when i first heard that Kam boat dim sum kitchen was in Marina Square, i was thinking where it was, since i never saw it everytime i went MS. Right, Kam boat location is very easy to find, if you are coming from the underground citylink. Upon coming up the escalator, they are at the entrance of MS, breeks cafe is also there.

The restaurant interior was smaller that what i expected from the outside, still it could seat about 50 thereabouts. Simple furnishings ooze a cosy feel, and we were quite surprise that the restaurant was barely filled on a Saturday afternoon. The lightning was very good, in fact one of the few places where i only took a few snaps and i’m happy with the photos.

Note that they have discount of 30% for dim sum on weekends 230-530pm. The prices i stated are all their original price before discount. Most of their dim sum are around 4 bucks, and after 30% discount, its around $2.80, which is rather cheap.

Steamed prawn dumpling ($4.20)
I loved the jade-colour basket, which exuded a feel to enhance the flavour of the dim sum. The steamed prawn dumpling didn’t allow us to have the best of both worlds. The prawn within was crunchy and whole, but the skin was a tad thick, and sticked to the teeth. But with the discount, the har gau was barely a dollar each.

Steamed Xiao Long Bao ($4.20)
I was never a big fan of Xiao Long Bao (XLB), this one here was all right, the soup stock gashed out of the skin when we took a bite, but having had one of the best and most expensive XLB before, this one paled in comparison.

Rice noodle roll with shrimp ($5.60)
If it wasn’t for the 30% discount, i would feel that the shrimp cheong fun was too expensive. The shrimp, like the one in the har gau, was crunchy, rolled within the cheong fun, and together with the light sauce, made a good start for our meal.

Steamed siew mai with mushroom ($4.20)
The notable difference between Kam Boat’s rendition and the norm was the addition of mushroom. Like the one i had at Zhou’s Kitchen, the mushroom didn’t really enhanced the flavour of the siew mai, since the porky and prawn taste was so strong. But it’s a nice change.

Steamed barbecued pork bun ($3.50)
I think most kids don’t like char siew bun since they always had it for breakfast. But i always couldn’t resist ordering char siew bun from restaurants since theirs were always so good!

Steamed chives dumpling ($4)
This was one of the more unpleasant choice, since nobody liked chives, i’ve no idea who went and ordered this.

Deep fried prawn dumpling with salad ($4.20)
You know, deep fried prawn dumpling is always good, especially so when you dipped in the slightly sour salad sauce. Shiok!

Deep fried prawn with mango roll ($4.20)
Besides salad, mango’s another good combination with fried prawn. The deep fried prawn with mango roll was crispy outside, crunchy with the prawns, and fruity with the mango.

Pan fried meat dumpling ($4)
Meat dumpling or “wo tie” is often eaten together with ginger and vinegar. But since i didn’t like eating ginger and vinegar, i ate it on its own, and it was not bad.

Pan-fried carrot cake ($3.50)
The pan fried carrot cake was nice, charred on the exterior, and soft inside. Personally, i felt that pan fried carrot cakes must show some char, if not the whole taste wouldn’t be there.

Deep fried seafood roll with mustard ($4.50)
The bee hoon or whatever you called that, which wrapped around the deep fried seafood roll, provided the crisp crunchy bite. Although deep fried, the seafood roll didn’t lose its freshness. The usual scenario for deep fried stuff would be overly oily, but this one was not so.

Baked mini egg tart ($4.20)
For some reason or the other, dim sum restaurants never seem to serve their egg tarts big. All came in mini size, how did they suppose we would be satisfied with the tiny, petite egg tart? Nonetheless, the mini egg tart was done exactly what i liked, the egg custard filling was soft, slightly “wet”, and the skin was crispy.

Steamed chicken feet ($3.50)
I never ate chicken feet, so you need to try this one out yourself.

Steamed Glutinous rice ($3.50)
The Chinese sausage or “la chang” injected the salty taste and enhanced the fragance of the glutinous rice. A vital ingredient for all glutinous rice. The mushroom, meat and rice portion was generous. Defintitely worth a try.

Total bill was $64.05 after a 30% discount for 4 person. There was some items like the steamed prawn dumpling and siew mai which we had two basket. We didn’t really order a lot since a friend was late and the last order was around 515pm. Still, Kam Boat was surprisingly good, much better than what i expected. The location is very accessible, the dim sum is cheap after the discount. And i think i’ll go back again.

You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!

Meet lamburghini ($8). She’s the new kid on the block. Replaced the ‘O’ with a ‘U’, this is one immense Aries babe. With her 2/3 pound framework, grilling her up on the hot-engine, the lamb patty was good to go! Gel with creamy mint sauce, lettuce, and onions, on a soft warm bun. The mint sauce was a fine addition, and not to mention the patty was ginormous, creating a “shiok” sensation that the ordinary didn’t possess. For the driven few!

Another worthy competitor to lamburghini. The crispy burger melt ($5) has been around since the start, and indisputably one of the stars. Despite the new challenge in the vie for number one, he had hold his ground with the help of his reliable team, mushroom and bacon bits. They supported him in heating up the taste (race), and with his skills practiced till prefect, the patty was grilled till char, with some hints of black.

The new addition to the family. He is the nachos ($6.50) wannabe, but in reality, french fries hiding in nachos skin. Isn’t nachos tortilla chips? But our new friend here tasted more like fries actually. His melted cheese companion was good, together with his loyal sidekick the beef and tomato bits. Think french fries, and he’s quite the deal. However, impersonating as nachos wannabe isn’t really the way to go. He does reminds me of another friend, the evergreen KFC cheesefries.

She’s the pretty woman, walking down the street. With her sexy, cury hair flowing against the wind. There isn’t much like her, the twister fries ($3) left, ever since our A&W left us. Go for her while she’s still there. Definitely better than that straight hair lady whom i met during my precious encounter, she’s with a twist!

To spice up the weekends, a virtual ghost-town on Saturdays and Sundays, you can get your free sidings with every two luxury cars purchase. Ignore the straight hair lady, go for the one with the twisty curly hair instead. Or if you are feeling adventurous, there’s always Miss potato wedges to test out.

You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!

Canelé Patisserie Chocolaterie, the fame dessert restaurant that had been making waves with its delicate and dainty small bites. With the mention of patisserie, the immediate reaction would be Canelé, which tells you something about the reputation that they had built up in a short period of time. Besides cakes and other desserts, Canelé also offered a variety of chocolates.

Canelé Patisserie has done a very good job with its marketing and branding strategy. The chic sounding name, the cool sun-shape logo, coupled with its stylish interior, and of course their “designer” cakes and desserts. Not to mention Canelé is under the Les Amis group, which has strong capital funding to make all these possible.

The miniuscule interior had few seats available. When we went around 3pm, the place was packed fully, and had to be put on the waiting list.

Seating are largely from the Al fresco area, built in mind to create the Parisian road-side cafe ambience, albeit it wasn’t prefect with the busy orchard road, and McDonald located just a stone throw away.

With the inauguration of their latest branch at Shaw centre, this brings the tally to four with the others located at Paragon, Raffles city, and Robertson quay. Like Starbucks, the opening of each outlet almost guaranteed full-house customers. This really makes me wonder why is there no other worthy competitor to come out and vie a share of the market.

Cafe caramel ($8.50)
Milk chocolate coffee mousse, chocolate genoise with expresso, salty caramel and hazelnut feuilitine. Canele’s signature cake with the usage of the salted caramel, which gave an unique taste to it. However, there was only a single layer of salted caramel right in the middle of the cake, which my companion and I felt was a tad too little.

The strong chocolate, with the subtle coffee flavour, overwhelmed the salted caramel taste. But i love the hazelnut feuilitine which added crunchy bites to the cake. Having heard rave reviews for Cafe caramel, it fell short of our expectations. And we felt that the caramel didn’t really compliment the chocolate sponge cake.

Strawberry shortcake ($6.50)
Japanese shortcake sponge, kirsch creme chantitlly, and fresh strawberries. Another famous cake, the strawberry was not very sweet, but it’ll be better if it’s those sweet tasting Japanese imported ones instead. We felt the cake was too tame, there wasn’t much flavour.

However, it could work either way, as it’s good for light tasting, the cream wasn’t overly heavy, the sponge was light, but not for me because i would prefer more intense flavour. Overall I felt it was mediocre as it lacked the kick and “wow” factor. But then again, its strawberry shortcake, what else could you expect?

And how can we forget Macarons? Canele’s ones are divided into two different type, with the classic and the signature flavours. With a total of 12 variety to choose from, I’ll definitely come back to try the rest.

The pricing however, remained a mystery to me. If you would do some simple maths, buying 6 pieces of macarons at $2.3 will be only $13.8 instead of $14.50 per box. So is Canelé charging extra for the cost of the box? I’ll thought that buying more will cost less, since it can encourage sales.

Hazelnut Praline with roasted hazelnut ($2.30)
I told you, i loved my hazelnut! It was an obvious choice when my companion wanted 4 macarons. Hazelnut was supposed to be a safe and full-proof flavour for desserts, not lest macarons. But the one here was rather weak in flavour. The hazelnut taste was mild, and i’ll prefer it to be stronger. Obolo had a stronger case for its hazelnut macarons. Nonetheless, the hazelnut was still detectable, and there’s after taste of it.

Milk Chocolate feullitine ($2.30)
How can anybody resisted the temptation of milk chocolate? Not me, that’s for sure! The silky milk chocolate, with crunchy bites of feullitine, was one of Canele’s signature flavours. There was nothing intriguing about it, just a reliable and safe option to taste the chocolate while munching on the chewy shells.

Rose ($2.30)
We also picked the rose classic flavour for one of our macarons. The first taste of the lovely pinkish delight was subtle, the rose wasn’t very strong. But we did questioned whether real rose was used, as it tasted like rose syrup. Nonetheless, the rose should be a crowd favourite with the ladies.

Salty Caramel ($2.30)
Introducing the saltey caramel once again! Even though we chose the cafe caramel, but we couldn’t miss out having the saltey caramel macarons. Like mentioned above, the salted caramel had a very unique taste, and compared to the Cafe caramel cake, this one was much better as you could taste the saltey caramel, whereby the former was overshadowed by the stronger chocolate companion.

Total bill was $28.45 for 2 cakes and 4 macarons. I’ve to confess, amidst all the high anticipation of Canelé, my first visit fell short of expectations. I think maybe it’s a case of ordering the wrong desserts. Or because i had high hopes, which resulted in the not-as-good outcome. Such is the magic of Canele, that i’ll definitely visit them again to try out the other cakes, even though the first escapade wasn’t really what i want.

There’s plenty of others which i’ll love to try, the le royale, canele pastry, jupitar, and many more. I think the next time round, i’ll probably go to the raffles city branch, since the “in-thing” is to be seen hanging around at their Shaw centre branch, seats are hard to get here. And one thing i noted, if the area behind that is housing The Canteen (another Les Amis restaurant), is used to expand Canelé instead, i’m pretty sure it will also fill up pretty easily.

You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!

It’s dim sum time again! This time we are heading to Zhou’s Kitchen, a mid-tier casual Chinese restaurant under Tung Lok group (TLG). Judging by its menu and interior, it is clear that Zhou’s Kitchen caters to the palates and pockets of diners from all walks of life. For its Anchorpoint branch, Zhou’s Kitchen is uniquely housed in a separate double-storey building known as the ‘Copperdome’, just outside the sub-urban shopping mall. There’s also two other outlets at Square 2 and Far east square.

Zhou’s Kitchen caught my attention mainly because of their high tea buffet which is at $16.80++ per head. Initially when they just launched this buffet, it was only on weekends, but they had since included in weekdays as well.

The interior was simple and decorated according to their theme of orange and green. There’s a total of 34 items to choose from the menu, which included some appetisers, soup, dim sum, rice & noodles, and desserts.

Prawn Crackers ($3 for 3 pax)
Zhou’s Kitchen provided prawn crackers for us to munch while waiting for the dim sum to be served. And just in case you’re thinking, they were not free. They charged us $3 for them since we had 3 person, so i guess its by head count.

Wonton
We was expecting wonton but it came in the form of the fried wonton skin instead. Fillings were minimum, but the sweet tangy sauce that accompanied the fried crispy skin was not too bad to start your meal.

Beef slices
I didn’t know what to make of this, i felt that the beef slices was average, the taste was forgettable, but then again, my friends thought it was not bad.

Salad prawn with mixed fruits
I’m a sucker for salad, so anything with salad wouldn’t taste that bad to me. The salad prawns were crunchy, a refreshing appetiser. But no doubt too much of good things could turn out to be bad too, as the salad dressings would be quite heavy.

Drunken chicken
This was easily the most unmemorable dish out of all the ones we had. Drunken chicken? Like what my friend said, it tasted more like “pig tails” to us (not that we had eaten pig tails before).

Pan fried chive dumplings with chicken
I ain’t a fan of chives, so anything from me about chives dumplings would surely be negative. You need to try this for yourself to find out.

Mini Egg tarts
Now, this is the real deal. By far one of the better dim sum i’ve for this meal, the mini egg tarts beared a reminiscent to the ones i had at Wah Lok, smooth and eggy fillings. And like before, mini egg tarts only posed the problem of being too small. But hey, we’re having dim sum buffet, this was all-you-can-eat, so no issue there. I lost count of the egg tarts i eaten that day.

Steamed pork and shrimp dumplings
As always, there’s pork, shrimp, fish roe in the Siew Mai. But Zhou’s rendition had a twist by adding in mushrooms as well. Although the taste of mushroom within siew mai didn’t really enhanced the flavour, but you got to give it to them for doing something different from the norm.

Steamed BBQ pork bun
Any char siew buns which had three parts would do for me. The one here was not bad, and although its very filling eating buns, i couldn’t help myself to two of them.

Steamed shrimp dumplings
The shrimp was good, crunchy and fresh. However, the skin was too thick and sticked to the teeth after eating it. But if you just wanted to make the most for your money, just order and eat as much as you can. Otherwise, i wouldn’t eat too much of it as the overly thick skin made me feel sick of dim sum.

Steamed pork ribs with black bean sauce
I always didn’t fancy ordering steam pork ribs, since there’s always hardly any meat on this type of steamed ribs, and unlike those “pork ribs king” which are popular in Zi-char stores, there’s nothing for you to chew on the bones here.

Fried rice with chicken and salted fish
The fried rice was surprisingly quite good, the wok flavour was evident with every grain of rice, and the clever use of salted fish did enhanced the taste of the fried rice. I’ll have ordered second servings if not for the fact that rices were very filling.

Deep fried prawn paste chicken
Their deep fried chicken marinated with prawn paste sauce, or Har Cheong Kai, was a laughing joke. The chicken was skinny, bare to the bones, the prawn paste was weak. I could hardly finish one chicken wing. Period.

Baked flaky BBQ pork pastry
The bbq pork pastry, or char siew sou, fared better than the rest. Although not excellent, but it’s still worth having second helpings if you are a fan of char siew sou like me.

Steamed custard bun
Their steamed custard buns brought back bad memories like the ones i had at Victor’s, the custard wasn’t cold, but they were very hard, unlike those good ones which had warm custard fillings oozing out with the lightest break of the bun.

Total bill was $66.30 for 3 person, which worked out to be around $22 per person. TLG is well-known in the local culinary scenes with their chains of restaurants, thus i was thinking Zhou’s kitchen couldn’t be that bad. But having been there, ate that, i would say their dim sum wasn’t worth the effort.

No doubt it’s cheap for all-you-can-eat buffets, you can gorge yourself silly, but i’ll rather eat less in quantity, and more in quality. I won’t bother going back again for their dim sum buffet, for a short while, i even felt sick of dim sum after eating so much that day, that’s why i disliked buffets, especially so if the food ain’t good. And by the way, there were 34 items, we tried quite many of them, but i didn’t show all the pictures out since the rest was either not worth mentioning, or we didn’t try them.

You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!

Expanding is always a problem for F&B operators, keeping to a solitary flagship store or opening new branches have their pros and cons. While it is good to retain it’s exclusivity by having just a solo location, it can be also a problem whereby you have limited seats to serve the ever-growing customers.

But having mutiple locations doesn’t necessary mean that it’ll be good for the business, even thought you have more accessible points, but the higher costs which comes along with it will poses a difficulty to the operators. However, the issue we are more concern with, will be the drop in quality of the food.

It is a common scene in the F&B industry with the increase in branches, the quality of the food will somehow be affected, and not on par with their original outlet. That’s why i don’t trust franchising, or the commercial restaurants. It can be a dilemma, and expanding should always be taken into consideration seriously.

Having went to Rong Guang @ Alexander Village, I was expecting the same standards at their other branch located at Ulu Pandan, near Sunset way. However, the same experience was not replicated this time round.

Rong Guang @ Ulu Pandan was much bigger than the one at Alexander Village (AV), they had their own area, which was spacious and could seat many. Ventilation was definitely much better than the stuffy hawker centre at AV. But the business there wasn’t as good, which only made us wonder why.

BBQ Sambal sting ray ($14)
The notable difference with the one at AV was the pricing. The small, medium and large portions were $10, 12, and 14 respectively, was more expensive than the pricing at AV, at $8, 10, 13. The sting ray here was not bigger than the one at AV, thus i concluded the higher price was because of their higher rental fee.

Sambal Kang Kong ($8)
One of the most popular dish in Zi-char stores, the sambal kang kong that we had was fierce and fiery with the sambal belachan. But the vegetables were too “old” and lacked the crunch, which rendered fail for this one.

Sweet & sour pork ($8)
I think i never mentioned before that i absolutely love sweet & sour pork, since my recent posts didn’t featured any at all. I’ve been looking around for good sweet & sour pork, but sadly to say, i couldn’t find any.

Good sweet and sour pork, must have the right amount of bite in the pork and the not-so-sweet nor the not-so-sour taste in the sauce. Needless to say, the one here wasn’t up to my expectations.

Prawn paste chicken ($8)
The prawn paste chicken, or Har Cheong Kai, was another dish that we always ordered at zi-char store. Its always freshly fried, not too oily, crispy on the skin, and juicy in the meat. With a twist of lemon on it, no wonder Har Cheong Kai is always a crowd favourite.

But the description that i had just mentioned was not about Rong Guang’s version. The prawn paste flavour was quite tame, and not strong enough. For a fried chicken its still all right, but it didn’t make the cut for a prawn paste chicken.

Prawn roll ($8)
As a kid, i always look forward to Chinese new year since my grandmother will always prepared lots of prawn roll, or heh zhor. The waterchestnuts and minced prawn and pork wrapped within the crispy skin, dipped in the sweet sauce, was always addictive.

Total Bill was $50.3 for 4 person, and like what i mentioned, prices here are slightly more than their original location at AV, and I think that food quality-wise, AV also fared better than the one here. Serving was very fast, less than 5 minutes for the dishes to be cook since there wasn’t much people eating there.

This actually bring about another question, since there aren’t much customers, which could mean that there is a possibility that the food is not as fresh as compared to AV which had better customers flow. Again, this is based on my personal opinion, and does not reflect the truth for Rong Guang. But for me, i’ll go back to Rong Guang @ Alexander Village, not this one.

You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!

Soya beans are scientifically proven to have many benefits, personally i’ll like to think that bean curds from soya beans help to beautify the skin, because they are so so smooth and velvety! I always had my fix of bean curds from Soyako whenever i visited Bukit Timah food centre since its so near to my place.

I haven’t try the famous Yong He soy milk at Geylang, so there isn’t any board to compare against. But i like Soyako’s rendition, silky to the esophagus, and furthermore there’s a plus point, it’s freshly made on the spot!

You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!

When i mentioned spaghetti, did you immediately thought of the mind-blowing carbonara at La Strada’s, or that excellent plate of pasta you had at Da Paolo’s, or even the relatively average angel hair at Bonta’s? You got me wrong of course, we are on a budget course here, and all your luxurious thoughts will crash with our initial plans. How about a plate of pasta at $4? What do you think?

Chicken and tomato pasta ($4)
Just nestled within Bukit Timah food centre, there’s Mien by Firstpasta, which was opened by the chef and his wife, with their children watching by the sidelines. There wasn’t anything intriguing about their pasta, just a generous and hearty portion of the Italiano’s staple.At $4, you can’t really complain! When you are on a budget deficit, and don’t have the lavish of buying the $30 spaghetti, here’s the place!

You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!

With more and more of our heritage hawkers getting in their ages, it is difficult for them to continue whip out the delicious food that they have been doing everyday for so many years. And being a hawker isn’t a glamorous job, compared to being a banker, lawyer, teacher or other professionals. Therefore, most of the heritage hawkers don’t any successor, and we risk losing out all the good food, which our future younger generations will not live to eat.

Hock Lam Beef is the golden testimonial to beef kuay teow. Having been around since 1911, it is a wonder to see it continue serving out bowls of beef kuay teow everyday rain or shine up till today, for 97 years already! We have Tina, the 4th generation owner, who gave up her professional job and rather slug it out in the kitchen, so as to ensure our beef kuay teow will still be there.

To commemorate their 97th anniversary, Hock Lam decided to donate all their sales proceed on 1st Oct to to Operation Smile which is a worldwide movement to fix cleft palates in kids.

As proceeds for that day was all going to charity, Tina came up with a special menu, instead of their usual $4 a bowl beef kuay teow. There was three different selections, the beginner at $15 which had sliced beef plate. The original at $20, a mixed beef plate which included sliced beef, tendoin, tripe, shin and beef balls. And the “give me the whole cow” premium gourmet set at $30 which had the same stuff as the $20 set, with the exception of the sliced beef, and instead there was marbled shabu shabu beef.

Give me the whole cow gourmet set ($30)
The Gau lau mian (traditional dry noodles) was nice, with their sauce used. Besides having fresh beef, the other thing that makes or break a good beef kuay teow will definitely be the soup base. And Hock Lam’s one certainly was excellent. Personally i did not really like to eat beef kuay teow or noodles because from far i could detect the very strong beefy smell of the beef soup.

Hock Lam soup did not have a very strong beefy smell, but that did not mean that their soup wasn’t good, rather, the soup was very intense with beef flavours, which was evident of the many hours put in to cook the soup.

For the older generation and the traditional beef kuay teow purist, they might resist the idea of shabu shabu in a traditional shop like Hock Lam. But times are changing, and having gourmet beef at one of the best store serving Beef kuay teow, will be an interesting concept, which i believe appeals to the younger generations who will pay more for quality.

You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!

Just beside the “old-school” Love confectionery at Alexander Village which I just recommended, there’s another one by the name of Chinatown Tai Chong Kok Confectionery, which is also similarly traditional.

Egg cupcake ($1 for 3 small one)
I’m a devotee after just one bite of their egg cupcake. Soft, light, and fluffy, the egg cupcakes are really very good. And 3 for one dollar is cheap okay! I can easily finish half a dozen on my own. Gosh, i’m going to get more of them the next time.

Egg cupcake with red bean fillings ($1 for 1 big)
There’s also the bigger egg cup cake, which had red bean paste fillings at the bottom. But i was rather disappointed with it because there wasn’t anything special with the red bean paste, and the filling was just a little. I’ll think that three small ones are more than a big one, so take the 3 small one for a dollar instead.

Red bean biscuit
Their red bean biscuit was also worth the try, crispy pastry skin with generous fillings of the red bean paste.

Egg tart
Initially i was unsure about the egg tart because it didn’t seem to be very nice. But boy I had to take back my words after eating it. The egg custard was those watery kind, smooth and eggy!

You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!

Rong Guang BBQ seafood has two outlets where you can enjoy your fix on barbecue seafood, one at Ulu Pandan road near Sunset way, and the other at Alexandre Village. Dinner was at the latter, and they are the only stall selling barbecue seafood in the whole food centre.

Alexandre Village like most food centres are divided into three parts, the right, centre and the left. When you got almost all the tables on one side of the food centre eating from a particular stall, you need not guess the popularity of it. BBQ seafood in hawker centres are always a common sight, especially in well-known ones like Chomp chomp, and Newton market, they always draw in the crowd, we just love our sambal chili don’t we!

BBQ stingray ($8)
The obvious choice when ordering BBQ seafood, people just love their BBQ stingray, it almost seems like when you mentioned BBQ seafood, stingray will immediately spring to your mind. The sambal chili packs a whole punch, plus the accompanying sauce which is sourish, goes every well together with the hot spicy chili.

We regretted ordering the small portion at $8, with the medium and big is $10 and $13 respectively. My brother finish the stingray in double-quick time and i only managed to get two bites. And i craved for BBQ stingray now.

Sambal potato leaves ($6)
I know people usually order sambal kangkong which is an extremly popular dish, and so do we. But this time we decided to have a change and ordered sambal potato leaves instead. I’m not exactly sure about the name of the vegetable, but potato leaves is the direct translation from Chinese.

The belachan, strong fried prawn sauce is hot and spicy, i’m not really a chili person, but i can’t help eating more of it while sweating profusely at the same time.

Fried rice ($3)
Surprisingly, the fried rice was actually quite good. I wasn’t expecting much and just thought that its normal fried rice when i happened to see another table ordering it, so i thought we would have fried rice instead of plain rice. The fried rice was very fragrant, i felt that it wasn’t the ingredients that made it good, but more of the skill in cooking the fried rice in the wok.

Total bill was $18.19 for 2 person, the pricing is similar to most zi-char stalls, and is definitely good for your pocket. The BBQ seafood is excellent even though i only try one of them, but i guess most of them are the same since the sambal chili is the key, and the rest will only depends on the freshness of the seafood.

I’ll certainly go back to Rong Guang again for my BBQ seafood cravings, and the one at Ulu Pandan is so near to my place. Look out for the next post on it!

You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!