Latest news with #foodstall
Yahoo
24-06-2025
- Entertainment
- Yahoo
Basil King: Can this viral pad kra pao rival Phed Mark's?
When I first learnt of Basil King, I instinctively went 'HUH?' Its offering of pad kra pao, orangey multi-yolked eggs, spice level metre, colour palette and crockery… everything about this viral stall reminded me of Phed Mark, YouTuber Mark Wiens's famed pad kra pao joint in Bangkok. A little too much, maybe. The similarities are uncanny at first glance unless you have razor-sharp eyes. Needless to say, I was itching to find out if the fabled stall was worth all that buzz. Basil King is nothing short of a force to be reckoned with. Sceptical as I was about its 'heavily inspired' concept, I couldn't ignore the numbers: an average Google rating of above 4.4 stars across 5 outlets. Yes, that many in the short 2 months it's been around, and 2 more confirmed to be on the way (at time of writing). After carefully mulling over the options, I settled on the Jurong West outlet — the first of them all, with an impressive 4.6-star rating over nearly 400 reviews. Oh, I should mention that I have dined at Phed Mark, on a trip to Bangkok just last year. The basil pork rice wasn't exactly mind-blowing, although the meat was tasty and, most notably, very spicy. Now, I had just one question: Can Basil King hold a candle to its… Siamese twin? Going in, I knew that the Basil Pork was a must-get. My only real decision was how many eggs to top it with. The default Single Egg option goes for S$6.90, with each extra egg tacking on S$1 more. Behold: my glorious Quadruple Egg Basil Pork (S$9.90). Never have I ever had this many eggs in one sitting, but there they were — 4 golden yolks, perched atop a disc of nicely fried white draped over the rice and basil pork dotted with chilli bits and basil leaves. Carrying the plate back to my table was a whole balancing act, as I watched them jiggle and slide around like they had minds of their own. While it was 'go big or go home' for the eggs, it was a different story when it came to the spice. Still scarred by the heartburn Phed Mark gave me, I played it safe with a sensible Level 3 here. 'No spicy, no kick la!' Basil King's slogan teased. Another day, I guess. Where do I even begin with this colossal sunny-side? I don't enjoy my yolks whole, so I went straight in. My spoon broke into the quadruplet, letting the molten yolk cascade onto its neighbours. The yolks were as indulgent as yolks come: velvety and buttery. The white, soft and toothsome, had lacy, crisped edges that cracked audibly with each bite. It feels almost wrong to dig into anything else but the basil pork when having pad kra pao, but I couldn't help myself — not with the egg stealing the show like this. A heady mix of garlic, chilli and holy basil, the tangle of rusty-brown basil pork smelled divine — and tasted just as good. The wok-kissed meat was an umami bomb: deeply savoury from the fish sauce, slightly sweet, and laced with a slow-building heat that, thankfully, I could handle with no sweat. I also appreciated the scattering of fat within the heap — just enough to keep it juicy, its richness cut through by the clove-like edge of the basil leaves. Paired with creamy yolk, warm rice and crispy fried egg, this take on pad kra pao went above and beyond my expectations. My only gripe would be how that much yolk got a little surfeiting by the end, although that's easily solved with fewer eggs (and a lighter bill to match). Northern Thai: Delicious 'creamy' tom yum by Thai superwoman worth the queue I took a bit of a leap for my second dish, this time opting for the Double Egg Basil Prawn (S$9.90). I'd never had pad kra pao with seafood before, so this was a refreshing change I didn't mind at all. The plate was furnished with a smaller, double-yolked egg and 5 whole prawns — sizable ones, at that. Considering the prawn variation's slightly heftier price tag, I was pretty pleased with the portion. I also noticed that the basil sauce mixture had been lathered over the shelled prawns, and hoped that the flavour hadn't just clung to the surface. After a whole lot of tedious deshelling, I was unfortunately proven right. While the prawns were fresh, snappy and sweet, I was dismayed by how the flesh within was unseasoned. Its natural brininess didn't quite gel with the punchy basil sauce either; both elements worked on their own, but felt wholly disconnected. And while I understood why the prawns couldn't have been deshelled, I didn't exactly enjoy having to work for my meal. LOL. Not gonna lie, I had my doubts when I first visited Basil King. How could a local upstart hold its own against a famed Thai establishment? But boy was I glad to be proven wrong. Although I didn't quite fancy the Basil Prawn, the Basil Pork more than earned my seal of approval. I'd even say this rendition is leagues above your average kopitiam Thai stall, and I completely understand why its ratings have been stellar across the board. Expected damage: S$6.90 – S$11.90 per pax For a list of locations, contact numbers and opening hours, click here. Nangfa Thai Kitchen: Delish pork basil rice, green curry & pad thai under Bedok HDB The post Basil King: Can this viral pad kra pao rival Phed Mark's? appeared first on
Malay Mail
23-06-2025
- Business
- Malay Mail
Ara Damansara Restoran Do Re Mi 123's Ipoh curry ‘mee' stall to relocate to Bandar Kinrara Restoran BK 33 Kopitiam
PETALING JAYA, June 23 — This Ipoh curry mee stall located in Restoran Do Re Mi 123 will be serving its last bowls of curry mee there today. Stall owner Yap Kian Fung confirmed that he will be opening at Restoran BK 33 Kopitiam on June 26. Yap has garnered a solid fan base for his rich curry mee offerings served with poached chicken and roast pork over the last18 years. His devoted diners made a beeline to this Ara Damansara coffee shop. Today is the last day to relish this bowl of rich curry 'mee' with roast pork and poached chicken at Ara Damansara Restoran Do Re Mi 123 before the stall relocate to Bandar Kinrara on June 26. — Picture by Lee Khang Yi A year ago, Yap told Malay Mail he felt business had dwindled, most probably due to the rise of new coffee shops around the area. Moreover with the heat, many diners avoid the coffeeshop during lunch time as the main dining area is not air conditioned and protected by canopies to ward off the glaring sunlight. 2. One can also opt for dry curry 'mee' with roast pork and smooth poached chicken served with a bowl of soup on the side. — Picture by Lee Khang Yi Yap, who lives in Puchong, decided to relocate his stall to Bandar Kinrara, an area with higher foot traffic. Getting into Restoran BK 33 Kopitiam was not easy as many others were also bidding for the spot but luckily he succeeded. Stall owner Yap Kian Fung has been selling curry mee for about 18 years. — Picture by Lee Khang Yi This morning, his assistant was going around their current space to inform their regular customers about the move which has been kept under wraps until now. Yap is hopeful business will improve there, especially since the coffee shop is air conditioned, making it easier for office workers to grab lunch in a cooler space. Currently a small bowl of curry mee with poached chicken is RM9, while the larger size is RM10. For the roast pork curry mee, it's RM10 for a small bowl and RM11 for a big bowl. Their new place of business starts from June 26 at Restoran BK 33 Kopitiam, Bandar Kinrara. — File picture by Lee Khang Yi At the Bandar Kinrara place, prices for his curry mee will increase by RM1 but he will add an extra ingredient namely fuchuk to the bowl which is served with bean sprouts, beancurd puffs and a choice of meat like poached chicken or roast pork. Ipoh Curry Chicken Stall, Restoran BK 33 Kopitiam, 1, Jalan BK 5A/2D, Bandar Kinrara, Puchong (Business starts from June 26) • This is an independent review where the writer paid for the meal. • Follow us on Instagram @eatdrinkmm for more food gems.
Yahoo
23-06-2025
- General
- Yahoo
My favourite yong tau foo stall at Cheng San Market & Cooked Food Centre
I've been going back and forth about sharing this little secret of mine. Well, I guess it's finally time to stop gatekeeping my all-time favourite yong tau foo stall near my neighbourhood. It's none other than… (drum roll)… Mei Ji Niang Dou Foo 梅記釀豆腐 at Cheng San Market & Cooked Food Centre. For the uninitiated, this market is located near eateries like Magic Kitchen, the ever-popular Lao Wu Ji Mutton Soup, and the renowned The Pine Garden cake shop. For the past 10 years, my family has been returning to this stall whenever the yong tau foo craving strikes. This stall has been around for at least 12 years and it's mostly handled by 3 ladies — I saw only 2 that day. If you're approaching Mei Ji Niang Dou Foo 梅記釀豆, remember to head to the queue to choose your ingredients first, before scurrying over to the main line with your bowls. The yong tau foo selection spans over 30 varieties, and sticks to the time-honoured classics — don't expect any modern twists. Each ingredient costs S$0.70, with a minimum of 6 pieces if you're adding noodles for S$4.90. Want to indulge yourself? Enjoy it with gravy — it's just S$1 more! I consider the pricing here to be affordable. On a side note, the line moves pretty fast, so don't worry about waiting for an insane amount of time. Some of the fried ingredients get a quick spruce-up with a flash fry in the deep fryer, especially my favourite stuffed eggplant! Soup lovers will adore the clear broth, which is clean tasting yet possesses a depth of flavour that's perfectly seasoned. The best part? It doesn't leave you feeling thirsty. For those who like it dry (like myself), remember to load your saucers with the chilli and sweet sauce provided at the stall front. Mix everything up well, tuck in, and enjoy the little party in your mouth! My usual go-to combination is kway teow + yellow mee. Alternatively, you can enjoy that with bee hoon, too. If Ang Mo Kio isn't that much of a hassle to travel to, why not head down to Cheng San Market & Cooked Food Centre and give their yong tau foo a try? Who knows? It might become your favourite yong tau foo stall as well. We tried Singapore's best-rated yong tau foo The post My favourite yong tau foo stall at Cheng San Market & Cooked Food Centre appeared first on
Yahoo
22-06-2025
- General
- Yahoo
Kun Ji: Duck rice that's more than 40 years old ain't no quack!
When my mum told me that there was a duck rice stall that's been in business since her working days, could I not try it out? Ever since Kun Ji settled down in Marine Parade Central's Promenade Market @ 84, they've been serving customers for more than 40 years. You have no idea how glad I was to get an early lunch, because a queue started forming behind me once I stepped up to the stall. It was barely noon and the queue was quickly shaping into an 'L', so I suggest you get there fast! If the sight of these gleaming braised ducks hanging behind the glass isn't enough, the herbal scent of braising liquid rich with duck fat is sure to win you over. I can tell you that it worked wonders against me, at least. With slices of duck piled high, the Braised Duck Rice (S$5) doesn't need extravagant garnishes. And this isn't that sort of 'half-duck-half-fat' sort of scheme either — I'm talking solid, juicy meat packed atop a rice-shaped hill. Now before I talk about the duck meat, can I just say that I loved this rice? The uncle had a separate container for the braised rice. Each grain was drowned in the braising liquid and took on this shiny brown hue that made me salivate. Don't tell me to have plain white rice with a splash of sauce, because I'm the kind of person who asks for two more scoops of that luscious zhap. The juices and the rendered fat on these slices of duck were blinding. Each mouthful squeezed out more of that aromatic zhap that was absorbed into the meat during the braising process. Gamey taste? Kun Ji and I don't know her. The meat was tender but still had a chew to it. Every bite mixed with rice reminded you of the duck meat's presence. The duck was the highlight of this plate through and through. The cucumbers provided a refreshing crunch and the soft, seasoned rice served to accentuate the boldness of the duck's umami perfectly. When faced with the temptations of Rice (S$4) and Roasted Pork Rice (S$4) but only one stomach to fill, do the right thing and get the Roasted Pork Rice (S$5). Served on a bed of fluffy white rice drizzled with sweet and savoury sauce, the Char Siew Roasted Pork Rice smelled heavenly. There was that charcoal-grilled smokiness, but I liked that there weren't any hard, blackened edges of meat. 11 best food stalls at Tanglin Halt Market for a feast Gleaming with sauce, Kun Ji's char siew was a succulent gem of a bite. It was sweet and tender, pairing well with the mellow rice. The uncle was definitely generous with both types of meat. For S$5, I'd say I got my money's worth! One thing I love about modern society is the availability of boneless meat, especially for roasted pork. It's a convenience some people overlook, but not Kun Ji. There weren't any round bits of bone concealed by sauce, and I peacefully savoured every bite of crispy skin and soft meat. However, I do think that the roasted pork could use less salt, as I needed two spoons of rice to balance out the flavour. I decided to add a side of Tau Kua (S$0.70) to my order as well. The white, squishy squares of pressed tofu soaked up all that braised sauce. Dipped in Kun Ji's garlicky, chicken rice-style chilli, it was a gentle and savoury mouthful with a little kick. While I did enjoy the taste of the braised tau kua, I expected a bit more than the 6 slices I was given. Given the time we live in, though, I'll just be happy that it wasn't priced over a dollar. This bowl of complimentary soup was the perfect end to a carb-rich feast. It was light and full of the aroma of Chinese spices, but also seasoned to a tee. The warm soup loosened up the remaining pearls of rice on my plate, making an impromptu porridge that soothed my stomach. This wasn't any regular rice bowl-sized affair either. I'd expect to pay a few dollars for this soup anywhere else, yet Kun Ji offers it with all rice dishes. Don't mind me, I'm busy slurping this beauty of a soup while it's still hot! All I can say is, 'as expected of a store that's been open for more than 40 years'. And I mean it. There is a structured assurance to the meal I've had there — like you could count on it to satisfy you. It's the sort of food you'd fall back on if you were at a loss for what to eat. Somewhere you bring your friends or kids because you 'know a place'. It's comforting, affordable and 100% worth it. That's Kun Ji. Expected damage: S$4 – S$6 per pax Haig Road Kolo Mee Showdown: Lin Yu Mei vs Lee Kolo Mee The post Kun Ji: Duck rice that's more than 40 years old ain't no quack! appeared first on
Independent Singapore
20-06-2025
- Independent Singapore
Man finds ‘insects' in dinner ordered by company, but horrified netizens tell him they look like maggots
SINGAPORE: A man took to social media to complain about the 'insects' that he found in the food his company driver had bought for dinner. Commenters, however, told him that they looked more like maggots, which begin to appear when food is spoiled. They also urged him to contact the relevant authorities. On the popular COMPLAINT SINGAPORE page on Thursday (Jun 19), the man wrote that the food had been ordered from a certain stall at 7 Kaki Bukit Avenue 3, which is located near the Kaki Bukit Recreation Centre. 'This shop our company driver (buys) food for dinner. Many insects were found inside the stomach of the fish being eaten. No one can eat after seeing this fishy insect,' he added. He also posted a photo of the meal, which showed a piece of fish on a bed of rice. However, on the fish were many small cylindrical-shaped items that looked different from the rice. The post author circled these in red to indicate that these were the insects he had found. Screengrab/ COMPLAINT SINGAPORE On his post, he added a receipt from the meal as well. It was not itemized, but simply said 'makan,' for which the person who ordered paid S$49. Screengrab/ COMPLAINT SINGAPORE The post author also included a picture of the stall. A quick online search confirms that the stall has been registered since at least 2023 to sell cooked food and prepared drinks at Kaki Bukit Recreation Centre. It has no social media accounts or website, however. Facebook users who commented on the post appeared to be as horrified as the post's author. 'This is a very serious issue,' wrote one. 'Wow! Those are not insects. Looks more like maggots,' exclaimed another. 'Oh no, so many maggots !' a netizen wrote. One could hardly believe the food had been purchased in Singapore. Some urged the post author to report the matter to the National Environment Agency (NEA) and the Singapore Food Agency (SFA). At the same time, one commenter suggested that the stall owner should be informed about the spoiled food. The SFA oversees food safety in Singapore, while the NEA manages many hawker centres, including ensuring public health issues, cleanliness, and maintenance. While maggots themselves are generally not harmful, they are killed by stomach acid. However, in some cases, people who have ingested maggots have gotten bacterial infections. It's the spoiled food where maggots are found that commonly poses a greater danger when eaten, as it could lead to food poisoning, which can cause nausea, vomiting, or diarrhea. The Independent Singapore has reached out to the post author for further comments or updates. /TISG Read also: Woman horrified to find 'worms/maggots' in Nestlé coffee capsule box ordered online
