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Rubbish
- Thread starter SBFNews
- Start date
Tong Fong Fatt is another chain hawker centre, with a few outlets across Singapore, but they still sell their chicken rice from as low as $2.50. Their rice is authentically boiled in ginger and chicken broth so that it is fragrant and tasty. However, the star is still the tender and juicy chicken that they drench in sauce. For a more tender cut, request for the tail end portion of the chicken! 
Tong Fong Fatt is another chain hawker centre, with a few outlets across Singapore, but they still sell their chicken rice from as low as $2.50. Their rice is authentically boiled in ginger and chicken broth so that it is fragrant and tasty. However, the star is still the tender and juicy chicken that they drench in sauce. For a more tender cut, request for the tail end portion of the chicken!
Yes, rooked tender and juicy.
Luxurious noodle gravy at $2.50 – $4, can you believe it? The gravy is prepared with dang gui (female ginseng), and a handful of other Chinese herbs and spices overnight for ten hours. It sounds like tough work, but it’s necessary if you want to enjoy a good, rich bowl of lor mee! Also, unlike other lor mee stalls, you can choose to have extra ingredients in your bowl of noodles, like fried fish or chicken cutlet to make your meal even more satisfying!
As we mentioned, Changi Nasi Lemak is famous for its chilli. It’s made with the freshest anchovies and shallots, and it has a unique richness and sweetness that sets it apart from the usual sambal chilli you get from regular nasi lemak stalls. It pairs perfectly with the aromatic rice, highlighting its coconut flavour. Just thinking about it makes our mouths water!
Being one of Singapore’s most well-known dishes, it takes a lot to stand out but Ponggol Nasi Lemak hits all the right spots. With freshly fried and crispy fried chicken drumsticks have two instead of one and make for sinful indulgence. The chilli complements the dishes well and has just enough kick without overpowering the dish.
What truly sets them apart has to be the basmati rice that’s infused with coconut milk, bringing a whole new world of carbs heaven while the spicy sweet sambal when mixed into the aromatic rice became partners in crime, ready to steal your taste buds away.
I would prefer ikan selar kuning instead of the cheekon wing.
And the egg must be runny, sunny side up.
Can lick the juicy yolk.
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