While the original Serangoon Ave 4 location might have queues, the good news is you can enjoy their char siu at other outlets. Their consistent quality means you can still get that melt-in-your-mouth tenderness, beautiful charred, and flavourful balance, no matter which branch you visit.
Famous Sungei Road Trishaw Laksa is decent, lah. Their laksa broth is definitely lighter than your typical Katong laksa, which is not bad, but I do miss the rich coconut milk flavour I crave. The seafood is fresh, and the noodles are cooked well. The portion size is decent for the price.
A rich and flavourful broth, springy bee hoon noodles, and fresh seafood. The spice level is mild, which some might find lacking, but it allows the other flavours to shine.
We love the thick, rich gravy that is bursting with coconut milk, prawn paste, and spices. It’s incredibly flavourful without being overpowering. The noodles are perfectly cooked, with a delightful springy texture. The fresh cockles add a lovely briny touch, and the fried shallots and hae bi provide a textural contrast.
The chicken wing is crispy on the outside and juicy inside, perfectly seasoned. The sambal chilli leans more on the sweet side, with a hint of spice, which I love. It all comes together beautifully.
Long Beach Seafood is our family’s happy place for seafood celebrations!!! Their Black Pepper Crab is fresh and bursting with sweetness in a rich, peppery sauce. Sure, it’s a splurge, but the quality of the seafood, flavor variety, and stunning East Coast Park views make it worth it.
Not impressed with Uncle Leong this time. The Chilli Crab was a bit of a letdown – the sauce lacked the depth of flavour I expect, and it was a bit too sweet for my preference. The crab itself wasn’t the freshest, and the flesh was a bit mushy in some parts.
The pork ribs are incredibly tender and practically falling off the bone, perfectly absorbing all those delicious brothy goodness. But Ci Feng goes beyond Bak Kut Teh! Their sesame oil chicken is a revelation – the chicken is juicy and flavourful, with a beautiful sesame oil glaze. This place can get crowded and a bit noisy, especially during peak hours, but it’s worth the wait for this hearty and satisfying meal!
Joo Siah’s Bak Kut Teh is the real deal in the west side! Their peppery Teochew-style soup is incredibly flavourful – rich, peppery, and a real internal warm-up. The pork ribs are fall-off-the-bone tender, with incredible flavour.
This place offers delicious roast meats with a smoky taste! They’re known for their juicy and flavorful char siew, especially the fatty cuts.
While the original Serangoon Ave 4 location might have queues, the good news is you can enjoy their char siu at other outlets. Their consistent quality means you can still get that melt-in-your-mouth tenderness, beautiful charred, and flavourful balance, no matter which branch you visit.
Famous Sungei Road Trishaw Laksa is decent, lah. Their laksa broth is definitely lighter than your typical Katong laksa, which is not bad, but I do miss the rich coconut milk flavour I crave. The seafood is fresh, and the noodles are cooked well. The portion size is decent for the price.
A rich and flavourful broth, springy bee hoon noodles, and fresh seafood. The spice level is mild, which some might find lacking, but it allows the other flavours to shine.
We love the thick, rich gravy that is bursting with coconut milk, prawn paste, and spices. It’s incredibly flavourful without being overpowering. The noodles are perfectly cooked, with a delightful springy texture. The fresh cockles add a lovely briny touch, and the fried shallots and hae bi provide a textural contrast.
The chicken wing is crispy on the outside and juicy inside, perfectly seasoned. The sambal chilli leans more on the sweet side, with a hint of spice, which I love. It all comes together beautifully.
Long Beach Seafood is our family’s happy place for seafood celebrations!!! Their Black Pepper Crab is fresh and bursting with sweetness in a rich, peppery sauce. Sure, it’s a splurge, but the quality of the seafood, flavor variety, and stunning East Coast Park views make it worth it.
Not impressed with Uncle Leong this time. The Chilli Crab was a bit of a letdown – the sauce lacked the depth of flavour I expect, and it was a bit too sweet for my preference. The crab itself wasn’t the freshest, and the flesh was a bit mushy in some parts.
The pork ribs are incredibly tender and practically falling off the bone, perfectly absorbing all those delicious brothy goodness. But Ci Feng goes beyond Bak Kut Teh! Their sesame oil chicken is a revelation – the chicken is juicy and flavourful, with a beautiful sesame oil glaze. This place can get crowded and a bit noisy, especially during peak hours, but it’s worth the wait for this hearty and satisfying meal!
Joo Siah’s Bak Kut Teh is the real deal in the west side! Their peppery Teochew-style soup is incredibly flavourful – rich, peppery, and a real internal warm-up. The pork ribs are fall-off-the-bone tender, with incredible flavour.