The char siew for the light char and beautiful caramelisation, showcasing a juicy and tender lean meat with traces of fat.
It is served without any artificial colouring, featuring a deep caramel brown hue, a testament to the authentic roasting process.
While they used to offer dumpling and wonton soup, soy sauce chicken, and noodles at their previous location, these items are currently not available.
Read more at: Foong Kee Traditional Charcoal Roast (Commonwealth Crescent Food Centre)
Sek Tong Gai
Commonwealth Crescent Market and Food Centre #02-76
Opening Hours: 6pm - 12am (Tues - Sun), Closed Mon
Some diners may still be wondering about Sek Tong Gai, previously located at Neil Road and Tanglin Halt. It moved a couple of times, and it now found at Commonwealth Crescent Food Centre.
It offers a variety of zi char Chinese and seafood, and operates only from dinner.
The zi char stall offers Cantonese restaurant cuisine quality at more budget-friendly prices.
Check out its Braised Fresh Prawn Bee Hoon ($18), Fish Maw Soup ($20), Deep-Fried Seafood Roll ($9), Sweet & Sour Pork ($10) and Prawn Paste Chicken ($14).
There are also more luxe items of Deep-fried Scallops & Enoki with Salt & Pepper ($22), and Braised Crab Bee Hoon (seasonal price).
Fai Kee Fishhead Bee Hoon
Commonwealth Crescent Market and Food Centre #02-74
Opening Hours: 3pm - 9pm (Mon - Sat), Closed Sun
Fai Kee Fish Head Bee Hoon at Commonwealth Crescent Food Centre is kind of a hidden gem, nestled in this quaint neighbourhood of Commonwealth.
Relatively popular for its hearty and homely dishes, recommended dishes are the Fishhead Bee Hoon, San Lao Hor Fun, Sweet & Sour Pork Ribs, Bitter Gourd with Beef, Sambal Clams, and Prawn Paste Chicken.
The signature Fish Head Soup is known to brim with nutritional goodness and thick snakehead fish slices.
Also get the Prawn Paste Chicken for its crispy, juicy drumlets bursting with the robust flavours of fermented prawn paste.
Chinatown Ah Po Braised Duck 牛车水阿婆卤鸭
Commonwealth Crescent Market & Food Centre #02-95
Opening Hours: 9:30am - 12:30pm or sold out (Thurs - Tues), Closed Wed
One thing that greatly effects the overall taste and appeal of a braised duck rice is its zhup or sauce.
This stall excels in this basic ingredient, striking a remarkable balance of flavours and leaving you wanting for more.
There is almost always a long queue at the stall and they run out quite fast, so make sure you get there early.
The regular portion of Braised Duck Rice ($4) is affordable and they only use fresh ducks, with a generous portion size that is quite filling and satiating.
This one had a rather watery sauce which worked well, as it completely coated all the rice grains, making it juicier and delivering a punch of flavours with every spoonful.
Huang Da Fu
Commonwealth Crescent Market & Food Centre #02-94
Opening Hours: 8am - 3pm (Tues - Sun), Closed Mon
Besides being famous for its traditional preparation flavours, the dish is also popular for its affordability at this stall.
The stall is run by a young and energetic couple who know what they are doing quite well, and the service is impeccable and friendly.
The serving of Bak Chor Mee starts at $3.50 only (there are also $5 and $6.50 versions).
The $3.50 bowl contains quite a generous portion of ingredients. It was quite filling and topped with a lot of ingredients to enhance the flavours.
The thing that stood out was the juicy pork slices that was added to the dish in a large heap, along with thick and tender liver slices and also some minced pork.
Hong Kee Porridge
Commonwealth Crescent Market & Food Centre #02-89
Opening Hours: 6am - 2:30pm (Mon - Sun)
This stall is quite famous for serving the ultimate comfort food, a good old bowl of hearty and delicious porridge.
You can choose from Pork, Fish or Fish Head Porridge, starting from $5.
The recipe has been passed down for 4 decades to bring you old-school taste that we all loved and found comfort in growing up. With an affordable price and a generous serving size, you can’t go wrong with this dish.
The porridge itself, unlike many other stalls serving the dish, wasn’t bland at all. You may find the consistency to be slightly wetter compared to the usual thick and creamy ones, perhaps to cater to the elderly customers who are regulars.
The bowl didn’t have a typical porky or fishy smell, rather earthy and delicious taste.
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