Food Court Dining: Japanese Udon Noodles Goen

I have always associated curry with Indian food but since coming to Singapore, I have learned that the Japanese also have their version of curry. As someone who watches anime, this discovery helped me make sense out of some of the food I see on their shows.

I didn't know I liked curry until I came to Singapore; both the Indian and Japanese versions appeal to my taste buds. It's not a taste for everyone, but again, you'll never know if it's for you if you never tried it at least once.

Food courts are pretty much the hawker stalls of malls. They offer a variety of affordable meals, including the staple Chicken Rice. I was lucky enough to spot my favorite Japanese Curry shop in two locations last week.

Japanese Udon Noodles Goen branch in Wisma Atria

When I enjoy a certain type of food, I would probably keep talking about how tasty my dish is while my mouth is full. The first time I tried a dish from this franchise, I distinctly remember my wife laughing at how much I kept doing that.

Japanese Udon Noodles Goen is a franchise that can be seen in food courts. So far I know of three branches - Vivo City, Wisma Atria, and Bugis Junction. While I've frequented Vivo and Wisma, the Bugis branch was a new discovery.

They offer curry on rice or noodles, with chicken, beef, or tonkatsu as protein. While I'm a bit adventurous when it comes to trying food, I usually prefer having my go-to dish if there is one.

Japanese Tonkatsu Original Curry Rice (SGD 7.90)

For this shop, I have a go-to dish; the Japanese Tonkatsu Original Curry Rice. A huge serving of rice is a staple in this shop, with customers asked to ask the server for less if needed. A prepared tonkatsu meat is chopped and put over the rice, before their signature curry sauce is poured over everything.

Can't go wrong with a go-to dish.

The curry in itself can be eaten with the rice. Or that's just me. I almost treat it like soup, similar to what I do with the Chicken Curry at Queensway. The tonkatsu is usually lean, and while it's not life-changing amazing, it goes great with the curry sauce.

Beef Original Curry Rice (SGD 8.90), greens optional add-on.

On a different day, I wanted to look for a new place to eat at the Bugis food court, but I was drawn to the branch I didn't know was there. This time, I tried the Beef Original Curry Rice for the sake of trying something new. Personally, I didn't think the beef looked appetizing; sure, it was thinly cut, but it looked too pale in color that I almost thought it was raw. I'm pretty sure that the curry is a staple in all their branches, so I was a disappointed to see how my curry sauce looked like here.

The greens were cilantro, which I remembered I didn't like too much on ramen. Here, the flavor was masked by the curry.

While the flavor was there, it definitely didn't have a the same visual appeal as the other branches. Personally, it wouldn't have been a favorite of mine if this was my first experience. The rice isn't served as much as the other branches, but that's not too much of an issue as it is for the appearance of the curry.

Come for Seconds: For Wisma and Vivo, I have and I will again and again. For Bugis though, I'm not sure. If only for the flavor, I'd definitely eat if I see another branch nearby.

Singapore Food, Part 3: Laksa Lovin' at Roxy and The Original Katong Spoon Laksa

When I travel,  I try to make it a point to eat the signature dish of a town, province, or country that I visit. As a Filipino, I know all too well that our signature dishes (adobo, sinigang, etc.) can be done in a variety of ways and this will be true no matter which place I visit. Still, eating Bicol Express made by a Bicolano will be a better experience than eating one made by someone from a different province. 

The first country I ever visited outside of the Philippines was Singapore, a year after my sister found a job here in 2008. From then until now, I have always wondered what "local" food Singapore offers; as a country that is home to a variety of cultures, one could easily mistake a neighboring country's signature food as Singapore's own. After visiting the country multiple times before settling down here in 2015, I have been able to at least differentiate those with a Singapore flair, even if the dish didn't originate from Singapore.

This is a multiple part blog series where I explore these "local" food for you to try when you visit.

Laksa is a spicy noodle soup with coconut milk and curry. It's a combination of Chinese and Malay cuisine, and has been adapted locally by Singapore. Yes, it sounds weird, and I think that it's not a taste that everybody will come to appreciate. Still, you won't know if you like it if you never try it. I daresay it's a dish that is synonymous to Singapore as adobo is to the Philippines; it's found just about anywhere, and it has two main components that need to always be present - soy sauce and vinegar for adobo, curry and coconut milk for laksa. 

When my aunt came to visit Singapore, she shared her love for this local dish. We walked with our empty stomachs to eat at a nearby hawker stall so that we could try a variety of food. When we saw a laksa stall, we ordered one for us to share because, in her words, "you can't go wrong with laksa."

And we were so wrong. 

When the broth isn't good, the whole dish fails. We were disappointed with the dish that we had, because we've tasted better. On this blog, I'll share a couple of places I did appreciate.

Roxy Laksa

The stall opened right across where I work, so of course I should try it.

This hawker stall opened in Timbre+ late in 2016, and I immediately searched the internet about it. Apparently, it's a popular brand in the East Coast, which grew from a food cart in 1952 to what it is now. Further reading led me to learn that this family brand has now been passed on to a local celebrity chef, after the third generation's children expressed disinterest in continuing with the hawker stall. 

Roxy Laksa (SGD4.50) with legit toppings.

Rice noodles are soaked in a laksa broth, a process that is repeated at least 3 times. Once in a bowl, it is topped with sliced fish cakes and shrimp. The broth is then poured over the bowl, and sprinkled with some kind of chopped herb which I haven't asked them about. an optional spicy paste can be added on the side of the bowl. 

It's deceptively filling. 

Their laksa is creamy and spiced just right. The broth is not diluted, and it's nice to eat actual prawns instead of some cheap imitation meat. The unidentified herb complements the broth's aroma and makes it more fragrant. The noodles were cut in such a way that it's possible for you not to use the chopsticks anymore, but of course the savage that I am needs to stuff my mouth to its fullest. I'm not sure if the rice noodles absorbs the soup or if there really not much soup to begin with. While eating it, I felt I wanted more soup, but by the end of the meal, I was fully satisfied with what I had. 

Come for Seconds: I already have, and probably would again in the future. It's not something I'd eat everyday, but if I craved laksa, this would probably be a nice choice.

Katong Laksa

The view from the second floor of Queensway Shopping Center.

There has been much debate about what the "original" Katong Laksa because just about every stall claims itself to be original. See, while laksa isn't a truly Singaporean dish, the "Katong" laksa is the Singaporean variation. It hails from the Katong area, a place around the East Coast. 

Despite the confusion about which is the real "original" Katong Laksa, YourSingapore recognizes this particular shop at Queensway Shopping Center as that which is directly from the popular streets of Tanjong Katong. This wasn't where I first tasted laksa, but it's definitely the one that made me crave for it.

Remember the logo, so that you won't get confused.

There are three shops that sell laksa inside Queensway Shopping Center, so don't be confused. This one is at the first floor with the orange tables. 

Medium Curry Chicken with Rice (SGD 6.00) with Iced Lemon Tea (SGD 1.50)

This is my go-to dish. Instead of noodles, the broth serves as the soup for chicken and potatoes. They have small, medium, and large for the curry chicken, with the small order having three cuts of chicken wings (for perspective, a whole chicken wing is two cuts), the medium four, but I'm not sure with the large order. Also, here in Singapore, whenever possible, check out the iced lemon tea. It's usually homemade, and be it hot or cold, it usually tastes nice. 

I found a three-step method to fully enjoy this dish and clean it like this. 

I love their broth, and I usually slurp the remaining soup after I eat. However, I later figured out a way to fully enjoy this dish. First, I take out the chicken meat and potatoes and put it on the side of the rice. Next, put all the rice in the bowl of laksa broth. Finally, mix up the rice until it soaks up all the broth. You end up with chicken and potatoes cooked in laksa, and something similar to a laksa congee. If you have grown to enjoy the taste of laksa, this dish will be glorious. 

Come for Seconds: Definitely. It's a spot I could be a regular in if I didn't know how to cook, and if I didn't have a housemate that doesn't appreciate the smell of curry. Also, if you're with someone, be sure to order mua chee. It's a starchy dessert that's breaded with crushed peanuts. Its too much for one person especially after a huge meal like I had, and while you can take it home, it's best consumed when hot.  

Hawker Break at Orchard: Cuppage Beef Noodle

Everything is quite expensive in Singapore. While there's a wide selection of food here, you also need to spend a lot in order to enjoy them. 

Thank God for Hawker Centers. These food outlets are practically everywhere; they're the mall food courts, there's one for every HDB, and there's usually one near office lots. They're affordable, and the variety of food is usually on full display as well; Chicken Rice is a staple, most have Western food (steaks, fries, pasta, etc), Korean, Japanese, noodle shops, and much more. 

While walking around Orchard yesterday, I was hungry but wasn't craving anything in particular. During times like these, Food Republic is the place to be. It was around 3PM, a time where food stalls are not too busy, so there's a chance to go through all the food outlets and let my nose decide for me. 

The shop is located at Food Republic at the 4th floor of Somerset 313

 I ended up in Cuppage Beef Noodle because it was cold and I thought I wanted soup. Cuppage is a street near Orchard, and I assume that it's where the original space of this stall is from. According to a short description of their shop, it's now managed by the daughter of the original owner, and they try to maintain the same quality and flavor that they had from way back.

Mixed Beef Bowl Soup (SGD 8.50)

I haven't had lunch, so I was naturally inclined to order a large bowl and almost regretted it when I saw how big the bowl was. I didn't ask, but assumed that the "Mixed Beef Bowl" would have all their meats in one bowl, and I was happily surprised that I was right. 

Hor Fun noodles (soft, thick rice noodles) are soaked in a broth and later drained before being put in the bowl. A couple of pieces of beef brisket, some beef tendon, four beef balls, and what looks to be tripe are then soaked on a different broth. Some thinly cut raw beef are also placed on the same strainer as the rest, and it was easily cooked. The meats are placed on top of the noodles, and the soup completes the dish. The guy asked if I'd care for some spring onions, and he added it in. I didn't like that it was mixed with cilantro, but it had to do. 

Not too big of a fan of beef tendon, so I left it on the bowl. 

 

The soup was a bit disappointing; it didn't have as much flavor as I expected from it, and I didn't know if they had sauces to satisfy my taste buds. I was a bit hesitant to eat all the beef after seeing some if it raw, but everything was cooked when I ate it. The beef balls were nice, and all of the meat was cooked just right. I didn't have to budget my meat to finish the noodles because there was enough to go around. The picture doesn't do justice to how huge the serving was, but I think it could be enough for two people looking for a light snack. 

Come for Seconds: I liked the beef and the beef balls too much that it makes me want to give it another try, hopefully with sauces next time. What sauce to put in would be another story. 

A Taste of Japan: Machida Shoten at Wisma Atria

I have never been to Japan, but ever since I watched the movie Ramen Girl, I was always fascinated at just how good ramen can be. I've been to many Japanese restaurants since, and have tasted a variety of ways that ramen is cooked, but as I haven't been to Japan, I won't judge it by authenticity; as always, I judge by how well I am fed.

Wisma Atria along Orchard Road is home to a new "Japanese Street" on the Food Republic level. As the name suggests, there are bunch of Japanese restaurants offering a variety of Japanese cuisines. There's even one that proudly claims to have a Michelin star. We have yet to try that one, but we've been to one restaurant twice already. 

Machida Shoten is the second store on your left once you enter the Japanese Food Town at Wisma. You can't miss it.

We tried Machida Shoten for a second time recently, with the first one during their soft opening in September. It's a small restaurant that specializes in ramen. They proudly claim to serve freshly prepared and hand-made ramen, with prices varying based on the toppings you put in. While there are a variety of other dishes on their menu (greens, rice, buns, and sides), the ramen is mainly why we went to visit the second time. 

Ton-kotsu Spicy Miso Special Ramen (SGD 19.00++)

The dish was plated beautifully that it's almost a shame to mix it all up. After having their basic one last time around, I opted for the Ton-kotsu Spicy Miso Special Ramen, the ramen that had all toppings on it. You can choose the thickness of the noodles and the richness of the broth, but I decided to go with how they usually do it. 

Noodles are placed on a bowl, with four dried seaweed strips (nori) are carefully placed to stick out of the bowl. My toppings included chasu (pork), spicy minced pork, seasoned egg, and spring onions. I think there were some cilantro leaves in there as well. I'm not certain if they have a spicy base or they just add spicy oil on their miso base for this one, but either way, it produces a moderately spicy soup. 

It was a happy feeling when I saw the owner appreciate my empty bowl the first time around, so I made sure to empty this one as well. 

Personally, I didn't think the cilantro added to the dish. Everything else blended well though. I don't remember having it on my dish the first time around, so I'm not sure if it's a Spicy Miso exclusive topping. I remember wanting more of the soup last time, but with all the toppings I had for this dish, the soup was just right. I had the nori strips with the cilantro to mask the off-taste I was getting. The seasoned egg remains a mystery for me; how do they half-cook the yolk? While the soup is as rich in flavor as they promote it, I think the regular option might be too rich that some may not be able to finish it. Getting a lighter broth could be the best way to fully enjoy this meal. 

Come for Seconds: Definitely. I don't think it's overpriced, and flavors are just right. I'm not sure if my belly can try ordering other stuff on their menu because the ramen alone can fill it up, and I am most definitely going back for the ramen. 

Brunching at Tiong Bahru Part 1: Flock Cafe

My wife just turned 29 this year, but I feel like she is a tita at heart. She was never one to go clubbing or bar hopping, but she's a late riser on weekends. When she got to Singapore, she found a thing that was just right for her; brunch.

Tiong Bahru became one of her favorite places, and I think it is for most titas and titas at heart. It is home to some nice bookstores, artsy bakeries and cafes, and of course, brunch places. The nostalgic ambiance of the whole neighborhood also draws you to walk around and explore the place.

I planned to buy some fresh meat at Tiong Bahru market, one of the biggest wet markets we have around the area. However, I learned that Mondays are not the best days to come by as the meat vendors aren't selling much. Instead of going home empty-handed, my friend Steph and I decided to have brunch around the area.

You'll find this store by walking around.

We found Flock Cafe on one of the buildings around the neighborhood and decided to give it a shot. It's a bit hidden, and you'd probably miss it if you were in a car. They have slightly dim lights, but their space is not too cramped and their music is not too loud. It's an accommodating space for those who need to work but can't think inside an office.

Sorry, I already had a bite before taking a picture. 

On brunch places, I usually have the Big Breakfast selection, but when I saw that their steak was cheaper than the Big Breakfast, I decided to go with it instead. Proteins for brunch because why not. I ordered a medium-rare steak, and went with a mushroom gravy instead of a pepper sauce. Mashed potatoes and some boiled vegetables served as a bed for the steak. I thought it was nice for them to smother just one side of the steak in sauce, so that I can still have a taste of the meat without the sauce.

For the price, I thought it was a great value. I was served a generous portion of meat, the mashed potatoes was just right, and there were enough greens to go along with it. For the dish itself, I thought that it was more rare than medium; there were some parts that were bloody, and I felt some portions were more chewy than others. The mushroom sauce/gravy tasted creamy, and it helped mask the rareness of the meat. The generous amount of sauce helped me make it a dipping sauce for the veggies.

Come for Seconds: For the weekday morning ambiance, I probably would, but if this were located anywhere else, I wouldn't go out of my way to have find it.

Timbre+ Part 4: Going Fusion with Vatos Express

Timbre+ is a food park concept located near One North MRT (Yellow Line) here in Singapore. With offices aplenty and not much dining choices around, Timbre+ caters mainly to the people working around the area, but is definitely open to anyone who would take the effort to drop by.

During the afternoon, it has a hawker feel to it as there are some familiar neighborhood hawker stalls like Chicken Rice, Mixed Food, Fruit Juices, etc. However, these stalls are closed at night and only the restaurants remain open. In addition, live bands play every night from Monday to Saturday. 

Take note though, that some restaurants take a break from around 2:00 PM to 5:00 PM. During lunch, some of the restaurants offer a lunch set menu, at a lower cost (which understandably has fewer servings) than their regular menu items.

You might be surprised to pay more than the amount on the menu. This is mainly because restaurants add one dollar for every tray of a dine in customer. Once you're done eating, you can put your tray back to the tray return area to get your dollar back. 

One Friday night, some guy asked how business was going, and I answered as honestly as I could. He might have been taken aback by my response, but he appreciated it. Turned out, he was the owner of the store that's taking over the space next to ours. He told me about their place, and I got excited because they were a Korean-Mexican restaurant. Vatos Express is a fast food-type store in Timbre+ which serves as another branch for their sit-down restaurant located in Beach Road. 

Fancy multi-screen store name was catchy. 

They opened their store in Timbre+ in early November, and because they only open at night, it took me a while to eat most of their offerings. 

Unlike their main branch, Vatos Express only has a counter where you can order food. They're the only store that has multiple LED TV screens to showcase their food and store name, so it's not difficult to spot them. On their store front, they feature their Kimchi Carnitas fries and Honey Tequila Chicken Wings. 

Kimchi Carnitas Fries (SGD 15.00)

Since I met Sid (owner), and since reading about Vatos over the internet, I wanted to know what their Kimchi Carnitas Fries was all about. On their first day, I had what you see on the pic.

Well-cooked fries are topped with some kind of kimchi salsa, maybe chili sauce, some sour cream sauce, lots of onions, I think pulled pork was the meat, probably mint leaves, and a couple of jalapeno slices. It was a fairly large serving, and I had to share it because it was a busy night, and unfortunately, I wasn't able to take a picture of the finished plate as someone cleaned up my table. 

They did not hold back on toppings, but I don't think this is a dish for everyone. I love me my onions, but I'm not sure if I can get my wife to share this whole plate with me. I think the best way to eat this dish is to mix it all up, because the toppings is almost as much as the fries in it. Every bite gives you a burst of at least three different flavors, and it is not for people on diets. It's great for sharing in a group of 4-6 people, with everyone getting satisfied with their share. It won't fill you up if you shared, and I dare you to finish one by yourself, because I know I couldn't. 

Galbi Short Ribs Tacos (SGD 13.00 for 2)

Next, I tried their Galbi Short Ribs Tacos. A couple of soft tortillas are filled with meat, then topped with onions, probably silantro, and a spicy sauce on top. Each taco is propped up against each other so that it is half closed, but you can clearly see what's inside. 

Everything is edible in that dish. 

What I thought at first was too small turned out to be really loaded. I wanted to eat it as a light snack, but it became my dinner plate. The galbi gave it the Korean feel, while the sauce, onions, and of course, the tacos gave it the Mexican touch. Taste-wise, I think I could probably find a similar flavor in a Mexican restaurant, but that's just me. 

Barbacoa Burrito (SGD 15.00)

To reiterate, I ate each of the dishes on different days, and I made sure I was hungry every time. For my third round, I had the Barbacoa Burrito. I may have had bigger burritos than this, but their size is just right. Rice is spread over soft tortilla, and is topped with beans, meat, onions and other burrito stuff; I wasn't able to see their preparation, I just assumed that it's made like a regular burrito. A whole burrito roll is sliced into two for presentation, and to probably maneuver the burrito better when you eat it. 

I learned from other Mexican places how to carefully tear the aluminum foil away so as not to make a mess. 

Unlike burritos I've had where I only get rice and beans at times, their burrito is as loaded as their other dishes I've tried. It's filling, but not overwhelming; something I've experienced when eating humongous burritos. I told my friends at Vatos that I felt that this dish was too Mexican, but I realized I ordered the most Mexican dish on their menu, so I guess that's my fault. 

Kimchi Pork Quesadilla (SGD 16.00)

 Judging by the name of this dish, I expected to taste a blend of Korean and Mexican cuisine. I've had quesadilla before, and this looked more fried than what I usually get. They top it with a chili and sour cream sauces, and they put a garnish of cabbage salad. 

I got a treat of Jarritos (SGD 5.00) from my friends at Vatos 

This is probably the epitome of a Korean-Mexican dish. Imagine samgyeopsal and kimchi together, top it with melted cheese, chopped onions, and some peppers, and sandwich it all inside a deep fried soft taco. Even if you have an idea of how that would taste like, the actual thing tastes better. 

The Fat Bastard (SGD 19.00)

Apart from their burritos, they also offer rice bowls. One day, I delayed my lunch so that I could be hungry enough to conquer their Fat Bastard. From the description, it's basically all the meat from their various rice bowls, all topped on this single dish. Mexican rice and beans are covered with I think three different cooks of meat. All these are smothered with sour cream and guacamole, and the tomato salsa provides the finishing touches of the dish. 

This one is for starving people. 

It took a while to finish, but I finished every bit of it. The item's description on their menu does offer a warning that it could be a bit too much, so I did prepare before ordering it. Again, every bite of the dish gives you a generous amount of meat. 

Come for Seconds: I've had my thirds, fourths, and fifths in this place, and I think I'll keep coming. It's a bit expensive to be a regular favorite, but if money was no object, I'd probably have more of it. Personally, I feel like it's more of a Mexican restaurant, but the Korean twist makes it stand out from other Korean restaurants around here. 

Singapore Food, Part 1: Braving Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle

When I travel,  I try to make it a point to eat the signature dish of a town, province, or country that I visit. As a Filipino, I know all too well that our signature dishes (adobo, sinigang, etc.) can be done in a variety of ways and this will be true no matter which place I visit. Still, eating Bicol Express made by a Bicolano will be a better experience than eating one made by someone from a different province. 

The first country I ever visited outside of the Philippines was Singapore, a year after my sister found a job here in 2008. From then until now, I have always wondered what "local" food Singapore offers; as a country that is home to a variety of cultures, one could easily mistake a neighboring country's signature food as Singapore's own. After visiting the country multiple times before settling down here in 2015, I have been able to at least differentiate those with a Singapore flair, even if the dish didn't originate from Singapore.

This is a multiple part blog series where I explore these "local" food for you to try when you visit.

You can't say that you've been to Singapore and not have Chicken Rice at least once. It's cheap, flavorful, and available anywhere there's food. It is considered as one of the national dishes of Singapore, if not THE national dish. It's so common that it's difficult to find the best one. 

Good thing the Michelin Guide arrived in Singapore last year. It's a reputable guide that gives ratings to some of the best restaurants around the world. While it is known to rate fine dining restaurants, they did a different approach for their Singapore guide; they included hawker centers and cze char restaurants to produce the first guide that features the cheapest Michelin-starred eats. One such hawker stall is Liao Fan Hong Kong Soya Sauce Chicken & Rice Noodle. 

Stall wasn't open yet, but there were already people lining up, including those guys seated in front of the shop.

When the guide was officially launched back in July, there was much fanfare about this stall and I was left to wonder just how one can make chicken rice so good that it deserved a Michelin star - not just a bib gourmand that's usually awarded to "exceptionally good food at moderate prices," but a Michelin star that even Gordon Ramsey cries about.

Since I was a houseband for quite a while, I thought it would be best to come by after lunchtime so that there won't be a massive queue. On my first try, I came around 2:30PM and was greeted by a queue that was about a hundred meters long. That might be an exaggeration, but it started from the escalator of the hawker center all the way to his stall that was about five aisles and five tables away. I thought if I ate elsewhere the line would get shorter, but I was wildly mistaken.

On my next attempt, I woke up early on a Wednesday to queue up even before the stall opened at 10:30AM, only to find out that Wednesday was the only day he wasn't open. On my third try, I was lucky enough to be on queue early, with only 12 people ahead of me. It still took me an hour before I got to order. 

Liao Fan's Roasted Pork Rice (SGD 2.50) and Soya Sauce Chicken Noodle (SGD 2.50)

Typically, when you order chicken rice, the rice is cooked with the chicken broth, giving it more flavor. However, when I saw that the stall is serving just plain rice, I thought I'd try a couple of dishes for variety, just to make it worth the wait. In any food, I think while ingredients may remain the same the constant variable is the technique in which the cook prepares the food. Because of this, I wanted to see if the noodles were different as well, as I assume it's also hand made. 

Rice is drizzled with the sauce from where the soya chicken was cooked in. Roast pork is then chopped and placed over the rice. A spoonful of braised peanuts complete the dish. Pickled green chili is available, as it usually is in hawker centers. For the noodle dish, the noodles is soaked in a boiling solution - not sure if there are other ingredients in it, I just know that that's what they usually do with noodles or fish cakes. The plate is then doused with an oily liquid and some of the soya sauce the chicken was cooked in. The noodles is then strained from the pot, and placed over the plate. A portion of the chicken is chopped and topped on the noodles. The dish is completed by a side of quick boiled kailan and some chili. 

The chili from the noodle dish was spicy enough, so I didn't have too much of the pickled green chili. 

The chicken is not life-changing, but it was really good. The meat was more tender and juicier than most chicken rice I've tried before, and the soya sauce was absorbed well by the skin. It's something worth the wait for an hour, but probably not for four hours, which was a possibility considering the crazy queue. I mixed the noodles with the sauce and the chili, and while I think it was good, I realized I had no idea how to discern a good noodle from something that isn't. The kailan was an excellent partner for the noodles, as it provided some crunch to every bite. 

For the roast pork, I think it was cooked well enough to be crispy, but the skin felt a bit chewy at times. I also think it was portioned and prepared well, with only a couple of inedible bones left on my plate. Their sauce was rich and distinct, and I thought it was wise for them not to put too much on the rice as they risk making the whole dish too salty. 

Come for seconds: If I have time to kill, why not. It is by far the cheapest Michelin-starred dish anywhere in the world and though some may think it's overrated because of how common the dish is, I think it was well deserved because of how he was able to create a distinct identity for his own version. He's reportedly set to open a new restaurant called Hawker Chan backed by Hersing Culinary, the company behind Tim Ho Wan, among others. The 80-person seating capacity and air-conditioned space should help ease the lines from the original hawker stall soon, which means a more acceptable waiting time to order.