Originally Posted by AhSoonNo1 (Post 20948659)

King of Pao Fan Review: Ex-Raffles Hotel Chef Serves Lobster Pao Fan At Bugis

Address: 269B Queen Street, #01-237, Cheng Yan Court, Singapore 180269
Opening hours: Mon-Tue, Thurs-Sun 11am to 2.30pm, 4.30pm to 7.30pm

Half Live Lobster Pao Fan ($18), which happened to be their most expensive menu item. My excitement intensified when we saw how huge and meaty the lobster claw, knuckle, and tail were when they came arranged neatly in the bowl. Apart from half a live Boston lobster, the dish included steamed rice in broth, fried egg floss, and crispy rice puffs sprinkled on top.


eafood Pao Fan ($7), with big prawns, clams and chunks of fried fish accompanying it. As with their lobster version, the rich broth was prepared with ingredients like prawn shells and pork bones cooked overnight. As such, the soup was packed with umami and made for a very hearty affair.


Duo Pao Fan ($6) gives you the best of both worlds. Their steamed and fried fish are the highlights of this creation, ideal for fans of fish soup.

Originally Posted by Masterl23 (Post 20948665)

Very nice share, will go try these few days.

Originally Posted by AhSoonNo1 (Post 20943124)

Chef Chik Review: Legit Cantonese Hawker Food At Haig Road By Ex-Hotel Chef From Hong Kong

Address: 13 Haig Road, #01-36, Singapore 430014
Opening hours: Tue-Sat 12pm to 7:30pm

https://eatbook.sg/chef-chik-haig-road/

Originally from Hong Kong, Chef Chik came to Singapore more than 28 years ago, and was a chef at several hotel restaurants. He then embarked on a hawker journey with his wife, selling a specially curated list of Cantonese fare at Haig Road Market and Food Centre.

I had to get the Steamed Threadfin Belly ($18) as it was esteemed by many. We were told by the lady boss that it is usually steamed with a light soy base, but Chef Chik genially added fermented black beans so that we’d be able to savour something different, since we were having another dish with a similar base. Do note that the steamed threadfin belly is seasonally priced.


Soups are the epitome of comfort food, and Chef Chik’s Cordyceps White Fungus Steamed Chicken Soup ($6) truly hits the spot. I was first greeted with its aroma, beckoning me to take the first sip. It had a light chicken essence and a low hum of herbal fragrance that was not too overpowering. There was just something about the soup that made me continuously reach out for more.


The Steamed Prawns with Chee Cheong Fun ($18) was an off-menu item, and it was specially recommended by the lady boss. If you appreciate strong garlicky flavours, then you’d savour this dish with gusto. The prawns were nested on a bed of chee cheong fun, while being covered with a blanket of fried garlic, chilli padi, spring onions, and parsley.

Originally Posted by JasonJG (Post 20949264)

Excellent food but first-timers patronising this stall be prepared for some extremely rude behaviour and scolding from the chef that can totally spoil your dining experience.

To avoid being scolded, queue patiently for your turn, and while queuing take the time to decide what you wish to order. Do not try to ask any question from the chef, or order directly with the chef even if it is your turn to order. Order only from his wife, and speak only to his wife throughout.

And although it is stated that they close at 7.30 pm, more often than not, they sell out before 5 pm.

Originally Posted by MichaelCarrick (Post 20950514)

Excellent information.

Originally Posted by sex crusader (Post 20950526)

Has ole gone or he is cuming to Sg to enjoy our local foods!:D

Originally Posted by undergroundtree (Post 20950615)

NAh…ole is here to stay !

Originally Posted by aturbo (Post 20950750)

TS AhSoon, upped u back (im sure that zap was unintentional):D

Originally Posted by aturbo (Post 20950750)

TS AhSoon, upped u back (im sure that zap was unintentional):D

Originally Posted by aturbo (Post 20950750)

TS AhSoon, upped u back (im sure that zap was unintentional):D

Originally Posted by MichaelCarrick (Post 20950514)

Excellent information.