Tag: Tiong Bahru


Long Ji Zi Char - Crab Bee Hoon With So Much Sauce, Full Of Wok Hei

There is something about Crab Bee Hoon that I so adore. You see, I love both bee hoon (the economical kind) and crabs. When cooked together, the wok hei, wet sauce and umami-ness all add up to become one divine zhi char dish. One of my favourite renditions has to be Sin Huat Eating House at Geylang – that is if you can endure the long wait, non-air-conditioned environment, very expensive service and Chef-owner’s Danny well, scolding/nagging. Whatever you call it. Long Ji Zi Char seems like the opposite. Wait was tolerable (especially if you do not come during......

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