The ikan billis yong tau foo is supposed to be very good, but then the que was so insanely long so I didn't try it. I don't like yong tau foo cos I used to have to eat it every week, and so I've eaten enough yong tau foo to last me a lifetime.
I had the Bak Chor Mee (it's another very long que store). It's ok, got 1 fishball, 1 meatball, and leanporkmincedpork and mushrooms and beansprouts.
I really liked the tang yuan! It's the best tang yuan I've eaten to date. Anyway, I just realised why tang yuan is called Ah Balling. I used to think it was the name of the person who invented tang yuan. But then today, I was standing in the super slow moving que when I decided to peer around and read signboards, and I realised that Ah Balling is actually 鸭Ya (Duck) 母Mu (mother) Ling (like icecream ling).
The que is very slow moving cos the tang yuan is made on the spot - not premade and left on trays. The tang yuan is had made and cooked straight away, and it's served in clear, fragrant pandan soup.
There are 6 flavours - the usual seaseme, peanut, red bean and yam, including a not so usual mung bean paste (think ang ku kueh) and durian.
The skin of each tang yuan is silky smooth, and it's fresh and soft.
It's $2 for 6 flavours - freshly made.
This is the best tang yuan I've tasted - totally worth the que.
Hai Seng Ah-BallingChinatown Complex Temporary Market
(Next to Otram Park MRT)
Business Hours 12pm to 9pm
Thursday 12pm to 6pm
Fish dropped her currypuff on herself this morning.
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