Cheng Hoo Thian Teochew Restaurant OSL 清壺天潮州餐馆

The most authentic Chaozhou cuisine in Singapore on the tip of the tongue, the honey in a honeyed taro mud, the thin skin and core of the honeyed taro are carefully removed to remove the bitter taste, four times rinsing and drying carefully, and the last rock sugar is boiled for 12 hours of natural cooling. It must be the craftsman spirit to have this patience, this is just a dessert. The appearance of the ordinary 91 old store when the family carefully inherited!

1/4 The time to cook only white chicken is just right, the bone and flesh are not blood, the chicken skin is clear and fragrant, and the chicken breast can be soft and tender without dry wood. The thinner soy sauce gives the chicken a bottom flavor, seepage to the bottom of the cucumber strip, crisp and sweet. The store&#39;s homemade garlic and chili sauce is strong enough but not too spicy, improving the layering of chicken taste, and not noisy. The pyramid-shaped chicken oil rice is clearly not overdried, sprayed with perfume, and it is delicious to eat directly. Crispy tofu fried into golden &quot;square bricks&quot;, wrapped in tender but not cracked tofu, Banlan flavored condensed frankincense sweet.

enjoy the food very much😘the staff are friendly n attentive✨👍🏻ambience of the cafe👍🏻👍🏻👍🏻

ᴏ ᴇᴇ ᴄ ᴏ ssᴀ ᴛ ᴄᴜ ᴇ ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah The wonderful sound made it roll around in the taro mud. The dense and sweet entrance was directly trapped in the taro mud beach. The taro mud on the top was embellished with roses and a little aroma. Which girl is not excited? ᴏ ᴇᴇ ᴄᴀᴋᴇ Probably the taro mud essence has not had to run and place an order. Taro mud can be praised. After paying for a taro cake, I used coconut Qifeng for the cake. The light and flowing coconut aroma is just the moistness of the heart. The mezzanine layer is filled with taro mud layer and then mixed with yam block. The top layer is coconut vanilla bean Ganna Xu. It is delicate and smooth. Sweet and refreshing. It always updates the limit from time to time. Every time. Passing by are long rows of limited tastes, it is worth trying. Most of the concepts that integrate Southeast Asian cuisine are like shrimp sauce chicken/banlan/fried dumplings/butterfly bean flower/wuduo are heavy tastes, but they also have a special feature.

Every 15th day, the elders at home are vegetarian. Breakfast will go outside to eat or pack that day. In these two months, I have come to this vegetarian stall to buy Zhai rice noodles. Every time I come to buy, I have to queue patiently. There are many kinds of vegetarian food, and the proprietress is very friendly and will patiently introduce her various vegetarian dishes. Her fried rice noodles are delicious, plus vegetarian goose, fried cabbage and vegetarian barbecue, a piece is only S$3.

Food here has always been consistently good since I started eating here as a kid. The yusheng, which was 1st created here in Singapore in 1964, still tastes the best! The Imperial Pork Ribs, chickens, Yam Baskets, Venison Hor Fun are all signature dishes. Prices are very affordable.

Don&#39;t just order their Bak Kut Teh, order their steam fish, squid as well as their stewed pork leg... FANTASTICALLY DELICIOUS!!!! Must try their steam fish if you have the chance... Sweet, soft as cotton &amp; it melt in your mouth

舌尖上的&ldquo;清壶天&rdquo;新加坡最正宗的潮州菜，一道蜜柑芋泥里面的蜜柑，蜜柑薄薄的外皮和核心精心去除就是为了去除那苦涩味，四次的冲洗烘干精心呵护，最后的冰糖熬制12小时的自然冷却，必须是工匠精神才有这个耐心，这只是一道甜品而已。外表普普通通的91老店时家族精心的传承！

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