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| the stall, and the people |
First item to arrive on our table? The Hokkien Mee (yasssss!) nonetheless. Served in a steel pot, the portion looked pretty generous for one pax worth. There were lots of deep fried pork lard, fishcake slices, cai xin, prawns and pork slices. The noodles were on point but the colour was lighter than the actual ones.
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| Authentic Traditional KL Hokkien Mee 真宗KL福建面@$4 (U.P $4.50) |
"Do you have the sambal belachan?" I asked. No, they don't have that. Whaaat! Now, that was an immediate minus-ing of points (imo only).
"Why don't you try it with this chili sauce instead? Not the one that you were looking for, but Chef's homemade version."
Ohhh, the taste was legit on first bite! Noodles done right, sauce and flavour were on-point! The chili sauce was nicely tangy and spicy and complements the noodles. Yes, finally! A place that serves up the taste of legit KL Hokkien Mee.
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| Chef's homemade chili |
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| tai lok meen |
Satisfaction was pumped up with the authentic traditional KL Hokkien Mee. We sampled another noodles dish and that's the sang meen (生面) which is done up ala Penang 江南生面, which I'm not that familiar with.
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| Penang 江南生面 (Jiang Nan Crispy Noodles) @$6 |
The noodles were well fried and crispy without being oily. The sauce was lovely and not too overpowering. Loved the mix of ingredients on the plate. Plus, it has broccoli and black fungus! Now, that I don't see from the zichar stall at my workplace.
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| side profile |
Now, if you're with family and would like to dine out, what would be the dishes to order from this stall? Let's get started with the rice dishes or what I'd call 吃饭叫菜 (in Cantonese).
First up was Marmite Chicken but the non-deep fried version. Served with chicken thigh meat (much like gong bao chicken) and the sauce was sweet and salty. Eaten together with the rest of the ingredients; julienned cucumber, sliced onions and sprinkled with sesame seeds, I was reminded of rojak somehow.
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| Marmite Chicken (S/M/L) @$10/$14/$18 |
We had the signature curry fish head and wow, the curry fragrance was so enticing when it was brought out. I could feel my saliva glands activated. The sauce was lemak yet not too over, flavour was awesome and rightly balanced. Doused the piping hot curry onto the white rice and scooped up some into the mouth. This dish earned a resounding yes from me, just by its sauce alone. It was that yummy.
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| Curry Fish Head 咖喱鱼头 @$20 |
The vegetables retained its crunch for a refreshing bite but I do prefer them slightly more cooked through. The fish was red snapper and its quality was superb. Meaty, firm and sweet. And very filling!
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| plenty of meat |
For the finale, we had a preview of an upcoming dish (not in the menu yet) called 帝王富贵鸡 or Imperial Prosperity Chicken. Sounded like a CNY dish!
Half a kampong chicken (free range chicken) was wrapped up nicely with a loads of herbs such as 当归，杞子，玉竹，泡参，当参，维山，北其，川弓 before steamed for hours, resulting in slightly viscous soup and a very tender chicken in which the goodness from the herbs had seeped right into the meat.
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| Imperial Prosperity Chicken 帝王富贵鸡 |
Depending on the size of the chicken, the soup could get oily. Indeed the essence from the chicken but preferably with lesser oil, ya.
Thank you Hence for the introduction and Royston for the invite and hosting the dinner. Compliments to the Chef and the service crew for the delicious food and friendly demeanour.
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| Tastebud Eating House and Clementi Tze Char |
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| promotion |
Watch out for upcoming dishes next month, and one of it I heard is the fish steamboat 鱼头炉. Happy eating!
Clementi Tze Char @ Tastebud Eating House
Address: Blk 208C Clementi Avenue 6 #01-01 Singapore 123208Website: https://www.tastebud.com.sg/tastebud-eating-house-clementi
Business Hours:
Mon to Fri:11am to 2:30pm and 4:30pm to 11pm
Sat to Sun: 11am to 11pm
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