Tiong Bahru curry rice in the Tai Kwang Huat Coffee Shop where we usually patronized during weekend. Their curry so claim takes 3 days to make, spicy, thick and fragrant. Price is reasonable and food tasty tasty which is the reason that command such a queue everyday. Their deep fried pork chop, cabbage (sometimes just stir fry) and sotong slathered in curry sauce. What I like most is their braised yong tau-foo in thick bean paste.
It is no longer in their old location but a little further down on Seng Poh Road, due to rent hike. The place is not as comfortable and big as the old one. All seats are along the pavement.
No comments:
Post a Comment