18 May 2014


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.  

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