Would you wait nearly an hour for a S$6.50 (US$4.80) plate of fried rice? That's what I did today at this small chain of stalls that recently popped up at both Golden Mile Tower and Kopitiam Square by a former Jumbo Seafood chef. And I'm happy to say that it was worth it.
Those grains of rice were wonderfully firm and pearly, tossed in just the right amount of smoky oil with a few crispy bits, all while complemented with just the right kind of chili oil (basically, the dried chili oil that goes into Lanzhou qingzhen beef noodles).
Yes, it's better than Wok Hey and was just as good, if not better, than Din Tai Fung. I'd like to do a head-to-head shootout with Gyoza no Ohsho one day, but I already know that Gyoza no Ohsho will be at a disadvantage given that they don't have that awesome chili oil. Big thumbs up.
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