Another one of those individually-portioned steamed dish spreads has opened up at the Food Republic at 313@someret at the stall in between Piao Xiang and Baguo. That pork above was a little dry, but I was still quite happy with it because of that deliciously fermented meicai that just lit everything up and helped shovel down rice. I grabbed quite a few other items, including a tofu and pork dish, a chili pepper and egg dish, and some steamed fish, all of which went down easily. But I just love meicai and think its complex savory notes are severely underappreciated on a global stage.
if u like mei cai then u shd try https://share.google/OJqZzmSgpHaDmCm7y and also, almost all their tze char is awesome - this is how cooking used to be in Singapore in the past, even though the chef is not from Singapore originally
ReplyDelete