Time for more small batch bak kwa shops, with this one being the oldest one in Singapore (180 Bencoolen Street #01-25). To my surprise, the meat was rather tough and dry, requiring a bit of effort to chew. But I think that was by design, as they used lean meat. I don't think I'll get it again, but I am kinda curious if the spicy version is a little more exciting.
1 comment:
Kim Tee at the Toa Payoh Lor 8 is good; but not the branch at Old Airport Road.
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