Woh Hup
531A Upper Cross St #02-55, Hong Lim Food Ctr (Map) 5pm – 10pm Wed
One of the last few true-blue Cantonese cze cha hawkers that offer a range of dishes in that little 10x10 hawker stall space that can put some restaurants to shame. They hail from the old street stalls that line Chinatown back in the day. There are about 70 items in the menu, and all are Cantonese and local favourites. First thing they do after you order is place a little plate of crispy lard and soy sauce with chilli on your table, to set the tone for the meal. The Steamed Chicken with mashed Nam Heong Salted Fish (a classic comfort dish) is as smooth, soft and alluring as it sounds. The sweet Kau Kay or boxthorn vegetable soup comes with less salt, and the meats, seafood and eggy bits nmakes this a childhood favourite for the Generation X. We love the steamed baby squid with egg (chawanmushi) – something not easily found in menus today and will please you if grew up in the 60s or 70s. They fry their hor fun sheets very well over high fire, hence the egg hor fun comes vintage old school style, and of course, try not to miss the Bitter Gourd Pork Ribs done with black bean and miso sauce. There, you now have about 65 more items to try on your next trip here!
You Kee XO Restaurant 43 Joo Chiat Place (Map) 11am – 3pm , 5.30pm – 9.30pm Daily
They hail from Malaysia and now has this outlet here. The place is Malaysian in so many ways, from the décor to the menu, with huge soup urns and old school marble tables. Their number one hit is definitely the Volcano Tofu and the range of urn baked Cantonese soups. The tofu and sauce come in a stone pot bubbling away as it's cooked over very high fire. The meaty sauce is made with minced pork, fried kailan shreds and scallions topped over a bed of rice. The soups, largely daily specicals, are very well made with a plethora of ingredients and herbs used, very hearty and homely. Most ordertheir trio of roast meats – duck, sio bak (roast pork) and cha siu (honey roasted pork). Their menu is simple but very appealing. If you want to spice it up, go for their Nonya style fish head – spicy, rich, tangy and accented with some torch ginger flower aroma.
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