Haocaitou Food Pavilion is a small restaurant opened by Anhui people, but it has relieved many Singaporean people of homesickness. The owner, Chef Lee, has been cooking Singaporean cuisine for nearly 20 years, and the restaurant is often filled with Singaporean and Malaysian diners, most of whom use Hao Cai Tou as a backyard canteen, and eating four or five times a week is a very daily and appropriate choice.
However, the good fortune is only the level of a roadside stall, and what it can provide is only the pleasure within this budget range, and there should be no more expectations for the quality of the finished product. Hainan chicken rice is made of boy chicken, half a sale, the chicken is tender enough to swallow just a light bite, which is the credit of boiling water to cook the chicken, if you use cold water to fire, then the skin will be off the meat firewood. Passing the chicken sideways, you can see a layer of gelatinous gelatinous gelatinous under the skin, which proves that the chicken is fat and strong, and immediately after coming out of the pot, it will pass through the cold river and cool down quickly, so that there will be such a crystal jelly, which also makes the taste richer, but the soft taste is too boring for some diners who love chewing fun. It is worth mentioning that the soy sauce paste with Hainan chicken has a little caramel aroma and is sweet to eat, which is very suitable for bibimbap.
Laksa is the other extreme, with its exuberant seasoning, bold coconut milk and curry sauces, and a thick soup with sweet, salty and spicy flavors. The soup is filled with white and smooth fish cakes, fresh shrimp and soupy fried tofu bubbles, and the noodles are slippery and moderately tough. The staple food with the same heavy taste is fried kway teow, which is similar to pho, but the raw material is rice milk and very little cornstarch, which is generally thickly cut, opaque milky white, delicate and easy to break, and relatively refreshing. Haocaitou is added to the fried noodles and stir-fried together, the taste is hard and slightly elastic; The side dishes are extremely rich, shrimp, eggs, sausages, mung bean sprouts, fish cakes and leeks are readily available, plus lard, soy sauce, dark soy sauce, oyster sauce and stir-fried on high heat, and stir-fry the wok gas with a spoon turned over the pan, but the seasoning is sweet, and it is easy to get greasy when you eat more.
The snacks in the store are also popular, with large crispy curry stalks with a milky flavor; The satay chicken skewers are made from peanut butter, coconut sauce, young shrimp, etc., and the chicken still retains its juice; Water chestnuts are added to the contents of the Peranakan Spiced Meat Wrap to relieve greasy and sweetness, but the flavor is instantly thick when paired with dark soy sauce, and it is also served with Nyonya rice dumplings and oysters on weekends. The above snacks have the same problem as the main meal, either too salty or too sweet, especially desserts such as Momo Chirp or Smooth Bean and Garlic, which are even more greasy to the root of the tongue and linger.
The service attitude of Haocaitou has caused a lot of criticism, the waiting time in the store is often half an hour or even more than an hour and a half, and the menu content is also ambiguous, many diners want to order a single meal or rice, but it is a set meal, it is recommended to repeatedly confirm the meal with the boss when placing an order.
