Fans of Guan’s Mee Pok, which at its peak had 10 stalls, will be delighted to know it is back with a standalone eatery at Serangoon North Avenue 1. A large collage of photos and newspaper articles about the brand adorning the left wall is a big hint that it is no newcomer...
Brown rice porridge; olive vegetable rice; vegetable fritter; brown rice with egg tofu, winged beans and fried yam; and hor fun at Jia Le Vegetarian in Yishun. ST PHOTO: HEDY KHOO
Head chef Anthony Low, 23, fries up a mean plate of hor fun . The white rice noodles, tinted with caramelised soya sauce, have a distinct smoky wok aroma and are served in an eggy gravy that is flavoursome and slurp-worthy. The fried rice has egg, which can be omitted on request, and comes with a serving of crispy mock goose.The brown rice porridge offers the most value for money. The hefty bowl comes packed with ingredients such as wood-ear mushroom, wolfberries, cashew nuts, fresh shiitake mushroom, braised nuts, carrot and ginger strips.
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