Pek Kio (white bridge in Mandarin) or Cambridge hawker centre is one of my favourite places for lunch. It has a few good stalls that sells tasty food and it is clean and spacious. Parking is also easy as there is a large open HDB car park just opposite the road.
The Adam Road prawn noodle is recommended but I suspect that the tasty soup is due to the liberal amount of msg and other seasoning the auntie adds to the soup. Order the $5 version for larger prawns. The most expensive version costs $10.
The other recommended stall is the roasted meat stall run by two sisters. The roasted duck, char siew and roasted pork are all very good and affordable. Today, I ordered the roasted pork and char siew rice which costs only $2.50. I ordered the fried vegetables at an additional $0.50.
5 comments:
you are killing me....
ws
Haha...chinese new year coming...more goodies to show you!
Bring it on....do a comparative review among the various bakguas, like Xiangwei, MeiZhenXian, and LinZhiYing's brother.
At the risk of sounding self pitying, which is not what I intend to do, I am having my lunch (bread with cheese and butter, without fail from Mon to Fri, sometimes with other ingredients, for the past 3 years) on my desk while looking at your char siew rice and imaging them in my mouth.
I count my blessings that I can still see and imagine. :)
ws
Why such simple fare? Because of the snow, that's why you can;t go out and buy food?
No lah, weather is not an issue. Life still goes on in winter and we don't have snow all year round. :)
I guess the main reasons are: food is not cheap here and I am very choosy when it comes to food. I don't like the idea of paying at least 4-5 USD on a meal which I don't really enjoy. At least, eating bread saves money.
In my first year, another Singaporean and I (we came to Yale together and work in the same lab) used to have our lunch at 2 places: a Chinese food outlet and Subway. We go to the Chinese outlet because food was the cheapest and most similar to what we have in singapore(i always have white rice with sweet and sour pork, and brocolli), but we realized that the meat and vegetables were leftovers that the shop owner were not able to sell off. We also got sick of the smell (the outlet is situated next to a place selling raw fish, meat and prawns, although blocked by a wall). At Subway, the other Singaporean and I could order a footlong sandwich and divide between ourselves (to save cost). We have our lunch from these 2 places for one whole year, until I felt enough is enough, and it would make more sense to bring my home-prepared bread to lab for lunch. And I have done that for 3 years.
ws
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