Botak Jones too expensive la. Abit out of line with SG coffeeshop food. Haddock doesn't cost that much to charge 16.5 before gst. Max they charge $10 for those few piece of fish still okay. Think the mindset of the owner is that he has done f&b very long already... And wants to cash in quick doing 'quality' instead of doing volume. But that should be in restaurant setting and don't always work in hawker.
You did not try the Soon Heng Fishball Noodle at 726 West Coast Hawker Centre at Clementi West St 2. It opens at 5 am and sold out by 9 am. It’s queue is unending and there is a countdown by closing down time when the fishball is depleted and those still in queue are ushered away. I believe the smallholder is the fastest cook in town to dish out each and every bowl. If you are coming at 9 am to film, you can forget about it, man
5 am no q. You can go around 830 before 9. There is a long q but movement is fast unless customer dabao a lot. Don’t go during weekends. Like I said his q is unending but he is fast even dishing out the fishballs
For Li Yuan, I do not like the taste and texture of its char siew. So I normally order the standard one. The gravy to me is a bit too sweet. I think they add a lot of sugar into it.
Clever trick from u to read out my comment at the end of this video so that u can channel more views to your last 2 videos 👍👍😂😂. Anyway thanks for all the good videos that u are producing. I enjoy them😍😍
Botak Jones too expensive la. Abit out of line with SG coffeeshop food. Haddock doesn't cost that much to charge 16.5 before gst. Max they charge $10 for those few piece of fish still okay.
Think the mindset of the owner is that he has done f&b very long already... And wants to cash in quick doing 'quality' instead of doing volume. But that should be in restaurant setting and don't always work in hawker.
You did not try the Soon Heng Fishball Noodle at 726 West Coast Hawker Centre at Clementi West St 2. It opens at 5 am and sold out by 9 am. It’s queue is unending and there is a countdown by closing down time when the fishball is depleted and those still in queue are ushered away. I believe the smallholder is the fastest cook in town to dish out each and every bowl. If you are coming at 9 am to film, you can forget about it, man
so must go at 5am?
5 am no q. You can go around 830 before 9. There is a long q but movement is fast unless customer dabao a lot. Don’t go during weekends. Like I said his q is unending but he is fast even dishing out the fishballs
Need more Eugene, great video nevertheless! 🤠👍
For Li Yuan, I do not like the taste and texture of its char siew. So I normally order the standard one. The gravy to me is a bit too sweet. I think they add a lot of sugar into it.
yea agreed the char siew im not a fan
Clever trick from u to read out my comment at the end of this video so that u can channel more views to your last 2 videos 👍👍😂😂. Anyway thanks for all the good videos that u are producing. I enjoy them😍😍
glad we got you back to watch this lol
Love your food videos!!
thanks!!!!!!!!!!!! much love
I prefer Li Yuans shoyu soup version of their fusion mee pok. 👍👍
perhaps can give it a shot next time
Disappointing tat u guys did not go to the Clementi West/West Coast side...
Do they use organic ingredients and did they use any commercial/ industrial approved food chemical in the dishes?
The dishes look nice.
for the char siew? which dish?
Singapore so small. East and West miles apart meh?
i mean, it literally is miles apart #lazytotravel
Steak at Botak Jones is nice. There's a smokey char taste to it.
Why at 1:30 you censor the guy's name but display it on the reply? Then censor for what 😃😃😃😃😃😃😃😃😃😃
technically all public la but i said it cos its a nickname anyway :/
The hawkers are trying to get back in business. So critical. The editing irritating. Not even funny.
It’s food court. Aren’t we kinda critical.
你以为你是美食家吗？ 每个人的口感是不一样的咧不... 😂😂😂
Who is the food reviewer? It’s so bad 🙄
Also please wash your hair before filming