JiakFinder

Venturing to Eleven Fingers (Eu Kee) Scissors Curry Rice over the weekend around 2 pm, I was greeted by a bustling queue, a testament to the popularity of this establishment. With little choice but to join the line, I found myself pleasantly surprised by the swift movement, taking only about 5 minutes despite four patrons ahead of me. Opting for the standard fare featuring pork chop, Lor Bak, Chap Cai, and egg generously adorned with an array of gravies, I embarked on my culinary adventure. Now, onto the review: While the appearance of this dish may not win any beauty contests, it's a prime example of not judging a book by its cover. The medley of spice, savory, and sweet flavors harmoniously dancing on the palate is an absolute delight. Pork Chop: Delicately seasoned, delivering a satisfying savory kick and a pleasant chewiness to the texture. Lor Bak: Offers a hearty chewiness, lacking the melt-in-your-mouth sensation but still holding its own in terms of taste. Chap Cai: Boastin...

Embarking on my second venture to "Yat Ka Yan" dessert haven, I succumbed to the occasional sweet tooth yearning. The visit on January 20, 2024, a Saturday, unfolded with the familiar scene of joining a lengthy queue, patiently waiting for about 15 minutes before reaching the cashier counter to place our orders. Notably, a festive change embraced the establishment, with a red-themed menu in anticipation of the upcoming Chinese New Year celebrations. However, my quest for the black sesame paste hit an unexpected obstacle. The cashier shared that the term "BLACK" sesame was eschewed due to its association with darkness, and in the spirit of auspiciousness for Chinese New Year, the dish was temporarily removed from the menu until the festivities concluded. A stroke of luck granted me the opportunity to savor the last serving of black sesame paste before the hiatus. The culinary journey continued with other delightful selections—Cai Pok Chee Cheong Fan and Durian Chendo...