Thanks Greg for the 28 minute video. Your efforts to give informative and genuine feedback is greatly appreciated

Tham Yue Kai and my mum were friends. He was one of the Four Heavenly Kings and sometime in the 1960s, for several weeks, he would come to our restaurant, Stamford Cafe, and give cooking classes in the "quiet" spell between the lunch and dinner frenzies. The "classroom" was the back kitchen or "cold kitchen" of the restaurant. Mum also organised and taught her own classes. The favourites were her roast chicken (actually, simmered in an oil-filled wok) and Thai chicken, dry spicy chicken chunks that would be lightly barbecued before serving.

@GregoryLeow

2 жыл бұрын

what a cool story!

@Robin-qx6oz

2 жыл бұрын

Is the restaurant still around?

@catherinehui795

2 жыл бұрын

@Irene Hoe, my mum actually gave me a whole set of Tham Yui Kai's cookery books before I came to London in early 1970's. They're still in pristine condition cos if you know being in London, having career, etc, not easy cooking elaborate Chinese dishes. Hence trips back to Singapore to capture nostalgic olden times!!! Wishing you a very happy new year.

You got off the beaten track and dive deep. As a hawker foodie, that was an exceptional review of its roots and the menu.

Greg, your kids quite cute, we met a few times in Golden Mile hawker centre and Chinatown. You done your homework very well, i am also a foodie for food .

Hello my friend,.Nei how nei how,,...Wooow, that"s amazing & interesting recipe, yum yum.😋& thanks for sharing & wishes you goodhealth!!🥰👍Cheers!!

One of my favorite stall.. their Claypot liver is to die for..

Great content Greg and many thanks for the intro. Keep up the superb work.👍🏻

Holy crap you basically review an entire menu and all look super appetizing! The rice looks like Thai Jasmine too. They really are selective about ingredients!

Great video! I’ve read about them on other food blogs but yours is the most comprehensive, reviewing almost every dish on the menu! Will go down to try them out soon!

Best food review channel! 🤤 The captions / info boxes are great 👍

Oh God..... how I miss the old school Cantonese cuisine of my youth...... Thank you, Gregory.

Wow how does one person handle cooking so many dishes and ingredients! :O

I bet a lot of people didn’t know that this stall also serve shark fin soup. The first time I ate there (2015) I ordered the sharks fin soup and was floored by how generous the ingredients (crab meat and sharks fins) were. The taste is out of this world. But what is even more flabbergasting is it only cost $15 for a Large portion! My jaws nearly dropped on the floor!

2.6.22. Holy Moly, what a banquet, mucho Gracias Greg for delightful video. When I left Singapore, my mum gifted me a whole set of Tham Yui Kai's cookbooks. He gave cookery lessons on TV, also groups attended his cookery classes. Wishing you and your family a wonderful week.

I like the episode, nice overview.

Appreciate the effort you have put into sharing this video

This is my FAVE cze char, waiting time can be 1.5hr! But definitely worth the wait.

brings back so much memories. back in the 90's i worked in sasco and live across from chinatown.

Old school Cantonese dishes are indeed hard to find! Thanks for recommending this! Love your expression when you indulge in the food. That is priceless.

Best and Most sincere food review. Keep it up

Been to Chinatown food centre many times but each time I go there, I always head to my few usual stores. Didn't know there are so many other gems there. Will check out this and other recommendations from Greg when I am next there. Thanks.

fantastic vlog Greg! Thank you

I just had the goolooyuk. It’s amazing, better than most restaurants!! No short cuts from the old uncle chef despite super long queue during lunch. Respect!

Thank you for your intro , will go down to try .

great review. thanks for your work

Fantastic review Greg! I honestly love the longer video because it gives more insights into other dishes. Gonna eat at Chinatown food complex when I have my staycation in Chinatown in June!

Excellent food, excellent review!😋👍

Love the longer format! Well done.

so full of details. amazing work!!

Wow, that's SUPER delicious, reviewing the whole menu. I remember as a kid at wedding banquet, the shark's fin soup was so full of it that u can stand the spoon upright!!! Happy eating Greg!!!

what a treat of a video, thank you as always! the little slices of life you fit in (clips with your family etc) are a delight as usual

Have grown to love and appreciate your food reviews on your channel. Great work and keep it up!!

Wow looks so good! Gonna try it soon

Greg, definitely going to try the fried rice and the sweet & sour pork. Drooling already.

I can't wait to give this place a try, everything looks delicious. Also, blown away by the food knowledge of the guy at the end. Great review.

Very terrific showing of terrific dishes.....Thank You.

wow, very old school zhi char stall, and glad to know that they r using fresh prawn instead of those crystal prawn!

Great recommendations 👍

POWER stall Greg! Thks for sharing!

What a thorough and amazing review Greg! Thanks for sharing! I’m sure queues will get longer! This EK guy sure knows his food! Very knowledgeable and eloquent!

I found a stall in that place that cooks Nyonya Style Tze Char Meat + Rice set in late 2019.. the wok hei and cook was out of this world.. but too bad it's gone now I think

Agreed. This stall is a favourite among office workers in the area looking to share a tzi char style meal over lunch. Usually sold out by 1p.m.

Brilliant review Greg! Your attention to details is meticulous. Kudos keep it up will be supporting you.

Greg, thank you for your in-depth, thorough and well researched reviews which is most refreshing! In addition, you always insist on paying for the dishes reviewed Your chanel is a gem and I am a huge fan!

Gregory thank you sooooooooo much for all this intro!🧡

I am already so hungry just wondering what i want to eat at this stall! Amazing details!

Very nicely described, it’s just like travelling back to my boyhood days … It’s probably a matter of time when all them beauties will fade off. Thanks

the fried rice looks so good!! ahh!!

Nice video

Wah Lau ai u again

I have been looking for this fried fish head which in the past was cooked in a claypot

Hey Greg! You should try the tze char store right behind .. they serve pretty amazing tze char food too!! The tzechar stall is the one to the left of shi xiang satay when facing the stall

What The Foods! 👍👍👍

I'll go down in the afternoon to give it a shot! I've always gone to the hawker centre for dinner. I missed a lot of the hidden gems you mentioned, which are only available during lunchtime.

I truly appreciate the amount of research and information you give :) thank you! are there any recommendations for msg-free cantonese soup at hawker centre?

the fried rice got me here....looking at the uncle getting old.....

Hi Greg... sincerely hope that you will do a review on Redhill market 'hua ki' hainanese chicken rice!! Used to be my fav, but since I moved to Northern part of SG, never had chance to try again...had heard different comment since but I still prefer to hear yr honest review..thks.👍😁

Props to reviewing that insane amt of dishes man!

one of your best food vid, nice work Grey, but please finish your rice 23.0 min

The nuts in the white fungus soup is actually chinese almonds, there's South and North Chinese almonds one is sweet and the other bitter.

cool

Another interesting episode. We usually visit the stall after your recommendation. Oh your son is very cute. What's his name?

Thanks for the recommendation. May I know the unit number of Claypot and Cooked Food Kitchen? How to get to the stall as fast as possible is important.

Oh my gosh.. Things I'd do to have that liver dish now in London :')

Wa 2022 alr still got ppl serve sweet sour pork in claypot. But it's legit good

Best itinerary if you have a weekday free: lunch at Claypot and Cooked Food, go shopping/sightseeing in between, then come back for Dinner at Lian He Ben Ji (closed Thursday) claypot.

wow, looks great but given their v limited operating hours...it's gonna be v hard to come by

Your kids are cute!

The meat used for sweet and sour pork really look different from normal version, instead of smaller cube meat, it larger pork chop size.

This place is legendary. Grab a bottle or two of rose champagne and head over. Be prepared to wait up to an hour for the food.

Can you tell us on what timing that you visited the stall that you get to try the shark fin soup? I would really love to visit them one day!

@GregoryLeow

2 жыл бұрын

I arrive at 9am and wait :P

09:45 Yay! The family!

My wish is to enjoy hawker food like Greg after I retire.

Damn! I only go there on weekends!

Tqvm for all the effort! Q. May I know for those dish not shown, hv to order a few days in advance at the store or? Can we order for the next day dinning or dabao? R. G go in noon today and go again next day to eat?

@GregoryLeow

Жыл бұрын

Noon is too late. Go at about 9.30am to order. Trust me, the wait is that long these days. Not sure if he does advance orders except for regulars these days. He’s getting pretty old 😞

Great review. What’s the operating hours for this stall?

@GregoryLeow

2 жыл бұрын

operating hours are in the video description!

@amusedtofu

2 жыл бұрын

@@GregoryLeow Wow. That's a very short operating hours of only 2 and a half hours. Why didn't the stall go for the lunch hour business?

still asking for quan lai kway chap :')

Gregory kindly advise, you mentioned that this stall opens at 9.30am till 12pm only? 😮 Does that mean we are not able to have it for dinner?.

@GregoryLeow

2 жыл бұрын

yes, it's only open for 2.5 hours for lunch. they're so popular that they make their money for the day in that time 😅

@hsulingtock7033

2 жыл бұрын

Thanks for the prompt response Gregory. So sad, I thought of going for dinner after work. Haizzz 😥

Not sure if it’s because Greg had a camera, but $6 and $8 for that portion and quality is insanely cheap. If I didn’t know I would’ve thought it was year 2010.

I noticed they don't used pineapple in their sweet & sour pork dishes in whole lots of cantonese cuisines over there. The third dish he introduces is actually Bok Choy rather than Cabbage with oyster sauce. Yang Chow Fried Rice originally don't have salted fish compare to that place. Not only that Kung Pao Chicken didn't come with any peanut or cashew nut, it's also missing dice carrot and green peas. Seafood usually included scallops too and that look more like yellow egg noodles than Yee Mee. They only used one type scallops shaped of tofu for all their claypots dishes. I won't get confused with that Lo Mai Gai compared to dim sum meals version that wrapped with lotus leaves. I would add V.S.O.P. teaspoon of Napolean French Wine in my shark fin soup more flavorful than vinegar.

19:10 The family again!!!!!

They open short time ah la mak

Wow. I tried to buy lunch here today. The stall sold out before noon. I left disappointed.

I was wondering why the wrong price charged but after going thru the whole video, understand that dishes are +$2 on menu price. The claypot hor fun/ee mee is very value for $ given the ingredients included.

The 古老肉sweet and sour pork looks more like the 排骨王leh. Do they serve 排骨王? Wonder how it will look like.

@GregoryLeow

2 жыл бұрын

their Pork Ribs (排骨王) is also featured at 12:08

@jonathanya154

2 жыл бұрын

Thanks. I jumped the gun on the question without finishing the video, paiseh. It’s looks good too. Actually most 古老肉are cut in cubes. Quite unusual here.

Their operating hours 10am to 12.30pm (2-1/2 hours)?

@GregoryLeow

2 жыл бұрын

Unfortunately yes

How many days was this filmed over for the entire menu 🤣

open for less than 3 hrs? 😅

Why not just get another smaller camera to point at the food ao you dont have to adjust the camera everything you want to do a closeup

Opening hours only 2.5hrs!

Sweet and Sour Pork, Kung Pao Chicken, Yong Chow Fried Rice, Wonton, Mapo Tofu, and Spring Roll are the most ordered dishes for American diners.

One difference between South East asian Chinese and Chinese from Southeastern China is the amount of chillis SEA Chinese eat, in Guangdong, Fujian and Taiwan chillis aren't eaten very much at all, but as soon as you eat the Southeast Asian renditions of classic dishes there's a mountain of chillis in every dish. After you try the Southeast Asian versions you think the original tastes bland in comparison. Prawn Noodles in Fujian and Taiwan has no Sambal so it tastes very bland in comparison and in Guangzhou the Kangkong is stir fried with fermented bean curd and it just doesn't taste as good the sambal version.

3:39

@quantumpower

2 жыл бұрын

7:50

4:43 that's 排骨王, not gu lu yok

@GregoryLeow

2 жыл бұрын

their Pork Ribs (排骨王) is also featured at 12:08

@Robin-qx6oz

2 жыл бұрын

@@GregoryLeow my mistake. Any idea why they chose to use small cutlets for gu lou yok instead of the more common and traditional small balls?

@GregoryLeow

2 жыл бұрын

My guess is that it’s easier to tenderise and pound flat cutlets than small cubes. But that’s just a big guess!

this looked more like sweet n sour pork chop.....

So cruel SHARK FINS soups,its not banned in Singapore?

Not sure what's the point in having 'genuine' shark's fin. Any restaurant that still does this is behind times.

i always find vegetable dishes in tze char stores are a rip off

$15.50 or $13.50

@GregoryLeow

2 жыл бұрын

$15.50

@karentan9996

2 жыл бұрын

I have had patroned this stall for many years... most of the variety of food are so very yummy. $2 increase for every dish is so hefty... Inflation!

Uncle Hong has many scars on forearms.