Leng Heng BBQ Seafood Revisited: East Coast Lagoon Food Village Supplemental

After my first visit to this Makansutra Legends, it was inevitable that I had to go back to try their seafood as well.

If you like your pepper crabs fiery and peppery hot, then you will enjoy their version of the pepper crab. I suspect that Uncle (more affectionately known as Ah Lao) puts chilli padi into everything he cooks! 4/5



Please don't even think about eating this if you are scheduled for your cholesterol check next week. The crabs are excellent, very solid and some of them full of roe!



This time round we tried their cereal prawns. The cereal was done just right for me, except I had to pick out the chilli padi. But I ended up just nibbling and finishing all that marvellous cereal! Really very shiok. Actually, I had a plate of You Char Kway Rojak as well and mixing the peanut, heh gor (prawn paste) and cereal together is probably one of the best tongue tingling, lip smacking experience you can get! 4.25/5 I have decided that it is a waste to deep fry such nice prawns and next time I will get them steamed.



I really want to tell you about the Giant King Prawns at this place. You won't believe it BUT these prawns are actually from the sea that you can see! I couldn't believe that amidst the oil tankers and freighters there exists such a wonderful bounty of seafood!

Oh yes, that's Lao Ma holding up the prawns. She is quite a character who is the marketing and purchasing arm of Leng Heng Seafood. Make sure you sit near the stall when you order, cos you will invariably come by to chit chat with you. Full of energy, this lady only sleeps 2-3 hours a day. The rest of the time she is talking non-stop. Quite different from Ah Lao (her husband) who barely speaks at all!


Leng Heng BBQ Seafood & Claypot Deluxe
East Coast Lagoon Village Stall No. 6 (Near the beach)
64450513 Lao Ma
Opened 3.30pm till 11pm
Closed on Thursdays

NB: The pics were taken a few months back but the information contained in the blog should be still current

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Fong Kee Roast Duck: The Duck Sauce was outstanding

So far the best Roast Duck I had was the one in Sydney. Ok, ok, I know that the best Roast Duck is in Hong Kong, but I never had the chance to eat at the famous Roast Goose place in Hong Kong.

During the early 90's, Hong Kongers fled Hong Kong for the West due to the uncertainty what would happen when the British lease on Hong Kong ran out. One of the cities that Hong Kongers fled to was Sydney. As a result, there was a boom in the number of Chinese restaurants in Sydney. And most of them were very very good. In fact, I had better Hong Kong food in Sydney than the food I ate on my recent trip to Hong Kong! One of the most memorable char siew and roast ducks that I had was in my hometown (of 7 years) of Eastwood, one of the North Western Suburbs of Sydney.

Sad to say, I have not found a Roast Duck in Singapore that I can proudly claim to be as memorable yet. However this particular one is pretty good. The thing that sets this one apart is the sauce which is quite shiok and the sesame seed adds more savoury goodness to the flavour. 4.25/5

The Char Siew and Sio Bak were above average. I found the Char Siew a bit dry that day thought the taste was pretty good. The Sio Bak had a crispy skin but the flesh lacked that extra juiciness and umami kick.3.75/5 I was a little disappointed with the noodles that day as it had a strong alkaline taste.

Conclusion

One of the more outstanding Roast Ducks around. The Char Siew and Sio Bak were of good standard but does not need to be raved about.

Fong Kee Roast Duck
Blk 124 Lor 1 Toa Payoh
#01-459
8am to 8pm
Closed on Thursdays
62515192

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