You may find the name of this stall at Golden Mile Food Centre baement vaguely familiar. That is because it is related to the famous BBQ Stingray Stall “Star Yong Kwang BBQ Seafood” at Alexandra Village Food Centre.
Young hawker Chris Eng who is in his mid-20s helms this off-shoot with his wife; while his dad manages the original Alexandra Village stall.
While he is considered to be young, he has actually spent more than 15 years in the hawker industry, helping out his dad since 10. He eventually became the zi char head chef when he was only 16.
No stingrays to be found here though, as the focus is on zi char dishes.
The chef-recommended dishes include Claypot Crab Bee Hoon (seasonal price), Chinese Spinach with 3 Eggs ($12, $18), Cereal Prawn ($18, $28), Sambal Sotong ($12, $18), and Black Pepper Crayfish ($5 for 100g).
Other zi char items include Prawn Paste Chicken ($9), Salad You Tiao ($9), Cereal Prawn ($18), Sambal Sotong ($12), Sweet & Sour Sliced Fish ($12), Por Ribs Deluxe aka Pai Gu Wang ($10), and Moonlight Hor Fun ($6).
The must-order here is the Salted Egg Pork Ribs ($12, $18) which came with rich, creamy and grainy sauce – not like the usual ones which would be more milky and sweet.
I mean, just look at that sauce.
Accordingly, Chris would first marinate the pork for about 90 minutes, then deep-fry the ribs for added crispiness.
The house-made salted egg sauce is done with a special process of steaming the salted egg, which are first mashed with margarine, then mixed with evaporated creamer and a blend of seasonings.
Loved that the ribs came in big chunks, but yet still retained their succulence.
During another visit, I ordered the Oyster Omelette ($8) which didn’t arrive like what I was expect. You know, like the typical crispy and starchy Orh Luak.
This came in a round-shaped with a single thickness (reminding me of the Taiwanese Shih Yeh style), and when you break it apart you would notice the light fluffiness of the eggs.
The San Lor Hor Fun ($5) has become one of the signature dishes. While I found it on the saltier side, it is undeniable that the fish slices were thick and fresh, accompanied with the alluring wok-hei.
Perhaps more of those beansprouts could help add some refreshing crunchiness and balance out the richness.
As Chris is the only person behind the wok for now, do give some allowance in terms of time for your dishes to come. The Salted Egg Pork Ribs is quite well-worth the wait.
Yong Kwang Yummy Seafood
#B1-55 Golden Mile Food Centre, 505 Beach Road, Singapore 199583
Opening Hours: 12pm – 2pm, 5pm – 9pm (Wed – Sun), Closed Mon, Tues
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