Malaysia
Singapore
Thailand
Ever had a dish that left a lasting impression? For me, it’s the chai poh hor fun from Fa La Seafood at 6 St George’s Road. I was determined to return, bringing along a couple of dining partners to savour that plate of deliciousness once again and explore the stall’s other offerings.
Operated by a Malaysian couple from Ipoh with a team of cooks (including the husband) from Malaysia, this zi char spot is nestled within Chang Sheng Eating Place.
The lady boss explained that despite being in operation for several years, they have faced multiple openings and closures, periodically returning to Malaysia due to her husband’s health issues.
What I tried at Fa La Seafood
I started things off with the dish that made me a fan of this place, the Caipu Hor Fun (S$5 for small). The broad sheets of rice noodles were wok fried with egg, beansprouts, pieces of squid, 1 precious prawn, chilli padi and, of course, bits of preserved radish (chai poh).
Indeed, some places struggle with consistency, where the food can be exceptionally delicious on one occasion but takes a downturn the next week. It’s disheartening when the dining experience doesn’t maintain a steady level of quality.
Fortunately, that wasn’t the case here! The taste of the hor fun remained delicious, characterised by robust whiffs of smokey wok hei and satisfying bursts of savoury goodness from the chai poh bits.
The egg bits added creaminess, and the strands of tau geh contributed a pleasant crunch to the dish.
To add a burst of brightness, I gave the dish a spritz of calamansi, letting its tangy golden goodness enhance the flavours throughout. It gave the hor fun a subtle acidity and made it lighter and less oily.
The squid pieces were tender and the single piece of peeled prawn was firm and naturally sweet.
Upon the recommendation of my friend Denise, who used to reside just behind the coffeeshop, I decided to try the Prawn Paste Chicken (S$10 for small). The dish arrived (looking like eye candy) with 7 pieces of golden-brown mid-wings resting atop a huge piece of keropok, accompanied by a small dish of sambal belacan chilli.
18 delicious zi char spots in Singapore that won’t hurt your wallet [Oct 2024 update]
The mid-wings were coated with an exceptionally crispy and minimally oily exterior which possessed the slightly umami flavour and aroma of the fermented prawn paste. The ivory-hued flesh within remained moist and juicy— help, I can’t stop eating them!
The heat of the sambal belacan chilli was like a peck on the cheek, gentle enough for people who can’t tolerate the after-effects of spicy food. It also amplified the overall umami-ness of the dish.
When we were done wolfing down the crispy morsels, we had a large piece of prawn or lobster keropok (I can never differentiate the 2) to enjoy as a crunchy snack at the end.
My excitement peaked when I spotted Mapo Tofu (S$10) on the menu, as it’s one of my must-haves. Cubes of tofu were tossed with minced pork, mushrooms and drenched in a rich-brown-hued sauce.
From the first spoonful, we noticed that the overall flavour of the tofu was slightly underwhelming. It lacked the boldness to blow our socks off. I wished that the spicy component of the sauce, typically flavoured with chilli oil and Sichuan peppercorns, was more prominent.
The various mish-mash of fungi like black mushrooms, canned button mushrooms and straw mushrooms offered a range of textural delights.
Even before we tucked into the Salted Fish Fried Rice (S$4.50), the irresistible aroma graced us with its presence. It was presented with bits of char siew, crabstick, egg, tau geh, and golden morsels of salted fish delicately garnished on top. This differed from other versions where the salted fish is usually embedded within the rice.
The fried rice was the epitome of what a good fried rice should be— firm, loose grains with no lumps, and it carried a robust wok flavour.
The tiny golden bits of salted fish were fried until they became crispy and airy. This method not only reduced the saltiness level but also enhanced both its aroma and taste.
We finished off our meal with the Sambal Kang Kong (S$7). It was stir-fried with onion slices and chilli.
The dish was decent, with ample seasoning, and the spice level wasn’t overpowering, allowing the overall flavour to shine without being masked.
Final thoughts
With the exception of the Mapo Tofu, every other dish we tried at Fa La Seafood was above average. It has earned a place among the better zi char places in my book, and I wouldn’t hesitate to make the trip down again to savour their array of delicious dishes.
What’s more, we found the prices for some dishes to be extremely reasonable, offering great value for money.
I’d encourage you to go down and try these dishes for yourself to see if you agree with me. And, of course, don’t forget to order the Caipu Horfun— consider this your friendly reminder!
Expected damage: S$4 – S$16 per pax
