Kia Hiang Restaurant

Whenever yang returns to Singapore, there would definitely be a mandatory trip made to international plaza at tanjong pagar for her beloved claypot spring chicken.

Claypot chicken.

The dish that everyone comes to Kia Hiang for. In fact, you will be hard-pressed to find a table that doesn't include this tantalizing pot of chow. The chicken is wrapped with cabbage and the duo is then braised in thick dark gravy. The result is a sensational bubbly pot of i-have-ran-out-descriptions.. There is just so much to experience from one humble claypot. The smoky flavour, the tenderness of chicken, the perfect gravy to douse over your rice..

Tasting is believing.

Tofu hotplate.

I guess this is the only place that whips up minced tofu omelette. Always comfortingly circular, this tofu dish poses as a customary companion to the claypot chicken. The sharp contrast between its crisp slightly charred edges and pillowy soft innards is undoubtly sensational and i can't hardly wait to get on with mouthful. Each and everytime, i end up huffing and fanning away due to over-enthusism. ARGH, I never seem to learn from my mistakes!

KIDS: do not try this at home.

Stir-fried kai lan with prawns.

"Less oily, less salty".. Not too sure if my instructions were heeded but i was satisfied with this plate of greens..

I usually stay away from stir fried vegetables in chinese restaurants. Reason being that more often than not, chefs tend to be a little heavy-handed with the oil and ultimately when the vegetables are served, you think to yourself, "damn I might as well have some fatty braised three layer pork instead.."

Thank s to my intership, i have too many errands to run tomorrow. Finance office, Career Office, Dean's Office.. and the bank itself.. A lunch appointment with my girls in school. Teachers' Day Dinner in the evening..