Buffetlicious

A food posting 🍲 a day, keeps the hunger away. Featuring everyday foods from coffeeshops, hawker centres, restaurants and mum’s home-cooked meals. Buffetlicious paid for all the foods and services shown in this blog unless otherwise stated. 🤗

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Sis and her friend bought back home a couple of dishes from the Tze Char (煮炒) stall. The plump golden brown Har Cheong Gai 🐓 (prawn paste chicken) or 虾酱鸡 are so crispy and juicy with the savoury umaminess of the fermented prawn 🦐 paste. The next dish is Stir-Fried French Beans in oyster sauce.

As for me, they bought a pack of Economy Rice (菜饭) with a steamed fish 🐟 steak, stir-fried bitter gourd 🥒 and pork belly 🐖 in dark soya sauce. Mum wasn’t hungry so she just took a piece of the fried chicken wing.

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KFC Singapore released Curry x Sambal Crispy Prata Burger 🍔 to celebrate the coming Singapore 🇸🇬 National Day. Replacing the two bread buns with crispy roti pratas 🫓 got me all excited about it. My colleague having tried both the curry burgers 🍔 from McDonald’s and KFC, proclaims KFC’s version to be the better of the two. Of course, I had to go buy it to review this burger myself.

I bought the Curry x Sambal Zinger Meal (S$9.90) which comes with the Crispy Prata Zinger 🐓🍔 burger, a medium Fries 🍟, a tub of curry potato sauce and a regular Sjora Mango Peach 🥭🍑🥤 drink. Within the box, the burger came in a wax paper sleeve. The prata buns are not the usual roti prata 🫓 but much thicker with sambal 🌶 sauce spread out on the bottom half. A crispy and moist fried chicken patty and some dried out lettuces make up the other ingredients.

I poured some of the provided curry sauce on top of the fried chicken patty of my Crispy Prata Zinger 🐓🍔 and insert the burger back into the wax paper sleeve. The prata 🫓 acts surprisingly well as a bun alternative, adding a crispy and chewy textures that holds together despite being flaky. The sambal 🌶 brings a noticeable anchovy 🐟 and sweet kick, reminiscent of nasi lemak. While the paper sleeve helps minimize the messy eating experience unless you poured too much of the curry sauce. I used the balance curry sauce 🍛 to dip the fries 🍟 which boosted up the flavours. 😄

Between this Crispy Prata Zinger from KFC and McDonald’s Curry Potato Chicken Burger, my vote goes to the former as it offered a more unique combination. While McDonald’s version is more or less a rehash of the old fried chicken burger with curry potato 🍛🥔 added, KFC changed the buns into prata 🫓 giving customers a wow factor and overall an interesting eating experience.

Selected image and video courtesy of KFC Singapore.

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The Golden Snapper 🐟 (Lutjanus johnii) is also another type of snapper that is commonly available at the market. In local dialects, we called it Ang Cho or Ang Zhor (紅鰽/红皂/ 红潮). Again, mum chose to prepare it spicy style. The other dish is Bok Choy Stir-Fry 🥬 (小白菜) with fishcake slices, minced pork and tomato 🍅 wedges.

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We are in the midst of the Durian (榴莲) season and with the abundant harvests, the prices of the thorny fruits is at its lowest. There is no better time than now to go buy the king of fruits as evident of the long queues at popular outlets. My younger brother made the trip to HoJiak Durian & Fruits (榴步) located in Ang Mo Kio to buy durians knowing that mum loves these fragrant ♨️ or pungent fruits. He passed us three boxes of vacuum-sealed durians.

Musang King (D197) or Mao Shan Wang 🐈👑⛰️ (猫山王) is the undisputed king of durians. It is famous for a perfect balance of deep, robust bitterness and sweet, with a creamy and buttery flavours. The flesh is typically bright yellow and thick. It is the classic choice for those who love traditional, pungent durian notes. A typical characteristic of this breed of durian is the small and flat seeds.

Black Thorn (黑刺) or Duri Hitam (D200): A premium challenger from Penang that frequently rivals or exceeds Musang King in price. It boasts a deep, sunset-orange flesh and an intensely sweet taste followed by a slightly wine-like, bitter finish. The texture is much creamier and slightly firmer. Seeds on the other hand is bigger and roundish which adds up to the overall weight.

Whether Black Thorn (黑刺) is "better" than Musang King (猫山王) depends entirely on your taste. Musang King is superior if you prefer a classic bittersweet profile with small seeds, while Black Thorn wins out if you crave intense sweetness and a creamier, custardy texture at the expense of having bigger seeds.

Pictures credit: Black Thorn and MSW.

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Home-cooked Pea Shoots with Abalones, prawns 🦐, minced pork and tomato 🍅 wedges. There are two types of Dou Miao 🌿 (豆苗) you can find in Singapore. One is the tiny sprouts which is called Xiao (small) Dou Miao 🌿 (小豆苗) and the other is Da (big) Dou Miao 🌿 (大豆苗) which is the young shoots of the pea vines. The latter is harvested from more mature pea plants, has a more desirable tender texture, a sweeter and juicier flavour, and a higher proportion of leaf to stem, thus more expensive. Small Dou Miao are young sprouts that grow faster and are therefore more affordable.

The Roasted Pork 🐖 (烧肉) mum reheated it to crisp up the skin though it also makes the meat drier. For the pea shoots stir-fry, there is no need to have both types of seafood in there but then mum does thing her own way. Here, I am pairing the dishes with a mixture of steamed purple and white rice.

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Was on half day annual leave so I packed home lunch from the Economy Rice (菜饭) stall at Kopitiam Food Hall. Picked a boneless fried chicken, pork & Sichuan vegetable stir-fry and the usual hotdog & potato. Sichuan vegetable or Zha Cai (榨菜) is a type of pickled mustard plant stem from China that is preserved in salt and chilli paste, known for its salty and spicy flavour. Most people typically used in stir-fry or in soup with other ingredients.

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It started as a video clip showing a man putting a curry puff into his burger. Turned out McDonald’s Singapore and Old Chang Kee (老曾记) did have a collaboration on a curry-inspired line-up, which includes the Curry Potato Chicken Burger 🐓🍔, the Rendang Curry Beef Burger 🐄🍔 (23 July onward) and the Curry McShaker Fries 🍟. Reviews online showed many people enjoyed the latest burger, so I went and bought the set meal.

The Curry Potato Chicken Burger Feast 🥔🐓🍔 (S$12.40) I gotten comes with the burger, Curry McShaker Fries 🍟, a drink which I topped up S$0.30 to a large Coke Zero 🥤. It also included the new Pineapple Coconut Pie. The burger 🍔 came with flavour-packed curry potato 🥔 filling sitting atop a crispy chicken 🐓 patty and fried egg 🍳 sandwiched between fluffy soft buns. If there is any complain, it is McDonald’s wrapping the burger upside down, so I must manually flip it right side up just to take these photos.

The Pineapple Coconut Pie 🫔 combined the best of both worlds with bright pineapple 🍍 and creamy coconut 🥥 cream layered within. The baked pastry shell is golden and crispy, filled the two tropical flavours, in every bite. I really like this warm and sweet dessert.

I actually wanted to let mum try the Curry Potato Chicken Burger, but sis discouraged me saying not to buy her deep-fried foods. So, mum got the Filet-O-Fish Meal 🐟🍔 (S$5) with French Fries 🍟 and a drink. The ala carte burger itself cost S$4.75 so I may as well pay another S$0.25 to get the fries and drink 🥤 included.

Select image and video courtesy of McDonald’s Singapore.

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Back in August or September of 2023, there was a rumour floating around that the Chong Pang outlet of Choo Chiang Roasted Meat Noodle House (珠江烧腊面家) was closing. The rumour was dispelled when mum went to ask them if they are really closing. Around the same time, their dumplings 🥟 started to look like they went for slimming exercise leaving them with flapping (wanton) skin. I should have put two and two together that the business was not doing well. They closed when the coffee shop underwent renovation toward the end of 2024 and did not return. Anyway, here is the Pork & Shrimp Dumpling Noodles 🍜 (水饺面) from them. Noticed, the sad looking dumplings 🥟 with the extra loose skin? Grumbling aside, there are still more images of their food to be posted as I am drawing from my stash of backlogs.

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Sis was out having dinner with her friend and asked if both me and mum would like some sushi. At Edo Sushi, sis selected an Aburi Mentai Salmon Bento for me and for mum the Maki Roll with Furikake. My pink salmon sushi 🍣 with seasoned cod roe mayo are given the flame treatment and they tasted heavenly. The maki rolls are coated in colourful furikake and adds a surprisingly good amount of flavours. 😋

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Tummy filled, we proceed down to the basement of Causeway Point for shopping. We passed by Sunlife Durian Puffs & Pastries and mum wanted the Mini Durian Puffs (迷你榴莲泡芙). Bought a box of 20 pieces which cost S$18. The puffs 🧆 are filled with 100% pure D24 fresh durian puree, with no additional mix-ins of cream or sugar. If my memory served me right, it used to cost just S$12 but over the last few years, the price had steadily gone up. I just heard from my colleague, they closed the outlet at Causeway Point! Now, the nearest outlet is about an hour and the half to get to and come back. ☹️

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Using the home blend chilli paste, mum cooked this mildly Spicy Bean Curd with pork slices, prawns 🦐 and tomato 🍅 wedges. She dusted the remaining pieces of the Emperor Red Snapper Fillets 🐟 (红狮) with flour and fried them. For the shabu shabu pork slices and vegetables, mum blanched them in the pot of soup stock she had on the stove.

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Back to my Chicken & Egg Brunch which mum bought from her morning trip to the market. A golden-brown and crispy chicken drumstick 🍗 with an over easy egg. I like my fried egg 🍳 with the yolk still molten. Between sunny side up and over easy egg, I always go for the latter because the egg white is all firmed up. Besides, the person cooking it must have good flipping skill to not break the yolk. 👍 The other dish is stewed fried bean curd skin with steamed rice.

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I am always asking mum what she would like to eat then buy from the same stall for myself based on her preferences. Today, she wants Fish Fillet Aglio Olio 🐟🍝 (鱼扒蒜香意面) from Western Boy Express, so I got myself the Chicken Steak Aglio Olio 🐓🍝 (鸡扒蒜香意面). Most of the time, I would top up the three bucks to get the set meal which included cheesy fries 🧀🍟, salad 🥗 and mushroom 🍄‍🟫 soup.

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A plate of crispy Fried Chicken Mid Wings & Fish Balls mum prepared for dinner. There always seems to be fish balls or fishcakes in the fridge as mum like buying them. It is cheap and easy to cook via boiling or frying. She also Stir-Fried Cabbage 🥬 with prawns 🦐, minced pork and tomato 🍅 wedges. Steamed rice is a mixture of purple and white variety as mum doesn’t want to eat if we used only the purple one.

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Something is baking in the muffin pan in the oven. The aroma ♨️ lingering in the air and draws me to peek through the glass door of the oven. Nope, sis is not making muffins or cupcakes. She is baking two types of bread 🥖 or more precisely, bread buns with different fillings. The glossy round ones are Cranberry Buns (蔓越莓面包) with dried cranberries mixed in the dough.

Knowing that I don’t like to eat dried or preserved fruits, she made these er… ugly looking Pork Floss & Nori Buns (肉松海苔面包) for me. 😁 There are meat floss and seaweed inside and outside. The savouriness of the pork floss and briny umaminess of the seaweed coupled with the sticky bread is nicer than presented.

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Mum cooked Preserved Mustard Greens with Pork Ribs (焖梅菜) for dinner. My family love the stewed mei cai (梅菜) and meat which goes very well with rice. On my plate, there are also a fillet of fried Emperor Red Snapper 🐟 (红狮) and a fried egg 🍳. Sis had been wanting to switch the white rice to something healthier like these purple grains, but mum had been resisting the change, so now we are just adding some to the jasmine rice as a compromise.

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Here is McDonald’s Singapore contribution to those sleepless mornings watching football ⚽ during the World Cup 2026 season. Grab the new Breakfast Burgers 🍔 that available in Chicken Ham or Chicken Sausage with fried egg 🍳, lettuces 🥬, cheese 🧀 and garlic 🧄 dressing.

I had the Breakfast Burger Chicken Sausage Meal 🍔 (S$5.95) which comes with hash brown and a hot beverage (coffee or tea). I switched the hash brown to Potato Pops (+S$1) and topped up S$1.20 to change the standard beverage to Cappuccino ☕. The buns are soft and fluffy sandwiching savoury chicken sausage and egg 🍳 combo, cheese 🧀, paired with a refreshing crunch of lettuce 🥬 and creamy garlic 🧄 dressing.

Selected image and video courtesy of McDonald’s Singapore.