
Fu Qing Seafood Gourmet
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Other Areas, Singapore
Chef Pang regularly goes to this place at Jalan Besar for his zi char fix
Chef Pang Kok Keong, founder, Pang’s Hakka Noodles
Chef Pang regularly goes to this place at Jalan Besar for his zi char fix. The dishes he would usually order are fried batang fish and ginger scallion fried chicken, which he enjoys with rice.
“The batang fish is first deep-fried and stir-fried quickly with sweet spicy sauce so it still has some crispy edges, which I find very enjoyable. The chicken is deep-fried and doused with a very fragrant and tasty ginger scallion oil. Actually everything the owner cooks tastes very homely, unlike the usual zi char places,” he shares.






