Cai (財): Rumoured $5 hor fun with the richest wok hei in the West
My brother is my biggest partner-in-crime when it comes to food. Lately, he'd been urging me to visit Cai, a hor fun stall in Yuhua Village Food Centre that was recommended to him by his wing chun instructor.
He pestered me about it, not once, not twice, but four times within the past month. Curiosity finally got the better of me because I gave in to his persistent requests. I love hor fun, but what's the big deal about this stall? (No offence, Shifu…)
A slight problem we faced was deciding when to make our trip. I'd visited Yuhua Village Food Centre a few times on days when Cai was supposed to be open, only to find it shut. This time, we were lucky to arrive when it was actually open for business.
I'd clearly underestimated the stall's popularity and was surprised by the queue that greeted us upon arrival. It wasn't the longest I've seen but did give me an idea of the quality of the food.
Every item on the menu cost S$5, which in my opinion isn't too bad given how expensive things are these days. My companion begged to differ; he thought it too pricey for a hawker meal.
Without much deliberation, we selected the Beef Hor Fun (S$5) for our lunch. Who am I to deny my sibling one of his favourite dishes?
Right off the bat, I was met with a strong waft of wok hei from the piping hot dish. The generous serving of beef slices was the first to catch my eye; they were layered on the surface of the thick gravy.
The velvetiness of the beef caught me by surprise, though in hindsight, I should've seen it coming. Incredibly soft, the meat tasted amazing, and I suspect the 'cornstarch and egg white method' had been used to tenderise it. Thus began my liking for the dish; it was good to see that the slices weren't overcooked and tough.
Now for the real deal – Cai's hor fun noodles. They were soft but still springy, with a slight visible char that was reflected in their smokey taste. It was the kind of wok hei that would make you scream 'HEY, this is quite nice eh!' to no one in particular. (mentally, of course – want me to lose my face in public is it?)
Thick gravy, translucent with egg drop slivers and leafy chye sim bits, was the component that tied the dish together. My guess was that Cai might not have used so much dark sauce in their hor fun recipe. In comparison to previous eateries I've visited in the area, the gravy wasn't very dark-coloured, yet it arguably packed a lot more flavour.
Poh Preserved Veg Hor Fun: Shangri-La ex-chef sells smoky wok-flavoured chai poh hor fun in Chinatown
Cai's menu consisted of two carbohydrate bases, hor fun and rice. Knowing that one dish wouldn't be enough to feed us both, I also ordered the Supreme Pork Ribs Rice (S$5).
'A good ratio of meat to rice,' I thought to myself as I examined the second plate. The absence of any other secondary ingredients was underwhelming, not counting the poor limp leaves squashed from sight beneath the meat—a tragic sight indeed, for a vegetable lover like myself.
Despite this, I was still left impressed. Thick, chewy and juicy, the deep fried pork ribs contained no bones, making them very easy to eat. Each meaty slice left a taste of heaven in my mouth, and I gave myself a pat on the back for the excellent (well, 'Supreme') choice.
There wasn't much of the thin sweet and sour sauce, with only enough to coat half the serving of rice. Despite this, it was still a good complement to the fragrant and perfectly cooked jasmine white rice and the succulent pork ribs.
Did I just find my favourite hawker stall? Cai's hor fun might've been the best I've had in a while! It's too bad that their opening hours, especially for evenings, are inconsistent; you don't know when they might suddenly be closed for the day.
I must've underestimated the addictiveness of the Beef Hor Fun. While the portion itself would have usually been sufficient, there didn't seem to be enough because it was so good! In fact, I almost regretted not buying a second plate just so that I could savour the deliciousness a little longer. Maybe I should return to Cai to try a different hor fun dish next time?
Shifu has good taste! Perhaps this is also my cue to squeeze more foodie recommendations out of the boy, too; he's got some pretty solid tastebuds himself.
Expected damage: S$5 per pax
New zi char stall with over 50 dishes, including kam heong udon & pineapple beef rice
The post Cai (財): Rumoured $5 hor fun with the richest wok hei in the West appeared first on SETHLUI.com.
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Yahoo
25-05-2025
- Yahoo
11 best stalls at Yuhua Village Market & Food Centre with food so good you'll bring your village
When I was little, I went to Market & Food Centre a lot more often, but the visits ceased as I grew up and ventured to other places during my food hunts. Despite this, I've found myself subconsciously returning to my roots lately and finding a deeper appreciation for the stalls here. This hawker centre in Yuhua exudes homely old-school neighbourhood vibes, and most patrons are elderly residents. While I find no problem differentiating it from the other food centres in Jurong, many mistake it for Yuhua Market & Food Centre at Yuhua Place. Yes, there's a difference— the latter's located further down near the Chinese Garden MRT! Here are the 11 best stalls at Yuhua Village Market & Food Centre that I believe deserve to be in the spotlight, including some hidden Michelin Guide gems! If someone were to ask me which stall in Yuhua Village Food Centre my favourite was, I'd mention Cai at once. If you ask me, Cai has the smokiest wok hei I've ever tasted in a hor fun dish. 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Plain Prata costs S$1.20 per piece, but Xie Jia also offers Egg (S$2 per piece), Onion with Egg (S$3) and Cheese (S$3.50) Prata. Each set has rich, free-flow curry on the side – simply head back to the counter and get a refill free-of-charge from the self-serve pot of curry stationed at the counter. If a saucer isn't enough, get the full portion of Curry Chicken (S$6), complete with chicken drumstick meat and potatoes, or the Curry Chicken Noodle (S$5/S$6.50). +65 8779 2268 Wed to Mon: 5.30am – 12.30pm Closed on Tue Introducing the stall with the longest queue in Yuhua Village Market & Food Centre! The Michelin Guide mention Fei Fei Roasted Noodle is famed for its scrumptious roasted meats, and received a Michelin Bib Gourmand in 2023 for good quality fare at a low price. Queuing here isn't some mere feat; it's a race against time. Fei Fei only opens for 3 hours, and with the high demand, ingredients tend to run out very quickly! The Wanton Noodles (S$5) are an extremely popular dish – springy noodles, topped with juicy charred barbeque pork with dumpling soup on the side. The vendors use the traditional method of cooking them with charcoal rather than industrial convection ovens to give them that perfect smoky flavour. If the char siew runs out, go for the Roast Duck Noodles (S$5) or Roast Pork Rice (S$5) instead, as they're popular as well. Mon to Sat: 8.30am – 11.55am Closed on Sun For something hearty and comforting, We Porridge is a great option. This stall whips up flavourful rice porridge for those who love their congee thick and chock-full of ingredients. My personal go-to is the Century Egg w Lean Meat Porridge (S$4.50), which comes in a huge value-for-money portion. Other congee dishes include Sliced Fish Porridge (S$5), Peanut Cuttle Fish Porridge (S$4.50), Shredded Chicken Porridge(S$4) and Frog Leg Porridge (S$8.50). The hawkers recommend adding an egg (S$1) to bring the dish to the next level. Claypot dishes are offered too, for instance, the Gong Bao/Stir-fry Frog Leg Set Meal (S$9.50) and Pig's Liver Set Meal (S$8.50). By the way, We Porridge has a second outlet in Bukit Merah View Market & Hawker Centre for those who can't travel too far West. Tue to Sun: 8am – 8pm Closed on Mon Who doesn't love appom? Tangy, fermented batter cooked in a special round pan to create crispy, thin edges and a soft, fluffy white centre that goes great with both sweet and savoury toppings. After discovering Amma's Appom in Yuhua Village Food Centre, I realised I wouldn't have to suppress my cravings or travel far for this treat ever again. Freshly made to order, each Appom (S$2 for Plain) is deliciously buttery and served with grated coconut and red sugar. To take it up a notch, there are savoury flavours like Egg (S$2.70) and Cheese (S$3) as well. The Mini Combo Breakie (S$4.50) is a dish you could also consider if you'd like a bit of everything on 1 plate. The vendors load the plate with selections such as a mini thosai, idli, sweet halwa and 3 curries and dips— perfect for a fulfilling breakfast. Daily: 6am – 9pm 11 best stalls at 505 Jurong West Market & Food Centre Some say Hup Hong Chicken Rice offers 'one of the best chicken rice in Jurong'. It's yet another stall faced with long queues whenever it's open during the lunch hour, and is said to sell out by 2pm sometimes. Like Fei Fei Roasted Noodle, Hup Hong has a Michelin Guide mention for its silky meat and aromatic chicken stock-infused rice. The hot-selling items include the Chicken Rice (S$3.50) and Rice (S$3.50), but you could get Steamed Chicken + Char Siew Rice (S$4.50) for the best of both worlds. Other than tender meat, Hup Hong is also known to serve handmade achar. Unfortunately, it seems to be reserved for regulars – that is, unless you're lucky! Tue to Sun: 10.30am – 5.30pm Closed on Mon Who knew Yuhua Village Food Centre had yet another Michelin Bib Gourmand recipient? Located near the main entrance and foyer, Heng Heng Cooked Food offers just 2 dishes, and Prawn , in options of S$4, S$5 and S$6 portions. Heng Heng's Laksa is a well-loved option that many people travel just to get a taste of. There has been praise in regards to its rich, creamy and flavourful broth, bouncy thick bee hoon and fresh prawns and cockles. Meanwhile, the Prawn Mee comes with thick and sweet broth, kang kong, fishcake and prawns and is topped with aromatic fried shallots. Heng Heng's chilli paste has also been hailed as one of its defining traits, as it's strong, shrimpy and packs a punch. Fri to Tue: 8am – 2pm Closed on Wed & Thu Michelin-listed again! Are we really surprised at this point? Ron Sheng Fish Soup received a Michelin Guide mention in 2024, making it the fourth (and last) one stated on this list to do so. Its Yuhua branch is the flagship outlet, while the second in Plantation Plaza, Ron Sheng Fish Soup Premium, is an eatery with its own seating area. It's a great place for fish soup to warm your bones on a chilly, rainy day. Get the Fried Fish Soup (S$6 for Small, S$8 for Large), the Slice Fish Soup (Batang) (S$6 for Small, S$8 for Large), or enjoy a mix of both with the Double Fish Soup (S$7 for Small, S$9 for Large). For S$0.80, add Fragrant Rice or noodles like Bee Hoon and Yi Mian to your fish or seafood soup. What's more, you can customise the soup base – upgrade it to Tom Yum for S$1 or even XO (S$5) for an added umami. Order Delivery: foodpanda Daily: 9am – 9pm Closed on Tue West Coast Arifin Ali is one of those stalls in Yuhua Village Food Centre that's open from morning till late. Many stalls don't operate during evening hours, which makes sense why there may be a constant handful of customers around the stall during dinnertime. If you don't mind getting spoiled for choice and taking some time to choose, perhaps you should give West Coast Arfin Ali a shot. Their Indian-Muslim cuisine is amazingly wide, ranging from Goreng (fried noodles or rice) (from S$5) to Briyani (from S$7) and Prata (from S$2). Several of its customers, regular or otherwise, have said the and Mee Goreng (S$5) are 'the best they've ever tasted'. The dishes with mutton are also quite popular as the meat is flavourful and fall-off-the-bone tender. Order Delivery: foodpanda Deliveroo Daily: 9am – 9pm Golden Star Homemade Carrot Cake is one of the rare stalls which makes its own carrot cake rather than buying it factory-made. The vendor lady is, according to what I've heard, the sister of the owner of the carrot cake stall in the former Bukit Timah Market & Food Centre. Both White and Black Fried Carrot Cake are offered in varying sizes, priced at S$3.50, S$4 and S$5. Spotting the prices is a little tricky, as they're handwritten in Chinese on a small slip of yellow paper pasted on the stall's right wall. Golden Star has been said to deserve that name, both in terms of fare and service. The hawker is friendly and approachable, and the fried carrot cake is eggy, well-fried and worth its dollar. Daily: 7.30am – 1pm What better way to end your hawker meal than with some sweet treats? While there are several traditional snack shops in the hawker centre and its vicinity, the one that stands out in particular is Mei Wei Snacks. The Yuhua locals know what's up – many have frequented this kueh stall for years! The handmade Ondeh Ondeh (S$1.80 for 3 pcs) is a must-get from Mei Wei Snacks. These green, glutinous balls of pandan have never failed to make customers marvel at their large size and generous gula melaka coconut filling. There's still a wide selection of traditional kueh if ondeh ondeh isn't your thing. In case you fancy something savoury, there's also deep-fried Carrot Cake (S$1.50 for 3pcs) and Chee Cheong Fun (S$1 for 1 pc, S$1.80 for 2 pcs, S$2.50 for 3 pcs) available. 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Yahoo
08-05-2025
- Yahoo
New cai fan hawker's huge, cheap salmon & free meal games, vouchers & discounts
How often do you find an ingredient like salmon offered by an economic rice stall, or at least one without measly fish portions? If the answer is no, but you live in the Toa Payoh or Braddell area, you're in luck. In Johnson Eatery, under Lorong 1 Block 125, a new stall named 666 Cai Fan • Porridge offers something special. 666 Cai Fan Porridge - stall Don't worry, the 666 isn't what you think it implies. In Chinese slang, 666 or 'liu liu liu' means cool, and the name simply conveys the stall's awesomeness. After digging, I found that it had only opened within the past week. 666 Cai Fan - ingredients I first discovered 666 Cai Fan through a Facebook post, where a user praised its generous portions and, you guessed it, Salmon. I visited it, and lo and behold, there was a pile of Italian herb-seasoned salmon heaping on one of the trays at the back. The vendor also proudly showed me the Fried Grouper next to it, another of the stall's recommended ingredient options. 666 Cai Fan - mixed vege rice For S$6.80, I got rice, a piece of salmon and 2 choices of vegetables, and I chose cabbage and bean sprouts. I later learned that one could also buy the salmon a la carte for just S$4.50, which is a steal considering that a raw fillet this size from a supermarket costs more than S$7 apiece. 666 Cai Fan - salmon Never have I seen a salmon fillet this thick from a caifan stall. The fish was larger than my hand, and much bigger than the portions you'd typically see in a restaurant. Despite being from a hawker stall, it was perfectly cooked and moist. The orange-pink flesh flaked beautifully, and the deep-fried crust on its exterior was crispy. It was a treat to have salmon that wasn't as dry as a desert and was flavourful, yet so affordable! 666 Cai Fan - game, dice Before I paid, the vendor let me cast dice to see if I could qualify for a special offer from 666 Cai Fan. Get 3 consecutive matching numbers, and you can stand to win discounts from S$1, vouchers worth up to S$10 and even a free meal. I rolled and got 565 – just 1 number away from a free meal and two S$2 vouchers! 666 Cai Fan - discount poster, bag I was also given a reusable bag, which can be used for takeaway orders from the stall. By bringing the bag during your next visit, you can get a discount of S$0.50 off your bill. All promotions are subject to the vendor's discretion, and you can only redeem 1 every time you order. The hawker did not specify an end date for this promotion. It is, however, a limited-time offer, so you should grab this opportunity to visit 666 Cai Fan for thick salmon and discounts as soon as possible! The post New cai fan hawker's huge, cheap salmon & free meal games, vouchers & discounts appeared first on
Associated Press
30-04-2025
- Associated Press
CGTN: Why the Chu Silk Manuscripts should be returned to China
CGTN published an article on the repatriation of the Chu Silk Manuscripts, an over 2,000-year-old Chinese cultural treasure currently held in the United States. Tracing the artifact's journey from its 1942 discovery in an ancient tomb to its 1946 smuggling to America by collector John Hadley Cox, the article presents compelling evidence from both Chinese and American scholars proving China's rightful ownership. The Chu Silk Manuscripts date to around 300 B.C. /CMG BEIJING, April 30, 2025 (GLOBE NEWSWIRE) -- In the winter of 1942, Several grave robbers in Changsha, Hunan Province, Central China, targeted an ancient tomb from the Warring States period (475–221 B.C.), breaking into this Chu-state burial site and stealing a trove of artifacts, including lacquerware, bronze swords, and silk manuscripts. When selling the loot to tailor turned antiquities dealer Tang Jianquan, the robbers casually threw in a bamboo container with a silk piece they called a 'handkerchief' as a free bonus. This 'handkerchief' would later be identified as the renowned Chu Silk Manuscripts from Zidanku, the only known silk text from China's Warring States period. Zidanku, literally 'the bullet storehouse,' refers to the excavation site, an ammunition depot in the city's suburbs. Dating back approximately 2,300 years—over a century older than the Dead Sea Scrolls—the Chu Silk Manuscripts record early Chinese cosmology and rituals. Their intricate text, illustrations and exquisite craftsmanship make them an unparalleled relic. A cultural tragedy At the time, Tang didn't recognize the silk's significance. Local dealer Cai Jixiang purchased the manuscripts along with other artifacts. Cai treasured them deeply, carrying them even while fleeing wartime chaos. In 1946, Cai brought the manuscripts to Shanghai, hoping to have infrared photographs taken to clarify the faded text. There, American collector John Hadley Cox, who was actively acquiring Chinese artifacts in Shanghai, approached Cai. Under the pretense of assisting with photography, Cox obtained and smuggled the manuscripts to the United States. Sensing he had been duped, Cai could only sign a powerless contract with Cox, valuing the manuscripts at $10,000, with $1,000 paid upfront and the remainder promised if they were not returned from America. Thus began the manuscripts' near 80-year exile. Consensus between Chinese and American scholars Professor Li Ling of Peking University has spent over four decades tracing the tumultuous journey of this artifact. His exhaustive research has reconstructed a complete chain of evidence, proving that the manuscripts currently housed in the Smithsonian's National Museum of Asian Art are in fact the Chu Silk Manuscripts from Zidanku. Additional letters between Cai and Cox further exposed the deception behind the manuscripts' removal. In the correspondence, Cai implored Cox to come to Shanghai and demanded the remaining $9,000 payment for the manuscripts, yet to no avail. At the International Conference on the Protection and Return of Cultural Objects Removed from Colonial Contexts held in June 2024 in Qingdao, UChicago Professor Donald Harper handed over a crucial piece of evidence: the original lid of the box used by Cox to store the manuscript in 1946. The lid bears original labels and receipt records that align with Li's timeline of the manuscripts' storage between 1946 and 1969. Harper states, 'It should be obvious to museum curators and to cultural authorities and to governments that the Zidanku Silk Manuscripts belong to China, and should be returned to China.' A 2018 New York Times article, 'How a Chinese Manuscript Written 2,300 Years Ago Ended Up in Washington,' corroborates this conclusion. A homecoming deferred In 1966, American physician and art collector Arthur M. Sackler purchased a portion of the manuscripts and had, in fact, attempted to return it to China on multiple occasions. In 1976, he planned to hand it to Chinese scholar Guo Moruo, but their meeting never took place due to Guo's illness. In the 1980s, he hoped to donate it to the new Sackler Museum at Peking University, but passed away before the museum opened. Following Dr. Sackler's death in 1987, the manuscript was placed in the Sackler Gallery in Washington, D.C., now part of the National Museum of Asian Art. The museum's website lists the artifact as an 'anonymous gift' with 'provenance research underway.' It also references Li Ling's book, acknowledging the legitimacy of his research. From Cai's contract to his correspondence with Cox, from Li's documentation of the manuscripts' journey in America to Sackler's unfulfilled wishes—all evidence confirms the Chu Silk Manuscripts rightfully belong to China and should be repatriated without delay. After nearly eight decades in exile, this national treasure must finally come home. For more information, please click: A photo accompanying this announcement is available at: CGTN [email protected]
