He Ping Restaurant 和平菜馆

The clay pot chicken rice is cooked over charcoal fire. The coffee shop’s awning were still fully extended, to provide comfort from the late afternoon sun. Nice burning charcoal smoke was noticeable. Yeah, order is on its way *smile*

While waiting, I took some shots at the place and we had some weak tasting Chrysanthemum Tea, chatting, watching the traffic passing by. The fragrance of the rice cooking floated over to our table as it is about ready. The wait was around 30 minutes, before our rice was served, steaming hot.

The lady will help us with the mixing of the rice with oil and dark sauce.

Chicken pieces are juicy, Lup Cheong are tangy, Salted Egg Yolk and Salted Fish slices.

Then, our Sambal Kang Kong came, with the must have lard. Kang Kong was fried nicely, not over cooked, remaining green. Sambal was spicy enough for us. Lard is still so fresh, crispy and juicy at the same time.

These are the only 2 dishes we must order, every time we patronise. The clay pot yields 4 bowls of rice, so there is only so much room our stomach can take. We ordered small. Our previous ventures out of these 2 dishes, at the risk of bursting our tummies, did not end up with any notable dishes. The usual zhi char stall dishes that are average.

It seems that they have something “new” added to the menu, soup. We will try it on the next visit.

Oh yes, they do take advance orders via telephone.

Bill: S$ 18.60 (just 2 of us), value for money!

Parking: road side URA lots, small URA car park near by (Lorong Bachok)

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