Pang says he omitted the tea so people of all ages, including kids, can eat it. Ironically, there’s no Chinese tea in this version. It sounds kinda weird on paper and can be polarising, but 8days.sg recently sampled Pang’s updated version and his thunder tea rice is super delicious.
It comes with an herbaceous ‘pesto tea’ soup with ground coriander, mint, mugwort and basil which you’re supposed to pour over the rice (we do it in tiny increments). Why did it take so long to reintroduce what we call the original grain bowl? Well, Hakka thunder tea rice ( lei cha in Mandarin) is made with multiple wholesome ingredients like assorted and meticulously chopped veggies, tofu, kidney beans, chai poh, roasted peanuts, crispy ikan bilis and brown rice. Pang’s thunder tea rice takes six hours to prepare Back then, he sold the dish at $8 per set, but he has now lowered the price to $5.90 a bowl to make it hawker food-friendly. The chef briefly sold his thunder tea rice back in 2020 when he ran Pang’s Hakka Delicacies, a mostly online biz during the Covid period. At the upcoming Yishun branch, Chef Pang will reintroduce Pang’s Hakka Thunder Tea Rice ($5.90) - it was a cult favourite back when he used to sell it online before starting his hawker biz. He tells 8days.sg that business “has stabilised after a few months” and the stall “still has short queues during peak meal periods and on weekends”. Thankfully, he has had better luck with his newest Bukit Merah shop, which opened to long lines back in March.
The first four outlets closed down due to poor footfall in quieter locales, coupled with rental issues. Technically, the Yishun outlet marks his sixth time opening a Pang's hawker stall. No part of this story or photos can be reproduced without permission from 8days.sg. He tells 8days.sg that he decided to set up shop at Yishun as he “doesn’t think there are thunder tea rice there”. Now, pastry chef-turned-hawker towkay Pang Kok Keong, founder of defunct French patisserie Antoinette and consultant for cafe chain Surrey Hills, is opening the brand's second outlet in Yishun on 20 September. Dinner for two, food only, $40-$66.8days.sg enjoyed the tasty grub at Pang’s Hakka Yong Tau Foo when we visited the Bukit Merah stall in March this year. American Express, MasterCard and Visa accepted. It turns out to be an impossibly delicate almond-flavored gelatin, surrounded with a lattice of kiwi and raspberry sauces, that dissolves-practically evaporates-in the mouth like a dream.Ībacus Chinese Restaurant, 11701 Wilshire Blvd., Los Angeles (213) 207-4875. The best dessert is dismayingly called almond tofu. There is a chocolate cake with a strong cocoa flavor. The cream cheese cake is unexpectedly like a Boston cream pie, a slightly lemony cream filling between layers of pound cake. The biggest surprise is the desserts, which are exceptionally good for a Chinese restaurant. Straightforward salmon in black bean sauce. Kung pao chicken that is sort of a way of eating peanuts, unless you actually bite down on one of the few pepper pods. A lobster special in a catsup-like sauce, a little hard to winkle out of the shell (how would they expect you do to this with chopsticks rather than a fork?). Is it Chinese? I haven’t a clue.īut the rest of the menu is definitely familiar Chinese items. In fact, it’s richly sensual, thick slithery flakes of fish in an extremely delicate sweet-and-sour sauce. The most impressive dish has a name that sounds like Pritikin food: steamed butter fish.
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