Tang Pin Kitchen

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Pineapple Lemon drink. We brought along my dining partner's nephew for lunch session at Tang Pin. When he browsed through the menu, he pointed at pineapple lemon drink, so we ordered this for him. When it was served, the drink was as clear as water with pineapple pieces it in. There were a lot of thick pineapples, sweet. I did not taste any lemon in it although it stated pineapple lemon.

Gingko nut ("Bak Gor") Fu Chuk dessert. That day I did not feel like having drinks, so I ordered a bowl of dessert instead, the bak gor fu chuk dessert. The dessert has many gingko nut, not too bitter. The fuchuk were smashed up and created a smooth pieces texture to it. The dessert overall was not too hot, sweet and very healthy. I do not mind to order this everytime.

Fish paste noodles (nai fun). I was surprised to see fish paste noodles offered in the menu, since I am a fan of fish paste noodle, I ordered it. This noodles consist of laksa noodle ("lai fun"), fish paste, preserved mustard vegetables and some spring onions. The soup was not thick but it has the basic of fish head noodle broth. It was slightly salty due to the preserved mustard.

Stir Fried Fish Noodles and cheong fun. This dish was made up of very simple ingredients which were fish noodles, "cheong fun", beansprouts and egg. Although the ingredients were very basic, it was very delicious due to the "wok hei". This is a signature dish in this Tang Pin Kitchen. The fish noodle was very springy and coated with the soy sauce. Overall it was not too salty.

这个手工捞面卖相不错，面的上面有的是猪肉碎而面质果然很平时所吃的不大一样，这个吃起来很有口感很弹牙，当然这个有配上一碗汤而汤有独家所做的鱼饼，吃起来还很新鲜弹牙。

I ordered the tau fu fah. The tau fu fah was a cold dessert. In the menu, it was written there that you can have the option of white sugar, black sugar, or almond milk. I assumed the white sugar is made from the rock sugar, the black sugar will be the gula melaka. I always prefer my tau fu fah with rock sugar. The tau fu fah was surprisingly good. Slightly firm, maybe due to it was kept in the regfrigerator. The best was the white sugar. The white sugar actually have ginger taste in it. How love

The soup for the mee pok was excellent. I like the flavorful soup very much. It was not any instant soup, but a soup that full of essence. I actually wanted to ask for more soup, but i didn't. The clear soup was non oily, and there were some fish cakes in the soup. The fish cakes were sliced thinly. The fish cakes were very good too. They were fresh and sweet, most importantly, no fishy taste.

Tang Pin is a small restaurant that serves mainly noodle dishes. Their recommended dish is the Tang pin Mee Pok. I'm not sure what mee pok means, but it looks similar to hakka noodle. The noodle for the mee pok was a dry style noodle. The waiter asked if i wanted chilli in the noodle and i said yes. However, when i mixed the noodle and the chili together, i didn't taste any spiciness at all. The minced pork was normal.

i always visit this restaurant. Its medium portion but delicious tastes, and it is very near to my place.It is crowded during weekend lunch time. Most of the people come with family. It is consider lighter food compare to other restaurant. The food that you-must-try is their signature Mee Pok+Hainan Tea!!i like their home-made fish ball which their produce it in different appearance...i tried their porridge with fried fish cakes, fried porridge, curry noodles, fish-noodles with rice noodles...an

Tian Pin signature dish is fried cheong fun with fish noodle and I can see almost every table order it. Indeed, this dish was full of “wok-hei” and it was really delicious. The sauce, egg and the chilli coated every single strips of the noodle well. The fish noodle was springy and no fishy taste. The bean sprout was crispy. Overall, it was slightly salty but tolerable.

We ordered a yam cake slices for sharing. The yam cake was topped with spring onions and some fried garlic. These fried garlic pieces had mixed with some dried shrimp that made it so fragrant and crispy. I have to eat the yam cake together with the fried garlic to lower down the saltiness of it. The yam cake was soft and slightly sticky. The taste was not too salty. I would prefer it to be more solid in texture though.

Tong yuen in soya milk. I requested for brown sugar to go with my soya milk. The soya was not too thick and not too fragrant, it was sweet eaten together with the brown sugar. The soya was not hot and it has cooled down the temperature of the tong yuen. The tong yuen was springy and chewy in texture. Together with the black sesame fillings, it tasted quite nice and it was a good bowl of dessert.

Tong yuen in ginger soup. What I love about Tian Pin’s version is that the ginger soup is filled with ginger taste. The ginger used was hot and “ginger-spicy” for my stomach. Some people could not take the spiciness but this version was all fine with me. The tong yuen was big and filled with black sesame. It was also soft to chew and the sesame fillings were fragrant, not too sweet and not too bitter.

豆腐花是这里的招牌。他们的豆腐花只有冷的。有三种糖浆的选择，有黑糖，白糖，和杏仁奶。一看就知道杏仁奶是他们的特别之处。可是由于尝试过杏仁茶和杏仁布丁的可怕之后，我结果是点了普通的白糖豆腐花。这豆腐花并没有非常的好，口感是顺滑，可是糖浆的味道跟豆腐花本身融合不了。吃起来怪怪的。

这里的海南咖啡也是不错的。香香的咖啡味阵阵扑鼻。他们的咖啡喝起来非常的香浓，口感顺滑，热热的感觉非常好。奶跟咖啡的分量调得非常的好，甜苦适中。咖啡还拉出很多的泡泡呢