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Owner: Ah Yoke

 

Photo of Owner

亚玉的拿手烹调手艺是双喜菜馆的活招牌。

她为人亲切、随和,怪不得这么多的顾客一直都

在支持她。为了迎合大众的口味,亚玉也不断

推出新的佳肴,以经济美味来吸引顾客。

 

Ah Yoke, the friendly lady boss has a lot of supporters

especially the taxi drivers. Most of the customers like to

patronize this stall because the foods are

economic and delicious.

 

Specialities 招牌菜: Marmite Pork Ribs 妈蜜排骨 ($8 onwards),

Specialty Beancurd 招牌豆腐 ($8 onwards), Assam Fish Head 亚参鱼头 ($16 onwards)

Famous Dishes:

Deep Fried Pork Knuckle

Hotplate Prawns with Egg Plant

Prawns with Butter

Prawns with Oat

Butter Cream Prawns with Pumpkin Sauce

Assam Fish Head

Thai Style Fried Fish

Hong Kong Steamed Fish

Deep Fried Sea Bass / Groupa

Steamed Ginger Fish Tail

Fried Soft Shell Crab

Five Fragrant Chicken

Marmite Pork Ribs

Mongolia Tasty Pork

Coffee Pork Rib w Honey

Butter Cream Meat with Pumpkin Sauce

Crispy Shrimp Dough

Specialty Beancurd

Four Season Beans with Crispy Shrimp

Xian Cai with Crispy Shrimp

著名佳肴:

炸圆蹄

铁板虾炒茄子

牛油酥虾

麦片酥虾

金瓜奶油虾

亚参鱼头

泰国炸鱼

香港蒸鱼

油浸金目鲈/石班

姜蒸鱼尾

炸软壳蚧

五香鸡

妈蜜排骨

蒙古香肉

蜜汁咖啡排骨

金瓜奶油肉

香酥虾枣

招牌豆腐

四季豆脆虾米

苋菜虾米

Price:

$13 onwards

$12 onwards

$15 onwards

$15 onwards

$12 onwards

$16 onwards

$16 onwards

Seasonal Price

Seasonal Price

$18 onwards

$15 onwards

$13 onwards

$8 onwards

$8 onwards

$8 onwards

$8 onwards

$8 onwards

$8 onwards

$6 onwards

$6 onwards

 

New Dishes 新佳肴:

Butter Cream Prawns with Pumpkin Sauce

 

Photo of Butter Cream Prawns with Pumpkin Sauce

首创金瓜酱汁,您品尝过吗? 它不但夠浓、夠香、夠味,

而且也很健康。奶油虾沾着金瓜酱汁来吃,口感很特别,

虾脆,金瓜酱汁甜美,一定要试!

 

Have you try pumpkin sauce before? I guaranteed you will fall in love if you have tasted this dish. The taste is very unique, simply YUMMY, die die die must really try!!!

金瓜奶油虾

 

Butter Cream Meat with Pumpkin Sauce

 

Photo of Butter Cream Meat with Pumpkin Sauce

金瓜奶油肉也不能错过,肉质酥嫩,配上金瓜酱汁非常的好

吃,一极棒!

 

Butter Cream Meat with Pumpkin Sauce is another choice. The meat is crispy and taste absolutely fantastic with the pumpkin sauce. Highly recommended.

金瓜奶油肉

 

 

Famous Dishes 著名佳肴:

Coffee Pork Rib w Honey

 

Photo of Coffee Pork Rib w Honey

蜜汁咖啡排骨是最新的菜肴,它的特点是吃起来有咖啡味,

但不苦涩,加上蜜汁,味道更爽口,肉质方面则外脆内嫩,

很好吃,一定要捧场!

 

Outer layer of the pork rib is crispy while the inner layer is tender. Taste very unique, coffee plus honey, what do you think?

蜜汁咖啡排骨

 

Mongolia Tasty Pork

 

Photo of Mongolia Tasty Pork

味道非常的独特,很香,肉质柔嫩,吃起来很

入味、爽口,绝对值得一尝!

 

The taste of the tender pork is absolutely marvellous, you got to try it today!

蒙古香肉

 

Deep Fried Pork Knuckle

 

Photo of Deep Fried Pork Knuckle

炸圆蹄甚受欢迎,其特点是外皮酥脆、

肉质芳香,完全不油腻,的确值得一试。

 

The outer skin is very crispy and the meat is fragrant. The best part is: it is not oily. Should give it a try!

炸圆蹄

 

Marmite Pork Ribs

 

Photo of Marmite Pork Ribs

妈蜜排骨的独特口味来自于所腌制的调味料。

 

Marmite Pork Ribs: uses tender pork ribs with special sauce. Great taste, must try.

妈蜜排骨

 

Specialty Beancurd

 

Photo of Specialty Beancurd

招牌豆腐是老板娘亲自制作的,从豆浆变成

豆腐可不容易,是非常健康的一道必点佳肴。

 

The beancurd is specially made by the owner from soya bean milk. Guarantee no artificial substances added. A very healthy dish.

招牌豆腐

 

Assam Fish Head

Thai Style Fried Fish

Photo of Assam Fish Head

Photo of Thai Style Fried Fish

亚参鱼头

泰国炸鱼

Steamed Ginger Fish Tail

Fried Soft Shell Crab

Photo of Steamed Ginger Fish Tail

Photo of Fried Soft Shell Crab

姜蒸鱼尾

炸软壳蚧

Five Fragrant Chicken

Hotplate Prawns with Egg Plant

Photo of Five Fragrant Chicken

Photo of Hotplate Prawns with Egg Plant

五香鸡

铁板虾炒茄子

Four Season Beans with Crispy Shrimp

Xian Cai with Crispy Shrimp

Photo of Four Season Beans with Crispy Shrimp

Photo of Xian Cai with Crispy Shrimp

四季豆脆虾米

苋菜虾米

 

 

Other Photos 其它照片:

Photo of Owner

Photo of Owner

Photo of Outlet

Photo of Certificate

Photo of Certificate

 

 

Awards & Recommendation 奖赏与推荐:

LianHe ZaoBao 联合早报 (今天妈妈不下厨)

Live To Eat! Hawker Food Guidebook

Encounter Of The Kings 王见王

Yummy Guide 优选美食指南

LianHe WanBao 联合晚报

Yummy King 优选美食王

Singapore Today

The New Paper

Today

 

 

Food Review 美食评论:

Click here to see rating and food review / submit your comment

 

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