Incessant chattering, long queues, and the clanking of beer bottles – these are usually telltale signs that a HDB coffee shop is in the vicinity. However, after alighting at a bus stop along Bukit Batok Street 52, I walked along the main road feeling slightly perplexed. Although lunch hour was approaching, the neighbourhood was as quiet and peaceful as any other HDB estate at 11AM in the morning, and Sin Eating House was nowhere in sight.

After a little deliberation, I decided to trust GoogleMaps and found Sin Eating House tucked away in a little corner of the estate. Featured on The Strait Times, and having received stamps of approval from various food bloggers, Lao Cai Curry 老蔡 and Mian Wang 1971 麵王 obviously seemed like must-tries.

The two stalls have been passed down through three generations. With more than 4 decades of culinary experience under their belt, the Chua family has not only retained the quality and authenticity of their food, but they have also begun to innovate and improve on them. Mr Chua (left) is the owner of Lao Cai Curry 老蔡, while his brother, Alvin Chua (right), is the owner of Mian Wang 1971 麵王. Mr Chua’s son, Shane Chua, markets the business.

This is Mr Chua’s Fried Breaded Chicken Curry Rice ($5.50). Needless to say, the chicken skin was hella crispy! The Chua family’s secret homemade seasoning is definitely something. Shane did mention that his uncle, Alvin, had spent quite some time studying the recipe of KFC’s chicken to perfect the crispy element as much as he could. The vegetables were fresh with crunchy stems and the potatoes soft, tasty and curry-soaked!

Waking up at 3am every day, Mr Chua makes his famous curry from scratch to ensure that the quality is consistent. Shane mentioned that it surprises him how taxing setting up the curry can be, as some ingredients such as lemongrass can be very troublesome to deal with.

The stall is famous for its curry so I was naturally very excited to try it. The curry was more creamy and coconut-ty than it was spicy, which I think makes it perfect for people who are a little more averse to spicy foods!

Coming from a humble background with limited education, Mr Chua did not have the means to spread the word about his curry dishes which were raved about wherever he went. Mr Chua used to own several F&B businesses in schools, but he was catering to a fixed, and limited, audience. Now, together with his son, Shane, Mr Chua is able to market his business to a way bigger audience.

Fried, flipped and fried for a little longer, the whites of the over-easy eggs served with every Lao Cai Curry 老蔡 dish are cooked through and sported with slightly brown edges. I did not think much of the egg at first because of the thicker film on the yolk, but the moment I broke into the yolk, runny golden goodness came oozing out!

Another dish I tried from Lao Cai Curry 老蔡 was their Braised Pork Curry Chicken Rice ($6.50)! The tender Braised Pork which had equal amounts of juicy lean meat and chewy fat was so delightful. The succulent chicken was also covered in a generous mixture of the signature curry sauce. Every mouthful was packed with flavour!

The recipe of the Chua family’s Hokkien Mee (especially the stock) was created by Shane’s grandfather in 1971. Inheriting the recipe from grandpa Chua when he was just 16, Alvin has been improving on it ever since, ensuring that there is a great amount of ‘wok hei’ in his Hokkien Mee! Also, respecting each other’s professional opinions, Shane does not argue with his father or Alvin if he senses that they are not keen on his new ideas. However, this plate of Salted Egg Calamari Hokkien Mee ($5.50) is an example of a successful experiment. Shane proposed the idea of incorporating contemporary elements such as the Salted Egg into a classic dish like Hokkien Mee.

The salted egg sauce complemented the Hokkien Mee’s gravy very well, making it immensely rich! And that was before I mixed in the chilli. The chilli was only mildly spicy, elevating the temperature of each mouthful momentarily. There were 8 calamari rings, 2 prawns, 2 normal squids, 2 slices of pork belly, and a generous amount of eggs stir-fried into the noodles! For just $5.50, I think it’s very worth it!

This is their newly released Sambal Calamari Hokkien Mee, another product of Alvin and Shane’s collaborative efforts. It is no surprise that no matter how experimental they get with their ingredients, the end product always tastes excellent.

Lastly, I got to try their Mala Calamari Pork Belly Hokkien Mee, which will be released soon! This creation is another testament to the versatility of Hokkien Mee. The mala-infused ingredients had that familiar numbing sensation and spiciness. Will it pair well with the Hokkien Mee? Head down to Mian Wang 1971 麵王 and try it for yourself!

Hokkien Mee has always been part of the menu no matter where Alvin went in the past, be it cooking at hawker stalls or canteens. It was only 3 years ago that Shane finally managed to persuade him to focus on his grandfather’s 1971 Hokkien Mee recipe. Shane thought it was a good idea because of the great reviews his uncle’s Hokkien Mee has received, and the possibility of new pairings.

I’ve noticed that most Hokkien Mee hawkers fry their pork lard bits in batches, keeping them in a Tupperware at their stall front. Left overnight or over a period of days, the fried pork lard bits lose their crunchiness. This is not the case at Mian Wang. At Mian Wang, their fried pork lard is cooked fresh every morning, maintaining the consistency and crispiness of the ingredient!

During my afternoon at Sin Eating House, I noticed more food delivery riders than actual customers. When asked about the difficulties the family business faces due to its secluded location, Shane mentioned that their aim was never to bring home a huge bucket of money. He only hopes that the culinary prowess of the two chefs whom he admires and learned so much from will be recognized and appreciated. If you’re in the Bukit Batok/ Gombak vicinity, do show them some support!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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‘Han Kee’ may be well-known in the CBD — it’s the famous fish soup stall at Amoy Street Food Centre. However, this Han Kee Fish Soup stall in Bedok is operated by a different owner. Cheerful Chan Lam Meng first started selling fish soup in Joo Chiat in 1979, before relocating to Blk 216 Bedok Food Centre and Market 25 years ago.

Looking rather clear with a layer of oil on the surface, Han Kee’s fish soup ($4) had a hint of sourness from preserved vegetables. I ordered a bowl of rice ($0.50) drizzled with braised sauce to go with it. The smooth tofu and vegetables went really well with the rice with braised sauce, and the batang (Spanish Mackeral) fish slices were quite fresh and sweet. What a homey bowl of fish soup that’s perfect for a rainy day!

I prefer Hougang Lee Chen Cooked Food‘s fish soup because it has a more flavourful soup that comes with fragrant fried garlic and smoother fish slices that are marinated with a type of special powder. Both stalls are located in the same hawker centre, so be sure to try both to find out which stall you prefer.

Tran Thi Anh Thu (Chan’s wife) decided to help Chan out 20 years ago, so now both of them take turns to be in-charge of the cooking. A question which has been bugging me since my first fish soup hunt is, “why do some fish soup stalls offer options of braised meat and beancurd-related ingredients?” I asked Chan but he just said: “It’s just like that.” Han Kee Fish Soup is not the first stall to offer such a combination, and I’m more than glad that there is such a combination because white rice with braised sauce and sides will never go wrong.

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I’m a big fan of carrot cake, so when I found out that there’s a stall that makes and steams their own radish cakes, I couldn’t be more excited. I mean after all, how many places still mill and make their own carrot cake right! I expectantly headed down to Bukit Merah View Carrot Cake to try it for myself.

When I arrived, I saw the old-school machine used to make the radish cake sitting at the back of the stall. Strangely though, it looked as if it hadn’t been touched in a while (more on that at the end). The stall used to be run by three brothers, now left with two, as one has since left to pursue another career. I met Mr Ng Hock Chye, who mans the stall in the mornings(his brother takes over in the evenings).

Each brother has a different style of cooking, so there will also be some differences in the taste of the carrot cake that they whip up. I decided to get both black and white versions ($3, $4, or $5). My first impression was that the carrot cake cubes here are larger than usual, and the serving of egg is more generous. I took a nice big piece for my first bite and was pleasantly surprised by the texture! It was soft, but still slightly firm, and I could actually taste some of the radish flavour when I ate the white version.

I normally go for black carrot cake but, in this case, I think I might prefer the white just a little bit more! The black was slightly sweeter than I’m used to, and I enjoyed tasting the natural flavour of the radish cake in the white version. My favourite part was pairing the cubes that had a more caramelised exterior with the egg!

After I finished my meal, I asked Mr Ng about the machine, and if they really make everything in-house. Unfortunately, he told me that they used to do that, but have actually switched over to factory-made carrot cakes recently (which explained why the machine looked untouched). I was slightly disappointed after hearing that, but the owner did mention that unlike many factories that use rice flour, the factory they use mills the rice themselves as well.

The texture and flavour is definitely different, and even though there could have been more wok hei, it’s still a pretty good plate of carrot cake. I’ll have it again if I’m in Bukit Merah!

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Telok Blangah Crescent Food Centre gets really quiet and dead after 3pm since most stalls only operate in the day, but not this particular row where Hai Kee Teochew Cha Kuay Teow sits. Hai Kee moved here more than 5 years ago, from Margaret Drive Hawker Centre, which Hai Kee called home for more than 4 decades.

With more than 50 years of experience, Loh Kwee Leng performs a one-man show, one plate at a time. And I really mean one plate at a time — even if the order is 5 same plates of cha kway teow. Loh skilfully whips up each plate, breaking each egg with a metal spatula before opening the cracked egg with just his left hand.

The 2 rows of tables in front of the stall are never occupied. It’s as though there is an unspoken rule that those who are queuing between these 2 rows get to sit facing away from the tables while waiting. An elderly man started queuing behind the first few standing patrons, thinking that that’s where the queue ends. Those who were sitting down became kan cheong (nervous) and started to stand up and closed the gaps (so kiasu omg). Soon, the elderly man realised the situation but was shocked to see that the end of the queue is at the opposite stall. Sheepishly, he said: “Oh, wah, so the queue is there?” I smiled and nodded.

Man, it was a super longggggg wait. The truth is Loh fries each plate in proper sequence really quickly, but somehow, the production of each plate takes at least 4 minutes. Some patrons will order takeaways of two to three packets, and that’s 12 minutes for each patron. When one batch of kuay teow mee (flat rice noodles and yellow noodles) was gone, Loh would fry the next batch, so that took up some time too. I waited at least 45 minutes for my 2 plates.

Despite the constant long queue, Loh was smiley and friendly, chatting with regulars while he continued his performance without getting distracted. When the queue got too long, Loh managed the queue by reminding his patrons to queue around the tables so as to not block other stalls. That is also probably why it’s almost impossible to occupy those rows of tables near Hai Kee as people will be standing around you watching you eat while they queue.

With only 1 price and size, Hai Kee’s Cha Kuay Teow ($4) is decent. Loh believes that cooking one plate at a time helps him to control the quality and I honestly appreciate that, but I feel that also allows for inconsistency to creep in. My first plate of noodles were mushy but not oily, and the second plate had noodles which were firmer, shinier, and slightly oilier. The wok hei was not very evident and I thought that the chilli could have been spicier.

Halfway through my meal, I was wondering “where is the lup cheong (dried Chinese pork sausage)?” I remember seeing it in the corner of the stall. I don’t really like lup cheong actually, so that was fine with me.

All in all, the overall flavour was not bad. There was additional fragrance from the crispy pork lard. Loh actually fries the pork strips daily, 3 hours before the stall opens. I also like that Loh fries his cha kuay teow with the right amount of dark sauce and eggs. The cockles were small but juicy and plump.

Before heading to Hai Kee, I was warned that Loh is usually grumpy. But Loh wasn’t at all. In fact, he was very cheerful and approachable. By the way, he scoops up lards from his condiment bowl and swings it to the wok like a kungfu-trained master chef (literally a one-man “show”). Also, Loh wipes off any grease on each plate before he passes it to his patrons. I will be back with my dad because I think people of his generation would love Loh’s cha kuay teow.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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For better or worse, in sickness and in health, this is one hawker stall that will never betray you. Located directly behind Lot One Shoppers Mall and Choa Chu Kang Interchange, Seng Huat is one of the few long-established hawker stalls at CCK 302 Foodhouse that have withstood the test of time.

One must wonder, “how do the uncles and aunties ever get any rest when the stall is open 24/7?”

This is Ah Ling, and he is 65 years old this year. Ah Ling is one of three hawkers who work on rotation at Seng Huat to ensure that no matter what time of the day it is, every Bak Chor Mee craving can be satisfied. Having grown up in the neighbourhood, I first fell in love with BCM here.

As with all local noodle hawker stalls, Seng Huat offers different types of noodles. I like my Bak Chor Mee with the yellow and flat mee pok noodles. Some may prefer mee kia, which is a lot thinner. Whether I add tomato or chilli sauce depends on the weather, but most of the time, I like to add both! I think it gives the overall dish a balanced flavour that is both sweet and spicy.

I am not sure about the other two hawkers, but Ah Ling’s shift is from 3PM to 11PM, and the noodles in this bowl of Bak Chor Mee($3.50) cooked by him were springy with the right amount of moisture, which prevented them from drying up or getting stuck together. Most people usually sprinkle a spoonful of soup onto their noodles in order to loosen them up before eating, but I didn’t have to. The noodles already had a glistening layer of moisture (as you can see from the picture above) when I started to dig in.

What I love the most is the generous amount of ingredients! The bowl came with minced meat, 2 meatballs, mushrooms, liver, and crispy bits of pork lard. Although the liver slices were cooked just right, such that they weren’t too tough, they had a pretty strong metallic taste that lingered. If it’s not for you, just remember to tell the staff to leave it out!

Next, I had the Signature Mee Sua Dry ($3.50). It was not as dry as I had expected it to be. Despite being coated in a slightly gooey sauce, the noodles were still firm! Once again, there was a pile of ingredients heaped on. The earthiness of the mushrooms helped to balance out the flavours of the bowl.

Last, but not least, I had a delicious bowl of Laksa ($3.50). The Laksa from 302 was the dish I craved the most while I was in Europe for 5 months. It was just as I had remembered! The broth was thick, creamy, and robust. The first few mouthfuls were so satisfying that I couldn’t help but smile to myself. On its own, I would hardly even consider the Laksa spicy. So if you like your food with a spicy kick, don’t forget to stir in the sambal chilli!

The noodles were smooth and easy to slurp up, and the tao pok, having absorbed a wonderful dose of broth, was lovely to bite into. The Laksa comes with fishcakes, cockles, and beansprouts. The slight taste of the sea that burst out from the occasional cockle enhanced the overall flavour of the Laksa. Despite this bowl of Laksa not having prawns or chicken, I did not feel like anything was missing!

More than 20 years ago, I was coming to this stall for either breakfast, lunch, or dinner with my family. Nowadays, it has become my go-to supper destination. Whatever the reason for my visit, this stall has been one of the constants in my life.

The fact that all the staff are so bubbly and friendly also makes coming to 302 feel exceptionally homey all the time. If you happen to be seeking comfort food in the West, don’t hesitate to drop by Seng Huat for a delicious and affordable bowl of noodles!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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With a stallfront that’s plastered with certificates and article reviews, Kheng Fatt is not unknown in Golden Mile Food Centre. Interestingly, it does not allow orders of beef soup or beef balls soup without noodles. Kheng Fatt is as authentic as it can be — their noodles are how Hainanese beef noodles are supposed to be.

I’ve been visiting Zheng Fatt for years and I’ve always enjoyed its dry beef noodles. However, this time, I decided to try the Beef Mixed Noodles soup ($6). The translucent broth packed a strong beefy flavour, but was not overpowering. The smooth slippery tendon and chewy beef stomach (perfect with its chilli and lime) were evidently clean and did not have any stench at all. The beef ribs were quite similar to pulled beef but more tender and slightly fatty. The ribs are braised like a stew beforehand, thus an additional savouriness becomes apparent as you bite into it. The beef slices were cooked to medium well and still slightly pinkish.

I still prefer the dry Beef Mixed Noodles ($6) to the soup version. The thick gooey gravy that coated every strand of the thick beehoon makes every mouthful slurp-worthy! There is also a nutty aftertaste from the addition of peanuts. What a hearty bowl! For the amount and variety of ingredients, I feel that $6 is reasonable. For those who love meatballs, you got to try their beef balls too! The beef balls are firm and just delicious!

Mr Cheng plans to impart all his skills, and leave the stall, to his daughter. I’m positive that Mr Cheng’s daughter will be able to whip up a good bowl of Hainanese beef noodles too.

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Although Happy Roast World has been taken over by Edward (the 3rd generation), his father still comes down to the stall to hang around and help out if necessary. Apparently, they usually sell out by 2pm. I was impressed that they have a roasted meat set that comes with a side dish and a bowl of soup for just $6.

However, I was disappointed by the amount of roasted meat (char siew and roasted pork belly), especially the roasted pork belly which was a measly portion. The chap chye (cabbage with tang hoon and beancurd skin) was, on the other hand, quite a bowl for 1 pax.

I requested for fragrant rice instead of white rice, and I’m glad that I was not charged more for that. I realised that the fragrant rice looked pretty dark, and asked immediately: “Is it me or is your fragrant rice quite dark?” The female staff explained that Edward has been trying to modify the fragrant rice to something better but did not reveal what was the change that caused the dark colour. I also ordered a plate of shredded chicken dry hor fun (flat rice noodles) to try.

The rice was fragrant and the dark sauce made it even more palatable. Every grain was firm and not mushy or sticky at all, meaning that the right amount of water was used to cook the rice. Great start to the meal for me!

The cabbage was sweet and soft. Both my friend and I agreed that this reminded us of primary school times where the canteen cai fan auntie always scoops this simple but comforting dish onto our plates.

The char siew was on the leaner side, and sweet on its own. Thankfully, there was a fatty piece which tasted better than the leaner pieces.

Now, the roasted pork belly was what impressed me the most, even though I was taken aback by the measly portion at first. It is one of the most savoury ones I’ve eaten, yet not overly salty at all. The pork belly skin was extremely crispy even though it was left out for awhile. I will never grow sick of this.

By the time I finish trying the rest of the food, I wanted to come back to this for more, but my friend ATE IT ALL. I am not kidding when I say I got angry when I realised it’s all gone because my friend did not even leave behind a last piece for me. That being said, there were only 6-7 uneven cuts of the pork belly (mostly thin cuts). My friend merely said: “It’s sooooo good!” You bet I died a little inside.

Alright, let’s move on. While stirring the horfun, I realised that it was really smooth and did not break easily. However, the sauce lacked some depth and flavour. Fortunately, the chilli saved it as it was not overly spicy and added some sweetness to the noodles. The braised mushrooms also added an earthy flavour to the dish. So far, the condiments from Happy Roast World are better than I expected, especially the chilli paste and citrusy chicken rice chilli (which went well with the shredded chicken).

All in all, I grew to like Happy Roast World more by the end of my meal, solely because of its roasted pork belly. I hope that the serving size of the roasted pork belly would be bigger. I will be back for the roasted pork belly for sure, because I’ve been craving for it ever since I had it. And yes, I am still bitter that my friend finished all of it without leaving even a piece for me.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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Taking over the original space of Dong Po Colonial Cafe is Got Luck Cafe. They’ve changed up some parts of the decor, but the cafe still remains pretty traditional and cosy. I first came across the cafe on Instagram and I was intrigued by their Sea Salt Kaya Toast ($2.30)! They focus on serving local favourites (Nasi Lemak, Ayam Penyet) and traditional breakfast — kopi, eggs and toast.

You would think that they would jack up the prices of their food since they’re technically a cafe but they don’t! A hot coffee or tea would cost you $1.70, and even their most expensive drink is $2.70. When I arrived around 2pm, the cafe was still packed with customers happily tucking into the scrumptious food. They’ve only been open for less than 4 months, but it’s obvious they already have a steadily growing fanbase (including me).

Apart from the Kaya toast, I was also attracted to the Ayam Penyet ($8.90), which is created with the lady boss’s very own secret recipe. The second the plate arrived at our table, my mouth started watering and I couldn’t wait to dig in. The exterior of the chicken was beautifully browned, and even the other aspects of the dish looked amazing. Being an avid chilli fan, the first thing I tried was, of course, the chilli. Let’s just say this was probably one of the best chilli I’ve ever tasted, and my partner agreed.

I tried to pick a favourite on the plate, but even after deliberating for a long time, I just couldn’t because everything was so great! My partner found the tempeh and fried beancurd a little too salty, but I thought it was just flavourful enough. Before we even knew it, we had finished the entire plate.

The Sea Salt Kaya Toast was pretty standard, with just a hint of saltiness to balance out the sweetness. I would’ve liked the bread to be a little more crispy, but overall, it was a pretty decent toast! I was told their Ondeh Ondeh cake ($3.50) is also a hot-seller and obviously I couldn’t give that up.

I’m so glad I decided to get it even though I was stuffed, because the cake was equally fantastic! It was delightfully soft, moist, and had just the right level of sweetness for me. Forking out just $2.50 for it, I was not expecting that level of quality!

I definitely struck gold by coming across this cafe and I can’t wait totry their Nasi Lemak!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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It was Gordon Ramsay’s battleground during the SingTel Hawker Heroes Challenge in 2013. Its name is also commonly brought up by adventurous tourists looking to savour true blue Singaporean grub. And yes, it was also one of the signature filming locations of ‘Crazy Rich Asians’. That’s right, I am talking about the legendary Newton Food Centre!

I know Newton Food Centre gets a bad rep for being a tourist trap and that hawker centre with higher-than-normal prices. However, look beyond the prices and you will find yourself surrounded by an eclectic mix of cultures and fuss-free hawker food. It’s time to grab a couple of close buddies, order a few pints of ice cold beer, and dine like a few crazy rich asians at Newton Food Centre!

1. Soon Wah Fishball Kway Teow Mee

When I say the fishballs and her giao from Soon Wah Fishball Kway Teo are the best, I mean it. That’s because it is all painstakingly made by hand daily. Really, just how often do we come across hawkers who still make fishballs by hand?

Order a bowl of fishball noodles (we went for meepok) for $4 and welcome a serving portion that’s a bang for your buck! For $4, you get a sizeable bowl of meepok and 7 plump fishballs that tick all the criteria of a good fishball — firm, springy, fresh, and tasty. Seriously, this is something you need to try to believe!

Of course, the key to a good bowl of fishball noodles lies not only in the fishballs, but in the noodles as well. Soon Wah’s meepok is really one of the best around. The meepok had a great bite, and each strand was coated in the well-balanced chilli-vinegar sauce. Slurp-worthy indeed!

Don’t forget to order a bowl of her giao ($4 / bowl of 10 pieces). Just like the fishballs, the her giao served here is made fresh daily. Each piece of her siao had the perfect skin-to-filling ratio. The filling is made of fresh meat and graced with dried sole fish for added fragrance and flavour.

2. Hajah Monah Kitchen

Let me tell you, Hajah Monah Kitchen serves some seriously delectable nasi padang! Nasi padang is essentially the equivalent of cai fan. Here, just point to what dishes you want to go along with your plate of rice and you are all set!

My recommendation? Go for the beef rendang/assam fish/sambal goreng/bergedil combination! Each dish was impeccably superb. The beef rendang was rich, creamy and spicy and oh my, fork tender!

Hajah Monah Kitchen also managed to achieve the perfect balance of sweetness, spiciness and sourness in their assam fish. Throw the tangy sambal goreng; a mix of tempeh and tau kwa, into this combination to cut through the richness of the meats and round it off with a bergedil. For $7.60, this certainly makes for a filling meal!

3. XO Minced Meat Noodles

You know what’s good? Bak chor mee. You know what’s even better? A 24-hour bak chor mee stall!

XO Minced Meat Noodles has a number of outlets islandwide, but the outlet at Newton Food Centre is particularly outstanding. If you are here, I highly recommend the Handmade Meatball Noodle ($5) and the XO Minced Pork Noodle ($4.50)!

We ordered the Handmade Meatball Noodle with kway teow and it came sporting a few slices of fish cake, lettuce and five deep-fried meatballs! While the kway teow drenched in the sweet-vinegary sauce was nothing to rave about, the handmade meatballs definitely were!

If there’s one way to describe the taste of these handmade meatballs, it would be that they taste like a well-seasoned ngoh hiang. Sinking my teeth into the meatball revealed a slightly crunchy exterior and a soft, mouthwatering interior. Each globe of meatball had that familiar savouriness reminiscent of a ngoh hiang with a nuanced saltiness. I also loved the meat-to-fat ratio. My only gripe was that the meatballs lacked texture.

The XO Minced Meat Noodles is a pretty solid contender for “Most Filling Bak Chor Mee”. Think a bowl of al dente meepok, loaded with fried beancurd skin, minced pork, sliced pork, a juicy Fuzhou fishball & fishballs. Quite a number of ingredients for a $4.50 bowl of noodles!

4. Newton Authentic Song Kee Teochew Fish Porridge

Look, I get it: porridge probably doesn’t belong in an article that’s introducing food for crazy rich Asians. But hey, it’s some serious comfort food! Hear me out on this one.

Maybe I’m just biased towards Teochew-style porridge, but there is something alluring about the simplicity of the Sliced Fish Porridge ($6) served here. Think slices of fresh batang fish swimming above a sea of firm rice grains steeped in mild, fishy broth. The freshness of the sliced batang fish also played a huge role in imparting sweetness to the broth. While the serving portion may be somewhat small, this, to me, is as close as it gets to the epitome of comfort food!

5. Guan Kee Grilled Seafood

What’s a Newton Food Centre listicle without Guan Kee Grilled Seafood? Trust me on this one: Guan Kee Grilled Seafood makes one of the best sambal stingray in Newton!

The glistening sambal that is slathered atop the stingray had a spicy kick with a subtle lingering smokiness, which I thought was simply sublime. The chilli coated and clung onto each piece of stingray so perfectly. Remember to squeeze some lime onto the sambal stingray ($20 for largest portion)!

You might have had lala dishes with shrivelled up lalas that look so unappetising, but that won’t be the case for Guan Kee’s Lala ($15)! Not only is the lala cooked just right, the viscous chilli crab sauce also pairs superbly with the lala.

6. Hup Kee Oyster Omelette

If the waiting time to get a plate of food is indicative of how good the food is, then many must find Hup Kee Oyster Omelette to be brilliantly delicious. Mind you, I had to wait close to 40 minutes for a plate of their Oyster Omelette ($6)! So was it worth the 40 minute wait? Yes. Every. Single. Minute.

Hup Kee’s oyster omelette is eggier than most oyster omelette, and they cook it for slightly longer! This results in a soft, starchy interior which juxtaposes with a satisfying crunchy exterior. The oysters touch the sizzling hot skillet for just a few seconds to ensure that they are creamy and plump, and not cooked to death.

7. TKR Honey Chicken Wing 大家乐烧烤鸡翼

Ask any Singaporean which is the best food to accompany some beer and most will say that its satay!

On top of the usual types of satay such as chicken, mutton and beef, TKR also offers pork. The satays go for $0.70/stick and you can mix and match. I especially loved how each stick of satay has been slightly caramelised, adding another depth of flavour to the well-marinated meats. While the satay sticks were great, I can’t say the same about the ketupat. Avoid the ketupat if you can and savour the satay with the thick and savoury peanut sauce that it comes with!

8. Bee Heng Popiah

You can’t say that you are a fervent lover of popiah if you hadn’t tried Bee Heng Popiah.

The popiah here is on the pricier side — each roll is $2.20 and there is a minimum order of at least 2 rolls. That is $4.40 for popiah! The price caught me by surprise, as did the taste of the popiah!

Think well-stewed turnip, crunchy beansprouts, diced boiled eggs encased within skin thin popiah skin! It’s sauced up with some bean paste and a very potent chilli sauce (optional, but I highly recommend it) that elevates the flavours in this roll of wholesome goodness. There are many stalls which make good popiah, but only few can make popiah so delicious that you will come back/think of coming back for more. Bee Heng Popiah is one of these stalls.

9. 88 San Ren Cold and Hot Dessert

After gorging yourself with a ton of greasy food, how about wrapping up your satisfying meal with some cheng tng?

The Cheng Tng ($2.50) from 88 San Ren Cold and Hot Dessert is full of ingredients, even barley! I ordered the hot version and oh my, the natural sweetness of the red dates and dried longans really shone through. A lightly sweetened soup chock full of ingredients at only $2.50? What a deal, what a steal! Be sure to try out their other desserts such as Strawberry Snow Ice, Red Ruby and Mango Ice Kachang.

With so much good food and stamp of approval from Crazy Rich Asians, how to say no to Newton Food Centre? Look beyond its flaws (ahem, it’s kind of harsh on the wallet), call your buddies, and spend the evening laughing over good food at Newton Food Centre!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

The post Newton Food Centre – Eat Like a Crazy Rich Asian at These 9 Stalls appeared first on Miss Tam Chiak.

It’s close to midnight, a time when most of us are about to go to bed, and Mr Low Teck Seng’s day is just getting started. He toils through the night to open his stall at 5am in the morning, and he sells out by 10am almost every day. What does he sell, you ask? You might’ve guessed from the title, but yes! He sells fresh soya milk and tau huey (soy beancurd) at Tiong Bahru Market. And when I say fresh, I mean FRESH.

Mr Low makes everything from scratch himself — from the initial soaking of the beans, to the final product. This is the reason he has to start his day in the wee hours of the morning. He’s been doing this since 1985, and is now 65 years old. That’s 34 whole years of experience! Each day, he uses around 50 to 60kg of soy beans and makes 14 containers of this deceptively simple breakfast staple.

After all the soybeans have been ground down, the liquid is slowly added into a giant wok with water, and reduced to bring out the bean flavour. When we asked him how he knows when to add more of the soybean liquid to the wok, Mr Low simply replied in Chinese, “Based on my gut feeling”. Like many other traditional cooking methods, there’s no firm measuring process involved, but simply an instinct honed from years of experience.

One moment that particularly amazed us was when he asked us to guess how much beancurd there was in the wok he cooked. Of course, we didn’t know the answer to that, but he confidently told us there was exactly two containers, not a drop less or more. He then demonstrated it to us and true enough, two containers were filled to the brim exactly! And when I say exact, I mean there wasn’t any spillage or leftover liquid at all when he was done pouring.

After each batch is cooked, he then has to scrub and rinse the wok before cooking the next batch to prevent it from burning. This is a step that mustn’t be skipped, and when I think of how many times he has to do it throughout the night, my admiration for him just grew.

From midnight to approximately 4am when Mr Low finishes cooking everything, he never once stops to rest. While we were there, everytime we turned back to look at him, he was always moving the heavy containers full of luscious soy milk, or cooking the next batch of beancurd. The only break he gets is when his wife and daughter arrive in the morning to take over the stall while he goes home to take a quick shower, before he comes right back to the market again.

We were lucky enough to get a taste of the soymilk right off the fire and all I can say is, it’s comfort in a cup. You can really taste the soybeans in the drink, and there was something especially invigorating drinking it after witnessing how Mr Low made it. I asked for less sugar because I wanted to taste more of the soybeans and it was just perfect.

I absolutely love the soybean milk, but the beancurd is the real star of the show. I’m not exaggerating when I say it was the smoothest and silkiest beancurd I’ve ever had. Just to get this result, Mr Low strains and filters every component multiple times to get rid of all the impurities. His beancurd is so good that some customers come all the way from Indonesia  just for it. He was even featured in the Japanese news once!

I’ll say that this definitely is an artisanal product, and I’m scared to have beancurd from other places now for fear of disappointment. I hate waking up early, but I’ll definitely get up just to have a bowl of this!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Teck Seng Soya Bean Milk. We will verify and update from our side. Thanks in advance!

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It wasn’t easy finding this fish soup stall when its name is just ‘Teochew Fish Porridge’. The 2 camera-shy staff who served me have been working for the lady boss for the longest time. At first glance, the menu seems pricey for a hawker setting.

The 3-in-1 fish soup with milk ($7) consists of fried fish, sliced fish and Thai-style fish cakes. The silky and sweet soup carried an aftertaste of ginger. The fish is procured from a supplier daily. The sliced fish was pretty decent, but the fried fish was quite mediocre, and I found the batter too thick.

With rice (additional $0.50), the set feels more complete. It’s my first time seeing Thai-style fish cake in a bowl of Teochew fish soup! The fish cake was slightly spicy, and was chewy despite its rough texture.

I guess the star was the bowl of flaky fried egg (additional $0.50). Batches of them kept coming from the wok, and they smelt incredible. The staff first cracks and stirs dozens of eggs before slowly pouring it into the wok full of hot oil. Mix the fried egg strips into your soup for an extra eggy taste, or sprinkle them onto your rice/fish for an extra crunch!

Actually, many recommended the sliced red garoupa soup (not featured in the pictures) which costs at least $8. It was fresh and sweet, and went well with the chilli provided. However, the number of fish slices was really too little. Will I come back again? Most probably not. But if I’m nearby, I will take away the fried egg and opt for the cheaper items such as Fried Fish Bee Hoon Soup ($4).

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Teochew Fish Porridge. We will verify and update from our side. Thanks in advance!

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Two food centres. Two hawker stalls. Having lived in Bukit Batok my entire life, I often visit either one of these food centres for a quick bite before catching a movie at West Mall with my friends. My favourite dish? Fried Hokkien Mee! Located in a housing estate in the heart of Bukit Batok West are two rows of hawker stalls belonging to two adjacent food centres — Bukit Batok Broadway Food Centre and Yong Xing Mian Jia Coffeeshop.

The former is home to 777 Fried Hokkien Prawn Mee which recently took over its predecessor Soon Kee Fried Hokkien Prawn Noodle in 2018, while the latter is home to Fried Baby Squid Prawn Mee which has been around since the early 1980s.

777 Fried Hokkien Prawn Mee

777 Fried Hokkien Prawn Mee has two options on their menu — the original Fried Hokkien Prawn Mee ($3.50/ $5.50/ $8) and a Fried Hokkien Prawn Mee + Roasted Pork ($5/ $7/ $10). I decided to go for the small portion of Hokkien Mee with Roasted Pork to have more ingredients on my plate. While ordering, I was chiefly curious as to how this new stall compared to the old Soon Kee Fried Hokkien Mee of my childhood.

Different stalls use a different ratio of noodles for their Hokkien Mee. For example, 777 Fried Hokkien Prawn Mee uses more yellow noodles than thick bee hoon. Although the noodles did have a slight taste of lye (which is sometimes used during the preparation process of noodles to give them a chewier texture), mixing in the stall’s chilli not only got rid of it but added flavour and tanginess to the entire dish. To me, the quality of their chilli is consistent with that of Soon Kee’s. If I had to describe what each mouthful of noodles mixed with their chilli sounds like in a voice-over, it’d be: “WAPAK!!!”

Don’t be shy! The stall leaves a container of fried pork lard, right beside their utensils, which you can add onto your plate at your own discretion. Some of the pork lard bits had gone soft, but most was still crispy. Nonetheless, it still added additional flavour and texture to the gooey Hokkien Mee! While the prawns were fresh, the roasted pork was a little disappointing as the skin wasn’t all that crispy and the meat was a tad dry.

Fried Baby Squid Prawn Mee

Looking at the multiple old Chinese newspapers clippings plastered all over Fried Baby Squid Prawn Mee’s stall front, it doesn’t take much to infer that they have been around for a very long time! The stall is manned by either father and son, or a group of 4 part-timers. I was unfortunate enough to be there on a day when the latter was at work. Do let me know if there’s any difference in the standard of the food! The stall’s Hokkien Mee comes in 3 portions — $4, $6, or $8.

I decided to go with their medium portion. Similar to 777 Fried Hokkien Prawn Mee, this stall also allows you to add your own portion of fried pork lard. Likewise, there was a combination of both crispy and not-so-crispy bits which ultimately still worked at enhancing the dish’s texture and taste. Although this stall’s chilli was more mellow and sweet, with a shrimp paste flavour, their gravy-soaked noodles had a more savoury and rich taste. And of course, there’s fresh and chewy baby squids! They also use more thick bee hoon noodles than yellow noodles, which, I feel, give the dish a smoother texture.

I thoroughly enjoyed both plates of Hokkien Mee but if I were to come back to Bukit Batok again, I think I’ll be more inclined to go to Fried Baby Squid Prawn Mee because I prefer the overall flavour of their noodles and their squids. However, if you’re looking for chilli that really packs a punch, I’ll recommend 777 Fried Hokkien Prawn Mee instead!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to 777 Fried Hokkien Prawn Mee or Fried Baby Squid Prawn Mee. We will verify and update from our side. Thanks in advance!

The post The Battle For Batok – Which Hokkien Mee Stall at Bukit Batok Street 11 is King? appeared first on Miss Tam Chiak.

Chef Hoy Yong has been known for his one-of-a-kind zichar dishes since a long time ago. Voted as the top 3 seafood restaurants in Clementi, Hoy Yong is a place you should bring your parents to!

The wah tan hor (hor fun with egg) is highly raved about, and the fried duck roll is too interesting to not try. The staff recommended the sour spicy pork ribs. I also wanted to try the most special stir-fried vegetables in its menu — bitter gourd with salted egg.. The food took quite a while to come even though it wasn’t busy when I visited.

The portion of the Hor Fun with Egg ($6) was relatively huge, and the dish can be shared by 2 pax. I’ve been eating wah tan hor since I was a child, and I’ve always liked the slippery egg in the gravy. Hoy Yong’s wah tan hor came with a considerable amount of wok hei. The prawns were especially crunchy and sweet while the fish slices were fresh. I loved the thick gravy which coated the splendidly-charred flat rice noodles. Now, I get what the hype was all about.

Till now, I haven’t found anyone who doesn’t enjoy Hoy Yong’s Deep-fried Duck Roll ($12). The addictive batter was especially crunchy, and not overly oily. The filling was made with prawn cubes, coriander, mushroom, water chestnut, minced meat, and of cause, deboned duck meat. Every bite was just delicious.

The Sour Spicy Pork Ribs ($16), which was recommended, was not fantastic. Similar to the typical sweet and sour pork dish,  Hoy Yong’s Sour Spicy Pork Ribs were a little sweet and sour, with just a mild spiciness. The texture of the meat was also inconsistent.

The Bitter Gourd with Salted Egg Yolk ($13) was a masterpiece! The deep-fried bitter gourd was stir-fried with salted egg yolk to perfection such that every slice of bitter gourd was well coated with salted egg yolk. Bits of salted egg white could be seen amongst the greens. Just give me a bowl of rice and fried egg, and I’m all set!

Please remember to make reservations (especially during the weekends) to avoid disappointment. The expansive menu means that you have to return multiple times to try all of Hoy Yong’s one-of-a-kind dishes! I assure you that many of Hoy Yong’s dishes can’t be found elsewhere.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to HOY YONG SEAFOOD RESTAURANT 开洋海鲜菜馆. We will verify and update from our side. Thanks in advance!

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Once every few weeks, I start to really crave fish soup, and that’s when I head to Zion Road Blk 91 Seafood Soup (安顺海鲜汤). They were previously located at Zion Road, hence its name, for around 9 years, before they moved to its current location at 206 Toa Payoh almost 8 years ago. I first came across this stall when I was eating dinner at Don Signature Crab with my family. The storefront looked ordinary, and I wouldn’t have given it a second thought had my mother not mention how popular it is!

I visited the stall a little after their opening time, around 10:45am, and even then, there was already a short line! The stall is so popular that during lunch hour, the queue stretched more than halfway across the length of the coffee shop. Thankfully, I had arrived a little earlier and managed to avoid the crazy queue. Almost immediately after I sat down with my piping bowls of soup, a throng of people descended upon the coffee shop and started lining up.

I ordered two bowls — Fried Fish Beehoon Soup with milk ($5.50), and Sliced Fish Beehoon Soup ($5). Being a fried fish soup fan, I’d only ever gotten their fried fish. I decided to finally try the sliced fish version for the very first time on this day, and let’s just say I might now be a convert.

If you’re getting the sliced fish soup, definitely get it without milk so you can taste the natural sweetness of the broth. I was told that they don’t use MSG in the broth at all, and all the flavour comes from boiling good quality fish bones! Although I usually like my fish soup with evaporated milk, I actually prefer the clear version here much more. Every ingredient used was extremely fresh, and there wasn’t a hint of fishiness that you sometimes may encounter.

Even if you’re getting the fresh fish version, do get a side of fried fish as well! It’s honestly the best, if not one of the best fried fishes I’ve had. Not only do they fry the fish in small batches to ensure it’s always crispy and piping hot, they also serve it in a separate bowl so that the fish doesn’t get soggy in the broth. What makes it even better is the batter! It’s unlike any other fried fish from fish soup stalls. My companion said it reminded her a little of fish and chips!

For all the fish soup fans out there, this is one stall that you must visit!

The post Zion Road Blk 91 Seafood Soup – Must-Try Fish Soup in Hidden Coffee Shop! appeared first on Miss Tam Chiak.

Tucked away in a little corner on 85 Dawson Road is Banting Traditional Noodles. You know those places that you instantly fall in love with the moment you take a bite of their food? This is one of those places for me.

You can get ban mian at almost every food court or coffee shop, but to stand out among the rest is no easy feat. Ban mian is something I get when I’m craving for comfort food, or some piping hot soup on a rainy day. I’ll say it’s a dish that usually can’t go wrong, unless you get undercooked noodles of course, but that’s also the reason why it’s hard to find one that’s exceptionally amazing.

Banting is special because they make almost everything by hand themselves! This means the chillis, noodles, fried shallots and ikan bilis are all done or fried by them right at the stall. You can even see the noodle making in action if you’re lucky!

The stall is around three years old, and is run by a friendly couple from Kuala Lumpur. When they told me that they actually switched lines completely to open up this stall three years ago (the wife had been doing sales), I couldn’t believe my ears! The quality of the noodles was so good that I’d assumed they already had years of experience.

Their specialty is the Hot & Spicy Handmade Noodles ($5), a dry KL-style pan mee that exploded in popularity recently. Each bowl is topped with an egg, fried fish bean curd, three meatballs, anchovies, braised minced meat, and of course, the special chilli. I also got a regular Ban Mian soup with an added egg ($3.50 + $0.50), and Mee Hoon Kueh dry ($3.50).

The ratio of sauce to noodle was perfect, and each strand was coated with the wonderful sweet and spicy goodness. The chilli had a good kick to it, and complemented the slightly braised sauce to the T. The egg yolk was not super runny, but I actually enjoyed taking a mouthful of noodles with the well done yolk (especially when it’s coated in the sauce)! Make sure you get some ikan bilis, which they fry themselves, in too! I’ll say this is officially my favourite dry chilli pan mee now.

Many ban mian stalls use MSG in their soups to add more flavour, but Banting only uses anchovies and some simple seasoning (absolutely no MSG goes into their soup)! The soup tasted extremely clean, and the flavour of anchovies was very pronounced. I wonder how much anchovies they had to use to get it that concentrated. It might be a little overwhelming on its own, but it goes very well with noodles!

On top of the regular offerings, Banting has two special noodle flavours! The first is a special Black Pepper Noodle ($5.50) which combines Japanese, Chinese and Western flavours, and comes with their rendition of chicken yakitori, while the second is a dry Thai-style noodle ($5.50) (only available on Friday and Saturday).

Although I only managed to try their signature dishes on this visit, I’ll be back for more!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Banting Traditional Cuisine. We will verify and update from our side. Thanks in advance!

The post Banting Traditional Cuisine 萬津古早味 – This Chilli Ban Mian Will Leave You Banting More appeared first on Miss Tam Chiak.

Being 99% carnivorous, I have always found it hard to enjoy vegetables on their own. I don’t fancy healthy food in general as well. Nonetheless, it is true that healthier foods have always been on the pricier and less tasty end of the spectrum. Strangely, I was drawn to Kenboru’s healthy Japanese Western fusion bowls which are very affordable. Kenboru offers premium proteins and ingredients that are super tasty!

While most undergraduates, like myself, are still sitting around scratching our heads, Samantha has been honing her culinary skills. She’s been learning how to cook from her mom since she was young. Despite graduating with a degree in Economics from SMU at the age of 23, Samantha decided to pursue her passion for cooking, and is now the founder of two F&B establishments located at the basement of SMU’s School of Information Systems – Kenboru, and Bricklane!

With no experience in the F&B industry, Samantha had many doubts and faced numerous uncertainties at the beginning. As SMU is located in the heart of Singapore’s Central Business District, it meant that Samantha had the opportunity to reach out to the masses. However, she had to do her own R&D to ensure that her food would appeal to everyone and not just the students of SMU.

Kenboru serves Japanese fusion rice bowls and soba! Taking pictures in the kitchen, I found it fascinating that zero oil is used throughout the entire preparation process in order to keep their bowls healthy and wholesome. After the rice bowls are packed tightly with ingredients that are neatly arranged, a generous serving of Kenboru’s housemade mentaiko sauce is applied!

Presentation-wise, the rice bowls had already fulfilled my aesthetic requirement, but Kenboru takes it one step further by torching the meat on the counter in front of customers! The flame gives both the meat and the mentaiko sauce a glorious charred look, releasing a smokey aroma. At this point, I simply couldn’t wait to dig in!

This is Kenboru’s Smoked Salmon Mentaiko with Fish Roe ($10.90) which is one of the 3 most popular dishes I tried. Samantha mentioned that the housemade mentaiko sauce was created through a series of trial and errors. Their success is apparent from its flavour and texture. Rich and creamy with an acute savouriness, the sauce went perfectly well with the rice, fish roe, and salmon that was slightly charred.

Before you complain that the rice is a little plain, remember to break into the yellow core of their sous vide eggs that are consistent in texture for every bowl. Almost completely liquid, the yolk is held together only by a soft and malleable layer of white. The moment I pulled back the egg white, the yolk burst and a creamy and robust yellow goodness oozed out.

The Grilled Teriyaki Chicken ($6.90) was tender and juicy with the right amount of meat and a layer of fat that had been nicely flamed. Once more, I broke into the egg and mixed it into the rice. Don’t be afraid to make a mess! To strike a balance between healthy and tasty food, Kenboru had to think of an alternative to soaking the entire bowl in the sweet donburi sauce we are familiar with. I found that the egg is a far better substitute! If I had the choice, I’d definitely opt for Kenboru’s egg over any donburi sauce for my future rice bowls.

Lastly, I tried Kenboru’s Smoked Duck Breast ($7.90)! For the same price, you can have either Cha Soba or Romaine Lettuce in either Roasted Sesame or Wafu Dressing for your base! I’ve never been a fan of cold noodles but this was something else. Similar to the previous two rice bowls I had, I released the glorious yolk from the sous vide egg, and everything came together surprisingly well! The soba had a springy texture, was firm to the bite, and the roasted sesame seeds lent a delicious nutty flavour, complementing the overall taste of the bowl.

I appreciated the variety of toppings that are added to every fusion bowl to make the entire dish more vibrant and visually appealing. Apart from looking good, the toppings also serve to balance out the entire meal; they provide a refreshing alternative to the umami of the meat, mentaiko sauce, and egg. The Japanese cucumbers are thinly sliced, bright yellow daikons extremely crunchy, and cherry tomatoes fresh, juicy, and sweet! For someone who doesn’t usually fancy vegetables, I think Kenboru did a pretty good job at tricking me into eating healthy.

What started off as a small goal to dish out good food for the SMU community may now expand into big dreams for the future! When I asked what the next step was, Samantha mentioned that she has possible plans to either open more outlets or venture into new areas of the F&B industry. Whether you’re a student at SMU or in the city looking for a meal that’s both healthy for you and your wallet, do check out Kenboru at the basement of SMU’s School of Information Systems!

In addition to Kenboru, Samantha’s other F&B outlet at SMU called Bricklane serves healthy and customizable salad bowls with proteins like rib-eye steak, chilli and lime tilapia, and grilled chicken. Believe it or not, every salad bowl (including the one with rib-eye steak) goes for under $8! On top of that, Bricklane also has one of the cheapest Sojus in town(3 bottles for $36 nett).

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Kenboru. We will verify and update from our side. Thanks in advance!

The post Kenboru – Stay Wealthy, Eat Healthy! appeared first on Miss Tam Chiak.

I always believe that every part of Singapore, even places as ulu as Tai Seng or Ubi, is bound to have good food. This list is not exhaustive but if you’re working or living in these areas, this guide will come in very handy!

BELOW $10

DA SHENG MINCED MEAT NOODLE

The authentic Teochew Bak Chor Mee (minced meat noodle, $5.50) comes with minced meat (marinated with powdered sole fish), braised mushrooms, meatballs, pork slices and liver, and 2 crispy wantons! The portion is crazy huge (even the guys in the team think so)!

A relatively new dish is the Fried Chicken Chop Noodles ($5.50) which is another must-try. The succulent chicken thigh chunks were extremely savoury and juicy.

MEI MEI ROAST

Mei Mei Roast Meat is actually operated by the younger sister of the former owner of Kay Lee. Madam Lee takes care of the roasting and chopping while her assistant takes orders. Roasted traditionally with charcoal, the duck sports a reddish-brown skin which had a hint of smokiness. The meat was full of flavour.

The char siew stole the show. Slightly charred, the char siew had a thin layer of fat and tender lean meat. I also love their Cantonese-style boiled soups.

TOOK LAE DEE

Looking for quick and affordable Thai food in Taiseng? Took Lae Dee is the place to go! Its name ‘Took Lae Dee’ literally translates to ‘Cheap and Good’. But Took Lae Dee is not only that, it serves really authentic restaurant-quality Thai food. The Pad Krapow (pictured above) is only $3.80! You may choose either minced chicken or pork with a crispy yet runny fried egg on rice.

Your order is cooked only upon order, so you can be assured that your dish comes immediately from the wok. Took Lae Dee also offers other must-try Thai classics such as Thai Tom Yum Spicy and Sour Soup ($6.80), Kang Keaw Wan Thai Green Curry ($7.00), Yum Woon Sen (Spicy Vermicelli Salad) and Som Tum (Green Papaya Salad) at $6.00 each.

PANCAKE KING

Pancake King uses only fresh ingredients such as banana, carrot, pumpkin, walnuts, raisin and prunes, and the best quality butter from New Zealand or Australia to make their pancakes.

Adequately crispy, spongy and moist, the pancake is actually made with no oil at all. Pancake King has been offering a “Money Back Guarantee” since 1998 because it is very confident of its pancakes ($0.90 each). Grab some for tea break, you won’t regret it!

THUNDERBOLT TEA BY BOON LAY TRADITIONAL HAKKA LUI CHA

The rice bowl($4 for white rice, $4.50 for brown rice) here is filled with leeks, white cabbage, long beans, sayur manis (sweet leaves), firm beancurd, chye poh (pickled radish), dried shrimps and a special tea soup paste. It’s a hearty and earthy dish which resembles a healthy bowl of fried rice with lots of crunchy vegetables! If you’re on a clean diet, the rice bowl here is perfect for you.

INDONESIA DELIGHT GANDIS

It’s not difficult to spot Indonesia Delight Gandis because there’s always a long queue. Annie, the owner, who is from Bandung, recommended its signature dish Ayam Penyet ($5.50). Marinated with several herbs and spices, the tender chicken thigh is smashed before being deep-fried. It was not as oily as I had expected and the skin was crisp. Remember to pair it with the chilli. They have other dishes such as Ikan Penyet ($6), which we absolutely love too, and Mee Rebus ($3)!

UE PRINT FOOD COURT – BAN MIAN

Apart from the usual minced meat, sliced fish, and fried fish noodles, the stall offers seafood, and tom yum noodles. You’ll need multiple visits to try all the different combinations! The dish that we loved the most was the Koka noodles because it was springy and cooked just right.

QUAN LAI KWAY CHAP

Quan Lai Kway Chap’s braised sauce is not too thick, and their duck meat is pretty delicious. We loved the intestines which are deep-fried, and the incorporation of pineapples in the sauce.  Although all the ingredients were cooked well, the meal was quite pricey($28/2 pax).

YONG LAI FA JI SHU SHI

The MSG-free fish head soup ($5) is boiled with fish bones and chicken for more than 8 hours. Mr. Peh selects the best fish at 11pm, washes and chops them in the wee hours to prepare for business. You’ve got to be patient because each order is cooked individually. The meat on the fish head fell off easily and the sweetness of the fresh fish was very evident.

MR LORBAK

The only dish sold at Mr Lorbak is the Braised Pork Belly Rice ($3.50) which comes with a braised egg and crunchy black fungus. The pork belly sits in a stock of about 20 types of herbs and spices for 3 hours before it is braised for 14 hours. You can expect the pork belly to have a good proportion of meat and fat.

CRISPY ROTI PRATA

The prata here is always sold out by the end of the day! You can request for either fish or mutton curry to go with your crispy prata.

HIPPO FAMILY RESTAURANT

Hippo Family Restaurant’s curry fish head($19) was bigger and meatier than we expected. It came with a generous amount of ingredients such as taupok, cabbage, long bean, eggplant and lady’s finger. We really enjoyed the curry and the shrimp paste chicken($6.50/7 pieces)!

LAM BEE CHICKEN RICE

Wanting to try everything, I ordered a serving of roasted pork, char siew, roasted chicken and steamed chicken to go with my fragrant rice (all for $6). The roasted chicken was succulent and its skin was lightly savoury. My colleague preferred the steamed chicken as it tasted fresher. Complete your meal with a bowl of Cantonese-style soup which starts from $3.

JULAIHA MUSLIM RESTAURANT

The Indian rojak ($5) won me over with its sweet and slightly spicy peanut sauce. Every ingredient that I chose was fried well too. My favourite ingredient was the fried vegetable-cake which was crispy and savoury. It was also the first thing to be gone from the plate! Since Julaiha Muslim Restaurant is open 24/7, it is a relatively hot spot for supper. The crowd sure loves the prata here.

HUAY KWANG WANTON MEE

A must-order is the Fried Wantons ($3)! It’s a really simple snack, but it’s so satisfying when done right! Huay Kwang’s handmade Dumplings ($5) were huge and plump! Look forward to well-marinated minced meat, crunchy water chestnut, and sweet firm prawns in each dumpling. The Thai-style wanton mee was pretty decent but the dumplings and fried wanton stole the show!

UBI DMQ EATING HOUSE – HANDMADE NOODLES

The Dry Mee Hoon Kueh ($4) may look plain but it’s anything but. Just mix it well with the dark sauce hidden beneath the noodles, and the runny egg yolk sitting in a separate bowl of soup! There’s even a Lala ban mian($5) ! The Fish & Prawn ban mian($6.50) was a flavour bomb and my favourite dish here!

UBI 325 FRIED CHICKEN & WESTERN FOOD

If there is only one thing I’ll travel from my office to this Ubi coffeeshop for, it is Ubi 325’s Chicken Cutlet ($6.50)! The breaded exterior, which was golden brown and crisp, gave way with an audible crunch, when I cut into it. The Codfish Fillet ($7), which consisted of 2 long fillets of sweet and soft cod, was super value-for-money! It has a better texture than dory and I like that the batter was not too thick.

NIU ZOU LA MIAN MUSLIM FOOD

Niu Zou La Mian Muslim Food does not just serve noodles, it serves handmade Halal noodles! Lan Zhou Beef Ramen ($5) is the signature dish and consists of a decent portion of beef and a flavoursome beefy broth laced with chilli oil. Surprisingly, the dish was not too spicy. It was extremely palatable and I downed the broth really quickly. Other must-tries include the Beef Stewed Noodles ($8) and Beef Cold Ramen ($7). Come after 12pm because that’s when the full menu will be available!

ZAOLEK MALA X LOK LOK

Here comes the first Mala Xiang Guo in Tai Seng! Zaolek Mala X Lok Lok is known for its Malacca Lok Lok steamboat buffet, and now offers mala xiang guo (only $5 for an individual set) in a humble food court. Fans of Zaolek will be pleased to know that they are bringing their famous Lok Lok steamboat buffet back!

THAI SENG FISH SOUP

Many label Thai Seng Fish Soup as THE “Tai Seng Fish Soup” because it is also located in Tai Seng. You should try the Double Sliced Fish Soup Beehoon ($5.50) and Tom yam Soup ($5.50)! Light, milky, and sweet, the fish soup was addictive and was swimming with tender Batang fish. I like the fried egg strips which soak up the broth well. The Tom Yam Soup was light, sour, sweet, and spicy. It was very palatable, if you ask me!

PONDOK PANTAI TIMUR

Pondok Pantai Timur is known for their Ayam Penyet ($5.50) and Ikan Penyet ($6-6.50). They use chicken rice instead of white rice here. The chicken is deep-fried without any batter, while the fish is coated with batter before being deep-fried. I prefer chicken usually but I love the fried fish more!

BELOW $30

WHALE LALA CAFE

Whale Lala Cafe is one of those cafes that not only filled my stomach, but my heart too. The cafe is trying to save the whales through the use of paper straws instead of plastic straws! I know, it’s only a very small gesture, but a small action can still go a long way. I recommend the Chicken Karaage Don ($8.80) which comes with brown-red rice, garlic soy chicken karaage, onsen egg, edamame and cherry tomatoes. The chicken karaage was slightly crispy, and juicy. The marinade hit all the right spots!

ONE BAR CAFE

Previously known as ’23 Jumpin’, One Bar Cafe’ offers innovative and delicious Asian-Western food such as Mentaiko Pasta ($14) and Lak & Roll ($10 for 4 pieces/ $18 for 8 pieces). There are live performances occasionally.

KNOTS CAFE AND LIVING

Knots Cafe and Living is the place to spend a lazy afternoon! I was excited to try the Coriander Prawn Pasta ($17.90), which came with four succulent prawns, coriander, and asparagus in a garlic butter sauce. The taste of coriander wasn’t very pronounced, and could use some work, but the aesthetically pleasing cafe made up for it.

FUZE BY BLEND IT UP

FUZE does a really good Roasted Pork Belly ($23)! I loved the crackling skin and well-marinated meat! FUZE often have 1-for-1 promotions for main courses so don’t miss out!

SATURDAY HOUSE

Saturday House is suitable for all days, not just Saturdays. The Cheesy Baked Mushroom Toast ($12.90), served with snail sausage and greens, promises a thick brioche packed with mushrooms and two kinds of cheeses. Hang out at Saturday House with a bottle of beer because everyday can be a Friday night if you want it to be.

PRODIGAL CAFE

Prodigal Cafe may be a little hard to locate, but the affordable food items make the search worth it. I loved how every single dish was aesthetically pleasing, and delivered in terms of taste too. Go for the Grilled Cheese ($10) and Miso Cheese Tart ($6) if you’re a cheese-lover!

YU CUN CLAYPOT CURRY FISH HEAD

As the name suggests, its signature dish is, of course, the Curry Fish Head ($24 small/ $26 big). The tender sea bream is cooked in a thick and creamy curry. Please don’t stop at only the curry fish head because Yu Cun sends out other yummy dishes too! Go for the Rice Wine Chicken ($10.80) and Mongolian Pork Ribs ($7.80)!

BELOW $50

THE BOILER

Perfect for sharing, the Boiler’s Bombdiggity Bag ($139), which holds a Dungeness crab, prawns, mussels, clams, sausages, corn and bun, comes with 3 sauces (Signature ‘The Works’, Garlic Butter Peppa’ Butter, Sauce of the Month).

The Boiler’s Fish & Chips ($12.90) is voted the best in Singapore by BBC Good Food. And it is still my favourite Fish & Chips in Singapore today!

At times, our team has trouble deciding what to eat when we get to lunch together because there are just so many options in the area. We are sure that there are more than 29 places with good food, but here are the 29 that you should really try!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

The post Tai Seng Food Guide – 29 Hidden Food Gems in Tai Seng / Ubi / Macpherson appeared first on Miss Tam Chiak.

This prata stall is not a stranger to many of you. Even though it is located at an unassuming corner of a neighbourhood coffee shop, it still has a snaking queue.

Sin Ming Roti Prata started in 1933 when Almali Faisal’s grandfather arrived in Singapore from India and started selling prata by the streets. When their father, Haji Mohammed, took over, he set up shop in Cluny Road before moving to the current location in Sin Ming in 1993.

Despite the overwhelming demand, Sin Ming Roti Prata still makes their dough fresh daily. I was really looking forward to this meal even though I was watching my diet.

The signature Coin Prata set ($4 for 6) requires a longer waiting time than the other pratas even though it is kosong (containing nothing). This is because the dough has to be flipped, divided into 3, and rolled into round coin-shaped dough by hands. On the other hand, the others only need to be flipped and folded. Even on the grill, the coin prata takes longer to be done as it is thicker.

But let me tell you, the coin prata is definitely worth the wait! It was extremely crispy and fragrant on the outside, but gives way to a soft and chewy centre. Surprisingly, it comes with some sweetness too. Pairing it with the savoury Mutton Curry ($6) was delightful.

Since orders are constantly being delivered, you don’t have to worry that your prata has been left on the shelf. Fresh piping hot prata is what you will receive. The Plain Prata ($1) was slightly flaky and crispy, and a tad chewy. The Egg Prata ($1.60) was quite eggy because Sin Ming Roti Prata spread the egg evenly on the dough. Overall, Sin Ming Roti Prata’s pratas are on the sweeter side, which is great for me because I enjoy both the savouriness and sweetness together. The Fish Curry ($3) is also a must-order!

Sin Ming Roti Prata now holds a spot in my top 3 favourite prata places! Sadly, it operates till 7pm only, so for supper go-ers like myself, I guess I will have to wake up early to enjoy this! And I will!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to SIN MING ROTI PRATA. We will verify and update from our side. Thanks in advance!

The post Sin Ming Roti Prata – This Neighbourhood Coffee Shop Stall Sells One of the Best Prata in Singapore appeared first on Miss Tam Chiak.

Recently, I came across this new stall in Paya Lebar. I knew it was new because I frequent this coffeeshop! I was expecting the food to be pricier since it’s Japanese cuisine. But lo and behold, the price point was so sweet! Have you heard of any ramen that costs only $4.50?? This is a first for me!

Hmmm, Tonkatsu Ramen ($4.50) was confusing. The name was referring to ramen that comes with deep fried pork coated with breadcrumbs, but the picture shows a bowl of tonkotsu ramen. Probably a spelling error I guess!

The tonkotsu ramen was totally not what I had expected. I was quite pleased with the portion considering that it was only $4.50. However, the extremely peppery broth had no richness or taste of pork at all. The pork belly slices were slightly tough but still fatty. I expected Japanese soft-boiled eggs (just like in the menu’s image), but I was met with a hard boiled egg.

Boy was I glad that the ramen noodles were not those cheapo maggie instant noodles. It was decent, just that it tasted similar to the typical yellow noodles. The thin layer of oil which sat on the surface of the broth made the noodles smoother. It made sense that this was only $4.50, but I thought it would be better if Ho Tin Cuisine replaces the images with a more accurate illustration of the ramen.

I actually quite like the Katsu Chicken Curry ($4.50) even though it was not spicy at all, and only had a touch of sweetness. What impressed me the most is that Ho Tin uses Japanese pearl rice. The potato cubes were also adequately soft and the katsu chicken was really crispy despite being drenched in curry. All these with a bowl of soup for $4.50?! Just take my money already!

The most eye-catching dish on the table was the Salmon Don ($5.50)! The salmon was surprisingly huge and thick, though on the drier side. Remember to mix the Japanese rice well with the runny egg and sweet onions before digging in.  The salmon could be more moist, but other than that, there’s nothing much to complain about.

Again, the image of the Hotplate Curry Beef with Cheese ($6) was misleading.  Instead of curry on the hotplate, black pepper sauce was ladled on the beef. The curry was served in a separate bowl. This is great for those who love black pepper. The thinly-sliced beef was a tad tough, but the portion was generous. The curry was the same as the one in the Katsu Chicken Curry Rice, so it paired well with the Japanese rice.

I was handed a loyalty card by the staff. Order 6 items and get the next item for free! Quite a deal huh?  As Ho Tin Cuisine is nestled within an industrial coffeeshop, note that they’re only open during lunchtime on weekdays.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to HO TIN CUISINE. We will verify and update from our side. Thanks in advance!

The post Ho Tin Cuisine – NEW Japanese Stall Selling $4.50 Ramen! appeared first on Miss Tam Chiak.

Rong Ji Seafood (荣记煮炒) was a popular zi-char stall in Seletar Hills Market & Food Centre. After the market was demolished, Rong Ji Seafood moved to Northstar, an industrial estate nearby.

We worked in Northstar for 2 years before moving out. Sad to say, I didn’t eat Rong Ji for more than 5 times because it was always so crowded and the wait was always at least an hour. I was very surprised by the crowd because the eatery is surrounded by practically nothing. The sheer number of people who come specially for their food definitely says something. So just before moving out, I enjoyed a good meal with my family here.

The highlight of the meal was, of course, the Crab Beehoon. Our crab was of a modest size but the flesh was succulent and sweet. Unlike Mellben Seafood’s crab beehoon which has a buttery and more flavourful broth, Rong Ji’s milky broth is milder in flavour. The noodles remained springy in the broth which carried a hint of ginger and Chinese wine. The broth was very comforting and one bowl was just not enough. I lost my receipt but this was definitely more affordable than Mellben’s. I believe the affordability is a key reason for the huge crowd.

The roast chicken was decent. Even the chicken breast was tender and the skin was thin and crispy. My grandfather is a fan of fish, so we ordered a claypot braised fish, which comes with cabbage and tofu, to share. The Dong Po Rou featured delicious braised pork belly which just melted in our mouths.

Overall, the prices here are very affordable and there is ample parking space within the building. I even managed to catch a glimpse of the sunset while having dinner here.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

The post Rong Ji Seafood – Excellent Crab Bee Hoon in Ang Mo Kio Industrial Estate appeared first on Miss Tam Chiak.