“One Mouth Noodle” is named after the fact that Jim likes to eat a bit of everything (literally one mouth of everything). Jim, 38, has been helping his father out at a wanton mee stall since he was 13 years old.

Although he has been an interior designer for more than a decade, Jim needed a change of environment and decided to be a hawker with the skills imparted to him by his father. He hopped on to the NEA Incubation Program (50% discount on rental fee) since it was a good opportunity to venture into this industry.

When asked “why wanton mee?” Jim admitted that it is a dish he is most familiar with. The main challenge was having to live up to his father’s expectations of a good plate of noodles. He humbly shared that he feels he is only at 65% of his father’s standard. His father may have taught him the theory aspect of hand-making noodles, but the skills aspect of it depended very much on experience and constant practice.

Jim makes the noodles by hand daily. At about 2pm everyday, Jim spends around 2 hours to make 100 servings of noodles.

Using mainly 6-7kg of flour, and slightly more than a full tray of eggs every time, Jim equates the whole process to running 2.4km or more — it’s that tiring!

He kneads the dough by hand, repeating the process to form 2 long rolls of dough.

Using a machine to press the dough into flat sheets, he has to repeat the pressing process umpteen times. He will add more flour if the flattened noodles start cracking or get too dry.

Jim continues to repeat the pressing process until both sheets are thin enough for shredding.

Tada, uniformly-shredded noodles! Jim then further cuts them into about 100 portions. Each serving consists of about 80% egg and 20% flour.

Finally, time to eat! Jim recommended the Char Siew Wanton Noodle ($4.50) and Hong Kong Style Beef Brisket Noodle ($5.50), both dry versions.

The springy and firm noodles were pretty impressive! The smooth wantons were packed with and sweet and crunchy prawns. Jim adds prawn into his handmade wantons, unlike some other stalls which only add prawns in shrimp dumplings. Fun fact: Jim roasts his own char siew too. The char siew is not the most tender, but I enjoyed it.

While Jim was making the noodles, Jim’s brother (who also knows how to make the noodles and does the earlier shift ) served us the beef brisket noodles. The beef brisket could be pulled apart easily, though it would score more points if it was more moist. The star is still the springy handmade noodles!

In the past, Jim’s father made the noodles by hand to cut cost. Now, Jim does it by choice, despite having machines to complete the entire process. He shared that handmade noodles are more springy as compared to machine-produced noodles. There is just no shortcut to an outstanding plate of handmade wanton noodles!

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After a long day at the beach, the best way to end off the day is with some good food. And all the regular beach-goers at East Coast Parkway will know that East Coast Lagoon Food Village is the best place to unwind and eat your heart out.

From satay, to bak kut teh, to barbecued stingray, East Coast Lagoon Food Village has a rather good pool of stalls to choose from. Here are 5 stalls that you absolutely can’t miss!

Haron Satay

There’s honestly nothing better than eating satay that’s straight off the grill. We got 5 sticks of mutton, beef, and chicken ($0.70/per stick) each. The tender meat was very well marinated, and carried hints of smokiness.

Dip the satay in the peanut sauce for that sweet, savoury crunch and extra nutty flavour. I really like the peanut sauce here for some reason. Normally, I wouldn’t touch the plain ketupat, but I dipped them in the peanut sauce and finished them all. Haron Satay definitely lives up to its reputation for having one of the best satays in Singapore.

Han Jia Bak Kut Teh

This is the first time I’ve seen a hawker stall with their own delivery app (named HANJIABKT). You can place your order through WhatsApp or by calling them.

If you’re indecisive like me and can’t decide whether to get the bak kut teh or the pig’s trotter, you will be pleased to know the you can have the best of both worlds by ordering the set ($9.50), which comprises bak kut teh, pig’s trotter, and a bowl of rice. You can also add on mui cai for $2.

My colleagues loved the pig’s trotter. The meat was tender and you can pick it off the bone so easily with just your chopsticks. The soy sauce flavour was really pronounced throughout too. The sauce is quite salty so be sure to have it with rice.

The pork in the flavourful bak kut teh fared just as well. Fall-off-the-bone-tender meat in a bowl of hearty soup. I must warn you though, it is quite peppery.

Ah Hwee BBQ Chicken Wings & Spring Chicken

Crispy, sweet and savoury skin, and juicy and succulent chicken. What’s not to love? The owner is really careful about how he barbecues his chicken. He ensures that the grease doesn’t fall onto the charcoal, which would normally emit an unhealthy smoke if that happens. This makes his barbecued chicken wings slightly healthier.

The delicious wings ($1.30 each) have this beautiful golden brown sheen. I highly recommend squeezing a bit of the line and dipping the chicken in the chilli sauce. The tanginess of the lime plus the spicy kick from the chilli just enhances the taste of the chicken. Trust me, you will be clamouring for more.

Song Kee Fried Oyster

The fried oyster ($4) can’t be missed. The really free oysters were cooked perfectly. Each bite of the oyster is like a flavour bomb of the ocean. The oysters were sweet and creamy, with a slight brininess. The eggs were not super starchy and wee still a little crispy by the time I had it. The whole plate was gone in no time. I would’ve gotten another if I wasn’t so full.

Stingray Forever BBQ Seafood

Barbecued seafood is quintessential beach-side food and it is no exception at East Coast Lagoon Food Village. And sambal stingray? The undisputed king of barbecued seafood. Stingray Forever BBQ Seafood wraps their stingray in banana leaf before placing them on the grill. This locks in the moisture of the fish, and introduces a fragrance to it.

The flesh was oh-so-tender and juicy, and it passed the “lift off the bone super easily with a pair of chopsticks” test. The fragrant and sweet sambal packed the right amount of the heat. You have to dip the meat into the cincalok. Its salty and tangy notes really complement the spicy fish! Even if you’re not a fan of the smell, you should still give it a try.

Going off on a tangent, stingray bones are edible, so it’s okay if you accidentally get one or two in a piece of fish, but you have to chew them well of course. They’re kinda like eating chicken or pork cartilage.

If you’re around East Coast Parkway, do pop by East Coast Lagoon Food Village for some good food! The place really comes alive in the evening, so come for dinner!

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

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Back in 1997, East Coast Lagoon Food Village did not house any barbecue seafood stalls. Which is why, Mr Paul Lee (second from the left), decided to set up shop here selling exactly that. He started by serving just purely barbecued stingray for the first few months, which prompted his customers to suggest a name change from East Coast Lagoon BBQ Seafood, to Stingray Forever BBQ Seafood.

His well loved barbecued stingrays come in two versions, sambal, and butter garlic. We ordered both ($12 each) to try.

He prepares the stingray fillets by placing the sambal or butter garlic on the banana leaf first, before placing the fillet on top, and then slathering them with more of the sauces. The banana leaf locks in the moisture of the stingray as it cooks, and at the same time gives the fish an extra fragrance. After a few minutes on the grill, he garnishes them and they’re ready to eat!

The best way to eat barbecued stingray is to squeeze a bit of lemon on the top before you dig in. This lends an acidic touch that simply whets your appetite.

The stingray was barbecued perfectly — the meat was still juicy and I was able to lift the meat off the bones easily without much effort. I mean, come on, just look at that tender flesh. The sweet sambal had a nice heat and a slight nuttiness. The fish itself had a delicate sweetness, which was complemented well by the sambal.

For even more tanginess, dip the fish into the cincalok. The spicy and sour sauce really is the perfect match for sambal stingray. The subtle funk from the cincalok didn’t bother me as much as I thought it would.

Now, the moment I’ve been waiting for since I heard the butter garlic stingray existed. It’s made more for the kids and tourists who can’t take spicy dishes well. So, essentially, it’s made for me too. I will forewarn you — you can probably kill Dracula with just your breath alone after eating this. It will stink for awhile from the pungent garlic. They really loaded the fish with garlic. That being said, to all you garlic lovers out there, this one is for you. The mix of savoury oyster sauce and the garlic butter is another combination that really brought out the natural flavours of the stingray.

Another alternative to the butter garlic stingray is the fresh salmon with garlic ($12). It’s prepared the same way as the stingray, banana leaf and all.

The result was a tender, juicy and flavourful fish. You should definitely try this with the cincalok. The marriage of the flavourful cincalok and the soft, garlicky, flaky salmon is something not to be missed. I might actually like this more than the stingray, but it’s more so because I prefer salmon in general.

So, If you’re ever on a day out at East Coast Park, be sure to try the barbecued seafood here!

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

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The idea for 2nd Gen Foods stemmed from the owner’s penchant for cooking. He is still a full time insurance agent but since his hours are flexible, he’s able to go down to the stall every now and then to help out.

He learnt how to make fishball noodles from a friend’s father who wanted to pass down his recipes to the younger generation. So, the owner stepped in to learn, because, why not? Now, he has modified the recipes enough to call them his own. The seasoning he uses for his noodles is also the result of his own R&D.

We decided to go “all out” and try the Special Fishball Noodle ($5). It came with two prawns, one slice of mock abalone, and a bowl of fishball soup.

The noodles were eggy and springy, and the seasoning had a bit of heat to it. The prawns? Oh good golly, the prawns. They were so fresh, so juicy, and had the perfect bite. The flesh tasted sweet too, which I loved. The fishballs were the typical bouncy fishballs. Needless to say, I really liked this bowl of fishball noodles, especially the prawns.

Next up, we had the Chicken Feet Noodle ($4). The owner learnt this recipe from his friend’s grandmother. I must say it does have that homey touch to it. The noodles were well coated in the sauce, which made it smoother and easier to eat.

The shiitake mushrooms were gigantic. They were almost as big as the chicken feet. They had been cooked until they were tender, and were throughly infused with the flavours of soy sauce.

The chicken feet were, however, not as impressive as the mushrooms. The skin was a little tough, which made it hard to pull off the bone. It was a shame because the flavour was good.

To achieve such standards despite being a new stall is no small feat! Pop by and let us know what you think!

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

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While Bak Chor Mee and Fishball Noodle stalls can be found all over Singapore, it is not every day that you see a young, handsome Indian man running it. Li Na Fishball Noodles shot to internet fame when Ms May Leena Krishnan posted a video of her husband, Mr Jeevan Ananthan’s chiselled figure online. The video went viral instantly, receiving over 60 thousand views since it was first posted!

While Mr Ananthan was indeed very handsome, we had an important question to answer: How good is his cooking?

First up was the Bak Chor Mee ($3.50/$4.50) which had a generous amount of minced and sliced pork, along with braised mushrooms, meatballs and my personal favourite: crispy pork lard. I often find that the sliced meat in Bak Chor Mee is dry and tough. Li Na’s pork slices however, were perfectly cooked and tender! The sauce base had great flavour, but was definitely on the spicier side. If you cannot take things too spicy, remember to ask for xiao la (less spicy)!

The fishballs in the Fishball Noodles ($3/4) were incredibly bouncy and had just the right amount of chew for a satisfying bite. The fishballs were also not too fishy, and did not taste like it was packed with flour or other additives. We ordered the fishballs with dry Mee Kia (thin yellow noodles) and added some vinegar for a lovely bit of tanginess. The fishballs were unfortunately not handmade like most other things in the stall, but were still very tasty.

The Signature Noodles ($4.50) blend the best of both Bak Chor Mee and Fishball Noodles with the inclusion of minced meat and fishballs, together with Her Giao that is made fresh daily. The Her Giao had a good mix of meat and fish flavour to it, and was best enjoyed dipped into the chilli padi infused soya sauce for a spicy kick. Her Giao are known for their chewy texture, which gives a pleasant mouthfeel when eaten. While I found Li Na’s Her Giao to be slightly too chewy, they were still great renditions of this unique type of fishball.

I was thoroughly impressed by the quality of noodles this young couple have managed to deliver, despite only being around for three months. If I did not know better, I would have guessed that these noodle dishes came from the stall of a seasoned hawker. The next time you are in the Toa Payoh area, save some stomach space for these Fishball Noodles!

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

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Uptown Nasi Lemak is opened by two foodies, Simon (pictured on the left) and Mervyn (pictured on the right), who grew up in Damansara Uptown, where it is Nasi Lemak galore. Since they were unable to find the same taste of Malaysian nasi lemak here in Singapore, they decided to bring it over for us to try. While they are not trained cooks, the duo spent a good six to nine months trying to recreate the taste that they love and serve it on a plate. The result? Uptown Nasi Lemak.

One of their specialties is Nasi Lemak w/ Ayam Goreng Berempah ($6.50) (spiced fried chicken), which is marinated for several hours in various spices. The lemongrass and ginger, when fried with the chicken, creates a nice crispy outer crust.

What you get is a juicy chicken that is wrapped in a flavourful crispy spiced skin. This has a unique flavour that I have personally never tried before. The rice too was savoury and fragrant- a key element in all nasi lemak.

Sambal is another important component of nasi lemak and they make it spicy here. For now, the duo is still adjusting the level of spice by upping it a notch every week, and getting their customers’ feedback. To me, it was definitely spicy enough. A big spoonful of sambal is given for every plate of rice, ensuring that you have more than enough to complete your meal. Do not forget to eat the ikan bilis with the sambal!

While achar is not a commonly found ingredient in nasi lemak, the owners themselves love Peranakan achar so they added it to their nasi lemak anyway. Personally, I do not mind it as I grew up eating Peranakan achar myself.

Another one of their specialties is Nasi Lemak w/ Rendang Beef ($7.50). The rendang beef is cooked overnight till tender but it also tasted gamier than expected. When paired with the thick curry, the overall combination got a little too overwhelming for me. Someone who enjoys rich flavours will certainly appreciate this dish.

They also have side dishes available such as Sambal Sotong ($2.50). The sotong was cooked perfectly and was not rubbery at all. The sambal also packed a nice punch and coated the sotong well.  This was the perfect accompaniment to our nasi lemak.

Uptown Nasi Lemak is certainly something different from our Singaporean nasi lemak. If you love nasi lemak, this is definitely worth a try!

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

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All the way in the far west of Singapore, lies Taman Jurong Market & Food Centre.

This five-storey building holds some of Jurong’s best food. There are just so many stalls to choose from, and the many levels can be daunting. But not to worry! We are here to introduce some of our top picks that are not only wallet-friendly but also delicious!

Tom’s Kitchen

Our first stop of the day was at Tom’s Kitchen. They are known to serve big portions at a very decent price! We decided to get the Grilled Sirloin Steak ($8.50). The plate was indeed huge! The beef came slathered in your standard mushroom sauce. We sliced into our first piece of beef rather easily and got a cut of tender juicy meat. However, the cook on our next piece of steak was a little too well done and was quite tough to chew. That aside, the beef was seasoned sufficiently with black pepper and was delightful.

The beef came with a side of crispy crinkle-cut fries, flavoured with a special chipotle seasoning. The flavour was so addictive and all of us could not help reaching out for more!

Tom’s Kitchen dishes out quality food in generous portions at affordable prices. You would definitely get your money’s worth here!

B.b.q. Seafood

The sambal stingray ($10) here comes coated with sambal chilli and slices of raw red onions, served with a kaffir lime at the side. As a rule of thumb when eating sambal stingray, you have to squeeze the lime all over the fish before you eat.

The stingray was so soft, tender and juicy, with the smoky barbecue flavour permeating through the meat. It was as though the fish had been cooked in an outdoor barbecue under an open flame. The sambal chilli was fragrant but not too spicy. The flavour of the sambal and the smokiness of the fish worked hand in hand to make this a great dish.

The onion dipping sauce had a sweet, onion flavour, contrary to the norm of tangy sauces. It really brought out the flavour of the fish. Also, if you are not afraid of onion breath, go ahead and have the fish with the raw onions. This combination introduces a different flavour profile to the fish. Delicious!

Xin Sheng Gor Hiong Prawn Crackers

You can mix and match whichever ingredients you want on your plate. You definitely have to get the prawn crackers, which are the signatures of Xin Sheng For Hiong Prawn Crackers. They were wonderfully crispy although the bits of prawn imbedded in the cracker did remind me a tad of fossils.

The ngoh hiang was chewy with a five spice aroma. I actually really enjoyed it, alongside the prawn pancake that was just as flavourful. Add on a plate of bee hoon to complete this meal!

Sikkander’s Briyani

When at Taman Jurong, you cannot miss out on Sikkander’s Briyani. Their chicken briyani ($3.50) comes with fragrant long-grain basmati rice, crispy fried chicken, pickled cucumbers, and a bowl of curry. At first taste, the rice on its own, was not that impressive. The curry too, was only decent at best. However, when we ate them together, the aromatic rice and flavourful curry somehow worked so well together to create a perfect harmony!

Unfortunately, the skin of the chicken was not crispy anymore. They did however give some additional crumbs which made up for the lack of crunch. The meat itself was tender and juicy. It is no wonder this briyani has been raved about by many!

Leng Huat Fishball Noodle and Laksa

No hawker centre is complete without a famous fishball noodle stall. And Leng Huat Fishball Noodle and Laksa, is the best one here. The Teochew style fishball noodles ($3) (kway teow for me!) came with fish balls, fish cake, slices of lean pork, lettuce, and lard.

The noodles were flavourful especially after being tossed in the chilli, and were a little tangy from the vinegar. That helped to whet our appetites and we all finished our individual bowls despite eating so much before. The fishballs too were really bouncy and QQ- the mark of a good fishball. My colleague who loves fishball noodles gave this bowl her seal of approval.

Taman Jurong Market and Food Centre is the place to go if you are in the west! Do stop by for a meal and let us know which stall was your favourite!

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 the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

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Tucked away in Yishun Park Hawker Centre is a western food stall that you definitely would not want to miss! Shaker Lakers, opened by Irishman Michael Quinn and Singaporean Gillian Pua, serves up fantastic handmade burgers and pasta with a Peranakan twist.

Mr Quinn and Ms Pua met while working at Marche, where they discovered a shared passion for food and a dream of starting a western food stall of their own. The pair settled on setting up a hawker stall, as the costs of opening a cafe or restaurant proved to be too pricey.

Shaker Lakers makes every item on their menu from scratch, and nowhere is this commitment to freshness more prominent than in the Lakers Signature Beef Burger ($7.50). The beef patties are made to order, with Chef Michael forming the patty by hand before searing them on the flat top stove. This seals in the patties’ natural juices, while also creating a crunchy outer crust. I took one bite and that was definitely one very juicy bite! With the toppings, things are kept simple with lettuce, tomatoes, melted cheese and onion sauce. Think of them as a great supporting cast, letting that glorious beef patty take centre stage!

The burger also comes with a side of hand-cut potato wedges, which had a nice golden crust while remaining fluffy on the inside. While the burger was slightly small, the big flavours of this dish made it a very satisfying meal, and something I would go out of my way just to have again!

The Sambal Prawn Linguine ($8) is the perfect example of how Shaker Lakers have combined flavours from the east and west. The linguine was cooked perfectly al dente, with a satisfying bite. The pasta comes with three deshelled prawns, which are not only convenient for eating but also infuses the fresh prawn meat with the flavours of the sambal. The sambal itself gave the dish a nice spicy touch without being too hot to handle. Make sure to drizzle your pasta with some calamansi lime juice to cut through the richness of the sambal sauce! My only criticism of this dish was that it was slightly oily.

Shaker Lakers combines top-notch cooking with fresh ingredients that are prepared in-house, something that you do not usually find in many other western food stalls in Singapore. With its superb classic western fare and innovative fusion creations, you will be coming back whenever you need to satisfy your Western food cravings. What’s more, Shaker Lakers has a blackboard that they update with their special menu items for the day, so head on down to try the newest this stall has to offer!

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

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Love that smoky, charred flavour that a charcoal grill offers? Look no further than The Social Outcast, a Muslim-owned western food stall in the East that dishes out delicious burgers and pasta!

The Social Outcast uses a Kopa oven to impart a smoky, char-grilled flavour to their food. This oven is a commercial grade charcoal oven, that can reach temperatures of over 450 degrees celsius! This high heat seals in the juices of their burger patties, keeping them moist and juicy long after they have been prepared.

We ordered the classic French Onion and Mushroom Burger ($10.90, + $1 for cheese), which comes topped with caramelised mushrooms and onions cooked in the Kopa oven. Even the brioche buns were toasted in there!

The first thing I noticed when I collected my order was that the burger was literally glistening, a sure sign that this burger was juicy and succulent. Sure enough, the burger was moist and not dry at all. The sweetness from the onions complemented the burger well, and the mushrooms added texture and earthiness. While the burger was amazing, I felt that the side dish of potato chips and Meze Cod Roe sauce paled in comparison. The chips (which I am fairly sure are calbee spicy chips) were good and added a nice crunch, but the mayo based sauce did not impart much flavour.

Chicken Skin, much like pork lard, is a guilty pleasure of mine, so I just had to give the Crispy Chicken Skin ($3.90), a try. Sprinkled atop the deep-fried skin was roasted seaweed and sesame powder, adding a layer of flavour and umami to the dish. While the skin had a satisfying crunch, I felt that it lacked depth, leading to the seaweed powder becoming the main flavour.

Next up, we tried the Basil Pesto with Grilled Portobello Mushroom ($8.90). The pesto was light and refreshing, with ample amounts of herbs providing a fresh, clean taste. The roasted cashews give the sauce its body, making this pasta dish surprisingly hearty for a vegetarian option. The portobello mushrooms provided a meatiness to the dish making it more substantial. However, I found that both the pesto and mushrooms were too salty, which was a slight blemish against what would have been an overall good pasta.

When asked about the story behind a name like The Social Outcast, mercurial owner and Chef Mint (not pictured) stated that his restaurant was all about breaking social norms. This Muslim owned eatery in particular, was out to prove that a coffee shop western stall could also provide restaurant-quality food, without a hefty price tag.

I would say that The Social Outcast has achieved its goal, dishing out quality dishes that you would not be able to find in your run-of-the-mill coffee shop western joint. While the prices may be slightly above what some customers would be willing to pay, this innovative burger joint is definitely worth a try, even if you do not live in the East!

MissTamChiak.com made an 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 The Social Outcast. We will verify and update from our side. Thanks in advance!

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Special Chilli Yong Tau Foo is known for their special chilli sauce. But, is that the only reason why they’re special? The first time my colleague came here, it was only 10.30 am, but they were already sold out. Hence, I made it a point to go there extra early.

Despite my early arrival, the bucket of chilli sauce was already running out. SMH.

I immediately made my way to pick out the ingredients for my bowl. There were so many fresh items on display. When I passed my bowl to the uncle, he took it from me and told me he’ll bring it to me later. After awhile, another uncle ambled over with my yong tau foo in hand. I didn’t even tell them my table number or anything, just the general direction where my table was at. Somehow, they remembered my face. Amazing.

This bowl of dry yong tau foo amounted to just $3.90! And here I was, expecting it to be at least $5 as I took quite a few ingredients, some of them more premium than others. The bowl of noodles came with the chilli sauce. Give the noodles a good toss and dig in!

The noodles were nicely coated with the sauce (it clung onto the noodles very well) and thus were very flavourful. The chilli tasted like a mix of sweet yong tau foo sauce and yong tau foo chilli. The chilli lent some heat but it was manageable, and very shiok to eat. The sauce just went well with everything. I can see why it’s so special.

Even the bitter gourd, which is usually unpalatable to me, tasted great.

There is no minimum amount of ingredients you have to take, so you can grab as few or as many as you want. $2.90 for a bowl of yong tau foo with five items and soup? I think it will be tough to find a better deal.

The soup set comes with a small saucer of their special chilli for you to dip your ingredients in. I prefer the dry version to be honest, as everything comes coated in the sauce. However, if you don’t feel like having the chilli on everything, the soup set is great for you as you can control how much chilli you’re getting on your tau kwa. The soup was pretty much your standard yong tau foo soup, but less oily and more clean tasting than most.

Even without the special chilli, the price point of the yong tau foo makes this such a great find. Do come early (preferably before lunchtime), else you’ll be looking at a shuttered stall!

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The name Skinny Chef came about from the stature of the two chefs, who are both very slim. Steve (pictured on the left), and Kheng Lun (on the right) are two friends who met while working in the hotel management industry, and decided to set up a hawker stall to sell the food they love the most— Western food.

We started with their signature dish, the XXL Chicken Cutlet with Nacho Cheese and Sous Vide Egg ($9) which comes with 2 pieces of gigantic fried chicken cutlets. The nacho cheese sauce complemented the chicken cutlets very well.

The chicken was fried to perfection with the skin being extra crispy and the meat still tender and juicy. The nacho cheese sauce added savoury notes to the chicken, and moisten the chicken more. You can dip the chicken in the sous vide egg for more “sauce”. However, as it is such a large piece of fried chicken, I suggest that you share it with a friend. I was told that this dish is popular amongst the younger crowd, especially the kids. I can definitely see why. Which kid wouldn’t like a plate of fried chicken all to themselves?

For those seeking something a little healthier, you can try their Chicken Chop ($6.80). Each main comes with a choice of two sides. We chose the sautéed mushroom and the baked mac and cheese.

The skin of the chicken chop has been grilled till it’s crispy. The meat was soft and incredibly succulent. All of their meats, other than the fried chicken cutlet, are cooked using the sous vide method to achieve that soft texture and juiciness.

The sautéed mushrooms came in a mix of button mushrooms, oyster mushrooms, and shimeiji mushrooms. The mushrooms were cooked till they were tender, while still retaining their juices. I recommend getting this as one of your sides.

The baked mac and cheese came in a small aluminium bowl. It’s done exactly like how the chefs themselves like it. To me, it tasted a little lacklustre as the cheesiness didn’t really come through. It was also saucier than I expected it to be.

Skinny Chef also has finger food and sides available. We decided to try the Deep Fried Salmon Belly Bites ($3.50). We learnt that the chefs, to prevent wastage, are making use of the salmon belly that they cut off from the salmon fillets to make these. They marinade the belly in a brown sugar brine, which gave the fish a unique sweetness. The tender fish was covered in a crispy batter that made it so addictive! Do squeeze some lemon on top to cut through the richness and balance out the sweetness. It’s certainly something that I’ve never tasted before. I imagine that it would go really well with a nice cold glass of beer.

Skinny Chef is definitely worth a trip down to Clementi. Come in the evening for some good food and a round of drinks!

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 Skinny Chef. We will verify and update from our side. Thanks in advance!

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Sunny (pictured on the left), a past army chef, opened Green Sky Fried Kway Teow back in 2006. His father was a hawker as well, but was selling something entirely different — traditional desserts. When he was younger, he helped his father out at his stall, which gave him the much needed experience to be a hawker. His son (pictured in the middle), joined him in manning the stall when he was 16, and has worked here ever since.

The Cockles Fried Kway Teow ($4) was the result of rounds of trial and error. Coming from a background of dessert making, he had to keep practising to master savoury dishes. He used his time as an army chef to try cooking as many savoury dishes as possible.

The kway teow had a lovely wok hei, and was so flavourful. The noodles were also “wet” enough, which made it easy to eat. The cockles were cooked really well such that they were not rubbery. Mix in some of the chilli for a more shiok experience. Overall, it was a very solid plate of char kway teow.

The Fried Carrot Cake (White + Black) ($5) comprised both white and black carrot cake. The white carrot cake was fried till the edges were crispy. The carrot cake itself was savoury because of the addition of chai poh. This was one of the better white carrot cakes that I’ve ever had. It was a simple plate of eggy goodness. The black carrot cake was sweet from the black sauce, and was as fragrant as the white carrot cake. Normally, I would prefer black carrot cake, but I liked the white carrot cake here better. My colleagues preferred the black version though.

The Fried Oysters’ ($5) batter was sooo good. Can you see the texture? Yeah, it’s as crispy as it looks! Get some of those ASMR tingles when you crunch down on the batter. As yummy as it was, the fried batter was also really greasy. My throat felt a little sore afterwards so please drink lots of water after eating this.

The plump oysters were cooked just right like the cockles. Smooth, and not rubbery as well. They were, unfortunately, not the freshest. Overall, the dish was really good, actually it’s one of the best fried oysters I’ve had, and also one of the rare places where I like the batter more than the oysters.

Some might mistake the stall at the front of the hawker centre to be Green Sky Fried Kway Teow, as they sell similar dishes. Walk further into the hawker centre and you’ll be able to find the actual stall!

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 Green Sky Fried Kway Teow. We will verify and update from our side. Thanks in advance!

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We grew up eating white rice as our main staple. It’s hard to give up rice but having too much of refined carbohydrates such as white rice and bread can lead to a higher risk of type 2 diabetes. Thankfully, we have no lack of wholegrain options in Singapore. Consuming a diet rich in wholegrain is good for health as it may lower the risk of developing chronic diseases such as heart disease and diabetes.

Wholegrain rice and noodles are now widely available so hawkers can prepare healthier traditional dishes without compromising on the taste. Here are six hawker stalls you should try.

Chow Kee

I remember constantly craving for mui fan when I was growing up. Every time my grandfather asked what I want for dinner from a tze-char store, it’s always, and only, mui fan. There is something about that savoury gravy that I just really enjoy. That was why I was exceptionally excited to try Chow Kee. The owner, Mr Cheong, has replaced white vermicelli with a wholegrain version, and he mixes white rice with brown. The Seafood Mui Fan features a satisfying portion of brown and white rice in a flavorsome gravy. The gravy brings out the flavour and freshness of the seafood. When eaten together with the mixed brown rice, each mouthful is so comforting. They also serve beef mui fan, sliced fish mui fan and sweet and sour pork with brown rice.

Cho Kee Noodle

Cho Kee has been selling wanton mee since 1965 and is now being run by the third generation of the Cho Kee family. What makes them special? It’s definitely their handmade noodles. Besides egg noodle, Cho Kee offers five other varieties of noodles — spinach, tomato, seaweed, multigrain and vegetable — all of which are made in their central kitchen. We went for the multigrain noodles which are very springy and did not have any alkaline taste. The noodles absorbed all the flavours of their specially concocted sauce and paired well with the plump and juicy dumplings. This new-generation hawker definitely deserves our support!

ABC Deji Fish Head Bee Hoon

A bowl of satisfying fish soup from ABC Deji Fish Bee Hoon warms the stomach. The lines here can be massive during lunchtime. But when you finally make it to the front, you will get a light, savoury broth served with a healthy portion of fresh fish. There is fried fish meat, sliced fish, or both, which is known as Double Fish. I like the Double Fish option because you are immediately presented with two different version of fish. Since we are already eating healthier here, we opted for the brown rice vermicelli. The vermicelli turned out to be a lot better than I expected. The delicate bee hoon are served together with slices of tomato, chye sim, and napa cabbage, which added more flavour to the broth. You can also add on tofu or bitter gourd. The chilli sauce is piquant and aromatic too. Nothing beats a bowl of hearty and wholesome fish bee hoon for lunch or dinner.

Hwa Yuen Porridge

There’s nothing more comforting like a hot bowl of porridge to start the day. Veronica’s father-in-law came from Hong Kong and started selling porridge in a pushcart along Kim Pong Road before moving to Tiong Bahru Market. “We mix both white and brown rice in our porridge. It’s healthier,” shared Veronica. The rice in this porridge is cooked down till a very fine consistency so it almost feels like you are drinking a rich, creamy soup. There are seven types of porridge combinations to choose from. If you can’t decide, go for the classic Mixed Pig’s Organ Porridge which has sliced pork, pig’s liver, intestines and more. They also serve fish porridge, frog leg porridge and shredded chicken century egg porridge.

Zhao Ji Hainanese Chicken Rice

Zhao Ji Hainanese Chicken Rice offers something different – Brown Chicken Rice. That’s right. While I was there for lunch, many senior folks ordered this dish. I was pleasantly surprised as I thought they wouldn’t like to eat brown rice. “I cook my brown rice in a pressure cooker, hence it is really soft and easy to chew,” explained Ryan, the owner of Zhao Ji Hainanese Chicken Rice. The chicken is marinated with turmeric and cooked at constant temperature. To ensure that the chicken meat is tender and juicy, he soaks the blanched chickens in ice water. He also cooks the brown rice with his own secret ingredients which makes it tasty and enjoyable! Order the chicken rice set which comes with a generous portion of vegetables to complete the meal.

Healthy Vegetarian

I think that chap cai png, also known as mixed vegetable rice or economy rice, is a reliable go-to for every Singaporean, especially when we are in need of a quick lunch fix. What’s even better is that there are healthier options such as wholegrains. An unassuming stall in Aljunied Market & Food Centre, Healthy Vegetarian is a popular stall amongst my friends who are vegetarians. I like the fact that I can choose what I want from the 10-15 dishes available. We had three different vegetables and a beancurd roll. I skip the gravy most of the time to enjoy the original flavour of the dishes. The unique fragrance of steamed mui choy made us salivate. As always, pair the savoury ingredients with a bowl of steaming mixed brown rice and you have yourself a great meal which makes you feel full longer!

If you dine out in a hawker centre frequently, you may notice that many stalls offer healthier wholegrain versions of the usual refined carbohydrates staples such as white bread, rice and noodles. Keep a lookout the next time you dine at the hawker centre and give the wholegrain options a go. Tasty food can be healthier too!

For a list of eateries on-board the Healthier Dining Programme, go visit www.hpb.gov.sg/hdp.

This post is brought to you by the Health Promotion Board.

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Tucked away in Haig Road Market & Food Centre is Afandi Hawa & Family Mee Rebus, a stall specialising in Malay cuisine.

We tried the dish that made Afandi Hawa & Family famous — the Mee Rebus ($3). My first impression was that the gravy was THICK. Its viscosity came from the sweet potato puree that they add to the gravy. Despite being thick, the gravy still tasted lighter than usual.

I heard the gravy is made with shrimp, flower crab, and mutton. That is why I was so surprised that the taste could be so light. The gravy was mostly savoury, and just a tad sweet. This plate of mee rebus is a refreshing change to what I’m used to, but I do not mind it at all.

If you’re lucky, you may be able to get a few pieces of mutton in your gravy.

This was actually my first time having Gado-gado ($3)! It comprised cabbage, potatoes, tempeh, rice cakes, fish crackers(my favourite part) and a sweet and slightly spicy peanut sauce. The spicy peanut sauce tasted similar to satay peanut sauce. While I’m not usually a fan of tempeh, I think the sauce worked well to mask most of the fermented taste.

I especially liked dipping the fish crackers in the sauce. The crunch plus the sweet and savoury combo earned a stamp of approval from me!

Last but not least, we had the Soto Ayam ($3). I really, really loved the soup. It was just brimming with chicken flavour! The soup here was also much less greasy than most soto ayam that I’ve had. As you can tell from the image above, the soup was clear of oil puddles.

The strips of chicken were tender but dry. I imagine they must have been boiling in the soup for a while.

Please proceed with caution here. The chilli is really spicy so try a bit of it first before mixing the whole spoon into your soup. This is the kind of chilli that will leave a burning sensation in your throat. Other than that, I really like the sweetness it added to the soup.

I was feeling peckish, so I got an extra begedil, ($0.50) which is something I always order when having Malay food. It was well seasoned but it had been soaking in my soup so it became a little soggy. Note to self: next time, get the begedil on a separate plate.

Afandi Hawa & Family Mee Rebus does their dishes really well and lives up to their reputation!

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

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You may also wish to check out our article on HJ Waliti HJ Mazuki, a stall in the same hawker centre that serves heartwarming Malay dishes!

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T’was a fine morning, and I was walking around Bugis looking for something to eat for breakfast. Then I remembered, Hock Lee Fishball Noodles is just around the area! It was pretty early in the morning, which means they probably haven’t sold out yet.

And thankfully, they hadn’t! I grabbed a few bowls to share with my colleagues. The first bowl came with mee kia (dry version), and a small bowl of fishball soup. I love how the flavourful chilli coated every strand of the thin noodles, and made them so flavourful. The chilli gave a very welcomed kick, and totally woke me up. The lard made the bowl of noodles fragrant, but it filled me up quickly as it was rather greasy.

The fishballs here are handmade! Say what?? They’re so soft, but still has that bite when you chow down on them, which makes them really QQ. The fishiness wasn’t present either, which attested to their freshness.

They mee pok was cooked to perfection — in between al dente and soft.

If you’re not up for dry noodles, go for the soup version! We got the kway teow mee soup as well. The fishballs were great, of course, but the soup was a little too bland for my liking. For me, the dry version definitely triumped over the soup version. However, if you prefer milder flavours, this would be great for you.

Each bowl of noodles was $4(for both dry and soup versions). If I’m ever craving for fishball noodles, I’ll come here.

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

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Pondok Makan Indonesia is the only Malay stall to be recommended by the Michelin Guide, so it has to be one of the best stalls selling Malay cuisine in Singapore. Their accolades are certainly not just for show.

I started with the mee rebus, which is one of the lesser known dishes here. On the first bite, I was already impressed. The gravy had the perfect consistency, with the right amount of sweetness and nuttiness that one would expect from a good mee rebus. It is definitely one of the better mee rebus I’ve had in a while.

Next up was the satay. This was the dish that Michelin recommended. We ordered a few sticks of chicken, beef, and mutton each. They were all the same price($0.60). You have to order a minimum of 10 sticks. However, I suggest getting more than that, especially if you are sharing. Of all the three meats, the mutton really blew me away. With crispy charred edges, the juicy and tender meat hit all the right spots. As the cherry on top, the mutton hardly had any gamey smell or taste! The marination took care of that. The beef satay was a little tough, so I preferred the chicken and the mutton.

Now, for one of the most popular dishes, Tahu Goreng ($3). This was my favourite out of everything, and all the food has been really good so far. The sweet tooth in me was very pleased with the sweet, nutty kecap, which just seemed so naturally compatible with the slightly fried tofu. The peanuts in the sauce still had a good crunch to them. I can see why this is one of their most popular dishes.

They offer only a few dishes on their menu, but each one has been perfected to the T. They definitely deserve their spot in the Michelin guide.

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

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Roasted meat stalls are a dime a dozen in hawker centres. However, searching for a truly outstanding one is like searching for a needle in a haystack. Imagine my joy when I discovered Choon Kee Roasted Delights in Golden Mile Food Center, which serves impeccable roasted meat dishes!

Originating from Ang Mo Kio Industrial Park 2, Choon Kee Roasted Delights serves up all the roast meat classics. This includes Roasted Pork, Char Siu, and Roasted Duck meat. Of course, I had to try everything.

First up, we had the Char Siu Roasted Pork Rice ($4). I was very impressed with the substantial amount of meat that was given, as some roasted meat stalls seem to give only half of the portion of either Roasted Pork or Char Siu when you order a combination of roast meats. Here at Choon Kee, it looked as though I got a double portion of meat!

The Roasted Pork had a shatteringly crisp skin, while the Char Siu was coated in a delicious char siu marinade. Both meats were tender and moist as well. Paired with white rice and fresh cucumbers, this dish did not take long to be wiped clean by me! I just wish that the store provided a sour, vinegary chilli to cut through the fattiness of the meat, especially the Char Siu.

Next up from Choon Kee is the Roasted Duck Drumstick Rice ($6). While the drumstick is more expensive, it is definitely worth it for its superior flavour and tenderness. Not to mention, you get much more meat than the standard duck rice! The dish also comes with a side of fresh cucumbers, which lent a cool, refreshing crunch to each bite.

What stood out to me most was the duck skin, which was actually crispy! Many roast meat stalls struggle to attain crispy duck skin, but Choon Kee has really mastered the art of roasting their duck.

If you are like me and can’t resist great roast meats, then Choon Kee Roasted Delights at Golden Mile Food Center should definitely be on your list of places to visit. You won’t regret it!

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

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When I was a kid and my birthday was coming up, my family more or less knew where we were going for my birthday dinner. More often than not, I would insist on heading to Marche just to chow down on some fantastic rosti. However, I might not need to travel all the way to Marche anymore, because the 6ixs Rosti in Ghim Moh Link can give Marche a run for its money!

For those who aren’t too familiar, rosti is essentially a potato fritter, made with thinly-sliced potatoes. Originating from Switzerland, this breakfast item is now enjoyed by people all over the world, myself included!

A word of warning before you head down to the 6ixs : waiting times can get pretty long, especially if you are not first in line when the stall opens at noon. Luckily for me, I managed to get my order in right as a large group of office workers filed in behind me. Even so, it took my order around 20 minutes to be ready. However, despite the long waiting times, the rosti is definitely worth the wait!

First off, to get a classic rosti experience, I went with the Classic Rosti with Smoked Salmon ($10). I loved how the rosti was crispy on the outside, while remaining soft and fluffy on the inside! To me, this is the best part of rosti as it allows you to experience contrasting textures in one bite. It’s almost as if you combined potato chips and mashed potatoes into one perfect meal! The rosti was served with a generous portion of smoked salmon, alongside coleslaw and sour cream.

If you are looking for something more unique, the 6ixs also offers Spicy Rosti and Cheesy Rosti! I decided to go with the Cheesy Rosti with Chicken Chop ($10). The first thing that stood out was the Chicken Chop, which was well cooked and stil had a satisfyingly crisp skin! The portion of chicken was also extremely generous, making the chicken chop the most value-for-money dish to order here.

The Cheesy Rosti came with a generous portion of melted cheese on top. However, with all the other flavours on the plate, such as the chicken chop and gravy, I could not really taste the cheese. The cheese ultimately ended up just adding a chewy texture to the rosti. Maybe the next time round I will try the Cheese Rosti a la carte ($7) to give it a fair assessment!

The 6ixs makes each rosti upon order, ensuring that each rosti is as fresh as possible. While this goes a long way in making their rostis taste great, it also leads to some issues in consistency. I ordered an a la carte Classic Rosti ($6) for my colleague, which was slightly burnt.

Despite these minor flaws, I still think that the 6ixs is serving up Rosti that is arguably better than what other restaurants like Marche are producing. They have many other meat options to pair with their superbly crispy yet fluffy Rostis. I will definitely be back for more!

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

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Being a crab lover is hard work. From patiently waiting for the crab to be ready, to cracking open the shell, it’s no easy affair when it comes to enjoying crab. And to top it all off, great crab dishes that are worth the effort are extremely hard to find. Thankfully, restaurants like Mellben Signature at Tanjong Pagar Plaza are here to provide excellent crab dishes that I will gladly get my hands dirty for!

One of the secrets to Mellben Signatures’ success is their commitment to selecting only the highest quality Sri Lankan Crabs. After the suppliers bring in a fresh batch of crabs, Mellben performs an additional round of selection. This significantly reduces the risk of getting subpar crabs, such as crabs which have freshly shed their shells. This also ensures that only the biggest and freshest crabs end up in your dishes!

Mellben Signature is run by Gabriel, whose father runs the original Mellben Seafood restaurant in Ang Mo Kio Avenue 1. Gabriel spent most of his teenage years working at Mellben Seafood, slowly picking up the tricks of the trade and honing his own skills. Now in his early 30s, Gabriel is at the helm at Mellben Signature, adding his own innovative flair to the dishes here.

Mellben Signature’s signature dish is undoubtedly the Claypot Crab Vermicelli Soup. Now you may be thinking to yourself: “How can a simple noodle soup dish be the most famous item in a restaurant?” However, beneath this dish’s humble appearance is a broth that packs a knockout punch of umami! Over 20 crab shells are used in the soup stock, giving it tons of sweetness. Milk is added to the broth, boosting the flavour and texture with a rich creaminess. An amazing broth, sweet crab meat, and thick springy beehoon, what’s not to love? Just one mouthful, and you’ll fall in love!

Another must try is the Creamy Butter Crab. The crab is coated in a thick and creamy butter sauce, which accentuates the crab’s natural sweetness. The sauce is made even better with the incorporation of chillies and fragrant curry leaves. I guarantee that you’ll love this sauce, so make sure to order some Fried Man Tou to mop it all up!

Looking for a not-so-common style of crab? Check out Mellben Signatures “Pi Feng Tang” Crab! Roughly translating to Typhoon Shelter crab, this dish is said to originate from families living on boats near the typhoon shelters in Hong Kong. The crab is fried with lots of chillies, garlic and scallions, making it immensely mouthwatering and extremely addictive. The mountain of fried garlic bits, which gave an extra layer of crunchiness, was so good! Ignoring the many pairs of eyes staring at me, I scooped up spoonfuls after spoonfuls of the fried garlic and popped them into my mouth!

Mellben Signatures seafood expertise is not limited to just crabs. Mellben also offers fresh Lobster, Oyster and Fish, bringing you all of the ocean’s bounty!

How does Cheese Baked Lobster and Oysters sound? Awesome? I know! Despite being a departure from Mellben’s Chinese roots, these typically Western seafood dishes were executed to perfection. A big risk when baking cheese on seafood is overcooking the seafood, due to the high heat required to melt the cheese. In all honesty, Mellben completely nailed it — the lobster and oysters were flawlessly cooked! Expect pristine seafood covered with a generous blanket of melted savoury cheese!

The moment the Red Garoupa Steamed in Lemon Sauce entered the room, our mouths started to water. The aroma of lemon and garlic was beyond captivating. The fish was impeccably cooked, and the strong flavours of lemon and garlic made this dish absolutely irresistible!

If you’re looking for some meat options to accompany the brilliant seafood, the Braised Pork Belly ($20) is a wonderful choice! The braised pork belly is extremely tender, with melt-in-your-mouth layers of fat. Rich and tasty, the pork belly, which is a stunning dish that’s doused in an exceptional sauce, is a real delight when paired with a simple bowl of rice.

With such high quality seafood dishes, Mellben Signature is sure to satisfy even the biggest of seafood cravings. If seafood is not your thing, fret not! Mellben has you covered with other restaurant dishes, such as the Braised Pork Belly, which will definitely impress you. So what are you waiting for? Bring your friends and family to Mellben Signature for a stellar seafood feast that you won’t soon forget!

This post was brought to you by Mellben Signature.

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10 minutes before the stall opened, a queue had already formed. I quickly rushed to join the throng of people.

They have just one item on their menu — Yong Tau Foo in one size ($4.50). This way, they follow a standard operating procedure when preparing each bowl and can serve the customers faster. It also makes taking orders easier, as there is only one item after all.

To be very honest, I didn’t know what to expect before trying this. It’s just a bowl of yong tau foo right? How good could it be? And then, the first spoonful blew my mind.

The soup was unbelievable savoury and sweet at the same time, but not overly so. It looked so clean, so unassuming, but, it was bursting with flavour.

I’m not the biggest fan of fishballs but I would just rate this one as average. Nothing fancy, nothing special, just a normal bouncy fishball.

The tofu, however, I definitely enjoyed. There are two different types of tofu in the bowl, a normal one with fish paste on top, and a fried one with fish paste as well. Both tofu were the silky smooth type, and the only difference between them is the outer crust on the fried version. If I was feeling healthier, I would prefer the normal tofu. But, the fried tofu definitely was tastier.

The chilli here is made with fermented beans, which gives the chilli a tangy kick which went really well with the fish paste that’s wrapped in beancurd skin. The tangy chilli spiced up every ingredient and made everything even more delicious!

From the queue alone, you can already tell that this is a yong tau foo worth queueing for. It really is a simple dish, but to make a simple dish shine is the tough part, and Yong Xiang Xing Dou Fu has nailed it.

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

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