It’s not often you find someone who hates Nasi Briyani. Succulent juicy meat in a flavourful curry and fluffy aromatic rice — who could say no to that? However, most stalls offer the same few types of Nasi Briyani. Don’t get me wrong, I love my Fried Chicken Briyani as much as any of you guys. But maybe there is room for innovation! Here in Circuit Road Food Center, Foodie Story is serving up both classic Nasi Briyani and modern renditions!

Foodie Story is run by Yishi, a young 27-year-old who learnt the secrets of Nasi Briyani from a seasoned hawker veteran. Yishi spent long days and weeks learning all she could, finally managing to create her own Nasi Briyani Recipe!

First up from Foodie Story is the classic Chicken Briyani ($4.50) which comes with a curry chicken drumstick, acar, a hard boiled egg, a crispy Papaddum and of course, a heaping amount of briyani rice! The rice was nice and fluffy, and adequately spiced. Thankfully, the rice did not have any whole spices remaining, which can make for a horrible surprise if accidentally bitten into. The curry chicken was tender, while the curry paired perfectly with the rice. I also had the Beef Briyani ($5.50), which comes with pieces of beef that have been stewed for hours in a curry sauce. However, I felt that the beef was slightly dry.

If you are looking for a modern take on Nasi Briyani, definitely check out the Breaded Chicken Cutlet Nasi Briyani with Thai Chilli Sauce ($5)! The chicken cutlet was well fried and crispy, while also tender due to the use of chicken thighs. The portion of chicken was also extremely generous and more than enough to fill even the hungriest of patrons.

The Thai Chilli Sauce from Foodie Story was tangy and spicy. While the sauce paired well with the Chicken Cutlet, the same cannot be said about the rice. I felt myself wishing for some curry to go with all of my Briyani rice!

The Briyani dishes at Foodie Story are interesting and innovative takes on a well-loved classic. I certainly have to commend the young hawker for coming up with such unique combinations! I’ll be back to see what else they have up their sleeves!

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

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Located in Tiong Bahru Market, Liang Liang Garden Desserts is serving up a dazzling array of deliciously sinful Ice Kachang. Ice Kachang was my favourite dessert when I was a kid, and the flavour combinations available here would have been a dream come true for ten-year-old me. I just had to check this place out, to satisfy the inner kid in me!

The most popular flavour of Ice Kachang at Liang Liang Garden Desserts is definitely the Milo Dinosaur Ice Kachang ($3). Copious amounts of milo powder are showered on the Ice Kachang, much like the beverage version of Milo Dinosaur, which comes with a heap of milo powder. The Ice Kachang also consists of gula melaka (palm sugar) and chocolate sauce, so it’s pretty sweet. Underneath the mountain of ice lie the usual sweet treats found in Ice Kachang, such as attap seeds and grass jelly.

While milo powder may seem like a gimmicky addition, I really enjoyed the chocolatey flavour that it brought to the table. Big clumps of milo powder formed on my spoon, and I really enjoyed munching on them! What’s more, the powder dissolves into the ice, making for a thick, chocolatey Ice Kachang. However, this sweet treat is definitely too sweet to be eaten by just one person. After a few bites, I couldn’t stomach any more.

Wanting to try the most unusual flavour possible, I ordered the Avocado Ice Kachang ($3) for my second bowl. Judging by the picture on the signboard, I was not expecting fresh Avocado. However, the Ice Kachang still took me by surprise when it came out. The avocado came in the form of a green paste, and wasn’t the most aesthetically pleasing.

The “avocado” paste also did not contain much flavour, with the other elements of the Ice Kachang masking what is supposed to be the highlight of this dish. There are so many flavours of Ice Kachang here, so there are bound to be some hits and misses. Unfortunately, this Avocado Ice Kachang is a miss.

With an impressive array of Ice Kachang and traditional desserts, Liang Liang Garden Desserts offers something for everybody. So, the next time you are looking to beat the heat with an ice cold bowl of Ice Kachang, head over to Tiong Bahru Market and check this place out!

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

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When I first caught wind of Desa Rancapanggung, I was really excited about their delicious Nasi Padang offerings. I also discovered that Sani, the owner of the stall, is known for his superb sambal. As an amateur spice lover myself, this really made my mouth water in anticipation. I just had to head down to try it for myself!

Upon arriving at the stall, I was greeted with a dizzying array of dishes that filled up every inch of the display cabinet. Upon speaking to Sani, I discovered that his wife, the master chef, wakes up at 4am every day to cook everything! I also discovered that many of the more unique dishes on offer at Desa Rancapanggung have Indonesian touches (influenced by his wife’s Indonesian background). In fact, Desa Rancapanggung translates to Rancapanggung village, her hometown in Indonesia!

I was initially unsure of what to order, as the variety was huge. Luckily, Sani recommended some of their more unique dishes, such as the Nasi Rawon ($4)!

The Rawon in Nasi Rawon is a traditional Indonesian beef soup with buah keluak. The buah keluak, which is actually a type of nut, imparts a deep, complex, earthy flavour. A mix of fattier and lean beef is used, with the beef fat melting beautifully into the sauce and adding a layer of richness. Pair the Rawon with the stall’s spicy sambal! It’s a match made in heaven!

While the Rawon was the undeniable star of the show, the accompanying side dishes are no slouches either. Also included in the set meal is some Sambal Cuttlefish, Beef Liver and Begedil (deep fried potato patty). I was particularly impressed with the sambal cuttlefish. I tend to avoid cuttlefish as it is often rubbery, but the cuttlefish here was perfectly cooked. Not too hard and not too soft!

Next up from Desa Rancapangggung was the Nasi Sambal Goreng ($4). The advertised star of this dish is the Sambal Goreng (Fried tofu, tempeh, and long beans in a spicy coconut sauce), which was extremely well fried and fragrant with a good spicy kick. However, what intrigued me the most was a humble topping on the rice, which I initially dismissed as fried batter or onions. It was actually fried desiccated coconut shreds! This rice topping was new to me, and I thoroughly enjoyed the added fragrance of coconut. The Nasi Sambal Goreng was also accompanied by the Sambal Cuttlefish and Beef Liver.

Desa Rancapanggung also has many stellar noodle dishes on offer, such as the Mee Rebus ($3). We got an extremely generous portion of noodles, considering the affordable price point! The sauce was thick and flavourful, with a good balance of sweet and savoury notes. This is a great alternative for those who cannot take spice as well.

If you are looking for some more meat, definitely consider ordering an extra portion of the Beef Rendang ($2.50). The Rendang is quite unique, with a much more watery curry sauce which had a strong coconut flavour.

These are only two of the many amazing dishes on offer at Desa Rancapanggung. The secret behind it? Sani and his wife purchase the ingredients daily, ensuring that every dish is made with the freshest ingredients possible. Such labour of love translates to some of the best Nasi Padang dishes I have tried in Singapore. Not to mention, the Nasi Padang here is much more affordable than most Nasi Padang out there, which can run close to $10 a plate! The next time you are in the Bedok Reservoir area, definitely save some stomach space for the Nasi Padang here!

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

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Tired from a day out shopping at Bugis Street? Well then, treat yourself to a good meal at Albert Food Centre, wherein lies a few stalls that you absolutely must give a go at least once. Here are 11 stalls that you should visit!

Pondok Makan Indonesia

Pondok Makan Indonesia is a Michelin recommended Malay food stall, and for good reason. Everything here is praiseworthy, from the flavourful mee rebus ($3), to the smoky satay ($0.60 per stick; 10 pcs minimum), to the sweet tahu goreng ($3). The mee rebus had a perfectly thick, nutty gravy and it could honestly be one of the best mee rebus I’ve ever had.

As for the satay, we ordered chicken, beef and mutton. The meat that impressed me the most was the mutton, which did not have a gamey smell. However, my best takeaway would be the Tahu Goreng. The sweet nutty sauce just paired so well with the lightly fried tofu.

They offer so many different dishes, and each one seems like it had been cooked by a pro!

Si Ma Lu Goreng Pisang

Goreng pisang stalls are a dime a dozen. So, what makes Si Ma Lu Goreng Pisang any different? Well, the banana inside the goreng pisang ($1 – $2.50) is basically custard. I don’t know how else to describe it. Words failed me the moment it entered my mouth. It was so soft, and so creamy. The sweetness came purely from the banana. The outside was so crispy, which gave a lovely contrast to the melt-in-your-mouth fruit inside.

The quality of the banana used determines the price. What I had was the cheapest one at $1 a piece. What would the $2.50 one taste like? I’m drooling just thinking about it.

Si Ma Lu Goreng Pisang sells one of the best goreng pisang ever and I highly recommend it.

Ah Seng Bak Chor Mee

Ah Seng Bak Chor Mee was awarded a Michelin Plate in 2019, with their comment focusing on the handmade meat balls. Each bowl of bak chor mee costs less than $5! They’ve changed the prices slightly starting from 2020, but they are still affordable nonetheless.

As recommended, I added extra meatballs, which were made from a mix of fish and pork, to my noodles. They came in a separate bowl of soup. I liked them because they’re really soft, which might be disappointing for some, as meatballs are usually harder. The bak chor mee was coated in a house-made sauce and the meat was tender.

Hock Lee Fishball Noodles

Hock Lee Fishball Noodles is one of THE stalls to try here. One of the reasons is because their fishballs are handmade. Finding stalls like Hock Lee Fishball Noodles is like searching for a needle in a haystack.

The fishballs were so QQ and bouncy. They came sans the fishiness as well, which showed how fresh they were.

The noodles ($4 each) came in a tasty, but slightly spicy sambal chilli sauce, which gave me a good jolt to start off my morning. Delicious as these noodles were, they were also quite greasy, so a bowl would be enough to fill you up for a while.

Guan Kee Fried Carrot Cake

The fried carrot cake here, I feel, would be the bench mark of decent fried carrot cakes in Singapore. Both plates of white ($2.50), and black ($3) carrot cake were sufficiently wet enough, and was filled with flavour. I preferred the black carrot cake as it comes with an additional sweetness from the black sauce.

Bai Nian Niang Dou Fu

Another stall that comes to mind when Albert Food Centre is the topic of discussion, is Bai Nian Niang Dou Fu. Their rendition of yong tau foo consists of a mix of pork, fish, and prawn paste. I really like the prawn roll, which was soft but had that distinct texture of prawns.

The hot soup was clear and clean tasting, perfect for a chillier day. The noodles had a nice bite to them too!

I was surprised to discover that they sell fried chicken as well! The chicken was juicy and tender, but the extra crispy batter was what made me so hooked onto them. Who would’ve thought that you could find good fried chicken here? You can add them to your bowl of yong tau foo as a set for a price of $6.30! Totally worth it, if you ask me.

Angel Horse Teochew Fish Soup

I heard good things about the fish soup noodles so I decided to give it a try. I arrived just as the stall opened, but found myself getting beat by the queue in front of me. “This should be good,” I thought.

The fish soup ($4) comes clear, without the usual addition of milk. The soup was very light, and yet flavourful from the fish stock which is made with salted fish and pounded fish bones. Maybe it’s because of my preference for richer soups, the soup unfortunately didn’t impress me that much as I felt that it was kind of bland.

On the other hand, I appreciated the slices of fresh batang fish that were oh-so-tender. It’s too bad that there were only a few pieces in the bowl. So, if you would like a simple bowl of fish soup noodles, do give this a try!

Traditional Wanton Noodle

Come to Albert Food Centre if you are craving for a plate of Traditional Wanton Mee! ($3) This unassuming stall sells some plump wantons and dumplings! The noodles were springy and eggy, but the chilli sauce made it a little difficult to eat with its rather spicy nature. So, I suggest ordering the noodles without the chilli sauce.

Thong Kay Delights

Pop by Thong Kay Delights for some old school breakfast items. Expect homemade yam cake, glutinous rice, and pumpkin cake ($1.50/$2)! Even though the chee cheong fun wasn’t made by them, the sweet sauce certainly was. Pinkier and thinner than most places, the sauce doesn’t come across as overwhelmingly sweet like the usual brown sauce. So, if you’re ever craving for some homey tasting breakfast foods, you can satisfy your cravings here!

Lor Mee GHS

Lor Mee GHS is opened by the son of the original owner. His version of lor mee comes with substantial chunks of fried sea bream, rather than the usual salted fish. He stressed that getting fresh fish was the utmost importance to him, so if the supplier doesn’t have any available stock on a particular day, he will not open his shop.

Each strand of noodle was coated in the thick spiced-infused gravy. While the fish wasn’t the most tender, it gave a satisfying meaty bite! The bowl of lor mee also came with pork belly, ngoh hiang, and half an egg. You’ll be surprised to know that a bowl only costs $4!

Zheng Xing Mei Shi

they’re open only four days a week! but they’re so good they sell out quickly too.

To end off your meal here at Albert Food Centre, have some dessert from Zheng Xing Mei Shi. They sell only 4 types of desserts — Tau Suan ($1.60), Bubur Pulut Hitam ($1.60), Bubur Teringu ($1.50), and Green Bean Soup ($1.50). Coincidentally, they’re only open for four days a week, so make sure you come on the right day to try these delicious hot desserts!

Now, if you ever run out of places to eat at Bugis, make your away to Albert Food Centre for a multitude of good food!

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

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Most people know Circuit Road Food Centre for its great vegetarian food. I have found another reason to visit this hawker centre: some of the best Beef Noodles I have eaten in a long time. Omar’s Halal Thai Beef Noodles offers delicious and authentic Thai cuisine, all at reasonable prices!

Even before getting to the stall, I could detect a delicious fragrance wafting through the air, emanating from a big pot of beef noodle soup. Talk about a way to get me excited! The Thai Beef Noodle Soup ($6) comes with three different types of beef: Beef Slices, Shank and Balls. Omar’s Halal Thai Beef Noodles prides itself on its homemade Beef Balls, which did not disappoint! The balls were dense and full of beefy flavour. I wished they were slightly bouncier, but overall still leagues ahead of the processed stuff. My personal favourite was the beef shank, which had its fat melted down after being boiled. This made it oh-so-tender and delicious!

All the beef gave the clear and light soup a deep and complex beefy flavour. Heaps of fried garlic add extra oomph, making this soup really addictive! Free refills are free of charge, so bring your bowl back to the stall as many times as you want!

Omar’s Halal Thai Beef Noodles also serves up other great Thai Food, such as the Creamy Chicken Tom Yam ($6). The extra creaminess makes this dish much heartier and filling! It also mellowed out the sour notes of Tom Yum, which can be too much for some. The dish consists of large chunks of chicken thigh, a fried egg, and rice. The well-balanced soup carried a lovely fragrance of lemongrass.

If you’re looking for something more unusual, check out the Basil Mutton ($6)! Basil Rice is normally cooked with minced chicken or pork, and the use of mutton here is surprising. Many people are afraid of the gamey taste of mutton, but not even a hint of gaminess can be detected! The mutton is sliced thinly and cooked, then covered in a mouthwatering sauce which contains chillies, Thai basil and other herbs. However, I felt that the Thai Basil flavour could have been stronger.

One thing is for sure, Omar’s Halal Thai Beef Noodles is serving up really high quality beef noodles and Thai food. When your next Thai food craving hits, you know where to go!

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

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Located amongst several office buildings, Maxwell Food Centre is a popular lunch spot for office workers looking for a tasty and affordable lunch. With how stressful work can be, lunch needs to be hearty and satisfying to give people enough energy to slog through the rest of their day. Zhen Zhen Porridge is the perfect breakfast or lunch spot to get you through even the most stressful of work weeks!

Zhen Zhen Porridge serves up Cantonese-style congee which is executed to perfection. There are no individual grains of rice to be found in the porridge. The thick and silky smooth congee is extremely satisfying!

I went down to Zhen Zhen porridge in the late morning, yearning for a bowl of warm porridge to fill my empty belly. I got myself a Sliced Fish Porridge ($3) and the Sliced Fish + Shredded Chicken + Century Egg Porridge ($3). The Porridge comes in three different sizes, with the largest portion costing five dollars.

First up was the Sliced Fish Porridge. While the porridge itself was great, I could not get a strong taste of the sliced fish itself. Also, the actual fish slices were smaller than I expected. You really have to spend some time fishing out these slices before you can get a good taste of the fish!

I would recommend getting the Sliced Fish + Shredded Chicken + Century Egg Porridge ($3), especially since it is the same price as the fish porridge! The pieces of Chicken were larger than the sliced fish (which is also included). The century egg was also prominent, adding an earthy flavour to the porridge. For the ultimate, albeit cholesterol laden, eating experience, add in a raw egg ($0.50) and take the richness and silkiness of the porridge to the next level!

After such a satisfying bowl of porridge, I felt energised and ready to tackle the rest of the day ahead of me. If you are working around Maxwell Food Centre, make sure to check out Zhen Zhen Porridge for a hearty and affordable weekday pick-me-up!

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With over 260 stalls in Chinatown Food Complex, getting to Fatty Ox HK Kitchen is like weaving through a maze. However, the journey is more than worth it, for some truly awesome Hong Kong style Cantonese noodle dishes and Roast Meats await!

Here are some tips for finding Fatty Ox: Once you walk up the staircase to level 2, angle towards the top right hand side of the hawker centre. Chinatown Food Complex also has the stall numbers for each row on display, so use these to your advantage when looking for a stall in this sprawling food centre!

One of the benefits of Fatty Ox HK Kitchen being in such an obscure corner of the hawker centre is that the tables nearby are often empty. A cool breeze can also be felt when sitting around here, making for a great dining experience!

Fatty Ox HK Kitchen is most famous for its Beef Brisket and Tendon Noodles ($4). The dish comes with a generous portion of egg noodles, which were springy and did not have a strong alkaline taste. These noodles served as the perfect accompaniment to the star of the show, the tender and flavourful beef brisket! The brisket, which is normally a tougher cut of beef, was stewed for many hours until it was super tender. The braising sauce was thick and luscious, with a deep, savoury flavour which complemented the egg noodles perfectly. The beef tendon was soft and melted in my mouth. Make sure to get some green chilli for a punch of acidity!

Another quintessential Cantonese staple is Roast Meats. And Fatty Ox HK Kitchen serves up some stellar meat offerings as well. I ordered a platter of Roast Duck, Char Siu and Soya Sauce Chicken ($5 each). You can also order these meats individually, or as a meal with the egg noodles.

Despite facing stiff competition from more famous soya sauce chicken stalls such as the Michelin-starred Hawker Chan and Maria Virgin Chicken, Fatty Ox holds its own. Its rendition of soya sauce chicken is definitely worth a try! What sets it apart is its liberal application of a chopped ginger and spring onion sauce, which is insanely aromatic and tasty.

The Roast Duck and Char Siu were also pretty good. The Roast Duck had a nice, glistening skin, while the Char Siu had a nice serving of crispy charred bits that I really enjoyed. However, these two meats are ordinary in comparison to the stellar Beef Brisket and Soya Sauce Chicken.

With Fatty Ox HK Kitchen serving up such high quality dishes, you don’t have to pay restaurant prices for classic Cantonese fare. So come on down to Chinatown Food Centre and have your fill of delicious Roast Meats and Noodles!

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

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Great seafood dishes all have something in common: the freshest ingredients are used. Fresh ingredients always have the sweetest and most tender meat, and does not have the fishy aroma and taste that is common in lower quality produce. Located in Old Airport Road Food Centre, Kallang Cantonese Live Prawn Noodles uses only the freshest live prawns to serve up a stellar bowl of prawn noodles!

Kallang Cantonese Live Prawn Noodles gets live prawns delivered to them every day. However, this means that the live prawns may not arrive on time every day. I went down right when the stall opened at 10am, but was informed that the live prawns were only to arrive around an hour later. So, I’ll recommend coming around lunch time, so that you don’t have to wait for the live prawns like I did.

Once the live prawns were delivered, I could finally place my order. The Live Prawn Noodles come in a variety of sizes, ranging from 6 to 12 dollars. I got myself a $6 bowl and just couldn’t resist adding on some Pork Ribs ($2)!

My $6 portion of Live Prawn Noodles came with three large prawns, which had a lovely sheen. The prawns are flash-blanched in boiling water for just a few minutes, until they are perfectly cooked. This results in some of the most tender and sweet prawn meat I have had in prawn noodles! I know not everyone enjoys sucking on prawn heads, but I implore everyone to give these heads a try. You are in for a shot of immensely flavourful prawn juices that are incredibly addictive!

The next most important element of this dish is the soup. The soup was quite flavourful, but not quite the best prawn soup I have ever tasted. The soup was on the slightly oilier side, which I did not mind. However, this may be less than ideal for others. The pork ribs were soft and tender, but I was expecting a slightly larger portion of meat for an extra two dollars.

Kallang Cantonese Live Prawn Noodles is definitely a more premium Prawn Noodle option, but I feel that the price is more than fair, considering how fresh the prawns are! They were honestly the best prawns I have eaten in a bowl of Prawn Noodles. The lengths that the stall goes to to ensure this freshness is quite astounding. The stall owners cool the prawns down with blocks of ice, which is supposed to help the prawns relax! So, if you are willing to fork out a couple of extra dollars, pop by this hawker stall in Old Airport Road Food Centre.

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

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I’ll say it straight, mock meat is not my cup of tea. If I ever ordered vegetarian food, I would never get it. So, when I heard about Victor Veggie, I was very iffy about it. “How good can mock meat taste?” Well, I was about to find out.

Victor, who is a vegetarian, has been making vegetarian satay for 40 years now. I asked him where he learnt how to make his food, to which he replied, “I came up with them myself.” Colour me impressed.

Other than satay, he makes vegetarian otah too. He does have some other dishes but I went too early and they were not ready yet. So I got 10 sticks of satay ($0.80 each | min. 10 sticks), and two otah ($0.80 each).

Can you tell that the satay at Victor Veggie is not made out of meat? Because, at first glance, and many glances after, I couldn’t.

The “meat” was charred to the point that it had crispy edges, crunch and all. I have a feeling it’s because it’s made out of soy protein, and that crisps up better and easier than real meat does. The texture is closest to chicken, I would say. The “meat” itself had that distinct smoky satay sweetness. It was overshadowed by the even sweeter nutty peanut sauce but, I’m not complaining. The combination of the two was like a match made in heaven. I never liked mock meat. But this? I dig it. If you thought hard about it, you can feel that the texture is somehow not right, but really, it could have anyone fooled. Would definitely eat it again.

The otah didn’t impress me as much, unfortunately. It was too soft, maybe even slightly mushy, for my liking. The seasoning and spices were spot on, but the texture of the soy protein here ruined it for me. You should still try it out, but I would recommend the satay more.

Victor Veggie is definitely a cut above the rest in terms of making mock meat taste real. Still don’t believe me? Then come on down and try it for yourself!

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

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Sembawang Hills Food Centre may be one of the most hidden hawker centres in Singapore. This is because it is not actually in Sembawang! This hawker centre is actually located in Upper Thomson, in a small collection of shophouses in front of a landed estate. Despite its size, this hawker centre has many hidden food gems, and Seng Huat Duck Rice is one of those stalls that make coming here worth the trip!

When you master one dish, you don’t really need to sell anything else. This is the case at Seng Huat Duck Rice, which is run by folks who have utterly mastered the art of making Braised Duck! Diners can have either rice or porridge, usually. Unfortunately for me, I was told that the porridge was already sold out even though I got there at 10am! It seems as though the porridge is more popular with patrons, especially for breakfast. While I really wanted to try the porridge, what I came for was the Braised Duck. I ordered the Braised Duck Rice Set ($4.50), and added some Duck Liver and Gizzard ($1.90 in total).

When I got my order. It genuinely looked like a set for two! I happened to get a section of the duck closer to the bone, trading some quantity for more tender meat. The individual pieces of meat definitely seemed smaller than the standard portion, but the total amount of meat given was still more than enough. The braising liquid had imbued the duck with a deep soya sauce flavour, and a hint of spices. Seng Huat Duck Rice douses the meat and rice with a liberal portion of this sauce, which I absolutely adore.

A thick, sweet chilli is also given as an accompaniment, which adds a nice kick of spiciness and savouriness to the dish.

Not many people enjoy Duck Liver and Gizzard, But Seng Huat Duck Rice serves up some that may change your mind! The duck liver was soft and creamy, while still offering a slightly firm bite. The Gizzard was slightly chewier, but overall still of decent quality.

The only letdown at Seng Huat Duck Rice was their soup, which was way too peppery. I could not detect any of the usual duck or herbal flavour, with the pepperiness completely overpowering everything else.

Overall, Seng Huat Duck Rice serves up a great tasting plate of duck rice, which is also extremely value for money! Even if you don’t live in the north, Seng Huat Duck rice is definitely worth a visit.

Also, while you’re here for the delicious duck rice, why not order from the many other great stalls in Sembawang Hills Food Centre? Check out our guide on the 9 Greatest Eats in Sembawang Hill Food Centre for more delicious dishes!

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

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Truth be told, Lor Mee is not the first thing I would order at a Hawker Centre. The thick, starchy sauce just seemed strange to me. However, I always keep an open mind when it comes to food. So, when I heard of Keng Heng (Whampoa) Teochew Lor Mee, I was keen to give Lor Mee another try!

Located in Golden Mile Food Centre, this unassuming Lor Mee stall attracts snaking queues even on weekdays. I went down around 12pm on a Wednesday and there were around five people in the queue. Once I got my bowl of Lor Mee, I turned around and saw almost 10 people in line!

One of the best parts of Keng Heng (Whampoa) Teochew Lor Mee is its value. The dish is reasonably priced(from $3 – $5). I ordered a $5 portion and got a large serving of ingredients such as fried wantons, fish, fishcake, pork belly and crispy fish skin. With so many different ingredients, every bite of this Lor Mee will be a lovely surprise!

The thick, starchy sauce that makes Lor Mee so famous is either loved or hated by people. While I fall in the latter group, Keng Heng’s Lor Mee sauce is one of the best I have tried! The sauce was thick, but not starchy to the point where it was difficult to eat. The thick sauce clung to the noodles, which were also well cooked and not mushy. I highly recommend adding all the sauces available at the stall, such as raw garlic, vinegar and chilli sauce. These sauces help lift the Lor Mee sauce, which can be quite heavy on its own. The auntie who takes your order adds in the sauces for you, so make sure to let her know if you want more or less of anything!

While Keng Heng (Whampoa) Teochew Lor Mee did not convert me into a Lor Mee fan, I can safely say that this is one of the best Lor Mees that I have tasted. The wide variety of ingredients, together with a great sauce, and affordable pricing, make the Lor Mee here a must try for everyone!

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

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I think most of you know that Katong Laksa is a nonya-style laksa which is eaten with just the spoon. There has always been an ongoing debate about who is the original creator of Katong Laksa. To be honest, it doesn’t matter who created it first. What’s more important is, who can really withstand the test of time and continue to serve a good solid bowl of laksa.

I wrote about George many years back when he was still at his old location – Telok Kurau Road. They seem to have moved a few times and now, they are at Changi Road.

George’s father learnt the laksa recipe from the legendary Janggut Laksa owner and started peddling his Laksa along the streets before hawker centres were built.

A bowl of laksa can only shine with a spicy coconut-based soup, which is the soul of this Peranakan dish. You can tell the difference in George’s all-important homemade laksa rempah (spice paste). His laksa gravy is complex, rich, delicious, and well balanced in taste. It also has a great texture. It somehow reminds Singaporeans of home.

The thick vermicelli is very smooth and chewy. George blanches it in the laksa gravy before topping it with fish cakes, cockles, bean sprouts, prawns and laksa leaves. You may opt to add a spoonful of the shop’s tasty sambal chili.

Since the noodles are always cut short before serving, you don’t need a pair of chopsticks to wolf them down. Use a spoon to scoop up all the goodness.

I came for breakfast with Seetoh. It was a quiet morning and George sat down with us to share his story. Even though the whole coffeshop only sells this particular dish, people from all over the island will actually come all the way to the East to enjoy this laksa. At least for us, we drove 20 minutes here just for it.

For $3 a bowl, you can get a good Katong laksa. Why not?

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

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A snaking queue in a hawker centre is bound to attract even more customers. If all these people are willing to queue, it has to be good right? While I feel that overhyped hawker stalls often do not live up to expectations, some hawker stalls, like Xin Mei Xiang Zheng Zong Lor Mee, definitely makes the wait worthwhile.

I would advise heading to Old Airport Road Food Centre before the lunch crowd arrives. During peak lunch hours, expect to wait between 20 to 30 minutes for a bowl of Lor Mee!

The Lor Mee at Xin Mei Xiang Zheng Zong comes in three sizes($4 to $6). I highly recommend at least getting the $5 bowl, which comes with much more toppings such pan fried fish flakes, braised pork, braised egg, beansprouts, fresh chillies and fresh parsley. The generous amount of toppings mean that every spoonful is filled with a variety of flavors and textures! I especially enjoyed the fish flakes, with its fresh and clean taste going well with the sauce’s deep umami.

The most famous and important element of Lor Mee is undoubtedly its thick and starchy sauce. Make it too thick or too watered down and the dish is ruined. Xin Mei Xiang Zheng Zong got the sauce consistency just right — it is much lighter and smoother than the sauce of other Lor Mee stalls. I rarely finish the sauce when eating Lor Mee, but the sauce here is so good that I just couldn’t resist it!

The addition of vinegar, chilli sauce and minced garlic is what takes Xin Mei Xiang Zheng Zong’s already stellar sauce to legendary status. The chilli adds a nice warmth to the dish, while the vinegar and minced garlic cut through the thick sauce with a hit of acidity.

Despite the long queues, Xin Mei Xiang Zheng Zong remains one of the top dogs in the Lor Mee game. While other Lor Mee places offer fancy toppings such as fried fish skin, Xin Mei Xiang Zheng Zong focuses on perfecting the key elements of Lor Mee, creating a bowl of Lor Mee that is hard to beat!

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

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I used to think that Hainanese Curry Rice was just a fancier version of Cai Fan. After all, can’t you get curry sauce at your standard Cai Fan store as well? However, I could not have been more wrong about that. Hong Seng Curry Rice has really shown me that Curry Rice is so much more than just cooked items haphazardly put over some rice and curry!

Located at Redhill Market and Food Centre, Hong Seng Curry Rice has been operating since 1995! The store offers over 20 dishes, which are prepared fresh every day. It was my first time eating at Hong Seng Curry Rice, so I decided to stick to the classics. I got the Hainanese Pork Chop ($1 per piece), Dong Po Pork ($2.50 per piece), Braised Cabbage ($0.7 per portion) and a Fried Egg ($0.7 per piece, bringing my total, with rice, to $5.40. I would say that is pretty good value for money, considering I ordered two portions of meat!

As the name implies, the curry sauce is the most important part of curry rice! The blend of spices used in Hong Seng’s curry provides a nice warmth and fragrance without being too spicy. The addition of coconut milk also makes the sauce rich and creamy.

The curry sauce pairs especially well with the Hainanese Pork Chop! The Pork Chop is coated in a layer of cream crackers before being deep-fried, adding a nostalgic crunch and flavour. The pork strips were thick, meaty, juicy and tender. Don’t miss out on this classic ingredient!

Another classic ingredient is the Dong Po Pork. The braised pork belly was meaty and tender, with the braising liquid penetrating the meat and imparting a sweet, herb-infused flavour. Additional braising sauce was also ladled onto my rice, adding a sweetness and depth to the already great curry sauce!

Not to be overshadowed by the stellar meat dishes, the Braised Cabbage is also something I would highly recommend!
The cabbage is braised till soft, while still retaining some of its natural crunchiness.

With so many dishes, the possible flavour combinations to try at Hong Seng Curry Rice are practically endless! Not to mention that the dishes are very reasonably priced. I will definitely be back for more!

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

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While Fei Zai Xiang Shao La Wanton Mee is not one of the more famous stalls in Redhill Food Centre, regulars there will know that they serve up a mean char siew. They also sell various other roast meats.

During my first trip there, I arrived just as the stall opened, but they were not ready yet. So, I waited another 1.5 hours before returning. And yet, they were still not ready. I gave up waiting that day and returned again a few days later. The second time, I learnt my lesson and went in the late afternoon instead. I’m not sure if their inconsistent opening times happen every day, or I was just really unlucky the first time round.

We tried their Wanton Noodles ($3.50), which came with the standard wanton noodles, wantons, and char siew.

The noodles were decently springy, with an eggy taste. The sweet sauce was thick and slightly savoury. it’s a good thing I asked for a little more or the noodles would have been quite dry.

The char siew was quite fatty, as you can see. The edges were nicely caramelised. Some ends were even slightly charred for that lovely smokey fragrance. They weren’t exactly juicy or the most tender, but they are definitely above average.

The plump wontons were packed with meat, and I kind of wish there were more on the plate as they were quite delightful.

Next, we tried the Roasted Meat Rice ($3.50). The plate came with rice and roasted meat, and was covered in the same sauce as the wanton noodles. The roast meat had that lovely crackly skin, and was tender and fatty. It wouldn’t be the number one thing I would order here, but it’s still an okay meal.

Fei Zai Xiang Shao La Wanton Mee might not be well known, but they do their meats well. You have to get the char siew!

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Bak Kee Teochew Satay Bee Hoon sells you guessed it, satay bee hoon. Satay Bee Hoon is a dish that is rarely seen in the hawker scene these days. The number of stalls in the country is dwindling, as making this dish is surprisingly tedious.

Bak Kee Teochew Satay Bee Hoon is one of the remaining stalls, and one of the most popular ones. There’s always a queue, regardless of what time it is. As they make everything fresh, be prepared to wait for a bit before getting your order.

I got a plate of Satay Bee Hoon ($4), and my first thought was that everything looked indistinguishable. The satay sauce simply covered everything.

Be sure to give your noodles a good toss to get every strand evenly coated in the peanut sauce. The peanut smell was quite strong, even from a distance. The sauce was rich, sweet and nutty. They had crushed the peanuts into coarse chunks, so the sauce has a nice texture and a little crunch. While the sauce looks red, it is not spicy at all. The bee hoon soaked up the sauce pretty quick, so it got a little dry after a while.

The plate came with a number of ingredients. The boiled cuttlefish was a little hard and chewy. But hey, I’m not complaining. I prefer my cuttlefish this way. The satay sauce helped to give flavour to the otherwise bland seafood. Other than sambal, I think this peanut sauce might be my favourite sauce to eat with cuttlefish.

The sliced pork was on the tougher side, and had the subtlest porky flavour.

I am not a fan of liver, so I got my colleague to describe it for me. He said it was cooked perfectly — creamy and still retaining that distinct liver flavour.

The leafy part of the kang kong was tender, but the stem was still crunchy, just how I like it. Although, unlike the cuttlefish, I’m not too sure about having kang kong with a sweet peanut sauce.

Overall, Bak Kee Teochew Satay Bee Hoon lives up to its reputation of being one of the best satay bee hoon stalls in Singapore. Being one of the oldest as well, their recipe has stood the test of time and their bee hoon remains as delicious as it has always been.

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Y.R.A. Yasool Fatimah is a prata stall that has been awarded a Michelin Plate. Despite that, it has flown under the radar as there is no sign of the red decal anywhere on the stall. I found out about them only after I did a little snooping. They specialise in prata, as well as mee goreng.

So, that’s what I got. I got one plain prata ($1), one egg prata ($1.50), one onion prata ($1.20), and one mee goreng ($4 with egg). I was told after that the owner liked their Mee Hoon Goreng Puteh Ikan Bilis the best, which I unfortunately didn’t get to order.

The prata was pretty standard, if you ask me. Doughy, but not too tough, soft and fluffy enough to cut through with ease, and had a few crispy edges. I know crispy prata is not favoured by everyone, but I personally like them.

The egg prata was definitely more substantial than the plain prata. The egg was spread evenly and cooked just right.

The onion prata was my favourite of the three. The diced onions added a boost of flavour to the dough. Sweet, fragrant, and armed with just the subtlest hint of that characteristic onion spiciness — it certainly was a delight to eat.

Every prata comes with a small bowl of mutton curry. The gaminess thankfully was at a tolerable level, and made the curry quite delectable. As flavourful as it was, the spice level of the curry was just right, which meant I could eat spoonfuls of it without needing any water.

The curry complemented the plain prata especially well, and I couldn’t stop dipping fat pieces of the prata in it!

I love mee goreng, so I was excited to dig in. Unfortunately, as red as it looked, the flavour or spiciness didn’t really match up to the appearance. Other than the alkaline taste of yellow noodles, I couldn’t really discern anything else.

The little pieces of mutton were cooked such that they were still tender and easy to bite into. Again, not much gaminess, which I appreciate, given that the odour usually turns me off.

Definitely come to Y.R.A. Rasool Fatimah if you want a good plate of roti prata, especially the onion prata. The mee goreng, unfortunately, missed the mark for me.

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You wouldn’t have guessed it, but tucked away in an obscure coffee shop in Golden Sultan Plaza is a stall serving up a unique take on seafood noodles! What makes Try Fresh XO Seafood Noodles unique is their chewy Beehoon which is imported from Malaysia. Unlike conventional noodles which tend to get soggy, these noodles remain nice and springy even after a long time!

Try Fresh XO Seafood Noodles offers both soup and dry noodle dishes, so I decided to get one of each! I ordered the XO Seafood Beehoon Soup and the Salted Egg Seafood Beehoon (both $8.90), which are both among the stalls top sellers.

First up, I tried the XO Seafood Beehoon Soup. I am usually wary of dishes that have alcohol added to them, as the alcohol often overpowers everything else in the dish. To my surprise, the alcoholic taste in this seafood soup was not overpowering at all! What you taste instead is the natural sweetness of the seafood stock, with the alcohol providing a nice depth of flavour and warmth in the background.

The dish comes with an ample serving of fresh seafood such as prawns, clams, squid, scallops and cuttlefish. Each seafood item was cooked to perfection. I especially loved the clams, which were as sweet as can be!

Next up from Try Fresh XO Seafood Noodles was the Salted Egg Seafood Beehoon. Here, the Beehoon is stir fried with seafood stock, similar to how Hokkien Mee is made. The noodles had a great texture, pairing especially well with the crispy pork lard to create a nice chewy and crispy mouthfeel! However, I felt that the salted egg flavour in this dish was too strong, overpowering the natural sweetness of the seafood and the wok hei from the stir frying process. If you are a die-hard lover of all things salted egg, then this dish is for you!

If you’re a fan of boozy seafood noodles, then Try Fresh XO Seafood Noodles may be your new favourite stall! While you’re here, try out some of their other unique seafood noodle dishes as well!

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

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When it comes to “Fusion” cuisine, I am a bit of a skeptic. Many supposedly “fusion’ dishes are more gimmick than actual innovation, with non-complementary ingredients haphazardly thrown together. So when I heard of an Australian-Inspired Nasi Lemak being served up by Soulfood Catering, I honestly had my reservations. But hey, you cant go very wrong with steak and nasi lemak, right? I decided to head down to check it out!

Located along Pahang Street, Soulfood Catering is run by Brett and his wife, who split the cooking duties according to the cuisine they are most familiar with! Brett handles the grill while his wife and mother-in-law cook up the Nasi Lemak. The result is a plate of food that does not try to be “fusion” cuisine. Instead, you get a great plate of Nasi Lemak with expertly grilled fresh ingredients. What’s not to love?

The classic Nasi Lemak is always a must have, so the first dish we had was the Chicken Wing Nasi Lemak ($4.50). We also added an additional chicken wing, which costs $1.50. The Nasi Lemak rice was rich and fragrant, but not as decadent as more popular Nasi Lemak stores. I think this is a really good move, considering the strong, robust flavours of the grilled meats that are paired with this rice.

Another key ingredient of Nasi Lemak is sambal chilli, and SoulFood Catering claims to have “arguably the best homemade sambal in town”! Needless to say, I had high expectations. The sambal was indeed very good, with a good balance of sweetness and fragrance from the onions and garlic. My only complaint is that I would have liked it to be slightly spicier, but thats ultimately a personal preference.

While the rice and sambal were great, the star of this dish is still undoubtedly the fried chicken wings, which were fried to perfection. The paprika and garlic herb-infused batter, gave these wings a non-traditional boost in flavour which I really enjoyed!

The first Australian inspired Nasi Lemak we tried is the Bangers and Hash Nasi Lemak ($10). The dish comes with two cheese sausages and crispy hash browns, which are topped with a heap of freshly grilled caramelised onions. While the sausages are store bought, they were grilled till crispy and were still extremely tasty.

If you want a true blue Australian barbecue experience, the Surf & Turf Nasi Lemak ($18.90) is the dish for you. The dish comes with scallops, prawns, and a ribeye steak, all of which were grilled to perfection with a nice char and smokey flavour. The prawns and scallops are actually cooked using the oil from the sambal chilli sauce, adding a subtle spiciness to the seafood as well. The ribeye was flavourful and tender, but was thinner than your average portion of steak. However, I think the amount of steak given was more than fair, given that the dish comes with seafood as well.

Don’t forget to dip your seafood into the garlic cream sauce served alongside for an extra layer of richness! I loved the heady aroma of garlic in this sauce. The creamy sauce will help cool the tastebuds if you find the seafood or sambal too spicy.

Soulfood Catering manages to steer clear of the troupes surrounding “fusion” food by simply doing what they know best: Grilling up great barbecue and making a great plate of Nasi Lemak. If you are craving for barbecue, nasi lemak, or both, then Soulfood Catering offers you the best of both worlds – all on one plate!

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While Bak Chor Mee is loved across the island, Little India is one of the last places I would expect to find a great bowl of these noodles. Tucked away in a coffee shop on Veerasamy Road is Mui Siong Minced Meat Noodles, which dishes out bowl after bowl of awesome Bak Chor Mee!

Upon placing my order, I was told that there was a 15-20 minute wait for my noodles. This showed me that Mui Siong has a loyal following, despite its relatively obscure location. If so many people are willing to wait for this bowl of noodles on a Tuesday morning, Mui Siong has to be doing something right! I ordered the Medium Bak Chor Mee and Fishball Noodles (both $4).

The key to a bowl of great Bak Chor Mee lies in its sauce. A sauce that is not well balanced can ruin the dish. Mui Siong’s savoury sauce is brightened by chilli sauce, and lightened by the acidity of black vinegar. The oil from the crispy pork lard added a nice richness and smoothness to the sauce as well.

Many Bak Chor Mee stalls tend to overcook their ingredients, resulting in tough and dry pieces of pork, so I was really pleased to find tender and soft pieces of pork in Mui Siong’s Soup! Pork liver is especially hard to cook well, but Mui Siong’s pork liver was soft and creamy and a delight to bite into.

Mui Siong also sells a special Pork Ball ($0.7 each, 3 for $2), which I simply couldn’t resist trying. The meatball was soft and tender, with a surprise hidden within! At the core of each meatball is a special minced meat which was packed with flavour!

The Fishball Noodles had a generous portion of fishballs, with my medium order having 6-7 fishballs. The fishballs were bouncy and had were not fishy at all. The soup had a cleaner and lighter taste compared to the Bak Chor Mee soup, probably due to the lack of sweetness that the pork brings. That being said, both soups were still spectacular, containing much more flavour than the soup from your run-of-the-mill noodle shop. Even though it was a warm day, I couldn’t help but slurp spoonful after spoonful of soup!

This is one of the better Bak Chor Mee I have had, and I would definitely come here again if I am in the area. If you consider yourself a Bak Chor Mee connoisseur, then head to either this location or the other outlet at Bukit Merah!

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

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