85 Redhill has a saury fishball option at a one dollar premium. And it's worth it for that additional bit of grittiness and stankiness.
I normally avoid queues. Mostly. Say 95% of the time. For some reasons, I was drawn to this particular ba chor mee stall (#01-80 Redhill Food Centre, 85 Redhill Lane) which had a queue.
2 reviews of Red Hill Food Centre "This hawker centre in Redhill houses all the best hawker food Singapore has to offer. If you can find your way to Newton Centre (by the way, a well documented tourist trap) you can find your way to Redhill Close…
Overall, having sushi at Sushiro reminds me of those days as a student and having sushi at Sakae sushi; affordable sushi for all with basic quality sushi.
Sushiro had a cold option on their menu though, which I was curious about. It was kinda like hiyayakko from a texture perspective, but with a savory seafood taste that came through more cleanly than in the hot version. I might actually order this again.
Food at Sushiro features classic Japanese cuisine and modern Japanese Fusion cuisine, with a focus on zushi / sushi.
Personally, I prefer the White Carrot Cake ($4).
That probably doesn't look like much given that it was crammed into that thermal takeaway container, but it was the haojian fried oyster from a stall at Bukit Merah View Market & Hawker Centre (15 Bukit Merah View #01-06). And it was pretty good being eggy, chewy, and savory. Sure, the chili sauce was a tad sweeter than I prefer, but that didn't matter since I could spike it with fish sauce at home.
I brought this home from Bukit Merah View Market & Hawker Centre today (115 Bukit Merah View #01-07), and I'm glad I did. The fishballs on their own were already pleasantly gritty and savory, but then I tried the meatballs, which were spiked with little bits of dried fish, giving it some extra tasty stank. The naturally sweet soup was impressive too. Next time I want to see if their dry noodles are any good.
Today we have frog and turtle soup from Havelock Turtle Soup and bee hoon from Ivan's Porridge.
This rice pudding of Hokkien origins is made by steaming the rice mixture in bowls.
Overall, I have eaten at Ah Orh at least 3 to 4 times over the years and I do notice that in my recent visit, the standard of the dishes is not on par with previous years.
Ah Orh Teochew Food Delivery / Takeaway
Very fat, creamy, salty and fresh oysters, on top of a fragrant and unoily egg omelette.
aficionados should definitely give Starter Lab Singapore’s handcrafted sourdough a try; also a laid back place for breakfast & good coffee.
Starter Lab – Bakery at Havelock Road
The high prices are a result of their labour-intensive process and commitment to quality ingredients, both of which are well worth shelling out for.
Besides Fried Kway Teow, if you are into blood cockles, they do have Beansprouts with Cockles as an individual dish for you to order.
Overall, Meng Kee Fried Kway Teow is one of the more underrated char kway teow stalls that’s definitely worth a visit if you’re in the area!
Meng Kee Fried Kway Teow is a popular char kway teow with many loyal fans who swear by it for its wok hei and robust sweet-savoury flavours.
Will I Return Again? Overall, the dishes at Abundance are quite good. While it does not serve the traditional type of Taiwanese dishes you will find in places like Eat 3 Bowls and 台ONE味 Tai One Wei, it is worth a try if you are in the vicinity.
Just 5 minutes walk away from Redhill MRT station, you will get to this Abundance Taiwanese Style Cafe that is located under the HDB flats.
A food blog from a Singapore-based traveler
This is arguably one of the best Char Kway Teow and it's really a classic. The uncle has been plying his trade for decades with more of the time being a one-man show. I won't say it's the best but it's definitely one of the better ones in this trade.
The fact that Uncle fries every single plate and packet on their own, the consistency is a little different plate to plate and packet to packet. The basic wok hei ( heat of the wok) is definitely still good in the noodles giving it a nice charred aroma.
The uncle was methodical, frying each plate one by one. His stall was really clean and neat too. But the queue seemed to have grown from when I remembered it. I think I waited for 30 to 40 minutes.
The star here was the cockles. The cockles were so fresh and oh so big, plump and juicy!! Shiok lah. It is hard to get such big cockles these days. Really glad that I got to try this laksa at last after so many years! Do give it a try if you are around the area!
If you are someone who prefers a stronger taste in Laksa, Guang Fa Laksa is definitely an underrated gem.
For old-school laksa peppered with cockles, Guang Fa Laksa dishes out bowls of savoury goodness from 7.30am in the morning! Read more.
I would 100% head down to visit her stall again for both the mee siam and lontong! Continue reading at Miss Tam Chiak: https://www.misstamchiak.com/jia-xiang/
While many have said that their standard has dropped, I still like it!
I highly recommend visiting this stall as it is at a relatively centralised location of Singapore.
The porridge was gloopy and textural like a good Hainanese porridge.
The well-seasoned pork balls are like little flavor bombs. I think tung choi was also added in the pork mixture. I feel they should only add tung choi to either the porridge or the pork balls. The saltiness is a little overkill here.
As with all new businesses, the first few couple of days are bound to have hiccups so be patient with them as they iron out the issues.
By Chef Pang Kok Keong. Oily and fragrant, nicely cooked chewy noodles and umami meat filled yong tau foo.
Very soon, you will be able to enjoy grilled seafood at night as Hakka Pang will switch to a ‘seafood shack’ concept called Guppies. Expect a variety of grilled fish and seafood served with different dips.
Pang’s Hakka Noodles, Yong Tau Foo and Fishballs at The Sprout Hub (on the ground of the former Henderson Secondary School).
Been heading back ever since. Make sure you order the dishes and have them all served on a single plate, rather than separate them. Curry rice is always best enjoyed when it gets a little messy.
This Hainanese curry rice is worth queueing for.
On the whole, this is a rather satisfying plate of curry rice. I do enjoy what I had although I wish that the curry could be spicier to have more kick.
I have been raving about Burger Labo amongst my friends but its price tag for its single-patty basic burger, at S$25, is a bit hard for me ...
Tucked away in the very ulu Henderson Industrial Park, 2280 Burger serves up gourmet beef burgers and fries at affordable prices. Read more.
Seng Hong Coffee Shop is one of those last surviving old school coffee shop that seemed untouched by time. Visit them while you still can before they bite the dust in this fast paced society.
I love how "crunchy" the mee kia is. Well, not crispy crunchy but al dente crunchy. The marvelous old-school tossing sauce is just enough to coat the noodles without being too wet. You definitely have to ask for their chili sauce even if you cannot take the heat because it is really amazing.
The minced meat noodle stall is opened on alternate Sundays, so do take note as they have a sign in the shop stating if they’ll be open this Sunday. Come get your Bak Chor Mee fix here today!
Apart from the flavorful broth, the noodles themselves are a testament to No. 25's culinary expertise. They were perfectly cooked, retaining just the right amount of bite. The sauce that enveloped them was a harmonious blend of the broth's essence, vinegar for a touch of tanginess, soy sauce for depth, and lard for an indulgent richness. This combination resulted in a symphony of savory flavors that left me craving for more.
The pork slices and pork liver in the soup were quite meagre although well cooked and fresh, but the her keow was gummy and flavourful and the fish maw added variation. The noodles was good too, cooked just nice, and flavourful with nicely crispy pork lard and tee poh. Something I will come back specially for.
What sets No. 25 Minced Meat Noodles is the tantalising bowl of soup. Cooked for almost 10 hours, the soup could be a dish on its own!
Again not a bad fried rice, fluffy and moist, with a good eggy flavour. The taste was of the fried rice was a bit monotonous though – I couldn’t finish all of it. The prawns were nice and bouncy and sweet, but the pork chop was a tad salty, with a bit of a one dimensional flavour, although tender.
Tucked away in Beo Crescent Food Centre, Chef Wang Fried Rice serves up delicious plates of egg and sambal fried rice with a twist!
A dish at Din Tai Fung that’s universally loved is their egg fried rice—made better if it’s topped with shrimps or a pork cutlet, doubly so if you can get it for cheap.
