As for the prawn soup, I am relieved that there is no overwhelming saccharine levels of rock sugar because that is how the prawn soup from my neighborhood tastes like.
Sometimes expectations can get way too high when you hear about a restaurant or a stall in Singapore. So I always have to temper them when I eat at a place that has been featured many times on tv o…
Although on the lighter side, it is still flavorful enough with crustacean essence and a underlying pork sweetness that does not make me feel guilty for finishing it to the last drop.
this one here at Tekka Centre is worth coming back for (665 Buffalo Road #01-326).
Authentic, delicious and over value for money.
While Singaporeans’ love for hawker food still burns as passionately today as it did decades ago, we need the new generation of hawkers to continue to preserve the heritage.
She has recently announced the change of the regular off-days from Wednesday and Saturday to Saturday and Sunday in order to have more family time.
This is really hard work just to be ready for the day to serve a bowl of prawn noodle.
I have met many aspiring young hawkers and I believe Ruifang is one of the more successful ones who never give up. I am really grateful that she is continuing the hawker heritage.