stall closing about 2.15pm. gave is double serving of char siew. super yum
char siew was perfect, tender, smooth, flavourful, nicely charred
The noodles remind me of the Hong Kong style noodles and it has the springiness and QQ texture.
My god – 40 min queue at lunchtime on a Sun. Recommended by Johor Kaki, with the founder located here. Super nolstagic thick ketchup noodles, with the noodles nicely soft, a spring onion and pork lard fragrance, and generous crispy pork lard. The fishballs were super big, and had a bit of fish meat/bone texture and fish flavour while still soft and springy, in a refreshing clear soup. Nice.
It was good enough that we finished the whole bowl, but I left unsatisfied, without even touching a second bowl of rice like I thought I would.
It is a delicious HKM, however, it is unlike your traditional version of HKM. Although the ingredients are the same, the taste is gentler, like it is assembled with a fine-dining touch instead of zhi char flair. Let’s just call this Hokkien Man signature Hokkien Mee. Cheers!!
it was pretty good, featuring fresh seafood as well as a decently thick gravy coating the noodles (not to mention a subtle chili sauce that they charge for if you want more).
This was one of those Hokkien Mee where I didn’t want to mix in the chilli, although the chilli was nice – sweet and fragrant with hae bi. The noodles should not be appreciated for its parts, but as a solid and gelled sum of its parts. These noodles left a lingering umami flavour in my mouth long after I finished it. Very good.
Lai Heng Mushroom Minced Meat Noodle at Lorong 4 Toa Payoh Singapore Bak Chor Mee Review
Go for the soup version! That is the food to try out!
today the bcm was a far cry.. meepok still qq and loose, but the key chilli sauce was poor, slight salty but mostly becss not fragrant & tasty..
Kim Keat Hokkien Mee is often said to be one of the top 5 Hokkien mee stalls in Singapore. We stopped by at Lorong 4 Toa Payoh to try their famous claypot Hokkien mee.
Aside from the claypot version, there are usual option like hokkien mee on a plate or traditional one that' served on traditional opeh leaf.
Lunch was great with the delicious claypot hokkien mee. The broth was thick and flavourful, and the roast pork was definitely the best part of the hokkien mee.
Craving steak but your wallet says no? UNO Beef House is known for their sizzling hot plates of affordably-priced beef steaks! Read more.
The meat was tender and I ate it all, but I don't really have much desire to come back here either, mainly because the black pepper sauce was a bit sweet. I'd rather go to Mariner's Corner instead.
I don't really have much desire to come back here either, mainly because the black pepper sauce was a bit sweet. I'd rather go to Mariner's Corner instead.
I've seen this chain around for ages but had never tried it until today. The menu was pretty standard Thai fare; there wasn't anything in particular that stood out about it, be it positively or negatively. But it was a step up from Thai Express at least, and they seemed to make a conscious effort of straining out the lemongrass from the soup above, making it easier to eat.
While I wouldn’t say that SOI 47 is the best Thai restaurant in Singapore, I have no doubt it is one of the most value-for-money ones around. And if I am in the area, a re-visit would be in place.
While I won’t say Soi 47 is the best Thai restaurant around, it serves up a range of appetising Thai dishes suitable for the family, all at a comfortable price point.
Even though the stall is opened until 4pm, it is available up to 130pm. After that the stall sells mee goreng. So if you want to try their prata, be early.
I might just come back for their Apom someday as I am curious how good it is.
If you wish to try their prata, go before 1.30pm. Because after that, they will be selling mee goreng.
The noodles were cooked well, and tossed in a very rounded and balanced sauce, with some savouriness, umaminess and a very slight tartness from the vinegar.
Though not as popular but this is definitely better than the Lai Heng Mushroom Minced Meat Noodle. The best thing is I do not have to wait for 45 minutes just to eat it.
The stall was helmed by a couple and the menu was very straightforward with either a big bowl or a small bowl of fishball noodles. The queue could have been shortened if the process of preparation had been improvised.
The sauce was vinegary with good spiciness, and the noodles soft and slightly springy. The fish dumpling was solid – soft yet crunchy, the fishcake was really moist and had a good fish flavour, and the sliced and minced meat were fresh.
While I would have preferred the noodles to be a tad spicier and more vinegar-y, this is definitely worth trying if you’re in the Toa Payoh area.
The noodles was the slightly thicker type, really nice to bite into and slightly soft springy, coming in a nice and unique savoury, lardy, spicy and a bit herbally black sauce.
Auntie remembers her regulars’ orders and sometimes help them decide on the ingredients to go with the noodles if they have a hard time deciding.
Simply delicious! Their char siew could be abit more fatty though.
There’s always something really comforting about a bowl of mee hoon kway. The three brothers definitely have mastered the art of the dish and added their own twists to this traditional dish. It’s a hearty meal especially on a rainy day.
The stall also offers the dry version for both the sheng mian and mee hoon kway. I did not try during my visit but I noticed some of the customers having it and the chilli does look quite shiok. I look forward in coming back to try the dry version next time.
Super love it~ It also comes with prawns, minced meat, pork, vegetables and egg. The noodles are springy and al dente and not the slightest overcooked.
Aside from the awesome fish ball, I also had dry mee pok tossed in chili sauce. This stall is probably the most famous fishball noodle in Lorong 7. Ya'll will know how famous this stall is from the snaking queue they have.
The mee pok was perfectly cooked and was soft yet springy.
This fish ball at Chao Zhou Fishball noodle is seriously so good!!
Toa Payoh Lorong 5 Food Centre seems to be the supper spot for many people. Some of the stalls operate past 12 midnight such as He Jia Huan Ban Mian.
The prawn noodle soup was the traditional Singaporean kind, sweet, slightly prawny and really quite subtle. Although recommended by ieatishootipost, this was really a so so bowl, such that I didn’t finish the noodles. Only opened at night.
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In August 2020, I happily arranged tp meet up with my mom to visit Toa Payoh so that we can grab some irresistible Uggli muffins . Alas, we ...
Nice Chinese style curry fish head with sweetish, slightly tangy curry and mild heat.
The chefs and stall assistants are very friendly!
Admittedly, I wouldn’t recommend Easties to come here simply ‘cause the travel journey and cost far outweigh the price of the dishes.
The noodles come with lots of pork cubes, tomatoes with scrambled eggs, thinly sliced cucumber and Chili flakes, giving the noodles a tangy and sweet finish.
Despite feeling full after wiping the plates clean, I was so tempted to dabao another Cumin Burger back home. Plus, considering the uncommonly found dishes we were served – at an affordable price – I’d say we cinched a great deal here!
Looking for a nice supper? Check out these hawker stalls at Blk 75 Lorong 5 Toa Payoh Food Centre which have just reopened!
The popiah was fresh and clean tasting with nice crispy bits and mild chilli.
The popiah was fresh tasting, crisp and juicy, with gentle chilli, and a good amount of crispy bits providing a nice crunch and savouriness. Quite nice.
This is one of the best popiah I have eaten. Give it a try!
Oiishii Corner’s halal Japanese fare is tasty and comforting
The chicken curry katsu ramen and inari ramen was okay as well with the ramen not being the soggy kind. Pretty well-cooked to me.
