For its price, the waffles here are undeniably a steal. On top of all that, they also offer other bakes such as croissants and madeleines.
Wah Fushia color CCF, so here I am! Grandpa Homemade Cheong Fun is located at Toa Payoh West Market & Food Centre.
Despite how sweet it was, I still ate it all. And I'd be happy to eat it again if it were nearby. But the sweetness also means that it won't be my first choice, which for now is still the Tekka Centre stall.
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.
Chicken Pie Kitchen & Don Signature Crab serves up chicken pies, crab bee hoon soup, and kueh lapis made using recipes by chef-owner Don Lim.
No doubt I do enjoy their Signature Crab Bee Hoon, but with the limited seating, carpark lots and limited dining time, it was not at our advantage. I guess I will have to resort to take away if I do have the craves for their Crab Bee Hoon.
we took the excellent very tasty S$25 crab beehoon.
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..
ice cream and coffee lifestyle café, Creamier, unveils a new creation to their lineup of sweet treats — Donuts by Creamier.
Started business in an old, quiet Toa Payoh neighbouhood, Creamier got so immensely popular that it actually changed the demographics of th...
According to their press release, you can expect the same ol’ classics here including Sea Salt Gula Melaka Ice Cream Cone ($3.80) and Earl Grey Lavender ($3.50).
This kopitiam stall (125 Lorong 1 Toa Payoh #01-523) has gotten some attention for not just the food, but also the fact that it's run by an Indian couple, so much that they've even marketed themselves as "the Indian Fishball Mee Experience."
I’m always on the hunt for a satisfying bowl of fishball noodles, especially if it includes quality, handmade her giao (fish dumplings), which are notoriously hard to find. Call it destiny, but it …
The signature noodles were not bad. Mushroomy and refreshingly light in flavour. The various fishballs and meatballs had good textures and appeared homemade. The her giao was ok although slightly floury. Not bad for a “celebrity” hawker.
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.
The Hokkien mee was sticky and viscous, just the way I liked it. The underlying stock was very layered and thick, full of prawny and crustacean goodness. The noodles were soft and had absorbed the essence of the stock fully. I slumped the whole thing up in minutes.
Interestingly, the noodles seems to have been cut as they were shorter than usual.
At least the noodles itself is infused with the prawn and pork broth, imparting a rich and mildly-sweet flavour.
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.
Overall, Salted Duck is almost like a rare commodity in Singapore.
Benson serves excellent salted ducks - both the white and black versions. Tender, juicy, savoury. Tastes and feels smooth in the mouth. It's quite a pleasure.
Personally, I didn’t take to the salted duck like a duck to water. It is a novelty, something to try, but now that I’ve tried it, I can Elsa it. If we return, we would probably order a serving of the smoked duck and then order most of the food from the nameless chicken rice stall beside it.
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.
I don't think this changfen stall was around last time I was at Toa Payoh West Market, so I gave it a try today (127 Lorong 1 Toa Payoh #02-22). It turns out that it's from a guy who learned his techniques in Guangzhou, so the sheets of rice noodles were scrunched up rather than folded, making for a nice texture to catch that salty sauce. But the white bee hoon to the left of it wasn't very savory, so I won't bother with it again.
I enjoyed the chee cheong fun. The sauce was tasty and fragrant, and the rice sheet was smooth with a custardy texture and fragrance from the egg, and a crunch and freshness from the lettuce. The chilli was umami and sandy, and was a great addition too.
Grandpa Homemade Cheung Fun opens daily from as early as 6.30am. With traditional stone-milled Cheung Fun being a rarity these days, I’ll for sure be back for more!
The 2 bowls of YTF costs less than $11 which we thought is quite standard in price comparing to hawker prices. Besides the varieties provided, I would say that the owner pride himself for the freshness of the meat / fish paste made with his Yong Tau Foo.
Hakka ingredients are handmade with meat or fish paste.
u hakka niang tou fu at circuit road food centre is still the best!
Hua Fong Kee Roasted Duck review of Toa Payoh hawker - with pictures of food menu with prices, duck chicken char siew and combination.
Hua Fong Kee Roasted Duck Hua Fong Kee Roasted Duck (華芳記燒臘飯) may not be as “vernacular” as, say, Guan Chee or Kam’s, nevertheless ...
Hua Fong Kee's roast meats are pretty decent but on the modest side for portions. The sio bak skin could have been more crispy but I like the ratio of fat and meat for the pork belly and the texture's just right. Char Siew's pretty good too.
Overall the portion of the noodles was big and stomach filling with so much carbo-loaded. The tasted good but perhaps due to having them pack in the containers, the food may not be tasting as good as having them in the shop. Hope to have a visit again for this cuisine.
Those might look like nothing more than a box of fries, but oh man, they were awesome.
There are also many other noodle dishes on their menu that look promising, along with roujiamo, dumplings, and Shaanxi liangpi. We'll definitely be back.
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.
