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.
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.
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.
Creamier is a rather small shop though! The interior is quite artsy though. The walls are decorated with picture frames and the ceiling with hanging lights. The interior also has a wooden feel because of the choice of wooden cabinets, counters, tables, and chairs.
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...
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..
The owner of this store is just a genius! This claypot concoction is so good! I guess it is different when you eat from the plate than from the claypot because there's alot of "zhup" here and it is served to boil hot to you.
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.
To avoid any disappointment, it's advisable to call ahead before planning your visit. During lunch hours, expect a bustling crowd, so a short wait may be necessary.
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.
SOI 47 THAI FOOD is a Thailand food restaurant that occupied the spot where Studio Cafe used to be. I knew I had to thai'd that! The cafe has outdoor and indoor seating.
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.
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.
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.
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.
Their broth simmered to perfection with a blend of pork and ikan bilis, forms a flavorful base that complements the thick and hearty sheng mian noodles wonderfully.
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.
The pratas' golden-brown exteriors glistened under the fluorescent lights of the market. Breaking into them, I was immediately struck by the perfect balance of fluffiness and crispiness—a testament to the skill of the prata makers at Rahmath.
Situated in the bustling Toa Payoh Vista Market, this eatery has garnered quite a reputation, thanks to numerous glowing reviews circulating the blogosphere. Intrigued by the hype, I decided to pay a visit and see what the fuss was all about.
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.
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.
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.
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.
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!
