A food blog from a Singapore-based traveler
There’s actually a secret at Hong Lim Food Centre known only to regulars and I wasn’t aware about it until my elder sister, who worked next ...
I had been delaying the publication of this post as Hong Lim Food Centre was closed for two weeks due to its identification as a cluster for...
A food blog from a Singapore-based traveler
A food blog from a Singapore-based traveler
A food blog from a Singapore-based traveler
Outram Park Fried Kway Teow, Tai Wah Pork Noodle, Ah Heng Curry Chicken Bee Hoon Mee, Singapore Michelin Guide Food at Hong Lim Food Centre
The chicken was moist, tasty, and with a crispy skin that was further topped with a crunchy laksa seasoning.
When I was at Hong Lim Food Centre last time, I didn't even realize that there were stalls downstairs. But there is one down there at stall #01-47 that does a nifty bowl filled with a generous variety of meatballs, fishballs, squidballs, and even herh keow fish dumplings in a bowl of soup. I liked most of them, even if the broth was a tad garlicky.
If you are a regular at Hong Lim Market & Food Centre, you may notice a new stall Wing Liao Lor! serving nasi lemak, mee siam, lontong, fried chicken cutlet, etc.
I realized I do not enjoy this lor mee as much as I used to. I mean, it is decent but there are better ones out there.
The texture is soft and delicate due to its thin skin.
Here's another one of the Michelin-listed stalls at Hong Lim (531A Upper Cross Street #02-48). They call themselves "wanton noodle specialists," and the items in the bowl were done with care, be it the firm and skinny noodles, paper thin skin on those fried wantons, or the wolfberry and red date garnished soup.
The egg noodles did an outstanding job of taking in all of the gravy and the fried chicken cutlet was a nice compliment to that whole thing.
Looking at the Steamed Fish Head Sauce, it's worth the money paid but if you are someone who do not enjoy lots of fish bones, Song Fish Fish Head will be the last of your choice for their bones are aplenty.
The duck confit was tender, moist and balanced in terms of flavour and saltiness, of good restaurant standard. The aglio olio was al dente, nicely seasoned in terms of oil, chilli, and chopped garlic. The coleslaw was crunchy and fresh, and the corn juicy. Every component was solid, and equivalent of those served in restaurant despite being just $13 for the set. Nice.
Delicious with distinct wok hei / breath of the wok, this gives me the hope that their other noodles are equally delicious. Highly recommended!
I have not been dining out much during this period for personal reasons. This pretty much explained why I have not been updating this blog. ...
Michelin Guide Recommends Wanton Mee at Hong Lim Food Complex.
Tang Kay Kee Fish Head Bee Hoon has a long-standing history. They started the stall back in 1946 with a push-cart along Upper Hokkien Street in Chinatown. They moved to Hong Lim Market and Food Centre in 1978.