If I do go back, I would just go for the Mushroom Bak Chor Mee which is supposedly their signature.
A stall that caught my eyes is Toa Payoh 93 Soon Kueh with their handmade traditional kueh.
One of the few places with the choice of duck drumstick. As expected, the braised duck was tender and well braised, plus expertly chopped. The rice was fragrant, and the braising sauce was layered and herbal with a nice sweet flavour underpinning the whole dish.
For someone who is not a Ban Mian eater, I am genuinely impressed by the delicious Ban Mian at Hui Wei Chilli Ban Mian. Head here for your Ban Mian craving, no regrets!
The Mee Hoon Kueh is, dare I say, one of my favourites in Singapore. I would recommend ordering their dry noodles, just so you can try their famous chilli.
So, if you’re looking for a wallet-friendly joint to enjoy fresh and tasty Cantonese delights, head down to 廣東炖汤•蒸鱼 Canton Delicacies!
A food blog from a Singapore-based traveler
I'm surprised that this stall (69 Geylang Bahru #01-58) hasn't gotten more attention for that bowl of chilli pan mee above, as it was impressively spicy.
Cheok Kee Braised Duck Helmed by a certain Mr Ong, three-decade-old Cheok Kee Braised Duck (祝记卤鸭) started out at Old Airport Road c...
So if you love the food here, be sure to tell Mr Ong—he might just keep operating the stall longer than he says he will.
Cheok Kee’s business has always been good, attracting large crowds during lunchtime and even sizable queues during non-peak hours.
substantial portion of ban mian was served with meatballs, braised minced meat, poached egg accompanied with ikan belis, fried shallots, and lard. I tossed it lightly to mix the nicely cooked noodles with the dark sauce and chilli. And, the spiciness of the chilli is not to be underestimated and so, go easy with it.