Restaurants in Lor 6 Toa Payoh

1. eatbma.blogspot.com
2. 2 years ago

A food blog from a Singapore-based traveler

1. eatbma.blogspot.com
2. 3 years ago

That's not necessarily bad if one orders it to share and complement other dishes, but I ordered this on its own and incorrectly expected more heft.

1. eatbma.blogspot.com
2. 3 years ago

I'd like to come back to try a few of the soups that I saw on the menu, including a seaweed one, a spinach one, and a tofu ball one.

1. eatbma.blogspot.com
2. last year

A food blog from a Singapore-based traveler

1. eatbma.blogspot.com
2. 3 years ago

The rice grains were pleasantly firm, the broth was savory, and they interspersed it with just the right amount of crispy bits rather than just overdoing it with the fried egg stuff. I don't know if I'd try the other things here, but I wouldn't mind eating this again.

1. yeeppi.wordpress.com
2. 2 years ago

The fried chicken rice balls were quite nice. The rice was fragrant and grainy, with a nice crispy crust. The chilli was spicy and piquant, and the chicken was tender and smooth, with a good chicken flavour. Not bad.

1. www.misstamchiak.com
2. 2 years ago

Popular 20-year-old chicken rice restaurant Sing Swee Kee opens a new outlet in Toa Payoh HDB Hub selling $2.50 fried chicken rice balls.

1. yeeppi.wordpress.com
2. 8 months ago

The baguette was light and airy, and shatteringly crisp, with a slight sweetness. The chicken was tender, spicy and sweet, with an interesting yoghurty kind of flavour which I couldn’t quite place. Really nice.

1. eatbma.blogspot.com
2. last year

A food blog from a Singapore-based traveler

1. yeeppi.wordpress.com
2. 10 months ago

Satisfying and tasty, with nice chocolate cream, and at a very affordable price at $2.30 each. Tasted like a donut but textured like a croissant.

1. yeeppi.wordpress.com
2. 8 months ago

The tau huay or soya beancurd and taro balls were of good standard, velvety and qq respectively. The gula melaka sauce added a nice subtle caramelly sweetness. They were not selling rostis anymore though, which was what was recommended by SethLui.com.

1. yeeppi.wordpress.com
2. 2 months ago

These were really big ondeh ondeh, without the pop in your mouth ooze, but really qq outside and coconuty inside.

1. www.nickblitzz.sg
2. 5 months ago

The eatery known as Hiang Ji Roasted Meat Noodle House, situated within Toa Payoh Central's food alley, is a popular lunch destination for many local workers.

1. chefquak.com
2. 3 years ago

stall closing about 2.15pm. gave is double serving of char siew. super yum

1. chefquak.com
2. 3 years ago

char siew was perfect, tender, smooth, flavourful, nicely charred

1. hazeldiary.com
2. 3 years ago

The noodles remind me of the Hong Kong style noodles and it has the springiness and QQ texture.

1. www.chubbybotakkoala.com
2. 2 years ago

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!!

1. eatbma.blogspot.com
2. 3 years ago

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).

1. yeeppi.wordpress.com
2. 3 years ago

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.

1. www.misstamchiak.com
2. last year

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.

1. www.umakemehungry.com
2. last year

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.

1. chefquak.com
2. 4 years ago

we took the excellent very tasty S$25 crab beehoon.

1. ordinarypatrons.com
2. 2 years ago

Lai Heng Mushroom Minced Meat Noodle at Lorong 4 Toa Payoh Singapore Bak Chor Mee Review

1. foodiefc.blogspot.com
2. 4 years ago

Go for the soup version! That is the food to try out!

1. chefquak.com
2. 4 years ago

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..

1. eatbma.blogspot.com
2. last year

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."

1. makankakiswithdenise.wordpress.com
2. 2 years ago

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 …

1. yeeppi.wordpress.com
2. 4 years ago

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.

1. ordinarypatrons.com
2. 9 months ago

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.

1. cavinteo.blogspot.com
2. 3 years ago

Aside from the claypot version, there are usual option like hokkien mee on a plate or traditional one that' served on traditional opeh leaf.

1. toseetofeeltoeat.blogspot.com
2. 6 years ago

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.

1. yeeppi.wordpress.com
2. 4 years ago

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.

1. foodiefc.blogspot.com
2. 5 years ago

Interestingly, the noodles seems to have been cut as they were shorter than usual.

1. danielfooddiary.com
2. 5 years ago

At least the noodles itself is infused with the prawn and pork broth, imparting a rich and mildly-sweet flavour.