I find the chicken cutlet extremely oily and jelak that I only managed to stomach one piece. It did not help that there is only half a wedge of lemon to cut through all the grease.
Ah Tan Wings Damned if Singapore ain’t becoming Fried Chicken Inc already, seeing as how palates have been “expropriated” over tim...
Petite in size, but big in flavour, Ah Tan Wings are dangerously addictive. Shrimp paste chicken that is surf and turf exemplified, uniting the best of the sea and the land in one crispy celebration.
The nasi lemak ayam cabe ijo ($5.90) is quite decently priced for the large chicken leg given. I am interested to give their signature dish, the nasi lemak ayam taliwang a try on my next visit!
Just the other day, I was watching a video of a stand-up comedy by a Malaysian and she brought up that the nasi lemak we have in Singapore i...
To my surprise, it wasn't as spicy nor as sweet as I had imagined it to be, making it kinda pleasant to eat.
The Signature Noodles had a strong Japanese soy sauce and miso flavour, with some sweetness. The egg and sauce made the noodles smooth, rich and satisfying. The meatballs were fresh and bouncy, and there was also fishballs and Japanese cha shu. Not a bad one.
The signature noodle is served with a sous vide egg and their signature braised pork roulade, on top of the usual minced meat, pig's liver, meat ball and fish ball found in a traditional bowl of bak chor mee (okay, maybe not the fish ball).
If you’re in the area and looking for a classic or interesting bowl of Bak Chor Mee, 51 Noodle House is the place to be!
One Mouth Noodle offers a small menu of four noodle dishes: Hong Kong-style wanton noodle ($4.50), char siew wanton noodle ($4.50), Hong Kong-style dumpling noodle ($4.50) and Hong Kong-style beef brisket noodle ($5.50).
The handmade noodles were incredibly good; al-dente and light without the alkaline taste that some of my friends dislike! I can't finish it in one mouth as i would like to take my time to slowly savour it!
For a wanton noodle stall that makes their own char siew and noodle, $4.50 is a fair price to pay and I am glad the young towkay is keeping traditions alive.
Formidable looking and juicy, but average and slightly bland tasting burger, with the flavours not coming through. This was apparently helmed by an ex-Marche chef.
With its superb classic western fare and innovative fusion creations, you will be coming back whenever you need to satisfy your Western food cravings.
I’d say Shaker Lakers is definitely worth a visit if you live in the North. I’d gladly order the linguine and chicken cutlet again.
With a few chef-recommended dishes to choose from, i narrowed down to BBQ Boneless Chicken Leg, with a top up to cheese fries, as it was the cheapest. I was thinking then that if the food is good; maybe i can consider ordering the more expensive ones in the future.
It was an enjoyable meal and I am interested to try the other dishes like their burger soon.
Having thoroughly enjoyed the three different curry-based dishes I had, I’ll definitely be back to satisfy my curry cravings in the future. Be sure to come early to beat the crowd!
I took away their Curry Chicken ($4.50), Curry Pork Rib ($5.00), and Vegetable Curry ($3.00) to have it for dinner at home. Those were nice but I think Curry Mutton tasted better.
The one dish i particularly enjoy from the Hakka dialect group is their thunder tea bowl as it's truly unique, highly nutritious and tasty! So much so that whenever i see it, i would be tempted to give it a try.
His stall is serving Hakka Yong Tau Foo using the family decades' old recipes that passed down from his mother and grandmother. He twisted the recipe a little, he is serving Hakka Yong Tau Foo and Thunder Tea Rice in the concept of Japanese donburi (rice bowl).
My first visit to Jiaocai Seafood (蕉财海鲜) was before they secured a placing on the Michelin Food Guide for Singapore in 2011; I enjoyed the food but other food stalls in the same hawker centre, like Smokin' Joe, appealed to me more.
Food choices were aplenty at Yishun Park Hawker Centre and deviation from the few favourites we had was quite rare unless something caught...
Yishun Park Hawker Centre have developed its own app called the "Tuck Shop" that allow customers to make cashless payments.
It’s tough striking out as a Gen Y hawker. Agree to disagree, but we are reluctant to splurge above $10 for hawker food.
It is heartening to know that fresh seafood is used at Seafood Pirates, despite the extra cost of procuring it.
It was supposed to be a dim sum breakfast at the Kim San Leng coffee shop in Yishun Block 417 right after my jog but waking up late means...
Munchi Pancakes Nibble your way to ethereal contentment with hedonistically flavoured Min Jiang Kuehs, Munchies (Dorayaki-like rou...
Loved the pickles vegetables although i thought they were chopped a bit too finely.
The saving grace would be the mee pok and minced pork in the tasty tossing sauce. Now, if only there are chee yau char (crispy pork lard) to complement the noodle. Chee yau char is crucial to bak chor mee but I failed to find any in my bowl.
In fact, as a Northie, I can even see myself coming back in future for another serving of their aburi salmon.
The passionate owner of Hideki wanted to bring affordable good food to Yishun, hence the birth of this hawker Japanese ‘cai png’ stall.Address: Yishun Park H...
Do you enjoy working from home? I sure do as I save more than two hours of commute and those extra time allows me to exercise and also to me...
Other than the curry noodles, Henry also sell curry fish head. Ipoh delicacies like chee cheong fun with curry sauce is also available in the morning.
Most curries come with a strong coconut milk taste, but the curry here has a fragrant mix of aromatic spices that makes each bowl appetising to the last drop.
Taste wise, i absolutely love this! It was spicier than the potato puff yet the taste, combining spiciness, sweetness and the fishiness from sardines, was way more shiok!
I would also prefer the Curry Puff a bit more. It consists of a generous amount of potato with a piece of a boiled egg at the right level of spiciness.
The prawns tasted relatively fresh, they actually made an effort to devein the prawns and removed the shell of the center part, leaving the tail and head on. The level of spiciness of the chili is not to be underestimated but it added flavor to the noodles.
Full confession – I completely cleaned my plate, rice, sides, soup and chicken devoured to bones – but by the end of the meal, my eyes and nose were watering uncontrollably and my lips tingled with the sambal’s long lasting burn. It hurt, but it hurt (& tasted) SO GOOD! Chilli lovers, this is a meal for you!
