I was near Bukit Batok today and decided to swing by that new Vietnamese stall (279 Bukit Batok East Ave 3).
The sweet and flavourful beefy soup was the clear Hanoi-style one, boiled from beef bones and spices like cloves, cardamom, star anise and cinnamon sticks. The pho was silky smooth, and came with fatty tender marbled beef slices, shank, tendon, qq beef ball and honeycomb tripe. Nice and comforting, especially on a rainy day such as this.
Chef Minh has put in a good effort to make these bowls of Vietnamese Pho affordable in the heartlands.
The mee siam sauce was really thick, creamy and piquant, and the bee hoon soft yet with bite. Not bad at all, from what looks like a western food stall.
Quantity at the price of $3.50 is value for money.
If you are not into their Signature Mee Sua, you can order their BCM with other noodles too.
Somehow this felt close to the wa kueh I had when i was young, and really had the taste of nostalgia. Firm and slightly sticky, with good rice and slight yam fragrance in the kueh. The sauce was generous, and was strong and savoury and garlicky. Really nice. Fried shallots and spring onion added fragrance.
Overall, the taste does stand out a bit and I don't mind returning for their fish soup again.
The place is pretty cool and industrial, a good meeting place.
The coffee was good as well, but not better than its hip cafe competition, which is getting quite tough these days in Singapore. Service was polite and helpful. It is certainly a nice cafe but in this case, the saying that “the thrill was in the hunt” may possibly apply.
Cool cafe. Smooth latte. Free parking.
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Only a handful of places in Singapore still sell Fuzhou oyster cakes. Poh Hwa is one of the best here. Price $2.50.
Beside selling the noodles, if you like their handmade fish cakes, you can also order separately as an additional topping to your meal.
The noodles were tasty and springy with a bit of the sweet ketchupy and lardy traditional flavour, somewhat reminiscent of a childhood flavour. The handmade fishballs were bouncy and had a nice fish flavour. Overall worth queueing for.
If you love fishball noodles, you must give this a go.
The service crew is bubbly and always bring a smile when serving our ordered item. Jovial and manage to bring a smile on his customer's face. With so many signature dish on the item, I will like to make another trip down and order other items.
Never have I trudged to a family dinner so dutifully only to exit at the other end, quite so starry eyed and evangelical.
STR TAO Taiwan Cuisine is a hidden gem residing in the industrial estates in Jurong East. Discovered this as I was deciding on where to go for lunch. lol
This hidden gem among the industrial estate is definitely worth highlighting especially for those who are craving Taiwanese food.
The braised pork rice boasted superbly fatty and savoury pork belly, with a strong taste of cinnamon and star anise 八角. The sauce was savoury and flavourful, while the chilli was the dry fragrant type made from hae bi. The deep fried sweet potato with plum seasoning was crispy outside, soft inside, and sweet with a nice sour plum powder counterpoint.
This is what the accompanying ingredients for lor mee should be like – pork belly and ngoh hiong. The savoury sauce was very very sticky but not so heavy in terms of flavour, such that you can drink it separately. The alkaline flavour of the noodles was very strong though. Normal bowl of lor mee.
Bukit Batokians recommended Lor Mee in the vicinity.
Chye Kee Chwee Kueh at Circuit Road Food Centre was the last wholly artisanal water cake maker in Singapore (including milling their own rice flour from scratch).
In fact, with a little over half a century history behind it, Ghim Moh Chwee Kueh should be nominated for a heritage food award of sorts for keeping true to traditions.
One of the most nostalgic experience you can have with Chwee Kueh.
With rather generous portions, Xiang Ji Roast Chicken Rice & Noodles will fill you up without burning a hole in your wallet. If you happen to be in the Bukit Batok area, you might want to drop by to get your Char Siew and Roasted Pork fix!
The stall served competent roasts, a bit better than your everyday neighbourhood roasts, with the duck flavourful and tender enough, and the sio bak balanced and flavourful with fairly crispy rind. The char siew was so so though, a bit tough albeit with some char.
Nice rounded and thickly flavoured soup with a balance of sweetness and savouriness, full of pork and sweet prawn flavours. The ingredients were meagre, but I will come back for the soup.
Hidden in WCEGA Plaza is Singapore Prawn Noodle which serves prawn noodles, laksa, Teochew fishball noodles, and more.
One of the nicest bak chor mee around, with springy noodles, strong meaty mushroomy flavour, qq fishcake, fresh pork, liver, braised mushrooms and other ingredients. 百吃不厌.
Macpherson Minced Meat Noodles 麦波申拿手肉脞面 In Bukit Batok
Overall, comparing BCM to BCM, there are definitely better ones in Bukit Batok that are more to my liking.
I still enjoy this style of noodles tossed in black sauce coupled with fried crispy onions and some leafy greens.
Strong, fragrant, grainy and slightly oily rice, with smooth, tender and well-flavoured chicken with gelatinous skin, supposedly served by a young hawker. Nice.
Le Da Chicken Rice served up one of the tastiest and most tender chicken meat I have personally tried.
We did not order too much as the Fish Bee Hoon had taken up most stomach space. We will be back again for more.
The chicken itself was tender and moist, while the rice was firm yet plump. Everything was seasoned just right, with the chicken sitting in a light sauce that wasn't sweet, while the chili sauce was neither too garlicky nor acidic.
