Jing Long Seafood Restaurant 412 Bedok North Avenue 2 #01-152 https://www.jinglongseafood.com.sg/ Fried Fish Skin With Salte...
Happiness is a box of freshly baked curry buns! Life doesn’t get any better than that!
I think this is the best Penang Char Kway Teow in Singapore, if I ask the uncle to hold the beansprouts or tau geh.
Overall, it was a great experience at The Talking Cow. I totally enjoyed my very first mookata experience.
Chopping Board at Bedok ticks all the right boxes of a good Western meal.
Over the last three years, FATCAT Ice Cream Bar has done this brilliantly by gaining a firm understanding of the palate of its consumers.
The interior reflects a modern industrial outlook complete with cement walls, exposed light bulbs and wooden furnitures.
Yun Xiang Sarawak Kolo Mee & Laksa impressed me with its authentic and familiar flavours – even though the chef isn’t from Sarawak!
The mee tai mak was still bouncy, and was fully infused with flavour. The earthy and qq mushrooms, minced meat, chives, tau gay and fried egg added more layers of textures and flavours. There was apparently minced prawn and chai por in there too. Very interesting.
the thing that surprised me the most was this vegetarian bee hoon shop called Meow Xiang at stall 58.
Both of them more more tame than I was expecting; they were slightly sweet, and were neither as earthy as I had hoped they would be. The chili kept things refreshing though, and I'm glad that I opted for the side of begedil too. But I'm not going to get cravings for this place.
This stall at Bedok Interchange (208B New Upper Changi Road #01-64) commanded a pretty long line at lunchtime today.
Delicious Fried Carrot Cake Stripes, an old school delight and this stall in Bedok is one of the most popular stalls for a quick post-meal snack.
This is one of the few stalls serving the soup-style Bak Chor Mee at 85 Feng Shan Food Centre. There are other popular stalls in the same fo...
Jie Wei still serves his great grandfather's original "father of Singapore bak chor mee" version.
This is a simplified version of Bak Chor Mee with just a portion of thin egg noodles with minced pok and meatballs served in the lightly flavored pork broth. It is just no-frills comfort food.
Sarawak Delicacy Laksa & Kolo Mee serves up authentic Sarawakian cuisine with a new Friday Special in a coffee shop in Bedok. Read more.
My travel down to the Eastern Part of Singapore is worthwhile. I don't mind returning back to the same place for a bowl of Kolo Mee again should I have any cravings for it.
I don't mind returning back to the same place for a bowl of Kolo Mee again should I have any cravings for it.
Very nice, and complementing the well cooked bee hoon that had a bit of bite and was drained well and not watery. The ingredients were meagre though tasty – spongy tau pok, surprisingly tender cuttlefish, tiny hum and crunchy kang kong.
The curry was lemak and sweet, packing quite a lot of spice and heat. The chicken was tender and sweet as well. The tau pok was soft and spongy, retaining some bite, and soaking up the curry nicely.
The overall flavour and combination of the ingredients here is very good, though I am also really curious how the curry itself will go with prata.
The authenticity of traditional Teochew Cuisine in the heartlands is something I'm looking forward to. There are still quite a number of dishes that I would like to try like their Oysters Omelette as well as their Steamed Pomfret. To be honest, I will like to be back there again soon.
Traditional Teochew cuisine done with finesse, served at reasonable prices with friendly service and in a pleasant environment.
On the whole, the meal at Chin Lee Restaurant was enjoyable. We would agree that it is one of the best Teochew restaurant in the Eastern part of Singapore.
There is no lack of good hawker stalls in Blk 216 such as Chris Kway Chap and Sin Ho, and Prawn & Mee is worth trying if you are craving for prawn noodles.
While I wouldn’t say it’s the best prawn noodles I’ve had, I would say its worth a try.
The noodles at Prawn & Mee might come across as ordinary and basic, but give this store a chance and you’ll be in for a huge surprise.
The Halal Corner launches two new spicy fusion pasta dishes that will surely entice thrill- and heat-seekers alike!
One thing I have to say is, the portions are pretty big so it’s pretty good value for money.
The Halal Corner has one goal in mind - to bring you quality halal Western fusion dishes in Singapore that everyone can enjoy! ? Formerly known as Asyraf's Halal Corner, their creative dishes combine local and Western favourites to create something eye-catching and unique, and with dishes costing no higher than $7 you can get a cafe-quality meal at hawker centre prices!
Chris Kway Chap, one of the popular Stalls to fix your craving.
I am with Chris Kway Chap's many fans - this kway chap is nice.
There are quite a few well-rated Kway Chap stalls around the island, and in Bedok, Chris is definitely the one I would recommend to try.
The pork chop was tender, savoury (even salty) and fragrant with five spices and pepper. Tastier than perhaps the DTF pork chop, although thinner. The fried rice was not as evenly fried as DTF, but had more wok hei and more egg fragrance.
I would likely be back to try the other dishes only if the queue is shorter.
Definitely coming back to Hao Lai Ke for more!
Tamjai Samgor Mixian is a Hong Kong institution and it has opened in Singapore. The place makes noodles with all types of toppings and broths. In Singapore terms – it is Yong Tau Foo!
For me, the most memorable part of the meal would be the noodles because of their lovely texture.
It is difficult to find a good chwee kueh stall around with a good balance of the chye poh and steamed rice cake, so I will stick to this stall to satisfy my craving.
The latter made them really easy to eat. Liked the generosity of the cai por.
To all the Chwee Kueh lovers out there, you should definitely try this.
