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.
I don't mind returning back to the same place for a bowl of Kolo Mee again should I have any cravings for it.
The laksa was very good. The gravy made from a base of prawn heads/shells, chicken and various spices was spicy, thick and layered, with tinges of lemak, bitterness, and coconuty fragrance.
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.
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 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!
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 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.
Pasar 216 Bedok Central hawker centre is off the tourist belt in a mature public housing area but it has many excellent food stalls - more than many famous, higher media profile hawker centres.
Han Kee Fish Soup is not the first stall to offer such a combination, and I’m more than glad that there is such a combination because white rice with braised sauce and sides will never go wrong.