Restaurants in Hong Lim Food Centre

1. eatbook.sg
2. 3 years ago

I feel that the key to being a successful hawker is not only to have tasty dishes but also to have the ability to be consistent, giving people a reason to keep coming back.

1. ieatishootipost.sg
2. 3 years ago

This really begs the question as to why there are not more curry mee stalls around, seeing that their business is so good!

1. sethlui.com
2. 4 years ago

It’s always interesting to find out for yourself if the highly-lauded food stalls with perpetually long queues are really worth the wait. Inspired by the local television show, Where The Queue Starts, I decided to put myself in one of those notoriously long queues at Hong Lim Market And Food Centre,…

1. jaymoylovesfood.com
2. last year

The egg noodles did an outstanding job of taking in all of the gravy and the fried chicken cutlet was a nice compliment to that whole thing.

1. www.allaboutceil.com
2. 2 years ago

I have not been dining out much during this period for personal reasons. This pretty much explained why I have not been updating this blog. ...

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

The curry was lemak, sweet and thick; comforting and only slightly spicy. The noodles were springy and the chicken cutlet thick, crispy outside, juicy inside and flavourful (with five spices). I had finished this, immediately after finishing the char kway teow.

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

As before, this was a gloopy, soft, integrated and well-gelled mess, with all the wok hei, sweet sauce and egg fragrance mixed in, such that you couldn’t tell where the kway teow began and where the noodles ended. This was what a good Singaporean char kway teow tasted like – greasy baby food.

1. hazeldiary.com
2. 3 years ago

The plate of char kway teow with crispy pork lard, bean sprouts, cockles and extra eggs looks appetising from its appearance. It is said that a good char kway teow can be judged by its ‘wok hei’ aka the charred taste brought about by cooking just the right portion over just the right temperature.

1. hazeldiary.com
2. 3 years ago

Overall, the dish still tastes better than others I tried in Singapore but I will not queue for it.

1. yeeppi.wordpress.com
2. last year

The duck confit was tender, moist and balanced in terms of flavour and saltiness, of good restaurant standard. The aglio olio was al dente, nicely seasoned in terms of oil, chilli, and chopped garlic. The coleslaw was crunchy and fresh, and the corn juicy. Every component was solid, and equivalent of those served in restaurant despite being just $13 for the set. Nice.

1. www.allaboutceil.com
2. 2 years ago

I remember Chef Eddy Wan. He used to run Rustic Bistro at China Street but closed down. I visited the cafe in June 2015 and was quite impres...

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

The noodles weren't overcooked, and was fun to eat given all of the salt, grease, and spices in here.

1. eatbma.blogspot.com
2. 10 months ago

Here's another one of the Michelin-listed stalls at Hong Lim (531A Upper Cross Street #02-48). They call themselves "wanton noodle specialists," and the items in the bowl were done with care, be it the firm and skinny noodles, paper thin skin on those fried wantons, or the wolfberry and red date garnished soup.

1. www.umakemehungry.com
2. 2 years ago

Michelin Guide Recommends Wanton Mee at Hong Lim Food Complex.

1. therantingpanda.com
2. 4 years ago

This is definitely a stall to try if you love your wanton noodles.

1. ivanteh-runningman.blogspot.com
2. last year

Delicious with distinct wok hei / breath of the wok, this gives me the hope that their other noodles are equally delicious. Highly recommended!

1. www.nickblitzz.sg
2. 2 years ago

Tang Kay Kee Fish Head Bee Hoon has a long-standing history. They started the stall back in 1946 with a push-cart along Upper Hokkien Street in Chinatown. They moved to Hong Lim Market and Food Centre in 1978.

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

Firm slices of fish were nice but the kailan was a little fibrous. As a whole, it was delicious.

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

I liked most of them, even if the broth was a tad garlicky.

1. eatbook.sg
2. 3 years ago

On the whole, Dong Fang Hong Sotong Ball Seafood Soup proved to be a stand-out, amidst the treasure trove of popular food stalls in Hong Lim.

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

The taste is complex yet it is coherent as it is just many many complementary layers of natural savoury sweetness.

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

A food blog from a Singapore-based traveler

1. eatbook.sg
2. 7 years ago

Based on my experience, I’d say come at 11am and be the first in line. Don’t come later than noon because the first time I went at 1pm, fruit juice mee siam was sold out.

1. mirifoodsharing.blogspot.com
2. 7 years ago

The famous Sungei Road laksa. Still very good!

1. johorkaki.blogspot.com
2. 2 years ago

Worth a try - the best thing here in my opinion is their unique sweet savoury peppery sauce.

1. eatbook.sg
2. 5 years ago

Though the food isn’t mind-blowingly spectacular, it is undeniable that Tuck Kee (Ipoh) Sah Hor Fun stands as one of Singapore’s cheapest places to enjoy crayfish hor fun.

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

I found the flavour of the noodles to be slightly lacking in punch though, neither having enough of the meat mushroom flavour nor the twang of the vinegar. Still popular, with a steady stream of customers. 7.5/10.

1. thedeadcockroach.blogspot.com
2. 9 months ago

The texture is soft and delicate due to its thin skin.

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

The texture is soft and delicate due to its thin skin.

1. www.umakemehungry.com
2. last year

Looking at the Steamed Fish Head Sauce, it's worth the money paid but if you are someone who do not enjoy lots of fish bones, Song Fish Fish Head will be the last of your choice for their bones are aplenty.

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

The carbohydrate on my mind was noodle, specifically Hokkien mee, but no such stall was operating when I was at Hong Lim Food Centre, after ...

1. thedeadcockroach.blogspot.com
2. 9 months ago

I realized I do not enjoy this lor mee as much as I used to. I mean, it is decent but there are better ones out there.

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

Most people would be quite familiar with Hong Lim hawker centre which is right behind Chinatown Point but I bet those who are not working /...

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

I’ll definitely be back to try them if I’m in the area!

1. www.allaboutceil.com
2. 2 years ago

This is definitely better in value.

1. www.misstamchiak.com
2. 3 years ago

While their noodles are up to par and enough to put me in a food coma, my only wish was that I could savour more of their ingredients.

1. eatbook.sg
2. 3 years ago

If I were in the area and looking for a lunch option, I’d come to Mian Zhuang.

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

If you’re exploring Hong Lim Market & Food Centre, be sure to pop by this new stall for some delicious prawn mee!

1. danielfooddiary.com
2. 4 years ago

Ah Heng is best known for its traditional Teochew-style braised duck, not overly marinated nor too herbal.

1. www.misstamchiak.com
2. 3 years ago

This is not the conventional Wanton Mee you would typically get, but it’s definitely worth a try!