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.
This really begs the question as to why there are not more curry mee stalls around, seeing that their business is so good!
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,…
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.
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. ...
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.
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.
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.
Overall, the dish still tastes better than others I tried in Singapore but I will not queue for it.
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.
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...
The noodles weren't overcooked, and was fun to eat given all of the salt, grease, and spices in here.
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.
Michelin Guide Recommends Wanton Mee at Hong Lim Food Complex.
This is definitely a stall to try if you love your wanton noodles.
Delicious with distinct wok hei / breath of the wok, this gives me the hope that their other noodles are equally delicious. Highly recommended!
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.
Firm slices of fish were nice but the kailan was a little fibrous. As a whole, it was delicious.
I liked most of them, even if the broth was a tad garlicky.
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.
The taste is complex yet it is coherent as it is just many many complementary layers of natural savoury sweetness.
A food blog from a Singapore-based traveler
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.
The famous Sungei Road laksa. Still very good!
Worth a try - the best thing here in my opinion is their unique sweet savoury peppery sauce.
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.