A food blog from a Singapore-based traveler
There’s actually a secret at Hong Lim Food Centre known only to regulars and I wasn’t aware about it until my elder sister, who worked next ...
I had been delaying the publication of this post as Hong Lim Food Centre was closed for two weeks due to its identification as a cluster for...
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 oldest Chinese restaurant in Singapore is said to be Spring Court (詠春園). This family-run Chinese restaurant along Upper Cross Street (across Chinatown Point) has a history that goes back to 1929.
While we waited for the food, the pickles at Spring Court was so so good. Could finish one whole plate on my own.
Food at Spring Court Restaurant revolves around traditional Chinese cuisine, with a particular focus on Cantonese and Hokkien dishes, most of which you can't find elsewhere.
In all honesty, I find this a great bowl of noodle but the small serving for its price is a big deterrent for me to enjoy regularly. As much as I would like to support our local hawkers, this bowl of pork noodle is a luxury to have in this trying period.
The queue was relatively long for a Saturday morning and if you asked if the food and price is worthwhile, I would say I won't spend time queuing the next round.
In all honesty, I find this a great bowl of noodle but the small serving for its price is a big deterrent for me to enjoy regularly.
While the other Soy Sauce Chicken in the vicinity has been awarded Michelin Star sometimes back, I still find that I enjoy traditional food like this in the coffee shop environment. It is good to remain the food taste as well as the environment as I find that the other was way too commercialized, losing its main focus on the taste of food.
The chicken was very tender and moist, and I cleared everything on that tray tonight.
It was all edible, but I probably should've ordered the yellow noodles that I saw everyone else getting. More importantly, they gave me a surprisingly dry peice of breast meat, making it a far cry from Liao Fan Hawker Chan.
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!
The soup was slightly on the salty side but I could not penalize them for it because it was due to the tung choi which I added myself.
Popular early breakfast option at Hong Lim Food Centre serving traditional Teochew handmade fishball and meatball with spicy noodles.
I found them on the salty side but no complaints here. $3.50 for a delicious yet sinful breakfast.
Whiskit Bakery & Cafe is a quiet place to have dessert and coffee in Chinatown.
I recommend that you give them a try if you’re in the Chinatown area!
Just a short walk from Chinatown MRT (Exit F), Whiskit Bakery & Cafe is a great place to take a short break from the hustle and bustle of city life.
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.
The prawn mee was rich and hearty, sweet and flavourful from the pork ribs and prawns.The pork ribs were tender and savoury, while the prawns were springy and sweet. More the old school Singaporean style of prawn mee, but done really well.
For those that are not familiar with Hoe Nam River South Prawn Noodles, unlike the other prawn noodle stalls, they offer a huge variety of prawn noodles.
The Singaporean Hainanese and soy sauce chicken would beat this hands down in terms and tenderness and flavour. Perhaps my Singaporean tastebuds could not discern the more delicate flavours. The rice was a bit dry and not oily enough, although fragrant. The ginger scallion oil was very nice though, going very well with the chicken and the rice.
If you want to have a great plate of royal chicken, head to Chu Huang today!