Erikos Fronted by one Kenny Lim together with two longtime chums who themselves are F&B old stagers, Erikos revved to life just las...
The wait for our dishes were more than 30 minutes on a Weekend. Despite that the coffee shop has no crowd, Erikos.sg has quite a number of food deliveries order in the queue. Was it worth the wait? Well, there is better western fare in the distreet.
It’s a shame that I live way too far away from Bukit Batok because Erikos.SG does serve up pretty good-quality Western nosh at affordable prices. Easties needn’t worry though, as they also have an outlet in Bedok!
There are a few popular Fried Hokkien Prawn Mee in Bukit Batok. Which one will you go to?777 Fried Hokkien Prawn Mee offers the dish with Roasted Pork
If you are looking for traditionally fried Hokkien Prawn Mee with Roasted Pork, 777 will be your choice.
While the prawns were fresh, the roasted pork was a little disappointing as the skin wasn’t all that crispy and the meat was a tad dry.
Afterall, I would say that it still serves one of the traditional taste of what I know and expect from a plate of Hokkien Mee and as an overall, its taste fits my liking and they fare above average.
Eng Kee Noodle House is popular for its Satay Bee Hoon and Wanton Noodles in the neighbourhood. They offer a variety of noodles like mushrooms, Chicken Feet, dumplings and even pork ribs noodles.
The Wanton is equally nostalgic. Not something to wow about, just nostalgic.
Eng Kee Noodle house at Bukit batok serves the best wonton noodle mee in Singapore. Wanton mee is one of the must have Singapore hawker food
Overall, I went home more than satisfied with the prawn noodles.
Overall I am quite impressed with the prawn noodle and white curry noodle. It is worth the calories. However, the assam laksa still has rooms for improvement.
Both the dishes tasted equally delicious, but I am more inclined to opt for the heartier Penang Hokkien Prawn Noodles since there’s less going on in the dish in terms of texture and taste.
Tasty Thai does serve up a rather decent rendition of Hat Yai-style Thai kway chup that I wouldn’t mind tucking into on rainy days. This is definitely a warm and comforting bowl that will fill you up!
The soup was slightly peppery-sweet and herbal. The fish sausage was quite nice and crispy and pig skin was really gelatinous and soft. The meat balls and pork belly were fresh, bouncy and tender too. But the kway chap curled up and a bit clumpy.
Tian Tian Chi Su’s green soup may look off-putting to some, but trust us, you won’t be disappointed by the aromatic blend of herbs and flavourful toppings. Don’t miss out on the delicious and healthy food Tian Tian Chi Su has to offer. Head over to their Bukit Batok, or Jurong outlet today!
I have been deprived of a good lor mee for a good three years that I am so happy I could again relish in the once familiar taste that I loved and missed so much!
This stall serves a good plate of hokkien mee and I can tell from the endless queue during my lunch there.
The braised meal was simple but lacked the Herbal taste that I'm looking for.
It is difficult to decide whether Ar-Nina Nasi Padang is really worth the visit. However, if you are willing to sacrifice your sleep and drop by to try their nasi lemak early in the morning when the food is freshly made, do share with us your thoughts about this stall!
Whenever rainy day comes, it would be good to enjoy such warm steamboat over the cold weather.
The brown sugar syrup has a thick and luscious viscosity that doesn’t just sweeten the beverage, but also stains the sides of the cup, creating a gradient effect once the milk is poured in. With the condiments present, you can customise your own BBT according to your personal palate.
Overall I think it was a decent plate of fried hokkien mee but not one of the best I have eaten. I do like the idea of having sio bak together with the hokkien mee if only if the noodle itself can match up to it.
HEAR: Click to listen/ download podcast of this week’s swimmingly superb porridge episode! SEE: Masterchef Singapore Judge Chef Damian D’Silva loves porridge. Specifically Teochew-style…
Their standard and quality of dishes have been reputable and consistent all these years.
Craziness runs in my blood but i am still surprised that i agreed to the Great Kon's suggestion to travel all the way to Yuhua Village for get-together lunch on a weekend!
The cafe is pretty decent and does not have exaggerating or fanciful decorations. I won't mind making a return any sooner.
This quaint cafe goes to show that cafe food doesn’t need to be pretentious nor pricey. If you’re looking for a simple cafe meal that isn’t gimmicky, Cuppafield is the place for you.
Enjoy a traditional Teochew Cuisine Steamboat Fish from a Cloisonne.
The fish head steamboat was light at first but was flavorful gradually as the red snapper fish slices and vegetables were added.
Juicy bu jian tian char siew with a light sweet marinade and subtle savoury smokey flavour enveloping slender crunchy Hong Kong style egg noodles.
Most of their items gets sold out pretty fast by noon. Even though they are opened only for four hours a day, their typical day starts at about 3am when they have to start roasting their meats at the stall.
Crispy fresh prata with good dough fragrance, generous eggs and onions. Teh was strong and milky as well.
The noodles were springy and crunchy, and drenched in a nice savoury oyster sauce-like sauce with a hint of dang gui flavour and fragrance. The duck was flavourful with some bite, with good fattiness and flavourful skin with a pronounced dang gui flavour. Very nice.
The noodle was well mixed in its sauce and texture was springy.
Overall, I find that the star is still Dang Gui duck and we can skip the rest of the roasted meat if you have limited stomach space to try on.
