I was delighted that they serve chicken porridge, the old kind which I grew up with.
The porridge was fragrant and savoury, and seemed like it was cooked in chicken stock and some oil. The chicken was tender and smooth, with gelatinous skin, and was doused in an addictive fragrant and sweet sesame oil/soy sauce. Nice comfort food – no wonder it was so popular and so many were having this.
In conclusion, Soh Kee Cooked Food has maintained its standard all these years and YES!
I’d say what makes Wai Kee Wanton Noodle stand out from the rest of the wanton mee stalls is their moreish sauce combination along with their QQ noods. When it comes down to their wantons and dumplings, I would rather purchase the soup options just so I can enjoy more of those delicious offerings.
It was very satisfying to eat Kok Kee’s wanton noodles for breakfast.
I like Kok Kee's wanton mee. It's not the usual wanton mee because of the noodles and proprietary sauce.
To be honest, tutus are such tasty little morsels that one is never enough!
Curry PaPa opens from as early as 6am, so be sure to check them out if you happen to be in Jurong West!
Overall, Traditional Hakka Lui Cha serves up some good and delicious lei cha.
At $7.50, this calorie-bursting plate comes with baked beans, fries and the signature sight of a cheese-drenched double patty chicken burger.
The burger that inspired our journey to Jurong seems like a divisive one. We liked it and the other customers clearly did with their emptied plates, but I have friends who also found it too jelak.
Nadim's Delights is located inside this Muslim-owned coffeeshop called Ayzas Restaurant.
Sliced Fish Soup from Jurong West 505 Market & Food Centre
Not bad but I think there are many places that offer a similar quality of yong tau foo. Nevertheless, what was commendable here was the sauce was tasty but not overly sweet, while the fried ingredients were well fried and tasted savoury, fresh and unoily.
滑顺的猪肠粉，配上甜咸古早味又含有猪油香的酱。不错。
I come to this food centre for breakfast every couple of months and I always stick to the same food choices out of habit.
The Sarawak Noodle is tossed in a sweet sauce with sweet-coated char siew meat. Noodles were springy and cradle a hint of aroma used from its condiments.
The curly egg noodle actually reminded me of instant noodle. I love how springy and chewy the texture is. The best thing is it does not have any alkali smell.
Found myself at Taman Jurong Hawker Centre. It’s a place I almost never go because it’s not in my circle of places I wind up at without an extra trip. Wanted to go for the Lor Mee, but it was close…
This was a really big bowl. The porridge had a tasty underlying stock, savoury, pleasantly porky and flavourful. The minced and sliced pork was generous and fresh, tender and tasty, being well marinated. The critters were really crispy and nice too, adding a nice textural contrast to the porridge
There is only a man over the stove in preparing the porridge thus resulting in the long queue. Other than that, if I were to visit the next round, I will request them to spare their hands on the amount of white pepper given.
This porridge stall is truly a well-kept secret of Jurong West.
Great durian puffs, crispy outside and full of pure durian purée.
There are still a number of items I would like to try from their menu. I will like to make a return trip back to Pang Zi Durian. Thank you Mr Neo for the Invitation.
One of their latest creations is Dark Chocolate Durian, and if that's intriguing enough, do visit them and have a try.
Heng Huat Boneless Duck Noodles rightfully holds its ground as one of the best stalls at Boon Lay Food Village.
Heng Hua Boon Lay Boneless Duck Noodles is one of my favourite hawker stalls in Singapore.
So its popularity speaks truly based on the taste and experience I had from the bowl of Boneless Duck Noodles.
Qi Lin Xuan Kitchen first started out in 2014 as a tze char business. When they began offering chicken rice balls in 2018, it was picked up by social media where it made a flurry of appearances in various media outlets.
The stall avoids using frozen chicken. Instead, they serve 3 varieties of fresh chicken – roasted, soya sauce, and steamed chicken.
Every plate felt so artful; every plate was so good.
Overall, their nasi lemak felt a tad overhyped and as a non-Westie, I personally would not find it worth travelling deep into the West for.
The nasi lemak was fragrant, but slightly sticky and clumpy. The chicken wing was slightly fragrant and aromatic. Above average nasi lemak. Serious queue though.
We’re pretty sure some residents living nearby are already loyal fans, but if you happen to be in the West next time, you might wanna give this place a shot!
We found the simple and slightly industrial decor of Bok’s Kitchen to be rather appealing. It would not feel out of place even at Orchard Road.
Bok’s Kitchen is a homey cafe situated along Boon Lay Avenue and it is a new F&B project from the same team behind The Hidden Chefs which specialises in private dining arrangements.
The chicken cutlet was super big – crispy, tender, juicy, and appropriately flavourful. Nothing too special, but nothing not to like, and better than the Taiwanese ji pai.
They have a juicy Cornflake Chicken that is coated in a super crunchy crust. It was one of the better hawker Western food stalls I have tried.
We do not have much expectation from the neighborhood Ramen stall but having a 24 hours eatery in the district will definitely be beneficial to those who feel hungry in the middle of the night.
The fried pork belly was quite moist, tender, slightly crispy at the edges and tasty, and went nicely with the onsen egg and rice bowl. The bacon and enoki was crunchy and nice, soft salty otah and crispy tau kee standard stuff but nicely fried and unoily, and sauce quite sweet and comfortable.
