The never-ending orders, even during non-peak hours, shows just how tasty his noodles are!
While my personal favourite will always be non-crispy prata, I have come to realise that contrary to popular belief, food authenticity is relative.
Overall, I really enjoyed the meal.
Pondok Pantai Timur is one of those stalls that place emphasis on not just the taste of its food, but on the presentation as well. This will definitely go into my book of recommendations!
Their insistence on making the dough daily reveals their dedication to serving their loyal customers simple but great prata.
After tasting this and Jiang Ji Traditional Hainanese Chicken Rice, my choice is the latter if they continue to maintain the standard.
They only use fresh chicken which is tender. The chicken is chopped into large chunks, and they try to keep the meat on the bone to retain as much of its natural flavour as possible.
The stall offers an extensive amount of fried finger food on its menu too. If you’ve tried it, let us know which is your favourite dish!
I will definitely try zhong la (moderate level of spiciness) next time.
The Braised pork a must-order dish here together with the braised duck. The soy sauce chicken is not as good as the braised duck but it is not too bad.
Not only will you enjoy the cohesive medley of flavours, but you will also leave the place with a deeper appreciation of Southeast Asian food.
This Yong Tau Fu is quite similar to the famous Hakka Yong Tau Foo at Ghim Moh Food Centre, both are good but in a different style. Nonetheless, this is worth a try.
Overall this is comforting rice bowl to satisfy a meal. If you do not like those strong herbal taste then you may not like the braised pork belly rice here.
It’s certainly a bowl of warmth I would like to tuck into if I’m in the area.
I would definitely bring my friends back to this stall in Ubi.
Famous Eunos Bak Chor Mee is in one of the Eunos MRT coffeeshops and was a nice quick bowl of comfortable noodles.
The noodles were springy and firm, tossed to al dente, but slippery - almost like slurping a bowl of Ramen in Japan!
One of the best soup Bak Chor Mee I have had, this is one stall I will be back again.
Relocated to a nearby kopitiam within Ubi Industrial Park, Tai Seng Fish Soup has the longest queue in this small coffee shop.
Fish Soup, a hidden Gem of Ubi Industrial Estate
A food blog from a Singapore-based traveler
In terms of quality, quantity, and value for money, Nuodle checks all three boxes for me.
The her kiao had a nice, thick, gelatinous and slightly sticky skin, with a nicely seasoned meat filling within. The fishballs and fish cakes were springy and juicy, and the soup was old school light and sweet.
Head to Chao Yang Fishball Noodle (潮阳手工鱼丸粿条面汤) early for their excellent fishball noodles. Must order their fish dumplings!
I would highly recommend trying the Her Kiao here.
Overall, I don't think I would return to satisfy a BCM craving and if I am in the area I would rather a Mei Mei Duck Drumstick Rice.
Overall just an okay bowl I felt, with insufficiently strong flavours and savouriness/umaminess.
I am a big fan of Bak Chor Mee and this is definitely one of the better bowls of Mushroom Minced Meat Noodle.
While ordering, I caught sight of an Apollo oven right behind the stall. I ordered a single serving of a roasted duck, roast pork and char siew ($7.00) with a plate of rice ($0.50).
It was a great day. Mei Mei Roast was definitely worth a trip to Ubi Road 1 for her excellent char siew and roast duck.
I have discovered a new found love for roasted meat, especially the roasted duck.
Each roast piglet costs $128, self collect at Yan Chuan Roaster's 3020 Ubi Ave 2 shop.
If you happen to stop by Ubi area, do check out this roaster for their delicious and reasonably-priced meats.
Lee Do is known for their cold crab Teochew style, even though they are more known for the Fuzhou cuisine. We recently had a family dinner there and Cold Crab was definitely on the menu.
Lee Do Restaurant invented cold crab cuisine. On request, more Fuzhou specialities. See what’s on the menu at Singapore’s Lee Do.
The hawker landscape is changing, especially with next-gen hawkers giving the scene a breath of fresh air.
The soup was of the Bedok Fengshan bak chor mee variety, light yet meaty and umami. The pork was fresh, although the dumplings were almost just skin, but tasty nonetheless.
