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.
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.
Basmati rice is my weakness when it comes to briyani (just like nasi lemak) and this was so infused with spices; although i did find it a bit too spicy! The accompanying raisins and acar added a sweet coating in every mouthful but the acar, unfortunately, failed to impress.
Overall, food from fatimah corner was pretty common, nothing much to rave about.
Overall, Xin Sheng Gor Hiong Prawn Cracker at Taman Jurong serves pretty satisfying ngoh hiang, though a few of the ingredients fell short of my expectations.
If you are ever in the West of Singapore, I highly recommend that you check out Xin Sheng Gor Hiong Prawn Cracker. Even though it may be a little out of the way, the delicious Ngoh Hiang will definitely be worth your time.
A fairly average char kway teow, with the kway teow and noodles not sufficiently soft and mixed in, and tasting more like the firmer breakfast stall kway teow. The kway teow was also a tad sweet.
This was seriously one satisfying bowl of mouthwatering lor mee.
A branch of the Golden Mile stall. The minced pork was mostly lean with some fatty bits within. The taste profile was a strong soy sauce savouriness with some sweetness and hints of other spices. Quite tasty and 下饭. With the juices from the minced meat coating the rice, I almost finished the rice even though I was full.
Newly renovated, and serving delicate artisan gourmet coffee.
The vibes of the cafe are pleasant and the environment is relaxing. If you want to feel like you are overseas or away from the bustling cafes in malls, you may want to visit Suzuki Cafe & Roastery for a different experience.
Suzuki Factory Cafe traces their history in Singapore back to 1979.
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…
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.
Overall, the food is above average at Legendary Hong Kong and the dining vibe is on point for a pseudo Hong Kong experience. Hopefully it will open in the east soon!
Very nice all round. The roast meats and the prawn toast were really good, but almost everything was good except the prawns with tang hoon. The sio bak had really thick and crispy crackling, and the prawn toast was so fragrant and enticing…
Not to be missed is their French Toast Hong Kong Style ($3.80). It is a multi textural enjoyment.
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.
Wuhan 热干面. I have no way of determining the authenticity, but the noodles were not bad, springy, with a good sesame sauce flavour.
I haven't had reganmian very often, but it seems that Cai Lin Ji is the quintessential vendor for it in China, and fortunately they just opened an outlet down at Jurong Point (1 Jurong West Central 2 #03-56).
I don't go to Penang enough to make a proper comparison to the real thing, but this was better than I was expecting, especially with a nice grilled aroma in those prawns. But their red chili sauce is sweet, so I had to stay away from that.
At Malaysia Boleh! Fresh coffee grinds are allowed to steep in a pot of hot water for at least 5 minutes to fully extract the flavours and aromas.
Friends in Singapore, if you crave for Penang style char kway teow, you can get a good one at Malaysia Boleh! in Jurong Point.
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!
Here's a frutti di mare pizza from Pittarino. Not bad tasting with the seafood and cheese on the thin crust - wouldn't mind a bit more generosity with the seafood though.
For an authentic Japanese F&B experience right here in Singapore, look no further than &JOY Dining Hall.
The gyoza were nearly scorched black, but were edible. I just wasn't in the mood for gluten though, so I didn't get a chance to try the ramen.
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.
