chwee kueh, taman jurong,food,singapore,taman jurong market & food centre,
The springy noodle is tossed in a sauce with a subtle savoriness that pleases my palate. The chili, in particular, possesses a umami flavor that elevates the taste of the noodle. Service here is prompt and efficient but perhaps that is because I arrived just before the lunch crowd does.
Cai Ji Ke Kou Mian is located in Taman Jurong Market and Hawker Center.
Popular Minced Meat Noodles Stall in Taman Jurong. Just too bad that they are not open during the evenings, else I can have them every day or frequently.
I can see why 58 Minced Meat Noodle is so well-loved that people from the East are willing to come to the far West to have it. Being a Westie, I wonder why it took me so long to discover this gem right in my own backyard?
面比较厚一点而有咬劲, 富有猪油与醋香。辣得也很够劲。Quite fresh. well cooked and tender minced pork, pork slices and liver. Just lacking stewed mushrooms and sole fish, to be a solid bowl. Nice, hearty and flavourful nonetheless.
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.
In order not to be disappointed, you have to come early as they are usually sold out by noon.
The roast duck was a very good standard for a hawker stall – slightly crispy skin, unctuous, flavourful without being cloying, and fairly tender.
They are famous for their awesome char siew, which is really tasty and affordable. Their roast duck is quite popular with customers too.
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.
Popular Ngoh Hiong Prawn Cracker in Taman Jurong Hawker Center.
Xin Sheng Ngoh Hiong Prawn Cracker Run by second-generation owner Anthony Low Hock Kee who incidentally also chairs the Federation ...
Not bad, better than average self-made ngoh hiong. This was a fairly popular stall here.
The review that they get are really accurate. It is a good bowl of Lor Mee. The gravy is so flavorful and outstanding. Then all the other items are very well done too.
The grandmother's lor mee is buay pai too if you appreciate your lor mee without additional aromatics.
If you happen to be in the area, make sure you check out Feng Zhen Lor Mee at Taman Jurong Food Centre – it will be well-worth your visit.
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.
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.
I am quite excited to spot dong cai (preserved Tianjin cabbage) in the soup because I could not remember when was the last time I see any noodle stall using it. The soup is nice to drink and not too heavy on msg or salt.
The noodles were somewhat disappointing after the half an hour in an invisible queue. The mee kia was gummy, so much so that I worry about what the mee pok would be like. The sauce was barely there. The pork liver was powdery and the fishballs and fishcake were unremarkable and generic, although they were bouncy and had a good subtle fish flavour. They were popular though, so it could be that this is a once off poor bowl.
Ng Kee may only serve up one dish, but they certainly do it well.
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.
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.
