If I do go back, I would just go for the Mushroom Bak Chor Mee which is supposedly their signature.
A stall that caught my eyes is Toa Payoh 93 Soon Kueh with their handmade traditional kueh.
For someone who is not a Ban Mian eater, I am genuinely impressed by the delicious Ban Mian at Hui Wei Chilli Ban Mian. Head here for your Ban Mian craving, no regrets!
The Mee Hoon Kueh is, dare I say, one of my favourites in Singapore. I would recommend ordering their dry noodles, just so you can try their famous chilli.
A food blog from a Singapore-based traveler
One of the few places with the choice of duck drumstick. As expected, the braised duck was tender and well braised, plus expertly chopped. The rice was fragrant, and the braising sauce was layered and herbal with a nice sweet flavour underpinning the whole dish.
Cheok Kee Braised Duck Helmed by a certain Mr Ong, three-decade-old Cheok Kee Braised Duck (祝记卤鸭) started out at Old Airport Road c...
So if you love the food here, be sure to tell Mr Ong—he might just keep operating the stall longer than he says he will.
Speaking of noodles, they were a testament to culinary perfection. Cooked to an ideal springiness
The wide range on the menu covered much ground for Korean food, but it also came across as rather unfocused to me.
So, if you’re looking for a wallet-friendly joint to enjoy fresh and tasty Cantonese delights, head down to 廣東炖汤•蒸鱼 Canton Delicacies!
There was supposed to be a stall selling authentic, Hokkien-style salted duck porridge in a coffee shop at Yishun block 101 and I was all ex...
Besides the wanton mee and curry chicken noodle, they also offer dumpling noodle and chicken feet noodle on the menu.
Old school satay at old school prices!
Nonetheless, this is a better than average, rather old-school handmade fried carrot cake that you do not get to find it often in this fast-changing Singapore.
The mutton meat and ribs were just slightly gamey, fragrant and seriously fall off the bone tender, but with that bit of nice chewiness. The ribs had that slight bit of fattiness for additional flavour and texture. Good stuff, just a bit gentler and probably less oily than the sup kambing I remember from Commonwealth Drive.
A family business established since 1955, the stall specialises in Soup Kambing (mutton soup). Currently jointly operated by second generation Mr Hajamaideen...
Brain, tongue or penis in your soup? We don’t usually associate these parts with food, but at Haji M Abdul Razak, these dishes are what keeps people coming b...
Worthy of his one precious meal for the day. Taking my cue from Vincent’s rule for recommendations, that’s when I sent a photo of our meal to several group chats on my phone.
If I am craving for a good Nasi Ayam, this will be one of my choice in Singapore.
We love the taste and texture of the marinated chicken meat.
Not bad, but not terribly memorable and a bit too heavy with the thicker skin all throughout.
Apart from their specialty fried Teochew kuehs, people also return for their classic black and white carrot cake, starting from $2.50.
Yong Xiang Carrot Cake is one of at least three fried carrot cake stalls at Bendemeer Food Centre.
The interior features brick walls, wood-paneled ceilings, and soft chandelier light fixtures reminisce of the castle while chairs decorated with colorful stag prints are matched with long wooden tables. Does it make you feel like you're at Hogwarts?
They provide costume and other props for you to take photo and instagram it.
When food was served, the magical experience diminished as none except the Goblet of Fire drink offers the feel. We surely hope they will add on more of the fantasy experience in the dishes too.
Worth a try if you are around the area.
For the sudden craving for beef noodles, The Beef Station is a decent option if you are in the vicinity.
Besides the traditional beef noodle dishes, the restaurant also offers other noodle dishes such as beef brisket hor fun, spicy mala beef noodle, fish beehoon soup, curry mix beef noodle and nyonya laksa.
I only liked the Ngor Hiang. I felt, in my humble opinion, it is not as good as it used to be.
It is reasonably priced and also not overly greasy.
We had a medley of ngoh hiang, fishballs, and spring roll popiahs ($3.50), which were commendable but unfortunately laced with coriander leaves.
I like their house made sambal chili sauce as it has a sharp hot sting and there was plenty of lard which gave the sauce a distinct lardy flavour and some sweetness.
In a nutshell, if you’re feeling nostalgic and want an old school bowl of prawn noodles, do check out No Name Prawn Mee!
When it comes to which prawn mee is the best in Singapore, I’m sure we’re all ready to “throw hands” at anyone who dares contend against our favourite. Nowadays, it’s not uncommon for a bowl of prawn mee to cost a hefty S$8 or more. The fault lies in the novelty of jumbo prawns — people don’t […]
姑妈家最著名的拿手菜是亚叁鱼头，素食版亚叁鱼柳采用以豆类和小麦制成的Gardein素鱼块替代，原本很好奇这道招牌菜会变化出什么样的效果，可惜到访当天素鱼肉已经售罄，如此炙手可热！
Food at Gu Ma Jia is focused on Singaporean Chinese Zi Char dishes, made with fresh ingredients, without any preservatives or processed foodstuffs.
soup was good, and that is very important. i would certainly eat here again, not something to crave.
The centre part of the prawns have been de-shelled, leaving the prawn heads and tails intact. This makes it easier to peel the prawns. For every order, a small paper box will be provided for you to throw your prawn shells.
