Restaurants in Toa Payoh West Market & Food Centre

1. eatbma.blogspot.com
2. 4 years ago

This stall was in Toa Payoh (127 Lorong 1 Toa Payoh #02-39), and it turns out that this is actually a small chain from Boon Lay that I only now realize that I'd eaten at before. I'm not quite sure how it stands up to SunnyChoice (I'll need to go back there to do a proper shootout), but I was very happy with this.

1. www.misstamchiak.com
2. 6 years ago

Our dinner was definitely comforting and satisfying. Be prepared to wait for more than 30 minutes during lunch hour.

1. www.allaboutceil.com
2. 7 years ago

Their menu also includes Fish Head Steamboat, Homemade Prawn Roll, Fried Oyster Egg, Tom Yum Seafood Soup, Double Fish Soup, Scallop Crayfish Bee Hoon / Porridge, Steamed Grouper with Bee Hoon, Crab Bee Hoon.

1. yeeppi.wordpress.com
2. 5 years ago

The soya bean and tau huay had a strong fragrance of soy bean. The tau huay was soft and smooth, although I thought each scoop of tau huay was a bit too thick, resulting in too large a gloop of tau huay in each mouthful.

1. www.misstamchiak.com
2. 7 years ago

We patronized the stall 3 times, and realized that the standard of the broth is inconsistent, but we’re pretty they will improve as time passes by.

1. www.allaboutceil.com
2. 7 years ago

This is likely to be the first ever Halal prawn mee and is definitely worth the try.

1. www.springtomorrow.com
2. 7 years ago

I’m definitely coming back again. Planning to cook porridge and tau suan at home soon. Have to get more of these awesome you tiao to go with both dishes. Two thumbs up!!

1. www.springtomorrow.com
2. 7 years ago

I’m definitely coming back again. Planning to cook porridge and tau suan at home soon. Have to get more of these awesome you tiao to go with both dishes. Two thumbs up!!

1. www.nickblitzz.sg
2. 2 years ago

The shredded chicken is cooked until it's very soft and then shredded and has a slightly stringy or fibrous texture. Though the star is the fish dumplings with their firm and slightly chewy texture. Everything is handmade from scratch with love from mincing the fish, making the skin, and putting them together.

1. johorkaki.blogspot.com
2. 6 years ago

Good roast pork belly and roast duck at 127 Toa Payoh. Mark said that Lung Hwa's soya sauce chicken is also very good, so that is my next target

1. chefquak.com
2. 4 years ago

stall closing about 2.15pm. gave is double serving of char siew. super yum

1. chefquak.com
2. 4 years ago

char siew was perfect, tender, smooth, flavourful, nicely charred

1. hazeldiary.com
2. 4 years ago

The noodles remind me of the Hong Kong style noodles and it has the springiness and QQ texture.

1. www.misstamchiak.com
2. 2 years ago

Chicken Pie Kitchen & Don Signature Crab serves up chicken pies, crab bee hoon soup, and kueh lapis made using recipes by chef-owner Don Lim.

1. www.umakemehungry.com
2. 2 years ago

No doubt I do enjoy their Signature Crab Bee Hoon, but with the limited seating, carpark lots and limited dining time, it was not at our advantage. I guess I will have to resort to take away if I do have the craves for their Crab Bee Hoon.

1. chefquak.com
2. 4 years ago

we took the excellent very tasty S$25 crab beehoon.

1. www.nickblitzz.sg
2. 6 months ago

Creamier is a rather small shop though! The interior is quite artsy though. The walls are decorated with picture frames and the ceiling with hanging lights. The interior also has a wooden feel because of the choice of wooden cabinets, counters, tables, and chairs.

1. ordinarypatrons.com
2. 10 months ago

ice cream and coffee lifestyle café, Creamier, unveils a new creation to their lineup of sweet treats — Donuts by Creamier.

1. cavinteo.blogspot.com
2. 3 years ago

Started business in an old, quiet Toa Payoh neighbouhood, Creamier got so immensely popular that it actually changed the demographics of th...

1. ordinarypatrons.com
2. 2 years ago

Lai Heng Mushroom Minced Meat Noodle at Lorong 4 Toa Payoh Singapore Bak Chor Mee Review

1. foodiefc.blogspot.com
2. 4 years ago

Go for the soup version! That is the food to try out!

1. chefquak.com
2. 4 years ago

today the bcm was a far cry.. meepok still qq and loose, but the key chilli sauce was poor, slight salty but mostly becss not fragrant & tasty..

1. www.nickblitzz.sg
2. 6 months ago

The owner of this store is just a genius! This claypot concoction is so good! I guess it is different when you eat from the plate than from the claypot because there's alot of "zhup" here and it is served to boil hot to you.

1. ordinarypatrons.com
2. last year

Kim Keat Hokkien Mee is often said to be one of the top 5 Hokkien mee stalls in Singapore. We stopped by at Lorong 4 Toa Payoh to try their famous claypot Hokkien mee.

1. cavinteo.blogspot.com
2. 4 years ago

Aside from the claypot version, there are usual option like hokkien mee on a plate or traditional one that' served on traditional opeh leaf.

1. www.nickblitzz.sg
2. 6 months ago

To avoid any disappointment, it's advisable to call ahead before planning your visit. During lunch hours, expect a bustling crowd, so a short wait may be necessary.

1. yeeppi.wordpress.com
2. 5 years ago

The Hokkien mee was sticky and viscous, just the way I liked it. The underlying stock was very layered and thick, full of prawny and crustacean goodness. The noodles were soft and had absorbed the essence of the stock fully. I slumped the whole thing up in minutes.

1. foodiefc.blogspot.com
2. 5 years ago

Interestingly, the noodles seems to have been cut as they were shorter than usual.

1. eatbma.blogspot.com
2. 2 years ago

This kopitiam stall (125 Lorong 1 Toa Payoh #01-523) has gotten some attention for not just the food, but also the fact that it's run by an Indian couple, so much that they've even marketed themselves as "the Indian Fishball Mee Experience."

1. makankakiswithdenise.wordpress.com
2. 3 years ago

I’m always on the hunt for a satisfying bowl of fishball noodles, especially if it includes quality, handmade her giao (fish dumplings), which are notoriously hard to find. Call it destiny, but it …

1. yeeppi.wordpress.com
2. 5 years ago

The signature noodles were not bad. Mushroomy and refreshingly light in flavour. The various fishballs and meatballs had good textures and appeared homemade. The her giao was ok although slightly floury. Not bad for a “celebrity” hawker.

1. www.chubbybotakkoala.com
2. 5 years ago

Overall, Salted Duck is almost like a rare commodity in Singapore.

1. johorkaki.blogspot.com
2. 7 years ago

Benson serves excellent salted ducks - both the white and black versions. Tender, juicy, savoury. Tastes and feels smooth in the mouth. It's quite a pleasure.

1. rubbisheatrubbishgrow.com
2. 7 years ago

Personally, I didn’t take to the salted duck like a duck to water. It is a novelty, something to try, but now that I’ve tried it, I can Elsa it. If we return, we would probably order a serving of the smoked duck and then order most of the food from the nameless chicken rice stall beside it.

1. www.nickblitzz.sg
2. 6 months ago

The pratas' golden-brown exteriors glistened under the fluorescent lights of the market. Breaking into them, I was immediately struck by the perfect balance of fluffiness and crispiness—a testament to the skill of the prata makers at Rahmath.

1. www.nickblitzz.sg
2. 7 months ago

Situated in the bustling Toa Payoh Vista Market, this eatery has garnered quite a reputation, thanks to numerous glowing reviews circulating the blogosphere. Intrigued by the hype, I decided to pay a visit and see what the fuss was all about.

1. www.sgfoodonfoot.com
2. 7 years ago

Even though the stall is opened until 4pm, it is available up to 130pm. After that the stall sells mee goreng. So if you want to try their prata, be early.

1. www.misstamchiak.com
2. 2 years ago

Craving steak but your wallet says no? UNO Beef House is known for their sizzling hot plates of affordably-priced beef steaks! Read more.

1. eatbma.blogspot.com
2. 4 years ago

The meat was tender and I ate it all, but I don't really have much desire to come back here either, mainly because the black pepper sauce was a bit sweet. I'd rather go to Mariner's Corner instead.

1. eatbma.blogspot.com
2. 4 years ago

I don't really have much desire to come back here either, mainly because the black pepper sauce was a bit sweet. I'd rather go to Mariner's Corner instead.

1. ordinarypatrons.com
2. 10 months ago

Hua Fong Kee Roasted Duck review of Toa Payoh hawker - with pictures of food menu with prices, duck chicken char siew and combination.

1. www.thefooddossier.com
2. 2 years ago

Hua Fong Kee Roasted Duck Hua Fong Kee Roasted Duck (華芳記燒臘飯) may not be as “vernacular” as, say, Guan Chee or Kam’s, nevertheless ...

1. the4moose.blogspot.com
2. 7 years ago

Hua Fong Kee's roast meats are pretty decent but on the modest side for portions. The sio bak skin could have been more crispy but I like the ratio of fat and meat for the pork belly and the texture's just right. Char Siew's pretty good too.

1. yeeppi.wordpress.com
2. last year

The noodles was the slightly thicker type, really nice to bite into and slightly soft springy, coming in a nice and unique savoury, lardy, spicy and a bit herbally black sauce.

1. www.misstamchiak.com
2. 5 years ago

Auntie remembers her regulars’ orders and sometimes help them decide on the ingredients to go with the noodles if they have a hard time deciding.

1. nickeatfood.blogspot.com
2. 5 years ago

Simply delicious! Their char siew could be abit more fatty though.

1. eatbma.blogspot.com
2. last year

I don't think this changfen stall was around last time I was at Toa Payoh West Market, so I gave it a try today (127 Lorong 1 Toa Payoh #02-22). It turns out that it's from a guy who learned his techniques in Guangzhou, so the sheets of rice noodles were scrunched up rather than folded, making for a nice texture to catch that salty sauce. But the white bee hoon to the left of it wasn't very savory, so I won't bother with it again.

1. yeeppi.wordpress.com
2. 2 years ago

I enjoyed the chee cheong fun. The sauce was tasty and fragrant, and the rice sheet was smooth with a custardy texture and fragrance from the egg, and a crunch and freshness from the lettuce. The chilli was umami and sandy, and was a great addition too.

1. www.misstamchiak.com
2. 2 years ago

Grandpa Homemade Cheung Fun opens daily from as early as 6.30am. With traditional stone-milled Cheung Fun being a rarity these days, I’ll for sure be back for more!