Chinese in Hong Lim Food Centre

1. eatbook.sg
2. 4 years ago

I feel that the key to being a successful hawker is not only to have tasty dishes but also to have the ability to be consistent, giving people a reason to keep coming back.

1. ieatishootipost.sg
2. 4 years ago

This really begs the question as to why there are not more curry mee stalls around, seeing that their business is so good!

1. sethlui.com
2. 5 years ago

It’s always interesting to find out for yourself if the highly-lauded food stalls with perpetually long queues are really worth the wait. Inspired by the local television show, Where The Queue Starts, I decided to put myself in one of those notoriously long queues at Hong Lim Market And Food Centre,…

1. jaymoylovesfood.com
2. 2 years ago

The egg noodles did an outstanding job of taking in all of the gravy and the fried chicken cutlet was a nice compliment to that whole thing.

1. www.allaboutceil.com
2. 3 years ago

I have not been dining out much during this period for personal reasons. This pretty much explained why I have not been updating this blog. ...

1. yeeppi.wordpress.com
2. 4 years ago

The curry was lemak, sweet and thick; comforting and only slightly spicy. The noodles were springy and the chicken cutlet thick, crispy outside, juicy inside and flavourful (with five spices). I had finished this, immediately after finishing the char kway teow.

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

Here's another one of the Michelin-listed stalls at Hong Lim (531A Upper Cross Street #02-48). They call themselves "wanton noodle specialists," and the items in the bowl were done with care, be it the firm and skinny noodles, paper thin skin on those fried wantons, or the wolfberry and red date garnished soup.

1. www.umakemehungry.com
2. 3 years ago

Michelin Guide Recommends Wanton Mee at Hong Lim Food Complex.

1. therantingpanda.com
2. 5 years ago

This is definitely a stall to try if you love your wanton noodles.

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

A food blog from a Singapore-based traveler

1. eatbook.sg
2. 8 years ago

Based on my experience, I’d say come at 11am and be the first in line. Don’t come later than noon because the first time I went at 1pm, fruit juice mee siam was sold out.

1. mirifoodsharing.blogspot.com
2. 8 years ago

The famous Sungei Road laksa. Still very good!

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

Worth a try - the best thing here in my opinion is their unique sweet savoury peppery sauce.

1. eatbook.sg
2. 6 years ago

Though the food isn’t mind-blowingly spectacular, it is undeniable that Tuck Kee (Ipoh) Sah Hor Fun stands as one of Singapore’s cheapest places to enjoy crayfish hor fun.

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

Looking at the Steamed Fish Head Sauce, it's worth the money paid but if you are someone who do not enjoy lots of fish bones, Song Fish Fish Head will be the last of your choice for their bones are aplenty.

1. danielfooddiary.com
2. 5 years ago

Ah Heng is best known for its traditional Teochew-style braised duck, not overly marinated nor too herbal.

1. www.misstamchiak.com
2. 4 years ago

While their noodles are up to par and enough to put me in a food coma, my only wish was that I could savour more of their ingredients.

1. eatbook.sg
2. 4 years ago

If I were in the area and looking for a lunch option, I’d come to Mian Zhuang.

1. thedeadcockroach.blogspot.com
2. 2 years ago

I realized I do not enjoy this lor mee as much as I used to. I mean, it is decent but there are better ones out there.

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

The charcoal-roasted roasts here are pretty good but next time, I will be sure to ask for 半肥瘦叉烧 instead and hopefully, I can have better luck with that delicious looking spare ribs.