Chinese in Upper Cross Street

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. ordinarypatrons.com
2. 4 years ago

The oldest Chinese restaurant in Singapore is said to be Spring Court (詠春園). This family-run Chinese restaurant along Upper Cross Street (across Chinatown Point) has a history that goes back to 1929.

1. purple-eats.blogspot.com
2. 4 years ago

While we waited for the food, the pickles at Spring Court was so so good. Could finish one whole plate on my own.

1. ivanteh-runningman.blogspot.com
2. 4 years ago

Food at Spring Court Restaurant revolves around traditional Chinese cuisine, with a particular focus on Cantonese and Hokkien dishes, most of which you can't find elsewhere.

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

While the other Soy Sauce Chicken in the vicinity has been awarded Michelin Star sometimes back, I still find that I enjoy traditional food like this in the coffee shop environment. It is good to remain the food taste as well as the environment as I find that the other was way too commercialized, losing its main focus on the taste of food.

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

The chicken was very tender and moist, and I cleared everything on that tray tonight.

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

It was all edible, but I probably should've ordered the yellow noodles that I saw everyone else getting. More importantly, they gave me a surprisingly dry peice of breast meat, making it a far cry from Liao Fan Hawker Chan.

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. thedeadcockroach.blogspot.com
2. 2 years ago

The soup was slightly on the salty side but I could not penalize them for it because it was due to the tung choi which I added myself.

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

Popular early breakfast option at Hong Lim Food Centre serving traditional Teochew handmade fishball and meatball with spicy noodles.

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

I found them on the salty side but no complaints here. $3.50 for a delicious yet sinful breakfast.

1. www.chubbybotakkoala.com
2. 10 months ago

Overall, ChuHuang satisfy my cravings for Hong Kong Royal Chicken. It is unique, tasty and flavourful. I have not had a chance to try other dishes, I will be aiming for the noodles, braised chicken feet and prawn roll next time. Cheers!!

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

The Singaporean Hainanese and soy sauce chicken would beat this hands down in terms and tenderness and flavour. Perhaps my Singaporean tastebuds could not discern the more delicate flavours. The rice was a bit dry and not oily enough, although fragrant. The ginger scallion oil was very nice though, going very well with the chicken and the rice.

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

If you want to have a great plate of royal chicken, head to Chu Huang today!

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. smallpotatoesmakethesteaklookbigger.blogspot.com
2. 3 years ago

Will definitely come back.

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

The prawn mee was rich and hearty, sweet and flavourful from the pork ribs and prawns.The pork ribs were tender and savoury, while the prawns were springy and sweet. More the old school Singaporean style of prawn mee, but done really well.

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

For those that are not familiar with Hoe Nam River South Prawn Noodles, unlike the other prawn noodle stalls, they offer a huge variety of prawn noodles.

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

Even though I have not visited their siblings Noodle House for long time, I find that the food here is more on the saltier side while Chew Kee's is more on a sweeter side. Looks like I have to make a trip down to Chew Kee Noodle House and have a bite again.

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. www.misstamchiak.com
2. 6 years ago

In conclusion, I think it’s comforting to know that there are still hawkers that take pride in their food.

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.