Apart from the smoked duck and Hainanese chicken, you can also find char siu, siu yuk, roasted chicken, sesame chicken and lemon chicken here.
Shi Mei Hainanese Chicken Rice Style is indeed standing up from the rest with its bean sprouts and the sauce used. If you are looking for a style away from our conventional chicken rice meal that is ladled with soy and sesame sauce over the chicken meat, you might want to give this a try.
This was a very popular chicken rice stall near Gombak MRT Station – a local favourite. The roast chicken was quite tender and fragrant, while the white chicken was less tender and was devoid of skin (again!). The rice was more grainy and 粒粒分明, and had good chicken and garlicky fragrance, going well with the potent chilli. A very serviceable rendition for residents around the area.
Nevertheless, once the no dining-in rules are relaxed, I am going to try it again to see how it compares.
Having enjoyed the modern twist on one of my favourite foods, I’ll be back to get my hands on their Hokkien Mee with Sambal-based toppings soon!
If you are in a mood for Hokkien Mee with a twist, you may want to pay a visit to Mian Wang 1971 and try out their different types of Hokkien Mee.
Beside selling the noodles, if you like their handmade fish cakes, you can also order separately as an additional topping to your meal.
The noodles were tasty and springy with a bit of the sweet ketchupy and lardy traditional flavour, somewhat reminiscent of a childhood flavour. The handmade fishballs were bouncy and had a nice fish flavour. Overall worth queueing for.
If you love fishball noodles, you must give this a go.
The service crew is bubbly and always bring a smile when serving our ordered item. Jovial and manage to bring a smile on his customer's face. With so many signature dish on the item, I will like to make another trip down and order other items.
Never have I trudged to a family dinner so dutifully only to exit at the other end, quite so starry eyed and evangelical.
Enjoy a traditional Teochew Cuisine Steamboat Fish from a Cloisonne.
The fish head steamboat was light at first but was flavorful gradually as the red snapper fish slices and vegetables were added.
Food at Joyden Canton Kitchen is a mash-up of traditional but uncommon Chinese Cantonese dishes, and Modern Singaporean cuisine.
Service at Joyden Canton Kitchen is homely but efficient. Staff quickly clear up when diners leave, thoroughly cleaning and sanitising tables to prepare for the next guests.
With rather generous portions, Xiang Ji Roast Chicken Rice & Noodles will fill you up without burning a hole in your wallet. If you happen to be in the Bukit Batok area, you might want to drop by to get your Char Siew and Roasted Pork fix!
The stall served competent roasts, a bit better than your everyday neighbourhood roasts, with the duck flavourful and tender enough, and the sio bak balanced and flavourful with fairly crispy rind. The char siew was so so though, a bit tough albeit with some char.
The noodles were springy and crunchy, and drenched in a nice savoury oyster sauce-like sauce with a hint of dang gui flavour and fragrance. The duck was flavourful with some bite, with good fattiness and flavourful skin with a pronounced dang gui flavour. Very nice.
The noodle was well mixed in its sauce and texture was springy.
Overall, I find that the star is still Dang Gui duck and we can skip the rest of the roasted meat if you have limited stomach space to try on.
One of the nicest bak chor mee around, with springy noodles, strong meaty mushroomy flavour, qq fishcake, fresh pork, liver, braised mushrooms and other ingredients. 百吃不厌.
Macpherson Minced Meat Noodles 麦波申拿手肉脞面 In Bukit Batok
Overall, comparing BCM to BCM, there are definitely better ones in Bukit Batok that are more to my liking.
There are a few popular Fried Hokkien Prawn Mee in Bukit Batok. Which one will you go to?777 Fried Hokkien Prawn Mee offers the dish with Roasted Pork
If you are looking for traditionally fried Hokkien Prawn Mee with Roasted Pork, 777 will be your choice.
While the prawns were fresh, the roasted pork was a little disappointing as the skin wasn’t all that crispy and the meat was a tad dry.
Afterall, I would say that it still serves one of the traditional taste of what I know and expect from a plate of Hokkien Mee and as an overall, its taste fits my liking and they fare above average.
Overall we thought that Jiak Modern Tze Char was a nice friendly restaurant to have a simple meal in the Upper Bukit Timah area. It is good that they open continuously throughout the day and diners can pop in during in-between hours. If only the flavoring of the dishes was less strong.
Eng Kee Noodle House is popular for its Satay Bee Hoon and Wanton Noodles in the neighbourhood. They offer a variety of noodles like mushrooms, Chicken Feet, dumplings and even pork ribs noodles.
The Wanton is equally nostalgic. Not something to wow about, just nostalgic.
Eng Kee Noodle house at Bukit batok serves the best wonton noodle mee in Singapore. Wanton mee is one of the must have Singapore hawker food
Strong, fragrant, grainy and slightly oily rice, with smooth, tender and well-flavoured chicken with gelatinous skin, supposedly served by a young hawker. Nice.
Le Da Chicken Rice served up one of the tastiest and most tender chicken meat I have personally tried.
Overall, I went home more than satisfied with the prawn noodles.
Overall I am quite impressed with the prawn noodle and white curry noodle. It is worth the calories. However, the assam laksa still has rooms for improvement.
Both the dishes tasted equally delicious, but I am more inclined to opt for the heartier Penang Hokkien Prawn Noodles since there’s less going on in the dish in terms of texture and taste.
I have been deprived of a good lor mee for a good three years that I am so happy I could again relish in the once familiar taste that I loved and missed so much!
This stall serves a good plate of hokkien mee and I can tell from the endless queue during my lunch there.
The braised meal was simple but lacked the Herbal taste that I'm looking for.
The congee is flavorful enough on its own without further enhancements needed. I added some soy sauce which made it slightly salty.
The chicken was really tasty, with a nice kampong chicken flavour, tender yet slightly firm flesh and really soft and gelatinous skin. The rice was a bit dry though and was only slightly fragrant, and really needed the lime skin-spiked chilli to go along with it.
Whenever rainy day comes, it would be good to enjoy such warm steamboat over the cold weather.
