One of the best, if not the best curry rice in Singapore, Loo’s Hainanese Curry Rice is something that you have to try at least once in your lifetime. Queues start to form very early, and the popular dishes do tend to sell out fast! So, come early to get your hands on a plate of messy goodness!
Hainanese Curry Rice in Singapore, check out Loo’s if you are in Tiong Bahru which will not disapppoint.
Hi Makan Kakis, Please meet our new Foodie Friend, investment-banker-turned-award-winning-gelato-chef & founder of Momolato (cafe & gelato brand) Sharon Tay! Momolato is short for “mo…
Really smooth fish balls and fish paste, spongy fried beancurd, and generally very simple and serviceable yong tau foo. Tasty and moist fishcake. Nice and light.
in Tiong Bahru Yong Tao Hu we get good traditional foods - Yong Tao Hu, of Hakka origin, Hainanese Kaya Toast and Teochew Bak Chor Mee.
For a good bowl of Yong Tao Hu, this stall is a must try, despite the fact that there are so many other food options in Tiong Bahru.
Por Kee Eating House for Traditional & Delicious Cze Char Dishes.
i think i only came this place once like 20+ to 30yrs ago. it is certainly a well known and popular zi char place.
The overall standards at Por Kee is above average for sure. If you are looking for a good zi char place that is centrally located, Por Kee makes a good option and is worth a try.
Hello Makan Kakis! We have a new Foodie Friend, seasoned restaurateur, a proud lover of fresh seafood and sake, and a loving father of two, Lambert Chen (co-owner of Seafood Restaurant Diamond Kitc…
Singapore Lor Mee, previously Zhen Hao Lor Mee at North Bridge Road, has relocated to Tiong Bahru Market, and still serves delicious lor mee!
It came with a substantial portion of flat yellow noodles in flavorful gooey gravy with ingredients like slices of fishcake and ngor hiang, fried fish nuggets, stewed pork belly and braised egg, serving with sambal chill, red/green chopped chillies, and minced garlic. Overall, it was not too bad though not amongst my top 3 choices.
A return visit to Tiong Bahru Market & Food Centre for 不见天.
One of my favourite char siew in Singapore.
The stall has a very good policy. It allows handicap elders, pregant ladies and those carrying infants to skip the queue.
I have to say the prawn mee at Hong Heng is pretty good and satisfying.
They normally sell out before the stated closing time of 8pm, sometimes even by late lunch. So go early to avoid disappointment.
I would recommend getting the $5 portion, which should be just enough for a big eater. Otherwise, they have $3 and $4 portions as well!
Simple old school Fish Ball Noodles with Yong Tau Fu Soup.
The noodles were a bit stodgy, but the sauce was marvellous – sweet, savoury, tomatoey, slightly vinegary and fragrant from the pork lard. Nice 古早味 sauce straight from my childhood. The fishballs were bouncy though generic and the fish cakes moist and large. Quite nice.
It’s definitely something that I’ll have again the next time I’m at Tiong Bahru Market!
While I thought well of their kailan stir fried with garlic, today's plate tasted a little diluted.
Obligatory greens of stir fried watercress with garlic. The flavour of their garlic stir fry was pretty good.
We filled the vegetable quota for the evening with kailan (芥兰) stir fried with garlic. Nice crunch from the savoury leafy greens. This was pretty good.
Recommended by 8 Days, by Ah Chiang of Ah Chiang’s Porridge. The Cantonese style pork ball porridge was smooth and creamy with only a bit of rice grains, light on the palate, with fresh, bouncy and savoury meatballs, as per what they described on their walls.
Fans of Ah Chiang’s Porridge will be happy to hear that the ex-chef has opened up a new eatery in Tiong Bahru! Read more.
Friendly and warm service. I will return.
Every dish served at the Golden Spoon Seafood Restaurant we tried was well-executed, though there was no wow factor but we appreciate its consistency.
Koh Brother Pig’s Organ Soup stall began in 1955 by a pioneer hawker named Koh Kee with a secret recipe and a push cart.
One of my frequent stalls at Tiong Bahru Food Centre is Koh Brother Pig's Organ Soup. The Teochew style pig's organ soup is currently run by the 2nd and 3rd generations of Mr Koh Kee Teo who founded the stall in 1955.
The blue cod fish soup was very good and flavourful, light yet thick with the flavours of fish and various vegetables like tomato and salted vegetables. The fish was also fresh, tender and well flavoured. Nice.
Comforting but full of flavour — that’s what Qing Feng Yuan 慶楓源’s fish soup is about. Check out this new seafood soup stall in Tiong Bahru!
It was a great experience to dine by the street and enjoy one of the best bak kut tehs in Singapore.
I like the balanced mild savoury sweet peppery taste and smooth viscous feel of Old Tiong Bahru Bak Kut Teh's broth.
Overall, we had a nice hearty old-fashioned meal.
The porridge was really savoury and umami, cooked in a bone broth with ikan bilis and soya beans, with the rice pre-marinated in shallot oil. The minced pork balls were a flavour and umami bomb, with the dried flatfish flavour hitting you first, and the freshness and the sweetness of the pork coming next. Really simple and nice.
While the porridge might be a little on the pricey side, I really do feel that it is quite worth the buck for the portion and freshness of ingredients.
Overall, being a true blue Singaporean, such simple and straight forward breakfast is nothing more than comfortable to me.
The porridge here is the Cantonese congee style, which is smooth and creamy type.
Needless to say, this was a joy to have in the hot weather and I cleaned it up in no time.
I also like the fact it is very generous with the accompanying ingredients that comes together with the bowl of refreshing dessert.
This might not be the best Chicken Rice that I have tasted but this is definitely above average. Though, there were some negative reviews about this stall but I was honestly impressed with what I had eaten.
Conclusion, I find the chicken rice quite good but is it the best in Singapore? It probably will be in my top 10 but will not be in my top 3. Nevertheless, it is still a decent plate of chicken rice that will be able to satisfy me.
The blend of coffee powder they use is good, and whoever brewed it, knows what she's doing.
What I said about their ba chor mee the last times till stands. Nothing has changed about how I felt about their bowl.
One of the Stalls to try if you are Tiong Bahru Food Centre.
