I can see why 58 Minced Meat Noodle is so well-loved that people from the East are willing to come to the far West to have it. Being a Westie, I wonder why it took me so long to discover this gem right in my own backyard?
面比较厚一点而有咬劲, 富有猪油与醋香。辣得也很够劲。Quite fresh. well cooked and tender minced pork, pork slices and liver. Just lacking stewed mushrooms and sole fish, to be a solid bowl. Nice, hearty and flavourful nonetheless.
Credits must also be given to the freshness of the meats, particularly the liver which is very tender.
In order not to be disappointed, you have to come early as they are usually sold out by noon.
The roast duck was a very good standard for a hawker stall – slightly crispy skin, unctuous, flavourful without being cloying, and fairly tender.
They are famous for their awesome char siew, which is really tasty and affordable. Their roast duck is quite popular with customers too.
I was delighted that they serve chicken porridge, the old kind which I grew up with.
The porridge was fragrant and savoury, and seemed like it was cooked in chicken stock and some oil. The chicken was tender and smooth, with gelatinous skin, and was doused in an addictive fragrant and sweet sesame oil/soy sauce. Nice comfort food – no wonder it was so popular and so many were having this.
In conclusion, Soh Kee Cooked Food has maintained its standard all these years and YES!
I’d say what makes Wai Kee Wanton Noodle stand out from the rest of the wanton mee stalls is their moreish sauce combination along with their QQ noods. When it comes down to their wantons and dumplings, I would rather purchase the soup options just so I can enjoy more of those delicious offerings.
It was very satisfying to eat Kok Kee’s wanton noodles for breakfast.
I like Kok Kee's wanton mee. It's not the usual wanton mee because of the noodles and proprietary sauce.
Overall, the food is above average at Legendary Hong Kong and the dining vibe is on point for a pseudo Hong Kong experience. Hopefully it will open in the east soon!
Very nice all round. The roast meats and the prawn toast were really good, but almost everything was good except the prawns with tang hoon. The sio bak had really thick and crispy crackling, and the prawn toast was so fragrant and enticing…
Not to be missed is their French Toast Hong Kong Style ($3.80). It is a multi textural enjoyment.
Xin Sheng Ngoh Hiong Prawn Cracker Run by second-generation owner Anthony Low Hock Kee who incidentally also chairs the Federation ...
Not bad, better than average self-made ngoh hiong. This was a fairly popular stall here.
Many people were still having breakfast at Taman Jurong Market & Food Centre but this particular stall stood out as the food items for sale were typical for dinner and supper; not something you would normally eat at 10.00 am in the morning!
I am quite excited to spot dong cai (preserved Tianjin cabbage) in the soup because I could not remember when was the last time I see any noodle stall using it. The soup is nice to drink and not too heavy on msg or salt.
The noodles were somewhat disappointing after the half an hour in an invisible queue. The mee kia was gummy, so much so that I worry about what the mee pok would be like. The sauce was barely there. The pork liver was powdery and the fishballs and fishcake were unremarkable and generic, although they were bouncy and had a good subtle fish flavour. They were popular though, so it could be that this is a once off poor bowl.
Ng Kee may only serve up one dish, but they certainly do it well.
Heng Huat Boneless Duck Noodles rightfully holds its ground as one of the best stalls at Boon Lay Food Village.
Heng Hua Boon Lay Boneless Duck Noodles is one of my favourite hawker stalls in Singapore.
So its popularity speaks truly based on the taste and experience I had from the bowl of Boneless Duck Noodles.
The grandmother's lor mee is buay pai too if you appreciate your lor mee without additional aromatics.
If you happen to be in the area, make sure you check out Feng Zhen Lor Mee at Taman Jurong Food Centre – it will be well-worth your visit.
Qi Lin Xuan Kitchen first started out in 2014 as a tze char business. When they began offering chicken rice balls in 2018, it was picked up by social media where it made a flurry of appearances in various media outlets.
The stall avoids using frozen chicken. Instead, they serve 3 varieties of fresh chicken – roasted, soya sauce, and steamed chicken.
Every plate felt so artful; every plate was so good.
Not sure about the hype over here but there are also nicer BBQ Seafood out there in the West. If you said they are one of its kind among the stalls in the hawker, well... its not. It's time to explore other stalls in Taman Jurong Food Centre too.
BBQ Seafood serves hearty barbecue seafood dishes that are perfectly cooked.
What stood out for me had to be the noodle and tossing sauce. Although the mee pok was a little on the softer side, it still had a bite and it picked up the savory sauce pretty well. The chili is also aromatic with a manageable spice level.
Leng Huat Fishball Noodle Laksa serves up a decent bowl of fishball noodles, but I felt that it lacked a certain oomph.
Leng Huat Fish Ball Noodle is another fish ball noodle stall on my list found on the same floor as Ng Kee near the escalator.
The texture of the rice kueh was on the soft and slightly gummy side, but was self made and had a good rice texture. The chai poh was salty rather than sweet and quite crunchy, and gave the chwee kueh a slightly different savoury profile.
Taman Jurong Chwee Kueh is a traditional stall that serves delicious handmade chwee kuehs.
Please support businesses like this to help someone make a decent living. Hopefully, this post can reach out to more people to go support uncle.
I was pleasantly surprised by how good the vegetarian food at D Life tasted.
This $4 bowl is value for money and can actually be shared among two however, I would recommend getting the smaller bowls.
This plate of curry mutton noodle is really good for me and I do not mind having it again and again. I am surprised that there is not much info about it online. This stall is definitely a hidden gem that has gone under the radar.
De Ji Hong Kong Soy Sauce Chicken Rice & Noodle serves one of the most tender and flavourful chicken I’ve ever eaten.
Service here is prompt and efficient but perhaps that is because I arrived just before the lunch crowd does.
It will be our first and last visit to this stall. Service was rather slow and for Prawn Noodles, there are many better ones out there which is worth the price paid.
Today Kok Kee Wonton Noodle is classified as one of the best Wonton Noodles in Singapore. With all things good about Kok Kee Wonton Noodle, I think the only downside I have is its pricing. Taking into consideration of inflation and food hikes, $5.50 for the portion size is still on the high side to pay.
Overall, Traditional Hakka Lui Cha serves up some good and delicious lei cha.
The dishes were comforting and had a homely taste to them.
If you’re in the vicinity or craving for a nice warm bowl of porridge to start the day, check out Chong Jia Food 張家!
