Chinese in Toa Payoh

1. chefquak.com
2. 4 years ago

stall closing about 2.15pm. gave is double serving of char siew. super yum

1. chefquak.com
2. 4 years ago

char siew was perfect, tender, smooth, flavourful, nicely charred

1. hazeldiary.com
2. 4 years ago

The noodles remind me of the Hong Kong style noodles and it has the springiness and QQ texture.

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

Chicken Pie Kitchen & Don Signature Crab serves up chicken pies, crab bee hoon soup, and kueh lapis made using recipes by chef-owner Don Lim.

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

No doubt I do enjoy their Signature Crab Bee Hoon, but with the limited seating, carpark lots and limited dining time, it was not at our advantage. I guess I will have to resort to take away if I do have the craves for their Crab Bee Hoon.

1. chefquak.com
2. 4 years ago

we took the excellent very tasty S$25 crab beehoon.

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

It is a delicious HKM, however, it is unlike your traditional version of HKM. Although the ingredients are the same, the taste is gentler, like it is assembled with a fine-dining touch instead of zhi char flair. Let’s just call this Hokkien Man signature Hokkien Mee. Cheers!!

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

it was pretty good, featuring fresh seafood as well as a decently thick gravy coating the noodles (not to mention a subtle chili sauce that they charge for if you want more).

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

This was one of those Hokkien Mee where I didn’t want to mix in the chilli, although the chilli was nice – sweet and fragrant with hae bi. The noodles should not be appreciated for its parts, but as a solid and gelled sum of its parts. These noodles left a lingering umami flavour in my mouth long after I finished it. Very good.

1. ordinarypatrons.com
2. 2 years ago

Lai Heng Mushroom Minced Meat Noodle at Lorong 4 Toa Payoh Singapore Bak Chor Mee Review

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

Go for the soup version! That is the food to try out!

1. chefquak.com
2. 4 years ago

today the bcm was a far cry.. meepok still qq and loose, but the key chilli sauce was poor, slight salty but mostly becss not fragrant & tasty..

1. www.nickblitzz.sg
2. 6 months ago

The owner of this store is just a genius! This claypot concoction is so good! I guess it is different when you eat from the plate than from the claypot because there's alot of "zhup" here and it is served to boil hot to you.

1. ordinarypatrons.com
2. last year

Kim Keat Hokkien Mee is often said to be one of the top 5 Hokkien mee stalls in Singapore. We stopped by at Lorong 4 Toa Payoh to try their famous claypot Hokkien mee.

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

Aside from the claypot version, there are usual option like hokkien mee on a plate or traditional one that' served on traditional opeh leaf.

1. www.nickblitzz.sg
2. 6 months ago

To avoid any disappointment, it's advisable to call ahead before planning your visit. During lunch hours, expect a bustling crowd, so a short wait may be necessary.

1. yeeppi.wordpress.com
2. 5 years ago

The Hokkien mee was sticky and viscous, just the way I liked it. The underlying stock was very layered and thick, full of prawny and crustacean goodness. The noodles were soft and had absorbed the essence of the stock fully. I slumped the whole thing up in minutes.

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

Interestingly, the noodles seems to have been cut as they were shorter than usual.

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

This kopitiam stall (125 Lorong 1 Toa Payoh #01-523) has gotten some attention for not just the food, but also the fact that it's run by an Indian couple, so much that they've even marketed themselves as "the Indian Fishball Mee Experience."

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

I’m always on the hunt for a satisfying bowl of fishball noodles, especially if it includes quality, handmade her giao (fish dumplings), which are notoriously hard to find. Call it destiny, but it …

1. yeeppi.wordpress.com
2. 5 years ago

The signature noodles were not bad. Mushroomy and refreshingly light in flavour. The various fishballs and meatballs had good textures and appeared homemade. The her giao was ok although slightly floury. Not bad for a “celebrity” hawker.

1. www.chubbybotakkoala.com
2. 5 years ago

Overall, Salted Duck is almost like a rare commodity in Singapore.

1. johorkaki.blogspot.com
2. 7 years ago

Benson serves excellent salted ducks - both the white and black versions. Tender, juicy, savoury. Tastes and feels smooth in the mouth. It's quite a pleasure.

1. rubbisheatrubbishgrow.com
2. 7 years ago

Personally, I didn’t take to the salted duck like a duck to water. It is a novelty, something to try, but now that I’ve tried it, I can Elsa it. If we return, we would probably order a serving of the smoked duck and then order most of the food from the nameless chicken rice stall beside it.

1. www.nickblitzz.sg
2. 7 months ago

Their broth simmered to perfection with a blend of pork and ikan bilis, forms a flavorful base that complements the thick and hearty sheng mian noodles wonderfully.

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

There’s always something really comforting about a bowl of mee hoon kway. The three brothers definitely have mastered the art of the dish and added their own twists to this traditional dish. It’s a hearty meal especially on a rainy day.

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

The stall also offers the dry version for both the sheng mian and mee hoon kway. I did not try during my visit but I noticed some of the customers having it and the chilli does look quite shiok. I look forward in coming back to try the dry version next time.

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

Craving steak but your wallet says no? UNO Beef House is known for their sizzling hot plates of affordably-priced beef steaks! Read more.

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

The meat was tender and I ate it all, but I don't really have much desire to come back here either, mainly because the black pepper sauce was a bit sweet. I'd rather go to Mariner's Corner instead.

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

I don't really have much desire to come back here either, mainly because the black pepper sauce was a bit sweet. I'd rather go to Mariner's Corner instead.

1. ieatishootipost.sg
2. 5 years ago

Worth a try if you are around the area.

1. therantingpanda.com
2. 5 years ago

For the sudden craving for beef noodles, The Beef Station is a decent option if you are in the vicinity.

1. www.sgfoodonfoot.com
2. 6 years ago

Besides the traditional beef noodle dishes, the restaurant also offers other noodle dishes such as beef brisket hor fun, spicy mala beef noodle, fish beehoon soup, curry mix beef noodle and nyonya laksa.

1. ordinarypatrons.com
2. 10 months ago

Hua Fong Kee Roasted Duck review of Toa Payoh hawker - with pictures of food menu with prices, duck chicken char siew and combination.

1. www.thefooddossier.com
2. 2 years ago

Hua Fong Kee Roasted Duck Hua Fong Kee Roasted Duck (華芳記燒臘飯) may not be as “vernacular” as, say, Guan Chee or Kam’s, nevertheless ...

1. the4moose.blogspot.com
2. 7 years ago

Hua Fong Kee's roast meats are pretty decent but on the modest side for portions. The sio bak skin could have been more crispy but I like the ratio of fat and meat for the pork belly and the texture's just right. Char Siew's pretty good too.

1. yeeppi.wordpress.com
2. last year

The noodles was the slightly thicker type, really nice to bite into and slightly soft springy, coming in a nice and unique savoury, lardy, spicy and a bit herbally black sauce.

1. www.misstamchiak.com
2. 5 years ago

Auntie remembers her regulars’ orders and sometimes help them decide on the ingredients to go with the noodles if they have a hard time deciding.

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

Simply delicious! Their char siew could be abit more fatty though.

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

The 2 bowls of YTF costs less than $11 which we thought is quite standard in price comparing to hawker prices. Besides the varieties provided, I would say that the owner pride himself for the freshness of the meat / fish paste made with his Yong Tau Foo.

1. www.misstamchiak.com
2. 5 years ago

Hakka ingredients are handmade with meat or fish paste.

1. chefquak.com
2. 7 years ago

u hakka niang tou fu at circuit road food centre is still the best!

1. www.allaboutceil.com
2. 5 years ago

I only liked the Ngor Hiang. I felt, in my humble opinion, it is not as good as it used to be.

1. johorkaki.blogspot.com
2. 6 years ago

It is reasonably priced and also not overly greasy.

1. thehungrybunnie.blogspot.com
2. 7 years ago

We had a medley of ngoh hiang, fishballs, and spring roll popiahs ($3.50), which were commendable but unfortunately laced with coriander leaves.

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

Overall the portion of the noodles was big and stomach filling with so much carbo-loaded. The tasted good but perhaps due to having them pack in the containers, the food may not be tasting as good as having them in the shop. Hope to have a visit again for this cuisine.

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

Those might look like nothing more than a box of fries, but oh man, they were awesome.

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

There are also many other noodle dishes on their menu that look promising, along with roujiamo, dumplings, and Shaanxi liangpi. We'll definitely be back.

1. www.umakemehungry.com
2. 11 months ago

The stall was helmed by a couple and the menu was very straightforward with either a big bowl or a small bowl of fishball noodles. The queue could have been shortened if the process of preparation had been improvised.

1. yeeppi.wordpress.com
2. last year

The sauce was vinegary with good spiciness, and the noodles soft and slightly springy. The fish dumpling was solid – soft yet crunchy, the fishcake was really moist and had a good fish flavour, and the sliced and minced meat were fresh.

1. www.misstamchiak.com
2. 5 years ago

While I would have preferred the noodles to be a tad spicier and more vinegar-y, this is definitely worth trying if you’re in the Toa Payoh area.

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

A food blog from a Singapore-based traveler

1. www.misstamchiak.com
2. 5 years ago

It’s honestly the best, if not one of the best fried fishes I’ve had.

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

姑妈家最著名的拿手菜是亚叁鱼头，素食版亚叁鱼柳采用以豆类和小麦制成的Gardein素鱼块替代，原本很好奇这道招牌菜会变化出什么样的效果，可惜到访当天素鱼肉已经售罄，如此炙手可热！

1. ivanteh-runningman.blogspot.com
2. 5 years ago

Food at Gu Ma Jia is focused on Singaporean Chinese Zi Char dishes, made with fresh ingredients, without any preservatives or processed foodstuffs.

1. ivanteh-runningman.blogspot.com
2. 5 years ago

Food at Gu Ma Jia is focused on Singaporean Chinese Zi Char dishes, made with fresh ingredients, without any preservatives or processed foodstuffs.

1. www.chubbybotakkoala.com
2. 5 years ago

Overall, Hong Chang is worth a visit if you are a fan of BBQ fish and frog leg porridge.

1. www.allaboutceil.com
2. 8 years ago

It was a pleasant dining experience though not quite good enough to get me to make that extra effort to travel there.