In my memory of Pek Kio hawker centre, the most famous stall had to be the prawn noodle (soup) manned by a no-nonsense auntie but in my rece...
Michelin Guide Hong Kong Style Chee Cheong Fun. If you are in Pek Kio Market & Food Centre, you will notice the few stalls that will alway have a continuous stream of queue in front of their stall and Pin Wei Hong Kong Style Chee Cheong Fun is just one of them.
Pin Wei is selling Hong Kong Style Chee Cheong Fun that is freshly made on the spot in front of the customers' eyes.
Michelle pledged to drive over with more makan kaki when she returns from her Scandinavian tour. Driving, feasting and feeding her wanderlust – the line between work and play is enviably fuzzy for her. I remarked to Michelle that her passions have truly taken her the delicious distance.
A decent plate of Malaysian-style Nasi Lemak to try in McNair Road within a modern looking coffeeshop. It is more expensive than what you get at hawker centres, but it makes up for its finer presentation and portion. You also get to try old school flavour laksa from Laksa Labo within the same coffeeshop.
The ayam berempah quite fragrant, tender inside and crispy outside, but the leg was slightly unmeaty and pink. The rice was lightly fragrant of coconut and pandan, fluffy and moist, and the sambal was really spicy and had a real kick. The eggs, ikan bilis and nuts was average. Overall above average, but I won’t crave it.
The chee cheong fun was smooth and silky yet firm and held its shape. The mixture of peanut and sesame sauce, sweet sauce, hoisin sauce and sesame seeds, was really nice – nutty, sweet and fragrance. Very nice plain chee cheong fun.
The Place Hot off the Michelin Guide 2022 Bib Gourmand list this year is Sing Lung HK Cheong Fun, a new addition which caught my attention amongst the others. It is located at Beach Road in a coffe…
There’s a new chee cheong fun stall in town! Located next to Golden Mile Food Centre is the place to get HK-style chee cheong fun. Read more.
This was thicker egg noodles with bite yet tender enough, in a heavier spicy savoury soy sauce with no lard or sesame oil. The old school char siew was sweet and tender, while the wantons had thicker wanton skin holding small orbs of lightly seasoned minced pork. 10 to 15 minute queue at 10am. Not a bad wanton mee.
I enjoyed Soon Kee's wanton mee with their signature spicy savoury sambal sauce but with neither lard nor sesame seed oil, I am a little ambivalent about it.
What to eat in Pek Kio Market & Food Center. How about joining the queue to this old school taste Wanton Mee?
Look no further for delectable chee cheong fun than Xin Kee Hong Kong Cheong Fun 鑫记港式肠粉, a hidden gem nestled within the bustling Golden Mile Food Centre.
The Place I love Chee Cheong Fun and it is always nice to stumble upon a good one. Xin Kee Hong Kong Cheong Fun (鑫记港式肠粉) located on level one of Golden Mile Food Centre is a relatively new few mont…
Recommended by Eatbook.sg, from those behind King of Fried Rice. The Mentai Pork Cutlet was slightly oily, but came with a generous offering of rich and umami torched mentaiko sauce.
If you are a fan of Lester Li’s King of Fried Rice, you need to check out their new brand – MentaiKing. No prizes for guessing that this new outlet focuses on Mentaiko dishes.
A food blog from a Singapore-based traveler
The stall also offers other sinful snacks such as skewers and other vadai flavours like chocolate vadai. If you are adventurous, check out their other flavours. Some said their skewers are not bad too. Let me know if you have tried it.
Tee Kitchen definitely stands out from the usual crowd in Golden Mile Food Centre with their delicious offerings, especially when they have knocked their perfectly executed flavours out of the park.
Tutu Papa, Mr Ho’s Tutu Kueh at Bendemeer - freshly made delectable heritage steamed rice cakes with coconut grating or peanut filling
I’m also in love with how flawless each one of them looked.
Most of the dishes stay true to the owner’s mother traditional recipes, and quality is key.
HEAR: Click to listen/ download podcast of this week’s crispy, fruity episode! SEE: Hi Makan Kakis, MasterChef Singapore Top 4 contestant, Sharlene Tan of Artisome Food, is back with this del…
I felt that such style of Fish Soup does not really suit me. I will prefer a clearer soup with the usual freshness of the fish.
Generous meaty ngoh hiang with very mild Chinese 5-spice taste.
Sim’s Ngoh Hiang serves simple comfort food but they certainly do it well.
The laksa was thick and savoury, with just slight sweetness. The laksa gravy was really rich and fragrant of hae bi and coconut milk, becoming almost a thick paste. Very addictive gravy. The tau pok soaked up the gravy very well, the fish cakes were springy and moist, and the prawn fresh. springy and plump. One of my favourites among the recent laksas we have tasted.
Woks of Taste Char Kway Teow has undoubtedly proven themselves, and ignited yet another spark of hope that our hawker culture will live on. I’ll definitely be back for another plate of char kway teow!
This is a dark but less sweet and more savoury fragrant (咸香) type of char kway teow, of the drier variety, with quite a bit of wok hei. The noodles were not fried to the point of being mushy (which I like better), but was soft enough and well fried together with the crunchy pork lard and eggy fragrance all fried in.
We love a good plate of chicken rice and Boon Keng Hainanese Chicken Rice is a definite winner in our book!
Old school satay at old school prices!
