Recommended by Johor Kaki. The Pork Leg Bi Tai Mak was really smooth, slippery and qq in a vinegary and spicy sauce, the meat topping was strong and savoury, and the trotters were tender and lightly braised. Satisfying in terms of the strong flavours.
I went with the best-selling Mushroom Minced Pork Noodles. It includes fish balls, fishcake, minced pork, and braised mushrooms.
Shu Heng Bi Tai Mak definitely has my stamp of approval! I suppose I can now be a little more patient when it comes to waiting for the time I can go back to JB again, since I can get a good bowl of Johor bi tai mak here!
The meat ball was really a fish meat ball – it had a very good flavour and slight springiness, together with a nice uneven handmade texture. Everything else, including the her giao and fishcake were standard.
Thankfully, the two aunties manning the kitchen were fast workers and I got my food — with all ingredients accounted for — in less than ten minutes.
Jing Ji is a nice place for fish ball noodles that is good in every department - noodle, sauce, fish ball, liver and the savoury sweet soup too.
饭比较干香, 没有那么油，但搭配酸辣够劲的辣椒非常好吃。鸡比较有嚼劲也比较有鸡鲜味，而鸡皮依然q弹滑嫩，好像果冻。我个人口味是希望饭更油，鸡更嫩，但这个鸡饭已经非常不错了。
Natalie and Lex, are the owners of this chicken rice stall in the coffee shop at Ang Mo Kio. Their father, Lee Tai Keng, founded the popular...
29-year-old female hawker opens chicken rice stall in Ang Mo Kio. Her father is the founder of Five Star Chicken Rice.
The fishballs had a good fish flavour, some kind of savoury meaty flavour, had a good handmade texture but was yet still bouncy, and came in a slightly savoury seaweed soup. The noodles were not to my preference, although the flavour grew on me, tasting overwhelmingly of deep salty savoury soy sauce and pork oil, with some savoury minced meat, pork lard and fried shallots.
Hup Kee is opened by two brothers, originally from Ipoh but learned their culinary craft in Pahang.
Don’t forget to get the chilli dip which comprises sambal, garlic and vinegar. It’s piquant and super shiok!
The Place Started at Jalan Besar’s Long House, Soon Kee Duck Rice found home at Ang Mo Kio in recent years after the second Long House along Upper Thomson Road made way for the construction o…
Go for the Premium Set, that comes with the tau po with fish paste. The tau po was really crispy and the fish paste in it smooth, savoury and tasty. The noodles and the rest of the yong tau foo were really competent too.
Rain or shine, whether you prefer something light or a little heavier for a satisfying meal, the flavours of Hakka Taste SG 客家味 will hit all the right spots.
Unique and tasty. Highly recommended!
The handmade carrot cake has a wonderful texture and flavour and is great just with chye poh and eggs
HEAR:Click to listen/ download podcast of this week’s spicy, lemak episode! SEE: This week, our Makan Kaki, Fly Entertainment CEO and owner of Bar NKD, Fry Bistro & Soi Candy Thai Noodle …
It tasted old school, no-frills and purely comforting. This simple Laksa is good enough, it does not need premium ingredients to make it tastier.
The fish was ok, but lacking a bit of tenderness. What was surprising was how well the interesting combination of rice, creamy onsen egg and sambal all came together for a nice bowl, that I finished despite being quite full. Not much better than your average sambal stingray, but nice that they offered a one-person portion.
Sambae definitely knocked it out of the park when it comes to their sambal chilli and the idea of stingray rice bowls is most definitely a welcome one.
A food blog from a Singapore-based traveler
Obvious that i must be famished! p.s. shall consider the char siew in future!
All in all, Moustache Lee is a good place for affordable Taiwanese fare that’s still pretty good value-for-money.
This is just a new stall and we should give them time to improve.
I was just looking around for a place to have a decent breakfast after snacking the sardine and yam + ginkgo nut puffs from AMK Curry Puff ....
The char siew was fatty, tender, caramelised and covered in a nice sticky sweet sauce. The sio bak was equally tender and came with a nice, thin and really crispy crackling. The flavour if the sio bak was nicely balanced and not overly salty. Nice.
In the past, there were just Chinese style fried bananas and Malay style fried bananas. In recent years, another style is getting to be more common in Singapore; the Thai style fried bananas, and they are going to the heartlands of our little red dot!
A conversation today centered around the wanton noodle served in Singapore and Malaysia, until my sister said her favorite is actually Thai ...
At Yuan Wei, their kueh have soft-tender chewy skin and their fillings have more robust savoury sweet flavours compared to other stalls.
If you are looking for a sinful treat on your cheat day, Noshkata might just be the thing you are looking for.
Need I say more, it's definitely worth checking out because there's nothing quite like it here in Ang Mo Kio (I would know) or nearby, so if you are looking for a taste of Taiwan, this is it!
