One Prawn and Co 12 Course Seafood Grill Dinner review, Omakase in a Coffee Shop Singapore, Fine Dining in A coffee Shop, Dinner Service at One Prawn
Chef Jeremy Nguee returns this week with a recommendation for excellent prawn noodles by, to quote their website, a band of young and passionate individuals determined to keep the Singaporean cult…
The soup seems to have become smoother and richer from when they were at Golden Mile, sweet, prawny, and very drinkable. Neither Singaporean nor Penang – a savoury sweet style of its own.
East Coast Lagoon Food Village has some of the very best hawker food in Singapore from BBQ Spring Chicken, Satay, Bak Kut Teh, Carrot Cake, Chili Crab...
245 East Coast Lagoon is one of the best locations for a Hawker center, right smack on the beach, drop by this drinks hawker for an ice cold..
One my favorite spots in Singapore for food and relaxing is East Coast Lagoon Village.
Recommended by Johor Kaki. The fried bee hoon was solid stuff – with fiery wok hei, all the component parts broken down, soft, moist, caramelised, eggy and savoury. Best bee hoon I have tasted.
If you are a fan of fried Char Kway Teow, you may have heard of this stall located at Hong Lim Food Centre; Outram Park Fried Kway Teow Mee. This stall has been mentioned many times on mainstream media such as The Straits Times, Yahoo Singapore and 8 days, and even received the Michelin Bib Gourmand award in 2018.
As before, this was a gloopy, soft, integrated and well-gelled mess, with all the wok hei, sweet sauce and egg fragrance mixed in, such that you couldn’t tell where the kway teow began and where the noodles ended. This was what a good Singaporean char kway teow tasted like – greasy baby food.
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.
Indulge in the best omakase experience on the East Coast at The Social Outcast, Katong. Immerse your palate in BBQ Wagyu, King Crab, Octo
I enjoyed my dining experience at The Social Outcast, and my word of advice is to head here without any expectations as it does operate quite differently as most restaurants, from the moment you stepped in, to the way the menu is being designed and presented. At least for what I had, the wagyu omakase menu would not disappoint.
The burger was nice as before. The bun was soft, patty was of a coarse mince and nicely grilled and juicy, the caramelised onions and mushrooms were sweet and umami, and added further moistness to the whole package. The burger was just short of smoky, but was really good.
The star here was the cockles. The cockles were so fresh and oh so big, plump and juicy!! Shiok lah. It is hard to get such big cockles these days. Really glad that I got to try this laksa at last after so many years! Do give it a try if you are around the area!
If you are someone who prefers a stronger taste in Laksa, Guang Fa Laksa is definitely an underrated gem.
For old-school laksa peppered with cockles, Guang Fa Laksa dishes out bowls of savoury goodness from 7.30am in the morning! Read more.
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.
Worthy of his one precious meal for the day. Taking my cue from Vincent’s rule for recommendations, that’s when I sent a photo of our meal to several group chats on my phone.
If I am craving for a good Nasi Ayam, this will be one of my choice in Singapore.
We love the taste and texture of the marinated chicken meat.
Tom’s City Zoom Mee Pok Tar in Ghim Moh market makes an interesting noodle dish. Fried Dumplings, Fish Cakes, Fishballs all in a delicous sauce. Yes, more for me please!
Ghim Moh folks' favourite, a nice re-interpretation of the old staple minced pork noodle by a young hawker.
The fishballs were very nice and clearly handmade, with good flavour, texture, bite and some uneveness. Moist inside and crunchy outside. The noodles with vinegar were well cooked and refreshing. Well worth the queue.
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!
After another satisfying meal at Eat 3 Bowls (呷三碗) with a friend, we walked past a coffee shop located within Sultan Plaza and immediately...
With big portions and tasty food, l will be back for their tasty mee sua and more boozy seafood noodle goodness.
While you’re here, try out some of their other unique seafood noodle dishes as well!
overall an enjoyable breakfast with close buddies
It’s one of Singapore’s the most popular hawker treats with roots in India, but has since evolved and been embraced in countries across Southeast Asia.
I will return for the Coin Prata for sure, and stick to it solely. Half a dozen is probably not enough.
Here's another one of the Michelin-listed stalls at Hong Lim (531A Upper Cross Street #02-48). They call themselves "wanton noodle specialists," and the items in the bowl were done with care, be it the firm and skinny noodles, paper thin skin on those fried wantons, or the wolfberry and red date garnished soup.
Michelin Guide Recommends Wanton Mee at Hong Lim Food Complex.
This is definitely a stall to try if you love your wanton noodles.
By Chef Pang Kok Keong. Oily and fragrant, nicely cooked chewy noodles and umami meat filled yong tau foo.
Very soon, you will be able to enjoy grilled seafood at night as Hakka Pang will switch to a ‘seafood shack’ concept called Guppies. Expect a variety of grilled fish and seafood served with different dips.
Pang’s Hakka Noodles, Yong Tau Foo and Fishballs at The Sprout Hub (on the ground of the former Henderson Secondary School).
In all honesty, I find this a great bowl of noodle but the small serving for its price is a big deterrent for me to enjoy regularly. As much as I would like to support our local hawkers, this bowl of pork noodle is a luxury to have in this trying period.
The queue was relatively long for a Saturday morning and if you asked if the food and price is worthwhile, I would say I won't spend time queuing the next round.
In all honesty, I find this a great bowl of noodle but the small serving for its price is a big deterrent for me to enjoy regularly.
The duck confit was tender, moist and balanced in terms of flavour and saltiness, of good restaurant standard. The aglio olio was al dente, nicely seasoned in terms of oil, chilli, and chopped garlic. The coleslaw was crunchy and fresh, and the corn juicy. Every component was solid, and equivalent of those served in restaurant despite being just $13 for the set. Nice.
I remember Chef Eddy Wan. He used to run Rustic Bistro at China Street but closed down. I visited the cafe in June 2015 and was quite impres...
The noodles weren't overcooked, and was fun to eat given all of the salt, grease, and spices in here.
Very fragrant and tasty rice, slightly moist and coated with oil, although not too oily. The chicken was standard, tender and soft, with gelatinous skin, although slightly tastless. The chilli was garlicky and spicy – quite nice.
Have you tried the delicious boneless chicken rice in Katong Shopping Centre?
Overall, the portion was indeed generous with add ons like the unlimited flow of homemade soup as well as Achar.
The soft radish cubes are fried with their home-made chili (if you opt for spiciness) and chye poh over a large skillet pan before beaten egg was added. Held together by the layer of egg, its exterior was fried to a smokey crisp without being oily.
I am keen to try the fried carrot cake with prawns next time round, so I guess I need to be back again!
The carrot cake here refers to steamed cakes made from rice flour, water and daikon (white radish, which in Chinese, is also referred to as carrot), wok-fried with eggs, garlic, chye poh (preserved radish) and other seasonings to create a hot, savoury snack.
Recommended by Alison of Ali Eats. The noodles were flavourful but a bit soft and clumpy. The pork lard was also flavourful and crispy, and the whole sauce was spicy and had a good aromatic and vinegary kick. The her kiao was quite qq and bouncy, and the fishball and fish cakes quite bouncy and sweet although with a limited fish flavour and a bit generic.
The nice thing was that the broth was solid: savory, punchy, and crisp. And the dumplings and garnish were nicely done too.
dry mee pok version was a big letdown given how mushy the noodles were.
Featured by various as a young chef-hawker. Springy spaghetti in thick tangy-sweet and strong tomato sauce, with wok hei and fresh seafood – mussels, clams and prawns. Quite nice this.
Chef Choo Signature serves 5 Star hotel standard Italian dishes with a Singapore flare at hawker centre prices at Golden Mile Food Centre.
Nevertheless, with the affordable price point, Chef Choo Signature certainly has a bright future ahead.
