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 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.
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.
When I approached the stall, I was impressed by the little chicken bowls the wa kuih were in. So traditional! But alas, these were merely for display as my wa kuih was served in disposable plastic bowls instead.
They are open as early as 7.45am till sold out. Have you tried Wa Kuih yet? Do have a try before such a traditional snack disappears from my sight.
The wa kueh really depended on the slightly sweet brown sauce (like a less viscous chee cheong fun sauce) to do the heavy lifting in terms of flavour. The kueh itself seemed to lack the inherent kueh fragrance, and was a bit too firm from what I remembered, although the mushroom bits and hae bi studded within were a nice touch. The whole thing missed a touch of complexity and fragrance, and was a bit too clean tasting.
One of the longest time stall in Chinatown Complex Market & Food Centre. Here’s your plate of heartwarming CCF!
"Nice!" The rice flour rolls were cut into pieces using a scissor in a fast motion then served in a pool of sweet sauce then drizzled with chilli sauce and sprinkled with sesame seeds.
You have to make an effort to come early for a plate because they only get enough stock from the supplier to sell out in a couple of hours.
The chee cheong fun was nice, traditional, smooth but substantive, with a nice sweet savoury sauce. The yam cake was soft and had a nice yam flavour. Good nostalgic stuff.
The other thing I don't mind from them are their chee cheong fun. Sometimes I like them sauced and sometimes, the clean tasting combination of soy sauce and sesame oil is good enough.
This particular stall is one of the more popular ones hence a perpetual queue is to be expected although it is not as terrible as Liao Fan's (Hawker Chan) which is just perpendicular in front to their stall.
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This is one stall I’ll recommend to any chicken rice lovers out there.
Good stuff, packed with ingredients. Fragrant, sticky and slightly grainy, with sweet chestnuts and tender, well braised and balanced fatty-lean meat, not overly greasy or salty and easy to go down.
If you are missing grandma’s home made Hokkien chang then make a beeline for Chinatown Complex Food Centre where you can find lots of other gems as well!
This is a stall with history, with a good 2006 Starits Times recommendation at its stallfront. The hor fun was freshly cooked and full of fiery and charred wok hei, with a solid garlicky and black bean flavour. The beef was beefy, yet tender enough. Two nice hor funs in a roll.
excellent taujeon steamed song fish head 酱松鱼头
The carbohydrate on my mind was noodle, specifically Hokkien mee, but no such stall was operating when I was at Hong Lim Food Centre, after ...
This is a hawker stall started on 8 December 2021 at the popular Chinatown Complex Food Centre serving affordable pasta dishes by Clarence C...
Want delicious pasta without having to pay the steep prices? Head down to Nudedles.4 at Chinatown Complex Hawker Centre, helmed by a young chef.
Ah Heng is best known for its traditional Teochew-style braised duck, not overly marinated nor too herbal.
Drop by Ah Pui Tiong Bahru Satay if you are a satay lover, and it is best enjoyed with other Singaporean dishes. This is quite the ideal spot in Chinatown for locals or tourists as it is a convenient one stop spot to savour some of the famous hawker dishes in Singapore.
A food blog from a Singapore-based traveler
overall ok above average for me…
The steamed fish from this stall is as good as any of the competitors in the vicinity.
A cocktail of convenient location, affordable pricing and customisability is a recipe for success.
