The noodles here were tender and flavorful crustacean sauce made the dish moist and palatable. I have forgotten how many prawns are there in my plate but the prawns are size-ably good. Give this a try if you like your Hokkien Mee moist like me.
The tongue was sadly unavailable today when I ordered so I ended up with just lamb ribs.
The noodles were springy and tasty, and each of the yong tau foo ingredients was well made, especially the meatball which was crispy outside and juicy and meaty inside.
Tiong Bahru Lor Mee is located in Tiong Bahru Market and known for their Fish Nuggets which are in the dish. Unfortunately, for me, the gravy is pretty plain and lacked flavor. I know it has a good…
Not a bad plate of chai tow kway. I liked that there were some crusty caramelized bits on some of the edges.
Overall, being a true blue Singaporean, such simple and straight forward breakfast is nothing more than comfortable to me. I will not mind having such traditional Cantonese Porridge frequently with so many varieties around.
The char kway teow was toasty with wok hei, and more savoury than sweet, resembling Penang char kway teow. The noodles and kway teow were still quite firm, although soft enough. Not bad.
While the kway teow and bee hoon here are not the types I would typically favour, Hai Yan Fried Kway Teow Mee seems to have a cult following of customers who have a taste for these traditional, old-school local favourites. Let us know what you think of their Fried Kway Teow and Fried Bee Hoon should you decide to pop by and give them a go!
Known for their rich flavor given the high salinity of the Red Sea, the red prawns exhibited fresh crunchiness with a deep, endearing sweetness. p.s. I always eat prawns with their shells as I am lazy to peel them and it's extra calcium for the body.
The prawns, while sweet, were a bit tough. The noodles were the sticky type, and the broth had a good seafood flavour, but the alkaline taste in the noodles overwhelmed the prawn broth flavour. A bit middling for me. 不会想念.
Alexandra Village Food Centre welcomes Chef Goo, a seafood-centric stall that offers Hokkien mee and crab meat fried rice! Read more.
Very simple and tasty flavours, moderately savoury spicy with soft chewy noodles, normal bouncy fishballs, and crispy and fragrant lard. I can see why it’s a favourite in the neighbourhood, with solid reliable old school and not too forward flavours.
It’s no wonder many residents come flocking to 昇记 Sheng Ji Fishball Noodle! There’s not only good food to look forward to, but stellar customer service as well! Now I’m having high expectations of their fried kway teow as well, which means I’ll be back here in the near future!
Two Char Kway Teow Stall in Bukit Merah Food Center. What’s your favourite?
This was manned by quite a friendly old couple, and you could really see the man go at it with the wok. You would arrive smelling the sweetness coming from the stall, and leave with smokiness in you mouth. Very nice.
Recommended by Miss Tam Chiak. The bowl of yong tau foo came with soft and tasty egg noodles, and nicely sweet savoury black sauce. The fish paste used in the yong tau foo was really tasty, smooth and slippery, with a vey pleasant fish flavour. The fishcakes were bouncy and had a good flavour too. The fried prices was fried well, crispy and not overly oily. Very nice yong tau foo, with an invisible waiting queue.
Red Sea Homemade Yong Tau Foo prides itself on serving delectable yong tau foo, characterized by its handmade fish paste and tasty sambal chilli.
I decided to give them another try. I don't think my opinion of them has changed.
My plate of char siew and roasted pork rice comes with an hard-boiled egg and bowl of cabbage soup. Portion wise, it is rather filling for me and I wasn't expecting an egg to be included so I would say $4 for this meal is quite worth it.
It is almost a role reversal! The Pork Belly is firm and tender with a good bite.
Recommende by UMakeMeHungry, with a short queue. The braising sauce was not bad, thick, sweet and herbally. The rice was faintly fragrant and savoury as well. The braised duck was nicely flavoured but sliced a bit thick, with a bit of a bite. The soup was nice, peanuty and slightly peppery.
If you asked if it is worth the wait, I will nod my head. However, if you are in a rush for time, you may want to seek an alternative from their neighbouring stall. I will very much like to give their braised duck rice a try if I ever get a chance to be back here. Huei Ge's Kway Chap is on the top of my list now.
The JOFA folks have opened up a kopitiam stall serving local Western-style hawker food (165 Bukit Merah Central #01-3683).
The thick chicken chop was moist, tender, and really smoky with crispy charred skin and coming with a nice sweet brown black pepper sauce. The mash potato was really smooth and creamy, almost like the one at Joel Robuchon, and again with the nice brown black pepper sauce that tasted a bit more savoury here. Very good restaurant standard western food, by ex Burnt Ends and Joel Robuchon chefs.
Passable stuff.
While our local prawn noodle soup would not include hard boil egg, Penang's style did. Ingredients like lean meat and prawns with a substantial seafood soup taste were good enough. Not overpowering.
This was a light and tasty bowl of fishball noodles. The mee kia was sold out, so I had the mee pok. The mee pok was cooked just right, springy without any residual doughy taste, coated with the lightest of a fragrant sauce (comprising I think pork lard oil, sesame oil and shallot oil), with just the slightest hint of spiciness. The fishballs were clearly handmade, with the mouthfeel landing between springy and textured, and a nice comforting and light flavour of fish. Nice.
We weren’t too impressed on our first bite, but the char kway teow became more addictive with every subsequent bite.
As a bonus, my order came with a bowl of tasty soup filled with cabbage leaves and a chunk of meat in it.
Recommended by The Traveling Hungryboy. The pho here had a dark broth which was sweet, meaty and had layers of flavours like mint and freshness coming through. The pho itself was smooth, and the sliced beef beefy and fairly tender. The spring roll was serviceable, plump with meat and prawn and vegetables.
The first thing I saw when I stepped into Alexandra Village Food Centre today was this Vietnamese stall (120 Bukit Merah Lane 1 #01-02).
The noodles were wiry and soft with bite, and the chicken tender and smooth with nice savoury skin. The soy sauce was a bit more one dimensional though, consisting mainly of the savoury flavour of soy sauce. The plate somehow did not make that much of an impression on me.
Simply love the brown layer of Soy Sauce accentuated chicken skin that is filled with taste.
There’s definitely some truth to long lines in Singapore that goes beyond reputation (aka just solid good food that needs to be appreciated more). Whether you’re dropping by Kim Huat Wanton Mee for breakfast or lunch, you won’t be disappointed!
This old-school wanton mee was not bad, with some savouriness from the oyster sauce, some sweetness from the char siew and some fragrance from the pork lard. The char siew was sticky and sweet, and the shui jiao full and tasty with a whole prawn within. 7.5/10.
This was done really toasty and crispy on the outside, stuffed with cucumber and beansprouts, and topped with peanuts and a nice pungent shrimp sauce or hae ko. Nice traditional stuff.
The portion is good for a light snack or to go in between meals. This is definitely amongst one of the best Rojak and is a must-try if you are at Tiong Bahru Food Centre.
The Three Treasure Mala Special Noodles boasted really quite nice roasts, with sweet, caramelly, charred and tender char siew, thick, smoky and honeyed Chinese sausage, and savoury and balanced sio bak with a solid crackling. The only thing was the sio bak came in sizes that were too small to be satisfying. The noodles were crunchy, and had a gentle sweetness and spiciness, and some ma la fragrance without the ma la numbness.
Wen Ge Charcoal Delights serves up beautifully roasted char siew and lup cheong with rice, noodles and hor fun! Read more.
Personally, I am contented with this bowl of prawn noodle however, something seems missing.
