Quite average. Quite mushy, although silky, and the sauce was lightly savoury and tasty.
I started patronizing Old Airport Road Hawker Centre only after I secured my driving license back in year 2005 and back then; there were jus...
Whitley Road Big Prawn Noodle at Old Airport Road Hawker Centre and char siew rice from Ah Yee Hong Kong Roasted were the yummy local delights that we ended up eating when we were in the Mountbatten MRT Station vicinity recently.
The beef was tender and tasty, and the hor fun smooth and slippery. Not a bad plate, although it looked like no effort was put into it.
The nostalgic taste and unpretentious old-school Western Food is just simply the best in their sauce. Do head down to Western Barbeque if you have not tried it.
The garlic sauce is either a love or hate affair, if you are no fan of garlic, you may want to opt for brown sauce or even choose other dishes without the use of garlic sauce. As for those who are mad for garlic, this creation may suit your style.
I've never been to Circuit Road Hawker Centre before, but it's an old school place in an eccentric linear-shaped orientation.
I’d say it’s also a favourite of many, judging from the popularity of the stall. The random afternoon I visited, I was one of five customers queuing at 3.30pm!
Light, comforting, lightly savoury and balanced pork soup, with chewy mee hoon kueh, tender and nicely marinated minced meat balls, and factory made bouncy fishballs. Nice.
The lor was thick, gooey, balanced savoury sweet and flavourful. On top of the fried pork balls with five spice, crispy soft fried fish nuggets, sliced pork belly and half braised egg, the bowl came with quite a bit of fried batter bits, both from the fried meatballs and the fried fish. This provided a really nice variation in terms of texture and bite, with the batter themselves tasting really nice too.
The chwee kueh was dense yet soft, smooth and slightly glutinous sticky with a nice and sweet rice fragrance. The chai por was of moderate oiliness, saltiness and slightly sweet. The whole thing was light and went down easily.
HEAR:Click to listen/ download podcast of this week’s rich and spicy episode! SEE: Hello Makan Kakis, we’re back to Phase 2 Heightened Alert in Singapore, so while we go about getting o…
Take out the char siew and it’s a nice bowl of Wanton Mee.
Hua Ji XO Fish Head Bee Hoon 🥣 华记XO鱼头米粉 is located at Old Airport Road Food Centre which is home to many yummy food stalls such as Dong Ji Fried Kway Teow and Nam Sing Hokkien Fried Mee and Hin Fried Hor Fun with Prawn · Beef · Sliced Fish.
Overall, Laksa Siglap was a unique revelation. It looks very plain and simple, but is such a nuanced study in flavours inspired by its coastal fishing beginnings and textures from the QQ noodles and veggies.
From generation to generation, it would seem the heritage and legacy of Kacang Pool Mustafa will continue swimmingly well with Nordin’s family by his side.
Recommended by Johor Kaki – the oldest cendol stall in Singapore. The chendol strips were short and tadpole-like, and needed no biting. The drink itself was mildly fragrant sweet from the coconut palm sugar, with a hint of saltiness, and did not come with any red beans. Interesting salty-sweet flavour, different was the caramelly sweet chendol out there.
They have a variety of hor fun such as with prawns and sliced fish and also mui fan with the same ingredients. Prices are also affordable from $5 - $6. They are accessible from Mountbatten and Dakota MRT Station.
There’s always room for banana fritters even if I had already downed a bowl of prawn noodle soup, a serving of cheng tng and some char siew...
Li Dou Shi is definitely worth a shot if you’re craving for comforting and affordable Fujian-style cuisine! The portions are also rather generous so you don’t have to worry about walking away still hungry.
If you were to ask if I will ever want to have it for breakfast, I will rather have the Laksa or Pau at the similar Coffeeshop.
The satay was nicely marinated and sweet, tender, and barbequed expertly with just hints of char and good smokiness. The peanut sauce with pineapple provided a good zing. This was really a masterful satay, one of the best around, and no queue that day!!
The la mian was QQ and very chewy. It was not like the commercial la mian, as it is handmade by the uncle using wheat flour in-house!
