A food blog from a Singapore-based traveler
There’s actually a secret at Hong Lim Food Centre known only to regulars and I wasn’t aware about it until my elder sister, who worked next ...
I had been delaying the publication of this post as Hong Lim Food Centre was closed for two weeks due to its identification as a cluster for...
Delicious with distinct wok hei / breath of the wok, this gives me the hope that their other noodles are equally delicious. Highly recommended!
Tang Kay Kee Fish Head Bee Hoon has a long-standing history. They started the stall back in 1946 with a push-cart along Upper Hokkien Street in Chinatown. They moved to Hong Lim Market and Food Centre in 1978.
Firm slices of fish were nice but the kailan was a little fibrous. As a whole, it was delicious.
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.
I liked most of them, even if the broth was a tad garlicky.
On the whole, Dong Fang Hong Sotong Ball Seafood Soup proved to be a stand-out, amidst the treasure trove of popular food stalls in Hong Lim.
The taste is complex yet it is coherent as it is just many many complementary layers of natural savoury sweetness.
While freshly prepared Yong Tau Fu Stalls like this are getting lesser nowadays, I would say that they are unique and definitely, I will like to be back for such simple yet stomach satisfying meal.
The ytf looked great, and the chilli too! all the friends enjoyed it….
they do not get ready stock from the suppliers, they cannot offer a wide variety however, you can be guaranteed that your Yong Tau Foo is made fresh at the stall daily.
The bee hoon was cooked nicely till soft, and the sauce was almost sweet, nutty and creamy, with a nice contrasting sourness. There was small bits of tau pok, not enough to provide bite, but enough to vary the texture and mouthfeel. Not bad.
An early appointment brought me to Tanjong Pagar one Saturday morning and I was famished! Judging from the expenditure on my credit card; I ...
The noodles were very tasty – savoury, fragrant, full of the nice soy sauce flavour. Everything else – the minced meat, black fungus strips and fried shallots etc. – complemented very nicely, and the crispy tau kee was especially nice.
Located in Hong Lim Market & Food Centre, The Noodle Memories serve delicious KL-style ban mian (Pan Mee) using family recipes.
To be fair, great expectations came greater disappointment. The satay wasn't bad; I would have placed them as above average, albeit not exceptional.
The satay was tender and fatty with some charring and a mild sweet flavour from the good marination. Quite nice.
If you think about it, each component of the dish is very simple and common yet when you put them together, it becomes something unique which you cannot find elsewhere.
Omelette Chef Whether compelled by an epiphanous gumption for self-renewal or owing to mere innate proclivity to downshift during o...
I’m definitely a fan of Ah Heng Curry Chicken Bee Hoon and can see why they’re in the MICHELIN guide because they sure as heck deserve it. Be prepared to join the long lines that start building up around lunchtime, though!
The meat texture on the other hand was smooth and juicy. It lends a pleasant sweetness despite being soaked in the curry and not having the curry taste overpowering it.
If you're a food enthusiast exploring the vibrant culinary landscape of Chinatown Complex, there's a gem you won't want to miss – Chef Leung's Authentic Hand-milled Rice Noodle Rolls (梁师傅肠粉).
The unusually rippled chee cheong fun was silky but had some heft and mouth feel, with some bite. It appears that the ripples are characteristic of Hong Kong style chee cheong fun. The soy sauce was lightly savoury and fragrant, and the peanut sesame sauce added some peanut butter-like richness to the whole thing. Really nice.
Very traditional braised duck, fairly tender and slightly thick and bitey, with a nice slightly layered sweet-savoury non-herbal braise from an old braising sauce or 老卤. The tau kwa was tasty too. Nice.
From my observations, Run Ji Cooked Food does not have much footfall. The queue is usually not more than three persons deep. It does not even have much media presence. I wonder why?
Not a bad laksa ramen, with a spicy and lemak kick, well cooked ramen and molten egg. Pity about the disintegrated cha shu, whose flavour was overwhelmed by the laksa gravy. But overall very punchy and rich.
I’m still hesitant about splashing out so much on the Truffle Ramen but I’d definitely get the Spicy Laksa Ramen if I were to return.
When I first discover this stall, it was in the early morning but I did not order anything as I already had something else for breakfast. It was not until a few days later, I was nearby in the evenings. As I still have not taken my dinner, I decided to try my luck to see if the stall is still open and to my delight, it is!
Whoa, the curry at this hawker stall (335 Smith Street #02-051) is awesome, particularly in that it's both spicy and gritty, with a good dose of anise in there, if I tasted it correctly.
What truly sets Tian Jin Fong Kee's steamed dumplings apart is the meticulous attention to flavor. The aroma of sesame oil and chives permeated each dumpling, enhancing the savory goodness of the meat filling.
Both the char siew and sio bak were really tender, with the char siew balanced lean-fat, caramelised sweet, and gummy and crispy at the edges, and the sio bak slightly salty and crackling shatteringly crisp without being too hard.
Flavours@UTown Food Court, Stephen Riady Centre, 2 College Avenue West, #02-01, Singapore 138607, open Mon to Sun 11am to 3:30pm, 4:30 to 8pm
Yong Ze Delights, offering a good range of traditional chinese snacks in the hawker center.
New Market Seafood Soup totally changed my mind about fish soups. My only gripe is that my seafood soup came with only three tiny slices of fish which could hardly satiate my crave for sliced fish.
Basically, it was warm douhua, but instead of being doused in the usual brown sugar syrup, this one was done with Chinese vinegar, chili, and assorted garnishes. One might think that it makes a quasi-mapo tofu, but it was much more like a savory doujiang that one gets in Taiwan, especially with the chopped zhacai pickles in there.
