While looking for some great bak chor mee stalls around our little red dot, I was recommended to try Ah Ter Teochew Fishball Noodles in Amoy Street Food Centre. A trader turn hawker, Gilbert took over his father (Ah Ter) business. What’s more interesting is, Gilbert is voted as the Most Handsome Hawker in 2005 by The Straits Times. Even after so many years, he hasn’t lost a single bit of his charisma.

Even though their signboard states “fish ball noodle”, they don’t make their own fishballs. Instead, the “star” is that solid bowl of soup. For $5, you get a bowl full of ingredients such as a prawn, pork slices, kidney slices, liver, fish cake slices and lots of fresh minced meat.

I decided to order mee kia which was springy and smooth, well coated with chilli sauce. Every mouthful of noodles, when paired with the ingredients from the soup, is a perfect combination. The minced pork that were floating on cloudy broth makes it more enticing. And the slices of pork liver are well-cooked. It is quite crazy during lunch, but I don’t mind standing in the queue to watch a hunk toss the noodles. If you want to skip the queue, head there after 2pm.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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Many of us are night owls and we stay up really late into the night, either working hard to ascend the corporate ladder or studying diligently for good grades. The best we can do to reward ourselves for putting in the extra efforts is to satisfy our tummies with a good supper, especially when the hunger pangs kick in at ungodly hours. People might find the West side of Singapore a little far and what some may call it – “ulu” (deserted) but there are a couple of universities in the West and large industrial areas and office buildings so, there has to be eateries for these night-owls to enjoy their supper. Here, we bring you 13 delicious supper spots in the West!

Bai Li Xiang

Being a stone’s throw away from NTU and located right beside Pioneer MRT station, we noticed that the queue never stops at this economical bee hoon stall. We were there around 1am on a Monday night and the crowd surprised us as we expected it to be quiet. Bai Li Xiang serves decent fried bee hoon with a large variety of sides, consisting of fried chicken wings, stir-fried beans, fish cakes, luncheon meat, chicken nuggets and sausages etc. It’s not the best fried bee hoon around but being able to sink your teeth into such homely food dead in the night is a real comfort. Besides, the sides remind us of our childhood favourites so perhaps this explains the queue at night.

Ding Ji Teochew Noodle

There aren’t many bak chor mee stalls that open overnight but this bowl of noodles is well-cooked and tasty. A $3.50 bowl of mushroom minced meat noodle comes with plentiful ingredients which have been marinated so well that you can taste its savoury flavours. Unfortunately, this hawker doesn’t add a lot of vinegar so if you love your bak chor mee savoury, this will hit the right spots in the middle of the night. However, if you prefer the version with a strong vinegar taste, we’re sorry to say that this will disappoint your tastebuds.

Teochew Fish Porridge

Not looking for a heavy meal in the middle of the night? Fret not as you can enjoy this mouthwatering Teochew fish porridge. The broth is light on the palate yet tasty enough for you to finish even the last drop. The rice is not too moist and simply perfect, complementing the generous slices of fresh fish. We added egg floss, which enhanced the overall flavour of the fish porridge. We also tried their double fish bee hoon soup which tasted really wonderful but we still felt that the porridge fared better. What impressed us most was the chilli, which contained lots of garlic bits, hence making it super shiok! I guess if we’re staying in the west, this will be a hawker we would return to, especially on rainy days.

Boon Lay Power Nasi Lemak

With a snaking long queue of customers eagerly waiting to place their order, it is hard to miss this stall. This stall still maintains the freshness of their nasi lemak ingredients and makes sure that their food is kept sizzling hot. The well-marinated chicken is deep-fried to a nice crispiness but maintains its tenderness on the inside. Fried ikan bilis and roasted peanuts are nicely done too. The otah paste is splendid with add-on coconut milk. It wasn’t too spicy but enough to give a kick. We could feel the enticing coconut aroma rising up from the fragrant rice and the sambal chilli – ooh, it was sensational.

Niqqi’s – The Cheese Prata Shop

As its name suggests, this Indian-Muslim supper spot is famous for its cheese prata. We ordered a Double Cheese ($4.50) prata and was impressed by the creamy richness of the melted cheese enveloped within the crispy prata skin. Each bite was gratifying, especially when you’re a cheese lover! As compared to some other prata stalls that serve cheese prata with ordinary cheese slices, we feel that Niqqi’s cheese prata deserves to be ranked number one cheese prata in Singapore! We also had the egg prata ($1.50) which was prepared very well too. They were really generous with the amount of eggs used so each mouthful was filled with eggy goodness. The prata was chewy on the inside yet crisp on the outside.

Besides prata, Niqqi’s also serves up a plate of superb maggie goreng ($3) that’s not too spicy so you can stomach it down for supper. The maggie noodles were springy, having been stir-fried really well with eggs and vegetables, which gave the overall dish a good crunch. We suspect curry powder has been added to enhance its flavour. If we stay around the area, we’ll make the effort to head out for Niqqi’s maggie goreng, rather than make our own instant noodles at home when supper cravings kick in at night.

Fong Seng Fast Food Nasi Lemak

On the same stretch of eateries where Niqqi’s Cheese Prata shop is located, lies a delightful nasi lemak stall. It specialises in selling nasi lemak with the usual sides such as chicken wing, ikan billis, peanuts, otah and egg etc. We found the chicken wing fried to a perfect crisp golden brown while still retaining its tender, succulent meat within. The otah was fiery hot, with a hint of coconut milk to neutralise its spiciness. However, the rice served was normal steamed rice which Fong Seng makes up for by serving a plethora of other sides that can be paired up according to your choice, which gives you a plate of hearty “cai fan”. There are vegetables, curry, various meats and if you aren’t that hungry, you can opt for their bee hoon instead of rice. Now, we’re kind of disappointed that we aren’t staying nearby or we’d be able to pack some sides back for dinner every day. It’d be so convenient!

G7 Sin Ma Claypot Live Bull Frog Porridge

It’s the perfect time to have frog porridge when the temperature cools down or when it starts raining in Singapore. This is an unforgettable dish for both locals and tourists alike and it’s something you have to try at least once to determine whether you’re gonna have it again. Honestly, I used to shun away as the visual of those jumping amphibians turned me off but I gradually learnt how to appreciate it and now, I enjoy this scrumptious delicacy for supper once in a blue moon. Frog meat has a smooth texture and a tender bite and I personally feel it’s better than chicken. Frog Porridge is priced very reasonably here and what you get will be a combination of hot, smooth and not overly watery porridge and succulent frog meat that’s juicy and has soaked up the thick and sweet sauce really well. It can get quite addictive trying to use your teeth to pick the meat apart from the bones.

Al-Azhar

This is a popular supper spot for west-siders, even on weekday nights. It was full house when we went around 12am on a Monday but perhaps, it could be due to the “Pokemon Go” craze as we noticed many young and old walking around trying to catch pokemons. We shared a Butter Naan ($2.50) which is a crispy Indian bread roasted in a clay oven with the heat of burning charcoal, generously stuffed and topped with slabs of butter. Thankfully, the butter was not too overpowering and oily. It complemented the naan, giving the naan some moist and flavours. We also had Chicken Roti John (4.50) which is kind of like an omelette sandwich with chicken and onion atop a baguette-type loaf and drenched with tomato-chilli sauce. We recommend sharing this dish as it can get quite “gelat” after a few mouthfuls. Nonetheless, we still enjoyed this sinful indulgence.

Boon Tong Kee

It all started in 1979 when Mr. Thian Boon Hua ran a small stall at Chinatown selling Cantonese chicken rice. As his stall started to receive numerous compliments and saw rapid increases in the number of customers, he decided to rope his family members in to start Boon Tong Kee’s first restaurant at Balestier Road in 1983. Mr. Thian’s silky white sauce chicken received overwhelming responses so much so that he decided not to serve roast chicken and focus only on his white sauce chicken. A plate of Boon Tong Kee’s Signature Boiled chicken costs $4.50. We found the rice to be decent and with a good consistency but lacking in the aromatic flavours while the chicken was tender and moist but not fantastic. The chilli was not bad and had a tanginess to it. Boon Tong Kee has diversified its operations in 1999 to include “zi char” dishes, making the menu more extensive.

Mr. Prata

We realised that the supper spots available in the West mostly serve Indian-Muslim food and prata choices are plentiful. Mr. Prata stood out from the rest by offering customers a contemporary-meet-traditional kind of prata flavours like the highly recommended Italian prata ($8) we had. It was generously filled with mutton, mushroom, capsicum, onion and cheese! Some bites were more creamy while others gave a good crunch. Such great textural difference combined in one prata. We actually thought we were having pizza instead. People with a sweet tooth can go for French & Ice Cream Prata ($5) where your traditional prata filled with banana slices are topped with a scoop of vanilla ice cream and lots of chocolate sauce. This makes a really good dessert!

Siam Square Mookata @ Bukit Batok

Mookata is a common sight island-wide nowadays and this stall at Bukit Batok opens till the wee hours. They have quite a wide variety of ingredients, affordably priced between $1.80 to $2.80. Pork belly, sliced pork, chicken and even liver only costs $1.80! More expensive items like pork neck, smoked duck, prawns, squid, oysters etc are priced at $2.80. Big eaters can opt for their buffet at $29/pax. There’s nothing much to shout out about their marination as there are better ones out there but for the pricing, “mai hiam buay pai”. The highlight is their homemade Thai chilli sauces which many places fail to offer. They have three types of chilli sauces in varying levels of spiciness and perfectly complements both seafood and meat. The most spicy one is the best due to its good spicy kick and a citrusy after-taste. We found their fish paste noodle quite interesting as well but do cut down on the broth as it’s filled with lots of MSG.

海鲜煮粥 (Koka Noodles)

It may look like a simple dish of instant noodle yet this particular Koka instant noodle is what makes this stall stand out! Koka instant noodle here is available in two flavours – the original and the seafood. With prices beginning from as low as $2.50, the ingredients that come with the Koka instant noodle soup are generous. We had the big size of the original flavour of Koka instant noodle with an egg ($3.50). The portion consists of liver, minced meat and vegetables. Their broth, which did not consist of MSG, has the sweetness that came naturally from the meat. This stall also sells porridge, crispy noodle, e-mee, mee sua, bee hoon and mee hoon kuey. Be prepared, the wait can be 30 minutes or more.

Choa Chu Kang 302 Foodhouse Ngoh Hiang Bee Hoon

It’s hard to find a ngoh hiang bee hoon stall that opens till late but when we stumbled upon this really yummy stall, we were ecstatic! We love indulging in fried items and the traditional ngoh hiang consisted of four classic items such as the meat roll, liver roll, pink sausages and egg slice. Later on, prawn fritters were also added and have become one of the best-selling items. Nowadays, you can even find tau kwa, fish balls and our favourite – century eggs – and other items that hawkers have added on to provide customers with a more extensive range to choose from. Most items here were very fresh and well-prepared. The sausage was bouncy and had a good balance of lean meat and fats. The meat roll was tasty and aromatic while the prawn fritters had a crispy crust that gives a good textural crunch. The bee hoon was the star! It was sufficiently moist and manages to hit all the right spots! Pairing ngoh hiang items with this bee hoon is the perfect combination! Read more about it here: https://www.misstamchiak.com/choa-chu-kang-ngoh-hiang/

We know that there are some other prata stalls on the west side that opens 24 hours but we’re bringing you the best few in our listing and we hope this listing will help when you crave some comfort food in the middle of the night in future!

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MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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Nothing is more welcoming that a rich bowl of fishmaw soup filled with generous servings of minced pork, pork liver and quality fish maw, topped with braised mushroom slices. Seng Kee has been in business for 36 years. Owner Mr Lee started out in Eunos before settling here in Serangoon Gardens a few years ago. He is well known for tossing his bowl up into the air when he is cooking his Bak Chor Mee.

I have been a loyal fan of Seng Kee for many years. Just that whenever I visit, my camera is not with me and hence the delay in this posting. A few weeks ago, I went back to fix my BCM cravings and was shocked that the stall was closed. When I posted it in Instagram, Mr Lee’s daughter, Melody, informed me that they have shifted a few stalls away (stall 36). Phew! So I went back again last week and got my cravings satisfied!

Go for the $10 one lah, confirm you won’t regret! This is a fish maw Mee to try. Each bowl of cloudy soup is so tasty and full of flavours. Boiled with pork bones for hours, dried sole fish (ti poh) was added for extra depth and umami. When you watch the video, you will hear Mr Lee exclaiming that he uses premium quality fish maw which has soaked all the essence from the soup. Each bowl of $10 fish maw soup also includes pork slices, minced pork and braised mushrooms.

The noodles are cooked till al dente and tossed with their chilli and thick mushroom sauce. Mr Lee said that the mushrooms are braised for at least 4 hours with some spices and it indeed goes well with the noodles. And super addictive. To be honest, Serangoon Gardens is not too convenient for us but whenever I have the chance, I would gladly make a detour just for Seng Kee Mushroom Minced Meat Noodle. That’s it, one of my favourite BCM blogged!

MissTamChiak.com paid its own meal at the stall featured here.

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I first tried MacPherson Minced Meat Noodles last year when I was filming CHIAK LOCAL web series as this is one of Minister Tan Chuan Jin’s favourite hawker stalls. Used to be located at Tai Thong Crescent, they have moved to the coffeeshop where Tian Wai Tian Fish Head Steamboat is, at the junction of Serangoon Road and Opal Crescent.

Owner Uncle Yap starts work at 3am every morning. His broth is boiled with old hens, soy beans and anchovies for 3 to 4 hours. No wonder that bowl of rich and cloudy soup is so tasty with a hint of sweetness. Oomph…

At MacPherson Minced Meat Noodles, I usually order mee kia dry so the thin noodles can soak up all the sauces. Cooked till al dente, each bowl of noodles is served with sliced pork, minced meat, pork liver, braised mushroom and slices of fishcake.

Uncle Yap adds the power braised mushroom sauce at the end before serving to customers. The flavours are strong with a tanginess from the addition of black vinegar. Pork lard is generously scattered over and, this is just the way I like it.

Their Bak Chor Mee priced at $4 is the popular choice or you can have 小碗面 for $6 where you get all the ingredients in the soup with a bowl of dry noodles but sadly, it is usually sold out by the time I reach.

There have been news of Uncle Yap’s retirement. When I met him, he was already telling me that he was very tired and hope to retire. His kids are not keen to take over the business and he works with his assistants at the stall. I really hope it’s not so soon. So, quickly get your bowl of BCM before it’s gone!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Botanist. We will verify and update from our side. Thanks in advance!

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Mr Yap Eng Lam, also known affectionately as Ah Lam, began honing his craft as an apprentice at his uncle’s minced meat noodles stall. In 1975, he opened his first stall in a coffee shop in Race Course. Over the years, Ah Lam maintained the quality of his food, while innovating new flavours to suit tastebuds which have changed with time. He is the first person to introduce abalone dishes into coffee shops, and the abalone noodles is now the best-selling dish. The other crowd-pleaser is Ah Lam’s signature salt-baked chicken. So, here’s our verdict.

Ah Lam’s Signature Abalone Noodles ($7) isn’t your typical bowl of bak chor mee. There is no liver slices in it and no vinegar is added. Instead, you get noodles topped generously with two bite-sized abalones, a scallop, a fried fishball, minced meat, bits of pork lard and the best of all – half of a Ajitsuke Tamago (Japanese flavoured egg). The noodles are QQ and cooked just right. Each mouthful whets our appetite for more.

The other enticing dish is the Salt-baked Chicken Thigh ($5.80). The moist chicken thigh is freshly marinated with Australian coarse sea salt and herbs. It’s marinated overnight so that the flavours will be locked in. It is then baked till a beautiful golden brown. What you get is fork-tender meat that’s very palatable. Moreover, the Thai-style chilli brought the dish to another level. It’s made with coriander, fish sauce, sugar, chilli padi and other secret ingredients. This alone deserves another visit!

Although their abalone noodles might not win the hearts of bak chor mee purists, it has tickled our tastebuds. Perhaps, there are others who share the same preference as us. We were also very tempted to take away one whole salt-baked chicken to indulge in. The pricing at Lam’s Kitchen might be higher, as compared to your usual coffee shop pricing, but the quality well justifies it. SHIOK!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Lam’s Kitchen. We will verify and update from our side. Thanks in advance!

The post Lam’s Kitchen – Amazing Abalone Noodles at a Coffee Shop appeared first on Miss Tam Chiak.

Serangoon Garden is well-known for being a foodie’s heaven. There’s a wide array of food choices in myVillage mall, hawker centres, of which Chomp Chomp outshines everything else, and along the rustic-looking two-storey shophouses. However, if you’re an early-riser, you should definitely check out Serangoon Garden Market. Besides sinking your teeth into delectable, traditional hawker fare, some modernised stalls have made the market their second “home”. We bring you 10 delicious hawker stalls that are worth making the trip to Serangoon Garden.

Seng Kee Mushroom Minced Meat Noodle
Unit: #01-36
Opening Hours: Tue-Sat 7.30am to 1.30pm. Closed on Sundays and Mondays.

Nothing is more welcoming that a rich bowl of fishmaw soup filled with generous servings of minced pork, pork liver, quality fish maw, and braised mushroom slices. Seng Kee has been in business for 36 years. Owner Mr Lee started out in Eunos before settling here in Serangoon Gardens a few years ago. 

We guarantee that you will have no regrets if you go for the $10 bowl. Each bowl of cloudy soup is very tasty and full of flavour. The soup is boiled with pork bones for hours and dried sole fish (ti poh) is added for extra depth and umami. The noodles are cooked till al dente and tossed with chilli and thick mushroom sauce. 

Lad & Dad
Unit: #01-32
Opening Hours: Wed-Sun 12pm to 8pm. Closed on Mondays and Tuesdays.
Facebook: https://www.facebook.com/ladanddadsg/

Lad & Dad is a joint effort between a father and son. Diners can expect British-inspired food with a local touch. The Lad’s Beef Stew ($12) comes with hand-mashed potatoes, seasonal salad and fragrant rice. Flavored with herbs and loaded with huge chunks of beef, the robust stew is the kind of comfort food that brings warmth on a rainy day.

Pancake King
Unit: #01-25
Opening Hours: 7am to 9.30pm daily.
Website: http://pancakeking.com/

Pancake King only uses fresh and natural ingredients. There’s no MSG, artificial flavouring, or preservatives added. They have this policy that if, for any reason, a customer dislikes their products, they will issue a full refund. They serve four flavours of pancakes (mee chiam kueh) – coconut, red bean paste, cheese and peanuts.

Their pancakes are crispy on the outside, yet soft and spongy on the inside. These pancakes are made fresh daily, without any oil used during the cooking process. Their pancake dough doesn’t contain eggs too. They also serve local delights such as curry puffs, carrot kueh, hum ji beng, prawn/peanut/ikan bilis fritters and more. Gorgeous cakes made from top quality butter from New Zealand and Australia can be found here too.

Garden Street Kway Chap
Unit: #01-21
Opening Hours: Tue-Sun 8am to 3pm. Closed on Mondays.

This is quite a gem in Serangoon Garden Market. The kway is soft and delicate, the braising sauce fairly good, the innards not too chewy and the tau pok not too dry. What really caught our attention though, was the meat, as it was not the usual fatty meat. Although the lean meat looked a little dry, it was very tender and well-braised.

Serangoon Garden Bakery & Confectionery
Unit: #01-45/46
Opening Hours: Tue-Sun 6.30am to 3pm. Closed on Mondays.

Serangoon Garden Bakery & Confectionery has been around in Serangoon Garden for at least 30 years. They serve old-school buns like the classic luncheon meat buns, tuna buns, ikan bilis buns, otah buns, and many others. You can also find butter cake, banana cake and walnut cake. We noticed many people taking away their signature marble cake. All these are freshly baked in-house so pair them with a strong cuppa kopi to kickstart your day! We had the tuna bun ($1), which was still slightly warm, as well as, a slice of the banana cake ($0.80).

Aliff Nasi Lemak
Unit: #01-27
Opening Hours: 7.30am to 2pm, or till sold out. Closed on Mondays and Fridays.

There are very few nasi lemak stalls in Singapore that use basmati rice, probably because it costs more. However, we love it! Basmati rice is light and boasts a fluffy texture. At Aliff Nasi Lemak, rice is cooked with only freshly-squeezed coconut milk and pandan leaves. High grade ikan bilis are also used. The wings are marinated with freshly ground spices – each bite had a mix of crisp skin and tender meat. So satisfying! Last but not least, the sambal will definitely knock your socks off!

Serangoon Garden Carrot Cake & Wanton Noodle
Unit: #01-13
Opening Hours: 7am to 4pm. Closed on Tuesdays.

There are a few stalls in Serangoon Garden Market selling fried carrot cake, but this stall is still our favourite. The standard of their fried carrot cake has been consistent throughout the years, and the portion is always very generous. Most importantly, they fry the carrot cake with huge amounts of sweet sauce. If you have a sweet tooth, this plate of greasy goodness will certainly lift your spirits.

Ah Seng Braised Duck Rice
Unit: #01-44
Opening Hours: Mon-Sat 11am to 9pm, closed on Sundays.

This is one of the stalls in the market which always has a super long queue. Ah Seng serves authentic Teochew-style braised duck. Its braising liquid is light but surprisingly tasty. Each slice of duck meat has a good bite and pairs up brilliantly with the side of white rice that has been drizzled with gravy.

Soon Huat Pig’s Organ Soup
Unit: #01-42
Opening Hours: Tue – Sun 9.30am to 4pm, closed on Mondays

Soon Huat is another stall that is used to long queues. The pig’s organ soup comes with the typical ingredients like liver, intestines, pork slices and preserved vegetables. The broth is armed with a balance of saltiness and sweetness, and a slight tanginess from the preserved vegetables. Tip: you can refill the soup for free.

Dip the well-cleaned innards into the chilli sauce and pair it with rice. Don’t forget to order their pork knuckle too. 

Rolina Singapore Traditional Hainanese Curry Puff
Unit: #01-33
Opening Hours: Tue – Sun 7am to 4pm, closed on Mondays
Facebook: https://www.facebook.com/pg/RolinaSingaporeTraditionalHainaneseCurryPuffs/

Rolina has come a long way from its humble beginnings as a roadside stall outside Novena Church more than 50 years ago. Founder, Mr Tham, learnt how to make curry puffs from a sailor when he was just 19. Rolina’s name came from a twist to the word “Novena”. It’s an eye-opener watching the staff wrap curry puffs in the stall. All the spices and ingredients are still prepared by hand and the puffs are made fresh everyday. Deep fried till perfection, the filling is spicy but very addictive. I thought a mouthful is good enough but I finished the whole puff instead. 

There’s an abundance of local fare to treat yourselves to at Serangoon Garden Market, so it’s best to go with a big group so you get to try a little of everything.

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!

The post 10 Delicious Hawker Stalls to Check Out at Serangoon Garden Market appeared first on Miss Tam Chiak.

Bak Chor Mee, which translates to minced meat noodles, is a noodle dish tossed in vinegar, minced meat, pork slices, pork liver, stewed sliced mushrooms, meat balls and bits of deep-fried lard. The addition of chilli is optional, and you have a choice of mee pok (flat egg noodles) or mee kia (thin egg noodles). You can also choose between the dry version and the soup version. Traditional hawkers will also add a few small pieces of fried crispy sole fish and Chinese lettuce as garnishing. We have collated a list of 27 Singaporeans’ favourite bak chor mee stalls for you!

MacPherson Minced Meat Noodles

Owner Uncle Yap starts work at 3am every morning. His broth is boiled with old hens, soy beans and anchovies for 3 to 4 hours. The bowl of rich and cloudy soup is really tasty, with a hint of sweetness. Uncle Yap adds the power braised mushroom sauce to the noodles before serving them. The flavours are strong with a tanginess from the presence of black vinegar.

Meng’s Kitchen

Doesn’t matter if it’s 3am or 3pm, this eatery is always packed with customers. The noodles are springy and Meng’s is very generous with the ingredients. The best part has got to be the tiny pieces of pork lard! 

Seng Kee Mushroom Minced Meat Noodle

Nothing is more welcoming than a rich bowl of fishmaw soup filled with generous servings of minced pork, pork liver and quality fish maw. Seng Kee has been in business for 36 years. The owner, Mr Lee, started out in Eunos before settling here in Serangoon Gardens a few years ago. He is known for tossing his bowl up into the air when he is cooking his Bak Chor Mee.

Lai Heng Mushroom Minced Meat Noodles

It’s best to go earlier or you have to be prepared for a 30 to 40 minutes wait during lunch time. The pork is fresh and they also serve a thicker mee kia which is evenly coated with the accompanying sauce. The sauce is very well-balanced, and the fragrance of this bowl of noodles is accentuated by fried sole fish.

Yong He Bak Chor Seafood Noodles

The owner of Yong He is actually the uncle of the owner of Ah Guan Noodles and the brother of the owner of Ah Lam’s Abalone Noodles! For $4.50 at Yong He, you get a bowl of noodles tossed in homemade chilli sauce, with toppings of fresh prawns, clams and a generous dollop of well-braised mushroom sauce. 

Fu Yuan Minced Pork Noodle

The owner of Fu Yuan worked as an assistant at Tai Hwa when he was a young boy. At first glance, the mee pok may look a tad dry. However, mix it with the vinegar-based sauce and we’re sure that you will enjoy it like we did. 

Tian Nan Xing Minced Pork Noodle

With more than 80 years of history, Tian Nan Xing’s BCM is naturally a force to be reckoned with. Tian Nan Xing has minced pork and pork balls in its noodle soup ($3). You can top up a dollar for homemade dumplings.

Seng Hiang Food Stall

There are two bak chor mee stalls at Fengshan Food Centre but we can’t really tell the difference between their noodles. Seng Hiang’s queue is shorter so its piping hot slurp-worthy bowl of bak chor mee arrives more quickly as compared to its neighbour’s. This stall also serves the dry version but if you’re traveling from afar, it’s a must to go for their soup version!

Xing Ji Rou Cuo Mian

This is the other bak chor mee stall in Fengshan Food Centre and the wait is around 40 minutes. You’ll notice the lady boss continuously kneading the dough. Perhaps, this is why the noodles here are a little more QQ as compared to Seng Hiang’s.

Hill Street Tai Hwa Pork Noodle

Ever since Tai Hwa has been awarded a Michelin star, the queue has been crazy! You have to wait for about an hour for your noodles. The mee kia is perfectly cooked and lies in a tasty mix of chilli and vinegar. Also, the pork they use is fresh and well-marinated. 

58 Minced Meat Noodle

We queued for half an hour for 58 Minced Pork Noodle and rewarded ourselves with a larger bowl. There were so much noodles! Do note that the noodles don’t come with vinegar but you can help yourself to it. The mee pok is softer as compared to what we are used to, but it isn’t soggy. The chilli was not bad, too. Perhaps, the usual $3 bowl is more well-proportioned.

Ah Hoe Mee Pok

When a Japanese cooks ramen, we think nothing much of it. But when a Japanese cooks meepok in a coffeeshop, people from different parts of Singapore flock to try it. Naoji-san gave up his job in the finance industry to pursue his passion for cooking. As he slides the noodles into a big bowl, Naoji-san carefully dresses them with chilli sauce, abalone slices, meat balls, minced meat and fresh prawns.

Yan Kee Noodle House

In order to stand out, you have to be different. And, Yan Kee did just that. Their specialty is bak chor mee sua, instead of the usual bar chor mee. The well-cooked mee sua comes with vinegar, chilli, fresh lard, crunchy ikan bilis and a whole mushroom.

Ah Kow Mushroom Minced Pork Mee (Hong Lim)

If you are a fan of Teochew-style Bak Chor Mee, especially those with a heavier vinegar taste, you probably would have tried Ah Kow Mushroom Minced Pork Mee. The stall has been around for more than 60 years. Deep fried pork lard, mushrooms, fresh pork slices, dumplings and fried flat fish lay atop the al dente noodles which have been tossed with a special vinegar from China.  

Ah Kow Mushroom Minced Pork Mee (Bukit Batok)

Ah Kow has passed down his skills to his two sons. In the past, both brothers shared the stall at Hong Lim. Now, the 4th son has his own stall in Bukit Batok. The dry version has soft and flavourful braised mushrooms, chilli, soy sauce and vinegar. What truly makes this dish special is the braised mushrooms and dried sole fish which add a touch of umami to the noodles.

Teochew Fish Ball Noodle

The old couple has been cooking BCM for more than 50 years. They started at Selegie Road, before moving to Jalan Besar, and they are now at Crawford Lane. The uncle is very swift and his skilful tosses of the noodles will make you even more excited about them. Indeed, every strand of mee kia is QQ and springy. 

Guan’s Mee Pork

Guan’s Mee Pok at Vivo City (previously at Maxwell Hawker Centre) has brought our mee pok to another level by serving it with fish maw and seafood. Every bowl of noodles features a Ni-tamago egg (Japanese half-boiled egg with a semi-solid yolk), which is low in cholesterol. 

Ding Ji Mushroom Minced Meat Noodles

The rich soup base is simmered overnight to get all the goodness from the pork bones. Sliced pork, pork liver, dried sole fish (ti po), minced meat and egg are served in a bowl of the aromatic soup, together with a bowl of springy noodles tossed in chilli sauce. From 7pm to 7am, the soup and noodles are cooked by a 74-year-old aunty, so the standard of the noodles might be different.

Ah Ter Teochew Fish Ball Noodles

Gilbert was a trader before he took over his father’s business. The star is that solid bowl of soup. For $5, you get a bowl full of ingredients. Think pork slices, kidney slices, liver, fish cake slices, prawns and lots of fresh minced meat. The mee kia was springy, smooth, and well coated with chilli sauce. Every mouthful of noodles, when paired with the ingredients, is perfection.

Jalan Tua Kong Lau Lim

This is another stall that has received raved reviews from the media. The noodle is cooked al-dente, with a nice bite. Even after leaving it untouched for awhile, the noodles did not turn lumpy. Warning: their chilli is extremely powerful!

Fa Ji Minced Meat Fishball Noodle

There are two very popular bak chor mee stalls at Kovan’s Market & Food Centre that draw huge crowds. Fa Ji is one of them. As compared to Yam Mee, Fa Ji’s flavours are more well-balanced.  Usually, Bak Chor Mee does not come with fishballs and fish cakes but you have it all here. The fishballs and fish cakes are fresh and tasty too.

Yam Mee Teochew Fishball Mee

Yam Mee is the other BCM stall in Kovan that receives crazy long queues. Though the savouriness of the noodles can’t be compared to Fa Ji’s, we enjoyed the chilli sauce which really packs a punch. Some might find the mushrooms too salty but we like it. The addition of fried shallots gave this dish a good crunch, and an alluring aroma.  

Lam’s Abalone

Ah Lam’s Signature Abalone Noodles isn’t your typical bowl of bak chor mee. There is no liver slices in it and no vinegar is added. Instead, you get noodles topped generously with two bite-sized abalones, a scallop, a fried fishball, minced meat, bits of pork lard and half an Ajitsuke Tamago (Japanese flavoured egg). Each mouthful whets our appetite for more.

Sixties Teochew Traditional Minced Meat Noodles

Single-handedly run by an elderly uncle, this stall shares the same coffee shop space as the popular Loo’s Hainanese curry rice stall. The mee pok here is springy, and after a good toss with the condiments, you get an explosion of different flavours and textures in every mouthful.

Punggol Noodles

This admirable hawker uncle lost his right hand in an industrial accident, but is still dishing out delicious bowls of noodles. We have nothing but respect for him. The star here has got to be his handmade meatballs which are tender and bouncy. The ti poh bits hidden within each meatball enhances the flavour. Love it!

132 Traditional Teochew Noodle

Since 1969, this stall has been serving hundreds of bowls of BCM daily. We heard that there’s a batch of Indonesians who always make a special trip here before proceeding to the airport. The noodles are alright, but the fishballs tasted a little too factory-made. Though we requested for lesser chilli, it still made our tongues burn, so do take caution.

Seng Huat Bak Chor Mee

Craving for BCM in the middle of the night? Seng Huat Eating House is a 24-hour establishment serving bak chor mee and fishball noodles. Over at Seng Huat, you get to add your own dose of vinegar. To be honest, I prefer the Yan Kee bak chor mee which is more flavourful. However, this is a good option if you are in the area.

Whether you’re looking for a satisfying breakfast or indulgent supper, we hope that our list of BCM will come in handy. 

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!

The post 27 Bak Chor Mee Singaporeans Love (Which is your Favourite?) appeared first on Miss Tam Chiak.

While we were writing about 7 Relaxing Cafés in Punggol for an Enjoyable Weekend, we were desperately trying to find some good hawker food to feature as well. However, friends who are living in Punggol basically shook their head, so we gave up on the idea. Last week, after publishing 27 Bak Chor Mee Singaporeans Love, my friend Martin dropped me a text and recommended to try Boat Quay (Original) Mushroom Noodle. And guess what? It’s in Punggol!

Located in a  coffeeshop in Sumang Link, Boat Quay (Original) Mushroom Noodle is no stranger to many. Uncle Lim learnt the skills from his grandfather who used to have a pushcart stall in Boat Quay. He then started selling it in 1984, at Blk 226B Ang Mo Kio for 10 years, before moving to other places (including Defu, Chevron House, Singapore Shopping Centre, Bukit Batok). Finally, when the lease at Bukit Batok was up, they moved to Punggol.

Pork slices and liver pieces are soft and the reasonably al dente noodles are dressed in a generous sauce, together with chilli, vinegar. lard and soya sauce. I wish their chilli sauce was more spicy and I felt that the braised mushrooms could do with more stewing. However, they have only been opened for 10 days when I visited, so there may be some teething issues. Compared to the other bak chor mees I’ve had, the noodles here are on the softer side, but are not overcooked, as they still have a decent bite to them.

What’s special is their handmade Teochew fishballs, meatballs and dumplings which they make in-house daily. Made with yellowtail fish, the fish balls and meat balls are huge and bouncy. The Teochew dumplings are excellent as the meat fillings were so tasty! If I am in Punggol, I don’t mind coming here for another bowl of BCM.

The post Boat Quay (Original) Mushroom Noodle – The Famous BCM Stall is now in Punggol! appeared first on Miss Tam Chiak.

Here are 7 good hawker stalls in Serangoon Central that will please your palates, and keep you going back for more.

Dju Dju Indonesian Nasi Padang

Mdm Djudjurjati came from Semarang, Indonesia. There are more than 30 dishes for you to choose from here. In the morning, mee siam, mee rebus and sardine curry puff are sold. Their mee siam is a little different, as there is coconut milk in it. However, it was a little too mild for our liking. The mee rebus is quite solid though. The ayam masak merah is our favourite dish amongst all. Translated as “red cooked chicken”, the mildly spicy chicken is slowly braised in a sweet tomato sauce laced with spices like chilies and lemongrass. Very shiok!

Ah Seng Braised Duck Rice

Located just opposite Nex, this stall serves authentic Teochew-style braised duck. Its braising liquid is light but surprisingly tasty. Each slice of duck meat has a good bite and pairs brilliantly with the light and smooth kway chap that’s soaked in a flavoursome gravy.

Kim Heng Hong Kong Roasted Meat

Tucked in the corner of a coffee shop opposite Serangoon Stadium is this fantastic stall that serves delightfully fat and juicy roasted meat. You will be greeted with a row of glistening char siew, “sio bak” (pork roast) and roasted duck shouting “Look at me, LOOK!” These meats are specially broiled over a charcoal spit till they are moist and tender. The stall serves herbal soups as well.

Yishun 925 Chicken Rice

It started with just one hawker stall within Yishun but over the years, they have expanded and now, there are a few stalls around Singapore, one of which lies in the heart of Serangoon Central. Chicken meat here is cooked just right, making it smooth and palatable. We liked that it was served deboned, which makes it more convenient for consumption. The soya sauce which the chicken is drenched in is not overly salty, just perfect!

Lao Ban Niang Zhu Chao

This is an ideal place for a birthday celebration or family gathering if you aren’t looking to splurge. The Special Oyster Sauce Cuttlefish ($18 small, $28 big) consists of crunchy cuttlefish stir-fried with chilli padi and onions. A must-try! They make their own crispy Lao Ban Niang’s Yam Ring ($18) and we suggest that you go for this too.  On rainy days, you will definitely enjoy their Assam Fish Head or Fish Head Steamboat.

Lau Wang Claypot Delights

Don’t you just love it when your food arrives sizzling hot, and the best part is that it stays hot for the entire meal? Well, this eatery serves delicious claypot dishes such as spicy sambal sotong, frog legs cooked with ginger and onion, and their signature sesame oil chicken. Generous pieces of boneless chicken are soaked in a thick gravy of sesame oil and minced garlic. You can also opt for the version with dried chilli which really packs a good punch.

28 Noodles (Yi Fa Mian Shi)

Just a few stalls away from the popular Ah Seng Braised Duck Rice, this Bak Chor Mee hawker garners its own loyal supporters. Prices begin at $3 for a bowl of bak chor mee, and the stall also serves laksa and mee sua. Well, this isn’t the bak chor mee with lots of vinegar, nor does it boast strong savoury flavours like MacPherson’s. Here, Bak Chor Mee is prepared the traditional way, accompanied by chunks of crispy lard. Perhaps, we would try their laksa on our next visit.

Nex mall might have plenty of food choices, but we still love indulging in affordable hawker fare. So, the next time you’re annoyed with the crowd at Nex, you can consider these delectable options which are just a stone’s throw away!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!

The post 7 Hawker Stalls in Serangoon Central That Are Worth the Queue appeared first on Miss Tam Chiak.

Singapore Street Food has achieved world-class recognition, making our city one of Asia’s biggest culinary destinations. Many of us spend a huge part of our lives eating and drinking at hawker centres. The enticing aroma of chicken rice, and captivating fragrance of grilled satay invade our senses and we know we need to get them. We don’t even mind traveling from the West to the East just for a plate of fluffy, crispy prata. With such a great variety of street food leaving you spoilt for choice, let us help you decide where to go, and what to order.

Mr and Mrs Mohgan’s Super Crispy Roti Prata

Good, artisanal pratas are hard to come by. So if you haven’t tried Mr and Mrs Moghan’s prata, you should. Mr Mohgan has been making prata for more than 30 years. He makes his own dough, cooks the curry, and flips the prata all by himself. The pratas here are fresh and super crispy.

They have 3 types of curry – mutton, fish and dhal. The curry goes really well with the prata, and we promise that you won’t be disappointed.

Sungei Road Laksa

Despite the long queue at Sungei Road Laksa, we always brave the queue to have a taste of what we think might be the best laksa in Singapore. The broth is cooked over a charcoal fire, which we believe is one of the leading contributors to its great taste.

The laksa rocks a beautiful orange hue, and is topped with a generous amount of cockles and green laksa leaves. We finished every last bit of the gravy, which left us craving for a can of ice-cold Coke in the sweltering heat.

Haron Satay

There are plenty of stalls selling satay at East Coast Lagoon Food Village but this particular stall has been in the business for 38 years. Ms. Lynna is a 2nd generation hawker who took over the business about 6 years ago, when her father fell ill.

The satay, rice cakes and satay sauce here are all handmade, and they are not stingy with the portion. We enjoyed dipping the succulent meats into their homemade satay sauce, which contains a generous amount of peanuts.

Xiao Di Fried Prawn Noodle

This plate of scrumptious Hokkien Mee comprises yellow noodles, bee hoon, eggs, beansprouts, sliced pork belly, prawns, squids, garlic and pork lard. The noodles are well infused with prawn stock, and we particularly enjoyed the strong taste of ‘wok hei’. Also, the house-made chilli sauce will knock your socks off.

We like pairing this local fare with a cup of fizzy Coke to balance out the savouriness, giving our palates a feel of sugary sweet heaven.

Foong Kee Roasted Noodle

Chef-owner Derrick serves up gratifying plates of wanton mee with char siew. The springy noodles have a nice bite, while the glistening char siew is well caramelised and possesses a good amount of smokiness. The char siew contains a right mix of lean meat and fatty layers. We are always excited to sink our teeth into the juicy char siew.

Guan Hin Homemade Carrot Cake

At the mention of carrot cake, many tourists would think about the dessert, but our version features savoury radish cubes, a popular local fare that’s a must-try if you’re visiting Singapore. You will see huge round aluminium trays filled with homemade carrot cake here. It’s such a rare sight because most of the carrot cake stalls do not make their own carrot cake anymore, but simply get them from suppliers.

Everyday, the old couple tending Guan Hin Homemade Carrot Cake makes the carrot cake at their stall, before cutting them up into huge chunks, and frying them upon order. You can have either the white or black version. We prefer the black version which is mixed with thick and rich black sweet sauce. Oh, they are generous with eggs too.

Hill Street Fried Kway Teow

The owner of Hill Street Fried Kway Teow whips up delectable noodles with a smoky aroma. If you take a closer look at his wok, he uses a very shallow wok which is probably only 5 inches deep. This is to ensure that the kway teow is fried uniformly.

A plate of fried kway teow has quite a number of ingredients in it. Think beansprouts, eggs, crispy pork lard and sweet dark sauce. Hill Street Fried Kway Teow also adds chives which is believed to enhance the flavour of the noodles.

Don’t forget to pair this delicacy with a refreshing glass of ice-cold Coke. There’s just something about the fizzy drink that goes exceptionally well with Fried Kway Teow.

Yishun 925 Chicken Rice

It started with just one stall in Yishun, but now, they have a few stalls around Singapore.

The chicken here is cooked just right, and is smooth and palatable. We liked that it is served deboned, which makes it more convenient for consumption. The soya sauce which the chicken is drenched in is pretty well executed too.

Hoover Rojak

The freshness of the ingredients here and use of tip-top shrimp paste are just two of their selling points. The components in Hoover Rojak are blended to perfection, with the right amount of crunchy and zesty flavours. How can we not mention the generous amount of jelly fish strips, creamy century egg and torched ginger shreds included? Very few rojak stalls include these three ingredients in their creations these days. Remember to include the Hoover Rojak’s special chilli paste for an extra kick. If you crave an ice-cold drink to battle the spiciness, a can of coke might just do the trick.

Seng Kee Mushroom Minced Meat Noodle

Nothing is more welcoming that a rich bowl of fishmaw soup filled with generous servings of minced pork, pork liver and quality fish maw. Seng Kee has been in business for 36 years and their cloudy fish maw soup is a stunner. Boiled with pork bones for hours, dried sole fish (ti poh) is added for extra depth and umami.

As much as we enjoyed this piping hot bowl of rich and flavoursome broth, we broke out in perspiration in the scorching hot weather. We countered the heat with a can of ice-cold Coke and gulped it down within minutes.

Coca-Cola® is a popular beverage among both the young and old. Besides complementing Singapore’s Street Food, the soda helps cool us down on a hot day. Head over to Coca-Cola® SG’s Facebook and Instagram to find out more about other local favourites that can be enjoyed with Coke®.

This article is brought to you in partnership with Coca-Cola®, the opinions are of the writers’ own.

The post 10 Best Singapore Street Food That Are Worth Travelling For appeared first on Miss Tam Chiak.

Tampines is known for its plethora of food choices, but it is still a world of its own for Singaporeans who are foreign to the East side. Having been in this side of Singapore for both work and leisure, it can sometimes be vexing for the unfamiliar to navigate around Tampines especially if you are looking for a fuss free lunch, dinner or even a quick bite. My knowledge of eateries around Tampines are at best humble, so do bear with me as I go through a list of eateries located near Tampines MRT that are unique to the heartlanders of Tampines.

April’s Bakery Singapore

The opening of April’s Bakery might be kept hushed, but words of its tasty soft pies from Thailand spread like wildfire. The pies are made in their central kitchen back in Thailand before being shipped over to Singapore and reheated for our pleasure.

Each pie features an amazingly buttery crust that melts in your mouth. I would recommend the Thai Milk Tea Pie ($2.00), which delivers a filling that has a smooth custard-like texture. The flavour and the sweetness of the milk tea essence is also nicely captured. On the other hand, the filling of the Custard Pie ($2.00) has a more milky and eggy taste that is just right. It sounds as though the pies would be awfully sweet, but you would be surprise how most of the pies aren’t that sweet.

Ban Mian @ Kapitans by Kopitiam

With its humble beginnings at Geylang selling Ban Mian as the famous L32 Handmade Noodles, the store has since opened a second outlet in Tampines One that greatly appeals to many East-siders. This stall embraces an open kitchen concept, so you can watch how the Chinese chef gingerly pulls each portion of noodles by hand. You’ll get a choice to choose from a variety of homemade noodle type, such as U-Mian, Mee Hoon Kway or Mee Sua.

I got the Sliced Fish Noodle Soup ($6.50), which consists of U-Mian steeped in a broth that is topped with pieces of sliced fish, minced meat, anchovies, a soft boiled egg as well as some leafy greens. While the taste of the broth didn’t impress, I really enjoyed the texture of the noodles, which is super springy with a delightful, toothsome bite to it.

Fu Yuan Teochew Bak Chor Mee

Did you know that the owner of this unassuming establishment was formerly working as an assistant with Hill Street Tai Hwa’s Bak Chor Mee? I’m glad he did. With more than 30 years of experience, the owner of Fu Yuan has finally created his own take on the traditional Bak Chor Mee that East-siders can call their own.

For a very affordable price, you can enjoy a satisfying bowl of Bak Chor Mee ($3.00) that will make that imminent food coma worth it. You might first noticed that the portion of Bak Chor Mee here is bigger, which makes it really value for money. Go on and slurp on that springy noodles that is topped with an array of classic bak chor mee ingredients, such as minced pork, liver, pork balls and fried sole fish. Finally, take pleasure in mixing the noodles in their vinegar-based sauce, which is a seriously addictive mix of sweet and tangy flavours. Their dumpling soup ($4.00) is worth a try too!

Saffron’s Cafeteria

Spicy food lovers will rejoice at this 24 hours Halal eatery, which whips up one mean, spicy plate of Mee Goreng ($4.50). The stir-fried noodles had a good spicy kick to it, but I was not fond of the mushy texture of the noodles, which was slightly overcooked. Fortunately, little bits of eggs, tomato and potato were added to the noodles to enhance its palatability.

Diners should order a portion of their famed briyani served on a huge banana leaf. Do take note that their briyani is only available after 11am, which explains why I was not able to get it as I arrived too early. If you’re lucky (or if you do commit to memory), you could try to order the Bee Hoon Briyani which is specially available on Fridays after 2pm. Saffron’s Cafeteria has another outlet near the Siglap area too.

Tampines 802 Carrot Cake

Hidden in an unassuming coffee shop is the Tampines 802 Carrot Cake shop, which has been operating for over 20 years. Stories about their divine carrot cake and hokkien mee have travelled far and wide, but I couldn’t prove it until recently. Yes, this shop does one of the best white carrot cake in my opinion.

The carrot cake is served with bite sized portions of radish cake that is nicely moist. It embodies a certain natural sweetness, which is enhanced by the small bits of carrots added to the radish cake. The fire on the stir fry is also well controlled, which really sears in that wok hei charred taste into the Chai Tao Kway. The chilli was alright, but it did its part to enhance the wok hei of the carrot cake. Remember to order a plate of their Hokkien Mee which is also well received by diners!

Al-Azhar Eating Restaurant (Tampines)

Having visited both Al-Azhar restaurants at Cheong Chin Nam road and Tampines, I would have to say Al-Azhar Tampines serves up one of the best tasting naans in Singapore. Made exclusively in-house, their rendition of the South Asian flatbread has a texture that is soft and moist. The garlic Naan ($2.80) had a subtle garlic aftertaste which was just right.

Behind every successful naan is a delicious bowl of curry gravy. Al-Azhar’s murgh makhani, or commonly known as butter chicken curry ($7.50) had me drooling with their rich concoction of yoghurt, cream and spices. Swimming in the smooth curry were huge chunks of chicken, which were well marinated with their in-house spices to deliver a slight spicy kick. Perhaps, it could have been nicer if the texture of the chicken is more consistent.

Al Mahboob Rojak Restaurant Pte Ltd

If you are a fan of Indian Rojak, get ready to be blown away by one of the best Indian Rojaks in Singapore! Al Mahboob delivers a concoction of irresistable peanut sauce that is to die for. Made from over 10 ingredients and spices such as root vegetables, the peanut sauce had a smooth texture that erupted into a tangy-savoury mix of flavours. What’s more, the peanut sauce is refillable.

Pick from an assortment of ingredients to add to your Indian rojak, especially the Big Prawns ($2.10/pc) and Flour with Potato ($1.10/pc) which the chefs will fry to a golden crisp. Indulge in classic ingredients such as the hotdog ($0.90/pc) and the fish fillet ($1.60/pc) for a good time! You should order a plate of Mee Goreng ($5.00) to start, as the wait for Indian Rojak can be quite long. This stir-fried noodles might be mediocre, but the spicy seasoning on it left me feeling shiok!

Alt Yard

Who doesn’t enjoy a good bowl of churros from time to time? Sweet tooths like me might rush to queue for these fried dough pastries at crowded pasar malams or night markets, but queue no more! Alt-Yard is a desserts and specialty coffee bar co-founded by the people behind Penny University and Fluff Bakery. Made only upon order, Alt-Yard creates medium sized churros sticks ($3.80) that are coated lightly in fragrant cinnamon sugar. It is crunchy on the outside, and moist and airy on the inside. Choose from a selection of three house-made dips (addition $1 – $1.50), including chocolate ganache, liquid cheesecake or salted caramel.

Alt-Yard also puts a spin on traditional flavours with their ondeh ondeh flavoured churros ($3.80 for 7pc) covered in shredded coconut, which also comes with a gula melaka dip. Caffeine lovers can grab a cup of Joe to go along with these toothsome pastries.

Amelia’s

Health advocate Amelia’s is a small pastry shop offering diabetic friendly pastries that are personally designed by Amelia herself, whose father’s diabetic condition inspired her muse. As a budding patissier, Amelia was galvanised into baking healthier pastry treats using key ingredients that are low in glycemic index, such as wholemeal flour, coconut sugar and Gala Apples which helps to regulate blood sugar levels.

Do look out for their signature Apple custard pie ($2.80) and Nacho Cheese Pie ($3.80), which promise a guilt free treat for diabetics and everyone alike. Amelia’s also offers non-diabetic products, including their adorable cat donuts ($3.80) which are popular amongst kids and cat lovers.

In lieu of the month of Ramadan, Amelia’s is also offering Hari Raya goodies that are low in GI as well. Yes, Amelia’s is currently awaiting their Halal certification which will be administered end May or early June. If you’re a student or a pioneer, enjoy 10% off your total bill. For a limited period only, Amelia’s is offering a deal of $10 with any 4 selected pastry pies.

Bebek Goreng Pak Ndut

Opened since October 2016, the second outlet of the Halal-certified Bebek Goreng Pak Ndut has waddled its way into Tampines after the rising success of their main branch in Lucky Plaza. The signature Original Crispy Fried Duck & Rice ($9.90) is a plate of traditionally deep fried crispy duck marinated in a blend of spices, served along with tofu, tempeh, Kang kong side salad and chilli padi. However, the meat on the fried duck was slightly tough, and the skin was not nearly as crispy as I thought it would be.

Meet & Melt

Tucked away in a small corner is Meet & Melt, a dessert cafe offering their famous Lava Toast that comes in a myriad of flavours. The cafe only offers outdoor sitting but the shop owners were really considerate in having fans placed near our tables to cool us off.

We had to get the classic Lava Original Toast ($14.90), which is a sweet toasted bread encasing a flavoured lava flow of your choice, such as Thai Milk Tea or Green Milk Tea. The taste of the lava flow was actually not as sweet as I expected it to be. The Lava Original Toast also comes with a scoop of ice cream, so we had the Valrhona Dark Chocolate that has a strong cocoa taste. It is comforting to learn how their products are all actually homemade with less cream and sugar, which makes it a healthier alternative.

Out of the Cake Box Tampines

Out of the Cake Box offers a specially curated cake selection that is really, well, out of the box. Inspired heavily by their childhood sweets, kueh and desserts, the owners-cum-good friends duo Dana and Yu Zhong puts a new spin on delectable cakes that personifies traditional Singaporean desserts such as Chendol or Burbur Cha Cha.

Residents and visitors of the east side can now enjoy these delightful treats at Tampines Hub. The Burbur Cha Cha ($5.50) is made up of purple sweet potato mousse deliciously smacked between two crunch ice cream wafers. Layered within the mousse is a chewy tapioca jelly that complements the smooth, light mousse really well. Diners can also enjoy the classic Chendol Fudge ($5.50), which is a gula melaka sponge cake layered alternately with coconut-gula melaka fudge topped with chendol fillings such as red bean and green rice flour jelly strips. We were amazed by the creamy and fluffy texture of Chendol Fudge cake that has a natural sweetness to it.

Saap Saap Thai

It is tempting to book a plane ticket to the land of smiles for some good Thai food, seeing we are so near Changi Airport. Why not settle for a quasi-Thai experience at Saap Saap Thai, a halal-certified Thai eatery serving affordable Halal Thai food.

Start off with a cup of their Original Thai Iced Tea ($3.00), which is thick and rich without being overwhelmingly sweet. I do recommend their signature Australian Beef Boat Noodles ($7.90), which has Thai glass noodles in a sweet beef broth topped with tender beef slices that is slurp-worthy. In a group of 3 or more? Get their Succulent Wings and Drumettes ($6.90) that is coated with their tangy-savoury saap saap sauce. Finish off with a plate of signature Mango Tango ($5.50), which serves half a slice of mango together with sweet sticky rice and coconut milk. Add a splash of coconut milk to the sticky rice and mango slice for that Aroy mak mak goodness!

Tampines is known to be a paradise for foodies, and we’re pretty sure there are many other delicious eats around the area. However, for your convenience, we have sourced out the ones that are near the MRT station. Hope you’ll enjoy as much as we did.

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

The post 14 Eateries That’ll Have You Eating Like a Basic Tampines Heartlander appeared first on Miss Tam Chiak.

It has become a known fact that good food is ubiquitous in Bedok. However, as foodies, we only want the best, don’t we? We all know the popular ones like the bak chor mee at Bedok 85, but what about some of the lesser known stalls in Bedok? This time, we’re pulling out all the stops to present to you the ultimate Bedok food guide! Without further ado, let’s go!

Chris’s Kway Chap

Notwithstanding the long queue in the sweltering weather, Singaporeans still love a set of honest-to-goodness kway chap. Albeit the slightly higher price tag, Chris’s Kway Chap commands a throng of loyal customers, especially on the weekends. While we did find it a little overrated, we loved that the intestines were clean and void of any smell or bitterness. The broth is pleasantly robust without an overpowering herbal taste which some people love. Remember to dip those innards in the tangy chilli for an added burst of flavor. If you have to have kway chap, you don’t have to look any further.

Ye Lai Xiang Cheng Tng

One of the best ways to beat the heat in Singapore is to dive right into a refreshing bowl of ice cold dessert. While there’re admittedly other desserts, this bowl of cheng tng from Ye Lai Xiang Cheng Tng is a noteworthy one. For 3 bucks, this satisfying bowl offers a considerable amount of ingredients including dried watermelon, persimmons and sweet potato. We liked how it’s not overly sweet and is a real life-savior in the heat.

Hill Street Char Kway Teow

One of our pet peeves (probably yours too) is to waste calories eating something that wasn’t good. Fret not, because this char kway teow in Bedok South Market is definitely worth failing your IPPT and skipping your yoga classes for. Hill street Char Kway Teow ($3) is pretty popular so be prepared to come early and queue. We especially loved the wok hei in our char kway teow and the crispy pork lard that added a sinful crunch. The noodles are adequately moist and fried uniformly to ensure a consistency throughout the dish. If you’re going to have a cheat day, don’t cheat yourself by skipping this.

Hon Ni Kitchen

As a typical Singaporean, I’m also a sucker for cheap and good food. So, I’m going to share with you a 2-dollar Nasi Lemak because sharing is caring. For $2, you get coconut-flavoured rice with your choice of 3 sides which includes everything except chicken wings. Subsequent additions only costs 50 cents each. Yes 50 cents, even your tau hui zui (soya bean milk) costs more than that. You can also opt for your beloved chicken wings at just a buck. Rumour has it that the fish otah is very fragrant. The star and essence of this Nasi Lemak, however, is their homemade sambal chilli which is free!(But don’t take until other people don’t have la) While the food is cheap, the quality is far from cheap. Alas, now I’m sure I won’t be the only aunty queuing for a plate of Nasi Lemak at Hon Ni Kitchen.

Plum And Rice

If you’re into fusion food, this one’s for you! Plum and rice uses Umeboshi, a salted Japanese plum, extensively in their Japanese-local fusion hawker stall. This acidic pickled plum is known to aid digestion, mitigate fatigue and even expedite detoxification. They also offer fatty braised pork belly and fresh steamed cod fish on the side of their rice or porridge. For under $10, it really can’t get any better than this.

Xing Ji Rou Cuo Mian

Bedok 85 is a crowd magnet when it comes to supper and one of the reasons people flock here is the Bak chor mee. Since there are two Bak Chor Mee stalls, there has to be a better one right? We tried both but found that they’re nearly identical. Despite always having a significantly longer queue than its neighbour, Xing Ji Rou Cuo Mian seems to be a crowd favourite. We liked the springy noodles a little better than it’s neighbour. If you’re not in a rush, you won’t be disappointed by the Bak Chor Mee here.

Ah Balling Tang Yuan

Also reigning from bedok 85, ah balling tang yuan offers a great-value bowl of tang yuan (4 for $2). We were told that they make their tang yuan by hand daily to keep it fresh and chewy. With all the different permutations of tang yuan and soups, you’ll be spoilt for choice. We got the green tea with peanut soup combination and loved the chewy tang yuan with a mildly sweet green tea core. Great for a sweet dessert fix after your savory Bak chor mee!

Chai Chee Pork Porridge

Another well-known stall from bedok 85 is chai chee pork porridge, which serves a hearty warm bowl of porridge that never seems to bore. Some call this hospital food or old people food but I love it! We loved the gooey consistency of the porridge and the pretty generous serving. Add 50 cents for an egg and you’re good to go! Too bad they don’t open till dinnertime.

Zhong Xing Ban Mian

Walk into Bedok interchange hawker centre and you’ll notice the iconic yellow bowl syndrome originating from Zhong Xing Ban Mian. Besides the good selection of handmade noodles, they also offer a variety of different ways to enjoy your bowl of handmade noodles. As a regular, I’m usually here for their dry ban mian which I can’t recommend enough. Each bowl comes with oodles of noodles that are thick, yet chewy. We liked how the sauce balances the flavours from the dish, without being too salty nor watery. The anchovies and shallots enhance the flavour and add texture to the dish as well. Since its just beside Bedok mrt, you don’t really have any good reason not to try this if you’re in Bedok.

Xin Mei Congee

Also residing within Bedok Interchange food centre, my other go-to on rainy days is Xin Mei Congee. While my bias towards the sticky Cantonese version is apparent, this bowl of porridge is still an outstanding one. What sets this apart from Chai Chee Pork porridge is that they set the dough fritter (youtiao) sitting on the bowl instead of cutting it up and throwing it into the porridge. This guarantees a crispy, non-soggy youtiao which is so satisfying. The porridge is rather similar to the one from Chai Chee Pork porridge, even though I would probably give the edge to the latter because I prefer my porridge gooier. 

Nangfa Kitchen

Situated near Bedok 216 market is this angel of a Thai restaurant: Nangfa Kitchen. Nangfa, which means angel in Thai, is driven to serve angelic food and dish out an authentic Thai experience. We prefer Nangfa to Nakhon because of their consistently good flavors and generous portions. For $6, you can get a plate of scrumptious stir-fired minced pork with basil or even a bowl of mouthwatering tom yum soup! We love the authentic flavors of the dishes which makes for a satisfying meal everytime. If your mouth catches fire, Nangfa offers a refreshing glass of ice lemongrass ($3) or thai milk tea ($3) to extinguish the flames. They’ve even got the popular mango sicky rice and red ruby for dessert! If you’re willing to queue (which you should), then this is one place you can’t afford to miss out.

Bedok Food Corner Hokkien Mee

If you’re in bedok food corner to get the cheng tng like we recommended, you’d probably be looking for something else to eat since it is rather out of the way. Bedok food corner hokkien mee offers a good old plate of hokkien mee that hits the spot. We love the deep flavors and the use of a thinner bee hoon in this dish. Throw in the belachan for an added fragrance and fiery kick! After you’re done slurping down the hokkien mee, you’ll be grateful that there happens to be an excellent cheng tng store nearby for dessert.

Percolate Cafe

Given Singapore’s humid and sunny weather, some of you might prefer to hang out in a café to blow some steam off after a long week instead of going to a crowded hawker centre. Percolate café is a go-to for many to get their coffee fix and chill hang-out sessions. They use Papa Palheta coffee beans here. We love the minimalistic interior and the homey vibe that the café exudes. If you need a chill place to read your book or emails, this cafe is probably it.

Enak

For a wholesome breakfast, Enak serves up delectable traditional Malay dishes at affordable prices. We were impressed with their Nasi Ambeng ($5.50) which comprises beef rendang, sambal goreng, bergedil (potato), archar (picked vegetables), terung (spicy eggplant), serunding (grated coconut) and a champion sambal belachan. We love the tender beef rendang which is infused with the flavor of coconut milk. If you’re more of a noodles person, get the Mee soto($2,50)!

Red Hornbill

Situated right beside Bedok Library, Red Hornbill dishes out some pretty sweet Kolo mee and Sarawak Laksa. Owing to his heritage from Sarawak, Mr Then Hua San aims to recreate the flavors from Sarawak here in Singapore for Sarawakians that moved to Singapore. At $4, the portions of bouncy egg noodles and minced pork were more than generous. We were also impressed by their Sarawak Laksa ($5) which boasts a light-bodied broth that somehow still captures the essence of a good bowl of Laksa. We were told that the Laksa paste is brought in from Sarawak to guarantee a flavor you could probably only get in Sarawak. Served with crunchy bean sprouts, shredded chicken and sliced prawns, this bowl of laksa is great if you’re not very good at handling spice. Beware of the snaking queue on weekends (45 minutes wait)!

Milk & Honey gelato

Situated round the corner of Bedok 86, Milk and Honey Gelato is a no-brainer especially after your orh luak/bak chor mee/sambal stingray feast at Bedok 85. Easily filled on weekends, this humble café opens till midnight to appeal to the dinner/supper crowd of Bedok 85. Opened around 4 years ago, this cozy café serves gelato and waffles, amongst other items like milkshakes and teas. If you’re a durian lover, rejoice because they sell a premium mao shan wang flavor that you’ll love. If you’re a sesame street fan, then the cookie monster milkshake is for you! Great food is meant to be shared so they’ve even got a buddy meal for you and your plus-one (jio me if you have no one). In spite of the other tantalizing flavors, we still went for the classic Milk and Honey on waffles. The handmade waffles were dense and moist on the inside with a crispy exterior. The Milk and Honey gelato was pleasantly invigorating especially on a hot afternoon. Unlike most cafes, this cafe has a relatively smaller sitting area so better go early after dinner to chope your seats!

FATCAT Ice Cream Bar

If you need to get your sweet fix, FATCAT ice cream bar is yet another viable option in Bedok. Inspired by the nickname given to him by his friends, owner, Charles, decided to name his café after his nickname! Keeping to their existing Japanese theme, the interior of the café has been remodified to emanate a Japanese vibe. On that same note, they have also introduced new Japanese flavors including Umeshu (alcoholic), genmai (brown rice green tea), kinako black (roasted soy bean flour), and edamame (green soybeans)! Unfortunately, we weren’t very adventurous and went for the all-time best-seller: Earl Grey Lavender ice cream on a charcoal waffle. We were told that they make their ice cream and waffles in-house daily to guarantee a freshness like no other. 

Refuel Café

Eating out with a group or friends or family can be tough because everybody wants something different. Located just beside Bedok Reservoir, Refuel café’s extensive menu is bound to put a smile on every face. While it is seemingly out of the way, this café is no stranger to Bedokers. What stood out was their all-day brunch selection which serves up your favorite breakfast all day err day. We decided to go for the Honey BBQ ribs which was one of their bestsellers. For $14.90, we were not disappointed with the generous serving of 8 juicy ribs drenched in a sweet tangy BBQ sauce. Served with corn and slaw, the ribs were tender and just delectable.

Seng Kee Black Chicken Herbal Soup

One of our favorites for rainy days is the kidney mee sua from Seng Kee Black Chicken Herbal soup. We especially love the thick, rich herbal soup which is just irresistible. For $4, you get a hearty bowl of mee sua with kidneys, innards or lean meat. We like how the herbal taste does not overpower the dish and the generous serving. Overshadowed by their slurp-worthy mee sua, the steamed fish is yet another noteworthy dish from Seng Kee Black Chicken Herbal Soup. You can customize and choose how you like your fish to be cooked. Depending on the number of people you’re feasting with, they’ll recommend an appropriate portion that will ensure that you go home satisfied. 

Bedok North 85 Fried Oyster

As our list draws to a close, how could we ever forget fried oyster omelet (orh luak)? While fried oyster omelet comes as an acquired taste for some, this is great comfort food for me. Katong Da Fei Kun is another, yet great, option to enjoy at Bedok 85. The fried oyster omelet comes in thick big chunks which we like. We also appreciate the generous amounts of eggs that’s fried to perfection. Ultimately, the use of fresh big juicy oysters won our hearts over. If you’re headed to Bedok 85 for supper with the gang, get the 10 bucks version and you’re golden.

Ah Wah Rojak

Whilst waiting for your sinful char kway teow from Bedok South Market and Food Center, you’ll probably want something to munch on to help pass the time right? Ah Wah Rojak showcases an interesting take on the popular Chinese rojak dish by using cuttlefish for an added crunch and flavor. We especially love the prawn paste which is just the way we like it: sweet, sticky, tangy and not too watery. What makes this stall stand out from other rojak stalls is the extra step they take in toasting the fried beancurd (taupok) and dough fritters (youtiao) to guarantee a warm toasty crunch. Mix all that together in a mixing bowl and we’ve got ourselves a winner! Who knew waiting for char kway teow could be this enjoyable?

Chai Chee Fried Carrot Cake

Contrary to traditional fried carrot cake which we just love for breakfast, Chai Chee fried carrot cake offers patrons a bag full of thick fried carrot cake strips without the egg. They look like fries and are just as addictive as fries. Bite into the crisp exterior to reveal soft toasty carrot cake that is just surreal. It’s like fries, just better and cheaper. Once you start, you won’t stop. Don’t say we didn’t warn you.

Tian Nan Xing Minced Pork Noodles

To end the list with a bang, here is yet another bowl of bak chor goodness that you shouldn’t miss out on. With over 80 years of history, Tian Nan Xing bak chor mee is one of the reasons why Bedok has been unanimously crowned a Bak Chor Mee haven in Singapore. For the same price as Xing Ji Rou Cuo Mian from Bedok 85, you’ll get a more generous helping of ingredients that makes for an even more satisfying meal. If you prefer softer noodles, you’ll probably like the one from Bedok 85. If you like your noodles done with bite, then this bowl of Bak Chor Mee is definitely for you! We also love the handmade dumplings which were just heavenly. Taking into consideration the shorter queue and larger serving, this would probably be a better bet than the one from Bedok 85. Afterall, there’s a reason why they’re still drawing throngs of people after 80 years right?

Granted, this list is not exhaustive but hopefully you will find this guide helpful especially if you’re travelling to Bedok from afar for the first time. While we did exclude simpang Bedok from this list, you can check it out in a separate list which we made some time back. Let us know if you think we have missed out anything from this list and we’ll be happy to add in your recommendation.

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

The post The Ultimate Bedok Food Guide – 23 Fab Places You Must Try appeared first on Miss Tam Chiak.

According to various sources, Eunos used to be a Malay settlement named Kampong Melayu. Kampong Melayu was built by nationalist and “father” of modern Malay journalism, Mohamed Eunos Bin Abdullah. Kampong Melayu was later renamed Kampong Eunos to pay tribute to the legacy of the late Mr Eunos. After my brief history lesson, I’m ready to introduce you to 11 eateries near Eunos MRT that you absolutely can’t miss. 

Hoon Hong Fried Kway Teow

This char kway teow stall hidden in a corner of Eunos Crescent market has a long history of more than 30 years. The owner dutifully whips up each plate of char kway teow ($3) with cockles, sausages, vegetables and eggs over a well-controlled fire. The dish is fairly decent, with every bite carrying a subtle sweetness and sufficient wok hei.

Hock Choon Laksa & Lor Mee

The quality of the noodles used in lor mee is very important. This is what makes Hock Choon Laksa & Lor Mee stand out! The hawker delivers bowls of Lor Mee ($3) with a generous amount of ingredients, such as braised pork, braised egg, and fried fish. The thick rice vermicelli is cooked al dente. Every strand of noodle is springy and tasty. The excellent combination of garlic, vinegar and chilli really enhances the flavours of this bowl of goodness.

Hai Xian Zhi Jia 海鲜之家

One of the best things that you can have on a rainy day is a good bowl of fish soup. As I was queuing, I overheard customers and staff from Hai Xian Zhi Jia raving about the Sliced Fish Soup ($3.50).Upon having my first spoonful of fish soup, I dare say this is one of the better sliced fish soup out there. Each bowl of clear soup is swimming with fish slices, tofu, cabbage, and bitter gourd slices. The soup is seasoned well, with a discernible aftertaste of pepper and garlic. The fish slices are really fresh and soft, albeit scant, but hey it’s still a decent dish for it’s price point.

Mami Midah Briyani

Granted, this is not one of the best tasting biryani dish for me, but it is indeed one of the healthier biryani options by far. Helmed by Mr Mohammad Nazir Kassim and his mother, Mami Midah has been featured on countless social media platforms for their ingenious substitution of products that are high in saturated fats and sodium with healthier ingredients. The only two dishes they sell are the Chicken Briyani ($5.50) and Mutton Briyani ($5.50). Both plates of briyani have the same amount of basmati rice, achar, as well as dalcha. The rice was rather flavourful, and the chicken was well marinated. However, I found the chicken a tad dry. If you’re looking for a plate of biryani that is light and less oily, Mami Midah Briyani is the place for you. 

Seng Kee Roasted Meat Duck Rice

Seng Kee Roasted Meat Duck Rice is an unassuming hawker stall that has previously been nominated as one of the top 5 braised duck in Anchor Beer’s contest in Wanbao newspaper. The Braised Duck ($10) is simple and light, yet tasty without being overwhelmingly intense in flavours. You’ll find a thin layer of fat underneath the skin as well. A plate of braised duck rice costs $3 while the boneless duck rice goes for $3.50. If you prefer roast duck, you must definitely try Seng Kee’s Roast Duck ($10). The tender duck was not too fatty, and it had a thin crisp skin.

Eunos Minced Meat Noodles

Looking to satisfy your daily dose of Bak Chor Mee? There is a stall that does a mean bowl of minced meat noodles near Eunos MRT. The downside is that you got to get up really early for it because the stall only opens from 6am to 1.40pm. Many have recommended the soup version, but I ordered the Minced Meat Noodle Dry ($3 for regular, $3.50 for large). Each portion comes with a bowl of dry noodles topped with a small amount of pork lard, and a bowl of soup with 4 huge dumplings and a generous amount of minced meat. The noodles are pleasantly springy and stringy, with no alkaline aftertaste. What really stood out, for me, were the dumplings. Oh that flavourful filling, and soft wanton skin..

La Chasseur

La Chasseur’s claypot rice ($12.50) is a must try. Located in an industrial area, La Chasseur simmers their claypot rice for a good 17 minutes over a charcoal fire. The rice is first cooked for 7 minutes before the other ingredients are added in. When the claypot rice arrives at your table, you can request for the server to mix the black sauce in for you. You’ll notice that basmati rice is used here(unique to La Chasseur). We love the smoky flavour and charred bits!

APSN Mystical Café

APSN Mystical Café is the first social enterprise launched by the Association for Persons with Special Needs. The café is established to provide trainees with special needs an outlet to gain vocational skills and exposure in the F&B industry. We had the Grains of Singapura ($5) which is a Nasi Lemak dish made up of rice with a sunny side up egg, ikan billis, peanuts and chicken drumlets. Don’t forget to pair the chilli with every spoonful of Nasi Lemak. You can also try the Spaghetti Ala Melayu ($4), which is a innovative mee rebus-inspired pasta dish. The sauce is mildly spicy, and not too thick, unlike the usual Mee rebus. Complete your meal with a slice of refreshing and zesty Lemon Meringue ($5). It is an ideal afternoon perk-me-up if you’re feeling sleepy.

Veganburg

Veganburg is the first vegan fast food restaurant in Singapore. It is set up by Alex and Tracy, who have been vegetarians for more than a decade. This casual burger joint is established to cater to the vegan community and to inspire others to incorporate a plant-based or meat-free meal in their diet at least once a week. For a start, you can try the Smoky BBQ Burger Set ($7.90 ala carte/ $11.80 for set). The soft and fluffy bun is made using organic wholemeal grains, raw sugar, natural sea salt and distilled water. Omega and zinc are infused into the burger buns for a well-balanced meal. The oven-baked patty is made from minced mushrooms. Rest assured that Veganburg’s patties are all made from 100% vegetable ingredients and contain no gluten, dairy, eggs, genetically modified organisms (GMO), preservatives and trans fat. 

Leng Leng Ice Cream

Opened in the first quarter of 2017, Leng Leng Ice Cream is a dessert spot founded by three female entrepreneurs. Once you step into the shop, you’ll quickly become acquainted with bold printed Singaporean phrases, and red & white decorations inspired by the Singapore flag. The desserts are inspired by local flavours. You can look forward to pandan waffles as well as bubur hitam milkshake. If you’re visiting for the first time, you must go for the combination of Gula Melaka Ice Cream ($3.20 for regular flavour, $3.90 for premium flavour) and the pandan waffles ($1.50). Sourced from a local ice cream supplier, the ice cream has a caramelized sweetness which pairs nicely with the crispy and light waffles. Leng Leng also offers fluffy and warm sugee waffles ($3.50).

Nuevo Cafe

Nuevo Café is a cozy space that’s great for your next chill out sesh. Within its premises, you’ll find sturdy wooden tables, old school bulbs, and walls dressed in monochromatic colors. The chic interior will have you forget that the café is actually nestled within an industrial building! If the café ambience isn’t enough to entice you, the prices of the dishes will. The Mentaiko with Bacon Linguine ($8.50) is topped with salted fish roe, bacon, and white cream sauce. If you have a sweet tooth, then the Burnt Honey Grilled Chicken ($8.50) should be ideal for you. Coated with burnt honey, the juicy grilled chicken has a pleasantly charred exterior. The only downside is that the portion is pretty small.

Though not widely known for its food offerings, Eunos still boasts a number of quality dishes. I’ll definitely return for the sliced fish soup, which is located just beside the MRT. We hope that you will find our guide useful and will discover even more good food in the area!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

The post 11 Eateries That Will Make You Want to Head to Eunos Now appeared first on Miss Tam Chiak.

Although it is believed that breakfast is the most important meal of the day, supper happens to be our favourite meal of the day. Singapore has no lack of supper spots, but there are some that are really worth putting on the calories for. Here’s a list of 23 supper spots in the East that you should totally visit. 

Mizzy’s Corner

It is said that everyone would leave Mizzy’s corner with satisfied tummies. 2The standard chicken nasi lemak set costs $3.50 and comes with a fried chicken wing, a fried egg, ikan bilis, sambal and a slice of cucumber. You can add a piece of mackerel otak otak for $1.

Sri Sujana Muslim Food

Also located at Changi Village, this stall is Mizzy’s direct competitor. We queued for 20 minutes for just two plates of nasi lemak. The best part about the nasi lemak here is the sambal. While some sambal tend to be sweeter, Sri Sujana’s version is spicy and fragrant enough. Their ikan bilis give a good crunch, and the chicken wings have a nice crispy skin.

Mei Lin Leng Re Yin Pin

When the nights get too warm, it’s a good idea to indulge in a refreshing bowl of Commando Dessert ($2). This unique sweet treat gets its name from the soldiers training at the Commando camp nearby. Basically, you get shaved ice drizzled with condensed milk, longans and red tea-infused jelly. There are also other off-the-menu items such as 5th Coy and 6th Coy at $2 per bowl.

Al-Azhar Eating Restaurant

The highlight here isn’t the prata, but the naan. The Garlic Naan ($2.80) and Butter Chicken Curry ($7.50) had us drooling. You just can’t leave without trying this stunning combination. 

Saffron’s Cafeteria

The fiery Mee Goreng ($4.50) here will delight those with a penchant for spicy food. You should also order a portion of their famed biryani which is served on a huge banana leaf. 

Seng Kee Black Chicken Herbal Soup

For $4, you get a hearty bowl of mee sua with kidneys, innards, and lean meat. The thick and rich herbal soup is simply irresistible. The steamed fish is another noteworthy dish. 

Spize

Spize has an extensive menu that boasts Asian and Mediterranean delights. They are open till the wee hours to ensure that you’ll have a satisfied tummy before you head to bed. Spize offers delivery, so you can enjoy your supper in the comfort of your bed.

Mahmoodiya Restaurant

Look forward to classic Indian dishes such as butter chicken, tandoori chicken, biryani, and of course, prata. For just a dollar, you get a thick piece of plain prata with two different curries. The standard isn’t that consistent, but sometimes, you’ll get a super crispy prata with a buttery and soft centre.

Tang Tea House Hong Kong Cafe

This Halal-certified restaurant offers more than 200 items on their menu. Crowd favourites include Assam Curry Fish Head and Char Kway Teow. The signature Pan-Fried Crispy Bee Hoon ($11), which is a must-order, sees sotong, prawns, fish cakes, and bee hoon, encased in a round omelette. 

Tian Nan Xing Minced Pork Noodle

Besides the two popular bak chor mee stalls at Bedok 85, you should also try Tian Nan Xing’s minced pork noodle. The stall is now managed by the 3rd and 4th generation, and each bowl is flavourful and tasty. We recommend topping up a dollar for their homemade dumplings.

Xing Ji Rou Cuo Mian

This is one of the two popular bak chor mee stalls at Bedok 85. If you want to have a taste of their noodles, you have to be prepared to queue. If you take a peek into the stall, you’ll notice the lady boss kneading the dough continuously. This is probably the reason why the noodles here are a little springier as compared to the other stall, Seng Hiang.

Seng Hiang Food Stall

The queue here is usually shorter than the one that forms at Xing Ji. The soup isn’t as flavoursome as Xing Ji’s, but if you’re in no mood to wait, this is good enough to satisfy. They also serve dry bak chor mee, but we recommend the soup version.

Chai Chee Pork Porridge

This heartwarming bowl of porridge never goes out of style. The consistency is great, and the serving is pretty generous. Add 50 cents for an egg and you’re set for a comforting and delicious supper. 

Chan BBQ

There are quite a number of stalls offering sambal stingray at Bedok 85, but we always frequent Chan BBQ. Served on a banana leaf, the stingray here is slightly meatier than the ones you get elsewhere. In addition, the sambal packs a good punch without overwhelming the natural flavours of the stingray.

Sin Heng Claypot Bak Koot Teh

This is another place where you can get a herbal bak kut teh in Singapore. Sin Heng’s Special Claypot Bak Koot Teh ($8 small, $14 medium, $22 large, $32 extra large) comes with a mix of pork ribs, intestines, kidney, and liver. The eatery also whips up a range of tze char dishes.

Bali Nasi Lemak

What makes Bali Nasi Lemak stand out is its offering of two different types of chicken – fried chicken, and Indonesian black sweet sauce chicken. The fried chicken is crispy and juicy, while the latter is tender and carries a hint of sweetness.

Eminent Frog Porridge

For $16, you get 3 frogs (buy 2 get 1 free)! If you’re dining with a few friends, get a pot with spring onion, and another pot with chicken essence. The gooey porridge is served separately. The dish with the spring onions was very fragrant, and the frogs were fresh. I especially loved the sauce! 

JB Ah Meng

This eatery is famous for their white pepper crabs and a very special san lou mi fen. Unlike common black pepper crabs which come in a rather heavy and savory sauce, the white pepper crabs offer the same great flavor with a pleasant peppery taste. The三楼米粉 is another dish that you have to try. Although it doesn’t look super attractive, the dish carries a fragrant wok hei. The contrast between crispy and charred beehoon, and soft and moist beehoon will win your heart.

Geylang Lorong 9 Beef Hor Fun

Geylang Lorong 9 Beef Hor Fun supposedly dishes out the best beef hor fun in Singapore. The standard is quite inconsistent here though. At times, we get a plate of nicely charred kway teow with a generous amount of fragrant beef slices, but we have also received kway teow drenched in a diluted and bland gravy before. Nonetheless, the beef hor fun still makes for quite a satisfying supper.

Yong He Eating House

Specializing in soya bean products, Yong He serves everyone’s favourite traditional soya bean milk and soya beancurd. Because 油条(dough fritters) tastes exceptionally delicious with cold soya bean milk, we recommend ordering a stick or two to pair with your chilled soya bean drink. 

Leong Kee Bak Kut Teh

This is perhaps the best herbal bak kut teh stall in Singapore. The light-coloured broth is aromatic and not too oily. There’s a surprising hint of pepper, which is a nice touch. You should also try the dry bak kut teh which features pork ribs in a dark, rich, and thick sauce.

126 Eating House

This eatery needs no introduction, as they are very popular. We had prawn chee cheong fun, siew mai, braised pork belly bun, and century egg porridge. The filling for the prawn chee cheong fun is crunchy and succulent while the siew mais are meaty and juicy.  The gooey porridge was simple, but tasty.

Madina Restaurant

If you’re staying around Ubi, you would be familiar with this prata stall. The prices here are really reasonable. We had a plain prata, an egg prata, and a cup of teh tarik for only $3.60. We were surprised by the curry which was thick, rich and good.

We hope that our list of supper spots will fill your weekend nights with good food! Do let us know if you have other stalls to recommend!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!

The post 23 Supper Spots in the East That Will Satisfy Your Midnight Hunger Pangs appeared first on Miss Tam Chiak.

Welcome to City Hall, home to monumental structures with an impressive history that dates back to the 1920’s. City Hall boasts an impressive amount of food options, most of which come with quite a hefty price tag. If you work in the City Hall area, lucky you! We have come up with a guide that will help you spend no more than 50 BUCKS on breakfast, lunch and dinner in 5 days.  We stretched a little to Bugis, because it was really a challenge to find affordable food in City Hall. Read on and find out how to eat well, and save at the same time!

Monday Breakfast: Makanan Bollywood Restaurant

Makanan Bollywood serves a pretty dope chicken curry that comes with 2 pieces of Roti Prata ($2). Found in the basement of Peninsula Shopping Centre, the quiet air-conditioned coffee house guarantees you a short escape from the hustle and bustle of humid Singapore. I found the texture of the prata slightly doughy, but the chicken curry was surprisingly rich in texture and in flavour. Start the day right with a sweet and savoury combination by dipping the Prata in curry and sugar!

Monday Lunch: Supreme Pork Chop Rice

This is a hidden gem. It has always been my go-to lunch spot if I’m in the area. The Chicken Chop Fried Rice ($4.80) comes with a portion of fried rice, chicken chop coated with mushroom sauce, sunny side up or braised egg, and a choice of vegetables. I highly recommend the salted vegetables over the mixed vegetables. Each piece of chicken is tender and well marinated, and pairs excellently with the watery chilli sauce that you can get at the counter.

Monday Dinner: Eleven Fingers (Eu Kee) Scissors Curry Rice

They offer a variety of dishes that go well with their curry rice but you can opt for a basic combination of curry rice with a piece of curry chicken wing and curry cabbage for only $3. Although it doesn’t sound like much, the deliciously rich curry gravy will fill your tummy. 

Total Cost: $9.80
Remaining: $40.20

Tuesday Breakfast: Si Ma Lu Goreng Pisang

Fancy something light for breakfast? Drop by Si Ma Lu Goreng Pisang in Albert Centre and grab a Green Bean Goreng ($0.80) to go! The exterior remains crispy even after it’s been left out for sometime, and the green bean filling is flavourful. The stall also offers their famous goreng pisang in the morning. 

Tuesday Lunch: Leong Yeow Famous Waterloo Street Hainanese Chicken Rice Branch

For $3.80, you get a plate of rice, and chicken on a separate plate. The rice was mild tasting and lacked the usual taste of ginger and garlic. However, the taste of the rice can be elevated with an added dose of their chilli, which is pleasantly spicy and citrusy. Although I found the portion of the chicken slightly insufficient for its price, each piece is soft and tender. It isn’t the best chicken rice, but it is not bad an option if you’re looking for affordable chicken rice.

Tuesday Dinner: Mother’s House

For 5 dollars, you’ll get a portion of rice with 2 veggies, 1 meat, as well as a bowl of soup. The shop’s Burmese rendition of Chinese economy rice is similar to our chap chye peng. Dishes include pork belly, kang kong and corn. Although the Kang Kong and corn weren’t the best, the braised pork belly was flavourful. There is even a free flow of bean sprouts and chilli sauce. If you’re new to Peninsula Plaza’s basement, be prepared to brave an unfamiliar pungent smell that lingers in the premises.

Total Cost: $9.60
Remaining: $30.60

Wednesday Breakfast: YY Ka Fei Dian

One of the best breakfast deals lies in YY Ka Fei Dian, a quaint coffee shop along Purvis Street. Baked in-house, their soft Kaya Buns ($1.20) boast a crisp light crust and a fluffy and super soft interior. Within this delicious bun, you’ll find a generous portion of kaya and a slab of butter that might make this place your new favourite breakfast spot. If you want to stretch your budget a bit, you could always grab a cup of kopi to complete your breakfast!

Wednesday Lunch: Tony Cafe

This unassuming chap chye peng eatery serves up fried chicken that you absolutely must try! Come early to beat the lunch queue if you’ll like a taste of Tony Cafe’s Chicken Wing Set ($3.50). The fried chicken was a stunner in every aspect – seasoning, taste and texture. Adapted from corona chicken recipe, the skin was beautifully golden and addictively tasty. The well-seasoned chicken wings were immensely tender and juicy! No wonder almost every table ordered it. Just take note that Tony Cafe serves the fried chicken wings only on Mondays, Wednesdays and Saturdays!

Wednesday Dinner: Penang Laksa

You can grab a bowl of Penang Laksa ($4.50) at Esplanade Xchange. Each bowl contains noodles, and a generous amount of sliced onions, chilli padi and sardine flakes. You have the option of adding prawn paste, so do ask for it if you like a splash of heh ko. Although the broth lacked the usual sourness, it might be the perfect lunch for those who like their Penang Laksa less tangy. 

Total Cost: $9.20
Remaining: $21.40

Thursday Breakfast: May’s Delicacies

Esplanade Xchange has a Chee Cheong Fun Set ($2.50) that you must try. It is a simple assembly of rice cake, fish cake, fish-flavoured beancurd skin, and homemade sweet sauce and chilli. The novel addition of fish cake and beancurd skin really adds a delicious twist to the traditional chee cheong fun. If you’re feeling sleepy, the fiery chilli will jolt you awake.

Thursday Lunch: Thunder Tea Rice

An unnamed corner in Chang Cheng Mee Wah Food Complex at Queen Street has been selling Lei Cha AKA Thunder Tea Rice ($4) since January 2017. Each set comprises a bowl of basil tea soup, a bed of rice, fried anchovies, and various greens which include diced french beans, cabbage, kailan, and more.  A healthy, tasty, and affordable lunch option!

Thursday Dinner: Noodles

Pop by Waterloo Street for an array of dinner options. Go for the Fu Zhou Fishball Noodles ($3.50) that can be found at the stall with the word ‘Noodle’ embossed in red. The noodles have an al dente texture and a mild alkaline aftertaste. You’ll find in each fu zhou fishball a slightly salty pork filling that complements the noodles.

Total Cost: $10.00
Remaining: $11.40

Friday Breakfast: Zheng Xing Mei Shi

TGIF! For breakfast, you might like to savour a hot bowl of Tau Suan ($1.60) topped with crispy you tiao. There is a generous amount of mung beans. There’s no better way to celebrate the start of Friday than with a sweet little treat for breakfast, right?

Friday Lunch: Auntie Teo Place

The Adelphi is home to another pocket-friendly find. Auntie Teo serves local cuisine that does not contain any pork or lard. For just $4, we got a very filling meal of nasi campus – rice, chicken rendang, and sunny side up egg (you can substitute the egg with a vegetable of your choice). The rendang chicken is sweet and savoury, and the big portion surprised us. Don’t forget to mix in into their homemade volcano sambal chilli.

Friday Dinner: Claypot Rice

To celebrate surviving City hall with only 50 bucks, dive into this Kong Pao Chicken Claypot Rice ($5.70) which is found in The Gallerie food court at Marina Square. Where else can you enjoy claypot rice in an air-conditioned setting, with a view of the Marina Bay skyline? The claypot rice contains marinated Kong Pao chicken and sliced dried sausages laying on a sizzling bed of rice.You can watch your very own claypot rice being cooked over the fire, as you stand in the queue. The bottom half of the rice is nicely crisp while the top half remains moist and flavourful. The chicken is also tender and well marinated. This is a hearty meal to round off the work week. 

Total Cost: $11.20
Remaining: $0.10

Still think it’s impossible to navigate the eateries around City Hall with only 50 bucks for 5 days? We (barely) did it. Although some of the eateries are nearer to Bugis, we hope that our guide will keep your bellies satisfied! 

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

The post 50 Dollars Challenge: Surviving 5 days in City Hall appeared first on Miss Tam Chiak.

It’s a shame that I didn’t know about this stall earlier even though I visit Tiong Bahru regularly. Every time I pass by this old coffeeshop in Tiong Bahru, I usually just go straight for Loo’s Hainanese Curry Rice. It is only when my friend, Alvin, mentioned about Uncle Ah Chai’s little bak chor mee stall at the corner that I took notice of it.

Uncle Ah Chai and his wife start their business at 6.30am and they are usually sold out by 1pm. Uncle Ah Chai has been cooking noodles for more than 60 years, hence the stall has got a steady stream of customers daily. I stood there for a good 10 minutes watching Uncle Ah Chai cook his food, I was amazed at how skilful he was – from cooking the noodles to mixing the seasoning. He takes his time to assemble each bowl.

We went straight for the $5 bowl which has prawns, lean pork, pork ball, minced meat, dumplings and braised mushrooms. There is this natural sweetness in the meat, which went hand in hand with with the chilli and noodles.

When I gave my noodles a good toss, the aroma from the lard was irresistible. The chilli sauce is moderately spicy, which is just right for many. The homemade dumplings, which have dried sole fish (ti poh), are really flavourful. The braised mushrooms are so soft and the gravy brings the noodles to another level. There’s just the right amount of vinegar in the noodles – you can taste the tanginess but the sauce is light enough such that you can taste the sweetness of the pork. I really loved this traditional bowl of bak chor mee with fresh ingredients! I probably would try the mee kia the next time round!

We also shared a bowl of soup with ingredients such as fish maw, pork slices, fish dumplings, pork balls, greens and dried sole fish.

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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Upon hearing that Geylang Bahru Hawker Centre has reopened its doors on 1st January 2018 (after a hiatus of more than one year), we cleared our schedule for the next day immediately. On the afternoon of 2 January 2018, a mere day after the hawker centre reopened, throngs of hungry Singaporeans had already gathered at said hawker centre. While a few stalls were still closed, a few of those that were open attracted long snaking queues. In fact, stalls such as Cheok Kee Boneless Braised Duck received such brisk business that everything was sold out by 2pm.

Here are 6 dishes that we tried from the newly renovated Geylang Bahru Hawker Centre.

Red Stove Fried Prawn Mee

This stall has been at Geylang Bahru for more than 40 over years. According to Lady Boss, Mrs Cai, “the fry of the noodles is crucial”. The plate of fried hokkien prawn mee arrived glistening and wet, which definitely whetted our appetites. The noodles were a tad garlicky, and would be a hit with garlic lovers! In terms of texture, the noodles were definitely well-cooked with a slight bounce, even though it had only a subtle wok hei.

Everyone Prawn Noodle

After queueing for about 8 minutes, we reached the front of the queue only to discover that all soup items were sold out. So were the pork ribs. And Laksa. Ditto for the Lor Mee. As such, we settled on the only option available — Dry prawn noodles. Expectations for this stall were high, considering almost everything had been sold out, and the stall owner had also mentioned that business had been really good. However, the prawn noodles leave much to be desired The dry prawn mee came with yellow noodles, and contained a few pieces of prawns and pork slices. Tastewise, it was slightly bland. Perhaps the more popular prawn noodle soup that had been sold out tasted better!

Caleb Chicken Rice

By far the best dish we ordered at our table, the chicken rice was fragrant and soft. The individual rice grains were perfectly coated with chicken oil, and were neither clumpy nor sticky. The roasted chicken was tender and soft, while the roasted chicken skin had a tantalising sesame oil aroma. Furthermore, the chicken was bathed in a pleasant and well-seasoned sauce, which had just the perfect amount of saltiness. Caleb Chicken rice definitely warrants a return visit. 

Bang Bang Mushroom Bak Chor Mee

The bak chor mee was well coated with the sauces, and contained ingredients such as pork slices, minced pork and of course, mushroom. However, it, in my opinion, was a tad bland.

Hui Wei Chilli Ban Mian

We tried both the soup and dry versions of ban mian from Hui Wei. The dry version was coated with a special dark sauce, and contained handmade meatballs and generous chunks of minced meat. This dish was a little spicy, which provided a kick of flavour to the noodles, making it enjoyable and easy to eat. A little spice is always nice.

Additionally, we ordered the soup ban mian with mee hoon kueh. Ingredients such as prawn, minced pork and ikan bilis complemented the thick noodles. It was warm and comforting, especially on a rainy day.

Geylang Bahru Hawker Centre’s re-entry into Singapore’s hawker scene is one that should be warmly welcomed. There is a plethora of food available, and while some stalls have yet to open, there’s so much potential here. Welcome back, Geylang Bahru Hawker Centre!

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The most common hawker food in Singapore is, perhaps, a bowl of comforting fishball noodles. You’ll easily find 2 or 3 stalls selling fishball noodles in every hawker center, and at least 1 stall in a coffeeshop. Call it basic, but I like basic. To me, it’s a classic that I’ll never get sick of. Bouncy fishballs sitting atop a messy pile of mee pok (sorry mee kia) really screams comfort food to me, especially if it costs 3 bucks or less. It’s easy to do fishball noodles but the difficult part is doing a great bowl of it.

Started by 60-year-old Ah Hua, Ah Hua Teochew Fishball Noodles features authentic Teochew fishball noodles prepared with handmade ingredients. Uncle Ah Hua started his business from scratch, where he tweaked his father’s recipe for handmade fish dumplings and homemade traditional fishball noodles. He took it one step further and even came up with his own handmade yong tau foo. The business took off and he was managing 5 stalls island-wide, and a central factory. Owing to the economic downturn, the success was short-lived as he had to sell his assets to make ends meet.

Now, Uncle Ah Hua continues to run the only stall he has left whilst still maintaining the same level of standards as before here at Pandan Gardens. Seeing that her dad was struggling to keep his passion and business alive, 29-year-old Jean quit her full-time job to run the stall together with her dad, in hopes of bringing the business back to its former glory.

Besides a fishball noodle stall, Ah Hua Eating House also houses a small zhap cai png stall and a drink stall. Uncle Ah Hua and Jean told me that they have to close the stall at 3pm daily in order to make all the ingredients by hand so that they will be in time for sale the next day. From fish dumplings to fish cakes to fish balls, Uncle Ah Hua creates everything from scratch. Even his chili paste is homemade so you won’t be able to taste this anywhere else!

We ordered a bowl of their signature Fishball Noodles ($3) and a bowl of their Yong Tau Foo noodles ($4). The star of the meal was definitely the fishballs. Bouncy, yet firm, the fishballs are handmade the night before with yellowtail fish. I especially liked the ratio of fish to flour and how it did not have a strong fishy smell. The soup, which is boiled daily, offered a very clean taste save for a distinctive chye poh (preserved radish) taste, which was pretty unusual.

The Yong Tau Foo set sees a bowl filled with handmade yong tau foo goodies swimming in the same clear soup. The items were pretty fresh. For $4, I think it was pretty good value for money. If, however, you’re looking to quell your yong tau foo craving, you might be disappointed since the variety of yong tau foo here is pretty limited.

Both sets are served with your choice of noodles.  Overall, it was delicious, albeit a tad too oily, but I enjoyed it. My mee pok was al dente, and had a good bite. Coated with their handmade chili paste, the noodles boasted a fiery finish. I think a touch more vinegar would have cut through the oiliness of the noodles.

We were there around 10am, and wanted to try their homemade fried fishcakes but they were sold out! Jean told me that it usually sells out because people tend to buy them in bulk. They have other treats such as fish dumplings and meatballs too. I hear you can call in (check out their Facebook and Instagram) to reserve your share.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Ah Hua Teochew Fishball Noodles. We will verify and update from our side. Thanks in advance!

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The Michelin Bib Gourmand 2018 results have recently been released and perhaps one of my favourites on the list is High Street Tai Wah Pork Noodle. Not to be confused with the one at Crawford, High Street Tai Wah Pork Noodle is one of the proud recipients of the Michelin Bib Gourmand award 2018! Serving up everyone’s favourite bak chor mee in both dry and soup versions, Tai Wah Pork Noodle is helmed by Mr Tang, who also happens to be the younger brother of the boss of Hill Street Tai Wah Pork Noodle (the ever-popular 1-Michelin star minced pork noodle at Crawford).

The stall is run by his 2 sons, Gerald Tang and Tang Chai Chye, who have since inherited the recipe and learnt the ropes from their dad. Now 30, Gerald takes charge of the cooking of the noodles while his brother takes the orders from diners. High Street Tai Wah Pork Noodle has been around since 1939 but has only been a resident of Hong Lim Food Centre from 2003 onwards. Mr Huang shared with us that it’s a lot of hard work since they have to make everything by hand daily. However, he also said that it’s all worth it. Both the Tai Wah stall owners inherited the same recipe from their father but have tweaked it differently. Hence, they are separate businesses. Tai Wah Pork Noodle was situated in Tai Wah Coffeeshop before the brothers decided to split, and open up 2 different stalls —one along Hill Street and the other along High Street.

While both stalls incorporate sole fish into their recipe, the preparation methods are slightly different. Our beloved boss astutely pointed out that the Hill Street stall tosses the noodles together with the ingredients but the High Street stall tosses the noodles before adding in the ingredients.

We queued for a good 10 minutes and ordered 1 dry and 1 soup version ($6/$8). Mr Huang shared that the dry version is more popular with his customers and is mainly what they are famous for.

Dive straight into your perfectly cooked mee pok/mee kia that’s been mixed well with an irresistible concoction of chilli, vinegar and lard oil. I especially liked the texture of the noodles, and the chilli really made it exceptionally delectable. However, we found that it could do with a touch more vinegar to balance out the chilli. The chilli really packs a punch, you have been warned! The bak chor boasted a pleasant sweetness which went really well with the noodles! Generous portions of meatballs, bak chor and wanton — a real steal for the price that we’re paying. I’m not a fan of crunchy food but their toothsome wantons made me reconsider. This was a very sinful bowl of noodles but I think it’s definitely worth the travelling, queueing, paying, and perspiring in the heat for.

We also got the soup version which featured similar ingredients in their signature soup. What makes their broth stand out from that of other stalls is the use of sole fish which gives the soup a mild fishy tang. I did wish that the broth was a little sweeter and more flavourful, but I must admit that they were very generous with their ingredients, so no complaints. If I had to choose, I’d go for the dry version because it’s more flavourful.

Perhaps one of the best bak chor mee stalls in the area, High Street Tai Wah Pork Noodle is an alternative to the ever-popular Hill Street Tai Hwa Pork Noodle, especially if you can’t stand queues.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

For more food videos, check out our official YouTube channel! You may also wish to check out our article on who are the other Michelin Bib Gourmand Singapore 2018 awardees!

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It’s not easy being a hawker. Long hours, strenuous preparation, etc. Also, when everyone seems to be going for Michelin-starred or Bib Gourmand options, lesser known stalls might find it difficult to stay afloat. Competition is very stiff, especially when it comes to bar chor mee. Options are aplenty and many are really good. Residing in Hainanese Village, Punggol Noodles specializes in bar chor mee and is run by a very friendly couple. Punggol Noodles has been around here for over 7 years. The uncle cooks the noodles with just one hand, as he has lost his other in an industrial accident back in the day. However, he doesn’t let it hinder him and still dishes out oodles of noodles at a pretty fast pace. Punggol Noodles retained its name even after relocating from Punggol, to allow their loyal patrons to recognize them and find them.

I didn’t get a chance to speak to the couple because there was a long queue of diners waiting to order behind me. I guess I might have to return another day to speak to them. We didn’t know what to expect so we got their signature Punggol Noodles ($3), Minced Pork Noodles ($3.50) and a bowl of their Meatball Soup ($2). The lady boss told us that different noodles have different ingredients despite it sounding similar. For a total of $8.50, I had a splendid breakfast.

Their signature punggol noodles sees your choice of noodles topped with minced meat, fishcake slices and braised mushrooms. What I liked was the generous serving of fried pork lard and noodles. For $3, I thought it was really good value for money. They were really generous with the bar chor too, and I loved how the meat bits had a nice bite and good flavor. The chili-coated noodles were also pretty filling. I would have loved for more vinegar though.

The minced pork noodles features a tasty slab of Teochew-styled minced meat sitting atop a pile of noodles. Fried sole fish is embedded in the minced meat, and it adds an extra layer of texture and saltiness to the dish. Topped with braised mushrooms and vegetables, this version was more interesting than the signature punggol noodles.

The star of the meal was definitely the meatball soup! For only $2, we got 6 handmade meatballs in a bowl of lightly-flavored soup. The meatballs were simply amazing. Expect bouncy and mouthwatering meatballs which will complement any and every noodle dish that you might want to order. This bowl of meatball soup is a must-try and an add-on that you cannot afford to miss out on.

This is one bar chor mee stall that is worth checking out if you’re in the vicinity. Let us know what you think of it!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Punggol Noodles. We will verify and update from our side. Thanks in advance!

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