Think my virgin fast food meal of 2017 just went to the Seoul Spicy Chicken Burger? A little late to try this out when almost everyone in my circle did but this is a pretty satisfying treat — the standard fare with any McDonald's burger but with slaw (don't really understand the inclusion of it though; crunchiness perhaps?) and the spicy Korean sauce which was surprisingly well done for a fast food joint (and made this burger simply just so saucey!) — carries the signature sweetness of Korean gochujang while packing that fiery punch that it wasn't shy about.
PS: The Kimchi Shaker Fries were a little bit off though — felt like it just constantly went downhill as sodium completely takes over, not to mention the Kimchi flavour was also a little hard to detect. Also kudos to the auntie who always end up serving me at this branch (even though I only appear once a semester and she doesn't recognize me) — was waiting for a little longer than usual at the counter for my order and she went to the drinks machine to offer me a cup of cold water; pretty good service at a fast food joint!
I wonder if they served us the wrong dish, but the original sauce was slightly too spicy for me. The boneless chicken was juicy and plentiful (enough for 4-6 to share), and the pickled radish goes well with it! Do try the kimchi stew, and the kimchi pancake while you're there.
Following the many good reviews of He Zhong carrot cake ( left photo) , I finally had the chance the chance to try it this evening. At SGD 3, the portion is generous but the eggs and the kueh were a little dry and tough for me and the Chilli was not well distributed throughout the carrot cake. The carrot cake also had a tinge of sweet and so didn't work out too well for me since I like my carrot cake more savoury than sweet. Overall the taste and texture did not win me over as much as Seng Heng's carrot cake (right photo).
I'd choose Seng Heng's carrot cake anytime for its moist and tasty kueh , well cooked eggs, tasty Chilli and good price :)
You are either a fan of this or you are not . There are no in-betweens. I am Glad that I enjoy this Hakka dish . The myriad of assorted vegetables when combined with the sweet preserved turnips ,crunchy peanuts and well cooked brown rice made a flavourful combination . The Beancurd was however a little sour ( perhaps it was too late in the day ). The basil and mint soup accompanying the rice was flavourful and well made. It would have been better if the bowl of soup was bigger in portion :) At SGD 5.50, it is not necessarily a cheap choice at a Hawker but this would always be my default choice at Bukit Timah Hawker :) for a healthy meal. The shop owner is friendly and he takes a lot of pride in his food . He even has homemade green chillies made with Apple cider for those who may need a little heat.
I like the stewed pork beehoon (not in pic) best. The French toast was pretty good too! Coffee was alright - with cute latte art for our eyes 👀
The latest Burpple Guide has been published! One of the stalls featured is He Zhong Carrot Cake, in direct competition with Seng Kee Carrot Cake which is just a few stalls down.
He Zhong heralds as the original thick carrot cake at Bukit Timah, helmed by an elder uncle, while a bespectacled young man is behind this plate of carrot cake at Seng Kee.
Check out the guide (link in my profile) for the full review of this carrot cake and other stalls featured!
This brightly lit corner stall sees an unending stream of customers, all eager to get their hands on the only item on the menu — White Carrot Cake (from $2). He Zhong Carrot Cake steams and handmakes their carrot cakes instead of having it mass produced in a factory. Regulars love that, and the fact that it is "generously studded with crunchy chye poh, fragrant and held together with eggy goodness", as Tastemaker Zhihui Lim puts it. Despite the incredibly crispy layer found on rival Seng Kee's carrot cake, our Tastemakers were won over by He Zhong's more flavourful version. Tastemaker Marc T. claims that it still tastes as good as he remembers from his childhood, with every bite full of texture and downright flavourful. Be sure to follow Zhihui's advice and add on the sambal chilli on the side — it packs a punch!
Avg Price: $5 per person
Photo by Burpple Tastemaker Marc T.
This elusive stall is only open four times a week and closes when it runs out of ingredients. Catch it open, and you'll find yourself waiting in line for at least 15 minutes, but it's worth it. There are only two items on the menu — Satay Bee Hoon (from $4) that comes with peanut gravy, and Cuttlefish Kang Kong (from $4) that comes with a sweet sauce. Tastemaker Zhihui Lim likes how the creamy peanut sauce in the Satay Bee Hoon is more "savoury than sweet, nutty and has a good balance of spice". She recommends this to those who can't take spice too well. Tastemaker Marc T, however, finds the spice level of the satay bee hoon a little too gentle for him but he likes the use of fresh ingredients like the prawns, cuttlefish, sliced lean pork, tau pok and kang kong.
Avg Price: $5 per person
Photo by Burpple Tastemaker Zhihui Lim
At the mere mention of what's good in Bukit Timah Market and Food Centre, Leng Kee Fish Soup will come to mind. They operate from 10am till 8pm, but usually sell out early, so head down during lunch to avoid disappointment! Their signature Fish Soup (from $4) is well worth the 20-minute wait. Tastemaker Vanessa Kou loves the clear broth that is "light, nourishing yet robust and bursting with flavour", and she claims that "the aromatic clear broth is one of the best I have had of late with its full-bodied sweetness"! With firm, fresh slices of Spanish mackerel (batang), and garnished with tomatoes, lettuce and silken tofu, it's the ultimate rainy day comfort food. Pro tip: If available, get the Fish Soup with Fish Roe (from $6) for added texture!
Avg Price: $5 per person
Photo by Burpple Tastemaker Justin Teo
Zhong Zhong Fine Spice is a self-service stall that serves ngoh hiang (wu xiang). You'll find the usual ingredients like you tiao (dough fritters), pink sausages, and ngoh hiang (from $0.80), alongside more unique offerings like a Whole Stuffed Squid ($10). Tastemaker Vanessa Kou loves the less commonly seen battered fish, as well as the chilli sauce that comes with a splash of crunchy ground toasted peanuts. She also recommends getting a side of Bee Hoon (from $1) that is "expertly fried and nicely seasoned". All the ingredients are refried to order, and according to Tastemaker Wei Zhi Chiang, are "done well without being greasy", making this stall her favourite haunt (and her father's too!).
Avg Price: $10 per person
Photo by Burpple Tastemaker Vanessa Kou
This might just be as close as you can get to having the real deal. Penang Signature only has one item on the menu — Assam Laksa ($3.50). White, slightly translucent noodles are pre-packed into takeaway containers, even if you're eating it there. Upon order, the staff gives the huge pot of broth a good stir before ladling out the lusciously rich gravy that Tastemaker Fabian Poon describes as "belacan, heh ko (prawn paste), lemongrass, assam and my favourite, mint leaves all mixed harmoniously together in a fish broth". Tastemaker Kenneth Lee loves how the "sweetish prawn paste mixes perfectly with the sour tamarind" without overpowering the other flavours. Pro tip: Request for the gravy to be stored separately from the noodles if you're going to have this taken away — it keeps the noodles from getting soft and soggy!
Avg Price: $5 per person
Photo by Burpple Tastemaker Kenneth Lee
Having served up Mutton Soup ($5) for several decades, this stall is an institution in Bukit Timah Food Market & Food Centre, and worth a visit especially on cold, dreary days. According to Burpple Tastemaker Fabian Poon, who has been patronising the stall since he was a young boy, Chin Hock uses pure Chinese herbs in the soup and licorice root for a sweet finish, unlike many places that use rock sugar. The result is a well-balanced herbal soup that's easy to drink, yet helps to tame the gaminess of the fork-tender mutton. Yum!
Avg price: $5 per person
Photo by Burpple Tastemaker Fabian Poon