Guiding you to good food & best restaurants in Singapore

Since October 2020, this under-the-radar stall founded by Abdul Rahman Bin Aziz has been quietly serving up hearty meals.
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Their rendition has chewy soft yellow egg noodles, crisp bean sprouts, spongy tofu puffs, crisp green chili, bouncy hard boiled chicken egg, and crisp fried shallots, resplendent with grainy sweet vegetal savoury eggy salty spice flavour.
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The gravy is thick gloopy smooth in texture, notable taste of mashed sweet potato, fermented soy bean paste, and spices, pleasant sweet savoury earthy salty spice flavour.
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Tends towards the more savoury and spicy side, with a bit of heat.
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Mee Rebus
S.S.G. Barokah
@ 138 Tampines Street 11 #01-148
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More details:
https://ivanteh-runningman.blogspot.com/2025/07/best-of-singapore-hawkers-mee-rebus.html

This place serves up an interesting fusion, and I particular enjoyed their incorporation with SG themed food/cocktails.

This cocktail has a strong rum to pair with the sweet pandan waffle/kaya foam which I enjoyed thoroughly.

Most of their cocktails come with a theme which enhances your experience.

Super cozy ambience with soft lighting. Perfect for quiet and intimate meals with your loved ones.

We got the golden cheese toastie which was a MUST HAVE. The sourdough was so crunchy and delicious, not too oily. The cheese was legit amazing and the pull was so satisfying - made with grana padano, feta and mozzarella. Was so good we almost got another portion!!!

We also shared the grilled Argentinian ribeye which came with cheese portobello mushroom and a sautéed spinach and chimichurri dip. This serving was quite generous with 250g, it was hearty and tender. Definitely gonna fill you up. I love how juicy the mushroom is, the sauce is amazing and goes so well with the meat. The spinach and chimichurri dip also added a tangyness to the meal which was very delightful.

Founded in December 1999 by Leith Neo and Alan Lau, this brand is also known as 'Miracle Cafe', with a devoted customer base that love their home style dishes.
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Generous in portion, their rendition has smooth chewy yellow egg noodles, crisp bean sprouts, bouncy hard boiled chicken egg, tender tofu bean curd cubes, crisp green chili, and crisp fried shallots.
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The ingredients carry combined grainy sweet vegetal savoury salty eggy spice flavour.
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Their gravy is consistently thick velvety smooth, enhanced with a splash of lime juice, having nostalgic sweet savoury salty earthy spice flavour.
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Mee Rebus
Qi Ji
@ Eastpoint Mall, 3 Simei Street 6 #01-28
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More details:
https://ivanteh-runningman.blogspot.com/2025/07/best-of-singapore-hawkers-mee-rebus.html

Operated by Woon Tek Seng since 1993, this heritage brand is known for its authentic Singaporean dishes.
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Introduced to their menu in 1998, their rendition features chewy soft yellow egg noodles, crisp bean sprouts, spongy tofu puffs, bouncy hard boiled chicken egg, crisp green chili, crisp fried shallots, and crisp parsley.
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Carries grainy sweet vegetal savoury eggy earthy herbal spice flavour. A unique addition of crispy fried baby shrimp lends a shrimpy salty savoury flavour.
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The gravy is smooth thick gloopy rich in texture, with the distinct notes of mashed sweet potato, fermented soy bean paste, and spices. Lovely sweet savoury salty earthy spice flavour.
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Mee Rebus
Killiney Kopitiam
@ 67 Killiney Road
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More details:
https://ivanteh-runningman.blogspot.com/2025/07/best-of-singapore-hawkers-mee-rebus.html

comforting and nourishing soup! tried their ginseng black chicken soup and cordyceps flower kampong chicken soup — they were very generous with the ingredients and the soup was very rich and delicious, you will not feel thirsty after your meal. we also had their handmade fresh prawn roll and signature jade tofu — both were well paired with sauces that elevates the taste profile of the dish. lastly, we had their homemade ginseng chrysanthemum, the ginseng was light and not overpowering, perfect for the hot weather!

overall, a very pleasant experience here!

Founded in May 2015, this stall is popular for its decently tasty, wallet friendly dishes.
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Their rendition has al-dente chewy soft yellow egg noodles, crisp bean sprouts, bouncy hard boiled egg, crisp green chili, and crisp fried shallots, with grainy savoury vegetal sweet eggy spice salty flavour.
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The gravy is medium thick, smooth and gloopy, carrying sweet savoury spice flavour.
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Enhanced with a bit of lime juice, lending a sour zesty tangy note.
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Mee Rebus
Kampong Glam Cafe
@ 17 Bussorah Street
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More details:
https://ivanteh-runningman.blogspot.com/2025/07/best-of-singapore-hawkers-mee-rebus.html

What brand is this? I think not Riverside? The chicken leg was dry, the gravy rice was lame and there's no egg.

[CITY HALL, SINGAPORE] Sushi Zushi is an upgrade from your usual sushi chains. As the sushi pieces are made 1 by 1 by hand, the quality of their sashimi is higher, though prices are higher as well.

Each sushi order comes in pairs, and prices can vary according to how premium the seafood cuts are. Salmon can almost never go wrong, and their Salmon Belly 🍣 ($5.50) were indeed full of umami flavours. The most premium cut we got was the Scallop ($9) that was scrumptious.

There was a sashimi promo going at $1.50 a piece, which was actually quite worthwhile considering how thick the Hamachi 🐟 slices were. Those were succulent and fatty too!

We would say the sushi quality here is very decent though not mind-blowingly good. It's definitely quite a few steps below that of omakase courses. As the sushi pieces are not big, an average male may need to spend about $60 per pax to be adequately full 😂 Perhaps this is a place to try once!

The carrot cake here always long queue.

As the carrot cake is cooked in batches, the queue moves fast.

How already 3rd generation chef liao, previously had this in the 90s by the original uncle, now the grandson take over liao.

But the carrot cake now standard become better and better.

A must have here at clementi 448 hawker.