It’s hard to miss the queue at Food Street Fried Kway Teow especially y when they’re located so conspicuously at the middle atrium of Chinatown Complex Food Centre. And although I was enticed by the smokiness and noisy wok-frying from the stall, I thought that both the wok hei aroma and flavour didn’t come through that much in this plate. For $9, you do get a huge plate of char kway teow with four pieces of prawns, cockles and sotong mixed within with chilli if you will. The overall impression after everything was still pretty underwhelming, simply because there were many missing elements to what makes a good char kway teow. Forget the absence of wok hei char, the chilli kick was missing, and the noodles were more on the soft than springy side.
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Located in a small space in East Village is café cartisan, a café specialising in coffee, bakes, and came. The espresso meringue slice (right) was more memorable for its rich coffee flavour and light and fluffy meringue, though the texture of the sponge cake itself was more on the oilier side. The hot latte on the side was way too milky to my liking. The cafe constitutes a very small space, but they do seem to have a few slices of sweet treats that’s perfect for tea — whether takeout or not. I personally did not fancy the flavours of the cakes I had so much, but considering the limited dessert options around the Simpang area, this could be a place to consider.
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Heng Long Teochew Porridge is a stall that has a perpetual queue during the eating hours, probably because of the wide range of ingredients they offer and their pretty affordable fare. The dishes were all pretty decent, with the duck meat standing out for being juicy, though on the leaner side.
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Vindaloo was so rich, so aromatic, and on top of it all so spicy. You get to choose level 1-10 for your spiciness, and 8 is already unimaginably unbearable. But that’s what makes it so delicious, especially with the tender chicken meat paired together with a greasy, fluffy, butter naan.
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This was pricey, but worth every dime if you believe it’s worth a try. Huge tiger prawns stuffed with crab meat and rubbed with house spices. Served on a sizzling hot platter. The aroma, and the power every bite holds was just amazing. But as mentioned, it does burn a hole in your packet for a side dish.
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Headed to Blanco Court Fried Fish Noodles after seeing pretty positive reviews about their fish noodles. A decent fish noodle option, though I am not sure if it’s all that rave. It’s a nice, comforting bowl which serves its purpose, but the flavour is not the most mind blowing.
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Featured in the Michelin Guide, BTK’s Kway Chao Braised Duck whips up a pretty decent plate of duck rice at an affordable price. Meat was just slightly fatty, but combined with the herbaceous sauce and rice, it was a nice treat. The soup on the side was however, was very salty. A decent, good meal I must say, though they seem more famous for their Kway chap which I didn’t get to try. And be prepared to queue as well!
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I’ve had my fair share of prawn noodles from this particular stall a few years back when i patronised it more frequently. However, coming here for breakfast seems to be a bad idea. I guess being the second customer right after it opened meant a much less flavourful and rich broth, with it paling so much in comparison to what I’ve had before (and other reviews as well). I guess the only advice I have is to go after a while — perhaps later during lunch or in the evening once the prawns have really simmered into the pot of broth.
One of my favorite places to go not just for my wanton Mee fix, but for laksa as well. The broth is just slightly creamy but with a good balance of spiciness. A very comforting and satisfying treat!
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One of my favorite new found cafes got to be Main Street Commissary, for their affordable brunch food and well-executed drinks. Had their smoked salmon Eggs Benedict that hit all the right spots at a great price, and a hot latte which was decently smooth and not too acidic. The cafe has a cozy ambience and free flow water, which makes it a nice place to chill and hang out with friends.
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Tried the Ngoh Hiang to complete the prawn noodle meal Singaporean style. Never understood the reason why there’s always Ngoh Hiang with prawn noodles, but I’m always down for variety. Unfortunately, the Ngoh Hiang here fell a bit short of expectations, with the ingredients being rather stale and lacklustre. Chilli dip wasn’t that great either.
Recently awarded a Michelin Bib Gourmand Status, One Prawn & Co is known for whipping up a mean prawn broth and serving it in a classic claypot for the ultimate prawn noodle vibe. Went for the dry kway teow pairing, and the noodles were delicately executed and tossed with sauces, a lot of Kang kong, and topped with crispy pork lard. But the star was the comforting prawn broth that was strong in flavour and slightly thicker in consistency compared to your usual prawn noodles. The soup packed a sweet seafood and umami punch, that made every slurp delightful! This bowl contained a generous portion of ingredients — from prawns, prawn balls, shabu pork, pork ribs, and even clams. That being said, the ingredients were all just decent, and the price point is ultimately on the high side.
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