Possibly one of the best Bak Chor Mee (BCM) in Singapore. Springy noodles, fresh ingredients, balanced sauce and a glorious chilli. All that and tossed thoroughly with the egg and you get an absolute stunner of a traditional dish. I longed for a BCM that isn’t too moist or too dry (or way too much vinegar); this was awesome. I don’t need a michelin star queue, just need them to do this on the weekends as well. I added char siew because I had a craving.
Enjoying their spread of Peranakan food. But first... Let's start with dessert! 😋
Interesting take on the vietnamese street food, modernised to up market.
Balance is the operative word here. The tartness of the passion fruit sponge soaked with passion fruit "dew" strikes a perfect chord with the light cheesecake made from European cheeses.
Recommended pairing: the in-house blend of Australian bush tea with Cambodian mango and Cambodian pineapple.
Food coma after all the food at Triple Three's lunch buffet recently. Truely a visual feast. Didn't manage to try everything with the limited tummy space. Very worth it especially with the 1-for-1 deals which they don't have it every month. Call them to check.
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Caramel-coated Piedmont hazelnuts with a thin layer of milk chocolate & crunchy feuilletine encased in a light, buttery sweet pastry crust. Sooooo good!!!
I've been disappointed by some ramen chains which serve noodles that taste like they came straight out of a packet. Bari-uma's noodles are handmade, wonderfully springy in texture and bite, and a perfect medium for soaking up the intense pork broth.
Went for dinner, think the $19.90++ for lunch would have been more worth it. Quite fresh thick slab of salmon sashimi but I got kinda sick after my 3rd piece/: grilled garlic ribeye steak was nice though!
Audacious Cakery take on the traditional Chinese dessert, named as the Tradition featuring silky smooth yam casing with sweet pumpkin fillings inside. It was introduced during the Lunar New Year, but didn't get a chance to try it until now.
I seldom have dinner at this hawker centre (I'm usually here in the daytime), so perhaps "Foon's Thai Recipe" stall (#01-65) has been around for a while but it's my first time noticing it. I decided to order a bowl of dry noodles to try since it looked promising.
Unlike Singaporean and Malaysian styles of "wanton" mee, there's no chilli "sambal", tomato ketchup or dark soya sauce anywhere to be seen. However, I found the clear, light and sweet-ish sauce that the springy noodles were dressed in, to be really tasty. Of course the glistening bits of crunchy fried pork lard helped as well :) For those looking to dial up the heat of their noodles, there's sour chilli sauce, dried chilli flakes and pickled green chilli available.
As I was there around 8.30pm, just before she closed for the day, the hawker said to me that the "char siew" had run out and was it ok if she gave me extra "wantons" instead. That turned out to be a good thing - those "wantons" were large, juicy and delicious.
When you visit the Fu Xin Cooked Food stall (01-142) in the morning, you can sometimes spot the hawker at work, making each "kueh" by hand. This laborious process means the skin is a little thick but softly chewy (the texture reminds me a little of mochi).
My standard order is one piece each of the "soon kueh" (filled with chunky strips of turnip, dried shrimp and bits of pork) and "koo chye kueh" (filled with beautiful deep green chopped chives). For your dining pleasure, the hawker will cut up the "kueh", before pouring lots of "tee jeo" (a molasses-like sweet black sauce) and a sourish chilli sauce all over.
Besides these two types, he also makes others such as "zhu bee png kueh" (filled with glutinous rice). I have seen quite a few customers cart away several boxes of his traditional creations at one go for home parties.
Wanton Mee from Old Airport Road hawker centre! I was contemplating about which noodle stall to order from. Either from Hua Kee or Cho Kee, which are both well-known with many newspaper cuttings, posters and food critics! In the end, I chose Cho Kee stall, the one with the electronic queue display (feels like buying Koi/Gongcha). 😂 Noodle was okay, chewy yet firm! Char siew were sliced with a good proportion of meat and fats! But the wanton and chili were ordinary, nothing special! 😳
