Spicy Chirashi Bowl Nibbler knows she should have tried out the beef bowl at Waa Cow! but their chirashi bowl is very fresh and worth every bit of her cholesterol. They don’t skimp on the sashimi/seafood and they have piled up so much collagen goodness in this bowl. A definite mood lifter for anyone.

Truffle Wagyu Sukiyaki Don [$19.90] Truffle beef sukiyaki don. Love the aroma from the truffle and the slightly sweetened (from the sukiyaki tare) thinly sliced wagyu beef. Break the yolk and every bite was heavenly. Scallions add a beautiful finish! Available in 3 flavours - original ($16.90), spicy mentaiko ($18.90) and truffle.

Free Island-wide delivery for orders above $65 Waaaaaa cow, that was a damn satisfying meal 😋 Specializing in beef and salmon dons, waa cow also offer chicken and pork belly ones. Many options to suit every preference. From left to right, top to bottom - Mentaiko salmon, original wagyu beef, truffle wagyu sukiyaki don, mentaiko salmon poke bowl, salmon poke bowl.

Poppin' Lychee Balls A few of the Burpplers at the #Eatup who have visited Dim Sum Haus raved about their Poppin' Lychee Balls, and got the rest of us rather excited about it. I took a double take when the dish was served as it actually looks like the actual fruit itself! The dish itself was crunchy on the outside and sweet and juicy on the inside. You can taste both the natural sweetness of the shrimp meat and the floral acidic notes of the lychee fruit. On a whole, Dim Sum Haus is a good casual spot for dim sum. I will however recommend sticking to their dim sum especially their 'more innovative' ones which were surprisingly more tasty than gimmicky. Their mains though were rather lacklustre and I would probably give them a miss. As usual, a big thank you to the folks at #Burpple and Dim Sum Haus for hosting us for the #Eatup!

Crispy Mee Suah Kueh with Chinese Sausage The crispy mee suah kueh with Chinese sausage is one of Dim Sum Haus' signature items. If I am not mistaken, this dish is a 'zhnged' version of carrot cake with chinese sausage. The carrot cake is sandwiched between two layers of mee suah and then deep fried to give it an extra crispy mee suah 'skin' whilst preserving the soft and moist carrot cake.

Crispy shrimp fritters with mango sauce The folks at Dim Sum Haus were beyond generous so I will just be focusing on the dishes that I enjoy and will re-order. For their crispy shrimp fritters with mango sauce, the shrimps were juicy and bouncy whilst the batter was airy and crisp. Paired with the sweet mango sauce, this was really tasty!

A Fan of Liao Fan? I’ve only ever had @liaofanhawkerchan at one of their restaurant outlets before, and while I thought the soya sauce chicken was decent enough, it sure as hell didn’t deserve a Michelin star. This time, while wandering through Chinatown Complex, I noticed that the OG, original stall had a queue of three as opposed to the usual queue of fifty three. Well, it was a no brainer then, it was time to inspect how and why Liao Fan earned that coveted Michelin star.⠀ ⠀ At six dollars & fifty cents flat for this plate of soya sauce chicken drumstick with an additional soya sauce wing, it certainly is an economical meal in a Singapore suffering from eight percent GST (not success). Not only is it an economical meal, it’s an excellent meal too. Compared to the more upscale outlets islandwide, the original Liao Fan’s chicken was superior in every way. ⠀ ⠀ The skin was noticeably smoother and a darker shade of brown, and it could qualify as a work of art. The meat was markedly moister and softer, with even the breast part of the wing being suitably slippery. And the flavours, oh boy. The meat & skin were supremely savoury and sweet from the honey glaze brushed onto the skin post simmering, and were far more alluring with unmistakable aromas of hua tiao chiew (Shaoxing rice wine). All the flavours that the chicken from the outlet had were multiplied by a factor of five at the original stall, and topped off with that stupendously sapid soy sauce poured over the chicken? Yes, oh yes, this is one of the best birds this side of Chinatown.⠀ ⠀ So, did Liao Fan ever deserve their Michelin star? Based solely off the chicken alone, I’m gonna be generous and say that yeah, Liao Fan/Hawker Chan deserved that Michelin star before they decided to chase the bag.

Soy Sauce Chicken ($3.50) Chicken was tender, noodles tangy and the sauce and chilli was nice too!

Cheapest Michelin-Starred⭐️ Meal In The World With just SGD2.80 in your wallet, you can simply enjoy a plate🍽 of Soya Sauce Chicken Rice at @liaofanhawkerchan’s Michelin-Awarded stall in Chinatown Complex Market & Food Centre. Brace💪 yourself for a 45mins - 1hour long queue, even during weekday lunch hours. Even though there is an air-conditioned (franchised) outlet just across👣 Smith Street with no visible queue, I will still recommend going to the original hawker stall instead😉. 。 👉Soya Sauce Chicken (Half) - SGD8 👉Char Siew & Roasted Pork Platter - SGD7 。 To avoid any disappointment😌, make sure you order either their half or full Soya Sauce Chicken to share. Meaning if possible, try not to order individual portions as the chopped up chicken meat might become dry due to being left exposed to open-air. 。 P.S. I was eating this even before they got their Michelin Star in 2016 liao lor... Rating: ⭐️⭐️⭐️⭐️⭐️

Char siew siobak rice 5nett PSA ask for bujiantian!!! The siobak didn't have much skin, which is ridiculous. Moreover the meat was v thick so the crisp isn't really enough anyway even for the one tiny piece of skin I got, but the crisp is good Char siew is overdone, to the point of being almost powdery at some parts. It's not particularly tender either

Char Siew Shao Rou Noodles ($5) Located at ABC Hawker along Bukit Merah, Fatty Cheong is the go-to if you're craving for some really good char siew! The char siew is the perfect glistening caramelised fatty strips of pork with crispy charred edges that's second to none. The shao rou/siu yoke has the best crackling skin that's oh so crunchy with a nice tender bite to the meat. Paired with your choice of rice or egg noodles, it's no wonder that you'd spot a long queue whenever you visit!

Chinese sausages Theirs is very sweet and has a strong smell of alcohol. I don't like it at all but I guess part of it is personal preference

Chilli Pan Mee (Dry) There really isn’t much of a need to introduce about Chilli Pan Mee (Batu Rd) these days; being an establishment directly owned by the folks behind Restoran Super Kitchen in Kuala Lumpur, Malaysia, Restoran Super Kitchen had expanded its operations in Singapore since a number of years ago. Their only outlet in Singapore would be the one located at Far East Square along China Street just a short walk away from Telok Ayer MRT Station, a unit that is located just right opposite China Square Central being neighbours with the newest outlet of 88 Hong Kong Roast Meat Specialist and Lai Huat Signatures. A popular dining destination with office folks around the Central Business District ever since its opening, Chilli Pan Mee (Batu Rd) is decked rather simply; the interior consisting of a mix of wooden stools and booth seating in the dining hall alongside wooden tables – decorated in a way that is more functional than for form, though it would not be wrong to call the space claustrophobic when it is fully seated with patrons (which is also often the case during weekday lunch service). Chilli Pan Mee (Batu Rd) serves up a menu that is largely similar to their counterparts (i.e. Restoran Super Kitchen) in Malaysia; the menu being segmented into sections dedicated to Noodles, Fried Rice and Side Orders — the Side Orders consisting of side dishes that would work best for sharing. The list of beverages available at Chilli Pan Mee (Batu Rd) includes Barley Fu Chuk, Teh Tarik, Umbra, Sour Plum, Ice Lemon Tea, Chinese Tea and Traditional White Coffee, though those who might want to opt for something fuss-free could also go for the canned drinks that they have to offer as well. A trip to Chilli Pan Mee (Batu Rd) would not be complete if one does not have their Chilli Pan Mee (Dry). It does seem that Chilli Pan Mee (Batu Rd) does allow quite a bit of flexibility for one to decide on how spicy they would like their Chilli Pan Mee to go — the Chilli does not come served together with the noodles here. Rather, the Chilli is available in a container that is placed at every table — the patron would be able to portion out exactly how much chilli that they want to go with their noodles by adding the chilli into their bowl of Chilli Pan Mee (Dry) by themselves. Otherwise, the Chilli Pan Mee (Dry) does come with elements such as that of U-Mian, fried egg, braised minced pork, pork lard, Ikan Bilis, spring onion and shallots for one to mix altogether with the amount of chilli that one desires to go for. Adding the chili and giving everything a good toss, we found the Chilli Pan Mee (Dry) to be pretty flavourful — the entire bowl was pretty savoury; going for one and a half spoonful of chilli with the spoon provided within the container of chili also gave it a spicy note that would tickle the tastebuds for those whom are tolerable to moderate levels of spiciness. The noodles does seem to lean towards being a bit on the softer side here; nothing too bothersome here though our preferences would be for the noodles to carry a bit more bite. Some of the savouriness of the dish can also be attributed to the braised minced pork added, which also adds a bit of meatiness to the Chilli Pan Mee (Dry) that make it feel a little bit more wholesome. While the chilli from other establishments serving up similar fare may have an element of crispiness to it, the variance of textures in the rendition served up at Chilli Pan Mee (Batu Rd) seems to be limited to the fried shallots, Ikan Billis and pork lard — the Ikan Billis being savoury — fresh and crunchy while the pork lard is crisp without being overly greasy. The egg comes with a molten yolk; the yolk coming all runny and and giving the entire bowl a silkier consistency once mixed with other elements within. One thing is pretty certain about Chilli Pan Mee (Batu Rd) ; the popularity of its Singapore outlet is something that one cannot deny. The establishment is always seen with a long queue during weekday lunch service; the queue mainly comprising of office workers whose offices are in the Central Business District. Given their popularity, it is needless to say that some waiting time would be required if one decides to dine here — be it to wait for seats or to wait for the orders to arrive the table. Crowd management can be quite messy at lunch hours — it seems that the queueing management has been made a little more complex now with 88 Hong Kong Roast Meat Specialist having moved into a neighbouring shop unit beside theirs, and especially considering how there is yet another queue that stretches beyond the shop unit that is meant for those who are intending to dine at 88 Hong Kong Roast Meat Specialist; this also means that a lot more patience is required while the staff sorts out with their best efforts the way that they are going to sort out the queue situation and the dining situation here. Food quality-wise, we found that the Chilli Pan Mee (Dry) to be pretty decent — we wouldn’t mind queueing for a while with a group of colleagues to have a taste of the Chilli Pan Mee (Dry) here, though we would reckon that there are stalls at hawker centres serving up versions that we feel are more well put together and without the queue as well. We would say that Chilli Pan Mee (Batu Road) is a great place to start for those whom want to have a taste of what dry KL-style Chilli Pan Mee is like; their Deep Fried Pork Meat which is essentially their version of Fermented Beancurd Fried Pork (or Nan Ru Fried Pork) also being a dish we would order again — though we would highly recommend hitting the spot with a group of four (4) pax so that it makes the waiting time a little more bearable and helps manage the expectations just a little.

Batu rd chilli pan mee Lunch at raffles on a weekend. Pretty gd noodle texture n when mixed w the chilli gives a gd kick! $8.50 for pan mee isnt exactly cheap though.

Chili pan mee 8.5nett The minced pork was of superb quality. It's intensely marinated and has a good balance of sweet and salty. It also had a good bite. Noodles were on the softer side which I didn't mind. Egg was perfect Their chili packed quite a lot of heat and it's really lipsmacking. It's hard to describe what makes it so good but ofc there's umami and spice but neither seem to be the key. Soup is nice and light, they also have the tough veggie that's very characteristic of such a chili pan mee place. The leaves aren't good on its own but it adds a nice aroma to the broth Overall very addictive and portion is slightly small so you will finish quickly and allow the people queueing to come in lol(surprisingly the queue is actl ok at 1230pm, just 5 ppl in front of us)

Best bak chor mee in Singapore? You decide. Fans of One Michelin Star, Hill Street Tai Hwa Pork Noodle will swear by the al dente noodles coated with the intense black vinegar for the dry version while slurping the deep umami pork broth. At $6, $8 or $10, this is not a cheap bowl of bak chor mee but for the quality and flavour you are getting, I will say it’s worth the price. To me, this is the gold standard that is reserved for special days like this. •••••••••••••••••••• 🍽️ Hill Street Tai Hwa Pork Noodle 📍 466 Crawford Lane, Unit 01-12, Singapore 190466

Best Bak Chor Mee in SG (Crawford Lane - OG) While I’m not pleased that my favourite bak chor mee is overly crowded with their crowning of Michelin star which resulted in influx of people queuing and adding to my average waiting time, their standards are remarkably consistent. Right amount of sauces and noodles cooked Al dente is a given, their underrated ingredient to me is the pork liver. The right doneness of pork liver is amazing as it is one of the most overlooked ingredient that hawkers will typically overcook it. The son took over from his dad and this stall has been running for over 80 years. His son is the only who cooks (try not to get from the takeaway stall as it is a different cook) and the result is for all to taste. Note: Do note that this popular bak chor mee stall is not to be confused with Tai Wah Pork Noodles chain as this is their only stall. Ref: https://mothership.sg/2021/10/hill-street-tai-hwa-pork-noodle-newspaper-ad/ Hill Street Tai Hwa = Michelin Star (Crawford Lane) Tai Wah = Michelin Bib Gourmand (multiple stalls)

Overhyped This is a delayed post but I felt there was nothing special about the food that warrant such a long queue? I WhatsApp the number to order for delivery but there was no reply so I went down on a friday afternoon to place my orders - line moved pretty fast as I was 4th in line when I got there at 11ish? Though, my experience may not be the most accurate since I took away my food, it should probably taste better if I eat there? Nevertheless, I won’t be paying them a visit anytime soon.

Wanton Noodles At Jackson’s Place. Supposedly listed in 2019’s Michelin Guide. There was no queue. $6 for the regular portion. The noodle is cooked al dente, nice and crunchy. The wonton is shaped like a ball, sufficient ingredient, tasted ok. The char siew looks good with a good mix of lean & fats, however the meat is just too dry and hard to eat. There’s generous amount of lard, nice and fragrant. Still worth a try.

Wanton Mee ($6) It’s been 3 years since I last had the wanton mee here, and I’m glad to report that it’s still as good as ever! The price for a regular plate of wanton mee is now $6 ($1 increase from 3 years ago), but this is reasonable. The two stars of the show are the egg noodles that have a springy texture, and the char siew that’s fatty and well charred! The wantons are quite plump too!

Noodle with Char Siew and Wonton ($6) The wonton was also really huge, and I was surprised to find a whole prawn in it! Really flavourful wonton, which I thoroughly enjoyed as well. The soup was milky in colour, and was slightly peppery and flavourful, definitely great to go with the noodles! Not to forget the generous amount of pork lard that made the entire bowl even more flavourful! Overall, it's definitely worth a try 😍! Overall Rating: 8.5/10

Singapore Style Ramen | $12.90 The noodles were nicely tossed this time round with its melt in the mouth pork belly. The ngoh hiang is extremely flavourful but felt that it was a little too salty today.

First Michelin Guide Experience ✨ I was walking around the amoy hawker center listlessly, visibly overwhelmed by the sheer number of options available when I came across “A noodle story”. 🍜 i’m not a pork eater, but upon seeing the numerous accolades and news articles (cough cough Michelin Guide certificate 🥵) displayed at the stall, I HAD to give it a try. My experience began when I asked the uncle at the stall for the menu only to be met w a confused look. There is only one item in the menu - I had already blundered 😔. Fortunately, everything went smoothly after that. The dish I ordered was supposed to be a mordern singapore take on ramen + some cool science stuff make it v yummy 🔬🍜 ($9.80). As for the dish, the noodles were springy and fresh ♨️, but the star of the show imo were the sides: tempura ebi 🍤, prawn wonton 🥟 and fish cake (i think lol). Despite being fried they were all pretty light and pleasant. OH and the egg was 👩‍🍳💋 absolutely delightful 😩 I tried the chashu as well, and surprisingly I quite enjoyed it. It was soft and yummy. But since I don’t like eating big animals I did not finish it 🐷🚫. HONESTLY right, if you told me this was from any normal hawker stall i’d believe it… Maybe i’m just not cut out to be a connoisseur 🤷‍♀️ but i’d give this a Rating: 3.5/5

Singapore Style Ramen | $12.90 Remembered eating this a year back and it wasn’t as good as what people raved about. Decided to give this another chance and I didn’t regret. The noodles were nicely tossed this time round with its melt in the mouth pork belly. The ngoh hiang is extremely flavourful and well seasoned, was impressed. Would come back again for this.

Never Coming Back Horrible don - quantity + quality of sashimi was bad and they covered the rice with diced up crab meat to try and mask how little sashimi they were giving! Waited approx 30 mins for the don although we were the first ones in the restaurant during lunch. Ordered the signature maki roll and it was the smallest, plainest maki I have ever seen and cost $22! Really overpriced and can’t see the quality at all. Salad bar was pathetic with 5-6 choices of mundane choices. After Maru’s menu changes, their prices went up, quality and quantity went down and that’s the reason for their downfall. Will never visit again.

Lousy Unagi Don One of the worst experiences ever. I’d been previously a few times and the food was good. But now that they’ve renovated and changed management, it’s pretty terrible. Ordered the pork with fried rice don. When it came, it was just plain rice. Staff then told me that they’ve changed the menu but didn’t update me that the rice was no longer fried rice. Also ordered the Unagi bowl and the unagi was dry and rubbery. Worse than what you can get at a hawker center. Don’t go here ever. Food is also expensive as all the dons are 20+ and portions are tiny.

delightful experience (-: the garlic rice was super amazing!!!!! and the cheese on the salmon was so shiok 💯💯💯 highly recommend the pork bowl (~$20) as well, very tasty and juicy 😆 if you like beef, the truffle beef bowl (~$22) is worth a try too, extremely tender and delicious (‘:

Signature Mochi Donut with Cookie Butter Softserve ($15) Yum! Mochi donut was served hot and was very pleasantly chewy, it’s not sweet on its own so it complements the other components. The cookie biscuit that was the base of the softserve was good too, crunchy and sweet/buttery. Softserve was p smooth and creamy, cookie butter flavour was distinct and honestly much less sweet than typical speculoos-flavoured desserts. It’s served with some granola (that had freeze dried raspberry bits) and salted caramel sauce! Overall a p solid dessert, each component was good and came together nicely, not too sweet as a whole. The mochi donut is v filling so thankfully we shared this between 3! The only thing is that it would have been better if served on a plate - having it in the bowl meant that the donut was soaked in the softserve ‘soup’ when it melted.

Mochi Donut Icecream Brotherbird is very well known for their pastries especially their croissants! To my delight, their cafe’s desserts are beyond imagination. This bowl of goodness is put together using bisoff soft serve, Mochi donut, dried strawberries and wafer. The texture was so balanced with soft and crisp, hot and cold. Goes really well with coffee and tea. Expected Damage: $15

Finally tried this on a lazy Friday afternoon. This mentaiko prawn double baked croissant feels well tailored to the singapore tastebud, with hints of sambal and lotssss of prawns. For $6.50, it's a unique dish that deserves a try. Plus it's quiet in the afternoon for some readings too. Only wished it could be served hotter and more crisp.