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.

Recommended !! Fluffy buns, generous amount of lava, creative creations (flavour combinations eg. Mentaiko shrimp dumpling, & design eg. La bi xiao Xin) 👍🏻

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.

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: ⭐️⭐️⭐️⭐️⭐️

Charsiu Curry Noodle w/ Wanton ($4) This is actually from their sister store at #01-52, but I believe they use the same meats. The legendary 'bujiantian' charsiu was seriously damn good - think crispy caramelised charred outer layer encasing a wonderful soft and creamy fatty meat. oh. so. good. Didn't care much for the noodles or the watery curry though. Next time I'll just get charsiu and rice.

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!

Batu Rd Chilli Pan Mee🍜 Went to Batu Rd Chilli Pan Mee 3 weeks ago and ordered their Chilli Pan Mee - Dry ($8.50), Deep Fried Dumplings ($5.50), and a Traditional White Coffee ($3.50)!😇 Overall ratings 9/10! Ate a few times before and quality is still as good after a year of patronising😁 Will definitely head back again!!

Chili pan mee 8.5nett The flavour is really carried by the minced meat and the sauces, as well as the good pork lard. The chili has a strong raw heat. GO EASY ON THE CHILI, otherwise you're gg to sweat almost immediately. But ofc everything works well enough tgt, it's a very satisfying bowl

Chilli Pan Mee (Dry) | $8.50 Love the flavours of this chilli pan Mee when everything especially the runny egg is all deliciously mixed together. The best part is when you add any amount of chilli you want, you can adjust how spicy you want it to be! A satisfying meal - though pricey for pan mee. Rate:🌟🌟🌟🌟

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.