A new gem in Kebun Bahru Food Market! Not usually a big fan of bi tai mak (老鼠粉) but ordered this nonetheless since the stall name is that 😂 We tried both dry mushroom minced pork and soup (Johor bi tai mak) version and the dry one is a winner for us. The dry bowl comes with generous amount of minced meat, fishball and fishcakes. Give it a good toss, and you can taste the mix of sweet, savoury and tangy kicks from their in-house sauce and chilli. The minced meat is leaning more towards the sweet notes- different than most minced meat noodle stalls’ rendition- but I find it a refreshing change. There’s a constant line of people for this stall, so be prepared to wait for a bit!

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Dropped by Song Kee’s not-so-new outlet along Yio Chu Kang Road since it’s on our way home (and also to reward ourselves for walking under the sun a bit for a good cause!). Ordered 1 medium and 1 small to get the most of the ingredients and kinda regretted because we should have picked the large bowl for the most number of ingredients! Not a big fan of their noodle cos it’s a tad soft, but the fish-based ingredients are so sooo goood. Their handmade fish dumplings steal the spotlight and our hearts. Unlike the usual white skin, theirs have transluscent skin (thanks to the tapioca flour) but more importantly, it’s filled so generously with fish meat. This is, by far, the best her giao I’ve tried. Do take note that the fish roll is only available if you order medium and large bowls. Definitely will return soon because even le bf, who usually scorns fishball noodle, always suggests Song Kee for our Saturday brunch!

Finally visited this much-talked-about prata shop in the east on our day off. Waited for around 30 mins on a weekday afternoon just before the lunch crowd hit. The highlight of our order is the egg prata as you can really taste the thick layer of egg within. Other than that, the coin prata is worth ordering too, but the plain prata is mediocre at best. The biggest disappointment is the “curry” that comes with our order. It’s a mix of dhal and (what I guess is) chicken curry, which I don’t mind, but the taste is so bland I rather have the prata plain. I actually requested for fish curry but they didn’t serve me that. A few days ago I saw someone posted about similar experience and suggested getting the mutton curry instead (maybe next time!). And yes, another unpopular opinion but I definitely won’t travel nor queue for this.

Decided to queue for this stall because all other stalls that I wanted to try are closed on Tuesdays. I am pleasantly surprised by how gooood this bowl of fish soup is and yet didn’t hear much about this stall when reading through “best food in whampoa” or “best fish soup in Singapore” articles. The white beehoon itself is very smooth and a tiny bit smaller than the usual ones, but of course, the star has to be the fish. We both prefer the fried fish— fried till crispy outside yet the meat is tender (and not mushy). The white fish is nothing special but still enjoyable. Added milk to the soup to get a more creamy taste profile and I’m so happy that the milk doesn’t overpower the original soup flavour. This is one of the best fish soup I’ve tried because each component is done well. What a hidden gem!

Found this hidden gem with really nice her giao (fish dumpling) and meatball! The meepok is satisfyingly QQ and thoroughly coated in lard and in-house-made chilli sauce. Chilli was lacking the spicy kick so I added more chilli padi. Her giao is one of the best I’ve tried. It comes with slippery skin while its filling leans more on the peppery side. What surprises me the most is the handmade meatball as it’s so flavourful thanks to the mix of pork and fish meat. This is gonna be a regular visit for the unforeseeable future.

Please note the stall has moved to 574 Ang Mo Kio Ave 10.

Another new Japanese spot in town, serving popular Japanese dishes at reasonable prices. Ordered their chirashi don that comes with salmon, tuna, kanpachi, scallop, cuttlefish and ama ebi, topped with ikura, tamago and the usual wasabi + ginger. Seafood was fresh and really like the sweet ama ebi as well as kanpachi. It’s served with normal rice beneath (unless you top up for Japanese pearl rice or noodle) which is ladened with lots of furikake, to the extent that it covers up all the flavour of other ingredients 🤦🏻‍♀️ Also decided to get the premium set— chawanmushi, 3 pcs of salmon sashimi, miso soup and mango mochi. Decent sides but not too memorable imo. I will do it without any sets (and furikake) next time. Overall, the chirashi is reasonably priced with generous amount of fresh ingredients.

Love the mix of charred and gooey bits, but the spotlight is definitely the super fresh and plump oysters. I’m still not a 100% fan of the gooey bits cos it can get a bit jelak at times, but overall it’s still delish. The only letdown is the watery bland-tasting chilli— not sure if that’s the norm or we caught them on a bad day. Will return if in the area!

Bulldog has been my new-found favourite over circuit breaker and that’s why i’m so excited that it finds its way into Habibi-san kushiyaki. The iberico pork jowl comes with addictive bulldog mayo- tangy and savoury at everh bite. Found the pork jowl a bit too chewy for my liking, and my lazy grandma teeth are leaning more towards shish tawook that is essentially chicken thighs with toum (whipped garlic). Chicken thighs are super duper tender and juicy that are so unexpected considering the huge chunks they come in. Secretly wish they can mix the bulldog mayo with the chicken thighs instead, but happy with how each is right now.

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So happy to have said yes to the daily special at Habibi-san because it turns out to be as good (if not better) than their other items on the menu! The coral trout is stuffed with some vegetables (spring onions and, I guess, some thinly-sliced cabbage) before being wrapped (with some more cabbage?) and grilled to perfection. The fish itself is sweet, and imo doesn’t need additional macadamia sauce on the side. It’s already so good on its own because it’s fresh.

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I’m such a sucker for berries and get super excited seeing this dessert comes with heaps of macerated mixed berries. Can’t really tell all the berries there are in the bowl- but usual suspects like raspberries, strawberries, and cranberries are present. Love the refreshing tart notes combined with the light cream chantilly. Basil oil was very subtle that I kinda forget about it after a while.

The audacity of putting this for dessert totally makes sense because we are ending our meal on a high note. The combination of homemade truffle paste, brie and berry compote is just perfect. Savoury, tart, sweet, and a bit of salty specks from ritz crackers. Although this is my fave, I prefer getting the other dessert AS WELL to truly end your meal on a sweeter note. 2 desserts are better than 1.

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Tried the recently opened mala tang chain, Yang Guo Fu, but didn’t try the mala tang 😂 Their mala tang is made from beef broth, so giving it a miss. Their mala ban came with special sauce that should be poured over the blanched ingredients. The mala ban sauce, which tastes similar to sesame/peanut paste, was good on the first few mouths, but towards the end, it became super jelat. Ingredients choices are pretty good, especially the variety of meatballs! Will try the tomato soup next time.