“Mee Pork Tah” from “Boon Wah Fishball Noodles” (#01-42) - I wasn’t expecting much from my $3 bowl but ended up slurping it with gusto. The noodles were cooked perfectly al dente, and the fishballs, were large and bouncy. I wished there was more chew to the minced meat but if you like it soft and “powdery”, theirs will please. Interestingly, the chilli sambal was not the usual sweet style. Instead, it’s savoury and there was a pleasant grittiness to it. The lady who prepared my order told me her mum-in-law made it. I didn’t find the sambal very spicy, so do ask for extra if you prefer your noodles to pack a big kick. Soup is clear and quite plain. So unless you like that style, I think it’s better to get the dry version here.

It was lunch time & the pretty popz Alexandra food village was packed with options. Competition is strong the vendors and therefore value for $ awesome eats like this are mainstays of the hawker scene. Unlike other wanton 🏠, the springy wanton noods here doesn’t come drizzled in black, sweet sauce nor red chilli/ tomato sauce. As pictured, it’s served in its purest, with light broth to wet the noodles. Presumably also the soup that the noods were blanched in. Comes with the usual charsiew and 4x wantons.

Sorry that this isn’t an elegant photo but as you can tell, I was already 3 sips into my beer. 🤣 a winning combination that really doesn’t need much else said but.... it is very important to note that these chicken wings have been consistently good AND delicious for YEARS. 🍗🍺

You can hardly go wrong with a good ol’ grilled cheese. Add succulent lobster chunks or prawns whipped in mayo and lemon butter and you have yourself a winner. Delicious!

For The People is new to the neighbourhood, so fellow Burppler @Raine and I wanted to give it a shot (hurhur) on our way back from a very very satisfying lunch of roast meats and rice.

☕️: 8/10

Best eaten on a rainy day. The soup is tasty and not too “gao”, a super comforting choice alongside stellar side dishes like the crispy Ngo Hiang and the Prawn Paste Chicken Wings. Not pictured here is the San Lou Horfun (excellent wok-hei!) that was gone in 60 seconds, proving that the camera doesn’t eat first all the time 🤣

I know my title is biased already but it’s really difficult to have a bad meal at True Blue. Impossible really. Especially when they do crowd favourites like Chap Chye so well. I’m Hainanese so we’re known to be very particular about Chap Chye, even if it isn’t the Hainanese version (yes there is a difference!!) A must-order for anyone visiting True Blue.

Up to 5-6 years ago, it was impossible to find good ramen in London. So when Kanada-Ya opened with little to no PR, I had very low expectations. But good god I was proven wrong. The broth was creamy and full of flavor and the combination of a well-seasoned hanjuku egg, noodles done well and a myriad of other delicious ingredients made this THE bowl of ramen to have. Now London’s chock-a-block with ramen shops, some of them more decent than the rest. And I’m glad that Kanada-Ya has made its way to Singapore, providing me with all that goodness 👆🏼, and a heck lot of nostalgia in a simple bowl of ramen :)

Tom Yum Mama - The dish came with a variety of ingredients such as prawns, squid, minced pork ball, scallops, and was finished off with two eggs.

Read more: https://www.misstamchiak.com/soi-81-mookata/

I’ve been a fan of Cheng’s since 2014, when E introduced me to the restaurant’s homely, comfort Hainanese food via her tasty-sounding “Chicken Chop Party”, a part of her fundraising activities for the Autism Association of Singapore. Being Hainanese, I’m so aware of how brands stick “Hainanese” in front of anything in its feeble attempt to reach a larger audience, and so, with careful training from my very Hainanese grandparents, I’ve learned to be super picky and particular about anything Hainanese. Everything about this place screams Hainanese — the hospitality, the amount of heart put into each dish, and of course, the attention placed on the ingredients that make up its delicious food. Refusing to use any artificial flavoring or colouring, Lady Boss Dawn also prefers using Gula Melaka over sugar, keeping Cheng’s food healthy and nutritious, and never ever too oily. This plate of chicken chop curry rice came without a sliver of oil, and the curry wasn’t too “gao”, making it an easy plate to gobble up without feeling too full. A must try for any true blue Hainanese :)

I’ve never had a sweet tooth. Dessert doesn’t excite me the way a really well-made plate of Wanton Mee does. But once in awhile, a really stunning slice of cake, or an incredible bowl of cookie dough ice cream can really make me sit up and go HOLY WOW. And this innocuous beauty of a galaxy cake from Boufe did exactly that. Located at The Social Kitchen (a social enterprise cloud-kitchen concept providing employment to underprivileged and special needs beneficiaries), Boufe is 1 of 8 heritage brands housed at the brand’s first cloud kitchen. Beneath its galaxy exterior is a tasty trinity of calamansi jelly, honey genoise and white chocolate yoghurt mousse. A must try!!!!

Whenever I’m feeling down, my friends know where to bring me :) this place never fails to bring a smile to my face. It’s a combination of incredible food (beef rendang, bakwan kepiting, chap chye to name a few), Aunty Irene’s hospitality and the homely ambience that is difficult to find today in the very-commercial F&B space. I love the attention to detail, the sweet treats (dessert is a must) and the people who work there. You have to go. Trust me, you’ll know what I mean :)