[Old Airport Road Food Centre] Hua Kee Hougang Famous Wan Ton Mee ($4) that was highly recommended by @rainraineeataway and since we are already there, there's no chance we are giving it a miss. The star of the dish was definitely the QQ eggy noodles. Nothing pretentious, just a bowl of old school wanton noodles that you probably need to queue for 15 minutes?

When I first entered Albert Hawker Centre, I spotted an extremely long queue and decided to join it without even knowing what I was queuing for. I peaked at the menu and was glad that they sold Fish soup. I ordered the $5 portion of the Sliced Fish Thick Beehoon Soup and it came in a really big bowl! When I took the first bite, I found the dish quite plain and didn't understand why there was such a long queue. My dad explained that they were famous for their fish soup and I decided to drink the soup. The soup was absolutely delicious and changed my whole impression of the stall, the chili given complements the dish perfectly. My dad shared that the stall has been around for ages and that the old auntie that he knew of, was not around anymore(he used to frequent the stall very often). He also said they made the soup out of salted fish and pounded fish bones which explains the amazing flavorful taste, which was not at all plain. My mum also told me that I should've ordered it with rice which everyone else who was in the queue did. I found that $5 was an acceptable price for a large bowl of soup.

I doubt you can find "popiah" fresher than the ones from "Ann Chin" as they make their "popiah" skin right then and there at their stall. The one I visited was at Gim Huat Coffeeshop at Blk 24, Sin Ming Road (not sure why the Geotag insists it is in Chinatown Complex even when I chose the right address 😳 ).
It was hypnotic to watch the man at work, deftly creating each skin by pressing a big ball of dough in a circular wiping motion on the hot surface of the flat pan. As he rotated between the three pans in front of him, it was apparent his timing was immaculate. By the time he'd finished rolling out the third skin, the first one was perfectly cooked and ready to be peeled off and added to the pile.
An elderly lady stood next to him, separated by a narrow gap. She busily built each "popiah" by first smearing the skin with sweet, dark "tnee chnio", chilli sambal and raw garlic paste before piling on stewed turnips, blanched bean sprouts, shredded lettuce, chopped eggs, ground peanuts and loads of that wonderful crunchy batter bits. Every bite of the end result was a pleasure. I could really taste just how fresh every part of my "popiah" was.
By the way, "Ann Chin Popiah" that's been in business since 1958, does takeaway and home deliveries these days. See the number in the top left corner of my photo? It's the one to call to place your orders in advance. Talk about modern convenience :) #hawkerpedia

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Whenever my relatives visited Singapore, we will definitely bring them to this stall. No matter how long was the Q, my dad still insisted one of his sons to Q for the stall. There was once we Q for almost an hour. But all was worth it, when we saw our relatives enjoyed it. .
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The marshmallow like fish paste wrapped crispy beancurd skin dipped into the savory sweet (Ikan Bills + soy bean) broth. Right before the beancurd skin been drowned by the broth, picked it up and ate it. The texture of the skin will be in this "twilight"zone which it was still crispy yet filled with the broth. #Hawkerpedia

When it comes to a very satisfying one-dish meal, this is pretty hard to beat.
Occupying three units #02-197 to #02-199 at Smith Street Hawker Centre, "Lian He Ben Ji Claypot Rice" is a business that started back in 1979 and has been handed from father to daughter-in-law (who then roped in her sisters which explains the stall's nickname). The good thing is his traditional methods and use of quality ingredients have not been altered or compromised. Up till today, each order of claypot rice is cooked from scratch by first steaming for a few minutes before being transferred to old-fashioned charcoal stoves to cook for another 20mins. Which explains the extremely long waiting time. Double that for peak periods. These days however, there's the option to call and book in advance.
On cool and/or rainy evenings, this is one of the dishes my parents and I crave for. Our preferred order is the $15 portion (to share of course) because there's more "liaw" a.k.a. the star ingredients of chicken, "lup cheong" and duck liver sausages. When our claypot is finally served at the table and the lid is lifted, there is a collective sigh of pleasure as the wonderful aroma billows out. My mum does the honour of stirring our preferred amount of the black sauce and oil mixture (served separately) into the steaming rice. We then fill our bowls with the incredible deliciousness of fluffy grains and tasty meats, and dig in enthusiastically. #hawkerpedia

Bedok Hawker Centre was hidden and I almost couldn't find it😂 but after arriving at the Hawker centre, I walked around to observe any stalls with queues, and I found this stall which is located around the toilet area(Stall #01-58) The service was commendable as the uncle was very nice and double checks the orders to assure that we get the right food. The food ranges from $4/$5/$6. Overall the taste was not bad but there was nothing special to comment about. *a tip; order the $5 portion. The $4 portion is quite small and won't fill you up(at least not for me).

I dropped by the Kovan Hawker Centre for a family dinner and finally got to try out this stall after seeing many people rave about this stall on Burpple. I finally got into the queue(which wasn't too long but it was never ending! More people kept coming to queue) and I was wrecking my brains out on what to order, going back and forth choosing from the Mee pok and the Laksa. In the end, I chose the Mee pok and it was, like the stall's name, yam mee(yummy)! It was a generous portion of noodles compared to other stalls who sell Mee pok(but I was still hungry😂 and I had to get a bowl of Cheng tng afterwards to fill my tummy up) but it wasn't exactly the cheapest Mee pok you can get as it costed $3.50. The main dish, the Mee pok, was really delish and all but what made me fall in love with this was the soup given as a side! The soup was so addictive(I wasn't sure if it was msg) and tasted amazing. Oh and a tip, when they ask for chili, say YES! The stall's chili is absolutely delicious😋 I would definitely go back to try out the Laksa.

I was sooo looking forward to try this when I was at the Punggol Beach with my family. This definitely did not let me down at all. It was an average portion, but consists of a very generous amount of ingredients(prawns, sotong, egg, chye sim) I'm not very sure what "wok hei" is but there is definitely that in the very popular Sembawang White Beehoon. I felt stuffed after hogging a whole plate for myself(but after an hour, I was hungry again😂). It was very worth it for $6 considering the good portion and the generous ingredients. The service was really good too. The staff catered to our every need and were nice enough to turn on the fan for us as we were sitting outside. If you're not a fan of the extra service charges(I'm sure none of us are), you can also takeaway(which I've seen many people doing) and honestly speaking, it would have been super delicious plain, with no prawns, sotong or chye sim(it was that good 😋)

I can say it kinda like a cross breed of Singapore Style & Similar to Malaysia Penang Char Kway Teow. As you know Penang Char Kway Teow does not add too much dark soy & come with Seafoods. The Stall Owner will always pick up fresh seafood frm the Market. A plate of char kway teow cost u $4 u will get a fresh big sea prawn & Squids. The Stall owner will close early once the ingredients run out
Name:Dong Ji Fried Kway Teow
Address:Blk 51 Old Airport Road #01-138 Singapore 390051
Operating Hours:0800-1400hrs Daily
Remarks: Will closes Early When Food is Sold out so pls come Early to avoid disappointment.

The long queue in front of this stall, visible from the carpark piqued my curiosity as we entered the vicinity of Old Airport Road Hawker Centre. I've been a fan of Lor Mee for years now, but apparently I'd always been ordering from the wrong stall at OAR. I decided to join the queue this time, readying myself for the long wait. The owners here seem to have perfected their queue management along with their standard of Lor Mee though. The fantastic memory of the staff impressed me, and the queue moved steadily. I got my food in under 20mins and dug in greedily. The portions were generous - we ordered the large ($5), which came with tonnes of fluffy snapper and braised meat (lu rou). The sauce was tasty, and was elevated with a touch of vinegar and fragrant chili. The only thing that was missing was ngoh hiang, which is rather essential in my option. Nevertheless, it was a thoroughly enjoyable bowl of lor mee, and definitely sufficient to feed two people. 🌟🌟🌟🌟 #hawkerpedia #sg50

My parents use to storm my room at 8am on weekends, rudely dragging me to the bathroom, just so we could hit Old Airport Road earlier - all for a bowl of this Blanco Court Kway Chap. Of course us being Singaporeans, we never stop at just one dish. The table would be packed full with loads of other bites: from fried carrot cake, rojak, to bowls of ice kachang and tau huay. The star however would always remain this kway chap. The aunty only used to speak in dialects, so us kiddies learnt the kway chap lingo just to enjoy this dish for breakfast. We'll fight over the braised intestines and pig's skin (much to any ang moh's horror) and all would be gone before you know it. But that was a long time ago. Before cafés were up, before we grew up. Today the aunty actually speaks English and Mandarin. Doesn't feel all that same. #hawkerpedia

Haha yes I did it on purpose. 😋😆😏 #lastnight #latergram #foodporn #sgfoodies #chuankeesatay #oldairportroad #porksatay #burpple #sgfood