Value for Money

Value for Money

Featuring Chinatown Complex Market & Food Centre, Haig Road Market & Food Centre, Food Emporium (Changi Airport Terminal 4), 109 Teochew Yong Tau Foo, Hawker Chan (18 Tai Seng), Geylang Serai Market & Food Centre, Brunners Coffeeshop, Shi Ji Noodle Stall (Seah Im Food Centre), Ah Tan Wings (Maxwell Food Centre), Golden Sands Street Kitchen
Jason Wong
Jason Wong

Located in the same coffeeshop as the highly popular Geylang Lor 29 charcoal fried hokkien mee, Bruce Lee does a very decent plate of chicken rice that's generously portioned. The white chicken is slippery and succulent and fares better than the roast chicken which tends toward the dry side. As for the rice, it's unctuously oily, which goes well with their tangy and fiery chilli sauce. An added bonus is the free flow achar that you get to take as much of as you want.

Taste: 3/5

The old guard has passed on the reigns to new owners at this institution, and though its a slightly different beast, my fears were unfounded and the food is still surprisingly good.

Not surprisingly the menu has been expanded to add more variety, such as this artery clogging hokkien mee “zhnged” with roast pork belly. As to the noodles itself, they aren’t as saucy nor lard-infused as the original owner’s version, but you can make up for this now with the free flow lardons. In a twist, the prawns have gotten even bigger and juicier. Nice!

Taste: 3.5/5

2 Likes

When have you ever seen the humble kopitiam egg cooked to perfection using an Anova immersion circulator? At Brunners Coffeeshop, you can. No fiddling with timing or the mess of cracking the eggs yourself, this is a little luxury that's affordable and I wouldn't mind indulging in daily.

Taste: 3.5/5

1 Like

More clean tasting than their black carrot cake but no less delicious, the soft pillows of rice cake are fried along with eggs to a slightly charred crisp on the edges, and the “cai po” as well as garlic really come through.

Taste: 3.5/5

4 Likes

The generous amount of preserved radish is what makes the carrot cake here appealing to me. Its crunch and tang help break the monotony of the silky smooth and soft blocks of sweet dark soy sauce-stained carrot cake streaked through with ribbons of egg.

Taste: 3.5/5

5 Likes

No school like the old school, these two large pieces of shatteringly crisp breaded chicken stuffed with cheese and chicken ham were addictive eating and a nostalgic throwback to simpler times. I also appreciated the tart and crunchy coleslaw between bites of fried chicken.

Thanks @burpple for the invite and @dstarbistro for the hospitality!

Taste: 3/5

1 Like

Of the 3 pastas I had a chance to try, this was my favourite. They don't stinge on the garlic, oil or chilli here, and that's exactly how I like my aglio olio – spicy and pungent with every al-dente strand coated in garlicky goodness. The snap peas were a well-thought addition too, breaking the monotony with bursts of crunchy, sweet freshness.

Thanks @burpple for the invite and @dstarbistro for the hospitality!

Taste: 3/5

2 Likes

The ubiquitous mushroom soups commonly found at cafes here are usually disappointing, not so @dstarbistro ‘s. Chockful of succulent sliced mushroom pieces in a rich and creamy potage,each spoonful made me want to go back for more. The slice of homemade garlic bread was light, crispy and generously slathered with garlic butter too. And at only $3.50, this is a real steal!

Thanks @burpple for the invite and @dstarbistro for the hospitality!

2 Likes

With wok hei levels through the roof and the noodles slick with greasy goodness, this was definitely an above average version which I have been aware of for years in my neighbourhood but just never got around to trying. Am I glad I finally did because it was delicious and especially value for money with cockles thrown in.

Taste: 4/5

1 Like

Decent chicken rendang and a piquant sweet chilli sauce comes with the nasi lemak at this new-ish stall at @thebullionhawker. The rice however was clumpy and lacked the “lemak” fragrance I was looking for. It’s still early days though and plenty of time for improvement.

Taste: 3/5

4 Likes

The star of any bowl of prawn noodles is always the broth, and One Prawn Noodle’s version is admirably brimming with crustacean flavour, extracted by cooking fried and blended prawn heads in a heady, 16 hour slow-cooked pork bone broth. The result is a concentrated(if a little too sweet) ambrosia that unfortunately puts the other lacklustre ingredients to shame, especially the rather squishy prawns.

Taste: 3/5

Astonishing value and taste for a true labour of love, Meat & Green's 1.2kg whole French roast chicken takes a grueling 3 days to prepare - 1 day for brine injection to ensure the meat remains moist, and 2 days to dry age in the fridge, before it's finally roasted. The result is crisp, golden skin and succulent, full-flavoured meat that's a pleasure to eat, especially with the accompanying gravy made from chicken wings, neck and feet boiled for 4 hours.

Order at: https://bit.ly/meatandgreen

Taste: 3.5/5

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