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Value for Money

Value for Money

Featuring Rakki Bowl, New Station Snack Bar, Delicious Boneless Chicken Rice, Washoku Goen (VivoCity), Haig Road Market & Food Centre, 109 Teochew Yong Tau Foo, Lim Hokkien Fried Mee, Strands & Grains, Lay Eng Lor Mee, Frenzlink Cafeteria
Jason Wong
Jason Wong

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

The Hong Kong-style noodles and sauce here are on point, and the same can be said for the generously filled shrimp dumplings and wantons too. My only point of contention are the overly thick and lean pieces of unappealingly coloured char siew.

Taste: 3/5

1 Like

The difference in quality between Thai House Restaurant’s Pineapple Fried Rice and Green Curry is night and day. Whilst the latter was insipid, the former was smoky, had plenty of sweet pineapple flavour and was chockful of pork floss, pineapple chunks and cashews.

Thai House Restaurant
302 Ubi Ave 1, Block 302, Singapore 400302

3/5

2 Likes

Amongst the many cheap dishes here, this is one of the more satisfying and filling ones, even though the gravy was watery and a little bland, and only a single prawn sliced in half comes with the standard portion. Still, where else can you find laksa at this price in town?
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Taste: 2.5/5

1 Like

My reaction was more like chicken renDAMN, that’s surprisingly good for airport food. Located in the food court of Changi Airport Terminal 4, Home Kitchen serves up decent nasi lemak sets with your usual variations of fish fillet, chicken wing, etc.

The chicken was tender and covered in a respectably aromatic and creamy rendang sauce, whilst elsewhere, the chilli sambal was of your garden variety sweet and spicy type. Not bad at all.

Taste: 3/5

Where else can you find lunch for $3 in the CBD? This venerable institution has been around for years and only just raised their prices by 50 cents(you could previously get a large portion for $2.50). The lone uncle in the kitchen dishes out an amazing variety of local staples all for the same price, including mee reebus, mee siam, lor mee and prawn noodles, but none can beat the bak chor mee, which is usually sold out shortly after 12pm.

This version differs from the norm and only comes with braised minced pork over noodles. It’s highly savoury, saucy, a little sweet, spicy and oily, and utterly satisfying.

Taste: 3/5

6 Likes

Crowds flock here for the tasty and relatively cheap yong tau foo at Boat Quay. With a large variety of ingredients, very fast service and air-conditioned seating upstairs, it’s no wonder the queue stretches outside the shop during lunchtime.

I picked stuffed eggplant and chilli, mushrooms, bak choy and two to three other items to go with my kway teow, and it only came up to less than $7. What’s unique about the dry version here is that it comes ladled over with a light gravy that adds extra savouriness to the bowl.

Taste: 3.5/5

5 Likes

Located in the same coffeeshop as the popular Geylang 29 Charcoal Fried Hokkien Mee, this new-ish stall dishes out bowls of decent and affordable minced pork noodles with just the right amount of sauciness and pig liver that’s blanched only to the point of being springy and tender. Would definitely return again to this place in my hood when the BCM cravings hit.

Ho Kee Signature Noodles
396 East Coast Road
Singapore

Taste: 3/5

1 Like

What drew me to this place was the relatively affordable prices around the Boat Quay area in a slightly more upscale "kopitiam"-style environment that serves as a front for hidden restaurant/bar The Dragon Chamber.

My plate came with a a generous portion of chicken smothered in what seemed like oyster sauce, over a bed of noodles. Accompanying that were a few stalks of blanched greens, slightly stale lard croutons and a bowl of wanton soup which tasted quite strongly of MSG. All in all, fairly average and decent for its price considering the location.

Taste: 3/5

1 Like

Marinated for at least 2 days so that the meat is suffused in that funky prawn paste salty and sour flavour all “har cheong gai” afficionados love, the massive slabs of succulent chicken are twice deep-fried in variations of batter to achieve a shatteringly crisp and web-like outer coating that lends itself to a highly satisfying crunchiness. The flavoured rice and potent chilli sauce on the side are perfect accompaniments to the star of the dish as well.

Taste: 3.5/5

5 Likes

I like the fact that the chicken wasn’t swimming in an overly creamy, cheap tasting sauce and was still piping hot, crunchy and coated in chunks of unctuous salted egg. This would easily give the more famous stalls a run for their money.

Taste: 3.5/5

3 Likes

I should have tried this "tze char" stall a stone's throw from my office much earlier, because this black pepper beef rice capped with a beautifully oozy fried egg was saucy, fiery and generously portioned. Will definitely be back to try their other dishes very soon.

Taste: 3.5/5

1 Like

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