Serangoon

Serangoon

Featuring Chomp Chomp Food Centre, Arbite, The Coffee Daily, Relish by Wild Rocket (myVillage), iSTEAKS Diner (myVillage), Nunsongyee (Burghley Drive), The Wicked Garlic (International Plaza), Seng Kee Mushroom Minced Meat Noodle (Serangoon Garden Market), SYNC Korean Tapas Bar (Serangoon Gardens), R.K. Eating House Pte Ltd
Lucas Lim
Lucas Lim

relatively new to serangoon gardens market and food centre is bossi, a stall that only sells the soup version of handmade noodles. for a stall to sell only one variation of a dish, there better be something special about it. run by a couple who in their 20s/30s, my initial doubts about their culinary skills were washed away upon tasting the piping hot bowl of noodles in front of me. what sets them apart from their competitors in the same category is the ingredients they use, which makes eating their handmade noodles a rather unique experience.

you have the usual suspects like fried ikan bilis, egg and minced pork balls (the minced pork balls are always very tender and well seasoned, with the fragrance of sesame oil shining through). while seen in an increasing number of stalls nowadays, their usage of star gooseberry leaves (马尼菜) is still pretty uncommon.

something you won't find elsewhere is the addition of a special mixture which tasted to me like the chye poh you find on chwee kueh. in fact, i think the absolutely addictive mixture consists of small bits of mushroom, chye poh and garlic.

the other differentiating factor of bossi is the provision of green chilli sauce instead of the usual red ones you see. the piquant zesty taste was reminiscent of a less spicy thai green chilli sauce. add some, or all of the chilli provided, into the soup and you'll find yourself finishing the bowl in front of you really quickly.

it definitely is comforting to see a new generation of competent hawkers emerge. amidst stiff competition from traditional favourites located in the same place, i hope that people will give bossi a chance like i did. okay, my post is getting too long again...

#burpple

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most of you might have heard of 陳顺美 before due to their popular grass jelly products that are stocked in supermarkets. however, 陳顺美 also serves up an incredible bowl of 豆腐花 (beancurd) too! if you're wondering why you've never seen it around, that's because you can only find their 豆腐花 at serangoon gardens market and food centre. over the years, the price has increased from 50 cents a bowl to $1 but i'm not complaining as they're still one of the cheaper 豆腐花 places around singapore. if you ask me, i actually prefer 陳顺美 to the popular rochor beancurd due to their ability to achieve a consistently silky smooth textured beancurd. that and the fact that the 豆腐花 is always served in a beautiful porcelain bowl. the only gripe i have about a 豆腐花 experience at 陳顺美 is that you don't have youtiao 油条 to go with it 😢 oh yes, i know that a cold bowl of dessert always sounds perfect in a hot and humid climate like ours but when having 豆腐花 anywhere, my recommendation is for you to get the hot version as that ensures that the 豆腐花 is fresher. if you're craving for something cold at 陳顺美, you can always go for their grass jelly instead.

#burpple

12 Likes

LOL sorry for this incredibly bad photo but I didn't expect the food to be good enough for me to post. Went in to this restaurant with zero expectations and left it a very satisfied customer. For those who are fans of crab beehoon like the one Melben Seafood is known for, skip the queues and just come straight to Yaowarat Seafood instead. This place serves up a thick flavourful broth that I feel is better than Melben Seafood's. Come on a weekday and there are promotions for this dish as well. I'm honestly surprised that this place is still under the radar. I really hope to see this place surviving in the long run!

My Saturday brunch usually comes in the form of Seng Kee's Mee Tai Mak soup. I'm guessing that their incredibly rich stock is the result of hours after hours of boiling dried pollack and minced pork. The braised mushrooms added just before serving are just amazingly flavourful as well! This is part of the reason why I look forward to weekends so much. #hawkerpedia

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A bowl of bingsu would be perfect treat on a sweltering afternoon like this. The black sesame bingsu from nunsongyee is probably one of the pricier ones around ($18.90) but I'll pay almost anything to get a reprieve from this heat. Also, where else can you find bingsu in Serangoon Gardens?? Also, i think that this is pretty comparable to the one at Omaspoon, save for the taste of milk in the ice shavings, where Omaspoon has a slight edge.

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In case you haven't heard, Khun Mee Thai Noodle Bar can now me found in Food Republic at nex. You can choose to go for the small bowls of boat noodles but I recommend trying this egg noodle instead. In terms of both taste and quality, this bowl of egg noodles beats the boat noodles hands down. The texture of the egg noodles was surprisingly springy and slightly chewy, very different from the usual egg noodles you get elsewhere. The wanton skin was really crispy and fragrant, the roasted pork was tender and the pork balls were smooth (this sounds weird but try it and you'll know). The lava egg however, is not worth the extra $0.80 as it was just a plain hard boiled egg, it might have been overcooked. Priced at $4.20, I'm already looking forward to my next meal at this place.

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Yogiyo Korean Fried Chicken is located at the basement of myVillage. Apart from chicken, they also serve different types of ramyun and rice dishes. This is the Hot Soy Chicken which I took away for dinner one night, eating it almost immediately as I didn't want the taste to be affected. The skin of the chicken was indeed crispy and the seasoning was reminiscent of the Soy Garlic flavour at 4Fingers. However, the amount of meat was really little and slightly dry. I also wish that the sauce had been given more generously. Apart from the natural taste of potato, the fries were tasteless. I'm not too sure whether they forgot to add the salt or this is how it's supposed to taste like.

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Well, the serving is rather generous for this dish and the tofu is of a unique colour. But other than that, I wouldn't recommend ordering it.

What I really look forward to having at HK style restaurants is the Char Siew and Roast Pork Belly. The Char Siew here was really unique in the sense that it was made with salted egg yolk. I felt that this was just a novelty and that the Char Siew wasn't worth shouting about. Kim Heng located nearby serves way better Char Siew. The Roast Pork while flavourful, was lacking in terms of the crispness of the skin. Maybe the dish was just cold given that it was the end of the day. The roast pork definitely has potential to be one of the better ones in Singapore.

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This dish immediately caught my eye on the menu and I knew I had to try it. I've never actually had beef done this way before in a Chinese restaurant. The meat was slightly dried and it was served a little too cold for my liking. The seasoning that was found coating the bone marrow that came with the dish was really nice for sucking though. I think this dish can be given a miss if you've tried it before elsewhere. Hopefully improvements can be made in terms of the flavour that this dish packs.

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This dish tasted almost similar to the Kai Lan in my previous post, which means that it is highly recommended by me too. Also, it felt like they gave more spinach (it was actually Kang Kong) than Kai Lan. But either way, it made my tummy happy ( ˘ڡ˘ )

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The taste of black pepper crab tang hoon can also be found in this dish. I'm not usually a fan of Kai Lan but this was amazing. I suspect that the chef uses a little bit of crab stock in cooking this dish. A definite must try during your visit!

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I like writing lengthy reviews Find me on Instagram @lucas__lim 👋

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