Hawker/Kopitiam Eats

Hawker/Kopitiam Eats

As Singaporeans, we just love food, especially when it comes to our hawker/food court/kopitiam fare. A list featuring not only the conventional for the true local, but also for anyone looking for special finds as well.
Xing Wei Chua
Xing Wei Chua

Yet another day in the office again and checking out the coffeeshop at the foot of Blk 261 Waterloo Street too — this time for CK Cuisine which is located just right beside Liang Ji Char Kway Teow which had since relocated from Tekka Place (they also seemed to have opened outlets at other locations; one being at Sims Place).

CK Cuisine’s menu seems rather Thai-inspired on first look; the menu comprises of items such as Thai Pork Noodle Soup, Thai Grilled Pork, Thai Style Marinated Top Shell etc. — one can also find newspaper clippings of Chef Calvin Koh being hung around the stall about this very coffeeshop stall which he started after leaving his stint at Ibis Styles Singapore in MacPherson.

While the Traditional Nanyang Soy Pork Rice is something that seems a little far from their other items on the menu, this was still a dish that I found exceptionally comforting. Featuring different cuts of pork, there is a good mix of leaner and fatty parts in the bowl — I also liked how they have partitioned the pork away from the white rice in the takeaway packaging so the rice doesn’t turn too soggy if the item needs to travel the distance (‘cos deliveries and takeaways only now). I really loved how this felt like home-cooked food done right; like how it is a simple soy sauce-based item that is aptly thickened for flavour without being all dense and gloopy — the sauce going especially well with rice and was a sheer delight to have. The addition of quail eggs breaks the monotony between chunks of pork; the use of smaller eggs also giving the dish and improved texture over just a single braised egg which sometimes may feel jelak and a tad dry. Was also pretty impressed with how fresh the veggies tasted here — its rare how even the spring onions did carry a refreshing crunch; more often than not used to merely boost aesthetics without adding much value to the flavour of the dish.

Decided to also be a little fancy by pairing up my lunch with a White from Kurasu just located behind the coffeeshop (just a short walk from Clap Cafe, which is located just right beside Kurasu) — satisfaction guaranteed.

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Still remembered how I was impressed during my first visit to Spice & Rice some time back at Amoy Street Food Centre before they became the talk of the town for their Nasi Lemak; made the order for these because was told that there was free delivery for them during the Vesak Day weekend — a perk considering how delivery kinda costs a bomb for where I live (that’s why you don’t see much posts here lately).

I like how their Sambal Cornflakes are considered somewhat of a twist to the cornflakes we are familiar with that are often retailed by homemakers during festive seasons like CNY and Hari Raya — those that are often made to be sweet and laced in honey or caramel. Spice & Rice take is savoury and spicy in retrospect; tossed with a house-made sambal and comes with anchovies, curry leaves and peanuts for a mix of textures. Their sambal is not shy on spiciness; provides quite a good kick of spiciness that most who are tolerant to moderate levels of heat should be ok with, whilst also sticky enough to lace the cornflakes up nicely for sweet-savoury note that some may associate with local snacks. That being said, not sure whether was it because of the delivery process (perhaps we are too far away), the batch we had came a little limp and soft (both cornflakes, and anchovies), with the cornflakes seemingly lost a bit of its crispness; perhaps sealed in a bottle before they were adequately cooled down — perhaps a one-off, but this could be easily fixed by popping them into a toaster oven and reheating them just for a couple of minutes (less than 5, depending on your temperature setting) with the cornflakes being back to its crispy state thereafter. Apart from that, care has also been placed to retain as much chlorophyll in those curry leaves as possible — not just for vibrant green amidst the brown elements for aesthetics, but it is also immensely crisp and hints mildly of a curry leaf fragrance when one gets to them; one of the minor details that I quite liked.

Whilst the free delivery promotion has since been over, one can order the Sambal Cornflakes and their Nasi Lemak on their webpage during Phase 2 (Heightened Alert) — both pick-up and contactless delivery are available, not to mention that they are also listed on the likes of Grabfood and foodpanda. They are also still open for takeaways if any one is still returning to office near Amoy Street Food Centre during this period of time; just so if you need to get any Nasi Lemak cravings solved and prefer to get the food by yourself.

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Remembered making the trek to Blk 682 Hougang Avenue 8 for dinner when dine-in was still allowed under Phase 3 back then — pretty surprised to find a Happy Congee outlet at Blk 261 Waterloo Street in the same coffeeshop as Leong Yeow Hainanese Chicken Rice which had seemingly been through a revamp with a couple of new stalls moving in (including Liang Ji Char Kway Teow, which is making their move here after the closure of Xin Tekka).

Being one who would settle for the usual item if I was satisfied with what I had during my previous visit, I found myself revisiting the Rice Noodle Roll with Dough Stick again at this new outlet — had to resort to takeaway considering that I had visited this outlet during the Phase 2 (Heightened Alert) period when dine-in is disallowed. I would say that these will definitely be better when had on the spot — the item is freshly-made, so one can actually expect the dough sticks here to come all toasty and crispy within. Taking away does affect the quality of dough sticks a little where it may get a little soft and limp, so one may want to exercise a bit of discretion with distance and timing in mind when it comes to ordering this item. Otherwise, the rice rolls are smooth and silken, while the dough sticks come in a pretty substantial portion where it’s almost the same girth as the dough sticks that come from hawker stalls serving up fried fritters (as opposed to the daintier ones that come with similar dishes in dim sum restaurants). Doused in light soy sauce, there was ample sauce to go around for a slight savoury note, while the chili does come with a slightly savoury note and a lightly spicy kick to just tickle the taste buds.

It seems that Happy Congee is massively expanding their presence after the success of their outlet at BGAIN Eating House at ARC380, with outlets sprouting up at various locations across the island — a pretty welcomed move though we do hope that the quality stays consistent in the long run; a challenge for most establishments that is heading in this direction of expansion.

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Chanced upon this new stall called “The Noodle Memories 古月面” during our trip to Hong Lim Complex Food Centre for Wing Liao Lor — the stall just conveniently being located just right beside Wing Liao Lor, and also being situated right opposite the now-buzzy Belly Lucky Noodles at the second level of the food centre.

Serving up more of a Ban Mian option here, the stall does serve up different varieties of noodles such as Ee Mian and Vermicelli, but the Signature Noodle (aka 古月面) is the one to go for — that is the noodle option that is made in-house here. Opting for the Specialty Dry Chili Noodle, one can argue that this is essentially their rendition of the chili ban mian. Tossed in a dark sauce and coming with minced meat and black fungus, they are also pretty generous with the chili paste here; presumably house-made as well — the result is a chewy noodle that carries quite a good bite, that is all flavourful from the savouriness and spiciness that provides a good kick of heat even for those who are tolerant to moderate levels of spiciness, while the minced meat and black fungus helps to enhance the textures further whilst the minced meat also helps to add a slight meatiness to the dish for some balance. Mixing the sous vide egg into the entire bowl, it provides a silkier texture to the noodles and the other condiments for how it laces around all the elements in the bowl, while the handmade fried beancurd skin was also commendable — crisp on the edges, but soft in the middle; a pretty interesting combination of textures overall.

There’s quite a number of Ban Mian stalls in Hong Lim Complex Food Centre — of which I still have yet to try Mian Zhuang 面庄 which has been in the to-try list since forever. That being said, the Specialty Dry Chili Noodle from The Noodle Memories 古月面 is pretty satisfying and big on flavours — something that suited my tastebuds. One of the stalls I would most certainly not mind patronising again when in Hong Lim Complex Food Centre.

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Had seen quite a fair bit about Wing Liao Lor on social media all these while — a stall that I have also been paying quite a fair bit of attention considering the punny name when I first chanced upon their social media pages back then.

Being more of a chicken wing specialty store, the Nasi Lemak and Mee Siam offerings do seem to be more of a vehicle to offer a choice of a main to go along with the chicken wing offerings on first impression. Make no mistake though, considering that the Nasi Lemak here isn’t quite the afterthought as it seems — Set Three off their Nasi Lemak section of the menu is the full works; comes with elements such as their famed Fried Curry Chicken Wing, Egg, Coconut Rice, Peanut Anchovies and Otah.

On first taste, the Nasi Lemak here does come with an aromatic fragrance from being cooked in all that Pandan and coconut milk — the flavours being especially prominent and perhaps even on par or even above that of certain establishments that claims to be Nasi Lemak specialty stores. That being said, the only qualm is how the rice was a little bit on the drier side; something that can be mitigated by having the rice with the sambal on the side — the sambal being sufficiently sweet, yet carrying a punchy spiciness that tingles the taste buds lightly for those who are able to tolerant moderate levels of spiciness. The fried curry chicken wings was well-fried; the curry spices used in the marination was rather subtle, though provided a slight savouriness that differentiates it a little from the usual fried chicken wing — the golden brown batter being all crisp on the exterior, while the flesh was reasonably tender without being greasy. The sunny side up comes with that crowd pleaser runny egg yolk that eagerly flows when one pokes the golden goodness with a fork, while the Otah comes pretty decent — the sort that is sufficiently moist and soft; just spicy enough to tingle the taste buds for most. Liked how the anchovies are also crisp; a detail that some places might miss with their Nasi Lemak.

Being a chicken wing specialty store, Wing Liao Lor seemingly has done a rather good attempt of a Nasi Lemak that is pretty palatable and had exceeded our expectations — the Nasi Lemak being a pretty decent offering that rivals that of some Nasi Lemak specialty stores. The stall also serves up quite a variety of items — think Crispy Chicken Cutlet served with fries, as well as Truffle Fries with Parmesan Cheese for those looking for a side to share; a stall that is worth trying if in Hong Lim Food Centre.

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Heard about their Cheese Prata quite a fair bit — after all, Niqqi’s The Cheese Prata Shop is quite the place to around Kent Ridge, but only came by because I hadn’t checked out the opening times of another spot that I was intending to visit in the area.

Kinda understood why there is such a clear split of opinion when it comes to Niqqi’s pratas. It is pretty apparent how Niqqi’s style seems to veer towards very thinly-stretched pratas — this style seemingly fits their signature cheese pratas very well, though its not quite the same for their plain prata. Found the Garlic Cheese Prata to be exceptionally enjoyable with its soft and fluffy texture that accommodates the stretchy cheese beneath; the garlic being my own must-have for that extra contrast of flavour. Liked how they seemed to have used a more premium cheese than the usual processed cheese that most stalls of its type chooses to use — makes for a more alluring savoury note and better texture overall as one can actually do a proper “cheese-pull” while the prata is piping hot. The Plain Prata was lacklustre however; the Prata having been stretched overly thin with gaping holes found in the middle — something I hadn’t quite expected to see and to be really honest, never seen after all these years having Prata. Given how the dough was stretched so thin, the Prata undoubtedly turn rather stodgy and slightly tough to pull apart and lacks crispness after being left there while I devoured the Garlic Cheese Prata in delight. The accompanying curry was actually pretty decent — sufficiently rich and surprisingly not too oily; comes with a distinct tanginess without being particularly spicy for those with a lower tolerance of spiciness.

Given how it is located at the far end of Kent Ridge closer to Kent Ridge Bus Terminal rather than the MRT Station, I can see the reason why some wouldn’t really make their way for Niqqi’s for how it does require a bit of effort to get to. That being said, if one does want to give them a go, the Cheese Prata (along with any variant of it) is the one to go for — probably the item that brings those NUS students back yearning for more.

Chanced upon Happenstance Western Food’s Instagram account quite some time back and got fairly intrigued by their Cornflake Chicken, but never really made the visit to this Muslim-run establishment considering how they were located at Joo Chiat back then. They had since moved to a coffeeshop that is located within Woodlands within the industrial building of E9 Premium, which isn’t located too far away from a bunch of HDB flats around the outskirts of Woodlands Crescent leading up to Woodlands Avenue 9 and Gambas Avenue — rather accessible by a couple of buses from Woodlands Temporary Bus Interchange; and that’s how I managed to finally check them out.

On first sight, the Cornflake Chicken that we had on the day of the visit didn’t seem to carry as much cornflakes as what I have seen from photos both uploaded by them on their Instagram page, as well as those who have patronised their stall. That being said, the cornflakes does give the pan-fried chicken a crunch that was beyond what a traditional panko-crumb chicken cutlet would have carried — a crispier texture with more bite to crunch on, and quite a unique experience to the otherwise usual chicken chop or cutlets that one can easily get elsewhere. That being said, the chicken here seemed a little bit bland here; can’t really feel much of brining here with the savoury notes of the meat feeling like they were abruptly cut off somewhere, though thankfully the chicken was actually pretty juicy and tender. Fries were decent but nothing much to shout about either, though we note that there was a slight deviation with our order given how we have seen others being served with criss-cut fries as opposed to the straight cut fries that came with our order.

Perhaps one of the more average Western fare I have tasted in recent times; a bit of a shame considering that the idea of the Cornflake Chicken could be quite novel if the execution of the chicken and fries could be further improved for more flavour — more flavourful chicken, perhaps with a spice rub involving turmeric, and criss-cut fried seasoned with either Cajun or slightly more salt. Still, an interesting idea — though it is really difficult to justify making the trip down to this “ulu” spot in an already “ulu” part of the island to most; that will be your call to make.

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Had come across The Nasi Lemak — one of the few new stalls which had opened its doors in recent months at one of the two coffee shops located at Blk 269 Queen Street; the very same coffeeshop that also houses King of Pao Fan and a rather popular “Bukit Purmei Lor Mee” stall.

Affiliated with Aliff’s Nasi Lemak which is located at Serangoon Gardens Food Centre, the stall does serve up Kueh on selected days — otherwise, the stall serves up Nasi Lemak either in predetermined sets which comes with fixed ingredients, or one can actually mix and match the dishes to their own preferences. Served on a tray with waxed paper lining the tray, the presentation is pretty rustic — actually rather different from how some influencers have portrayed it to be; the original presentation being rather down-to-earth and less pretentious, which was something I quite liked.

Have seen some mixed reviews over the rice here but it was pretty decent when we made our visit — the basmati rice is cooked soft and fluffy; each grain being distinguishable from one another, while the rice perfumes of an evident hint of coconut-y aroma that carries a slight note of saltish-ness that seemingly replicates that of coconut water; pretty interesting. Most of the dishes, including the fried items, are prepared in big batches and placed at the display counter — despite the chicken being served almost close to room temperature, I did appreciate how the chicken still remained relatively crispy whilst coming lightly flavoured from the turmeric used in the marination process; not particularly greasy, and was juicy and tender. Otah was also rather decent; coming in a rather well-sized slab that was smooth and carried a good hint of rempah spices and a slight kick of spiciness that should be manageable to most. The sunny-side-up was unfortunately overdone; lacked the runny egg yolk that some would be looking out for, whilst also prepared in big batches while the chili lacked a kick even though it did carry an aptly sweet note typical of Nasi Lemak chili. Ikan Bilis also felt like they were on the verge of being limp halfway through the meal, though not too much of a dealbreaker.

Given how their Nasi Lemak is, The Nasi Lemak’s rendition of the local favourite fares better than most in the immediate area that it is located at — behind the fluff generated by social media with the overdone plating efforts seems to lie a rather down-to-earth character that does not make it too much different from most other stalls serving the same fare. But that being said, The Nasi Lemak is far from being perfect; there are elements that could do better with some tweaks — especially that of the sunny-side-up and the intensity of their chili (though probably fits well with those of low spiciness tolerance). It is not exactly a stall I would make the trip down just to give it a go, but their basmati rice does seem considerably well-executed to satisfy those last-minute Nasi Lemak cravings — an option I would most certainly exercise again for lunch back in the office.

Waiting time was a little long considering how the orders took around 15 to 20mins to be served — a little long considering the grab-and-go nature of most coffeeshop fare, especially those involving noodles. That being said, Pang’s Hakka Noodles is most certainly worth dropping by for its last hurrah at Xin Tekka — the Signature Hakka Noodle Set being the item to go for if one has yet to give it a try. Serving up their noodles in proper bowls is a welcomed move; wasn’t one who appreciated how they used to serve their items in paper bowls more meant for takeaways for the longest time — other changes include a price reduction of the set to $8.80 with them serving up a single piece of the prawn paste chicken wing instead of two as they had previously served, which makes the portion size of the set more manageable for an individual as well.

There isn’t anything I disliked with their Signature Hakka Noodle Set; and that’s something worth mentioning considering how I am one who doesn’t really enjoy Yong Tau Foo in general — the noodles comes with a good portion of minced meat and pork lard for a meaty bite and a crunch, all that being tossed with a rather piquant chili sauce that gives it an extra spicy punch that tickles the taste buds of those who are tolerable to moderate levels of spiciness. Also enjoyed how the noodles carry a good bite, while the various Yong Tau Foo pieces were fresh and flavourful — carrying prominent flavours of the ingredients without feeling as though the flavours of the items are washed away by the clean and light soup that they come swimming in. The prawn paste chicken wing is the reason why I always insistently order the set here — its always crisp, juicy and tender — the fried batter carrying a bold note of the umami prawn paste that the chicken wing is being marinated with; always served piping hot and fried freshly upon order, and is pretty much satisfaction guaranteed.

Haven’t heard of Pang’s Hakka Noodles finding a new location to operate from — but it would be greatly missed as a lunch time destination for me at least; not a particularly affordable option when compared against the hawker fare at Tekka Centre but this is certainly worth the splurge when the craving hits. Perhaps its time to savour what Xin Tekka has to offer before it shutters its operations from 1 May 2021, be it whichever stall one may go for ...

Had been wanting to give the Rice Roll Noodles from Happy Congee 满粥了a try every since I had noticed them at the BGAIN Eating House at ARC380, but Lavender has always been a tricky location for me. Pretty glad that they have opened another new outlet in the BGAIN681 Eating House at Blk 681 Hougang Avenue 8 — a location that I am very familiar with considering how I spent my childhood there.

Offering the same menu of rice noodle rolls and congee here, I found myself going for the Rice Noodle Roll with Dough Stick — partially because of my love for good Chee Cheong Fun, and also because I was looking for something more substantial to be had for a light dinner considering how I had congee already in the afternoon and that I ain’t too big a fan of congee either.

Its not difficult to tell that the Rice Noodle Roll with Dough Stick isn’t quite the same as the dainty ones often served at other dim sum establishments — the dough sticks here come seemingly chunkier and thicker, which also means that the portion size here is more substantial than the usual that we have had. More like the dough fritters that we usually see at hawker centres from stalls that sells fried fritters in the day, the dough fritters to be used were left in a corner beside the steamer for the rice noodle rolls — was expecting them to be somewhat limp but was somewhat surprised that they still remained crisp and toasty for a short while despite us making the visit in the evening whilst also giving a substantial bite given its sheer size; that being said, one should consume the item quickly considering how the dough sticks do turn limp after a while since they were already left there for some time, whilst also soaking up the soy sauce beneath. The rice noodle rolls were especially well-made; smooth and slurpy without being particularly thick — very easy to eat and soaks up all the light soy sauce beneath for a savoury-sweet note, while the chili gives a smoky, savoury note that was especially delicious whilst giving a mild hint of spiciness to tickle the taste buds.

Having read quite a fair bit of their rice noodle rolls from their ARC380 stall, and now having had it at their newest location at Hougang, it is little wonder why they seem to be pretty popular on social media for what they have to offer — the Rice Noodle Roll with Dough Stick being an item that exemplifies this the most, being a dish that is more commonly found in restaurants than in food court but offered here at an affordable price considering its portion size whilst being pretty well-executed. No doubt the fried dough stick could have been a little better, but given the circumstances that we have tried it in, the Rice Noodle Roll with Dough Stick is still something which I would gladly have be it to share, or just a light meal option. Can’t say that I am going to try their congee soon, but I guess I am likely to give their other Rice Noodle Roll offerings a try if there is any chance of revisiting them soon!

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Being one of the items I really wanted to try considering the rave reviews of it before Patisserie Platine had ceased operations at Renku Lounge during the revamp of Waku Ghin previously, I was rather bummed learning the fact that they had previously only offered the Ghin Cheesecake as a cake exclusively available at Tetsuya in Sydney, Australia upon Patisserie Platine’s return with Waku Ghin at Marina Bay Sands. Was super glad that they had since brought the Ghin Cheesecake back to Waku Ghin recently as part of the cake selection for April 2021 — a welcomed return alongside other new cakes such as the Dark Chocolate Cremeux with Mint & Hazelnut, and Chocolate Choux with Orange & Earl Grey.

Decided to just drop by as a walk-in pax for the Ghin Cheesecake and thankfully they did have empty seats by the bar counter for the evening — and after a few light bites we found the Ghin Cheesecake sitting right in front of our eyes; the cake’s half spherical shape and the feather-shaped white chocolate piece being the iconic aesthetic that the cake now lives on. Coming with a lemon curd in the middle, that “feather” that sits atop the cake sets the expectations right — as though trying to symbolise how the Ghin Cheesecake is made to be as light as a feather; nothing too cloying here that we are used to from a standard cheesecake. Instead, the cream cheese mousse comes light and smooth; luscious but light in texture almost akin to whipped cream, but carrying a distinct note of savouriness and tanginess that makes the cream cheese mousse so satisfying on its own. In the middle, the lemon curd attempts to cut through the richness with its bright and tangy notes — refreshing, and makes the cake so easy on the taste buds. The details go right down to base; almost akin to a well-made tart base that cracks neatly as one pierces through it with the fork, yet coming with a decent thickness that stayed consistent with the smooth textures of the cake.

The Ghin Cheesecake is quite the experience, but my clear favourite would still lie towards the Chocolate Mousse with Vanilla & Macadamia — don’t get it wrong; the Ghin Cheesecake is great in its own right, but the Chocolate Mousse with Vanilla & Macadamia comes with a complexity and contrast that leaves a stronger impression even for one who is hardly a chocolate lover like I am. But there again, I do see why the Ghin Cheesecake has its fair share of fans — it’s clearly different from the usual; something which would appeal to those who loves lighter desserts with a slight zing.

Yet one of those relatively new Taiwanese establishments which has sprouted up across the island in recent times — Moustache Lee is hidden in the same coffeeshop as Jin Hock White Bee Hoon at Blk 505 Ang Mo Kio Avenue 8, and serves up only a small variety of dishes such as Braised Pork Rice, Salt & Pepper Chicken Bento and Mee Sua with a couple of sides.

Offering both the Braised Pork Rice and the Braised Pork Bento, the difference is how the latter (also the item that we have ordered) comes with a braised egg, blanched vegetables and Taiwanese Sausage. Some might notice how the variant at Moustache Lee is not too heavy when it comes to the braising liquid — a little bit milder in terms of saltishness, but I was glad how they are pretty generous with the braising liquid so much so that it goes around all the rice beneath. There, the braised pork comes all diced up in small bits; melt-in-the-mouth without carrying a distinct porky smell — very easy to have, bearing a rather consistent texture throughout the entire bowl. The Taiwanese Sausage adds a meaty bite to the entire bowl; nothing too much to shout about here considering how it’s likely to be the same as those that come off from a packet in the supermarket, but does carry a distinct sweetness of the processed meat with a snappy texture typical of the item. The braised egg comes with a fully cooked yolk, while the greens carried a crunch and gave the dish a more wholesome feel amidst the meatiness and carbs going on.

Being one who has enjoyed Eat Three Bowls for a long while since their days at Seah Im, I would say that their Braised Meat Rice is really one that is hard to match. That being said, Moustache Lee’s Braised Pork Bento does carry a more homey feel — and that’s nothing to complain about; a more hearty rendition that is seemingly easy to finish despite being a full portion good for a meal for an average person, and is something I would want to have again if I were to reside here. Moustache Lee is worth making the trek if one isn’t too far away from the area — with the bentos being the most expensive items at $5.90, it is an affordable option for satisfying Taiwanese meals in the heartlands.

Up, down and everywhere around for food.

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