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Hawker Delights

Hawker Delights

One of the best things about living in Singapore is our hawker food. Even though prices have risen over the years, I still count myself lucky to be able to enjoy such variety in freshly-cooked dishes that are easy-on-the-pocket.
Veronica Phua
Veronica Phua

Thanks to my parents who are fans of the Soya Sauce Chicken from @haikeesg, I have started to frequent the stall too. The one I visit is in the corner coffeeshop at the junction of Telok Kurau and Changi Road.
Their chicken is really smooth and delicious as it is properly saturated in the light but fragrant braising sauce. There doesn’t seem to be much visible fat on the flavourful skin, so I have been happily wolfing everything down.
The condiments here are worth a mention because there’s a fiery hot chilli (my fave!), a cooked oil-based ginger and spring onion sauce (my mum’s must-have) and a regular fresh ginger dip.
Pricing is very reasonable too. I paid about $33 for the lunch for two pax shown above, plus a takeaway order of half a chicken for my parents.


Make sure you try their famous Oyster Omelette ($10.80 nett). That dish is a must because they use plump and creamy oysters of substantial size, but I am sure it is their unique style of crispy pan-fried egg with batter that contributes significantly to this being a bestseller too.

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Had a pig-out session recently at this casual but cosy eatery in Far East Plaza. I ordered a childhood favourite dish of mine, the Pig’s Trotter Beehoon and found that it’s done really well here. The strands of rice noodles are properly saturated in the braising sauce and there is so much of the fatty, wobbly, unctuous meat too. Even if you order the small portion ($10.80 nett) which is what I did, there is no doubt the serving is very generous. So unless you have a huge appetite, I suggest sharing.

This was a big serving of a tasty thing. Flattened, breaded and fried to extreme crunchiness, the meat came with a fried egg and braised cabbage on rice, drenched in the twin powers of curry and dark braising sauce for an old-style taste.
To be able to enjoy such soul-satisfyingly good food in a casual but cosy air-conditioned spot in the Orchard and Scotts Road area makes Maddie’s Kitchen a true gem in my book.

We ordered roasted chicken on our second visit to this stall as I was recommended that. We had arrived around 1pm and honestly, not that much was left. Obviously, business is good at this stall. Anyway, I thought the chicken itself was very well done - really juicy and flavourful even for the breast meat. The rice was fragrant but we found it a little clumpy that day. Couldn’t resist ordering a plate of the Sio Bak (Roasted Pork Belly) again to share but I must admit, when I ate it with the rice meant for chicken rice, the combination became too salty. More so when I added the chilli sauce.
Note to self: Need to have the Sio Bak with plain rice next time.

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Pretty much an institution, “Nam Sing Hokkien Fried Mee” has their own style of Fried Hokkien Mee that is only a little bit wet but packs on plenty of "wok hei". They also clip the strands of fine beehoon and yellow mee quite short. I’m making a wild guess that by doing so, it helps the noodles to “fly” higher when tossed around in the wok, thus becoming drier and lighter more swiftiy.
Interestingly, you will not find any sambal chilli served alongside their Fried Hokkien Mee. They only give sliced red chili in a light soya sauce and fresh lime as condiments. At first, I use to feel like something was missing but after a couple of visits, I grew to appreciate the purer flavours of the dish which came through cleaner minus the distraction of a sambal.


Warning: this is not where to come if you are the health-conscious sort because (and I speak only for the roasted meats because those are what I had this afternoon) the fat and salt in them proteins are loud and proud! But that is also precisely why I find the food here so damn tasty 😋😋

From the gorgeous mahogany-coloured Roasted Duck (it’s really juicy) to the black-ish Char Siew (not exactly melt-in-the-mouth but nice and moist) to the salty-of-crackling Sio Bak (packs a powerful crunchiness and is super juicy), there’s no doubt the meats at “Nan Xiang Chicken Rice” have all been seasoned and marinated with a no-holds-barred attitude. Clearly, big flavours is their number one priority, and I love that! The stall’s chilli and ginger sauces also hit the mark - I could not resist splashing them over my rice.

You should be able to find “Nan Xiang Chicken Rice” easily as it is located at a corner coffeeshop next to the Caltex petrol station on Tanjong Katong Road. And for as long as it is open (they ‪start at 9am‬ everyday except for Tuesdays which is their day off), there seems to always be a line of customers out in front. I am sure this scene has not changed much in the last five decades they have been for business.

On my next visit, I plan to try the chicken rice because I got a DM on Instagram from @terenceongwh (who happens to be a regular there) that theirs is very good.


When I started visiting this place situated at the Geylang Road end of Lorong 32, it was just for the handmade noodles stall. Their dry version (what I order 99% of the time) does not come ready-tossed in sambal chilli. If you are like me and prefer things spicy, you’ll need to throw in the freshly ground and sliced chilli padi they provide. It works really well with the default black sauce that has a hint of sesame oil.

The dish I‘ve grown fond of ordering as well Is the “ngoh hiang” from the only other food vendor at the coffeeshop. It is what I enjoy snacking on while waiting for my bowl of noodles to arrive. This stall’s offering, although not huge in variety, taste fresh and are re-fried for extra crunchiness before being served. The chilli dip is also special as they serve it with lightly-cooked chopped garlic.

Eating here is alway a shiok affair but be prepared to sweat.

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A clanging wok is music to my ears because it means the Char Kway Teow is being cooked with vigour and thoroughness, and more often than not, that translates into a well-fried plate of noodles cloaked in a beguiling smoky fragrance.
“Joo Chiat Place Fried Kway Teow” was recommended to me by @rick_leow. I only realised upon arrival that the stall is located in the same old corner coffeeshop that houses a Teochew Porridge I use to frequent (it kind of slipped off my radar but not due to any specific reason). Anyway, the good news is I think this stall’s CKT is a real gem and absolutely worth a visit.
Every plate (price: $4 or $5) is prepared individually in an unhurried manner. A single serving of rice noodles mixed with a few strands of yellow mee (this combo looks like it’s been pre-fried lightly), is thrown onto a cracked egg and moved around on the extremely hot surface of the wok in a scrape-and-push method till quite dry. The blinding amount of smoke that billows is an indication of the “wok hei” (breath of a wok) permeating the noodles. Besides fish cake and “lap cheong” (preserved Chinese sausages), the hawker also adds the all-important “hum” (cockles). The specimen of “hum” used here is larger than those found at most stalls and are only tossed in towards the end so they remain juicy, and gush with that iron-rich bloody taste when you sink your teeth in.
My preference for local CKT has always been “white” with extra chilli, and I enjoyed the one here a lot. But no worries if you like the “black” style because this hawker does that version too but don’t expect it to be super black and sweet.


Whenever I get a craving to eat Nasi Padang, this stall at Geylang Serai Market & Food Centre tends to be the first one to pop into my head. Besides being the closest to my home, I feel they offer a variety that is wide and deliciously cooked.
I am never not faced with a dilemma whenever I am there because the displayed dishes are so attractive that it is nigh impossible to easily decide what to order. However, decide I must. I tend to go for at least a piece of protein so it’s either a grilled chicken, beef rendang or assam pedas fish. On top of that, the fried cow’s lung with sambal belado is my must-have. Then it’s one or two kinds of vegetables, maybe an egg or begedil (potato patty) even if I feel like it. Basically I pile it on until the plain rice is completely hidden from view 😂😂.
Price-wise, it is not cheap here but I feel it is worth it because I know for a fact that all the dishes require a lot of prep and cooking time. Moreover the recipes have to be spot-on for the level of shiok-ness to be reached. So I am happy to pay for that.


Given a choice, I will always pick Penang Char Kway Teow over local Char Kway Teow because my tastebuds gravitate towards the savoury rather than sweet. But this version of the latter at Brunner’s Coffeeshop in Katong was really decent.
Perhaps it is because I requested for it to be extra spicy, so some of the sweetness was masked by the increased amount of chilli used. The cockles were miniscule to be frank but it’s no big deal to me as I didn’t order this for the seafood. What I really wanted was a plate of noodles, freshly fried with pork lard oil, lots of beansprouts and a whack of “wok hei”. This $3.50 serving delivered all that in spades.


This Fried Hokkien Mee is for those who favour the wet style because the yellow mee and beehoon come almost submerged in the most amount of “zhup” (gravy) I have ever seen from any stall in Singapore (there’s a place in Iskandar, Johor that does it even wetter but that’s another story).
Although I am naturally drawn to the drier style of Fried Hokkien Mee, I did enjoy Hoe’s “zhup” (gravy) a lot. It is rich and flavourful and does not have a starchy consistency. In fact, I prefer it on its own sans the chilli sambal (not too fond of the sweetish version served here but that’s just me).
The other plus points in my view are that their noodles are cooked just right and aren’t mushy, and the crispy pork lard they throw on is plentiful and very fresh tasting (can’t say if us visiting on a Monday afternoon had anything to do with that because it is their first day of operations after their Sunday off so perhaps they had fried the pork lard a few hours earlier).
Anyway, pictured above is the $8 portion which is ideal for 2 persons to share. 3 even if everyone is watching their carb intake.
Thanks again to our friend Edmund for suggesting we check out this place for lunch.


Can't cook to save my life but boy, can I eat! 😄 (I pay for all my meals unless otherwise stated)

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