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

I could very well be the last person in Singapore to try “Mr & Mrs Mohgan’s famous crispy prata 😂 And my first visit wasn’t even planned. It was a spontaneous decision after I found my favourite “Joo Chiat Ah Huat Wanton Noodles” in the basement of Dunman Food Centre closed.
One of the items I ordered was the Coin Prata (an order has six pieces) and it was outrageously crispy. Each small swirl of slightly flattened dough was fried to a gorgeous golden-brown, and when I pressed down on it with my cutlery, it broke into thick, flaky chunks that were crunchy yet still slightly chewy in the middle of the folds. Amazing. Considering I tend to gravitate towards the cushiony style of Prata (which is why my default is an Egg Prata with Green Chillies), I was pleasantly surprised by how much I enjoyed this. Will definitely return soon for more.

1 Like

Brunched at Toa Payoh the other day and decided to give “Da Cheng Kway Chap” (stall #02-14) a try, mainly because I liked what I saw on display - namely pig’s ears!
To be frank, I still prefer “Feng Ji Kway Chap” at Jalan Batu but I did enjoy this stall’s. Their braised items have an old-school taste which I appreciate and variety is wider than most. For dipping, they provide a chilli sauce with a decent kick and proper acidity. The “kway” (rice sheets) is on the thick side and tends to clump but nothing a bit of chopstick action can’t fix.

2 Likes

One of my favourites for “chap chye png” (economical rice), a perennial comfort food at hawker centres for many of us, is “Hong Kee Chicken Rice”, a stall located in Jalan Batu Food Centre.
What I like very much about it is that besides the assortment of vegetable stirfries and other dishes, this hawker also offers roast chicken, duck, “sio bak” (roasted pork belly) and dark sauce-braised pork belly which he chops up when you order. His food has a very appealing home-cooked tastiness and is hearty in portion. You can request for a bowl of chicken soup as well. Once in a while, he does a simple stirfry of cured bamboo shoots with chilli which I love. Whenever I spot it, I need to get double servings of it.

2 Likes

While sauntering towards a noodle stall, we did a double take when passing “Golden Scissors Curry Rice” (#01-40) because their display was just too enticing. @Huatkaliao and I immediately decided to get a plate each. While he picked their Set A which consists of a piece of tender, properly braised pork belly, a fried egg (if only the yolk was runny!) and soft stewed cabbage with rice, I decided to go the a la carte route. That’s how my order ended up being the bigger of the two because besides the fried egg and cabbage, what I really wanted to try were the Pork Chop (it‘s thin, very crunchy and well marinated) and Stirfried Brinjal (enjoyed this a lot as it had a tasty and mildly spicy sauce). I found the stall’s #curry gravy more fragrant than most, and it possessed a consistency that suited my tastebuds - not too thick nor starchy. Plus it paired deliciously with the “zhup” (dark sauce from the braised pork belly).

Bottomline: I would definitely return when the urge for “Curry Png” hits, especially since it is located close to home. As their meats fall on the small / thin side, I plan to add on an extra piece the next time.

I know the other stall at Old Airport Road Hawker Centre is very popular but my parents and I have been happy ordering from Xiang Ji Lor Mee (stall #01-18) for a couple of years now. Anyway, rumour has it that the owner of “Xiang Ji Lor Mee” use to work at that stall but modified the dish to make it his own when he started this business (FYI - the only other dish he sells is Zha Jiang Mian).
What makes us return customers is the gravy which is decently flavourful compared to many others, and the generous toppings (to be fair, I always order the $5 bowl). I like that their fish comes in big chunks and isn’t fried till crispy oblivion but I do feel the braised pork belly, as flavourful as it is, could be sliced a little thicker for a more satisfying chew. Another plus point is they don’t blink an eye if you ask them to spam a Lor Mee’s all-important condiments of raw minced garlic, sambal, chilli padi, cilantro and black vinegar.

1 Like

In the sea of Fried Hokkien Mees found across Singapore, I feel @namsinghokkienfried’s version stands out.
Their uniqueness stems firstly, from the mix of yellow mee and thin beehoon clipped short and fried over high heat to harness the aroma of the wok. This gives the dish an intense smokiness. If you pay attention to their plate of noodles, you’ll realise they aren’t soggy although they come in a bit of concentrated (but NOT thick and gluey) umami gravy.
They are the only stall I know that does not serve a sambal with their Fried Hokkien Mee either. At the beginning, I wasn’t use to this and wished that they did but after I ate there a couple of times, I realised it’s really for the best as the rich aroma and flavour of their noodles become the focus of each mouthful. More often than not when there’s a sambal around, I tend to add too much of it and end up with a very spicy dish which unfortunately, also overwhelms all the hawker’s efforts in creating a fragrant, flavourful dish 😅
With Nam Sing’s, I think it’s absolutely perfect with what they provide - freshly cut big red chillies (which aren’t that spicy to be honest) and a squeeze of lime juice.

When my friend Tina told me they were journeying to the West to try @hanoi_cuisine_singapore’s Vietnamese food at a kopitiam, and offered to takeaway for me should they consider it legit, I was more than happy to accept. Well, the food turned out to be as authentic and good as they hoped, and the “Bun Doi Truong Long Heu” ($7) I received, was really very tasty.
Served with rice noodles, raw vegetables, fresh herbs, and a fermented shrimp sauce, this is something I have not come across at other Vietnamese eateries. Forget about straightforward cuts of meat because the more exotic stuff are what shows up here, namely pig’s heart and stomach plus the pièce de résistance - handmade pig’s liver sausage. The sausage, which is grilled over charcoal, is fragrant as the coarsely-minced stuffing has herbs mixed in too.
I LOVE THE SAUCE but be warned, it may not be everyone’s cup of tea because it is unabashedly funky! We’re talking bowl-you-over-at-10-paces kind of pungency (my helper had to exit the kitchen after she opened the container 😅) but to me, it isn’t as potent as “chou dou fu” (the popular stinky tofu Taiwan is known for). Think of this sauce as raw belachan but amplified a few times. My advice is to give your nose a few seconds to get use to it because it actually tastes very shiok - sweeter than expected with an underlying #cinchalok-like savouriness and heat from cut chilli padi.

3 Likes

The one dish you must try from Chef Chik (stall #01-36) at Haig Road Market Food Centre is this “Steamed Prawns in Garlic Sauce”. Perfectly-cooked crustaceans aside, it is the bed of #cheecheongfun arranged beneath that got my jaw meeting the floor. What a simple but smart idea - it adds so much to the dish because those silky-soft steamed rice rolls end up absorbing the sweet prawn juices and insanely fragrant garlic sauce. I couldn’t stop eating them once I got started. It’s pretty much a one-dish meal when you think about it.

Do note this stall has unusual operating days and hours. They are only open from Wednesdays to Saturdays and while lunch is served from 11.30am to 2.30pm, dinner is a brief and rather awkward window of 4pm to 5.30pm.

4 Likes

One of the shiokest Mee Gorengs I’ve hoovered up in recent times is this plate at the @nosignboardseafood restaurant in @esplanadesingapore. They use an uncommonly thin yellow mee and fries it brazenly with seafood, beancurd and vegetables in quite a lot of spiciness till there’s “wok hei”. The end result is fluffy and light, yet really robust in flavour.

3 Likes

Pretty decent bowl with a few fish balls, slices of fish cake, crispy ikan bilis and plenty of beansprouts. I like that the Mee Sua isn’t overcooked either. Ordered it spicy and it came tossed in a good balance of sambal chilli and black vinegar. I even found a few cubes of crunchy pork lard in there.

1 Like

An impressive looking display with dozens of dishes to choose from, does make a stall very attractive. Yet ironically, one of my favourite breakfast spots for fried beehoon is about as low-key as you can get in terms of visual merchandising.
The elderly couple who runs it, keeps things super simple. While the husband does the cooking, the wife takes orders and collects payment. She also manages the amount of food on display with a tight fist, and only instructs him to cook an item when it runs low or out. Hence, inevitably there are moments I have had to stand around and wait as he fries an egg because the person ahead of me in the queue swiped the last few for their order. But I don’t mind because it means I get a piping hot egg to enjoy my beehoon with and we all know how much better that tastes, don’t we? 😋😋
I can’t recall the unit number but it is situated along the middle section of the second last row of stalls, facing the direction of the carpark. You can look out for “Toast Hut” (they are popular for their coffee and kaya toast sets) as the fried beehoon stall is just diagonally across from them. Do note the elderly couple operate only in the morning and usually sell out by lunchtime if not earlier.

2 Likes

When I visited this hawker stall for lunch yesterday, Bossman Lawrence recommended a mix of “Pei Dan” and Pork as the filling for my made-to-order Chee Cheong Fun. Glad I listened to him because it was really good. I especially enjoyed those pieces with the century egg yolk - its slightly funky creaminess waltzed most gracefully with the silky-softness of the freshly-steamed rice roll.

Follow me on Instagram (@veronicaphua) for much more content! 😊

What To Read Next

Best Hot Pot & Steamboat in Singapore
Best Hot Pot & Steamboat in Singapore Huddle around, Burpplers! Here are 10 hot pot places to keep you warm on a cold, cold night – there's classy herbal mala steamboat in Clarke Quay, thick Japanese collagen brew in Orchard Road, delish halal hot pots in Paya Lebar and more.
1-for-1 Burpple Beyond Deals: Cold, Creamy Treats
1-for-1 Burpple Beyond Deals: Cold, Creamy Treats Here’s your inside scoop on all things creamy, icy and sweet! Seek respite from the mid-Jan heatwave with 1-for-1 gelatos from Venchi, milkshakes from Gelatissimo, ice cream bar from The Dark Gallery & more with #BurppleBeyond
1-for-1 Burpple Beyond Deals: Hawker Paradise
1-for-1 Burpple Beyond Deals: Hawker Paradise With Singapore's hawker culture making the UNESCO Intangible Cultural Heritage list, it's time to pay homage to the local delicacies that got us on it. Check out these 1-for-1 deals at Im Thai Kitchen, Jia Xiang Sarawak Kuching Kolo Mee, Rong Hua Bak Kut Teh & more on #BurppleBeyond!
Best Fish Soup in Singapore
Best Fish Soup in Singapore This go-to hawker dish always hits the spot when we're looking for a comforting lunchtime staple, especially now that it's raining every day. Here's a guide to 8 fantastic spots for thick slices of fresh fish in clear broth and fried fish chunks in milky soup.
ADVERTISE WITH US
ADVERTISE WITH US