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Locally Good!

Locally Good!

Singapore's local good food!
Xing Wei Chua
Xing Wei Chua

From the new Bedok Bak Chor Mee at Circular Road; a new establishment that is situated just a short distance away from Yan Kee Noodle House and The Salted Plum that specialises in serving up "Bedok-style" Bak Chor Mee. Apart from serving up Bak Chor Mee in both dry and soup options, Bedok Bak Chor Mee also serves up other sides, as well Ngoh Hiang and a rotating menu of local desserts.

Going with the Crispy Prawn Cracker, Yam Roll, Water Chestnut Cake and QQ Pork Sausage, one could tell how the ingredients are pretty fresh and fried quite well; none of the fried fritters felt overly greasy nor soaked up in oil — items were pretty crisp whilst the meatier items come with a good bite and pretty juicy. The accompanying chili was also great; a good balance of sweetness and mild spiciness that provides a contrast of flavours. Something which is great to share around the table with the Bak Chor Mee that is to be ordered here.


From Tong Shun at Jalan Kayu, which seems to be a fairly new establishment which had opened along the same stretch of eateries as Soon Huat Bak Kut Teh. Having their focus on their roast meat offerings, it is said that their recipe for their roast meats are from Ipoh, Malaysia.

Between the two, we felt that the Char Siew left a very memorable impression — done in true Malaysian style, the Char Siew was sweet, juicy, tender and succulent; the cut served being fatty and melt-in-the-mouth yet carrying enough bite. Coated in a sweet and sticky sauce on the exterior, the Char Siew is pretty much stellar in its own right — very flavourful and a must-have indeed. In contrast, the Roast Pork was a little less outstanding; no doubt done well considering how it does not come with porky stench. That being said, the Roast Pork came with a slightly leaner cut as compared to the Char Siew; still savoury, though the crackling skin could be more crisp overall. Quite impressed with what we had ordered here for the most part, including the Fragrant Signature Fried Rice that came with loads of seafood (i.e. scallops, sliced fish and prawns) for $8.80 — somewhere which I am most inclined to visit yet again!


From Sing HK Cafe's newest branch at Food Junction Raffles City; the very same outfit that had previously started off with its own space at Everton Park before moving into a coffeeshop at Jurong Gateway Road before settling at its current location at Lau Pa Sat Festival Market.

Initially served with only white rice, we opted to upgrade to the fried rice at $2 extra. Watching the chef doing the fried rice was already pretty therapeutic; the chef skillfully controlling the wok with the rice dancing beautifully up and down with every move. Digging into the fried rice, the fried rice was savoury and garlicky; not too greasy but moist enough with each grain being pretty distinguishable — very flavourful on its own with a bit of wok hei. Coming with their signature scramble egg that is stir fried with pork chop, the scramble egg is all silky and soft, lacing up the tender and juicy chunks of pork which is flavourful without being particularly porky — very well done. A little expensive with the upgrade to fried rice at $8, but the generous portion of rice would certainly satisfy big eaters who usually crave for bigger serving sizes; otherwise, great to share at the table as well.

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From The Laksa Leaf; a Laksa speciality stall that occupies a small kiosk space at JCube at its basement that also has a small dine-in space for less than 10 pax within the tiny space.

Filling up the half walls for the counter seats with handwritten testimonials on sticky notes by patrons about their food, one would know how serious they are with their Laksa when there are a number of positive comparisons with a particular Laksa spot in the East. Considering how they only serve Laksa related items as well as set menus where one can pair up their Laksa with drinks, Otah or even Vietnamese-style fresh spring rolls, the Laksa was really on-point here — a creamy gravy that is well-balanced with the rempah spices used; chili available on the side to add to one's heart content. So ever Lemak, the gravy springs to life with the Sambal added, adding a spiciness depending on how much of it is being added in; the prawns all fresh without being grainy while the cockles though small, are pretty fresh without being excessively bloody. Coupled with the slurpy thick bee boon, their Laska is probably one of the best in the West; a place we would most certainly be looking forward to returning again!


Taking over the former premises of now-defunct Boca and the former spot of The Coconut Club, Belimbing Superstar is a new establishment that is run by the same folks behind The Coconut Club, which had since moved up to a new space at Ann Siang Road. Offering Peranakan dishes in cai png style, patrons would walk-in to receive a number tag and get their seats before making their orders at the counter — all items available are placed in full view behind a glass panel; all labelled with the price stated near the bottom. Drink orders are to be placed once seated, and both food and drinks would arrive almost concurrently, with rice served alongside with two gravies; all to be had with the dishes.

The Babi Pongteh was an item that we found pretty homey and satisfying; the stew featuring chunky pieces of pork, carrot and potatoes — a Peranakan staple. Really enjoy the savouriness of the fermented soy bean sauce; a flavour that is really comforting while the potatoes and carrots carry a soft bite — did not require much effort to chew, while the chunky pieces of pork was cooked to retain some bite in order to carry that fibrous meaty texture which gives it a good chew. Despite how it seems to be extremely easy to bust your budget here given how ordering works here, our order raked up to around $33.00 for 5 dishes whilst also including drinks and dessert (Cheng Tng) — pretty affordable when split between two. A place to visit for some comforting, home-style Peranakan fare that is just straight-up non-pretentious; just skilled cooking at its very best.


Green Papaya, Chayote, Rempah Coconut Gravy, Coconut Serunding, Hard Boiled Egg, Sambal Belachan.

From the new Makan House by Ollella; having moved from its previous premises from Petain Road, they had since moved into a bigger space at Race Course Road where they are serving éclairs, a small variety of hot food and their selection of Kueh-Kueh available at Ollella x Ah Mah Homemade Cake as well. Not very much a lover of Lontong here, but this Indonesian-style Lontong is probably the best I have ever had so much that I would develop cravings for. Starting off with the ever-lemak Rempah Coconut Gravy, the gravy is undoubtedly rich; absolutely flavourful from the spices, coconut and even slightly sweet from the other ingredients such as the Green Papaya. The various greens carried a soft crunch, while the Coconut Serunding carried a sweetness well associated with dessicated coconut in Kueh-Kueh, whilst carrying a slight savouriness akin to that of dried shrimp and carrying a slight crispness. The Sambal Belachan helps to add a slight spiciness to the Lontong; one that mildly tickles the tongue without overriding the flavours of the delicious gravy; goes well for those who have slightly lower tolerance of spiciness. Served with Keropok on the side; an item we would really recommend as a must-try here.


Opened recently at the newly-revamped basement of Suntec City Mall, The Salted Plum adds to the growing list of tenants such as 108 Matcha Saro and Fluff Stack to have moved into the area previously occupied by now-defunct Tony Roma's, Soup Restaurant, Bali Thai and Food Republic.

Offering familiar favourites such as the Lu Rou 2.0, Burnt Chili Chicken and Shiny Rice here from their original location at Circular Road, this is our first time trying the Taiwanese Sausage Patties. Essentially hand-made patties of pork with Taiwanese sausages inside, we liked how juicy the patties were whilst being chunky and meaty with a crisp charred exterior which helps to add a hint of smokiness to the savoury meat — the addition of smaller chunks of Taiwanese sausage are very interesting however; adding a hint of familiar sweetness and a chew that antes up the flavour profile significantly which was pretty ingenious. That being said, these would go well with the Shiny Rice — white rice drizzled in lard and shallot oil, though the Taiwanese Sausage Patties may be a little greasy to some.


Braised Chicken Rice with 63°C Sous Vide Egg. From the new Power Coffeehouse which replaces now-defunct To-gather Cafe at Blk 84 Bedok North Street 4; within the same neighbourhood as Fengshan Market & Food Centre.

Serving up local fusion cuisine, the Ayam "Lu Rou" Don was pretty comforting; an item that carried largely savoury notes, the rice was flavoursome on its own without being overwhelming, while the chunks of chicken were sizable and gave the dish a meaty bite whilst being easy to chew. Mixing up the slaw on the side and the sous-vide egg into the entire bowl, the egg adds a silkier touch that binds all the elements together, while the slaw also helps to add a refreshing crunch in between the fluffy rice and the chunks of chicken. A pretty great spot to chill out with familiar dishes in the neighbourhood


Thick Cut Cha Shu, Braised Mushroom, Minced Pork, Spring Salsa, Pickles, Furikake, Soy Marinated Egg.

From one of the lesser heard dining establishments at the revamped Funan; The Pops Cafe, opened by the same folks behind The Populus Food & Coffee Co. at Neil Road. Serving up wraps and rice bowls, this was the Deluxe version which comes with the Soy Marinated Egg. Almost akin to a cross breed of a Mazesoba and Lu Rou Fan but served in a rice bowl format, the Pops 'Cha Shu' was no doubt comforting and satisfying; the Thick Cut Cha Shu being fatty, juicy, soft and tender; almost melt-in-the-mouth whilst carrying a savoury flavour without a porky stench — possibly prepared through the sous-vide method. The minced pork provides some bite, adding texture yet complimenting all that meatiness while the spring salsa and pickled cucumbers add a crunch and a refreshing zing that cuts through the meatiness. Soy Marinated Egg was no doubt a crowd pleaser with its molten egg whilst carrying a light hint of savoury flavour from the marination. A pretty satisfying and comforting bowl that we pretty much enjoyed.


Fried Tau Pok with meat stuffings, Dried Oyster Pork Balls, Shiitake Mushroom with Pork, Meatballs.

From Carbon& at Aperia Mall; predominantly a bar that serves craft beer on tap alongside burgers and bar bites for dinner, whilst also offering rice bowls during lunch hours. An interesting take on bar bites considering how they serve up items with a local element, the most outstanding item here is undoubtedly the Pork Meatballs; crisp on the exterior, juicy within whilst carrying a good bite without being too synthetic or tough to chew — the Pork Meatballs were undeniably flavourful and well-executed, and something which we could not get enough of. The other items were pretty good too, carrying quite a good portion of meat to provide a good balance of flavour; the Fried Tau Pok having a soft bite with meat stuffed in the middle, while the Dried Oyster Pork Balls was the softest of the lot; the pork being slightly more dominant to the masses. The Shiitake Mushroom with Pork Meatballs are pretty interesting; carrying that firm bite that the mushrooms have, the item carries a great chew with the slight earthiness of the mushrooms complimenting the meat stuffings. Dip the items into the housemade chili for a spicy kick akin to that of the chili usually served with Hainanese Chicken Rice. A pretty innovative take on using local fare for a bar bite.


Returned back to Ah Lock & Co. to get my hands on their Hakka Karni Bowl. Created for the meat lovers, the Hakka Karni Bowl features all the different types of meats available at Ah Lock & Co., from Hakka Pork, to Hakka Meatballs and their all-time favourite Hakka Tofu less the greens served atop the same short-grained rice as all the other rice bowls that they have to offer. Having enjoyed the meats in the Hakka Tofu Bowl and Hakka Pork Bowl, the Hakka Karni Bowl was certainly satiating with fried silken tofu that is stuffed with pork for a meaty bite, juicy Hakka Meatballs which were crisp on the exterior and easy to chew within, and the Hakka Pork that comes with a bite without being too porky or tough to bite, whilst also being crisp on the exterior. Still prefer the Hakka Tofu Bowl overall; the Manicai and the other greens provide a good break amidst all the meatiness that gives a better contrast of flavours (aside from being that signature dish of theirs since Day One at Yishun Park Hawker Centre as Ah Lock Tofu), but the Hakka Karni Bowl would certainly do well for those who just simply wants to go for the meat and can't really be bothered about their vegetables; a meat lover's dream!


1 Shrimp Paste Wing, Aromatic Rice. Added a sunny side-up for this order for $0.50 extra. Finally got round to visit Ah Tan Wings' newest outlet at Maxwell Food Centre; a location that most would find more convenient than their very first branch at Yishun Park Hawker Centre. Being the most basic set without, there is no doubt that the wings were still as good as they were at their original location; fried upon order, its crisp, juicy, tender and incredibly umami. Sunny side-up comes with an oozy egg yolk, while the rice comes with a slight savouriness that was not too overpowering, and goes well with that zippy chili on the side that provides a good spicy kick. Pretty affordable as well, given how this is well-sized for an individual with an average appetite for $3.50 without the egg; something that would work out well for everyone in the area.


Up, down and everywhere around for food.

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