Fav Chinese

An old favourite of mine, Signature Dry Chilli Pan Mee from Kin Kin.

The thought of a bowl of these noodles just makes me salivate. Add an additional poached egg for 70 cents and the chili paste, mix them together with the minced meat, meat balls, ikan bilis, scallions, roasted chilli flakes and you've got yourself an explosion of flavours in every bite.

The sheer spiciness will make you perspire profusely but it's totally worth it.

Possibly among the last to hop on the bandwagon, but now that I have I'm never turning back. Being the first scissor-cut curry rice I've tried I can't say if this is the best out there, only that I reeeally enjoyed it. I'm not the biggest fan of the starchy braised sauce, cause it kinda just coats the rice and stops that yummy curry from really seeping in; flavour-wise though it was 👌🏻 Fried chicken chop was, as pictured, legit with a thin, crisp batter and meaty; braised cabbage was addictive; and seriously that humble dish of bean sprouts is worth a mention.

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Took my parents to this casual eatery for dinner and they had only good things to say about the food. Here's what we ordered...
1) Spinach with Century Egg and Salted Egg (small: $8) - Tasty without being too salty which I think could be attributed to there being more of the former than latter in terms of preserved eggs.
2) Four Vegetable Stirfried in Sambal (small: $8) - Loved the "hae bee"-rich sambal and the fact that the Brinjal wasn't saturated in oil while the French beans, petai and ladyfingers were still crunchy.
3) Marmite Chicken (small: $10) - Sticky and caramelly sweet chicken pieces with the fried skin retaining a yummy crunch. Got to watch out for bones though.
4) Steamed 红斑鱼 (market price: $25). Modest in sized but fantastically fresh, it was steamed Hongkong style with soya sauce and topped with fried strips of ginger strips and fresh coriander.
5) Not pictured, the Pork Collar Meat with Garlic (small: $10) - Thinly sliced boiled fatty pork came garnished with crunchy golden garlic bits, coriander and a light soya sauce. Stunningly simple yet simply stunning. My favourite dish amongst all that we had.

I know this place got my parents' stamp of approval because they grabbed a few of the restaurant's namecards. A sure sign they'll be returning soon with their friends 😄

This humble eatery at the bottom of a HDB block in Ang Mo Kio is always packed on the weekends with families happily tucking in, and with good reason. You'll understand why, once you try their signature dishes - Deep Fried Prawn Ball With Pumpkin & Butter Sauce, Black Currant Sauce Pork Ribs, and Dong Po Pork Belly. With pleasant service and honest, good food, you'll be back.

Known for their Hakata-style ramen, Uma Uma serves only 2 types of ramen, the Uma Uma Ramen ($14) and the Spicy Chasiu Ramen ($16). The noodles are thin, straight and silky, and the tonkotsu broth is thick, dark, rich, and salty. If you have space, their Chasiu Rice is super tasty!

At only $5.50 for ramen soup and $3 for dry noodles with minced meat, these brothers have found a way to serve you great ramen at low prices. The chashu is well marinated and tender, the pork broth is flavourful, and the Kyushu-style noodes are thin and chewy. Add a beautifully stewed egg for only 50 cents. The best part? These brothers are actually bakers, so you can pick up some really good cookies to go after lunch. It's no wonder the queues are so long at lunchtime!

Although not a restaurant dedicated to ramen, Tampopo has made a name for itself with their Black Pig Shabu Ramen, a must-order here along with their Crispy Salmon Skin as a side. You will get to enjoy the best of both worlds - flavourful ramen and mouth-watering tonkatsu. Did you know the owner of Tompopo was one of the early pioneers to introduce Singapore to the delectable Tonkatsu (deep fried pork cutlet)? If you still have space after your ramen, try the Scoop Cake for a truly satisfying dessert.

Fondly known as the "volcano ramen", the signature Kazan ramen is served in a hot stone bowl, and is covered with a conical red lid after the soup is poured in, causing an eruption of steam. If you're still hungry after finishing the noodles, add the bowl of rice into the still hot soup. The noodles are broad and flat, as they believe it does not turn soggy as fast as thinner noodles. Go for the Kazen Kaisen-shio, a tonkotsu broth full of seafood.

This humble 20-seater ramen shop may just serve you the best bowl of tonkotsu broth you've ever had. Arguably one of the best in town, you will feel transported once you step in to this cosy space. There are 3 flavours to choose from - Original, Black Spicy (recommended!) and Red Spicy. You may also indicate light, normal or strong soup. Go for the Tonkotsu Ramen Special with all toppings! The free-flow bean sprouts and hard-boiled eggs are just the cherry on top ;) Be prepared to queue!

Bariuma hails from Hiroshima, and sits in a quiet corner of Tanglin Shopping Centre. This (somewhat) hidden gem serves richly flavoured tonkotsu shoyu soup, and thick slices of chashu . A must-try is the Ajitama-Uma ($15), with thick cut flamed chashu, uncut egg and shoyu soup. If you like spice, the Kara Uma ($16) soup is known to be one of the spiciest. You must order a side of Aburi Charshu ($9), pork that has been grilled to melt-in-your-mouth perfection. Seriously, you'll want more.

This second branch of the famed Ippudo at Mandarin Gallery earned the name "Tao" due to their collaboration with the Tao drum performance group. If you already love Ippudo, you'll love Ippudo Tao even more with their larger menu, longer opening hours, and best of all - you can make reservations to avoid queuing. If you like broader noodles, go for the Tao Kuro, a tasty bowl of Shoyu Tonkotsu broth. For thinner, curly noodles, order the Tao Aka. You will be so glad you chose to eat here.