#Hawkerhopping

#Hawkerhopping

The best food is cooked with heart, passion and integrity. It's time to bring back the glory days of Singapore's local hawkers. Preserve the heritage, carry on the legacy.
Julius Lim
Julius Lim

After leaving the restaurant chain, he has opened up this hawker stall selling the signature tonkotsu ramen at a fraction of the price that you would normally pay in a restaurant. We ordered both the Signature Tonkotsu Ramen ($8) and a spicy version of Spicy Miso Ramen ($8) to share, and each bowl comes with a sizeable portion of ramen noodles, half an onsen egg and two slices of thinly cut char-siu. Upon each order, the chef follows a detailed process and sequence to prepare every bowl of ramen to ensure quality and consistency. The tonkotsu broth is of a lighter consistency that you can slurp down easily while the spicy miso has more punchy flavours with a slight spice kick. The usage of the thin ramen noodles is a great choice as it is able to latch and hold onto the broth better as your slurp them down.
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✨ Ramen King
📍 829 Tampines Street 81, Singapore 520829
🍴 [Self Funded]

2 Likes

You can scroll a few posts back to check out my review back then and this time round, the experience was still consistently good. Noodles were coated with the beaten egg and every savoury strand had a nice wok hei aroma.
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✨ Joo Chiat Place Fried Kway Teow
📍 59 Joo Chiat Place, Singapore 427783
🍴 [Self Funded]

1 Like

Upon order, the stall assistant will slice up the French loaf and heat it up to a nice char before spreading a generous amount of Hainanese kaya and adding slabs of cold butter across. The heat will melt the salted butter slightly, giving it a nice complement to the sweeter coconut jam. The perfect accompaniment to toast will be soft boiled eggs and coffee.
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✨ Hainan Kaya Toast
📍 1 Geylang Serai, Geylang Serai Market, Unit 02-125, Singapore 402001
🍴 [Self Funded]

4 Likes

As with all fried hokkien mee out there, one look at it and you can easily identify if it is a good plate or not. Over at this stall, you can bite into the fried pork lard bits in it and the chef fries the noodles very well as it is one of those places that the noodles still retain a nice chew and bite to it. The broth is of a murky colour which is a good sign of wok hei, the eggs are fried till a chunky size and the seafood are not overly cooked as well. Overall, a very solid plate of fried hokkien mee that I will not hesitate to dabao if I am around the area.
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✨ Fried Hokkien Mee
📍 15 Jurong West Avenue 5, Singapore 649490
🍴 [Self Funded]

2 Likes

The trip will not be complete without a bowl of the Signature Bee Tai Mak that has been tossed in a pork lard oil mixture that you will have to give it a good mix before eating to fully enjoy the aroma and flavour. Throw in some of the cut bird’s eye chilli to amp up the taste profile and add a bit of spice kick to it. The rice needle noodles are silky smooth that you can scoop it up with a spoon and slurp it down easily. The accompanying ingredients such as the fish paste, meatball and fishball with the minced meat and crunchy pork lard bits all add to the overall texture to this wonderful bowl of noodles. Order an additional bowl of the newly launched Mentaiko Prawn Ball soup to complete the meal and you will go home a happy diner.
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✨ Ah Hua Teochew Fishball Noodle
📍 415 Pandan Gardens, Unit 01-117, Singapore 600415
🍴 [Self Funded]

2 Likes

He was spot on and this plate of char kway teow is now among the tops in my list. Joo Chiat Place Fried Kway Teow definitely deserves more recognition and can surely rival the top char kway teows in the island. The master behind the wok fries every portion individually and with such dedication and passion into each plate, you can be assured that your noodles have been given the well-deserved care and focus. This excellent plate of char kway teow tasted more savoury than sweet, had the smokey wok-hei aroma, eggy and last but not least, every strand of the rice noodles is not clumping together. If there is ever a place that you should spend your calories on, this is the place to be.
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✨ Joo Chiat Place Fried Kway Teow
📍 59 Joo Chiat Place, Singapore 427783
🍴 [Self Funded]

2 Likes

To me, it is way pricier that the other prawn noodle places and the broth is not as umami or intense as I would have hoped for. Perhaps I came with too high of an expectation? We got both the Prawn Noodles (Regular, $8) and Pork Rib Pork Noodle (Regular, $8) to share, with the former being certified healthier choice by the Health Promotion Board, Singapore. Between both the dry and soup version, I will go for the dry version as the noodles are cooked till al dente and it is tossed in a pork lard oil mixture which gives it the additional flavour boost.
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✨ Da Dong Prawn Noodles
📍 354 Joo Chiat Road, Singapore 427600
🍴 [Self Funded]

1 Like

One such coffeeshop is FoodHub at 59 New Upper Changi Road that houses three of such stalls, namely Rong Cheng Rou Gu Cha, Chef Kin HK Wanton Noodle and Old Airport Road Western Barbeque.

Firstly, Rong Cheng Rou Gu Cha has a history that dated back over 45 years ago and was founded by Uncle Lim Hai Chay who coincidentally was the pioneer in creating the clear peppery broth for bak kut teh. In addition, he was the first to introduce loin ribs to go with the broth instead of the usual pork ribs. By using the loin ribs aka dragon ribs, it gives it a nice drumstick way of eating whereby you can just bite the meat off the bone easily. The fat ratio on it also gives it a nice complement to the leaner parts. Uncle Lim originally retired in 2016 due to health issues but came out of retirement recently to continue his bak kut teh legacy and the brand is definitely taking strides forward with another outlet opening in Tampines soon.

Secondly, Chef Kin HK Wanton Noodle has grabbed the headlines recently when the first outlet opened in Yishun back in September which commanded almost 2-hour long queues and this second outlet opened on 26 November. Besides the plump and juicy wantons filled with pork and prawns, people are willing to queue in line for the beef brisket noodles. Chef Kin himself was an ex-Crystal Jade chef and upon seeing that the hawker food scene is lacking an affordable Hong Kong-styled wanton noodle option, he decided to open Chef Kin HK Wanton Noodle to fill that void.

Lastly, Old Airport Road Western Barbeque is started by the second generation of the popular western food stall in Old Airport Road Hawker Centre. Famed for their garlicky sauce which is slathered generously onto the grilled meats, this old school Hainanese western food has a certain charm and nostalgia to it with the sides of soft bread, coleslaw, fries and fried egg.
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✨ Rong Cheng Rou Gu Cha
✨ Chef Kin HK Wanton Noodle
✨ Old Airport Road Western Barbeque
📍 59 New Upper Changi Road, Singapore 469059
🍴 [Media Invite]

2 Likes

Awarded the Michelin Bib Gourmand and multiple F&B accolades, A Noodle Story is famed for their Singapore Style Ramen ($10.80/$13.80) which comes with a bowl of wanton noodles that has been tossed in the signature sauce, braised pork belly char siew, the iconic Idaho potato-wrapped prawn, whole hot spring egg and a bowl of shrimp wanton soup.

Every single ingredient has been meticulously thought of such as the handmade wantons that are filled with freshly minced pork and chunks of prawns that have been seasoned with sesame oil and ginger juice, while the premium pork belly is slow braised for 36 hours in a soy sauce marinate and the strips of Idaho potatoes are wrapped around a prawn and deep-fried till crisp. Even down to the noodle which is tossed in a blend of dark soya sauce, roasted dried shrimps and dried seaweed for umami-ness.
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✨ A Noodle Story
📍 1 Wallich Street, Guoco Tower, B2-32, Singapore 078881
🌐 https://take.app/s/6590276289
🍴 [Media Invite]

Many might vote the stall at Zion Road to be the best while there are some that will dispute that. Nonetheless, that is good competition so that we can inspire the next generation of hawkers to continue the legacy of this iconic stir fry noodle and not land this dish into the history books. To me, my votes still go to both Hill Street Fried Kway Teow and Outram Park Fried Kway Teow.
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✨ No.18 Zion Road Fried Kway Teow
📍 70 Zion Road, Zion Riverside Food Centre, 01-17, Singapore 247792
🍴 [Self Funded]

To me, this is nothing mind-blowing good, just a very affordable meal option around the area with an above average deep fried pork chop that is juicy and has a thin batter coating. The preserved vegetables got a nice tang to it which is probably the other great thing on this plate. Skip the chicken chop rice unless you are a fan of the thick brown sauce that is poured onto it as we felt that there isn’t much flavour to the sauce except the thick starchy consistency.
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✨ Supreme Pork Chop Rice
📍 67 Beach Road, Singapore 189688
🍴 [Self Funded]

1 Like

Not to be confused with the Hainanese chicken rice, this dish comes with a deep fried chicken thigh that is topped with a generous amount of chopped green chilli with white rice drizzled with a curry gravy, hard boiled egg, curry beancurd and a side of sambal chilli. The stars here are undoubtedly the fried chicken thigh for its juicy tender meat while the green chilli brings a tinge of spice and tang to the overall flavours. They do have a panggang grilled version as well, which might appeal to a different group of diners.
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✨ Alimama Green Chilli Chicken Rice & Prawn Noodle
📍 1 Kadayanallur Street, Maxwell Food Centre, 01-09, Singapore 069184
🍴 [Self Funded]

"The best souvenir from travelling is to bring home a memorable food experience" #aworldtoeat

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