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#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

Come evening, most if not all the stalls would have already closed except for one, Sin Ho, which comes to life for their wok frying skills. I have previously reviewed them a few times over the past years and I am happy to say that even till now, their standard and consistency is still top notch. Dare I say, they might even have the best har cheong gai aka prawn paste chicken in this area and beyond. The small portion comes with 6 pieces of well marinated chicken pieces that you will totally not regret ordering, and in fact will want even more after finishing it. Some places either have a thick batter or the marination is not able to seep through into the meat, but here at Sin Ho, everything works from the crispy outer to the juicy meat texture. For people who are not able to accept prawn paste chicken due to the pungent aroma, give this a try as the prawn paste is not super heavy, in-your-face kind of intensity.
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✨ Sin Ho
📍 216 Bedok North Street 1, Unit 01-75, Singapore 460216
🍴 [Not Sponsored]

1 Like

As many have said previously, the laksa broth is so slurp-worthy that I literally wiped clean the entire bowl within minutes, something that George himself noticed and commented that I must be very hungry. The outstanding thing about this bowl of laksa has got to be the gravy, which as you stir, you will notice grounded shrimp bits in it and every spoonful is just an umami burst of seafood flavour. What’s different from others is that the rest of the pack tends to go heavy on the coconut cream/milk that they add into the broth to thicken it but George manages to get the magical amount to make sure that the broth does get make you feel surfeited and yet the santan gives it a nice consistency to the overall texture with a fragrant aroma.

There are 3 different size options ($4.50/$5/6) and this bowl is the $5 portion which comes with a reasonable amount of thick bee hoon, some bean sprouts, fish cake and a generous amount of prawns which might be because I opted for no cockles in my laksa. George himself also jokingly mentioned to other customers in the queue that for the $5 and $6 options, you can either choose more noodles or more ingredients. Huge thanks to Alan from @malaccamakanking for recommending me this place and the pro tip is to give George a call before heading down as his laksa sells out very quickly.
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✨ Katong Laksa
📍 307 Changi Road, Singapore 419785
🍴 [Not Sponsored]

Instead of going for their extra crispy toast, we decided to get their French toast that comes with a slab of melting butter on top the toast with their own homemade moreish kaya by the side. The kaya is slightly different from the rest as theirs are eggier with a clumpy texture that is not as smooth as others. While the setup might not appeal to many, the quality of the traditional brewed Nanyang coffee more than makes up for it, the aroma and thickness will awaken any senses. I truly hope that the charm of this old-world heritage establishment remains as it is for many years to come to contrast all the modernization that is happening now to the F&B industry.
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✨ Tong Ah Eating House
📍 35 Keong Saik Road, Singapore 089142
🍴 [Not Sponsored]

3 Likes

Perhaps standards have dipped or inconsistency, the meats didn’t impress that evening. The char siew was rather dry and lacking the smoky aroma while the duck was overly salty. The saving grace was the roast pork which had a nice crispy skin and you can taste the Chinese five spice powder from each bite. Unfortunately, one of the pieces had a strong porky taste which dampened the mood somehow. Nonetheless, when you’re in the Bugis area, this is still a solid plate of roast meat and this stall has a perpetual queue from lunchtime to dinner time.
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✨ New Rong Liang Ge Cantonese Roast Duck & Double Boiled Soup
📍 269B Queen Street, 3838 Eating Place, Unit 01-235, Singapore 182269
🍴 [Not Sponsored]

1 Like

The several times that I am there at about 12:30pm on a weekday, all the food has been sold out but fortunately, this time round, I was there much earlier and managed to get one of the last few plates of this elusive nasi lemak. As the stall name suggests, the only thing that you must get is their nasi lemak as they are truly specialists in this dish. Using premium grade basmati rice and fresh coconut milk, the rice is wonderfully fragranced that you just cannot get enough of, and tag teaming the rice is the slightly sweet, mildly spicy sambal.

For true nasi lemak connoisseurs, the two most important elements are the rice and sambal and the Nasi Lemak Specialist nailed both flawlessly. Going back to basics, the original nasi lemak does not have many accompanying ingredients and what these originators focus on are solely the rice and sambal and as time goes by, more ingredients get added into it but the most familiar and straightforward ones are the fried egg, crispy anchovies and peanuts, and the chicken wing. The egg here is nothing out of this world, just a regular fried egg, but the crispy anchovies and peanuts are so well deep fried that it provides the right crunch and flavour. Last but not least, the chicken wing and I will end my review with a few words of it; one chicken is not enough, trust me and get at least two.

Never underestimate the art of perfecting simplicity because that’s the true definition of a good plate of food.
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✨ Nasi Lemak Specialist
📍 137 Tampines Street 11, Tampines Round Market & Food Centre, Unit 01-14, Singapore 521137
🍴 [Not Sponsored]

3 Likes

To me, they are one of the top chicken rice stalls out there and they have set the benchmark that any chicken rice stalls who wish to get the accolade as one of the best in Singapore will have to at least match Tian Tian’s standards. Anything below that benchmark and you are better off saving your calories for Tian Tian instead, which was what Gordon Ramsay felt when he competed and lost in the cook-off battle. Not only is their rice fragranced with ginger and garlic, they serve one of the most tender and succulent poached chickens that you can find out there. The magic is in the sauce that they will drench generously onto the chicken before serving which gives it a nice savoury touch while the layer of gelatin underneath the skin gives it a silky-smooth texture.
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✨ Tian Tian Hainanese Chicken RIce
📍 1 Kadayanallur Street, Maxwell Food Centre, Unit 01-10/11, Singapore 069184
🍴 [Not Sponsored]

To me, the best chwee kueh in Singapore, as the soft, almost melt-in-your-mouth texture with the crunchy and savoury cai po is just such an impeccable pairing. With or without the chilli sambal, this humble dish deserves its turn in the spotlight. Prepare for the long queue and don’t waste your time getting 2-3 pieces, just get the full 4 pieces per order.
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✨ Bedok Chwee Kueh
📍 207 New Upper Changi Road, Bedok Interchange Hawker Centre, Unit 01-19, Singapore 460207
🍴 [Not Sponsored]

1 Like

Since then, I went back several times and each time it’s always for their mala xiangguo. Recently, I stumbled upon a YouTube video by 聪生家SG Chengdu Family where both @_cecilia_chen_ and @szechuanese introduced the other stir fry dishes from this stall. That got me interested that if this stall is endorsed by Sichuan natives, their dishes will surely be authentic and worth a try.

From this meal, I can conclude that this stall is a hidden gem for damn good Chinese food from just the 3 dishes that I have tried such as the Sichuan Mala Chicken 辣子鸡, Fried Cabbage 手撕包菜 and Tomato & Egg Stir Fry 番茄炒蛋, all three perfect to go with a bowl of white rice. The fried chicken bits in the mala spices and dried chilli is spicy yet numbing, the perfect balance of a mala dish, while the fried cabbage is appetizing and savory that even some of us who do not take vegetables will accept this in their meal. Finally, the tomato egg stir fry is a classic comforting dish that will make it to every family’s table for each meal.
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✨ Happy House Sichuan Kitchen Mala Hotpot
📍 211 New Upper Changi Road, Unit 01-763, Singapore 460211
🛵 Deliveroo
🍴 [Not Sponsored]

2 Likes

Here at Poon Nah, they provide several noodle options with add-ons such as sliced fish, prawns and pacific clams with the usual ingredients of fried anchovies, mushrooms and minced pork, with an additional menu for fried snacks like tofu skin, fish cake and luncheon meat. Overall, this is not my top handmade noodle spot but it’s definitely good enough for me to return many more times.
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✨ Poon Nah City Home Made Noodle
📍 810 Geylang Road, City Plaza, Unit 05-02, Singapore 409286
🛵 WhatsApp 9154 3515/8338 2241
🍴 [Not Sponsored]

4 Likes

It’s hard for me to choose which is my favourite between the rice bento and soup as both are equally good but the soup probably tipped the winning scale slightly. Named Jin 骨 Bang ($9.90), not the magical staff wielded by Sun Wukong, but a 48-hr boiled goodness that contains the essence of pork ribs, pepper spices and veggies. What’s best to pair with the soup? The answer to that is their Signature 365 Rice, Japanese rice that’s cooked in a chicken broth and aromatics that consists of ginger and garlic. Besides the soup, we also had the Moby Duck and Netfish & Chill, both on a bed of the Signature 365 Rice and the latter comes with a sizeable portion of sashimi grade fresh Norwegian salmon belly (fully cooked), soft cooked egg, topped with spicy mentaiko and served with a freshly squeezed citrus sauce that gives it the refreshing element.

If you are not in the mood for rice and soup, there’s the range of healthy hummus dip with tortilla chips that you can snack on, perfect for those on a vegan diet. The hummus come in different flavours from the Spicy Buffalo ($4.90) that has a hint of smoky spiciness to the Roasted Fresh Japanese Pumpkin ($6.90) that has a sweet note to it.
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✨ 365 Your Everyday Food
📍 20 Science Park Road, Unit 02-38, Singapore 117674
🛵 https://365youreverydayfood.oddle.me/en_SG
🍴 [Media Delivery]

1 Like

Probably one of the under-the-radar areas of Singapore for food, Geylang boasts quite a few popular eateries from handmade noodles to frog leg porridge, zichar and now the Malaysian style bak kut teh. If you have not tried this version yet, it is more towards the herbaceous side as you can see from the colour of the soup and the minute you sip on the broth, you can taste the depth of herbal notes. In addition to the pork ribs, you can find beancurd skin and vegetables in each claypot, which is almost a complete meal of its own. However, what stole the show (and our tastebuds) that evening would be the Dry Bak Kut Teh ($10), which we swop the pork ribs for chicken cuts and the meat is cooked in a rich and dark soya sauce, that comes bubbling in a claypot as well. As you dig through the treasure pot, you will find pieces of dried chilli, lady’s fingers and shredded dried cuttlefish, which contributed greatly to the umami-ness of the overall flavour. It can get too savoury at some point, hence, you must eat it with rice and balance it off with some of the herbal broth.
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✨ Leong Kee (Klang) Bak Kut Teh
📍 251 Geylang Road, Singapore 389303
🍴 [Not Sponsored]

At King’s Taste, that’s what you can order such as the Pork Baby Back Ribs ($9.90) which comes with a sizeable portion of grilled ribs in a smokey bbq sauce and topped with rice cracker pearls, and the Norwegian Salmon Fillet ($11.90) topped with dill and ikura, and served with a creamy butter sauce. Each of these mains come with two side dishes and we got the King’s coleslaw, creamy cheese corn, fries with paprika seasoning and mashed potato.
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✨ King’s Taste
📍 527C Pasir Ris Street 51, Foodfare at Costa Ris, Unit 01-01, Singapore 513527
🛵 @grabfoodsg
🍴 [Media Tasting]

1 Like

"The greatest gift from travelling is to bring home a memorable food experience" #aworldtoeat

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