Nov/Dec 1

Nov/Dec 1

Featuring Old Airport Road Food Centre, Lai Hui Fa 来回发 (Chinatown), Serangoon Garden Market, Berseh Food Centre, Chui Huay Lim Teochew Cuisine, Nan Hwa Chong Fish Head Steamboat Corner, Loo's Hainanese Curry Rice (Tiong Bahru Market), 79 & 79A Circuit Road Food Centre, Beo Crescent Market & Food Centre, Whampoa Makan Place Block 90
Huiting Heng
Huiting Heng

Their steamed fish head with the bean paste was one of the kind. Even though there were many other famous zi char stalls, we still prefer this as they provided the most consistent quality.
Xing Long Food Stall
Chinatown Complex Market and Food Centre, 335 Smith St #02-161, Chinatown, 050335
Daily: 1000 - 2200, Closed on Tuesday

1 Like

Awesomely crispy skin & melt in your mouth meat, it's well marinated and doesn't have that annoying porky 'smell', a definite must try

4 Likes

If you were not brought up eating this, it's highly unlikely that a chilled gelatin block containing chopped up pig's trotters (or in some cases, pig's ears and other bits) will get you clapping for joy. However, it's a traditional Teochew cold dish that's really quite unique and you should give a try if the opportunity presents itself. Think of it as a soft savoury jelly with a variety of textures thrown in together, such as the crunchiness of cartilage from the trotter contrasting with leaner parts of the meat. The coriander garnish adds a key flavour perk to the full experience of this dish which is served on plastic-bagged ice cubes, and it's imperative to dip it in the complementary vinegary chilli sauce.

3 Likes

👍👍👍👍
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1 Like

how do you tell if I think that a place is really good? well, you'll see me sitting outdoors in the sweltering heat having my meal instead of returning another time when they have seats for me indoors.
burnt ends is one of the rare few places where i'll willingly have my steak with sauce. i don't even like onions that much tbh but the burnt onion sauce is strangely addictive?! a slight smokey flavour followed by the sweetness of onions, never overpowering the natural flavour of the tender onglet steak that has been cooked to perfection. also, the lingering charred flavour that comes with each bite of the meat might serve as a gentle reminder of why the restaurant is called burnt ends. last but not least, the tiny pieces of melt in your mouth bone marrow which are taste even better on the bone marrow bun available as a separate order 😍

congratulations to @burntends_sg for topping burpple's hot 100! looking forward to many more gastronomical treats from you guys ( ˘ڡ˘ ) have a wonderful christmas everybody!🎄 #burpple #burpplesghot100

The best way to celebrate New Year's Eve is to eat one of the best nasi padang in Singapore with my girl. I finished the curry chicken gravy without leaving any behind. I am naming it "liquid gold" from today onwards.

3 Likes

Of all the places selling Nasi Padang in the Kampong Glam district, this one gets my vote. Their Beef Rendang is unique, being quite dry in style yet very tender and flavourful. I also like their Sambal Goreng which is essentially a quick stir-fry of chopped long beans, bean curd and "tempeh" (fermented soy beans) in spices. Overall, the cooking style is suppose to be true to the Western Sumatran way, so expect a milder kick.

1 Like

Not the prettiest plate by far but certainly one of the tastiest I've had in recent times. A glorious mess of pork cutlet, tender squid, cabbage and fried egg with sweet dark soya sauce sits atop a bed of rice. All of this is drenched in a fragrant, coconut-y curry sauce. The star of the dish is of course the crispy pork cutlet - a thin layer of expertly spiced deep-fried breading encasing juicy pork fillet within. Though I am loathe to use such a lazy suffix, this was aptly PORKALICIOUS. $5.70 for this lordly meal.

3 Likes

Most foreigners will throw them away but the Asian loves them.
They soft boiled chicken feet and remove the bones one by one. A lot of effort for just one feet. The crisp from the "jelly" was incredible and with the chicken soy sauce made it so.... 😍😍😍 Ming Kee Chicken Rice & Porridge 明记鸡饭粥
Blk 511 Bishan Street 13
#01- 522 Kim San Leng Food Centre
Singapore 570511
Opening Hours: Daily 10am to 930pm
Closed on alternate Tue

1 Like

This place believes in not smashing their chicken so each slice is really thick yet succulent. Very different I reckon! Very "clean" tasting - not the usual oily stodgy chicken rice, but I suspect they load up on aromatics to make up for the lack of oil/fat. Oh, the queue...😖

The chef perfected his braising sauce over the years by adjusting the different ratio of the spices and herb. He skillfully used the Chinese herb like Angelica Sinensis, 当归 to improve the natural sweetness of the sauce rather than just adding sugar.
One of the reason why I love his soy sauce chicken was that his braising sauce had this fruitiness and flowery aroma. ☺️☺️☺️

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