Coffeeshop / Hawker Eats

Coffeeshop / Hawker Eats

Featuring 85 Fengshan Centre, A Noodle Story (Amoy Street Food Centre), Geylang Bahru Market & Food Centre, Hougang 6 Miles Famous Muah Chee (Gourmet Paradise), KPT (401 Hougang), King of Pao Fan (Bugis), Salt (Old Airport Road Food Centre), Kopitiam (Compass One), GuangZhou Mian Shi (Tanglin Halt Market), San Pin Pao Fan (Jalan Besar)
Triffany Lim
Triffany Lim

Pao fan (泡饭) which is not something new and usually only found on the menus of Chinese restaurants actually consists of steamed rice doused in a piping hot broth and finished off with a generous sprinkling of crunchy fried rice puffs.

San Pin is opened by Ex-Jumbo Seafood Chef that serves a simple menu with six variations of pao fan to choose from. They have fresh prawns, fried sliced fish, fresh sliced fish, mixed sliced fish, lala or if you can't decide which one to have then go for the mixed pao fan which has a little bit of everything on the menu.

The broth base is made from simmering prawns and pork bones for a few hours and that explains why it is so rich with umami notes. The rice grains were tender and it managed to absorb those rich and briny seafood flavours from the broth. Other than the mixed seafood that we ordered, it also comes with slices of bitter gourd and topped with egg floss 》$7

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Alkaline noodles doused in a sweet-savoury oyster sauce and soy sauce gravy, topped with tender chunks of beef brisket 》$5.50

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Dumplings filled with bamboo shoots, black fungus, minced pork and prawn on a plate of noodles served with a house-made sauce mix of oyster sauce, soy sauce and lard oil.

Dumplings are large and plump with added bamboo shoots and fungus that gave a crunchy texture. The noodles were done to a springy bite but fell short in texture when it starts to get a little clumpy over time. I would recommend pairing it with chilli as the sauce lacks flavour. I would reconsider another visit if there is no queue and happen to be around the vicinity or else I don’t think it’s worth the long waiting time 》$5

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Fried dumplings with thin and crispy golden brown skin, wrapped with shrimps and minced meat then served with truffle mayonnaise. It just makes me go dipping them in the special truffle-infused mayonnaise and crunch crunch crunch 🤤 》$6

The classic savoury glutinous rice with umami flavour from Chinese sausage, Chinese mushroom, dried shrimp, groundnut, fried shallot, spring onion and sesame seed.

The rice was fragrant, slightly oily with a slight crisp on some parts. The groundnuts brought a deeper flavour that goes well with the rice and the added shallots made it better 》$1.50

I curiously wanted to try this stall after noticing the consistently long snaking queue at this stall after several visits. Other than dumplings, they serve chee cheong fun and YTF too. I ordered a set of chee cheong fun with dumpling and crispy vegetarian mock goose (齋鹅). The chee cheong fun are handmade with a smooth texture and goes very well with the usual sweet and spicy sauce. The addition of vegetarian mock goose added more texture to the dish 》$2.15

Mee siam with bee hoon, tau pok, bean sprouts and hard-boiled egg in a tangy and sweet-spicy gravy. It is difficult to find mee siam with the right proportion of sweetness and sourness. Some people prefer it sweeter while some prefer it to be more sourish with that zing.

The mee siam here is on the sweeter side and it is overpowering the sourness a mee siam should have. I felt the gravy to be too watery/diluted 》$3

Flavourful seafood broth made from pork bones, fish bones, pork meat and prawn head. My order of seafood pao fan is accompanied with fresh prawns, clams, chunks of fried dory fish, steamed rice in broth then topped with fried egg floss and crispy rice puff. The broth is hearty, flavourful and packed with umami goodness - perfect for the rainy weather 》$7.50

Also known as wood ear fungus, this is considered a healthy food. It helps to lower cholesterol, blood pressure and improves circulation.

This black fungus salad with cucumber is quite appetising and refreshing. It is served chilled and perfect as an appetiser or side dish. I love chewing on it for its clean and crunchy texture 》$3

We went there with the intention to get their sous vide grilled chicken with garlic fried rice but they were already sold out. Feeling slightly disappointed, the owner suddenly asked if we wanted to try their chicken cutlet instead and we decided to go for it.

The soy garlic sauce was fragrant with a nice sweet-salty flavour within and the chicken cutlet was fried till golden brown with a crackling crispy skin on the outside and retaining its succulent and juicy meat on the inside. It was simply flavourful and savoury. The garlic fried rice was lightly seasoned with eggs and long beans for the extra crunch.

I felt the portion was too big for 1 pax hence we ordered one portion to share and got their herbal chicken soup as add-on. I see myself coming back when I'm craving a comforting western fusion meal 》$8

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King of fried rice needs no introduction. The crab meat fried rice comes with juicy crabmeat with fragrant and smoky fried rice topped with crunchy tobiko. Not forgetting the chilli that heightens the flavours 》$10 ($9 Kopitiam Card)

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I like how the chef puts in the effort to plate every single bowl of noodles before serving it to their customers. Although they call this ramen, the noodles used are actually mee kia / wonton noodles without a strong alkaline taste. Think of this as an upgraded version of wonton mee.

Each bowl of al-dente and springy noodles comes with meltingly tender cha-su, crispy potato wrapped prawn, HK-style wonton, onsen egg, springy noodles and freshly sliced scallions then tossed in their homemade sauce made from sambal and dried shrimps for the flavour 》$9/small

Eating is my workout

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