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Julius Lim
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The place is split into two sides, the roadside makeshift charcoal grill that’s used to prepare all the pork skewers and once ready, these skewers are transported back to the restaurant where the dish is constructed and served. The base is formed by the rice noodles and topped by crushed peanuts, pickled vegetables, cha gio (Vietnamese deep fried spring roll) and those awesome grilled pork. Throw is some fish sauce dressing, mix them up and you will get an absolute showstopper of a meal.
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Bún Thịt Nướng Chị Tuyền
Address: 195, Cô Giang, District 1, Ho Chi Minh City, Vietnam

#vietnam #hochiminh #foodyhcm #foodysaigon

With a new image, it revitalizes the brand but yet retains its rich culture and history through the familiar flavours that has deeply entrenched in our nation’s food culture.

Be immersed in the history of our nation as Chef Daniel Tay introduces his version of the Singapore Story, using nuances of our hawker dishes and infusing the taste and smell of the ingredients that go into making these favourites into delectable bakes. Expect a selection of cookies, pies, butter cakes and other local delights that is perfect as a gift, souvenir or a treat to yourself. During the opening of the store, the cookies took centre stage through the Botanic Flora Series which include cookies infused with lavender and earl grey ($18.80 per can). What’s more interesting are the Changi Picnic Series which come with unique flavours that you don’t normally associate with cookies such as Satay, Cereal Prawn (my favourite and costs $19.80 per can), Bak Kut Teh and Putu Mayam. Last but not least, there’s the Katong Breakfast Series which carries flavours such as Laksa, Gula Melaka, Gai Zai and Smokey Bakwa.

Besides Old Seng Choong, Chef Daniel Tay also happens to be the brainchild behind Cat & the Fiddle, an Asian-inspired cheesecake shop that has also just opened opposite of Old Seng Choong.
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Old Seng Choong
Address: 6, Eu Tong Seng Street, Clarke Quay Central, Unit 01-48, Singapore 059817

#oldsengchoong #sixthsensepr #sixthsensepreats

My initial fears would be that the roll sheets were too thick or the entire dish is bland. However, I was so glad to be proven wrong as Bánh Cuốn (38,000 VND) has such a thin and chewy exterior while the inside is packed with a mix of minced pork and wood-ear mushrooms. Steamed and rolled upon order, you will be assured that you will get a roll of freshly made Bánh Cuốn that is complemented even further with the fresh vegetables, fried shallots and nuoc cham, a sweet version of the Vietnamese fish sauce.
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Bánh Cuốn Hải Nam
Address: 11A, Cao Thắng, District 3, Ho Chi Minh City, Vietnam

#vietnam #hochiminh #foodyhcm #foodysaigon

In true Mark Wiens style, this local Vietnamese breakfast was a wholesome and comforting breakfast that makes the traveling there all the more worthwhile. Once reached, you will be ushered into one of their makeshift tables by the roadside and they have provided tiny stools that might be slightly uncomfortable from the first sitting. However, to be truly immersed in the Vietnamese street food culture, this is as authentic of an experience as you can get anywhere else.

Moving on the Bánh Mì Ôp La, which is what most if not all diners will usually order, is a personal skillet of sunny side up eggs with slices of ham and sausages, served with toasted baguette. Tear apart the baguette, break the egg yolks and stack it up with some meat, and it will be a bite of euphoria and sheer pleasure. Best breakfast in Saigon? This definitely gets my vote for it.
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Bánh Mì Hòa Mã
Address: 53, Cao Thắng, District 3, Ho Chi Minh City, Vietnam

#vietnam #hochiminh #foodyhcm #foodysaigon

What they do differently here is that they use kampung chicken which is much smaller than the regular farmed chicken but has a firmer and chewier meat texture. When poached, the skin develops a brighter shade of yellow with lesser fat underneath. In addition to the chicken, the other two important components of chicken rice is the rice itself and the accompanying chili dip. Here, the rice is less fluffy and has a stickier consistency (similar to glutinous rice) while the chilli has a slight spicy tangy mouthfeel, with a much thicker consistency more similar to a sauce then dip. Overall, my vote still goes to the familiar flavours back home.
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Cơm Gà Đông Nguyên - 东源鸡饭
Address: 801, Nguyễn Trãi P14 Q5, phường 14, Ho Chi Minh, Vietnam

#vietnam #hochiminh #foodyhcm #foodysaigon

Upon reaching here, you can instantly witness its legendary status with the throngs of people either waiting in line to get a table or happily chomping down their bánh xèo.

Bánh Xèo (110,000 VND) is essentially a Vietnamese crepe filled with beansprots, yellow mung beans, prawns and sliced pork. You either eat it the way it is as a oil-laden snack or wrap it with some leafy greens and dip it with the sauce provided.

Despite its huge following, it was my least favourite food during this trip due to three failings - lack of flavours, too greasy and expensive. It is good to try it once for the experience but definitely not for a return. Probably I came with high expectations but it was underwhelming and falls short of satisfaction.
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Bánh Xèo 46A
Address: 46, Đinh Công Tráng, Tân Định, 1, Hồ Chí Minh, Vietnam

#vietnam #hochiminh #foodyhcm #foodysaigon

Absolute food satisfaction and the wonderful balance of flavours from the smokiness of the meat to the freshness of the pickled radish makes it such a worldwide favourite.

For the BBQ pork versions, it’s just amazing how the Vietnamese is able to balance not only the flavours but also provide a myriad of textures in their dishes as you get the crunchiness from the vegetables, crispiness from the baguette and melts-in-your-mouth pork patties.

As for the meatloaf sandwich, the umami-ness from the liver pate with several cuts of ham and the addition of pork floss brings the sandwich to a whole different dimension. What a way to start off my Vietnam journey.
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Bánh Mì Hông Hoa
Address: 62, Nguyễn Văn Tráng, Phường Phạm Ngũ Lão, Quận 1, Hồ Chí Minh, Vietnam

#vietnam #hochiminh #foodyhcm #foodysaigon

Though I have been here numerous times, I always ended up ordering the same few dishes such as the Truffle Alfredo (280 THB) made from handmade tagliatelle in a rich and creamy sauce with crispy bacon and mushrooms. Such a comforting plate of pasta that every single time I had it, I always end up wanting more. This trip, I managed to try a couple of other dishes such as the Hand Cut Fries, Grilled Corn and a pairing of Chocolate Choux puffs that went down the tummy so easily. Everything from the ambience to food brings a feel-good factor that Roast has been my regular cafe spot whenever I’m in Bangkok and till the next time I’m there, I had to reluctantly bid goodbye to the Land of Smiles.
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Roast
Address: The COMMONS, 335, Thonglor Soi 17, Sukhumvit 55, Klongton Nua, Wattana, Bangkok 10110

#thailand #bangkok #bangkokfood #roastbkk

Famed for their matcha and houjicha ice cream parfait and swiss rolls, they have a wide variety of other unique desserts that will appeal to every individual.
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Kyo Roll En
Address: 4, Rajprasong Rd, Khwaeng Pathum Wan Rajprasong Rd, Khwaeng Pathum Wan, Khet Pathum Wan, Krung Thep Maha Nakhon 10330, Thailand

#thailand #bangkok #bangkokfood

As they close in the evenings, we had to rush there just before sunset for what is probably one of the best tom yum goong in Bangkok. As you venture towards the makeshift stall along the sidewalk, you will notice a tabletop display of seafood, especially giant freshwater shrimps that were sitting atop a bed of crushed ice. Family-run and caters mainly to the locals, there is no English menu but fret not as the friendly staff is able to understand and recommend basic English since food speaks no boundaries but one thing that you’ve got to order is the tom yum goong (140 THB), which is lovingly prepared by the uncle which the auntie handles the other dishes.

Do not be deceived by its nondescript and unappetizing look, the cloudy consistency is actually from the prawn’s creamy head butter which brings an umami flavour to the broth. With a right balance of tanginess and spiciness, you will experience a burst of refreshing flavours from the lemongrass, galangal and lime juice that were used in the preparation of this power-packed broth. The freshwater shrimps were plump and meaty, not overly cooked which brings a nice bite to it.

Another dish that you’ve got to order is the shrimp fried with garlic, another one that goes so well with rice.
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Tom Yum Goong Banglamphu (ร้านต้มยำกุ้งบางลำพู)
Address: Thanon Kraisi (right in front of the big Banglamphu car park), Talad Yawd Phra Nakhon, Bangkok, Thailand

#thailand #bangkok #bangkokfood #hawkerfood

My second pit stop of my Thai street food trail brings me to Heng Chun Seng, famous for their beef fire pot (180/250 THB) due to the red hot charcoal in the middle. This is an all-out-no-holds-barred-everything-beef extravaganza that you can ever dreamt off. From beef innards to beef slices and beef balls, it couldn’t get any beefier than this. Bubbling under the charcoal cauldron, the rich broth has a cloudy consistency, the result of the essence of the beef, and every mouthful has a certain sweetness flavour while the morning glory brings a certain lightness and freshness to it. Grab a bowl of rice, mix up some chili sauce and you are in for a comforting experience.
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Heng Chun Seng (เฮ้งชุนเส็ง)
Address: 133, Thanon Sunthon Kosa, Khlong Toey, Bangkok 10110

#thailand #bangkok #bangkokfood #hawkerfood

I am just left in awe at how they are able to achieve that level of crispiness on that golden crackling skin. Pick up a piece, dip it in the sweet savoury dipping sauce (made from palm sauce, vinegar, sugar) and you will be transported to crispy pork heaven. Truly one of the outrageously good crispy pork bellies that leaves its competitors straddling behind the finishing line.
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Kuay Jab Mr. Joe (ร้านก๋วยจั๊บ มิสเตอร์โจ)
Address: 313/7, Soi Chan 42-44, Wat Phraya Krai, Bang Kho Laem, Bangkok 10120

#thailand #bangkok #bangkokfood #hawkerfood