Toa Payoh Food

This Claypot Mee Tai Mak may not be pretty, but it's darn tasty, and at only $8 for extreme comfort, it's everything you need after a long week. The plump little noodles lie in a sea of thick, bubbling, flavourful broth topped with a freshly-cracked egg. It is made complete with lovely bits of chopped vegetables, minced meat, and prawns. Be sure to ask for chilli padi to mix in! If you're coming in a large group, get a big portion to share, along with other dishes like Coffee/Salted Egg Pork Ribs and Boss Bee Hoon. As its name suggests, this place also does a mean, traditional Fish Head Steamboat — the perfect dish to share with family on a cool night. Pro tip: simply reserve a table and pre-order dishes so you don't have to wait!

Soy sauce chicken, roast pork, char siew and Chinese sausage, chicken rice and noodles all worthy of your calories and money! This is the master of all chicken rice out there! (Wee, Loy and Boon can stand aside lol)

So good you hear the sound of the crispy skin when you bite into it.. So good the meat isn't dry...so good the fat melts in your mouth...so good I had 2 plates of it! Lol!!

Must have its deep fried meatballs, fried wanton and ngor hiang. Super juicy. Only at Hup Chong Yong Tau Foo 合众酿豆腐

One of the best wanton mee I've had!

This is my go-to place if I wanted good and affordable char siew. I spontaneously ordered the char siew wanton mee and it was surprisingly good!

What I like best is actually the noodles itself. The noodles' texture is incredibly springy yet easy to chew and the dark soya sauce just adds so much flavour to them. It comes with soup which I like to pour onto my noodles from time to time.

seriously estacy here. aint really an eater of such oily food, but once in awhile we sin.

Prices are at $2.90 for a plate. This stall here attracts quite a big crowd for two things - the chicken rice are the mains they sell here at $2/$2.50/$3/$3.50 a plate but here, they sell yummy fried chicken wings at $1.20 each! Customers may also opt to get this Fried Chicken Wing Rice that has a fragrant and Crispy fried chicken wing that is light on its batter and a fragrant chicken rice!

As I was growing up, I stayed with my maternal grandmother on weekdays, and only went home to Balestier on weekends. On Sundays, my father would drive us to visit my paternal grandmother in Toa Payoh, and while my sister was at her enrichment class at the Singapore Hokkien Huay Kuan, my mother and I would take a short walk to Toa Payoh Central. One of the places that we would frequent was Soon Heng "Silver Stream" Rojak for a plate of wonderful Chinese mixed salad. This was our weekly affair, and I looked forward to my plate of rojak every Sunday afternoon. Eventually, we moved to the East, and it was only during occasional visits to my grandmother that we would visit Toa Payoh.

Recently, I made a trip back to Toa Payoh, and was pleased to find that my beloved rojak stall had moved to the food court at Toa Payoh Hub. Without hesitation, I ordered a portion for myself, and the look, taste and aroma has remained just as it was years ago. Even the crushed roasted peanuts sprinkled on top were as plentiful as before. Who would have thought that a simple Chinese salad of grilled you tiao, taupok, cuttlefish, cucumber, pineapple, radish, and bean sprouts could bring back so many memories for me? A truly nostalgic moment that reminded me of my childhood. #hawkerpedia

In the past, popiah was (still is) a household dish. Almost every family knew how to make it. The moms will prepared the filling and popiah skin. Then the kids will surrounded the dinning table and started wrapping them. But this activity is getting lesser over these few years.
Popiah is a very simple dish. Mainly assemble with the parts b/m.
1. The skin - the owner hand made every skin. He will grab a ball of very thick batter and spread a thin layer on to the hot plate. Fried it for less than 2mins. If the skin got too thick, the popiah will taste very heavy. If too thin, it can't contain the juicy turnip.
2. Stir fried Turnip - the uncle told me that frying turnip required patient. It must be fried till it's color turn light brownish as it's starch started to caramelize. Then it's sweetness could be portray out fully.
3. Crispy Golden Bits.
The crispy bits provided an savory sweet flavor which was so comforting to the mouth.
4. Unforgettable chili.
While you getting bore from the sweet turnip and savory bits, suddenly a tickling sensation was felt and kick started the taste bud again.
Ehhh.... So good.....😊😊😊 Old Long House Popiah
Kim Keat Palm Market & Food Centre, Blk 22 Lorong 7 Toa Payoh #01-03, Toa Payoh, 310022
Tel: 9171 7157
Opening Hours
Wed to Sun: 0600 - 1700 Closed on Mon and Tue