Local Food!

Local Food!

Anything Singaporean but not found at a kopitiam/hawker center comes in here
Shaun Sim
Shaun Sim

Probably no time more apt than the Lunar New Year to post about this! Superbly named Laifabar, which connotes “come be prosperous”, is located in an industrial estate in Bukit Batok. However, it’s location is not stopping the crowds from visiting!

With its springy noodles coated in a secret sauce and its cuts of char siew, where you are able to choose your preferred leanness of meat, it is not difficult to see why they had a a constant stream of customers throughout our time there.

We managed to try all 3 types of meats that they have and the char siew was our favourite. We chose the medium leanness and it was delivered as promised, a perfect balance of lean and fatty meat that was tender to the bite with its edges slightly charred to give that bit of smokiness to the meat.

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We have all had frog legs porridge and have always been told that frog tastes just like chicken. But I haven’t always been able to draw that similarity until I tried Fried Frog Legs!

Fried frog is probably the lesser known frog leg dish but I would recommend that you try this the next time you are craving for frog legs porridge. The tender, fall off the bone flesh coupled with the fried outer layer is a refreshing take on a traditional favourite.

The Dried Chilli Frog Legs here are pretty good too. A really good place for supper.

Have you tried Fried Frog Legs before?

The soup that comes with the Kway Chup is fantastic! Light on the palate but robust in flavour, this went really well with the soft and tender pork belly.

Hainanese Yuan Yang Satay with Peanut & Pineapple Sauce ($15 for 10 sticks) - try this with both sauces together!

perfect for those looking for something lighter on the palate and especially great on rainy days!

Nestled in a light industrial area is a quaint little eatery selling decent and reasonably priced Malaysian food.

We had the nasi lemak and their signature chee cheong fun and were suitably impressed by the price point and amount of ingredients.

I like how there were green chilli on the side of the CCF to help cleanse your palate with each bite of the cheong fun while the rice of the nasi lemak was subtly packed with coconut fragrance that went well with the sambal chilli.

Will definitely be back to try the pig skin ccf next!

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The Red Ruby Coconut Panna Cotta really suited my tastebuds and was not overly sweet like those that you usually find at Thai eateries.

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Fresh, sweet and flavourful, this bowl of soup is so heartening that you wouldn’t want to share it!

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I also enjoyed the Lemon Chicken, a National Day special, which transported me to the times when I was a young kid.

I really enjoyed this Grandma Te Kah Bee hoon, which comes with a really homely feel and something that many chefs can't seem to master these days - wok hei.

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We ended off our dinner with a Yam and Sweet Potato dessert which the owner is very proud of. I’m a fan of neither of those but somehow this dessert made me crave for more!

Educator by day, sgfoodie by night Follow me on IG: @helloshaunsim

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