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SG Local And Hawker Food

SG Local And Hawker Food

Food we call our own. Cheap and good hawker food, occasionally from restaurants too.
Justin Teo
Justin Teo

I've always liked the local food offered at Sum Yi Tai, and it's speakeasy bar Mona Lounge on the second floor. And this Ipoh-style curry mee was one of their best.
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This Lucky Mee brings close one of Ipoh’s time-honoured staples to Singapore, right to our homes with their islandwide delivery during the times when we most needed some comfort during the pandemic situation.
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It's different from the local milky curry. It is of a light consistency, but still rich in flavour. According to Sharon @foodmanna, that gravy was made from chicken broth and a secret blend of spices. Each bowl is served with crispy roast pork belly, pork skin, cockles, and sprigs of mint leaves. Savoury, spicy and shiok.

Last weekend, I went back to this place which I used to visit regularly years ago, and it's still as good. This is one hor fun with wok hei! There aren't many hor fun with good wok hei nowadays, and it has became a norm to expect your hor fun to be just another saucy-starchy kway teow.
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But Mong Kok, which serves dim sum, serves very good beef hor fun. The kway teow is hidden beneath all that 鼓汁 (fermented black soybeans sauce), but those are fierce kway teow with lots of wok hei. Lift the noodles up like in this photo, and you can see the wok-char on the strands of the kway teow.
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And since the noodles are hidden under the gravy each time it's served, it's always hot when you start eating it... And you can see the smoke radiating from my kway teow here. This came with spicy black bean sauce, so you will get many fiesty mouthful of this beef hor fun.

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I know of two chee cheong fun places in Singapore that serves these rice flours freshly made on premises - one at Cambridge Food Center, and this one at Old Airport Road. Do you know of any others?
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I like both stalls as the chee cheong fun are thin, smooth and slippery. Compared to other stall at Cambridge (Pek Kio), this one came with a savory sauce that's like the ones served a dim sum restaurant. It also came with very unique fillings, such as these century eggs pictured, on top of the usual such as char siew and prawns.

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My favorite kway chup for the past 8 years.
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The innards are velvety with a lovely aroma of herbs, tasted clean, and was braised in mild sweet savory stock that is not too salty. This means that it was mostly the clean pork taste that shines. My favourites are the large intestines that are smooth, bouncy; and small intestines that are powdery, clean, herbal.
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I also like the kway and the salted veggie. The kway is smooth, of just the right consistency, swimming in a tasty (yet not too salty) soup that's came with a herbal taste. The salted vege also has a lovely scent of pork lard oil and garlic (that smell you get from cooking whole garlic).

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Besides the awesome stall at Old Airport Road, where else serves good lor mee?
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This was taken at @lormeeghs, where there were fresh ​fried sea bream​ meat (Ang Go Li Fish) accompanied with slices of ​braised pork belly​, half a ​braised egg​, ​bean sprouts​, ​parsley​, freshly grinded ​garlic paste​, a dash of ​vinegar​ and ​chilli.. all of which sits atop the thick, ​flat yellow noodles​.
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They've however closed permanently. Seeking for other lor mee places now..

On this prawn noodles, there were five ingredients you can choose from: prawns, pork ribs, pig intestines, razor clams, pigs tail. Prices also vary according to the size of the prawns you choose. I like the sweetness of the soup, derived from both the prawns and pork ribs. I can appreciate the authenticity of the soup, though it was leaning towards being more "porky", and less "prawny".
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But the best part is that you can dabao ngoh hiang guan chang from Lao Zhong Zhong opposite, and eat with the prawn noodles here. People have been doing it for years, and so far no complaints from the noodles owners :)

Thankfully, Mr and Mrs Mohgan were sold out that morning during the nth time I visited, so that drove us to this fishball noodles place nearby. And it was so good.
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It's all about the her keow (fish dumplings) kiapped by the chopsticks pictured here. I went with no expectations, but my eyes lit up as I was surprised by how flavourful those fillings within were. It's pork fillings definitely, but that marinate for the fillings sets this apart from other her keow, although they are all wrapped in a thin and smooth fish skin. The fishballs and other ingredients here are quite good too, being soft and bouncy.
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I've heard they were better when they were at Serangoon, which I've never visited even though it was nearer then, cos of the long queues. But @mininomster said it could be because of the old school and dirty feel of that coffeeshop, while the new outlet felt too clean.

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It's the durian season, and trust Goodwood Park Hotel to serve the best durian desserts and pastries. Till 14 July, the hotel will celebrate the durian fiesta with the ‘Mao Shan Wang’ Madness, serving four perennial favourites and signature ‘Mao Shan Wang’ durian pastries, including this mega profiterole.
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This highly popular jumbo-sized profiterole was freshly piped to plumpness upon order, and filled with generous servings of MSW with decadent rich texture and impeccable bittersweet flavour. The pastry was crispy too, complementing the durian with a bit of oven-baked fragrance, while thin enough to give all the limelight to the crème de la crème of durians.
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[Tasting]

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You design your own local food degustation menu here, meaning you get to choose your starter, mains and rice/noodles dishes in small tasting portions from a menu spanning Chinese, Malay, Indian to Peranakan signatures, including the most popular Singaporean fare. The meal will be accompanied by the lovely spread of D24 durian desserts, on top of the usual dessert buffet.
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This is launched in conjunction with the Durian Fiesta at Goodwood Park Hotel on 15 March. In addition to the signature local desserts, cakes and pastries, the dessert buffet spread at Coffee Lounge features nine D24 durian creations such as D24 Pandan Lapis Coconut Cake (new in 2019); D24 Mousse Cake; D24 Puff; D24 Oreo Cake; D24 Hazeln
ut Tart; D24 Chendol Pudding; D24 Custard Bun; D24 Pancake - prepared a la minute at a ‘live’ station; and a D24 Ice Cream.
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Their durian desserts excelled on two fronts - First, the quality of the durians; and second, how the pastry component complement our king of fruits. For this reason, maybe a compelling option for the local degustation is to opt for 3-course ($49.80), saving stomach space for more durian desserts. Then again, my additional course of laksa (pictured top right corner) was really good as well. What a dilemma.
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[Tasting]

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Found this to be a hidden gem at Tiong Bahru market. After trying this and the other more famous Tiong Bahru Fried Kway Teow in the same hawker centre, all of us preferred this.
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I could already smell the wok hei as soon as my friend brought us this plate. I agreed with my friend who said, "the wok hei is obscene". To me it's also more than the wok hei. That sweet savoury and mild spicy sauce with all the lup cheong, fish cake, hum, and vegetables - added for its crunchy texture and to break the greasiness - worked harmoniously for me.
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Some people like wet char kway teow. But if you like dry char kway teow like I do, you should like this.
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Tiong Bahru Market
30 Seng Poh Road
Singapore 168898
Unit 02-08

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A whole Boston lobster, deshelled and soaked in this bowl of laksa goodness. Imagine tender sweet fresh lobster flesh absorbing the lemak and mild spicy laksa gravy, which was strong in hae bee hiam taste.
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The gravy is though I prefer those at Katong and Sungei Road. But when you throw a whole Boston lobster in it, it's my favourite laksa in Singapore 😋

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One of the most famous Hokkien in Singapore, this is the wetter version that came with good flavour of crustacean and some porkiness in the stock. The stock is wet but not watery, but thick.
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What I'm puzzled with is how sweet the stock is, which makes me think that perhaps quite a bit of sugar is added. I also prefer my noodles to come with some wok hei, even if it's the wet version.
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Tian Tian Lai (Come Daily)
Fried Hokkien Prawn Mee
Blk 127, Toa Payoh Lor 1
Unit 02-27
Singapore 310127
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9am to 2pm, approximate
Closed on Mondays

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I started my IG @i_post_for_love with a passion for writing honest independent reviews. It still is.

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