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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
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Paper thin crisp barbecued skin with plump meat. It wasn't overly burnt, and thus the meat remained juicy as well. Add a zest of lime, some heat from the garlic chilli, bite through the aromatic crispy skin and chew on the plump meat - my perfect afternoon teatime snack.
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Sin Bedok North BBQ Chicken Wings
Blk 85 Bedok North St. 4
Fengshan Market and Food Centre
Unit 01-12
Singapore 460085

Opening Hours: 4pm to 1am daily

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This is my third visit to this pop up, where Chef Ming would host up to a maximum of 8 diners at his home. When I look back at all the places I've eaten for the past year (2018 and 2017), Mustard Seed is always one of the best few I've had, and one that I'll always want to go back again.
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Chef Ming has the talent, and he pays attention to every detail so that the dish turns out perfect. He even warms the plate using the simple steamer he has at home.
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This fish soup is another fine example. The soup was creamy, but no milk as added. It was through cooking of the bones of the fish for a right amount of time. The skin of the grouper was crispy, and I believe it's a conscious decision by Chef Ming to have the fish of right thickness so that when the fish sits at the base of the bowl, the skin was just above the soup so that the crispy skin does not get submerged.
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I'm waiting to go back soon in 2019 for my fourth visit... waiting for a slot to open up. I hope you go, but I also hope you don't compete for a slot with me 😁

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Our rainy season in Dec makes me yearn for a warm comforting soup like this zhu zha tang.
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I was curious - there's a Cheng Mun Chee Kee (正文志记), and there's an Authentic Cheng Mun Chee Kee (正正文志记). So who's the authentic one, and which is better? I'm usually skeptical when there's a word like "famous" or "authentic" in front of their name, because I would think that the original stall would have started with just the stall name, without any prefix of how famous or original they are.
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I'll try the Authentic Cheng Mun Chee Kee (正正文志记) one day, but meanwhile here at the Cheng Mun Chee Kee (正文志记), I like that the bowl was refreshing without being overly salty or gamey. It's generous with innards, lean meat, meatballs, tofu, salted vegetable, pork belly, stomach, liver, intestines and kidney, all cleaned very well. In summary, it's porky without being gamey.
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Cheng Mun Chee Kee
24 Foch road
Singapore 209263
Tuesday – Saturday: 9am – 5am
Sunday: 9am – 12am
Monday: closed
Tel: 6297 5068

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I'm beginning to miss Singapore food A LOT, and one of the things that has been on my mind is chicken rice.
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This is a good chicken rice so near to my office, yet I didn't know of its existence until @zen_ang recommended it to me. It's hidden from street view, as it's located on the second floor of Shenton House.
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I always request for thigh meat, and this came with one that's meaty and smooth. The rice is oily and fragrant, and I love it best when mixed with the green ginger paste.
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#ShotoniPhone

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I'm still on the search for good food around Sengkang, that's for my own survival when I just want to have a quick bite nearby.
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There's this newish claypot chicken, which is quite decent. I like it because it came with guo ba 锅巴 (crispy burnt rice at the sides) that were crispy, falls off the sides of the claypot easily, and not chewy. I understand that they first cook it over gas, before finishing it off over charcoal. Moreover, there's an option to add more salted fish (yay) for $1. What could better is if the rice further from the claypot could have a more burnt fragrance too. Maybe the $8 pot, which is smaller, could achieve this.
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$8 and $20 options available too.
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215C Compassvale Drive
Singapore 543215
Opens 11:45am to 9:45pm daily
Call: +65 8498 6599

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This made it to the list of Burpple Hot 100 Hawkers this year, but it has been one of my favourite porridge for two decades. 20 years ago, this porridge place occupied only a corner stall at their present location. But they've since expanded to take over the whole coffee shop and instituted a digital queue system.
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The porridge here is thick with a savory stock, infused with the sweetness of pork and other ingredients used. The meat and other ingredients was also cooked just right, so they remained tender. And they're consistent.
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I've heard Ah Chiang porridge at Tiong Bahru was legendary, and I would love to try it one day.

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Recently, this is where I've been going for my wanton mee fix. The char siew is tender and well marinated, while the noodles are eggy and springy. Although the char siew is not cooked under charcoal like the traditional ones, this was torched so that helps bring out some smokiness in it. Wanton is very soft, and there's a bottle of pork lard for you to add as much as desired 😋

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I love these from Yunus N Family. First, spot the char on each of these meat skewers, which are the results of intense grilling using charcoal under huge fire. You will also find that the gravy is thick, not too oily, and containing plenty of nuts.
What's very special here is the uber tender beef tripe that's perfectly grilled, besides the usual offerings of beef, mutton and chicken.

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This is Chef Li’s favourite satay, which is found at Yishun Chomp Pang market. These satays are meaty and sinfully shiok as they glisten in their own fats. The grill isn't as strong as the satay from Yunus N Family that I like but it’s still good overall.

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I'm hungry now as I'm typing this. I like the lor mee here, 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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This isn't a new stall. It first started in the 1980s, but just reopened after an 8-year hiatus. Mr Goh is still using the recipe passed down by from his mother-in-law, culminating in a bowl of yellow flat noodles with signature gravy made from potato starch, chinese herbs and spices.. all left to boil over long hours.
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I first visited this stall because I'm supporting my friend @spadely and his dad's lor mee, and found that I really like it. Give this a try and let me know if you love it too?
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Albert Food Centre
270 Queen St,
Unit 01-53
Singapore 180270
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10am to 8pm (Saturday to Thursday)

A couple of hits and missed here, but I absolutely love their Cantonese roasts. My char siew came with a lightly charred crisp, and very juicy (quite fat) flesh.

  • 1 Like

You know chendol is my favorite dessert, and I go all over Singapore and Malaysia to try every well-known chendols I've heard of.
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This is one of the best few chendols I've tried. Instead of shaved ice with coconut milk, they serve their chendol with coconut sorbet. But that's not what made this so good. It's outstanding because of the delicate lingering taste of fresh pandan in each of those soft and thick strands of chendol which were all freshly made in house.
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Of course, the fine texture of the creamy coconut sorbet (also freshly made in house) with the smoky gula melaka were equally important as the vessel for the chendol.

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

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