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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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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'm still waiting for Chef Ming @mkthehansum to start his permanent restaurant, after being his loyal fan for his Mustard Seed Popup. I've dined there three times, and still can't get enough of the food there.

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I've been a fan of Sembawang White Beehoon since 2005. Their beehoon had a nice texture, and that stock it came in was filled with the sweetness of chicken. It's rich, yet easy on the tummy.
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I've recently visited their original branch at Sembawang, although they now other outlets across the island. The gravy seems to be less sweet, as a case of "standard drop". However, the sides turned out to be better than I remembered them to be. I will still return, as it's overall still quite good, and I hope during my next visit it'll be as told as I remember it to be.

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Crispy skin, juicy flesh, and non gamey flavour - Chef Sebastian See checks off all the boxes of what makes a good sio bak. And he said he did R&D for 3 months, eating roast pork almost everyday.

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This is the famous hor fun with a super long queue.
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I had thought that crayfish in hor fun is a gimmick, used only to create a visual impact. But surprisingly, the taste of crayfish and prawns has been infused in the gravy such that it has a gentle taste of seafood. A colleague thought that the gravy was totally bland, while another agrees with me and she likes the faint taste of prawns and crayfish in its stock.
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Although I won't queue for this, I could understand why this stall has garnered its fans.

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You have to try this, which is now in my list of prawn noodles that I'll return regularly for. They have the standard soup or dry prawn mee, but this plate pictured here is different - it's wok-fried beehoon.
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This white beehoon was soaked in a reduced prawn stock, and you can imagine how umami this was with prawn stock reduced into this concentrated form. Yet it wasn't too salty, but was instead full of crustacean flavour. A friend told me that her plate came with lots of wok hei, but mine wasn't that evident. Despite that, my plate came with the aroma of garlic and lard that it was fried in.
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The friendly boss, Yvonne, also gave us prawn soup to go along with this. And it was refillable.

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Could this be Singapore's best nasi briyani? It's certainly difficult to get a packet - you first follow chef Ahmad Zahid’s private instagram account @globalmatsoulkitchen, and wait for an ig post where he'll announce the date of the next briyani drop. Once you see that post, you need to quickly drop him a whatsapp message to place your orders, and hope for a reply confirming your nasi briyani because orders fill up fast. What's next is just to show up at the date, time, and address to collect the nasi briyani from chef Zahid himself.
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It's light, fluffy, and aromatic with the spices and juicy masala. The secret I heard is a splash of rosewater that gives this rice an understated fragrance. Here's one evidence of love for this nasi briyani - my friend who said she's filled to the brim after a CNY tasting that evening went home with a box of this, then texted me that same evening to say she had finished the briyani all by herself.

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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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