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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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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.

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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.

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These marinated chicken strips were perfectly charcoal-grilled to tender & moist on the inside, and lightly charred on the outside. They were chunky and juicy, really a pleasure to have as starters. Definitely one of the dishes to order when you're here.
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[Hosted]

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Look at that amount of ingredients in this bowl of mixed seafood soup. It has fish, prawns, sotong, fish maw and minced pork swimming in a sweet broth that has umami from their use of 炸扁鱼.
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With the optional addition of minced pork, the fish soup is transformed into something like a cross between that and that of the bak chor mee soup. Really special, and this is currently one of my top few favorite fish soup.

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Chef Shen Tan @chefshentan has a couple of menu ongoing at her private dining location, and I got a seat at the one that has a seafood thread going through each of her dishes.
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In the cover photo was the dish I liked from her seafood menu. The housemade oyster noodles came in broth rich and flavourful from the use of various seafood and pork bones simmered in hours.
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The full menu includes:
* Mee siam ceviche (2nd pic)
* Oyster fritters with salted egg yolk aioli (3rd pic)
* Seafood tau pok pau (4th pic)
* Luxe hae mee tng (cover pic)
* Green pepper curry clams with nasi lemak (5th pic)
* Grilled salted egg cured grouper (6th pic)
* Durian tempoyak mussels and bacon (7th pic)
* Crab and mango crepes with salted egg yolk ice cream (8th pic)

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Finally, the stall which started in the 1980s has 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 loved this, and I found the gravy sufficiently flavoured by the ingredients. What sets this apart from other lor mee is the use of fried sea bream, which I found to have a much better bite compared to shark meat or battered dory used in other lor mee.
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I first visited this stall because I'm supporting my friend @spadely and his dad's lor mee stall, and found that I really like it. Give this a try and let me know if you love it too?
📍
Albert Food Centre
270 Queen St,
Unit 01-53
Singapore 180270
⏱️
10am to 8pm (Saturday to Thursday)

  • 2 Likes

Hard Rock Cafe is still serving this dish, together with other local dishes, in conjunction with National Day and Singapore Food Festival
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Other new dishes launched here includes the Beef Rendang ($25.95), Laksa ($23.95), and local flavours inspired cocktails include Pandan Old Fashioned ($22.95), Kampong Cucumber ($24.95), Rosemary Lime Rita ($21.95) and Ginger Cooler ($23.95).
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[Hosted]

Other than the niche-gourmet food by Michelin-starred and celebrity chefs, I'm also drawn to this kong ba pau by Chef Sam Leong of Forest 森.
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And notice that golden hue on the bun - it's deep fried mantou (like the ones you dip in chilli crab sauce) around that kurobuta pork belly... This is kong ba pau that is close to our hearts, only better.
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The Great Food Festival #TGFF2018 made a comeback this year after a successful run in 2017, and will be held at RWS from 27 to 30 September. Ticket sales have already started.
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Visit:
🖥️ www.tgff.com.sg for more details

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Dr Leslie Tay actually flew to Vietnam to learn how to make traditional Vietnamese summer rolls from Chef Steven Long, Top Chef Vietnam 2014 Finalist. And he has created a Singapore version of it, using flavours we all love.
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His version uses satay sauce mixed with pineapple for the dipping sauce. And that roll included vermicelli, strawberries, cucumber, and pork belly grilled till it came with nice char and smokey scent. It was slightly heavier in flavour compared to the traditional Vietnamese roll, but it's still refreshing through the use of strawberries which lightens the dish with its fruity sweetness.
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It's only available at RWS Street Eats 2018, from now till 19 August. Free admission, don't miss this Singapore Shiok Roll when you're there.

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In conjunction with National Day and Singapore Food Festival, Hard Rock Cafe has launched a series of new local dishes. Admittedly, I was skeptical at first, but my doubts were allayed when I realised they could stir up a plate of good char kway teow ($21) with wok hei that would rival many hawkers.
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This laksa hits all the right notes for me. It was rich and milky, and it had a decent amount of spice blended with the gravy. That chilli was really shiok, and it's not just being overly spicy, but it had a good flavour to it.
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Of course, it's debatable whether it's worth paying $24 for laksa. But instead of burgers and pastas, I'll definitely go for this.
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Other new dishes launched here includes the Beef Rendang ($25.95), Braised Pork Belly Kong Ba Pau($24.95), and local flavours inspired cocktails include Pandan Old Fashioned ($22.95), Kampong Cucumber ($24.95), Rosemary Lime Rita ($21.95) and Ginger Cooler ($23.95).
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[Hosted]

Happy Birthday Singapore! I was looking for a red and white (Singapore's national colours) photo of Singapore's food, and this came the closest :)
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Are you proud of our cuisine? Hundreds of Singapore dishes as a result of our diverse culture and open economy, resulting in a blend of local food so dear to us.
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Pictured is little char siew paus from Tanjong Rhu. I like that I can just pop them into my mouth and enjoy the moist meaty fillings with a good fat ratio. Best steamed before eating.
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Enjoy your holiday everyone! #happybirthdaysingapore

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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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