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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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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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If I can only pick one place, then this is the one.
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Chef Ming is a Singaporean chef, Kaiseki-trained, and has worked at a Peranakan restaurant Candlenut. And the combination of these Singaporean-Japanese-Peranakan culture results in meticulously prepared, exquisitely served meals that's heavily local- influenced.
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I summed this up in a previous post - "You wouldn't expect such a young chef at the age of 29 to have the talent and tenacity to design and execute these dishes to exacting standards. His cuisine is one of a kind - kaiseki techniques on primarily local flavours and ingredients, and taking no shortcuts just like how his years at a peranakan restaurant had trained him."
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I hope he finds his permanent restaurant this year, so that I can drop by more often!

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I've decided to post this today since many of you were asking about it, and you know I like it enough to go again the following day.
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These were made to order, so be sure to hate some on the spot. They were served piping hot (and caution, these were really too hot for the hands), which explains why the fragrance of pandan and coconut wafted in the air as this was in front me.
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Although it looks similar to the Chinese tutu kueh, there were two difference: first, the fillings were gula melaka with crystallized bits, instead of peanut or coconut for tutu kueh; and second, the rice flour were more loose and fluffy compared to the other tutu kuehs I've tried (but probably I've not tried enough good tutu kuehs that are as fluffy as this).
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1 Geylang Serai
Unit 01-210
Mr Teh Tarik Coffeeshop

9am to 8pm daily

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I'm a huge fan of fish soup, which to me is tasty, healthy, and easy on my tummy. And I'm always searching for good ones to rotate around.
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Swee Min brought me to this stall yesterday, and I like it enough to come here again today. The batang is fresh, and served in a clear soup that's flavoured by 酸菜 and 四川菜, yet these weren't too strong so that the subtle flavours of the soup due to the use of fish bones and tomatoes is still evident. (This means that it's very different from the Arcade fish soup which also uses 四川菜).
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And interestingly, you can order braised duck and their parts as side dishes (swipe to see an additional side dish of braised duck). I like to have my rice with the braising gravy!
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Ng Soon Kee Fish & Duck Porridge
Blk 117
Aljunied Crescent Ave 2
Unit 01-11
Singapore 380117

12pm to 9pm, closed Sundays

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$11, $11, $10 portion pictured. Bak chor added at $0.50).
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As I was sick for the past few days, I've been eating healthy food such as this. But I can have this more often, cos this fish soup is now in my list of favourites fish soup in Singapore. The soup was sweet and has that umami from their use of 炸扁鱼.
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Regardless of whether you choose the Batang (Mackerel) fish or the Red Garoupa, they were all very fresh and tender. I therefore wouldn't recommend the pomfret, which aren't as fresh as the Batang and Garoupa.
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And you'll need to remember to ask them to add the minced pork, it transforms the fish soup into something like a cross between that and that of the bak chor mee soup. Really special.

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

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