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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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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

3 Likes

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 😋

3 Likes

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
⏱
9am to 2pm, approximate
Closed on Mondays

3 Likes

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.

4 Likes

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.

2 Likes

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.

1 Like

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.

3 Likes

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.

2 Likes

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!

2 Likes

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

1 Like

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

1 Like

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

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