Local

Had a taste at one of the best Kuay Chap stalls in Singapore! There was a long queue the whole time I was there, but I managed to get my food within 15mins. The stall only runs in the morning - early birds get the best worms!

Does this really need a description? Just try not to get hooked onto eating this calorific wonder. If you need more kick from the chilli, the stall provides a whole pot for self-service.

I could detect a faint smoky taste in the flavourful and robust laksa gravy, which made this bowl of golden goodness so appetising. Needless to say, not a single drop of laksa gravy was left in my bowl eventually. 💕 (Date: 10 April 2016 Sunday)

Mr Mohgan has been making prata for more than 30 years. He makes his own dough, cooked the curry and flips the prata all by himself. Talk about quality control, this prata man sure knows how to make his customers happy. The small coffee shop was filled with breakfast diners waiting for their pratas. Read about it: http://www.misstamchiak.com/mr-and-mrs-mohgan-prata/

You usually see Mee Siam, Mee Rebus, Mee Goreng........but Mee Bandung?
My chance encounter with this dish dates back to my SAJC days where the only muslim stores in the canteen will serve this on alternate Fridays at limited portion (very limited edition hor?)
It then became a ritual on Thursdays evening after basketball practice to ask the Auntie whether it was available the next day. Sadly, Friday are always the longest day of the week for me without any breaks! I would often chiong down straight after class to check in for a bowl of this savoury sweet goodness!! So much so that the Auntie always remembers to specially keep a portion for me 😍Till then I couldn't find a similar ones comparable to her rendition! Yesterday, for supper I had Mr Prata Mee Bandung ( not much places sell it... so... see must try liao) unfortunately, it wasn't as good. This version was more spicy, sourish savoury kind. But really appetising gravy I would say! And it sure brought back some college memories of mine!! Let me know if you know of this dish as well and whether there is a place that sells good Mee Bandung!! #Hawkerpedia

After a long day at work, nothing quite comforts like digging into a bubbling hot claypot! Bring a friend to this stall, located within Wang Jiao coffeeshop in Serangoon, to share the Nonya Chap Chye ($4.50) and Sesame Oil Chicken (from $4.80), boneless chicken with an umami soy gravy to drench your rice in. Feeling tired? Give yourself a boost with a bowl of Ginseng Herbal Fish Soup ($5.30). Expect generous chunks of fish in clear, flavourful broth with a hint of ginseng!

Order chef's Wok-Fried XL Crabs ($70/kg; prepared using Live Sri Lankan crabs; each about 800-850g) in an intense, lip-smackingly rich Indo Curry sauce.

Pure broth made of crayfish & prawns, the essence of the seafood can be tasted down to the last drop of soup! Pair it with rice or have it on it's own, you'd be feeling warm & fuzzy inside & out.
Thanks to @juliuslim #TastyTastemakerTour, I got to try this bowl of goodness that he's been raving about!

The famous crab bee hoon. That gravy is savoury sweet, robust in flavour from the seafood stock and pork lard.
The crab is meaty, fresh, and sweet; separate from the smoky wok hei of the rice vermicelli noodles.

Cuz the fragrance from the robust soup floated to me while queuing. Full of crustacean flavours and less of other spices and condiments. Comes with 4 jumbo sized prawns and la la clams. Not your usual prawn Mee.