Best Of Singapore

Nice to eat without the chilli. I feel that the chilli weakens the favour... & missing the guo qi (锅气)... but generous portion of lard! ($15 is good for 2 pax if you solely eating the mee) #hokkienmee #rolexhokkienmee #friedhokkienmee #localsuppers #localfood #hawkerfood #sgfoodie #sgfood #foodie #food #foodporn #igsg #igdaily #throwback #latergram #burpple #burpplesg

But the pepper in the soup always put me off initially until a few spoonful, it grows on me slowly again. My love-hate relationship with Pepper #Enlight

The perfect combination for a workday lunch. Like how the kolo pork is drizzled with sugar and visible to your eyes. Flair!

Always a good place for dinner and supper, the frog porridge gravy is good with the porridge.

Affordable dim sum! One of my favourite place to enjoy 流沙包！Go with a group of friends together, you can order more choices of dim sum & pay abit lesser. Hahaha. Order more, pay less. ✌️Open from 6pm - 6am ! Closed on Tuesday if I'm not wrong. (:

The glutinous rice balls ($1.50 for four) at 75 Ah Balling Peanut Soup are handmade and stuffed generously with five types of fillings including the classic peanut, sesame and red bean. While the popular yam-filled balls are a must-try, so are the less commonly seen green tea rice balls. As for the ‘soup’ base, the peanut soup is well-loved, and rightly so, simmered for hours until the peanuts are ultra tender and the soup beyond flavourful. Alternatively, opt for the almond milk, sweet corn syrup or ginger soup. Pro Tip: Always pop the whole ball in and let the filling explode in your mouth!

Adding a copious amount of pork lard and chili padi is a MUST hor!Jin ho jiak!!😋😋

The fabulous creation by 328 Katong Laksa that defeated Gordan Ramsay - the famous UK chef with 16 Michelin stars. One of the MUST TRY for the foodies 😋

See our article at www.thehungrygeek.com

crt tv, grime thickened old school light switches, rickety worn off marble top tables and THAT orange public phone, this is a kopitiam museum purely for your nostalgia indulgence. i wouldn't say it was the bestest brew yesterday though. but hey, for a slice of history over kopi ku yew (coffee with butter) and traditional toasts, why not right! p.s was a mouthful ordering my cup of "kopi-c gao kosong ku yew"

The second part of our dinner last night included silky bee hoon cooked in an intoxicating milky broth, crispy prawn paste chicken and slippery fish horfun. They might not look very fancy but my first visit to Holland Village XO Fish Head Bee Hoon (what a mouthful) was all about their signature items. Creamy and sweet, the steamy bowl of XO Fish Bee Hoon was brimming with ingredient - sliced ginger, fresh fish chunks, cabbage and thick rice vermicelli that soak up all the subtle aroma of XO.

However, well-known for their XO fish broth, I preferred the humble San Lo Hor Fun (三捞河粉). A little garlic and soy sauce can definitely go a long way, as the combination of smooth flat rice noodles, crunchy bean sprouts and firm fish slices was surprisingly flavourful. The Har Cheong Kai was not to be missed as well, the batter was light and crispy while the meat on the inside remained moist. With a squeeze of lime over the wings, the deep-fried babies tasted even better and were less ‘gelat”.

Top - Butter pork ribs (medium size=8 pcs)
Bottom left - 3egg spinach
Bottom right - Drunken cockles
Not in picture - Tofu with golden mushroom, 2 bowls of rice. Total cost $38

Third visit this time. Must order their butter pork ribs and 3egg spinach. The pork ribs are generousy covered with milk powder. Spinach was cooked till the right texture - soft and chewy. Druken cockles was a new dish attempt for us - precooked cockles refrigerated then added with garlic, chilli padi and other condiments (ps it does not have strong alcohol taste although it is name as drunken). Another new dish attempt is tofu with golden mushroom- a puny salty though..

金瓜虾 a.k.a. Pumpkin Sauce with Butter Prawns. Seems pricey at S$12 for 4 balls, but each prawn's actually pretty big. Crunchy, juicy and fresh too. The prawns are coated in a light and thin batter, tasty and surprisingly not at all oily. The pumpkin sauce though: that was the bomb. It's creamy and luscious, yet retaining a tad of the characteristic sandy mouthfeel root veggies have; sweet yet still slightly savoury, with a tinge of curry spice. I don't care what else you order, but if you visit please please please don't leave this out.