The best rendition of chilled pitan toufu I have ever had.

Perfect for this weather.

The pidan sauce is authentic and the toufu is so evidently homemade from its sightly denser but very enjoyable texture - since this holds the crab meat within well !

Amazing flavours .

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While most Chiong for the egg tarts , this is still my personal favourite.

Coconut shavings , butter , sugar came together and did a symphony.

As good if not better than the ones I had in HK.
( some bakeries in Hk have very stiff breads - the ones here are intensely moist and fluffy )


Intensely chewy and smooth inaniwa udon with a flavourful soup base and good quality kitsune which are soft and not too sweet.


Amazing amazing ramen. Every slurp was so satisfying . Very delicate flavours .

You find little specks of brown in their ramen - perhaps a blend of buckwheat flour 🥰

The texture and consistency of the ramen was spot on ( al dente 🤣) . My preference is this sort of straight ramen rather than the yellow curly ones full of ammonia aftertaste and smell .

The broth was robust , balanced - not greasy and definitely no msg like they promised.

The char siew was tender, well seasoned without a porky after taste .

The accompanying gyozas were moist and well prepared.

The best ramen I have had so far and so affordable ( now ikkousha ramen is second 🤣).


Cosy corner don’t just make a mean popiah ,
The mee siam is one of the best I have had .

Well balanced between that tangy Assam and just a slight wee bit of coconut - not too much . The gravy also has the right consistency - neither too watery nor too thick .

I have tasted too many mee Siams to know a really good one and none can come close to this standard .

Mee siam was also served piping hot and all the condiments were fresh .

Eating at this place makes you feel like home .

Excellent chunky caramelised char siew , spring noodles , yummy home made chilli.

Honestly haven’t had such a faultless char siew noodle dish in a Long time . Everything was well made .

Ask for a leaner cut of char siew because they serve it the unadulterated Hk style char siew which is typically more fatty .

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Noodles so good - you can even eat it on its own.

Pretty sick of rushing around to queue for “ famous stalls” .

Sometimes you just want something reliable and decent - R and D ?

Nevermind about the name - the tender char siew , al dente Noodles and spicy chilli 🌶 were absolutely on the spot .

The wantons are plump - just slightly over seasoned - might be ok for those of you who need a sodium shake up .

The best version of crabmeat pasta I have tasted. Most places outside typically use a tomato cream sauce but to me , this version was much more superior .

Al dente linguine , rich and fresh garlicky homemade tomato sauce - slightly tart and generous use of stewed plump tomatoes .

It hits all the right notes about what a good pasta should be .

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Jai Thai is my default place for a good plate of pad Thai - it is always good .

Sufficient wok hei , sufficiently moist , not too sweet , not too oily , nice al dente noodles .

And if this is not enough - it is also really affordable .

Added 1 dollar this time for extra eggy-ness . It either out really nice .

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Wat Tan means silky egg 🥚 . My default dish to order at any Tze char because though this sounds like a simple dish - so many things need to be made right for excellence .

Wok hei ✅
Generous silky egg sauce ✅
Good textured hor fun ✅
Fresh ingredients ✅

The wok hei was missing a little today but still god enough - the generous egg sauce more than made up for that .

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I typically give Food courts a skip but I was too tired from finding food due to my cold that I decided to just settle for something fast.

I have seen this stall in food republic ( Shaw house basement ) quite well patronised and thought why not ? After all - all the crew spoke on Vietnamese - that does suggest a little that the food could be “ more authentic “ 🤪

Ordered the grilled chicken dry vermicelli . It was nice but lacking a bit of oomph . Instead of the usually springy vermicelli, the local type thin hor fun was used - a nice surprise . Not that it didn’t go well with the dish but I was looking for something authentic.

Wished for a little more tangy- ness in the sauce - and probably some Siracha chilli but this wasn’t available .

The chicken was more fried than grilled and a little oily for me but would have been regarded as juicy for most. I’d prefer the chicken to be grilled rather than fried because the oil imparted some stale- ness .

The lacking oomph from the dish was the refreshing and light feel that I was looking for - instead a little greasy and heavy with the fried chicken and hor fun type noodles .

The vegetables were far from a good portion and didn’t help to lighten the meal .

Not too bad but not exactly what I was looking for in an authentic dry Vietnamese vermicelli .

Maybe my standards are just too high - it’s still a food court after all ... ....

Char siew wanton noodles

Interesting new stall which replaced the Teochew fishball noodle stall .

Granted that this black mess looked like a mess ( duh...), it was actually petty good char siew . Tasted somewhat like bah Kwa ... hahaha. Meat was tender and had a good fat to lean ratio .

The noodles were springy and without any alkaline taste. Wantons were passable .

I realised Singaporeans like anything that’s cooked with “ charcoal “ and sounds intriguing- -think charcoal cooked claypot rice , Satay , fishhead steamboat .

Worth a try.


I dream of food .

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