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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 .

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 .

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.

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I am rather impressed with this bowl of inaniwa udon from matcha house .

The udon was silky smooth and chewy and the soup was refreshing and clean tasting .

The kitsune used were tender and fragrant and - not the sickenly sweet kinds you find in local Japanese restaurants here.

Inaniwa udon - probably the best thing on earth 🤣

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I love Vietnamese food but more so their version of the dry tossed vermicelli as opposed to the more popular pho in broth .

Was wandering around Tiong Bahru Plaza and it’s one of those places you have a hard time finding something to eat - because there seems to be everything there and yet nothing if you know what I mean .

Decided to try O Banh mi because I saw that it was manned by Vietnamese and plus they don’t charge service charge and Gst 😂 .

I upsized my noodles to share between 2 and the portion was huge .

The chicken was well marinated and the popiah was crips outside , moist inside and very delicious .

To the dry vermicelli, I added -

1) a generous squeeze of lime
2) 4 tablespoons of the accompanying sweet plum look a like sauce
3) 1 tablespoon of siracha chilli
4) asked for more roasted peanuts
5) finished off with one teaspoon of Maggie seasoning

( all Chilli / seasoning was placed on the table for your use )

Toss everything together - the lettuce , cucumber , carrots , mint leaves and the vermicelli.

The result ? Heavenly .

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Lovin the shrimp noodles

Really good textured noodles won’t require any accompaniment.

Just noodles alone with a light seasoning.

Appreciate the xo sauce that came on the side to spice things up a little .

A pipping hot soup also comes with the noodles .

Just the noodle is good enough to make your trip down here against the crazy queue .

Thick mushrooms and velvety smooth mushrooms 🍄 and handmade noodles of texture so fine . You will never get noodles these good anywhere else .

Accompanied with a soup that’s full of umami .

The best bowl of noodles I can possibly say I have eaten ever since I knew food .

Very touched .

Kimchi ramen 🍜

For days when I have absolutely no idea what to eat ( extremely rare but could be because of the haze ... ...🥺), I would go “ shopping” at the food court at Ngee ann city because there’s a wide myriad of choices .

From red bean pancakes to steamed buns to cooked food .

Thinking of something spicy and soupy - this kim Chi ramen from Togi korean food at the food court caught my eye .

I am Glad I tried because this bowl of kim Chi ramen was well balanced in flavour - not too spicy or sourish or salty . It was perfect for what I needed in this dreaded weather .

Filled with crunchy vegetables and a springy good quality ramen - this was absolutely a delight .

If I could call this the best bowl of noodles in the universe .

Chef’s special slight sweet and savoury sauce , Bonito flakes , perfectly crisped and slightly glazed ikan billis, crunchy preserved vegetables ,huge bean sprouts and aromatic whole peanuts.

Paired with noodles that are of a perfect chewy texture.

Slap on some house made chilli oil for an added spicy kick .

I can eat this all day , every day .

1 Like

I have tried so many plates of wanton noodles and my persistency finally led me to what I deem as a perfect plate of old school Wanton mee.

Every element on this plate is yums!
The char siew is well seasoned and lean but still moist and the noodles are QQ without imparting too much of an alkaline taste. The wantons are plump and juicy and the homemade chilli is so addictive .

Not exactly the most convenient to get to but for this I would come back anytime.

I dream of food .

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