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Hawker Hunts

Hawker Hunts

Featuring Hill Street Tai Hwa Pork Noodle, 85 Fengshan Centre (Bedok 85), Alexandra Village Food Centre, Singapore Fried Hokkien Mee (Whampoa Makan Place Block 90), Soon Li Yong Tau Foo (Bukit Merah View Market & Hawker Centre), He Zhong Carrot Cake (Bukit Timah Market & Food Centre), Depot Road Zhen Shan Mei Claypot Laksa (Alexandra Village Food Centre), Berseh Food Centre, Whampoa Makan Place (Block 90), Seah Im Food Centre
Miss Ha ~
Miss Ha ~
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The long snaking queue formed beside this stall caught our attention but it moved rather quickly. Probably because there were a few helpers at the stall.

Chose the usual suspects of my plate of curry rice; cabbage, pork chop and something new, celery with tau kee (bean curd skin). While the 2 vegetable dishes were quite flavorful, diners gotta be prepared that the pork chop here isn’t like what’s served usually, the crispy battered ones. This pork chop has no breaded batter, although it still has a chewy texture. But personally I wouldn’t have it again, as I felt like without the batter, the pork chop lacks of an aroma, as well as an additional crispiness. The curry tended to the sweet, milky side.

Wouldn’t mind trying out other dishes here the next time as they have quite a variety of dishes.

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This legendary dish has always been the talking point of Bedok 85, with a few similar stalls vying for the crown. I went as a Westie with no prejudice, without reading reviews of any of the stalls, and picked this stall by random as it looked like it had no queue. I thought I was lucky, until the owner told me it was a 25-minute wait. Might as well, since I have already traveled so far.

It was pretty oily, with lots of garlic oil and the fried shallots, though I wouldn’t mind as they helped to lift the overall aroma. I can’t fathom out the reason why it’s popular, perhaps the mince pork has a higher ratio of fats to meat, which personally isn’t to my liking. The egginess of the noodles was accentuated after being soaked in the soup that tasted strongly of MSG. Nothing too special about the meatballs either. Perhaps it’s just a comfort food dish, but personally I still prefer my Bak Chor Mee dry and I wouldn’t travel specially for this.


Checked out Seng Heng Fried Carrot Cake that rendered a long queue on a Saturday evening during dinner time. Waiting time was about 20 minutes. The aunty who was taking orders has a good memory of different orders but was a little hostile while interestingly, the uncle who was frying the carrot cake was neatly dressed in shirt and pants.

There was a mix of white and black carrot cake orders, despite reading that white was the more popular choice. Unlike the black, it came in pretty big blocks, draped over by the egg batter. I usually prefer my carrot cake to be the sweeter black version, so it took a little longer to have it fried. A good ratio of eggs and the carrot cake, I could also taste the wok hei but sadly, lesser preserved radish. Portion was reasonable and the dish wasn’t too oily. Downside though, I had multiple pieces of egg shell in my carrot cake.

Herbal roast duck rice for lunch? Particularly impressed with this hawker version of a Dian Xiao Er herbal roasted duck-alike as the duck meat exudes a harmonious herbal infusion, without being overwhelming or heavy on the tastebuds. Meat was tender and easily torn off the bones. Served with the herbal gravy drizzled over. The char siew, however, was a miss. Not just because there’s no fatty meat, but the lean meat was over-roasted till its edges were rock-hard. Stick to the herbal roast duck and all will be good. And not to forget their sambal chili which brings along an impression of hae bee hiam.

They have a separate outlet at Blk 323 Bukit Batok Street 33.


Situated directly opposite Kopi More at Golden Mile Food Centre, newly opened @chefchoosignature serves restaurant quality western food at hawker prices. Having read about Chef Choo’s experience at various 5-star hotels, I was keen to check out his affordable creations.

Sitting in front of the stall, we caught glimpses of how the fresh seafood and al dente spaghetti were tossed in tomato sauce, eventually served sizzling on a cast iron skillet. One piece each of jumbo prawn, mussel and clam plus some chewy squid pieces. Portion was reasonable, but what actually turned out to be a pleasant delight was the tomato sauce. Not the usual thick, tangy tomato base but with white wine dosed in, there was an extra dimension of flavour, enhancing the sauce’s smokiness and garlic taste. However, more sauce should be present as the ratio of sauce to spaghetti seemed a little imbalanced.


Yuhua Village Market and Hawker Centre is one of the places where you can still find several cheap and good eats. Chanced upon Golden Star Homemade Carrot Cake this morning and it caught the Boyf’s attention. There you have, egg, chewy strips of kway (carrot cake), lotsa chai por (preserved radish) fried till slightly charred with a strong wok hei. Torn between the white that looked so aesthetically appealing with its egg batter and the sweet dark version. A pity they didn’t allow a mix of black and white, but I am naturally on the dark side. 😂 Even with chili mixed in, the black carrot cake wasn’t too spicy and overly sweet.


One of the three Char Kway Teow stalls at old airport road hawker centre and if I still had any stomach space remaining, I would try all 3. This was my second stall in the same night but even at 9pm, the waiting time was about half an hour with 4 people ahead of me because each plate is fried individually.

It’s one of the Char Kway Teows that has so many mixed reviews of fluctuating food quality. I am not sure what’s there in a $4 plate, but in my $3 plate, there were no prawns, no cockles (really disappointing), just lots of beansprouts and egg. I commend the auntie who’s patient in frying every plate with such effort to give a nice wok hei, but personally, the dark soy sauce and sweet sauce especially were inadequate. Could do better with more. I won’t probably queue this long again for a Char Kway Teow with minimal ingredients.

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This Michelin Bib Gourmand Fried Kway Teow keeps you waiting for at least half an hour during meal times and even when we went at 8.30pm on a Saturday evening, it was still a 20-min wait.

There’s a choice of black or white Kway Teow. I prefer my char kway teow to be black, so yes, the dark soya and sweet sauces were on point but disappointingly, lacking the wok hei that’s essential. There were lots of bean sprouts, and reasonable amount of other side ingredients like cockles, lup cheong, egg, vegetable.


To land your hands on this plate of messiness, you need to get pass the not-too-friendly uncle. Usual suspects of rojak spotted; cucumber, turnip, pineapple, tau pok, beansprouts and you tiao. No mango, no green apple, no banana blooms. Surprisingly there were quite a few pieces of you tiao, something that you usually have to pay extra for. A pity the sauce was diluted and lacking on the shrimp paste flavour.


We have been on the hunt for nostalgic taste recently, from old school bakeries to western hawker stalls. So pleased with our recent find at Old Airport Road Hawker Centre’s Western Barbeque.

In this hearty plate of mixed grill, there’s a piece of lamb chop, pork chop and chicken chop each, with coleslaw, sunny side up, crinkle cut fries and a buttered bun on the side. The succulent chicken thigh was the winner, grilled till slightly charred, while the pork chop was a little too tough to chew and the lamb chop was a little gamey though tender. Their signature garlic sauce was really memorable, as the pungency of chopped garlic added a dimension to the originally sweet, tangy sauce. Unlike other western stalls, Western Barbecue serves an old-fashioned butter bread supplied by Victoria Bakery & Confectionery. Its fluffiness reminds me of a similar colourful cream bread that I grew up eating.

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There has never been a time when a queue isn’t spotted in front of this corner stall at Whampoa Makan Place and hence I knew I had to try it out.

There were hits and misses in this plate; while the portion of each ingredient was reasonable, it would have been better if the fried chicken wing was hot and had a crispy batter, and if the otak was more lemak. What stood out was the sambal belacan, although sweeter than spicy, yet not losing its kick. The rice had a fragrant coconut milkiness which was a perfect match to the sambal belacan, and am glad to see that it wasn’t overdosed with green colouring!


This western stall at Whampoa Makan Place caught our attention as it looked really old-school. We ordered the mixed grill to have a taste test on the different types of meat, but sadly turned out to be a huge disappointment. There were beef, pork, hotdog, french fries, baked beans, coleslaw and a bun. All the meat on this plate were well done, in fact, over cooked and thus tough to chew as well as dry. The fries were soggy and the supposed mushroom sauce paired with the meats was too diluted. Pretty sure we can get better mixed grills hawker version at the same price elsewhere.


Foodie for life <3

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