Hawker Hunts

Hawker Hunts

Featuring Jurong West 505 Market & Food Centre, Whampoa Makan Place (Block 90), He Zhong Carrot Cake (Bukit Timah Market & Food Centre), Tanglin Halt Food Centre, Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee (ABC Brickworks Market & Food Centre), Kampung Admiralty Hawker Centre, Iskina Cebu (Timbre+), Food Pavilion (Clementi 443), 91 Fried Kway Teow Mee (Golden Mile Food Centre), Xie Kee Hokkien Mee (Bukit Timah Market & Food Centre)
Miss Ha ~
Miss Ha ~

Spotted @numberonehundred.no100 at Chinatown complex food centre last night when we in the area to dabao. The words 菜饭 were a little misleading though, and I didn’t really want to check it out cos I wasn’t in the mood for 菜饭. Turns out they have already moved away from 菜饭, and now it’s 炒饭.

Now, that’s interesting because egg fried rice seems to be a rising trend, from DTF back then to the ever-popular King of Fried rice until recently some new ones like Chef Wang. There are 3 options here; prawn, pork chop and chicken cutlet. One thing about the food here is their generosity, be it rice or protein portions. Whiffs of fragrant aroma from the rice and egg was still pretty much evident after the long distance home, while each grain was fluffy, moist and distinct. Probably so because they use freshly cooked rice. There were several salt marinated jumbo shrimps, which were really plump and juicy. Marinated with spice, the pork chop was rather tender and sufficiently flavourful though the exterior could still be slightly crispy. Be warned of their chili with a fiery kick!

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Throwback to the night when I was beaming with joy over the jumbo cockles from @streetsofbangkok.sg as I have longed to try them. First time seeing such gigantic cockles, and despite the dark colour, I would say that they were neither too bloody nor overcooked. Pretty well execution there. Before you start popping each succulent hum which bursts instantly, remember to dip it in their homemade Thai dipping sauce for a spicy yet zesty kick, good for cutting the briny taste if you find it slightly strong.

My first time trying Lechon after so long! For some crackling roasted suckling pig with a good portion of fats underneath the crispy skin, this is the place to go. Slowly roasted with a mix of their own spices, the meat was tender, extremely flavourful although came across as rather salty. I liked the addition of the Filipino spices which was strong on garlic and herbs. Their Lechon Goes definitely well with the garlic vinegar dip that adds on an extra pungency. The lechon meal was served with a portion of rice and a bowl of soup, having the non-spicy and spicy option. Good for one person as the fattiness could slowly turn jelak. Definitely one that my family really enjoyed as we returned the next day for the 1/4 Lechon this time.

A huge plate of seafood goodyness in this prawn lala white meehoon! This plate could probably be shared by 3 or 4 pax but 2 of us were too hungry and readily devoured it. 😂

Choose from the various seafood combinations such as prawn lala, fish prawn lala, crayfish prawn lala or even crab prawn lala meehoon. What’s different from the usual if you were expecting the Sembawang white beehoon kinda taste, is the seafood broth. Brimming with umami seafood sweetness and white cabbage sweetness, I just couldn’t stop drinking. They were really generous with the amount of fresh prawns and clams. What’s more, look at the heap of pork lard! Probably the first time I have had too much till I can’t deal with this sinful chap.


Seems like Pao Fan (泡饭), or so they call “submerged rice”, is marching into the local food scene pretty aggressively with several stalls opening one after another. While I have not tried the rest, I am certain to say that you should really give @kingofpaofan a try.

Not just because it’s helmed by a team of professional chefs including an ex-raffles hotel chef, but the fine quality of food given its wallet-friendly prices. Just take the seafood pao fan for example, at $7, there’s a medley of seafood consisting medium-sized prawns, fried fish and flower clams. But that’s not just it, the real star was probably the seafoody broth that was exploding with umami flavour and sweetness considering the long long hours of simmering. I couldn’t resist each comforting sip especially in this rainy season. Each bowl is also topped with fried egg floss and crispy golden fried rice puffs.


Seems like this is one of the must-try stalls at Golden Mile Food Centre. A rather different than usual char kway teow, with a bed of Chye sim covering the aromatic fried noodles. By the way, it’s also known as a healthier version as it’s not fried with any pork lard. In addition to the delightful wok hei although this one’s slightly oily, I love the extra crisp from the deep fried whitebait, as well as the plump fresh prawns! The only downside is the small portion, enough only if you are deciding to explore other stalls within the same food centre.

You’ve probably read about this relatively fried hokkien prawn noodle stall at Golden Mile Food Centre and the man behind the wok, a 21-year old chap. I, too, was curious about how it tasted and decided to join the snaking queue.

The fact that the noodles and beehoon were thoroughly soaked up with the broth that was packed with umami, proved its deliciousness. You get a choice of thick or thin beehoon. The portion was probably just enough for one person, though not completely satisfied. Ingredients too, were slightly lacking. Nothing to hype about the sambal belacan, but you will be rewarded with strong wok hei in the noodles. Way to go!

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Head down to Golden Mile Food Centre for a bowl of comforting Penang-style prawn noodle by @oneprawnnoodle before the food centre closes for renovation in December 2020. Indeed we were reminded of the 888 Hokkien (Prawn) Mee we had in Penang.

After trying it for the first time as a delivery, I was impressed particularly by the murky broth that was extremely rich. Even better when I had it at the stall for the second time as I also introduced it to the Boyf. The umami sweetness was alluring and addictive, every sip was a burst of crustacean flavour. We kinda wonder how much prawn shells actually went in for such a wonderful yet painstaking broth. Thanks to the extra crispy pork lard, you get an enhanced aromatic flavour. Served with fried shallots, kangkong, bean sprouts and a peeled prawn. You won’t want to miss those bouncy handmade prawn balls out that highlight the natural sweetness of fresh prawn meat and prawn roe either.

As we wandered around Bukit Batok Central not knowing what to eat, we remembered hearing about this white beehoon located at Happy Hawkers beside the MRT station. Pro tip: Don’t be deceived by the sign above the stall that says ‘Nasi Lemak’, nor be misled (which I was) by the economic beehoon that they were also selling. Upon asking, the seafood white beehoon was actually available but I do think that they should avoid confusing diners.

A wide selection of white beehoon from lala with prawns, lala with red grouper, lala with crab, lala with crayfish. The medium portion fed both of us more than just comfortably, but we also had a taste of 6 fresh plump prawns and an abundance of lala that seemed unlimited. While the egg broth here was slightly lacking in a tinge of creaminess, the crustacean sweetness made up for this imperfection. Extremely enjoyable on a rainy day. Friends of Bukit Batok, don’t miss this!

Equally homely-feeling, you should also give the Gu Fa steamed sliced fish a shot. Priced affordably at $6 which can be shared between 2, the fresh fish slices were firm and served along crunchy black fungus. The savory light soya sauce dressing was very much signature of a Cantonese steamed dish. It’s a cheap and good dish, given the generous portion and freshness of the fish slices.

Imagine having such piping hot claypot rice on a wet rainy day like today. 🤤 The boyf introduced to me 廣東香港味道 at Beo Crescent Market & Food Centre, which is usually a day market, that specializes in claypot rice, steamed rice and stewed soups. Be prepared to wait for at least 15 minutes.

Consisting of tender, well-marinated chicken chunks, the lip-smacking dish also had chinese sausage, bacon and salted fish. The best part? Scrape through to the bottom to reveal those crispy burnt rice grains.


Having been around since 1949 but queues at Armenian Street Char Kway Teow have gotten longer and longer since the cockles-related phrase shot to fame. Besides, remember who the MP of that area is now? 😉 Be prepared to queue for the uncle fries only one precious plate at a time. It was a pity that they had ran out of cockles already at 5pm, but we were still fortunate enough to get ourselves a plate of the wok hei-filled noodles with each strand coated by the sweet dark soy sauce. What was delightful was not just the crispy pork lard and lup cheongs, but the aromatic garlic and chye por (preserves radish) of extra crunchiness.

Check out their business hours and waiting time on their Facebook page before heading down at https://m.facebook.com/ArmenianStreetCharKwayTeow/.

Foodie for life <3

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