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Living Like A True Heartlander

Living Like A True Heartlander

Featuring 136 Hong Kong Street Fish Head Steamboat (Clementi), Tom's Palette, Chinatown Complex Market & Food Centre, Mr and Mrs Mohgan's Super Crispy Roti Prata, Bedok Interchange Hawker Centre, Top 1 Home Made Noodles (Beauty World Food Centre), Beach Road Prawn Mee Eating House, Ah Tan Wings (Yishun Park Hawker Centre), Block 216 Bedok North Street 1 Market & Food Centre, People's Park Complex Food Centre
Peiwen T.
Peiwen T.

A pretty cool hawker that sells spinach soup as the main dish. This spinach soup tastes exactly like the vegetable dish of spinach with three kinds of eggs that you can find in restaurants and zichar stalls. You can either order this soup on its own, with yong tau foo pieces or with seafood. You can also top up to add noodles. The portion is really generous and filling. Definitely tastes like home!

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My mom and I enjoy eating the black carrot cake from this stall a lot more than the popular Ghim Moh Carrot Cake which usually forms a longer queue. The black sauce used here really coats each piece of carrot cake well and theres definitely an additonal umami flavour from all the dancing on the wok, unlike the version from the competitor. Its definitely less oily too.

📍Hock Soon Carrot Cake @ Ghim Moh Market & Food Center

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Living true to its reputation, the cornflake chicken was super tender and crunchy as the talented chef managed to strike a beautiful balance between the crunch in goreng pisang and the lightness of British fish and chips batter. On top of that, it was huge and well seasoned, making every cent worth with every bite. Please do try their sarawak black pepper sauce as the taste profile is very robust, as one can not only taste the spiciness but also sweetness in the black peppers. As for the buttered rice it tasted similar to chicken rice. The sirloin steak was very juicy and tender on a bed of nicely fried fries with rich mentaiko sauce. Definitely a must to order!

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My very first appam and it got me hooked instantly for the fluffiness and softness at its center and crispness around it. I thought it would need some curry to go with it but the orange sugar and shredded coconut were more than enough. If you like cheese, you can go for the princess appam which has a slice of cheese melted on its soft center.

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Chef Kronos has outdone himself yet again. The ingenious chicken in a biskit really tastes exactly like the snack itself. So so nostalgic and addictive. Loved how the biscuits remain intact and not soggy despite sitting in the ice cream for so long. The choc pu'er has a great balance of the richness of the dark choc and the aroma of the Chinese tea. It was a wise decision for these two in a cup as they complimented each other without having one overpowering the other, hence allowing the appreciation of two distinctly different flavours.

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Not a popular choice among the diners but it turned out to be pretty decent. Crispy pork wasn’t the best as the crispy skin probably fell off during the frying but the flavour was not bad.

📍Mom’s Recipe

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Simply not the best. The Chee Cheong fun skin was too soft and limp for my liking. The auntie had not been too generous on the amount of prawn and scallop filling either. However most importantly, they failed to nail the aromatic savoury black sauce drizzled over most freshly made Chee Cheong Fun. So it was a miss for me.

Personally I love Pin Wei Chee Cheong Fun at Pek Kio Market, for their Chee Cheong Fun skin is always so silky and delectably chewy. As for the sauce, I have yet to find any better ones out there. The family behind Pin Wei is way more friendly too👍🏻

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It was convincing that the char siew is a crowd favourite as the caramelisation was really on point. Savouring that char siew and roasted pork was a great delight as I personally preferred a fats to meat ratio of 1:2 which they delivered and of course their intensely charred aroma was a die for.

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A relatively new stall selling various Thai rice/noodle and side dishes in the Hola Cafeteria next to Simei MRT station.
One of the most popular dishes is none other than this Basil leaf chicken with rice. The basil leaves made the dish incredibly fragrant and sort of became another aromatic leafy vegetable (instead of the limp basil leaves commonly found in this dish served elsewhere) to be savoured, aside from the diced long beans. The minced chicken was tender in a sauce packed with a spicy kick and so much of flavour. Adding a sunny side up ($0.50) is a must as the glorious flowy yolk could make the whole dish come together even more. Definitely my place to go before my night shifts😊

📍Mom’s Recipe (i think the signboard is not even up yet😂)

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The most popular eatery at East Village which requires you to call to order your claypot rice in advance to save hours of waiting. The claypot was well oiled hence delivering mouths of fragrant charred rice. The big chicken chunks were well marinated and tender. Of course the Chinese sausages were a delight. The only lacklustre part was the lack of aroma from the dark sauce. The ABC soup was pretty bland with a missing natural sweetness from the vegetables (eg carrot). The wanton mee was on point with al dente noodles tossed in pork lard and slices of nicely caramelised char siew.

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Not too sure about the affiliation between this stall and the restaurant sharing the same name across the street but decided to get from this stall with raving reviews. Just like MLXG, you get to choose the ingredients you want and that includes these glistening strips of springy guo 粿. Xiao la level of spiciness was chosen after being forewarned. Unfortunately, the kick from the mala spices was minimal and we felt that the usual mala fragrance was significantly watered down by the broth. Instead of getting the rice, we bought man tou from the opposite stall. Well, it was not tooooo bad.
Oh, the sichuan chicken in chilli oil was great as there was a fine balance between the spiciness from the mala spices and black vinegar. The sesame oil also added another dimension to the overall taste profile. So I guess the sichuan chicken side dish saved the dish?

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Was really surprised to see such a generous portion of abacus seeds at such a wallet friendly price tag. Each of the abacus seeds was huge and had a nice chew to it. Just as any traditional recipe, they were stir fried together with minced pork, mushrooms, dried shrimps, shredded woodear and spring onion! So happy to be able to discover this new place as the abacus seed seems to be a rare find these days:(

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Because good food makes everything better

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