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My family is always in the mood for Teochew porridge. Despite the fact that the dishes we ordered ain’t traditional Teochew style, the taste of their staple dishes is still something comforting that keep us coming back for more.

❤️ their high fat content — ‘dong puo rou’ [a.k.a. braised pork belly] that consist of wobbly skin with a layer of melt-in-your mouth fat beneath and thick chunks of lean meat braised in this incredibly flavourful soy sauce-based gravy.

Their crunchy prawn roll fried to golden brown and generously stuffed with finely minced meat, prawn and water chestnuts is another hit with us! ⭐️

Finally, I would very much like to enjoy the other dish — bitter gourd fried with egg and salted egg white. However, the gourd proves to be too bitter for my liking. 🤢

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How did it take me so long to discover this stall?

Their tau suan [a.k.a. mung bean soup] has a thick consistency and the right amount of sweetness, coupled with a golden hue base and heaps of crispy, fresh you tiao [a.k.a. fried dough fritters] is simply to-die-for. 🫶🏻

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When was the last time you enjoyed a good mookata with your friends and family?

Mine was at least 10 years ago! 😲

This set platter at just $35.00, comes with a wide variety of meat including prawns, fish, pork belly, pork, chicken as well as assorted vegetables. We ❤️ the highly recommended a la carte add-ons such as basil 🌿 pork and garlic 🧄 beef! 👍🏻👍🏻

And what better way to celebrate the last day of school term 1 than delicious food coupled with great company @sntaysn @graceteoi @rachelkhoo and friendly service. 😘

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Our favourite cold weather food — hearty and comforting dishes alongside with a bowl of steaming Teochew porridge and rice.

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Besides the XO fish head bee hoon, there are 2 must-try dishes — prawn paste chicken [a.k.a. har cheong gai] and prawn roll [a.k.a. hae cho] which we are head over heels in love with. ❤️

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Yay! Sweater weather is back with temperature dipping to between 21 deg C and 22 deg C.

I can finally don my woolly 🧶 sweater again!

At the same moment, I am craving badly for a bowl of sliced fish bee hoon.

We decided to head to this zi char place [previously located at Holland Drive] that I remember fondly back in my younger days where my folks used to bring me to — for their flavoursome XO fish meat bee hoon.

❤️ their rich, milky fish broth with a dash of brandy and copious amounts of fish chunks and wong bok [a.k.a. Chinese cabbage] in it.

It feels absolutely wholesome and nourishing! 😋

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Although the service from the elderly couple is lukewarm at best, at least their handmade chwee kueh is legit good.

The incredibly soft and smooth steamed rice cake topped with distinctively fragrant, saltier-savoury preserved radish cooked in pork lard is wonderful!

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We are back again for these glistening skewered meat, layered with strip of fat in-between and brushed with lard oil that is sure to whet one’s appetite! 🤩

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We made a return visit for their gimbap but ended up bingeing on their fried chicken instead.

I love it! Awesome golden-brown crunchy skin, tossed in an irresistible soy garlic sauce and enhanced with heaps of fried garlic bits, sunflower seeds and spring onions. Super yums! 😋

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Luscious and flavourful stock, wok-fried with yellow noodles, thick bee hoon and topped with pork belly, squid, prawn makes The Neighbourwok’s hokkien mee, so good till the last bite.

And sinful crispy fried lard to give a final oomph to this dish! Yums. 😋

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Simplicity.

Clear soup with lightly salted, extremely soft yet bouncy fishballs made by hand. Look at all the irregular shaped fishballs in the soup!

Noodles with crispy pieces of lard, and tossed in vinegar, ketchup and lard oil.

Undisputedly, one of the best fishball noodle, I have ever had! Yums. 😋

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Simplicity.

A mountain of shaved ice topped with canned fruit cocktail, nata de coco and served with a calamansi lime. Yums. 😋

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