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Belly Comforting

Belly Comforting

For light, warm but happy food on days with smaller appetite
Miss Ha ~
Miss Ha ~

The limelight at 787 Choa Chu Kang S-11 has always been on Feng Zhen Lor Mee, but this Xing Hua noodles from A Yan Fishball Mee truly deserves to be mentioned. Again another undiscovered gem that made me overjoy. No fanciful ingredients apart from egg, cabbage, minced pork, fishcake and shiitake mushroom. The umami pork broth, especially as the noodles and ingredients get soaked in, was belly comforting and imparted a slight smokiness from the wok hei. Slurped every bit despite the substantial portion. There’s also an option of bee tai bak for this homely dish, or a dry bee hoon version that has lesser variety of ingredients. Packs extra punch but don’t underestimate its spiciness, that’s all I would say of the chili.

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A hot piping bowl of Penang laksa is what I crave for, on days when I need a perk-me-up. Be prepared to queue for 20 minutes if you want to get your hands on this bowl of thick vermicelli in a watery broth filled with tamarind flavour from Simei Penang Laksa Specialty. I couldn’t really taste the fishiness from prawn paste that I was looking for, but the generous chunks of mackerel, some fresh mint leaves and onion slices, as well as the sweet pineapple slices made up for that emptiness. It was not the best penang laksa tasted here but a decent bowl, that was still packed with a sweet, sour and spicy experience. Got a little too spicy for me, or else I would have finished the entire bowl of broth. The other popular dish from this stall was the Penang Char Kway Teow, good to try the next time!

#burpple #burpplesg #sgfood #sgfoodies #sgigfood #sgeats #wheretoeatsg #whati8today #foodporn #sgfoodporn #instafood_sg #sgmakandiary #sgmakan #sgfooddiary #foodphotography #sgfoodpics #sgfoodstagram #foodstagram #foodgasm #sghawker #loveforhawkerfood #yuhuamarket #simeipenanglaksaspecialty #penanglaksa

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The Upper Serangoon Road stretch has so much variety of food that I needed to try and this was one of them! Queue can get really long during meal timings.

What’s intriguing is the shape of the kway, which comes rolled up. I actually quite enjoyed it this way, as with each scoop, more broth comes together in each roll. Easily slurped them up and finished in no time. The broth was very peppery, akin to a peppery bak kut teh broth. Other ingredients in the soup included pig’s maw, lean meat, roasted pork (skin was still crackling crispy even when thrown into soup!) and a savoury fish sausage which was similar to the Chinese sausage. Was it only me who thinks that the portion was a little small? Anyway, perfect choice on a rainy day!

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Growing up with the sliced fish soup from this stall at 726 West Coast Market that has no formal name but just a signboard that says “sliced fish, fish head, seafood soup” (#01-138), I witnessed how the price has hiked over the years from $4.50 till now $6, a recent increase in price again. Thankfully, its standard is consistent, making it one of the popular food choices at the market.

Those thick fish slices, could almost be described as chunks, were a true pleasure with the freshness that came along. So soft that could be easily broken apart, and so silky that it was constantly slipping off my chopsticks. But with each bite, the meat was firm and had good texture. The soup was a standard clear type, but so so flavorful, probably cooked as a fish bone broth. As it was pretty light and not as salty, as well as having a slight acidity from the tomato slices, the soup could be easily finished without noticing! Love the coriander that makes the soup herbaceous and fresh.

You can see long queues of office workers during lunch hour especially, justifying how good it really is.

Some hawker hacks:

1. You can actually place your order by telling the auntie how many guys and how many ladies, because they do serve different portions, with the portion for ladies being slightly smaller.

2. Ask for their meatballs, which are not on the menu, as an add-on. Made using minced pork, those meatballs are big and chewy!

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For a bowl of mee hoon kway that tastes so homely, try this out from the stall shared with Ah Guan Peanut Pancake at Jurong West 505 Market & Food Centre. It’s hidden in the inner row of stalls and is opened only from afternoon onwards.

You can tell that every piece of kway was obviously handmade because of the odd shapes, though relatively similar size. The stall owners were also spotted kneading the dough. What I liked was that the taste of the flour wasn’t overly strong and the thin texture of the Kueh, soft, translucent and chewy. Manufactured ones are easily folded thickly, causing the interior to be uncooked often. Soup was clear and not heavily dosed with MSG. Surely it felt like it was home-cooked!

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Bringing homely Taiwanese taste is Typhoon Cafe, through classic Taiwanese dishes like lu rou fan and oyster mee sua. Apart from the tradition items, there’s also a twist through southeast Asian flavours like the salted egg fish skin, and western cuisine such as the Australian Beef Short Rib.

The Typhoon Board Set series consist of a main, and sides/soup depending on the choice of main (Typhoon Noodle/Rice/Sweet Potato Porridge Set). I was seeking for some comfort food, hence the sweet potato porridge. The porridge was served slightly brownish and mushy, with small pieces of sweet potato. The rice grains weren’t defined, neither was the porridge very silky. But still it was comforting, and had a tinge of sweetness.

At a price of $13.90, given its portion, it was worth the price. The 3 pieces of san bei chicken were substantial, though disappointly a little hard. Was expecting the coating sauce to be more savory, but it was sticky and sweet. In fact, there’s no taste of rice wine that should have been present in a San bei chicken. I liked the greens, sautéed string beans had a fragrant garlicky aroma, while the shredded carrot, seaweed were crunchy.

Watch those fried rice crisps crackle and dance as they were poured into the hot piping porridge upon serving!

It’s a dish that makes you feel as though it’s a home-cooked dish that you have been longing, so homely and heartwarming. Cooked in a Teochew porridge style, the rice grains in the rich, umami, flavorful broth were still very well defined. The fried rice crisps absorbed the slight milky broth’s flavour and released as they slowly dissolve in the mouth. Other ingredients include shredded chicken, mushroom slices, ginger slices and the ones that contributed to a pleasant intense aroma; sesame seeds and chopped spring onions.

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Chilly weather calls for some piping hot porridge to keep the belly warm and here's what Swatow is Here! has to offer. Other than the special pork porridge, there are 6 types of porridge with different seafood combination of yellow eel, flower crab, prawns and clams.
Reviews described how the owner made the switch from the construction to F&B industry, and the unforgettable taste of the claypot porridge he had in China sparked his interest to learn to cook it in Swatow, where the dish originated.

Having tasted such seafood claypot porridge in China, it's heartening to say I found the taste really similar. Well, the owner prides his food as closely followed to the original recipe, except without adding MSG. Expect soft rice grains simmered in a thick sweet porridge broth, not the Cantonese type of porridge where there's no longer solid grains. I usually prefer mud crabs to flower crabs for the juicy meat, but the sweetness of the flower crabs was clearly tasted in the porridge, especially umami and flavorful. Did I also mention that there's Crab roe too? And the 4 plump, succulent prawns, fresh without a doubt. The medium-sized claypot porridge fed me and my parents well with 9 small bowls of porridge in total. By the way, the claypots and porcelain bowls are imported from Swatow. 📍Blk 46 Holland Drive, S(270046)
🕒 1130am to 230pm, 530pm till sold out. Check out their FB page for off days as they aren't fixed.

#burpple #burpplesg #sgfood #sgfoodies #sgeats #foodporn #swatowishere #seafoodclaypotporridge #loveforhawkerfood

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On rainy days don't you just crave for a stew served in hot stone pot? The extensive menu at Tokyo Sundubu offers a wide variety of sundubus from seafood, meat to vegetable.

Sundubu is a delicious and nutritious tofu stew, so soft and silky that you can literally slurp up. Choose your flavour on top of the basic stew that already has vegetables, clams, chicken in it. I had the 5 vegetables which are sweet corn, bamboo shoots, lotus roots, cabbage and okra, that enhanced the sweetness of the soup. The bright red colour of the stew, due to the capsaicin from the red pepper seasoning of the soup base, looked intimidating but it definitely was appetizing as it bubbles so vigorous when served. Also it's topped with a raw egg. Capsaicin is actually nutritious as it enhances metabolism.

Get to customize the soup base in the way you want it; Japanese miso, non-spicy or salt and ginger, which was the one I had, but I couldn't really taste any ginger flavour, as the seasoning of the soup itself was too strong. You could also choose the level of spiciness, I had the singapore standard at level 3 out of 4, but still rather manageable for someone who doesn't really take spiciness that well. There's also instructions to teach you how to eat it in the correct way with the namuru (side vegetable dish)!

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Bai Nian is one of the must-tries at People's Park Food Centre. Have been patronizing it since it opened here few years back.

Bai Nian is also known to serve bowls of Yong Tau Foo with standard ingredients instead of those that you get to pick on your own. Each hearty bowl comes with hand made ingredients that include bitter gourd, tau kwa (deep fried bean curd), prawn balls, minced pork balls and the black, white, gold rolls which are stuffed beancurd skin rolls. I can't really pinpoint what's the difference between the different colored rolls but the meat inside was well marinated. For someone like me who doesn't eat bitter gourd usually because of its bitterness, I could actually accept the bitter gourd here, not much bitterness as it's fried. But my favorite has got to be the hand made prawn balls which were really fresh and juicy, and there's so much prawn meat! Same goes for the pork balls that also had black fungus.

The aroma and taste of the clear soup was even better after a spoonful of fresh chopped spring onions was added. You could ask for additional beehoon at no extra cost, or for mine, I didn't want beehoon, so it was replaced with 2 additional pieces of the rolls. Such a craving on rainy days!

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Again I say, don't judge a dish by its appearance. Listed as the top few in the Hot 100 list of central hawkers can only suggest how incredibly good this plate of messy curry rice is!

We went on a Sunday afternoon and so there wasn't much crowd. Let's see, stewed cabbage, luncheon meat, lor bak (braised pork belly) and 2 pieces of ngoh hiong. A whopping portion at merely $5.80.

The braised pork belly had a good fat-to-meat ratio and melts in the mouth. Could really taste the intermingling of the meat and the braising sauce flavour.

What's also worth ordering was the ngoh hiong, which was still crispy even with the curry gravy splashed on top. It stood out from the other ones that I have tried because of the heavily spiced marinate, likely to be from the five spice powder and what I thought could also be cinnamon powder. Not to mention that the meat was also mixed with lots of crunchy water chestnut.

And finally, the curry gravy! It's not too heavy on the coconut milk, not overly spicy but spicy enough to keep tummies warm. That was why even though it was pouring and we were sitting by the road side, I was still stuck to the chair while getting myself addicted to that warm plate of curry rice right in front of me.

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On rainy days like the past few days, I just crave for a good Teochew porridge as my comfort food. Easily gone unnoticed at a HDB void deck unless you are staying in the area, Xing Xian has been offering Teochew porridge and some authentic Teochew dishes in a zi char style for the past 2 years.

Salted vegetable with shark meat ($5) is a common dish that goes with the porridge. The tender shark meat here came in chunks and despite looking spicy, it was manageable even for someone like me with a low spicy threshold. Fermented soy beans added a slightly yeasty flavour to the dish in addition to the saltiness from the large pieces of salty vegetable.

Stewed cabbage ($2) is something that I would never miss too, but what's special was on top of the usual ingredients like black fungus and vermicelli, some day lilies were thrown in as well, adding a crunchiness.

But of course the highlight had to be the braised platter ($10). You could customize the platter with their available braised items like braised duck, intestines, beancurd, egg, tau pok etc. They were really generous in the serving, the rooster plate was completely filled with each of the 3 items that we had chosen. I was impressed by the pig intestines here that were dealt with, pretty cleanly such that there wasn't any unpleasant odour.
Mum was impressed by the braised duck; Being a Teochew, she's really particular about how braised ducks sold outside are authentic given that she grew up with home cooked ones. Most of those we find outside nowadays are braised with dark soya sauce to get the dark colour on the duck skin, but she says the traditional way is to braise with sugar and the secret to identifying whether it was done traditionally is the glazed duck skin that shimmers! So we were really glad that we found it here and the portion was substantial.
Foresee ourselves coming back again and again to this cheap and good Teochew cuisine eatery that keeps our bellies happy. Next up, try their Teochew dishes!
#burpple #burpplesg #sgfood #sgfoodies #foodporn #xingxianteochewcuisine #teochewporridge #loveforhawkerfood

Foodie for life <3

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