Featuring Keelung Miaokou Night Market 基隆廟口夜市, Hai Kee Teochew Cha Kuay Teow (Telok Blangah Crescent Market & Food Centre), Cheers Cut, Geylang Prawn Noodle, Restoran Ah Koong (Jalan Sutera), Cafe 107, Noi's Mushroom Minced Meat Noodles, Jin Hock, Ali Khan Restaurant, Hup Kee Fried Oyster Omelette (Geylang)
Thiam Peng Tan
Thiam Peng Tan

Another famous stall opens near me. First of all, the serving was generous. Secondly, mix the noodles with their array of chilli, it's better. Thirdly, their meatballs are delicious. To be fair, the bowl overall was not best in class. Worse was the fish, which was too fishy.

We managed to catch their char siew this time. Overall nothing to complain. Their sauce is the killer.

Interesting-looking stall. The goreng dishes just felt very Malaysian. It's okay. Quite a lot of meat. Although they play up the spiciness, I found it acceptable.

For some reason I keep eating this. I liked white previously, but wow, black is better! Really nothing to nitpick. The white cake though was disappointing this time, having the yuckiness sometimes coming with white carrot cake.

This has to be the most popular Indian rojak in Singapore, for a dish that's not usually mentioned among favourite local eats. I agree the hot, crunchy, refillable sauce was good, but the rojak was so-so. Granted, my options were limited. I selected prawn cake, two dough cakes and a vadai.

It's not the best because only half the prata had the bom ingredients, yet inexplicably it's $3 for two slices. So I guess everything cancelled each other out lol.

It took ages to arrive. I was hoping the seafood is a side, but it's stir-fried into the rice. Plenty but costly. The seafood simply meant prawns and sotong. Although the prawns were large, they're not the freshest. Overall it's flavourful, but picking out the lemongrass and chilli was damn tedious.

I'm back for that mysterious circular cake. The popular meatball was also a champ today, so juicy. The problem with Maggi mee however is it's one block and one block is so meagre.

I hadn't been back to this neighbourhood legend for a while, I went for medium size, and I wanted to say it's so good and I missed it blah blah. Until I realised one of the reasons it's so sumptuous was it's wet, but wait, isn't Simon Road Hokkien mee famous for being stir-fried dry? Is that a clue this is not the legit successor? One thing fitted the brand: the free-flow lard. Regardless, the Hokkien mee was really top quality. Everything was on point, including two shiok chilli sauces.

Every time I hear homemade balls I'm tempted to try it. The mixed soup has not only fishball, meatball and squid ball, but other stuff such as fish dumpling and fishcake. Overall it's nothing special but the variety did feel like seafood soup. The accompanying noodle was quite good.

This is the one stall I visited the most to find it closed. At least five times. I almost believed it's folded, so imagine my surprise this time. It's really quite divine, with the signature mutton not only fragrant and gamey, it came bone-in, with marrow, at this low price!

The standouts at this stall by young hawkers were the chicken wing and chilli sauce. The batter is unique, like biscuit and closer to how the West fries chicken. The chilli is the type so good you can pair it with anything.

Tried more food than this account shows. Not known for naggy, deep reviews. Just the truth.

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