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Chinese

Featuring New Ubin Seafood (Hillview), JB Ah Meng, IKEA Restaurant (Alexandra), Tian Wai Tian Fishhead Steamboat (Serangoon), Crystal Jade La Mian Xiao Long Bao (Holland Village), Chin Chin Eating House, Berseh Food Centre, Ellenborough Market Café, Jalan Sultan Prawn Mee, Ming Chung Restaurant
Gladys Tan
Gladys Tan

My family has been patronising Middle Road Pork Ribs Prawn Mee since I was a kid for their Mixed Pork Organ Noodles ($5 for large). The noodles comes with a generous serving of pork slices, pork ribs, pork skin, liver, heart, small intestines and prawn in a robust soup. The ingredients are cleaned and cooked well (no weird taste) and the meat is tender. Im particularly impressed that the liver is not overcooked and retains its crunchiness. This is legit comfort food for me - never fail to slurp up every bit of goodness!

Tucked within an unassuming foodcourt at Sultan Plaza is Try Fresh XO Seafood Noodles, a stall that serves umami-packed seafood noodles. XO Seafood Bee Hoon Soup ($8.90) comes with a rich soup base that is thoroughly infused with the sweetness of clams, prawns, squid and cuttlefish, as well as the fragrance of XO. I was a little apprehensive about the Salted Egg Seafood Bee Hoon ($8.90) but it turned out to be a pleasant surprise - the salted egg did not overpower the flavourful sauce, it adds a nice dimension to the wok hei and goes well with the deep fried lard cubes. The noodles used in both dishes is somewhat between thin and thick bee hoon, and it’s pretty light and springy. I wished they were a little more generous with the amount of seafood though - the seafood ran out before the noodles did:P Nonetheless, this is one delicious seafood noodles treat!

Have been eyeing the latest addition to the Jalan Besar dim sum cluster, Sum Dim Sum, for a while and I finally had the chance to pop by with my family yesterday:) We ordered 9 of our favourite dim sum dishes and it amounted to $56.7 for 3 pax, which is reasonable. I’m usually a bigger fan of the steamed items but the fried items are surprisingly good. The Pan Fried Carrot Cake ($4.50) is very fragrant and soft, and the Fried Prawn Roll in Beancurd Skin ($4.50) and Deep Fried Yam Dumpling ($4.50) are very crispy and addictive. Overall, the food is pretty decent, the environment is pleasant and the service is good:) Happy with this find!

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I have not tried many noodles from LeNu Chef Wai's Noodle Bar but so far, the Pork Wanton in Chilli Vinaigrette Dry Noodles ($9.90) is my favourite! The thin la mian noodle is tossed in a delicious sauce that is vinegary, spicy and slightly numbing. I love the sprinkle of fried garlic bits that adds fragrance to the dish. The noodle comes with 5 wantons that are big and meaty. The portion is huge, which is really worth it given the reasonable price. I topped up $3.40 to add an appetiser and a drink of my choice. The Chilled Black Fungus with Minced Garlic is crunchy, refreshing and appetising. So satisfied!

PSA: There is a 30% discount for Citibank and Maybank Credit/Debit Cardmembers and PGR members from 1 Mar - 30 Apr 2020:)

Malaysia Chiak! is a relatively new foodcourt at City Square Mall that specialises in Malaysian hawker fare and I must say that I really like the wanton mee ($3.50) there! The springy noodles are tossed in a lardy dark sauce that is super fragrant, and it goes so well with the wantons and char siew. The char siew has a good balance of fats and lean meat and it is not too sweet. Easily my favourite food there:)

I have always wanted to try the Le Signature Trio Shrimp Ramen ($19.90) from Le Shrimp Ramen as I have read many good reviews on it. The ramen consists of handmade ebiko prawn paste, succulent shrimp dumplings and big prawns in a decadent and super ‘gao’ broth that is packed with prawn umami. The prawn ingredients are fresh and big, the noodles are well cooked and springy and the cabbage adds sweetness and crunch to the broth. However, the soup can get a little jelak by the end of the meal. Nonetheless, this is worth a try if you are fan of prawn and seafood!

Popped by Hawker Chan’s latest outlet at Funan. The chain restaurant is famous for its humble origins as a soya sauce chicken stall in Chinatown Complex Food Centre that shot to fame when it was awarded 1-Michelin star in 2016.

The Soya Sauce Chicken Rice ($5 + $0.50 for drumstick) and Soya Sauce Chicken Noodles ($6 + $3 for Roasted Pork + $0.50 for chicken thigh) are pretty good. The chicken is braised in a sweet and savoury sauce till soft and tender, and it goes really well with the tangy chili sauce. The roasted pork is very crispy too. Though the rice could have been more flavourful, I felt that the chicken and roasted pork made up for it. We completed our meal with Green Papaya with Pork Ribs Tea Soup ($5), which is light and refreshing.

Although I have not tried the original stall in Chinatown, I thought that the food at Hawker Chan is pretty good and affordable. Wouldn’t mind returning for more:)

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My favourite roast goose restaurant in Hong Kong is none other than the affordable 1-star Michelin restaurant, Kam’s Roast. Recently, Kam’s Roast arrived in Singapore and I finally visited their new branch at Changi Jewel (#02-210). Although roast goose is not available in Singapore, their Roast Duck ($16.80 for lower quarter) is just as stellar - the meat is tender, juicy and fragrant and the skin is thin and not too fat. I ordered Braised Noodles with Ginger and Scallion ($6.80) to go with the roast duck and it’s delicious! The noodles are springy and the sauce is rich and flavourful. The sides are commendable too - the savoury Cured Mixed Sausages ($8.80) are not too salty or sweet, the Marinated Black Fungus with Vinegar ($6.80) is very refreshing, the Marinated Tofu ($4.80) is silky smooth and the Carrot Soup ($4.80), which was the soup of the day, is very sweet and homely. Overall, I’m glad that the food is still as good as what I had in Hong Kong and to top it off, it remains surprisingly affordable👍🏻!

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I have never been to The Marmalade Pantry and I was instantly drawn to the Singapore Laksa ($29), which was, by and large, an atas rendition of one of Singapore’s favourite local dishes. The laksa came with slipper lobster, tiger prawns, scallops, quail egg, taupok, fishcakes and thick beehoon noodles - you really can’t get more indulgent than this😍 The seafood is fresh and sweet, the portion is generous and it goes really well with the spicy coconut broth. The spiciness is just nice for me, but you can also add more sambal to turn up the heat. Probably one of the most unforgettable bowls of laksa I ever had!

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The Bak Chor Mee ($5) from 85 Redhill Teochew Fishball Noodles at the basement of Plaza Singapura is on the ketchupier side but thankfully it does not overpower the chili and is not too sweet. The meepok, minced meat, pork slices and mushroom go well together and it is a pretty decent bowl of minced pork noodles.

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Popped by Eventasty at the newly opened Funan Mall as there is a one-for-one deal on Burpple Beyond:) You can choose from 5 types of noodles of varying thickness. The Braised Wagyu Beef Noodles in Signature Tomato Soup Base ($15.90) features Wagyu beef cubes and lava egg in a sweet and tangy bowl of tomato soup. I chose normal noodles which was too soft for my liking, but I learnt that you can request for the noodles to be harder when you place your order. I like that the soup is quite rich and flavourful and the Wagyu beef is very soft. I also tried Vinaigrette Ebiko Prawn Paste Dry Noodle in Mushroom Sauce ($11.90) which is very fragrant and delicious, especially with a dash of fried chilli sauce for an extra oomph. I chose the thickest flat noodles and requested for it to be harder, which turned out perfect as there was good bite to the noodles. The prawn balls are fresh and bouncy. You can also add $3.20 to complete your meal with a side and a drink. The Tofu with Century Egg is tossed in a very fragrant chili sauce, while the Marinated Beef Shank with Shredded Cabbage is very flavourful. Overall, the noodle dishes are quite enjoyable (I like that you can customise the texture of the noodles to your liking) and side dishes are surprisingly good.

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Unlike conventional chicken rice, Hainanese Chicken Rice Ball is known for their chicken rice that is shaped into a ball, steamed chicken that is lightly drizzled in dark sauce, braised pork belly instead of roasted pork and herbal soup instead of chicken soup. The portion is not a lot but the food is not bad. The steamed chicken and braised pork are very tender and go very well with the dark sauce and chilli, which is quite spicy. The herbal soup is sweet and earthy, and the soft taupok soaked up the flavours thoroughly. The chicken rice grains are shorter than usual and quite fragrant, though the rice was a little undercooked when I went, which is not their norm. Our meal was $18 for 3 pax. Good to have this again after a long time!

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