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This small curry puff cost $1.60 wanted to try the original flavor but they ran out and only had this left. Even before eating it when I picked it up, the crust crumbled a little bit. It was super flaky and buttery and I must admit I dropped crumbs of it while walking. The filling was filled with chicken cubes and onions coated in a black pepper gravy. The chicken cubes were surprisingly tender and the onions gave abit of sweetness while the sauce had a slight spicy kick. Will be back to try the other flavors.

Super famous fish soup place just opposite Bugis Junction with perpetual queues during mealtime. Ordered the fish soup without noodles (i don’t like it when the noodles end up soaking up all the soup) and I could drink this soup every day. So so comforting and I could tell that it’s been boiled for hours and the milk I chose to add gave it abit of richness without overpowering its flavor. Fish was done well but could’ve been more generous with the ingredients. $6 for a bowl of soup and most side dishes are above $10 make it quite a pricey local fare/zichar stall actually. But that clearly doesn’t deter people from frequenting it.

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Stumbled upon this stall and saw that it was featured in the 2018 Michelin guide so I decided to give it a shot. It was freshly fried when I bought it the exterior pastry was flaky and crispy while the inside was piping hot. The curry wasn’t overly spicy and there were generous chunks of potato, chicken breast and egg. The only downside is that the puff is tiny for $1.50 and I finished it in a couple bites.


Heard a lot of great reviews about this Cantonese dimsum place so gave it go at it’s second outlet at Chinatown Point. Ordered quite a variety but will review some of my favs from the meal.

Har Gao: Juicy and packed with fresh prawns, it also had a stock/sesame oil mixture packed within that made it even more flavorful

Steamed Seafood Roll: One of the more random items we ordered that turned out great. Stuffed with chicken, crabstick, fish maw and seafood paste. The filling was super flavorful and beancurd skin was delicate.

XLBs: More like XL XLBs once again packed to the brim with well seasoned meat but would’ve liked more soup to slurp.

Egg Tarts: If you’re lucky, they would serve you a freshly baked batch and the crust is the traditional sort that’s eggy/buttery but the custard filling was so silky and tender and still had a slight wobble to it.

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I order this everytime I’m here and I love it just as much. The cheong fun is freshly made in house and super silky and tender. The charsiew filling is good too and has a nice smokey flavor. The hero however, is the sauce that drapes over the cheong fun, sweet and savory at the same time with a kick of spice at the end. They should bottle it up and sell it.

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This stall sells oyster omelette, black/white carrot cake and hokkien prawn noodle. This black carrot cake was not flooded with the black sauce so it wasn’t too sweet which I appreciated. The wokhei flavor really came through with crispy bits of egg and pops of savoriness from the preserved radish. The generous sprinkling of spring onion also helped to add a slightly crunchy fresh texture while helping to cut through the greasiness of the dish.

Ordered the large portion of spare ribs BKT which cost $20, there’s another version where it’s a mix of different cuts of pork which costs abit more but the different sizes available make it easy to share among friends and family. When the claypot arrived I thought it was going to be the herbal BKT?? but when I drank it I could taste the pepper in it?? Abit confusing to me it was like a half herbal half pepper version but still quite good to drink. They were quite generous with the number of spareribs and the meat was quite tender while still retaining a meaty bite to it. They offer also some zichar dishes as well and we ordered the sambal eggplant which was so savory and tasty I could just eat a plate of that with a bowl of rice.

$3 for a bowl of laksa and it only comes in one size (pretty small and if you’re hungry you can definitely down 2 bowls). They don’t give you chopsticks as the noodles are cut into spoonable bites which makes it easy to eat. The other ingredients are fishcake, chili, beansprouts and cockles which are fresh and quite juicy. The broth/gravy is the winner here though and leans towards the thicker side and super flavorful, creamy and has a spice that keeps you wanting to come back for more. It’s cooked over a charcoal stove and the noodles are cooked in it as well so it soaks up all the flavor. Just wish there was a larger size so I could have more of this.

Your basic liushabao but the bun is deep fried instead of the usual steamed bun. It provided a better textural contrast as the bun was crispy and greasy but somehow i still prefer the original steamed bun?? The steamed bun is fluffier and is way better at soaking up the salted egg filling in case of spillage. The filling here is decent but I’ve had better LSBs.

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$5.50 for a plate of this was quite expensive more expensive than the other famous roast meat stalls around singapore like fatty cheong which only charges $4. The charsiew was really tender with a good amount of fat distribution in the meat and the glaze wasn’t overly sweet. The roast pork was fatty and savory too, with the skin still retaining its signature crunch. Nothing to fault here except that it’s overpriced for quite a small portion. Be careful with the chili though it packs quite a punch and a little goes a long way.

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This is probably one of the zi char dishes i’ve been wanting to try for awhile and finally had the chance to. The pork ribs are covered in milk powder and the combination of the ribs and milk powder was initially abit strange but it slowly grew on me. The boneless ribs made it easy to eat and it was tender as well but beware as the milk powder rly sticks to your mouth when it dissolves. Not sure if I would order this again but it’s definitely worth a try.

BKT from Malaysia here is real different from the classic peppery soup but instead is the herbal soup. The soup is accompanied with a variety of cuts of pork (stomach, intestine, belly, ribs, tail) and they were all super tender which surprised me it was like a pork kway chap. They also offer the standard versions where it’s just pork ribs or just pork belly etc. The herbal soup was a new experience for me and I quite enjoyed it, it’s much lighter than the peppery version so it’s quite easy drinking. There’s also a dry version of the BKT which seemed quite interesting and something i’ll try if I come back.

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