Hawker Food To Try Before You Die

Hawker Food To Try Before You Die

We have so many great hawker stores, but not all of them are worth the your calories — here's my pick for those worth it.
Evan Mua
Evan Mua

Their egg fried rice ($5.50) was fried to a nice texture and moistness, with robust whiffs of smoke mixed in. The fried pork chop boasts an immaculate crisp which wraps around tender and juicy meat. The tobiko (+$1) is just icing on the cake.

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The unbelievably springy noodles were bathed in a perfect medley of vinegar and chilli. Accompanying components were cooked to perfection, including an exceptionally tender liver.

The result was a bowl of robust umami flavours, complemented by an addictive acidity.

Still, the batter remained remarkably crispy and super addictive, with a nice whiff of har cheong which wasn't too overpowering. Served with a fragrant chicken rice, this was a great rendition of a classic dish.

Located in the same compound, skip the michelin-starred Hawker Chan's absurd queue for this super value $7 half chicken. The tender meat with silky skin well glazed in the aromatic and flavoursome sauce makes it as good as any chicken.

The rich stock is also perfectly absorbed by the noodles into a salivating texture - moist whilst still retaining bite. Slightly less intense stock than some places, but combined with their standout sambal belacchan and a squeeze of limes, it is a plate of balanced savouriness that never gets jelak.
But the monstrous queue though...

A cheaper (and maybe better) alternative to the herbal roast duck from 店小二 at only $4.50. The meat is decently tender, and the skin is delightfully crispy. But the star is the sauce, which covers any gaminess with a pleasant sweetness and fragrant herbal notes.

I thought the BCM was pretty good as it was well seasoned and really flavourful, but I found them cooked a tad too hard and dry.
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However, Ding Ji might be soup savants masquerading as noodle sellers, as my focus was on the hearty fish maw soup ($8).
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This was a treasure trove of ingredients, including goji berries, fish maw and sole fish. It was from here that the cloudy broth spectacularly derived its robust umami profile, which contained traces of sweetness and saltiness. Very shiok.

The moist sweet radish cake and the smokey crispy egg crust were delightfully contrasted in texture. It was further elevated by the generous hill of crunchy chye poh and spring onions when mixed in. All the ingredients mingled together for a delectable umami bomb in the mouth.

This plate boasted a splendidly moist and starchy texture, littered with crispy charred bits. It's an even and well-executed texture, nothing like the clumpy sogginess typical of mediocre orh luak.
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It brimmed with eggy umami, complemented by brininess from the plump oysters and slight heat from the chili. The additional saucer of chili (different from the one it was fried with) provided a magical zestiness that tied everything together.

It was that good.
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First and foremost, the oysters were plump and fresh, and bursted in the mouth for a torrent of seafood umami. But the highlight was in the hash brown looking omlette. The exterior had an unbelievably satisfying crunch, and it effortlessly shattered to reveal its fluffy eggy interior.
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Honestly, it's better than a lot of famous orh luak I'd tried; was not expecting this from a zichar kitchen at far east plaza.

Had a craving for this ever-popular prawn mee and ordered their prawn and pork ribs noodles ($5.90).
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Their highlight is of course their intensenly concentrated prawn broth, with that mouth-watering murkiness. But I wanted to try the dried noodles.
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The dried noodles were actually really good too. The noodles achieved the right amount of firmness and chewiness, whilst the chili was absolutely flavourful and robust, also delivering a strong potent kick of heat. Topped with some fragrant shallots and pork lard, the crunchiness of these components brought out a delightful mix of textures.
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The pork ribs were also immaculately cooked to a crazily satisfying tenderness. The prawns though, were decent but nothing special. It is really a great bowl of prawn mee, and you can understand the crowd it draws.

Far from it. It is sloppy, gooey, messy; but it's a delicious mess. And the curry rice here ($5 for mine) is one of the best.
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This generous flood of sauce was a marriage of curry and braise sauce. The result boasted an impressive ensemble of flavours — a harmonic balance of sweetness, fragrance, umami with just a gentle touch of spiciness that kept the dish interesting. It was gloriously thick and clinged onto all the components effortlessly.
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I particularly enjoyed the fried pork chop which was crispy on the outside and soft on the inside, and paired very well with the sauce. It did get soggy after a while though. Talk about not judging a book by its cover; this curry rice is a textbook example.

Picky eater looking to force opinions down your throat. Don't worry, they taste up to my standards!

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