The noodles, on the other hand, were very much just passable. You've got the most generic sauces and a decent noodle texture that wasn't particularly springy or soggy.
Don't be mistaken, they are simply a stall of soup savants masquerading as noodle peddlers.
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One of my favourite hawker gems closer to the north of SG โ Ding Ji is a famous teochew noodle stall where the noodles aren't the actual star. Yep that's right, the real showstopper at this hawker is actually the soup that comes with their ๐ฆ๐ถ๐ด๐ป๐ฎ๐๐๐ฟ๐ฒ ๐ก๐ผ๐ผ๐ฑ๐น๐ฒ ($5, $8 with fish maw)
Each bowl is an ocean of richness, a treasure trove of ingredients, and running your spoon through it is like churning up tidal waves brimming with indulgence. One moment there're sightings of soft gelatinous fish maw chunks. The next, wisps of umami seaweed swim onto your spoon. Eventually, you'd be slowly fishing out more and more well-cooked parts, like meatballs and pork liver, to never ending bewilderment.
But really, the essence of the soup is in itself โ there's no greater warmth than slurping down the wholesome elixir, enriched from being clouded with porky particles while tinged with the vibrant sweetness of Goji berries.
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To many, this stall at Golden Mile serves the best dry ๐๐ผ๐ธ๐ธ๐ถ๐ฒ๐ป ๐ ๐ฒ๐ฒ ($5) in Singapore. Yes, they can be inconsistent but these retro flower-adorned plates have the potential to floor you with an astounding home run.
For starters, it's not easy to locate a good plate of dry-style Hokkien Mee. It's a different experience with how sapid seafood flavours are locked into each strand of moist, bouncy noodle โ not gratuituously sloppy or borderline slimy, which the ubiquitous wet variety can be guilty of.
You won't find many plates rivalling this in satiating your appetite for rich, bold seafood flavours. The unbridled umami, the tasteful whiffs of smoke, the medley of chilli heat, and the complementary citrus twist โ simply chef's kiss.
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Alas, my experience did meet a slight dip in enjoyment as I dug into their noodles. Honestly, these noodles that were pretty forgettable but serviceable enough to not dampen the overall mood โ not with the euphoria this bowl of soup elicited.
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It was a long wait, but after Mui Siong's legendary ๐ฃ๐ผ๐ฟ๐ธ ๐๐ถ๐๐ฒ๐ฟ ๐ฆ๐ผ๐๐ฝ ($5) hit the table, I could feel my lips quaking in anticipation of those salaciously thicc and pinkish pieces of liver, submerged within a pool of murky broth shimmering tantalisingly under the glow of the noon sun.
I fished out a single slice into my mouth and took a meek bite โ what a life-changing bite. The pig organ seemingly dissolved with a satin-like elegance despite its impressive size. But as I chewed on more, it became apparent each bite was still answered by a bouncy recoil even with its gentle melt-in-mouth properties.
A second piece was quickly fished out, then a third, then I was smitten like a crack addict. Taking a break from devouring those morsels of iron-filled richness, I then fiercely slurped down a mouthful of broth and was greeted by a robust and umami-loaded indulgence.
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A hidden gem opened by an ex-Crystal-Jade chef โ expect comfort food with the heartiest flavours at this stall tucked away atop Bishan Bus Interchange. Oh, and expect super affordable prices too.
You can't pass on their ๐ฃ๐ผ๐ฎ๐ฐ๐ต๐ฒ๐ฑ ๐ฆ๐๐ฒ๐ฐ๐ต๐๐ฎ๐ป ๐๐๐บ๐ฝ๐น๐ถ๐ป๐ด๐ ๐ถ๐ป ๐ฆ๐ฝ๐ถ๐ฐ๐ ๐ฆ๐ฎ๐๐ฐ๐ฒ ($6). Delicate and silky parcels engorged with flavoursome meaty goodness, then bathed in a crimson pool of vinegar-laden sauce that delivers a satisfying spice kick without being overpowering.
It's simple but soul stirring with its efficacious medley of flavours โ a choice you won't regret at its price point, comparable to offerings at iconic institutions such as DTF. Sometimes, it's the stripped-down indulgences that really hit the spot the hardest.
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Yishun might be a hellhole but it's also an underrated food haven. So as a denizen of said hellhole, I've decided to make a ๐น๐ถ๐๐ ๐ผ๐ณ ๐๐ต๐ฒ ๐ด๐ฒ๐บ๐ ๐ถ๐ป ๐ฌ๐ถ๐๐ต๐๐ป. ๐ฅ๐ฒ๐ฎ๐ฑ ๐บ๐ผ๐ฟ๐ฒ ๐ผ๐ป ๐บ๐ ๐ฏ๐น๐ผ๐ด, ๐น๐ถ๐ป๐ธ ๐ถ๐ป ๐ฏ๐ถ๐ผ!
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Starting with thisย ๐บ๐ถ๐
๐ฒ๐ฑ ๐ผ๐ฟ๐ด๐ฎ๐ป ๐ณ๐ฟ๐ถ๐ฒ๐ฑ ๐ฝ๐ผ๐ฟ๐ฟ๐ถ๐ฑ๐ด๐ฒ ($5) from Old World Bak Kut Teh. A hood known for psychopaths are experts at cooking organs. Who knew? ๐๐ช
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Wok-fried with a wealth of pork and organs, it was supremely rich and heavy-hitting in profile whilst perfumed with a gratuitous dose of smoke. ๐ฅ๐ฉ
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This would scratchย allย your wok hei itches and the smoke even helps to soften the offal taste. So damn good, I've eaten this more than my blood sodium levels are comfortable with. ๐ Skip their bak kut teh though.
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Wanna send noods to your crush? The famous #Michelin Bib Gourmand ๐ฆ๐ถ๐ป๐ด๐ฎ๐ฝ๐ผ๐ฟ๐ฒ ๐ฅ๐ฎ๐บ๐ฒ๐ป ($9) will send them crawling back for more.
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I thought their wanton mee base was done well and chili was fragrant, but the allure was in the ๐๐๐๐๐๐๐ ๐ฏ ingredients.
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Besides thicCcc boi prawn wantons and sensual melt-in-mouth chashu, the famous potato wrapped prawn was a true star with its sexy crackle. ๐ฉ
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Worth a try even if prices are a bit steep โ ๐ฟ๐ฒ๐ฎ๐น๐น๐ ๐๐ป๐ถ๐พ๐๐ฒ ๐ฟ๐ฒ๐ถ๐บ๐ฎ๐ด๐ถ๐ป๐ถ๐ป๐ด ๐ผ๐ณ ๐ฎ ๐น๐ผ๐ฐ๐ฎ๐น ๐ณ๐ฎ๐๐ผ๐๐ฟ๐ถ๐๐ฒ.
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Honestly, I haven't had enough claypot rice to judge, but this #Michelin Bib Gourmand stall had a pretty good one.
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Claypots are only put to the charcoal flame upon ordering, which means minimum wait times of around half an hour. The result though, was a ๐ฐ๐น๐ฎ๐๐ฝ๐ผ๐ ๐ฟ๐ถ๐ฐ๐ฒ ($12) brimming with well-separated grains of rice that packed good moisture.
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After jumbling the rice with some dark sauce, we indulged in spoonfuls of savoury bliss. Intermittent charred bits infused a gratuitous crunchiness along with intoxicating smokiness, but the rice itself was pretty mild in smokiness. Ingredients were also included rather generously, with the chicken being particularly succulent. For regular hour-long waits though, maybe pair it with a craft beer night at Smith Street Taps.
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[๐พ๐๐๐ฃ๐๐ฉ๐ค๐ฌ๐ฃ] ๐๐๐๐ฃ ๐๐ ๐ฝ๐๐ฃ ๐
๐ ๐พ๐ก๐๐ฎ๐ฅ๐ค๐ฉ ๐๐๐๐
๐ ๐ฏ๐ฏ๐ฑ ๐ฆ๐บ๐ถ๐๐ต ๐ฆ๐๐ฟ๐ฒ๐ฒ๐ ๐ฌ๐ฎ-๐ญ๐ต๐ณ/๐ญ๐ต๐ด/๐ญ๐ต๐ต, ๐๐ต๐ถ๐ป๐ฎ๐๐ผ๐๐ป ๐๐ผ๐บ๐ฝ๐น๐ฒ๐
, ๐ฌ๐ฑ๐ฌ๐ฏ๐ฏ๐ฑ
โฑ๏ธ (Fri-Wed) 4.30pm-10pm; ๐๐๐๐๐๐
๐๐ ๐ป๐๐๐๐ (was open on my Thurs visit though)
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*P.S. Minimum wait time of 30 mins, up to 1hr+, you can call in advance to reserve.
While most hawker food see a pool of contenders for "best", Xin Mei Xiang's rendition of ๐๐ผ๐ฟ ๐ ๐ฒ๐ฒ ($4/5/6) seemed to have abnormally strong backing and recommendations from many โ reflected in their hour long queues.
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The essence of the dish is in its gravy and theirs was expertly rendered โ thick and consistent with little hint of starchiness. The drab shade of brown deceptively concealed a wealth of deep and robust flavours, accented by agreeable sweentess. Punchy vinegar zest and bright chili added levity to the hefty richness โ proportioning was inch perfect and not a shred of cloyingness was felt.
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In place of fried fritters commonly found in other renditions, an eye-catching amount of pan fried fish swam about the pool of brown, each mouth flaky and fresh. A very convincing classic, but didn't astound to the extent for me to consider another 1 hour queue. The Tiong Bahru ones might suffice for me.
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[๐ฟ๐๐ ๐ค๐ฉ๐] ๐๐๐ฃ ๐๐๐ ๐๐๐๐ฃ๐ ๐๐ค๐ง ๐๐๐
๐ ๐ข๐น๐ฑ ๐๐ถ๐ฟ๐ฝ๐ผ๐ฟ๐ ๐ฅ๐ผ๐ฎ๐ฑ ๐๐ผ๐ผ๐ฑ ๐๐ฒ๐ป๐๐ฟ๐ฒ, ๐ฑ๐ญ ๐ข๐น๐ฑ ๐๐ถ๐ฟ๐ฝ๐ผ๐ฟ๐ ๐ฅ๐ฑ, # ๐ฌ๐ญ-๐ญ๐ญ๐ฒ, ๐ฆ๐ถ๐ป๐ด๐ฎ๐ฝ๐ผ๐ฟ๐ฒ ๐ฏ๐ต๐ฌ๐ฌ๐ฑ๐ญ
โฑ๏ธ (Wed-Tues) 6am-2pm; ๐๐๐๐๐๐
๐๐ ๐ป๐๐๐๐
Yishun is a bastion of diversity โ home to cat murderers, inter-dimensional wormholes and crazy people... If you class people who'd queue 30 mins for carrot cake as "crazy".
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Waiting time goes from 30 mins to 1 hour, but it's worth a try. Their ๐ฐ๐ฎ๐ฟ๐ฟ๐ผ๐ ๐ฐ๐ฎ๐ธ๐ฒ ($4) was an outstanding rendition with a substantially crispy and eggy exterior which blanketed the moist but fluffy innards. It's supplemented with a lavish heap of cai poh that gave it a further sweet-savoury punch, but nothing too overwhelming. Plus, portions were generous, even with takeaway! Maybe my favourite stall in the hood.
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[๐๐๐จ๐๐ช๐ฃ] ๐ฒ๐ญ๐ด ๐๐๐ ๐พ๐๐ง๐ง๐ค๐ฉ ๐พ๐๐ ๐
๐ ๐ฒ๐ญ๐ด ๐ฌ๐ถ๐๐ต๐๐ป ๐ฅ๐ถ๐ป๐ด ๐ฅ๐ฑ, ๐ฆ๐ถ๐ป๐ด๐ฎ๐ฝ๐ผ๐ฟ๐ฒ ๐ณ๐ฒ๐ฌ๐ฒ๐ญ๐ด
โฑ๏ธ (Wed-Sun) 7am-2pm; ๐๐๐๐๐๐
๐ด๐๐-๐ป๐๐๐
It was $19.50 for a 2 person platter with rice and noodles.
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The showstopper here was undoubtedly the ๐ฟ๐ผ๐ฎ๐๐๐ฒ๐ฑ ๐ฝ๐ผ๐ฟ๐ธ. My head cavity constantly echoed with the gratifying shattering of the stunningly crunchy skin, whilst my tongue was met by the beautiful texture of the meat with it's impeccable lean-fat ratio.
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The ๐ฐ๐ต๐ฎ๐ฟ๐๐ถ๐ฒ๐ was also applaudable as an exercise in decadence with its melt-in-the-mouth fat, though I normally prefer my charsiew leaner. Still, I indulged in sweet-smokey bliss from its pronounced caramelisation, which had a better char than my previous visit.
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[๐๐๐ซ๐๐ฃ๐๐๐ง] 88 ๐๐ค๐ฃ๐ ๐๐ค๐ฃ๐ ๐๐ค๐๐จ๐ฉ ๐๐๐๐ฉ ๐๐ฅ๐๐๐๐๐ก๐๐จ๐ฉ
๐ ๐ญ๐ฑ๐ฏ ๐ง๐๐ฟ๐๐ต๐ถ๐๐ ๐ฅ๐ฑ, ๐ฆ๐ถ๐ป๐ด๐ฎ๐ฝ๐ผ๐ฟ๐ฒ ๐ฎ๐ฌ๐ณ๐ฑ๐ฒ๐ฒ
โฑ๏ธ (Daily) 10am-8pm
Level 7 Burppler · 416 Reviews
Picky eater with detailed critiques. Follow my IG @indulgentism, or my website for in-depth reviews.