SINGAPOREAN STYLE🇸🇬

My favorite handmade ban mian to date. The noodles? Impeccable. Fresh, chewy, and of nice thickness and texture. The sauce had a nice good mix of savouriness but it’s nothing until you add that amazing chilli which really packs one hell of a spicy punch and elevates the whole experience. Typing this is making me crave it again, but I understand that they have moved? Or will be moving from Sims Avenue to a coffee shop near Geylang East library. Please let me know if anyone finds out their new address🫠

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I thought it was my mistake for patronising Changi Famous Nasi Lemak at an off peak hour, but after having a rather dissatisfying meal, I checked google reviews and alas, there have really been some issues with standard. Firstly, the whole plate was stale and ingredients were cold. Granted the rice had a decent flavour and the sambal was just right (not perfectly spicy enough though), the entire plate was just lacklustre. Not forgetting how unpleasant the vibe of the whole stall was, I should’ve thought twice and went for the many other options there.

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I can’t even begin to describe how crowded 216 market is on a weekend, and when Chris Kway Chap is closed, the queue for Chai Chee Kway Chap gets even longer. Waited for around 1 hour just for my turn, and honest verdict - never again. Granted this was a decent bowl, with soft kway and herbal gravy, and actually very chew intestines. But that’s about it, nothing mind blowing nor worth fighting with the crowd. So queue at your own risk or choose a less crowded timing to try this!

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Was intrigued by the way dishes were served here when I walked past so decided to give it a try. Sampanman’s concept is serving an array of seafood on a sampan - either sampan sets that are available on the menu, or a sampan that you can build yourself with any seafood ingredients you want. They have flower crab, lobsters, prawns, clams, scallops, and mussels to choose from, so you’re guaranteed a feast. I went for the smallest (2-3pax) sampan, that was full of fresh prawns (600g), mussels (600g), flower clams (600g), half-shell scallop (4pcs) and 4 pcs of mantou, which was perfectly done and went perfectly well with the chilli crab sauce which was the sauce our choice. The sauce actually elevated the whole experience, with its slight spicy punch balanced with the sweetness. There are other sauces to choose from as well, and the salted egg and sambal egg sauce smelled amazing. As a side, every sampan set comes with a bowl of macaroni - which was personally a weird addition for me.

Though not pictured, I also tried their soup sets which was creamy and light, though slightly bland. But it’s a nice addition to the very heavy flavoured seafood sampan, so I highly recommend everything for sharing!✨

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Was so excited to try Hui Wei Chilli Ban Mian with my recent obsession and after finding out that they were listed in the Michelin Bib Gourmand. There was decent queue on a weekend afternoon but nothing too frustrating, especially since the stall owners were very amicable. It seems like many went for the soup option, but since this was deemed their signature and I love dry pan mee, I went along with this. The chilli was superb, packing a punch even though I went for medium level. Yes, the boss will ask you to choose xiao, zhong, or da la - and she recommends zhong as the normal level of spiciness! Chilli aside, the meatballs, a unique addition, was soft and nice, and not too gamey. Personally thought the ban Mian could be bouncier and not just soft, as it gave a very flat texture to it. That being said, I would return to try their soup noodles!

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So I want like yeah it’s just instant noodles how good can it be but !!! I was proven wrong. The noodles were absolutely delightful and delicately bouncy. A nice comforting broth that could be made spicier with chilli padi, but had an appetising tang to it alongside a decent amount of ingredients. Overall this is a bowl of noodles with really nice flavour, and really impressive instant noodles😂

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Came here for lunch and it had a queue - a famous stall probably because of its reputation for being on the Michelin Bib. Loved how bouncy the fishball was here! Mee Pok texture was decent, but I thought that the sauce lacked that vinegar punch. A pretty sizeable amount of ingredients for a medium. Plus point was that the owner was really nice and polite :)

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This was a $15/2pax claypot rice but with added ingredients starting from $5! Highly recommend adding ingredients because it really makes the whole meal such a treat. I love the warm feeling claypot rice gives, and here you have all the freedom to put as much soy sauce and oil that you want to get the flavours and textures out. My only gripe is that I did not seem taste any salted fish - which might mean that they were too stingy with it even in this huge claypot. Overall, got a nice delicious meal to satisfy the claypot rice craving but remember to call ahead to make sure there’s still enough for you!

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Ultimate guilty pleasure. Fragrant coconut rice that’s a good balance of moist and taste of coconut. Nice chilli and super juicy chicken wings. The ingredients were all hot, and you can see the stall constantly making new batches of food. A wide range of ingredients to choose from so you can add as many as you wish. Long queues especially in the morning, but worth the queue to quell a craving.

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A comforting bowl of laksa that was on the saltier side, as I could really taste the richness of the dried shrimp in the broth. It was mildly creamy, on the sweeter side, and much less spicier than their competitor across the road. And unfortunately, I do prefer mine creamier and spicier. However, the prawns here were bigger and fresher though!

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A very comforting bowl of kueh chap at an unassuming coffee shop near Siglap Centre. I thought that the broth and gravy had a nice balance between being too herbaceous or too salty on the palate. The kueh was silky smooth, but I also realised that it’s a tad bit thicker and chewier than usual. A nice change, but I do like mine softer. If you don’t eat innards, the uncle is very happy to exchange the portions accordingly for you. Chilli is really good too!

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A fish head charcoal soup at night, Xin Heng Feng operates a booming fishball noodle business in the morning, with snaking queues when I went at 9am on a weekday. I figured that what makes them so popular is their efficiency, though each bowl made on the spot, as well as their affordability. This large bowl of noodles cost $5, with a generous portion of ingredients. And not so much your classic fishball noodle with minced meat and fishballs only - they have wantons and lean meat as well. However, flavour wise, I didn’t think much of it. The soup and ingredients were nothing special, and the noodle was a tad bit dry as well. That being said, this still satiated my need for a classic Singaporean noodle breakfast.

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