Hawker Food

Hawker Food

Featuring YY Kafei Dian, New Station Snack Bar, Tian Tian Hainanese Chicken Rice (Maxwell Food Centre), No Name Hainanese Curry Rice (Beo Crescent), Outram Park Fried Kway Teow Mee (Hong Lim Market & Food Centre), Fatty Cheong (ABC Brickworks Market & Food Centre), Chey Sua Carrot Cake (Toa Payoh West Market & Food Centre), Traditional Haig Road Putu Piring (Haig Road Market & Food Centre), Dong Ji Fried Kway Teow 東記炒粿條 (Old Airport Road Food Centre), Fu Zhou Poh Hwa Oyster Cake (Berseh Food Centre)
Wilson Foo
Wilson Foo

Fantastic fried Hokkien Mee. This is the wet and slurpy type. Ordered their large portion at$6.50. Three prawns, lots of sotong and pork belly. The fried lard is free flow and their chilli sauce goes well with the noodles. Eat it while it’s hot or it thickens quickly and loses some of its wok heat.

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Worth the long queue. The Ikan Bilis was so crispy and goes well with the vermicelli. $3 for the basic and add $1 for a fish cake. Yums!

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Definitely the better soya sauce chicken noodles amongst the two on Upper Cross Street if you like chicken that is less sweet. The chicken here is just as succulent and tender, the noodles just as al dente but here the chill is sauce is just a tad spicier and sour. Which I like better.

Most definitely coming back for more.

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For me, fried kway Teow should have the following:
1) Wok Heat taste
2) Wet enough to slurp up
3) extra serving of cockle, preferably large
4) either very sweet or savoury.
This stall managed to fail all 4 requirements. There was no wok heat taste, the Kway teow was very dry and taste of yellow noodles still very strong. Lady at the stall informed me that they do not accept orders for extra cockle. The shellfish itself was small in size.

So why is there a long queue during lunch time? The answer is simple. The orders are individually fried, plate by plate. Full marks for effort. Not so high score taste wise.

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This popular dish from Malaysia is not readily available in zichar stalls. So I was very surprised to find this today. The Bee Hoon was pan fried until very crispy and the standard seafood hor fun gravy was added. The bits of pork lard also did wonders to uplift the taste of the dish. The two young men helming this stall really replicated the taste of roadside dining in Kuala Lumpur.

I’ll be back.

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Most of the time when a eatery expands rapidly, the quality and consistency of taste drops. So I was curious about King of Fried Rice, having tasted their fried rice from the original flagship stall in Golden Mile.

This outlet in Clementi is not their first expansion. Actually I lost count how many they have now. But I am pleased to say that their Egg Fried Rice with Pork Chop tastes 90% same as their original outlet before all these expansions. This is rare. Kudos to their quality and taste control!

Really happy because now, nearer to where I stay, there is a place for egg-cellent Fried Rice (pun intended).

This stall at Newton Food Center, #01-30. Serves one of the best BBQ chicken wings. The chicken skin is sweet and crispy, and the flesh is tender and moist. The chilli sauce is tangy with just the right level of heat. At $1.40 and minimum 3 pieces, it’s not cheap.

Satay is forgettable. The marinated meat is ordinary and the peanut sauce is watery and lacks peanut flavour.

Just come for the wings.

Bought Satay Bee Hoon from this Yong Tau Fu stall at Clementi West Hawker Center. The stall has been around for many years and just says Yong Tau Fu in Chinese. They also serve Laksa, Satay Bee Hoon, Cuttlefish Kang Kong.

At $3.50, the price is reasonable, considering the amount of cuttlefish, pork, Tau Pok and two shrimps. But the amount of Bee Hoon is definitely not enough to satisfy those who need a lot of carbs.

Learnt that they recently raised prices for Yong Tau Fu, something they have not done for last 10 years, from 50 cents to 60 cents a piece with minimum of 6 pieces. Sign of the times.

Will come back to try their Laksa and Yong Tau Fu one day.

This stall is located at People’s Park Food Center selling authentic Hainanese Fen or Noodles. So far I have only found this stall selling the Hainanese version of Lor Mee. It is run by two Hainanese sisters who migrated to Singapore. Listening to other customers placing orders in Hainanese, it’s as real as it gets!

Having tasted the original Hainanese Noodles in Haikou, I was expecting the usual sour pungent taste of fermented bamboo shoots. This Singapore version has none of that. Yes there are fermented bamboo shoots but minus smell and sourness. The latter is instead imparted by pickled vegetables. Together with peanuts and thin strips of beef, it is a pleasant bowl of comfort food on a cold day or night. You have to add some of their chilli. It elevates the taste of the noodles. The noodles are actually thick bee hoon. The closest thing I can think of is a cross between lor mee and dry beef noodles. But it’s really good.

I am definitely coming back.

Bought this from a rather angry looking lady manning the popiah side of Hock Le Xiang. I saw her packing things so I politely ask if they are still open (even though it’s 1.10pm). She muttered something unintelligible so I proceeded to place my order for one popiah with chilli, having it there.

She proceeds to make my popiah and next thing I know, she hands me this plate with one popiah cut into three pieces. Who cuts one popiah into three large and unmanageable mouthfuls? The popiah is also so badly rolled, it crumbles into various pieces as you try to pick up with chopsticks. I ended up having to sweep the pieces into my mouth as it was easier. Taste wise, it’s very normal.

Never again.

There are easily three stalls inside Holland Drive Market and Food Center selling Yong Tau Fu. During my lunchtime visit on a Weds, only this stall has no queue, in spite of its competitive pricing at $3.50/$4.50. You get a total of 8 pieces of Yong Tau Fu, bok choy and noodles.

I ordered the dry Hakka Noodles with chilli. The dollop of paste like chilli is more savoury than spicy. Separately you can get chilli sauce as a condiment. This one is very watery like those you get at chicken rice stalls and taste just like those.

The Yong Tau Fu and noodles were also not particularly impressive. The flavour is there, in the deep fried and boiled items but on the whole, together with the noodles with chilli and minced meat sauce, it is not spectacular.

This Michelin Bib Gourmand noodles stall at Hong Lim Market needs no introduction as they secured Bib Gourmand recommendations annually since 2016.

Super friendly lady boss banters with you when you place your order. Instead of Wantan noodles, I ordered their Chicken Cutlet Noodles, dry. A small portion goes for $4.50.

The noodles were blanched twice! The chicken cutlets were freshly deep fried. Sauce is added and the cutlet is cut into manageable strips and places on top of the noodles in an elliptical shaped bowl. Sweet Taiwanese tempura (甜不辣)sauce is then drizzled on top of the cutlet strips. A bowl of soup is also provided.

The noodles were of the thicker egg noodles type, not your typical wanton Mee variety. So maybe that’s the reason for blanching twice? I prefer my noodles more al dente so this version didn’t quite do it for me although the dark sauce blended with the noodles made the flavour more interesting. Add green chilli and it’s not bad at all.

The chicken cutlet stole the limelight. Being freshly fried, it was crunchy on the outside. The tempura sauce added more flavour to the otherwise slightly bland chicken.

Not bad a dish but why the Bib Gourmand? It must have been for their wanton noodles.

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