Featuring Scaled by Ah Hua Kelong, Sims Vista Market & Food Centre, Builders Cafe (Sims Place), Koung's Wan Tan Mee, Loong Fatt Tau Sar Piah, Lor 9 Beef Kway Teow, New Ubin Seafood (Zhongshan Park), Yummy Singapore, FoodLoft (Aljunied), Seng Coffee Bar
Simin Rvse
Simin Rvse

We checked out this quaint little lok lok stall barely weeks into their operations, and was mighty pleased with their food 🥰 I mean you can’t really go wrong with deep fried food, but what I especially love about Yummy Singapore is their wide range of ingredients + UHMAZING homemade sauces. There’s a fucking solid satay sauce, an honestly punchy chilli sauce, and a rather addictive sweet chilli one as well — one for any occasion really 😉 And what more, every ingredient was fried perfectly (read: nothing was burnt) which isn’t something you can always be assured of across the causeway.

Came across New Ubin on Grab and noted they have Lamb on their menu. Decided to give it a try as it’s rare to be able to find Lamb on the menu of Grab’s list of merchants.

They did a fabulous job in having it done just right - medium, where it’s browned on the outside and pink inside. The sea salt flakes were packed separately in a container, so you can sprinkle the amount that you’d prefer. 👍👍👍

Satay ($6.50/5pc)
Mee Goreng ($15)
Fish head curry ($36)
Overall ⭐️ 4/5 ⭐️
🍴The #satay at this outlet was executed really well (better than the last we had from chijmes) with a delicious char and tender meat paired with a flavour and thick satay sauce. Loved the balance of peanuts with what I think was pineapple that gave a slight sourness and nice tang. The #fishheadcurry was quite light in flavour and lacking fish aroma. Although there was quite a lot of vegetables, there was only a small portion of fish which couldn’t quite justify the price paid. We did enjoy the #meegoreng that was nicely fried to have good texture and wokhei.
📍@newubin, Zhongshan Mall, 16 Ah Hood Road, Singapore
Other outlets at Tampines & Chijmes

SO DAMN ADDICTIVE, it’s impossible to stop at one. surprisingly liked the sweet ones better but both had equally flaky, buttery pastry and the optimal skin-to-filling ratio👌🏼

Featuring their palm-sized chicken leg, basmati rice, green chilli sauce, sambal chilli and cucumbers. Note that if you takeaway, you don’t get any keropok and soup.

Really SEDAP😋. I can imagine it to be even better if I eat it there on the spot. Spice lovers will definitely enjoy this!

They say this is michelin recommended 💪

Definitely smooth and slurp worthy in it's black bean sauce glory that isn't too salty. However it's missing that much craved for strong wokhey taste. Beef is soft and they gave us alot too. ($12 goes well for two people)

We ordered the luohan veg, which surprised us because it's $14.

Overall, a hearty meal in the heart of bustling geylang.

Wantan Mee, $4 from 𝐊𝐨𝐮𝐧𝐠’𝐬 𝐖𝐚𝐧𝐭𝐚𝐧 𝐌𝐞𝐞 ⠀

📍205 Sims Ave, Singapore 387506 ⠀

𝐊𝐨𝐮𝐧𝐠’𝐬 𝐖𝐚𝐧𝐭𝐚𝐧 𝐌𝐞𝐞 is one of our to-visit place whenever we have wantan mee cravings! Loves their dry version with egg noodles tossed in ketchup together with their homemade chilli sauce, generous servings of charcoal charred char siew, homemade wantan and crispy pork lard! Their egg noodles is very silky and springy, taste so super good even when we tapao it back home to eat, it doesn’t turn soggy at all! Charcoal grilled charred char siew was da bomb, super flavourful, smoky and super tender juicy, not dry at all. Wantan mee can be found everywhere but its not easy to find good ones, 𝐊𝐨𝐮𝐧𝐠’𝐬 𝐖𝐚𝐧𝐭𝐚𝐧 𝐌𝐞𝐞 is definitely on our top list and we would highly recommend you to go try it if you hadn’t, you will surely get hooked to it like us too!⠀

#hungryunicornsg #koungswantanmee龔氏雲吞面 #wantanmee #wantonmee #bestwantanmee

Located under a HDB flat along Sim's place, this 28-seater makes a quiet nook to spend relaxing afternoons. Coffee's smooth and a good deal at just $4.80 for a latte. On food, count on the kitchen to dole out unpretentious fare — favourites include the fork-tender Beef Cheek ($16.90) and a generously portioned Chilli Crab Pasta ($14.90).
Photo by Burppler Dex Neo

Aside from how lovely the rosette is, this apple pie is nothing short it stunning. Thinly-sliced apples, tart and still retaining a bite, tucked into a bed of moist frangipane and, of course, Tarte's fantastic pâte sucre. It's pretty, it's yummy, and it's so so addictive. Do yourself a favour and keep the doors locked as you try this, cause you won't wanna share.

Dropped by the relatively new Seng Coffee Bar for some post-dinner dessert, considering how I was pretty much in close vicinity of the cafe after having my dinner just a few bus stops away.

While the Chocolate Lava Cake is pretty much the go-to item here that is not just a crowd pleaser, but also rather aesthetic given how it comes in a rectangular block whilst filled with oozy, molten chocolate lava that is all for the ‘gram, I found myself going for the Cempedak Creme Brûlée instead (not about trying to make a statement here, but just my general preference for non-chocolate desserts at work here). No regrets for going for this option — the Cempedak Creme Brûlée comes with a satisfying layer of crystallised sugar that shatters with a knock from the spoon, revealing the creamy Cempedak-infused egg pudding within. While the pudding could admittedly be more well-executed given its slightly more airy and creamy texture, I liked how the Cempedak carries just a slight whiff of sweetness akin to durian, but without its pungency that perfumes lightly throughout the pudding layer. The dessert also comes with small cubes of Cempedak to further enhance those flavours — just some minor attention to detail that brings out the flavours of the dessert so ever slightly.

Seng Coffee Bar’s other offerings are pretty cafe-esque in nature, with items such as Mentaiko Mac & Cheese, Salted Egg Chicken Burger, Ribeye Steak and Smoked Salmon Egg Benedict being just a few items that have their place in the menu. That being said, I am rather intrigued by the offering of the Fried Nan Lu Chicken listed in the “Sides” section of the menu — an item that interests me for its use of the fermented soy bean curd for its marination; also something which I grew up with (mom’s cooking is always the best!) and also a side that would pair well with the various types of alcohol which they carry. Perhaps a revisit to check out the said dish is in the works soon ...

I loved the combi of curry mussels with mantous - curry was like what the staff said “a mix of Indian and Chinese curry”, the mussels were sizeable and fresh, and the mantous were absolutely perfect! Really crispy on the outside and fluffy and fragrant inside. The curry can be a bit richer, or pack a bigger punch with its spices.

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