Must Try

I've always had trouble dealing with fried chicken due to many reasons; getting my hands dirty, a sore throat after the meal, just taste like oily chicken. However, this Korean fried chicken was exceptionally good. Not only that I didn't have a sore throat after the meal, the tenderness and crispy taste of it made me a new fan of fried chicken. Now I know where else I can suggest when people wants to eat KFC!!

One of the best hand made noodles I have ever eaten. To my surprise, they now have a stall 5 mins away from my house and they even had a new rendition of the dish! As you can see from the picture, the meatballs are crazily huge, and to my surprise, this meatballs ACTUALLY has minced meat in it! It's like an "inception" one bite of the ball giving you two textures and the juices were just... amazing. The egg soup is still my favorite way of drinking an egg + a pork broth. $5.50 is crazy worth in my case, now I secretly hope that they gave me more noodles!

Another highlight of the evening. The wine/broth of the Lala was pretty decent and it went really well with the Lala. The Lala is also of top quality as they are not those usual ones we see in seafood bbq places, these were the flower patterned one and the meat was very much "juicier" than the normal ones! ($15.80, $20.80)

Astonishingly, this was the best dish of the evening for me. The prawns were large and crunchy, filled with freshness with every bite. The pumpkin sauce felt like a younger brother to the usual salted egg sauce but it felt much healthier and less strong. Certainly a must order when I'm here again! ($18.80, $28.80)

Ordered the roasted duck, roasted pork and char siew. The char siew had so much fatty meat that it felt so sinful with its amazing homemade sauce that tasted similar to the likes of a honey vinegar sauce. Roasted duck was really decent but what really stood out was its roasted pork. The roasted pork skin had such a nice crispy taste to it such that when dipped with the chilli sauce given, it gave me such a great kick! I was also deeply surprised by its wasabi flavored sauce!

This dish came in a sticky dark broth filled with mushrooms and dried scallops along with the well stir fried dou miao. The dou miao(pea sprouts) were crunchy and delicious and enjoyable to eat. The broth was not too sweet or salty, I savored every bit of it and enjoyed the generous amount of dried scallops that was given. Certainly bringing my family back here for another meal again!

For truffle lovers, this is a must try. Many places offer truffle fries as an entree and even McDonald jumped onto the bandwagon with its shaker fries. However, at the Betterfield, you get the real deal. Not only truffle oil was used, real and solid bits of truffle can be seen from the sauce provided. This is the most amazing truffle fries I have tried I will certainly be back again for my truffle fix!

This lard free char kuay teow two MRT stops away from NUS is a good treat for some who are sick of the food in school canteens! The chye sim was juicy and the chye Poh made this char kuay teow awkwardly healthy and tasty. The vegetables taste so good that I finished them all up even before those cockles. The cockles were pretty big and fresh and a generous amount was given for a $5 serving! It's a quite unique rendition of char kuay teow and I am sure to bring some of my exchange students friends here to try it out!

In the past, I had always thought that buffalo wings are just about spiciness. Wing zone has changed this perception of mine entirely. Wing zone originated from Georgia, USA by two students who wanted to provide wings for students during events and realized that what people wanted in eating these wings were its flavors. Today Wing Zone has 17 different kind of sauces for their food and each of them is unique and it helps cater to all kinds of tastebuds! Currently they only have 16 sauces in Singapore and some of their spicy sauces are really good! Do try out their "Mango Fire" for a surprise of your life! All the wings are fried without batter to give customers the best value out of their money and their prices are pocket friendly for students too! They even have a "wheel of fortune" flavor wheel to allow you to choose the flavor based on luck for those that cannot make up their mind and it also give 10% discount for using the wheel! Will definitely head back again with a large group of friends to give myself some flavor frenzy again!

Another delicacy served by chef Shaun was this awesome plate of popcorn chicken sat on a pool of mentaiko sauce. My fren who worked in the food industry was surprised that the popcorn chicken was freshly fried and of top quality! Personally I liked the mentaiko sauce so much that I ate the rest of my meal dipping even my pasta into that delicious sauce 😁😁😁😁😁

To many people, this might just be a 32-year-old fishball noodle stall in the Clementi Hawker Centre, but this stall has a special place in my heart. When I was around 15 years old (about eight years ago), a friend and I had fishball minced meat noodles for dinner. Afterwards, we went all the way to Taman Jurong, only to realise that we had left a laptop behind at the hawker centre. We quickly took a cab back, and to our greatest relief, the aunty from this stall had been safekeeping the laptop for us when she realised it was left on the chair. Today, I had this bowl of kway teow for dinner again, and she still remembers me (shows that my face really didn't change much)! The smile on her face was so heartwarming, as I thanked them again for keeping my laptop safe all those years ago :) #hawkerpedia

Although many reviews online have mentioned that this stall served its ban mian with a lot of MSG, I did not find the taste too overwhelming. I had this for lunch as I saw a long queue forming in the tampines 1 food court and being a Singaporean I just can't help myself to queue for it. My order was the pork ball with 细面 the thinnest noodles, and I must admit I was kinda taken back by its initial taste. The dark soy sauce was quite different from the usual ban mian stalls and the egg soup was just da bomb! Before finishing my last portion of the noodles I took out the runny egg yolk from the soup and mashed it up with the remaining noodles. That egg-ish noodles is something I will remember for a long time. :)