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Hawker Gems

Hawker Gems

Go local! This list highlights the best of hawker fare, both well-known and unfamiliar, across the island. Eat cheap, but more importantly, eat well!
Jason Wong
Jason Wong

No doubt this well-regarded institution makes a very good plate of wanton noodles, with fatty cuts of housemade char siew over firm egg noodles glistening in a sinful mix of lard oil and chilli sauce, and little parcels of hand-wrapped wantons sitting in a flavourful broth. But is it worth waiting at least 20-30 minutes for? Not for me at least.

Taste: 3.5/5

1 Like

Of all the variations of wanton mee, I like the Thai version best. Huay Kwang is a very hidden gem a stone’s throw from Macpherson MRT, serving sublimely addictive Thai-style wanton mee. The heavenly aroma and rich mouthfeel of shallot and lard oil tossed noodles, coupled with tender char siew, freshly blanched greens, and plump boiled as well as fried wantons is a taste sensation that has us dining there at least twice a week. Their wanton soup deserves praise as well, prepared and served with large chunks of soft white radish that lend a natural sweetness to the broth.

Taste: 4/5

6 Likes

The silky, broad folds of rice noodles languishing in a bowl of soy sauce broth(that impressed by being well-balanced and subtle) went perfectly with my plate of fishcake, tofu puffs, egg and pork belly. I was pleasantly surprised by the side of preserved vegetables which deviated from its pungent and sodium-rich norm - it had a sweet and savoury flavour which I quite enjoyed as a foil to the saltier elements.

Siglap Kway Chap
3838 Eating Place
727 E Coast Rd, Singapore 459073

Taste: 3.5/5

3 Likes

By far the best minced meat noodles in Ubi, the ratio of vinegar to chilli sauce and lard oil that slicks the large portion of noodles is almost perfect. The bowl is filled with generous amounts of minced pork, pork balls, braised mushrooms and a crispy dumpling, ensuring post lunch food comas are almost guaranteed.
They also do a very good chicken cutlet noodle which is highly recommended.

Taste: 3.5/5

5 Likes

I saw someone else ahead of the line order this, thought it looked like a killer combination, and it turned out to be so. Give the well seasoned mee pok a good toss together with the minced pork, spring onion and smokey chilli paste before combining it with a mouthful of fatty, charred Brazilian pork belly. I guarantee it’ll make your day.

Taste: 3.5/5

5 Likes

There's usually a little queue on weekend mornings for their quality handmade paus. What I like about Home-make Pau Specialist - a blink and you'll miss it stall in a coffee shop nestled deep within sleepy Dakota estate - is that all their paus are freshly handmade and steamed right before your eyes. Sure, it’s a little small for 70 cents, but the succulent and moist char siew held within the soft and fluffy bun is big on taste.

Taste: 3/5

4 Likes

Finally, a fan choy that isn’t a flop – the rice is far from the dry, mealy disappointment of ubiqituous mass-produced versions, having soaked in the sweet and savoury sauce from the tender char siew above. Also, egg!

Taste: 3.5/5

4 Likes

After seeing @veronicaphua wax lyrical about the seafood soup here I knew I had to make my way down to try it. The broth proved absolutely stunning. Rich, intense and suffused with umami, the liquid gold fairly swam with fresh, delicate pieces of fish, large succulent prawns and loosely ground clumps of fatty mince pork. I’m ordering the large bowl next time.

Taste: 4/5

6 Likes

The largesse of this bowl is impressive – a crispy piece of hand-cut battered fish and a meaty ngoh hiang roll sitting on a generous pile of noodles, drowned in a thick and savoury sauce teeming with tiny strips of pork belly. Comfort food at its finest and all for only $4.

Lay Eng Lor Mee
1st Stop Food Junction
3014 Ubi Rd 1

Taste: 3.5/5

5 Likes

New week, new rice bowl from The Leggy Business, and what a (cream) cracker it is. A roll of the most tender and succulent sous vide chicken with gorgeous, golden crispy skin is topped with with a drizzle of sweet coffee sauce and a crumble of cream crackers that works surprisigly well. Chef Jovan piles on the umami further with french beans sauteed with dried shrimp and garlic. Of course, as with all rice bowls nowadays, it comes with an onsen egg.

Taste: 3.5/5

2 Likes

My friend clued me in to this hidden gem in Ubi that has got to be one of the best versions I’ve tried. Opting for mee sua instead of beehoon proved to be a good idea, as the thin, silken noodles were lighter on the stomach than bee hoon and allowed me to savour more of the sweet, flavourful broth, so good that you’ll want to slurp down the entire bowl. I liked the big chunks of fried fish too, but they were already sitting in the soup and soggy.

Taste: 3.5/5

4 Likes

Stalwart Foong Kee never disappoints. With the perfect ratio of crackling to melt-in-your-mouth fat and tender meat, you’ll want to slowly savour each and every piece of precious roast pork. The supporting cast are no slouches either – I enjoyed the springy egg noodles with a dollop of potent belacan chilli and four plump wantons languishing in a flavourful clear broth.

Taste: 3.5/5

5 Likes

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