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Established since 1995, this famed stall is now run by 3rd-generation owner Syed Ibrahim.
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Their rendition has chewy soft yellow noodles, crisp bean sprouts, wispy chicken egg, soft red onions, crunchy cabbage, and tender diced mutton. Carries smoky grainy sweet salty meaty savoury vegetal spice flavour.
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Completed with crunchy cucumber with vegetal sweet flavour, and a nice fried chicken egg with runny yolk and eggy savoury sweet flavour.
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Mee Goreng
Ibrahim Mee Stall
@ Adam Road Food Centre, 2 Adam Road #01-04
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More details:
https://ivanteh-runningman.blogspot.com/2025/04/best-of-singapore-hawkers-mee-goreng.html

The draw of this nasi lemak has got to be the rice! It’s very fragrant and flavourful with the coconut and pandan aroma infused. The chicken is not as juicy as I like, but I like the flavour of the crunchy skin / batter. The meat is not too dry so it’s still ok. Otah was very soft and p legit, a little like those you get in a peranakan restaurant. It’s not the fishcake type. Was sad that the begedil wasn’t crisp. It tasted quite meh. Chilli not super spicy, was on the sweeter side.

Egg was freshly fried so it was still piping hot, yolks were pretty cooked as expected. Ikan bilis and peanuts were crunchy!

It’s not bad, I liked it! If only their chicken was juicier.

A famous nasi lemak stall in Adam Road food center est.since 1998. The stall is 1 in top 100 most nominated hawker of SG mint gift your favourite hawker a coin initiative. Enough accolade, let's dive into their nasi lemak. 😉 i just love the fact that they are generous with chilli, the anchovies are crispy and the coconut rice is just on point. The highlight of this set is a plump and smooth otah. The stall owner is very friendly and suggest me going to royal flush set instead. However, I skip chicken strips and opt for this set instead. 🤩

Another new entrance to Michelin Guide Bib Gourmand for this year. There’s already a queue when I came early morning on weekend, which would get even longer as the sun rise up.

One of the highlights would be their mee soto that is so strong with the broth, and it could get spicy and addictive with the taste.

Comes with sliced chicken pieces and yellow noodles. I recommend to add on a piece of potato cutlet to complete your meal.

Attended a corporate lunch - 3 courses; 1 starter, 1 main and 1 dessert.

Had the lemongrass and ginger prawn salad which has mango, tomato, glass noodles and ginger flower dressing which was refreshing. The serving was generous.

Had the salmon fillet with asparagus, pearl cous cous, Yuzu, coconut, soft herbs. Salmon cooked to the right doneness and the coconut taste was different in a good way.

Didn’t include in my photo is the dessert which is a seasonal scoop of ice cream.

Will be back to try their full menu.

Actually prefer the nasi lemak here over the 2 other well known stalls :)

Not your typical honeydew sago for sure. The compressed honeydew cubes were a tad more translucent than the honeydew cubes that I usually have at home - absolutely fragrant and sweet. This was a erved with blueberries, strawberries and freeze dried raspberry flakes which were tangy and crunchy. It was a pleasant twist which elevated the traditional honeydew sago dessert. Absolutely love this fusion dessert!

Al-dente spaghettini with crab meat and pasta sauce infused with lemongrass! We liked how there’s a refreshing spin to the traditional tomato pasta. Our only gripe was the slightly small-ish portion size and pasta sauce - would have been way more delectable with way more gravy!

There wasn’t any mistake. This is indeed braised beef curry from Halia’s brunch menu. I was slightly puzzled when my brunch item was served; totally expecting a bowl of beef curry and sourdough toasts on the side for dipping. Well, in a way, this was a pleasant surprise. I guess I could do with less mess in a beautiful brunch setting. The presentation of this brunch item very much resembled pulled pork benny/ pulled pork on sourdough. This was served with herb yoghurt sauce - which in my view, could have been more generously drizzled. Unfortunately due to the meagre portion, I couldn’t quite taste any herb-y yoghurt. Braised beef was well done - no chewy, overcooked strings of protein (phew!) There weren’t much curry notes and the braised beef curry pretty much tasted like beef rendang instead. The Asian-fusion brunch was topped with pickles and delightful pink bulbs which were tangy and refreshing, cutting through the more heavily flavoured meat in a nice way. Also, a shoutout to the well toasted sough dough which weren’t overly doughy and stretchy! `love it when the knife cuts through the sourdough so easily!

There wasn’t any mistake. This is indeed braised beef curry from Halia’s brunch menu. I was slightly puzzled when my brunch item was served; totally expecting a bowl of beef curry and sourdough toasts on the side for dipping. Well, in a way, this was a pleasant surprise. I guess I could do with less mess in a beautiful brunch setting. The presentation of this brunch item very much resembled pulled pork benny/ pulled pork on sourdough. This was served with herb yoghurt sauce - which in my view, could have been more generously drizzled. Unfortunately due to the meagre portion, I couldn’t quite taste any herb-y yoghurt. Braised beef was well done - no chewy, overcooked strings of protein (phew!) There weren’t much curry notes and the braised beef curry pretty much tasted like beef rendang instead. The Asian-fusion brunch was topped with pickles and delightful pink bulbs which were tangy and refreshing, cutting through the more heavily flavoured meat in a nice way. Also, a shoutout to the well toasted sough dough which weren’t overly doughy and stretchy! `love it when the knife cuts through the sourdough so easily!

Honeydew Sago 🍈

Die Die Must Have Chocolate 🍫