Welcome to Central, Singapore.

Named after the location where this stall was founded in 1975 by Madam Koh Ah Kim, 2nd sister of the Koh Family behind the equally famous Ponggol Nasi Lemak and Bali Nasi Lemak brands, the stall has since been handed down to her son, Lin Heng Guan (Jack). Known for being the most traditional and nostalgic amongst the 3 brands, with comforting heritage dishes.
.
Crafted with natural ingredients, the long-grain basmati rice is infused with pandan / screwpine leaf essence and coconut milk, fragrant and loose and light with mild grainy earthy milky floral sweet flavour. The tiny crispy crunchy deep-fried ikan bilis / anchovies carry mild salty savoury fishy flavour, while the juicy cucumbers burst with vegetal sweet flavour. The wobbly soft sunny side up chicken egg carries eggy savoury sweet flavour and has a lovely runny yolk. The soft pliant otak-otak / otah / spiced mackerel fish paste has fishy savoury spice flavour.
.
The sotong / squid balls are bouncy with savoury sweet flavour, while the signature sambal sotong / stir-fried squid in chili paste is springy chewy in texture with pleasant savoury salty spice flavour. The thin sambal tumis / stir-fried chili paste has mild savoury salty spice flavour, alright.
.
.
.
Nasi Lemak
Mount Faber Nasi Lemak
@ 20 Sago Street
.
More details:
https://ivanteh-runningman.blogspot.com/2026/02/best-of-singapore-hawkers-nasi-lemak.html

the wagyu picanha was cooked to a perfect medium rare! Greeted by the friendliest staff there and enjoyed my dine there thanks to the good food, good hospitality and good company 💯😗

Tried the wagyu picanha medium rare. Very well prepared and seasoned, well paired with shallots. Staff were professional and attentive

Opened at some point in time before October 2021 and claiming to have operated for over 20 years, this stall is known for its affordable pricing and old-school taste, a rarity in the business district of Singapore.
.
Their fluffy coconut rice is infused with coconut cream and pandan / screwpine leaves, imparting a fragrant grainy earthy floral sweet milky nutty flavour. Their stir-fried ikan bilis / anchovies with chili has a crunchy sticky texture, and bright fishy salty savoury sweet spice flavour. The fried chicken egg is straightforward with a soft wobbly texture and eggy savoury sweet flavour.
.
The otak-otak / otah / spiced mackerel fish paste is soft and pliant with mild fishy savoury spice flavour. The deep-fried 5-spice marinated battered chicken wing crunches beautifully, with meaty savoury salty spice flavour. Their sambal tumis / stir-fried chili paste has the distinct fragrance of fried shallots, chunky with deep savoury salty earthy spice flavour.
.
.
.
Nasi Lemak
Li Xing Nasi Lemak
@ Amoy Street Food Centre, 7 Maxwell Road #02-81
.
More details:
https://ivanteh-runningman.blogspot.com/2026/02/best-of-singapore-hawkers-nasi-lemak.html

👍🏻👍🏻

👍🏻👍🏻

soup was robust, and prawns were very fresh

Great KBBQ spot with amazing service! The staff was super helpful and explained the food really well, which made the experience even better. They also helped us cook, so everything came out perfectly. The seasoning was on point, the banchan was really good, and the meat was high quality. Definitely a place I’d come back to!

The meat was amazing—super fresh, juicy, and packed with flavor. Every bite was tender and grilled perfectly, easily the highlight of the meal.

Quaint cafe that blends both Hainanese and Western cuisine. Portions are big and vibes are immaculate!

[TELOK AYER, SINGAPORE] From the dishes I've had, I can tell that @katanashi_an are using really solid ingredients to create new renditions, but they have so much potential to do more by sticking to the classics.

I think ochazuke as a dish is familiar to many and they do offer quite a few variations. The Wagyu Truffle 🍖 ($26.18) was quite well executed, with it being not too salty, comforting and the truffle not too overpowering. The beef slices were really soft too. The Premium Hokkaido 🐟 ($25.18) boasts a variety of fresh sashimi slices that were just too precious to eat with the hot tea. In fact, I ate the bowl just like a kaisendon and it was pretty darn delicious even without vinegared rice. I tried to find kaisendon in their menu and there was none 🤯 really really wished they have it!

As for their hotpot options, the Bear Nabe 🍲 ($18) was presented really cutely, and all ingredients were well seasoned in the light collagen broth. The soup itself was really comforting and tasty, pork slices were of high quality, really tender and vegetables were fresh. Cotton Candy Sukiyaki 🍲 ($24) was an interesting one, because it would have done very very well without the cotton candy, but unfortunately it was way too sweet with it. It was quite a pity because once again the ingredients used were good! Especially the Wagyu slices which were rich and tender.

One of the popular ramen flavour was their Spicy Tonkutsu Ramen 🍜 which indeed packed a HUGE amount of spice. This is definitely for the spicy lovers!

I really think they can do so much better if some of the dishes can be done the classic way. We still find the dishes delicious in the end, but really loads of potential to do much more!

𝗧𝗼𝗿𝗶𝗸𝗮𝘄𝗮 𝗢𝗿𝗼𝘀𝗵𝗶 𝗣𝗼𝗻𝘇𝘂 ($𝟭𝟰) is very special as well. I have tried fried chicken skin before but this is my first time trying poached chicken skin with grated daikon and citrus soy sauce. The citrusy sauce brings balance to the dish and the springy texture of the chicken skin is pretty enjoyable.

𝗚𝘆𝗼𝘇𝗮 𝗖𝗿𝗼𝗾𝘂𝗲𝘁𝘁𝗲 ($𝟭𝟰) is their signature deep fried croquette with gyoza stuffing. This is crispy on the outside and soft and tasty on the inside - goes really well with the tangy sauce and refreshing salad.