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Ofc it's fresh, you see her scooping out the live prawns. The prawns were mildly sweet with a good crunch, and there's this very mild but peculiar taste to it, I'm guessing because of the variety.

The pigtail was rather tender but otherwise standard

However it's really not incredibly stunning, unless you're super into freshness and freshness only for some reason. The soup was quite average too

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This stall has been quietly serving since the 1980s, and the couple is serious about their fritters, evident by the ample fruit, including bananas and cempedak, adorning the staff.
Their house batter is medium thick with a firm satisfying crunch, nicely holding the filling so it's less messy or crumbly than elsewhere. They're also more generous in serving size, with larger and thicker cuts.
The tender sweet potato has mild vegetal sweet flavour, while the dense yam / taro holds vegetal earthy savoury notes. The pandan / screwpine leaf infused tapioca is soft with bright floral earthy starchy sweet flavour.
The fried banana / goreng pisang is creamy and soft, bright with bold fruity sweet flavour and a lovely caramelised fragrance.
Dessert Fritter
Geylang Lor 20 Banana Fritters
@ Old Airport Road Food Centre, 51 Old Airport Road #01-57
More details:

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This specialist stall is well regarded for the only 2 items they sell - roast spring chicken and barbecue chicken wings, so a winning taste is assured.
Grilled over charcoal, the chicken wings have a smoky aroma with bits of char, nicely cooked. The skin isn't crisp like elsewhere, but the chicken meat is juicy and tender, with meaty sweet savoury flavour.
Served with a spicy sweet sour zesty tangy dipping sauce of lime juice and chili.
Chicken Wings
Tong Kee Charcoal BBQ
@ Old Airport Road Food Centre, 51 Old Airport Road #01-24
More details:

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Old Airport Road Food Centre is one of my favourite hawker centre in this neighbourhood area, with lots of good food! On this trip, we tried out the bak chor mee from @mincedpork.bros !

Featured here are the following items:
🍜Seafood Minced Pork Noodles ($6): Think IKURA, scallop, fish dumpling, pork slice0 and minced pork!

🍜Teochew Modern Pork Noodles ($6): This comes with a mini abalone! WOW! There is also half an onsen egg, pork ball, pork slices and mnced meat!

🍜Signature Mee Pok Tar with Superior Soup ($5.50); Get this if you want a taste of the superior seafood soup! Soup was rich tasty and very flavourful! There is prawn paste, pork and fish dumpling in the soup!

We enjoyed all the bowls! Totally loving the springy chewy qq mee pok with premium quality ingredients!👍🏻

To check them out, head to 51 Old Airport Road Food Centre Stall 01-113. They are open wed-mon 9am-430pm.

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Not sure if they hardsell me but they made it sound like 200g is the minimum for ala carte.

This was DISGUSTING. I went at 3pm? And everythibg on the plate was literally COLD. If you thought coming at weird times to avoid the crowd is a good strategy, you're dead wrong for this stall

Siobak had a gradient of fat to lean ratio. The fatter end was pretty much inedible. Heavily salted too at the surface. However despite being cold some parts still had a very strong crunch

Char siew had a really solid glaze that's sweet. That's the only aspect that makes me think they're raveworthy. Otherwise it's actl a very lean cut, not very well charred and thus no crunch at all, and the meat itself didn't have the best texture. Just average for something of this leanness.

Sauce was like char siew glaze but with a much stronger savoury slant.

Very, very disappointed. I went to the branch at paya lebar before and was blown away. Yet the original is so unprofessional, serving cold food

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It's immediately punchy, one of the strongest broths I've had. The seafood were cooked perfectly too

I mush prefer a sambal w this tho, which they don't serve unfortunately

The texture is really unique, it's as dry as it gets and sticky as well, but not for bad execution. The dry sticky texture is more a mouthful, because I didn't actually need water at all to finish the plate. Unique but not for everyone, I'm indifferent about this.

Also the wok hei isn't as strong as I had hoped, for a dry version


Their soup is quite viscous, but not in the same way as the common starchy or collagen broths. It's also full of umami and really warm.

Noodles had a unique texture, at the beginning it's less cooked so there's more of a bite but as it soaks in the broth it transforms into something sticky as u chew. Meatballs were generous and flavourful too

Despite the number of unorthodox components it eats exactly like a norm banmian after a while.

Fantastic stuff, deserving of their high praise

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You can’t go wrong with the fried oyster from this stall, which is cooked by an old uncle; who has been selling for many years.

Very fluffy and you really enjoy the taste of omelette with oyster.

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Yes you will see this stall names a few times in the hawker centre, because there’s different stalls but with same name selling the same thing.

Just the same dispute story that you can find on the news like those in other place with same name.

When I was here the other stalls wasn’t open, so I decided to try on this stall instead.

For the small plate, it comes with just a few slices of prawn. But the fried noodle still wok hey enough for me.

What make them famous was the chili given, enough to heat up your tongue with the spiciness.

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Decided to try this stall for lunch.
Got 1 Crispy Prawn Cracker, 2 Yam Roll, 1 Tau Kwa, 1 Pork Sausage, 1 stick of fried Wu Xiang Fish Cake for $11.

Crispy Prawn Cracker was really good. Crispy, not too oily and slightly bitter. Yam Roll was tasty but quite dry. Tau Kwa has a slight saltiness which I love and it was fried perfectly. Pork Sausage was tasty but quite dry. The fish cake thingy we chose which was lined on a stick, taste like a combination of "Wu Xiang"(5 spice seasoning) and fishcake. The sauce provided was quite good. Sweet and tasty.

Overall I would say the food is quite nice.
Wanted to try their bee hoon also but not sure if the aunty heard the 2 plates of beehoon or charged us the bee hoon but didn't give.

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One good thing about living in Singapore is that we’ll always have (relatively) affordable hawker food that’s also reasonably delicious. Yi Fa Kway Chap won’t win any awards for being the best in Singapore, but they will still quell your hunger and satisfy your tastebuds as well.⠀

In addition to the bowl of flat noodles & plate of pickled mustard greens, I ordered a quartet of my personal kway chap must-haves: big & small pig’s intestines, braised pork belly, and pig skin. The broth that all the pig parts are braised in is quite light, and you taste a lot more of the five spice mix used that the soya sauce. This imparts less savouriness to all the braised products, instead more focused around the aroma of the spices.⠀

The pork belly was braised to tender perfection, with a gloriously gelatinous layer of skin and fat atop the maddeningly tender meat. The intestines were remarkably well cleaned of any plaque & debris that’s normally stuck in there. I usually prefer the delightful springiness of the big intestine, but Yi Fa’s large intestines lacked that desired springiness. Instead, the small intestines were the clear winner here. As for the pig skin, it was braised perfectly, losing all of its inedible chewiness and turning into a soft, collagen rich delight.⠀

The 咸菜 was astonishingly ambrosial. It was subtly sweet, just the right amount of sour to maximise saliva production, and just salty enough for flavour. It’s also incredibly light and garlicky, making for the perfect palate cleanser. The kway (rice noodle sheets) was alright, nothing to shout about, but served its purpose excellently.⠀

Hawkers like Yi Fa Kway Chap is what keeps Singaporeans, and by extension Singapore, running at peak performance. If you ever wanted to ruin Singapore, just take out the hawkers. Singapore would collapse rapidly. Hawkers are Singapore’s MVP, I’m not even kidding.

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@salt.oldairport has been slinging out incredible grilled & fried chickens for years, but it’s only now that I decided to try their Signature Chicken Cutlet with Mushroom Aglio Olio ($8.50 nett) instead of the grilled chicken. Lemme tell y’all that I regret absolutely nothing.⠀

Everything that constitutes an impeccable fried chicken cutlet is checked off the list. Well salted, juicy chicken fillet? Check. A thin, earth shatteringly crunchy layer of blistered batter that cocoons the chicken? Also check. A sweet & superbly savoury sauce glaze on the chicken? Yup, check. Gluttonous satisfaction? Check, all present and accounted for.⠀

The grease control on this fried cutlet is pretty remarkable, as you can get through about three quarters of the chicken before starting to feel the guilt of grease creeping up. Alas, this chicken cutlet is so gargantuan that the oiliness eventually adds up and gets you at the end. Still, it was rather delicious while it lasted. As for the aglio olio, there ain’t much to say. It’s al dente, gloriously garlicky & subtly spicy, a simple yet stalwart choice to complement the chicken cutlet.⠀

Sure, Singapore’s hawkers might be about to run into a chicken supply crunch, but that don’t mean that you gotta cut these cutlets out of your diet.