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@salt.oldairport has only gone and done it again. The first time around, they opened up a herbal soup stall that was a sleeper hit, and this time, they’ve gone with everyone’s favourite fried Indian carbohydrate: roti prata. Yup, not sure why they called their stall dedicated to deep fried dough Light, but it is what it is.⠀

Besides plain ol’ prata, they’ve got a little fusion shenanigan going on in the form of their Signature Wrap-tas. As one may have already anticipated, they treat a piece of prata as a pita and load it with toppings. At a respectable five dollars flat, I bagged myself their chicken cutlet Wrap-ta. The prata is probably frozen packaged stuff, so not much to comment on there besides Light deftly managing to mercifully moderate the grease levels.⠀

The chicken cutlet is the undisputed leading lady here, and those who’ve had the pleasure of eating Salt’s acclaimed chicken cutlets will know why. An ethereally light yet considerably crunchy batter is levitating around the juicy, splendidly salty chicken fillet. Each bite earns you a compelling crunch that elicits a scandalous serving of pleasure, just before the soft, savoury moistness of the chicken satiates your carnivorous inclinations. And of course, artificial nacho cheese sauce is there to seal the delicious deal with it’s salty, processed goodness.⠀

Light’s chicken curry is satisfactorily serviceable, but it only comes with every order of regular prata. So, what do we do? Well it’s simple, we order a piece of regular prata and a wrap-ta. Then, we head over to Ren Min for a pint of beer or five. The wrap-ta is perfect drunk food, and I’ll be damned if I don’t have a beer on hand while scarfing down this greasy, fried fabulousness. And that, ladies & gents, is a wrap.


I have a love and hate relationship with @namsinghokkienfried because of their consistency --- they are consistently good, there is consistently an hour long queue and they are consistently closed whenever I am there.

I typical like my hokkien mee wet but I will make an exception for their hokkien mee which is fragrant and full of wokhei. The prawns and squid remain tender and you can still taste the prawn and meat stock the noodles were stir-fried.

I must say that portions are on the smaller side so don't feel bad about ordering a large plate and finishing it all on your own!

Also known as wood ear fungus, this is considered a healthy food. It helps to lower cholesterol, blood pressure and improves circulation.

This black fungus salad with cucumber is quite appetising and refreshing. It is served chilled and perfect as an appetiser or side dish. I love chewing on it for its clean and crunchy texture 》$3

As recommended by the stall owner, I got myself the herbal chicken soup which helps to

• Improve Blood Deficiency
• Improve Energy and Shortness of Breath
• Improve Lung and Spleen Immune Function
• Dispel Cold and Warms in the Body

It came with a drumstick and goji berries. The soup was light and the taste of herbs was not too strong. I ordered this as an add-on to our meal. Alternatively, you can order a bowl of rice to pair it with their soup and complete your meal 》$6

We went there with the intention to get their sous vide grilled chicken with garlic fried rice but they were already sold out. Feeling slightly disappointed, the owner suddenly asked if we wanted to try their chicken cutlet instead and we decided to go for it.

The soy garlic sauce was fragrant with a nice sweet-salty flavour within and the chicken cutlet was fried till golden brown with a crackling crispy skin on the outside and retaining its succulent and juicy meat on the inside. It was simply flavourful and savoury. The garlic fried rice was lightly seasoned with eggs and long beans for the extra crunch.

I felt the portion was too big for 1 pax hence we ordered one portion to share and got their herbal chicken soup as add-on. I see myself coming back when I'm craving a comforting western fusion meal 》$8

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It’s Friday, so it’s time for more fried food. Today’s exhibit is @ccthaifood Garlic Pork Rice ($5.50 nett), and we all know what we get when we order a portion of garlic pork, but Cool Cool Thai (CCT) throws everyone a curveball. Yep, instead of using pork strips, CCT balls out with a prodigious portion of pork belly.⠀

The pork belly is lightly breaded, deep fried and garnished with garlic bits, and mah GAWD it is so sinfully scintillating. The pork is very simply seasoned with salt, white pepper & garlic powder, but it holds its own well in terms of flavour. No gamey smells exist, and the fragrance of fried garlic would’ve obfuscated any gross gamey smells anyways.⠀

The odd thing is that certain slices of belly were proud owners of a commendably crispy rind, but in certain spots, the rind was chewy, gummy and almost completely devoid of any crunch. Another gripe I have with this dish is that it’s all pretty greasy. Fried pork belly is supported by a fried egg, and the only thing that isn’t fried is obviously the steamed rice. ⠀

They should’ve served some sour, zesty mango salad on the same plate to cut through the oil present on the plate, as the fattiness of the pork belly combined with the greasiness does get overbearing. If they were to do this, I wouldn’t mind paying an extra dollar for a complete, robust & decadent dinner.


Ah Chuan’s fried oysters (orh luak) are the gold standard in my heart, but I finally found a worthy opponent. Yes, the battle will be legendary. Old Airport Road hawker centre has orh luak stalls in abundance, but it’s only recently that I’ve unearthed the hidden treasure that is Famous Old Airport Fried Oyster. It’s right next door to another fried oyster stall, and apparently they’ve got bad blood between them. Yeah, it’s a cold war now, but it could get real hot real quick.⠀

Besides the classic oyster fry up, they do prawn, squid and a ménage à trois version with all three shellfish in one dish. However, man’s gotta stick with the classics, and this one is one for the history books. A plethora of plump, fresh oysters are lightly seared with the egg & starch concoction to form this greasy, gluttonously gratifying glob of fried fabulousness.⠀

The mix is decidedly more starch than egg, but that’s a good thing as Famous Old Airport pan fries it to a marginally gooey & remarkable crispiness. It might be a smidge greasier than Ah Chuan, but that’s pretty goddamn remarkable already. Each bite gives you an absolutely addictive blend of crunch & chew, and the fluffy eggy chunks are the wildcard that switches the play every so often.⠀

The chili is most certainly run of the mill stuff, being sufficiently spicy & sour to alleviate the effects of the grease in this fry-up, but not particularly memorable in either category. Still, you’re gonna want to flood your orh luak with the chili the same way Bukit Timah got flooded last month. Famous Old Airport Fried Oyster ain’t famous enough for my liking, and they deserve to be a household name for the way they flew my tastebuds on a first class trip to Flavortown.

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I am always craving for western food whenever i am at old airport hawker. But every single time holy grill is sold out or closed by the time i reach. This time round, i retried london grill’s western food. Used to eat this quite often when i was a kid!

But first impression: huh plate so big portion so small? And uhh where is my bread again!! Photo on stall front included bread but what was served doesnt include bread yet again bleahs. Also, the fish and chip wasn’t the breaded crust fish and chips that i was craving for and turned out to be this kind. Fries were just normal fried fries. And i dont eat the other two side dishes of salad and baked beans. That is why i prefer western food stalls where i can customise my sides!

While the chicken chop and fried fish fillet itself was okay and much better than the chicken chop i had at western barbeque stall 01-53, the portion was just too small!

While Lao Fu Zi was my favourite comic character, the namesake char kway teow is most definitely not my favourite char kway teow in Singapore. I’ve had it a couple of times before and my opinion still stays the same: I don’t understand the hype.⠀

It’s definitely not revolting by any stretch of the imagination, but it’s awfully bang average. Sure there’s an ample amount of wok hei in the messy mound of fried noodles, and they don’t skimp on the cockles, but that’s about it. Everything else is just industry standard and it ain’t anything to write home about.

This is a biased review as this is the ONLY lor mee I have ever eaten as the starchy gravy scares me to death. To my delight, the gravy here is light from the generous amount of vinegar and chilli mixed in and I had no problems finishing every bit of it. I even had to stop myself from drinking the gravy on its own….

Gravy-aside, the sliced fish chunks were also great and I like that they present you an option of the various type of noodles you’d like. The only downside is the hour-long queue!

This is probably not the first time I am featuring Xin Mei Xiang Lor Mee and definitely not the last time.

The gravy is just perfect and I just love their shredded fried red snapper bits.

My favourite lor mee in town has opened a new outlet in Balestier. Looking forward to trying it soon!

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Not sure why but it seemed like today's order came with extra amount of dark soya sauce as compared to usual, which was nice, but it was a bit too sweet. We think that this is an average plate of charkwayteow that might be a tad overpriced. Note that the fried kway teow at this stall tends not to have the wok hei fragrance that many look out for.