Welcome to Toa Payoh. Looking for Chinese places?

I went on a saturday lunchtime and queue moves relatively quick. The noodles were slightly tough for me. The items in the bowl were all cold. The char siew was nice and had a good mix of lean and fat meat. Topup $5 and you get a generous portion of abalone. The black sauce doesnt make the noodles too salty or oily. They serve a small bowl of hot soup with 2 wantons. The wanton had meat, shrimp, black fungus and corriander. The soup tasted peppery.

Nice xiao long baos, onion pancakes and har gao (shrimp dumplings)

Very unique and delicious. The pork was quite tender and juicy. One of my favorite dish!

Have heard about Curry On for quite a while ever since these folks were operating out of Bukit Timah Market & Food Centre — these folks have since made a move some time back into the smaller hawker centre at Toa Payoh Palm Spring Market (i.e. 93 Lorong 4 Toa Payoh Market & Food Centre), occupying a corner unit of the food centre. A stall that has been quite rather under-the-radar during its days at Bukit Timah Market & Food Centre, what is known about the stall from then till now is that the stall is being run by an ex-SHATEC trainer (according to some sources), and that the stall primarily serves up turmeric curry as its core offering. As one glances at the menu board of Curry On, it does consist of quite a wide array of dishes that does get a little overwhelming to skim through; the illustrations does help with things a little, though the layout can also be described as a little disorganised to say the least. With its menu being surrounded around their turmeric curry dishes, Curry On offers their turmeric curry with a wide variety of meats / seafoods — this would include, but is not limited to sambal belachan fish, pig trotters rendang, BBQ boneless chicken and mutton rendang; just to name a few.

One rather intriguing item that has managed to captured our attention whilst skimming through the menu during our visit to Curry On would be their Pork Chops Set Meal. Truth to be told, we aren’t really sure on what to expect of the dish when we had placed our order at the counter — turns out, the Pork Chops Set Meal does seem to be a dish that the folks at Curry On had come up with by themselves; the dish can be observed from our order to comprise of elements such as fermented beancurd-infused fried pork chops, sunny side-up, anchovies, sambal chili, and white rice that has been drenched with its signature turmeric curry. Also accompanying all of the elements on the side of the plate would be a “salad” featuring small cubes of pineapples, cucumber, julienned carrots and some leafy greens. Being fairly curious on the curry that is being drizzled on the rice, the turmeric curry here does carry a note that is unique to its own; one point to note about the curry here is how one can actually catch a whiff of an aroma similar to that of Indian-style curry whilst being at the stall itself — the curry here itself is rich, but not being one that heavily emphasises on the notes of curry leaves / powder. Instead, the notes of turmeric and other spices takes the forefront here, resulting in a rather rich yet light-tasting curry with a zing that sets it apart from other curries that we had tried so far — a creation that showcases a deep understanding of the ingredients and produce that goes into the creation. To our surprise, the pork chops were actually deep-fried on the spot upon order to ensure that the pork chops come at the intended consistency that it is meant to be enjoyed.

Coming in a bright red appearance, it seems that the pork chops came marinated in fermented beancurd; there is a very slight umami note and without any undesirable porky stench that came with the pork chops here — the batter was not what we would describe as crisp but the pork chops are quite tender, easy to chew apart and juicy when they are still hot. The pork chops see a drizzle of bottled chili sauce; a rather interesting addition that we reckon was good to have but not really entirely necessary. The sambal chili on the side does come with Ikan Bilis beneath — seemingly a move that replicates that of a Nasi Lemak dish; the sambal chili here whilst carrying a slight hint of sweetness akin to that of the Nasi Lemak-style chili that we are more familiar with does feel a little old-school being slightly greasy and veering towards a savoury note with just a light tinge of smokiness as well. Meanwhile, the Ikan Bilis provided a good crunch and a suitable note of saltish-ness. Sunny side-up comes void of any undesirable notes of overused oil; comes with a fully cooked yolk and a light and fluffy egg white with a fairly crisp bottom. The accompanying salad on the side does seem to be fairly refreshing, with the addition of pineapple chunks that helps to add a slight zingy note that cuts through all of the heavier-tasting components altogether. Curry On does seem like one of those establishments where its offerings can be said as a little abstract — there is no denying in how their turmeric curry does seem to be something pretty much out-of-the-box and definitely unique to their own; this might also come across as a little intimidating and also can be difficult to understand for conventional tastebuds especially considering how they are hidden deep within the heartlands. Still, Curry On does feel like an establishment that is full of sincerity — one that takes pride in the food that they serve and actually does offer an experience of its own; definitely worth a try for the curious!

I’ve been wanting to try this for so long and finally!!! Noodles spelt with the most complicated Chinese character. Didn’t disappoint, loved the the chewy texture of the noodle, and the flavours in this were just delightful. I thought it would be too oily, but the sauce and the spice was delicious, and the flavour and texture of the pork was just right. Personally, the noodles were too big and wide for my mouth which made it a hassle to it but it really made it an experience to eat. I would come back to try all their other handmade noodles because I really loved the bouncy texture! Also really affordable :)

Rate:🌟🌟🌟🌟

Biang Biang Noodle ($7.40)
⭐️ 4/5 ⭐️
🍴Hidden gem for chewy, thick, hand-pulled noodles from Xi’an. Choose from among 5 ingredient combinations and our 3-in-1 featured tangy tomatoes, creamy scrambled egg, marinated pork cubes, and fresh greens.

The noodles one of the better textures around - silky with enjoyable chew and bite. Choose your own spicy level by adding in the addictive crisp fried chili bits and chili oil. Tossing everything together in the savory sauce was highly satisfying and slurp-worthy.

📍Biang Biang Noodle, 01-518, 190 Lor 6 Toa Payoh, Singapore

Relaxing through the day with a dim sum buffet at Swatow, renowned for its Teochew cuisine. The experience had its hits and misses.

The braised pork belly stood out for its soft, tender, and fatty goodness. The chili crab meat was scarce, but its sauce paired well with mantou. Duck popiah and shark fin soup added a banquet touch. Mini lotus rice and paper-wrapped chicken are worth trying. The rice roll skin was thick, affecting the mouthfeel, but the sauce was redeeming. The egg tart was a miss, while desserts featured a fruit jelly drink, cakes, and surprisingly sweet macarons. The royal raisin ice cream was a rare find, resembling rum and raisin without the rum.

Despite the modest variety, the buffet left us feeling surprisingly full. Overall, it was satisfactory, with excellent service.

Pricing:
High-Tea Dim Sum Buffet (3pm - 5pm)
Weekday/Weekend & PH
Adult - $28.80++/$31.80++
Child - $18.80++/$21.80++
.
🚩Swatow Seafood, 181 Lor 4 Toa Payoh, 02-602, Singapore 310181
.
.
.
#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #dimsum #alacartebuffet #buffet #dimsumbuffet #freeflow #nodimsumnolife #SwatowSeafood #swatow #hightea #highteabuffet #汕头海鲜 #汕头 #吃不肥

($7.50) Decided to try their noodle since I did passby before but it's quite interesting noodle to see for first time (I think that just for me only). I felt that their noodles was quite smooth but slightly thick texture in some part of noodles. I opt out for non-spicy as sis just recovered from flu and sore throat at that time. But the meat was quite nice but they give me only pork skin and fats :") only (not much meat inside).

I shouldn’t, but I did! Tried their char kway teow for the first time. It’s the wet kind, similar in style to the one at TPY central but slightly less sweet 👍. The lard was crispy, the cockles can sometimes be served cold which gives a thrilling mouthfeel next to the warm noodles and definitely not overcooked then 🤣! Boss always distinguishes himself with his fabulous wok hei! This stall has such a huge menu, many of them yummy including the baked salt chicken, paofan. But my forever favourite will be their wok hei black carrot cake!! ❤️

Stall pic taken off google
EAT BAR, Blk 116, tpy lor 1

Har jeong gai is one of my fave things, and when it’s this size you just gotta try it!

.

Tsukimi Hamburg Don
hamburg steak, japanese fresh egg, grated radish served with tamago soup