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Claypot Mee Tai Mak Came here with great anticipation, having tried it before and really liked it when it was at Clementi! Feels like the standard has dropped though - a little too watery this time.
My family popped by this coffeeshop in Macpherson and when I saw that 136 Hong Kong Street Fish Head Steamboat is situated here, I knew that I had to get their famed Claypot Braised Mee Tai mak ($8) ๐Ÿ˜ . This bubbling wok hei goodness truly lives up to its name. Smooth and bouncy, the mee tai mak blended well with the umami-laden gravy. We were surprised to find bits of fried egg and chai poh inside which added am interesting texture to the dish. Mixing the raw egg yolk into the gravy, it definitely brought the whole dish to a whole new level. This makes for an ultimate comfort food as it wasn't too salty and starchy. Added some chilli in for a fiery kick and it was indeed a good choice ๐Ÿ˜‹ . We also added on the Seafood Spinach Soup ($3.80) from another stall. It came loaded with spinach, minced meat, egg, wolf berries, and a large prawn. The soup was was sweet from the spinach and wolfberries, and seemed to be infused with a corn flavour. It was slightly underwhelming as compared to other spinach soup stalls which I have tried. Nevertheless, it still makes for a healthy and wholesome meal! . The ANTicipated scale โš– ๐Ÿ‘…Flavour: 8 ants ๐Ÿ’ฐValue: 8.5 ants ๐Ÿ“Convenience: 7 ants
Red Grouper Fish Head Steamboat Served to your table with a small wood plank below it. It has charcoal that's burning from within. The soup's boiling and there's lots of wongbok (looking like they've been cooked for some time, soft and have absorbed all the goodness of the broth), chunks of red grouper, seaweed. Dive deeper and you'll find big pieces of yam (OMG MY FAV IN THIS POT)! The soup is addictive, exuding the light ginger taste. It tastes almost as thou some carnation milk has been added, but no. It's pure goodness boiled for a long time i guess! I also found some small bits of preserved vege in the soup (those added to congee). They're totally not stingy with the ingredients. This costs $25 and soup is refillable! But, i find that the refilled broth tastes much lighter, probably as the fish and vege werent boiled continuously in it. Again, the chilli dip in light orangey red lits up the taste of the fish. ANOTHER MUST ORDER HERE. If you're in a group of 3 or 4, just go for the medium one at $30! I enjoyed sipping on the soup even under the hot weather. Try it &i hope you'll like it as much as i do!
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Claypot Rice ($12 for 2) Craving for claypot rice? Look no further to Lian He Ben Ji which is commonly ranked as one of the best places to have it in Singapore. Itโ€™s not uncommon to wait an hour for this pot of flavourful goodness as the rice is cooked over charcoal for 20 minutes before itโ€™s served. Three versions are available (mixed, chicken and sausage), we went for the mixed version which comes with chicken, lup cheong (Chinese sausage), duck liver sausage, waxed pork belly and salted fish; and added more meat into it for another $3. Once itโ€™s mixed with the mandatory dark soy sauce, it becomes a beautiful mess (see third pic). What I like about the claypot rice here is thereโ€™s a strong smoky wok hei taste in every spoonful of rice. However, it could do with a bit more salted fish and duck liver sausages.
Claypot Rice ($10, for two). This is one of the most popular claypot rice in Singapore, with waiting times typically around an hour. ๐Ÿ”ธ What's good is that the generous amount of ingredients cooked-to-order over charcoal - juicy chicken, lup cheong, and sufficient amount of salted fish so that most spoonfuls can have a good mix of sweet and savoury flavours. Rice are soft, and you'll be pleased with burnt rice edges that falls off the claypot easily. ๐Ÿ”ธ But the truth is that this has its shortcomings - the rice and ingredients lacked any smoky fragrance, and some may find the rice too soft. With charcoal firing over the claypot, you would expect something fiercer than what they're offering. However, there aren't that many good claypot rice in Singapore, so this remains as one of our best. ๐Ÿ”ธ What makes this worthwhile is the option to call to book in advance, so that eliminates most of the waiting time to less than 15 mins. ๐Ÿ“ 335 Smith Street Chinatown Complex Unit 02-198/199 Tel: +65 6227 2470 Opening hours: 4.30pm to 10.30pm ๐Ÿ”ธ #jiaklocal #uncagestreetfood #claypotrice #claypotchicken #soysaucechicken #eatoutsg #burpplesg #foodiegram #sgfoodies #sgfood #hougang #instasg #foodstagram #instafood #instafood_sg #foodcoma #gastronomy #f52grams #foodie #hungrygowhere #foodphotography #cafesg #foodgasm #sgfoodblogger #vscosg #burpple #fooddiary #sgig #yummy
Mixed Claypot Rice ($12) And Oyster Veg ($3) This came with chicken, pork belly, lupcheong (chinese sausage), salted fish. The chicken, albeit a rather thick cut, was cooked well and was not dry. Unexpected! Love the chinese sausage. The other components were decent. Rice was nice and separated, like you could see each individual grain and it wasnโ€™t clumpy. Overall a satisfying meal, but the $12 portion was definitely too much for 2 people. Would be just nice for 3/4 people. I called in to order 1 hour in advance, so please call in if not youโ€™ll have an insane wait time in the humid market.
aggs & xi
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Char Kway Teow Very famous char kway teow at Hong Lim food centre. The queue for this char kway teow is usually so long it snakes around the stall. Very well reviewed as well. On the dish itself, it was overall a very credible and delicious plate of char kway teow. Taste wise it had a slight tang to it similar to the tamarind taste in penang char kway teow. Very nice and moist and smelled fragrant too. Could have done with a bit more wok hey but they were going for a wetter version which was fine too. Would recommend!
A Michelin Bib Gourmand Which Deserved The Hype Finally tried this #michelin Bib Gourmand ๐—ณ๐—ฟ๐—ถ๐—ฒ๐—ฑ ๐—ธ๐˜„๐—ฎ๐˜† ๐˜๐—ฒ๐—ผ๐˜„ ($4) after previous ventures to Hong Lim saw me leave empty handed. And it actually lived up to expectations. - The texture was moist but not greasy whilst the noodles were smooth and silky, mixing well with the beansprouts, fishcake and the generous helping of eggs. - It was flavourful with an eloquent blend of sweetness, umami, egginess, chili heat and a nice fragrant kick from lard, without the dark sauce's sweetness dominating the palate โ€” a trend at many other places, often to the extent of cloyingness. It was not remotely tedious as they masterfully balanced the flavour profile, which was also beautifully layered over with a smoky aroma. - The plate was also interspersed with decadently crunchy fried pork lard and fresh juicy cockles which bursted with intoxicating brininess, both ingredients that greatly complemented the richness. ----- [๐˜พ๐™๐™ž๐™ฃ๐™–๐™ฉ๐™ค๐™ฌ๐™ฃ] ๐™Š๐™ช๐™ฉ๐™ง๐™–๐™ข ๐™‹๐™–๐™ง๐™  ๐™๐™ง๐™ž๐™š๐™™ ๐™†๐™ฌ๐™–๐™ฎ ๐™๐™š๐™ค๐™ฌ ๐™ˆ๐™š๐™š ๐Ÿ“ ๐—›๐—ผ๐—ป๐—ด ๐—Ÿ๐—ถ๐—บ ๐— ๐—ฎ๐—ฟ๐—ธ๐—ฒ๐˜ ๐—ฎ๐—ป๐—ฑ ๐—™๐—ผ๐—ผ๐—ฑ ๐—–๐—ฒ๐—ป๐˜๐—ฟ๐—ฒ, ๐Ÿฑ๐Ÿฏ๐Ÿญ๐—” ๐—จ๐—ฝ๐—ฝ๐—ฒ๐—ฟ ๐—–๐—ฟ๐—ผ๐˜€๐˜€ ๐—ฆ๐˜, # ๐Ÿฌ๐Ÿฎ-๐Ÿญ๐Ÿณ โฑ๏ธ (Mon-Sat) 6am-3.30pm; ๐’„๐’๐’๐’”๐’†๐’… ๐’๐’ ๐‘บ๐’–๐’๐’…๐’‚๐’š๐’”
Outram Park Fried Kway Teow Mee. Located at 531A Upper Cross Street, unit 02-18 Hong Lim Market & Food Centre, Singapore 051531. . . . Fried Kway Teow, $4. Totally worth the Michelin Bib Gourmand, this plate of fried Kway Teow is so awesomely shiokkkk!! Every plate is fried to wok hei perfection, with bits of crispy pork lard and lots of cockles, beansprouts! We likes it with more egg so we will usually top up $0.50 to add more eggs to our noodles. Love that unique black sauce thatโ€™s so black with a little sweetness, making this plate so fantastic and irresistible. Mouth after mouth, we couldnโ€™t stop feeding ourselves with it! . . . Be prepared to q at least 45 mins to an hour on average on peak meal hours. If you want to avoid the crowd, you should go earlier in the morning as they open as early as 6am, closes at 3.30pm and closes on Sunday/PHs. Cravings & Tummy satisfiedโœ”๏ธ . . . #hungryunicornsg #outramparkfriedkwayteowmee #friedkwayteow #michelinbibgourmand
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Assorted fried skewers, now available at Ang Mo Kio. I was drawn to this place thanks to mothership.sgโ€™s publicity, because the Lok Lok food truck in Johor Bahru (yes, those with those loud techno music playing at the background) was usually a mandatory pitstop for me for supper before heading back to Singapore. Now, with this stallโ€™s opening at a Ang Mo Kio coffee shop, did that mean that I would not have to go to JB for this anymore? Business was brisk over here, possibly because the owners were still selling each skewer at an introductory price of S$1.00. However, I was not expecting a waiting time of 30 minutes or so, so my bag of drink was almost finished before the food could come. Guess that somehow also revved up the expectation by a bit, as other tables were supplementing their Mookata and Zi Char with this. To be honest, I really liked the broccoli because they tasted just like how most Lok Lok stalls in JB would have cooked them. However, I was really hoping that he other items could taste as exciting as the only green vegetables that was available for ordering today. The heat of the oil might also not be hot enough to cook the items fast and to ensure that the cheese in the tofu could at least reach the molten stage. While it might be impossible to prepare 60-over items like how those food trucks had amazingly presented to us hungry foodies, I somehow left wondering if the other skewers could have tasted as addictive as those from the opposite shore. To conclude, for now I would think that this stall would serve the nearby residents acceptably, but nothing would beat the real deal that could only be accessed with a valid passport.
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Atas wanton mee with pork belly, wanton and more. Beautifully made char siew and pork belly ๐Ÿ˜‹. There are two kinds of people - those who like their wanton mee with thin noodles (you mian) and those who like it a little thicker. We are starting to see more shops serving up wanton mee with springy, chewy and thicker noodles such as Eng's and Wanton Seng. Personally, both are nice as long as the noodles is Q. Thanks @burpplebeyondfans For the 1 for 1 deal!. Where is your favourite wanton mee store?. - ๐Ÿ“Seng's Noodles Bar 52 Amoy Street Nearest MRT: Telok Ayer (DTL), Tanjong Pagar (EWL)
Radish Cake The menu described it to be a lot better than it tasted. The radish are hidden underneath the eggs but it was too mushy than the normal radish cake which made eating it a little gelak after a while. We had the roast pork and the Sichuan dumplings as well. The roast pork is a must have, too busy eating that no picture was taken ๐Ÿ™ˆ
Good food, good service! Happened to stumble upon this little bar along Tanjong Pagar and decided to give it a shot. It was crowded when I was seated โ€” a good sign I guess! I had the bar seat overlooking the chefs. They had lard available on the table, which made my date very happy. We ordered their pork and prawn wantons in superior stock - amazing broth, every spoonful you could taste the prawn stock. Wantons were not bad, but I expected better from a wanton specialty store. Had their mushrooms as well - MY FAV. I donโ€™t know what sauces they used but it was delicious. They also used three different mushroom types, and the medley was perfect. Pork belly was alright but my date loved it. He was raving about how crunchy the skin was. (Not pictured) Ordered their carrot cake too, and it came under a blanket of omelette. Omelette was fried with chai po, which made it very fragrant. Underneath were carrot cake cubes lathered with sambal. The sambal had little pieces of dried shrimp so each bite had plenty of textures. Would recommend ordering! Mee kia was springy and cooked well. My date almost ordered 3 bowls of noodles cause he enjoyed it that much. Overall enjoyed my dinner here. Bill was pretty hefty but we did order alot of food. Ambience was cosy and service staff were attentive. Definitely one of the best eateries Iโ€™ve been to.
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Vegetarian Otah Having seen Our Grandfather Storyโ€™s Instagram video of this place, it was difficult to not jump on the opportunity of visiting Victor Veggie when passing by the area. Heard some nice things about their Vegetarian Otah, and having tried it myself, this is really worth the mention. More often than not, one would expect vegetarian dishes to bear its own unique flavour and texture that is different from its meaty counterparts โ€” this was on-point however; the fillings comes with a springy bite that one usually associates Otah with, not to mention that punchy rempah that provides all of that flavour with the smokiness from the banana leaves and a slight spiciness that should be manageable for those with moderate tolerance for spiciness. With all the rage over Impossible/Beyond Meat, this is like the grand old dame to them all โ€” and still one that even truly impresses even to this day. Impressed I am!
Xing Wei
Satay [$0.80 Each, Minimum 10 Sticks] Have been hearing so much about Victor Veggie and we finally came by to try their famed soy protein satay and otah! They were amazing. I wouldnโ€™t say they taste exactly like the meat version, but these were tender and moist, very unlike usual mock meats. Thereโ€™s even this slight sweet glaze, crisped edges and a light smoky char to it. I liked having these sticks on its own, even without the accompanying peanut sauce. Stall owner and helpers were really friendly!
Wei Zhi
Otah [$0.80 Each] When we arrived, the stall owner and helpers were busy making, filling up and grilling these vegetarian otah. These were impressive, on point for its flavour, heat and the smokiness! But if I can only choose one, Iโ€™ll recommend the satays as the texture here was just a teeny bit soft.
Wei Zhi
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