Guiding you to good food & best restaurants in Singapore

This brand offers traditional and modern renditions, and their dry mee sua with gravy is well loved.
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Their fish balls, while smallish, are among the most bouncy, with an incredible springy chew to texture, and mild sweet savoury flavour.
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The broth is light, with crisp lettuce and tender minced pork, resulting in a lovely meaty vegetal sweet savoury flavour.
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I opted for mee pok / wide flat egg noodles, which had a soft chew, and picks up the gravy nicely. Has good savoury salty spice flavour.
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Fish Ball Noodles
Orh-Kee Noodles
@ 65 Killiney Road
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More details:
https://ivanteh-runningman.blogspot.com/2023/02/best-of-singapore-hawkers-fishball-noodles.html

When I was touring Italy, I fell in love with arancini at first bite. It was an ubiquitous street food, and could be found in every pizzeria and every other kebab shop. In Singapore, however, only restaurants serve arancini, taking it away from its hood roots. However, @saporitasg has brought it back to its original street food origins with their chicken arancini ($8 nett for 3 balls) in a hawker centre setting.
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The tomato ragu soaked rice encapsulates a core of chicken and mozzarella cheese, and these beautiful balls are coated in breadcrumbs and deep fried for that aesthetic golden brown finish. There isn’t much chicken inside the arancini, but there’s a megaton of sumptuous flavours in there. The fluffy rice is savoury & slightly tangy from absorbing the tomato ragu, and the mozzarella cheese is melted enough for some stretchy, sexy cheesy action. The exterior layer of breadcrumbs has just enough thickness to produce a pleasant crunch with every bite and hold the arancini together, and never came close to being too dense and bread-like.⠀
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In fact, these arancini were so ambrosial that even the birds around wanted them. Yep, we left the plate of arancini on the table and turned our backs for a couple of minutes, and turned back to realise that a bird had stolen an entire arancini. Cheeky bastard.

Truly brilliant, their pecan pie is decent but not the best so it's genius that they combine it like that. The oats really come thru and made the ice cream berg enjoyable, everything worked beautifully. The only gripe is that somehow the caramel is overpowered lmao

Must try if you're here, for a simple dessert that is sure to please

The brownie wasn't good but the miso caramel was, still, very appreciated

The charred lettuce had a strong smokiness

Pork chop had a decent texture, it's somewhat firm at some parts. Nice crust on the outside, and the strong spicy? Sweet complex marinade was interesting. Overall not too bad, I wouldn't pay this much for pork chop but that's just me, this is for sure one of the better ones alr esp w the interesting flavours going on

The sauce with it's slight tanginess and heat worked well w the pork too, but it does overpower the original mild flavours and even the marinade(which wasn't a problem for us)

Seafood(including lobster) bisque, the rigatoni was on the harder side but it worked, and the octopus and beef tendon all had similar bites so it was harmonious. A tad less heavy and more refreshing than we expected. We enjoyed this a lot

Recommended if you want something homely

Google is not updated, this is open in Changi village

Generally they were cooked well, interestingly there's no mutton (as in the muscle) in the soup. The tripe and smoother stomach were both decent in texture, penis was very soft and quite pleasant, ribs were fine, and lamb meatballs not very memorable. The testes however had a very strong stench and wasn't good

Their soup is a very unique thick herbal kind, with this depth that's not from mutton. I didn't like it at all, I prefer clear broths or if it has to be thick, it should be from mutton umami

Overall it's okay, if you stay in the area it might be worth a try, but otherwise very overpriced and not particularly good

Established in 1946 by Lim Chye Kang, this reputable brand is now in the hands of Jerome Lim, the 3rd generation owner.
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They still use 100% yellowtail amberjack fish, sourced fresh daily, to make their signature fish balls and fish cake - large and bouncy soft with gentle sweet savoury flavour.
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Each bowl is accompanied by fresh crisp lettuce with vegetal sweet flavour, over a base of chewy mee pok / wide flat egg noodles, slick with gravy that bursts with savoury salty spicy flavour.
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Among the most generous-portioned renditions around.
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Fish Ball Noodles
Ming Fa
@ 246B Upper Thomson Road
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More details:
https://ivanteh-runningman.blogspot.com/2023/02/best-of-singapore-hawkers-fishball-noodles.html