Guiding you to good food & best restaurants in Singapore

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Hawker food is always the best, cheap and good, never get sick of it:)))) one of my favorite hawker centre is OLD AIRPORT ROAD, which is famous for their lor mee, Hokkien mee and western etc. their hokkien mee needs like 45-1hr wait🙃 so do so only if u have spare time, but it is really delicious, the soggy noodles soaked up the juices of the ingredients and seasonings so well that the entire composition turns into a delicious slurping plate of noodle soup🤤✨💕 but they been slowly increasing prices and reducing quantity I think.-. ...
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The sweet potato fries and home sauces were on point! Couldn't say the same for the cocktails though, which were a tad bit weakkk. 🤷‍♂️ #igsg #sgig #instaeats #sgeats #igeats #instafood #sgfoodies #sgfoodie #igfoodies #igfood #wheretoeat #8dayseat #darzieeats #burpple #burpplesg #foodporn #foodgasm #german #burgers #sweetpotato #fries #cbdeats

MAMA Pork Balls ($6) from @soi47thaifood 🍜🐷🇹🇭 at @artbox_singapore !

Was really excited to try this, expecting it to be coated in a Tom Yum based rice noodle shell, but it turned out to be pretty much minced pork coated in regular Mama instant noodles (similar to Mamee), topped with mayo, pork floss and seaweed.

While it was kinda addictive, I felt it was overrated and I can probably recreate this dish at home for half the cost?! 😝 Really liked the Cha Yen though!!!

I'm a fan of Hakata style ramen with its silky smooth noodles, and especially if the tonkotsu broth is creamy and porky. This place does it fairly well, and this version excites the taste buds with its sharp spicy flavour.
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If you're here, I'll recommend the dry truffle ramen. It's served cold, with lava egg that you could mix with the noodles. It feels like a Japanese version of the cold truffled pasta.
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The colour of jade, this 護國菜 or “Patriotic Soup” is silkiness on the tongue and an abundance of flavour on the palate.
Visually, it looks like a nightmare for those who dislike their vegetables but the way the toon sprouts and spinach is prepared with chicken (minced using the traditional Szechuan method of the back of a cleaver on pig skin), guarantees a lush broth brimming with chicken essence that’s sheer pleasure to slurp.
One serving is plenty so if you want to save space for more food, you can order to split between two. Soup-lovers however, should just hog a bowl to themselves.

Brioche, Mackerel, Prawn, Comté. While most of Straits Clan is restricted to member access, Clan Cafe is open to public — appearing on both brunch and bar grub menus, this Otah Sandwich was a favourite on the table along with the Kueh Salat (that’s a story for another day). A pretty light bite, but we loved that crisp, toasted brioche that was light and subtly sweet while the Otah resembles that of Muar Otah; smooth, bouncy and really carrying the rempah spices very well. Each sandwich also comes with a layer of Comté; a French cheese that gives it the slight savoury flavour and cheesiness that goes so well with the entire package. Even the greens are pretty delicious; not your typical salad with vinaigrette dressing over here. Absolutely delicious, despite the simplicity.

Can’t miss a good Kueh Salat so decided to go for this one at Clan Cafe. Looking like Chalk Farm’s version, this is actually another rendition that is of its own. Really liked the Pandan curd — the element that distinguishes the two; rich of Pandan flavour without being overly sweet or mushy, almost like a dense mousse without being gelatinous which is really luscious and flavourful. Glutinous rice comes coloured by blue pea flower for some aesthetics; provides a slight tinge of saltiness while being sticky yet not overly moist. A perfect balance of flavours and textures that is really delicate and well done — carries no undesired aftertaste. Something I am actually looking forward to have again!

🏝⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ It’s not Everyday you see a hawker store selling blue butterfly pea rice. You pay $10 for a thick slab of salmon that was topped with torched mentaiko. There’s also runny sous vide egg, corn, cherry tomatoes and cucumber. The rice doesn’t need any sauce as there’s sesame dressing on the cucumber, generous mentaiko dressing ok salmon and you break the runny yolk, mix these together and you made a Creamy mess. Wouldn’t mind paying again for this healthy bowl of lagoon. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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