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Ordered both the soup and dry version and while the soup was comforting, the dry version stood out for me. Tossed in a shiok chilli that gave it heat and depth, plus a side of prawn broth that was richer and more robust than the soup version. The bee hoon was not the usual thin or thick but something in between. It had a nice bite and soaked up the sauce beautifully, making it even more enjoyable.

Prawn Noodle 》$5
Pork Ribs Prawn Noodle 》$6

📍Zhen Xing Traditional Prawn Noodle | #01-59

Had a hearty dinner at Gu Zao Ren last week. My favourite was the Fried baby kai lan with scallops 😋

I always love a good home-style porridge, and paired with a good selection of savoury zichar dishes. There’s enough options to find something that suits your taste. Good old-fashioned place for Taiwanese sweet potato porridge!

Decent old‑school carrot cake with a good mix of dark sauce, chye poh, chilli and egg. Flavours were balanced, though nothing particularly stood out. The disposable fork made eating a bit messy and less enjoyable 》$3

📍Weng Huat Carrot Cake | #01-58

Bai Nian keeps things simple with thin bee hoon as the only noodle option, served with a fixed set of ingredients like beancurd, bitter gourd, pork paste, prawn paste and their signature gold, black and white rolls. The black roll is pork paste wrapped in beancurd skin, the white roll is fish paste in beancurd skin, while the gold combines both pork and fish paste. The soup is light and clean with distinct notes of soybeans and anchovies.

Yong Tau Foo 》$6.90
Golden Roll 》$6.90

📍Bai Nian Niang Dou Fu | #01-49

Had a very hearty meal. We ordered a table full of zi char dishes for dinner, and every dish was flavorful. The porridge texture is perfect.

Tried the kueh salat, bakar pandan and bingka ubi, all familiar and nostalgic bites. The pandan custard on the kueh salat was smooth and fragrant, though the glutinous rice could’ve been softer. Bakar pandan had a nice roasted edge and bingka ubi was chewy with a golden brown top. These may not be the most refined versions around but they’re good enough to satisfy a craving for traditional kueh 》 $5.50 / 5 Pcs

Toothfish/snow cod marinated in a white miso glaze and grilled to a rich, buttery finish. The sweet-salty miso enhances the natural succulence of the fish, delivering deep savoury and umami notes. Beneath the crisp skin, the tender flakes simply melt in the mouth, making this dish irresistibly moreish. Each set is thoughtfully served with hot green tea, rice, miso soup, tsukemono, kobachi, and a refreshing salad dressed in roasted sesame 》$24.90 / Set

Made a trip to Bedok for my Thai fix. Went with the chicken tom yum noodle this time and it’s way better than the seafood version since the prawns aren’t always fresh. Broth still packs that sour-spicy punch though.

Also got the deep-fried pork with garlic — crispy, garlicky and perfect with the sweet chili dip. The Thai vermicelli salad was fresh and punchy with a good mix of seafood and heat. Still one of my go-to spots for no-frills, flavour-packed Thai food.

Chicken Tom Yum Noodle 》$6
Deep-Fried Pork with Garlic 》$6
Thai Vermicelli Salad with Seafood 》$8

Dinner at Sing Swee Kee was great! Chicken rice was flavourful and had the right texture. It also pairs really well with the chilli. Definitely will come back!

From New Mahamoodiya Restaurant
Masala Dosa with the usual sides.
Could be a regular to this.

Crisp and flaky pastry wrapped around curried potatoes, tender chicken and a slice of egg. Each bite is aromatic, savoury and just the right amount of spicy that rounds everything out 》$2