Looking for Zi Char places?

Affordable Zichar Stall at Hougang 681 Branch

This is my first time trying Fried Porridge ($8.50) and it did not disappoint. The minced meat, yam and lard go really well with the velvety porridge, which is savoury and full of wok hey - this is by far the most sinful bowl of porridge I have ever eaten!

This one’s a crowd favourite. Almost every table had it and it’s easy to see why. Chicken is tender inside with a crisp, golden crust that holds up nicely. Topped with a generous heap of fried garlic flakes that are fragrant, crunchy and bold. It’s got that addictive savoury edge that makes you keep reaching back for more. Pairs perfectly with claypot rice or just good on its own. Simple, punchy and satisfying 》$15.80 / Small

Loved the aromatic smokiness the moment the claypot rice landed with proper wok hei that clings to the rice and lingers in the air. The rice is cooked fresh in the claypot so we get that comforting char at the bottom (though I was hoping for more 锅巴). Chicken is tender, lap cheong has that sweet-savoury bounce and they’re generous with the salted fish.

The veg added a nice crunch, simple but effective in breaking up the heavier flavours. The sambal belachan is damn shiok. Spicy, bold and just the right kind of punch to cut through the richness. It ties everything together with a fiery kick that lingers beautifully. Medium portion feeds 2 pax comfortably. Worth the wait if you are craving something smoky and satisfying 》$18.80/Medium

From Yang Ming Seafood
Looks mild and decent.
Impressive wok hey from the Horfun, generous amount of savoury sauce.
Definitely will be back for it.

Established since July 2015, this stall curiously draws long queues during meal times, despite their higher-than-usual premium pricing. This is partly due to their consistent high quality of execution, and large generous portions. They feature about 30 dishes or so on rotation, but don't expect any cheap cuts of meat here; it's usually all large gourmet cuts.
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Their Steamed White Rice tends more towards moist and sticky, with grainy sweet flavour. The Stir-Fried Eggs With Tomato carry vegetal eggy sweet sour savoury flavour, and have a wispy soft juicy chew to texture. The Stir-Fried Spinach With Trio Eggs have a gentle soft crunch with vegetal salty sweet earthy herbal flavour. The King Pork Ribs are boneless and tender chewy, with robust meaty savoury sour sweet flavour.
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The soft tender Stir-Fried Soy Eggplant has a vegetal earthy salty savoury sweet flavour. The crisp crunchy Stir-Fried Bean Sprouts And Carrots have a vegetal sweet earthy spice flavour. The tender wobbly soft Soy Braised Tofu With Minced Pork carries meaty grainy savoury salty sweet earthy flavour. The crunchy flaky Deep-Fried Turmeric Silver Whiting Fish has lovely fishy sweet savoury salty spice flavour, so yummy.
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Economy Rice And Economy Porridge
He Jia Mix Veg Rice
@ 401 Hougang Avenue 10 #01-1158
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More details:
https://ivanteh-runningman.blogspot.com/2022/11/best-of-singapore-hawkers-economy-rice-p.html

Packed with meaty fillings and crunchy bits of chestnut. I can't really taste the prawns in it but other than that it is decent and great when paired with the sweet dipping sauce 》$12

Famed for their fishhead steamboat using a traditional aluminium pot with charcoal. It is available in 3 types of fish - pomfret, red grouper and bighead carp in a choice of fresh/fried fish. I had the fried red grouper with sweet and chunky meat in a flavourful broth, lettuce, yam, seaweed, dried sole fish, ginger and plum. Great to have in cold weather. The soup gets more flavourful over time and the use of charcoal kept the soup consistently warm 》$35

[CHINATOWN, SINGAPORE] Many people don't seem to know that Chinatown Complex Hawker Centre is actually quite known for their steamed fish head dishes, with at least 5 stalls selling the same thing. Seng Kee 119 is known to be the original steamed fish head stall and I've had it 5 years ago and standards seem to be the same!

The Steamed Fish Head ($20) was traditionally doused in a thick fermented bean sauce that can be quite salty on its own. The fish itself was very fresh, as its meat was flaky yet bouncy, with a natural sweetness. This is still good to share among 3-4! The pork lard was fresh as well, adding extra umami to the dish.

However, now thinking about it a few hours later, the flavour may be heavy on the fermented bean, but it seems rather... one dimensional. Perhaps other stalls that have innovated may be able to provide a new flavour combination that can entice me to go back 😂 wonder if anyone has tried this dish from other stalls that is worth a try?

From Kimly Zi Char 金味海鲜 (New Upper Changi Rd)
Decent plate of quick fried sliced fish horfun.
Savoury.

From Hong Kong Style Roasted
Awesome plate of roasted pork belly and char siu.

From Rainbow Rice House
咸蛋排骨饭
Tasty plate of salted egg pork rib rice.
Satisfying indeed!