A soothing plate of slurpworthy noodles, paired with chilled poached chicken and interestingly, century egg, which added a funky umami to the piquant chilli and vinegar sauce. Top up a few dollars more to swap chicken breast for succulent chicken thigh.

What this Hokkien Mee lacks in wok hei, it more than made up for in terms of portion size and ingredients. Meant for 3, our order could easily feed 4 of us. Besides the unique distinction of being cooked in a claypot, the Hokkien Mee here is also brimming with sotong and lala clams. And in-lieu of pork lard - gloriously crispy chunks of salty pork belly crowning the noodles. Speaking of the noodles, these are of the wetter variety, which was a plus point because the broth was flavourful, imbuing the combination of yellow noodles and beehoon with umami. Some might bemoan the absence of smokiness, but I didn't miss it here. The accompanying sambal and limes enhanced the enjoyment further, with bursts of spice and zestiness to break up the monotony of the soft noodles.

At this price, this seafood rice bowl at Feather Blade East Coast feels pretty bare bones. No doubt the scallop, salmon and ikura combo feels slightly luxe, but there's just not enough here to satisfy.

A weekend brunch menu exclusive to Feather Blade’s East Coast branch, the beef yakiniku bowl packs bags of umami, with furikake, crispy garlic and spring onion mixed into the tender meat over sushi grade rice cooked in kombu and dashi.

Eggs on rice is an Asian comfort food staple I never tire of, and Dan Lao does a scrumptious version, where rice seasoned with soy sauce is blanketed in silky, golden scrambled eggs and plush chunks of salty luncheon meat. The portions are filling, and will definitely leave you in a food coma, so avoid having it for lunch.

Also known for its $2 “kosong” curry mee, this coffee shop stall’s steamed rice dishes pass muster if you’re looking for a healthy alternative that isn’t yong tau foo or fish soup.
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Nicely presented in a bamboo steamer, the portion might suit OLs, but I found myself rather peckish still. As for the taste, it’s decent but could be more full flavoured, and could use more greens.

I’m not going to mince words here, this is flat out the best jjajangmyeon I’ve had. Where most places have it cloyingly sweet, the meaty sauce here is indelibly smoky, and the perfect balance between sweet and savoury. The noodles are a marvel as well, thick, chewy and addictively textural. Maybe I don’t eat Korean enough, but I can’t stop thinking about this.

The most important component here is the fluffy rice which is suffused with coconut-y flavour, and this went magnificently well with the sweet and spicy sambal. I also appreciated the freshly fried ikan bilis. The chicken wing was nice enough, but nothing out of the ordinary.

One of the better wanton noodles in Tampines, the noodles are perfectly QQ and slicked in a slightly sweet sauce. The star is the slightly fatty char siew, but the wantons unfortunately tasted faintly of freezer burn and were hard.

An under the radar stall at Tampines Round Market, Ju Ming Xiang's bak chor mee is worth a try for its generous amount of ingredients. The noodles lean towards al dente and the sauce is vinegar forward, both plus points for me.
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There’s a large amount tender minced pork, pork slices and liver, along with pork meatballs. On top of that, there are even fishballs, as well as an admittedly uncrispy fried wanton. The only niggling thing was the slightly stale lard which detracted from the otherwise positive experience.

There's better things to order from the menu than this inoffensive assorted rainbow roll of salmon tartare, bluefin tuna and yellowtail. I'd pick any of the meat sticks over this.

These statuesque shooters introduced the meal with flair. A cold appetiser of plump oysters submerged in a citrusy orange ponzu sauce, and in-lieu of Tabasco, a dash of heat by way of Momiji Oroshi - Japanese hot radish paste, created an enticing concoction of bright, punchy flavours.