The Marutoku Negi Chashu-Men ($17) comes topped with shredded and chopped negi, lending its trademark sweetness to the rich, creamy pork bone broth (which may come off a tad salty to some), with an aromatic layer of black roasted garlic oil slicked across the surface, and tender slices of pork.
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No Go
Can Go
Must Go👍🏼

The aburi char siew was juicy and tender, while the pork belly was also cooked impeccably with its airy and crispy skin. My only gripe was that the boiled wanton lacked flavour and didn’t exactly seem to serve any particular purpose in this dish, apart from giving it the necessary credentials to call itself a wanton mee. @wanton.sg
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No Go
Can Go👌🏼
Must Go

Such as at Twenty Grammes where the focus on ice cream, waffles and cakes have been a mainstay since the beginning. Zooming in to their Soft Serve on Waffle ($14), you can now opt for three soft serve flavours and the one that speaks out to me the most has got to be the houjicha. Though it was refreshing and goes well with the Belgium waffle, I would have wished for a stronger tea flavour and aroma from the soft serve. Twenty Grammes is also a participating merchant under the Burpple Beyond premium membership and you can enjoy 1 for 1 waffles when you sign up for it!
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Twenty Grammes
Address: 753, North Bridge Road, Singapore 198721

Indeed their sambal is shiok and it goes well with the fish & veggie.
As for the claypot frog, we ordered the ginger flavour (姜葱田鸡) which we find it quite bland perhaps the Gong Bao (公保田鸡) one will be better. Thanks for @misstamchiak for recommending this place ☺️. #cuisineparadiseeatout #sgfood #burpple

The love child between a xiao long bao and a gyoza, it has a crisp pan seared layer, generous meaty fillings and a soupy insides - which, if you're not careful, it'll erupt in a geyser that'll scald your upper lip (ask me how I know 😂). But burnt lip and all, you'll wanna keep slurping at it! 😘

All that said, this was the only item we enjoyed with the service being slow and the noodles were slightly disappointing. Won't mind popping by here if I'm in the area just for these loaded buns but I wouldn't make any special detours.

Almost every table has a bowl, every outlet has a queue & its always busy no matter the time of the day &/or night. 😋
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ACAMASTIPS & GTK💮: Portions run big here, so if you come as a couple just order a portion for one. The servings are generous & fairly affordable if you choose your ingredients well. 🖖🏻

Having opened a new branch just downstairs, i figured the queue would be shorter and decided to try my luck at the original stall... Boy, am I glad I did! The 40 min wait was well worth it, and gave me time to formulate my ordering strategy of a Char Siew & Pork Ribs Noodles ($4) (they had sold out of Roast Pork) for each person, and a side order of the famous soya sauce chicken ($7 half/$14 whole) to share.

One of the highlights of the meal was definitely the noodles, and I highly recommend ordering it in place of rice. It's well-cooked with that spring in each bite, and well balanced in flavour.

The Char Siew was amazing as well! Fatty, thick-cut, well charred and the perfect balance of sweet and savory made me wanting more! And of course, the soya sauce chicken is just out of this world. It'll make you think he uses fancy techniques like sous vide to get it so succulent and juicy... and I don't even want to imagine how long it's been marinating for because the flavour just comes through so well.

I would happily queue again for this outstanding meal at such great value! And probably order some takeaway Char Siew for the freezer! Definitely go out of your way to come try this!

An appetising dish of fried rice noodles and various ingredients slicked in a thick and sweet dark sauce, Char Kway Teow is a hawker centre favourite and a must-try on any food lover's itinerary. Cap your visit to Chinatown with a meal at this stall in Hong Lim Market & Food Centre, revered for its rendition of Char Kway Teow ($3). Expect a mix of flat rice noodles and yellow noodles, tossed in the above-mentioned sauce, eggs, bean sprouts, cockles and lard (trust us, it's worth the cholesterol), and fried over an open flame till smoky (what locals term 'wok hei'). The key to a good plate of char kway teow lies in the cooking technique and an expert management of heat, which the cook here has nailed down pat. The result here is a faultless plate of slippery, saucy and eggy deliciousness.
Avg Price: $3 per person
Photo by Burppler Jayson Yeo

I simply adore them here. Succulent stuffing in fresh pepper, red chilli, brinjal and tofu, this and a bowl of rice and I am as happy as a clam.

GOOD. 😋 @girlfromkatong 's awesome recommendation
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4 munchies: While most of us are familiar with the clear soup base served at Tamoya, I'm really glad that the udon specialist has recently launched a new hotpot menu. Out of the Beef Sukiyaki Udon and Tempura Udon, the Spicy Miso Pork Udon featured here is my absolute favourite. The spicy-savoury broth was packed with so much flavour as well as added richness when you break the onsen egg. Paired with succulent sliced pork, all you need to do is dip the bouncy handmade udon into the soup for seconds to enjoy!

Thankfully, my dining companions preferred the Beef Sukiyaki Udon so I was able to finish all the robust broth by myself without any guilt! #Burpproved

The New Bridge Road outlet of Song Fa was swamped (mostly with tourists) when I paid it a visit last Saturday but the quality and taste of the dishes I had, were still good. Service was pleasant and efficient as well.
If you are like me and prefer sliced chilli padi, you'll need to request for it as the default here seems to be regular big chillies. The same goes for chopped raw garlic too - it isn't readily available on the table. These two condiments are a must for me. Otherwise, I feel like my "bak kut teh" meal has been compromised.