Welcome to Holland Village. Looking for Cheap & Good places?

We’re all familiar with Tai Cheong Bakery’s egg tarts, but they’ve now launched newly crafted mooncakes for this Mid-Autumn Festival! Directly flown in from Hong Kong, here are the flavours you can expect:

• Single Yolks with White Lotus Seed Paste Mooncake
• Ham & Nut Assorted Mooncake
• Mini Custard Lava Mooncake
• Mini Black Sesame Mochi Mooncake
• Mini Matcha with Red Bean Paste Mooncake
• Mini Red Bean Paste with Dried Tangerine Peel Mooncake

Enjoy a 20% early bird discount for purchases from 16 to 31 Aug. The mooncakes in sets of 4 or 6, will be available from the 16th, at all outlets except Changi Airport T3.

Was here for lunch on 29 Jun 2023. Was always happy with price performance ratio of Nakhon Kitchen's offerings and been a loyal return customer.

Understand that the cost of materials have went up significantly in the past few years and Shrinkflation is expected. However, $18 for SEVEN pieces of Sotong for a group of five people was daylight robbery and ridiculous. Please see photo taken when the dish arrived - $18 for SEVEN pieces of Sotong.

Highly recommended to visit other alternatives if you are keen on authentic and good Thai food. The food quality at Nakhon is admitted still good - but the rate of Shrinkflation here is ridiculous.

Please do not visit.

*Holland Village Outlet* Ridiculous service given. Cashier was bloody rude and showed no respect. Waited for 10 mins just to order while Staff chose to clean the utensils dry first even when seeing there was a line queueing to order. Finally after ordering a coffee managed to screw up the order. Wanted to order a set meal and claims it is only for dine in and no takeaway. Not sure what the logic behind this. This is not the only time I have experienced this kind of service at this outlet.

The Hainan chicken is quite well done and tasty. From the colour this is not the more chewy kampong chicken I love.

Really enjoyed the claypot chicken rice which was a generous portion, with more chicken than expected. The rice was freshly made on the spot after ordering and was so fresh and fragrant and piping hot when I received it. It had strong wokhey and toasted flavor, and was flavorful from the dark soy sauce and the ingredients. There were pieces of soft tender chicken pieces, lapcheong sausage and salted fish in the rice that all complemented the rice. The satay bee hoon was average as the sauce was a little diluted and watery with not enough peanuts.

The chicken salad is hot and spicy, I was hoping for more mint leaves in this dish, but it tasted good in general.
Red beef curry👍

Thin skin with overflowing soup spilling out of the bao, tasty and best eaten when served

The Xiao Long Baos seem slightly smaller in size as compared to the average Xiao Long Baos but quality triumphs quantity

Went around 7pm on a weekday and managed to get the Xiao Long Baos - $5 for 6 pieces, they were out of most items and were preparing for closing.

Coconut 🌴 Cream Buns are so soft & floofy too! It came with an ultra light ☁️ cream & showered with additional coconut 🌴 shavings all over the bun 🍞

Featuring 📸
~ Coconut & Cream Bun

I surprisingly loved the Pandan egg tarts a lot even though I heard it was overrated 😳 the durian-cheese tarts were a no from me. The durian is undeniably good quality, but it just doesn’t sit well with the salty tart base 🤭

[ Food Week: Hawker Food ] Moving a little outside my usual sphere of travel by dining at Holland Road this time! (It’s Holland Village Market & Food Centre, not to be conflated with Holland D r i v e Market & Food Centre in the Buona Vista/Ghim Moh area btw.) In terms of sheer variety, accessibility, and affordability, I still find this enclave unmatched when it comes to cheap and quick eats in the estate.

Despite the popularity of other stalls, I always found myself gravitating towards the seafood soup from Li Ji Xiao Chi (李记小吃), a place that serves a medley of unrelated homemade-styled local delights.

While we didn’t get that today, there was an old regular who was recovering from an accident who hobbled to a table near ours. It was only after a brimming bowl of seafood soup appeared in front of him did he visibly relax. In that moment, I felt the comfort of my childhood nostalgia. Amazing what a simple bowl of noodles can do to you, eh!

Forgoing the siren’s call of the beautiful prawns-fish-cabbage combo (darn you, medical diet!), we ended up with a plate of her fried rice instead. Here’s the thing: I’m no fan of fried rice. Don’t like rice, don’t like oil (and thus most fried stuff), but I was fine sampling her variant because throughout the years, she has always been meticulous in her preparation, and consistent in keeping her dishes healthier than the usual bar.

This was no different. Each scoop revealed studs of shrimp, egg, and meat (either char siew or lap cheong, alas, my memory fails me) squirreled within the mound of rice. The rice wasn’t too salty nor oily, relying on the pairing of basic condiments like salt and pepper to accentuate the toppings to impart flavour to the dish. The rice was a lot more moist than I’d prefer, but the glistening, sunny egg was stirred in, the yolk trickled between the grains and masked (complemented?) the wetness, turning it into a much more satisfying lurid affair.

This dish isn’t meant for the ravenous. Think of it as a scoop from the chef’s home kitchen instead — a measured taste of her experience and history that satiates the weary, but not enough for one to surfeit on for an extended day.

Made using real Mao Shan Wang durian plup flesh and cream cheese encased in buttery crust
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$2.50/piece
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Made using egg custard filling spiked with Taiwan-imported black sugar, but the usual tapioca pearls are replaced with chewy black sugar muah chee cubes
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