🚈SG's Street Michelin⭐

Undeniably still the best street hawker oyster omelette I’ve tried so far. The plum oysters are raw whilst the egg + corn starch fritter base is crisp on the outside and fluffy on the inside.

Absolutely the comfort food I could eat any day! 😋

My favorite comfort food with springy mee pok, aromatic pork lard and oil. The ingredients are simple. I don’t even order the one with abalone. The secret lies in not asking for chili or vinegar just pure lard and add their chopped chili (balado style) with soy sauce and it’s plain heavenly good. Last meal on earth.

This needs no introduction, but it’s been such a long time...

This famous Sotong/ Hae Mee needs no further introduction. The cooking style is unique though with half of wok of “dry-fried” and half a wok of “wet fried/ simmered” noodles. The texture is more gooey than I would like but Wok-Hei and proportion of yellow noodle to vermicelli is just right!

Irresistibly delicious

Requested for “just chilli” (sparing the ketchup and vinegar) and found this the most savory version so far. May be the effect of the handsome young chef...

My second attempt to try out this much raved about Chef Kang wanton noodle. The first time I came they were closed, I think it was a Monday. This time they were very much available and the same chef was present as featured in their news and online feature, which is assuring. Added extra charsiew as the original serving has a tat too few slices. Noodle is described as bamboo shoot noodle 竹笙麵 which has that extra crunchy texture. I like it. However I find the flavour lacking. The “bak yew” (pork lard) was added but lacks flavour. Perhaps it’s because I asked to spare on the dark soy sauce (really don’t fancy that in wanton noodles), the output was just lacking in most departments. The soup was outstanding though. Good enough to match any hotpot stock. The wanton is more like shui gao 水餃 which somehow many confuses between that with wanton. Overall,

Yong Tau Foo, never quite make it onto our top listing of food that comes to mind when we have any rankings of Singapore street food, but yet it’s quite a common and popular item to be omitted all together. What’s tough about this is because you will find it difficult to describe the dish - for a start the dry and soup version are already having a completely different complexion and appeal. And it is how differentiated the dish is that gives it the character and appeal. However there is an increasing threat that hawkers who sell food like YTF that offers a great variety of ingredients are succumbing to supplier sources rather than continuing the hand made trade; eventually diluting the appeal and losing this all together. I wish that more foodie can appreciate and are willing to pay a differentiation for handmade delicacies than factory made - like oden for Japanese which bears some similarity to the soup version of YTF. A big majority of He Ji’s YTF are handmade and are deliciously combining ingredients of soy bean skin wrapped minced pork, fish paste, vegetables, toufu, mushroom and a whole lot of other creativities. I also like the fact that pork lard is used here which gives it the authenticity (yes, YTF originated from using only pork on toufu and vegetables like bitter gourd) and extra umami!

My other half’s favorite style Chili sauce with extra oil. Seldom I try it and was pleasantly surprised 🥰