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Kueh Ho Jiak come in an array of colours – purple, brown, yellow and even BLACK. The skin gets its colour from the sweet potatoes that it is made from. 5 different types of sweet potatoes are used in the creation of the skin. 

Read more: https://www.misstamchiak.com/kueh-ho-jiak/

The thin skin is so translucent, you get a clear view of the generous, delicious fillings! #traditionalfood #heritagefood #sgfood #sgfoodies #hawkerfood #instafoodsg #burpple #bersehhawkercentre #sgeats

Boss Douglas is sooooo passionate about his job. Only at 23, he has great plans for his handmade fishball stalls. While people are raving about the balls, I was more impressed with the seasoning and dried shrimp chilli paste.

She should know best.
In her exact words, “Hakka Salt Chicken, Claypot XO Tunghoon, Mandarin Orange Pork Ribs, Soy Sauce Chicken (my fave), Claypot Fish Soup with Chinese Wine, Egg White Vemicelli, Homemade Beancurd with Fish Paste and White Cabbage. You are making me hungry now!” Hungry?

http://danielfooddiary.com/2015/01/07/Joyden

“Eat Less Rice, so that we can Eat More Noodles”? If your reply to that is a confident 'AMEN', you're going to be newly opened I Want My Noodle's biggest fan. Their lovingly handmade, springy egg noodles are already becoming a hit, with their signature Lor Bah Noodle making great first impressions. Besides their Lor Bah Noodle, their prawn noodle and roasted pork noodle are total crowd-pleasers as well!

Opened with supper-goers in mind, GRUB Noodle Bar caters to the late-eaters and the ever-hungry by serving comforting bowls of beef noodles (from $12), Assam laksa ($13) and more with no MSG or artificial flavours. Also order the Hokkaido Scallop Tataki ($15) - fresh scallops torched with a mustard glaze and mandarin orange pieces, to share! Open from 7pm - 12.30am, this is really the perfect place for late dinners after work. Oh and yes, these are the same guys behind GRUB and FIX.

He wakes up at 4am daily to beat and press the fishballs. Made with yellowtail fish, the fishballs are bouncy and goes very well with his homemade sambal with hae-bi. Have a great lunch everyone! :)

Richard, the second generation hawker, gave up his mechanical engineering job to continue this family business. Read about it at www.misstamchiak.com

Pho Hanh focuses on unpretentious, flavourful, comforting, Vietnamese food. This unassuming restaurant along Joo Chiat with a humble storefront and decor whips up some great classics. Go for the Special Beef Noodle Soup ($7) - a light soup with robust flavours, filled with generous servings of sliced beef, beef balls and brisket. Also try their Lot Lot Roll with Fried Beef (a simplified version of Bò lá lốt), fried beef wrapped in fragrant herbal betel leaf, a nice treat.

Fluffy fried egg white that encases sweet red bean paste well enhanced by the fragrance of banana made better with the sprinkling of icing sugar on the top. Easily one of my favourite dishes of the night.

Rochor Thai prides itself on not using MSG in any of their dishes and aims to serve authentic Thai food, so you may find some dishes that you haven't seen in other Thai restaurants (in Singapore). Get your appetite going with the Som Tum, a green papaya salad tossed in a zesty, spicy, savoury dressing and topped with peanuts to provide crunch. Don't miss the Salt Crusted Whole Tilapia - it doesn't look like much, but the salt crust packs in the moisture so you get soft, fresh fish that's perfectly cooked. The grilled pork collar is tender, flavourful, and goes exceedingly well with the accompanying Thai chilli dipping sauce. This is one place you can leave without feeling thirsty ;)

Finally tried the famous chili pan mee. Chili flakes were obviously good, but the noodles were starchy. Overrated!