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Hawker-centred

Hawker-centred

Hawker centre, food court and coffee shop finds that won't disappoint
Muriel A
Muriel A
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So a friend was craving prata but Sin Ming Prata was closed. 💔 While perusing the super extensive menu here, I had my eyes (almost) set on the Milo Butter (!!) Prata, but got swayed by the staff's recommendation. I love well-balanced sweet-savoury combinations, so I decided to give this a go.

I dug right into the middle to reveal an enticing melted cheese and kaya swirl, but was surprised by the cloying flavours, not to mention a margarine-like aftertaste. I ended up squeezing a bit of the filling till I found a good crispy prata to filling ratio I was happy with. Do avoid the thicker parts of the prata to avoid chewy, uncooked dough.

I probably won't order this again (or anything with "butter") and just stick to my plaster default).

Was excited to try the fried kway teow here (cos Penang) but the wok hei-kissed Hokkien mee was everyone's favourite after trying both. Super tasty broth base further improved by the addition of clams, squid rings and prawns.

Make sure you get the super moreish deep-fried pork belly too. It's not as funky as it sounds!

While the soup is the obvious must-order here, the dry version allows you to enjoy the same elements plus the shiok chilli sauce you can toss your noodles with. What's more, the accompanying bowl of soup is even more concentrated than what you get in the soup version! ❤️

Been wanting to try this for a long time and I'm so glad to finally tick it off my list! While they don't make the fishballs themselves anymore, what stood out for me was their chilli. They take it further than most, giving it that extra intense depth of flavour and a mild tinge of bitterness. I assumed they'd be heavy-handed on the black vinegar considering it's Teochew-style, but surprisingly not. Feel free to ask the nice auntie for extra vinegar (you can request it on the side too, if you prefer).

Bonus points for the springy noodles and the generous amount of ingredients in the bowl too. What's more, they offer fried garlic as a topping in addition to lard. So satisfying!

I usually like the sticky zhup-y kind of Hokkien mee over the dry kind, so this was a little too watered down for my liking. Sure, it thickens a little as it's served bubbling, but perhaps I'll go for the non-claypot version next time, which looked less wet.

I agree with other reviews that the wok hei oomph could be stronger as well as the seafood kick in the broth, but all in all, this was still enjoyable to slurp on, especially on a rainy day (without queueing). Can't say it's one of my favourites, but I found the $5/person price tag reasonable as there were lots of clams, deep-fried pork belly pieces in addition to the usual squid rings and prawns.

The previous times I had this, it was usually more frothy. This however, wasn't even "pulled" and didn't have much body. While I did request for it to be less sweet, somehow it wasn't very milky either, which is probably why it felt very thin. Hope I just caught them on a bad day.

Tender chicken pieces ✅
Generous amount of lup cheong (pork and liver) ✅
Surprise bites of salted fish ✅
Crispy burnt bits ✅

You get to add the dark soy sauce and oil yourself too, but the base seasoning is good to begin with. Wish it came with some greens!

Definitely one of the better ones around, made fresh on the spot resulting in slippery smooth ribbons blanketing the prawns. Bonus points for the salty burst of chye poh sprinkled on top!

If you're not very much into innards but are kind of curious to try (or perhaps you refrained from it after a bad experience), then this plate of uhmayzing braised-then-deep-fried large intestines is a good place to start.
They clean the innards well, so there's no unpleasant stench. Any unwanted chewiness has been simmered to oblivion, leaving only a succulent, tender and flavourful protein clothed in a crispy batter. Highly addictive and strongly recommended!

From the flavour-packed herbal soup to the superb chilli sauce and tasty, tender pork rib chunks, don’t bother saving this belly-warming bowl of shiokness for a rainy day cos it’s so darn good you’d want to eat it as often as possible!

When I was young, fish roe was one of my favourite parts of tuna, other than the belly and collar. Though we usually enjoyed it grilled, I was excited to hear that this fish soup stall offers Spanish mackerel roe as an add-on option!

Just like the fish, the fresh roe is cooked just nice, adding a richer contrast to the firm slices of fish and silken tofu. What a shiok bowl to slurp!

While the char siew here is good, what you’re really here for is the uhmayzing sio bak. The shatteringly crisp skin alone makes it difficult not to hog the whole plate! Make sure you request for the not-so-lean section to get the golden ratio of fat to juicy and tender meat for maximum enjoyment.

About Muriel A
Muriel A

Muriel A

1341 Reviews  559 Followers

Community Manager @ Burpple 🇸🇬 Loves long and romantic walks to the fridge

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