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.
Still one of my favourite places for wanton mee with super duper char siew. ❤️ I've always been impressed with how the meat retains its succulence despite the use of generally leaner cut (you can always request for the fattier sections, if you prefer). The marination's just nice too, and none of that radioactive colouring nonsense here. The noodles are cooked just right and even the wantons are hard to fault. 👌🏼
We didn't even plan on eating this, but when we saw that there was no queue, it was impossible not to have it.
From the same team behind one of the bestest sio baks in town comes this wanton mee stall. They only have three items on the menu: wanton mee (dry/soup), wanton soup and oyster sauce veg, but add-ons from the sister stall next door is possible (and should totes be encouraged), esp since the queue for the original stall is usually longer.
If you like the wetter kind of wanton mee (think Kok Kee), then this will most probably float your boat. I prefer my noodles on the q-er end of the spectrum, and unfortunately the batch we had was a little overcooked. I was also hoping for the chilli kick to be feistier, but theirs was on the sweeter side. The wantons were rather disappointing – bland and had zilch texture, but you don't come here for that. You're here for the good char siew (fattier parts FTW!) and the even better sio bak. 🤤
Think char kway teow but instead with slippery silver needle noodles! After trying both, I still prefer the classic version with ribbons of kway teow though, as it was tastier overall and it had more wok hei punch. The seasoning was robust but more on the sweet side. There are a few slivers of lup cheong and a few microscopic cockles 😅, but at $3 coupled with a smiley auntie, I'd say it's well worth your moolah.
Totes bowled over by our lunch spread from an unassuming mixed vegetables rice and porridge stall (#01-100). 😍😍
Just follow the queue of (mostly) uncles and have a quick survey of what fish is on nearby tables while waiting for your turn. Every fish we tried were fresh and went well with their superb chilli sauce. 👅💦
Best part? Average spend's about $6.50-7.50 per person (with half a fish each)!
Sure, the star here is the oh so tender and succulent soy sauce chicken, but the char siew is reeeeeally good too. Just look at the striation of glistening fat and tender meat plus the gorgeous caramelised edges! 😍😍😍
Previously (before the 🌟), it was the first to get sold out, but now that everyone's zooming in on the chicken no story, there's plenty left and I regretted not ordering more. 😆
Enjoy the same uber succulent poached chicken from Michelin-starred Liao Fan Hong Kong Soya Sauce Chicken in a more comfortable location (read: air-conditioned 🌬) at this quick service restaurant-style joint. There is an automated ordering system plus a well-staffed kitchen so you can expect a much faster service. Needless to say, you'll be paying slightly more, but it's definitely worth it in exchange for the convenience!
To me, the quality of the chicken was consistent with the original stall's, but the char siew slices were a little too thin and did not have the indulgent fatty:lean meat ratio and weren't as well-marinated.
Was so excited to finally try Tian Tian Lai Fried Hokkien Mee, but the plate of kway chap from this underrated family-run stall hogged (😁) the limelight.
Make sure you add the pork tongue if it's available! Simmered for hours till it's fork-tender, you might mistake it as lean pork meat thanks to its excellent preparation. The innards were cleaned and cooked wonderfully too — there was no stench at all! Will definitely be back and next time we will not forget to add the ears too.
Was pleasantly surprised to find something so much better than expected along this touristy stretch. Lots of plump, fresh oysters on a bed of gooey, eggy base! 😍 Make sure you get extra zippy chilli sauce; it was essential to scythe through all that richness!
Thought we were early when we came here, but the char siew was already sold out by the time it was our turn (whatever happens, resist the temptation of ordering the not-so-impressive sio bak; we all know the effects of waiting too long in line all too well).
A bummer to have missed the other highlight here, but we were still rewarded with lip-smacking soy sauce poached chicken and moreish dumplings with the super QQ noodles! ❤️ Absolutely worth the wait and not sleeping in on a weekend (and that says A LOT).