Go Hawker Hunting

Just the thing if you are looking for some belly-warming food to beat the rainy day blues, King of Pao Fan really delivered with the piping hot savoury soup base that wasn’t too thick or heavy in my opinion. Chockful of umami goodness, the comforting broth also held a very pleasant and natural seafood-y sweetness. Each item in the bowl was cooked perfectly and tasted real fresh. My order, which was their Seafood Pao Fan ($7) came with two plump prawns, fried fish, clams and the crispy rice mixed in with a decent amount of white rice as well as egg floss. Though the fried rice crisps didn’t retain their texture to the very end, the bits of crunch with the egg floss did add to the appeal of the hearty soup with the roasted flavour.

Dishing out limited portions of roast meats to the neighbourhood of Potong Pasir, Tong Luo Wan is a new charcoal roasts stall that operates from 7am till sell out. Think the classic offerings of Roast Duck, Soy Sauce Chicken, Roast Pork, and Char Siew which the chef had learnt to prepare from someone who honed his craft in Hong Kong. My favourite of the lot, the Soy Sauce Chicken 油鸡 ($8/lower quarter & $7/upper quarter) was succulent, savoury and saucey - perfect with a steaming bowl of rice. The Char Siew 叉烧 ($10 portion) was also well-executed though they were sliced much thinner than I preferred in order to cater to the more elderly customers that they get at the coffeeshop. Similarly, the Roast Duck 当归烤鸭 ($12/lower quarter & $11/upper quarter), which was initially done with a more pungent hit of dang gui was toned down with the feedback of the diners. Yet as one who loves a stronger herbal flavour, I am still able to appreciate the subtleness and the pairing with the natural sweetness of the meat. The mee kia too, was cooked to a springy perfection.

Thank you @alhsx for the kind invitation and @jthejon for the hospitality!
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📌Tong Luo Wan 铜锣湾
Jin Biao Coffee Shop 锦标咖啡店
Block 136 Potong Pasir Ave 3

With hints of herbs and pepper, Zheng Yi Hainanese Beef Noodles' Mixed Beef Noodle Soup ($6), was much more clean-tasting when compared to the dry variant. Slurp-worthy to say the least, you can taste the unadulterated sweetness of the beef in my opinion. Warm and hearty, the steamy bowl was fully-loaded with beef slices, tendon, and tripe - all cooked perfectly. A solid noodle soup to have during rainy days, I would recommend a squeeze of the lime as well for a little sharpness.

Offering both dry and soup variations, Zheng Yi Hainanese Beef Noodles just screams comfort food to me. Starting from $6, it is certainly not the cheapest but one that I would recommend others to try especially if you are in the area. Tender beef slices and distinct flavours being the main draw for me.

Thus for those who prefer stronger profiles, the dark gravy used in their Dry Mixed Beef Noodle ($6) was savoury, thick and rich. The bowl also came with a layer of chopped peanuts, fried shallots and coriander atop which added a lovely crunch as well as fragrance. Furthermore, capturing the essence of the sauce in each slurp, the noodles were al dente and smooth. And a squeeze of lime for good measure as it provided a nice tang and cut a bit of that heaviness.

Like what the regulars recommend, cutting across the street and ordering a plate of wu xiang while you wait for your prawn noodles from River South Hoe Nam is just the way to go! Lao Zhong Zhong Fine Spice Stall’s awesome fried goodness also serve as perfect sides with your porridge from Soon Li Whitley Food Centre Pork Porridge, if you are into some rainy day comfort. Well-executed and not overtly oily, all the items we tried were excellent. My favourites were the moist tau kwas with melt-in-your-mouth textures and the light as well as crispy prawn fritters. The spiced ngoh hiang was good too, a pleasant mix of sweet and savoury. And of course, the spicy-tangy chilli sauce on the side adds to the whole appeal and pulls in the crowd.

For me, a new job always means new lunch buddies and naturally lunch spots I have yet to explore. Thus, the placement brought me to River South (Hoe Nam) Prawn Noodles.

Slightly spiced, the briny broth was key with the distinctive sweetness of the shellfish taking centre stage. Though it was not overly robust; the savoury, medium bodied soup delivered a balanced punch of umami flavours in my opinion. Sticking to the standard order of Big Prawn Noodles ($5), I was also pleasantly surprised by the options available like abalone clam, baby abalone and various innards, just to name a few. The sizable prawns were firm and meaty with a springy crunch. I too, liked the fact that the prawns were partially de-shelled, leaving only the head and tip on for easy consumption. Topped with aromatic fried shallots, the yellow noodles were cooked to al dente perfection and completed the bowl of steamy shiokness.

A tad leaner than I would have preferred, YEAH 爺 -Taiwanese Modern Street Food’s rendition of the Taiwanese staple boast a generous topping of minced pork belly, along with stewed cabbage, and a braised egg. Well-braised and nicely seasoned, the standard elements worked harmoniously together. Not forgetting the bed of white rice which managed to soak up the heady and herby aroma of the braising sauce. A more than decent and safe lunch option if you are at Timbre+.

Instead of the signature steamed tapioca cake, my go-to at Xing Xing/ Heng Heng has always been their Kueh Kosui (60 cents). A family favourite, I would snag a box of 10 whenever I am in the area. Firstly, the price is, of course, really affordable. The kueh is uber soft and bouncy, accompanied by a slight crunch from the coconut shavings. And apart from the lovely texture, the taste is also very well-balanced where you get the distinct sweetness of the gula melaka without it being cloying at all.

While it often boils down to personal preferences, the Malaysian (Klang) bak kut teh will always have a special place in my heart as that is the flavour I grew up knowing. Dark and infused with herbal aroma, Jia Le Herbal Bak Kut Teh’s rendition might be on the slightly sweeter side in my opinion but nonetheless satisfying especially on a cold day.

Not overwhelming on the herbal notes, the broth was light yet full-bodied. So if you are looking for a kick in the soup, this would be a little mild yet still perfect paired with a copious amount of steamed white rice. Inside the simmering claypot were also bean curd skin, enoki mushrooms, tau pok and pork ribs. The ribs were adequately tender and fell off the bone pretty easily.

For something heavier and more substantial, I would recommend getting the braised trotter and pork belly as well. Uber tender, the meats were steeped with rich flavours - all extremely well braised and delectable.

Snuggled in a quiet neighbourhood of West Coast Drive, near Ayer Rajah Food Centre, the stall had recently moved in after they ended a 10-year operation at Clementi. Hence, do support them in their new opening. Enjoy a one-person set meal as well as a free side dish at $6.50 by simply flashing this post to them before 23 January 2019!

📍501 West Coast Drive, Food Loft Coffee Shop

Slurp-worthy and well-executed, Two Chefs Eating Place's Sliced Fish Hor Fun with Bean Sprouts is one of the better San Lou Hor Funs I have tried - not too dry and sufficiently moist. The tantalizing plate also had a generous portion of fish slices and bean sprouts laid atop the soft ribbons. And I just simply enjoy the delicate and heady mix of savouriness from the gravy, light smokiness from the velvety noodles and freshness of the fish!

Clearly late to the White Bee Hoon trend, I finally got my fix at Prosperity Seafood White Bee Hoon which opened at Jurong West 505 Market & Food Centre recently (ps. not sure if they are a second outlet or have moved from Bukit Timah Market & Food Centre). Hence, not knowing what to expect other than the generous portion from those who ordered before me, I settled for their Lala Sliced Pork White Bee Hoon ($8, Medium) with an add-on of fish slices at $3 to share.

No doubt a good rainy day comfort food, the plate was loaded with ingredients. Well-executed, the texture of the bee hoon leans toward a firmer and springy bite with a good hint of wok-hei. The handful of la la, tender pork slices and scatter of fried pork lard on top also came together very well. Loving how thick and fresh the slices of fish were, the flavours of the seafood too were evident in the light stock and further enhanced by the natural sweetness of white cabbage. Yums!

📍#01-183, Prosperity Seafood White Bee Hoon, Jurong West 505 Market & Food Centre

Strike gold with Keng Eng Kee’s Mixed Platter 黄金三拼 which features their home-made Prawn Rolls 虾棗, specialty Mingzhu Roll 明珠卷 and You Tiao 油条. Stuffed with ingredients - salted egg yolk, prawn, ham, mushrooms and parsley in fried tau pok shell, the Mingzhu Rolls offered crunchy enjoyment and a nice change from those boring old spring rolls. A seemingly elaborate dish, the layered textures and flavours were pretty good too. However, the plump Prawn Rolls/ Hay Chor were the highlight for me. Well-seasoned and fried perfectly, the insides were juicy and moist while the exterior a golden crisp. Made with a blend of minced pork, carrot, prawn and water chestnut wrapped in beancurd skin; the meaty mouthfeel was simply a win. I also prefer to eat my hay chor douse in sweet sauce so I get a great mix of sweet and savoury. And though pricey ($26, $30, $38, $45, $55), the sharing platter wasn’t too greasy or jelat.