#Hawkerhopping

#Hawkerhopping

The best food is cooked with heart, passion and integrity. It's time to bring back the glory days of Singapore's local hawkers. Preserve the heritage, carry on the legacy.
Julius Lim
Julius Lim

Song Zhuo Luo Bo Gao at Bedok Interchange Hawker Centre is a stall that I grew up eating at. The carrot cake here is chopped up into small bite-sized pieces which you can eat easily with a small fork, and the best combination is to order it with extra egg, and fry it in the dark soya sauce and chilli.

Whenever we are at Bedok Interchange Hawker Centre, we will always get Bedok Chwee Kueh despite its long queue. Prices have also reverted to $0.60 per piece and the chwee kueh is back to its original small mold. What makes Bedok Chwee Kueh so good is the consistency that every single time, the taste will always be good.

Residents living near to TAM CHIAK Kopitiam is in luck as the specially curated hawker stalls in the kopitiam will leave you spoilt for choices when there. We had breakfast there and ended up ordering 3 mains for the 2 of us, just to indulge our “tamchiakness”. Redhill Pork Porridge will definitely be part of our orders with the addition of the egg to create a creamy and smooth porridge consistency. San Dai Prawn Mee has the traditional prawn mee flavour that is hard to find these days and we were glad to have tasted it here. Mr Mee Pok is the modern interpretation of the hawker classic with the addition of onsen egg and wuxiang.

This is the perfect wake-me-up breakfast for champions with two sunny side-ups and the roti surrounding it. What makes it even special is that it is served with a mildly spicy curry with a sweeter version of a sambal, making this entire dish a savoury-spicy-sweet combination. The next time you go to a roti place that innovates their menu, ask for the roti sarang burung or the bird’s nest roti.

Come late or if you did not pre-order beforehand and you will not be able to get an order in for this claypot rice. Cooked over charcoal fire, you can taste the alluring smoky fragrance from each bite and the crispy rice at the bottom is an addictive crunch. The chicken is tender and the claypot also comes with a good amount of Chinese sausage. Give it a good mix after adding in the soy sauce and oil, and you will get a bowl of flavours and texture.

If you are at the Timbre+ One North, I will recommend you go find the nasi padang stall that is located at the back of the food centre. Taking into account the limited decent food options around the vicinity, this is one stall that I patronise many times when there. Both sambal goreng and bergedil are must-orders and I will rotate between the ayam gulai or the beef rendang. This plate costs me $6.50 which can be considered a steal among the other expensive food options in this area.

Besides the fancy restaurants and cafes along Singapore’s shopping strip, there are a few food gems that you should try and one of them is the fried chicken rice at Fiie’s Cafe, located in Lucky Plaza. The fragrant rice paired with the freshly deep fried chicken is totally worth the wait. Sambal is of the spicier side with a mild sweetness, a perfect condiment to the entire dish.

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Many years back, everyone was talking about salted egg as it was one of the trendiest flavours to have been introduced into our diet. Will it go away? Probably not. The trend now might not hit the highest of highs as compared to the past but how I see it is that salted egg has become a staple in many of our dishes be it in zichar or western fusion, and many of us will subconsciously order it for a flavour that is familiar and comforting.

It is uncommon to find such noodles in Singapore so I am surprised to find it inside the Tampines Mall Kopitiam food court. The noodles are pulled and cooked with a precise timing control, which resulted in the most amazing QQ texture that you would want for such a noodle dish. The Xi’ A Signature Noodles come with a variety of condiments such as tomato egg, braised pork and vegetables. Mix them well and what is great about these flat and wide noodles is that the garlic chilli sauce mixture is able to latch onto it well, ensuring you get the most flavour out of every bite. The flavour might be unfamiliar to many in the beginning but the more you eat the more you will enjoy it.

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Finally, you can get dinner at Minang as the restaurant launches their set meals such as the popular Ayam Goreng Set and my recommended Ikan Belado Hijau Set, the latter comes with a thick cut of fish paired with a spicy green chilli sauce. Besides the set meals, there are also the all-day breakfast favourites and popular tahu goreng.

It was just only recently when fried porridge was trending in Singapore and one of the OGs to popularise it was Old World. Stir-fried on high heat to give it a nice wok hei aroma, there is fried beancurd and pork slices to accompany the porridge. Finished with spring onions, fried shallots and a dash of pepper, this is as comforting as it sounds.

Opened by an ex-Les Amis chef, Hokkien Man Hokkien Mee serves a single item in the menu, and there is none other than the fried hokkien mee. The pictured $10 comes with a decent amount of yellow noodle-thick bee hoon combination, squid rings, pork belly slices and fresh prawns (hidden away in the photo). The generous quantity of eggs used gives it a nice eggy aroma, with a slight wok hei charred flavour. Sambal chilli was on the sweeter side but the star of the show has got to be the slurpy noodles.

"The best souvenir from travelling is to bring home a memorable food experience" #aworldtoeat

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