Fluffy like clouds pita and smooth savory hummus. All for a good price!
Special pita flavors at $2.20 each
Garlic was my favorite! Zaāatar was good but not really my thing. Ask the shopkeeper to heat t up for you so you can snack as you walk!
100g of hummus for $3
Add some olive oil! It was very very tasty but a little too smooth for me (Iām a crunchy peanut butter girl)
I wanted to get the hummus special for $13 recommended by fellow burpplers but thatās only offered if the tables are available (note only 2 two seaters are provided outside the shop)
Laurence of "Kopi More" serves a deeply aromatic cuppa with rich crema at only $1.50 that I believe, is one-of-its-kind.
To ensure freshness, he grinds the special blend of beans in small amounts when orders come in. What I find fascinating is that instead of the traditional "coffee sock", a fancy Italian espresso machineāwhich is a very rare sight in a hawker centreāis used to extract each cup of coffee or "kopi". Then, depending on your order, he'll either serve it black, or if you get what I got here, he'll briskly stir in some sweet, treacle-like condensed milk and the lighter evaporated milk.
Honestly, I find his "kopi" so "pang" (Teochew for "fragrant") I never fail to order it whenever I am in the area. You can find Kopi More in the basement of Golden Mile Food Centre at stall unit #01-49.
Eons ago, on my first day of work at my second ad agency, I discovered I had colleagues who were as mad about food as I was. Now, do note that this was during the time when dinosaurs roamed the earth, and food-centric apps like Burpple didn't exist. So, meeting like-minded people was a godsend. It became the norm that whenever we did not have a deadline to rush for, we would pile into the car of the one guy who drove (thank you, Steven Chin!), and go hunting all over Singapore for a kick-ass lunch. Our united passion for great hawker food led me, through the most ardent of meat-lovers in the group, to the terrifically tender "ter kah" (pig trotters) at Han Jia Bak Kut Teh Pork Leg at the East Coast Lagoon Hawker Centre.
In those days, this venue was nothing like the stylishly designed, resort-inspired structure that you see today. Instead, we sat under flat zinc roofs in the midday heat, sweating profusely as we stuffed ourselves with the deliciousness of the wobbly fat, gelatinous tendon, and the token lean meat ā the result of hours and hours of intense braising. In between coming up for air from all that porky perfection, I remember catching snatches of conversation about the hawker using pork legs imported from Germany, which explains their massive size. That said, I never had any trouble polishing off a whole leg by myself back then, and even now.
After a recent visit a couple of weeks ago, I can vouch that the "ter kah" here is still as phenomenally fall-apart tender as I remember it to be. Thus, reinforcing its top-of-the-list position for my choice of epic indulgences. Just be prepared to leave with your mouth a little gummy. š #hawkerpedia