Support LOCAL

A classic dish nowadays on any Zi Char restaurant. It was buttery and slightly fragrant. What I really liked about this is that it’s not too overpowering; it was just the right amount of umami flavor.

This is still one of the top choice for us Engineers to go out of the way for lunch. Bai nian proves time and time again with consistent quality and taste that you can’t get tired off.

The best thing about this dish is surprisingly the fried wanton. The crispy texture and lightly salted and pepper seasoning just makes this tasty on its own.

I kinda like this kind of wanton noodles, similar to Fei Fei and Eng’s. However, strictly comparing noodles out of these, I prefer Eng’s anytime.

Nevertheless, this bowl of noodles does have a decent level of standard and worth trying out at least once.

Savory and sweet braised sauce over a platter of duck meat. I think it's quite jelat overall so I recommend sharing this with a group of people who love duck meat.

Seems like we have taken fish soup to a new level of liking. There are a number of good fish soup around lavender and thanks to @veronicaphua, we have uncovered one more.

The soup is amazingly flavourful and thanks to the yi mian, it's even more flavourful. So if you don't mind being unhealthy, get this combination if you want the umami bomb in your bowl. The fish pieces are big and chunky and personally but I prefer the slice fish over the the fried variant.

For $2, you can get a bowl of fried egg to sprinkle over the soup and I can't stress how much more satisfying the bowl can be until you have tried it for yourself. Do expect a long queue during lunch hours.

Operating on limited supply, this kway chap stall usually runs out of the local favourite pig parts by the afternoon. This portion fits around 9-10 people on the table, each with a bowl of kway.

I find the innards well cleaned and the braised sauce simple yet just enough flavor that brings forth a comforting feeling within us.

While I'm not a full fledged fan of kway chap, issue being whether the innards are cleaned properly, I do enjoy trying out the various parts of the pig when it's done properly.

My first impression was, "Will I be full from this". True enough it wasn't filling but I guess that is what this stall meant to sell; a few petite bowls of deliciousness for one's contentment.

IMO I prefer the original laksa at Roxy Square for its larger quantity and the laksa base having slightly more lemak to it.

Recommended by @veronicaphua, I have been to Old Airport Road a few times but I never walked past this stall and its a pity I have not found this amazing place before.
The soup is slightly milky and full of umami and meatballs with some crunchy bits. The fish slices were generous and chunky. The $8 bowl also comes with 3 jumbo prawns. Overall the freshness of the seafood in this bowl stands out, along with the tasty soup, makes this a really good bowl of soup to go for.

The horror of CNY where most shops are closed for the occasion. With very limited choices, i decided to try something I had not had here before.

The briyani is fluffy and slightly fragrant, but the winner here surprisingly is the chicken. It was cooked perfectly juicy and has a slightly charred flavor on the skin.

Bunga Telang, known as blue pea flower, is well known within the peranakan culture. Similar to the mee siam, this is made from scratch by chef. The fish otah is smooth and doesn't have a pungent fishy smell to it.

Chef Fred said to come on Saturday as he has more dishes to offer. Although there are limited space, with the passion to make the great traditional dishes from scratch, this place is a hidden gem for me.

Found this newly opened peranakan eatery run by the family of Baba Fred. Long time home chef Baba Fred said the food here are made from scratch and it clearly shows in this dish. The assam paste has an authentic taste, with good amount of tangy spiciness and fragrance of powdered peanuts. It's a really small store so get cozy.

After trying this BKT, I can’t think of any better version than this in Singapore. The peppery taste of this BKT is more fragrant and spicy than the rest and the soup is a slightly thicker broth. If you are a first timer, you should try the Premium Spare Ribs. The meat is so tender that you can peel it off from the bones with minimal effort.