Juicy's Hawker Expedition

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Was exploring Chinatown and stumbled upon a stall selling 'xiao long bao'. Upon observing a little on how the 'shifu' swiftly knead the xlb then send to steam a-la minute, my instinct tells me that this is definitely some quality xlb.
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True enough. The skin of the xlb is as thin as paper, which encapsulate the flavourful pork fillings that squirt juices upon a harmless bite.
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I'm sold.

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Cooling evening after a torrential down pour is best to enjoy some hot piping claypot porridge to warm the stomach.
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Using generous amount of seafood to cook such rich and flavorful porridge, it's also topped with lots of spring onions and bits of pork lard to provide a slight crunch in every mouthful.

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One of the cze char stalls which I fancy hidden among the hustle and bustle of bugis shopping streets. Not the most comfortable dining environment but the food definitely compensates that.
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My must-eat dish goes to the huge pork ribs wok-tossed with their unique blend of Mongolian(?) sauce unlike any that I have tried else where.

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Using baguette cups to contain the fillings, one bite is enough to over flow the lava fillings and land yourself in an euphoric mess.
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This delectable treat is probably one of the most underrated and under the radar gem which I have come across, especially when it's hidden in a hawker centre.

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The only one of its kind created by two young hawkerpreneur is an innovative spin-off from the usual wanton wee.
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Incorporating ingredients like wanton, braised char siew, onsen egg, potato prawn, fresh scallions and their own concoction of sauce, the synergy between these ingredients has formed another unique experience worthy enough to claim as our own local rendition of ramen.

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Also residing in the same coffee shop with the famous Tai Hwa BCM lies another gem which usually serves as an accompanying sides to my BCM.
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Crispy chicken cutlet to go with tomato-based sauce and parmesan cheese turns out surprisingly well, like eating pasta in the form of meat. 😂

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When you can't make up your mind on whether to have dry or soup bak chor mee...
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The confused soul: @uricacxy

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Located in the same coffee shop as the recently more known fried porridge stall, this humble roast meat stall serves pretty decent roast pork too.
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Uncle says visit him earlier next time for fatty sio bak. Sounds legit, for mine was all lean meat. 😞

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Using a flat-curve ladle to shape it like a flying saucer, each cake is stuffed with pork mixed with chives topped with oysters and prawns and fried till golden crispy brown.
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A diminishing food not known to the mass, but definitely played a significant role during my school days. I think there's only 3 stalls selling this to my knowledge.

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A taste of comfort. Like how my grandma always does it and best to dip in sweet sauce and sambal chilli. Selling at two bucks is simply a steal.
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Starring @eileen_eats_alot

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Journey to the west was indeed a troubled one; waking up early, unfamiliar geographical location, drenched in rain, long queue, decided to queue and uncle declared sold out for the day, went back 2nd time and repeat step 1.
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So much obstacles before I could lay my hands on a bowl of hot piping gooey lor mee filled with generous amount of crisps. And since already travelled so far, might as well 'dabao' few more packets to make the trip worthwhile. 😂

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Sink my teeth to some good old hokkien mee which has been accompanying me for the past twenty five years with its mixture of thick yellow noodles and thin bee hoon simmered in rich prawn broth.
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Mayhe its just me but I realized uncle seems to give bigger noodle portion for takeaways compared to dine in. 😂