Hawker Fares

Yuan Yang Carrot Cake - Carbonara style with turkey bacon and XO sauce carrot cake. A rather interesting take and taste wise was quite good. Tenderfresh Signature Fried Half Spring Chicken - served with coleslaw and fries. Warong Kim’s La La Hokkien Mee - White clams, prawns and sotong. The portion was rather small and flavour wise it lacked of the wok hei.

Eng Ho used thin bee hoon in their Hokkien prawn noodles which absorbed all the sweet goodness in their soup. The prawns were juicy and succulent, the sotong was cooked perfectly and there was a piece of thinly sliced pork belly to go with the noodles. If you were a fan of wetter hokkien mee, this would suit your palate. The waiting time was quite long tho.

80 cents per stick. Tender and tasty chicken satays!

This Penang version was less sweet and not as heavily-flavored. The Kuey Tiao was fried over very high heat with soy sauce, specially-concocted chilli paste, eggs, prawns and assorted ingredients. Very tasty and had the wok hei flavor!

Thai Wanton Mee ($4) Fried Wantons ($3). The mee was tossed in pork lard and fish sauce which explained why it was so fragrant. The char siew seemed to be fattier at Thai Ruk Thai which had a higher fat to lean meat ratio. The fried wantons were really crispy and packed with a substantial amount of pork filling too.

Tiong Bahru’s most famous chwee kueh stall. This is located at Century Square’s basement 1. Steamed rice cakes topped with generous portions of chye poh (preserved radish) and chilli. Best chwee kueh I have eaten!

Yummy Nasi Padang!

Chicken Claypot Rice and Pork Belly Claypot Rice. Felt that the Pork Belly Claypot Rice tasted better. The Claypot Rice came with salted fish and salted egg which enhanced the flavors. Best eaten with the chili sauce provided. The Chicken Soup was quite oily but was so tasty and flavorful.

Curry Rice with Lor Bak, Fried Prawns, Eggs and Crispy Pork Chop.

Salmon Mentai Don ($8.80) - The Japanese rice was drizzled with teriyaki sauce, and a huge slice of salmon sat on top of the rice with a crown of mentaiko.

Their homemade fishballs were fresh and bouncy. Their noodles mixed with the chili and pork lard were cooked to a springy texture.

Ordered the Fish Maw Soup with Noodles ($8). The rich soup base was really tasty and flavorful. There were sliced pork, pork liver, fishball, meatball, fish maw, seaweed, minced meat, dumpling and egg served in the aromatic soup. So much ingredients! The noodles were tossed with chili, vinegar, lard oil and sliced braised mushrooms. It was my second favorite BCM Noodles compared to Upper Thomson's. Definitely be back again!