Chinese, Hk And Cantonese

This place had been featured on various media and food influencers. Located within the Bukit Batok industrial estate, Laifabar has old school 60s decor that takes you back to the nostalgic times of Singapore's past. The signature wanton noodles consists of the boiled and fried dumplings, ramen egg, vegetables and customised char siew. You can select your char siew to be lean, mixed or fatty.

The chilli for the noodles are amazing as well. And you can ask for extra green chillies to flavour your noodles.

Worth trying are their Sheng jian baos. They have them with 1) shrimp and pork and 2) pork only. Both are delicious with sweet gravy from the fillings.

The other fried and steam dumplings are quite average. The xiao long bao skin is thicker and hardens easily as they cool. The fried egg rice is also on the drier side and lacks moist and flavor.

Golden Mile Tower looks old and run-down. But you will be amazed by the crowd that this stall attracts at basement 1. We got there at the opening hours but there were just 2-3 empty tables left with the rest occupied by hungry diners. We were considered fortunate as we awaited for our dishes 45 minutes and with a queue number of 10 in line as more and more people starts to appear at the stall waiting for a table. They used short grain rice for their fried rice dishes, are absolutely generous with their portions of pork chop, prawns, rice and tobiko- we ordered the egg fried with shrimps and pork chop (both just $7.50 with tobiko). The wok hei was on point. They also have mala and xo fried rice options. Since it is our first visit, we will leave them to a next time.

Sweet umami prawn broth with big head prawns and prawn paste chicken chop served with your noodle choice. The takeaway packaging was really compact and separates the noodle from the soup to prevent sogginess.

Have attempted to queue for this twice but failed. When I tried this, I totally understand the adoration for this. It is just SO good. The highlight would probably be the large chunks of Char Siew and the delicious sweet chilli that goes so well with the noodles. Yes. I will brace the queue again for the wanton mee.

I finally tried the stall that went viral years ago for its salted egg hokkien mee. The sambal version in which the pork strips and seafood were stir fried with the sweet chilli was glorious for every chilli and spice lovers. The wok hei from the noodles was splendid as well.

Stumbled across this stall via Food Panda App. Pleasantly surpised by the generous serving of thick Char siews and minced meat. The noodles are decently flavoursome too. The not-so-nice thing about the lunch was the empty fried wanton skins. We ordered the fried hand made minced fish cakes as a side and those were pretty delicious.

I have always been intrigued by the colourful noodle choices at Wong Kee. We ordered the tomato noodles with chicken cutlet that was fried to crisp and the spinach noodles with thick succulent char siew and dumplings. It has been on my must-eat list for quite some time now and I am stoked that it could be delivered by Grab. If you live in the West, the delivery costs may not be bad as its situated at Timbre+.

Its been a while since we visited Victor's kitchen, so we decided to get the classic dim sum--- like har gao, siew mai, liu sha custard bun and char siew chee cheong fun. The xiao long bao, our first time trying, is pretty delicious too. The hot piping gravy from the meat filling was heavenly. My favourite dim sum is the har gao:fresh succulent marinated prawns in a thin crystal layer. I wished there were more char siew bits in the rice rolls. Overall, i am glad to be back again after so many years.

Ordered the signature pork chop bun, pork chop with fried rice and the HK styled fried noodles. The pork chop bun was really quite disappointing - the ingredients and flavours are so disconnected. The buns are buttery and crispy but doesn't go well with the mustard sauce, pickles and pork chop. Everything tasted quite 'separated'. The HK styled noodles on the other hand, was so heavily flavoured and the wok hei was overpowering. The pork chop fried rice is the best among our orders:great balance of flavours and ingredients.

Hainanese 酥盐饼 is one of the rarest pastries in Singapore. Chuan Ji is one of the few bakeries in Singapore still selling this biscuit. The bakery has its roots originated from the famous Nam Tong Lee confectionery along Purvis Street. Sweet and peppery, salty and fruity all at go, its truly a plethora of flavours bursting at the same time. Some find this complex, but this is truly delicious for me.

Tried the signature soup variation for the first time with chinese ramen and it was mindblowing awesome! Expect thick and consistent prawn broth with seafood and umami sweetness. The ingredients are generously portioned with a plethora of shrimps, shrimp dumplings and prawncakes. A must try at le shrimp.