Jiak Hawker!

WHOLE STEAMED SEABASS ONLY AT $9?! Popped by Toa Payoh Palm Spring Market at Lorong 4 for lunch, and Hee Hee Hee Steamed Fish & Seafood caught my attention with its punny signboard (might have chuckled a lil hee hee) and affordable steamed fish/seafood sets! The portion of the fish is generous and value-for-money for one person but still sufficient if shared amongst 2 people with sides included! I liked the fish meat was supple and fresh without any 土味, enhanced by the fragrant and savoury aromatics drizzled on top. They also offer thai seafood dipping sauce, though not necessary (unless u want to add some tang and heat) given the freshness of the seafood. Depending on the catch available for the day, they have other options, such as Grouper and Golden Pomfret! ⁣
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You can pair your steamed fish sets with sides like Lala or Otah Steamed Egg!⁣
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📍 Address: 93 Toa Payoh Lorong 4, Singapore 310093. 11am to 8pm, closed on Mondays. Other outlets include TPY Lorong 7 and Circuit Road.

🦐🍜Managed to reach before the long queue struck at 545 Whampoa Prawn Noodles and got myself a dry version of Prawn Mee with $2 add on prawns! The noodles were cooked slightly softer than my preference, but still very shiok when eaten with their sambal & lard bits (asked for no ketchup so I can enjoy the savory and spicy homemade chili in its unadulterated form). I lazy to peel prawns, so I am always happy to have my prawns fully peeled and butterflied in half.😆

Got really excited when I saw the orangey hue of the broth as the owner poured into the bowl! It tasted as good as it looked, packed with distinct authentic sweetness from the prawns which I enjoyed - guess it’s a sign that I should order the soup version next time!

First time visiting People’s Park Food Center post-renovation and went back for the old favorite Yong Xiang Xing Dou Fu 永祥興豆腐! Despite the long queue formed way before it’s open for business, service was quick and you can get this simple bowl of comfort at $6.

While you can’t choose the ingredients unlike most yong tau foo stalls, the variety and loaded portion (10 pcs) here will leave your tummies satisfied. The clear soup base is flavorful yet light, complementing the deep fried items, bouncy QQ fishballs and tofu. Tofu can be hit & miss for YTF but I can guarantee theirs is fresh with a silken texture and accompanied by a decent portion of fish/meat paste - definitely my favorite item!

They do not come with carbs options like rice or noodles, so you’d have to order that from other stalls!

When cravings hit hard, you gotta satisfy them. 🤪 As with every visit to Meng Kee Fried Kway Teow, they have been pretty spot on with the wok hei and portion of ingredients of the Char Kway Teow - there's no denying me from the pronounced sweet-savoury flavour in this sinful mess. I like that the noodles/kway tiao mix leans towards the wetter side and is not too oily. Every strand is evenly coated with an eggy aroma & medium brown hue of the dark soy sauce, but not to the point of being chao ta. I prefer my blood cockles/hums to be cooked a little longer, but I can still taste how fresh & plump they are.

Also, this should be enjoyed as piping hot as possible for the best flavour profile! That explains why I only took a few quick shots before chowing down the entire plate. 🤭

Their Fish Maw Pig's Organ Soup was flavorful with a slight peppery kick. It's also generous with the porky ingredients, though I would appreciate more fish maw instead. 😅

If you are at Toa Payoh, remember to drop by Benson Salted Duck at Lorong 1! Unlike the more commonly seen braised or roasted duck, Salted Duck is less spotted in SG, like the distant cousin you only see once a year at every CNY family gathering. That said, its lower profile doesn’t quell the moderately long queues or its popularity, given only half a duck was left when I reached 12-ish p.m. 🦆⁣
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You can eat the duck as is to enjoy the unadulterated briney savoriness, or squeeze in the lime and eat it together with the preserved veg & chilli for a flavour explosion. I read that they first poach the duck with spices to remove the characteristic gamey taste and then submerge it in iced salted water to impart a tender meat texture - similar to how poached chicken is prepared! My only gripe is that it does not have white rice, which would have been the perfect palate cleanser.⁣

A single portion set will set you back for $5, but you get the usual fixings that will satiate your Kway Chap cravings! The braising stock was well-balanced & lighter on the spices but pleasant enough to not overwhelm the pork's natural taste. The ingredients were generally clean-tasting with zero gamey funk, but the braised pork skin was the best of the bunch - stripped clean of fat and braised to a QQ toothsome texture. ⁣
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The kway was decently smooth but nothing spectacular, and I found myself enjoying the tangy-sweet preserved kiam chye (mustard greens) more. It's not the best I have had thus far (my favourite is Bukit Merah View Kway Chap at Jurong West), but this one is pretty decent! 👍🏻⁣

Also included in every set is a small plate of braised vegetables which I really enjoyed! The cabbage and carrot were braised till soft, absorbing the umami sweetness of the sole fish powder and hae bi (dried shrimp) infused into the chicken stock. There's a homely touch to this dish that reminds me of what my mum would make at home.

Affordably priced at $4.50 as an ala carte, this simple bowl of braised pork rice is definitely not shy on its flavour profile, with the rich soy sauce and star anise flavour of the braised sauce permeating the tender pork belly cubes. The sauce consistency is thicker than most LRFs, so there might not be enough to go with the rice. The braised egg was well-executed with a glistening, jammy yolk. I also enjoyed the pickled cucumbers - crunchy and tangy with a bit of spiciness to balance the saucy flavours in the bowl.

What started as an impromptu exploration in the Whampoa area led me to a new favourite popiah place at 968 Popiah! You’d be hard-pressed (pun maybe intended) to find a popiah shop which is this generous with the mang guang (braised turnip/jicama) in each of their freshly wrapped rolls, and only for $1.80 each! Ingredients are simple and no-frills (with the usual boiled egg, lettuce, beansprouts, sweet sauce and chilli), but this place gets the fundamentals right in flavour and texture. The radish was moist & flavourful, and even the crunchy bits were yummy! I dabao-ed some for my parents & the popiah rolls did not become soggy after the long trip home!⁣
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Saw that they also incorporated a Japanese twist to the popiah in the form of Sushi Popiah, perhaps it's something worth trying next visit! 🤪⁣
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📍Address: Quek Hong Chuan Eating House, 81 Lor Limau, Singapore 320081. 12.30 - 7 pm, closed on Fridays.

First time trying 86 Lor Mee recommended by @ohmyaddy...and it sure will not be the last! Definitely got my money's worth with their Signature Lor Mee priced at $6 - look at the heaps of fried items like tempura prawns, fried fish nuggets, chicken cutlet and the more traditional fare like ngoh hiang & braised hard-boiled egg! The fried ingredients were freshly deep-fried on order - my favourite goes to the fried fish nuggets that were chunky & thinly battered while not overly oily.

The gravy is undoubtedly the best part of the lor mee - flavorful with the richness of 5-spice powder and a gooey, starchy consistency that coats beautifully onto the toppings and the noodles buried within. Remember to help yourself to the vinegar, chilli padi and minced garlic for extra depth to the dish! 🍜

For a more traditional and budget-friendly option, go for their Homemade Ngoh Hiang Lor Mee ($4/$5)!
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📍 Address: Golden Mile Food Centre, 505 Beach Rd, #01-86, Singapore 199583

This SMASH-ingly hot Green Chilli Chicken Rice from @alimama_maxwell is one of my favourite go-to at Maxwell Food Center! 🚥 I really enjoyed everything on the plate, including the generous serving of sayur lodeh (vegetable Stew in coconut milk) that imbued its lemak richness and characteristic yellow hue on the mound of white rice. The chicken thigh was well-grilled with a crisp coat of better and smashed till tender! But the star of the plate here is the glorious heap of punchy, tangy green chilli sambal on top of the chicken. Lost count of the tissue paper I used to wipe my sweat, but you know it's the real deal when someone with a low spice tolerance (like BB) would gladly finish this lip-smacking green chilli blend. 🥵 For spice lovers, there's also a housemade sambal at the side to turn the heat up even further. 🔥⁣
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If you prefer something soupy instead, the stall also serves up a pretty decent prawn noodle and laksa! ⁣
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📍 Address: 1 Kadayanallur Street, #01-09 Maxwell Food Centre, Singapore 069184, 11am-8pm