SINGAPOREAN STYLE🇸🇬

Queued more than an hour for this, and I must say… not worth it. I love my wanton mee saucy and chewy, but I thought this bowl was slightly on the drier side. There is a nice umami flavour to the sauce here but other than that I can’t really see why I would queue that long again for just a decent bowl of wanton mee, granted that it looks presentable and the owners were very polite.

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My first time trying George’s laksa, and I understand why they’re distinct from the other competitors with the same name. The broth here was much lighter, less milky, and also less spicy, catering to the people who want a nice balance to their laksa. It is also not as thick nor lemak as elsewhere, but their broth with a thinner consistency was still rich. I did think that they could afford to give more noodles and cockles for paying $5!

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Hong Heng carrot cake stall doesn’t seem to have snakey queues but their popularity shines through their organised queue pager system and the decent amount of wait you need to have the patience for to finally savour their carrot cake. Their carrot cake is not too greasy, yet fried till crispy while remaining tender. It packs a flavour punch that’s umami with those radish bits. Get the yuan yang just to make the wait more worth it so that you can savour the best of both worlds. I’m not too big a fan of black carrot cake but I make it a point to order it here because it isn’t too overwhelmingly sweet. And if you love spice, remember to add more chilli for that greater kick!!

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Was craving braised duck kway chap so bad so I went early to Golden Mile Food Centre for Ah Xiao’s braised duck. It did not disappoint, but it must have been bad luck because the queue, seemingly not long, had people before us ordering for a whole village!!! Though that might also be a testament to how loyal their customers are and how good their food might be. Their kway itself was nothing special, but the duck was soft and tender, braised in a dark sauce that was just lightly herbaceous. With the amount of ingredients, I thought the price was pretty worth it!

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Thi was one sinful meal with roast paradise. Chose the three types of roasted meat so that I could try all at once, but realised that the char siew sio bak combination would’ve sufficed considering the normal tasting roasted duck. The char siew on the other hand, blew my mind. It has the perfect char and fat to meat ratio, and flavourful bite to it. I personally don’t like the normal sweet char siew with rice lathered in the sauce, so this was different and way better. The roast pork was juicy, though I was hoping its skin would be crispier. Tried their lava egg as an add on but it wasn’t anything unexpected, would just focus my energy on the char siew and roast pork in the future😍

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Patronised the market on a Saturday morning when it was bustling with queues at multiple famous stalls, but there did not seem to be a queue for this. But don’t be tricked!! There’s a long hidden queue because they distribute buzzers, and this bowl of noodles necessitates at least a 20 minutes wait. And the wait is ultimately worth it with this classic bowl of fishball + minced meat noodles, that was so saucy, full of flavour, with noodles perfectly coated with chilli. While it looks and perhaps even tastes simple to some, I thought it was a well executed traditional flavour.

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Took me long enough to try this!! I absolutely enjoyed the fluffiness and creaminess of the scrambled egg that was drizzled with a bit of soy to give that umami flavour with every bite. The luncheon meat and prawns are perfect complements for your rice with egg, I just wished that there was an option to add more egg to this bowl! The star of the dish really was the scrambled egg, and how it seems really recipe perfected. However, it still comes with a bowl of unimpressive and relatively dry rice that did not match up with its impressive ingredients.

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Yes this place is famous for its wanton noodles, but they make a mean, solid carrot cake that is to die for. $5.70 is indeed pricey, but you get a sizeable portion of eggy, crispy, and perfectly balanced white. add of cake. Carrot cake itself has nice bite to it, but also a wonderful wok hei flavour. With that slight umami taste from the preserved radish and the fragrant, spicy, chilli, this dish from Wanton Noodle House is truly my guilty pleasure.

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My favorite handmade ban mian to date. The noodles? Impeccable. Fresh, chewy, and of nice thickness and texture. The sauce had a nice good mix of savouriness but it’s nothing until you add that amazing chilli which really packs one hell of a spicy punch and elevates the whole experience. Typing this is making me crave it again, but I understand that they have moved? Or will be moving from Sims Avenue to a coffee shop near Geylang East library. Please let me know if anyone finds out their new address🫠

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I thought it was my mistake for patronising Changi Famous Nasi Lemak at an off peak hour, but after having a rather dissatisfying meal, I checked google reviews and alas, there have really been some issues with standard. Firstly, the whole plate was stale and ingredients were cold. Granted the rice had a decent flavour and the sambal was just right (not perfectly spicy enough though), the entire plate was just lacklustre. Not forgetting how unpleasant the vibe of the whole stall was, I should’ve thought twice and went for the many other options there.

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I can’t even begin to describe how crowded 216 market is on a weekend, and when Chris Kway Chap is closed, the queue for Chai Chee Kway Chap gets even longer. Waited for around 1 hour just for my turn, and honest verdict - never again. Granted this was a decent bowl, with soft kway and herbal gravy, and actually very chew intestines. But that’s about it, nothing mind blowing nor worth fighting with the crowd. So queue at your own risk or choose a less crowded timing to try this!

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Was intrigued by the way dishes were served here when I walked past so decided to give it a try. Sampanman’s concept is serving an array of seafood on a sampan - either sampan sets that are available on the menu, or a sampan that you can build yourself with any seafood ingredients you want. They have flower crab, lobsters, prawns, clams, scallops, and mussels to choose from, so you’re guaranteed a feast. I went for the smallest (2-3pax) sampan, that was full of fresh prawns (600g), mussels (600g), flower clams (600g), half-shell scallop (4pcs) and 4 pcs of mantou, which was perfectly done and went perfectly well with the chilli crab sauce which was the sauce our choice. The sauce actually elevated the whole experience, with its slight spicy punch balanced with the sweetness. There are other sauces to choose from as well, and the salted egg and sambal egg sauce smelled amazing. As a side, every sampan set comes with a bowl of macaroni - which was personally a weird addition for me.

Though not pictured, I also tried their soup sets which was creamy and light, though slightly bland. But it’s a nice addition to the very heavy flavoured seafood sampan, so I highly recommend everything for sharing!✨

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