Hawker

The stall is recommended by Michelin guide but we were apprehensive about trying out this beef noodle as there was no queue compared to the neighbouring stalls and the pictures at the stall front did not look that appetizing.

So we decided to share a small portion while we go for other food in the hawker centre. But wow it turned out that our earlier apprehension was unfounded, the beef brisket and tendon noodle was really enjoyable.

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The food here was robust in taste and full of flavour. The different texture and varied levels of spiciness, sweetness, nuttiness and “lemak-ness" of the different dishes just come together so well with the steamed rice. I especially enjoyed the beef rendang and curry chicken. Oh and the mee rebus was impressive too.

They say good stuff aren’t cheap and cheap stuff aren’t good but this place has proven the saying wrong.

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One of the best mutton satays in Singapore - Very well marinated, nicely charred and tender. The fat adds flavour and becomes crunchy in the grilling, that adds texture to the satay.

Wedang. #B1-19

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A messy plate of happiness and deliciousness!

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I did not ask but I am pretty sure they make their own chili sauce for their dry prawn noodle.

The delicious chili sauce is on point and comes with lots of whole dried shrimps. Together with the lard and shallot, the sauce gives an explosion of spicy umami deliciousness to the prawn noodle, which is served with huge prawns that are peeled and halved and generously-sized tender pork ribs.

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I almost cried but I did not.

But these char siew, roast wings and ribs moved me and made me emotional. The pork belly char siew has the right balance of fats and meat ratio, tender inside and very well caramelised outside. It fits my definition of very good char siew.

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This bowl of dry Bak Chor Mee Pok, from the same coffeeshop as Loo's Hainanese Curry Rice, comes topped with fresh prawns, pork slices, minced pork, pork ball, Teochew dumplings and braised mushroom. The ingredients are all very fresh and well marinated. I especially like the Teochew dumplings which are so full of sole fish flavour.

I don't fancy al dante mee pok but it should not be soggy too. The mee pok here is done just right with the right balance of lard, black vinegar and chilli.

I have not tried every Bak Chor Mee stall in Singapore but I dare to say this is one of the best out there. You need to have the patience though for every bowl of the BCM is slowly cooked and put together so the waiting time can be long especially during peak hours.

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The stall name appeals to me as my grandma was a Lor Mee hawker too.

The uncle only sliced the lor Bak (Braised pork belly) upon my order, ensuring the meat was fresh and moist when served. I like the way he took pride in his work, putting in effort to arrange the ingredients neatly and beautifully, creating a visual element that captured my eyes. (Usually I am the "art director" who arrange the food before I take pictures! 😅 )

The bowl was topped with generously-thick slices of lor bak, Ngoh Hiang, half a braised egg, one deep fried fish nugget and some crispy batter bits. The Lor (thickened gravy) tasted good and I could make out the spices used before mixing everything up but the gravy turned runny too quickly.

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They can be quite inconsistent these days especially if the grumpy old man is not the one cooking.

This time the old man was in good mood! Although slightly wetter than his usual, the plate of CKT was nicely fried with huge prawns and lots of other ingredients! I like! 😋

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Went all the way to Old Airport Road for Xin Mei Xiang Lor Mee but they were closed today! Fortunately, there were other pretty decent alternatives in the food centre. This one we had was from Tiong Bahru Lor Mee, #01-124. $5 portion comes with fried fish, braised hard-boiled egg, fried fish skin, braised pork belly and Ngoh Hiang. Nice!👍🏻👍🏻

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This new stall at Beach Road Army market specialises in Indonesia-style bakmi noodle which literally means "meat noodle" in Hokkien.

We had their classic soy pork stew noodle which comes with their homemade noodle tossed in some fragrant oil and seasoning topped with braised pork with mushroom, an egg and a slice of pumpkin.

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We were intrigued by some social and mainstream media reviews on this Penang style prawn noodle stall operated by yet another young hawker so we made a trip to Golden Mile Food Centre to check it out.

Price ranges from $5 for a bowl of their basic sliced pork prawn noodle to $11 with abalone. We ordered the $9 super bowl with add-ons like pork ribs, skin, tail and intestine, both dry and soup versions.

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