Hawker/Kopitiam/Food Court

Smooth, wobbly eggy tofu with a slightly crisp exterior, served in a savoury, starchy, and meaty sauce. A simple classic dish that is always a pleasure to enjoy.

This dish can be cooked with sambal or garlic. We chose the garlic style. The eggplant is deep-fried to retain its natural taste and texture before being tossed into a savoury meaty sauce infused with hints of garlic. This preparation helps the eggplant absorb the flavours without becoming too soggy. Appreciated for the effort done.

Tender chicken stir-fried with a rich, savoury, and starchy sauce in the claypot under bold fiery flames. It has mild spiciness, and the bubbling sauce resembles a roux texture, which can be slightly salty. Pairing it with rice balances the flavours perfectly.

Generous portion of pearl rice topped with a flavourful amount of tender chicken, marinated thoroughly, alongside savoury Chinese sausage that adds umami and slight greasiness. Chilli padi and dried chilli provide a spicy kick, though there is an option for no spiciness. A ladle of their secret dark sauce adds a sweet-savoury element, and a sprinkle of spring onions serves as garnish. After mixing, those who enjoy stronger flavours will find it just right. Some, like us, may find it a bit salty, but the flavour is balanced with a slight spicy punch. The texture is chewy, saucy, and smooth, with occasional crisp scorched rice pieces.

Holi F! Not Your Traditional Claypot Rice but a Modernised Take on It!? 🤨

With prices starting from $6.50, you get to savour these zi char-style rice dishes served in a claypot. These claypot rice do not have the burnt crispy bits you might be looking for, nor is the rice cooked from scratch in the claypot in the traditional way. Instead, the rice is pre-cooked to ensure it remains soft and fluffy when placed neatly inside the claypot. The slight crisp texture develops as the rice cooks further in the claypot, but it does not burn at the bottom or sides. While I am a fan of eating 锅巴 (scorched rice or Chao Ta bits), which adds crunch, it can be unhealthy. This modernised preparation feels much healthier, even though it lacks many crispy bits.

They use pearl rice, which has a smooth, starchy, sticky yet firm texture, and it pairs well with the sauces.

Signature Chicken Claypot Rice (S) ($8)
Generous portion of pearl rice topped with a flavourful amount of tender chicken, marinated thoroughly, alongside savoury Chinese sausage that adds umami and slight greasiness. Chilli padi and dried chilli provide a spicy kick, though there is an option for no spiciness. A ladle of their secret dark sauce adds a sweet-savoury element, and a sprinkle of spring onions serves as garnish. After mixing, those who enjoy stronger flavours will find it just right. Some, like us, may find it a bit salty, but the flavour is balanced with a slight spicy punch. The texture is chewy, saucy, and smooth, with occasional crisp scorched rice pieces.

Signature Kung Pao Chicken ($6.50)
Tender chicken stir-fried with a rich, savoury, and starchy sauce in the claypot under bold fiery flames. It has mild spiciness, and the bubbling sauce resembles a roux texture, which can be slightly salty. Pairing it with rice balances the flavours perfectly.

Minced Meat Eggplant ($5.50)
This dish can be cooked with sambal or garlic. We chose the garlic style. The eggplant is deep-fried to retain its natural taste and texture before being tossed into a savoury meaty sauce infused with hints of garlic. This preparation helps the eggplant absorb the flavours without becoming too soggy. Appreciated for the effort done.

Minced Meat Tofu ($5.50)
Smooth, wobbly eggy tofu with a slightly crisp exterior, served in a savoury, starchy, and meaty sauce. A simple classic dish that is always a pleasure to enjoy.

Thank you @holeefookclaypot for the invitation! 🥰

Music Credit:
Modernised Claypot Rice by mehmehfoodventure
Music Generated by SunoAI
.
🚩Ho Lee Fook 口里福, 941 Upper Serangoon Rd, Singapore 534709
.
.
.
#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #砂煲饭 #ClaypotRice #mincedmeattofu #mincedmeateggplant #kungpaochicken #chickenclaypotrice #HoLeeFook #口里福 #claypot

When you want a bit of everything, kway chap is one of the best options to go for. I recently noticed that @shiniansg has started offering kway chap, so I decided to try the 1 pax set.

This set includes a variety of braised delights: small and large intestines, swirly intestines, prawn cake, onsen eggs, mei cai, pork skin, braised egg tofu, and pork belly. Alongside these, there is a bowl of slippery flat rice noodles immersed in a savoury and lightly herby soup.

The meal was pretty tastisfying, especially with the addition of the spicy chilli, which not only made me sweat but also enhanced the flavours of the braised items, making the experience extra shiok.
.
🚩石年 Shi Nian @ ESR BizPark Chai Chee, 750 Chai Chee Rd, Singapore 469000
.
.
.
#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #bainiangroup #石年 #ShiNian #shiniansg #粿汁 #kwaychap #porkoffals

You’ve read about the $3 fried rice in my previous posts, now let me introduce you to the Hor Fun from the same stall, which I found even tastier than their fried rice. The ingredients include fishcake, chicken, egg, and vegetables. The hor fun is first fried with soy sauce and dark sauce to achieve its distinct brown colour and infuse a bit of wok hei. It is then coated in a savoury, starchy, gooey, and eggy sauce that adds extra deliciousness and moistness to the noodles. The waiting time for them to cook this dish may be longer, but it is absolutely worth it. The portion is suitable for small eaters, although I believe even small eaters would need at least two plates because it is just that delicious.😋
.
🚩Tong Siew Fried Rice, 41A Cambridge Rd, 01-23 Pek Kio Market & Food Centre, Singapore 211041
.
.
.
#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #sghawkerculture #hawkerculture #hawkerfood #pekkiofoodcentre #tongsiewfriedrice #通宵炒饭 #horfun #河粉

That's right! Located at Pek Kio Market & Food Centre, this simple, humble, and honest stall is run by an elderly couple serving up old-school style fried rice. The ingredients are basic, consisting of chicken, fishcake, eggs, spring onions, and ikan bilis, but the proportion of rice to ingredients is generous. This plate of fried rice is suitable for small eaters. However, if you are a big eater, you should order at least two plates. It is tasty and savoury. Although it lacks wok hei, it is still a delicious and budget-friendly fried rice option.
.
🚩Tong Siew Fried Rice, 41A Cambridge Rd, 01-23 Pek Kio Market & Food Centre, Singapore 211041
.
.
.
#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #friedrice #炒饭 #sghawkerculture #hawkerculture #hawkerfood #pekkiofoodcentre #tongsiewfriedrice #通宵炒饭

The Golden Prawn Pancake ($5.90) from @bainiansg was superb, as it was deep-fried to the perfect golden-brown hue, and served piping hot, with just the right amount of greasiness. The umami, savoury flavours paired well with its crispy yet bouncy texture.

We also got a plate of @shiniansg Pork Trotter ($9.60), which was beautifully braised inside out. The skin was soft, the fat was thick and gooey, and the savoury meat was easy to eat, as it had been chopped into smaller portions. Eat it while it’s hot, though once it cools down, the skin and fat become firmer and chewier due to the nature of collagen.

The century egg was a cold dish with a spicy, gingery, and vinegary kick.

From viral DIY Porridge and "gao lak" Chicken Rice to aromatic Braised Pork and hearty Yong Tau Foo, this food court offers a feast of local delights.

These four brands, each specialising in their own unique local dishes, are all under the @bainiansg group. A few weeks ago, my friends and I had the chance to try a dish from each brand, filling our tummies just right. And today, I brought another group of friends along because good food must be shared!

We had the @pengjiazhousg DIY Porridge (min $5/100g), where we mixed and matched our preferred ingredients. Alongside, we ordered Pang’s Century Egg ($5.90), the must-order Hakka Style Fried Pork ($5.90), Fried Large Intestine ($6.90), and Golden You Tiao ($0.80). The century egg was a cold dish with a spicy, gingery, and vinegary kick. However, the intestine wasn’t great that day, as it had a noticeable porky stench. At least, we still enjoyed the porridge with freshly fried crispy dough fritters.