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Specialist of the white version, this stall has been serving for over 70 years ever since husband-wife team Tay Hoe Seng and Ng Sock Cheng started making their own carrot cake.
Their daughters and 2nd generation owners still handmake the carrot cake, their painstaking efforts recognised with consecutive Michelin Bib Gourmand awards.
Reowned for their flat but super crisp rendition, the (open) secret here is their special chili, which really makes the dish stand out.
Beautifully fried, albeit more oily than elsewhere, you get lovely smoky savoury sweet spicy flavours in each bite.
Carrot Cake / Chye Tow Kueh
Chey Sua Carrot Cake
@ Toa Payoh West Market & Food Centre, 127 Toa Payoh Lorong 1 #02-30
More details:

Head down to this locally owned bubble tea shop, Tea Dojo, located at 107 Toa Payoh Lorong 1 for your usual iced cold cup of boba tea! Just a stone's throw away from Braddell MRT, the shop features an exciting range of signature drinks like Boba Grape Yoghurt ($6.30), Phoenix Oolong Lemon Tea ($5.30), Super Chestnut Snow ($5.80) and more! Customise your drink with various toppings such as Pearls, Brown Sugar Jelly, Tea Jelly, Taro Balls and many more -- at only $1 each!

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We ended off our meal with beancurd from Pure Soya Bean, which was a stall near the middle of the second level run by two fairly-young hawkers! We paid $2.50 for a bowl of beancurd with gingko nuts and we love their beancurd as it was served warm and the texture was fairly soft. Most importantly, you can taste the soybean in their beancurd as the sugar syrup used wasn't too overpowering. :)

While the serving size was really generous, we felt that the gingko nuts were a little hard and quite a few of them were rather bitter. We might get the beancurd with another topping again in future!

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This was one of the stalls that appeared to have no queue but when you place your orders, the auntie tells you that there is a one-hour wait! 😱😱😱 The wait is well worth it, however, as Chye Sua serves an amazing plate of carrot cake! The stall only serves the white version of carrot cake, and the dish comes with white carrot cake on the underside, which are stuck together by a layer of deep-fried egg and flour on the upper side that makes the dish look more black than white!

Don't be mistaken, however, as the layer of flour and egg was really crispy and comes with a slightly burnt flavour which we really love! The chilli is in this layer, so it can get a little spicy after a while. Hence, we suggest you alternate between this layer and the carrot cake underneath, as the carrot cake could get pretty plain if you eat it alone without the deep-fried surface later!

We also love the carrot cake as the cubes of radish remained soft after frying, although we were surprised that their shape remained fairly intact as well. We will definitely want to try this again although the queue will definitely be a deterrence on most occasions!

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We saw a fairly decent queue at Teochew Handmade Paus and decided to give it a try since everyone loves paus for breakfast! One thing to note is that the paus served here are really small; they can be finished in around four mouthfuls so this is something to take note of if you are planning to buy from this shop.

We ordered two char siew, two tau sar and two lianrong paus to try! The pork filling used for the char siew pau was rather lean and there were few fatty parts in it. However, we thought it wasn't exceptionally yummy because we felt that the meat was a little too shredded, which made for a strange texture for a pau filling.

The Tau sar and lianrong paus were great though, because the red bean and lotus paste fillings respectively were very smooth and they were pretty concentrated as well! We love the pronounced flavours within the filling of both paus!

Each pau is priced at 90 cents, which is honestly pretty expensive given it's small size. That being said, we may want to come back for the tau sar and lianrong paus again!

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We are continuing our hawker food hunt and this brought us to Toa Payoh West Market and Food Centre! Despite it's name, this hawker centre is nearer to Caldecott than to Toa Payoh MRT. More than half the stalls were open on a Sunday morning and we were able to find seats easily.

First up, we ordered the dry version of the shredded chicken noodles from Lau Sim Shredded Chicken Noodles. This was a bowl of mee kia tossed in vinegar and some chilli paste, topped with shredded chicken and mushrooms. This was the small serving and the amount of noodles were fairly little, and it might be just enough for one person. We thought the stall could have been more generous with the chicken given that it is the mainstay, though we felt it was still a great dish.

The soup came with 2 dumplings and 2 fishballs and it was fairly comforting on a cool morning, although the soup itself was a little salty and we didn't finish drinking the entire bowl as a result.

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Nested within the heartland at the Caldecott/Braddell area, Niche Savoureuse specialises in artisanal cakes, although they do serve main-course items such as pastas as well! We ordered a hazelnut latte to start and we were pleasantly surprised by the beautiful latte art, as well as by the generous serving of the drink (the cup was nearly overflowing!). The roasted nutty taste of hazelnut was pretty pronounced, although we were glad that it wasn't too overpowering. It is a pretty comforting drink to start your meal at Niche on a rainy day! 😁


The difference in Hakka style YTF is the use of meat instead of fish paste stuffed in beancurd or vegetables. The meat is nice, tender and well seasoned. They have a min order of 6 pieces and I prefer the dry version where it is served with chilli and sweet sauce.


The Fish & Chips - The fish was soft but firm, and was covered in a crispy, light batter that had just the right amount of crunch.

Read more: https://www.misstamchiak.com/asia-western-food/

From Hua Fong Kee
Awesome looking & tasty sauce over this plate of roasted duck & roast pork belly rice.
Highly recommended!

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Eating at Asia Western Food is a nostalgia trip from anyone born before the 00s, as the food is straight out of the past. For the RIDICULOUSLY low price of FOUR DOLLARS, yes that’s right, a pair of two dollar notes, you get the classic Hainanese Western rendition of fish and chips.⠀

It’s the quintessential fish & chips that has been tweaked for Singaporeans, from the slightly too thick but decently airy batter to the simply seasoned but firm, flaky fish encased in the batter. There isn’t much to say about this dish, but the taste & textures awaken blissful memories long buried, and that in itself is an experience to savour.⠀

That’s why Singapore’s hawker heritage is more than just great flavours & perfect cooking techniques, our hawker heritage is also about bringing back memories of the good old days. And that is something that can never be quantified adequately.

Eight dollars at Asia Western Food will get you a big chungus chicken, deep fried to golden, greasy supremacy. Sure, eight bucks will only get you a fried spring chicken without a side of fries or coleslaw, but there’s no denying the incredible value you’re getting here.⠀

A larger than normal chicken is coated in a simple flour mix and then deep fried till it’s cooked just right. Deep frying a whole chicken ain’t easy, but the elderly gent running the shop has been dishing out spring chicken for more than forty years. Needless to say, the cook was perfect. The thighs & drumsticks retained all of their moisture, which leads to a cascade of juices dripping all over with every bite. Even the normally dry & stringy breast meat was surprisingly moist and it was easily edible.⠀

The meat is great, but the battered skin is utterly breathtaking. The skin has morphed into a tremendously thin & crispy cocoon around the moist meat, and it definitely makes for one of the most splendid fried chickens in town. The seasoning may be simple, but salt, white pepper & perhaps a hit of five spice is all this sterling spring chicken needed. Yes, it might just beat out several of the famous fried chicken merchants in town, that’s how incredible this spring chicken was.⠀

There’s really no way to sugarcoat this, but you have to try it for yourselves as soon as possible because we never know when the elderly uncle will cease operations, and another piece of Singapore’s hawker heritage is gone forever. Go soon, don’t have regrets this new year.