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It’s strange that the various outlets of this small chain don’t serve the same dishes. This one has an excellent peranakan fish head curry not offered elsewhere. Worth making a trip for it! No chicken feet, though.

It’s strange that the various outlets of this small chain don’t serve the same dishes. This one has an excellent peranakan fish head curry not offered elsewhere. Worth making a trip for it! No chicken feet, though.

Whenever I find myself in Joo Chiat in the morning, I’m always spoilt for choice. But one dish usually reigns supreme—Mr and Mrs Mohgan’s Super Crispy Prata.

As the name suggests, the crisp factor is unreal, and trust me, one is never enough. My go-to order? A kosong + telur combo. The default comes with fish curry, but here’s a pro tip: ask for a side of sambal with ikan bilis. The combination of fish curry + sambal with prata? Absolutely next-level comfort food.

Katong Shopping Centre is no stranger to foodies, thanks to the recent buzz over the battle of banana pies (PSA: Auntie Peng now has a second outlet in the same building!).

Before the pie wars, the go-to spot was Delicious Boneless Chicken Rice, now rebranded as Katong Mei Wei. While the chicken is no longer boneless by default (unsure if you can still request it), soup refills and self-service achar are also a thing of the past.

That said, the chicken remains tender and flavorful, and the chilli still delivers a satisfying spicy kick. A familiar classic, slightly updated.

By 8:00am (this was on a Sunday), there were already 10 people in line…. 🤨

Would I go back? Idk. I hate queuing, so probably not. But was this a good bowl of noodles? Yeah. I’m that much fatter now 😬

I was here at 7:30am (which is when they open) on a weekend, & was 3rd in line. I waited 24 mins to place my order... & in that time, I realized I wasn't the actual 3rd in line. People sit down after having placed their orders, so I was a fake 3rd 😂

Sadly, they messed up my order. I ordered a large Pork Rib Prawn Noodles ($10), & a regular Prawn Noodles ($8) - but both were served as large portions. Oh well. At least they were delicious.

The soup is light yet tasty, & doesn’t leave you feeling overwhelmed with the flavours. Unfortunately, they don’t do free soup refills, which may be a turn-off to some.

I would’ve liked a refill of this tasty bowl.. But I did order a Pork Intestine Soup ($5) all for myself, so that satisfied me. It doesn’t look like much, but for 1 pax this was great. Intestines were chewy without being rubbery, & were cleaned well.

The food is very good. A lot of people

We were strolling in Joo Chiat and saw them open. It was a surprise but we just ordered two slices. Still very good to me, but the fiancee felt the standard has dropped since Mr Mohgan passed away.

It said to be the most authentic Eng’s Char Siew Wantan Mee with close family link to the past.

They have moved from their original place to Joo Chiat Road now, and greet welcoming by the staff when I arrive on weekday evening.

Great texture and of course their special chili sauce is still the main attractive taste to enjoy with the noodles. Comes with pieces of wantan, char siew and veggie.

Big prawns were quite good.

The broth itself tastes the same as the ones with the normal prawns. It's not extra briny from the big prawns

The broth is very strong. It's quite intense, but quite salty. It's kind of like if you stewed the normal soup down. In which case it's not as creamy from pork or briny from prawn as I rmbed

Overall a decent bowl, definitely not worth the travel

Had a weekend dinner at Sin Heng Claypot Bak Kut Teh (BKT), located along the bustling streets of Joo Chiat. The restaurant is quite famous and popular among locals in the area. I have dined here several times already, and the food quality and quantity have always been consistently excellent.

Here are my top 3 must-order dishes at Sin Heng Claypot BKT. Firstly and most definitely is the Claypot BKT, their soup is the herbal variation, with a rich and fragrant flavor that is not too overpowering. The soup is refillable, and the pork ribs are always cooked to perfection, offering the right texture and chewiness. The portion size is generous for the price. They also offer variations with pork innards and tail, and a mix dry version.

Next is the Cereal Chicken, the portion is generous, with many chicken pieces fried to an even, crispy coating of cereal. The cereal chicken pairs extremely well with the hot, soupy Claypot BKT.

Last but not least is the Cai Po (Preserved Radish) Egg. This dish features a thick and fluffy omelette paired with crunchy cai po. It serves as a perfect complementary side to the previous two dishes, making for a hearty meal combination.

Beyond the food, the staff at Sin Heng Claypot BKT are friendly and very efficient. From queuing to ordering, getting condiments, serving, and payment, everything was hassle-free. I believe the restaurant has deep heritage and dates way back, with a display booth at the front showcasing their history, which is very interesting, which you can check it out while queueing.

The dining environment is clean with indoor seating, but it is not air-conditioned. It can get quite hot and humid during sunny afternoons, which might not be ideal while eating hot BKT soup. However, on rainy days and chilly nights, this conditions are perfect.

They have a small car parking area right in front of their stall reserved for customers, accommodating about 10 vehicles. The queue during dinner time, especially on weekends, can get pretty long. However, the food wait time is short, and the turnover is usually fast, making it worth the wait.

I highly recommend Sin Heng Claypot BKT to anyone looking for an authentic, hearty BKT experience to enjoy with friends and family.

Established in the 1950s by Ng Juat Swee, nicknamed 'Janggut', this brand is the originator of Singaporean style Laksa.
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The light broth has a grainy creamy texture from coconut milk, dried shrimp, and laksa leaves, less oily with savoury milky sweet herbal flavour. The chunky sambal belachan isn't too spicy, lending a mild salty savoury spice kick.
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The smooth thick rice vermicelli noodles are trimmed short, soft with a gentle chew and grainy sweet flavour. Pairs with the crisp bean sprouts with vegetal sweet flavour, and the springy fish cake with sweet savoury flavour.
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The crunchy deshelled prawns lend sweet savoury notes, while the juicy yet small blood cockles burst with briny salty mineral notes.
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Well balanced heritage taste of nostalgia.
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Laksa
The Original Katong Laksa (Janggut Laksa)
@ Roxy Square, 50 East Coast Road #01-64
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html