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wah this damn good say srs the noodles were silky and the sauce had such a unique taste (idk i only can say it taste like those from a restaurant HAHAHA) and the char siew. the cAramelisAtIOn. the char. the fatty juiciness. okay cons: can be less oily & portion can be bigger but otherwise i love this🥰

- Mee pok was springy with a firm chewy bite 😋
- Fish dumpling, that’s bouncy chewy fish paste skin packed with meat, was my fav amongst the other ingredients — scallop, prawn, minced pork and pork slices.
- Ikura wasn’t the freshest, bursted easily while mixing the noodles, but I enjoyed the savoury fishy flavour.
- Personally preferred it less oily though the sauce was spicy yet vinegary and coated every noodle strand well!

Madam Oh Guat Keng has been serving her homely rendition since before January 2008.
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The soy braising stock imparts a light herbal salty savoury earthy flavour, to the chewy small intestines, tender large intestines, tender pork belly, soft peanuts, spongy dried tofu puffs, and springy chicken egg.
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Nicely clean-tasting, with the braised peanuts lending a lovely contrast.
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The stock pairs nicely with the slippery silky wide flat kway teow / rice noodles, carrying a mild grainy herbal salty sweet flavour. Bits of fried shallots complete.
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Kway Chap
Yi Fa Kway Chap
@ Old Airport Road Food Centre, 51 Old Airport Road #01-70
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html

This Michelin Bib Gourmand stall has been serving delicious clean-tasting pig offals and rice noodle sheets since 1984, with founder Phua Gek Sia starting at 3am, and working 14 to 16 hours a day.
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Braised in a light soy and herb stock, the large intestine, pork belly, pig's stomach, and dried tofu puffs, have a tender light chew to texture, with pleasant earthy herbal salty sweet savoury flavour.
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Paired with a bowl of wide flat kway teow / rice noodles, the sheets thin and smooth with grainy sweet herbal salty flavour from the warm soup / broth.
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Generously portioned and filling, yum.
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Kway Chap
To-Ricos Guo Shi
@ Old Airport Road Food Centre, 51 Old Airport Road #01-135
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html

Smaller than expected, not wet and not dark, but ticked many boxes and satisfying.

[Old Airport Road, Singapore 🇸🇬]
[Hawker Centre]

Old Airport Road Food Centre is well known for its wide variety of delectable hawker eats. One of them is Roast Paradise which is in a humble stall at one corner. The well charred char siew caught my attention almost immediately.

For the 4 of us, we had the following

Triple Roast Platter
Which consisted of
Char Siew 叉烧,
Roast Pork 烧肉, and
Roast Duck 烧鸭
Rice 饭 (S$1) x 2
Hakka Noodles 客家面 (S$3.20) x 2

The well charred fatty char siew was well caramelized, served with a special savoury sweet dark sauce. The fatty roast pork was served with a sweet mustard sauce. Love its crispy crust. The roast duck was more boney than preferred. The Hakka noodle which looked like mee poh, was topped with minced meat and chopped spring onion. The noodle may looked plain, but tasted simply yummy with lard oil in it. The plain looking rice was savoury too, similar to chicken rice with hints of garlic, ginger, and lard oil in it.

Don’t forget to help yourself to the soup at the counter which was full of cabbage and chunks of tender pork. The broth was well flavoured and tasted distinctive of Dang Gui 当归 (Chinese Angelica) .

By the way the hawker centre will closed for 4 months due to renovations from June. Guess I just made it before the upcoming closure.

Roast Paradise 烧味天堂 @roastparadise
Address 🛖 : Blk 51 Old Airport Road, # 01-121 Old Airport Road Food Centre, Singapore 🇸🇬 390061
Open 🕰️ :
Tue - Sun : 10.30am - 6.30pm
MRT 🚇 : Dakota (CC8) Circle Line

Mushroom soup is creamy & rich with some mushroom chunks; topped with crispy croutons; came with 2 slices of garlic baguette at side which are crispy outside & soft at inside..

Al-dente pasta tossed in homemade tomyam sauce with rich garlic taste; came in aglio olio style instead of the wet version; taste appetizing & addictive but tad oily at the base; seafood (glass prawn & squid) are crunchy but not the fresh from market type, so lack of the natural sweetness in the dish; came with lots of mushroom slices & cherry tomatoes..

Boneless chicken leg well-marinated with spices, well-grilled to tender & succelent; came with similar veggies & mashed potatoes; black pepper sauce tastes akin to the mashed potatoes sauce & not over peppery; homely dish which reminds me of school days but elevated version..

Salmon fillet are fresh & firm, seasoned with homemade spices & baked to perfection with crispy skin; came with veggies (radish, lady's finger, carrots, baby corn, broccoli, cherry tomatoes) which are crunchy & smooth mashed potatoes; drizzled with balsamic vinegar which complement the dish well; but butter cream sauce tastes 1 dimensional, rich & overly creamy for my liking..

Operating since the early 1990s, this long-serving stall is known for their generous portions and wide variety of desserts.
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Over a mound of soft shaved ice and wobbly aiyu jelly, is drizzled a simple syrup and lime juice, stacked with juicy fruit cocktail (peach, pear, green grapes, nata de coco), and springy rainbow tadpole jelly.
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Refreshing burst of fruity zesty sour sweet floral flavour, great to cool off.
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Ice Jelly Fruit Cocktail
Blanco Court Cold & Hot Dessert
@ Old Airport Road Food Centre, 51 Old Airport Road #01-137
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More details:
https://ivanteh-runningman.blogspot.com/2024/04/best-of-singapore-hawkers-ice-jelly-fruit-cocktail.html