Welcome to North East, Singapore.

The unanimous favourite dish of the night was one of their signatures - STEAMED SEA BASS IN CHILLI LIME ($29). The fish was fork-tender, and steamed in an appetising broth that had a good balance of sour, spicy & sweet ✨

yummy and spicy it is a go-to snacc. staff is a friendly gworl

Catering to all rice bowl lovers, young & old, @fukudonsg have a plethora of choices for you to choose from, all made with passion and love in the open kitchen!😍

Here’s what my family and I enjoyed…🤤
👉Wagyu Onigiri Don - SGD16.50
soy marinated wagyu flank steak (150g), pickled cucumber, ajitsuke tamago
👉Satay Pork Collar Onigiri Don - SGD8.40
satay marinated pork collar, homemade achar, onsen egg, golden egg floss
👉Asian Garlic Purée Salmon Onigiri Don - SGD8.40
norwegian salmon filet, tomato salad, ajitsuke tamago, special garlic homemade purée
👉Beef Udon - SGD9.80
beef short plate slices, onsen egg, fried beancurd skin, charred baby corn
👉Katsu Platter - SGD7.30
aburi mentaiko breaded pork belly, breaded chicken breast, served with homemade curry sauce
👉Homemade Chicken Karaage - SGD4.90
served with homemade curry sauce
👉Homemade Potato Salad - SGD2.50
👉Crunchy Fries - SGD4.20
served with homemade curry sauce

A hidden hawker gem indeed that won’t disappoint both you and your tummy! Came in pretty generous portions, the donburis we tasted were all well-executed. 👍

Highly recommended to order their Katsu Platter for sharing since you can get the best of both worlds - Aburi Mentaiko & Curry Sauce. WARNING! The pork belly katsu might actually give you a pork-gasm…😉

❗️For Islandwide Delivery, drop them a WhatsApp msg at 96350148

💌Thank you @fukudonsg for the warm hospitality!☺️

📍Fukudon
1️⃣660A Edgedale Plains 02-01, S821660
2️⃣84 Marine Parade Central 01-48, S440084
🚇#widPunggol #widMarineParade
🚚GrabFood, Foodpanda

@fukudonsg has branded itself as an Asian fusion donburi specialist, and their Satay Pork Collar Onigiri Don ($8.40 nett a serve)is their magnum opus of Asian fusion. A mishmash of Singaporean & Japanese cuisine, this donburi sees the Japanese staple of pork shabu don get a revamp by marinating the thin slices of pork collar in a complex satay spice mix.⠀
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This sweet, aromatic spice blend screams lemongrass upon first contact with your nose. When it lands on your palate, you get sweet, spicy, a bit of turmeric and other spices, before the richness of the fatty meat takes over. I would’ve preferred that the satay mix be more salty to withstand & complement the fatty pork slices better, but the satay mix used here is still pretty decent.⠀
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The element here that sealed the deal for me are those pickled cucumbers & onions. They were supremely sharp, tangy and refreshing, holding the pork collar back from being surfeiting. Plus, they were an incredibly welcome, crunchy change from all the texturally soft elements in the bowl.⠀
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I’m not sure why Fukudon calls it onigiri rice. I know that they’ve seasoned the rice with mirin and a couple of other things, but that’s more like sushi rice than onigiri rice. Nevertheless, the fact that they pay close attention to the foundation of their ricebowl puts their rice levels above most of their competitors. The only real problem with this dish is that the onsen egg was overcooked and the yolk was set, but that’s more of a consistency problem than a quality problem.⠀
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For modern day hawker donburi that won’t break the bank, Fukudon is pretty much the standard to match. Just gotta figure out how to get them to set up shop where I live. Thank you for the invite, @fukudonsg!

@fukudonsg has set up shop in the very back end of Punggol, so it’s pretty inaccessible. However, the quality of their spread is well worth the day trip out to the end of Singapore, and I’m glad I got the pleasure of sampling it.⠀
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Starting off with appetisers first as you do (swipe left), the Homemade Chicken Karaage ($4.90) is a simple yet satisfying dish of marinated chicken thigh strips coated in a thin layer of flour and deep fried until cooked through. Now, it isn’t visually striking, but when you dip it into the accompanying curry sauce, it’s a super starter.⠀
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Using a light dusting of flour instead of the typical batter to coat the chicken is a genius idea. This keeps every chicken chunk moist & tender inside while the exterior gets all craggy & crunchy. Plus, it’s mostly guilt free as the chicken doesn’t absorb that much oil. The curry dip admittedly tastes a lot like a certain clown’s curry sauce, but with the flavours turned up to eleven. It’s slightly sweet & sour, kinda salty and pretty thick. Come to think of it, it’s probably just a Japanese curry that’s been repurposed as a fried chicken dip.⠀
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As for the potato salad, it’s an alright rendition for $2.50. The slightly Japanese twist comes in the form of the heavy sprinkling of furikake over it, which gives it much needed umami from the dried fish flakes in it. I liked that potato was mixed with Japanese cucumber, carrot & white onions, but I felt that the salad would be improved by having the potatoes be cut into larger chunks than the rest of the vegetables for a better mouthfeel.⠀
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We’re off to a decent start, but oh boy oh boy the mains are a true showstopper. Thanks for having me, @fukudonsg!⠀

Beloved for their aromatic plates of carrot cake infused with garlic and wok hei / breath of the wok. The small cut carrot cake cubes are soft and moist without being mushy, and so fragrant.
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The black version is laced with dark sweet soy sauce, sizzled till some of the small bits turn crispy. Has a bold sweet savoury salty eggy spice flavour.
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The white version is set into rough squares, sizzled till the sides are slightly crispy. Has a lovely savoury sweet salty eggy spice flavour.
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Carrot Cake / Chye Tow Kueh
Stall 36 Carrot Cake
@ Chomp Chomp Food Centre, 20 Kensington Park Road #01-36
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More details:
https://ivanteh-runningman.blogspot.com/2022/05/best-of-singapore-hawkers-carrot-cake-chye-tow-kueh.html

Hawker is never a easy job, but it is always glad to see some youngsters willing to venture into this.

Sambae is definitely one of them, with a youngster selling the Asian cuisine in the coffee shop at Ang Mo Kio.

It has a very cheeky name, serving sambal based of foods such as this signature stingray. I personally love sambal a lot, so when there’s such stall I definitely would support.

Served as a rice bowl or you can order it individually, I find the size is actually consider big for one person like me.

But as for the taste wise, I was rather disappointed. The stingray itself is never an easy seafood to cook with, so for my visit the stingray texture was rather unimpressive, as compared to my favourite sambal stingray from another place. the meat wasn’t soft enough for me.

As the same goes to the sambal itself, it wasn’t strong enough for the spiciness.

But overall I would still supporting this young hawker and perhaps I will try the other dishes as well.

It's from a stall that primarily sells chicken wings, that's all I remember haha. It's too chao tar. Cancer alert. My companions liked it but I think original nia.

The portions is generous, The braised pig trotter is tasty, tender, the gravy thick with a hint chinese wine.
Can skip the bak kut teh.
💰$7.
📍Eng kee bak Kut teh.
Teck Ghee Court Market & Food Centre #01-04
Blk 341 Ang Mo Kio Avenue 1

We asked for no chili, again this is halfway eaten

Filling was juicy but could have been a bit more plump. Otherwise the sour soup was nice as usual

This is half the normal portion I think, we started eating alr

Not rlly stir fried, more like mixed. It's got empty heat which I don't like. Further it's only beef. Rather expensive for the price.

Probably ask for less chili if you must order this

this is the Pandan Taro Shibuya toast in a large it’s $8.9 so kinda expensive but it’s good as the toast is quite crisp outside and soft inside and yes that’s Oreo and lotus biscoff cookies ;)