Welcome to Tiong Bahru.

Found out all about the existence of Yujia Fried Pork Century Egg Dumplings Noodle 余家炸肉皮蛋饺·面 when we were going past the Tiong Bahru neighbourhood — these folks can be found within the Food Paradise coffeeshop at Blk 11B Boon Tiong Road; this would be a short walk away from Tiong Bahru MRT Station. The said coffeeshop had recently seen quite a number of new tenants moved into its premises; one of the more notable ones would be that of an outlet of Shiok Hokkien Mee which has been opening a number of locations all across the island. Yujia Fried Pork Century Egg Dumplings Noodle is located nearer towards the beverage stall within the coffeeshop; the beverage stall seemingly being hidden around the zichar stall within the coffeeshop. One thing that is worth noting about Yujia Fried Pork Century Egg Dumplings Noodle is how this establishment is one that claims to serve up Malaysian fare — specifically from Sandakan, Sabah; its signature offering would no doubt be the Fried Pork and the Century Egg Dumplings as mentioned in its namesake. That being said, Yujia Fried Pork Century Egg Dumplings Noodle does serve up a variety of other items alongside with its noodle offerings — this would include the Yujia Homemade Trio Treasures which comes with Fish Paste, Pork Paste and Fish Tofu, while those looking for rice dishes can also opt for the Hakka Fried Pork Rice with Frjed Egg. Yujia Fried Pork Century Egg Dumplings Noodle also offers a variety of side dishes on its menu as well; this would mostly be variants of their Century Egg Dumpling, as well as the Hakka Fried Pork.

The best way to give everything that Yujia Fried Pork Century Egg Dumplings Noodle specialises in is to go for the Hakka Fried Pork Century Egg Dumpling Noodles. Yujia Fried Pork Century Egg Dumplings Noodle serves up two (2) variants of the Hakka Fried Pork Century Egg Dumpling Noodles; one being the dry variant, while the other would be the soup variant. We went for the dry variant — whilst this is something pretty much in accordance to our usual preferences, it is also well-noted that the Dry variant is the one that is being listed as a recommended choice here. Yujia Fried Pork Century Egg Dumplings Noodle does not quite describe the elements that comes with their various dishes on the menu; aside from the Fried Pork and the Century Egg Dumplings, it is noted that the default type of noodles that is being served with the Hakka Fried Pork Century Egg Dumpling Noodles would be the Hakka Noodles, while the dish also does come accompanied with fried dough fritters. The Century Egg Dumplings also comes in a bowl of soup as soup dumplings; separate from the bowl of dry noodles.

As with most Malaysian-style dry noodles out there, the Hakka Noodles does come swimming in a pool of dark sauce which provides ample flavour when tosses the noodles a bit before digging in. One thing we did note about the fried stuff that was served alongside the noodles was how they seemed to have been fried for quite a while before we dropped by the establishment during dinner service — both the fried dough fritters and the fried pork does seem to have lost quite a bit of its intended crispness, with the fried dough fritters being quite soft and limp. That being said, the fried pork did thankfully did not feel particularly greasy; the parts used also seemed to be fairly lean and the batter does come with a distinct umami note of fermented beancurd that was used during the preparation process — the meat also does not come with any undesirable porky stench. Meanwhile, the Century Egg Dumplings comes with a silky and smooth dumpling wrapper — one can also observe that the Century Egg Dumplings comes with meat filling and a wedge of century egg within. Whilst the meat filling does provide a little bit of a bouncy bite without being particularly meaty, the century egg provides a firm bite for a little bit of contrast; we liked how the flavours of the century egg isn’t particularly strong, but adds this savoury yet sweet note that pretty much compliments whatever else in the dumplings. Whilst century egg dumplings is something that seems to be a combination if one searches online for it, it does seem that it is still a fairly uncommon item to be found within the local dining scene here. We do like how Yujia Fried Pork Century Egg Dumplings is bringing more exposure of century egg dumplings to the masses here, though we do wish that these folks can relook into the business processes to serve up the fried items fresher and better that would improve the overall dining experience. With that being said, the noodle / rice offerings at Yujia Fried Pork Century Egg Dumplings do come reasonably priced, with the dishes being priced in the range of $6 to $6.50; a spot that is worth trying for the curious especially for those residing in the Tiong Bahru neighbourhood.

Every time I come here, I will be sure to just order the basic $4.50 porridge and not add on. Their add on prices are crazy expensive and they don’t advertise it. Add You Tiao: $3. Debone your fish $3.

Hot, smooth and silky traditional beancurd freshly made in-store, served with gula melaka. It is not overly sweet with the right amount of syrup. highly desirable and super value for money 》$1.20

📍 Fu Hua Soya Bean 福华豆花水 | #01-87

Claypot rice doused in dark soy sauce, topped with chunks of chicken, bacon bits, salted fish, lap cheong (Chinese sausage) and vegetables. The chicken is tender and soft and the charred rice packs a punch of smoky flavour that makes it so satisfying. The generous serving of steamed meat patty with preserved vegetables is tender on each bite and light on flavours. The soup was hearty and flavourful with sweet radish and a fair amount of pork ribs.

Claypot Sausages Bacon Chicken Rice 》$6.30
Steamed Meat Patty with Preserved Veg 》$6.50
Scallop Radish Stewed Pork Ribs Soup 》$3.80

📍 Guang Dong Sha Bao Fan 廣東砂煲 | #01-66

19 June 2025
Pain Au Chocolate 2/5
Almond Croissant 3/5
Kouignaman 2/5

Staff not aware of Burpple app. I showed her the app but she wrongly told me I was unable to use the offer on 5 Aug. Told me only applicable on 8 Aug. Turns out she is referring to the Beautea 1-year birthday promotion (1-for-1) on 8 Aug.

My family still swears by the OG Jian Bo chwee kueh stall at Tiong Bahru Market over all the other franchise stalls. That perfect firmness and smoothness of the steamed rice cakes and the generous pile of fragrant, sweet-salty preserved radish… pure, nostalgic bliss. 💖

#burpple #burpplesg #stfoodtrending #straitstimesfood #sgfood #sgeats #foodsg #wheretoeatsg #whattoeatsg #sghawker #hawkersg #tiongbahrumarket #jianboshuikueh

Pistachio raspberry crunch and burnt butter honey glaze. Why must square I don't know. Both were very intense - oily, sweet and salty. I'm not inclined to eat again.

There seems to be a number of new cafes that had opened all across the island in recent times and there seems to have been one more that is located within the area of where the pre-WWII era flats are being situated within the Tiong Bahru neighbourhood that is also not too far from Havelock MRT Station along the Thomson-East Coast Line. Binge is a relatively new addition to the area that is located at Blk 61 Seng Poh Lane; this would be the address where one would also find the outlet of gelatolabo in Tiong Bahru as well. These folks are actually by the same folks behind Fame Coffee that is situated within the Bernhard Schulte House along Middle Road — some may also remember these folks being Unity Coffee during their time at The Promenade @ Pelikat . Binge takes over the former premises of the now-defunct The Makers Market; the space is pretty much a hole-in-the-wall space and Binge seemed to have stuck to a similar layout as what The Makers Market had adopted previously — the counters and some other fittings having been retained while the folks at Binge had added their own character to the space with the murals on some of the walls whilst also adding a splash of contrasting shades of orange and blue that does attempt to catch the attention of passers-by. The dine-in seating within the establishment is configured to accommodate for patrons visiting Binge in pairs of in groups of four (4) pax; there are a mix of both indoor and outdoor dining seats which features the use of typical dining tables and chairs, though there is a table matched with three (3) high chairs within the indoor dining area as well. The food menu at Binge is segmented into sections dedicated to Breakkie (available only from 8am to 11am), Sandwiches and Burgers (both being available from 12 noon onwards); there is also a lineup of Pastries that are available all day as well. Beverages that are served up at Binge would include espresso-based specialty coffee, matcha, tea and non-caffeine options.

Wanting to give one of their Burgers offerings a go, we skimmed through the menu and thought that the Double Chez was something that we had wanted to go for. The menu describes the Double Chez to come with elements such as that of grain-fed minced beef, mild cheddar, caramelised onion, romaine lettuce, purple slaw and peri-peri aioli — the elements suggesting it to be a rather conventional double patty cheeseburger. The Double Chez also does come accompanied with a side of corn chips. Going straight for the burger, we did find that the Double Chez makes for quite a satisfying cheeseburger without trying to reinvent the wheel; the burger bun here is light and fluffy with the highlight of the entire burger definitely being that of the two (2) grain-fed minced beef patties that is being topped off with the mild cheddar and the caramalised onions beneath the top bun. Here, the beef patties were adequately brined for flavour; we liked how it is all savoury and juicy — sufficiently moist without being overly salty. The beef also does not come with any undesirable hint of gaminess; all that whilst the patty also did not come with any veiny or fatty parts that are difficult to chew apart — the texture of the beef patty being really consistent throughout both patties and was absolutely on-point. The addition of the mild cheddar and the caramelised onions further ensures that the burger still stays sufficiently moist; all that whilst adding a soft bite and a note of sweetness and savouriness that helps with the meatiness of the two patties beneath it. The inclusion of romaine lettuce and purple slaw adds a refreshing and crisp crunch that helps to neutralise all of the heavier elements of the burger — providing a bit of a balance to the dish. The corn chips that come at the side do carry a crunch, being a bit salted with a slight hint of corn similar to that of some nacho chips. Overall, a burger that does not really give much surprises in terms of its composition of the various elements, though one that is well-executed and is likely to appeal to those whom love a good cheeseburger that comes with the basic elements.

During the same visit, we also decided to give the Grand Poobah from the Sandwiches section of the menu a go. Binge describes their Grand Poobah to feature elements such as Adobo pulled beef, Sarawak black peppers, caramelised onion, binge signature sauce and pepper jack. Similar to that of the Double Chez, the Grand Poobah also comes with a side of corn chips. This was a little bit more of an interesting menu item where the elements that makes up the sandwich is predominantly more Asian. For those whom aren’t too familiar with Adobo Pork, this would be a Filipino dish that sees chunky pork belly slices being cooked in soy sauce, vinegar and garlic — it is interesting to see how Binge has decided to incorporate western cooking styles into Asian flavours. Considering how these folks are a Muslim-friendly establishment, they had went with using beef instead of pork here. We did feel that the pulled beef here does come with quite a heavy hint of gaminess that some may find a bit too strong and not too desirable — this flavour also seemingly being a little bit of a driver for the Grand Poobah as well. The Sarawak Black Pepper does come with a particularly prominent aroma without delivering a kick of spiciness; does provide a little bit of contrast of flavours to the sandwich. Whilst the pulled beef was moist, we did find that the sandwich to be a little too wet for our liking — the bread having soaked up the juices of the meat and had turned rather mushy and soggy; lacked that crispness that we were looking for despite being grilled / toasted.

Whilst most of its Pastries line-up seem to be supplied, the only homemade item that is within the range of Pastries that Binge has to offer would be that of the Homemade Tiramisu. This is being described in the menu to come in a portion size that is suitable for at least two (2) pax to share — there is also a limited quantity of the dish available daily. The Homemade Tiramisu does come with quite a generous serving size, though we do think that part of its heft is also likely to be contributed by the thick layers of mascarpone cream cheese that it comes with — a little bit excessive when compared to the portion of ladyfingers that was included within the Homemade Tiramisu. The ladyfingers did come moist and soft; quite cake-like from absorbing the coffee that it was being doused in, though the intensity of the coffee wasn’t particularly even throughout the entire serving. That being said, the Homemade Tiramisu is still largely pretty satisfying for a version that comes without the infusion of alcohol though we are good to skip on the chocolate sauce that was strangely tangy and saltish — rather odd even on its own and doesn’t seem to gel well with the Homemade Tiramisu itself as well.

Given how Binge is an establishment that is by the same folks as Fame Coffee, it is needless to say that we would also want to give their espresso-based specialty coffee offerings a go as well; we went with their Magic Binge which is Binge’s version of a Magic — a double ristretto shot with a “magical proportion of milk”. We did find that the Magic Binge to feature a fruity flavour profile and coming with quite a strong body — quite a cuppa that would work very well as a perk-me-up but not necessarily one that would suit those whom prefer earthier and nuttier roasts for their cuppa at large. Binge is an establishment that seems to ride on the success that Fame Coffee has build up for themselves ever since they had started out in Bugis — all that whilst carrying a different identity and approach from Fame Coffee altogether. Binge does feel like Fame Coffee’s more playful sibling; one that attempts to be a cosy nook whilst being a more energetic and youthful brand that also places its food offerings as its core rather than that of its espresso-based specialty coffee like how Fame Coffee had set themselves out to be. Whilst Binge’s sandwiches and burgers are pretty tasty in terms of how they taste based on what we had tried, we do feel that they can bring their offerings further by looking more into the details concerning the texture of the various elements. Nonetheless, Binge does serve as quite an interesting dining establishment that is slightly different from the quaint, clean and sometimes a little upscale dining establishments that one can find in this part of Tiong Bahru that is worth checking out at least once just to see what they are all about!

Drips Bakery Café/Sakanoue Café’s Matcha Strawberry Field Kakigori ($18.80): Delish matcha espuma and moreish crunchy crumble with bright strawberry sauce at the bottom. The fresh strawberry bits hidden in the middle were a little sour though.

A surprising favourite, the unassuming Lemon Mascarpone ($17.50) was a refreshing hit. With an almost lip-puckering but more lip-smacking lemon sauce, the bowl was amazing balanced with the airy espuma Mascarpone, rich cocoa powder and smooth mascarpone cheese sauce. The crunchy-crisp meringue cookie studded in the middle of the heap was a yummy textural find too. So very moreish with the fluffy ice.

Got my kakigori fix at the Sakanoue Café last month and wah the fuwa fuwa ice still slaps. Now, with its permanent location on our little island, the famed Tokyo shaved ice is housed in Drips Bakery Café’s Tiong Bahru outlet and is available from 1pm daily.

Having tried a few flavours in their previous pop-ups, I knew I had to get the Signature Blackforest ($19.8) which is exclusive to Singapore. The hefty-looking number was loaded with luscious chocolate sauce, cream cheese, brandied cherries, tea caramel sauces and cinnamon crumble cookies. On the side was also cherry brandy liqueur to be added for a more boozy kick. Not too rich with the ice but the toppings packed a delicious punch. There is a nice sourness to the cherries and pleasant bittersweetness with the chocolate sauce that wonderfully replicates the familiar blackforest-esque flavours.