Enjoy dining without burning a hole in your pocket, no membership required
So this is an outlet which shares the same stall name as the Fatty Cheong outlet at ABC Brickworks market at Alexandra. I got the Charsiew-sio bak($5) and the dumplings($4). The siobak is crispy and does not have the charred bits. The Char Siew slices are really nice to sink your teeth in, nice texture as well. The sauce that went with it wasn't overpowering.
A cleaner type of soup, with thick juicy and fresh fish slices. Uncle is generous with the noodles and you can really enjoy the freshness of the fish.
Looking for something comfortable meal here? No Name Fish Soup could be the best option here.
Their fish slices can go with your choice of rice or noodle. The soup taste don’t taste much but not too bland. Their fish slices are smooth and soft.
I followed a colleague’s recommendations and the long-er queue to Kim Kim Cooked Food. They sell a range of economic bee hoon/ hokkien mee dishes. Including the usual ala carte fixings for Chinese Nasi Lemak. The pale green colour of the rice = Pandan used to steam the Nasi I hope! Ikan Kuning and chicken wings all come in a good size. Would have hoped for a more generous serving of their not-so-spicy sambal tho. Worth the 15-20min queue for sure!
This was from a stall called “Vegetable Oil Fried Carrot Cake”. Was surprised that there was no queue at 8:30AM on a Saturday morning! Since I don’t live around the area (was at the nearby Bishan Park I for a run) I decided “why not?” and got the largest portion ($6). The 粿has an interesting taste (almost bitter) but just look at the amount of egg they include? Not greasy at all. Otherwise an above average packet of carrot cake. 菜头粿just is an awesome Singaporean breakfast food. Good for 3pax!
Selling both the egg-fried (white) and sweet sauce (black) versions of Fried Carrot Cake here, this stall had quite a unique name called Vegetable Oil Fried Carrot Cake (#01-15).
According to the owners, the carrot cake were home-made, so it actually felt quite soft in the mouth, although also seemingly on the bland side when no chilli was added in the cooking. However, I believed that the saltiness came after the meal when the palates were more discerning of the “chai po” flavours.
The white version was available fromS$3.00 onwards, but if it was only 50 cents more for an upgrade to medium portion, why not?
