Tucked away in Yishun Park Hawker Centre is a western food stall that you definitely would not want to miss! Shaker Lakers, opened by Irishman Michael Quinn and Singaporean Gillian Pua, serves up fantastic handmade burgers and pasta with a Peranakan twist.

Mr Quinn and Ms Pua met while working at Marche, where they discovered a shared passion for food and a dream of starting a western food stall of their own. The pair settled on setting up a hawker stall, as the costs of opening a cafe or restaurant proved to be too pricey.

Shaker Lakers makes every item on their menu from scratch, and nowhere is this commitment to freshness more prominent than in the Lakers Signature Beef Burger ($7.50). The beef patties are made to order, with Chef Michael forming the patty by hand before searing them on the flat top stove. This seals in the patties’ natural juices, while also creating a crunchy outer crust. I took one bite and that was definitely one very juicy bite! With the toppings, things are kept simple with lettuce, tomatoes, melted cheese and onion sauce. Think of them as a great supporting cast, letting that glorious beef patty take centre stage!

The burger also comes with a side of hand-cut potato wedges, which had a nice golden crust while remaining fluffy on the inside. While the burger was slightly small, the big flavours of this dish made it a very satisfying meal, and something I would go out of my way just to have again!

The Sambal Prawn Linguine ($8) is the perfect example of how Shaker Lakers have combined flavours from the east and west. The linguine was cooked perfectly al dente, with a satisfying bite. The pasta comes with three deshelled prawns, which are not only convenient for eating but also infuses the fresh prawn meat with the flavours of the sambal. The sambal itself gave the dish a nice spicy touch without being too hot to handle. Make sure to drizzle your pasta with some calamansi lime juice to cut through the richness of the sambal sauce! My only criticism of this dish was that it was slightly oily.

Shaker Lakers combines top-notch cooking with fresh ingredients that are prepared in-house, something that you do not usually find in many other western food stalls in Singapore. With its superb classic western fare and innovative fusion creations, you will be coming back whenever you need to satisfy your Western food cravings. What’s more, Shaker Lakers has a blackboard that they update with their special menu items for the day, so head on down to try the newest this stall has to offer!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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Kamome Bakery (translated to seagull bakery), is a new Japanese bakery that opened in Goldhill Shopping Centre.

Stepping into the bakery is like entering a bakery in Japan. There were display shelves of Japanese-inspired bread and even a chiller with sandwiches!

I was at a loss — there were just too many different interesting looking bread! I was looking at unique flavours that aren’t commonly found in local bakeries. If it were possible, I would try everything.

We started with the sweet “sandwiches”. The Mascarpone Lemmon ($3) is a French bread that’s been piped full of mascarpone cheese. Mascarpone cheese is known to be rather light and creamy. However, the cheese was quite heavy and tasted more like American cream cheese. This will definitely appeal to those who love cream cheese, but not really to me.

The Red Bean & Butter ($3) is a very typical Japanese combination. The slab of butter peeking out of the bread was reminiscent of kaya toast. It gave a salty edge to the red bean, and helped to moisten it too, as the red bean was kind of dry. The red bean was smooth and not overly sweet. It was my favourite of the two.

The bread that caught my attention the most was the Yuzu Chestnut ($3.40). I was curious to see how they would harmonise the two contrasting flavours. Turns out, the bread was mixed with yuzu zest, and the chestnuts were really the only element that flavoured and sweetened the bread. It was a little underwhelming. Maybe it would be better if there was a yuzu chestnut purée filling instead.

Next, I tried the Banana and Brown Sugar ($3.40). Bananas slices were placed on a pastry base and sprinkled with coconut shavings. The thin pastry was still crispy and was so much easier to eat than the previous breads. The bananas have been caramelised and kind of tasted like goreng pisang, except without the fried batter. The coconut shavings were just lightly sweet and the taste did not overpower that of the bananas. Yum!

At long last, it was time to try the Pork Cutlet (Tonkatsu) Sandwich w/ vege ($5.60). Visually, it looked amazing. You bet I got a pic for the gram. And, cutting into this was, thankfully, a lot easier compared to the others. However, the cutlet was not crispy anymore. In fact, it was cold and kind of hard. It’s a shame really, as I think it would be really good if it was fresh out of the fryer.

Tea and coffee is served here too! I got a cup of cafe latte ($4.60). It came with a cute shortbread. The latte itself was really easy to drink for non-coffee drinkers like me. The coffee to milk ratio was just right. If you wish for it to be sweeter, they have small packages of gum syrup (something more commonly seen in Japan) available.

Kamome Bakery has a lot of interesting bread options for you to choose from, and some of them are flavours you can only find in Japan! Some of them are hits, and some of them are misses, but since Kamome Bakery is still new, I’m sure they will be refining their recipes to make them all hits. I heard that they will be adding hot food in their menu soon, so that’s something to look forward to!

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The name Skinny Chef came about from the stature of the two chefs, who are both very slim. Steve (pictured on the left), and Kheng Lun (on the right) are two friends who met while working in the hotel management industry, and decided to set up a hawker stall to sell the food they love the most— Western food.

We started with their signature dish, the XXL Chicken Cutlet with Nacho Cheese and Sous Vide Egg ($9) which comes with 2 pieces of gigantic fried chicken cutlets. The nacho cheese sauce complemented the chicken cutlets very well.

The chicken was fried to perfection with the skin being extra crispy and the meat still tender and juicy. The nacho cheese sauce added savoury notes to the chicken, and moisten the chicken more. You can dip the chicken in the sous vide egg for more “sauce”. However, as it is such a large piece of fried chicken, I suggest that you share it with a friend. I was told that this dish is popular amongst the younger crowd, especially the kids. I can definitely see why. Which kid wouldn’t like a plate of fried chicken all to themselves?

For those seeking something a little healthier, you can try their Chicken Chop ($6.80). Each main comes with a choice of two sides. We chose the sautéed mushroom and the baked mac and cheese.

The skin of the chicken chop has been grilled till it’s crispy. The meat was soft and incredibly succulent. All of their meats, other than the fried chicken cutlet, are cooked using the sous vide method to achieve that soft texture and juiciness.

The sautéed mushrooms came in a mix of button mushrooms, oyster mushrooms, and shimeiji mushrooms. The mushrooms were cooked till they were tender, while still retaining their juices. I recommend getting this as one of your sides.

The baked mac and cheese came in a small aluminium bowl. It’s done exactly like how the chefs themselves like it. To me, it tasted a little lacklustre as the cheesiness didn’t really come through. It was also saucier than I expected it to be.

Skinny Chef also has finger food and sides available. We decided to try the Deep Fried Salmon Belly Bites ($3.50). We learnt that the chefs, to prevent wastage, are making use of the salmon belly that they cut off from the salmon fillets to make these. They marinade the belly in a brown sugar brine, which gave the fish a unique sweetness. The tender fish was covered in a crispy batter that made it so addictive! Do squeeze some lemon on top to cut through the richness and balance out the sweetness. It’s certainly something that I’ve never tasted before. I imagine that it would go really well with a nice cold glass of beer.

Skinny Chef is definitely worth a trip down to Clementi. Come in the evening for some good food and a round of drinks!

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Sunny(pictured on the left), a past army chef, opened Green Sky Fried Kway Teow back in 2006. His father was a hawker as well, but was selling something entirely different — traditional desserts. When he was younger, he helped his father out at his stall, which gave him the much needed experience to be a hawker. His son (pictured in the middle), joined him in manning the stall when he was 16, and has worked here ever since.

The Cockles Fried Kway Teow ($4) was the result of rounds of trial and error. Coming from a background of dessert making, he had to keep practising to master savoury dishes. He used his time as an army chef to try cooking as many savoury dishes as possible.

The kway teow had a lovely wok hei, and was so flavourful. The noodles were also “wet” enough, which made it easy to eat. The cockles were cooked really well such that they were not rubbery. Mix in some of the chilli for a more shiok experience. Overall, it was a very solid plate of char kway teow.

The Fried Carrot Cake (White + Black) ($5) comprised both white and black carrot cake. The white carrot cake was fried till the edges were crispy. The carrot cake itself was savoury because of the addition of chai poh. This was one of the better white carrot cakes that I’ve ever had. It was a simple plate of eggy goodness. The black carrot cake was sweet from the black sauce, and was as fragrant as the white carrot cake. Normally, I would prefer black carrot cake, but I liked the white carrot cake here better. My colleagues preferred the black version though.

The Fried Oysters’ ($5) batter was sooo good. Can you see the texture? Yeah, it’s as crispy as it looks! Get some of those ASMR tingles when you crunch down on the batter. As yummy as it was, the fried batter was also really greasy. My throat felt a little sore afterwards so please drink lots of water after eating this.

The plump oysters were cooked just right like the cockles. Smooth, and not rubbery as well. They were, unfortunately, not the freshest. Overall, the dish was really good, actually it’s one of the best fried oysters I’ve had, and also one of the rare places where I like the batter more than the oysters.

Some might mistake the stall at the front of the hawker centre to be Green Sky Fried Kway Teow, as they sell similar dishes. Walk further into the hawker centre and you’ll be able to find the actual stall!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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If you want a good bowl of herbal soup, Earth Jar Treasure is the place to go. As their signage says, their soups are “health in a bowl”. You can expect the soups here to be nothing but herbalicious.

What’s more, the soups are broiled in these small earthen jar pots, which helps to lock in all the flavours in just that one bowl. You know it’s going to be intense.

Let’s start with the mildest soup of the lot. Even if you’re not a fan of herbal soups, this will delight your tastebuds nonetheless. The Healthy Chicken Soup ($6.50) is a solid bowl of herbal chicken broth.

Even though the herbs that came in a big pouch seemed like it would overpower the chicken flavour, they actually accentuated it. The chicken was tender but quite dry. Regardless, I imagine this soup would be really comforting in this rainy season. If you’re not used to herbal soups yet, this would be the safest choice as an introduction.

The Cultivate Blood Black Chicken Soup ($7) was like the sweeter, more herbaceous cousin of the Healthy Chicken Soup. Just the name itself sounds so traditional. But my oh my, this soup really tasted premium.

Mind you, while the chicken stock is the base of the soup, it’s really the herbs that take centre stage here, and they’re quite potent. The sweetness that I mentioned earlier came from the honey dates that they added into the broth, which is said to tonify blood (fits into the whole cultivating blood theme I suppose.)

The black chicken somehow wasn’t as dry as the previous chicken, so I enjoyed eating it with my rice.

I purposely saved the Salted Veg Duck Soup ($6) for last. My gut told me that it would be the strongest tasting one, and I was right.

My eyes popped open the moment the first sip hit my tongue. This was the most potent soup yet. And by potent, I mean very salty and very sour.

As someone who was actively prevented from drinking this soup when I was younger, I didn’t know what the norm was supposed to be. So, I consulted my colleague, who said that the tang from the salted vegetables was pretty much expected. However, it is a lot saltier than most.

There’s half a pod of chilli added into the soup, which gave it a bit of spice as well. I guess this soup would be the epitome of what all Chinese grandparents would call “heaty”.

The duck was tender enough for you to lift the meat off the bones with your chopsticks. All the taste of the duck has basically seeped into the soup, so what you’re left with is just some good old duck without the distinctive taste.

You would have to consume this soup with a bowl of rice ($0.50/bowl)! I recommend getting the cabbage rice, as it is the same price as the white rice, but a lot more fragrant and yummy.

I was curious about what the gigantic earthen pots at the front of the stall contained, so the owner graciously let me sneak a peek. Inside the pots was Great Health Duck Soup that was broiling at the moment. I regret not finding out sooner, as I would’ve given it a try too.

If you love herbal soups, you definitely do not want to miss Earth Jar Treasure. They are open daily except for alternate Mondays, so be sure to check their Facebook page before you head over.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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Xiao Long Bao and Zha Jiang Mian. Name a better duo. I’ll wait. These two dishes are among the most loved dishes of Chinese cuisine, and are must-orders for me whenever I go to restaurants such as Crystal Jade or Din Tai Fung. Imagine my joy when I found Flourful Delight in Golden Mile Food Center selling Xiao Long Bao and noodles that can give these established restaurants a run for their money!

The first thing I noticed when I approached Flourful Delight 知味面点 is their workbench, which is covered in flour and balls of dough. I immediately realised that the father-and-son duo who runs Flourful Delight make their dumpling skin by hand. If that isn’t a sign of quality, I don’t know what is!

Upon ordering my Xiao Long Bao ($5.50 for 6 pieces), I was told to wait for about 10 minutes to let the dumplings steam. Once they were ready, make sure to let them cool slightly, or the hot soup contained within may burn your tongue. I speak from experience, because that’s exactly what happened to me when I took a bite of these dumplings. What can I say, they looked so good that I got impatient!

Subpar Xiao Long Baos often have a thick, chewy skin, which makes it hard to get to the delicious broth within. What makes Flourful Delight’s Xiao Long Bao stand out is how delicately thin the dumpling skin is, while still being strong enough to remain intact when you pick them up with your chopsticks. Pair these dumplings with some vinegar and ginger slices to cut through the richness of the pork broth!

Flourful delight also offers a wide range of delicious noodle dishes. I ordered two classics, Zha Jiang Mian ($4.50) and Dan Dan Mian ($4). The Zha Jiang Mian consists of minced meat and a fermented soybean sauce, while Dan Dan Mian features a peanut sauce with chilli oil and vinegar.

What impressed me the most was the quality of the noodles, which were springy and chewy. With the relatively simple sauces, the quality and doneness of the noodles can be noticed immediately. The noodles here were perfectly cooked!

While simple, these noodle dishes were quite substantial, filling me up rather quickly. Because of this, I preferred the Dan Dan Mian, which had a dash of vinegar to cut through the dish and make it more appetising.

I am sure that it is only a matter of time before this relatively new hawker stall, with its high-quality dishes, attracts a loyal fanbase. I, for one, am now a fan, and I will definitely be back for more!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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Roasted meat stalls are a dime a dozen in hawker centres. However, searching for a truly outstanding one is like searching for a needle in a haystack. Imagine my joy when I discovered Choon Kee Roasted Delights in Golden Mile Food Center, which serves impeccable roasted meat dishes!

Originating from Ang Mo Kio Industrial Park 2, Choon Kee Roasted Delights serves up all the roast meat classics. This includes Roasted Pork, Char Siu, and Roasted Duck meat. Of course, I had to try everything.

First up, we had the Char Siu Roasted Pork Rice ($4). I was very impressed with the substantial amount of meat that was given, as some roasted meat stalls seem to give only half of the portion of either Roasted Pork or Char Siu when you order a combination of roast meats. Here at Choon Kee, it looked as though I got a double portion of meat!

The Roasted Pork had a shatteringly crisp skin, while the Char Siu was coated in a delicious char siu marinade. Both meats were tender and moist as well. Paired with white rice and fresh cucumbers, this dish did not take long to be wiped clean by me! I just wish that the store provided a sour, vinegary chilli to cut through the fattiness of the meat, especially the Char Siu.

Next up from Choon Kee is the Roasted Duck Drumstick Rice ($6). While the drumstick is more expensive, it is definitely worth it for its superior flavour and tenderness. Not to mention, you get much more meat than the standard duck rice! The dish also comes with a side of fresh cucumbers, which lent a cool, refreshing crunch to each bite.

What stood out to me most was the duck skin, which was actually crispy! Many roast meat stalls struggle to attain crispy duck skin, but Choon Kee has really mastered the art of roasting their duck.

If you are like me and can’t resist great roast meats, then Choon Kee Roasted Delights at Golden Mile Food Center should definitely be on your list of places to visit. You won’t regret it!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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It’s not often you find someone who hates Nasi Briyani. Succulent juicy meat in a flavourful curry and fluffy aromatic rice — who could say no to that? However, most stalls offer the same few types of Nasi Briyani. Don’t get me wrong, I love my Fried Chicken Briyani as much as any of you guys. But maybe there is room for innovation! Here in Circuit Road Food Center, Foodie Story is serving up both classic Nasi Briyani and modern renditions!

Foodie Story is run by Yishi, a young 27-year-old who learnt the secrets of Nasi Briyani from a seasoned hawker veteran. Yishi spent long days and weeks learning all she could, finally managing to create her own Nasi Briyani Recipe!

First up from Foodie Story is the classic Chicken Briyani ($4.50) which comes with a curry chicken drumstick, acar, a hard boiled egg, a crispy Papaddum and of course, a heaping amount of briyani rice! The rice was nice and fluffy, and adequately spiced. Thankfully, the rice did not have any whole spices remaining, which can make for a horrible surprise if accidentally bitten into. The curry chicken was tender, while the curry paired perfectly with the rice. I also had the Beef Briyani ($5.50), which comes with pieces of beef that have been stewed for hours in a curry sauce. However, I felt that the beef was slightly dry.

If you are looking for a modern take on Nasi Briyani, definitely check out the Breaded Chicken Cutlet Nasi Briyani with Thai Chilli Sauce ($5)! The chicken cutlet was well fried and crispy, while also tender due to the use of chicken thighs. The portion of chicken was also extremely generous and more than enough to fill even the hungriest of patrons.

The Thai Chilli Sauce from Foodie Story was tangy and spicy. While the sauce paired well with the Chicken Cutlet, the same cannot be said about the rice. I felt myself wishing for some curry to go with all of my Briyani rice!

The Briyani dishes at Foodie Story are interesting and innovative takes on a well-loved classic. I certainly have to commend the young hawker for coming up with such unique combinations! I’ll be back to see what else they have up their sleeves!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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Tired from a day out shopping at Bugis Street? Well then, treat yourself to a good meal at Albert Food Centre, wherein lies a few stalls that you absolutely must give a go at least once. Here are 11 stalls that you should visit!

Pondok Makan Indonesia

Pondok Makan Indonesia is a Michelin recommended Malay food stall, and for good reason. Everything here is praiseworthy, from the flavourful mee rebus ($3), to the smoky satay ($0.60 per stick; 10 pcs minimum), to the sweet tahu goreng ($3). The mee rebus had a perfectly thick, nutty gravy and it could honestly be one of the best mee rebus I’ve ever had.

As for the satay, we ordered chicken, beef and mutton. The meat that impressed me the most was the mutton, which did not have a gamey smell. However, my best takeaway would be the Tahu Goreng. The sweet nutty sauce just paired so well with the lightly fried tofu.

They offer so many different dishes, and each one seems like it had been cooked by a pro!

Si Ma Lu Goreng Pisang

Goreng pisang stalls are a dime a dozen. So, what makes Si Ma Lu Goreng Pisang any different? Well, the banana inside the goreng pisang ($1 – $2.50) is basically custard. I don’t know how else to describe it. Words failed me the moment it entered my mouth. It was so soft, and so creamy. The sweetness came purely from the banana. The outside was so crispy, which gave a lovely contrast to the melt-in-your-mouth fruit inside.

The quality of the banana used determines the price. What I had was the cheapest one at $1 a piece. What would the $2.50 one taste like? I’m drooling just thinking about it.

Si Ma Lu Goreng Pisang sells one of the best goreng pisang ever and I highly recommend it.

Ah Seng Bak Chor Mee

Ah Seng Bak Chor Mee was awarded a Michelin Plate in 2019, with their comment focusing on the handmade meat balls. Each bowl of bak chor mee costs less than $5! They’ve changed the prices slightly starting from 2020, but they are still affordable nonetheless.

As recommended, I added extra meatballs, which were made from a mix of fish and pork, to my noodles. They came in a separate bowl of soup. I liked them because they’re really soft, which might be disappointing for some, as meatballs are usually harder. The bak chor mee was coated in a house-made sauce and the meat was tender.

Hock Lee Fishball Noodles

Hock Lee Fishball Noodles is one of THE stalls to try here. One of the reasons is because their fishballs are handmade. Finding stalls like Hock Lee Fishball Noodles is like searching for a needle in a haystack.

The fishballs were so QQ and bouncy. They came sans the fishiness as well, which showed how fresh they were.

The noodles ($4 each) came in a tasty, but slightly spicy sambal chilli sauce, which gave me a good jolt to start off my morning. Delicious as these noodles were, they were also quite greasy, so a bowl would be enough to fill you up for a while.

Guan Kee Fried Carrot Cake

The fried carrot cake here, I feel, would be the bench mark of decent fried carrot cakes in Singapore. Both plates of white ($2.50), and black ($3) carrot cake were sufficiently wet enough, and was filled with flavour. I preferred the black carrot cake as it comes with an additional sweetness from the black sauce.

Bai Nian Niang Dou Fu

Another stall that comes to mind when Albert Food Centre is the topic of discussion, is Bai Nian Niang Dou Fu. Their rendition of yong tau foo consists of a mix of pork, fish, and prawn paste. I really like the prawn roll, which was soft but had that distinct texture of prawns.

The hot soup was clear and clean tasting, perfect for a chillier day. The noodles had a nice bite to them too!

I was surprised to discover that they sell fried chicken as well! The chicken was juicy and tender, but the extra crispy batter was what made me so hooked onto them. Who would’ve thought that you could find good fried chicken here? You can add them to your bowl of yong tau foo as a set for a price of $6.30! Totally worth it, if you ask me.

Angel Horse Teochew Fish Soup

I heard good things about the fish soup noodles so I decided to give it a try. I arrived just as the stall opened, but found myself getting beat by the queue in front of me. “This should be good,” I thought.

The fish soup ($4) comes clear, without the usual addition of milk. The soup was very light, and yet flavourful from the fish stock which is made with salted fish and pounded fish bones. Maybe it’s because of my preference for richer soups, the soup unfortunately didn’t impress me that much as I felt that it was kind of bland.

On the other hand, I appreciated the slices of fresh batang fish that were oh-so-tender. It’s too bad that there were only a few pieces in the bowl. So, if you would like a simple bowl of fish soup noodles, do give this a try!

Traditional Wanton Noodle

Come to Albert Food Centre if you are craving for a plate of Traditional Wanton Mee! ($3) This unassuming stall sells some plump wantons and dumplings! The noodles were springy and eggy, but the chilli sauce made it a little difficult to eat with its rather spicy nature. So, I suggest ordering the noodles without the chilli sauce.

Thong Kay Delights

Pop by Thong Kay Delights for some old school breakfast items. Expect homemade yam cake, glutinous rice, and pumpkin cake ($1.50/$2)! Even though the chee cheong fun wasn’t made by them, the sweet sauce certainly was. Pinkier and thinner than most places, the sauce doesn’t come across as overwhelmingly sweet like the usual brown sauce. So, if you’re ever craving for some homey tasting breakfast foods, you can satisfy your cravings here!

Lor Mee GHS

Lor Mee GHS is opened by the son of the original owner. His version of lor mee comes with substantial chunks of fried sea bream, rather than the usual salted fish. He stressed that getting fresh fish was the utmost importance to him, so if the supplier doesn’t have any available stock on a particular day, he will not open his shop.

Each strand of noodle was coated in the thick spiced-infused gravy. While the fish wasn’t the most tender, it gave a satisfying meaty bite! The bowl of lor mee also came with pork belly, ngoh hiang, and half an egg. You’ll be surprised to know that a bowl only costs $4!

Zheng Xing Mei Shi

they’re open only four days a week! but they’re so good they sell out quickly too.

To end off your meal here at Albert Food Centre, have some dessert from Zheng Xing Mei Shi. They sell only 4 types of desserts — Tau Suan ($1.60), Bubur Pulut Hitam ($1.60), Bubur Teringu ($1.50), and Green Bean Soup ($1.50). Coincidentally, they’re only open for four days a week, so make sure you come on the right day to try these delicious hot desserts!

Now, if you ever run out of places to eat at Bugis, make your away to Albert Food Centre for a multitude of good food!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!

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Most people know Circuit Road Food Centre for its great vegetarian food. I have found another reason to visit this hawker centre: some of the best Beef Noodles I have eaten in a long time. Omar’s Halal Thai Beef Noodles offers delicious and authentic Thai cuisine, all at reasonable prices!

Even before getting to the stall, I could detect a delicious fragrance wafting through the air, emanating from a big pot of beef noodle soup. Talk about a way to get me excited! The Thai Beef Noodle Soup ($6) comes with three different types of beef: Beef Slices, Shank and Balls. Omar’s Halal Thai Beef Noodles prides itself on its homemade Beef Balls, which did not disappoint! The balls were dense and full of beefy flavour. I wished they were slightly bouncier, but overall still leagues ahead of the processed stuff. My personal favourite was the beef shank, which had its fat melted down after being boiled. This made it oh-so-tender and delicious!

All the beef gave the clear and light soup a deep and complex beefy flavour. Heaps of fried garlic add extra oomph, making this soup really addictive! Free refills are free of charge, so bring your bowl back to the stall as many times as you want!

Omar’s Halal Thai Beef Noodles also serves up other great Thai Food, such as the Creamy Chicken Tom Yam ($6). The extra creaminess makes this dish much heartier and filling! It also mellowed out the sour notes of Tom Yum, which can be too much for some. The dish consists of large chunks of chicken thigh, a fried egg, and rice. The well-balanced soup carried a lovely fragrance of lemongrass.

If you’re looking for something more unusual, check out the Basil Mutton ($6)! Basil Rice is normally cooked with minced chicken or pork, and the use of mutton here is surprising. Many people are afraid of the gamey taste of mutton, but not even a hint of gaminess can be detected! The mutton is sliced thinly and cooked, then covered in a mouthwatering sauce which contains chillies, Thai basil and other herbs. However, I felt that the Thai Basil flavour could have been stronger.

One thing is for sure, Omar’s Halal Thai Beef Noodles is serving up really high quality beef noodles and Thai food. When your next Thai food craving hits, you know where to go!

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The name Monan was inspired by the Vietnamese word for food (món ăn). Also, the Chinese characters 莫南 means south, and Singapore is one of the most Southern countries in Asia.

What makes Monan special is their egg sausage. In the hawker scene, you will very rarely find someone selling it. To put it into perspective, egg sausages are so incredibly obscure and uncommon that it took me forever just to find one article about it on google. At least in Singapore, you’re more likely to see these in Hakka households. Even then, it’s still not common as cleaning the pig’s intestines is rather laborious.

Chuk and Kim, the owners, first tried it in a Vietnamese village. Because it was so unique, they decided to bring it back to Singapore. They went through a lot of trial and error to finally get the formula and taste right.

I watched in fascination as Kim quickly whip up the egg batter, then slowly fill the super long casing. After she was done, she tied the ends shut.

After a few minutes in boiling water, the sausages are ready to be cut and served. The cooking process seemed simple enough, but the effort to prepare the ingredients beforehand is the killer. The couple cleans these casings out every morning.

I finally got to try it in the Monan Pork Soup ($3.80). The bowl comes with egg sausage, handmade meatballs, pork skin, pork belly, daikon, and spinach.

The egg sausage tasted and felt just like egg tofu, except with the skin of a sausage on the outside. It was really smooth and I enjoyed eating it.

I really liked the handmade meatballs. They were incredibly bouncy, not too salty, and had a great pork flavour.

The soup, on the other hand, felt a bit flavourless to me. Or at least, I expected a stronger and richer pork flavour.  It tasted clean, but it’s not really what you would expect from a pork broth, especially one that is loaded with different cuts of pork.

The Pork Leg Soup ($5) featured two cuts of pigs trotters. If you enjoy eating pigs trotters, you might like this. The meat was tender, so it was easy to eat. The pieces were huge so it’s worth the price.

Last but not least, we tried the Pig Organ Soup ($4.5). Pig organs, in general, are not my cup of tea. They’re an acquired taste, and my palate does not fancy them. The organs here are your pretty standard fare of liver, intestines, and stomach. Again, if you like organs, you might like this.

Each bowl is quite filling, but if you’re feeling hungry, you can add on noodles or rice ($0.50).

Monan is like a mix of traditional and modern dishes. The stall is new, but I’m sure they have what it takes to improve their recipes, and make egg sausages popular again.

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With over 260 stalls in Chinatown Food Complex, getting to Fatty Ox HK Kitchen is like weaving through a maze. However, the journey is more than worth it, for some truly awesome Hong Kong style Cantonese noodle dishes and Roast Meats await!

Here are some tips for finding Fatty Ox: Once you walk up the staircase to level 2, angle towards the top right hand side of the hawker centre. Chinatown Food Complex also has the stall numbers for each row on display, so use these to your advantage when looking for a stall in this sprawling food centre!

One of the benefits of Fatty Ox HK Kitchen being in such an obscure corner of the hawker centre is that the tables nearby are often empty. A cool breeze can also be felt when sitting around here, making for a great dining experience!

Fatty Ox HK Kitchen is most famous for its Beef Brisket and Tendon Noodles ($4). The dish comes with a generous portion of egg noodles, which were springy and did not have a strong alkaline taste. These noodles served as the perfect accompaniment to the star of the show, the tender and flavourful beef brisket! The brisket, which is normally a tougher cut of beef, was stewed for many hours until it was super tender. The braising sauce was thick and luscious, with a deep, savoury flavour which complemented the egg noodles perfectly. The beef tendon was soft and melted in my mouth. Make sure to get some green chilli for a punch of acidity!

Another quintessential Cantonese staple is Roast Meats. And Fatty Ox HK Kitchen serves up some stellar meat offerings as well. I ordered a platter of Roast Duck, Char Siu and Soya Sauce Chicken ($5 each). You can also order these meats individually, or as a meal with the egg noodles.

Despite facing stiff competition from more famous soya sauce chicken stalls such as the Michelin-starred Hawker Chan and Maria Virgin Chicken, Fatty Ox holds its own. Its rendition of soya sauce chicken is definitely worth a try! What sets it apart is its liberal application of a chopped ginger and spring onion sauce, which is insanely aromatic and tasty.

The Roast Duck and Char Siu were also pretty good. The Roast Duck had a nice, glistening skin, while the Char Siu had a nice serving of crispy charred bits that I really enjoyed. However, these two meats are ordinary in comparison to the stellar Beef Brisket and Soya Sauce Chicken.

With Fatty Ox HK Kitchen serving up such high quality dishes, you don’t have to pay restaurant prices for classic Cantonese fare. So come on down to Chinatown Food Centre and have your fill of delicious Roast Meats and Noodles!

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Great seafood dishes all have something in common: the freshest ingredients are used. Fresh ingredients always have the sweetest and most tender meat, and does not have the fishy aroma and taste that is common in lower quality produce. Located in Old Airport Road Food Centre, Kallang Cantonese Live Prawn Noodles uses only the freshest live prawns to serve up a stellar bowl of prawn noodles!

Kallang Cantonese Live Prawn Noodles gets live prawns delivered to them every day. However, this means that the live prawns may not arrive on time every day. I went down right when the stall opened at 10am, but was informed that the live prawns were only to arrive around an hour later. So, I’ll recommend coming around lunch time, so that you don’t have to wait for the live prawns like I did.

Once the live prawns were delivered, I could finally place my order. The Live Prawn Noodles come in a variety of sizes, ranging from 6 to 12 dollars. I got myself a $6 bowl and just couldn’t resist adding on some Pork Ribs ($2)!

My $6 portion of Live Prawn Noodles came with three large prawns, which had a lovely sheen. The prawns are flash-blanched in boiling water for just a few minutes, until they are perfectly cooked. This results in some of the most tender and sweet prawn meat I have had in prawn noodles! I know not everyone enjoys sucking on prawn heads, but I implore everyone to give these heads a try. You are in for a shot of immensely flavourful prawn juices that are incredibly addictive!

The next most important element of this dish is the soup. The soup was quite flavourful, but not quite the best prawn soup I have ever tasted. The soup was on the slightly oilier side, which I did not mind. However, this may be less than ideal for others. The pork ribs were soft and tender, but I was expecting a slightly larger portion of meat for an extra two dollars.

Kallang Cantonese Live Prawn Noodles is definitely a more premium Prawn Noodle option, but I feel that the price is more than fair, considering how fresh the prawns are! They were honestly the best prawns I have eaten in a bowl of Prawn Noodles. The lengths that the stall goes to to ensure this freshness is quite astounding. The stall owners cool the prawns down with blocks of ice, which is supposed to help the prawns relax! So, if you are willing to fork out a couple of extra dollars, pop by this hawker stall in Old Airport Road Food Centre.

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I’ll say it straight, mock meat is not my cup of tea. If I ever ordered vegetarian food, I would never get it. So, when I heard about Victor Veggie, I was very iffy about it. “How good can mock meat taste?” Well, I was about to find out.

Victor, who is a vegetarian, has been making vegetarian satay for 40 years now. I asked him where he learnt how to make his food, to which he replied, “I came up with them myself.” Colour me impressed.

Other than satay, he makes vegetarian otah too. He does have some other dishes but I went too early and they were not ready yet. So I got 10 sticks of satay ($0.80 each | min. 10 sticks), and two otah ($0.80 each).

Can you tell that the satay at Victor Veggie is not made out of meat? Because, at first glance, and many glances after, I couldn’t.

The “meat” was charred to the point that it had crispy edges, crunch and all. I have a feeling it’s because it’s made out of soy protein, and that crisps up better and easier than real meat does. The texture is closest to chicken, I would say. The “meat” itself had that distinct smoky satay sweetness. It was overshadowed by the even sweeter nutty peanut sauce but, I’m not complaining. The combination of the two was like a match made in heaven. I never liked mock meat. But this? I dig it. If you thought hard about it, you can feel that the texture is somehow not right, but really, it could have anyone fooled. Would definitely eat it again.

The otah didn’t impress me as much, unfortunately. It was too soft, maybe even slightly mushy, for my liking. The seasoning and spices were spot on, but the texture of the soy protein here ruined it for me. You should still try it out, but I would recommend the satay more.

Victor Veggie is definitely a cut above the rest in terms of making mock meat taste real. Still don’t believe me? Then come on down and try it for yourself!

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I used to think that Hainanese Curry Rice was just a fancier version of Cai Fan. After all, can’t you get curry sauce at your standard Cai Fan store as well? However, I could not have been more wrong about that. Hong Seng Curry Rice has really shown me that Curry Rice is so much more than just cooked items haphazardly put over some rice and curry!

Located at Redhill Market and Food Centre, Hong Seng Curry Rice has been operating since 1995! The store offers over 20 dishes, which are prepared fresh every day. It was my first time eating at Hong Seng Curry Rice, so I decided to stick to the classics. I got the Hainanese Pork Chop ($1 per piece), Dong Po Pork ($2.50 per piece), Braised Cabbage ($0.7 per portion) and a Fried Egg ($0.7 per piece, bringing my total, with rice, to $5.40. I would say that is pretty good value for money, considering I ordered two portions of meat!

As the name implies, the curry sauce is the most important part of curry rice! The blend of spices used in Hong Seng’s curry provides a nice warmth and fragrance without being too spicy. The addition of coconut milk also makes the sauce rich and creamy.

The curry sauce pairs especially well with the Hainanese Pork Chop! The Pork Chop is coated in a layer of cream crackers before being deep-fried, adding a nostalgic crunch and flavour. The pork strips were thick, meaty, juicy and tender. Don’t miss out on this classic ingredient!

Another classic ingredient is the Dong Po Pork. The braised pork belly was meaty and tender, with the braising liquid penetrating the meat and imparting a sweet, herb-infused flavour. Additional braising sauce was also ladled onto my rice, adding a sweetness and depth to the already great curry sauce!

Not to be overshadowed by the stellar meat dishes, the Braised Cabbage is also something I would highly recommend!
The cabbage is braised till soft, while still retaining some of its natural crunchiness.

With so many dishes, the possible flavour combinations to try at Hong Seng Curry Rice are practically endless! Not to mention that the dishes are very reasonably priced. I will definitely be back for more!

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Jonathan bakes, while Hweeying decorates. Because of some circumstances, these two first started selling their bakes online. Then, they managed to find a space that fits their needs, and that’s how they finally got to open a physical store.

The cafe is a quaint little shop with just two tables and a few seats. You’re also able to dine al fresco as well.

Just look at how pretty everything is? Like perfecting the “natural” look through make up, there is an art in decorating something so simply, but still making it look like a page out of a magazine.

Out of all of the bakes, these Pistachio Chocolate cakes ($8) caught my attention the most. The cape gooseberries (aka physalis) on top brought about a whimsical foresty look that I adored. And, if I may nerd out for a moment, they also kind of looked like golden snitches.

The pistachio cake base, which was incredibly crumbly and moist, was generously studded with crushed pistachios. As someone who is a fan of pistachios, I loved that I could still taste the sweet nuttiness of pistachio in the cake. The top of the cake was frosted with a rich and decadent chocolate ganache which had a depth and richness that complemented the pistachio flavour perfectly.

The Gula Melaka Avocado cake ($8) came decorated naked-cake style. I am neither a fan of avocado nor gula melaka, but it was so unusual that I decided to give it a try. And, I liked it a lot. The gula melaka frosting was so light, and not cloyingly sweet, unlike my initial assumption. The avocado filling in the centre was what took me by surprise the most. Avocado is usually quite tasteless but the subtle sweetness of the light and creamy filling brought out the natural characteristics of the avocado. The gula melaka sponge itself was fluffy and moist, and again, had just the right amount of sweetness.

The Earl Grey Lemon Tea Cake ($5.50) was a little on the drier side. But, my oh my was it the perfect combination of flavours. The slight tanginess of the icing, followed by the tea infused cake earned a thumbs up from my colleague and me. The earl grey notes were present but not overpowering, and the lemon icing was enough to complement the cake but not overshadow it by being too sour, or too strong in flavour. The exquisite harmony and blend of the two flavours really showcased the expertise of the baker.

Other than cakes, they serve coffee and drinks too! We got the Iced Genmaicha Latte ($7.50). When you get it, be sure to stir thoroughly. The milk helps to mellow out the tea’s natural bitterness. The drink is filled with a delightful smokiness, and almost seemed kind of savoury, rather than sweet. It’s an acquired taste for sure.

We also got the Affogato with macademia ice cream ($8.50). You can also opt for vanilla ice cream. At first glance, I thought that the ice cream to coffee ratio was a bit off. “Isn’t there too much ice cream?” I thought.

The coffee, when poured, filled to the brim of the cup. Only after taking a scoop, I realised why there was a need for so much ice cream. The espresso was really strong and bitter, even after mixing it in the ice cream. I could still pick out the bitter coffee flavour. Coffee fanatics will love this. The macadamia ice cream gave a pleasant nuttiness to the coffee, and at the same time sweetened it.

The cakes here are a feast for the eyes as well as the stomach. Each cake didn’t disappoint, so I think it’s safe to try any of the cakes they have on display on any particular day that you visit!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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You wouldn’t have guessed it, but tucked away in an obscure coffee shop in Golden Sultan Plaza is a stall serving up a unique take on seafood noodles! What makes Try Fresh XO Seafood Noodles unique is their chewy Beehoon which is imported from Malaysia. Unlike conventional noodles which tend to get soggy, these noodles remain nice and springy even after a long time!

Try Fresh XO Seafood Noodles offers both soup and dry noodle dishes, so I decided to get one of each! I ordered the XO Seafood Beehoon Soup and the Salted Egg Seafood Beehoon (both $8.90), which are both among the stalls top sellers.

First up, I tried the XO Seafood Beehoon Soup. I am usually wary of dishes that have alcohol added to them, as the alcohol often overpowers everything else in the dish. To my surprise, the alcoholic taste in this seafood soup was not overpowering at all! What you taste instead is the natural sweetness of the seafood stock, with the alcohol providing a nice depth of flavour and warmth in the background.

The dish comes with an ample serving of fresh seafood such as prawns, clams, squid, scallops and cuttlefish. Each seafood item was cooked to perfection. I especially loved the clams, which were as sweet as can be!

Next up from Try Fresh XO Seafood Noodles was the Salted Egg Seafood Beehoon. Here, the Beehoon is stir fried with seafood stock, similar to how Hokkien Mee is made. The noodles had a great texture, pairing especially well with the crispy pork lard to create a nice chewy and crispy mouthfeel! However, I felt that the salted egg flavour in this dish was too strong, overpowering the natural sweetness of the seafood and the wok hei from the stir frying process. If you are a die-hard lover of all things salted egg, then this dish is for you!

If you’re a fan of boozy seafood noodles, then Try Fresh XO Seafood Noodles may be your new favourite stall! While you’re here, try out some of their other unique seafood noodle dishes as well!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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When it comes to “Fusion” cuisine, I am a bit of a skeptic. Many supposedly “fusion’ dishes are more gimmick than actual innovation, with non-complementary ingredients haphazardly thrown together. So when I heard of an Australian-Inspired Nasi Lemak being served up by Soulfood Catering, I honestly had my reservations. But hey, you cant go very wrong with steak and nasi lemak, right? I decided to head down to check it out!

Located along Pahang Street, Soulfood Catering is run by Brett and his wife, who split the cooking duties according to the cuisine they are most familiar with! Brett handles the grill while his wife and mother-in-law cook up the Nasi Lemak. The result is a plate of food that does not try to be “fusion” cuisine. Instead, you get a great plate of Nasi Lemak with expertly grilled fresh ingredients. What’s not to love?

The classic Nasi Lemak is always a must have, so the first dish we had was the Chicken Wing Nasi Lemak ($4.50). We also added an additional chicken wing, which costs $1.50. The Nasi Lemak rice was rich and fragrant, but not as decadent as more popular Nasi Lemak stores. I think this is a really good move, considering the strong, robust flavours of the grilled meats that are paired with this rice.

Another key ingredient of Nasi Lemak is sambal chilli, and SoulFood Catering claims to have “arguably the best homemade sambal in town”! Needless to say, I had high expectations. The sambal was indeed very good, with a good balance of sweetness and fragrance from the onions and garlic. My only complaint is that I would have liked it to be slightly spicier, but thats ultimately a personal preference.

While the rice and sambal were great, the star of this dish is still undoubtedly the fried chicken wings, which were fried to perfection. The paprika and garlic herb-infused batter, gave these wings a non-traditional boost in flavour which I really enjoyed!

The first Australian inspired Nasi Lemak we tried is the Bangers and Hash Nasi Lemak ($10). The dish comes with two cheese sausages and crispy hash browns, which are topped with a heap of freshly grilled caramelised onions. While the sausages are store bought, they were grilled till crispy and were still extremely tasty.

If you want a true blue Australian barbecue experience, the Surf & Turf Nasi Lemak ($18.90) is the dish for you. The dish comes with scallops, prawns, and a ribeye steak, all of which were grilled to perfection with a nice char and smokey flavour. The prawns and scallops are actually cooked using the oil from the sambal chilli sauce, adding a subtle spiciness to the seafood as well. The ribeye was flavourful and tender, but was thinner than your average portion of steak. However, I think the amount of steak given was more than fair, given that the dish comes with seafood as well.

Don’t forget to dip your seafood into the garlic cream sauce served alongside for an extra layer of richness! I loved the heady aroma of garlic in this sauce. The creamy sauce will help cool the tastebuds if you find the seafood or sambal too spicy.

Soulfood Catering manages to steer clear of the troupes surrounding “fusion” food by simply doing what they know best: Grilling up great barbecue and making a great plate of Nasi Lemak. If you are craving for barbecue, nasi lemak, or both, then Soulfood Catering offers you the best of both worlds – all on one plate!

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In my opinion, there is nothing quite like a perfectly baked croissant. Finding a bakery that has mastered the art of croissant-making is kind of like finding a diamond in the rough! So, when I heard of Konditori Artisan Bakes , I just had to check it out.

Located along Bussorah Street, Konditori Artisan Bakes is in the heart of the historic Kampong Glam district.
The quaint bakery has no seating area, yet the stall was filled to the brim with patrons! Seeing such a crowd, I knew I was in for a great experience.

The moment I opened the door, I was greeted with the heavenly smell of freshly baked, buttery pastries. I had to stop myself from drooling! After several minutes of indecision, I settled on the Butter Croissant ($3.50), Red Velvet Croissant ($5.90) and the Basil Pesto Sourdough ($8.90).

Konditori Artisan Bakes’s plain Butter Croissant was simply perfect. The croissant was flaky and buttery, with a great crunch and soft core. The pastry was slightly sweet, with a touch of saltiness coming through as well. I found myself finishing the entire croissant and wishing I had bought more!

For something extra luxurious, try the Red Velvet Croissant! This croissant contains a luscious cream cheese filling, which is rich and creamy without being overly heavy. Cut open this croissant to reveal a lovely red spiral, perfect for an Instagram post that will make all your friends green with envy!

The Basil Pesto Sourdough ($8.90) may be on the pricier side, but it makes up for its price tag with generous amounts of toppings such as olives, tomatoes and halloumi cheese. Together with the herbaceous basil pesto, these toppings made this pastry feel like an artisanal pizza! I especially loved the halloumi cheese, which is something not often found on pastries. The cheese provided a nice texture and salty kick to the bread, making the sourdough even more satisfying.

My only regret was not purchasing more items from Konditori Artisanal Bakes! If you are a fan of baked goods and pastries, then Konditori Artisan Bakes on Bussorah Street is a must visit. Just don’t make the same mistake as me. Order as much as your heart desires!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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Finding affordable yet delicious meals in the CBD can be a tall order, especially during the lunch rush hour. Well, if you work in the Tanjong Pagar area, your lunchtime decision making just got slightly easier! Located in Guoco Towers, Ya Lor serves up delicious braised duck rice that wont hurt your wallet!

Ya Lor combines delicious hawker fare with the air-conditioned comfort of a shopping mall, topped off with chic decor! The eatery is actually an offshoot of the famous Sean Kee Duck Rice, which has a huge following and is considered one of the best duck rice stalls in Singapore. Such a prestigious name behind the duck rice; I had high expectations for my meal here!

If you’re feeling extra hungry, the Signature Braised Duck Rice ($6.90) at Ya Lor is the dish for you! The dish comes with half a braised egg, braised beancurd, braised peanuts and beansprouts, in addition to moist and tender duck meat!
All of these was covered in a thick braising sauce, which had a deep richness and sweeter-than-usual finish. The peanuts and beansprouts brought some crunch to the meal, and paired well with the duck. Make sure to grab some sambal chilli, which has a vinegary kick to cut through the richness of the meal!

To be honest, I was not expecting much from the Duck Yellow Noodles ($5.90). After going through the sumptuous duck rice, the noodles just looked plain in comparison. However, something about the simplicity of this dish just works! The secret ingredient is a large serving of fried onions, which brought a lovely crunch and fragrance to the dish. The noodles also did not have any alkaline taste, which is all too common in yellow noodle dishes. My only complaint is that the dish seemed quite small to me. Maybe its my big appetite, but this dish would not be enough for lunch. For a more satisfying meal, I would suggest sticking to the duck rice.

Overall, the tender duck meat and addictive braising sauce is enough to bring me back to Ya Lor, and I can definitely see this becoming a weekly lunch spot if I work in the area!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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