Madagascar Vanilla
It's become a weekly affair (yes it's that good!) Prices range from $1-$3+ (overall still cheaper than 126, swee choon etc..)
this is super worth. $1.60 for a huge bowl! you'll probably pay alot for this in restaurants
Fried Thai style crab dong fen. $15 for small, extremely good with heavy garlic and pepper flavours.
comparable to the real deal In taiwan! my favourites are the mee sua, dou jiang and crispy bread | ★★★★★
宮保田雞! Flavorful with generous amount of gravy for drizzling the smooth, velvety porridge.
Claypot rice cooked in an earthen pot, with ingredients including chicken, chinese sausages (lup cheong), waxed pork and bits of salted fish. The rice has characteristics of a good claypot rice -an aromatic, smoky flavour and crispy rice crusts at the bottom of the pot. Best to call before heading down as the waiting time for the claypot rice is 25 mins. We called & was served within 10-15mins.
Everyday, the owner will add in a new batch of gravy into the new to keep it from spoiling and enhancing the depth of its flavors.
Personally I feel that 卤汁 is something that is very hard to master. It can't too salty but must be strong enough to penetrate the ingredients.
Ng Soon Kee Fish & Duck Porridge
黃顺记鱼糜.鸭糜
Aljunied Market & Food Centre, Blk 117 Aljunied Ave 2, #01-11, Geylang, 380117
Opening Hours
Mon to Sun: 1200 - 2100
Just a couple of doors down from Nylon Coffee Roasters is newly-opened Seriously Ice Cream. There are twelve flavours on offer here daily, one of which is the "Mystery Flavour". It seems that if you can guess it correctly, you get to have a scoop of it for free - what a cool promotional idea! :) But I was too distracted by the others I saw today: Cinnamon Peach, Malibu Pineapple, Honey Rosemary, Miso Gula Melaka, Collagen (yes, you read it right), Peanut Butter etc. After sampling, I picked the Lychee Rose. Blame it on the hot weather, but I was craving something light and refreshing, and this one fit the bill perfectly.
My scoop of pretty pinkness was a bit milky but not overly creamy or dense. The lychee flavour was slightly more obvious than the rose but that's fine by me because overall, the fragrance was lovely.
Freshly-made waffles are available with the ice-cream as well. That should please those who are on the lookout for a more substantial dessert.
Ok, to be honest, I am not into "lor mee" all that much. However, I would queue for this stall's, and unfailingly, I would order the largest portion (pictured above).
For me, it's all about the tastiness and quality of their food especially in terms of toppings, which by the way, is very good and fresh. We're talking crispy deep-fried fish skin (with some meat still attached), immaculately sliced stewed pork belly that's full of flavour, "ngoh hiang", "lu dan" (or egg that has been braised in a fragrant dark sauce) and big, long-ish chunks of fish meat. I don't know about you but I prefer my fish recognisable, so minuscule fish flakes are of no interest to me.
Service here gets an "A" as well. The hawker boss is always friendly, perfectly bilingual and very organised and efficient. Even when the queue looks dauntingly long, it moves pretty fast.
Do note that this stall is located at the back of Old Airport Road Hawker Centre, facing the big public car park. Unit no.: #01-124.
A korean version of ice kachang! A huge relief on a hot day 🌞🌞 Milk flavored shaved ice topped with red bean, corn flakes, rice cake and a scoop of vanilla ice cream. Although I won't specially travel and go back for the dessert, but it's still worth a try if you're around the area.
Horfun was pretty good and substantial for $6, so we will be probably come back for zichar (there's salted egg prawn / pork ribs, crab & mantou!!) dimsum was ok, the fried bread thing stuffed with steamed chilli crab was mehhhhh. Steamed rice roll with shrimp was good with the right texture, quite succulent. Custard bun was surprisingly pretty good ($3.80 for 3) - soft flowing with slight saltiness not on the sweet side. Yam pastry had a good texture to it but slightly bland filling.
