Good variety of Hor Fun and Mui Fun. Beef, fish, prawn or mix mix. Prepared with love. #01-163 . Opened Daily from 10:30am-8:30pm. Closed on Mondays.
Can you believe that "Dong Ji Fried Kway Teow" (stall 01-138) has been around for nearly half a century? That means the elderly gentleman has been frying his noodles for longer than most of us have been in existence! When I hear the "kling kling kling" of his spatula hitting the wok as he fries, I already salivate in anticipation. A potent"wok hei" flavour and the addition of chives makes his noodles really appetizing. #hawkerpedia
Here is something you don't see everyday: a hawker stall selling gelato with an "authentic premium Italian taste"! They prepare twelve flavours daily but at any one time, there're eight on display. The young and enthusiastic co-owner manning the stall encouraged me to sample whatever I liked, and so I did. Of what I tasted, the "Biscottini Cookies" and "Strawberry Cheesecake" came out tops. Considered as "premium" flavours, they cost an extra 50 cents on top of the usual price of $3 per scoop. I had to settle for just the "Strawberry Cheesecake" eventually as there wasn't enough left of the "Biscottini Cookies" in the container to make up an order. (Note to self: must come by earlier if I wish to have this extremely popular flavour next time).
When you visit the Fu Xin Cooked Food stall (01-142) in the morning, you can sometimes spot the hawker at work, making each "kueh" by hand. This laborious process means the skin is a little thick but softly chewy (the texture reminds me a little of mochi).
My standard order is one piece each of the "soon kueh" (filled with chunky strips of turnip, dried shrimp and bits of pork) and "koo chye kueh" (filled with beautiful deep green chopped chives). For your dining pleasure, the hawker will cut up the "kueh", before pouring lots of "tee jeo" (a molasses-like sweet black sauce) and a sourish chilli sauce all over.
Besides these two types, he also makes others such as "zhu bee png kueh" (filled with glutinous rice). I have seen quite a few customers cart away several boxes of his traditional creations at one go for home parties.
Trust the perpetual snaking queue at Xin Mei Xiang; a favourite among many. The rich, intense prawn-based gravy is just viscous enough to pleasantly coat the noodles without being cloying - add black vinegar to bring it to another level. The noodles are topped with the standard braised pork, ngoh hiang, egg and beansprouts, they also include fried snapper flakes that lend a great texture. The key here is patience, you'll get to the front of the queue eventually.
Xin Mei Xiang Lor Mee
#01-116, Old Airport Road Food Centre
Tue - Wed, Fri - Sun: 0700 - 1400
Closed on Mon & Thu
Good things come to those who wait. Especially when it comes to Old Airport Road's Toa Payoh Rojak. With more than 40 years of experience, they've mastered the art of making excellent rojak. The uncle attentively grills the yu char kueh to a crisp over charcoal, ensuring that you don't get soft, soggy pieces in your rojak. The combination of condiments is almost perfect, and the prawn paste they use is the star. Rojak is one of those dishes that you don't get bored of eating, because of the contrasting textures and flavours you get (sweet, sour, spicy, salty) with each bite.
Toa Payoh Rojak
#01-108, Old Airport Road Food Centre
Mon - Sat: 1200 - 2000
Closed on Sun
I had green apple & chocolate! Both really good flavors!
Stall name is Western Barbeque. All sets served with fries, baked beans, cucumbers, tomatoes and butter bread! Chicken chop is dope! They uses 1 entire chicken leg for 1 serving! Very juicy! They are know for their garlic sauce! But garlic sauce comes with pork chop only. But regulars like me will always request it on whatever we order! You can even top up with a sunny side egg! Cheap and good! $5.50! They have another outlet at Bedok.
Located at 51 Old Airport Food Center. 01-77, Ying Ying Beef Noodles.
Like the quiet one in class, you don't really notice her, especially with her more popular friends around. But when you do (she's at #01-83 of Old Airport Road hawker centre), you'll discover her delicate beauty that is light and sweet.
3.5 munchies: While these rice noodle rolls with barbecued pork and prawn fillings were freshly made as promised, I'd have liked the silky skin to be slightly thinner and a stronger flavour of the light soy sauce. Compared to the char siew that was fragrant and well-marinated, the prawn roll was, unfortunately, bland and not as fresh.
Freshly Made Chee Cheong Fun, #01-155
Be prepared to queue and be rewarded for your patience with a delicious bowl of lor mee that i rate as one of the best in Singapore.
