If you are a 90s kid or earlier, you will probably have tried these before and they are non-other than the original version of your now carrot cake. There are only a handful of stalls selling these carrot cake sticks nowadays and if you happen to chance upon them, do not hesitate and just grab a bag because you might not know when will these sticks (or piece) of our history be gone. It is heartwarming to see that at Chai Chee Cai Tou Gao, the new generation is working alongside the owners to continue selling these deep fried white radish sticks. Costing only $2 for a pack of 12 sticks, these are not only addictive but perfect as a snack.
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Chai Chee Cai Tou Gao
Address: 216, Bedok North Street 1, Bedok 216 Food Centre, Unit 01-55, Singapore 460216
It says Wild Truffle Mushroom ($22), but I think it should be name Cheese Heaven because holymoly this is the cheesiest pizza I've ever eaten in my life and I'm in love 😍 Thick tomato paste, mushrooms, baby spinach, balsamic vinegar, truffle oil, and a blanket of thick mozzarella help. The (charcoal) crust was also one of the thinnest I've ever had, crisp on the edges but sadly soggy at all other areas where all the ingredients were placed on, resulting in an inability to lift a slice off with just one hand (like who eats pizza on a plate with fork & knife). Also, the crust is a little too thin for the amount of cheese.
Nonetheless, crust issue aside, the toppings hit all the right spots - truffle was distinct, balsamic added a nice tartness, generous amount of mushrooms, and I need not say much about the cheeze. 10/10 if they could improve their soggy crust (and quicken their service because this took 30mins).
Here’s a recent addition to Atlas’s menu! A generous portion of beef balls and mushrooms is served in a light-tasting cream sauce flavoured with onions and carrots. I expected the dish to taste like Swedish meatballs, but this was lighter and sweeter.
Ordered their signature main of Braised Lor Mee ($6) and I understood why my colleagues always order this same dish every single time!
The seafood broth was flavourful and did not leave me thirsty, with generous servings of fresh prawns, pork and clams. I asked for my noodles to be undercooked and they delivered, with a warm smile.
Also tried their Fried Mee Sua ($5.50) previously, and it's been the only eatery I order mee sua at (not a fan of the noodle type, ever). Be sure to have the noodles with the chili; the zing is oomph. Prices are nett, service is genuine, food is awesome. Defo coming back again!
I was told that this is one of the must tries at Changi Village Food Centre. And I guess what leaves an impression is really this jumbo chicken leg with solid crispy skin encompassing juicy succulent meat underneath, served with some cucumber and tomato by the side. Hear the batter crackle as you bite.
Be warned of the brown spicy sambal that looked so harmless, I was expecting it to be on the sweeter side, but the spiciness was explosive. It's one that I could taste both green and red chilis.
Unlike some places that serve white rice, the fragrant steamed chicken rice here had its chicken stock aroma lingering. The soup was slightly salty though.
I was told that this is one of the must tries at Changi Village Food Centre. And I guess what leaves an impression is really this jumbo chicken leg with solid crispy skin encompassing juicy succulent meat underneath, served with some cucumber and tomato by the side. Hear the batter crackle as you bite.
Be warned of the brown spicy sambal that looked so harmless, I was expecting it to be on the sweeter side, but the spiciness was explosive. It's one that I could taste both green and red chilis.
Unlike some places that serve white rice, the fragrant steamed chicken rice here had its chicken stock aroma lingering. The soup was slightly salty though.
I think this is my favourite vegan restaurant in Singapore now. Everything I’ve had here is awesome.
This time I decided to try the Teochew mee pok ($9.90) which didn’t disappoint. The perfectly cooked mee pok came with a yummy mushroom-based topping, “fishcakes” and “fishballs”. The portion is much bigger than you would get in a Hawker centre. I also highly recommend their warm soymilk.
It can be tough to find a place to go to with non-vegans/vegetarians but Loving Hut is the perfect solution to that. They offer vegan renditions of local dishes (laksa, char kway teow etc), Chinese food, Western food and more!
Bukit Batok just got more exciting with this newly opened stall selling Penang Prawn Noodles and Assam Laksa! 🎊 I had the Assam Laksa and safe to say, I’d be back for more! 👍🏻 The only other place I know selling Assam Laksa is at Bukit Timah Food Centre, and while that Assam Laksa has little sardine bits that make the consistency of the soup more gao, this one has its sardines in larger chunks, making the soup more drinkable. Soup wise, both are equally tangy, no complains there. 💯
Pro tip: The Assam laksa doesn’t come with prawn paste, but feel free to add however much you want with the free flow prawn paste imported from Penang! #Burpproved #BukitBatok #Hawkerfoodsg
Black ink “noodle paella” with calamari, smoked paprika and piquilo aioli
Fideuà is essentially paella made with pasta (thin short angel hair pasta) instead of rice. Fideuà has humble beginnings as a hearty dish used to feed poor fishermen on board fishing boats as a way of using up seafood they were unable to sell in the market that day.
Nowadays, it is a much more sophisticated dish using a variety of ingredients. This one particularly is cooked in squid ink with squid slices tossed into the mix, topped with lightly battered baby calamaris.
The noodle was kinda crispy, tasted like burnt rice. Definitely not the kind of paella with a saucy rich stock. I would have preferred a consistency leaning closer to one like the risotto. A noteworthy comment to add, a this is probably one of the most manageable paella I’ve seen in terms of size!
Black ink “noodle paella” with calamari, smoked paprika and piquilo aioli
Fideuà is essentially paella made with pasta (thin short angel hair pasta) instead of rice. Fideuà has humble beginnings as a hearty dish used to feed poor fishermen on board fishing boats as a way of using up seafood they were unable to sell in the market that day.
Nowadays, it is a much more sophisticated dish using a variety of ingredients. This one particularly is cooked in squid ink with squid slices tossed into the mix, topped with lightly battered baby calamaris.
The noodle was kinda crispy, tasted like burnt rice. Definitely not the kind of paella with a saucy rich stock. I would have preferred a consistency leaning closer to one like the risotto. A noteworthy comment to add, a this is probably one of the most manageable paella I’ve seen in terms of size!
I am a wonton noodles addict and i think this is really yummy! The soup is super duper yummy! I love it!
The queue of 45 mins is totally worth it.
Damage: $4 (for big plate)
Verdict: 9/10
Who says MLXG 麻辣香锅 isn't healthy? I usually take mine with mostly veggies😁 this is from my go-to stall inside the popular 936 kopitiam in Siglap (next to ntuc). Reasonably priced with fresh ingredients (same owner as the bedok interchange one). Easy parking at the open air carpark next to siglap Shell petrol station.
