Srisun serve quite a variety of chicken meat dishes from butter chicken to tandoori chicken. What’s stands out is this dish - Loli Pop Chicken.

Price at 6 dollars with 8 drumlets is a steal and the marinating applied to meat reminds us the taste of primary school tuckshop Malay chicken wings.

Skill to partial debone a mid size drumlets is pleasant sight which makes holding it easy.The meat is fragrant yet tender n moisture are locked within meat so is not dry and make this dish addictive.

Srisun opens 24 hours and serve a variety of Indian Muslim food

Traditionally it all started with choice of plain and egg prata ; then it came plaster prata which levels up the prata and give it a twist.

Plaster prata is simply putting a sunny side up in the prata dough and pan fried it. What’s makes it difficult is that to still have runny yolk in it is some skill that not every prata stall can handle

So if you have not tried before do make the point to order next time and price is the same as normal egg prata

Srisun opens 24 hours and serve a variety of Indian Muslim food.

This stall is just right beside the prawn noodle stall I have introduced in my previous post . The stall is operated 2 lady owners which one is Chef and the other is server.

They sell what singaporean label as “ economical bee hoon” which basically has kind of ingredients ranging from vegetables to sausages dependent on the availability of ingredients on that day.

What makes them stand out is their fried chicken wing.
The best chicken wing in my opinion which is not over power by marination and with a crispy batter even when Wings are ate cold.

Next up is their curry vegetable which pack a punch with spiciness and with fresh ingredients they used and cook and prepared fresh ; is another must order dish.

Apart from bee hoon and noodles , they sell Chinese version of nasi lemak as well.

Price starts from $2.00 onwards depend on what you add. Note that they only operate in the day till 2pm daily.

Was exploring the neighbourhood and chance upon this stall though I don’t see any queue but decided to give it a try. Carrot cake was fried to perfection from egg to the radish.
Never have I eaten fried carrot cake with egg that are fried with such eggy wok fragrance. The radish was made as such that it has strong radish aroma but yet it has the sweetness and softness that taste like 年糕( a kinda of Chinese glutinous cake).

The black sweet sauce was strong and that bind the 3 ingredients into perfect snack.

Last but not least I believe the Chef has used pretty high heat to fry the radish as there is a sign infront of the stall warning customer to avoid heat and fire from the front of the stall.

This food center has more gourmet food gems but this is one not to be missed.

Price - from $3.00 -

Chance upon this hidden gem in Tampines when decided to explore some old estates over the weekend.
Located in the Coffeeshop side by side with a rather popular bah Chor noodle stall.

The stall serve the similar snack selection like most Ngo Hiang stall has. What set it apart was the freshness of the ingredients ; it’s chilli sauce and it’s presentation of food that totally blow my mind. Let’s dive into the detail.

Ngo Hiang - they have typical cured cuttlefish; fried prawn cracker; chestnut cake ; bean curb ; cured sausages and etc which spell freshness . It also serve the rare pig liver Ngo Hiang that was hard to find nowadays. Owner has also the skill to fry the ingredients and yet not oily which the plate has not much oil left.

Chilli sauce - typical chilli sauce are hot which also serve along with sweet sauce. Not for this stall which they only serve one kind of chilli sauce. The sauce spiciness is acceptable and is of savoury with hint of garlic and serve with fresh ground peanuts.

Presentation - Probably one of the most innovative usage to serve to food which owner uses metallic plates for putting in Ngo Hiang ; bee hoon and chilli sauce. The chilli sauce saucer plate was like a rice cake saucer plate made of aluminium which I think is really good idea and nostalgic.

Total 11 ingredients in this picture plus 2 plates of bee hoon cost me $15 which is reasonable in comparison with other Ngo Hiang Stall.

A lesser known prawn noodle stall compared to Sim Place Prawn Noodle situated in the same food center.
I used to patronise Sim’s place stall till I discovered Hong Hong and I have since changed and pledge my loyalty to this new found love.

Hong Hong sell both laksa and pork ribs prawn noodle. I am covering on prawn noodle in this review which the broth is as old school as you can get that brings you back to those days for a 50cts a bowl of school canteen prawn mee with prawn flavour soup broth with a hint of sweetness and 100% no msg.

Basically they sell both dry and soup version and the ribs are soft bone type and the prawns are of sea prawn instead of grey prawns. The owner insist to use fresh ingredients instead of refrigerated ingredients.

You can also asked to add blanch pork skin and pig intestines as supplements with extra cost between 50cts to 1 dollar.

Go for the soup version if it is your first time which the soup itself is star not to be reckon.

Prawn Noodle starts from 3 dollars per bowl.

For pork ribs and prawn combination will start from 4 dollars.

Addition of prawn and ribs ingredients or vegetables are available upon request.

This coffeeshop never fail to surprise me though with the limited number of eateries.

Has the opportunity to try this stall and gladly said that their noodle and roast have achieved quite a good standard.

I have settle for wonton with char siew noodle instead as it was too early at 11.30am which the Chef is still busy roasting various poultry.

Noodle was al Dante with no alkaline taste was a big thumbs up. Texture and taste was old school.

We ordered dry version which the Chef simply mixed with lard and black soy sauce before adding noodle in.

Soup broth was clear n has a hint of gingery fragrance serve with 3 medium size wontons that are tasty though it lack the fragrance one will expect from dry flounder powder.

The char siew was well marbled with the even distribution between fats and lean meat making it succulent and the glazing sauce is not too sweet.

I was so convinced that I pack their soy sauce chicken and roast pork as well.

Overall verdict
- a plate of wonton with generous serving of char siew roast meat for 3 dollars are by far the best .

- the chilli they served used for chicken rice was good and pack a punch of spiciness.

- disappointment is on roast pork which skin is not crispy citing the fact it just need more time for meat to rest before serving since they just opened for business. However goes well if you are buying to cook with dishes like leeks.

Price was reasonable and I must compliment the Chef roast everything themselves by a huge canton style roasting oven

Note:
Open from 11.30 am to 10.30pm
Roast duck whole - $36
Soy sauce chicken - $22
Star menu- must try char siew
Price may subject to changes based on review date.

Update as of 8/7: the shop has ceased operation due to high rent

First and foremost , you cannot find this place in any of the popular food search engine.

The stall is situated in Coffeeshop house co-operated with rest of eateries which are common to have a zichar stall that has become iconic in Singapore scene.

We chance upon this place by accident and is so secluded unless you are driving by the main road to spot the coffeehouse.

We have been here twice and has observed curry fish head are always on everyone’s table and basically finished.

After trying out , my verdict is as follows :
- the curry mix they used are aromatic but not overpower like Indian fish head curry and is addictive that I basically drank up sauce.

- Fish head uses red snapper is fresh and steam instead of fried. This shows how confident the Chef is in term of cooking and presenting his dishes.

- Price is reasonable and fixed at $25 nett.

- Room for improvement is that the curry turn cold quickly because it doesn’t serve using claypot to retain the warmth but that doesn’t bother me much

Address - 215 Compassvale drive after u-star supermarket and closed at 10.30pm and operates daily.

Casper at Boon Keng has always been my favourite if I need some home cooked style zichar. This time ; I like to introduce their hot plate sambal sotong. For oversea viewers- sotong is Malay term for squid.

Chefs at Casper made their own sambal chilli which is tangy and spicy.

I like the fact that their squid are cooked just right which is chewy but not rubbery. To elevate the flavour; they added banana leaf in the hot plate and that really brings out aroma that was pleasing. This dish alone is worthy of double sharing of rice and price is reasonable.

Opens daily - 11.30am onwards

It was through Burpple posting that I chance upon this Thai Mookata stall. Since their Mookata has been reviewed ; I will just review and showcase their side dish- and for iconic representation will be their mango Thai salad.

Mango salad is actually more difficult to make than papaya salad as fresh mango cannot neither be over ripe or too raw that will lose its crunchiness and yet sour flavour from the flesh

The dressing are mainly comprise of fish sauces ; sesame oil ; lime juice n soy sauces topped up with crushed peanuts ,red shallots and chilli which are common in Thai cooking.

Not too over power but yet refreshing unlike what you have ate before that the salad is soaked and drenched.

Is worth ordering to go with your Mookata.

Side note :
As for salted egg yolk chicken wings ; definitely you can give a miss as they are using instant powder from brand KNOW and coated it upon frying and not the real salted egg yolk and it ain’t cheap.

French fries come in many form and flavours. Yet sometimes going back to basic to whip up good old fries are hard to come by.

Han’s have many branches around Singapore but the best fries has to come from this branch.

Fries are fried upon ordering and serve piping hot. The potato are soft and fluffy inside which is of thick straight and sprinkle.

I love it when sprinkle with salt and generous amount of ketchup to go with coffee or tea makes a fabulous afternoon tea snack and comfort level hits the roof

So next round when you are Harbourfront do try their fries and you will know what I mean.

Was having a free day in melbourne and decided to venture south to revisit a nomad backpacking hostel I had stayed 20 years ago. Turn out the hostel has been transformed to a cafe but the exterior including the original entrance remains.

Decided to just settle for breakfast since the aroma of coffee are just alluring.

Ordered a mixed berries pancake together with chai latte. Noticed the Chefs are Asian and there is younger Chef In his early 20s whipping up every orders with precision despite endless orders kept coming in. We nodded to each other as to appreciate and acknowledge each other presences both as customer and a Chef.l when he noticed I was watching every move he made in kitchen with Admiralty.

Noticed that pancake making technique was somehow different. Pancakes are basically done in hot round pan and before serving it was further put in the open oven to cook and give it a hot fluffy textures in the interior of pancakes

Drizzle with tangy sauces of caramelised mixed berries fresh from south melbourne market which I believe they sourced right out next door every day and serve with cup of fresh cream decorated by a dash of mint herbs.

The pancakes are sensational and is worthy of Michelin standard as it is fluffy and is piping hot when cut up pancake where steam just emerged. With the mixed berries, the steak warm up berries that compliment the taste and together with a small dash of cream and the result is sensational to your palates.

They serve good coffees and other meals as well but this has to be the best pancakes I had for so far.

Price is around AUD$15/- per dish and drinks are around AUD$4/-