Looking for Delivery places?

I recently tried Salmon Warrior. I ordered the Cheesezille Chicken Udon and it was super flavorful and filling. They were generous with the variety of sides that paired perfectly with the cheesy sauce. I also got the Miso Soup, which was aromatic, and the Yakitori Sticks, where the chicken was tender, and well-seasoned. The takeaway experience was great too — everything was prepared quickly and held up well on the way home. Overall, Salmon Warrior delivered a delicious and satisfying meal, and I’d definitely order from them again when I’m craving something tasty and convenient.

Since May 2019, this quiet stall has been serving consistently delicious North Indian cuisine and communal meals at reasonable prices.
.
Their rendition has chicken eggs tossed with curry leaves, powdered turmeric, diced red onions, green chili, and fresh coriander. Has a fluffy soft crisp texture, with eggy savoury salty sweet spicy flavour.
.
.
.
Egg Bhurji / Egg Poriyal
Indian Tandoor North Indian Restaurant
@ East Village, 430 Upper Changi Road #01-65
.
More details:
https://ivanteh-runningman.blogspot.com/2022/12/best-of-singapore-hawkers-egg-bhurji-poriyal.html

tried their unagi salmon don, teriyaki chicken don and beef don. generous portions and hearty! overall nice and worth the price

Loved the rich, flavourful soup and generous portions. Prawns were fresh!!

Really enjoyed the food here. Rich soup, big portions, and shelled prawns made the meal extra satisfying.

👍👍👍

👍👍

👍👍

Fattening up. 😋 These crispy sugar-cookie–topped bolo buns (yes, not 1️⃣ but 3️⃣!) with that pineapple-like crust, soft and fluffy interior and a thick, icy slice of butter. And mini coconut tarts — sweet, shredded coconut filling nestled in the flakiest shortcrust pastry.

#burpple #burpplesg #stfoodtrending #straitstimesfood #sgfood #sgeats #foodsg #wheretoeatsg #whattoeatsg #jurongpoint #legendaryhongkong

Fattening up. 😋 These crispy sugar-cookie–topped bolo buns (yes, not 1️⃣ but 3️⃣!) with that pineapple-like crust, soft and fluffy interior and a thick, icy slice of butter. And mini coconut tarts — sweet, shredded coconut filling nestled in the flakiest shortcrust pastry.

This international restaurant chain was founded by brothers Kedarnath Aggarwal and Satyanarayan Aggarwal in 1905 in Chandni Chowk, Delhi, North India, India. They opened in Singapore in March 2009, and are well regarded for their wide range of traditional Indian confectioneries, sweets, and South Indian vegetarian dishes.
.
They offer 2 versions here, a black and a red. The former is deep-fried slightly longer than the latter, hence, the difference in visual appearance. The former has a slightly firmer texture, while the latter has a softer texture, both being moist soft spongy within.
.
Immersed in a flavoured syrup, the dessert is infused with grainy floral earthy spice sweet flavour. Served hot, this has to be eaten carefully until it cools a little.
.
.
.
Gulab Jamun
Bikanervala
@ 253 Tanjong Katong Road
.
More details:
https://ivanteh-runningman.blogspot.com/2023/06/best-of-singapore-hawkers-gulab-jamun.html

This international restaurant chain was founded by brothers Kedarnath Aggarwal and Satyanarayan Aggarwal in 1905 in Chandni Chowk, Delhi, North India, India. They opened in Singapore in March 2009, and are well regarded for their wide range of traditional Indian confectioneries, sweets, and South Indian vegetarian dishes.
.
Their rendition features a dough made from maida / refined wheat flour, water, baking soda, plain yoghurt, and powdered turmeric, deep-fried and soaked in a flavoured syrup of water, white sugar, lemon juice, powdered cardamom, and saffron.
.
The result is a crisp crunchy texture, a sweet tangy zesty sour floral flavour, and a bright yellow orange colour hue.
.
Each order is served in a platter of 100 grammes, comprising about 5 or 6 pieces of this delicious dessert.
.
.
.
Jalebi
Bikanervala
@ 253 Tanjong Katong Road
.
More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-jalebi.html