Wok & Roll

I don't believe I've seen this anywhere else, this nondescript mom 'n' pop stall deep in the heartlands just might have something special here. The broad, soft sheets of flat noodles have been deep-fried till they've been transmogrified into impossibly crisp strips of crunchy goodness. Eat them quickly before they soak up and soften in the umami sauce. There's also regular horfun that's been expertly wok-fried and imbued with a nice hint of smokiness, as well as a couple of fresh, plump prawns in there that really accentuate the quality of the dish.
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Happy Wok
93 Toa Payoh Lor 4

This little stall in Toa Payoh Palm Spring Market is run by an eldery Cantonese couple and specialises in classic fried rice and hor fun. The old school taste is evident in the expertly fried grains - not at all oily, even slightly dry, and barely seasoned. The wok hei wafts from the plate, and the rice itself is laced with plenty of fluffy egg and bits of spring onion.
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Whilst the rice was good, the chicken was even better. Each golden nugget is encased in paper-thin crispy batter, and the tender meat was fragrant with the taste of Shaoxing wine.
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Happy Wok
93 Toa Payoh Lor 4

Originally cheap and trashy street food from Hong Kong sold out of push carts, these noodles have become a well-known staple at many eateries on that island, with even elevated versions at restaurants. This is my first time hearing about cart noodles, so I jumped at the chance to try it after reading that there was a place in my neighbourhood selling this niche dish.

Essentially the noodle version of “cai fan”, customers pick and choose from a variety of ingredients to add to their noodles, of which there is also of a choice of 4-5 types.

Might have gone a little overboard with my toppings because I wanted to try as much as possible, and had mushroom, kang kong, braised egg, braised pork belly, curry fish ball, and tau pok topping my bowl. Individually the ingredients don’t stand out and the soup was generic, but it’s great for people who like variety and it’ll definitely fill hungry bellies.

Taste: 2.5/5

Taking my breath away is the seductive smokiness of the "dragon's breath" emanating from this piping hot plate of fried "rat's tail" noodles from this Ipoh-famous eatery run by a third generation son. Each slippery strand is eminently glossy with a salty, savoury sauce, and accompanied by pieces of tender pork, plump prawns and vegetables, which as a whole was so supremely tasty that I slurped it all down posthaste. The portion's a little small for the price though, and I left wanting more.

Taste: 3.5/5

Heritage Chinese restaurant Hua Yu Wee has been in operation for decades in a 1920's-style bungalow that used to be by the sea before land reclamation, and is the last of its kind along Upper East Coast Road. Serving familiar comfort food, they are known for their tze char and seafood dishes such as chilli crab and coffee pork ribs. The latter is winningly fragrant, with a sweet tanginess and a hint of bitterness from the coffee. Each piece of tender pork is well-coated in the sticky sauce that makes it so addictive and a perfect companion with rice.

Taste: 3.5/5

While I'm not into this traditional Teochew dessert because of how heavy it sits in the stomach, I can still respect how well-made it is. the comforting richness of the sweet and silky yam paste enriched with lard and the aroma of pandan will surely please its fans.

Taste: 3.5/5

Nothing like wobbly glaciers of chilled jelly snowed over in shaved ice to finish off a tze char meal and cleanse the palate. I appreciate that they go light on the sugar here as well.

Taste: 3/5

Smoky and umami, the crunchy sambal kang kong was coated in a dry-style sambal specked with dried shrimp. The basics here are done well.

Taste: 3.5/5

An off-menu item, the fatty hunks of meat were easy eating, although I prefer mine to be more charred and less sweet. Pleasant enough, but there are more notable items on the menu.

Taste: 3/5

A perennial presence at Chinese wedding banquets and a favourite of mine, the version here is slippery smooth and saucy, with generously large slices of mushroom for added texture. It may be a simple dish, but one I enjoyed a lot.

Taste: 3.5/5

The real deal, full of fermented funk and shrimpy succulence. Crispy on the outside and juicy within, they use all the chicken parts here, not just the wings and drummettes. Come for their famous beef horfun, but stay for the prawn paste chicken.

Taste: 4/5

This old school coffee shop at the crossroads of Balestier and Novena is a hidden gem, dishing out simple yet flavour-packed tze char dishes. Abandon ye all notions of healthy eating here, for this fried rice is cancer-level smoky, greasy and salty enough to raise your blood pressure by 50 points. Delightfully sinful, the fluffy grains of rice are chockful of tender beef slices and crunchy beansprouts, and I absolutely recommend topping it up with an oozy, crispy fried egg.

Taste: 3.5/5