Hawker Fare

Probably one of the best ones in Singapore, this carrot cake is deep fried in a thick, sweet black sauce with lots of egg, topped with chopped spring onion and sambal chili on the side – fragrant with wok hei flavor.

Welcome home.

Not too shabby albeit the portion. Where's your favorite chicken rice?

Nothing's beats the comfort of a bowl of hot soup noodles in such rainy weather.

Generous slices of tender beef with chewy rice noodles, bean sprouts, onions, basil and spring onions in light but rich beef broth.

It's nowhere as good as the beef pho in Vietnam, but it's not too shabby, and at good value too!

Tonight's old school comfort comes in the form of minced meat noodles with "mee kia". I love that these noodles are springy and chewy, unlike the usual starchy noodles that often fall flat. It's a pretty generous portion too! Where's your favorite minced meat noodles? 🍜

Absolutely hands down the best steamed fish we've ever had, at very reasonable prices. Sweet, firm and succulent fish meat cooked beautifully and complemented with fresh ingredients. Opens daily (except Wed) 7am to 3pm.

End off the meal with traditional desserts like crispy ban chang kueh, ice kachang and chendol. Also included in the buffet are two drink options: calamansi and bandung. Full review on GourmetAdventures.net.

Falling short of expectation is the cuttlefish kang kong (morning glory)—the briny creature lacking in bite and flavor; its accompanying kang kong tasting like it was blanched in boiling water too long before doused in a thick sweet sauce (often served with chee cheong fun) and crushed peanuts. Full review on GourmetAdventures.net.

Heartwarmingly comforting is the kway tiao soup of flat rice noodles, fish cake, chicken strips, chopped spring onions and fragrant shallots in a deliciously fragrant chicken broth. Full review on GourmetAdventures.net.

Another stellar dish, the char kway tiao is a plate of excellently fried chewy, springy flat rice noodles coated with fried egg, bean sprouts, spring onions and chili spice. The distinctive wok hei flavor in this is hard to beat! Full review on GourmetAdventures.net.

A very authentic dish one would be wise to try is the Penang (assam) laksa. One won't find anything similar in Singapore (save for maybe my favorite Penang assam laksa spot in Aljunied) as most restaurants use lime in place of tamarind to achieve its sourness. Nothing akin the local laksa of coconut milk, the Penang style laksa features an appetizing spicy and sour assam based soup garnished with mint, cucumber, onions, shredded lettuce and pineapple, with an additional dollop of fish sauce to seal in its flavor. So good this was that I went back for seconds, after trying every single dish! 😋 Full review on GourmetAdventures.net.

Tastefully nostalgic is the lor bak, a traditional favorite consisting of prawn, chicken meat, sweet potato, fish cake; each deep fried and presented in the form of a fritter smeared in a sticky, sweet braised sauce. The prawn offered a nice variation of texture and crunch while the chicken; flavorfully reminiscent of ngoh hiang. Full review on GourmetAdventures.net.

It's rare to find double-boiled soups at hawker centers these days, lest one that tastes so flavorful. One of our favorite stalls in the neighborhood for delicious and incredibly value-for-money (the portions are extremely generous!) double-boiled soups, Soup #01-36 at the famous Commonwealth Crescent Market offers 10 different soups on a daily basis including watercress, bone marrow, si chuan vegetable, lotus root, and bitter gourd soup (all $3.50 each).