SG: Allegedly Famous Hawkers

Gordon ramsay and a bunch of famous people have been here. The char siew looked promising with the black charred outside and "half fatty" inside, but I found the meat too dry and chewy for my liking. Roast pork was respectable tho not amazing. Also, the chilli sucks (not garlic chilli). Will stick to my keong saik road shop as I prefer the meat to be fattier and juicier.
🚗 : Street parking in front of shop is usually unavailable, try the underground parking at the industrial building behind the shop.

Medium is enough for 2 or 3 adults (depending on what else you are ordering). Wok hei is good and the gravy is quite thick and eggy. Overall not a fan of white bee hoon (my taste buds are more "heavy") but this is a pretty good one for its genre. [⚠️nearby Street parking is almost impossible to get and the summon guys are very prompt (this dinner cost me additional $70 💀contribution to nation building fund)]

I expect curry to be lemak but this is watery like a soup. Expect a wait of at least 30min if the queue ends before the stairs and 45 min if the queue ends at the foot of the stairs ! $5 for basic version and $7.50 if you want drumstick but I don't think it is worth the top up. I would advise you to try curry noodle in Malaysia - you will never eat this crap again.

Sorry ah, but Easties with our pampered tastebuds cannot accept this very average fishball noodle ($4/6/8). $4 gets you 3 fishballs 1 taupok and 1 herh kiao. All tasteless. Noodle alright, would prefer a tad bit more al dente. Chilli w pork lard was good. No queue at 4.30pm on a Saturday (2nd day of opening). Dun think they will last long in the East...... #realfoodreview #notafoodblogger #eastiesarefoodies

Still prefer punggol nasi lemak (Tanjong katong) for the rice (more al dente and lemak) and chili (drier and less sweet), but the chix wings here are unbeatable. Almost like 虾酱鸡!

Broth is not lemak, can see but can't taste the hay bee. Not sure why this is famous.....

Fattiest char siew in sg. 'Nuff said.

This stall serves the normal Hokkien mee on opeh leaf as well as the very photogenic claypot version. I liked the chilli which was very dry (not oily) but the claypot Hokkien mee I found to be average with no taste of prawn stock. The pork was deep fried which looked great in pictures due to the color contrast, but in reality was way too dry. Still prefer the usual stir fried version!

Other than the size of the pau being smaller than usual, I cannot really see the attraction as I found the ingredients quite dry (at least for the kong bak pau and char siew pau). The big pau (which was only big relative to their mini size) was not too dry.

There's always something nostalgic about anything cooked with charcoal but unfortunately this does not make the cut. Very watery gravy though I liked that the bee hoon was thinner than the usual laksa bee hoon.

Tried this as I love pork lard. A disappointment despite the 15min queue on a Saturday. Not flavorful despite generous pork lard, noodles had a very flour-y taste and the four wantons were tiny and sticky to the bite. Note: $3 version gets you more noodles and not more ingredients.

A 45 min queue for this on weekends but I would consider queuing again ! Like kueh tutu but the filling is gula Melaka. More crumbly powdery texture compared to kueh tutu.