Local Hawker Delight

An elevated version of your usual bowl of wanton mee, with ingredients like tea-smoked Iberico Char Siew and roe atop the springy noodles paired with a bowl of savoury tonkatsu broth.

Offering two types of Char Siew Noodles - Signature Char Siu Noodles ($6) and aromatic Truffle Char Siu Noodles ($9), there are also side dishes like Wanton Tonkotsu Soup and Fried Wanton with Truffle Mayo for sharing.

Was there for the Kurobuta Mee Hoon Kway which was sadly out of stock. So we had their Signature All-in Mee Hoon Kway ($5.50), which is packed with ingredients like minced pork, sliced pork, handmade meatballs and topped with ikan bilis.

The noodles have a more chewy bite and despite having a soup version, there was a pleasant hint of smokiness which elevate the flavours.

A lemak bowl of Lobster Laksa ($34) filled with thick umami gravy with a sweetness from the prawn stock base.

Each bowl is topped with a whole Boston lobster claw, tau pok or tofu puffs, fish cake slices, bean sprouts, quails’ eggs and a sprinkling of finely-chopped daun kesum, or laksa leaves. So good we polished it off in no time.

Local favourite Crab Bee Hoon which was strongly recommended by the staff. Made of thin vermicelli (aka bee hoon) and chunks of fresh crab meat in a rich gravy, it is mouthwatering good.

A myriad of local delights. at Ginger. The popular halal-certified buffet restaurant has launched a refreshed àla carte and affordable lunch set.

New on the menu include Hainanese Chicken Chop, a boneless chicken chop marinated with Chef’s special sauce. Huge enough for two. It is served with a side of fries, baked beans, coleslaw and garlic bread.

Another will be the delicious Popiah with Bamboo Shoots & Ayam Penyet Crust ($12). Comes in two, the thin paper-like crepe is stuffed with bamboo shoots, turnip and soft boiled eggs. Topped with Ayam penyet crust, garlic, chilli, coriander, peanuts and sweet sauce.

Klang-style Herbal Bak Kut Teh or Fried Porridge served in claypots.

The fried porridge had been a craze since Dynasty Porridge but made popular again with the expansion of Old World BKT. So it’s not a surprise to see Feng Xiang opening and offering both porridge and Herbal BKT.

The soupy BKT has a sweet note though we wish it had a stronger herbal flavour. The spare rib was also quite tough. The recommended Sliced Fish Fried Porridge ($6.90) fare better. Topped with lard and fried shallots, it has a nice smoky fragrance.

$2 for a bowl of chendol!

The shaved ice dessert is made of pandan jelly “worms”, Azuki beans and cold-pressing coconut milk. Drenched in a smoky gula melaka with finely crushed ice, the chendol fragrant and red beans aren’t too sweet either.

古早味。Traditional charcoal-brewed porridge isn’t that easy to find, and at Old Shifu they still retain this method of cooking. Plus at the helm of this store is none other than Uncle Chiang, previously from Ah Chiang’s porridge!

With twenty over porridge options to choose from such as pork, fish, century egg even frog legs. Went for their Minced Pork Porridge and add-on handmade Pork Ball ($6.50), which has a bouncy bite to it. Congee was velvety smooth and slightly less thick compare to other chouk places, but perhaps cos it’s early the porridge does not seem to have the charcoal fragrance.

P.S: do get their You Tiao ($2/plate), not too doughy and very crispy.

When it’s raining, a bowl of hot sliced fish soup just hits the spot.

AMK has a new Teochew porridge fish soup served in Chaozhou-sourced claypots and wooden ladles. The menu consists of five items as Sliced Fish, Double Fish, Seafood, Pumpkin/Taro Fish and Beef Bowl.

Sliced Fish Porridge ($5.90) consists of springy batang fish in a slightly cloudy broth that’s naturally sweet. Glad that they serve it in the claypot which helps to keep the soup warm longer though the porridge texture was slightly clumpy.

Instead of deep-fried taro, their version of Taro Fish ($6.90) is made of taro cubes mixed into the porridge. The porridge broth is much thicker and slightly more starchy, so perhaps noddles will fare better.

No need to travel to Sembawang for their claypot rice~

Using the same authentic recipe since 1980s, they cook the rice directly in the claypot before adding the ingredients.

Traditional Claypot Rice ($7.80) comes with tender chicken chunks, chinese sausage, green vegetables, a huge chunk of salted fish, and drenched in black sauce. First bite, it is too moist but as you dig in there’s a crusty layer of scorched rice at the bottom of the claypot. Quite satisfying on a cold day though.

Other comforting dishes available at this outlet include KL Da Lu Mian, JB San Lou Bee Hoon and Seafood Crispy Bee Hoon.

Lost count the number of times I had this. But it’s still one of the best spot for me when I’m craving for a plate of Char Kway Teow (from $4).

Sweet-savoury black sauce coated noodles with plump cockles, beansprouts and crunchy pork lard, each bite you get the smoky charred aroma.

During lunch the queue can be long (up to an hour plus), so best to head there early like 11am or have it for breakfast.

A simple charcoal grilled Kaya butter toast set with soft boiled eggs for breakfast.

Seated in an old school kopitiam by the roadside of the busy Geylang Road, there’s a morning crowd here just for their kopi, kaya butter toast and economic bee hoon.