Hawker Hopping

Love roast meat? Then try this old school styled roast. It’s definitely my top five roast meat stalls in town. Meat is juicy and tasty with crispy skin. Love the sauce which I usually reject from other stall. It’s made from the juices of the roast duck. My dish of drumstick and char siew costs $7.50 but worth every cent.

Braised duck.

Read more: https://www.misstamchiak.com/cheok-kee-duck-rice/

The pig’s trotter here is executed perfectly. The regular bowl contains two trotters. Each trotter carries tender fall-off-the-bone meat. Covering the delicious flesh is a collagen-rich skin that’s thick and gelatinous.

Read more: https://www.misstamchiak.com/jia-jia-xing/

This newcomer to the Clementi Avenue 2 'hood brings a welcome bistro option to the suburbs. Set in a quieter part of the neighbourhood, G'Day serves up Western-type fare at reasonable nett prices (no service charge!). The menu puts together familiar flavours like Truffle Fries ($7), Mushroom Aglio Olio ($10.90) and Fish & Chips ($12.90) — perfect for no-brainer family meals in the West. Consider getting the Parmesan Garlic Wings ($8 for six mid-wings), fried till crisp golden and tossed with garlic salt and powdered parmesan. Some Burpplers shared that they found the cheese a bit overwhelming towards the end, so make sure you share these. For mains, the Soft Shell Crab Aglio Olio ($13.90) puts a luxe spin on a classic with a beautifully fried whole crustacean. Burppler Alex Chua loves how the garlic and chilli flakes perk up the flavour of the dish.
Avg Price: $20 per person
Photo by Burpple Tastemaker Xing Wei Chua

The Lu Rou Fan lover in me already marked down this stall when I passed by the stall the day before — so much that I ended up back at Chinatown Complex Market to try the Braised Pork Rice for dinner. This comes at the more substantial portion size at $5; while it's difficult to beat the saucy variants that come in smaller bowls that I love so much from Scorch and Eat 3 Bowls, I actually wouldn't mind having this at all if I were to be at Chinatown. Apart from the texture of the rice which seemed to be a tad soft (hence carrying less bite especially after soaking up the braised sauce), the diced pork belly was actually rather flavourful and tender; there seems to be enough sauce drenching the rice for the most part too. What gives it the plus point is the perfect execution of the egg; served cold, the egg yolk is perfectly molten. Quite a good bowl of Lu Rou Fan to go for in the area.

Been coming to this joint for the past few years to enjoy the herbal version on the classic Bak Kut Teh. Don't forget to add on the salted vegetables to balance the richness, youtiaos to soak up all that herbal goodness, and pig trotters if you're feeling a little bit naughty.

The chilli sauce added a slight tinge of sweet and sour to the otherwise bland roasted meat. On the whole, the portion was generous and really reasonable for the affordable price of $3!!! #burpple #stfoodtrending #8dayseat #cbdeats #igsg #sgfoodie #whati8today #onthetable #thelocal5everpiggie #hawkercentresarebae #charsiew #hollanddrive #cheaponana #BurppleCheapNGood

Another hidden gem located deep within Tampines, unearthed thanks to Tastemaker Zhihui! 😛

Offering four options for the meats – soy sauce chicken, roasted duck, char siew and sio bak – the unanimous favourite was the soy sauce chicken! Hard to go wrong with silky smooth chicken that's light yet so tasty. The rest of the meats were good too and a great complement to the chicken to mix it up a little.

The Classic Burger from Project Warung (a hawker stall at Golden Mile Food Centre) will only set you back by $4.50 (!!) and that includes fries or top up $1 for onion rings!
The beef patty is really legit and really well grilled and definitely value for money! We also loved the Country Fried Chicken Burger ($5!!) - for a more saucy treat!

A very Malaysian styled dim sum. Tasted just like the ones I had in Penang. Not too oily and salty. It's yummy yummy yum yum. Posted by Ah Leong San. 2017 January 14.

Just tell me, how can anyone not love Singapore hawker food? I live for it. I fall in love bite after bite. Sometimes I come to Old Airport Rd JUST FOR THIS. I don't mind the wait, I don't mind the heat. I just want this one plate. 1 FRIED OYSTER PLEASE!

Uncle one-man-show, batch after batch, plate after plate. Who can have enough of this? I could not find a word to describe this wonderful creation. You have to try it to know. You have to. Please do.

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(Take a break from the Izakaya post because this stall is too good.) .
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After the recent Michelin guide, Chinatown complex had been flooded with the tourists who are looking for the cheapest Michelin- worthy food. Even the surrounding soy sauce chicken stalls were also been blessed by the Michelin guide. .
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However, this stall was safely hidden by the crowd. Many years back the owner, Mr Cheung, fell ill and closed his stall for many months. After recovering from the illness, the quantity of soy sauce chicken and char siew dropped dramatically because the lack of physical strength. Thankful, his son decided to learn from the master. Even with their small production, Mr Cheung insisted to use the traditional charcoal oven to roast all his meat. .
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I was there by 830am and there was already a short Q. Patiently waiting for my turn, the smell of the soy sauce already made me to drool.
When I finally had my hand on this plate of awesomeness, I immediately looked for the nearest seat. Took a quick shot and didn't bother to activate my timer. .
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Grandpa and grandma chatting in Cantonese in the background. Someone playing some old Chinese songs in their cassette player. I thought I had time travelled back into the 1990s. But when I took a bite on the soy sauce chicken, my world PAUSED. The whole world turned mute. All my senses was channeled to my taste bud. .
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Perfectly "sous vide" soy sauce chicken with a hint of Chinese herb. Right amount of saltiness which seasoned the noodle nicely. To make things better, THEIR CHAR SIEW was out of this world. Mr Cheung used the golden ratio pork (2meat : 1 fat) to roast his char siew. The fatty part magnified the tastiness and cameralized bits were insanely delicious. When I thought this plate could not get any better, I bite into the ginger bits. The comforting spiciness spiked the flavors chart. The next thing I noticed my plate was empty. 😭😭😭