Local Favourites Hawkerlicious

Beach Road Scissors Cut Curry Rice 剪刀剪咖喱饭 - A Messy Gooey Mess that lost its charm (💵 S$5.40) .
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The sound of scissors cutting could be heard from far away, a tad intimidating and anxious as you choose your ingredients through a glass window while a hoarding a line of customers behind impatiently waiting for you to be done. The end result was a messy gooey goodness of curry rice.
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At least that’s what it used to be. Now it’s just a pile of messy gooey mess. The curry is a little too gooey, nice on the bed but not on the plate. If the curry had more punch to it in terms of spiciness and fragrance, it would’ve been like the good old days. At least the pork chop and several fried items are still decent, if they can fuck that up too then I’ve got more shit to say. Decent, but not the best anymore.
#acamaseats #scissorscutcurryrice #curryrice

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Honestly, I enjoy my Prawn Mee dry. Which I know to some people it’s a cardinal sin. But how can you resist crispy pork lard, oil, chilli powder, chilli padi, fried scallions all mixed together. You still get all the essentials like the prawn mee soup and the prawns. Well, taste is subjective and everyone is their own critic anyway. .
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I’ve tried a handful of famous prawn mee around Singapore and the best is still Beach Road Prawn Mee at East Coast Road. What they did right was the stock which was sublime. I reckon nobody knows who started to pair Ngor Hiang and Prawn Mee, but that person should be knighted.

It’s renowned to warrant long queues during meal times and even packed to the brim too on odd hours. Inarguably they established themselves as the Original White Bee Hoon, claimed to be the very best and superior than other rendition. .
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The hype and positive reviews meant that I went with a rather high expectation for the dish and restaurant (I even went to the OG outlet). Like a roller coaster going up, building the anticipation, however once you reach the peak, it’s not a fun and thrilling downhill, it’s a flat railway. .
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There’s not much flavour to begin with, there isn’t even any wok hei (the essence of the wok) it was flat and boring. Any hawker, Kopitiam or home cooked edition will be so much better. Maybe the standards dropped after opening other outlets and it’s still riding on the heritage and their name but that is all.
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Like Sushi and/or Chicken Rice, the rice is everything, almost everything. If the rice is perfectly executed and paired with a kickass chili, it can simply be enjoyed on its own. Their rice isn’t fragrant and rich enough for me and with a heavy heart for me to say this - their sambal too, I yearn to see some coconut milk still oozing along with the steaming rice. .
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The fried chicken was cooked exceptionally retaining its juiciness, seasoned well with lemongrass, galangal, turmeric and you can’t go wrong with the classic sides. The sambal was disappointing though, it doesn’t have the traditional spicy sweet combination and taste, packs a punch but lacked character. Maybe it’s their off day or the rice we got was a bad batch because some of my friends were raving about the place and some saying it’s over hyped. .
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What justifies the high price tag? Maybe it’s the old crop jasmine rice. Maybe it’s the coconuts they use which is from a specific plantation in Sabak Bernam. Maybe it’s their marketing. Maybe it’s the location. Maybe we ought to give them a chance and patron The Coconut Club once more, Maybe. Or maybe Punggol Nasi Lemak at Tanjong Katong or Boon Lay Power Nasi Lemak or Changi Village Nasi Lemak. Once again, Taste Is Subjective.
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Do not expect the usual Yong Tau Foo you’ve had, this, this is much lighter. Funny how it’s what you expect when you see the shops interior which is unspoiled by time, it somehow slows down. It’s a place where your parents and grandparents will reminisce about.
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The fish broth was light with a touch of sweetness, most of the items here are pretty much standard. The handmade fishball and fish paste have a rough texture and excellent consistency. The best thing here was no doubt the fried beancurd skin and their accompanying chili and sweet sauce.
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Many prefer their Prawn Mee with soup however I like mine dry. I love the additional fried shallots, sambal chili and the addictive yet arteries clogging pork lard. The soup version is damn shiok and awesome to have in a cold rainy day but the dry version have a mysterious charm to it. .
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There are only a handful of notable Prawn Mee around town and it’s my personal goal to try them all and pick my own personal favourite. If you do know any Prawn Mee that’s worth a try, please feel free to leave a comment.
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“So it was another day in foodie paradise. And that is Singapore’s singular danger. It is easy to get sucked in, to get used to the little things on your daily table — the tiny dishes of sambal or chopped red chili peppers, the soy sauce, even the moist towelettes. .
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You begin quickly to expect them, to take them for granted. And once you get used to the sights, sounds, smells and tastes, there is no going back. Western food becomes eerily bland and flat. You find your soul kidnapped by the memory of condiments. And, of course, of the people who introduced you to them. If you like the idea of getting lost in Asia, Singapore is the perfect place to start.”
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Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone... Bad food is fake food... food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives. .
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And thank god that is not the case for Singapore’s food culture. Each order, each dish and each plate/bowl is made with pride and love. It’s unpretentious, something for those who crave it. Our Hawkers/Kopitiam food continue to shine confidence, a decision has been made by each individual who dedicate their whole life to reach perfection in their craft. .
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However, that’s how we describe the past and current generation of Hawkers. I wish and hope that the next generation can assume the mantle.
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Especially when it comes to food that you tried for the very first time and it blew your mind for which you now hold so much sentimental value and emotions. Nothing can ever replace that, (very rarely) only something equally as good or better.
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Jalan Sultan Prawn Mee is the place where I had really good Prawn Mee years ago, the fond memory and experience I had will be itched forever in me. However after trying Beach Road Prawn Mee in Katong, I doubt I can say Jalan Sultan’s the best I’ve had.
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Some say it is, some say it’s overrated. But this should be the benchmark for all laksa, the most consistent and reliable bowl. It’s genius that the noodles was cut short enough that it fits onto the spoon with all the other ingredients and the gravy. .
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The gravy and texture has a nice balance of coconut milk, dried shrimps, chili and laksa leaves. Ask for the packet sambal, it’s essential. It could’ve been a little more spicy though. The otah is a must order.
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I like fact that they halved the prawns for the ease of your consumption.
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This is a place where I’d visit once and strike it off my list, I’d visit again whenever I’m nearby and have a craving for reliable prawn mee. Due to the fact that there’s better prawn mee in town with cheaper price tags.
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Some might be willing if that plate is truly more superior in the department of taste and quality of ingredients used. .
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For this particular plate, the bee hoon is first fried in the wok to archive “wok hei” - breath/essence of the wok, then a generous helping of prawn stock and lastly to intensify the flavour, crispy pork lard. However, the wok hei and umami isn’t that distinctive during my visit. .
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What I love about this dish is the accompanying sauce that’s made of (my Guess is) Yuzukusho and a particular spice/chili. The combination of that and the fried bee hoon had me at the “Holy F*ck I almost said it’s delicious” moment. I like it that even though it’s ‘dry’, it’s still have enough sauce but it lacks a little oomph.
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