Living Like A True Heartlander

The chicken thigh was tender and moist and the gravy was just finger licking good without being overly spicy. The side of achar lent a good amount of citrusy and hence making the dish very well balanced on the palate as a whole.
Cannot wait to try the curry chicken set the next time we visit. On a side note, this stall is located directly opposite 天天hainanese chicken rice.

Delectably chewy yet cripsy naan was prepared from scratch by the lady boss. Kneading, rolling and flipping of dough to baking it in the oven. The sides of vegetable curries were good as well and went well with the naan. Definitely a super filling meal if you are looking for something vegetarian with an empty stomach.

📍#01-25 North & South Authentic Indian Cuisine

Dad introduced us to this new place for lunch today. Thinking that it is located within the industrial estate, we might be saved from queueing. Boy were we wrong, this stall literally had the longest queue in the huge coffee shop, with an average of 20people in line every minute during lunch hours.
We were convinced by its popularity when we were met with the thickest sliced fish I have ever come across in singapore. The soup was very clear yet revealed the hard work of cooking fish bones for hours. The aroma was enhanced with the addition of sole fish.
To have an all rounded fish experience, you can add fish maw, fish oil and even fish roe. Though it opens at 11am daily, be sure to arrive before 1pm as they sell out really fast.

📍Soon Lee Fish Porridge. Seafood Soup

A pretty cool hawker that sells spinach soup as the main dish. This spinach soup tastes exactly like the vegetable dish of spinach with three kinds of eggs that you can find in restaurants and zichar stalls. You can either order this soup on its own, with yong tau foo pieces or with seafood. You can also top up to add noodles. The portion is really generous and filling. Definitely tastes like home!

My mom and I enjoy eating the black carrot cake from this stall a lot more than the popular Ghim Moh Carrot Cake which usually forms a longer queue. The black sauce used here really coats each piece of carrot cake well and theres definitely an additonal umami flavour from all the dancing on the wok, unlike the version from the competitor. Its definitely less oily too.

📍Hock Soon Carrot Cake @ Ghim Moh Market & Food Center

Living true to its reputation, the cornflake chicken was super tender and crunchy as the talented chef managed to strike a beautiful balance between the crunch in goreng pisang and the lightness of British fish and chips batter. On top of that, it was huge and well seasoned, making every cent worth with every bite. Please do try their sarawak black pepper sauce as the taste profile is very robust, as one can not only taste the spiciness but also sweetness in the black peppers. As for the buttered rice it tasted similar to chicken rice. The sirloin steak was very juicy and tender on a bed of nicely fried fries with rich mentaiko sauce. Definitely a must to order!

My very first appam and it got me hooked instantly for the fluffiness and softness at its center and crispness around it. I thought it would need some curry to go with it but the orange sugar and shredded coconut were more than enough. If you like cheese, you can go for the princess appam which has a slice of cheese melted on its soft center.

Chef Kronos has outdone himself yet again. The ingenious chicken in a biskit really tastes exactly like the snack itself. So so nostalgic and addictive. Loved how the biscuits remain intact and not soggy despite sitting in the ice cream for so long. The choc pu'er has a great balance of the richness of the dark choc and the aroma of the Chinese tea. It was a wise decision for these two in a cup as they complimented each other without having one overpowering the other, hence allowing the appreciation of two distinctly different flavours.

Not a popular choice among the diners but it turned out to be pretty decent. Crispy pork wasn’t the best as the crispy skin probably fell off during the frying but the flavour was not bad.

📍Mom’s Recipe

Simply not the best. The Chee Cheong fun skin was too soft and limp for my liking. The auntie had not been too generous on the amount of prawn and scallop filling either. However most importantly, they failed to nail the aromatic savoury black sauce drizzled over most freshly made Chee Cheong Fun. So it was a miss for me.

Personally I love Pin Wei Chee Cheong Fun at Pek Kio Market, for their Chee Cheong Fun skin is always so silky and delectably chewy. As for the sauce, I have yet to find any better ones out there. The family behind Pin Wei is way more friendly too👍🏻

It was convincing that the char siew is a crowd favourite as the caramelisation was really on point. Savouring that char siew and roasted pork was a great delight as I personally preferred a fats to meat ratio of 1:2 which they delivered and of course their intensely charred aroma was a die for.

A relatively new stall selling various Thai rice/noodle and side dishes in the Hola Cafeteria next to Simei MRT station.
One of the most popular dishes is none other than this Basil leaf chicken with rice. The basil leaves made the dish incredibly fragrant and sort of became another aromatic leafy vegetable (instead of the limp basil leaves commonly found in this dish served elsewhere) to be savoured, aside from the diced long beans. The minced chicken was tender in a sauce packed with a spicy kick and so much of flavour. Adding a sunny side up ($0.50) is a must as the glorious flowy yolk could make the whole dish come together even more. Definitely my place to go before my night shifts😊

📍Mom’s Recipe (i think the signboard is not even up yet😂)