Local

I’m sure this place is fairly popular, so I’ll just zoom in on what stood out from what I ordered!

The Bolo Bun with Char Siew (that’s being attacked by chopsticks there) is essentially your two favourites combined. The thick crust is perfect: not flaky, sweet without being overly buttery, bites with a crisp. Combined with the savoury pork - blew us.

Egg tarts are also really good - what you need in one. Good curd, good crust. Ugh, good.

Everything was pretty juicy - but I must add a caveat: the Liu Sha Bao comes pretty oily/liquidy so be prepared.

Lastly, try their special milk tea!

We all have those days where we crave for OIL AND OIL. Went on a quiet Sunday night and some favourites were still open (incl chee kueh!!). This stall (Long chinese name), specialises in orh jian - pick from $4/$5/$6/$7, or add $2 or so for more orh. (See that gold @top left) May not blow your mind, but I liked the firm, slightly charred texture of this one, and can imagine myself coming back.

Tip-off: Cashless apps (e.g. NETS flashpay/DBS Paylah) give you a 50cents discount at some stalls here! Until End May I believe. (I’m not sponsored - though I wish AHA)

For a midweek local crave, Encik Tan is the way to guarantee solid satisfaction a reasonable prices. The proportion of ingredients to noodles fit nicely for this laksa, with a thick broth that doesn’t border on being too cloying/‘gao’/‘gelat’. If, no, WHEN, you drop by, do try the scissors cut curry chicken rice (looked amazing), and add a dollar for your favourite drink.

With Cantonese style porridge that is cooked to a comforting smooth consistency, there is just enough duck meat to complement the porridge. For some, the sauce may be too salty, so do get a drink to go along. After all the que however, trying the braised duck rice may be more ... shookening... but I just wanted some 粥... and no they don’t have 皮蛋.....