SINGAPOREAN STYLE🇸🇬

Just look at the sear on this pork chop! And the sheer amount in this economy. While the pork chop isn’t thick, I believe it’s what keeps the meat tender, juicy, and flavourful. Really good stuff and worth a try if you’re looking for traditional western food.

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My new obsession is old school western food and Jet Winds really hits the spot. While 511 is a smaller sized hawker, they have a bunch of solid food stalls there. From Seng Kee Herbal soup to Aliff Nasi Lemak and of course to the (maybe??? better than 85) minced meat noodles, most of the stalls there have pretty much a cult following. Jet Winds is no stranger, especially with its long queues during peak dinner hour. But the queue moves pretty fast, so that extremely juicy chicken thigh (not fatty at all) that’s seared perfectly and complemented with that piping hot rice drizzled in sauce will be in your tummy in no time.

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Scaled by Ah Hua Kelong is no stranger for serving up one of the freshest seafood known. But trying it for myself was a whole new experience. I’m really not a fan of mussels, but I’ve never tasted mussels to plump, fresh, and tender. Perfectly cooked, it did not have too rubbery a chew. The curry was also a game changer. Spicy, creamy and so well balanced, I didn’t even know that I needed this combination. What more complemented with that deep fried mantou which everyone loves. Highly highly recommend!!

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Seem a couple reviews on the fish soup at an industrial area in Ubi - and it really lives up to all the glowing compliments given. Soup was flavourful and rich, but what blew me away was the freshness of the fish, alongside its silky, smooth and tender texture. The fried fish was pretty normal to me, so I’d rather go for wholly the sliced fish. Many reviews recommended adding the fried egg, which I don’t usually like because of how it changes the taste profile and oiliness of the soup. But this wasn’t too oily. Highly recommend to try but be prepared to queue - queue starts even before they open!

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Grew up eating the soup vermicelli version and haven’t had this in probably almost a decade? But my tastebuds have morphed and I love my fishball noodles with Mee pok, dry, spicy, and super vinegary. And Xin Lu gives me just that. The sauciness of the noodles is impeccable, but what was equally impressive was the fresh and bouncy fishballs.

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One of my top few places for chilli ban mian - though the default noodle here seems to be u mian. Nonetheless the texture of the noodles were great, soft yet with a nice chew. Loved the concoction that added up to the sauce, which, cloyed amazingly well with the noodles.

And the chicken cutlet was only a top up of $2.50! What a steal.

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Queued more than an hour for this, and I must say… not worth it. I love my wanton mee saucy and chewy, but I thought this bowl was slightly on the drier side. There is a nice umami flavour to the sauce here but other than that I can’t really see why I would queue that long again for just a decent bowl of wanton mee, granted that it looks presentable and the owners were very polite.

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My first time trying George’s laksa, and I understand why they’re distinct from the other competitors with the same name. The broth here was much lighter, less milky, and also less spicy, catering to the people who want a nice balance to their laksa. It is also not as thick nor lemak as elsewhere, but their broth with a thinner consistency was still rich. I did think that they could afford to give more noodles and cockles for paying $5!

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Hong Heng carrot cake stall doesn’t seem to have snakey queues but their popularity shines through their organised queue pager system and the decent amount of wait you need to have the patience for to finally savour their carrot cake. Their carrot cake is not too greasy, yet fried till crispy while remaining tender. It packs a flavour punch that’s umami with those radish bits. Get the yuan yang just to make the wait more worth it so that you can savour the best of both worlds. I’m not too big a fan of black carrot cake but I make it a point to order it here because it isn’t too overwhelmingly sweet. And if you love spice, remember to add more chilli for that greater kick!!

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Was craving braised duck kway chap so bad so I went early to Golden Mile Food Centre for Ah Xiao’s braised duck. It did not disappoint, but it must have been bad luck because the queue, seemingly not long, had people before us ordering for a whole village!!! Though that might also be a testament to how loyal their customers are and how good their food might be. Their kway itself was nothing special, but the duck was soft and tender, braised in a dark sauce that was just lightly herbaceous. With the amount of ingredients, I thought the price was pretty worth it!

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Thi was one sinful meal with roast paradise. Chose the three types of roasted meat so that I could try all at once, but realised that the char siew sio bak combination would’ve sufficed considering the normal tasting roasted duck. The char siew on the other hand, blew my mind. It has the perfect char and fat to meat ratio, and flavourful bite to it. I personally don’t like the normal sweet char siew with rice lathered in the sauce, so this was different and way better. The roast pork was juicy, though I was hoping its skin would be crispier. Tried their lava egg as an add on but it wasn’t anything unexpected, would just focus my energy on the char siew and roast pork in the future😍

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Patronised the market on a Saturday morning when it was bustling with queues at multiple famous stalls, but there did not seem to be a queue for this. But don’t be tricked!! There’s a long hidden queue because they distribute buzzers, and this bowl of noodles necessitates at least a 20 minutes wait. And the wait is ultimately worth it with this classic bowl of fishball + minced meat noodles, that was so saucy, full of flavour, with noodles perfectly coated with chilli. While it looks and perhaps even tastes simple to some, I thought it was a well executed traditional flavour.

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