Welcome to Bukit Merah.

From Paelah. The waiting time was abt 20min evrmen though there was no queue. The portion is generous. The seafood is really fresh. The tomato sauce in the ricr adds tanginess and make it less jelat.

From Ah Er Soup (ABC Brickworks)
佛跳墙 南瓜饭
Only $7.50 for the tasty tonic soup.
Generous with ingredients: 5 chinese mushrooms, 5 dried oysters, 3 chunks of cut chicken, fish maw & sliced abalone.
$0.80 for the bowl of pumpkin rice.
Satisfying indeed.

From Four Season Ching Teng (ABC Brickworks)
清汤
Only $2.60 a bowl of cooling & nourishing dessert.

($2.30) finally went there after seeing a lot of reviews frm online. The waffles v crispy and crunchy and topping was quite filling.

Freshly made on the spot and just $1 a cup — how could I possibly say no? 😄 Ended up getting 6 cups… yes, SIX! I like mine sweet and chilled, just the way it should be. 💛

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It’s so good, I simply refused to share a single bite! Sweet-savoury chai tow kway (a.k.a. carrot cake) with dark sauce, loads of charred bits, chye poh (a.k.a. preserved radish) and a glorious splatter of egg all over — and yes, I’m proudly #TeamBlack! 😍
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Family-owned since the early 1970s, this beloved stall was originally run by the mother of Mdm Chen Mei Ying, though she now runs the stall with her son.
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Prepared fresh daily over 3 hours, tweaked with lower sugar and salt, the thin yet punchy gravy is still big on taste, being sour zesty tangy sweet spice in flavour.
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The springy rice vermicelli noodles, crisp bean sprouts, crisp garlic chives, tender tofu bean curd, spongy tofu puffs, and bouncy hard boiled chicken egg, carry grainy sweet vegetal herbal savoury eggy flavour.
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Additional chewy dried shrimp, crunchy anchovies, crunchy bread croutons, chunky sambal belachan, and lime juice, lend shrimpy salty savoury bready tangy sour zesty spice flavour, good depth of taste. Option to add egg omelette strips.
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Mee Siam
Jia Xiang 佳香 Mee Siam
@ Redhill Food Centre, 85 Redhill Lane #01-35
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More details:
https://ivanteh-runningman.blogspot.com/2025/07/best-of-singapore-hawkers-mee-siam.html

Spotted this hor fun on so many tables, I had to give it a try — and I’m glad I did.

Excellent stir-fried kway teow that’s full of wok hei [a.k.a. smoky aroma], coated in a slurpy, eggy gravy. Topped off with the essential crispy pork lard for that perfect crunchy finish. 🙃

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Just look at that bubbling hot, rich and thick curry! 🍛🔥 Packed with fall-off-the-bone wings, ultra soft fluffy potatoes and served with that local-style French loaf on the side — ready to soak up every drop of shiok goodness. This is the kind of soulful and oh-so-satisfying comfort food we keep coming back for. 💛

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Don’t be fooled by the surface — everything’s tucked under that gloriously rich and thick nutty sauce. And yes, it’s so addictive. Dig a little deeper and you’ll uncover a treasure trove of goodness including cockles, crunchy cuttlefish, sliced pork, tau pok [a.k.a. fried beancurd puffs], kangkong, bee hoon [a.k.a. rice vermicelli] (sans beansprouts!) and the star for me? That decadently tender pork liver, cooked to perfection. Yums! 😋

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Part of the set. I've nothing against it.

Sumptuous leg. Fall-off-the-bone tender. Decent gravy. But one-dimensional as there's nothing beyond the meat.