Welcome to Jurong West.

There does seem to be some rather unique establishments hidden around Taman Jurong Food Centre despite the location being a little far out for some folks out there — hidden up at the third level of the food centre would be that of monbébé bakehouse; these folks had taken over the former premises of the now-defunct Hilltop Fried Hokkien Mee there (some may also recall the same stall housing an establishment named Volk.sg at some point of time). Being located in one side of the food centre which doesn’t have a prominent shopfront to the main podium of the food centre, the stall can be found at the side of the food centre facing that of Taman Jurong Shopping Centre. monbébé bakehouse is a stall that primarily serves up cupcakes and muffins with various flavours available on a rotational basis each day. With that being said, monbébé bakehouse does also take pre-orders for whole cakes; one can find the list of flavours that they offer for their whole cakes on the meh as well.

Skimming through the display case on the variety of cupcakes and muffins that they have to offer on the day of our visit, it was the Banana Walnut Muffin that caught our attention — perhaps it was one of the very few muffin flavours available that does not include the use of chocolate being offered on the day of our visit; we also seem to have been gravitated towards the classic combination of elements that felt comforting to us. Taking a bite into the Banana Walnut Muffin, one thing we did like about the consistency of the muffin here was how it was light and fluffy without being greasy — nothing clumpy, dense and oily here that one would typically expect out of some commercially-made muffins out there. There is definitely an evident note of the sweetness of bananas going on in here, while there is an element of crunch coming from the addition of walnuts that adds a touch of nuttiness for a variance of both textures and flavours. All muffins are priced at a flat price tag of $2.80, while all cupcakes are listed at a flat price tag of $3.80 — definitely makes it a pretty affordable tea-time break or even light breakfast item to have whilst coupled with a cup of traditionally-brewed Nanyang-style Kopi on the side!

Speak about western cuisine at Taman Jurong Food Centre and Tom’s Kitchen is the name that easily comes to the mind for most; with that being said, it does seem that the food centre had recently seen a new entrant serving up western cuisine at level two of the food centre. yellowbox takes up a stall space at the second level of food centre that is hidden away from the main podium of the building; the stall can be found occupying a stall unit that faces that of Jurong Theatre. For those whom are unaware, yellowbox was formerly known as Pots N Pans Western; a check on their social media pages did suggest that they were once situated within The Lawn Food Court within Republic Polytechnic at some point of time whilst being branded as yellowbox. The menu at yellowbox is being split across categories such as Main, Spaghetti, and Add Ons — their baked pasta offerings are being stocked in a display warmer and features a variety of different toppings where only one of it is available and rotated around on a daily basis.

The Chicken Chop is an item that is being listed in the Main section of the menu — we did note that there are two variants of the dish that are being offered by yellowbox; one simply named Chicken Chop and the other offering a larger portion of the grilled chicken named Chicken Chop (Upsize). Our order is for the former; the menu also describes that all Main items do come accompanied with elements such as fresh-cut potato cubes, garlic bread and house-made salad. The chicken chop does come at a decent size here and is paired with a mushroom sauce; the chicken carrying its own savouriness with the sauce adding yet another dimension of savouriness and earthiness to the dish. The slab of chicken was also pretty juicy and tender as well. What we especially liked about the Chicken Chop at yellowbox was the side dishes that came along with it — all of which being a notch above what most western cuisine stalls would serve up and justifies the slight mark up that they charge. The fresh-cut potato cubes does come well-seasoned with salt and came with a soft bite, while the house-made salad came with a mix of leafy greens, chopped tomatoes, pineapple and raw onions accompanied with a dressing for a slight crunch, zing and tang that was refreshing and different from the typical garden salad that other establishment serves up. We also liked the toasted garlic bread that was light, fluffy and soft that carried an evident hint of garlicky flavor that gives their Chicken Chop a nostalgic touch just like what old-school Hainanese-style Western establishments tend to serve up in the past despite the modern touches that they have added to it.

[Catering, Singapore 🇸🇬]

Siew Mai
Egg Mayonnaise Sandwich
Tuna Puff
Accompanied with coffee and tea

How's Catering
Address 🛖 : 3 Enterprise Road, Singapore 🇸🇬 629815
Website 🕸️ : howscatering.com.sg

Established in 1971 by Madam Nyonya Bte Mohd Shah and registered since February 2005, this stall is amongst the longest-serving brands, a heritage hawker. Today, it's managed by Badrol Hisam Ramli.
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The bed of fluffy loose long-grain white rice is steamed with extra virgin coconut oil, imparting a delicate coconutty earthy floral sweet grainy flavour. The juicy cucumber slices carry vegetal sweet flavour, while the crisp crunchy deep-fried ikan bilis / anchovies with roasted peanuts have fishy savoury salty nutty flavour. The fried over easy chicken egg is soft and springy with eggy savoury sweet flavour.
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The tender springy breaded fish surimi fillet has sweet savoury flavour, while the deep-fried turmeric marinated chicken breast is crispy outside and tender inside with robust smoky meaty salty savoury spice flavour. The chunky sambal tumis / stir-fried chili paste tends towards being sweet savoury spice in flavour.
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Nasi Lemak
Boon Lay Power Nasi Lemak
@ Boon Lay Place Food Village, 221A Boon Lay Place #01-106
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More details:
https://ivanteh-runningman.blogspot.com/2026/02/best-of-singapore-hawkers-nasi-lemak.html

Established well before September 2015 and also known as 'Padang Banana Leaf Rice Nasi Lemak', this stall is a familiar fixture in the area, well-frequented at all hours throughout the day and night for its wide variety of dishes.
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Their short-grain rice has a unique green colour, infused with more pandan / screwpine leaf essence than coconut milk, resulting in a pleasant grainy floral earthy sweet flavour. The firm crunchy deep-fried ikan bilis / anchovies with roasted peanuts have fishy salty savoury earthy nutty flavour, while the wobbly soft fried chicken egg has eggy savoury sweet flavour. The crunchy achar / Peranakan pickled salad carries a pronounced vegetal sour sweet spice flavour, rather sharp on the palate.
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The battered chicken wing has straightforward meaty savoury salty flavour with a tender texture and meat that pulls easily off the bone, while the battered shrimp is soft crunchy in texture with shrimpy savoury flavour. Their grainy sambal tumis / stir-fried chili paste has bold sweet savoury spice flavour.
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Nasi Lemak
Best Coffee Private Limited
@ 959 Jurong West Street 92 #01-150
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More details:
https://ivanteh-runningman.blogspot.com/2026/02/best-of-singapore-hawkers-nasi-lemak.html

I almost never eat spicy food 🌶️ (my tolerance is… infant level at best 😅), but this hawker stall is the rare exception. Some say it’s the best BBQ sambal stingray in the West — and honestly, I swear by it.

Loaded with onions, slathered in generous sambal — intensely fragrant, seriously spicy, and dangerously addictive. 🔥 The stingray and sotong were super fresh, soft, tender and cooked just right.

Worth every bead of sweat and would gladly come back for more. 🤍

#sghawker #hawkersg #tamanjurongfoodcentre

Got to learn about the existence of yet another new establishment serving up Myanmar cuisine around the island. Located within the coffeeshop at the foot of an industrial complex named iSpace that carries the address of 7 Soon Lee Street, these folks are relatively close to the outlet of Kay-Tu Myanmar Cuisine at Pioneer Point (i.e. 5 Soon Lee Street). Named Shwe Eainn Si, the stall is quite easy to locate considering how it takes up one of the stall spaces situated in the middle of the coffeeshop. Much like most Myanmar cuisine stalls of its type around the island, the stall does serve up economic mixed vegetable rice with Myanmar-style dishes, whilst also serving up a variety of rice and noodle dishes that are prominently listed on its menu.

One of our favourite dishes where it comes to Burmese cuisine would be the Nangyi Thoke. This would be a rice noodle salad dish that sees thick rice vermicelli being tossed with other elements such as chili oil, chicken curry, onions, hard-boiled egg and toasted chickpea flour. On first sight, the Nangyi Thoke at Shwe Eainn Si does come in a portion size that is a little smaller than what we are used to getting from other establishments elsewhere. Setting that aside, the Nangyi Thoke does taste pretty much like what we had expected it to be; the thick rice vermicelli is slurpy and chewy — having been tossed with chili oil and chickpea flour meant that it does carry this savoury and earthy note with a slight hint of spiciness that should be manageable to those whom have a lower tolerance to spiciness. The cubes of curry chicken here does come with chicken that is done to a slightly tougher texture that is a little streaky and fibrous; this does seem to be the case for such chicken that we have come across at most stalls serving up Myanmar cuisine. The onions does add a bit of a crunch with slight zing that cuts through the chili oil and the carbs that further adds dimension of flavours and textures to the dish.

After all the bak kwa and CNY cookies for the past 2 days, it’s time for something light, healthy and nourishing.

This simple plate of silky beancurd, topped with minced meat and a touch of oyster sauce is packed with natural flavour.🤍 Paired with the hearty salted vegetable duck soup [a.k.a. giam chye ark] known to boost immunity and relieve inner body heat — it’s just what my body needs after indulging in all those heaty festive treats.

#stfoodtrending #straitstimesfood #sghawker #hawkersg

After all the bak kwa and CNY cookies for the past 2 days, it’s time for something light, healthy and nourishing.

This simple plate of silky beancurd, topped with minced meat and a touch of oyster sauce is packed with natural flavour.🤍 Paired with the hearty salted vegetable duck soup [a.k.a. giam chye ark] known to boost immunity and relieve inner body heat — it’s just what my body needs after indulging in all those heaty festive treats.

#stfoodtrending #straitstimesfood #sghawker #hawkersg

Stumbled upon this little gem while we were out doing our CNY shopping 🛒. A fat, round, fragrant, crunchy UFO oyster cake 🛸 — freshly fried only after you order. Inside? Two fresh, plump oysters 🦪🦪, savoury minced meat and crunchy veggies like celery, all wrapped together in one golden crispy shell. Definitely one to remember. 🤩

#stfoodtrending #straitstimesfood #wheretoeatsg #xingshenwang2024 #pasarmalamsg

A spin on another famed brand name, this brand surfaced some time around December 2017, and supplies to several neighbourhood coffee shops across Singapore.
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Their steamed rice cakes are more dense, firm, and bouncy in texture as compared to elsewhere, with a generous portion of crunchy chai poh / preserved daikon radish on top. Has vegetal earthy savoury salty grainy sweet flavour.
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Chwee Kueh
Tiong Bahru Chwee Kueh
@ 496 Jurong West Street 41 #01-84
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More details:
https://ivanteh-runningman.blogspot.com/2022/08/best-of-singapore-hawkers-chwee-kueh.html

My folks absolutely love curry fish head, so as the weather turns cooler 🌦️ we decided it was the perfect time to treat ourselves. Their red snapper fish head comes served over a lighted warmer that keeps the thick, fragrant curry gravy hot & happily bubbling. The pot is loaded with tomatoes, long beans, eggplant and tender, meaty fish to soak up that amazing gravy. 😋

#stfoodtrending #straitstimesfood #jurongpoint #thehainanstory