Welcome to Telok Blangah.

From Sum Kee Food
烧卖
Fresh, tender and best savoured while still steaming hot.

From Sum Kee Food
虾饺
Each delicate bite bursts with freshness and sweetness of the prawns.

we bought all the Rempah Udang ($2.80) that were left because we are obsessed HAHA and wanted the Ondeh Ondeh ($3) too but they were sold out (by lunchtime?!?!?!)

the ONLY lontong i like

a little too sweet but they were v generous w the ingredients!

Got the Pepper Chicken which came with 2 sides at $7 (for the small portion). Surprised by the chicken as it was unexpectedly delicious - tender and juicy, and the peppery cream sauce was pretty addictive. Butter rice and coleslaw for my sides were also satisfying. Would return!

Nestled amid lush greenery, @wildseedsg Wildseed Café’s 1-Flowerhill location offers a peaceful al fresco setting that’s perfect for unwinding. The natural surroundings add a refreshing escape, setting the scene for a relaxing afternoon high tea.

The high tea set itself was a nice balance of local flavors and sweet indulgences. For savory bites, the Mushroom Tartlet was delightfully earthy, the Satay Chicken Croissant had a light touch of spice, and the Chili Crab Kueh Pie Tee added an adventurous flair with its classic Singaporean flavors.

As for the sweets, each item brought its own unique character. The White Chocolate Crémeux paired beautifully with a tart raspberry compote, while the Buttery Scone had an irresistible crumb, enhanced by zesty lemon curd and airy honey-whipped butter. The Blueberry Almond Tart featured creamy mascarpone, and the Peach & Lychee Vanilla Cake felt light and summery. The Salted Caramel Macaron added a sweet-salty crunch, but my favorite of the day had to be the Strawberry Shortcake! Its layers were light, fruity, and just the right amount of sweet to leave a lasting impression.

All in all, Wildseed Café’s high tea set is a lovely treat if you’re looking for a relaxing escape with nature-inspired vibes and a unique mix of flavors. Whether you’re in for a chat with friends or a quiet solo afternoon, it’s definitely worth a visit!

A farily popular store at this food centre, and for good reason. Their dry noodles come in a very unique sauce that has a distinct smokey character to it - no where else have I tasted noodles like this before! The noodles themselves are chewy and has a nice bite, and the chilli has a spicy-sour kick that overall just gives this dish much more oomph. Their soup is also not your average run-of-the-mill soup either, it's almost like egg drop soup here. And best of all, all this for just $4.50...woo!

Recently, a famous food blog featured an article about Yit Lim, a hawker stall dedicated to the fine culinary art of soya sauce chicken rice, in the otherwise unremarkable Bendemeer Market & Food Centre. My dad has an unofficial hobby of comparing everyone’s soya sauce chickens to his own, so naturally he went to sample this highly rated stall. Now he’s a devotee of Yit Lim Hong Kong Soy Sauce Chicken Rice & Noodle, and he makes weekly excursions to have his fix of soya sauce chicken.⠀
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Naturally I had to experience this revolutionary bird for myself, so one morning I followed my dad down to Yit Lim and endured a two hour long queue for a plate of this promising looking chicken rice. A plate of chicken rice here is an astoundingly affordable $3.50 or $4.50, and even buying a whole chicken is rather reasonable at twenty dollars per bird. I took one bite and oh my God…I get it. I understand why Yit Lim sees queues like prime Hawker Chan when he first got the Michelin Star.⠀
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This is most certainly one of the most supple & tender chickens I’ve ever had the privilege of dining on. Each morsel of meat is super smooth & stunningly soft, and minimal chewing is required. The sight of the slightly bloody bone might make some squeamish, but that’s how you know a piece of dark meat is cooked just right. ⠀
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The umami braising broth of soya sauce & other spices had bonded to the chicken at a molecular level, and each gloriously juicy & supple bit of chicken was superbly savoury. The beautifully browned chicken skin was the cherry on top of the chicken, with a delightful gelatinous texture that easily split apart. Most of the fat under the skin had been rendered out while braising, which is the only reason why the skin is so utterly perfect.⠀
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For years my undisputed GOAT of soya sauce chicken was Fatty Ox at Chinatown Complex. Now the Ox has some serious competition.

Consist of 5 pieces
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Served with nutella dip

A concoction of cranberry, lime, litchi syrup and soda

Thick avocado smoothie topped with gula melaka and dessicated coconut
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Perhaps one of the better avocado shake I have drank. Avocado smoothie was super thick in consistency