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Albert Street Big Prawn Noodle (亚峇街大虾面)

September 9, 2016, 3:06 am
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Big Prawn Noodle ($5, foreground)

We did some reading before coming down, because there are 2 famous prawn noodle stalls in the Old Airport Road Food Centre - the Whitley Rd BPN, and the Albert Street BPN. You see that we decide on Albert. And it was said that Albert started out in 1963!

As with all famous prawn noodle stalls, the pork ribs here are flavorsome and well done. I finished mine without having to give any away. And it is worth to pay a premium of 3 dollars more for the firm, sweet and bouncier meat of their green tiger prawns. Like us, you can taste the difference between the 2 bowls of prawns.

The soup is alright. It is concentrated but somehow lacked that wonderful umami kick that we craved.

Big Prawn Noodle ($8)

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亿胜功夫, Gongfu Oyster Omelette

September 9, 2016, 3:14 am
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Oyster Omelette ($4) 

There are several stalls of oyster omelette in the Old Airport Road Food Centre, some with really bold signboards but we picked the unassuming 'Gongfu' (#01-100). Well, we noticed their brisk business too.

It was your regular oyster omelette, just a tad oily. Our smallest serving fetches 3 fresh oysters, and lots fried eggs and batter. It is satisfactory.

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鲜记, Sin Kee Seafood Soup, SK

September 13, 2016, 9:23 pm
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Clayfish with Batang Fish ($10.50), add another $0.50 for rice.

We followed a Yahoo! food post to Sin Kee, while maintaining our doubts. Notice many were first time diners too, like us. It had better be good, i thought.

Food was served. And we had to compare them to Yan Ji Wei Wei, who is famous for this rendition of seafood soup. The soup at Sin Kee is easier to drink than Yan Ji's, as Yan Ji can sometimes be too salted and over-whelming. Both stalls, however, neglected their meatballs. We suspect they were left to overcook till tasteless. The only best thing is their crayfish and prawns, where you could count on natural seafood freshness.

Overall, we thought Yan Ji does it better.

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Bedok North Mushroom Minced Meat Noodle

September 14, 2016, 10:35 pm
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Minced Meat Noodle, soup ($3)

If it wasn't for the long queue that stretches across the Blk 538 Bedok North Market and Food Centre, we wouldn't have taken a second look at this spartan little stall, (#01-102). It was just Bak Chor Mee what?

We noticed the hawker was a little slow, and our noodles got really over-cooked. Soup and ingredients were alright. Overall, it was above average, but you wouldn't come all the way for it. If you are nearby, why not?

Minced Meat Noodle, dry ($3)

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Yusoff Haji Jalal

September 16, 2016, 4:20 am
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Mutton and Chicken Satay (30s), 1 Ketupat and 3 bowls of Satay sauce ($19)

After some 10 barbecued chicken wings from 216 Choa Chu Kang BBQ, our satay order from Yusoff Haji Jalal arrived.

Yusoff HJ has been at the Pasir Panjang Food Centre, since they moved out of the old Satay Club (present Esplanade location) in 1995. Despite some fierce recommendations from friends - about fat, juicy satay sticks; i do not find the satay satisfying. As you can see from the picture, many of the sticks were burned. Some mutton pieces could not be chewed. Note that the thick satay dipping sauce was charged at 50 cents per bowl; with free refill.

Hope this old stall does get its act together once more.

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和记, Hua Kee Seafood BBQ

September 16, 2016, 4:30 am
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Grilled Sotong ($12)

There are 3 main BBQ seafood stalls at the Pasir Panjang Food Centre, the largest of them being Hua Kee BBQ Seafood, spanning across 3 stall spaces. And friends who frequent here went straight to order from them for our group tonight.

The stingray fish, Lala and Gong Gong shellfish were all good, but it was the grilled squids that stood out. It was chewy and flavorsome. The most memorable dish of the night.

Boiled Gong Gong ($10)

BBQ Stingray ($10), Chili LaLa ($12) 

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老亚弟肉骨茶, Lau Ah Tee Bak Kut Teh Eating House

October 6, 2016, 10:42 pm
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Steamed Spotted Coral Grouper ($18), Rice $0.60, Towel ($0.20)

Prime Ribs Soup ($9)

If there is one BKT that holds a mystery to us, it is Lau Ah Tee at Whampoa West. We remember reading a review saying Lau Ah Tee and Ya Hua, both Singapore's famous ribs soup stalls, started by working as helpers at Ng Ah Sio in the 1950s. Many reviews of Lau Ah Tee have been good, but we could not imagine anyone better than Ng Ah Sio, our favourite.

So we were relieved when the clear peppery pork rib soup was found to be less flavoursome than how we like it. The soft fat tissues on the prime ribs also proved to be a fight to grind. It is a little wasted.

Now, their Teochew styled steamed fish is excellent. It makes us want to go back just for it. This is followed by the aromatic braised pig's intestines, which goes well with the plain rice. The Bak Kut Teh plays second fiddle in a shop that is make famous by it.

Braised Pig Intestines ($5)

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Hokkaido Baked Cheese Tarts

October 7, 2016, 4:51 am
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Hokkaido Cheese Tarts ($2.90, $14.50 for 6pcs)

The BF likes to feed me. With new product.

First, it's Prima Deli Lava Cheese tarts ($2.40) which tastes of rich 'angmo' cheese. Now this is closer to the authentic Hokkaido cheese tarts, but from the baker of Secret Recipe - the Hokkaido Baked Cheese Tart.

They are not the real thing from Japan, but this is enough. We could taste some soft warm Hokkaido milk from the liquefying cheese. It is decadent, yet not as overwhelming as 'angmo' cheese.



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禾源, Ho Guan Satay Bee Hoon

October 10, 2016, 3:04 am
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Satay Bee Hoon ($3.50)

After the closure of Meng Kee Satay Bee Hoon in East Coast and Wah Kee Cuttlefish Kang Kong in Bedok South, we have not been able to find one that comes close to both of them. That is, until today.

Pokemon-ing at Changi Village bought us to this stall (#01-61) in the Changi Village Food Centre. And what caught our eyes were old age customers, going to the stall and photographing their buy with their handphones! This is interesting.

And these were before ieatishootipost.sg does a good review for the hawker. Do come down soon, before this stall goes up to the main stream media.


Cuttlefish Kang Kong ($4)

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W Kitchen Western Food!

October 10, 2016, 3:32 am
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Pork Cutlet ($6)

This is like a pretty Christmas platter - the colorful and generous chilled salad in vinegary dressing, as a side dish. We felt pampered. And no western food in any hawker centre has ever done this before; at such affordable price and big portion of meat!

We were at (stall, #01-33) the Changi Village Food Centre. I have never liked too much meat in a meal, but the pork cutlets here just seems to be really good. I do miss it.

The steak and fish fillet however, disappoint. The beef was a little over tenderized, giving it a texture of a burger patty. We prefer our steak with that flavorsome grind. The dory fillet has an unpleasant taste that i'm sensitive with; it may be a result from the shared oil? We can't tell.

Despite the hit and misses, we are looking forward to revisit them for their signature pork chop, sesame chicken chop or the salmon teriyaki!

Pan Seared Beef Steak ($7.50)

Fish & Chips ($5.80)

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Bodum - The Original Prench Press

October 14, 2016, 6:20 pm
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Bodum Bistro Nouveau, 0.35ltr. ($32)

Lately, i realised how instant coffee pack gave me a racing heart rate and stimulates the nervous system. While good coffee beans doesn't. A cup of thick coffee from our Kopitiam or the Starbucks and McCafe are well for me.

Now, making coffee for one person is troublesome if I'm using a coffee machine. That's when the Bodum coffee maker comes in conveniently. The coffee maker is actually a heat-resistant glass cup with a stainless stain press filter. I could purchase my choice of coarse coffee grounds from the supermarket, add a teaspoon of it and sugar. Pour in hot water and stir; press down after at least 4 mins of seating. No worry of gritty coffee when you pour out the coffee into a separate cup for drinking. That does it.

Cleaning is easy too. And i save the coffee grounds, for my garden. No plastic capsules, no waste. This is good.

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Bedok Beef Kway Teow

October 19, 2016, 2:38 am
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Beef Noodle, dry ($3.50)

Beef noodle is quite a rare offering in Singapore's hawker centres. So we will always take note of the good ones. Maybe you would like to tick this (stall #01-45) on your list when you next visit the Changi Village Food Centre.

The gravy was scrumptious, and not overly salted. But we can't say the same for the accompanying soup. The beef is tender and flavorsome. We really enjoyed it. Then the toppings of sourish pickled vegetables, cincalok and fresh lime squeeze further enhanced our experience. This is ultra appetising.

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作记, Zuo Ji Duck Rice and Porridge

October 27, 2016, 11:10 pm
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Platter for 2 - Deboned Braised Duck, Pig's Ear, Duck's Gizzard, Braised Egg ($19)

It has been a long time. We were finally back to visit the famous braised duck stall (#01-29) in the East Coast Lagoon Food Village. Nothing much has changed. The braised duck meat is still as succulent and lavish, and their broiled porridge remains the best on this island.

If there is something we really miss, that no other stalls could offer, it is this gooey porridge. I imagine losing my appetite, then this is something i would drink in gladly and lick the bowl clean. No need for anything else.


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Changi Village Food Centre

October 28, 2016, 3:39 am
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Standard Chicken Wings Set ($3.50, add $1.50 for Fried Ikan Kuning)

Changi Village has always been associated with nasi lemak. There are several good stalls here, and they are famous for their aromatic steamed rice and freshly deep fried chicken wings. It is really quite irresistible for many. The one we have today is from Changi Famous Nasi Lemak (#01-28). But my recent favourite is the homely, fresh tasting one from Orang Orang, in Bukit Batok.

Now, don't forget the iconic 'Commando dessert'. Made famous by our Commando soldiers at the nearby Hendo camp, who love to come by and order it for the whole table! Nearly every dessert stalls here serve it, and this dessert is unique to Changi Village only.

Red Tea Jelly with Longan, the "Commando Dessert" ($2)

You may wish to skip the soggy fried Hokkien noodles (Changi Village Fried Hokkien Mee, #01-53). Curb whatever your cravings. Order instead a plate of fried kway tiao, or the well charred Chinese rojak! You would thank me for it.

And we would usually round up our meal with some fried goreng pisang from Mei Xing (#01-51). Their banana fritters are thinly coated with crumbly skin, and melting sweet within. For lesser sweetness, pick their fried sweet potatoes, which are delightfully fluffy!

For more eats from the Changi Village, please type in 'Changi Village Food Centre' in the search box located at the right column of this blog. Eat your way out :)

Hokkien Mee ($3)

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韩家肉骨茶, Han's Bak Kut Teh

November 2, 2016, 10:33 pm
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Braised Pork Knuckle ($6)

Our last visit to Han was in Sept 2008. During those years, we used to drop by the East Coast Lagoon Food Village just to eat the braised pig's leg and make takeaway home. They were really good. Of course, even till today. I was so tempted to make pack away (but we are not on the way).

What surprises me today is their Bak Kut Teh. I didn't use to appreciate their soup, but I have changed my opinion now. And look at the giant prime ribs they serve! It was both tender and flavorsome. We will definitely come by soon.

Bak Kut Teh ($6)

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北胜, Bei Sheng Seafood/ Taste of Thailand

November 3, 2016, 8:31 pm
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Baby Kai Lan with Oyster Sauce (S, $5)

Thai Deep Fried Fish Delight (M, $17)

Some 20 years ago, a branch outlet of Bei Sheng Seafood, named 'Taste of Thailand' operates a food stall from the basement food court of the Sembawang Shopping Centre. Business was really brisk then, and it became famous islandwide.

On the other hand, Bei Sheng Seafood never moved out of Yishun. It is still a comfortable air-conditioned cze char place, offering some of their dishes at lower than kopitiam's prices! Food wasn't eye popping great, nor authentic Thai, but it was decent - and there is no GST or service charges here.

A very friendly place, both on service and on your pocket.

Chicken with Honey Sauce (S, $8)

Pineapple Fried Rice (M, $5)

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呀侖街粿汁, Garden Street Kway Chap since 1950s

November 14, 2016, 9:56 pm
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Braised Platter for 2 - Braised Bean Curd, Fried Fishcake, Braised Pork, Braised Intestines,
Pig's Skin, Pig's Stomach, Braised Egg. ($6.50)

Taste of old food. I believe it is not simply by following a certain recipe that you could concoct the taste of old food. It can be a secret ingredient, the use of certain kitchen utensils, or even a decade old braising sauce. Such taste is priceless.

This is what Garden Street Kway Chap in Serangoon Garden Market offers - the taste of nostalgia. We can't describe it, we just knew it. Its Teochew fried fish cake, flavorsome braised meat and the uncommon braised pig's stomach. I thoroughly enjoy this seemingly simple meal.

Their rice kway chap is the softest, and most delicate we've tried. And i thought grandma would find it so easy to eat this.


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Pancake King @ Serangoon Garden

November 14, 2016, 10:19 pm
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Peanut, Coconut Pancake ($1.10 each)

We first noticed Pancake King when it opened in the Serangoon Garden Market few years back, and we didn't patronise them - but good stalls survive right? Lovely chocolate cakes, cupcakes, brownies, egg tarts and puffs decorated their display cabinet, yet we were only craving for traditional min chiang kueh, the pancake.

Obviously, their pricing is higher than average, but i thought the coconut filling is worth it. Because we could taste Gula Melaka, a type of palm sugar in it. This is delicious.

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稳稳白米粉, Woon Woon Pek Bee Hoon

November 16, 2016, 2:11 am
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LaLa + Clayfish White Bee Hoon (M, $15)

This is supposedly our first 'white bee hoon' - where vermicelli was stir fried to achieve that wok-hei fragrance before cooking in a seafood broth. A signature dish that is fast gaining popularity in Singapore's many hawker centres.

The soup first hit us as being a little fishy, but was soon forgotten as we got used to it, and are busy slurping up everything! 3 crayfishes, 6 clams (with 1 being spoiled), lots of white cabbages and crispy pork lard was satisfying, we had only wished they could be a little generous with their serving of the vermicelli.

If you like what you see here, this is Woon Woon (#01-54) at the Changi Village Food Centre. Our first, and it certainly makes me fall for this thing called 'white bee hoon'.

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White Fungus Tea (雪耳桂肉鸡蛋茶)

November 17, 2016, 4:56 pm
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I don't usually take notice of the many herbal soups or cooling tea, which mum cooked for us. But this time it's different. Because once i gulped a mouthful of it, i felt my entire respiratory system being nourished! I really feel it. So i went back to the kitchen to ask for more to drink, and the recipe for you too.

When i asked for the recipe, mum showed me an old recipe book, dictated in olden Chinese. There's a translation in English. Do email me if you need the copy in Chinese.

INGREDIENTS:
A handful of White Fungus, and Dried Longan.
4 Eggs
Water
Rock Sugar (optional)

STEPS:
1. Soak the white fungus in water. Wait for it to soften up, as in the above picture. 
2. Cook your hard boiled eggs and remove the shells.
3. Add all ingredients, including the dried longan into soup pot and cover with water.
4. Bring to a boil, then reduce heat to simmer for 30 mins, or more if you like a syrupy texture. We do. If you have a thermal pot, leave it in for half a day before serving. 
5. After removing from heat, add rock sugar to taste.


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