It has been a while since I had kway chap. Last week, I was wondering where I could find nice kway chap in central Singapore. Ban Chuan Braised Duck Rice came up as one of the search results, so my colleague and I popped by!

There was no crowd when I reached Ban Chuan Braised Duck Rice. The prominent glistening braised ducks hanging in the glass display caught my attention as I was strolling down the aisle. There wasn’t a queue so I quickly placed my order. I got the B.C. Set Meal ($5) and Braised Duck Rice ($3).

The B.C. Set Meal features a usual mix of pig’s intestines, braised duck meat, a braised egg, tau kwa, tau pok and braised pork belly, complemented by broad sheets of translucent kway swimming in a bowl of slightly herbal soya broth. The ingredients are drizzled with some sesame oil before they are served.

The broth is always the first thing I go for whenever I eat kway chap. The broth here, which carried aromatic herbal notes, was slightly sweet. I prefer a broth that’s more robust in flavour but this is still alright. I filled my spoon with both the kway and broth, and topped it with a slice of braised duck meat. The entire combination tasted pretty good — the flavours of the meat and braising sauce spiced up the broth. The pieces of meat were slightly moist, and offered a firm bite, but were slightly small in my opinion.

I tend to avoid pig’s intestines because it gives off an unpleasant smell when it’s not fresh or not cleaned properly. In this case, I still wanted to try as they looked delicious. Just before a piece reached my mouth, an offensive odour hit me in the nose. I took a tiny bite and regrettably swallowed it. It was off-putting and I had to quickly gulp down mouthfuls of broth to get rid of the strong aftertaste. However, my dining partner actually quite enjoyed it.

The Braised Duck Rice tasted amazing. Thin slices of duck are placed on a bed of fluffy rice, before a well-seasoned braising sauce is poured over the ensemble. I like that they serve two types of chilli. One is sambal, and the other is a watery chilli dip. Every spoonful of fragrant rice, tender meat and tangy chilli dip tasted heavenly.

Ban Chuan Braised Duck Rice has been in business for 38 years and is currently run by a 2nd generation 52-year-old hawker. Come by for some yummy braised duck rice and kway chap!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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Nestled within a quiet estate in Hougang, Rui Heng Braised Duck sits in a coffeeshop under a HDB block. They specialize in braised duck rice and kway chap. We were greeted by a queue when we arrived. Rui Heng seemed like the most popular stall there. We ordered enough food for five people (a plate of braised duck, two kway chap platters, four plates of rice and a bowl of kway), and the bill amounted to $37.50.

I always go for the rice first, instead of the duck. Anyone with me? The sight of rice drenched in a gooey brown sauce, always makes me drool. I took my first bite, and boy, was I impressed. The sauce, which was slightly sweet with a herbal hint, complemented the fragrant rice so well.

I then reached for the glistening braised duck meat. It was incredibly tender, but firm at the same time. There was very little fat present, but that’s exactly how I like my duck. I enjoyed the chilli, which was quite spicy.

The kway chap platter comprises braised pork, pig’s skin and intestines, braised egg, fish cake, tau kwa, and tau pok doused with the same sauce. I don’t fancy innards, but I tried a tiny piece. I’m glad the innards were quite clean-tasting. However, I could still taste and smell a subtle odour. My colleagues enjoyed it, though. The tender and flavourful braised pork, and tau pok which soaked up the sauce were really yummy.

Unfortunately, the kway leaves much to be desired. The broth was bland and lacked the herbal taste that I’m used to. The kway was sticky, and too thin, for my liking. I think it’s clear that the rice fared way better.

Their chilli sauces were amazing. The level of heat was perfect for me. If you can’t handle spicy food, go easy on the chilli!

Let us know what you think of Rui Heng Braised Duck after you’ve tried it!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Rui Heng Braised Duck. We will verify and update from our side. Thanks in advance!

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Seah Im Food Centre is one of the hawker centres that I visit more frequently as I’m always in that vicinity, and I prefer hawker food to restaurant fare available in the nearby malls. Seah Im isn’t a huge hawker centre, but there are a few good stalls that serve solid local dishes. Here’s a list of stalls you can explore if you can’t decide what to go for.

• #MakanBoleh
• Shi Ji Noodle Stall
• Farasha Muslim Stall
• Kheng Nam Lee Curry Rice
• Cai Ji Boneless Duck Rice Porridge

#MakanBoleh

If you haven’t already tried the epok epok from #MakanBoleh, you should. Each epok epok is handmade and packed with curried potato or sardines, and fried to perfection. The golden pastry was thick enough to hold the ingredients, so you don’t have to worry about making a crumbly mess. I prefer the potato epok epok, but their sardine version is just as tasty too! Each epok epok goes for only a dollar — what a huge bang for your buck! Note that the epok epoks are only available from 4.30pm.

Check out our full article on #MakanBoleh here!

Shi Ji Noodle Stall

Lor mee and duck noodles are this stall’s most popular dishes. I’m not a fan of lor mee, so I went for the latter. I actually ordered the duck noodle soup ($3/$4) but received the dried version instead. Thankfully, I’m not a picky eater and made do with it. For $3, the dish came with a generous amount of kway teow, duck slices, and a bowl of soup. I loved how tender the duck slices were, and I really enjoyed this bowl of noodles. I’ll definitely return to Seah Im Food Centre for more.

Farasha Muslim Stall

This humble 7-year-old stall at Seah Im Food Centre has won the hearts of many with its lip-smacking offerings. The popular Nasi Goreng Ayam ($5.50) features a huge piece of fried chicken drumstick that sits atop a bed of fragrant and delicious fried rice. The chicken was extremely crispy and succulent, and the house-made sambal was very spicy and tangy. They have a pretty extensive menu, so I am certain you will find something that suits your palate.

Kheng Nam Lee Curry Rice

I came for their signature assam fish, but unfortunately, it was already sold out by the time I reached there. I was told that the assam fish usually sells out by early noon, or even in the morning! The food was liberally covered with an addictive curry sauce, and some assam gravy. What a glorious sight! The pork chop strips had a crispy crackling, similar to that of fried fish skin. $4 for this big plate of rice was so worth it. I’ll make sure to pop by early on my next visit to grab the assam fish!

Cai Ji Boneless Duck Rice Porridge

If you ask frequent patrons of Seah Im Food Centre patrons on what to try there, they would most probably recommend this stall. Cai Ji serves both chicken and duck, but most people opt for the latter. I did too. I went for the yam rice ($3) instead of the white rice ($2.70), and an additional piece of fishcake and braised egg. The yam rice was very fragrant, and the little yam cubes running through it had the perfect texture. Together with the tender duck and flavourful gravy, the rice made a very satisfying lunch. Optional add-ons such as gizzards, beancurd, and pig’s skin are available too.

Seah Im Food Centre has so much to offer, and it gets really crowded and busy during lunch and dinner hours. If you’ll like to avoid the queues, come by slightly before lunchtime and dinnertime!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!

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By now, almost every Singaporean should know about Golden Mile Food Centre and the army of good food it markets (no pun intended). I cannot seem to put my finger on why the food here is so tasty. Perhaps the nation believes that we need to feed our defenders better before or after they shop for supplies on the second floor. In any case, the rest of the country isn’t complaining. Nestled in the basement, Ah Xiao Teochew Braised Duck is one of the best food options in the Army Market.

Nothing triggers my OCD (Obsessive-Compulsive-Disorder) more than ordering a packet of duck rice and having the meat cut in different shapes and sizes. I love that their meats are uniformly cut — I don’t have to worry about which piece to eat first. I tend to save the thickest piece for last, to savour the final bit of goodness. … Just me? Okay.

The duck was doused with a braising sauce that had been boiled for a long time. The braising sauce is made according to a traditional recipe. The duck was incredibly tender, and would have been awesome on its own, but the braising sauce just made it even more delicious. Don’t be surprised if you find yourself ordering another plate of duck to go along with your unfinished rice.

This might shock you but I LOVE CORIANDER. I’d print that on a shirt and wear it if I could. Coriander makes everything more fragrant. Not overly “pungent” as some would describe it. The handful of coriander added just the right amount of fragrance to the bowl of soft kway. Of course, this could potentially be a hit or miss, depending on how big a fan of coriander you are.

Enough about the kway. What about the slightly viscous sauce? The chap will run smoothly down your throat, without any stickiness/gooey-ness. Ah Xiao sticks close to the traditional Teochew recipe.

Owner, Rui Hai, mentioned that their sauce is what makes their stall stand out.

Surprised? Ah Xiao’s owner is a young chap! (no pun intended x2). Rui Hai found the need to learn, retain, and safeguard the recipes, as his parents are retiring. “It would be a waste if we close down the shop,” he said.

Well, we are glad that Rui Hai has decided to carry on his family’s legacy. May Ah Xiao Teochew Braised Duck prosper under his wing and may our tummies forever be satisfied!

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Ah Xiao Teochew Braised Duck. We will verify and update from our side. Thanks in advance!

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After a long day at work, sometimes I just want to put the dietary restrictions aside and reward myself with a good dinner. Especially if dinner consists of a sinful and sumptuous roast duck.

Wu Yue Hua (五月花) occupies a corner stall in Chop Joo Hiong Coffee Shop, which is just within walking distance from NEX.

I was tempted by Wu Yue Hua’s Char Siew and Sio Bak, but decided to focus on the Roast Duck today. I ordered the Duck Rice Set for 2 ($11.20, inclusive of 2 bowls of rice). You get about a quarter of a duck, and complimentary bitter gourd soup that you can help yourself to at the counter.

The roast duck was juicy, sweet, and rich in flavour. The roasted duck skin had a nice charm, and a slight crackle.

This is a meal that your personal trainer is not going to be particularly happy about

What really caught my attention at Wu Yue Hua was the fattiness of the duck. I flipped over a few pieces and saw the layer of fat underneath the skin. I used my chopstick to apply pressure on the skin, and oil oozed out and ran over the meat. The fat injected a lovely flavour to the tender duck meat, making every piece irresistible.

The thick and gooey braised sauce (卤) was impressive too. It was not too salty, and was extremely fragrant. The sauce complemented the duck without even threatening to overpower it. Should you choose to drench your rice with the braised sauce, it still will not be too salty.

The stall offers 2 kinds of chilli. The brighter one is similar to the chilli usually paired with Hainanese chicken rice, while the darker chilli is sweeter and saltier. I did not use either of the chilli sauces as the rich flavour of the duck was more than I could ask for.

After polishing off the plate of glorious duck, I was recharged and ready to face a new work day.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

Simply comment below if there’s any changes or additional info to Wu Yue Hua (五月花). We will verify and update from our side. Thanks in advance!

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Tien Lai may probably be common knowledge to only those who live in the west but the stall sure deserves islandwide attention. I’ve never seen the stall without a queue.

Tien Lai Rice Stall is tucked away in the back row of Taman Jurong Food Centre. It’s not difficult to find though, just look for the snaking queue. Tien Lai offers the usual variety of roast meats — char siew, sio bak, roast duck and even soya sauce chicken. I usually get the Char Siew Rice but decided to treat my partner to a Combination of the 4 meats for 2 pax ($14). A plate of rice costs $0.50.

A plate full of roast meats does make me quite excited.

I simply couldn’t resist the char siew. It was beautifully charred, and just melted in my mouth. The sweet marinade, together with the smokiness made this char siew one of the best I’ve ever had.

No matter which angle you look at it from, the char siew seems to be glistening 

Some diners may prefer a leaner cut of char siew, but for those of you who can appreciate the fattiness, get yourself a double serving if you like!

The roast duck at Tien Lai Rice Stall was also incredibly fatty and tender. The seasoning, which was more palatable than usual, complemented the natural flavours of the duck.

The soya sauce chicken and sio bak were decent, though nowhere as outstanding as the char siew.

The lightly flavoured rice was drizzled with a braised sauce. I added dark sweet sauce and chilli sauce to make it even tastier.

I find it amazing and impressive that Tien Lai Rice Stall has consistently maintained a high standard for their char siew, especially when the standard at many other stalls usually drop over time.

I thanked uncle for another good meal, to which he humbly replied, “Thank you, please come again!”

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

Simply comment below if there’s any changes or additional info to Tien Lai Rice Stall. We will verify and update from our side. Thanks in advance!

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My search for the best wanton noodles in Singapore brought me to Ayer Rajah Food Centre.

Lee Kee has always been popular during lunch time, and today was no exception. They’ve been known to cater lunch for the factories and offices nearby so the team at Lee Kee moves really quickly to meet the huge orders. Hence, you won’t need to wait for long even if the queue is crazy. The menu features local favourites such as wanton noodles, chicken rice, and duck rice.

I ordered the Wanton Noodles ($3), Duck Drumstick Noodles ($6) and the Dumpling Soup ($3).

I was stopped when I was about to take my tray back to my table. “Haven’t put the sauce yet,” the auntie said. I was puzzled. Why would my wanton noodles need sauce? The auntie then ladled a light brown broth onto my noodles.

I was so pleased with the texture of the Wanton Noodles ($3), which retained its springiness even with the sauce drizzled over.

But, I was more thrilled about the sauce which resembled a light XO sauce. It made the noodles really appetising and enjoyable.

I learnt from the owners that the sauce is painstakingly made from a variety of ingredients, of which I only managed to get “shiitake (冬菇)”. The owners shared that some customers look for the usual combination of chilli sauce and oyster sauce, but they insist on sticking to their own concoction.

The char siew and wantons were cooked well. I thought that the wanton skin was a tad too thick though.

I was already satisfied with my lunch thus far, but the Roast Duck Drumstick Noodles ($6) would push me to a point beyond satisfaction.

Glistening skin, glorious amount of fat, and tender meat — all the makings of a great roast duck. Lee Kee certainly checked all of the boxes. Not to mention, you also get a plate of noodles with that delicious sauce.

The Dumpling Soup ($3) had 7 dumplings which were filled with minced meat, shrimp and turnip. An enjoyable side dish, but nothing to shout about.

Lunch hour is always a mad rush and the staff will catch a breather after the madness dies down. I managed to have a quick chat with the lovely and friendly lady boss just as I was about to leave.

“Such pleasant and hardworking people, and such a good plate of noodles,” I said to myself as I left the food centre, with a smile on my face.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

Simply comment below if there’s any changes or additional info to Lee Kee 李记. We will verify and update from our side. Thanks in advance!

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Ask any Commonwealth residents where to eat and they will direct you to Commonwealth Crescent Market & Food Centre. Not because of its proximity but for good reason — it is a food haven that sells cheap and good food that’s comparable to the food at Old Airport Road Food Centre!

Here are 9 stalls that you should try in Commonwealth Crescent Market & Food Centre:

• 牛车水阿婆卤鸭
• Henry’s Chicken Rice
• Hao Hao Noodle House
• Huang Da Fu 黄大福 Bak Chor Mee
• Hong Kee Porridge
• Milah Hokkaido Curry Puff
• Hammee’s
• Xi Le Ting 喜樂亭
• ASiP Fresh Cold Press Juice

1. 牛车水阿婆卤鸭

When it comes to braised duck rice, the zhup (sauce) is everything. Let me just say that the Braised Duck Rice ($4) at 牛车水阿婆卤鸭 hits just all the right spots. The sauce had the perfect balance of savoury and sweet notes and it was more on the watery side (which I love). The meat was also tender.

Unlike other braised duck rice stalls, 牛车水阿婆卤鸭 serves a scoop of hae bi hiam (dried spicy shrimp) with its rice! Trust me, the hae bi hiam makes ALL the difference.

2. Henry’s Chicken Rice

Whenever I am in Commonwealth Crescent Market & Food Centre, I always make sure to buy myself half a chicken ($12) and a plate of rice ($0.50) from Henry’s Chicken Rice! The couple running this stall has been serving the same, consistent plate of chicken rice since 1985! While there are other options such as steamed chicken and roasted chicken, I always go for the roasted option because of its glistening and addictive skin, and the roast chicken (yes, even the breast meat) is always moist and tender!

Remember to get yourself a portion of chilli. Henry’s Chicken Rice’s chilli is so good that I am willing to call it sacred. And you are only entitled to one portion of chilli for each plate of chicken rice! Come early because Henry’s Chicken Rice sells like hot cakes!

3. Hao Hao Noodle House

I have always loved wanton noodles and the Wanton Noodles ($3) at Hao Hao Noodle House really evokes nostalgia. Serving old-school wanton noodles and various other noodle dishes, Hao Hao is helmed by a pastry chef-turned-hawker who has been cooking wanton noodles for the past 2 decades!

Hao Hao Noodle House’s wanton noodles is served with a sprinkling of lard, which I liked a lot. It wasn’t overly salty and I enjoyed the noodles!

I watched the hawker as he was cooking my wanton noodles and he is very skilful! He boils the mee kia, rinses it, then launches it up into the air to aerate the mee kia! The end product is a plate of wanton noodles with super springy & QQ noodles that is ugh, so irresistible.

4. Huang Da Fu 黄大福 Bak Chor Mee

Don’t let the young hawker behind 黄大福 fool you, because he serves great and affordable Bak Chor Mee ($2.70)!

The sauce in the bak chor mee was a mix of chilli and vinegar which coated each strand of mee pok evenly. The bak chor (minced meat) really got me! It was perfectly cooked and was so irresistibly soft and tender!

It’s not the best bak chor mee that I have eaten, but for its price point, 黄大福 definitely deserves some credit and warrants a visit.

5. Hong Kee Porridge

Hong Kee Porridge has been serving the ultimate comfort food — Cantonese-style porridge— for the past 4 decades.

The Pork Porridge with Century Egg ($3.50) and the Fish Head Porridge ($3). were smooth, thick, yet not viscous, and so flavourful! I particularly loved the Pork Porridge with Century Egg; there was a fine mix of pork slices and marinated pork balls that made for a really comforting and filling bowl!

I spoke to the stall owner and he said that he is not getting any younger and intends to retire soon. So make sure to get yourself a bowl of porridge before he closes shop.

6. Milah Hokkaido Curry Puff

While you are here, you should snack on the curry puffs made by Milah Hokkaido Curry Puff. This is no ordinary curry puff stall.

In operation for about 8 months now, Milah Hokkaido Curry Puff uses 100% “Wonderful Traded Flour” from Hokkaido. Milah Hokkaido Curry Puff sells 4 flavours of curry puffs — Potato, Sardine, Mentaiko Cheese, and Cinnamon Banana. A piece of curry puff starts from $1.20, and you can get 3 for $3. I decided to get all but the Sardine curry puff.

*TIP: The curry puffs taste the best when they are fresh out of the fryer. The first batches are ready for sale at 11am.*

The Mentaiko Cheese and the Cinnamon Banana Curry Puff really dazzled my tastebuds! The Cinnamon Banana puff can be likened to an apple pie, and the cheesiness in the Mentaiko Cheese puff was just lovely. You really have to savour the puffs at their best, when they’re piping hot. The puffs here are really unique and the light crust of each puff is just delightful.

7. Hammee’s

Selling just 2 burgers initially — Classic Beef Cheeseburger ($6) and Fried Chicken Burger ($5.50) — Hammee’s has been consistently experimenting with new flavours to develop a larger menu.

Hammee’s Premium Beef Cheeseburger ($8) has been well-received by its patrons. The burger is a solid outfit of lettuce, tomato, slow caramelised onions, American cheese, chopped pickled jalapeños, homemade sauce and a 120g handmade beef patty. The difference between the Classic Beef Cheeseburger and Premium Beef Cheeseburger is that short ribs are used in the Premium Beef Cheeseburger, making it juicier.

Surprisingly, I actually prefer the chicken burger to the Premium Beef Cheeseburger (despite the fact that I am a fan of anything beef). Fried to a golden crisp, the chicken thigh was tender and juicy! The spicy kick from the cubed jalapeños was lovely and it kept me coming back for more. I will probably order the spicy version again because I really enjoyed it!

8. Xi Le Ting 喜樂亭

For homey traditional desserts, Xi Le Ting is the stall to go. This traditional Chinese dessert stall at Commonwealth Crescent Food Centre is run by a granny who has been making desserts using the same recipes for almost half a century.

There are four types on offer here: green bean soup, red bean soup, cheng tng and sweet wheat porridge – all served hot. I like the sweet wheat porridge with coconut cream in it. It is not too sweet and the wheat pearls come with a nice chewy bite. The green bean soup is also fragrant and cooked with sago and coconut milk. For something refreshing, get the cheng tng. It comes with longan, barley, dried persimmon, white fungus and more.

9. ASiP Fresh Cold Press Juice

What better way to end your meal than with a cup of fresh & organic Avocado Milkshake ($3.50) from ASiP Fresh Cold Press Juice!

The avocado milkshake consists of only three premium ingredients: halved avocados, gula melaka syrup, and Greenfield’s UHT Full Cream Milk. They don’t even put ice into their milkshake! Of course, you can request for ice to be added into your milkshake, but I like mine super thick.

On first taste, the avocado milkshake was extremely thick and creamy, just like how avocado milkshakes should be!

But what I like best about this stall is that the auntie asks questions(e.g. whether you want more ice, more gula melaka syrup etc) pertaining to your drink in order to tailor a shake to your liking. It’s a nice touch, especially in a hawker centre setting.

Have I got you salivating already? Commonwealth Crescent Market & Food Centre has so much more to offer! Wait no more, head over to Commonwealth Crescent Market & Food Centre for lunch or dinner today!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

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If you’re looking for a hawker centre filled with good food near Botanic Gardens MRT Station, Adam Road Food Centre should be on your list! Although it may be considered to be rather small, it is one of the most popular hawker centres in Singapore! From Nasi Lemak to Mutton Soup, and Rojak to Prawn Noodles, Adam Road Food Centre offers a range of multi-ethnic cuisines!

Selera Rasa Nasi Lemak

There was a long queue when I arrived at Selera Rasa Nasi Lemak. The staff were serving customers in the queue AND preparing more than 50 packets of Nasi Lemak for a takeaway order at the same time! I found it rather intriguing that their Nasi Lemak meals are named after terms in poker. Between the Full House and the Royal Flush, I had to go with the winning hand!

Selera Rasa’s Nasi Lemak basmati rice is really fragrant! The sambal chilli and otah also had the right amount of spiciness. What really surprised me was the chicken. The meat was tender and the skin was so crispy! Although the potato tasted a little stale, the other flavourful ingredients and the dish’s presentation made Selera Rasa’s nasi lemak stand out from its competition in the same hawker centre.

Adam Fishball Noodles

Adam Fishball Noodle stall has been featured in two newspaper articles which are displayed at the storefront. When asked what makes his noodles so special, the humble owner simply smiled and replied that his noodles are “normal la!”

How do you like your fishball noodles? I like to add in both chilli and tomato sauce!

Priced at $3.50 for the small portion, the Fishball Noodles came with plenty of fishcakes and a bowl of soup with 3 fishballs! I love it when I don’t have to worry about rationing the amount of ingredients for each bite, because there’s a generous amount of them. The fried shallots that have been mixed into the chilli paste also complemented the springy noodles perfectly.

The Laksa ($3.50/small) had a luscious broth that was rich and robust, but wasn’t too thick or spicy. If you’re looking for that extra kick, you may consider mixing a spoonful of sambal chilli into the broth! The gravy-soaked tau pok was extremely satisfying to bite into and the prawns were fresh! The cockles were a little sweet with a slight rubbery texture, but its strong taste was a tad overwhelming.

Stall 22 Hokkien Mee

Hokkien Mee is my one true weakness! It has been one of my favourite local dishes ever since I was a child but still, I shall attempt to give an honest review.

The prawns were fresh and they were generous with the fishcakes! The $4 portion was more than enough for 1 pax and the sambal chilli was not too spicy — just about right to enhance the overall flavour of the dish.

Some people prefer their Hokkien Mee to be more moist, with the noodles being coated in a glossy layer of gravy, while others prefer it to be dry. Personally, I prefer my Hokkien Mee to be wet, but upon tasting Stall 22’s dry Hokkien Mee, I was astounded by how flavourful Hokkien Mee can be without copious amounts of gravy!

Their other specialties include Carrot Cake, Fried Kway Teow, and Fried Oyster!

Warong Pak Sapari

As the stall’s signage suggests, I had to try their Mee Soto and Mee Rebus! Both were $3.50, very affordable!

To be perfectly honest, I had always preferred Chinese over Malay Cuisine, however, as I prepared myself to taste this bowl of Mee Soto with an open mind, I was astounded at just how flavourful it was!

After my first mouthful of shredded chicken with yellow noodles and broth, I found myself unconsciously smiling and nodding in approval as I continued to gobble down more. I could taste the turmeric, coriander, and fragrance from curry leaves which are just some of the ingredients that make up the spice paste which is cooked together with the broth.

The Mee Rebus was equally as delicious! Garnished with a hard-boiled egg, spring onions, bean sprouts, fried shallots, and tau kwa, the potato-based gravy was thick, flavourful, and robust! While I was feasting on these two mouth-watering bowls of noodles, a passerby even stopped to ask: “eh where you buy from?!”

Adam Chicken Rice

The Chicken Rice served at this Malay stall did not have the conventional coat of oil like most of the Hainanese-style chicken rice I’ve tasted, but it was still intensely fragrant (in its own unique way)!

I don’t know if you’re able to tell, but the rice from Adam Chicken Rice is yellow, as in more than ordinary chicken rice yellow kind of yellow! I was interested as to how they made their rice so I returned to the stall to ask the Malay couple running it what their recipe was. In reply, they said it was a secret they couldn’t reveal as it gave them an edge over the other chicken rice stalls in the vicinity!

The chicken was also very moist and tasty. I usually don’t pay much attention to the skin of roasted chicken but this one caught my attention! It was flavourful and I found myself slurping it up like strands of noodles. My only gripe was that the chicken was quite bony. If you want to avoid having to pick through the bones in order to reach the meat, you can request for boneless chicken (breast meat)! All in all, for $4, the dish was worth the money, I’d say!

Pondok Satay

Going for $0.70 per stick, the satay is served with slices of onions and cucumbers, I ordered a mix of 6 mutton satays, 6 chicken satays, and 8 beef satays. You may also choose to add on a ketupat for $1.

Albeit a little dry, the mutton was firm and tough, as it naturally should be. I did expect the beef to be juicier though. Its overall texture was similar to that of the mutton. Thankfully, the flavourful peanut sauce saved the day. The chicken was the best among the three different meats!

Zaiton Satay

Similar to Pondok Satay, Zaiton Satay has beef, mutton, and chicken satays that go for $0.70 per stick, served with slices of onions and cucumbers and peanut sauce. However, upon sinking my teeth into my first satay, I noticed a tremendous difference in taste and quality.

If you look closely, you will notice that the satays from Zaiton Satay are glistening and moist with crispy and charred bits compared to Pondok Satay’s satay which appeared a tad bit dry. The meat was also a lot more succulent and flavourful with some chunks of meat having a little bit of fat sandwiched between them!

I immediately left my seat to enquire as to how the stall owner achieved this texture. She replied in earnest that the difference could be the special sauce that she uses to marinate the meat before barbecuing them!

Adam’s Delights

A family business for over two generations, Adam’s Delights has been serving their famous mee goreng with cheese fries for almost 46 years at Adam Road Food Centre! Upon arriving at Adam’s Delights, I asked the chef what his specialty was and…

Almost instantaneously, he shouted at me with zest, MEE GORENG SPECIAL COMBO POWER!!! To this, his mother who was manning the cash register, began to beam with joy as she turned around to take my order.

Adam’s Delights’ mee goreng with cheese fries was exceptional! They were generous with the cheese and mayonnaise when it came to the fries, and the mutton was extremely tender and flavourful. I could feel the individual layers of meat falling apart as I chewed on a cube. The mee goreng had a slight hint of chilli, and every mouthful of noodles was just tasty! An absolute must try!

Cheng Ji (成记)

Owner of stall 24 Cheng Ji (成记), is a cheerful and bubbly woman who greeted me with a smile before taking my order. I ordered the small portion of her Pork Leg Bee Hoon (猪脚米粉) for $5!

It did not look like much at first – I even thought she might have forgotten to add the meat in. But upon closer inspection, buried beneath the steamy pile of Bee Hoon was a decent amount of tender pork legs, vegetables, and beansprouts!

I tried the Bee Hoon and meat independent of the lime and chilli sauce first. Absolutely delicious. The noodles had the precise amount of moisture, making it slightly slimy to go well with the pork, which was soft, savoury, and not too salty.

Next, I squeezed the lime for a sharp and sour aftertaste, then I tried mixing in the chilli for an added sweet and slightly spicy flavour. I was told that this dish will give you a sentimental taste of the past, back when the economy was bad in the 80s and all families could afford was a can of 猪脚 (Pork Leg)，米粉 (Rice Noodles)，and 豆芽 (Beansprout). How nostalgic!

Yummy Rojak

This stall is a testament to the way food culture has evolved in Singapore — a Chinese stall, serving Rojak (which is a Malay word that translates to ” fruit and vegetable salad”.

I ordered a plate of Rojak ($4) from Yummy Rojak. The sauce was sweet and aromatic with a pleasantly sharp sourness. I think it’s pretty standard, you can’t really go wrong with Rojak! However, the youtiao at Yummy Rojak was not as crispy as I had hoped it’d be. I suggest eating this dish right away before the sauce turns the youtiao soggy.

Teck Kee Hot & Cold Dessert

As I was told that Teck Kee Hot Cold Dessert stall makes one of the best Tau Suan and Green Bean Soup, I waited anxiously for them to open shop! If you look the stall up on the Internet, it will indicate that they open at 11am. However, they only opened around 12pm while I was there.

Unfortunately, I only had the privilege of trying their Green Bean Soup ($1.80) as the owner explained to me that the Tau Suan will only be ready by 3pm because it requires a long and tedious process of steaming and cooking.

Nonetheless, being the only dessert stall at Adam Road Food Centre, Teck Kee Hot & Cold Dessert certainly lives up to its name! The Green Bean Soup was piping hot and not too viscous with the right amount of sweetness. As I slowed down to chew and swallow individual green bean, I noticed that they were also fresh and extremely flavourful!

Surprise! I came back to Adam Road Food Centre just to try their Tau Suan in the evening! Thankfully they weren’t sold out yet!

I have loved Tao Suan as a hot dessert ever since I was young but I have always faced the qualm of having too little You Tiao (dough fritters). However, when the aunty unleashed an entire payload of you tiaos upon my Tau Suan, I couldn’t help but exclaim “WOW, so much ah?”. Look at the mountain of crispy You Tiaos!

The crispy You Tiaos complemented the Tau Suan which was a lovely warm, starchy, and not too sweet! My favourite comfort dessert! 100% did not regret coming back for this!

I have also been told that on certain days, customers wait patiently for them to prepare their dessert before ordering plenty of takeaways! So make sure you come at the right time to avoid missing out on this wonderful dessert!

House of Braised Duck

I ordered their signature Happy Duck Rice ($4.50) and for an additional $1, I got a serving of san ceng rou (三辰肉) or three-layer pork!

The duck, which was juicy and tender, coupled with the flavourful gravy that seeped into the creases of the meat, was just delicious. The portion of duck meat was a tad small, but luckily I added on the three-layer meat! The top layer of the san ceng rou was exceptionally crispy and went well with the tau pok which soaked up the gravy.

Apart from Duck Rice, House of Braised Duck actually also sells char siew, dumplings, and chicken meat with rice for $3/ $4. As if the variety isn’t wide enough, they also serve kway chup!

Bahrakath Mutton Soup King

For $6, Bahrakath Mutton Soup King’s mutton leg seemed to be pretty pricey, but it was excellent.

The soft and tender meat was falling off the bone! The soup was more like a gravy than soup, as it had a very strong flavour and was rather thick. But, ultimately, it was still very tasty!

I believe the soup’s flavour is enhanced by the addition of scallions and toasted onions! Absolutely delicious. It got quite salty after a while though, so order some bread to go along!

Noo Cheng Adam Road Big Prawn Noodle

Last but not least, Noo Cheng Adam Road Big Prawn Noodle!

For more than 30 years, Noo Cheng has been serving their signature Big Prawn Noodles ($8/$10/$12) — a timeless favourite. They also have Pork Belly Prawn Noodles ($6), Pork Ribs Prawn Noodles ($5) and even Sliced Pork Prawn Noodles ($5)!

I ordered the star, the Big Prawn Noodle ($8). Just looking at the bowl made me salivate. In spite of the rather hefty price tag, the portion did not disappoint. Sitting atop the noodles were three massive and juicy prawns! The bowl also contained a few pieces of pork ribs. What I loved most was the heavenly broth!

According to 46-year old Mr Teo, the broth is boiled with prawn shells, pork bones, and chicken bones for approximately one and a half hours.  The time and effort that goes into preparing the broth definitely bore fruit. I found myself gulping down spoonful after spoonful of the deeply flavorful broth. It had the robust taste of pork and a subtle but ever-present flavour of prawn. I’m not sure anyone can quite say they’ve been to Adam Road Food Centre if they haven’t tried Noo Cheng’s Big Prawn Noodles!

Adam Road may be small, but it sure is packed with good food!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

The post Adam Road Food Centre – The 14 Best Stalls at this Hawker Centre Near Botanic Gardens appeared first on Miss Tam Chiak.

“Jon ah, I’m going to send you to Jin Ji Teochew Braised Duck & Kway Chap (金记潮州卤鸭) to be a hawker for a day,” said Maureen. It really quacked me up at first because I thought she was joking.

I believe I was chiefly chosen because I was the most ‘kantang’ intern in the office. The term is used to describe Singaporeans who are deemed too Westernized, due to the fact that they can only speak in English, having never learnt to speak their mother tongues fluently. This is true as a part of me had completely forsaken Chinese (not to mention my dialect) after enrolling as an English Literature Undergraduate at NTU.

Armed with a GoPro, DSLR camera, and a retro good morning towel that screamed “I’m a hawker”, I was given no further instructions other than to report to Chinatown Food Complex at 730am. This was considered early because, on a normal day, I was only required to reach the office at 10am. It would take me about an hour and a half to reach Chinatown from where I lived, so I woke up at 515am to play it safe. I was keen on being a model employee on my first and only day at work. Who knows? What if the Duck King turned out to be a ruthless tyrant who would hook me up with his other ducks for being late? The sky was still dark and gloomy by the time I left the house — a heavy foreshadowing of the fatigue the day would bring.

I arrived at Chinatown Food Complex at 715am. 15 minutes early. I munched on a hotdog bun for breakfast while waiting for the Duck King to arrive. The Duck King shall henceforth be known as Melvin. So I waited anxiously, anticipating Melvin’s arrival… I waited for almost 45 minutes.

It was a Thursday morning. Melvin and his mother looked tired and worn out as they lugged bags of supplies and equipment for the day. After speaking to Melvin and finding out more about his morning ritual, I felt that the hardest part about being a hawker is the routine that you have to follow through every day. Being your own boss and running your own business sounds like a dream come true to many young entrepreneurs nowadays, yet, I believe that no matter what business you choose to venture into, there will always be mundane and obligatory tasks to complete in order to keep things running like clockwork.

Melvin, his mother, and his sister wake up in the wee hours of the morning to get ready before his older brother sends them to Chinatown Food Complex. Upon reaching the stall, Melvin and his mother follow a set of standard operating procedures to set up the stall. The preparation processes include washing all the ingredients thoroughly to remove impurities and any gamey taste or smell, preparing the braising liquid, and cooking the duck, steaming the rice etc.

Entrails such as the large and small pig intestines, pig stomach, and pork belly have to be soaked in vinegar and salt before being blanched in hot water. It is a tedious and tiresome process that takes about 2-3 hours and has to be done every morning. The process is essential because Melvin cares about the quality of his food.

Apart from laying out strips of tau pok above a steaming pot of soup, I was also tasked to stack and arrange tau kwas and braised eggs on the display tray in rows of four. That was pretty much everything Melvin entrusted me with in the morning. In my defence, the tau kwas had a very soft and fragile texture and so I had to handle them with extreme care and precision! I suppose he and his mother knew the entire routine by heart and didn’t want to bother me with all the menial tasks (who am I kidding, they probably just didn’t want me getting in the way).

By the way, there is a reason why hawkers always have a towel around their neck — it is A THOUSAND DEGREES inside the stall!!! Halfway through setting up the stall, I noticed that the back of Melvin’s t-shirt was already soaked (in spite of the towel over his neck), and it was only 9am. I guess that’s why his mother prepared 5 huge Tupperware bottles for the day! I only brought a tiny bottle, and so I received a lecture from her about the importance of staying hydrated.

When the lunch crowd hit around 12pm, Melvin, his mom, and his sister were taking orders and serving food non-stop for almost 2 hours! Melvin’s mom told me after that no matter how tired she got, she had to push through during lunch hour. Her strategy is to ensure that she gets enough rest (coming out of the stall to sit down) whenever she can. As I wasn’t certified to be working in the kitchen, I mainly helped with the delivery of food and collection of money. I was also in charge of placing tiny mixtures of sambal chilli, vinegar, and garlic into saucers for customers! If you ask me… I think I did a pretty good job?! Didn’t drop any trays at least.

Whilst Jin Ji Teochew Braised Duck & Kway Chap (金记潮州卤鸭) uses traditional ingredients and methods of cooking, they serve their duck rice in a Japanese bento-style to attract younger customers! The only difference is the replacement of a normal braised egg with an ajitsuke tamago, and instead of scooping his yam rice directly onto a plate, Melvin serves 3 yam rice balls. However, throughout my time there, I noticed that the majority of customers who patronized the stall still belonged to the older generation.

We could only settle down for lunch after the crowd had dispersed. By then, it was approximately 3pm. I was tired but mostly hungry and excited to try the food from the stall I had been working at! Melvin’s mother prepared rice and a little of everything for me — small and large pig intestine, pork belly, tofu, pigskin, duck meat and braised egg! The food tasted so delicious that I gobbled everything down in under 10 minutes.

Later in the afternoon, we began our preparations to cook a whole new batch of sambal chilli! Ingredients such as oil and chilli powder had to be added periodically while the contents in the wok was constantly stirred for more than an hour. If the temperature was too high or if the stirring wasn’t strong enough, sediments would get stuck to the bottom of the wok and get burnt, potentially ruining the entire batch of chilli.

Also, if stirred too vigorously, the oil from the mix may spill out of the wok and scald your forearm. Usually, Melvin and his mother would take turns, but today, they had an extra helping hand! The toughest part was when the chilli powder was added. Do you know that choking/ suffocating feeling you get when you inhale powder by accident? Yeah, this was chilli powder, in a large quantity, in an enclosed area. We had to cover our mouths and noses with our towels to continue stirring!

Both Melvin and his mother could stir the wok consistently without complaining but for me… In the 20 minutes that I was left with the wok, my arms started to ache after just a few rounds of stirring and I couldn’t stay still in one position for long. Watch the timelapse in the video and you will know…

As I sat in front of the stall after the day was over, I was exhausted, but I felt slightly accomplished. I noticed a look of nonchalance on the faces of Melvin and his mother. Then it hit me. I was only attached to the stall for a day. They have been doing this for as long as they can remember, and will continue doing this for the rest of their lives. Upon enquiry, I found out that while I would be resting at home the following day (National Day), they would be right here, going through the same routine, only this time with a more challenging and demanding crowd, as it was a public holiday. Being a hawker is about understanding and accepting the daily routine, and the long and tiring hours it entails. Being a hawker is more than a commitment, it is a way of life.

The post Duck Tales – A Day in The Life of a Hawker! appeared first on Miss Tam Chiak.

Singapore is known for being a metropolis. But we also have Bukit Timah Nature Reserve, a favourite spot for those looking to get in touch with our nation’s flora and fauna. Bukit Timah Food Centre is also a place where you can get up close and personal with some of our nation’s favourite hawker food!

With over 80 hawker stalls, Bukit Timah Market and Food Centre is located just a short 1-minute walk away from Beauty World MRT Station. Here are 19 stalls which stood out to me over the course of 4 visits. There’s even a POSB ATM located directly below the main staircase leading up to the food centre, so whether you’re looking for a bite after a hike or simply in the vicinity hunting for cheap local food, this might just be the place for you!

Leng Kee Fish Soup

On my first visit to Bukit Timah Market & Food Centre, I was craving for something warm and soupy to kickstart my day, so I decided to try Leng Kee’s Fish Soup! When I asked what their speciality was, I was recommended the sliced fish!

I ordered the smallest portion of their Fish Soup ($5/ $6/ $8) and added on a bowl of rice for $0.50. While I expected the soup to contain a somewhat strong and savoury taste of fish-sauce, its flavour actually turned out to be quite light and mellow. Some may describe it as bland, but I appreciated the lightness. What really took my breath away was the generous portion of sliced fish! If you decide to turn up the heat, dip your fish slices into their chilli or just drizzle it into your soup.

Bukit Timah Eating Hut

On my hunt for a stall with unique characteristics that could possibly stand out from the rest, I chanced upon Bukit Timah Eating Hut! The stall owner told me that she does not believe in the artificial fattening of chickens, so she recommended her Kampong Steamed Chicken, which is supposed to be less oily, sweeter, and healthier than normal chicken meat. She mentioned that hawker stalls seldom use Kampong Chickens because they are skinnier and thus have less meat.

I ordered breast meat as I prefer my chicken meat boneless. The meat was sweeter than usual, and very tender too. The portion of springy noodles was also generous! The stall serves herbal soup instead of the conventional chicken soup which turned out to be surprisingly flavourful. This made my meal extra healthy, yet tasty, at the same time!

Terry Katong Laksa

The owner of Terry Katong Laksa stall shared that the stall’s laksa recipe has been handed down for 3 generations, and that his grandmother had always emphasized on hard work and authenticity. She always said, “To be a laksa chef is to be in control of your ingredients.” Thus, instead of turning to MSG or preservatives, fresh ingredients are purchased from the market daily and used in very specific proportions to achieve Terry Katong Laksa’s unique taste.

The broth of the Laksa($3.50)is thick, creamy, and robust! After mixing in half a spoonful of chilli, I began to feel the heat, yet I couldn’t stop myself. The amount of coconut milk was just right, and I loved that the broth wasn’t too oily.

He Le Seafood White Bee Hoon

As its name suggests, He Le Seafood White Bee Hoon only serves white bee hoon. They do so, however, with a variety of different seafood: sliced fish, la la (clams), prawns, crayfish, squid, and red grouper. Also, every dish comes in 3 sizes.

I ordered the $5 portion of the Lala Sliced Fish White Bee Hoon! Initially, the broth appeared a little light and murky, but it turned out to be extremely flavourful. I really loved the texture of the firm bee hoon, which was similar to al dente spaghetti! Although I think the fish slices from Leng Kee are chewier, He Le’s fish was still fresh and delicious after absorbing the broth.

粥品

This porridge stall stood out to me because of the variety of porridge options plastered all over the stall front. What’s more interesting though, is the fact that every bowl of porridge comes with a youtiao!

I ordered the Century Egg with Pork Porridge($3). The fried shallots were so so crispy, I couldn’t believe my tastebuds. They had to have been freshly fried that morning. The century eggs were bouncy with a firm bite and the youtiao… oh my goodness.. The youtiao was thick and crispy, and so good with the porridge!

Sin Chew Satay Bee Hoon

Satay Bee Hoon may not be as pretty as other hawker dishes, but it definitely deserves more attention! If you’re looking to try one of the best Satay Bee Hoon in Singapore, you’ve come to the right place.

Sin Chew Stay Bee Hoon features thin rice vermicelli that’s smothered in a fragrant chilli-based peanut sauce. I ordered the smallest portion of their Satay Bee Hoon ($4/$5/$6) and received a sizeable plate of rice vermicelli practically drowning in satay sauce (as it should be!). There was a generous amount of ingredients including tau pok, pork slices and cuttlefish.

The combination of bee hoon and the luscious satay sauce was a match made in heaven. The nutty aroma was pronounced but the overall dish wasn’t too rich, allowing me to gobble down the entire plate with ease. All in all, this dish was hearty, satisfying, and incredibly addictive!

Genesis Kitchen & Grill

Genesis Kitchen & Grill was opened by two friends who saw an opportunity to enter the F&B industry in March 2018. It’s not often that you come across a Western stall in a hawker centre selling unique dishes such as Prawn or Bacon Mushroom Aglio Olio ($7), Shrimp Burger ($6), and Peanut Butter Beef Burger ($8)!

I tried the Signature Peanut Butter Beef Burger. Peanut butter in a burger may sound weird but it actually complemented the savoury beef patty very well! They were generous with the chunky and creamy peanut butter.

The fries were crispy, and the burger bun was toasted to a crisp. It may be a little pricey for hawker food but I suppose that’s just the way it is with Western food.

捷记 Boneless Braised Duck

If you’ve been here during lunch hour, you will notice that the queue at 捷记 Boneless Braised Duck is one that never dies down! After my 3rd visit, I decided to order their Duck Rice Set Meal ($3.50) to find out what was so special.

The meat was tender and soaked in a generous portion of flavourful gravy, portioned just right with a serving of rice that had just the right amount of moisture. The soup tasted a little diluted to me at the beginning, but I began to appreciate it as its light taste did not overwhelm the flavour of each spoonful of rice, meat, and gravy I ate. Instead, it complemented the overall taste and coated my throat with a warm and soothing sensation!

Seah Family Braised Duck Rice

Albeit $0.30 more pricey than 捷记 Boneless Braised Duck’s, this stall’s Duck Rice Combo ($3.80) could be the meal for you if you’re at Timah earlier in the morning or simply looking to avoid the queue. Although the set contained lesser meat than 捷记’s, I found the soup more flavourful. The stall owners did not allow me to take a picture of their stall front, but if I remember correctly, I think they serve kway chap too!

Song He Hainanese Boneless Chicken Rice

Song He Hainanese Boneless Chicken Rice is run by a Chinese family and is another one of the stalls at Bukit Timah Food Centre which consistently has a snaking long queue during lunch hour! When I got to the front of the queue, I asked the son of the family what made their Chicken Rice so special. To that, he simply replied with a smile: “just try and you’ll know!”

Having paid just $3.50, I was pleasantly surprised by the portion of roasted meat I received (I had even added a hard-boiled egg)! I never thought that there could be anything very special or outstanding about such a simple dish as Chicken Rice, but upon biting into the meat, I knew. Compared to most chicken rice stalls I know that flatten a small portion of meat out before cutting them (to make the portion seem larger), Song He’s chicken meat which was neatly packed on a plate was soft, juicy, and thick!

Yong Seng Satay

Yong Seng Satay Stall’s satay is priced at just $0.60 per stick! What a deal what a steal. They have chicken, pork, and mutton satay and the minimum order is 10 sticks ($6).

Imagine chunks of well-marinated lean pork with bits of sinful fats in between. Just heavenly! Notice the extra ingredient in the peanut sauce? The owner explained that the Hainanese mash slightly over-ripe pineapples and add them to the peanut sauce. If you’re an onion lover, remember to request for onions!

133 Penang Authentic

The Penang Prawn Noodle, a speciality dish from Penang, is slightly different from the local prawn noodles. The broth is cooked for more than 5 hours with pork bones, prawns, and secret ingredients!

The soup was spicy, savoury, and sweet. The prawns used at 133 Penang Authentic were firm and sweet. Together with chewy meat, fish cakes, eggs, fried shallot oil and other ingredients, this dish is simply delicious. Don’t forget to add the stall’s 叁辣椒 chilli if you want to turn up the heat! The Penang Prawn Noodle is available in two portions — $3.50 and $5.

In addition to Penang prawn noodles, the stall also sells delicious Penang Char Kway Teow ($4/ $6/ $8). The boss mentioned that temperature control is essential to achieve moist noodles and eggs that aren’t too oily and an overall aroma that is both delicate and refreshing. 133 Penang Authentic is a definite must-try if you’re looking for good Penang dishes!

莲合炒粿条 Fried Kway Teow

Apart from 133 Penang Authentic, there are 2-3 stalls at Bukit Timah Food Centre which specialize in Fried Kway Teow. I decided to give this one a try because it was hidden, and the auntie was very cheerful and friendly!

When I received my $3 portion of Fried Kway Teow, the first thing I did was flip over some noodles to count the number of cockles there were in the dish. That was when it hit me — an intense wave of wok hei guaranteeing that I was in for a treat! I immediately abandoned my cockle count and dug in. There was a generous amount of fishcakes, an ample amount of egg to complement the overall texture of the dish, and crunchy fresh vegetables! Affordable and just the right portion to fill my stomach! P.S. I think there were 3-4 cockles.

He Zhong Carrot Cake

He Zhong Carrot Cake has been in Bukit Timah Market & Food Centre since 1973. You might be thinking, what makes them so special? First of all, the stall only does white carrot cake. Secondly, the stall makes their own kueh daily according to their own special recipe. You can see it from the piles of stainless steel trays that sit beside the wok in the kitchen! And thirdly…

The carrot cake($2.50, $3, $4, or $5) comes in big, springy and flavourful chunks (unlike the usual flat pancake style) with a strong garlicky aroma. The generous amount of chai poh studded throughout the cake also provided a sweetness that complemented the savouriness of the dish perfectly.

The relatively large pieces of kueh were glued together by an adequate amount of egg. The well-charred and crispy exterior and the springy and eggy interior made this carrot cake so addictive!

Hong Wen Mutton Soup

There are two stalls that sell mutton soup at Bukit Timah Food Centre, and Hong Wen Mutton Soup is one of them!

This bowl of Chinese-styled Herbal Mix Mutton Soup ($5) contains Mutton Tendon + Mutton Tripe + Mutton Ribs! Compared to the Indian-Muslim mutton soup which has a very strong gamey taste, this version was tastier and much more refreshing (is it because I’m Chinese?).

The use of Chinese herbs captures the essence of the bone, creating an aromatic and light broth. Although I felt that they could be a tad more generous with the ingredients, the tendon was really soft and tender while the slices of tripe were firm bite and not too rubbery!

Xie Kee Hokkien Mee

Xie Kee Hokkien Mee opens later than most of the stalls, but it still never fails to garner a long queue during lunch hour!

Unlike most of the Hokkien Mee stalls that use the normal cylindrical-shaped yellow noodles, Xie Kee uses flat wide yellow noodles similar to the ones found in Lor Mee! For just $3, my plate of Hokkien Mee came with two prawns and bits and pieces of chopped up squid. The noodles were also coated in the good old moist gooey goodness that I know and love!

Old Airport Road Wanton Mee

I was lured to this stall by its name and the fact that it was emblazoned on a grand black and gold signage. Was it previously from Old Airport Road? If not, I wondered if it could be a match to the famous wanton mee stalls at Old Airport Road Hawker Centre that I’ve heard so much about.

I ordered their Dry Signature Wanton Noodle ($4). It came with 1 crispy wanton, 3 boiled wantons, and a generous portion of char siew! I would have preferred to have more crispy wantons… If you feel the same, maybe you can try negotiating! Also, there wasn’t much sauce, which left the noodles a little dry after I mixed everything together. But nonetheless, the noodles still retained its springy texture.

Nyona Chendol

What better way to end your gastronomical adventure than with a yummy bowl of icy delight! The chendol I had at this stall was one that left a lasting impression. While I was there, there were unfortunately only 3 options available — the Original Chendol without red bean ($1.50), the Red Bean Chendol ($2), and Sweet Corn Chendol ($2). I had heard about the durian topping on the 4th option (Durian Chendol) being extremely fresh! Some say they used actual hand-peeled durian instead of artificial flavouring to make their paste.

I ordered the Sweet Corn Chendol because I’m not a fan of red bean. I was absolutely fascinated by the artful construction of the chendol While the sweet corn had a firm and juicy bite, the pandan jelly was soft. Absolutely delicious!

Nyona Chendol has various outlets all over Singapore. When I asked if the durian flavour was only temporarily unavailable, the auntie manning the stall replied: “全部一样没有了” (all the same, no more already). I guess all the other Nyona Chendol outlets do not have the durian flavour anymore too.

Our hawker culture faces the same threat of extinction that our wildlife faces. I fear that our future generations may not have the same good fortune of indulging in cheap and affordable local delights in a hawker centre setting. Do support our local hawkers before it’s too late!

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The post 18 Stalls at Bukit Timah Food Centre – Put An End to Your Hunger Strike, After a Good Old Timah Hike! appeared first on Miss Tam Chiak.

Our good friend, Paul, has been raving about this popular braised duck stall in Alexandra Village Hawker Centre. I didn’t pay much attention until one day, Paul’s father said to me in all seriousness, “You must eat this duck rice and watch how the uncle slices the meat with precision. It looks exactly like how restaurants would serve. If he wants to accept disciple, I would want to learn from him.”

Mind you, Paul’s father has been cooking for half a century and opens one of the most famous zi-char eateries in Singapore. For such an experienced chef to rave about this braised duck stall, it must be really something.

That intrigued me, and the following week, we arranged for lunch at New Market Teochew Braised Duck Rice (新巴刹潮州卤鸭饭) and met the 60-year-old owner, Mr Chan. I heard the queue starts forming way before the stall opens, so we decided to go for a late lunch. Thankfully, we managed to get the last few plates of braised duck rice (just not a lot of gizzard left).

Most people probably don’t know that this famous duck rice stall was once operating at Ellenborough Market by the Singapore River (near Clarke Quay). It was also called the Teochew Market, because the area was a Teochew enclave. It was also introduced as New Market, which gave the name to New Market Road. After the building was demolished, Mr Chan moved to Alexandra Village Hawker Centre and named the stall “New Market Teochew Braised Duck Rice”.

Mr Chan learnt the art of braising from his relative who started a pushcart stall selling braised duck rice in the 1950s. He has been doing this for 33 years. “The old school braised duck is a lot more savoury, oily and sweet. But now customers prefer something healthier, so we have to fine-tune the recipe to suit everyone’s palate.”

Their braised duck has indeed captivated many foodies’ hearts. The sauce was very fragrant and flavourful, and not starchy. We were still feeling full from our late breakfast when we visited the stall. But to our surprise, we managed to finish a bowl of plain rice, with nothing but the braised sauce, each.

The duck was incredibly tender and would have been awesome on its own, but the braising sauce just made it even more delicious. Mr Chan is a talented hawker with incredible knife skills. Each slice of duck meat is uniformly cut and even when there is a queue, he doesn’t rush through it. He takes a lot of pride in cutting the duck. Watching him prepare your dish is part of the experience.

Be sure to dip each slice of the duck meat into their homemade chilli sauce. It was moderately spicy with a hint of tanginess. We also shared a plate of Mixed Braised Duck platter which comes with intestines, braised tofu, braised egg and pigskin. Mr Chan used to sell kway chap but it was too much work for the couple, so they focus on duck rice. The intestines were clean and tasted great with the braising sauce which had a mild herbal flavour.

I am probably still too young to talk about nostalgia but our meal at New Market Teochew Braised Duck Rice was so satisfying!

The post New Market Teochew Braised Duck Rice – Braise Yourself For Delicious Duck rice in Alexandra appeared first on Miss Tam Chiak.

Roasted meat stalls are a dime a dozen in hawker centres. However, searching for a truly outstanding one is like searching for a needle in a haystack. Imagine my joy when I discovered Choon Kee Roasted Delights in Golden Mile Food Center, which serves impeccable roasted meat dishes!

Originating from Ang Mo Kio Industrial Park 2, Choon Kee Roasted Delights serves up all the roast meat classics. This includes Roasted Pork, Char Siu, and Roasted Duck meat. Of course, I had to try everything.

First up, we had the Char Siu Roasted Pork Rice ($4). I was very impressed with the substantial amount of meat that was given, as some roasted meat stalls seem to give only half of the portion of either Roasted Pork or Char Siu when you order a combination of roast meats. Here at Choon Kee, it looked as though I got a double portion of meat!

The Roasted Pork had a shatteringly crisp skin, while the Char Siu was coated in a delicious char siu marinade. Both meats were tender and moist as well. Paired with white rice and fresh cucumbers, this dish did not take long to be wiped clean by me! I just wish that the store provided a sour, vinegary chilli to cut through the fattiness of the meat, especially the Char Siu.

Next up from Choon Kee is the Roasted Duck Drumstick Rice ($6). While the drumstick is more expensive, it is definitely worth it for its superior flavour and tenderness. Not to mention, you get much more meat than the standard duck rice! The dish also comes with a side of fresh cucumbers, which lent a cool, refreshing crunch to each bite.

What stood out to me most was the duck skin, which was actually crispy! Many roast meat stalls struggle to attain crispy duck skin, but Choon Kee has really mastered the art of roasting their duck.

If you are like me and can’t resist great roast meats, then Choon Kee Roasted Delights at Golden Mile Food Center should definitely be on your list of places to visit. You won’t regret it!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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Sembawang Hills Food Centre may be one of the most hidden hawker centres in Singapore. This is because it is not actually in Sembawang! This hawker centre is actually located in Upper Thomson, in a small collection of shophouses in front of a landed estate. Despite its size, this hawker centre has many hidden food gems, and Seng Huat Duck Rice is one of those stalls that make coming here worth the trip!

When you master one dish, you don’t really need to sell anything else. This is the case at Seng Huat Duck Rice, which is run by folks who have utterly mastered the art of making Braised Duck! Diners can have either rice or porridge, usually. Unfortunately for me, I was told that the porridge was already sold out even though I got there at 10am! It seems as though the porridge is more popular with patrons, especially for breakfast. While I really wanted to try the porridge, what I came for was the Braised Duck. I ordered the Braised Duck Rice Set ($4.50), and added some Duck Liver and Gizzard ($1.90 in total).

When I got my order. It genuinely looked like a set for two! I happened to get a section of the duck closer to the bone, trading some quantity for more tender meat. The individual pieces of meat definitely seemed smaller than the standard portion, but the total amount of meat given was still more than enough. The braising liquid had imbued the duck with a deep soya sauce flavour, and a hint of spices. Seng Huat Duck Rice douses the meat and rice with a liberal portion of this sauce, which I absolutely adore.

A thick, sweet chilli is also given as an accompaniment, which adds a nice kick of spiciness and savouriness to the dish.

Not many people enjoy Duck Liver and Gizzard, But Seng Huat Duck Rice serves up some that may change your mind! The duck liver was soft and creamy, while still offering a slightly firm bite. The Gizzard was slightly chewier, but overall still of decent quality.

The only letdown at Seng Huat Duck Rice was their soup, which was way too peppery. I could not detect any of the usual duck or herbal flavour, with the pepperiness completely overpowering everything else.

Overall, Seng Huat Duck Rice serves up a great tasting plate of duck rice, which is also extremely value for money! Even if you don’t live in the north, Seng Huat Duck rice is definitely worth a visit.

Also, while you’re here for the delicious duck rice, why not order from the many other great stalls in Sembawang Hills Food Centre? Check out our guide on the 9 Greatest Eats in Sembawang Hill Food Centre for more delicious dishes!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

For more food videos, check out and subscribe to our official YouTube channel!

Stay up to date with our recommendations by joining us on our Telegram channel!

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Seng Huat Duck Rice. We will verify and update from our side. Thanks in advance!

The post Seng Huat Duck Rice – Flock to Upper Thomson for Some Delicious Duck! appeared first on Miss Tam Chiak.

Finding affordable yet delicious meals in the CBD can be a tall order, especially during the lunch rush hour. Well, if you work in the Tanjong Pagar area, your lunchtime decision making just got slightly easier! Located in Guoco Towers, Ya Lor serves up delicious braised duck rice that wont hurt your wallet!

Ya Lor combines delicious hawker fare with the air-conditioned comfort of a shopping mall, topped off with chic decor! The eatery is actually an offshoot of the famous Sean Kee Duck Rice, which has a huge following and is considered one of the best duck rice stalls in Singapore. Such a prestigious name behind the duck rice; I had high expectations for my meal here!

If you’re feeling extra hungry, the Signature Braised Duck Rice ($6.90) at Ya Lor is the dish for you! The dish comes with half a braised egg, braised beancurd, braised peanuts and beansprouts, in addition to moist and tender duck meat!
All of these was covered in a thick braising sauce, which had a deep richness and sweeter-than-usual finish. The peanuts and beansprouts brought some crunch to the meal, and paired well with the duck. Make sure to grab some sambal chilli, which has a vinegary kick to cut through the richness of the meal!

To be honest, I was not expecting much from the Duck Yellow Noodles ($5.90). After going through the sumptuous duck rice, the noodles just looked plain in comparison. However, something about the simplicity of this dish just works! The secret ingredient is a large serving of fried onions, which brought a lovely crunch and fragrance to the dish. The noodles also did not have any alkaline taste, which is all too common in yellow noodle dishes. My only complaint is that the dish seemed quite small to me. Maybe its my big appetite, but this dish would not be enough for lunch. For a more satisfying meal, I would suggest sticking to the duck rice.

Overall, the tender duck meat and addictive braising sauce is enough to bring me back to Ya Lor, and I can definitely see this becoming a weekly lunch spot if I work in the area!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

For more food videos, check out and subscribe to our official YouTube channel!

Stay up to date with our recommendations by joining us on our Telegram channel!

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Ya Lor. We will verify and update from our side. Thanks in advance!

The post Ya Lor – Delicious & Affordable Braised Duck Rice in the CBD! appeared first on Miss Tam Chiak.

Nestled within Tanjong Katong, about a decade ago, was Hin Hollywood Canteen. There used to be this humble stall selling Braised Duck Rice — Lian Kee Duck Rice. Hin Hollywood Canteen was demolished in 2011 and Lian Kee Duck Rice moved. I have since been trying to find the stall, which was my go-to duck rice stall as it was located near my school. A quick consult with my friend Google led me to Sims Place Market and Food Centre. Lian Kee Duck Rice has changed their stall name to Hollywood Duck Rice, probably just to retain a little of their origin. I was really elated and excited to find the stall again!

The main star was none other than the Braised Duck Drumstick Rice ($5). At Hollywood Duck Rice, any cut of meat will be good as long as it is accompanied with their mouth-watering gravy. I was so glad I paid a little more for the drumstick as it was super juicy and tender! The thick and gooey gravy was packed with flavour. It was slightly on the saltier side, with a hint of sweetness and subtle herbal notes. Sometimes I am a little apprehensive when it comes to duck due as it tends to have this smell if it is not handled properly. However, the one here was done pretty well. It tasted just like how I remembered it to be in my childhood years.

I really love the dark brown rice that comes along with it. They cook their rice in their own braising sauce. The rice was soft and fluffy and had this lovely fragrance. I am contented just eating it on its own! Adding the homemade chilli and gravy just completed the experience. They have a few types of chilli, but I preferred the one that had lime seeds in it (similar to that found at a chicken rice stall). The soup had a very light herbal taste and was a nice accompaniment to the rice.

Being a little adventurous, I decided to give the Kway Chap ($4.30) a try too. I have never tried their kway chap back when I was a child. The kway chap comes with Pig Skin, Tau Kua, Tau Pok, Chitterlings (Small Intestines) and pork. To be honest, I was not as impressed with the Kway Chap as I was with their duck rice. I felt that the Kway Chap was a little dry and not as flavourful. The pork was a little tough and the chitterlings were bitter. I quite liked the texture of the pig skin though! It was chewy and went well with the gravy.

I’m glad to have found my childhood haunt. It brought back great memories of my school days! And needless to say, I will be back.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

The post Hollywood Duck Rice – Old-School Braised Duck Rice appeared first on Miss Tam Chiak.

With the ‘Circuit Breaker’ announcement last week, I am sure we are all wracking our brains to find interesting options to keep our taste buds satiated at home.

Well, we got you covered! Here is a list of hawkers who are working hard, cooking us delectable food, and are offering takeaway items and deliveries! It must be really tough on them during this period. So let’s do our part and #savefnbsg by making some orders today!

Ah Hui Big Prawn Noodles

Well-known “Ah Hui Big Prawn Noodle” (previously from Longhouse along Upper Thomson) is currently in Balestier Market. You will be pleased to know that they are now on GrabFood & Foodpanda! You can also call to make your orders in advance and do a self-collection. Enjoy your bowl of delectable heartwarming prawn noodle soup in the comfort of your own home now!

AJ Delights

We always crave for some sweet treats in the middle of the work day don’t we? How about some streusel muffins! Offering over 18 different muffin flavours, AJ Delights is now available on FoodPanda, Deliveroo and GrabFood!

Cheok Kee

Cheok Kee serves up a really good bowl of duck porridge with flavourful gravy. They are available for islandwide delivery on the Lalamove App. Get a bowl of porridge with tender duck meat delivered to your doorstep now!

China Whampoa Noodle

Keen for some Ban Mian? China Whampoa Noodle has both soup and dry versions. Each bowl comes with a good range of premium fresh ingredients including prawns, fish slices, clams or mock abalone, and a huge load of sweet leafy vegetables! They have three outlets and offer 24 hours islandwide delivery!

Chye Lye Curry Fish Head

Looking for an option that can feed your whole family? Perhaps you can consider Chye Lye! Other than their signature Assam-style curry fish head, they also offer a variety of Zi Char dishes. They are now available for takeaways and delivery too! Call them to enquire now!

DP Creations

I’m sure a good Australian Beef Pie will be great for a mid day snack as you work from home! DP Creations bakes some great pies and egg tarts. They offer islandwide delivery(minimum order of $50). Call them to enquire now!

Eng Kee Chicken Wings

Fried Chicken Wings are always a good idea! Known to serve one of the best chicken wings in Singapore, Eng Kee now offers islandwide delivery services so you can have these piping hot chicken wings in the comfort of your home! What are you waiting for? Get your awesome fried chicken wings here and feel recharged for those tele-conferences.

Fishball Story

How about some handmade fishballs made with 100% yellowtail meat? Served with handmade fish cakes, fried fish skin and fried bean curd, this bowl of premium fishball noodles will definitely make your day. Call them now to place your order and have it delivered right to your doorstep!

Hon Ni Kitchen

You will never fail to spot a queue at Hon Ni which serves awesome nasi lemak! You can beat the queue now as they now have delivery services! Order at least $60 worth of food, and you will be entitled to free delivery. Otherwise, there is a $5 delivery charge which is still a better deal than having to queue. Call them now to place your orders!

Jiao Cai Hotplate Seafood BBQ

Now that we are unable to have BBQ gatherings, I am sure some of us will crave some BBQ food. Jiao Cai Hotplate Seafood BBQ has you covered! BBQ Stingray, BBQ Sotong and Lala, they have it all. Best of all, they deliver islandwide too! Get your cravings satisfied and order your food here.

Jin Ji Teochew Braised Duck

Have you tried the duck rice balls from Jin Ji Teochew Braised Duck? They are currently on GrabFood, FoodPanda, Deliveroo and WhyQ. For areas not covered by these platforms, you can visit this link or call them to make your order and do a pick-up, or have it delivered to you. The thought of having this awesome plate of goodness delivered right to my doorstep just makes my day better!

Kam Jia Zhuang

Kam Jia Zhuang offers a great variety of delectable dishes including their hot favourite Deep Fried Prawn Ball with Pumpkin and Butter Sauce. They have great options for a family dinner! They have islandwide delivery service now at a small fee of $5. Call them to make your orders now.

Keng Eng Kee

Wok-Fried Seafood Horfun, Coffee Pork Ribs, Salted Egg Sotong — you name it, they have it! Offering a wide variety of delicious Zi Char dishes, Keng Eng Kee is doing islandwide delivery now! You can visit their website to place your orders and have your food delivered to you. If that doesn’t sound good enough, quote ‘KEK10’ for a 10% off (min spending $50) your first online order!

Nasi Lemak Ayam Taliwang

Indonesian-style grilled chicken served atop fragrant coconut rice that’s accompanied with some spicy chili — doesn’t this sound good? Top it off with some fried chicken wings and otah, and I’m sure this will put a smile on your face! They offer islandwide delivery now. Visit their site here.

Roast Paradise

Craving for some KL-style Roasted Meat? Roast Paradise got you covered with their islandwide delivery! They offer awesome Char Siew and Roasted Pork, and their ‘Paradise Delivery Packages’ come with free drinks too. Call them to enquire now.

Smokin Joe

Succulent meats prepared using a charcoal grill oven sounds like just what I need after a long day of working from home. It is not uncommon to spot a queue at Smoking Joe during peak hours . Good news! They are now available for islandwide delivery so you can skip the queue and just relax at home while waiting for your food! Make your orders via this link now.

Sum Kee Food

Treat yourselves to some good Curry Fish Head from Sum Kee Food amidst this Circuit Breaker situation! Pair it with their popular Ultraman Popcorn Chicken and other Zichar dishes. You can place your orders here.

Tang Kay Kee Fish Head Bee Hoon

Classic dishes such as Hor Fun and Fried Rice are amped up with modern ingredients including Fried Enoki Mushrooms and Sous-vide Egg here! These yummy delights sound great for a mid day meal. Call them or visit this link to place your order for takeaway or delivery. Their delivery hours are as follows: Mondays – Fridays, 11am to 9.30pm. Saturdays – Sundays, 5pm – 9.30pm.

Tree Coconut Nasi Lemak

I might have found the perfect option for my next Asian brunch! Tree coconut serves up some really delicious Nasi Lemak that come with chicken wings that are marinated in their very own secret marinade. You’re in luck if you live around Jalan Besar, as there is free delivery with a minimum order of $10. If you don’t, they will still deliver islandwide at a small fee of $5 – $9. Call them to order now!

Thunderbolt Tea

Feel like eating a little healthier? How does a bowl of Lei Cha Fan (Thunder Tea Rice) sound? You can add a side of fried pork belly if the bowl of rice with vegetables is too much for you! The minimum order is $25 (delivery fee : $5). Free islandwide delivery and a 15% discount apply to orders of $60 and above!

Wong Kee Wanton Noodles & Roasted Delights

Handmade Spinach Noodles with wantons and dumplings loaded with minced meat, black fungus, chestnuts and mushrooms — doesn’t this appeal to you? Islandwide delivery is available at a small fee(minimum purchase of $60). Whatsapp them to make your orders now!

Yue Lai Xiang

How does a comforting bowl of Blue Pea Mee Hoon Kueh sound for dinner! Think QQ noodles served in a pork bone broth accompanied with pork balls, minced pork, eggs and fried ikan bilis! Handmade with love, these bowls of Mee Hoon Kueh come in different colours and flavours: Pumpkin, Blue Pea, Beet Root. They offer delivery in collaboration with GrabFood!

With so many options available, I am sure Singaporeans will all be well fed despite staying at home! This period is very tough for the hawkers, so let us band together to lend them our support by ordering a few more deliveries this coming month!

The post Your Favourite Hawker Stalls Available for Takeaways & Deliveries appeared first on Miss Tam Chiak.

Soon Kee Boneless Duck Rice at the defunct Longhouse Hawker Centre in Thomson has been my family’s favourite for many years. I was too young to remember much of the taste of the duck rice but I could clearly remember several family lunches there when I was a kid. The stall started in Jalan Besar...

The post Long House Soon Kee (Boneless) Braised Duck Rice – Messy but Satisfying Duck Rice in Ang Mo Kio appeared first on Miss Tam Chiak.

With just a simple signboard, Ming Fa Duck Rice might not look like they have a lot to offer. But as they say, don’t judge a book by its cover. The stall has a lot more than you might know. As I was waiting to order, I observed some uncles who were regulars walking away...

The post Ming Fa Duck Rice – Tender Braised Duck & Pork Belly at Hainanese Village appeared first on Miss Tam Chiak.

Hup Seng duck rice is tucked away in a coffeeshop, surrounded by some of the oldest HDB blocks in Singapore, on Sin Ming Road. I gave their specials, which include braised duck, braised pork, salted veg duck soup, and the staples(rice and porridge) a try. First up, we had the duck. It is the star...

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