Day 1:
Ya Kun Kaya Toast – Kaya Toast with Egg and Kopi
The toast was toasted and the crust was removed. The best part was the kaya jam inside, it was sweet but not overly sweet and has some coconut/pandan flavor. It comes with 2 perfectly runny egg that you can dip the sandwich in. I wish we got more bread to dip it with the egg
Kimukatsu – Garlic flavor mille-feuille katsu
This dish came with a side of salad, a miso soup, a bowl of rice and some sauces. The katsu was very light in terms of garlic flavor. However, the layers gave this meat a very tender and juicy taste, like super juicy and tender. The outside was perfectly crisp. The miso soup was standard but the salad was really good. Not sure what the dressing was but it was addicting. This is the world’s first mille-feuille katsu. It’s like Lady M created a savory version of their cake
Uncle Chien’s Ice Cream — Durian Ice cream bar on a rainbow bread
Very simple but very good. The bread was like a white bread but softer and lighter. The durian ice cream was not overly strong, refreshing. This ice cream cart is run by a very old guy and his wife but they are very efficient. A lot of people come here waiting for him to show up to eat the ice cream.
Hainanese Curry Rice – Combo set
The dish came with a piece of all the proteins they had: chicken wings, pork, braised meat, fish and egg, covered in curry with some veggies as well. The highlight of this dish is how tender the meat was. Everything was fallen off the bone or melt in your mouth.
Tanglin Crispy curry puff original
We sample the egg potato chicken curry puff here and it was pretty good, the curry flavor was good and the filling was efficient. The puff was standard in my opinion, like a standard empanada style. This stall also has another location 2 stall down called Tanglin Crispy Curry Puff but is run by the brother. There is an intense rivalry due to personal conflicts between the 2 brothers which lead to opening 2 stalls.
Hiong Kee Dumplings – Nonya Dumplings
This Zhong zi was softer and more moist than typical Zhong zi. The filling was pork meat with diced winter melon strips and has a nice sweetness to it. However, when you eat it with the chili powder that is provided, it enhances the flavor and brought this dish to a whole new level. Highly recommend eating it with the chili powder.
Hong Lim Prawn Noodles – Prawn Noodle (dry) w / side of soup
The star of this dish was the soup. It was unexpectantly good considering it being a hot day. The prawns were large, the noodles were bouncy and chewy. The broth is handmade by the owner himself everyday and you can taste the prawn flavor in each slurp
Day 2:
Outram Park Fried Kway Teo Mee – Char Kway Teow with cockles
This place was recommended by Mikey Chen. There was a long line that started when we got there around 8am and it was consistent until we left around 10am. They only serve one dish here so the line move pretty fast. It looks like the older generation is teaching the younger generation how to make this dish as we came the day where the younger generation was making it so we aren’t sure how well he did it. The cockles were good though and there was abundant. The noodles tasted like chow fun and there was some bean sprouts. The sauce was decent and you do get a taste of the “wok hei” flavor. Supposedly the best in Singapore and has been a Michelin Gourmand award winner in 2018.
Ji Ji Noodle House – Signature Char Siew Wanton Noodle
This place has gotten Michelin status for 6 years straight. We waited right when they open and there was still a small line. It’s a one woman show as she did everything. The bowl does not look much in the beginning, I actually thought it look small. However, once you start pulling the noodles up, it’s a lot more. I was surprise at the abundant of toppings I found. And there was soooo much char siu. I was thinking “where did all these come from”. We got a small so not sure how people can manage a large. The food was delicious. My favorite was definitely the wonton, it looks just like wonton crackers but there’s actually stuffings in there. The whole bowl itself was really good with different textures and flavor. The broth on the side was also very good.
Eddy’s Duck Confit
This place was brought to my attention by Mikey Chen. It’s French style food in a Hawker Center! And it’s just not regular French style food, these are high quality food! We got the duck confit and it came with a side of mashed potatoes and cole slaw. My husband was originally a little perplexed because there was no knife but I told him that Mikey Chen didn’t need a knife…and he was right! The duck was soooooooooo tender and the skin has a perfect crisp. The mashed potato and gravy was definitely Asian influence as the gravy had a different flavor (not complaining). The cole slaw was pretty standard. Definitely worth checking this place out.
Champion Bolo Bao – world 1st bolo bun concept store
I was intrigued by this place because it stated as one of the best bolo bao in the world. And I never been to a restaurant that just sell 3 types of bolo bao and a variety of coffees, but with 2 stories! We got the bolo bao with butter. It came in this fancy box and the bolo bao looks pretty. They seem to be pretty confident in their product as they will switch out the bolo bao for you if you don’t eat it within an hour for a fresh one if you bring the receipt. The bao is warmed up when you receive it. First impression: the bao was sooooooo soft and light and the top has a nice sugar crust that is almost the crumbly type but still held together. The cold butter inside made a nice contrast to the warm bread. Definitely a good bolo bao
Proofer
We saw this bakery in one of the malls we went to and was interested in their buns so decided to try two. I didn’t know that my husband would actually get 2 savory buns or else I would have gotten a sweet one as well to taste the difference…We got an Otah bun and Chicken Teriyaki Bun. Both were just ok. The bread was soft. The Otah bun was really salty because of the Otah. Even though there was a small amount, you want more bread. The chicken teriyaki was kinda opposite. I want more filling and less bread.
Durian
Found some durian on the street and decided to give it a try. They came in various sizes for various prices. Since I’m the one eating the majority, we got the small one. I wish I knew which type I got since there was a sign that tells you that there are 7 different types of Durian! The one I got was soft, custardy, but a little bitter to it. It was nice that the guy cut it up for you on the spot and provide you with some gloves to eat with as well.
Sushiro
Conveyor style sushi with a mix of bullet train type as well where you can choose what you want, and they will deliver it to you via the conveyor belt. The concept is kinda new to me so it was pretty cool. We ordered 10+ dishes. A lot of good ones but some misses as well. My least favorite was probably the squid, it was overly chewy and hard to eat. The jumbo shrimp was also a miss as I didn’t see what is so special about it to justify the price. My favorite was definitely the salmon wings (perfectly fried), any of the dish that came with cheese was really good, and the inari was also one of my favorite as it was stuffed and fill with a lof of things. Each dish was roughly $1-2 so it wasn’t bad at all.
Mcdonalds ice cream
Every Country I go, I want to try their ice cream to see if it taste any different. The one I got in Singapore wasn’t my favorite. Maybe the guy was new and didn’t know how to make it properly but definitely not up to my standard. It was small, not as refreshing, very creamy.
Day 3:
Bakery-cube, burnt cheese, croll, sorhei
We were in search of the viral croissant-roll and this was on my radar to try as this is a staple bakery in Singapore. My mission was to try the croll but we ended up getting a few other things and I’m so glad I did. First off, it’s nice that if you dine in, they will toast things up for you so it taste fresh and good. We got the following: Sorhei; this is their signature pastry. The outside is like a croissant but the inside is like a roti. It was sooooooo satisfying peeling each layer while eating this and this would have gone really well with butter/soup or on its own. Burnt Cheesecake Cruffin — this was probably our least favorite but that’s not saying much as everything was really good. This one didn’t stand out as much because it there wasn’t anything super unique about it. It was still good, especially the cheesecake portion. Croll —This is a mini version but they still got it on point. You can hear the flakiness as you break it and we got the cacio and pepe and the flavor was spot on. I love how they were able to put so much filling into such a small pastry. Last but definitely not least was the black sesame with mochi croissant cube. This was a messy one as I didn’t think the black sesame would be oozing out like a lava cake but it was soooo good. I love that the outside was still flaky and you can peel layers but the inside is just filled with black sesame lava.
Ah hai hainese chicken rice
The story behind this place is that the owner of this stall use to work at the famous Tian Tian Hiananese chicken stall for 20+years! But due to some disagreements/arguments, he quit/got fired and open up his own place 2 stalls down! We originally wanted Tian Tian, but looking at the line, we ended up here instead. The rice was sooo aromatic and soft and the chicken was tender and sooo smooth, definitely a top contender for me.
Mr. Appam
I read about this place and became intrigued so decided to try it and it’s one of the best thing I ate this trip. The owner of this place is Vietnamese. When she applied for a stall, she accidently chose to cook non-Asian food, which sped up the approval process. When she realize her mistake, she try to correct it, but if she was to revise her application, it will be delayed for several more months before she can get it approved. So, she decided to cook something else. She wanted to do Indian cuisine but the stall next to her was also Indian so she didn’t want to make the same food, and decided on apam. She learn to make this dish through youtube and put her own flair in it. They are crepe like dish with a crispy border/edges and spongy soft interior. We got the egg one and it was sooooo good, especially with sugar and coconut shred. I have never eaten anything like this but it definitely has some reminiscent of Vietnamese food The only downside is that it can be a wait as these are made fresh to order and there’s only one person, but definitely worth it.
Zhao Zi Claypot rice
We originally want to go to Lian He Ben Ji Claypot rice but it doesn’t open until late and the wait can be up to 1.5 hours! So this was the second best thing 😊 This place does things a little differently in terms of clay pot as they use a metal pot and gas type to make their claypot instead of charcoal. It was look down upon because you technically don’t get the crispy rice texture using this technique but whatever she is doing, she got the crispiness down. This dish was very nostalgic. We got the salted fish with chicken and Chinese sausage. The burned rice was really good and I also really like the chicken. There was an abundance of it and it was tender and smooth. The salted fish and sausage was lacking so didn’t really get to taste much of it.
Bread talk
I wanted to try bread talk as this chain is everywhere and they smell so good everytime we passed by it. They also happen to have the croll so I decided to get one of those as well as an egg tart and a chicken bun. After the first bakery, this was a slight disappointment. The pastries wasn’t fresh. The egg tart wasn’t flaky. The croll was ok, I like the thai tea flavor but it wasn’t anything special. The chicken parmesan was probably the best but still on the standard side and it was soft.
Songfa bak kut teh
This place has Michelin status for 6 years straight and we can see why. Their service is impeccable. There was a long line when we got there but it moved very fast. Once you are close to the front, the server gives you a code to look at the menu and order. You can order ahead so once you get to the table, your food could be coming out right away. We got the signature pork soup with homemade ngoh Hiang and cai xinh. The pork soup was on the peppery side and the pork was fallen off the bone. The best part was that the broth had unlimited refill. The soup was really good that we asked for refill 3-4 times before stopping. The veggies were standard but and the pork wrapped in beancurd was nice to try but not really memorable.
Indonesia food!!!!
McDonald’s
We may be hungry because we hadn’t had anything to eat all day but the food here is better than the one in Singapore, at least the ice cream cone. It was more refreshing, bigger and the cone didn’t taste as stale. Aside from that we got the ayam crispy and ayam spicy chicken and they were both crispy and good. The spicy was actually spicy. We also got the rice bowl, Nasi Uduk, which comes with egg, shredded chicken, and a chili paste. It looks small but pretty hardy. It was tasty. We also like the sambal packets, enough that we brought some home.
Babi Guling
Unfortunately, I don’t know the name of this place as our tour guide driver took us here to eat. Babi Guling is a specialty dish in Indonesia, especially in Bali. We learn that most of Indonesia is Muslim, which doesn’t eat pork. However, Bali’s population is 80% Hindu, which can. So this dish is unique to Bali. It is a fried pig skin dish with other parts of the pig and it comes with rice, salad, and some sauce. The combo of this dish was really good. It has nice flavor and texture.
Tea Sampler
This was part of the tour but it was definitely a highlight for us. The tea sampler that was provided to us was probably one of the best one we ever had. It came with a set of 13 tea/coffee samples and a description of what it’s good for. The sampler was very distinct to each flavor. My husband also try the lowak coffee which is aka the poop coffee and he loved it. My favorite out of them are the mangosteen tea, the coconut pandan tea and the regular tea. I also really like the mocha coffee. The others are good as well, these were just the standout for me.
Kare Ayam + Satay Lilit
We were looking for a place to eat and this place was close to our hotel so we decided to check it out. I had a list of items I wanted to try but I ended up ordering the wrong thing so I felt horrible and didn’t appreciate the food as I wanted. The dish that I got was chicken dish that came with rice. I also order the seafood satay. The curry was pretty standard in my opinion. Nothing really stood out. Thes satay had a fishy taste but again, nothing really stood out. The people here are really nice though. Our waitress felt really bad that we ordered the wrong thing and she stayed to talk about our vacation for a bit and seem genuinely interested.
Ayam Noreng
We finally asked our hotel concierge for some local places nearby and I finally got the dish I wanted. Ayam Noreng is basically their version of fried chicken with rice and some sambal and veggies. the Chicken is not deep fried but fried. It was really good. We were surprise at how crispy and tender the chicken was. like you can just break the chicken with your hand and it comes out clean. It also has good flavoring.
Gado Gado
This was also a dish that was on my must try and it was surprisingly good. It doesn’t look much but i love the peanut sauce as the dressing. Aside from the salad, there was some shrimp cracker, and some boiled veggies such as potatoes, tempeh etc. The star is definitely the peanut sauce though with an added sample of the sambal sauce. It was pretty addicting and I could eat a lot of this.
Mertabak
I heard of this dish and it was on my list. We had many attempts to get this but finally, our driver was successful in getting one for us. We got the peanut one and it was amazing. It was soft and spongy on the outside, flavorful on the inside and it was still warm and fresh. I can definitely eat this everyday as a meal replacement as it wasn’t overly sweet or anything either, depending on the filling you get.
Pork Ribs
Our driver recommended us to try these as they were also a specialty dish in Bali. He took us one of his favorites to try. We just got the pork ribs with fries. They also gave us complimentary shrimp chips with sambal which was very tasty. The ribs were small and not as thick or plump as the American ones but it was still tender, juicy the rubbing on it was different (in a tasty way). The fries were good as well.
Singapore Part 2
Day 4
Liang Zhao Ji Duck Rice
This hawker recently received their Michelin gourmand status last year. This place only serve 2 dish, the rice duck and the porridge duck. It is run by these old guys who have colorful hairs hahaha. The duck is really tender and flavorful and the rice is in the same sauce as the duck. It was pretty good and I definitely like the little chili sauce that comes with it. And of course a little side soup which is always amazing.
Huat Heng Fried Oyster
This place is Michelin minted (aka, has potential) for their fried oyster. It is run by this really old guy and it was really cool watching him make our oyster cake. After watching, my husband wish his cast iron skillet would one day be that flavorful. It is pretty good, it has a subtle crispiness but the star is the char flavor it got.
Nyongya Chengdol
I believe there is a chain for this as I seen around other Hawker station but not 100% sure. We got the cream corn version. It was sooooooooooo refreshing, especially for such a hot day. The shaved ice was a little hard at first, but once you stab into it, it breaks apart easily. The star is definitely the syrup. It has an earthy not overly sweet taste. The corn was also very good. Overall, we can eat this every meal as a dessert.
Qinde Egg Tarts
I heard of this place as one of the best egg tarts in Singapore so I knew I had to give it a try. We came later in the day so the regular egg tart was all sold out, but I was lucky enough to try the pandan flavor. It was delicious. The crust was slightly flaky the but the pandan was spot on. This place usually sells 300 + egg tarts a day, more on weekends, and the owner is pretty humble. He doesn’t consider his egg tarts as portuguese egg tarts as he’s afraid it would offend the Portuguese lol, but it’s delicious.
Miao Sin Popiah
We wanted to try popiah so we decided to check this place out as it was near our hotel. We saw that it sells carrot cakes as well so we got an order of that too. The popiah is similar to a spring roll but thicker but you definitely don’t need any sauce. The sauce was already incorporated in it. It looks a little thick but it was surprisingly refreshing. The carrot cake was just average for me though. It was eggy but i didn’t really get the carrot cake much, a little bland as well.
Day 5
Hill Street Tai Hwa Pork Noodle
This is one of the 2 hawker stalls that have received a Michelin star. We came right when they open and there was maybe 3 people ahead of us. Although there wasn’t that many people in front of us, it still took a bit of time because they make everything fresh to order. The noodle dish was good. It was chewy and springy. The toppings were ok in my opinion. The soup on the side again is really good. In my opinion, it’s as good as a non-Michelin star place. They have a stall nearby that does take out orders. You order in advance and it should be ready by the time you arrive.
La Levain
I was still on a mission to try more crolls and this place was nearby so I check them out. First off, this place is sooo creative. They got all their croissant type pastries down to perfection. I wish I came back multiple times as there was a lot of things i want. We ended up with a raspberry croll, a ham and cheese croyaki, and a salt and sugar kouig aman. The croll was messy as there was so much raspberry in the filling as well as the top. It was also flaky that you can peel layers. The croyaki was interesting and pretty good. I like the layer peeling action for this and the fact that it’s on a stick makes it mobile 🙂 The kouig aman was delicious. I love the flavor combination and teh texture of it. Sweet and savory and flaky and soft. I want to come back here!!!!
Wanpo Tea Shop
Husband was thirsty and saw this place has good review so we went. It looks like there was just 1 person working because it was slow as heck. We ended up getting the custard milk tea with boba and a dango. The bubble tea was standard. The custard wasn’t the typical custard that you get in America, it’s spread around the cup so it looks pretty but not very practical. The boba was ok. The drink wasn’t as refreshing for me. The dango was just a bigger version of a boba for me. Chewy. Overall, it was ok.
Ah Gooma Mookata
I wanted to try this type of hotpot after watching Mikey Chen, and since I found one as we were walking, we decided to try it. For $22, you get a gigantic dish of proteins, a smaller dish of veggies, a bag of instant ramen, and an egg. It’s Thai style hotpot/bbq. So you grill the meats you get and the flavor goes down to the broth making the broth delicious. There was sooo much food and in the end, the soup was probably the best thing. Definitely can feed 3 people as i was pretty full and my husband ate most of it. Hilghly recommend trying something like this when in Singapore.
Ms. Durian Cafe
I saw a durian cafe and I just had to stop by. This place is so fancy. I didn’t think durian can be so luxurious ahhaha. They have a lot of durian pastries (cakes, puff pastries, etc) but also some lunch sandwiches and coffees. We end up getting the macaron, the cream puff and the choux. Each one was filled with durian and it was good. The macaron was soooo unique as it came in a glass case like the one you see in beauty and the beast ahahha. I wanted to try the durian whiskey cake but my hubby says it was tooo much durian for him already. The people here are alos very nice. There was 2 different types of durian; and you can definitely taste the difference. Definitely a unique experience
Day 6
Freshly Made Chee Cheong Fung
This was also recommended by Mikey Chen and we can see why. There was line when we got there and everything was made fresh to order so it doesn’t move that fast. It’s nice that you can see them make it right in front of you. We opted for the otah and the mushroom and it was soooo good. The Cheong Fun was smooth and soft and the otah/mushroom had a nice soft crunch and the sauce was divine. Definitely better than most dim sum places.
Wang Wang Crispy Curry Puff
This is one of my husband’s favorite bite of Singapore. He kept thinking of coming back for seconds ahahha. We got the Sardine one and it was piping hot but very flaky and sooo flavorful. And you can see the old man hand making each of the puff by hand. I don’t know how they got it so flaky but they were definitely super flaky. Definitely one of the better curry puffs I had.
786 Nasi Lemak
We stop by here because the food looks good and we wanted to try some more Malaysian/Indonesian food. We got the nasi lemak with semur chicken. It came with chicken but in a sauce, rice, some anchovies, egg and veggies. I literally like everything but the chicken cause I thought it was standard. The rice was coconut flavor and was really really good. I also like how the egg is still a little runny and the anchovies was crispy and filled with flavor.
Roast Paradise
This was on the must eat from Mikey Chen as well as many google searches so we were excited. We were the first person in line so it wasn’t bad but after us, the line accumulated. We got the noodle with charsiu and roast pork. The charsiu is definitely on a different level than any places I have eaten. The outside was crispy yet still soft and the inside was tender and soft. The roast pork was good but I wish they didn’t cut it so small because I didn’t appreciate the crunchy skin as much. The noodle was also surprisingly good. Good chew and was springy. Fun fact, the owners use to be promoters for night life scene before transitioning to this job for a fresh environment.
Xin Mei Xiang Zheng Zong Lor Mee
This was the main attraction for us. Everywhere I read, this was a must eat. This is apparently the best in Singapore. There was a line, we waited roughly 10-15 minutes so it wasn’t bad. The noodle is in this gravy like sauce so it was thick but it was also very good. I can see why a lot of people like this place
Geylang Lor 9 Fresh Frog Porridge
My aunt recommended to try this dish so we did some research and found this place. They only have 3 items and all are frog leg related. We got the traditional frog leg porridge. It is made fresh to order in these clay pots. Even though it was hot, there was quite a few people who were eating this piping hot porridge. It looks like they work side by side with the stall next door but it wasn’t open when we were there so didn’t get anything else. The porridge was pretty good, the frog legs were smooth and meaty. The flavor could be stronger and I did wish there was other things in there such as century egg but it wasn’t bad.
Shirley’s Dessert
We wanted something refreshing so we just stopped by this place and ordered something shaved ice like. We got the ice kacang which turn out to be amazing. It was shaved ice on top with that addicting syrup. But underneath was filled with goodness such as redbeans, jelly, lychee, etc. It was heavenly. This was a random stop but i’m soo glad to have tried it.
Day 7
Yu Chu La Mian Xiao Long Bao
This is apparently a breakfast type of food as many people got these early in the morning. For $3, we got 6 pieces of juicy and flavorful dumplings. They were honestly sooo good. I like watching the guy pack our xiaolongbao as he flip them into the plate. He does it so gracefully as well. The owner here use to work at many high end Chinese restaurants. However, he saw how overprice the food was so decided to open his own food stall providing the same quality food for an affordable price. That is pretty cool in my opinion.
Deep Fried Carrot Cake
This is an unusual take on carrot cake as it is usually in a pancake type style. But this is in a stick like french fries. They were crispy yet chewy and addicting. I can eat these all days. It’s a one man show and one of the most unique stalls in Singapore
Roti Mum
we past by this place the first time we hit this mall, but we finally tried it after coming back. We got the signature coffee bun which is their signature and is the “best coffee bun in Singapore”. Not sure if it’s true but it was definitely amazing. Enough that we came back for seconds. The coffee cake was so light and flavorful and there was some butter inside as well. It reminded me of a bolo bao but better. We also got the salted egg version, but it wasn’t as good in my opinion.
Lutong Pinoy
Husband wanted lechon so we decided to give this place a try. He got the basic lechon with rice. He really enjoyed it, says it taste pretty similar to the good ones he had. I thought it was ok. The skin was too tough for my taste. Still good to try though. Do like the sauce and paste that it came with. It also came with this sour soup that help cut down the fat
Kazo
We were exploring this area for possible gift ideas and stumble across this pastry that had really good display case. It looks like they are a Taiwanese bakery shop with Japanese inspired pastry??? It doesn’t matter because it was pretty good. We got the Hokkaido Polo, which is a marriage between Japanese and Taiwanese bolo bao. It’s more flaky and crunchy on the outside, but the Hokkaido cream inside was so refreshing. Definitely a unique take. We also got the kazu kazu which was recommended by Mikey Chen. this was probably our favorite. It looks like an eclair but they put the cream inside. What was unexpected was the crunch, it taste more like a cracker on the outside, so it’s not soft but very addicting. We also got the multi layer Portuguese egg tart which definitely had a lot of layers but it wasn’t as flaky as i wanted, but still good.
Don Don Doki Devil Onigiri
They advertised this as the most addicting onigiri ever so I had to try it. It wasn’t that addicting. My husband liked it though because it has furikake. It’s not bad, it’s definitely flavorful and unique and the rice was soft and good, i just didn’t think it was addicting
Macpherson BBQ Food
One of the must dish we had to try in Singapore was stingray. This place was near our hotel so we checked it out. The stingray was pretty good. I think I like it better than my husband. It was soft and tender meat and i like the sauce on top. Some of the bones was also tender enough to eat as well. Only complaint for me was I wish there was rice so I can savor the sauce.
Chong Pang Huat
Another must eat dish was satay/skewers. This stall was next to the stingray so we took advantage and ordered what they had. We got 2 wings, and 3 skewers of each mutton and pork and 4 skewers of chicken. The chicken wings was really good, it was flavorful and tender. The skewers was also good but on the sweet side for me. I love that they gave us a whole cup of peanut sauce which went really well with the skewers as well as an added lemon.
Changi Airport T2 Famous Fried fish ball Soup
Hubby was still hungry so we decided to check this stall out. We got the mini seafood steamboat which is basically a mini hotpot. There was fish, shrimp, squid in it as well as some veggies. He also gave us a bowl of rice. The guy was really nice and funny. He was watching us and saw that I needed an extra bowl and gave us one. The soup of course was delicious and the seafood was also good.
Day 8
Prata Wala Chinapoint
We seen pratha everywhere and heard it’s something pretty popular/common in Singapore, so we found a place that was told to have good ones. We tried the roti bomb and the egg pratha. It was made fresh to order so it did take a bit of time but it was cool watching the guy make it as it was like acrobatic-like with his hand movements. The roti bomb was probably our favorite. They put some sugar on top which definitely enhance the dish and it came with this little soup that was really good as well. The roti was flaky and soft and just have a nice texture. The egg pratha was ok. the egg was bland and the roti was soft but nothing super extraordinary. It needed the soup for sure for some flavor.
Lagoon in the Bowl
This is one of the unique place at a hawker stand that we encountered. It’s more modernize than other places. They are promoting healthier eats but each bowl is sooo pretty that i would just be motivated to come here from the picture. We got the wagyu bowl which came with the butterfly pea rice, an egg, corn, cucumber, tomatoes, and their sauce. First off, the egg is sooooo perfectly cook with some runny insides. The rice was also very tasty and the dressing that was on the cucumber and tomatoes were amazing. The wagyu was soft and tender. The lady working here was also very nice. I might be biased but she was really nice. She was socializing with us and even gave us extra cucumber!
A Noodle Story
This was one of the places I wanted to eat at this hawker center because it was interesting. They are known for Singaporean ramen (a first of it’s kind) Plus, they only sell 100 bowls a day! We came right when they open and ordered a bowl. The presentation is very fancy looking, like it can be at a high end restaurant. The noodle is more like wonton mee, but the flavor is good. It is also serve dry style with soup on the side. The char siu was fat and tender and flavorful, the egg was perfectly orange and a little runny, and the ebi shrimp was crispy. Every component was top notch. I wouldn’t consider this as ramen though, but i can definitely see the Singapore’s influence in this dish.
Cha Diang / Rejoice Fruit Juice
My husband was thirsty and wanted something to drink so we stopped by this place. He got a soursop/dragonfruit drink which was good. The soursop definitely overpower the dragonfruit but I like that they use fresh fruits here. I also like the little carrier they use 🙂
I been seeing this dumplings everywhere and wanted to try them out so we checked out this place that had a variety. We got a pumpkin cake, a yam cake, a soon kueh, glutinous rice kueh, and a kuh cha kueh. The cakes are pretty typical in my opinion, similar to the radish cake taht you get at dim sum restaurants. The kueh was interesting. The glutinous rice was pretty good but heavy. The soon kueh and kuh cha kueh had some greens in them with other things and it was lighter. They were all chewy and soft though. I think the sauce definitely help with this dish as they were on the bland and oily side.
Duke Bakery Chinatown point
We passed by this bakery so many times and each time we passed by, it keeps tempting me to buy one because they were huge and looks delicious. I finally cave and got a taro bun. The taro bun was definitely the size of your head. It was soft on the inside and it even had chunks of real taro as well as red beans inside it. The bread itself was soft and chewy, i wish it was a little more flavorful though.
Mother-in-law egg tart
This place was inspired by Mikey Chen and I love egg tarts. There hours were a little limited but I manage to finally stop here. We got the gula melakai and the crispy layer coffee tart. First off, these are probably the flakiest egg tarts I have eaten. The flavors could be stronger but it was still pretty good. I love the creativity in these egg tarts. The story behind this was also very cute. They started at home during covid and was popular enough to open a storefront. What’s rare is that it is run by a mother-in-law and daughter duo which is pretty cool because the Asian perceptions of mother-in-law and daughter aren’t usually great hahaha
Muthu’s Curry
Our last meal for the day and we wanted to try another “must eat” dish in Singapore. We heard this place was known for it so we trek our way to here. We got the fish head curry and an order of regular naan. The fish head curry was humongous. The fish itself was good, a little bony that is expected. I like the flavor and it wasn’t dry. The curry itself is not the usual indian curry that I’m use to where it’s rich and creamy, this one is more tart and light. They gave a lot of this curry and i really wish it came with rice to absorb everything. They gave us complimentary Papadam which are like crackers which was decent. The naan though could be improved. It’s the first thing that I thought America does better!! 🙂
Day 9 / Final Day
Loong Fatt Tau Sar Piah
This place was recommended by a lot of articles and it was so close to us that we had to definitely check them out. This place is very old school and does things the traditional way. My husband was able to watch a little of what they were doing behind the scene and was impressed. We only got one Piah as we had other food plans but I definitely wish we were able to get more. We tried the savory one, but honestly, i think the sweet one would taste similar as it was savory and sweet. It was warm, flaky and the flavor was divine.
KFC
When I heard that QFC had egg tarts, I had to give it a try. We got the regular egg tart as well as a mushroom quiche. These are definitely not dessert egg tarts, they were basically quiche. It was flaky on the outside, eggy on the inside with no sweetness. All you taste is egg, so definitely more of a breakfast dish than dessert.
Au Croissant
I saw the “English Egg Tart” the first day i came to Singapore and have been excited to give it a try because it was so big. I was pretty disappointed when I came the day prior and they said they don’t have any and doesn’t know when the baker will bake anymore. Luckily, on our last day, i got my wish. We got one and it was pretty unique. The outside is definitely more bread like and soft. But the inside custard was delicious. it was sturdy but still soft. It’s like the inside of a creme brulé. I’m so glad to have tried this.
135 Fishball Noodle
We wanted to try the fish balls as it was something we haven’t eaten on this trip. This place was name one of the best fishball soup in Singapore. We actually didn’t think the fishballs were that spectacular though. But that is not saying much because the food here is pretty good. The fishball were chewy and soft, a little light in flavor. It also came with rice noodles and fish cakes. The broth was obviously the star of the show.
Teochew Handmad Pau
This place came up in a lot of articles so I decided to give it a try. I just got a charsiu bao as well as a piece of siu mai. Their siu mai was unique, it wasn’t juicy but it was very flavorful and stuffed with fish instead of pork and shrimp. The charsiu bao was a mini version and was pretty flavorful as well. They make everything in house and each bao is a 50:50 ratio!
88 Congee
We wanted to try another congee place and so decided to try this place. We got the fish congee and although it took a while for the dish to come out, it was pretty good. The congee came with a Chinese donut and you can ask for a raw egg mixed into it. The egg definitely change the texture of the congee make it nicer and taste better. I definitely also like the sauce they gave us as the congee was a little bland. The chef here use to work at prestigious hotels before deciding to open his own stall.
Sweetheart Dessert
We wanted a final dessert before leaving Singapore and so we gave this place a try. We got the grass jelly and lychee shaved ice this time. The shaved ice was definitely a lot softer than the previous ones we had but the grass jelly and lychee was good. It was refreshing, just not as refreshing or unique as the previous ones.
Balestier Road Hoover Rojak
This is probably the longest wait we endured at a hawker stand. It was almost 40 minutes before we got our dish. They only serve one thing here too, the rojak. It’s a salad with peanut sauce as the dressing. What’s special is that it’s mostly fruits and Chinese donuts and whatever the chef wants to put in it. So each bite is a mystery. The wait was long, but it was well worth it. The peanut sauce was like crack, I keep wanting to eat it and the fruits underneath was refreshing and crisp. I also found myself eating some jellyfish-like things as well. This place is also known as one of the best places for rojak. They are also the only Michelin-recommended rojak stall in Singapore.
Grandma’s pancake
This is similar to Indonesia Martabak but not as good in my opinion. It’s not as thick but still fluffy and the peanut was definitely there. It was still good to try but nothing really special since I like the Indonesian ones better. They are popular though as they were sold out of everything except peanut when we got there.
Jumbo’s Seafood
One of the Biggest Must Eat in Singapore was Chili crab, but after I saw the pricing, i was less motivated. However, this place was conveniently at the airport and they had a smaller version so we gave it a try. Their smaller version is that they already took out the crab meat and it’s in the chili and is serve with mantou. We also got the live prawn with cereal. The live prawn came first and it was amazing. Who knew shrimp and cereal go so well together. It was crunchy and flavorful. Enough that my husband ate the entire shrimp without taking the shell out or anything. The chili crab was ok. The chili wasn’t anything spectacular but the mantou was really good. It looks like a hard cracker but it was soft and fluffy. It definitely went well with the chili though.
