I never grew up eating Mee Hoon Kueh. My first exposure to it was during my young adulthood when Ban Mian was all the rage. From what I gather, this is one of those homely dishes which many Singaporeans grew up eating. At its core is the basic hand-torn noodles, which are probably the simplest way of turning […]
Simpang Bedok is a Mee Pok Tar warzone. Everywhere you look, there seems to be a mee pok tar claiming to belong to Ah Lim or Lau Lim or linked to Jalan Tua Kong. But, if you step out of the crossfire and into Wanton Noodle House, you will find yourself in an oasis of calm to enjoy old school wanton mee accompanied by some really nice side dishes.
Here's a really shiok prawn mee that has managed to evade many a listicle. I think part of the reason is that they are located in a semi-secluded neighbourhood coffeeshop and so its popularity is largely confined to fans within a certain radius.
A bowl of mee pok tar is the quintessential Singaporean staple which you can eat for breakfast, lunch, dinner and supper! Unlike some of our other dishes like char kway teow or satay beehoon, mee pok tar is still very much alive and thriving.
The stall was started by Mr Sim’s grandfather who sold bak chor mee from a push cart along the streets of Chai Chee years ago when it was still a real kampung. Mr Sim himself has already been helming the stall for 32 years!
Katong Sin Chew Confectionery: Old School Curry Buns!!
My friend, Cactuskit, has been wanting to introduce me to this old school bakery for the longest time! I don’t know why it took me so long before I finally got to visit, but when I finally held the soft, fluffy and warm buns in my hands, I knew I was holding something special. The […]
Boon Keng Fish Head Bee Hoon: Fishmongers know fish
But, as you know, just because a fish is fresh doesn't necessarily mean that it is the best. Where the fish comes from also plays a big role and the price also depends on whether the fish are airflown or shipped to Singapore.
Bak chor mee has always been an understated Singaporean dish. At least it was until last year when Hillstreet Tai Hwa Minced Pork noodle become one of the first street foods to be awarded a Michelin Star! Suddenly, this beloved Singaporean dish which had never quite been a poster-boy for Singapore food is thrown onto the world stage.
At 50 cents each, you would be hard pressed to find a cheaper, more satisfying shiokness anywhere else. This simple snack of curried potatoes wrapped in a crispy shell and a cup of teh tarik might not make it as a course in a degustation menu, but no Singaporean would deny that it really does hit all the right gastronomic spots!
This is a very competent Zi Char in the Bedok area that is worth checking out. The standard is much better than your average neighbourhood Zi Char. Milton is quite particular about his food, so the dishes are well curated. He also happens to own a wine shop and wine-lovers will appreciate the fact that corkage is free and you are welcome to bring a few bottles of your own!
It’s amazing how our neighbourhood bakeries have changed over the years. When I was growing up in the 70′s, the neighbourhood bakeries used to sell butter cream cakes, chicken pies and sausage rolls. Then one day a bakery opened up at Blk 233, Toa Payoh Lor 8 and I was introduced to the soft buns. […]
