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!
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. […]
When I asked Mr Teo, the Muah Chee man who is still making his dish by hand to take part in the Ultimate Hawker Fest, he told me that he will get back to me on it. I hadn’t heard from him after a month, so I thought that he wasn’t too keen to take […]
There are several hawker genres that should do well in Singapore and Dim Sum is one of them. The reason is very simple. Every customer will spend more than $3-4 per pax. If you survey the current hawker scene, you will see Bak Kut Teh stalls springing up all over the place. That is because […]
Finding stalls like this is what this blog is all about. Yes, it is great to find all the most well known hawker stalls in Singapore and adding them to the blog, but it is even better to discover ones that are serving great food but are still relatively unknown! When you talk about Cheng […]
This Stall is Closed Original Katong Laksa $3 Here I go again about Marine Parade Laksa. Aiya, every time I mention Marine Parade Laksa, the same story will be rehashed. My story of my dating days with Rockett Girl at Marine Parade Laksa is one of those “Grandfather Story” which shows that I am indeed […]
With Taukwa and CactuskitFried Sotong with Crispy Garlic $8 Our favourite Thai food when we were living in Bangkok was not the typical staple that we order here whenever we visit a Thai Restaurant. One of my favourite dishes was Pad Krapau which loosely translates to fried basil leaves. Although it is called “Pad Krapau”, […]
