Repost “Located within the bustling Chinatown Complex, Monan Pork Soup offers a refreshing take on traditional pork soup. This spot stands out from the usual peppery versions with a lighter broth subtly sweetened by daikon. Guests can customize their soup with unique additions like egg sausage, pork tongue, and meatballs. The offals—heart, stomach, liver, intestine, and skin—are cleaned well, allowing the clean broth to shine.”
“Aziz Jaffar Muslim Food stands out for its nasi padang and Mee Siam. The Mee Siam features springy vermicelli bathed in a sweet and spicy gravy. The dish offers a burst of flavours that’s hard to resist. The Nasi Lemak also impresses, with its sambal providing a bold and memorable kick.”
I’m usually not one for waiting in lines, but this dim sum stall is worth it. They offer just six items, but they’re made fresh and taste great. The siew mai is a standout—full of prawns and meat, without any strange flavours. I didn’t get to try the char siew bao since it was sold out, so I’d suggest coming early if you want to try that. Make sure to get a queue number before ordering; it helps you avoid waiting too long.
I’m not usually into chendol, but Old Amoy Chendol caught my eye because of the long lines. The chendol here was surprisingly good. The ice was smooth and didn’t turn into a mess, while the pandan jelly was soft and tasty. The coconut milk was creamy and sweetened perfectly with gula melaka, and the red beans added a nice touch. Located on the second floor of the food court, this place offers a great deal for anyone wanting to try a classic Singapore dessert. It’s a refreshing treat with balanced flavours and textures.
I checked out Jin Ji Braised Duck & Kway Chap. The rice is super fragrant, and the duck is tender and flavourful. The herbal soup is nicely balanced. The ingredients are clearly top-notch, and the chilli has just the right amount of heat. Prices are reasonable and portions are generous. Definitely worth a visit if you’re into braised duck rice.
The egg tart here is a win. It’s got a creamy, savoury filling that’s rich but not greasy. The crust is buttery and crumbly. Basically, it’s everything you want in an egg tart—delicious, buttery and a bit addictive.
This place gets a big thumbs up for atmosphere. It’s lively, with a ton of different food options. Sure, it’s a bit touristy, but that just adds to the fun. If you’re only in Singapore for a quick trip, this place is a must.
I recently checked out Lixin Fishball Noodles at Lau Pa Sat, and it was pretty solid. The bowl came with five handmade fishballs, each about the size of a ping-pong ball, which you don’t get to see often. I read somewhere they use pure yellowtail fish, which gives the fishballs a nice, bouncy texture and a fresh taste. I liked it and can see why they stand out amongst the many fish ball noodle houses in Singapore. As for the noodles, they were springy and cooked well, and the sauce had just the right amount of spice to keep it interesting. It might however border on the saltier side for some.
Jian Bo Shui Kueh has got the chwee kueh game down pretty well. These soft rice cakes might not have much flavor on their own, but they come alive with a generous helping of chye poh on top. While some old-timers might say it’s not quite the same as the original, it’s still delicious. Besides chwee kueh, their yam cakes and chee cheong fun are also pretty solid.
Honestly, I was hoping for a bit more flair given how hyped Lao Fu Zi is. The noodles were tasty, but they didn’t have that rich, smoky flavour that makes great char kway teow stand out. It lacked that glorious wok hei aroma and those crispy pork lard bits that add a delightful crunch. I did like how the other ingredients like the beansprouts were plentiful, giving a nice texture contrast, and the cockles were fresh. Still a good plate. Just not sure if its worth queueing for.
Repost “Located within the bustling Chinatown Complex, Monan Pork Soup offers a refreshing take on traditional pork soup. This spot stands out from the usual peppery versions with a lighter broth subtly sweetened by daikon. Guests can customize their soup with unique additions like egg sausage, pork tongue, and meatballs. The offals—heart, stomach, liver, intestine, and skin—are cleaned well, allowing the clean broth to shine.”
“Aziz Jaffar Muslim Food stands out for its nasi padang and Mee Siam. The Mee Siam features springy vermicelli bathed in a sweet and spicy gravy. The dish offers a burst of flavours that’s hard to resist. The Nasi Lemak also impresses, with its sambal providing a bold and memorable kick.”
I’m usually not one for waiting in lines, but this dim sum stall is worth it. They offer just six items, but they’re made fresh and taste great. The siew mai is a standout—full of prawns and meat, without any strange flavours. I didn’t get to try the char siew bao since it was sold out, so I’d suggest coming early if you want to try that. Make sure to get a queue number before ordering; it helps you avoid waiting too long.
I’m not usually into chendol, but Old Amoy Chendol caught my eye because of the long lines. The chendol here was surprisingly good. The ice was smooth and didn’t turn into a mess, while the pandan jelly was soft and tasty. The coconut milk was creamy and sweetened perfectly with gula melaka, and the red beans added a nice touch. Located on the second floor of the food court, this place offers a great deal for anyone wanting to try a classic Singapore dessert. It’s a refreshing treat with balanced flavours and textures.
I checked out Jin Ji Braised Duck & Kway Chap. The rice is super fragrant, and the duck is tender and flavourful. The herbal soup is nicely balanced. The ingredients are clearly top-notch, and the chilli has just the right amount of heat. Prices are reasonable and portions are generous. Definitely worth a visit if you’re into braised duck rice.
The egg tart here is a win. It’s got a creamy, savoury filling that’s rich but not greasy. The crust is buttery and crumbly. Basically, it’s everything you want in an egg tart—delicious, buttery and a bit addictive.
This place gets a big thumbs up for atmosphere. It’s lively, with a ton of different food options. Sure, it’s a bit touristy, but that just adds to the fun. If you’re only in Singapore for a quick trip, this place is a must.
I recently checked out Lixin Fishball Noodles at Lau Pa Sat, and it was pretty solid. The bowl came with five handmade fishballs, each about the size of a ping-pong ball, which you don’t get to see often. I read somewhere they use pure yellowtail fish, which gives the fishballs a nice, bouncy texture and a fresh taste. I liked it and can see why they stand out amongst the many fish ball noodle houses in Singapore. As for the noodles, they were springy and cooked well, and the sauce had just the right amount of spice to keep it interesting. It might however border on the saltier side for some.
Jian Bo Shui Kueh has got the chwee kueh game down pretty well. These soft rice cakes might not have much flavor on their own, but they come alive with a generous helping of chye poh on top. While some old-timers might say it’s not quite the same as the original, it’s still delicious. Besides chwee kueh, their yam cakes and chee cheong fun are also pretty solid.
Honestly, I was hoping for a bit more flair given how hyped Lao Fu Zi is. The noodles were tasty, but they didn’t have that rich, smoky flavour that makes great char kway teow stand out. It lacked that glorious wok hei aroma and those crispy pork lard bits that add a delightful crunch. I did like how the other ingredients like the beansprouts were plentiful, giving a nice texture contrast, and the cockles were fresh. Still a good plate. Just not sure if its worth queueing for.