Paofan has always been an interesting crossover cuisine, which sits somewhere between porridge and soup. And to level things up, Paofan Paradise at Teban Gardens believes in changing the game with creativity and premium ingredients.

In case you think that paofan is just steamed white rice infused in a soup, the versions here actually use a combination of garlic egg fried rice and puffed rice, and this gives the entire dish a nice touch of wok-hei and it releases another dimension of rice aromas — plus an interesting mouthfeel.

Of course, the soul of the paofan would be the soup. And I have to say that the soup bases here are so flavourful that it's worth finishing the last drop of. With zero MSG, you really won't have to fret over that strange sense of thirst even if you were to wipe out the entire bowl of soup.

Flower Crab Seafood Paofan is a seafood symphony

Above: The Flower Crab Seafood Paofan comes with 1 to 2 flower crabs and loaded with fresh prawns, scallops and lala (clams) — umami!

Just looking at the Flower Crab Seafood Paofan, I'm sure you can imagine that this is definitely an umami bomb. And it truly is.

Cooked with fresh flower crabs, prawns, scallops and clams, this is probably the closest you can get to the sea in a bowl. Paired with the fried rice and puffed rice, this would surely be a go-to for all seafood lovers.

Ginseng Chicken Paofan won me over totally

Above: Infused with ginseng wine and Scotch Whisky, the Ginseng Chicken Paofan is easily my favourite paofan here

Even as the Flower Crab Seafood Paofan is delish, what really won my heart over was the Ginseng Chicken Paofan.

This comes with a whole slow-cooked and tender spring chicken and it sports very pleasant flavours of Chinese medicinal herbs that combine so well with the thick chicken broth. And a few drizzles of homemade ginseng wine plus a dash of Johnny Walker Black Label Scotch Whisky add a whole new dimension to the flavour profile of this dish. So good!

Above: Homemade ginseng wine and Scotch Whisky level up the taste of the Ginseng Chicken Paofan

I can surely say that this paofan would be my rainy day comfort food. And I'm sure that most of you would reckon so.

Fish Head Curry is a must-order

Above: The Fish Head Curry here sports super-fresh and tender Red Snapper simmering away in a thick flavourful curry gravy

I call myself a true Fish Head Curry fan... but well, maybe I'm more of a critic because I tasted so many versions of this dish and I've become quite picky about it.

And the Fish Head Curry here at Paofan Paradise didn't disappoint at all! The fish was super-fresh and tender and the thick curry gravy packs so much flavours in it. Even if you are not a fan of steamed white rice — like me — I'm pretty sure that you'll end up ordering bowls of steamed white rice to go with it.

Red Wine Pork Ribs are on fire

Above: Really tasty, the Red Wine Pork Ribs are on fire... literally!

The Red Wine Pork Ribs are really tasty and I'm honestly surprised when they lit it up with a flame after pouring some sorghum liquor atop the dish. For a second, that made me wonder if it does add flavour to the dish or was it just a glam intro to it? But anyways, good showmanship!

While it was delish, I could faintly taste any red wine in the dish. So I really think that the red wine flavours in this dish could be more intense and obvious.

Chilli Crab Sauce Prawn Tofu makes me crave for fried mantous

Above: The Chilli Crab Sauce Prawn Tofu is really appetising and is screaming for some fried mantous!

If you think that this dish has crab in it, read the name of the dish again. In fact, this dish only contains prawns and tofu. But interestingly, the sweet and tangy sauce tastes 100% like a Chilli Crab dish. And that means that you're definitely gonna enjoy it to its fullest with some fried mantous. But I was just too full to pop in more carbs by this time!

I've to mention though that the handmade tofu has a really excellent texture and it's so fresh. And it goes so well with the sweet and tangy sauce. Mmmm!!

Pit stop for some comfort food

Without a doubt, this is surely a good place to go for some comfort food. And to me, it's definitely a great place to swing by for some therapeutic paofan when the raindrops fall on my head. What better way to uplift your spirits on a gloomy rainy day than these comforting dishes, right?

Locate it

Address:

Paofan Paradise

37 Teban Gardens Road

Singapore 600037

Operating Hours:

Opens daily except Tuesdays,

12 noon - 3 p.m.; 4 p.m. - 10 p.m.

Call:

8330 7554

To me, there aren't really huge differentiating factors among the mookatas sold here in Singapore. Many of the mookata sellers are essentially competing based on their location, prices, and the variety and freshness of their ingredients. And that's typically how the competition is shaped.

While location is definitely not an advantage for Thai Me Up (because it's nestled in thick of a Marsiling industrial estate), the young business owner is deeply aware of the fact that it has to keep prices attractive and the quality of his food consistently high, in order to emerge from the competition.

And it's not just about the variety and freshness of the food. It's also about the effort put into creating fresh homemade sauces, putting high-quality and delicious side dishes on the menu, and making sure that customers can have their fill of their favourite sauces, like the mentaiko and nacho cheese sauces, which are free-flowing here.

Freshness is a given for this mookata

Above: The platter for two comes with an array of meats, seafood, Thai fish cakes, vegetables, fresh mushrooms, and more

I wouldn't say that I'm a mookata connoisseur; but for sure, the freshness of the ingredients are unmistakable for this mookata. Of these, I particularly like the garlicky marinated pork, which was deliciously tender, as well as the thinly sliced pork belly, which turns super crispy under the high heat.

Love the prawns too, which were really fresh and sweet!

Sashimi-grade oysters you can't miss

Above: Huge, fresh oysters that hail from Japan's Hyogo Prefecture, paired with a special-recipe homemade sauce — pure epicurean enjoyment!

I've to admit that I've never been a fan of raw oysters — for many years in fact. It was only in recent months that I began to take a liking to these raw shellfish, and I'd say that the quality of the raw oysters really played a huge part in converting me.

You really need to be eating high-quality oysters to like them, just like these offered at Thai Me Up, which are imported from the Hyogo Prefecture of Japan. Plump, juicy, and naturally savoury and sweet without much fishiness, these raw oysters are simply delish. And only made to taste even better with the special-recipe homemade sauce that tastes sweet, sharp, and savoury! Woohoo, I can easily finish two sets of these in one seating!

Other decadent side dishes you should order

Above: This is super-comforting food for me, and I'm surprised to see it on the menu. It just makes total sense when I got to know that the mentaiko sauce here is free-flowing

Scallops are a favourite of many of us, especially when they are huge and come with its BFF — the mentaiko sauce. The torched mentaiko sauce scallops here are plump, juicy, and loaded with generous amounts of the highly addictive sauce. And if you love mentaiko sauce as much as I do, you may be excited to know that it's free-flowing here. Yes, all you can eat!

Above: Love grilled portobello mushrooms, and the nacho cheese sauce and melted mozzarella just added more dimensions to the flavours

Portobello mushrooms are my all-time favourite when it comes to mushrooms. While grilling them brings out its best flavours, here at Thai Me Up, they even added nacho cheese sauce to it and topped it off with melted mozzarella cheese. So good! Oh, did I mention that the nacho cheese sauce is also free-flowing for customers?

Above: I absolutely love moo ping, especially the moo ping here

Moo ping are one-of-a-kind Thai pork skewers and I truly love the sweet-savoury flavours that blend in so well with the charred pork and lard. The moo ping here is not quite as cloying as those elsewhere and it actually has more of a savoury taste to it. Perfectly grilled with a nice char, they are chunky to bite into and yet reasonably tender and juicy. Yums!

Affordable indulgence if you don't mind the distance

Yes, this may not be the most accessible spot in Singapore to have your mookata, nor is it a place with any romantic vibes. But if you're looking for very reasonably priced mookata with generous portions and fresh ingredients, plus delicious side dishes and free-flowing sauces. This is just the place to be.

It's a little out of the way. But if you drive, you may actually feel like you're exploring a hole-in-a-wall mookata hideout. And even if you don't, there's still good reasons to head down. Just make sure that you eat more of the good stuff!

Locate it

Address:

Thai Me Up

10 Marsiling Industrial Estate Road 1

#01-01 Singapore 739276

Operating Hours:

Opens daily, 5 p.m. - 2 a.m.

For a roasted meat stall that always sees a long queue and many patrons making a beeline for its wonton mee, it's not hard to guess that the wonton mee here at Kowloon Hong Kong Style Charcoal Roasted is one that carries weight — not because it sounds like it's a "One-Ton Mee", of course!

On the several occasions that I've visited the stall, I had to spend a good 15 to 30 minutes in the queue just to get my hands on my bowl of wonton mee. And I noticed that across the coffee shop, at almost every other table, someone else would be eating the same thing as me. That is undoubtedly a testament to its popularity here.

And the very reason why I always had to queue for some time is also that most patrons would place multiple orders when it's their turn, whether it's for dining in or takeaway.

Bling bling Char Siew

Above: Luscious, glittering Char Siew with that unmistakable charcoal flavour

But even as that might put a slight damper on things, it doesn't stop me from coming back for more. After all, I always believe that good things are worth waiting for.

And by "good things", I'm really talking about their delicious Char Siew (sweet roasted pork) that's nothing short of luscious, packed with umami and charcoal flavours, and literally emits a bling that you can't miss the moment you step into the coffee shop.

Above: See what I mean by "bling bling"?

Moist and tender even when I only asked for the lean portions, every bite of the meat comes with deep charcoal aromas that most Char Siew out there are missing. In fact, it was kind of like eating a chunkier but less sweet version of Bak Kwa (barbeque pork jerky) that has a more tender texture.

Above: Pity that the Siew Yoke was only passable

Out of gluttony, I chose to add some Siew Yoke (crispy roast pork belly) to my bowl of noodles too. But that may just be the only time I'm ordering that, as it obviously failed on the crispiness criterion. Well, I guess you can't be good at everything, yeah?

Springy noods, yummy wontons

Above: Well-cooked noodles that are bouncy and perfectly seasoned

I love the springy texture of their noodles that are also very well seasoned. In fact, I think it was much more fun eating my Char Siew with noodles than rice, as each bite felt like a bouncy dance move in my mouth.

Above: Delicious wontons with paper-thin wrappers immersed in a flavourful murky broth

And I've to mention that the wontons here come with surprisingly thin wrappers, which isn't quite the way it is elsewhere. That not only allowed the flavourful broth to better permeate the already delish pork filling, but also made it a real pleasure to eat because of its excellent mouthfeel.

More than just Char Siew

Having sung so many praises of their Char Siew (but not their Siew Yoke), it's worth mentioning that the stall also serves up other roast meats like roast chicken and duck, as well as pork sausages, which some patrons also come here for. So if you're not exactly a Char Siew person, who knows, you may just end up loving their other roast meats?

But to my fellow Char Siew lovers who happen to swing by the Punggol area: look no further, this is your Char Siew pitstop! And if you love wonton mee as I do, this can only be double the happiness for you.

Locate it

Address:

Kowloon Hong Kong Style Charcoal Roasted

Blk 273C Punggol Place

#01-882, Kopitiam Corner

Singapore 823273

Operating Hours:

Opens daily, 11 a.m. - 8:30 p.m.

Bee hoon is one of the most ubiquitous food ingredients in Singapore's food scene, and we all have our own favourite renditions of it. With a dining concept to create not-so-ordinary dishes out of this ordinary food ingredient, ex-fine dining restaurant chef Darwin Wong was determined to create unique flavours that would redefine what bee hoon could be.

And that led to the advent of Cheeky Bee Hoon in mid-2023, which serves up fusion local bee hoon dishes in a restaurant that's peppered with nostalgic memorabillia that will instantly transport you back to the 70s-80s in Singapore.

Soup been hoon with a peculiar "smoked" flavour

Above: Boasting a thick, flavourful broth and generous portions of ingredients, the Soup Cheeky Bee Hoon also has a peculiar "smoked" flavour that will surprise you

This is not your run-of-the-mill soup bee hoon. Sporting a thick and flavourfully umami pork broth, this soup bee hoon dish has an interesting flavour profile and it comes with loads of ingredients including fresh lala (clams), homemade meatballs, sliced lean pork, and minced pork.

It also has a peculiar "smoked" flavour that will potentially surprise you. For a moment, I thought I was tucking into a bowl of what smelled like barbeque meats. And I even asked the staff if the stock contains any beef at all, as my tastebuds were tricked into thinking that it does. But as it turns out, it's just a well made pork broth through and through — with a hint of smoke. Interesting, like I said.

Delish dry bee hoon with chunky braised pork

Above: Love the Dry Cheeky Bee Hoon with Braised Pork, which comes with generous slices chunky braised pork that topped the bowl of delicious and super springy bee hoon

This may look like thin yellow egg noodles, or mee-kia, but it's actually bee hoon that's curly and super springy in texture by virtue of its curliness and softness. And believe me, the curliness of the bee hoon makes a great difference to the mouthfeel, compared to most dry bee hoon dishes out there.

Its bouncy texture, combined with the delicious seasoning and chunky slices of braised pork, makes this a really fun and tasty dish to eat. In fact, I would much prefer this to the soup version anytime, although I truly enjoyed the broth for that. But you know what, I actually get a bowl of that tasty broth for this dry version too. So it's the best of both worlds for me!

Above: This may look like mint sauce, but it's actually the chef's own creation of a coriander-peanut sauce that could serve as a condiment or a stir-in sauce for your noods

I was drawn to a vibrantly green sauce while I was picking up the cutlery and really curious why the restaurant would serve what I thought was a mint sauce with their food. But it turns out that this is actually a sweet, tangy, and aromatic coriander-peanut sauce that's created by the chef as a condiment.

The aromas of coriander in this sauce wasn't overpowering and it was well balanced by the flavour of the peanuts. In addition, the tartness of the sauce really helped to alleviate any uneasy sensation from the greasiness of the deep-fried food, which them even more palatable.

Being my adventurous self, I chose to stir the sauce into my bowl of dry bee hoon, and surprisingly, it was delish and added more dimensions to its flavours!

Crab dumplings are a must-order

Above: "Full of crab" is the best way to describe the moreish crab dumplings. And the broth makes them even better

It's probably the first time I've encountered dumplings that are bursting with crab meat, like this one. Very umami and full of natural sweetness from the crab meat, this easily made it to my list of top-ten comfort food. And the broth that comes with it was so deliciously soothing that I believe I could drink this all day!

Above: Fried crab dumplings that offer a totally different way of enjoying these seafood parcels

And if you absolutely love your dumplings deep-fried, the good news is that there's also a deep-fried version of the crab dumplings. This is perfect finger food for me, and it goes very well with the coriander-peanut sauce! Just can't stop munching on these.

Don't miss dipping the youtiao in broth

Above: Charcoal youtiao and the flavourful thick broth are a match made in heaven

Youtiao or fried dough sticks are another common hawker snack in Singapore that's been popular for generations. In fact, I'd say that it's sort of a nostalgic food that's still commonly sold till this day. And the chef has cleverly included dark-coloured charcoal youtiao in his menu, knowing for sure that foodies will get a real kick out of dipping it into their delicious broth. And pow-wow, they got it right!

The youtiao serves as a deliciously edible sponge that soaks up the yummy broth, and they pack a yummy punch of flavours in every single bite!

Fusion flavours for adventurous foodies

Food can be whatever your imagination leads you to. And Cheeky Bee Hoon is a testament to that. From fine dining cuisine to reimagined fusion local noodle dishes with a touch a nostalgia, Chef Darwin Wong has proven that it's OK to seek and explore possibilities in food because there will be similarly adventurous foodies out there who are willing to give new flavours a chance. And I'd say that his reinvented bee hoon dishes turned out pretty well.

To me, his attempt was not a cheeky one, but a measured move that created tasty new food.

Locate it

Address:

Cheeky Bee Hoon

37 East Coast Road

Singapore 428755

Operating Hours:

Opens daily, 10 a.m. - 9 p.m.

Call:

8644 2108

In Singapore's hawker food scene, deep-fried food has a certain standing in the hearts of Singaporeans through the generations. One of the most iconic deep-fried hawker food, I'd say, would be the five-spice prawn fritters, or 五香虾饼.

For the uninitiated, "five-spice" here doesn't imply that the prawn fritters are seasoned with five-spice powder — a popular seasoning powder commonly used in Chinese cooking — nor does it refer to the seasoning powder itself. Instead, it refers to what we usually call "Ngoh Hiang" (or Chinese five-spice meat rolls) in Singapore, although the five-spice powder does go into making this delicious snack.

And the term "five-spice prawn fritters" is actually used as a collective term to refer to a cornucopia of fried delectables that includes the Ngoh Hiang and prawn fritters — which take the centre stage — but it doesn't just stop there.

If you're a fan of this hawker fare, you may know that among the famed five-spice prawn fritters sellers in Singapore, Lao Zhong Zhong Fine Spice Stall is one that has stood the test of time (and the picky palates of several generations of Singaporeans) for around 70 years and counting.

It is, in fact, also my favourite five-spice prawn fritters stall, and that of my dad.

As crispy as a prawn fritter can get

Above: Expect the crispiest prawn fritters at Lao Zhong Zhong. Their best friend: their classic sweet and tangy sauce

It's either their signature batter or that they fly off the shelves too quickly after they're made, the prawn fritters here are easily the crispiest I've ever had.

With their super-prawny flavours combined with the stall's classic sweet and tangy sauce, these fritters can really be quite addictive!

My top favourite: the Ngoh Hiang

Above: The perfect combination of finely minced fresh pork well seasoned with five-spice powder and mashed yam is what makes their Ngoh Hiang so good

Although the prawn fritters are addictive, the Ngoh Hiang is absolutely my top favourite!

Wrapped with a crispy beancurd skin on the outside and comes with a soft delicious filling made with well-seasoned finely minced pork and mashed yam on the inside, you won't stop at just one for sure.

Above: Made by hand on the spot, I'm just happily waiting for my batch of fresh Ngoh Hiang to be made and laid onto the shelves for my selection

Some of you would know that I'm a sucker for handmade food. And this Ngoh Hiang is exactly what that is. From the preparation of the filling to the rolling of the meat rolls, every step of the process is done by the aunties by hand, on the spot, right before the Ngoh Hiang get to their hot oil bath.

Other favourites

Above: The Water Chestnut Cake has an intense eggy flavour, while the fish balls are super-fresh and springy

The Water Chestnut Cake is a usual suspect in any five-spice prawn fritters platter. Those who are eating this for the first time would surely wonder where the water chestnut is. Interestingly, however, water chestnuts aren't exactly the protagonist in this dish.

The first thing you'd realise is that the Water Chestnut Cake smells and tastes so eggy. That's because it is a combination of lots of eggs, pork lard, flour, and some chopped water chestnuts. Given the complex flavours from these ingredients, it's unlikely that you'll taste the water chestnuts in this dish, except that you may bite into some bits of the fruit from time to time. And that's why I always thought that the name is sort of a misnomer, as it actually packs a lot more flavours than that of the water chestnut.

And who could resist adding a few fresh, bouncy, and umami deep-fried fish balls to make the platter even more exciting?

Affordably delicious

Despite inflation being the talk of the town in the past few years and until this day, prices at the stall remains fairly consistent and affordable. For the platter of food I got, the damage was only less then $5, which I think is pretty affordable compared to the other sellers.

That's unimaginable in Singapore today, where a simple plate of economy rice with small portions of vegetables and meat can easily chalk up a bill of around $10.

Above: The platter above costs less than $5, which I personally think is unusually affordable

So, if you ask me, there's every reason to pop over for some comfort food this good and cheap. It's the best deal ever, both in terms of taste and price!

Locate it

Address:

Lao Zhong Zhong Fine Spice Stall

29 Tai Thong Cres

Lao Zhong Zhong Eating House

Singapore 347858

Operating Hours:

Opens daily except Mondays, 11 a.m. - 11 p.m.

I always admire creativity when it comes to food. While some age-old hawkers thrive on serving up their old-school flavours that form important parts of our food heritage, some budding ones are actually pushing the envelope with bold moves to reinvent classic hawker dishes to bring them to an unprecedented level.

霸婆手工面 (otherwise known as 'Madam Tyrant Handmade Noodles') is a case in point.

To me, it's really heartening to see the group of millennial hawkers coming together to build this business using grandma's recipes, while building on the recipes with their own creative twists — which, by the way, worked out impressively, both in terms of looks and flavours.

Lovely comfort food

Above: Made with natural plant extracts, the Mee Hoon Kueh here comes in five vibrant colours that will surely whet your appetite!

The Mee Hoon Kueh here is a treat for the tummy and the eyes.

Sporting five distinct colours, these handmade and hand-torn noodles have an amazing texture, and they are served with generous portions of minced pork, deep-fried ikan bilis, and cekur manis — all in a bowl of a deliciously thick collagen-filled broth.

"We started off making the multi-colour Mee Hoon Kueh purely in the spirit of fun and experiment. But as it turns out, this became really popular with our customers. And so it's now a mainstay on our menu," says Wei Yang who's head chef of the stall, with a sparkle in his eyes.

Above: Generous portions of ingredients and a thick broth full of collagen

He goes on to reveal that, among other ingredients, the broth is made with pork bones and chicken feet. And chicken feet is the key reason why it's bursting with collagen, given that more than 70% of its total protein content is collagen.

"One customer even told us that the texture of our broth is similar to a tonkotsu ramen broth," he beamed.

Instant noodles taken to a whole new level

Above: Made with non-fried Koka instant noodles and comes with two fresh Ang Kar Prawns, a whole egg cut into halves, a special-recipe chilli paste, and other ingredients, this is one instant noodle dish that's too good to be missed

I'll be honest: the two vibrant-coloured Ang Kar Prawns are what truly caught my eye in this dish. But when I realised that they are served with instant noodles instead of handmade ones, I was kind of disappointed.

But I soon discovered that this noodle dish packs a lot more flavours that I thought.

Despite being just instant noodles, they were perfectly cooked and springy, and totally soaked up the stall's delicious signature chilli paste, which is both sweet and tongue-numbingly spicy. The noodles went so well with the chilli paste.

And although the chilli paste was a tad too sweet for my liking, it was divinely aromatic and gave the noodles a fantastic spicy kick! My scalp was sweating the whole time when I was excitedly slurping the noodles...

Besides the instant noodles and signature chilli paste, I also love the Ang Kar Prawns, which were so fresh and sweet! There's also a whole egg cut into halves in the bowl of noodles, plus generous amounts of other ingredients.

Fried sides you can't miss

Above left: The deep-fried meatballs are a must-order!

Above left: The well-marinated Hakka deep-fried pork belly's delicious too, but I'd prefer the deep-fried meatballs anytime

If you're someone who absolutely need a side dish with your main dish — like me — you may not want to miss their deep-fried meatballs. Made with ingredients that are slightly different from those cooked in broth, these meatballs are filled with fresh pork, diced onions and water chestnuts, and are super flavourful. A must-order, if you ask me!

The Hakka deep-fried pork belly was yummy too. But I'd choose the deep-fried meatballs over them anytime. And that shows how good the meatballs are!

A breath of fresh air in the hawker scene

It's heartening to see the creativity of our new-generation hawkers bloom into higher-quality food. And 霸婆手工面 is one such breath of fresh air that has brought new life to age-old dishes, which worked out tremendously well.

In fact, I'm now adding these dishes to my personal list of comfort food.

So swing by to try these yummy dishes, and you'll know why I see them as lovely comfort food!

Locate it

Address:

霸婆手工面

(Madam Tyrant Handmade Noodles)

153 Tyrwhitt Road

Singapore 207566

Operating Hours:

Opens daily, 11 a.m. - 8 p.m.

Call:

8181 9417

It's absolutely normal that you'll assume that a green chilli dressing served at a Muslim or Indonesian food stall is the Sambal Ijo (or Sambal Hijau), for that iconic vibrant green colour is a hallmark of this unique condiment.

And that's why it kept me wondering what's so special about the Green Chilli Chicken Rice here at Sims Vista Market & Food Centre that many will gladly brave the long queue to satisfy their cravings? To me, although the Sambal Ijo chicken rice isn't widely available at the non-restaurant food establishments here in Singapore, it probably isn't special enough to make me queue for it.

Above: Unbelievably short operating hours and a hard cap on portions per pax

Even more interesting is that this Muslim chicken rice stall literally only opens for three hours a day, and each person is only limited to eight portions per order! And so, encouraged by my curiosity, I decided to join the long queue as well.

A unique chilli dressing & lovely fried chicken

Above: Sweet, savoury, and comes with a mild amount of heat from the chillis, the green chilli dressing and the super-flavourful and tender fried chicken are a match made in Heaven

I have to say that the green chilli dressing truly surprised me! Instead of the usual savoury and grassy flavours with the fiery heat from the chillis you'd expect from a Sambal Ijo, this chilli dressing tasted sweeter and more savoury with a pleasantly mild amount of heat.

Part of the sweetness, I gathered, came from the caramelised shallots which were cut into larger pieces instead of being pounded or ground into a paste like what you'd find in a typical Sambal Ijo. And, there's also a certain sweet fragrance that emanates from the chilli dressing.

According to Uncle Jab, the founder and owner of this food business, he spent a good five years perfecting the flavours of this unique green chilli dressing, before he started business in 1999.

And together with their signature fried chicken that's oh so flavourful, tender, and moist, this is match made in Heaven!

Above: Don't miss this yummy spicy-tangy chilli sauce that packs a punch too!

Although it doesn't take centre stage in this entire dish, the orangey sambal that's served by the side is not to be missed too. Fiery and tangy, this chilli sauce is the spicy kick you'd certainly enjoy with the already perfect Green Chilli Chicken Rice dish!

Tuck into the nasi-lemakish basmati rice

Above: Flavoured basmati rice that smells so good and somewhat like nasi lemak, but less intense

The rice that goes with the green chilli chicken was delicious too. And I would say that the choice of using the basmati rice was a clever one because its texture is fluffier and it soaks up the sauces without a cinch, making every mouthful of it more delightful and flavoursome.

There's also a delicious fragrance from the rice that smells somewhat like nasi lemak, but less intense. And I believe that pandan leaves may have been added to give it the pleasant scent, which whet my appetite even more.

Never quite enough

So that's why there's a snaking queue for this, and that explains the super-short operating hours and a hard limit on the number of portions per person. And to be honest, I really thought of getting another portion right after I finished my first, but the dreadfully long queue totally discouraged me.

And oh, for those of you who like to visit Batam on short trips, you might be delighted to know that they also have an outlet in Batam Center. So that's another food stopover for you, if you happen to be in the vicinity!

Locate it

Address:

Green Chilli Chicken Rice

49 Sims Place

Sims Vista Market & Food Centre

#01-09 Singapore 380049

Operating Hours:

Opens daily, 10:30 a.m. - 1:30 p.m.

Call:

8280 0096

Fish ball noodles are one of the most iconic local hawker dishes that many us grew up with. Unfortunately, it's getting harder by the year to locate the true flavours of yore of an authentic bowl of old-school fish ball noodles.

The sad but true reasons behind this are multifold. Get a non-local cook to cook a local hawker dish, and you'll end up serving local food with non-local flavours. And to make it worse, as our pace of life accelerates and some hawkers seek to combine efficiency with convenience, many of them eventually settled for factory-made fish by-products and chilli paste, which end up sacrificing good quality, flavours, and texture. And to increase their profit margins, some also resorted to lower-quality ingredients at a lower cost.

That's why I've always been a sucker for handmade food, especially from food establishments that have always remained steadfast in the quality of their ingredients.

And boy, was I glad to be introduced to Song Kee Fishball Noodle Bishan by a follower after I've posted my vlog on Song Kee Fishball Noodle located on Yio Chu Kang Road.

Truly flavourful handmade fish dumplings & meatballs

Above: A delicious filling made from fish paste, minced pork, crushed deep-fried dried sole fish, and other ingredients, wrapped in a bouncy wrapper made from fish paste and tapioca starch

The handmade fish dumplings here are visibly larger than elsewhere, especially compared to the factory-made ones, even though they appear to be slightly smaller than those from the Song Kee in Yio Chu Kang. But they taste really flavourful, bursting with umami-ness as I take each bite through the springy wrapper into the delicious core.

I'd say that the flavours and texture of the fish dumplings here are definitely top-notch, having run the gamut of fish ball noodle stalls across the country all these years.

Above: The delish meatballs bursting with a mix of flavours add a different dimension to the noodle dish

Apart from the fish dumplings, the tasty meatballs also truly impressed me. So delish, tender, and bouncy, with a mixture of fish paste, minced pork, sliced chillis, chopped Chinese celery, and other ingredients, these meatballs add quite a different dimension to this time-honoured local hawker fare. Two thumbs up for them!

Above: Handmade fish balls and fish cakes are part of the package, plus sliced pork

Of course, you won't miss the fish balls in this noodle dish, but I personally didn't think that they were exceptional. The sliced deep-fried fish cake, however, was really quite delicious.

It's worth mentioning that the business owner only uses premium-grade Yellowtail fish to make their fish dumplings, meatballs, fish balls, and fish cakes. And that is one of the key attributes that differentiates their signature noodle dish from the others.

A winning handmade chilli paste

Above: The signature handmade chilli paste here is truly a unique blend of flavours not to missed; the "dry" version of this noodle dish is a "must-try" here

The handmade chilli paste at Song Kee in Bishan is nothing like what you'd taste elsewhere. Freshly made every day, it's a unique condiment that perfectly balances sweet, savoury, and umami flavours with a skilful blend of aromatics and other ingredients.

Coupled with the crispy pork lard, it's really the jewel in the crown in this noodle dish and definitely a must-have in your bowl of noodles (try this before you try the soup version, if you must). In fact, it's the best I've tasted by far!

A cut above the rest

What impresses me most about Song Kee in Bishan is not just the wonderful flavours of its different renditions of this classic hawker dish, but the owner's steadfastness in preserving the authentic old-school flavours and only using premium-quality ingredients to make their good food by hand.

While this necessarily translates into slightly higher prices, the amazing flavours delivered would be worth more than the premium paid, in my opinion.

So go for this great bowl of old-school fish ball noodles. You'll know that what I said is all true.

Locate it

Address:

Song Kee Fishball Noodle Bishan

Block 151 Bishan Street 11

Singapore 570151

Operating Hours:

Opens daily except Thursdays, 6:30 a.m. - 12:30 p.m.

(Usually sells out by 11:30 a.m.)

Call:

8949 9490

Tahu Telur may not be the most commonly seen Indonesian snack around (especially in a food centre setting) but it has always been one of my favourites. Even though it's sinfully deep-fried, it's a delightful snack that I'd gladly reserve my calories for at any time.

And my go-to place for this iconic dish will always be Ole-Ole Javiyan, which is an age-old food business established since 1939, now nestled in the Bedok Food Centre.

Delightfully fresh & crispy!

Above: Just love the crispy egg jacket that wraps around the fresh, delicious tofu cubes

It's always a moment of bliss thrusting my fork and spoon into this delicious Tahu Telur, which is individually prepared fresh on each order (although I really hope that the business owner would consider replacing the flimsy plastic cutlery with sturdier ones). And there's always sort of an ASMR effect whenever I tuck into this dish and tear down the walls of this castle of fried eggs and pierce my fork into the bricks of tofu cubes.

The liquid eggs were perfectly deep-fried till crispy and the tofu is so fresh. And I always try to convince myself that this combination of ingredients actually makes this dish quite a nutritious one — minus the cooking oil, that is. And, there's also quite a fair amount of julienne cucumbers and carrots that make it an even healthier treat. LOL!

The sauce's a real winner

Above: The rich, tangy sauce cuts through the greasiness of the Tahu Telur, refreshing the palate in every single bite

No Tahu Telur is complete or made perfect without a delicious sauce.

In other versions of this dish, I usually see a watery dark-coloured sauce that tastes sweet and slightly savoury being drizzled over it. But the version here uses a rich brown-coloured sauce that has a perfect balance of tanginess and sweetness, which helps to cut through the greasiness of this dish in every bite. And the ground roasted peanuts go so well with the sauce. It's a real winner that sets it apart from the others!

At first glance, it might seem that you won't be able to finish this deep-fried mound of fried eggs and tofu cubes all by yourself. But with a sauce this appetising, you can be sure that that won't be an issue at all.

So the next time you swing by the Bedok Food Centre, don't miss this delightful treat! And my advice is that you should try to be there to catch this before noon time, as they usually sell out their Tahu Telur by around 1 p.m. or so every day.

Locate it

Address:

Ole-Ole Javiyan

1 Bedok Road

#01-05 Bedok Food Centre

Singapore 469572

Operating Hours:

Opens Mondays - Saturdays, 10 a.m. - 8 p.m.; Sundays, 10:30 a.m. - 9 p.m.

Call:

8186 2515

Having a calm and resilient mind is often associated with a holistic sense of well-being and happiness. But oblivious to many people, mental wellness actually has a huge bearing on our body's physiological functions as well — an important aspect of which is our gut health.

Ever wondered why the idiom "butterflies in the stomach" is used to describe a sense of fear and anxiety? That's simply because our emotions have a direct impact on our gut health. This implies that weak mental health will directly affect our digestive health, among other factors like dietary and lifestyle habits.

In fact, medical research shows that when a stress response is activated in our body, digestion is suppressed or shut down by our central nervous system by the slowing of contractions of digestive muscles and the decreasing of secretions for digestion. Irritable Bowel Syndrome, or IBS, for instance, is a chronic digestive disorder that's widely known to be associated with mental stress.

And that's not all. Dubbed the "second brain" of our body, our gut is lined with some 200 to 600 million neurotransmitters (this is known as the "enteric nervous system" in medical terms) and it's intricately connected to our brain through what is known as the "gut-brain axis". So, poor gut health could also adversely affect our mental well-being.

After all, 95% of serotonin — one of the four types of "happy hormones" in our body — is found in our gastrointestinal tract. And more than 50% of another "happy hormone" — dopamine — is synthesised in our gut.

That goes to say that eating healthily and exercising regularly are equally important for preventing a vicious circle of a weak mental-physical state of health from developing.

Meditation builds a calm & resilient mind

Our mind works in mysterious ways. While it's capable of achieving amazingly great things when it's performing optimally, it can also bring about the downfall of our health if it's plagued by fear, anxiety, and stress for a protracted period of time. That's why taming our mind through meditation is so important.

Meditation trains attention and awareness, clears the mind, brings about a sense of calm, peace, and balance; and it builds a resilient state of mind over time. In addition, a 1967 Harvard Medical School study on meditation also revealed that people who are meditating used 17% less oxygen, had lowered heart rates, and produced more brain waves that could enhance sleep.

Meditation is believed to have been practised from as early as 5000 BCE, but the earliest written records actually date back to around 1500 BCE found in the Vedas. These are ancient religious text found in India that are related to Hinduism and forms the foundations of Yoga and Ayurveda.

Since then, the practice of meditation has travelled far and wide across different geographies and religions, sprouted into different schools, and now takes many different forms.

The word 'meditation' has its roots in Old French and Latin, which could mean "to ponder", "to contemplate", "to reflect", or "to consider". Little known to many, it's actually an umbrella term used to describe the many ways of achieving a relaxed state of being, and not just a single type of mental training.

How meditation helps with digestion

Meditation helps to increase blood oxygen levels and improve blood circulation in our body, which in turn leads to better digestion, less bloating, and fewer instances of stomach cramps.

Research has also shown that meditation can significantly increase the levels of good bacteria in our gut, which keeps invading pathogens at bay and produces vitamins like B12 and K that are essential for good health.

In addition, studies have also proven that meditation increases our body's levels of dopamine, which helps to move food through the digestive tract. This form of mental training also increases the levels of serotonin in our body, which influences many aspects of our gut health, including how fast food moves through our digestive system and how much fluid or mucus is secreted in our intestines.

How to start meditating

Among the many types of meditation, the easiest meditation technique that's also very popular among the beginners would be mindfulness meditation.

And when I say that it's the easiest, it doesn't mean that meditation is easy. It actually takes a lot of practice and discipline to stay unperturbed in a meditative state — if you manage to get into it in the first place. What it simply means is that mindfulness meditation comprises just a few steps and you can choose to do it anywhere. I personally started meditating with this technique.

To start, follow these steps:

1. Choose a quiet and well-ventilated location for your meditation session

2. Sit on the floor with your legs crossed or on a chair with the soles of your feet flat on the floor; gently keep your back in a straight posture

3. Alternatively, lie supine on your back

4. Gently close your eyes and put aside all your fleeting thoughts

5. Take three deep breaths by inhaling through your nose and exhaling via your mouth

6. Feel your stomach (not your chest) inflate and deflate as you breathe deeply

7. Return to your normal breathing pattern but try to breathe slowly

8. Put aside all judgments, emotions revolving your past, and worries about the future

9. Focus and stay conscious of the present moment by focusing on each breath

10. Consciously bring yourself back to the present moment from any distraction

11. Set a timer with a gentle beep to end your meditation, say after 30 minutes

For beginners, it's always useful to do this with a guided meditation recording or play some soft meditation music to help ease you in. I personally prefer the guided meditation recordings on the InsightTimer app as well as the wide range of meditation music available on Spotify.

Some practitioners suggest that mindfulness meditation can also take many other forms at various locations, such as: driving without music or with calming music; exercising without any music or sound distractions, and just focusing on your breaths; or even, when brushing your teeth. But the method I've shared above works best for me. And I believe that you should also give it a shot.

May aid weight loss too

Interestingly, meditation may also help you shed some kilos.

The rationale behind this is that meditation helps to lower your body's levels of cortisol (commonly known as the "stress hormone") and this helps to prevent overeating or binge eating which leads to weight gain, as suggested by medical studies.

Get into your right mind soon

Believe it or not, all of us would be in some state of mental disequilibrium as we navigate the flurry of things happening in life and deal the harsh blows to the realities. That makes maintaining a healthy state of mind critical to helping us stay calm and resilient in the face of life's challenges as well as maintaining a healthy gut and body.

Given that the mind and the gut are intricately connected and affect each other to a large extent, it's definitely worth exploring ways to help our mind build calmness and resilience. And meditation is one important way to achieve these objectives.

Trust me, it's never too early to start meditating. Only too slow to reap its benefits, if you don't.

References:

1. Brigham Young University: Stress and the Digestive System

2. EatingWell: How Poor Gut Health Can Increase Anxiety and Depression Risk & What to Eat to Help

3. EOC Institute: How Meditation Helps With Digestion

4. EOC Institute: The "Happy Neurotransmitter" — How Meditation Boosts Serotonin

5. Gutbliss: Meditation & Its Impact On Gut Health

6. Healthine: 10 Best Ways to Increase Dopamine Levels Naturally

7. Healthline: 12 Science-Based Benefits of Meditation

8. Healthline: Gut Health: How Deep Meditation Can Improve It

9. Healthline: IBS and Serotonin: The Brain-Stomach Link

10. Livi: How Do Stress and Anxiety Affect IBS?

11. Mindworks: A Brief History of Meditation

12. National Library of Medicine: Regulation of Neurotransmitters by the Gut Microbiota and Effects on Cognition in Neurological Disorders

13. National Library of Medicine: The Enteric Nervous System and Gastrointestinal Innervation: Integrated Local and Central Control

14. National Library of Medicine: What Is Meditation? Proposing an Empirically Derived Classification System

15. Online Etymology Dictionary: Meditation

16. Scientific American: Think Twice: How the Gut's "Second Brain" Influences Mood and Well-Being

17. Time: How Meditation Went Mainstream

18. Wikipedia: Vedas

The restaurant version of Western food is often not something that's universally affordable to all and sundry. Fortunately, here in Singapore, we have the local version of Western food, which is much more affordable and are available across food centres, coffee shops, and food courts. Interestingly, this version of Western food has its unique flavours — though some don't exactly taste very "Western" — and they can be quite a delight to chow down on.

But as time goes by, many of these affordable local fare grew pricier, and portions became smaller; some are even a letdown when it comes to taste. $5 Western tackles all of these concerns effortlessly at a wallet-friendly $5 (as the name suggests) and the food actually tastes surprisingly good!

I've to admit that I paid them a visit with the casual mentality of trying out an Internet sensation, but I was left quite impressed in the end.

Chicken, fish & shrimps on the menu

Above: The menu primarily consists of various renditions of chicken and fish

To be fair, being wallet-friendly naturally puts a limit on the variety of meats you can expect. For $5, you can be sure that you won't see beef or lamb on the menu; so chicken is the default land animal meat you'll find here. But it when comes to seafood, you can easily afford some breaded or grilled fish, and even some breaded shrimps, and some carbs to go with.

And to make it available to a potentially wider audience, the business owner has consciously excluded pork from his menu, even though the food stall is not certified Halal.

Lip-smacking black pepper chicken chop

Above: Tender, moist, and really flavourful black pepper chicken chop, with surprisingly tasty Spaghetti Aglio e Olio

The Black Pepper Chicken Chop with Spaghetti Aglio e Olio appears to be calling out to me when I was browsing through the vibrant-coloured LED-lit menu board, and that turned out to be a great choice.

The chicken chop was very well marinated, and it was perfectly charred on the outside and very tender and juicy on the inside. And the black pepper sauce was spot on! While the stir-fried spaghetti looks simple, it was really flavourful, with an obvious taste of Cajun seasoning mixed with some dried Italian herbs, accentuated by the Maillard reaction — better known as "wok-hei" locally.

It's a real steal

There's no doubt about it. At just $5, this is great taste and value for money. And even though my limited stomach space limited me to only a single dish on this visit, I'm quite sure that a few other popular dishes on the menu can be quite delish too (as I can see many patrons chowing down on them).

I'll be back for more, for sure.

Locate it

Address:

$5 Western

5 Upper Boon Keng Road

#01-01 Wufu Coffeeshop

Singapore 380005

Operating Hours:

Opens daily,

11 a.m. - 3:30 p.m.; 5 p.m. - 9 p.m.

Call:

8508 4855

I love satays, both the Chinese and Malay versions. And when it comes to the Malay version, my go-to place would always be Satay Solo at the Bedok Food Centre.

Now with its third-generation owner at the helm, Satay Solo has its humble beginnings back in 1939 when its founder who came from Indonesia started the business in the Bedok area. And for more than 80 years, it has won the hearts of many satay lovers, Muslims or otherwise.

Focus on the charcoal

Above: Charcoal is the best way to fire up the flavours of the marinated skewered meats

There's no doubt that charcoal is the way to go for satays with authentic flavours, for it imparts that distinctive charred flavour that we all love to the meats.

And I always admire how the pitmaster at Satay Solo grills his satays with his absolutely watchful eyes on the burning charcoal and sizzling meats. His eyes literally never leaves the grill. And that focus, I believe, is the key reason why his satays are perfectly grilled every time, in all these years I've patronised them.

Flavours that pack a punch

Above: Each satay is coated with a generous mix of spices to ensure that every stick of meat is a flavourful one to go on the plate

The satays here are meaty and they come with a generous coat of spices, which is part of the marinade, and each of them is really well marinated. In fact, I'd say that you can imagine how flavourful they taste just from how they look.

Above: The thick, delicious satay sauce is the gold standard of a satay sauce

And I definitely have to give credit to their delicious satay sauce that's so thick that it literally clings onto the satay every time. To me, this is the gold standard of a satay sauce! Two bowls of the sauce is always the minimum I'd go for. LOL!

Always a satisfying snack

To me, the satays at Satay Solo is always a mood-booster. And it gets even better if you're happy to start with. This is like a comfort food to me, and it's also a great addition to a family dinner outing at the hawker centre.

Have a go at it, and I believe that you'll feel the same way as I do.

Locate it

Address:

Satay Solo

1 Bedok Road

#01-09 Bedok Food Centre

Singapore 469572

Operating Hours:

Opens daily except Mondays,

7 a.m. - 9 p.m.

Call:

9711 0116

While BBQ is an art and a science, it can be a lot more uncomplicated and fun.

At Ryo Yakiniku, it's definitely more of a fun thing than anything complex. I, for one, enjoyed the DIY BBQ experience, although I had my fair share of boo-boos being a BBQ noob. Fortunately, everything turned out to be edibly delicious! LOL!

Can't resist some finger food

Above: The Mentaiko Fries were an umami bomb that are so good! Other deep-fried finger food dishes are also available, if you're in the mood for some

I have to admit that I'm not a huge fan of deep-fried finger food. But when every other table around me seemed to be tucking into at least one of these finger food dishes, I succumbed to the temptation.

And while there's guilt, there wasn't any regret.

I started off with the delicious Mentaiko Fries, which was nothing short of an umami bomb. Mentaiko sauce is my all-time soft spot and lapping up all that sauce with the yummy French fries really made me a happy man! And I'm glad that that set a happy tone for the evening to come.

The Chicken Karaage and Prawn Tempura added to the variety, but they probably aren't as impressive as the Mentaiko Fries in my opinion.

Fresh meats, seafood & veggies

Above: The grilled salmon belly was fresh and tender with a nice charred flavour

And the real show began when I lit up the grill and tried my hand at the BBQ. I started off with the skewered salmon belly and clumsily grilled it skin-side up, when I should be doing it the other way round. As you can see, the skewered salmon belly turned out to be salmon belly flakes in the end!

Despite that, the grilled salmon belly was what I enjoyed most from the grill. It tasted really fresh with a nice charred flavour, and the texture was really tender and moist. I could eat that all night!

Above: Love the chicken that's so well marinated

Chicken is my staple meat and the chicken here is really fresh and well marinated. So good that I wiped out everything. And I think I probably did a better job grilling the chicken, compared to the salmon belly.

Above: I'm not a lamb person but I'm impressed with the well-marinated lamb

Lamb seems to be a crowd-pleaser here, and so I tried that as well, even though I'm not quite a lamb person. And I've got to say that I'm pleasantly impressed by it. The fresh lamb wasn't as gamey as I thought it would be as it's quite well marinated, and probably because the Garlic Teriyaki Sauce totally levelled up its flavours.

For those who take beef, premium-quality beef can also be found on the menu. And that includes Wagyu beef from Japan as well as Angus beef from the U.S.

Above: I love grilled veggies and this platter is right up my alley

In case it gets all too meaty for you, there's also a selection of vegetables, including a variety of mushrooms. I love the colourful sweet vegetables, which added more flavours to the grilled meats, and I especially adore the grilled mushrooms. Yums!

A shout-out to the delicious oysters!

Above: Super-fresh sashimi-grade oysters from Japan's Hyogo Prefecture with torched Japanese mayonnaise, seaweed, and sesame seeds

The grand finale of my meal were a pair of huge sashimi-grade oysters from Hyogo Prefecture in Japan, topped with torched Japanese mayonnaise, seaweed flakes, and sesame seeds, on the recommendation of one of the business owners.

There's literally nothing fishy (pun intended!) about the oysters, as they were super-fresh. And they actually tasted sweet, savoury, and really umami — especially when the mayonnaise and seaweed added to the overall umami-ness. But I didn't exactly taste the sesame seeds; that's probably because the flavours of the mayonnaise had overpowered it.

Nevertheless, this dish easily scored a resounding "wow!" from me.

And just to highlight this to you: you can actually choose to either eat the oysters raw or heat it over the grill. But as I was told that they were "sashimi-grade", I had to validate that by eating it à la sashimi. And they truly lived up to their grade.

A sizzling night to enjoy

Ryo Yakiniku is nestled within an industrial property's non-aircon coffee shop, which is well ventilated and breezy. And when night falls and the fairy lights light up, this place looks kinda dreamy. I'm not sure if I can call this "ambience", but I personally think that the fairy lights gave the place some chill vibes.

If there's anything I think could be done better, it would be swapping those one-off disposable crockery and cutlery with something more proper and reusable. To me, they made the food look like takeaways and didn't do justice to the premium-quality ingredients that they carry.

Otherwise, this is an interesting place to explore if you're in the mood for some grilled food, and don't mind being your own chef for the night.

Locate it

Address:

Ryo Yakiniku

61 Tai Seng Avenue

Singapore 534167

Operating Hours:

Opens daily, 5 p.m. - 10:30 p.m.

Call:

9066 0981

I love the soup version of minced pork noodles (bak chor mee). In fact, that's the most traditional version of this local noodle dish, which has over the years, evolved to also include a "dry" version.

In my opinion, if you only like the "dry" version of bak chor mee, that's probably because you haven't met the right traditional soup version. So, what exactly is this "right" version?

To me, a quinessential traditional soup bak chor mee should have a flavourfully sweet and umami broth that's garlicky and murky, as well as super soft and finely minced pork, plus of course, perfectly cooked noodles that are springy to the bite. Most bak chor mee would use factory-made pork balls as an ingredient; so honestly, I don't really have much expectations for that. And if the bak chor mee comes with pork dumplings (minced pork with crushed deep-fried sole fish wrapped in a wonton wrapper), that would really be icing on the cake.

But the soup bak chor mee at Xiang Xiang Traditional Minced Pork Noodle totally redefined what an excellent soup bak chor mee is to me. And the delicious broth is a key reason.

A harmonious blend

Above: A rich, flavourful, and thick pork collagen broth perfectly cooks the finely minced pork in the bowl in an instant, making the broth so sweet and umami, even without an iota of MSG

Most traditional soup bak chor mee would almost certainly add quite a few scoops of MSG into their broth pots. And many a time, the MSG makes the broths taste artificially sweet, followed by a signature thirst. But the broth here at Xiang Xiang is nothing of that sort.

Besides the fact that it contains no MSG at all, the broth is a murky and flavourful collagen-based pork broth that tastes delightfully sweet and umami, less garlicky, and somewhat herbal — although I was told that it doesn't contain any Chinese medicinal herb. And the pork lard just makes it taste even better.

I must say that the delicious broth, which blends so harmoniously with the super soft and finely minced pork, really has deep flavours. It's that type of broth that I'm sure you'll finish the last drop of, just like me!

Handmade pork balls with a twist

Above: Tender handmade pork balls that contains a piece of cubed Chinese turnip (or Jicama)

Although there are no pork dumplings in this soup bak chor mee, it comes with a handmade specialty that most traditional soup bak chor mee doesn't have. Yes, I'm talking about their handmade pork balls.

Combining grated carrots with finely minced pork and other ingredients, each handmade pork ball also encases a Chinese turnip cube in it. In my opinion, that's a really clever way to combine the vegetables' natural sweetness with that of the minced pork! And the pork balls are really bouncy and fun to bite into. Yums!

If you ask me, this is really a delicious soup bak chor mee you shouldn't miss. Apart from traditional flavours, the improvements that the business owner has made to the broth and pork balls actually added a lot more flavour to this classic noodle dish, compared to many other bak chor mee out there. And if you're someone who appreciates pork innards (which I'm not a fan of), you'll be in for a treat.

So the next time you're in the Kallang area, drop by for a flavourful treat. You won't be disappointed, I'm certain of that.

Locate it

Address:

Xiang Xiang Traditional Minced Pork Noodle

5 Upper Boon Keng Road

#01-01 WuFu Coffee Shop

Singapore 380005

Operating Hours:

Opens daily, 9 a.m. - 8 p.m.

Call:

9237 0001

(UPDATE: Paofan Paradise had ceased operations since December 2023)

To the best of my recollection, almost everyone I know who doesn't get an allergic reaction from seafood loves a nice seafood hotpot or seafood soup. And the reason behind this is none other than the allure of the unique umami-ness that only fresh seafood can offer. Note the keyword here: "fresh".

And fresh seafood is what they serve up in the delicious Lala Seafood Hotpot Paofan here at Paofan Paradise. For the benefit of the non-locals, "lala" is the local term that we use in Singapore to refer to clams, whereas "paofan" is a local fare with its roots in Teochew cuisine that soaks cooked rice or puffed rice in a bubbling hot flavourful broth that's typically made from seafood, before it's served.

If you haven't savoured this Lala Seafood Hotpot Paofan, it is important to know that this is in a class of its own, and not to be compared to the food court versions you'd find elsewhere. In fact, the high-quality seafood and ingredients, plus the secret-recipe broth that go into making this paofan can only mean that this a surefire comfort food that's of a premium quality. And to me, this comfort food is best enjoyed on a rainy or chilly day, which happens to be such a day when I made my visit to the restaurant.

Lala sets the tone

Above: Julienne fresh ginger and cut chilli padi first goes into the hotpot for a quick stir-fry with some oil, and fresh white clams would join the frolic next

The hotpot paofan at this restaurant is not so much of a DIY thing. That actually sits well with me, as I only need to sit back and enjoy all the showmanship before tucking into the good food.

To start off cooking the hotpot, the crew member would stir-fry some julienne ginger and cut chilli padi with a drizzle of oil. And after the ginger and chilli padi have been sweated in the hotpot, dozens of fresh white clams would then make their entry to join the frolic, followed by a light drizzle of Shaoxing wine. This is when everything gets really smokey in the hotpot, but also the moment when an invigorating waft of delicious aromas develops and wakes up every single olfactory nerve in my nose. Woah!

Above: The white clams were put through a baptism of fire to release its full flavours, before a secret-recipe broth was poured into the hotpot

But the real climax of the modus operandi was when the crew member surreptitiously gives the stir-fried ingredients a good squirt of sorghum liquor and throws in a baby flame in a deft move. Poof! In an instant, the interior of the hotpot was on fire. And that almost burnt off my eyebrows, as I definitely wasn't expecting it! LOL.

After the spectacle, a secret-recipe broth made from pork bones, chicken bones, and other ingredients that the business owner calls "secret ingredients" was poured into the hotpot.

Above left: Paofan in the making

Above right: Seafood platter that's waiting to make an entry into the hotpot

The broth's then brought to a boil before part of it was scooped into a receptacle full of garlic egg fried rice. Following that, fresh prawns, scallops, slipper lobsters (crayfish), fish balls, pork balls, and cabbage were added to the rest of the broth to cook in the hotpot.

A seafood bonanza

Above: Woohoo! What a seafood party!

To be sure, I am impressed with the amounts of seafood and other ingredients that go into this hotpot. But I'm even more impressed that I'm actually able to finish every bit of this hotpot — all by myself!

Above: Fresh seafood and springy fish balls and pork balls galore in the hotpot

But with a hotpot this good that comes with fresh premium-quality ingredients and a delicious broth and paofan, I guess there's no reason why I shouldn't. In fact, conquering this delectable hotpot paofan was truly an enjoyment to me, as every bite and sip struck a resounding "yums!" in my heart.

Above left: An intensely umami broth that's so very sweet and flavourful!

Above right: Not just any cooked rice, but garlic egg fried rice with an intense wok-hei, goes into making Paofan Paradise's signature Lala Seafood Hotpot Paofan

It's also worth mentioning that the broth that's so sweet and flavourful contains absolutely no MSG. And every sip of the delicious broth just impresses me even more! The yummy broth also makes a key difference to the paofan, which takes the garlic egg fried rice with a strong wok-hei to the next level.

Find comfort in this comfort food

Above: This is the first Chinese signboard that I've to read upwards from the bottom

Despite its location in a nook along Rowell Road, I believe that this is definitely a place to head down to, if you're looking for great comfort food ideas, especially during cold weather. And the chic and welcoming vibes that the restaurant's decor gives off also make the place very comfortable. For that, I'm sure that your friends and family will love to stick around for a nice hotpot and a few beers to go with.

By the way, if you're wondering why the LED neon signboard outside the shop on a white pillar reads weirdly opposite, that's because you'll need to read it upwards instead. Apparently, due to fengshui concerns, the Chinese characters were repositioned to be read that way. Interesting!

Locate it

Address:

Paofan Paradise

107/109 Rowell Rd

Singapore 208031

Operating Hours:

Opens daily, except Tuesdays:

11:30 a.m. - 3 p.m.;

5 p.m. - 11 p.m.

Call:

9164 1448

Cottage Pies Café is no stranger to people living in the Pasir Ris area. This pie shop used to be located within the White Sands shopping mall for many years, near its taxi stand, and it has only relocated to its current location in the Pasir Ris Bus Interchange some two years ago.

Looking back, I still vividly remember that many years ago I was so drawn to the delicious waft of their pies while waiting to catch a cab at the taxi stand that I ended up dropping out of the taxi queue to join the queue for their pies instead. And I believe that I'm not the only one who has done that.

The Chicken Pie: a yummy yum-yum classic!

Above: Bite through the Chicken Pie's super crispy and flaky crust and dive right into its delicious core that contains juicy and buttery shredded chicken!

Don't judge a pie by its crust, I'd say. The bite-sized classic chicken pies at Cottage Pies Café may look somewhat humble, but don't be fooled by their unglamorous appearance. In fact, you may well be hooked on your first bite, for these pies are packed with a delicious filling that tastes one of a kind.

The filling of the Chicken Pie is nothing like what I've tasted in other chicken pies. Full of juicy shredded chicken that has a strong buttery taste and some diced carrots, the filling is really fresh and flavourfully umami. Coupled with its super crispy and flaky crust that also smells so buttery, this is a truly delectable afternoon snack to go with a good cuppa!

The Black Pepper Chicken Pie: gonna give it a miss next time

Above: The shuriken-shaped marking on the pie indicates that it's the Black Pepper Chicken Pie; personally, I didn't really enjoy this pie, as the filling was a tad dry and it didn't have the distinct taste and aromas of black pepper

This strange-looking little guy is the distant cousin of the classic Chicken Pie, created as a variation on the popular classic. But to me, the taste was somewhat underwhelming, as the shredded chicken inside was dry and there wasn't the distinct taste and aromas of black pepper that I was expecting.

So I've decided to skip this pie on my next visit to the shop.

The Potato Chicken Pie: better if it's hotter

Above: The Potato Chicken Pie really lacked warmth, although the filling was tasty

The Potato Chicken Pie was the one that really caught my eye when my eyes were running through the food showcase. The nice golden-brown colour and the wavy scoring patterns on the crust may well be the reasons why it attracted me. However, it was somewhat disappointing when I sank my teeth into it. It was not hot like what a pie should ideally be! And so my expectations took another tight slap.

The saving grace is that the filling is tasty, as was the crust. But I know deep down that all these could've been levelled up if the shop would have heated up the pie as they should.

I really hope that they'll do better on my next visit!

Locate it

Address:

Cottage Pies Café

501 Pasir Ris Drive 3

#01-05 Pasir Ris Bus Interchange

Singapore 519490

Editor's Note: There are no tables and chairs at the shop, but you can always order a drink at the coffee shop opposite and eat your pies there.

Operating Hours:

Opens daily;

Mondays to Saturdays: 7:30 a.m. - 9 p.m.

Sundays: 11 a.m. - 10 p.m.

Call:

6585 1741

Traditional handmade Teochew fish dumplings (known as the herh kio in Teochew) are becoming more uncommon these days. So much so that most people who have not savoured them before would assume that those common, small, tacky white fish dumplings they'd get at the run-of-the-mill fish ball noodle stalls and supermarkets are the real deal. But in reality, these are quite very different altogether!

In fact, it's safe to say that traditional handmade fish dumplings are a few notches up in terms of gastronomic enjoyment and quality, compared to the common version we'd find ubiquitously. And to me, Song Kee Fishball Noodle (Song Kee) is the place to head over to if you're looking for the real deal.

The ingenious fish-pork wonton

Above: The soft, bouncy, and slippery wrapper of the handmade fish dumplings are made from fish paste and tapioca starch, and the filling contains seasoned minced pork and crushed deep-fried dried sole fish

I've always felt that traditional handmade fish dumplings are an ingenious culinary invention — especially how the wrapper is made. Shaped somewhat like a type of ravioli and functions essentially like a wonton, it's probably the only or one of the very few types of Chinese dumplings that employs a mixture of fish paste and tapioca starch as the ingredients for its wrapper.

The result: a wrapper that's somewhat translucent, and extremely soft, bouncy, and slippery, which makes it a challenge for most people to catch such a dumpling with a pair of chopsticks. And when cooked, the wrapper releases a delicious aroma and the umaminess of fish.

Traditional handmade fish dumplings are also typically much larger in size, and the filling would consist of a delicious mix of seasoned minced pork and crushed deep-fried dried sole fish (known as the tee poh in Teochew) instead of the fish paste you'd get in the factory-made ones.

And these are what they serve up at Song Kee and they are also the key reason I keep coming back.

Enjoyably bouncy noodles

Above: Perfectly cooked and seasoned noodles that are deliciously bouncy!

As much as the fish dumplings are the key attraction that brings me back, credit also goes to their perfectly cooked noodles. Springy and well seasoned with their signature chilli paste, crispy pork lard, fried shallots, and other condiments, the noodles' texture is perfect and they are definitely an enjoyment to chow down on.

Above: Yummy broth filled with bits of crushed deep-fried dried sole fish

The broth that goes with the noodles is delightfully tasty too! It's certainly more concentrated and flavourful than those you'd get at other fish ball noodle stalls and it's filled with lots of crushed deep-fried dried sole fish bits. In fact, just one look at the murky broth, and you'd be able to hatch a good guess that the taste will be exponentially better than those elsewhere. Yummy yum yum!

A comfy corner with a laid-back feel

Above: Comfy, quaint eatery with a laid-back feel to it

Nestled in a quiet nook near the tail end of the super-long Yio Chu Kang Road that's close to Boundary Road, I've always felt that this is a comfy, quaint little eatery with a laid-back feel, even though some people I know think that it's somewhat run-down.

At times when it's off-peak, this can be quite a quiet, private corner to mull over things in life over a delicious bowl of fish dumpling noodles or fish ball noodles.

But things are never really that quiet in most times of the day. When meal times come, the entire place would look like a clandestine corner where fish ball noodle addicts congregate and many cars will be parked alongside the small road next to the eatery that leads to a private property estate nearby.

Swerve by to give the fish dumpling noodles a try, if you haven't. I'm quite sure that it won't disappoint. Trust me on that!

Locate it

Address:

Song Kee Fishball Noodle

100 Yio Chu Kang Road

Singapore 545576

Operating Hours:

Opens daily except Thursdays,

11:30 a.m. - 8:45 p.m.

Call:

9336 2745

Classic or Dum Biryani is a common dish that's ubiquitously available in most Indian restaurants and food establishments in Singapore. But usually, you'll only see chicken, mutton, and vegetarian versions on the menu. Fish Biryanis, however, are a rarity.

I'm not exactly sure why Fish Biryanis are uncommon but I highly suspect that it's because it requires more complex recipes and techniques to cook fish perfectly. Of course, it may also be due to the fact that this dish naturally comes with a heftier price tag, which most customers may turn away from, given that it's food from the sea.

Whatever the reason, I always rejoice when I see Fish Biryani on the menu. And all these years, I've found the Fish Biryani at Taj Authentic Indian Cuisine to be the one that's most pleasing to my palate. The restaurant has, after all, been at its craft perfecting this for more than 20 years.

A "Friday Special"

Above: Chunky fresh fish that's so flavourful with an aromatic tangy paste

Fish Biryani here is not an everyday affair. Listed as a"Friday Special" on the menu, you'll only get to taste this on Fridays, or, if you were to place an order for it for a specified minimum quantity one day in advance.

When asked why he has only made this available on Fridays, the business owner explains that many Muslims would usually gather to conduct Friday prayers at a mosque next to the restaurant, and he'd wanted to make this a special menu item and a reason for them to come by. But even as a non-Muslim, I would always swing by here to lap up their delectable Fish Biryani on Fridays, over the years when I used to work in the vicinity.

Above: Well-cooked, fluffy, and aromatic basmati rice is one reason why the biryani is so good

So what is it that makes me come back for this dish, time and again? I would think that it's the fresh, chunky fish that's pre-fried and cooked in a intensely flavoured paste that's both very aromatic and tangy. And for sure, the fluffy and flavourful basmati rice that makes the biryani so good.

Interestingly, when I asked the business owner which type of fish he's used to make his Fish Biryani, he didn't exactly have an answer for that. But from what I saw and tasted, I would hatch a guess that it's a sea bream. But regardless of whether he knew what fish it was, he's nailed this dish all these years, and customers keep coming back for more.

Above: Light dhal that goes so well with the Fish Biryani

As part of the meal, the Fish Biryani also comes with a standard bowl of dhal, which is made with lentils and some vegetables. This turned out to be quite mild and soothing on the palate, and it goes so well with the biryani.

Another favourite: Mughlia Chicken Tikka

Above: Chunks of chicken that are marinated in a mix of herbs and spices, and coated with fresh cream, cheese, and yoghurt before they are skewered and roasted in a tandoor

Orangey-red chicken tikka is iconic at Indian food stalls, but this pale-coloured version of chicken tikka is less common in comparison. Known as the Mughlia Chicken Tikka, this is actually my preferred version of chicken tikka, which is really flavourful and it's uniquely coated with fresh cream, cheese, and yoghurt, before it's sent into a hot tandoor for a good roast.

With a spritz of lime and a dab of the pastel-green mint sauce. This is an excellent way to start off a hearty meal here!

Some fritters for you?

Above: Pakora, or onion fritters, are a favourite snack for many of the restaurant's patrons

And if you feel like having something deep-fried, the natural choice to zoom in on here would be the Pakora, which are essentially fritters that are made with strips of onions. These could either be eaten on their own or with a smattering of mint sauce.

Both taste great, but my only gripe is that they could have been crispier. They appear to be crispy from outside the food showcase, and I think that the mouthfeel has to live up to expectations.

Make your Friday special

At $12 a portion, I can't say that the Fish Biryani is as affordable as hawker centre, coffee shop, or food court Indian food; likewise for the other dishes that the restaurant serves up. But I believe that the enjoyment that you'll derive from the good food here will be well worth the price you pay.

Have a try and maybe these yummy dishes will make this Friday a really happy one for your belly!

Locate it

Address:

Taj Authentic Indian Cuisine

214 South Bridge Road

Singapore 058763

Operating Hours:

Opens daily except Sundays,

11 a.m. - 8 p.m.

Call:

6226 6020

Barbeque is a skill and an art with a long history. In fact, it can be traced back to the time when we humans started to cook meat with fire some 1.8 million years ago. But even to this day, not everyone can perfect the art of fire manipulation to bring out the best flavours in different food ingredients, due to its complexity. Barbeque chicken wings are a case in point.

Ah Wei, the pitmaster at the helm of Ah Hwee BBQ Chicken Wings & Spring Chicken has had his fair share of hard knocks learning the ropes from his late father, Ah Hwee, through the years.

Today, the taciturn second-generation business owner has truly earned his wing and he's an outstanding pitmaster in his own right. In fact, I would say that he's successfully retained the traditional flavours of his stall's BBQ chicken wings all these years.

They taste consistently good as they were many years ago when I first became a customer. And at that time, his late father and himself would jointly man the barbeque pit and his mother would be busy taking and serving orders.

Playing with fire is an art

Above: Cooking food over a naked flame is far from just getting it cooked, but getting it perfectly charred with the right techniques to give it the right flavours and aromas.

Techniques are key in the art of barbeque. And right here at the stall, there's no professional barbeque grill with fancy knobs or a thermometer, or other contraptions — only the common barbeque rack and pit, the charcoal and fire, and the skewers. Everything else is a matter of technique and experience that are garnered through years of trials and errors. And in my opinion, Ah Wei has truly nailed the art of playing with fire.

Charcoal matters

Above: Big and small mangrove wood charcoal is used to give the BBQ chicken wings the best charred flavours and aromas.

It may not be intuitive to the layman that the type of charcoal that's used for barbeque actually makes a difference. At Ah Hwee BBQ Chicken Wings & Spring Chicken, mangrove wood charcoal is their choice charcoal, for a good reason: to impart the best charred flavours and aromas to their BBQ chicken wings.

Mangrove wood charcoal is hard and dense and it's traditionally used in barbeques locally, as it provides high heat combustion with fewer sparks and less smoke, and it burns consistently for a longer time, giving the BBQ chicken wings a delicious charred aroma, or"xiang" (delicious charred aromas in Chinese), as Ah Wei describes it.

He explains: "Lychee wood charcoal or other fruit wood charcoal out there in the market do not make good charcoal. They are mainly used as firewood."

A delish family recipe

Above left: A spritz of calamansi lime juice is the traditional way to start off eating the BBQ chicken wings, which are marinated in a mixture of 20 herbs and spices

Above right: A chilli sauce that's made with 10 ingredients

No one would guess that these humble BBQ chicken wings actually have to go through an overnight marination process in a marinade that's made with 20 herbs and spices — that's nine ingredients more than Colonel Sanders' recipe! LOL!

And it all shows up in the flavour profile of the BBQ chicken wings, as you take each bite.

Of course, what would BBQ chicken wings be without an excellent chilli sauce to go with? In fact, the chilli sauce is what I really enjoy eating besides the delicious chicken wings. With 10 ingredients in the sauce, it unleashes a complex range of delicious flavours the moment it touches my tongue, but yet, it remains so light on my palate. I could totally drink this like a beverage with some ice!

And these are family recipes that've been passed down through generations.

BBQ chicken wings worth savouring

Above: Crispy on the outside, moist on the inside, and the meat just comes off the bones so easily — the hallmarks of a perfect BBQ chicken wing

BBQ chicken wings at Ah Hwee BBQ Chicken Wings & Spring Chicken all share the same traits: crispy skin that has a perfect char on it; moist and tender meat on the inside; and the meat would easily come off the bones. And these are also the traits of a perfectly grilled BBQ chicken wing. Coupled with their signature chilli sauce, this is a match made in heaven!

At just $1.40 each, this is worth every single bite. Even under the hot weather! And if you should fancy a BBQ spring chicken, that's also available, but you'll have to call them in advance to make a reservation.

So, the next time you're at East Coast Park and feeling a craving for some barbeque food, other than satays, sink your teeth into some of these delicious BBQ chicken wings. It'll be worth the calories, I promise!

Locate it

Address:

Ah Hwee BBQ Chicken Wings & Spring Chicken

1220 East Coast Parkway

#01-14 East Coast Lagoon Food Village

Singapore 468960

Operating Hours:

Opens daily except Wednesdays,

3 p.m. - 10 p.m.

Call:

9837 5172

When someone told me about this Hokkien noodle dish that's served in a claypot, I almost thought that the guy was referring to a prawn soup noodle dish. But it turns out that this is actually a fried Hokkien mee dish with a lot more broth than the others, which is left to simmer in a small claypot before it's served bubbling hot.

While the claypot may seem to be just another receptacle for this noodle dish, it actually has its purpose: to level up this classic local hawker dish.

Thick flavourful umami broth

Above left: After a quick stir-fry, the noodles are left to simmer for a while in a small claypot

Above right: A thick broth with intense prawny flavours!

"Reduction" is the keyword in this entire claypot modus operandi.

The idea is to bring the noodles and already thick broth to a boil and let it simmer to an even more concentrated form, right after a quick stir-fry in the wok.

Made from stir-fried prawn heads, prawn paste, and dried shrimps, the broth is an umami bomb to begin with. And letting it simmer in a claypot over low heat is just the way to detonate it. And the thick broth did blow me away!

The only imperfections to me are that it could use more wok-hei and less salt.

Deep-fried crispy pork belly like chicken nuggets

Above: One of a kind — fried Hokkien mee with deep-fried crispy pork belly

One unique feature of this fried Hokkien mee dish is that it comes with strips of really tasty deep-fried crispy pork belly, which is a truly delightful addition. And interestingly, the crispy pork belly actually smells and tastes very much like deep-fried chicken nuggets to me. Interesting!

But as the portions of this noodle dish is quite large — and I believe that it can easily feed two persons — you may not want to risk eating this alone, especially with the generous portions of deep-fried crispy pork belly. That may just be too much of a good thing, for one.

Straight from under the sea

Above: Prawns, squid, and clams are the usual suspects in this flavourful fried Hokkien mee

Like the other fried Hokkien mee out there, this one also comes with prawns and squid, and it also has clams in it. There's a really pleasant crunch to the prawns, which is a testament to its freshness, and the squid and clams tasted really fresh too.

I believe that the freshness of the seafood ingredients also has an important role to play in making this noodle dish a really umami one.

Eating it with a spicy and tangy kick!

Above: A squeeze of calamansi lime juice and a smattering of belachan chilli paste to give it a spicy and tangy kick!

No fried Hokkien mee would be complete with a squeeze of calamansi lime juice and a smattering of belachan chilli paste. And I think that the fresh belachan chilli paste that comes with this claypot noodle dish is a must-have, as it really gives it a spicy kick with another dimension of flavours.

Just don't be too quick to stir the chilli paste into the entire dish. The fried Hokkien mee is delicious on its own and I think it deserves to be savoured in its original flavours.

It's worth a taste

At $11, I wouldn't say that this fried Hokkien mee is priced for the heartlanders. It is, after all, about twice the price of its more common cousins. However, given that one portion of this is essentially sufficient to feed two persons, and with the generous amounts of ingredients — including the deep-fried crispy pork belly — it somehow works out to be a steal. If you see it the way I do.

And it's not just about the generous portions. It's about the intense flavours in the thick broth in this "fried Hokkien mee gao" that you should have a taste of, for yourself.

Locate it

Address:

Kim Keat Hokkien Mee

Ocean 92 Eating House

Block 92 Lorong 4 Toa Payoh

# 01-264 Singapore 310092

Operating Hours:

Opens daily except Tuesdays & Wednesdays,

11 a.m. - 8 p.m.

Call:

9011 4400