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Nestled in a humble coffee shop in Jurong East, the paofan at Paofan Paradise can get really tasty with premium ingredients and a dash of creativity. 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

Side dishes steal the limelight at this highly affordable mookata hideout that's tucked away in the thick of a Marsiling industrial area near Republic Polytechnic. And free-flowing mentaiko sauce, nacho cheese sauce, and other sauces just makes things better. 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.

Who needs chicken soup for the soul when you can have seafood hotpot paofan this good to warm the cockles of your heart! (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

Distinctively charcoal-roasted Char Siew that's luscious and umami, and sports a hard-to-miss bling from afar. That, matched with springy noodles and wontons with paper-thin wrappers frolicking in a flavourful broth, makes a most comforting bowl of wonton mee for any time of the day. 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, or rice vermicelli, is one of the most common food ingredients in Singapore cuisine which manifests itself in multiple delicious forms. Cheeky Bee Hoon gives it yet a few more creative twists, bringing truly unique flavours to adventurous foodies — like me. 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

Lao Zhong Zhong's Ngoh Hiang, prawn fritters, and other deep-fried snacks are so good that generations of Singaporeans either grew up or grew old enjoying their gratifying flavours. And despite the popularity of this traditional hawker fare, prices remained pretty affordable over the years, making it a true gem to foodies indeed. 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.

Mee Hoon Kueh has never been jazzier, as it now comes in five stunning hues at this up-and-coming food stall run by a group of millennial hawkers who are old-time friends. And although it looks flamboyant, it is truly wholesome food made by hand using healthful plant extracts, and served with a lip-smacking collagen-filled thick broth that will leave you craving for more! 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

Nope, this is not your usual Indonesian Sambal Ijo Chicken Rice, if that's what you're thinking. Although the green chilli dressing looks somewhat similar to what you'll see in the Indonesian cookbooks, it actually tastes surprisingly different. Sweeter than savoury, and also less grassy and spicy, the flavours in this unique dressing are truly one of a kind. And it's a perfect match with the delish fried chicken and fragrant flavoured basmati rice that go with it! 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

Authentic fish ball noodles are a rarity these days. Even rarer are those that come with handmade fish balls, fish cakes, fish dumplings, and meatballs. Song Kee at Bishan truly preserves the old-school flavours of the traditional fish ball noodles, with almost everything handmade. Notably, it also comes with a divine chilli paste that absolutely sets it apart from everyone else. 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

Who doesn't like some local Western food once in a while? But as the years go by, prices grew, portions shrank, and in some cases, even the taste doesn't quite match the expectations. For just $5 flat, $5 Western easily puts things right for all these issues. 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

Satays are easily a crowd-pleaser at Singapore's hawker centres. But not all satays are made equal. Created with a delicious family recipe that's been passed down for more than 80 years, Satay Solo's satays are arguably the gold standard for Malay satays locally. 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

BBQ may not always be just about the food; it's also about the fun of doing it by yourself. And the fun in getting all busy with your food on the BBQ pit with your own hands is what this is all about. And of course, premium-quality ingredients offered at this DIY BBQ is another key reason why you should head down for a sizzling night of good food and fun. 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