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Wet-style Fried Hokkien Mee can't get any better than this. This is fried Hokkien mee at its best! And it is definitely one glittering gem set in that old, nondescript, dimly-lit coffee shop it is located in. Not to be dramatic, but I literally fell head over heels in love with its broth, being an all-time Wet Camp fried Hokkien mee lover. The thick broth was so rich in umami flavours with just the right amount of garlic aromas, and packed with lots of wok-hei. Call it the science or art of a perfected fried Hokkien mee, if you will! And the cripsy pork lard that went with it was also überfresh and crispy as they should, adding that key flavour to this classic hawker dish. I waited for 15 minutes or so for my $4 plate of fried noodles, only to be disappointed by its small portions, which left me with an insatiable appetite for more. I should have at least ordered a $5 plate! But by the time I finished eating, the lunch crowds had begun to throng the coffee shop, and I knew that the wait won't be just 15 minutes anymore. So until next time, my lip-smacking fried Hokkien mee, I'll be back for more for sure! Locate it Address: Xiao Di Fried Prawn Noodle 153 Serangoon North Ave 1, #01-512, Singapore 550153 Operating Hours: Tuesday - Sunday, 10:30 a.m. - 3 p.m. (closed on Mondays) Call: 9062 1201

Hidden gem in Sengkang that serves up one of the best Char Kway Teows in Singapore. This is a true-blue Singaporean classic and perhaps one of the most quintessential, old-school version of char kway teow — without the limelight of a Michelin star, that is. The Holy Trinity of their char kway teow dish: 1) Kway teow with a unique texture; 2) Crunchy chunks of cai poh; 3) Fresh crispy pork lard. This char kway teow has a superb, moist yet wobbly texture, and it's stir-fried with an artful amount of wok-hei. The play of high heat and quick manoeuvring, plus the Maillard reaction between the kway teow, yellow noodles, minced garlic, fresh cripsy pork lard, cai poh and sliced Chinese cured sausages, releases an intense wok hei and complex flavours that are signature of their time-honoured craft. I'm super glad that there's such a legendary char kway teow stall here in the Northeast part of Singapore! Sinful bliss, or blissful sin... whatever you call it! Locate it Address: Armenian Street Fried Kway Teow 303 Anchorvale Link, Singapore 540303 Operating Hours: Friday - Wednesday, 11:30 a.m. - 3 p.m.; 4 p.m. - 7 p.m. (closed on Thursdays)

One-of-a-kind Tau Kwa Pau that has become an icon of Singapore's hawker food. If there are epic food flavours I'd vividly remember from my childhood days, this would definitely be one of them. And it hasn't changed an iota since those days. Not to be compared to the Tau Kwa Paus you'd typically get with the Chinese rojak, this version is essentially a fried bean curd, slit in the middle, stuffed with Chinese braised pork cubes and hard-boiled eggs, chopped fried fish balls, crispy fried yam bits and diced cucumber, finished with a drizzle of the super flavourful loh chup (braised meat gravy) and their signature chilli sauce, and topped with a few random sprigs of Chinese coriander leaves. As if these weren't enough to satisfy my cravings, I also ordered a separate plate of fried fishballs and yam fritters, which totally didn't disappoint me. The yam fritters, especially, was extremely cripsy, crunchy and so unmistakably yam-my! It's a taste to return for and good ol' nostalgic flavours to revisit time and again. I'm sure I'll be back for more. Locate it Address: Say Seng Famous Tau Kwa Pau Dunman Food Centre 271 Onan Rd, Singapore 424768 Operating Hours: Tuesday - Sunday, 7 a.m. - 4 p.m. (closed on Mondays) Call: 9488 7736

A lor mee you'll look forward to for comfort food. This is the epitome of a really good lor mee! Expect to be ambushed by an explosion of flavours that lie beneath the thick, gooey, dark-brown gravy that's oh-so slurpably delicious! "All-in" is probably a good idea when you're asked if you want all the condiments added to your bowl of noodles because each of them really plays an indispensable role in making it the best it can possibly taste. Noodles were bouncy to bite and totally lapped up all the yummy gravy. But what really impressed me were those generous hearty chunks of fried batang fish that are fried to perfection — so flavourful and still retains the moisture as they should. Love the yummy sliced ngoh hiang as well. And guess what, a whole egg sliced into halves, was also added to the bowl — unlike most other lor mee stalls, which would only slip in half an egg. Generosity appreciated! Queuing never goes down well with me. So I always tell my friends that if they see me queue up at a particular food stall, what it sells must be really good. And this is a case in point! Locate it Address: Xiang Ji Lor Mee Old Airport Road Food Centre 51 Old Airport Rd, #01-81, Singapore 390051 Operating Hours: Wednesday - Monday, 7 a.m. - 3 p.m. (closed on Tuesdays)

Get cracking on that pork crackling. The roast meats here are a delight and a great value. If you like crispy roast pork belly with a thick crackling, then come to mama! Chomping thick layers of delicious, crispy pork crackling is seriously enjoyable — maybe even therapeutic — if you take the fat and cholesterol off your mind in the meantime. But to be honest, the crispy roast pork belly seems to be oilier than most other renditions out there. So, chomp responsibly! The char siew was good, but just that. In my opinion, the cut of the meat used was probably too lean, and so the meat tissue was too dense. As a result, even as the meat was tender, it was not juicy. Tried their roast duck leg too. But I think I had much better ones elsewhere, really. I like their idea of giving their braised egg an ajitama twist, as the texture of the ajitama definitely beats that of the traditional version of a braised hard-boiled egg. Nice! The roasted delights here are yummy; just not divine yet. But it's definitely great value for money and easily one of the better ones you can get and should try in the area. Locate it Address: 88 Hong Kong Roast Meat Specialist 153 Tyrwhitt Rd, Singapore 207566 Operating Hours: Monday - Saturday, 10 a.m. - 8 p.m. (closed on Sundays) Call: 8225 2495

Taking Beggar's Chicken and Fish Head Steamboat to the next level. Among the fancy shophouses in the same row, Jin Wee seems to be the only one that is quaintly frozen in time. The nostalgic signboard, wall and floor tiles of the 1960s, and the old-school retractable metal gates are all characteristic of its long heritage in Siglap. Not so quietly, this old Hainanese "restaurant" has been around for almost 60 years now, and its business is still very much thriving. If you ask me, there are two items everyone should not miss on the menu — the Jiao Hua Ji (a.k.a. Beggar's Chicken) and the fish head steamboat. There are good reasons why I pay this non-aircon restaurant a visit every week for the Beggar's Chicken. It is probably not an addiction but definitely a tickling craving that kicks in every weekend. Jin Wee's Beggar's Chicken is actually different from the original version where the chicken will be wrapped in lotus leaves and covered with a layer of clay, before it's sent into a hot oven to bake on low heat over charcoal fire for hours. Their rendition of this classic dish is contained in a dark-coloured ceramic pot covered with aluminium foil, and baked in a huge ceramic vat over charcoal fire. The result: Silky smooth chicken that smells so good, with intense umami flavours that are enhanced by Chinese medicinal herbs. And the chicken is so tender that it will easily flower into shreds, when you poke your fork into it. You would typically find two large shitake mushrooms and some deep-fried fish maw in this dish too. But recently, they have replaced the deep-fried fish maw with deep-fried pig's skin due to supply issues. This dish is good on its own to me, but some may prefer to eat it with steamed white rice. The fish head steamboat is also a protagonist there. The soup's so flavourfully umami from the crushed deep-fried dried sole fish (tee poh), and has a hint of Chinese medicinal herbs. And it's sweetened by the Chinese cabbage and soft yam pieces added to it. Fish is fresh and tender, which is one reason why the soup is so good. Other great dishes include the dry pan-fried prawns in sweet dark soy sauce and French beans stir-fried with chilli padi and pounded dried shrimps. Their fabled Hainanese pork chops are good too, but I usually won't crave for that. Although I won't say that all the dishes there are epic, this is definitely one of my go-to places for delicious and reasonably priced zi-char comfort food. But just a note: if you are heading down for the Beggar's Chicken for dinner, remember to call and place your order in the early afternoon, if not earlier. And fyi, the dish is only available from 2:30 p.m. onwards, except for Wednesdays, on which they are closed. Locate it Address: Jin Wee Restaurant 928 E Coast Rd, Singapore 459117 Operating Hours: Thursday - Tuesday, 9 a.m. - 9 p.m. (closed on Wednesdays) Call: 9852 7066

See a young chef dish out an old noodle dish that's passed down for generations. To be honest, I had my reservations about this soup bak chor mee (minced pork noodles) before I set out to explore it. After all, the boss is a young lad in his 20's and the popular impression in the world of traditional hawker fare is that old hawkers do it best. But I stand corrected. In fact, this is probably one of the best soup bak chor mee I've ever had by far, if not the best. The broth is of course the "soul" of any soup bak chor mee. And in this case, it sure did justice to this traditional noodle dish that's passed down for generations. The broth was full of umami flavours from the pork bones, minced pork and fried dried sole fish powder, enhanced by just the right amount of aromatic sauteed chopped garlic and oil and freshly fried crispy pork lard. And it's perfectly seasoned. Not overly garlicky or salty. A really soothing bowl of soup to the last drop! Noodles were springy and cooked perfectly, and the Teochew dumplings were really delish. Eating a piping-hot bowl of soup bak chor is always a sweaty affair for me. But in this case, it was well worth the sweat (pun intended). Kudos to the young chef of noodles! Locate it Address: My Father's Minced Meat Noodles 477 Tampines Street 43, #01-190, Singapore 520477 Operating Hours: Opens daily, 6 a.m. - 8:30 p.m.

If you're craving for delicious, piping hot individual-portion curries with rice, there's no better place than this. You might think that it makes little sense to be eating a hot curry in such a sweltering weather, as it's likely to make your day even sweatier. But trust me, this is just what you need to whet your appetite, if the hot weather is coming down hard on your palate. Housed in the Redhill Food Centre that's well-known for serving up Prime Minister Lee Hsien Loong's favourite deep-fried chicken wings, Hock Shun Home-Made Claypot Curry has already been around for nine years. While it's no stranger to those who live in the vicinity, this would be a hidden gem to the world outside the Redhill Lane housing estate. What the fish! Serving up a range of claypot curries at the stall, Hock Shun's offerings include fish curry, chicken curry, vegetable curry, and Yong Tau Foo curry. And you may choose to pair them with either their signature turmeric steamed rice, white steamed rice, or bread. My favourite curry at the stall will always be the $6 fish curry. Savoury, sweet, umami, and tangy, the curry is extremely aromatic and flavourful and it sends my palate into overdrive instantly as it hits my tongue. In fact, I feel myself salivating even before savouring it! Above: Chunky sea bream in the fish curry Above: The fish curry's filled with fresh vegetables, including brinjal, okra, and tomatoes Fresh sea bream is the prime choice for this fish curry as it it's sweet, chunky, and a perfect match with the smooth, rich curry gravy. Coupled with the natural sweetness of fresh vegetables like brinjal, okra and tomatoes without seeds, this dish is a perfect combination of savoury, sweet, umami, and tangy flavours. It's so good that I wiped off even the last trace of the curry gravy from the claypot. Above: The turmeric rice tastes so much like chicken rice! It's probably quite a unanimous opinion that the best friend of curries is rice, although some like them with bread, especially the local baguette. But at Hock Shun, they've upped the game by not just offering the usual white steamed rice, but also turmeric rice. The turmeric rice is a very aromatic yellow-coloured steamed rice seasoned with turmeric, garlic, and salt, which I initially mistook for chicken rice when I paid my first visit to the stall. I would strongly recommend you to go for this because it totally complements the flavours of the curry and will literally bring your enjoyment of this dish to the next level. Of course, for those who'd like their curry with bread, the option is also available at the stall. Chicken curry's the bestseller Chicken curry comes in two versions at Hock Shun — chicken thigh ($5) and chicken wings ($4.50) — and they are easily the most popular items on the menu, say the stall-owners. While both options are delish, I personally prefer the meatier chicken thigh to the chicken wings. For sure, what you'll notice about the chicken curry here is that the curry gravy is much richer than what most other similar food establishments would offer, and it's a lot more flavoursome, less watery, and comes with no oil blobs floating on it. As a result, you'll get to enjoy the curry flavours to their fullest, without feeling any uneasiness in your stomach from too much oil. And that's why I said earlier that I literally wiped off every trace of the curry from the claypot! Above: Chicken curry with tender, meaty chicken thigh and the curry gravy's really flavoursome It's vegetable curry but not vegetarian The vegetable curry ($4) would be a godsend for those who miss your veggies but also your curries. With this curry, I'm very sure that you'll be able to fulfil your daily recommended intake of two servings of vegetables, plus a load of great flavours! But vegetarians or vegans won't rejoice over this, as the gravy used for this curry is made with dried shrimps to give it its unique flavours. So while it is teeming with healthful vegetables like cabbage, carrots, and long beans, together with beancurd puffs (a.k.a. tau pok), it won't be readily suitable for vegetarians or vegans yet. Above: Vegetable curry teeming with fresh cabbage, sliced carrots, long beans, and tau pok, with umami-ness from the dried shrimps Great taste for excellent value This is honestly one of my favourite places to set foot in when the my curry cravings get the better of me. And it never fails to meet my expectations as a true curry lover. Although the Yong Tau Foo curry ($4.50) here hasn't quite caught up with the rest of its fraternity, the curry dishes here are a taste to reckon with. And being pocket-friendly only adds more value to these classic dishes, which I believe should not go unnoticed. Locate it Address: Hock Shun Home-Made Claypot Curry Redhill Food Centre 85 Redhill Lane, #01-66, Singapore 150085 Operating Hours: Opens daily except Tuesdays and Saturdays, 9 a.m. - 9 p.m. Call: 9145 8876

Tender, juicy pork belly that's a fusion of food flavours from the East and the West. Pork belly has always been one of my favourite cuts of pork, but usually when it's crusted with crispy crackling — and the meat has to be tender and juicy. However, Mad Charcoal's grilled pork belly has turned out to be another delicious proposition that stood out to me recently. And I'm loving it! Nestled in an industrial estate's non-airconditioned food court, Mad Charcoal has been claimed to serve up a range of delectably affordable Western grilled dishes, including pork, beef, lamb, chicken, duck, fish, as well as sausages. On this first trip to this food stall, I've decided to try out what seems to be the most appealing dish to me on the menu — the grilled pork belly. It's like a fusion pork dish And it didn't disappoint at all. Grilled till the layer of fat is ready to melt when it comes into contact with my palate, the leaner portion of the pork belly was so tender and juicy that it literally fell apart when I poked a fork in it. And, you certainly won't miss that intense smoky flavour, which the chef says is a result of smoking the meat with burning lychee wood chips. Above: Juicy and tender grilled pork belly with a distinct smoky flavour Interestingly, the grilled pork belly was served bathed in a sweet, dark sauce that tastes both sweet and umami — for sure, this added a unique layer of flavours to the grilled meat. And yes, I guessed it, soy sauce is one of the key ingredients of this dark-coloured sauce, as the chef reveals. Together with that sprinkle of scallions on top of it, I can't help feeling that this is sort of an East-meets-West fusion dish. It fact, this reminded me of a famous Chinese braised pork dish known as the "Dong Po Pork" (or "Dong Po Meat"), which is renowned for its tenderness, juiciness, and umami flavour, except that this is grilled instead of braised, has an intense smoky flavour, contains no Chinese yellow wine, and it's topped with scallions. I truly enjoyed this dish, just that the sauce was a tad too sweet for my liking. So I believe that sparing the sugar would definitely move it nearer towards the perfect score. The pasta's nondescript As part of the set menu I selected, I was allowed to choose a side dish. And so I chose to pair the grilled pork belly with spaghetti aglio e olio, topped with a sous vide egg. Plus, to upgrade the pasta dish, I also added a scoop of bacon bits for an additional $3. Honestly, I wasn't expecting this to be authentic aglio olio, but I'm sure that some pasta water will help free up the dry, entangled spaghetti for sure and give it a better texture. Above: Spaghetti aglio e olio full of bacon bits, glistening from the runny sous vide egg The chef was pretty generous with the bacon bits though, just that I would have preferred a more browned and crispier version of them. That, I'm sure, will add a lot more flavour to this pasta dish — and I've tried and tested this myself at home. The saving grace was the sous vide egg on the pasta (runny eggs always make me happy!). But that probably doesn't speak volumes about the chef's culinary expertise. Was it worth it? I'd certainly revisit this place for the grilled pork belly. But I'll probably choose another side dish instead of the spaghetti aglio e olio. Speaking of which, I really hope that Mad Charcoal can offer two side dishes instead of one. In my opinion, the spaghetti aglio e olio can be an add-on food item instead, while the rest of the side dishes can be offered in pairs and in smaller portions. And for customers who desire a small portion of pasta to go along with the meats, the chef can always serve easier-to-prepare cold pasta as one of the options for the side dishes. In terms of the price point, I don't think that the offerings on the menu were cheap or affordable, given that this is only a food stall in a non-airconditioned food court located in an industrial area in the boondocks. But the grilled pork belly was well worth the price. With my stomach's limited capacity, I can't yet pass a comprehensive judgment on all of the food items on the menu. But I'll be back for more. And when I return, I really hope that the chef will be less aloof and more smiley because that would probably make the food taste even better! Locate it Address: Mad Charcoal Link@AMK 3 Ang Mo Kio Street 62, #01-38, Singapore 569139 Operating Hours: Monday - Friday, 12 noon - 3 p.m., 5 p.m. - 9 p.m.; Saturdays, 12 noon - 9 p.m. (closed on Sundays) Call: 8878 0280

I've always preferred crispy oyster omelette to soft ones. But this was a game changer. I've always preferred my oyster omelette to be crispy, with just a tad of softness in its core. That's because I like that slightly charred flavour on the crispy outer layer where you can distinctly taste the intense flavours of rapidly heated fish sauce, which marries so well with the beaten eggs and batter frying in the hot pan. Plus, the mouthfeel of biting into a delicious omelette that crackles upon impact can be quite a kick for me. And that's why a cripsy oyster omelette has always been a hallmark of an excellent oyster omelette, by my standards. But Xing Lee's softer rendition of this dish has changed my mind. While it's not crispy but soft and gooey, their version of the oyster omelette is very much a quintessence of this classic hawker dish in my definition. Compared to the usual versions, this one definitely has more intense aromas of eggs, which are fried till it dons a golden-brown coat over it. And that's on top of the other great flavours and aromas that it should possess as an excellent oyster omelette. Scallions instead of cilantro Interestingly, Xing Lee fries its oyster omelette with scallions instead of cilantro that's traditionally used. That gives the dish a fundamental twist to its flavours and aromas, and distinctly sets it apart from the traditional oyster omelettes. But it's a pleasant kind of a difference that they've made to this dish, I must say. Above: Adding scallions instead of cilantro to the oyster omelette gives it very different flavours and aromas. Oysters galore The uncle at the stove is no scrooge when it comes to adding oysters to his oyster omelettes. And we're talking about big, juicy, fresh oysters the size of my big, wide thumb. And you know that it's value for money when the portions are generous to begin with, and each mouthful of it is filled with these plump oysters. Above: Generous portions with big, wobbly, fresh oysters! Now I like it soft too And so I've been conquered. Xing Lee's oyster omelette has convinced me that a soft oyster omelette can possess all the qualities of an excellent oyster omelette too. It's no wonder that there's always a long queue of people at the stall, waiting patiently to sink their teeth into this delicious grub. So if you happen to be in the vicinity, be sure to head down to try this. Locate it Address: Xing Li Cooked Food Old Airport Road Food Centre 51 Old Airport Rd, #01-28, Singapore 390051 Operating Hours: Thursday - Tuesday, 11 a.m. - 11 p.m. (closed on Wednesdays)

Comfort food with traditional flavours that leaves you coming back for more. Mee Hoon Kueh or Ban Mian (some call it "Pan Mee") is no stranger to the hawker food scenes in Singapore and Malaysia. In fact, it can be said that many Singaporeans and Malaysians grew up eating this simple, inexpensive, yet nutritious Hakka fare, which was also commonly prepared at home in the olden days. Traditionally, the Mee Hoon Kueh was made from tearing morsels of kneaded dough (now thin strands of noodles are an option too) and cooking them in a flavourful stock made with ikan bilis (dried anchovies) filled with minced pork, Cekur Manis, as well as an egg, topped with some deep-fried ikan bilis. When fully cooked, Cekur Manis is a highly nutritious leafy vegetable that's packed with protein, lutein, antioxidants, as well as Vitamins C and E. That, coupled with the other ingredients in this soup noodle dish, easily makes it a "healthier" choice of meal for those who are calorie-conscious. And that's probably why it's common to see figure-conscious ladies make a beeline for this dish at any hawker centre, coffee shop, or food court, during meal times. The advent of spicy mee hoon kueh And there is also the spicy version of Mee Hoon Kueh, which started to gain popularity in Singapore in the last decade or so. Commonly known as the Kuala Lumpur Chilli Pan Mee, this style of Mee Hoon Kueh was invented in the Chow Kit area of Kuala Lumpur, Malaysia, and is particularly popular in Klang Valley. As with any delicious Malaysian food that's built a respectable fanfare around it, this "dry" version of Mee Hoon Kueh also made its way down from Peninsula Malaysia to our little island-state, and it turned out to be a runaway success. The key differences between the spicy and soup versions of Mee Hoon Kueh lie in the use of a special stir-fried chilli paste, minced braised pork (instead of blanched minced pork), as well as a poached egg (instead of an egg stirred into the soup). Making it all from scratch The chilli Mee Hoon Kueh at Penang Heng Heng Handmade Noodles is a quintessential example of this popularised dish. Made from scratch, the stall owner spares no effort in ensuring that the texture of the cooked noodles is nothing less than perfect. He starts by making the dough from wheat flour, eggs, water, and salt — and boy, I can see that the kneading is really hard work, even as I'm only watching by the side. Then he rolls the dough off the pasta machines to make sure that every stretch of the noodles is of a consistent thickness, before tearing morsels of it and chucking them into the boiling stock to cook. On each order, each bowl of Mee Hoon Kueh is torn from fresh dough that's made several times across the day. The stall owner's efforts has truly paid off, as the texture of his hand-torn noodles is amazingly springy and they taste really fresh. If you ask me, nothing tastes better than handmade, when it comes to noodles. Above: Making the Mee Hoon Kueh from scratch — from flour, to dough, then noodles Apart from the noodles, the delicious fresh chilli paste that goes so well with the Mee Hoon Kueh is also made daily from raw ingredients by the man himself using a special recipe. Likewise, the very well-seasoned minced braised pork and deep-fried ikan bilis are also prepared on a daily basis at the stall. As comfy as comfort food gets Piercing into the yolk of the poached egg was a moment of joy for me. As I mixed the liquid egg with the rest of the ingredients in the bowl and devour all of it, I'm just thinking to myself that this is probably the best comfort food to enjoy in a lazy morning. Even though I can't say that this is healthful food compared to the soup version, it is definitely food that tastes home-cooked with love and makes me happy. Above: Handmade Mee Hoon Kueh with special recipe chilli paste Finally, no Mee Hoon Kueh dish will be complete without that classic soup that contains Cekur Manis leaves, and this one even comes with deep-fried Tau Kee (beancurd sticks). To me, this is a great way to finish the meal, as it washes down all those greasy bits from the palate. Above: Traditional Mee Hoon Kueh soup with Cekur Manis Tucked away in a secluded coffee shop on Sims Avenue, this is an authentic Kuala Lumpur-style chilli Mee Hoon Kueh that's not to be missed, even though the business name, which sports the word "Penang", suggests otherwise. The dedicated efforts that go into making the handmade noodles and the other ingredients deserve not just a pat on the back, but more importantly, the appreciation of those who know what high-quality food is all about. Locate it Address: Penang Heng Heng Handmade Noodles 205 Sims Ave, Singapore 387506 Operating Hours: Opens daily (except Wednesdays) Mondays, Tuesdays, Thursdays, Fridays, Sundays, 10 a.m. - 8:30 p.m.; Saturdays, 12 noon - 8:30 p.m. Call: 9132 2117

Chomp away on a kebab that's made with a Moroccan family recipe. There are times when you feel peckish and just want a bite into a quick snack that's not too messy to eat, inexpensive, but still very satisfying. For some, deep-fried finger food would be a quick fix for such a craving. But what if you can have a reasonably well-balanced snack on-the-go, complete with carbs, proteins, and vegetables, at merely $3.80? If you ask me, the super affordable chicken kebabs rolled out (pun intended) of Kebab Marhaba's kitchen will always be the perfect response to my stomach's growls during tea time. Compared to a typical $5 chicken kebab that's commonly sold at any pasar malam (night market) or a heavily marketed branded version sold over a shopping mall takeout counter for more than $7, this $3.80 kebab is simply a godsend. Made with a family recipe And if you're wondering, the kebab's not just cheap, but pretty good too. Roasted on a döner (a Turkish vertical rotisserie), the chicken kebab is seasoned with a special mix of Moroccan spices from a recipe that's passed down by the stallholder's family through generations. It's so aromatic that you know you're already at the food stall even with your eyes shut. Above: Roasted chicken that's crispy and yet so tender The outer layer of the stacked pile of meat is usually roasted to golden crispiness, while the inside is still moist and full of delicious meat juices. For me, I will always ask for the crispy bits to be rolled into the kebab, simply because they contain an additional layer of flavours that develop under the extreme heat from the rotisserie. And the drippings are so good too! Above left: Slabs of seasoned chicken roasted on a döner Above right: Roasted chicken sliced and chopped up, and wrapped into a flat bread roll A standard kebab from the stall comes with a drizzle of sweet chilli sauce and mayonnaise, but you could also get it dressed with an additional splash of cheese sauce with just a few tens of cents more. Personally, I prefer it au naturale without any additional sauces, but will always choose to upsize the portion of the roasted meat by $1. It's the best deal ever! A satisfying meal on its own While I can't say that a kebab is an entirely healthy snack (well, it is indeed a tad oily), it is probably irrefutable to say that it's a well-balanced snack. Comprising a toasted Lebanese flat bread as the carb component, roasted chicken as the protein component, and the chopped lettuce as the vegetable fibre component, this is, in fact, a meal on its own (not just a snack) that's balanced and very satisfying. What better excuse to eat a snack for a meal than this, right? Locate it Address: Kebab Marhaba Kopitiam Square 10 Sengkang Square, Singapore 544829 (shares a stall with the Muslim snacks stall) Operating Hours: Opens daily, 3 p.m. - 7:30 p.m. (stall closes earlier if it sells out)