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Rich flavours, generous portions, and you don't have to reach deep into your pockets for a satisfying meal. Plus, the authentic flavours of Sarawak's signature street food. These are what this humble eatery serves up at the heart of the CBD. Sometimes you just have to try harder to get to better things in life. And that's exactly what I did when I headed down to Downtown MRT Station in search of 64 Dirgahayu Sarawak Laksa & Kolo Mee. In fact, I spent a good 10 minutes walking through the MRT station and the shops on the basement level of the Marina Bay Financial Centre, and even going up to Level 1 and back, before I finally located this elusive eatery. Turns out that I actually only need to make an about-turn towards the right-hand-side on exiting the MRT station's electronic gantry. I hope I saved you some efforts searching for it, if you do swing by! My first impression of the eatery was that it really appeared to be "no-frills", with hardly any decor to speak of. And it's probably also the brightest food place I've ever been to, with those ultra-bright white lights hanging from the ceiling. Quite different from its "past life" when it was located back in Lorong 1 Toa Payoh! But whatever the decor lacked, the good food and friendly people made up well for it. And prices are considered relatively affordable too, compared to other food options in the area, with most of the dishes priced below $7. Chicken kolo mee that smells so good I started off with a Classic Sarawak Kolo Mee, which was really delicious! When the noodles were served, I noticed immediately that the "char siew" was actually made with chicken instead of pork. And it turns out that the eatery doesn't serve pork or lard in all their dishes, not just the kolo mee. The lady boss explains: "In Sarawak, there're actually non-Halal and Halal versions of the kolo mee. So kolo mee isn't always served with pork. It can also be served with chicken, if it's the Halal version." Above: The Classic Sarawak Kolo Mee smells so good with fried shallot oil and rendered chicken fat Besides that, something really piqued my interest. Other than the usual condiments you'd expect in a kolo mee, and the distinct aromas of the fried shallot oil, my nose tells me that there's surely another unique aroma that makes the noodles smell so good. And I was right! It's rendered chicken fat, which is also an important ingredient that makes the Hainanese chicken rice so aromatic. In the words of the lady boss, that's their "secret ingredient". But now, it's not a secret anymore! LOL! Above: Kolo Mee with Sweet Red Char Siew Sauce — for some reason, the red sauce does make the noodles taste even better On the crew's recommendation, I also tried the Kolo Mee with Sweet Red Char Siew Sauce, which is right up my alley! I actually prefer this version of the kolo mee to the classic version, and I really think that the reddish char siew sauce makes quite a difference to this noodle dish. And even though the sauce is sweet, it's not cloying. It's actually more of a sweet-savoury kind of sauce. Of course, I believe that the sauce's reddish hue may have also made the noodles look tastier. After all, our food tasting experience is not just influenced by the aromas and flavours of the food, but also the colours that it presents. It's also worth mentioning here that the eatery only uses eggless noodles and there's also a vegan version of the kolo mee for those who'd prefer it, among several versions of this noodle dish on offer. Sarawak Laksa with a rich broth Sarawak Laksa is one of a kind, and it's definitely not the typical laksa you'll find ubiquitously in Singapore. If your idea of a laksa is that it must come with the rich flavours and aromas of coconut milk (like the taste of the Nonya Laksa) or piquant flavours with a pungent waft of fishiness (like the taste of the Penang Laksa), this will be something really unexpected. I would say that the thick broth of the Sarawak Laksa is akin to a hybrid of prawn soup noodle and Mee Soto broths. After all, the base of the soup is a prawn broth and it's filled with various herbs and spices from the rempah (a complex paste of herbs and spices, which includes candlenuts). Uniquely different from the laksa Singaporeans are more familiar with, I believe that this may be an acquired taste for some people for a start. But for me, it only took three sips of the broth to win me over. Above left: Eating the Sarawak Laksa as the Sarawakians would with a dollop of sambal and a squeeze of calamansi lime juice Above right: Thick broth that comes with rich flavours from a complex paste of herbs and spices Besides reasonably big and crunchy prawns, the standard version of the Sarawak Laksa here also comes with generous portions of shredded chicken and strips of omelette. And the special version is essentially an upsized version with more ingredients in it. Pro-tip if you haven't tried the Sarawak Laksa: add a dollop of the sweet and slightly spicy sambal and a squeeze of the calamansi lime juice — that goes a long way to making it even better. Try it to believe it! Ever tried the "Whisked Kopi"? Besides food, the eatery also serves up a range of hot and cold beverages. And the one that caught my eye was the Whisked Kopi. Interestingly, a whisk is used to create a thick milk coffee froth similar to what you'll see in a teh-tarik, but without all that dramatic moves. And that really helped to release the full aromas from the kopi much less strenuously! Quite smart! Sarawakians consider it authentic According to the business owners, many of their regular customers are Sarawakians who are living in Singapore, and they consider the taste of their food offerings very authentic — just like what they used to eat back at home. That speaks volumes about how the business tries to retain the traditional flavours of its dishes. Meanwhile, it also reflects the business owners' and customers' reminiscences of home. Speaking of which, the business name "64 Dirgahayu" is also a reflection of the business owners' reminiscence of home because that is actually the address at which they used to live back in Sarawak. What a way to remember home! Locate it Address: 64 Dirgahayu Sarawak Laksa & Kolo Mee 15 Central Boulevard # B1-04 Downtown MRT Station Singapore 018969 Operating Hours: Opens daily except Saturdays and Sundays, 8 a.m. - 7:30 p.m. Call: 8113 7937

Pork lovers are in for a treat here with these toothsome roast meats. So, eat responsibly! Who could resist some "shao la", or Cantonese-style roast meats, once in a while? For some people, these may even be an item on their to-do list every week. And if the roast meats are as good as those served at Hiang Ji Roasted Meat & Noodle House, it might well become a habit. While Hiang Ji is a real "gem", it's not exactly a hidden one. It's just that most people who are in the bustling surroundings of the HDB Hub wouldn't intuitively make a turn from the arterial walkways into this lesser-known corner of the Toa Payoh Mall, where the eatery is located amidst a row of F&B establishments. "Out-of-the-way", if you will. In fact, I only got to know about this roast meat eatery through a friend who works in the vicinity. See how important foodie intel is? "Chunky" is the word Meat-lovers will know that a hearty and highly-satisfying carnivorous meal would mean that the meat will have to be chunky. And at Hiang Ji, that's exactly what they're serving up. And it's unlikely that you'll get "slices" of roast meats as you would at some coffee shops out there. As a pork lover, I naturally made a beeline for the the roast pork (char siew) and crispy pork belly (siew yoke). And boy, it turned out to be a pile of yummy, chunky roast meats! Pure bliss! Above left: The chunky, juicy, and well-glazed roast pork is a real hearty treat! Above right: Crispy pork belly which you'll have to hear the crunch for yourself The chunky roast pork is really well-glazed, tender, and juicy, with just the right lean-to-fat ratio; and it's not overly sweet. And the pork fat is roasted till it's so soft that it's ready to melt in my mouth (which it did actually). The crispy pork belly is a totally different mouthfeel to enjoy. Its pork crackling was so crispy that I can hear the crunch audibly, as I munched into it. And unlike some other crispy pork belly elsewhere, this one has had a fair bit of lean meat, which was firm but still juicy. I can eat this all day! By the way, they also serve roast chicken and roast duck, for those who'd prefer poultry. The sauces are great too Apart from the roast meats, the sauces here also play a fantastic supporting role. The chilli sauce is full of citrussy flavour from the calamansi lime juice base, and strikes a perfect balance between spiciness, sweetness, and tanginess. And it goes so well with the chicken rice (otherwise known as the "you fan"), which I ordered as a second portion. Gluttony! Above left: The spicy, sweet, tangy, and citrussy chilli sauce is the chicken rice's best friend Above right: Just can't get enough of the braised sauce — not too sweet and very umami And I love the braised sauce too! It has a delicate sweetness that's well balanced with saltiness, and it actually tastes quite umami. I believe that some of the roast meat drippings may have gone into it and made it so good. They're well worth the calories spent If you ask me, these roast meats are certainly worth loading up on the calories for occasionally. In fact, going forward, this will be one of the eateries I'll surely visit, when a craving for Chinese roast meats arises. North-easties would be glad to know that they also have an outlet at Hougang Village, which has been operating for years and is quite popular. But I haven't tried the food at that outlet personally, and so won't attempt to vouch for the quality. Locate it Address: Hiang Ji Roasted Meat & Noodle House Toa Payoh Mall 190 Lorong 6 Toa Payoh, #01-512, Singapore 310190 Operating Hours: Opens daily, 10 a.m. - 10 p.m. Call: 9726 7338

Ever so good, you can really taste the dedicated efforts that go into this old-school Hainanese satay. Just the right amount of char, a thick sauce with perfectly balanced flavours, plus, prices that stood still in time. Having my satay at Hainan Traditional Satay is in stark contrast to having it at the more popular, bustling satay scenes the likes of Satay by the Bay or Lau Pa Sat. By day, except for the argy-bargy of some old uncles over a few beers or coffees, it's unlikely that you'll hear any other loud noises at the coffee shop at all. And by the evening, when even the birds stop their chatter as they turn in, this place becomes even more tranquil. This is, after all, at the tail end of the long Potong Pasir Avenue 1, where a small roundabout connects the Kwong Wai Shiu Hospital @ Potong Pasir, Saint Andrew's Village, and an old quiet HDB estate where the satay stall is located. But the chill vibe and old neighbourhood charm here are exactly the things that attract me — especially when the satays here are also exceptionally good! Made with lots of love I've been a patron of this satay stall for years, and I'm glad to say that the quality of the satays here has remained consistently high all this while. I believe that this is largely due to the stall-owner's commitment to ensuring that his satays are only served in the best way that they should be. And I can really see his dedication to his craft, just from observing the way that he works on my visits. Above: Carefully dabbing oil onto the satays that are sizzling away on a charcoal grill to develop a lovely char The unassuming uncle who keeps a close watch on his satays sizzling away on the charcoal grill rarely utters a word. So don't expect to strike up a banter with him. But in reality, he's really a very sweet-tempered person who is always humble to take feedback and ever so absorbed in his work. This is probably the local version of what the Japanese calls the "craftsman's spirit". And all these translate into the delicious satays that he serves with love, which comes with a nice char and a great satay sauce with just the right viscosity and perfectly balanced flavours. Tender with a perfect char These days, it's common that you get satays with thin slices of meat that almost dry up after it goes through a hot grill. But I promise you: the satays here are far from that sort. In fact, I would describe the satays here as "plump" compared to the others that I've savoured, and the meat remains tender and juicy even after grilling, which only leaves a lovely char on the surface. The result: sweet, smokey satays with delicious aromas from a mix of spices in the marinade and the meat and pork lard that are perfectly grilled. Woohoo, I'm in heaven! Above: Perfectly grilled pork satays with a nice char Satay sauce with just the right kick In any food stall that serves traditional Hainanese satays, there's one unique feature that can't go missing. And yes, we're talking about the satay sauce that comes with pineapple purée, which totally enhances your gastronomic experience. At other satay stalls that claim to serve traditional Hainanese satays, I've personally had bad experiences with this sauce, as many of them tend to serve it with pineapple purée that's extremely tart, and in some cases, very dry — which is obviously a consequence of using cheap, low-quality pineapples. But here, you can expect a thick satay sauce that has distinct aromas of toasted ground peanuts and delicious spices that go into the satay powder, plus the sweet and slightly tangy pineapple purée that emits a fruity scent of its own. Above: Traditional Hainanese satay sauce with pineapple purée that tastes sweet and slightly tangy Above: You know the sauce is right when it clings onto the satay While many satay sauces can turn out to be too diluted, this one's a perfect balance between overly gooey and too diluted with a good amount of flavours — a full-bodied sauce, if you will. As I always tell my friends: "You know the sauce is right when it clings onto the satay." And this is case in point. Prices that stood still in time As I start to see satays elsewhere shrinking in size but growing in prices, it seems that the same plump satays here at Hainan Traditional Satay still cost the same as they did a few years back. That's despite the afflictions of COVID-19 and inflation in recent years, which have seriously impacted small F&B businesses like this. And from the bottom of my heart, I'm really glad that the satay stall is still around to serve up such delicious satays, having been in business for more than 10 years now and navigated the ups and downs of the economy across the years. Just a tip if you're heading down to try the satays: always give the stall-owner a call beforehand if you intend to pay a visit on a Tuesday or Wednesday, or the weekends, as the business closes randomly on Tuesdays or Wednesdays, and very occasionally, on weekends. Locate it Address: Hainan Traditional Satay New Trend Eating House 120 Potong Pasir Ave 1, #01-806, Singapore 350120 Operating Hours: Opens daily except Tuesdays/Wednesdays (varies between these days), 12 noon - 8 p.m. (Occasionally closes on weekends) Call: 9821 1904

Tuck into this Teochew version of the classic Fuzhou oyster cake that's replete with delicious pork and seafood filling, even though it's undeniably a crispy calorie bomb! The oyster cake, or some call it the "UFO oyster cake" because of its cute resemblance to a flying saucer, is a traditional Fuzhou deep-fried street food that's been around in Singapore's hawker food scene forever. In fact, I believe I can safely say that, growing up, most of us would have eaten this delicious snack at least once, if not always. Even though it's a sinfully oily snack on the go, the oyster cake packs some quite unique flavours that you'd never be able to taste in any other fritters you'll find here in Singapore. The original ingredients in an oyster cake are simple: oysters; minced pork; Chinese celery; the batter that goes into making the crispy jacket of the fritter; and a couple of fried peanuts to top off the "UFO". It's a sure recipe for a quick umami treat! So what's the Teochew twist here? It turns out that there's no Teochew twist to these fritters at all! The only reason why the business is called the "Teochew Meat Puff" (TMP) is simply because the business was started by the boss himself, who is a Singaporean Teochew, and he'd prefer to call it a "meat puff" instead. LOL! "But the customers keep coming back. So there may well be certain differentiators that they prefer in my rendition to the others?" the business owner asserts and reveals that he has been at his craft for more than 30 years and counting. But if you ask me, his Teochew twist is that he's definitely made his meat puffs larger than the other versions out there, with more ingredients inside (a lot more pork especially), plus a perfectly deep-fried case that's soft but firmer than the others on the inside, and super crispy on the outside. Of course, his courage to launch meat puffs containing various creative filling (which saw success somehow) could also be his uniqueness to own. Currently, he serves up meat puffs of six different flavours at his stall, namely: the classic Oyster-Pork Meat Puff; Scallop-Pork Meat Puff; Prawn-Pork Meat Puff; Octopus-Pork Meat Puff; Crab-Pork Meat Puff (which is actually made with surimi crab sticks); as well as Vegetable Puff. And my favourites will always be the Scallop-Pork Meat Puff and the Prawn-Pork Meat Puff. Scallop-Pork Meat Puff Above: A large Hokkaido scallop smacked right into the middle of the delicious and crispy "UFO" Being an absolute lover of scallops, this is obviously my all-time favourite offered by the stall! This meat puff comes with a huge tasty Hokkaido scallop that's pure enjoyment to bite into, embraced by a thick layer of soft and well-seasoned minced pork, plus the must-have chopped Chinese celery that forms an integral component of its unique taste. The peanuts that are randomly sprinkled onto the puff — although I suspect that this may also be some sort of a "number code" to indicate which flavour a meat puff is after deep-frying — also gave it another dimension of taste after having gone through the baptism of hot oil. Prawn-Pork Meat Puff Above: The prawn meat puff comes with a big prawn and it's loaded with minced pork — all encased in a crispy jacket that looks like a flying saucer The combination of prawns and pork is no stranger in Chinese cuisine (deep-fried five spice meat rolls, or "ngoh hiang", are a classic example). That's simply because they develop a very umami flavour when combined. And needless to say, when these ingredients are added to a meat puff, the result would be another umami treat, which takes on a different dimension of taste. I like it that the prawn has a springy mouthfeel even after the hot oil bath, and did not end up as a messy paste — this is a sure sign that the prawn is still fresh and just the right amount of heat was applied to the fritter. And as with the other meat puffs on the menu, it comes with a huge mound of delicious seasoned minced pork inside (they really mean it when they call it a "meat puff") and chopped Chinese celery, topped with a few peanuts for extra flavour. Not always a rover Interestingly, the night bazaar (known as the "pasar malam" locally) hasn't always been the location where TMP's business owner operates his food stall. A few years back, he actually stopped roving and settled into a permanent stall within a food court in an industrial estate in Woodlands. But just as COVID-19 shuttered many other small F&B businesses, TMP's business in the industrial estate was not spared either — well, almost. And so, the roving resumed. But even without the permanent food stall, TMP's meat puffs would have no lack of fans. Surprisingly, their no-frills Facebook page has more than 21,000 followers who are always on a lookout for their traces around our little island-state — just to get a bite of these tasty little saucers. I'm just grateful that although inflation has inevitably made them raise their prices by tad, "shrinkflation" has not set in so far. I guess that's their way of making sure that their loyal followers don't get shortchanged in any way. To the business owner: that's truly the way to go! Keep it up! Locate it Address: Teochew Meat Puff Variable location with night bazaars Check the 'Teochew Meat Puff Pte Ltd' Facebook for their current location

"Playing with fire" is business as usual at Joo Chiat Place Fried Kway Teow, as the lady chef dishes out plates of this classic dish that's bursting with wok-hei! As a nation of foodies, we all know that a long queue at a food establishment is almost a sure sign that the food it's serving is delectable and has won the hearts (and stomachs) of many. Joo Chiat Place Fried Kway Teow is a case in point. As far as I remember it, it has always had a long queue, and I typically had to queue for at least half an hour to get to my weekly char kway teow fix. In fact, that was how I discovered this place as I walked past the nondescript, old coffeeshop in which it is housed, more than a year ago. Interestingly, no one seemed to be queuing up for anything else in this coffeeshop. And that totally piqued my interest! As it turned out, this char kway teow is so good that eating it became habitual. But queuing always makes me fidget, so I chose to swing by the stall this time round on a quiet afternoon on a weekend. One plate at a time If you've been in the queue for this char kway teow, you'll certainly notice that the dish is prepared in single portions every single time. This is unlike most other char kway teow hawkers who will fry up a huge batch of the fare every time for speed and convenience, and serve five or six portions out of it. And the lady chef's dedication really paid off, as the result is a lip-smacking char kway teow that perfectly combines a symphony of flavours with an intense wok-hei that's consistent across every single plate over eight years, since she's taken over the business. The only thing is, no matter how long the queue is, the chef always sticks to her modus operandi and never seems to be bothered by it. I suspect that she may be in a meditative state every time she's frying her kway teow. LOL! But jokes aside, it's always been a pleasure for me to observe how the chef fries every plate of kway teow. The noodles and other ingredients always seem to be dancing on the extremely hot wok powered by a deft spatula, and they continuously give off smoke that's so aromatic — kudos to the Maillard reaction! Simple ingredients, wonderful flavours The char kway teow here is as traditional as it gets — nothing more and nothing less. If you always need prawns in your char kway teow, then walk away, as you'll only find cockles, Chinese sausages, eggs, mung bean sprouts, and crispy pork lard with the noodles. Simple as the ingredients may be, they all add up to make this dish a truly delicious one! Above: Chinese sausages well seared to release their full aromas within Above: Soft julienne fish cake that's a must-have in every char kway teow Above: There's no such thing as too much fried eggs Always go for the largest portion I can't say that the char kway teow I get here is the cheapest there is. But that's because I always go for the largest portion at $6.50 each, as the glutton in me just can't get enough of it with the smaller portions. If you happen to be in the vicinity and crave for some char kway teow, swing by the stall and brave through the queue. I'm sure you won't be disappointed. And I believe that you'll eventually end up ordering the largest portion, just like me! Locate it Address: Joo Chiat Place Fried Kway Teow Dong Cheng Eatery 59 Joo Chiat Place, Singapore 427783 Operating Hours: Opens daily except Wednesdays, 11 a.m. - 8:30 p.m.; Saturdays, 10 a.m. - 8:30 p.m.

If "gao" is the universal Singaporean term to describe a very concentrated beverage or broth, this would certainly be "fried Hokkien mee gao". And we're not just talking about viscosity here, but the intense flavours that the flavourful broth packs. 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

To all lovers of pau and other Chinese steamed delights out there, this is where you'd want to be! From a delish Braised Pork Rice to quite possibly the best Char Siew Pau I've ever had, this is fast becoming my go-to place for affordable and delicious comfort food. At any typical coffee shop, Chinese steamed delights the likes of steamed buns (paus), Chicken Glutinous Rice (Lor Mai Gai), and Steamed Rice with Char Siew and Egg (Fan Choy) are easily overlooked food options, with only a limited presence in a small transparent steamer by the coffee counter. But at Sheng Hui Coffee Shop, the paus are the protagonists. And actually, not just the paus, but also the other delicious steamed dishes on the menu of Zhen Zheng Handmade Pau. This is one of Zhen Zheng's three outlets and possibly the most established one that has been around in this age-old neighbourhood for more than 10 years. Located right next to the HDB Sims Drive branch and a stone's throw away from the Sims Vista Market & Food Centre, this coffee shop in which Zhen Zheng operates is totally nondescript and I actually almost didn't take a peek into it when I walked past. But then, the delicious aromas that wafted through the air from the traditional bamboo steamers in their kitchen made me stop to check it out. And boy, it didn't disappoint! Delish Braised Pork Rice Above left: Chunks of flavoursome, tender, and juicy lean braised pork abounds Above right: Half a braised egg goes into the Braised Pork Rice The first thing that caught my eye here — and it's also the dish that most customers are buying off the steamers — is the Braised Pork Rice. In fact, as I was placing my order for it, there were only two portions left, and a woman queuing behind me asked if I was going to buy that? Hahah, fastest fingers first! And it's popular for a good reason. At just $2.80, the Braised Pork Rice is almost like a full meal, filled with generous chunks of flavourful, tender, and juicy lean braised pork that are so well braised. The meat has a perfect lean-to-fat ratio, with quite a fair amount of lean meat, which is right up my alley. I'm not that much of a pork fat fan, except when it's roasted or baked till crispy, but the pork fat in the Braised Pork Rice was so soft that it literally melted in my mouth even before I could take it out. Oh my pork! Mmm mmm mmm! It's also worth mentioning that the rice in this dish is perfectly cooked, unlike the soggy rice you'd usually find in a typical Fan Choy, due to over-steaming. So it's just like you're eating a fresh plate of steamed rice topped with generous portions of delish braised pork, and half a braised egg to make it even more wholesome. Quite possibly the best Char Siew Pau I've ever had Above: Shreds of delicious smokey Char Siew bathed in a sweet-umami red sauce Honestly, I didn't set out with any expectation for the Char Siew Pau. In fact, I ordered it only because it's one of the usual suspects you'd find in a stall like this. But it turned out to be a real gem, and at only $1 each. Bathed in a delicious sweet-umami red sauce, the shreds of Char Siew in the pau tastes really smokey, as if they're just being taken off a barbeque rack. I promise, this is quite possibly the best Char Siew Pau I've ever had! Pork Pau with an intense aroma of Shaoxing Wine Above left: A generous mound of tender, juicy, and well-marinated minced pork with an intense aroma of Shaoxing Wine Above right: So there's the other half of the egg I was missing! The Pork Pau, otherwise known as the "Big Pau", is another tender piece of joy for me! The moment I broke it open, an intense waft of Shaoxing Wine gushed towards me. And that scored a "wow!" from me. It smells so good! Inside the pau, the generous mound of minced meat was really tender and juicy, and truly flavoursome. And in there, I found the other half of the egg I was missing from the Braised Pork Rice. Hahah! Oriental version of Pigs in a Blanket With Braised Pork Rice comes Braised Pork Pau. Who could ignore this delicious snack on the go — which I affectionately nicknamed "the oriental version of Pigs in a blanket" — that's filled with generous portions of delicious, tender braised pork, with chunks of the lean cuts. At just $2, that's really a steal for a hearty snack like this! Affordable comfort food For generations, paus and other Chinese steamed delights have been favourite breakfast dishes or tea-time snacks that are perceived as playing second fiddle to other mainstream dishes. Some people, like myself, however, see it as a type of comfort food. While the run-of-the-mill Chinese steamed delights that are sold peripherally at most coffee shops deserve to be overlooked, those served at this humble stall shouldn't be underrated. And being ever so affordable to the masses, it probably deserves more patrons. So head over to grab these really affordable and delicious comfort food at Zhen Zheng Handmade Pau, if you happen to be in the vicinity! Locate it Address: Zhen Zheng Handmade Pau Sheng Hui Coffee Shop Block 45 Sims Drive #01-150 Singapore 380045 (2 other outlets available) Operating Hours: Opens daily except Tuesdays, 6 a.m. - 5 p.m. Call: 9838 6123