Salted Egg Pork | S$ 12
📍New Station Snack Bar
Far East Plaza,
-95, 14 Scotts Road,
HAR CHEONG GAI - dari TANG KAY KEE Singapore, salah satu makanan SUPER ENAK yang kita bawa dari Singapura ke Batam, just for you!
Jadi apa sih HAR CHEONG GAI itu? Kata paling gampang buat ngegambarin ini adalah NASI AYAM GORENG. Tapi ayam gorengnya pakai bumbu rahasia yang bikin rasanya jadi super enak, super lezat, super mantap, dan.... SUPER ENAK!
Seriously, ini mungkin salah satu ayam goreng favorit Mr. BD sekarang. Rasanya itu adalah campuran rasa ayam dan rasa udang, karena di campuran tepungnya ada bumbu udang. Rasanya itu kerasa banget dua-duanya, dan emang enak banget!
Menu ini bakal dateng ke Batam di acara TIGER STREATS FOOD FESTIVAL, tanggal 21-22 Juni 2019, jam 17.00 - 23.00, dan kalian bisa cobain langsung seberapa enak ayam yang satu ini. Harganya nanti di Rp20.000!
Enjoy your Sunday guys, and don't forget to save the date, because this event will be TREMENDOUSLY FUN!
🏬 Tang Kay Kee
📍 Hong Lim Food Centre #01
💰 Rp20.000 di acara TIGER STREATS FOOD FESTIVAL
#️⃣ #batamdine #awitalife #singaporefood #singaporecuisine #foodiesg #foodsg #sgeatout #exploresingapore #singaporeinsiders #sghawker #hawkersg #hungrygowhere #tigerstreetfoodfestival #tigerstreatsfoodfestival #uncagebatam #burpple
Kok Kee Wanton Mee has made its return to 30 Foch Road, previously closed as the old hawkers decided to retire.
Price of the Wanton Noodles has been adjusted to $5 per plate, but it is not stopping the long line which can reach up to 2 hours (or more). Kok Kee’s winning element is probably the special secret recipe sauce, poured all over the springy noodles with an agreeable bite.
It was almost the same as how I remembered it to be. That sauce is everything.
The noodles were springy yet with a soft bite, and didn’t have that strong alkaline taste.
To be honest, the thin char siew (that sometimes borders on tasting card-boardy) and pretty-average wantons were nothing to shout about. BUT the overall combination was sumptuously addictive.
If you are completely new to the noodles, you may wonder what the fuss is about – especially the extremely long queue. But to many, this is part of their growing up years.
A dish commonly known as 'Fried Carrot Cake', or '菜头粿' (Chai Tau Kway), here in Singapore and Malaysia!
Traditionally, it is made with Rice Flour, Tapioca Flour, White Radish, Garlic, Scallions, Oil, Eggs, Fish Sauce, and to change it's colour to a darker tone, Soy Sauce – Light/Dark.
Now, most stalls prepare this dish with pre-mixes, instead of preparing it traditionally, which take alot of time and effort... But nothing still beats prepating food with fresh ingrediants!
, #hawkerfood #hawkercentre
, #foodinstagram #sghawkercentre #hawkersg
The wanton mee is beautifully plated with an artistic brush of dark soya sauce. Filled with thick slices of char siew. YUMZ
My dad’s awesome birthday cake! 😍
Looking forward to sharing and celebrating this special year with our relatives tonight!
Huge thanks to @wishinguponacake
for this impressive and very creative 3D jelly cake, customised for my dad’s special 70th!
Japanese Donburi is a trend that will never get old. Kinobe at Amoy Street Food Centre dishes out hearty and satisfying bowls that will surely make lunchtime a treat. Besides their affordable and best-selling Gyudon (S$6) you have to give their newest addition, the Wagyudon a try. This bowl features tender and succulent pieces of Wagyu beef and a wobbly onsen egg set atop pearly short grain rice. Simple yet so gratifying, these bowls will keep you coming back for more. The lunchtime crowd is a beast so make sure to get there early or risk waiting a while for your donburi. ~ @bunny2302
Chendol | $2 at Mei Wei Dessert stall # 01-09 in Kovan Food Centre
Arguably you can get better ones elsewhere for the same price, it still taste great on a hot day!
The once-trending Plum & Rice made a tough business direction recently to stop selling their Japanese umeboshi rice sets and through this rebranding, they are now called Prawn & Mee. As the name suggests, the business owners’ focus now is solely on selling prawn noodles ($4/$6/$8). The menu is kept very simple with only four options for you to choose from; prawn noodles or prawn & pork ribs noodles, with both the dry and soup versions available.
Do not judge a book by its cover and in this case, a prawn noodle by its looks, as this seemingly ordinary-looking bowl is nothing ordinary. The prawn noodles here take on the more traditional route with the addition of kang kong, bean sprouts and pork lard bits in the noodles. When you order the dry version, the noodles are tossed in a homemade chilli paste before shallot oil is added at the end. Last but not least, deshelled whole prawns are arranged at the top for the aesthetic effects. Speaking of these prawns, they are boiled to the perfect firm texture and the meat adds a certain sweetness to the overall flavour of the noodles. A bowl of the prawn broth was served by the side and it is light, aromatic with an umami flavour from the many hours of simmering the prawn heads and pork bones. This bowl of prawn noodles totally caught me by surprise and definitely something that I will queue and order again in future.
Prawn & Mee
Address: 216, Bedok North Street 1, Unit 01-45, Singapore 460216
#hawkersg #hawkerfood #sghawker #jiaklocal #hawkerhopping #OurHawkerCulture #burpple #burpplesg #foreverhungry #sgfood #sgig #sgfoodies #instafood_sg #instasg #setheats #hungrygowhere #singaporeinsiders #foodstagram #foodphotography #instafood #buzzfeedfood #aworldtoeat
• • • • •
Thankful for this delicious treat 😄
Blk 75 Toa Payoh Lorong 5.
Now it’s Lulliieeernnnn seassonnn liao!!!! -
Blk 22 Havelock Rd
For something different from the usual char kway teow you find in Singapore, try the Penang version from Jason Penang Cuisine in ABC Brickworks. This dish was done pretty well, with a generous amount of egg stir-fried in for fragrance and flavour. Each mouthful was full of smoky wok hei, and I could really taste the peanut fragrance too. I liked that the dish was fried with pork lard — it may be a lil’ less healthy, but it’s a whole lot more delicious! What's your favourite guilty pleasure when it comes to food? ~ @colourmeamused
Bei-ing Wonton Noodles
Ovaltine Bobo Shake
New seasonal drink from @heyteasg
Many must be wondering why I always post hey tea drinks; 😆 Cos we are always there every week! Our current favourite BBT brand. #tillwegetsickofthis
📷🖋 @Weiyang_Le_Alex @Sethluicious @Delee_cious
Just the plating of the dish impressed us immensely. The stroke of black sauce at the edge of the plate made it looked very atas.
If you didn’t tell me this came from a hawker stall, I’d have thought it was from a restaurant!
Aesthetics aside, we also noticed that this was a Malaysia-style wonton mee. They mix the egg noodles with a black sauce, giving it a rich umami flavour.
For one, I very much prefer the Malaysian version to our local ones, which typically comes with a tomato base. As such, just the sauce itself was already a win for me. It had a perfect balance of saltiness and spiciness.
Furthermore, the noodles were perfectly springy, breaking apart easily with every bite. Despite their thickness, they were still able to soak up the sweet and savoury black sauce and its flavours.
Bei-Ing Wanton Noodles serves up two types of wontons (steamed and fried) for every plate of noodles too.
The fried one had a remarkably crackly and perfectly thin skin. It had a distinct subtle bitterness which strangely reminded us of papadums!
The fried wonton skin went very well with the tiny ball of minced pork inside. Together, they made for an addictive snack.
On the other hand, the steamed wonton had a much thicker skin and, as a result, tasted much starchier.
That said, however, we appreciated that the minced pork filling was incredibly juicy and flavourful.
Although the wontons are just as important as the noodles, Bei-Ing Wanton Noodles didn’t shortchange their char siew.
The slices of barbecued pork on our plate were delightfully thick and glistened under the light. They also had a distinct char on them, which was a promising sight.
True enough, the char siew impressed us with its incredibly smoky flavour. The fact that it was tender and oozing with juice made it all the more irresistible.
This dish definitely tasted as good as it looked, I’ll tell you that!
Good morning everyone! Hope you are all well rested and ready to charge for the brand new week! • Combo power pack at 💯🦐
🦐Ordered $15 big prawn noodle dry from Albert Street Big Prawn Noodle Old Airport road. The soup is very robust and has an oceanic sweetness to it; slurped up the whole bowl! The beehoon thou felt a bit under-seasoned even with a lot of the chili powder added in. Slightly limp also. But the soup is very worth coming back. There were about 4.5 big prawns, all served in halves.
There's another stall called Whitley prawn noodle, who thinks that stall is better? I've yet to try it. ~Seth
Weekend Char Kway Teow Bliss @ Tiong Bahru Fried Kway Teow 中峇鲁炒粿条, 30 Seng Poh Road, Tiong Bahru Market #02
My weekend bliss looks (tastes) like this — A simple plate of char kway teow with the perfect balance of sweet and savoury ✔️, moist with sufficient ‘wok hei’ ✔️, loaded with plenty of ingredients like chinese sausages, fish cakes, cockles and bean sprouts ✔️. P.S. I just ❤️ digging into the kway teow to find those moreish, itsy-bitsy cockles — humming to the tune, Don’t Ask Me Why ~ Billy Joel.
#burpple #burpplesg #stfoodtrending #sgfood #sgeats #foodsg #wheretoeatsg #whattoeatsg #sghawker #hawkersg #tiongbahrumarket
1 Shrimp Paste Wing, Aromatic Rice. Added a sunny side-up for this order for $0.50 extra. Finally got round to visit Ah Tan Wings' newest outlet at Maxwell Food Centre; a location that most would find more convenient than their very first branch at Yishun Park Hawker Centre. Being the most basic set without, there is no doubt that the wings were still as good as they were at their original location; fried upon order, its crisp, juicy, tender and incredibly umami. Sunny side-up comes with an oozy egg yolk, while the rice comes with a slight savouriness that was not too overpowering, and goes well with that zippy chili on the side that provides a good spicy kick. Pretty affordable as well, given how this is well-sized for an individual with an average appetite for $3.50 without the egg; something that would work out well for everyone in the area.
Because we are such a huge fan of mala, we had to order 辣子鸡丁, mala mini lobsters 🦞 as a side for our mala 香锅 dinner! Such amazing sauce! Had this at Wan Xin along Upper Serangoon road! Highly recommended! What is the level of spice you would choose when you are having this?
Robust & heartwarming soup with tender blanched slices of beef
I mean look how beautiful 😍
Eating at Bei-Ing is always such an experience. When I got to the stall and ordered the chicken cutlet noodles, Uncle was like "Wah you're so lucky, we only have enough for one more".
When the noodles came out, the on-point presentation really just floored me - and Uncle as well! He kept gushing like "Isn't that beautiful?" and honestly who wouldn't 😍
The dish even got stares from people around me as I sat down to eat it, they were as mesmerized as I was. I honestly couldn't help but chuckling to myself after all the attention. It was overwhelming! I already knew I like their noodles and their yummy sticky sweet sauce. That part was solid and consistent. The fried chicken was crispy and so tasty with the bonito flakes. I dipped the chicken into the mayo sauce and I was like 😮😮😮 TRUFFLE MAYO!
I can't recommend this highly enough. And at such affordable price for $6 too!
Thank you @being1ton
for the always enjoyable eating experience!
➡️ Bei-Ing Wanton Noodles
➡️ 50 East Coast Road Singapore (Roxy Square) - Check @being1ton
for more info
Family lunch at Kam’s Roast.
With roast duck as the main highlight since they don’t serve goose meat here, it was the iberico char siew and roast pork that won our hearts.
Soya chicken, can do without but overall I would have preferred our local joints of roast meats at hawker places over this. Nevertheless this meal brought my family together eating at this round table. 🙏🏻 #nogeotags #roastmeat #lunch #jewelchangiairport
Fatty Bom Bom Sizzle's Tender Steak came on a sizzling hot plate and was drenched in a dark peppery sauce, which was piquant and mildly spicy. I loved it that it was so old school, just like what you'd get in a school canteen - topped with a generous serving of canjun fries and a soft, buttery bun. While the beef wasn't as tender as I'd like, the black pepper sauce was definitely its saving grace and I ended up dipping almost everything in the deliciously peppery sauce. ~@coexhale