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Today's recommendation is Outram Park Ya Hua Bak Kut Teh!

Annie's Peanut Ice Kachang: The Original Peanut Ice Kachang?

With iwatch_ueat, AlecEe, Kat, liverpool, pk, zanzoo and smart


Do you think that Ice Kachang is the quintessential Singaporean Dessert? When you think of a typical Singaporean dessert, does Ice Kachang immediately come to mind? I think it is, even though I seldom order Ice Kachang nowadays, preferring Cheng Tng or Tau Suan. But if you should ask me to draw a Singaporean dessert, I think I would draw a Ice Kachang. It's like if someone were to ask yo to draw a pet, you would draw a dog or a cat. Ice Kachang is the icon of Singapore dessert. Agree or not?

So how to make your Ice Kachang stand out from the rest? Do what Annie does and cover the mountain of ice with a thick layer of mushy red beans and top that with freshly roasted ground peanuts. This must be a good idea given that after Annie's started doing this, other Ice Kachang stalls have also decided to copy this idea. (As I am told)

The mushy red beans were done the way I like them - nice and mushy and not overly sweet. But it was the ground peanuts that really impressed me. In a day and age where these can easily be bought from a supplier, it is heartening to see a tray of freshly roasted peanuts sitting in the stall. This sort of passion for details is what makes the difference. 4.25/5

Conclusion

Still not a huge fan of Ice Kachang, but it is deeply rewarding to taste freshly ground roasted peanuts on Ice Kachang.

Annie's Peanut Ice Kachang
Blk 6 Tanjong Pagar Road
#02-36 Tanjong Pagar Mkt and Food Centre
81635678
10.30am to 7.15pm Weekdays
10.30am to 6pm Weekends

Tanjong Pagar Fried Kway Teow: Should the Kway Teow be thick or thin?

With AlecEe, Kat, zanzoo, iwatch_ueat, liverpool, pk and smart


The review of this Char Kway Teow is mixed. I thought that it was very good, but others in our group thought it was good but not that good. However, being a 30 year old stall, I am sure that they will have their regular supporters.

The thing that is distinct about their Char Kway Teow is the use of thin Kway Teow rather than the usual wider version. Somehow I felt this made the Kway Teow more lively. Sometimes, the thicker Kway Teow can be a little flat and limp, if you know what I mean. The look and texture of the Kway Teow was reminiscent of Penang style Char Kway Teow but tastewise, this is your typical Singaporean Teochew style Char Kway Teow. It is also a little on the sweeter side which really agrees with my palate. However, it fell just short of crossing the Wok Hei threshold. A bit more charred flavour could have pushed it up to the "Must Try" rating! 4/5



Conclusion

If you are a Char Kway Teow afficianado, you should have this one on your "Been there, done that list". Something you would want to try if you are within the one kilometer radius and yearning for good Char Kway Teow.

BTW, do you all feel that classic Char Kway Teow should have the wider Kway Teow or not?

Tanjong Pagar Fried Kway Teow
Blk 6 #02-09 Tanjong Pagar Food Centre
9am to 4pm daily
62276749

Rong Xing Cooked Food Stall: Take a Queue Number and Relak one Corner!

With AlecEE, Kat, iwatch_ueat, pk, smart and zanzoo


One sure way of making your stall stand out from the rest is to install a queuing system. We Singaporeans just love a queue. Well, we don't actually love TO queue, but we love how the queue is such a reassurance that we are not going to experience some mediocre food that will waste our calories. (Sometimes this assumption is proven false)

So, a numbering system which we all have used before in the Doctor's clinic is a symbol perhaps, of how successful the stall is. I wonder if some stalls have installed a queuing system as a means to attract more customers rather then to actually manage the queue? If I were to chance upon any stall with a queuing system, I would automatically assume that the food has to be good in order to warrant a queue numbering system, won't you?

Anyway, I think the queue numbering system here is warranted. The Yong Tau Foo here is very good. The 40 or so items are all made on the premises and the owners take a lot of pride in the fact that they make their own fish and meat pastes as well as all the other items on the menu. We got there a bit late so there were only a few items left. I especially liked the handmade pork balls which were very savory and tasty. They use silken tofu for some of the items here, so it is really soft and silky and the soup has a strong taste of ikan bilis. 4.25/5

Conclusion

Another good Yong Tau Foo Stall which I can heartily recommend if you are around the area.

Rong Xing Cooked Food
Blk 6 Tanjong Pagar Road #02-04
Tanjong Pagar Mkt and Food Centre
7am to 2.30pm
Closed on Thursdays, Sun, PH

King's Fish Soup: Savvy 21st Century Hawkers

With AlecEe, Kathleen, smart, pk, iwatch_ueat, liverpool and zanzoo


It's interesting to observe how our hawkers are evolving. If you think that the typical hawker is your dialect speaking, internet unsavvy, middle aged Auntie/Uncle, then think again. There is a new generation of young and hip hawkers that will transform the local hawker scene during our lifetimes.

These young hawkerpreneurs don't start with the concept of opening just one stall to sell their food. No, they incorporate a Pte Ltd company with the vision of opening chain stalls. They think about the marketing aspects of their dishes, trying to differentiate on quality, and carving out a niche for themselves by focusing on key competitive advantages.

Now why am I saying all this? Well, its because King's Fish Soup is just one great example of the 21st century hawker. The lady (one of our blog readers) who invited us to her stall turned out to be no hawker mama. She's young, attractive and also happens to hold the title of the Business Development Manager!

The food also reflects modern thinking.

Traditionally, fish soup tends to be Teochew in origin, but these people proudly declare that theirs is Cantonese Fish Soup. According to them, its different because its been boiled longer and they have the addition of the shredded deep fried eggs on top. They also make the big point that there is no MSG added to the soup. Rather then using the cheaper Dory for the fried fish, they use fresh Batang for better flavour.



I found the fried fish very tasty and the deep fried eggs are sinfully good. But redemption for that sin comes from the MSG free soup which was tasty and sweet, although with no MSG, it did lack that extra ooomph. 4/5

Conclusion

MSG free soup and fried Batang fish sets this stall apart from the rest. And of course, you get to order from a Business Development Manager cum Customer Relations Officer!

King's Fish Soup
Blk 6 #02-18 Tanjong Pagar Plaza
Tanjong Pagar Food Centre
Mon-Sat 11am to 7pm
64668187
Disclaimer: We were invited to review this stall by Claire

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Today's pick on 938live is the Godzilla Da Pao!

Fortune Cuisine: Steamboat and Charcoal BBQ Buffet

Please make sure you read the comments before going!

With SCS Butter, Happi Mummi and ieatFamily


Singaporeans are always on the lookout for a great bargain. And the best way to gauge if a something is a great bargain when it comes to food is when you leave the restaurant thinking: "How the heck do they actually make money from this?"

This is exactly the kind of feeling I got when I ate at Fortune Cuisine. As a Steamboat Buffet, it offered not just the usual steamboat stuff, but also adds a Japanese twist to it by offering a Yakiniku Style Charcoal BBQ as well as Sushi, Sashimi and Cold noodles. Of course you still get your usual cooked dishes like fried rice, sweet and sour pork, fried chicken and other cooked food items. Free Flow drinks, coffee and tea and quite a varied spread of various cakes and ice-creams for dessert.



But of course the astute, kiasu Singaporean Bargain hunter would immediately wonder what is the fuss all about? Sounds like any other buffet steamboat with maybe some sushi at the side. Well, I will tell you why we all felt it was a good bargain. Compared to many other steamboat/bbq buffets, the meats here are pretty good quality. One of the items that I was very pleasantly surprised to see was the free flow Beef Karubi! These are chilled Australian beef short ribs and they are well marbled and actually quite good! Now for that alone, I think it's worth the $22.80++. 4.5/5



Although the highlight for me was the Charcoal BBQ, steamboat lovers won't be disappointed as well. They have three different soup base here, Mala, Chicken and Seafood and they were all pretty good. The seafood selection comes with good medium sized prawns, flower crabs and sliced salmon. The rest of the spread is all the standard stuff that you can expect at a steamboat buffet.

For the desserts, there was a decent spread of cakes and ice-cream plus coffee and tea. I was again pleasantly surprised that instead of a big pot of tea with 2 "Lipton" teabags in it, they actually gave you a selection of "gourmet" Dilmah Tea Bags. You know, the type that you pick out in a fancy Cafe and have to fork out $3.50 for? Pretty good for an "All you can eat" place don't you think?

Conclusion

Now I hope you can understand why we all left the place wondering "How they can make money out of this?"

Update: 29 Nov 2007
Just got confirmation from the owner Desmond that there was a price revision after my dinner there. On weekends the price has gone up to $27.80++. Since there were so many complaints, he has agreed to extend the price of $22.80++ for ieatishootipost readers if you call up to reserve your seats. The offer will be up till 14 Dec 2007.

As to the replenishment of food, the Saturday following the blog post was exceptionally busy, so they had problems replenishing the food. Although they are working at a solution to the problem, my advice is that if you want the good stuff, make sure you go early.

Fortune Cuisine
Blk 106 Clementi St 12
#01-38A/B
67778622
Lunch $16.80++, Child $11.80++
Dinner $22.80++, Child $15.80++
Disclaimer: SCS Butter arranged for this invited Review

The Foodie's Code

I believe that everyone who considers themselves a foodie will subconsciously follow a set of unwritten rules. I thought it would be fun to list these down so we can gauge just how much of a foodie we really are. So I am going to start with a few and let you all suggest some more to add onto the list!

The Foodie's Code

1. Never waste your calories on yukky food!

2. One should not brag about how good a certain food stall is without telling others exactly where it is.

3. A real foodie will never reject someone's offer of damn shiok food even when she is already extremely full.

4. If someone else says that something is really really good, then it behooves the foodie to at least give it a try.

5. The only thing better then really good food is when the really good food is free!

6. Good food tastes even better with good company!

7. A real foodie will be busy planning his next meal while he is devouring his present.

8. Never rely on the recommendation of others, trust only your own tastebuds.

9. Neither height, nor depth, nor distance, nor price, nor threats, nor dangers, nor anything else in all creation will be able to separate the foodie from his favourite food!

Beancurd City: The Family Saga continues

With iwatch_ueat and SCS Butter


This is part 3 of the Rochor Bean Curd saga. In our previous episode, we found out that David, the youngest of the four brothers decided to branch out on his own and subsequently opened a branch right next to the original Rochor Bean Curd stall in Short Street. After being there for a few months, he shifted out of the stall which was subsequently taken over by the sister. So what happened? What are the juicy details of this family feud? Well, my way of cutting a long story short is to paste a link to this story by Teo Pau Lin who has already penned it all down.

Anyway, its not about the feud but the food. And I was pleasantly surprised with the bean curd here. It was excellent. The texture was soft and silky but I felt that it still manages to retain the taste of the beans rather then tasting as if it was too watered down. It was a very enjoyable bowl of bean curd. 4.5/5

Conclusion

Probably as good as bean curd gets in Singapore.

Beancurd City
133 Jalan Besar (After Desker Road)
11.30am to 12mn

Nomin Seafood Restaurant: Claypot Seafood Steamboat with Five Wines!

Seafood Steamboat $30 add $18 for extra plate of ingredients

I get plenty of emails from people recommending food places that they would like me to blog. The list of recommendations is so long that it is hard to decide which one to go try. So often it is those really outstanding ones that catch my attention. This one, recommended by our regular makankaki, holydrummer was exactly the type that got me excited when he boldly stated:

"The star of the dish is of course the SOUP! Trust me, it is DIE DIE MUST TRY!!! Once you start you'll never stop! It consists of herbs and 5 different kinds of wines~ And it is oh, so sweet and so shiok on a cold day! Blah Blah Blah......It's seriously the best steamboat base I've ever tasted and it's so value for money for the ingredients you get! Cheap & Good Quality! I'd give it an almost perfect 4.8/5!"

His review was written so well that I told him that he should just take some pictures next time so that I can publish the whole thing on the blog!

I do agree with holydrummer that the soup base is very very shiok. I don't know what kind of wines they put into the soup but they were all in those type of Chinese porcelain bottles. I could make out the taste of Tang Kwei and there were of course the ubiquitous Wolfberries in the soup. It is served with 10 different types of ingredients which include scallops, big prawns, frog legs, sea cucumber, fish, mud carp balls etc. After simmering the seafood in the soup for a while, you can imagine just how sweet the soup gets! Best steamboat soup I have tasted for a long time but I won't go to the extent of saying that it's perfect. It would have rated higher if all the seafood were just that bit fresher. 4.5/5


Cuttlefish Kangkong $10

The Cuttlefish Kangkong is a nice variation of the familiar sambal kangkong. The chilli was full of hae bee (dried prawns) and was so tasty that both my mother and mother-in-law finished the dish before I could get a second bite of it. 4/5


Prawn Paste Chicken $10

As Prawn Paste Chicken goes, the prawn paste flavour was not strong enough. But as fried chicken goes, this fried chicken is quite good. Crispy on the outside, juicy on the inside and well seasoned. It's good as long as you don't think of it as prawn paste chicken. 4/5

Conclusion

Great place for a family dinner. The 5 wine and herbal soup base is very good and the prices are reasonable. Place to consider if you are looking for something a little different from your usual steamboat.


Nomin Seafood Restaurant
No 31/33 Teck Chye Terrace
Jn of Upper Serangoon and Upper Paya Lebar Rd
11am to 11.45pm daily

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Today's recommendation is Hilmi Sarabat Stall

Johore Road Boon Kee Pork Porridge: Hainanese Porridge is Not Smooth one!

So when do you all eat porridge? Do you treat it as a comfort food or is it something that you gather all you makan kakis and plan an outing to? I suspect it is the former.

I always feel like a bowl of porridge when I am not so well or when I have overeaten and are just feeling a little bloated and just want something light. Never have I craved for porridge as much as I do with Hokkien Mee or Satay. It is no wonder porridge never made it to the top ten list of Hawker foods. It received so few nominations that it might have been last on the list!

But a good bowl of porridge is comfort food when you need it most. And speaking of porridge, the different dialect groups have their different ways of preparing it. The Teochew like it whole grain with lots of water, the Cantonese like it really smooth and, in the case of this stall, the Hainanese like it sort of somewhere in the middle.

This 30 year old porridge stall in the Jalan Besar is your typical Hainanese style porridge where the rice grains are sort of grainy. Almost too grainy, I thought, being used to eating more of the Cantonese style congee nowadays. But the flavour is robust and for $2.50, there are lots of ingredients in each bowl. 4/5

Conclusion

It's good but I would have liked it better if it were not so grainy. Then again, I am no Hainanese, so I might not know better.

Johore Road Boon Kee Pork Porridge
Blk 638 Veerasamy Road
#01-101
62969100

Chicken House: Does coffee really enhance the taste of Chicken Rice?

My psychiatrist friend was telling me about his habit of eating chicken rice with a cup of coffee. He told me that somehow the coffee has the effect of enhancing the taste of chicken rice. Now this is the first time I am hearing of this so I was pretty bemused. I tried it, but I have to say that it didn't do anything for me! Oh, he explained that it did not do much for him too because the chicken rice that day was just not that great to start with. But perhaps there are readers out there who also subscribe to this coffee and chicken rice technique? Perhaps you can share with us your experiences?



By the way, chicken rice, according to our online poll is the 2nd most favourite hawker dish in Singapore after Hokkien Mee. This might be surprising to some readers but the numbers so far are pretty consistent.

Personally, I have always been partial to "Kampung" chicken. I always prefer the soft, white, voluptuous type that you can really sink your teeth into. After all, a "Kampung" chicken doesn't really come from a Kampung. It just looks as if it did because it is leaner. And that yellow colouring on the skin really comes from the use of yellow ginger. So those readers who insist that "Kampung" chicken is the real deal, well, you can imagine that you are eating a chicken that has been running around someone's Kampung house if it really makes the chicken tastier.

As "Kampung" chicken goes, this one is ok. All the ones I have tasted so far have been ok. The rice as already mentioned was nothing to rave about and the chicken was too lean and athletic for me, but it is good for those who are looking after their cholesterol intake and are around the Thomson area. 3.75/5

Conclusion

So how many people out there are "Kampung" chicken rice people and how many are "Voluptuous" chicken rice people? And also, how many people actually subscribe to the coffee enhancing the taste of the chicken rice thingy?

Chicken House
255 Upper Thomson Road
11am to 9pm

Cheng Delicacies: Its what's not on the Board that matters!

With iwatch_ueat, smart and damien

Chicken Chop Curry Rice $4.80

I don't quite agree with the signboard which says that this restaurant serves "Traditional" Hainanese cuisine. To me it was more like Singapore dishes with a Hainanese twist cooked by a typical Hainanese lady. In addition, the dishes have been modified to suit the new generation of Singaporeans.

Take for instance the signature Chicken Chop, curry rice. First it is Chicken Chop and not pork because of the health concerns and the chicken skin has also been taken off, again because of health concerns. So this can't really be called "Traditional" anymore can it?

But anyway, this dish is by far the most popular there with almost every table ordering the one dish meal. The batter is really nice and crispy and it is served piping hot. However, without the skin, the chicken tends to be a little dry. The curry was very good and aromatic and reminded me a little of Japanese Curry. 4/5


Hokkien Mee $12

The real gems of the restaurant though are what is not found on the board. The lady boss/chef has been a passionate cook all her life. So when Mr Cheng retired from his job in an MNC, he decided to open a restaurant to showcase his wife's cooking. They have regulars who come here for the "off the board" menu regularly.

One of the "off the board" gems is the Hokkien Mee which was very very shiok. Mrs Cheng tells me that they do it the traditional way without the use of thickeners. So the noodles are braised in the stock until the gravy thickens. It is a bit more laborious, but the result is a very fragrant and tongue tantalizing dish. It was so good that smart and I finished our plate of Hokkien Mee while waiting for Damien to arrive. Cannot Tahan (resistance was futile). The only problem that day was that they did not have the crispy pork lard, or else it would have been even more outstanding. Still, it was easily the best KL Hokkien Mee this side of the causeway. 4.5/5



The other "off the board" delicacy was this white braised pork. It might not look that appetizing but it was heavenly. The pork was braised till it was sublimely smooth and tender and served with an invigorating garlic and vinegar sauce. Simple but very very satisfying. 4.5/5

Conclusion

Funny that the best KL style Hokkien Mee is found in a "Traditional" Hainanese restaurant! We are told that there are still other "off the board" delicacies that are still waiting to be discovered. If you are a regular there, won't you let us know what they are?

Cheng Delicacies
27 Yong Siak Street
97489135/62237883
Open daily for lunch and dinner

When do you waste your calories on Yukky Food?

When you are in hospital and don't have a choice, that's when!

Last week has been a difficult week for me to say the least. I was admitted to hospital for an operation to remove my gallbladder. Technically, it is called a Laparoscopic Cholecystectomy. In layman terms, it means to remove the gallbladder through keyhole surgery.

In retrospect, I probably had the problem with gallbladder stones for a few years already. I have had to rush to hospital on a few occasions in the past with severe tummy ache which I always attributed to food poisoning.

So how come this Doctor could not even diagnose his own condition? Well, it's the furthest thing on my mind since gallbladder stones, as traditionally taught in medical school, usually occurs in "Fair, Fat, Fertile, Females in their Forties". Now I don't qualify for any of that, so how the heck did I end up with gallstones?

Anyway, having "chronic cholecystitis" meant that because of the intermittent blockage, the whole gallbladder had become inflamed, which meant that I had a sense of prolonged fullness and discomfort especially after big (and fatty) meals. So here comes my confession. When I go on my food tasting trips, that is precisely what I do, I only taste the food. I don't usually overeat or else I get bloated for the rest of the day! Thankfully, I have my makankakis to always help to eat up the food!

So anyway, now that I am fixed, thanks to my good friend and surgeon, Dr S K Wong from Digestive Health Associates, I look forward to more makan escapades. Though this time round, I have to be really careful, or else I will really be putting on the kilos since I don't have my diseased gallbladder to stop me from eating too much!

So thanks for continuing to read the blog even though it has slowed down for a little while. I do have a backlog of food places and I will continue to publish as regularly as I can. And if you have been having problems with your digestion, and happen to be a "Fair, Fat, Fertile, Female in her Forties", may I encourage you to visit your GP and get an Ultrasound of the gallbladder done. Those darn little gallstones can really cause a lot of problems!

And yes before I forget, let me comment on the hospital fish porridge which was my first meal after surgery. With all due respect to the hospital cooks, it really wasn't their fault that I could not order lamb chops which I am sure would be quite good -- the fish porridge was Bleeeeaaachhh!! 1/5

Rong Chen Bak Kut Teh: Which is your favourite Pork Part?

When I was living in Australia, the most expensive part of the Chicken was the breast meat. Wings used to be dirt cheap, like $2 per kg. Over there, they throw away the fish head, but over here we pay a premium for it. When it comes to Pork, the ribs are considered the premium part of the pig. I would go so far to say that for me, Prime Ribs are my favourite part of the pig. They have excellent texture and taste when boiled till really soft and also when they are slow BBQed till the meat falls off the bone.

Good thing about this 30 year old Bak Kut Teh stall is that they have a good supply of Prime Ribs and they cut it so that you can only use your hands to eat it. The soup here is sweet and aromatic. It is the Teochew type, so its basically pepper and garlic and it's light in colour. I would give high marks for the soup, but the meat that day wasn't tender enough to be enjoyed by people without dentures. 4.25/5

Conclusion

Another famous Bak Kut Teh to add to the list. The soup is excellent but the meat could be more tender.

Rong Chen Bak Kut Teh
Blk 22 Sin Ming Road
97544774

Send an ePostcard!

Advertorial


When do you all send postcards? I only ever buy postcards when I am overseas and send them back to my friends and relatives in Singapore. I have never thought of buying a Singapore postcard and sending them to my overseas friends. So for me, Postcards are sort of a thing you only really think about when you are on holidays. Conversely, how many of us ever receive postcards from overseas friends that have pictures of the country they live in? Yeah, me neither.

So I thought it was brilliant for the Singapore Tourism Board (STB) to come up with the idea of Singapore ePostcards that you can send to your overseas friends. If you think about it, it does make a lot of sense, especially friends who have never been to Singapore. It's a way of keeping in touch and at the same time providing them some impetus to come visit you.

Perhaps you already know about Project Postcard, which I guess is the STB's way of getting us Singaporeans to become "Salespersons" for Singapore. The idea is quite simple, go online, personalize your own Avatar, pick a familiar Singapore backdrop and send the ecard off to your overseas friends.

The website is quite well designed and I found the user interface quite intuitive. So within 5 minutes I managed to design my first ePostcard:



It's too bad they don't provide a backdrop with Hokkien Mee or any of our Singaporean Hawker food. I think a picture of some luscious Hokkien Mee or voluptuous Chicken Rice would certainly be a real draw for some people!



Anyway, to make it even more enticing for our friends to come to Singapore, each ePostcard you send gives them the chance to win return Air tickets, hotel stay and lots of other freebies! And just in case you are wondering why you should do all the work and someone else gets all the goodies (yeah I thought of that too), don't worry, you also stand the chance to win free hotel stay and freebies like spa treatments and shopping vouchers.

So send an ePostcard today! It's a great way to catch up with your friends, win some prizes and at the same time to do your part to sell Singapore to the world!

Click HERE to start sending your ePostcards.

Galicier Confectionery: Oh Ondeh Ondeh!

With smart, iwatch_ueat and damien


This is my first visit to this Confectionery and I felt like I was a kid again at a toy store. Almost everything here is so delectable that I felt I wanted to buy the whole shop!

First up was the Kueh Dah Dah which Damien highly recommended. The big difference here is that the coconut filling here is white in colour instead of the usual brown. Each mouthful was a burst of juicy coconutty goodness. Very different from your usual Kueh Dah Dah. 4.25/5



The sweet tapioca kueh was fantastic and probably the best I have eaten. The sugar they use somehow has an uplifting zest to it that makes it different from a lot of others. If you like tapioca kueh, this one you must try. 4.5/5


Ondeh Ondeh 60 cents each

The Ondeh Ondeh here is is also exceptionally good. The skin is made from sweet potato and is super soft and chewy. Careful when you bite into it, because the gula melaka is bound to drip down your chin! Beautiful, wonderful, gula-full. 4.5/5


Ladies Fingers $1 each

I don't think I would like to meet the lady whom they modeled this confectionery after. Judging from its size, shw would have to be a giant with hair on the chest! Calling them ladies' finger might be a misnomer, but they were excellent. Supersoft but chewy dough with a thin layer of peanut butter on the inside, they go very well with that cup of Teh Tarik! 4.25/5

Conclusion

Make sure you set aside a budget when you step into this stall because you too will be tempted to buy up the whole shop!

Galicier Confectionery
Blk 55 Tiong Bahru Road
#01-39
10am to 9pm Daily
Recommended by Damien

Famous Sungei Road Trishaw Laksa: A very different Mee Siam!

Damien has put his head on the chopping board yet again when he recommended the mee siam from this particular stall. He told me that the Mee Siam here is "Damn Shiok leh" and it's a definite "must try".

I was a little confused when I saw the stall because their signboard said "Sungei Road Trishaw Laksa". So it should be the Laksa that is the signature dish right? So I asked the owner just which of his dishes is the really outstanding one to which he gave the usual reply, "They are all outstanding". Hmmm, that was a great help. Ok, I can't decide, so I had to try both.

The Laksa comes with a very light gravy that was more to the soupy end of the spectrum. So you could drink a lot of it without getting jialak (indigestion). However, that does not mean that the flavour is compromised. The soup is still quite fragrant and has the savoury sweetness of dried prawns which I enjoy. 4.25/5



The mee siam here is very different from the usual mee siam that you get. It is made with fruit juice instead of tamarind and is quite tangy. Great for those people like Damien who like soury stuff. It's a very different mee siam and definitely a place where mee siam lovers should plan a pilgrimage to. 4/5

Conclusion

The laska and mee siam here have very distinct characteristics which sets them apart from a lot of other stalls. Worth a visit to try them out.

Famous Sungei Road Trishaw Laksa
Blk 531A Hong Lim Market #02-67
10.30am to 6.30pm
Closed on Sundays