Been eating here since they opened this branch in the west.

First off, the menu in Tsui Wah Singapore is very similar to that of Tsui Wah outlets outside of HK, e.g. in China. Taste wise as well. Tsui Wah in Hong Kong has a different menu.

I like their luncheon meat and egg sandwich. Advice to order the non-toasted version and you can enjoy the soft white bread along with lusciously thick egg and savoury luncheon meat.

Their other star items that I’d recommend is of course their famous coffee and tea blend called Yuan Yang. Both the hot and cold versions taste great.

Bo Luo buns are another must try item but these tend to run out earlier in the day. Last but not least is their condensed milk hard crusted buns.

The rest of their fare are more like normal Hong Kong cafe stuff available also in Singapore.

One of the best prawn mee in the western part of Singapore, albeit their name says otherwise.

Arrived at noon to find a short queue so I decided to indulge myself today. Ordered the pork ribs and pork tail noodles, $6.50 portion, bee hoon/mee.

You will fall in love with their soup. It is legit for of prawn taste and not too salty. Add a dash of chilli powder to jazz things up for you. But the stars of the show are their pork ribs and pig tail. Both are cooked until the meat comes off with the slightest twist of the chopsticks.

The noodles were well coated with the chilli sauce and for once, the fried shallots did more than just irritate me, being factory made. Portion wise, it’s enough for a lunch appetite.

I am happy they made it through the pandemic and are thriving. You can tell because sometimes they are out of ribs or pork tail by 1pm.

Arrived at 12.45pm. Not much of a lunch crowd to speak of. Ordered 2 signature noodles (1 mee pok and 1 mee kia) dry with chilli and extra vinegar. Plus a plate of fish cakes.

The noodles were ready within 5 minutes. Both types of noodles were cooked to perfection. The accompanying soup was a little too salty. The small portion does not come with prawns ($6) whereas the mid sized bowl ($7) has two prawns which were very fresh with crunchy meat.

Inside each bowl were two fishballs, pieces of pork and sliced fish cake. The chilli sauce was a bit weak in my opinion.

Beside mee pok they also offer seafood soup, sliced fish soup, Laksa, mee hoon kway and toasted bread/soft boiled eggs for breakfast. A one stop shop for comfort food.

Be aware that parking can be a problem at peak hours and public transport is not very convenient in this old landed private housing estate.

Arrived at 11.57am and placed my order for one plate of black char kway teow (you can order white as well) at $5.00. The stall supposed to start at 11.45am but today they started preparing late so didn’t start cooking until 12.09am. Already I was #10 in the queue.

Finally got my plate at 12.33pm. By then the queue was 30 plus orders with many still in the queue, yet to place an order.

The plate of char kway teow was not too dry, got some wok heat but a bit sweet. You can ask to add lard bits but no prawns for the small serving. I am guessing only from $8.00 onwards. There’s a few decent sized cockles inside, along with Chinese sausages, bits of fish cake, bean sprouts and a few stalks of Chye Sim vegetables.

Overall a good plate of char kway teow worthy of their Bib Gourmand award. But you must be prepared to queue during peak hours. Maybe 40 minutes or more!

Newish Bak Kut Teh stall in Kopitiam at 721 Clement West St 2. Offers Klang style Bak Kut Teh and Fried Porridge. In fact the stall reminds me of the Old World Bak Kut Teh stall at Blk 727 that closed around end 2021. But this stall is a lot more expensive.

At $7.50 for a small serving of Bak Kut Teh, it’s not the cheapest. Flavour wise, quite close to what you get in Klang, with strong herbal overtones, tender meat from pork ribs, pork belly, fried bean curd and bean skin. And true to Malaysia style Bak Kut Teh, they offer sliced red chilli, chopped garlic and thick dark soya sauce as condiments.

The fried porridge was $6.00. Portion is large enough, full of umami. The little bits of pork lard helps, as does the burnt bits at the bottom of the claypot.

Forget about the pickled vegetables. It tasted sweet and had a strange plastic tang in it. I did see the stall owner retrieving it from the fridge, contained in a ziplock bag.

The stall also offers drunken chicken, curry chicken and black vinegar pork trotters. Perhaps I’ll return to try these after I have gotten over the pickled vegetables experience.

Another Bib Gourmand stall in Jurong West 505 market. This one sells Kueh Tutu, the ubiquitous snack my generation grew up with.

Comes in two sizes, small and large, I ordered the smaller version, 5 for $3.00. You can mix peanut and coconut fillings. Personally I think the large size kueh Tutu is too big.

The first thing you notice when you bite down in the kueh is the chewiness of the dough. This is different from others I have tried to date. Both the peanut and coconut fillings were equally nice in my opinion. One improvement I suggest is to get the quantity of filling more uniform as some kueh seem to have more and some less.

A very good snack especially if you are still feeling pecking after a meal or if you don’t feel like having a heavy meal.

Not many stalls selling this type of Cantonese Chicken Porridge in Singapore. This Bib Gourmand stall is located in Jurong West. They don’t even display the Michelin Bib Gourmand sticker, this stall has very short opening hours and it’s only after my third visit, I finally managed to get to taste it.

Ordered an individual set for $4.50. Portion is generous, a large bowl of porridge and a plate of chicken. The porridge is not your typical Cantonese porridge whereby the rice is boiled to a paste. You can still see individual grains here, slightly softer than Teochew porridge. But it is full of flavour, sesame oil and soya sauce drizzled on top and garnished with chopped spring onions. The chicken is soft and tender and it comes with the fragrance of sesame oil.

Overall a good serving of Cantonese Chicken Porridge but personally I still prefer the one from Dunman Food Center.

Long before there were these chicken rice darlings made famous by bloggers and the internet, Margaret Drive was already a well known brand in Singapore, along with Swee Kee and others.

I am pleased to report that not only the stall has survived all these year, it is still thriving (although it has now moved to a Kopitiam in Holland Drive), judging from the long queue of customers.

Ordered drumstick rice and added chicken gizzard. Total $6.50. Not the cheapest.

The rice I noticed was coming from a new pot freshly cooked. Perhaps that’s why it was a bit soggy. Chicken rice needs to be aired after cooking and stirred to release the water vapours. Flavour wise, it was good.

The chicken was tender and succulent. They are still not doing the deboning thoroughly like some of these new boneless chicken rice stalls, so you get pieces of the thigh bone still attached. But this also means you get more of the meat. The gizzards were sliced thinly and very crunchy.

Chilli sauce was piquant and spicy. Add a drizzle of the ginger purée provided and you have a one of the best condiments you can find in Singapore, with savoury and spicy, flavour and taste well balanced.

By the time I left, the queue got even longer. Perhaps signs that I have a good chance to eat this chicken rice for more years to come?

Amongst all the Bib Gourmands, this stall at Taman Jurong Food Center must be having the lowest Google Review stars. Out of curiosity, I decided to check it out.

Arriving at 11am in the morning, there wasn’t anyone in the queue. My heart was sinking fast. Ordered a standard bowl of fish soup at $5.50 and within a minute, I got my soup. Interaction with the two lady stall workers was minimal and nothing unpleasant happened. They also did not get my order wrong. Bit of an anti-climax at this stage.

The soup itself had a lot of umami. So maybe there is some MSG in it. But honestly if you want zero MSG in your food, eat home cooked meals. Fish meat was fresh and tender, sliced not too thinly, about 7 pieces altogether. In the soup was also bok Choy and deep fried eggs or what’s commonly called the egg bomb.

The star of the show was their chilli sauce. It’s been a while since I experienced running nose from spicy chilli so I must describe this particular chilli sauce as pure terror, packed with a lot of heat. Not for those who are weak in this field but together with the fish, it was heavenly.

So if we set aside emotions and the ambience, at this price, with this level of freshness of fish, coupled with their chilli sauce, no wonder they got a Bib Gourmand and may I add its well deserved.

Good roast chicken rice in Clementi. At $5.30 for a service of drumstick rice and chicken gizzards, this is really value for money.

The chicken was succulent and tender, properly deboned and cut into manageable strips. If you prefer. They can also serve it as is. Gizzards were crunchy and went well with the piquant and spicy chilli sauce. Add dark soya sauce into the chilli sauce and you have a winning combination!

But the rice was the star of the show, it’s MVP. Not heavy or overly greasy, the grains were thoroughly cooked and fluffy, full of chicken flavour. I was actually dreading the moment when I would finish off the rice before the rest.

As for the soup, it was loaded with MSG which was not necessary considering that they have added cabbage into it. Well, no one’s perfect.

Long queues in this section of the Bukit Merah Food Center. One for the value for money Cai Png. One for the Ban Mian and another for this noodles shop.

I normally will give noodle stall that have as wide a menu as this one, a miss. As they say, Jack of all trades…But this stall comes highly recommended to me.

So I joined the 12 person long queue and shortly, before I got to the front, the stall
assistant came to take my order. As instructed, I went for the Kolo Mee, White Sauce, with chilli. But I chose the larger portion at $5.50 instead of the small.

The portion was huge. It had loads of char Siew, minced meat and garnished with fried shallots (factory type) and lard bits. Noodles were also not your typical Wantan mee noodles that most Kolo mee stalls use but a more curly version that looks similar to instant noodles.

Noodles were cooked just right and the white sauce (lard oil) further accentuated the taste of chilli sauce infused noodles. Char Siew and minced meat was normal. I did realise that I should have stuck with a small portion because at the end, it was getting too much.

Good Kolo mee. It’s not often that you can get a choice of white, black and red sauce.

One of the best Teochew Porridge places in Singapore located along Serangoon Road. Small corner lot Kopitiam with only a few tables, you need to get a place to seat before you queue up to order your favourite dishes.

Especially recommend their otah, salted vegetables and sotong. The otah has huge chunks of fish meat in it and not too spicy. Salted vegetables does not have the usual sweetness you find in other places. Sotong is fresh and crunchy.

This place is a bit pricey compared with others and parking is a problem.