Singapore has more than a fair share of famous hawker stalls. Emblazoned with a Michelin Star, multiple award decals etc. they appear on nearly every tourist’s must-visit lists and command a neverending queue. As good or very good as most of their dishes are, I do think it’s important to venture beyond and give other stalls a try. Exploring is a gamble but once in a while, you can unearth gems like I did with this one at Jalan Batu Hawker Centre back in November 2020.
I wouldn’t say it is fantastic but the noodles by this young hawker are definitely above average. Been quite a frequent customer since that first visit.
Besides the hawker’s great attitude and energy, I like his Dry Mee Sua and Dry Mee Tai Mak which come with minced pork, fishballs, crispy ikan bilis and crunchy cubes of fresh pork lard. I alternate between the two and these days, my standard order for them is “white” - that is, without sambal (prefer to get the kick of heat from throwing in sliced chilli padi) and with extra beansprouts and minced meat. As for black vinegar, well, it depends on my mood that day 😊

My hubby and I had strolled over to this hawker stall after wolfing down the Fishball Mee Pok at Havelock Road Food Centre. Hence, I wasn’t famished when it came to our turn, which explains why I did not over-order. Our modest (by my standards 😂) spread comprised of deepfried pork chop, curry sotong, braised “tau pok”, fried eggs and stewed cabbage which we savoured with white rice drowned in curry.
Going to be honest. I have never considered Hainanese Curry Rice to be all that exciting in terms of aroma and flavour but it sure makes up for that with a multitude of textures.

I had first discovered Chef Will Chng’s creations over two years ago, thanks to award-winning Pastry Chef @mairayeo who had gifted me some of his @umamiboy’s range of Asian-inspired condiments when he’d just started out. Now look at how far this 29-year-old has come. Whilst still running a brisk business for his sauces (my fave is Umami Boy’s vegetarian mushroom), he has diversified into private dining with the launch of @umamitable late last year. It has since become one of the hottest in town. I got to try it two nights ago thanks to fellow foodie @terence.jee’s invitation to join his booking.
With an impressive resume that includes being part of Michelin-Starred Meta’s opening team and Willin Low’s group of restaurants (including helming one in Taiwan), Chef Will’s menu is a mouthwatering embodiment of his knowledge and experience thus far. Priced at $168 per pax, there’s a total of eight finely-crafted courses and they flow very well to form a most satisfying dining experience.
Furthermore, you do not have to BYO because he even stocks a few wines that are a great fit for his style of Contemporary Chinese cuisine with a touch of Japanese influence. The white and orange wines selected for us were superb with the food.
Here is what we indulged in:
1. Sashimi of Ocean Trout - Love how he differentiated from the usual with creative use of springy jellyfish, “xue cai” (fermented vegetables made in-house), tomatoes and a Yunnan chilli vinaigrette dressing.
2. Beef Tartare - The first dish Chef Will ever made during the time he worked at Meta was this one starring raw meat. For Umami Table, he gave it a Chinese twist by marinating the chopped beef with ginger scallion oil, a bit of wasabi and koji. The extra fun mouthfeel came from crunchy puffed rice and the silky egg yolk purée.
3. Spanner Crab Chawanmushi - Bowled me over this did. Besides the fresh chunks of crustacean, the steamed egg custard was topped with a glorious frothy cream made from two kinds of wine emulsified with chicken fat. A spritz of 10-year-aged Shaoxing wine was the finishing touch.
4. Yunnan Wild Matsutake Broth - An astoundingly aromatic soup brewed with wild-foraged Matsutake from Yunnan that had been steeped in dashi, strands of Cordyceps and three kinds of Pepper. Considering how flavourful this was, it’s hard to believe it took less than an hour to be ready.
5. Frog Leg Marmite "KFC” - Outstanding. The "KFC' stands for Korean Fried Chicken, the source of inspiration as well as Karen’s Favourite Chicken (she is Chef Will’s other half) because well, she loves it. And so did we. The combo of crunchy coating lavished in a tangy “Tang Cu” Marmite glaze with juicy and tender meat was downright irresistible. Boosting things further, crisped curry leaves and sansho pepper. I’m sure I am not the only one who could have gobbled a bucket of this.
6. Umami XO Capellini - The carb course lived up to its name and then some. Crowned with a big, fresh and bouncy Tiger prawn, the twirl of angel hair pasta was pure dynamite as each strand was coated in @umami.boy’s X.O. Sauce, a recipe that’s chockfull in different seafood and get this - bacon!
7. “Zhang Tea” Smoked Duck - Inspired by his after-work meal in Taiwan, the 7-day-aged and smoked “Zhang Tea” Smoked Duck was a stunner which we got to ogle at before he carved and plated the meat with duck jus, lily bulb and grilled asparagus for us to enjoy. On the side was a cup of hot Roasted Duck “Tea” that we were to chase each bite with. This incredible broth practically stole the show in my opinion.
8. Sweet Fermented Rice - Dessert took my breath away. I have always been drawn to the taste of sweet fermented rice or as the Taiwanese call it - “Jiu Niang”, but I know not everyone feels the same. And that’s precisely why Chef Will’s creation is particularly brilliant as he offset the slightly funky tang of the fermented grains with sweetness from lychees, a blue pea flower ice-cream, snow gum and crystallised osmanthus. Definitely another of my favourites from Umami Table’s current menu.

Thank you Chef Will and Karen for the immensely delicious dinner and warm hospitality. And thank you Terence for getting us all together for a fun evening.

Compared to the Norris Road outlet, the newer Mr. Biryani at 11 Chander Road is a lot more spacious, bright and comfortable. It was great to see Mr. Govind, the Founder of the brand, when T.H. and I took my parents there for an early dinner one evening.
We are familiar with the menu and knew quite quickly what to select. First and foremost, the vegetarian Brinjal Dhum Biryani ($9.90++). It was every bit the fabulous flavourbomb we remember and love! Buried in the aromatic, light and fluffy grains of rice were a few round eggplants which had become extremely soft and tasty in the cooking process. If there is one dish I deem a must-try at #mrbiryanisg, it would be this. I am forever grateful to my friend S.Z. for introducing my family and I to it during 2020’s Circuit Breaker.
The other dish which I feel should not be missed is the Andra Chilli Chicken ($12.90++). I swear breast meat has never been tenderer. Because there’s some serious sorcery with yogurt and spices at work, this incredibly delicious stirfried item can easily convince dark meat lovers to enjoy white meat.
All of us are crazy for the Bhindi Masala at Mr. Biryani as well. The thick and luscious gravy which the still-crunchy lady’s fingers come in, is lick-the-bowl-clean worthy. Hence, the importance of ordering a basket of Naan to wipe up every bit. Our pick? The signature Garlic flavour ($4.90++).
Another vegetable dish we chose on this visit was the Gobi Manchurian ($10.90++). Deep-fried, the chunky florets of cauliflower came coated in sweet and spicy ginger garlic sauce.
While my parents like pairing their food with cold Mango Lassi, T.H. is all about the Masala Tea and had 4 mini glasses in total ($2++ each). Served hot, it is potently fragrant from spices.
Thank you Mr. Govind for letting us try the Urad Dal. It seems that Mr. Biryani is the only place in Singapore to offer this nutritious dessert made purely from black lentils. A little coconut cream and cardamom are used to dress it. Such a unique ending to our meal.

With a style the polar opposite of my favourite Da Dong Prawn Noodles is my second favourite - Jalan Sultan Prawn Mee.
I know, I know - it must sound odd seeing how different they are but it is in what sets them apart that has me enjoying the latter’s prawn noodles too.
Significantly more potent in prawn power, the darker yet clearer soup of Jalan Sultan Prawn Mee lacks the rounded mouthfeel of Da Dong’s silky opaque broth (which is why I am always torn between ordering the dry and soup versions there). But like Hemingway’s writing - terse and direct, this eatery’s is all about singing that singular note of crustacean. At least, that is my impression. And also why I prefer the dry version here because having a small bowl of their prawn-y soup is enough. What really draws me is the tangy-spicy chilli used to toss the noodles - it has an old-school taste which I have a spot spot for. Needless to say, the prawns, served halved for easy eating, and pork ribs, are faultless.
A bonus about dining here is we can order a plate of Ngoh Hiang as well. All the usual suspects are offered at the small stall but it also has a couple of unique items like the UFO-shaped patty which tastes a lot like the Hokkien Fried Oyster Cake but is softer and mealier within. I love their chilli dip too - it is a complex number with raw garlic and sour plum mixed in.

Ordered the Ultimate Murtabak as well to share on a recent visit and I get why it’s popular. Filled with tandoori chicken, portobello mushrooms, hot and ooey-gooey mozzarella cheese, it’s a really tasty package deal. Strictly speaking, the fish curry gravy (which you help yourself to) isn’t even necessary but it does bring another fragrant facet of flavour to the mix and changes what could pass off as a Mexican quesadilla into a local Indian delight instantly. The Mini version ($9.50+) is what we got by the way, and it was big! I can only imagine how many people the Ultimate Murtabak in the original size would be able to feed.

What is it about fried dough and curry that gets most of us so happy? I don’t have an answer but when the urge for a Roti Prata rises, one of the places I head to is @springleafprataplace in Jalan Tua Kong. They are such an innovative company - just look at the fancy Prata creations they have come up with over the years. I have tried a couple of them but truth be told, my heart still yearns for the basic Egg Prata ($2.50+). However, I do like to spike it with sliced green chillies for some fresh heat ($0.70+).

We decided to try this place in Geylang after driving past it a couple of times.
Opened in September 2021, the air-conditioned @fengtianxiaochu is modern-looking, bright and clean. It is situated on the main road, a few shop units away from the famous Lorong 32 Ban Mian. Their menu is quite extensive, with specialties from Sichuan, Hunan and Northeast Chinese, and even a few local style “zi char” dishes.
The two of us enjoyed all that we ordered in varying degrees (details below) and concluded we’d definitely return. Moreover, prices are reasonable here - our bill came to about $48, inclusive of a bottle of Tsingtao Beer ($6++).
Here is what @huatkaliao and I had:
1. Sichuan Cold Noodles ($8++) - The soft hand-pulled noodles were tossed in the same fragrant “mala” dressing typically used for pig’s ears and the like. I loved theirs for the proper numbing factor and well-calibrated spiciness.
2. Shredded Cabbage ($8++) - One of the best versions I’ve eaten in a long time! It was very aromatic as they stirfried the vegetable (every leaf was irresistibly juicy and crisp) with chunks of ginger and garlic. A must-order.
3. Scrambled Eggs with Tomato ($8++) - Not quite as impressive as the cabbage but decent enough for us to repeat it in the future. Might even try it with noodles next time.
4. Crispy Fried Pork ($14++) - Coated in flour then deepfried, the pieces of lean meat were a tad chewy but we didn’t mind. The sauce was more savoury (I think from soya sauce) than sweet, which is what I was hoping.
I already have my eye on a few items for our future visits. The “Di San Xian”, Lao Gan Ma Fried Rice, Fried Eggplant Pancake, Mapo Tofu and the whole BBQ section to name a few. They also seem to stock plenty of alcohol options from China, so something to take note of if that’s what you are into.

On the second floor of Capitol Piazza is @famoustreasure, a Chinese restaurant that describes what they serve as Nanyang cuisine, running the gamut of Cantonese, Teochew and Hokkien dishes. Regardless of which dialect group’s you order, what you can be certain of is that the item would be really tasty. That’s my experience so far from the visits I’ve paid.
When T.H. and I took my parents on Thursday this week, we ordered six dishes to share amongst the four of us. Nibbled on their complimentary appetite-whetting juicy tomatoes marinated in sour plum juice before the first one arrived. It was Poached Pork Belly with Garlic ($18++). I liked it that the thinly- sliced meat had a clean taste and was paired with an ideal amount of golden garlic.
I have always enjoyed the Chinchalok Squid with Lady’s Finger ($20++), so it’s a must-order whenever I’m at Famous Treasure. Stirfried in a fragrant savoury sambal, the squid is springy but not rubbery, and the vegetable retains a bit of crunch.
Another dish that I never miss is the simple but delicious meat-stuffed Hakka Beancurd presented with lady’s fingers in a claypot with lipsmacking sauce ($16++).
The “Soon Hock” (Marble Goby) with Preserved Vegetables (market price: $11 for 100gms, and ours cost $88++) was finished with black vinegar, crunchy peanuts and sliced chilli padi upon serving. I have always found the gravy the fish comes in to be so flavourful, I actually drown my bowl of plain rice in it. A dollop of raw minced garlic and extra chilli padi are imperative as final touches.
“Har Jeong Gai” or Deepfried Chicken Wings with Shrimp Paste ($18++) is my forever kryptonite and I was not disappointed at all by my first taste of @famoustreasure’s version. The crunchiness level was commendable.
The same applied for the Braised Pork Rib with Lemongrass which my mum had requested for, after spotting it in the menu. Each long piece of the spare rib’s wonderfully tender meat was saturated in an appetising tangy-sweet glaze. How thoughtful of the kitchen team to wrap the tip of the bone in silver foil so we could easily hold the rib to eat.
In case you are curious, our bill, inclusive of a couple of mugs of beer, came to just over $300.

(Media Tasting) With the “World’s Highest Food Farm” next to it, newly opened @kaarla.sg has bragging rights to being a farm-to-table dining destination of distinction. Situated at the rooftop of the iconic CapitaSpring building, they are both part of Singapore’s latest integrated lifestyle destination, 1-Arden.
Upon arrival, our small group was taken on a tour by the bubbly @iamsarahrod of @ediblegardencity - the company that manages the six themed garden beds spread over 10,000 sq ft. We got to meet Head Farmer @christopherleow as well. Without pausing his work, he shared a little about what he does, such as the sustainability programmes they have in place at 1-Arden Food Forest, the challenges of cultivating vegetables and herbs high up in the sky, and even revealed how the 6-years-and-going-strong “bromance” he has with Kaarla’s Executive Chef @jpfiechtner, spurs inspiration for them both.
(Note: As this was a media tour, special permission was given for us to pluck a few of the plants but please note, this is actually not allowed).
@huatkaliao and I were then ushered into @kaarla.sg for lunch. It is within the same space as @oumi.sg, a modern Japanese kappo dining concept that also embraces the same principles of Environmental, Social, Governance (ESG) and UN Sustainable Development Goals (SDG) as Kaarla.
The “Coastal Australian Cuisine” menu curated for us, brimmed with fresh ideas and flavours. There was a newness to every course that felt genuinely refreshing. Naturally, they incorporated the Australian and Singaporean heritage varieties of produce from the 1-Arden Food Forest we had just walked through. Here is what we had:
1. Sydney rock oysters with a kombucha-like vinegar made from fig leaf and 1-Arden-grown oyster plant reduction.
2. Damper from Chef JP’s sourdough starter, its unusual soft fluffiness and flavour the result of being fermented and aerated at room temperature. Really delicious with the macadamia spread, lardo, garden-picked lemon balm and dried quandong powder.
3. Surprisingly moist salt-cured lean kangaroo loin from Queensland, Australia that had been brined and smoked for three days. It was coated in a vegetable trimmings powder and complemented by bunya nut, Australian finger lime, an anchovy-based dressing, plus watermelon radish, daikon, breakfast, purple korean radish, and edible flowers from the 1-Arden Food Forest.
4. Shockingly different but very good was the Kaarla Closed Loop Salad. The day’s harvest from the rooftop garden formed the bulk but propelling it to distinction were the tiger nut curd, pickled daikon and mixed herb powder.
5. We loved the steamed and lightly charred garden-grown Zucchini flowers that was presented with pickled mussels, Japanese tomatoes, trout roe and lemon balm.
6. One of my favourites was the wild-caught Fremantle octopus tentacles. Grilled swiftly and sliced, it was plated with smoked and charcoal-burnt leeks, pickled boab, beef fat-cooked muntries and 1-Arden-grown succulents.
7. Of the mains which Chef @jpfiechtner thoughtfully sized down so we could sample more of, the woodfire-grilled White Pyrenees Lamb Saddle with salsa verde was the standout for me. Its slight gaminess balanced beautifully by lemon myrtle-infused stingless bee honey from Batam, a salt bush and bunya nut pesto, and dried saltbush leaves.
8. Australian free-range Asado Pork from Northern New South Wales was brined then slow-cooked for 8 hours to flavourful tenderness. It was brushed with toasted black sesame and jazzed up with a warm minya and riberry vinaigrette that had elements from the 1-Arden Food Forest, the same source as well for the eggplant which arrived charred and puréed.
9. Brined, steamed and finished in the wood-fired oven ensured the farmed Cod from Murray, Australia to be moist and lovely. While the sauce was a complex thing of fermented fennel juice, fish bones’ stock thickened with butter and cream, a bouquet of pickled carrots, endives and radicchio leaves layered on crispness.
10. Served as a side, the stunning Blue Pumpkin had been grown in the 1-Arden Food Forest too. Cooked over the residual heat from the coals for 12 hours, its soft sweetness was matched with a miso made from its own seeds and creamy goat's feta.
11. Tiger nuts harvested from the sky-high food farm led to a Tiger Nut Ice Cream, accessorised with tiger nut nougatine, calamansi jelly and poached oranges.
12. The other dessert of wood-fired pineapple with shoyu ice cream and miso pecan crumble possessed a sweet and savoury mix I found highly appealing.

How wonderful to have this unconventional addition to Singapore’s dining scene. Thank you Chef JP and Team Kaarla for showing the way.

(Invited Tasting) On every first Sunday of the month, you can enjoy a really good brunch at @binary0101.sg.
If you are just having food, it is priced at $48++ per pax. They’ve even designed set menus for 2, 3, 4 and 5 pax that makes sharing a breeze.
All of them kick off with Binary’s signature housemade Kubaneh Bread - a loaf that has had many people raving. Fabulous on its own, spread on some of the accompanying garlic butter and kombu butter to elevate it to cloud nine.
There are five ways that eggs, which form the next course, are prepared. Based on the three bosslady Karen (@thetravellingcow) had selected for us, I’d vote the Shakshuka as my fave. Its luscious tomato packed an appetising heat which I liked a lot.
@derricknguyen13 loved the Smoked Trout Eggs Benedict. Completely understable since it was constructed with great care. The poached eggs were lovely, the smoked salmon not too salty and the base - an atypical toasted baguette. There was avocado of optimal ripeness as well and an ideal amount of hollandaise sauce.
The third egg dish, a fluffy Three Cheese Omelette Souffle that was cooked all the way through, was even graced with caviar thanks to Karen’s generousity.
Moving on to the next part of the brunch involved picking one of the four available roasts. Of the three we shared, the Herb Marinated Roasted Spatchcock came out tops for me. It was deliciously seasoned, tasty, tender and juicy. I found the pesto sauce, as fine as it was, quite redundant.
We gobbled up the crispy-skin Oven Roasted Snapper in no time as well. A bright Chimichurri was the fish’s accompaniment.
Red meat lovers should be pleased to know they also have an Argentine Angus OP Rib as one of the options (requires top-up of $38).
For sides, the four of us decided on the Brussels Sprouts with Bacon and the refreshing and crisp 10 Veg Chopped Salad. I could have eaten the latter by myself - it’s simple but spot-on in every way.
For those who think vegetables are a waste of stomach space, you can zero in on the springy Hand-made Kurobuta Toulouse Sausage instead. Yes, that is also listed as one of the sides.
We wrapped up brunch with three desserts, starting with the Fudgey Chocolate Brownie and Vanilla Ice Cream which had wow-ed me on my first visit to @binary0101.sg.
If citrus is your thing, the Housemade Jelly with Yuzu Sorbet, topped with fresh blueberries, is a must-order.
Addictive to the max, the Signature Hongkong Egglet Waffle was as scrumptious as I remember. My preferred way to have it is with the marmalade.

We prefer to customise a plate to our liking and on our most recent visit, this was what we chose:

- signature silky scrambled eggs ($5)
- thick slab maple bacon (3 pcs for $5)
- truly excellent crunchy hash browns that I know Burpple Tastemaker Fiona Ting is just as big a fan of (2 pcs for $5)
- sautéed mushrooms ($4.50)
- toasted brioche ($2)

Nothing better than to wash everything down with cups of strong black coffee.