Delicious hearty bowl of curry to warm me up for the day from the cold weather this morning.
The curry was cooked and served in a claypot and the portion was generous. The chicken meat was so big, about the size of my palm, and quite meaty. The meat easily broke off from the bone when I used chopsticks to plunge into it. Some parts were tender, while others were a little dry on the inside, but the curry sauce helped ease it.
Potato was cut in half, with a thick and slightly firm texture, yet still soft enough to eat. The curry had more of a gravy-like starchy texture, robust and savoury, tasting more like Malaysian Chinese style. Comes with a bowl of white rice which tasted meh.
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🚩88 Claypot and Stewed Soup, Joo Koon Eating House, 90 Joo Koon Cir, Singapore 629116
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Most affordable and underrated kway chap in the west, located near Joo Koon MRT. A short walk and you get to enjoy this one-person single Kway Chap Set that costs only $5.
Generous portion of rich, dark, savoury and saucy braised items like pork belly, pig intestine, tau kwa, tau pok, hard-boiled egg, and preserved veggie. And all of them absorb the braised flavour well, making them tasty with each bite on its own. Pork belly had a melt-in-the-mouth fat, was meaty and comes with a neat layer of smooth tender skin. Pig intestine was chewy with minimum funky taste, can be considered clean enough and was fatty. Preserved veggie was a sweet savoury surprise addition to it as you don't usually see it together.
The Kway looked rough on the surface but do not let it fool you. In fact, the texture was quite smooth, thick and chewy. It was bathed in a big soupy bowl of sweet, light peppery, and light herby soup with a slight tang. The soup tasted more like pig stomach soup, probably because of what they specialise in, pig organ soup, thus the herby flavour note is less prominent.
Their watery chilli carries a sweet, spicy and sourish tang that pairs nicely with the braised items.
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🚩Pig Organ Soup, 01-13, 511 Upper Jurong Rd, Singapore 638366
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Music Credit: Five Dollar Feast by mehmehfoodventure
Music Generated by SunoAI
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Warm rice with curry sauce drizzled over it, sided with soft mild spicy brinjal, stir-fried spinach with garlic, and fatty pork chop. Well... I find it kind of salty overall, and the price is a little expensive. But I’m just here to fill my stomach ’cause lazy to walk anywhere else. 😅
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🚩Guan Heng Restaurant, 60 BENOI ROAD, 01-19, SINGAPORE 629906
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Tasty Nasi Goreng, crispy spicy chicken cutlet, telur goreng, plus a dollop of sweet, savoury, & spicy sambal. A strong breakfast that makes one day ahead with abang brightening your day. Small rice grain were used and quite fluffy with each bite. Their sambal is legit good! And guess what? The total cost of this plate is only $4. BTW, it’s located inside a mini canteen near NTUC Learning Hub @ Benoi.
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🚩Makan @ Roslan, Guan Heng Restaurant, 60 BENOI ROAD, 01-19, SINGAPORE 629906
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Nakaochi Karubi, also known as rib finger, is a specific cut from the rib area, prized for its rich marbling and tender texture. I picked this because the server said it’s the fattest meat. LOL, and they weren’t wrong. The fat was sinfully oily and chewy, best paired with rice or salad to balance out the greasy mouthfeel.
The thick slab of juicy meat and fat arrived sizzling on a lava stone plate, said to be made from rare lava stone mined from Japan’s iconic Mount Fuji. The heated stone emits infrared rays that grill the meat to a beautiful char while locking in flavour, making each bite plump and juicy. Doneness is entirely up to how you cook it.
On its own, the beef tasted fatty, meaty, and plain. Exactly what you'd expect from a pure beef cut. Quality-wise, I’d say it leans just slightly above average.
Thankfully, there’s a wide variety of seasonings to experiment with. After testing a few, my favourite combo was classic salt and pepper, in-house mixed spice, and chopped garlic.
The set comes with all-you-can-eat Japanese rice, crunchy shredded cabbage with sesame dressing, and a heartwarming savoury egg drop soup.
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🚩Yappari Steak Singapore (Northpoint City), 930 Yishun Avenue 2, South Wing, B1-182/183 Northpoint City, Singapore 769098
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Music Credit: Steakhouse Serenade by mehmehfoodventure
Music Generated by SunoAI
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Savoury, umami-packed fritters that pair perfectly with prawn noodles. Fried to a crisp with clean-tasting oil, each bite delivers a crunchy exterior and tender interior. The special homemade sauce stood out with its sweet, mildly spicy, and tanginess. Hard to pin down, but it reminded us of a cross between Thai sweet chilli and Tom Yum. Rather unique, but we loved it.
A simple yet fulfilling bowl featuring noodles, small prawns, crispy pork lard, fragrant shallots, and sliced pork. We went with the soup version and we loved it. The improved broth is the key, delivering a rich, prawny umami depth with noticeably more character than what we had previously at the first outlet. The peeled prawns were sweet and briny, with a tastisfying tomalley richness still in the head, just waiting for you to suck it clean.
A new creation featuring two small peeled prawns alongside pig liver, heart, skin, sliced pork, tongue, and intestine. We had the dry version with silky kway teow and no chilli.
Notably, the kway teow here is thinner than what we had at the first outlet. It’s the type usually used in kway teow thng, but somehow, it still works. While the chew factor was less shiok, the slurp factor shot through the roof with each strand coated beautifully in savoury sauce.
The offals were thoroughly clean, smooth, and tender with no funky taste. Comes with a bowl of soup to round things out.
It’s a no-brainer to go for their signature bowl when the prawn craving hits. I had this at their first outlet previously (see #mehmehhaemee), and went with the same setup this time for a fair comparison.
Yellow noodles mixed with bee hoon, dry version and added chilli. The noodles were tossed in a savoury sauce, a dash of soup, chilli powder, shallots, pork lard, two homemade prawn balls, two large shell-on prawns, and sliced pork.
Compared to the first outlet, which uses thin bee hoon, this newer one swaps in thick bee hoon, giving a chewier texture and helping the sauce cling better, keeping the noodles moist. Just my take, but thin bee hoon tends to absorb too much, dries out quickly, and dulls the shiok slurp factor though I still enjoy the texture.
Pork lard was still crispy, prawn balls had that QQ bounce, and the prawns were impressively large. The sweet prawn soup has been improved too, and is now refillable and richer with a deeper prawn flavour that makes one say shiok!
New Outlet, New Looks, New Recipe!
Congrats to @haemeesg on the launch of their second outlet at Marine Parade! With a fresh new look and improved recipe, they’ve also rolled out a brand-new menu.
What’s special about this outlet? They’ve introduced homemade Ngoh Hiang as a side for you to pair with their signature prawn noodles. Plus, enjoy refillable soup and a free 30g noodle add-on to zing up your bowl.
Signature Big Prawn Noodle (Dry/Soup) ($11.90)
It’s a no-brainer to go for their signature bowl when the prawn craving hits. I had this at their first outlet previously (see #mehmehhaemee), and went with the same setup this time for a fair comparison.
Yellow noodles mixed with bee hoon, dry version and added chilli. The noodles were tossed in a savoury sauce, a dash of soup, chilli powder, shallots, pork lard, two homemade prawn balls, two large shell-on prawns, and sliced pork.
Compared to the first outlet, which uses thin bee hoon, this newer one swaps in thick bee hoon, giving a chewier texture and helping the sauce cling better, keeping the noodles moist. Just my take, but thin bee hoon tends to absorb too much, dries out quickly, and dulls the shiok slurp factor though I still enjoy the texture.
Pork lard was still crispy, prawn balls had that QQ bounce, and the prawns were impressively large. The sweet prawn soup has been improved too, and is now refillable and richer with a deeper prawn flavour that makes one say shiok!
Mixed Organ Prawn Noodle (Dry/Soup) ($9.90)
A new creation featuring two small peeled prawns alongside pig liver, heart, skin, sliced pork, tongue, and intestine. We had the dry version with silky kway teow and no chilli.
Notably, the kway teow here is thinner than what we had at the first outlet. It’s the type usually used in kway teow thng, but somehow, it still works. While the chew factor was less shiok, the slurp factor shot through the roof with each strand coated beautifully in savoury sauce.
The offals were thoroughly clean, smooth, and tender with no funky taste. Comes with a bowl of soup to round things out.
Prawn Noodle (Dry/Soup) ($6.90)
A simple yet fulfilling bowl featuring noodles, small prawns, crispy pork lard, fragrant shallots, and sliced pork. We went with the soup version and we loved it. The improved broth is the key, delivering a rich, prawny umami depth with noticeably more character than what we had previously at the first outlet. The peeled prawns were sweet and briny, with a tastisfying tomalley richness still in the head, just waiting for you to suck it clean.
Hae! Homemade Ngoh Hiang (Ranging from $0.80 to $3)
Savoury, umami-packed fritters that pair perfectly with prawn noodles. Fried to a crisp with clean-tasting oil, each bite delivers a crunchy exterior and tender interior. The special homemade sauce stood out with its sweet, mildly spicy, and tanginess. Hard to pin down, but it reminded us of a cross between Thai sweet chilli and Tom Yum. Rather unique, but we loved it.
Thank you @haemeesg for the hae-licious invitation. 🥰
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🚩Hae! Mee @ 84 Marine Parade, 84 Marine Parade Central, 01-27, Singapore 440084
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Music Credit: Shiok Overload by mehmehfoodventure
Music Generated by SunoAI
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Breakfast Prata Cravings.
Gave in to my prata craving this morning with a Plain Prata ($1.20) which was crisp on the outside, chewy on the inside and an Egg Prata ($1.80) that had a nice sweet, eggy flavour.
I like how they weren’t greasy at all, so even the health-conscious crowd can enjoy guilt-free. Paired them with fish curry that added a gentle heat and that signature savoury, fishy depth.
P.S. The prices are part of an early bird promo so once breakfast hours are over, they’ll revert to the usual.
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🚩Prata shop at Hola Cafe, 248 Simei St 3, Singapore 520248
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Cold noodles served in a clear broth. Refreshing, chilled, and tastisfyingly chewy. The broth hits a sweet, savoury note with a gentle vinegary tang that’s perfect for hot weather. That icy chill? Damn shiok.
