Was departing from melbourne and decided to hunt some for Asian food after days of burgers and steaks. Chance upon this venue which was newly launched 3 months ago.

Basically comes in 2 sizes - big (AUD$19) and small (AUD$14).

Difference between both set are that the large set has extra ingredients like black fungus meatball ; pork ribs and generous serving of shiitake mushrooms while the small bowl edition comes with fishball and noodle are pho instead of thick beehoon( rice vermicelli).

What really stands out are their servings of pork cracklings or we called it as roast pork belly in singaporean term that is crispy and well grilled.

Soup broth is clear and each meal is accompanied by sides of mixture of vegetables instead of traditional Vietnamese herbs which is a good touch for travellers who aren’t familiar with herbs. A dash of sriracha sauce helps elevate the taste of soup.

Chefs are 100% Vietnamese and basically they eMate what they cook so it was assuring in my view in term of taste and skills.

One of the best pho I ate despite of the price but is Australia price anyway so if you are transitioning at departure ; do give it a try.

https://www.baxanoodlebar.com

Despite there are previous post about this food stall ; I have decided to provide some additional info on its other ingredients that accompany with this savoury dish.

Fillings - apart from pork mince filling; it is also mixed with salted fish bits so every bite into it has some savouriness that is common in Hakka dish.

Soup - it is a clear broth which can be oily due to most of the accompanying YTF ingredients are fried and added to the soup. I think this can be improved with draining the fried YTF so access oil are removed to make a perfect soup broth

Yellow beans - emphasis on this as the bean are done with perfection that is soft but yet stay firm in the soup. Bean lovers will be delighted to taste the softness not like the common YTF you had.

Sauces- I named it the trinity as it has 2 type of chilli sauces and Sweet sauce. Note that is uncommon to have such combination but the hottest of all chilli taste like a blachan except without shrimp paste. Owner did caution of spiciness but was confident that we will come back for more.

Sweet sauces are the red type instead of black in my view but is all good.

Overall 4.50 gives you a large bowl of 6 pieces of YTF and noodle with mince meat will cost you an additional of 80cts per bowl.

Looking for a taste of Hakka and this is one place you will never miss and opens daily and probably ends around 3 pm.

Basically to combine sweet and savoury rice as breakfast at one go is not commonly seen in Singapore breakfast. This is what I grew up with when I was staying in Chinatown and is not an easy dish to master with simply because the heat to control the cooking rice is just tough. Cook too longs ; the rice becomes marshy and too short ; the rice becomes tough n indigestible.

This is 2nd known stall which sells this breakfast where the former stall was known as Chinatown glutinous rice but was discontinued as owner has passed on.

This stall basically sell both savoury n sweet glutinous rice as options or combination. I will recommend the combination as it compliment each other where buying either flavour will be either too oily or too sweet. Basically start with $1 onwards for buying a pack.

Stall is already opened from 6.30am and they do sell the other breakfast well known to singaporean which is 猪肠粉{rice flour noodle} common in local breakfast scene .

Do try it and support this fading food trade as it profit return is not high and requires Long hours of preparation before is gone.

Been patron of This Bah Kut Teh joint since 3 yrs ago when I first tried in one north till they open in Waterway Point. With the familiar faces of staffs from one north ; they were quick to recognise me as their one north patron n welcome me like an old Friend. This already score point in term of customer experience.

A good bah Kut Teh relies heavily on freshness of ingredients n soup base. Their soup base is pepper type but not overwhelm n too peppery like others with hint of aromatic herbal fragrance yet is not typical herbal soup base type..

An important condiment to compliment the soup is the 油条 that is well fried n hand made while is not oily that leaves with crunchy dough which can be addictive.

The ribs made are just right n in my personal view ; between their dragon bone ribs n normal ribs ; the normal ribs taste better but is your preference.

They serve other side dishes which their roast pork is out of this world n last ; they garlic n chilli padi just like eating In Klang; KL Malaysia.

Average per head will be 10 dollars n their next branch is opening soon in one north n do expect a big crowd but patience will earn u well deserved lunch or dinner that will earn your favor n likings

Some says the best Hokkien fried prawn noodle will taste good when fried with lard. I have to admit I was wrong when I chance upon this noodle stall in compass one - Encik Tan.

Probably one of the best halal style fried with wok fragrance and heavy aromatic prawn stock that makes the prawn noodle just taste as good as those star review stall out there.

Basically this version is the wet type which is to my liking and condiments are basically eggs, prawns and squid.

You have a choice of $5 or $8 and the Chef basically fried it in a small wok which families used at home instead of the usual large metal wok in large flame.

I was skeptic initially since there is no usual presence of the above mentioned but upon trying ; I was totally hooked as splendid combination of noodle n bee hoon just soak up the thick prawn stock nicely.

Do come by and try and they are situated at 2nd floor sharing the same floor as most restaurant like AOne and Xin Wang restaurant.

Definitely my TOP 5 underdog prawn noodle to recommend.

Fans of ramen may be well aware of this Store situated at basement level 2 of Chinatown Point. The store serve a combination of ramen comprises of Shoyu and Tonkotsu soup base which I have chosen Shoyu as my preference is for less oily soup base that makes dining experience less gluttony.

I ordered the full topping at $16.90 that has a generous serving of Japanese style char siu that simmer happily in shoyu soup n accompanied by onsen egg ; braised bamboo shoots; n some green sprouts.

The highlight to me apart from aroma ramen was the bottle of fried garlic condiments that I was madly in love with. The right texture and fragrance of garlic goes well with soup stock.

I did an additional stunt by complimenting the free flow pickled bean sprout with fried garlic n topped with sprinkle of Japanese 7 spice powder that just elevate the side dish so well that I have asked for 2nd refill.

With it also comes with free flow of hardboiled eggs but be warned the eggs are hard to peel and is a telltale sign the eggs are equally fresh which resulted in hard to peel shell.

Back to the noodle that the Chef owner probably make his own noodle and it was just al dente and noodle stays the same even when soup turned cold

It served other dish menu like Tonkotsu n chicken karage which are equally good. Still the ramen is worth to go for with the wide variety choices and it never fail me as taste n presentation is consistent despite I have patronised for up to 8 times in 2 months and that shows the quality n effort the Chef has put in.

Good spot to bring your first date or you hungry Wife which will satisfied their palate and yet decent enough for a sit down meal.

Opening Hours: 11:00am – 3:00pm, 5:00pm – 10:00pm (Mon – Fri), 11:00am – 10:00pm (Sat, Sun, PH)

It is situated at the industrial area of Ubi. The roast in my opinion beat most of the famous brand out there.
we ordered half a roast duck n char siew with roast crackling pork for 2 and the duck was huge.

Owner with her Brother were friendly n confident of their roast. They sell some fried vegetables as well which reminds me of KL style roast that compliment well if you are eating alone.

Opens daily mon - sun from 11.00am except for sun closes at 3 pm.

Carpark is ample if you r driving but if u r not take bus 58 from Serangoon central shld bring you right outside industrial park

Located just right at the Beach Road Army Market, situated just right at the main entrance on 2nd floor on the right.

A selection of prawn n pork ribs noodle; laksa n their infamous chilli noodle.

In my view there is not much difference if u order chilli noodle or their prawn noodle (dry version)since the chilli came from a single pot which the owner’s Wife will drizzle into every bowl.

The chilli paste is old school taste and reminds you of noodle store in primary school when u ask to put n has a tangy taste. It looks hot but is not burning .

I ordered the pork ribs and prawn mee Kia ( dry version) that came with prawns ; ribs ; hardboiled egg and fried tou pok( fried bean curb). Ingredients wise is sumptuous n same ratio as amount of noodle. Setback however is that prawn tasted like frozen type though have crunch but lack prawn taste and tou pok is a bit dry.

Compliment on the soup is sweet but puzzling that why prawn lack the punch assuming it used the same shell peeled for soup stock

Nevertheless worth trying provided you have a tolerant stomach for fiery chilli paste.

Opens daily but time is uncertain.