Talk about one of Singapore’s most iconic hawker dish, and it would be Hainanese Chicken Rice – something that would still taste good after dabao (takeaway).

The Hainanese chicken rice typically consist of poached or steamed chicken chopped into pieces, then served on fragrant rice. This is occupied with light or dark soy sauce (or both), and garlic-chilli sauce.

A main highlight is the rice, which gets its flavours from chicken fat and broth.

As to why you would usually find many Hainanese Chicken Rice shops in the North Bridge Road area, that is because the dish is said to have taken root in Middle Road, Purvis Street and Koek Road more than 60 years ago.

Here are 10 places in Singapore to satisfy your Hainanese Chicken Rice cravings: (Note: During the “Circuit Break” period, we would encourage people travelling around the island to search for food. Some of these Chicken Rice shops offer deliveries or quick pick-ups after calling in advance. Most importantly, stay safe!)

Hua Kee Chicken Rice
85 Redhill Lane, #01-72, Redhill Food Centre, Singapore 150085
Opening Hours: 8am – 12:30pm (Wed – Sat), Closed Mon – Sun

Loyal followers would know it is owned and run by a 70 plus year old hawker, an affectionate auntie named Mdm Tan. For more than 40 years, she has served hundreds of diners and now her son, Jay Lim is helping her out.

This no-frills hawker shop with a red signboard, a favoured lunch spot among locals, has a two-items menu: Chicken Rice ($4, $5) and Poached Chicken ($15 for half, $28 for whole).

What gives the chicken meat its mild flavour is the blend of light soy sauce and chicken broth that serves as poaching liquid.

The poached chicken was not overly greasy or saucy, in fact still tasted slightly ‘cold’, but had this smoothness which was quite alluring that I enjoyed very much. Hua Kee Chicken Rice (Redhill Food Centre)

It adds that subtle savoury and sweetness that go well with the house made chili sauce. Simple but worth the wait for.

Sin Kee Famous Cantonese Chicken Rice
Block 40, Stall 7, #01-39, Holland Drive, Singapore 270040
Tel: +65 8428 7865
Opening Hours: 11am – 4pm or while stocks last (Tue – Sun), Closed Mon

Founded in 1971 as a hawker stall at the now-defunct Margaret Drive Food Centre, it is a family business owned by a Mr. Leong. This stall is operated by one of his sons Benson.

The flagship item Chicken Rice ($3.50, $4.00, $4.50) is the most popular in the menu line-up.

Sin Kee’s chicken are poached in a flavourful stock using chicken bones and other seasonings, to produce chicken that’s tender, smooth-skinned, succulent, and evenly cooked through.

An interesting method is that the chicken is plunged in icy water to “shock” the poultry. This cooking method results in a meat that is ‘crunchier’ and in a skin that is smoother.

What makes diners constantly coming back for more is essentially their signature dish Chicken Rice, all chunky slices of chicken meat served with a plate of flavourful yet surprisingly, not as oily rice.

Note: As per Sin Kee’s tradition, there is no soup served along with Chicken Rice. Sin Kee Famous Cantonese Chicken Rice (Holland Drive)

Tian Tian Hainanese Chicken Rice
Maxwell Food Centre #01-10/11, 1 Kadayanallur Street, Singapore 069184
Tel: +65 9691 4852
Opening hours: 10am – 7:30pm (Tues – Sun), Closed Mon

Tian Tian Hainanese Chicken Rice which is probably Singapore’s most famous chicken rice stall outside of Singapore.

The stall is helmed by Madam Foo Kui Lian and her children, and the business was initially set up by her elder brother.

Anthony Bourdain said that the chicken rice was so fragrant and delicious that it could be eaten on its own.

Gordon Ramsay took part in a “Hawker Heroes Challenge” and ‘lost’ to Tian Tian. (I use the word ‘lost’ loosely as it mattered just how the competition was carried out.)

The smooth slippery chicken pieces were a highlight, soaked in an ice bath prior for a firmer texture and to lock in the natural juices.

Tian Tian’s winning formula to me has to be its rice. I liked that it was generally warm, fluffy, and fragrant.

Tasty enough after absorbing flavours of the stock, and I could just eat it with the chilli sauce and garlic. But perhaps nicer in the past. Tian Tian Chicken Rice (Maxwell Food Centre)

Delicious Boneless Chicken Rice
Katong Shopping Centre #B1-85/87, 865 Mountbatten Rd, Singapore 437844
Tel: +65 9789 6073
Opening Hours: 10:30am – 8pm (Tues – Sun)

This stall hidden in the basement of Katong Shopping Centre is well-loved by the Easties for obvious reasons.

Other than being “Food King Good”, generous portions, the 2nd generation hawker is known to be an influencer with creative dances to ‘entertain’ customers.

It is hard to miss as over 75% crowd of the food court is at this stall alone.

A huge draw is in its portion size, the achar (love it with loads of pineapple) and that tasty cabbage soup served FOC. (I hear the soup ranges from pork ribs to peanuts, which is indeed substantial.)

The chicken itself was juicy and tender, tasted more delicious with the flavoursome sauce and fried garlic.

As for the rice, it would be a love it or so-so affair, as one would expect the grains to be more fragrant? But considering the overall package, its popularity is not without reason.

[Circuit Breaker Special] Islandwide delivery via https://katongchickenrice.oddle.me/en_SG/

Chin Chin Eating House
19 Purvis Street, Singapore 188598
Tel: +65 6337 4640
Opening Hours: 11:30am – 9pm (Mon – Sun)

This no-fuss eatery located near Bugis is successfully running since 1934, and they offer a variety of authentic and delicious Hainanese dishes, including the famous steamed Chicken rRce with a great homemade dip and sauce.

The recipe is passed down from generations, and several of the dishes still taste quite old-school.

If you are ordering more, don’t forget about their Hainanese Pork Chop, Hainanese Mixed Vegetables aka Chap Chye, Hainanese Prawn Roll, Fish Maw Mixed Vegetables, and Black Pepper Beef.

The Steam Chicken Rice ($5) was lightly drizzled with aromatic sesame oil and soy sauce which really enhanced the flavors of the well-cooked and succulent chicken.

The rice was also cooked just right. I liked that it wasn’t too greasy and had a nice balance and fragrance from garlic and ginger.

Yet Con Hainanese Chicken Rice
25 Purvis St, Singapore 188602
Tel: +65 6337 6819
Opening Hours: 11:30am – 6pm (Mon – Fri), 11:30am – 6:30pm (Sat – Sun)

Yet Con Hainanese restaurant used to be really famous, known for its old-school taste and nostalgic vibes (though standard hasn’t been consistent recent few years).

This is a small and unassuming restaurant at Purvis street that doesn’t seem to offer much at first glance.

Sometimes, simplicity and minimalism is better, as you can enjoy your meal in a quiet and peaceful atmosphere. It is one of THE places to get Hainanese chicken rice in the area.

It is known for its “Tender Boiled Chicken with Chicken Stock Flavour Rice”, in which the chicken rice has homely flavours. Chicken meat was slightly above average in terms of tenderness to be honest.

Seems like more people head there for the Signature Chicken Rice Steamboat (serves 2) which comes with a generous serving of hearty chicken broth, along with seafood and vegetables plate that can be shared among two people.

The rice bowls can be ordered separately for $1.

Boon Tong Kee Chicken Rice
Balestier Road, 399 401 & 403, Singapore 329801
Tel: +65 6254 3937
Opening Hours: 11am – 3:30am (Mon – Sat), 11am – 2:30am (Sun)

Boon Tong Kee had quite a humble beginning, but is now a successful running chain with 8 successful outlets (Whampoa West Blk 34, 425 River Valley Road, 199 East Coast Road, 18 Cheong Chin Nam Road, Blk 233 Ang Mo Kio Ave 3, Tampines Century Square, and Compass One Sengkang Square.

The flagship outlet at Balestier Road is the one listed with a “Michelin Plate”, serving as the prime spot to fulfill your chicken rice cravings day and night.

Opened till the late hours of 3:30am on most days, this is a perfect place for the night owls. Their menu is extensive and offers a variety of home-style Chinese foods besides Chicken Rice as well.

While the Chicken Rice ($19) is quite pricey, customers love their fluffy rice, chicken to their dipping sauce prepared to perfection.

I liked the light and fragrant rice that wasn’t too greasy and had flavours from the chicken broth.

As for the chicken, it was still slippery smooth and juicy, though I wished it was less bony.

[Circuit Breaker Special] Islandwide delivery via https://boontongkeedelivery.oddle.me/

Pow Sing Restaurant
59 Serangoon Garden Way, Singapore 555961
Tel: +65 6284 0800
Opening Hours: 9:30am – 9:30pm (Mon – Sun)

The owners of this quaint and tasteful restaurant are Hainanese themselves, so you can expect authentic flavours from their menu.

It is successfully running since 1983, and has many loyal customers and fans at the Serangoon Garden area.

The food is reasonably priced, and there are many options besides chicken rice to choose from. However, I did hear they used to be better in the past – this I won’t know.

Their Hainanese Chicken Rice is priced at $4, while a Drumstick Rice is at $5.50. Affordable considering this is a sit-down restaurant. Service was quick.

The chicken was quite tender, while the rice wasn’t too oily or greasy, and had a mild scent and deep flavours from the chicken stock.

The ginger sauce and bright chili sauce offered a pop.

[Circuit Breaker Special] Islandwide delivery via https://pow-sing-delivery.oddle.me/en_SG/

Hainanese Delicacy
#05-116 Far East Plaza, 14 Scotts Rd, Singapore 228213
Tel: +65 6734 0639
Opening Hours: 10:15am – 8pm (Tue – Sun)

This restaurant has a pretty convenient location, just a few steps away from the Orchard MRT station in the Far East Plaza. However, only those in the know would head up to Level 5 for this Chicken Rice.

It has a no-frills casual layout with simplistic décor, and is often packed during peak lunch hours.

If you want to avoid tediously long queues, try to make it there before 12pm. The large menu is stuck on a glass wall.

The Chicken Rice is quite reasonable priced at $4.50, and loved how tender and soft it was in texture. Enhance the flavours with some of the soy sauce, minced ginger and ‘power’ chili sauce.

Also try their Drumsticks ($5.50) and Salted Vegetable Duck Soup ($5) with homely flavours.

Nam Kee Chicken Rice
201 Upper Thomson Rd, Singapore 574343
Tel: +65 6253 4502
Opening Hours: 11am – 8pm (Wed – Mon)

Another well-known Chicken Rice eatery with those nostalgic vibes, Nam Kee is popular among the Upper Thomson families.

Simplistic décor, old-fashioned booth and counter, nothing too elaborate.

Chicken dishes included Hainanese Steamed Chicken ($14 for half, $28 for whole), Roasted Chicken, along with gizzard or liver. Braised egg and rice are at an addition of $1 each.

The chicken meat had a strong garlic taste, and was not too bad. The rice was the weaker link, and perhaps lacked in the needed-aroma.

The highlight of the dish for me, was their chili mix that tied the whole dish together and gave it a delectable sweet-spicy kick.

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

[Circuit Breaker Special] Seng Kee at 475 Changi Road known for its Pork Kidney Mee Sua Soup is offering islandwide delivery.

Whatsapp +65 88742100 for home delivery, or call +65 6746 4089 for self-collection.

Minimal Order: $20
Delivery fee: $3 (within 5km), $6 (5 – 10km), $9 (10km), $12 (above 15km). Store postal code: Singapore 419892

Seng Kee top-selling dishes include:
1. Mee Sua Soup with Pork, Liver, Kidney ($5.80, $7.80)
2. Crispy Pan Fried Bee Hoon with Prawn, Pork, Bean Sprout ($10.50, $15.50)
3. White Bee Hoon with Clams, Prawn, Sotong ($8.50, $12.50, $16.50)
4. Fried Mee Sua with Prawn, Pork, Bean Sprout ($6.50, $9.50, $12.50)
5. Hor Fun with Prawn, Sotong, Pork, Sliced Fish ($6.50, $9.50, $12.50)
6. Mee Sua with Prawn, Minced Pork ($6.50, $9.50, $12.50)
7. Bee Hoon Soup with Fried Fish ($7.50, $10.50, $13.50)
8. Curry Fish Head ($20.00, $30.00, $40.00)
9. Deep Fried Prawn Paste Chicken ($12.80, $16.80, $20.80)
10. Prawn Roll ($12.80, $16.80, $20.80)

Popular among those in the east, Seng Kee is known for their wide spread of zi char and signature Black Chicken Herbal Soup containing ‘silkie’ chicken – a smaller leaner poultry breed, added with wolfberries, and Chinese yam.

It is popular among supper goers, as its operational hours is all the way till 3:30am.

What I am usually there for, is the Kidney Mee Sua ($5.80).

Served in a dark red bowl, it contained dark coloured thick soup which emitted steamy smells of herbal goodness.

 
When scooped up, there were generous portions of neatly cut pieces of kidney and lean pork slices which melt tenderly in your mouth.

If you like your soup herbal and slightly peppery, this will be your heaven on a cool rainy weather.

Plus, it is not so overpowering that is obscures the taste of the pork.

The best part of the soup was the mee sua, silky smooth and not overcooked till mushy.

If kidneys are not your cup of tea, you can try the pig organ soup or lean meat soup which is just as tasty and fragrant.

This is especially if you do not like a ‘porky’ aftertaste in your broth.

Seng Kee Black Chicken Herbal Soup
475/477 Changi Road, Singapore 419893
Tel: +65 6746 4089
Opening Hours: 11:30am – 3:30am (Mon – Sun)

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Congee Legend (Geylang)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

[Circuit Breaker Special] The Chef Lam team previously from Golden Mile Food Centre has relocated to City Gate at Beach Road.

For fans who are craving for comforting zi char dishes such as their Superior Broth Crispy Noodle or the Signature Fish Head Steamboat, you can now order takeaways, pick-up via drive-thru, or islandwide delivery.

Delivery
– Min. order for delivery is $15. Delivery rate is $5 nett island-wide.
– Call +65 9638 6387 or Whatsapp at https://wa.me/6596386387
– Make payment via PayNow (UEN 202007561D) or bank transfer to UOB 3923103218

For Takeaway or Drive-thru orders, let the restaurant know your estimated time of collection, and they will update instructions for drive-thru or dabao from their restaurant.

Chef Lam’s previously located at Golden Mile Food Centre was one of my favourite zi char hawker stalls in Singapore, for many good reasons.

The zi char stall stands out due to its affordable pricing, interesting dishes, and restaurant-level skills in cooking.

One thing you would notice is the chefs are in uniform and chef’s hat, hinting at the pride in their roles.

However, regulars would notice that they have closed, relocated to Sultan Gate, then closed again.

Accordingly, there was some lease dispute. While the eatery at the Sultan Gate location is called “Chef Lam Malay Seafood Restoran”, note that there is no relation with the old Chef Lam team.

The team has finally settled at City Gate Level 2, at an inconspicuous corner, and renamed as “Lam’s Garden”.

Owner-Chef Lam Loon Tuck has previously worked at Shangri-La, Traders and Hotel Jen, and therefore you can savour restaurant-quality fare at affordable prices.

The one signature item is the Fish Head Steamboat, included with Batang Fish ($30, $40, $50), Red Snapper ($30, $40, $50), or Red Garoupa ($40, $50, $60).

As for zi char fare, you can look forward to Salted Egg Crispy Fish Skin ($10, $15), Deep Fried Prawn Rolls ($8, $12), Har Jiong Chicken Wings ($10, $15), Bentong Ginger Sesame Oil Chicken ($10, $15), Iced Sweet & Sour Pork ($10, $15), Crispy Baby Squid ($10, $15), Sambal Sotong ($$15, $20), Chilli Sweet Clams ($12, $18), Sambal Petai with Prawns ($18, $28).

If you need some carbs, go for the Signature Fried Rice ($6, $8), Claypot Mee Tai Bak ($10), or Seafood Mui Fan ($6, $8).

If there is ONE dish to order, it would be their “Twin Peaks”, otherwise called “Shuang Feng Tai”.

This is a Crispy Noodle Seafood dish ($10) of “sheng mian” on top of a base of sauce and generous seafood of sliced fish and prawns.

Presentation was “instagrammable”, ingredient fresh, noodles tasty, and the seafood-egg sauce had a great smooth texture which tied all the components together.

There is a cheaper version of this dish, but it comes with only one peak.

The Green Chives with Beansprouts ($10, $15) is a not-too-commonly found dish, but the fresh chives and refreshingly crunchy beans sprouts worked well, with some saltiness coming from black bean dace fish.

The same can be said about the Wok-Fried French Beans ($8, $12). Somehow chef managed to get the texture just right with a good bite, and not too soggy or soft, not bland-tasting at all with the addition of silver fish.

Plus, wok-hei was on-point, even after dabao.

While I won’t say that the Har Jiong Chicken Wings ($10, $15) are the best I ever had (wishing for more crispiness there), the margination and juiciness was still locked in, making every bite very pleasurable.

Okay, I wished there was some chilli sauce to go along.

I have noticed that there is quite a wide repertoire of dishes to order from, and portions are good for maybe 2 to 3 to share – neither too heavy-going nor greasy.

When this post and news gets well, I guess that previous regulars would probably hit the call button to order some takeaways and deliveries (actually am quite sure of that).

Do be patient if they do get over-whelmed, and you shall be well-rewarded with good-old zi char fare.

All right, got my zi-char delivered.

Lam’s Garden
371 Beach Road, City Gate #02-29 Singapore 199597
Tel: +65 9638 6387
Opening Hours: 11am – 10pm Last order 9.00pm (Mon – Sun)

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

Bak Kut Teh must be one of Singapore’s most iconic food, in which many celebrities from overseas are huge fans of.

In Singapore, we typically get three styles of Bak Kut Teh which is the peppery Teochew style (the most commonly found), Hokkien style which incorporates dark soy sauce, and strong herbal-flavoured Cantonese style.

During this “Circuit Breaker” when many are isolated at home, sometimes it is good to have warm Bak Kut Teh that will be comforting to our bellies and soul.

(Note: As far as possible, I will most likely include BKT restaurants that I have personally tried. For the rest not included, sorry, perhaps after the “Circuit Breaker”. Don’t send me food also – declining all. :D)

Here are 10 famous Bak Kut Teh shops in Singapore with delivery services:

Song Fa Bak Kut Teh
Clarke Quay, 17 New Bridge Road #01-01 Singapore 059386
Opening Hours: 11:00am – 10:00pm (Mon – Sun)

Song Fa is one of the most known BKT brands around, in fact the only BKT shop in Singapore awarded the Michelin Bib Gourmand.

The Pork Ribs Soup is a must-try for its soft and tender pork ribs and trademark clear, peppery soup.

The broth is concocted with a blend of garlic and Sarawak peppers which is roasted in-house. You would find the soup alluring in terms of the spices, but not too excessive such that it would mask the sweetness of the pork.

Also, I generally find the soup light enough to have second or even third helpings, without feeling too rich or greasy.

As for the pork used, it comes from the belly side of the rib cage, and has less fats.

You get three chunks of lean pork ribs for each serving of this original Bak Kut Teh, faithful to the recipe of Yeo Eng Song back in the days. Song Fa Bak Kut Teh (New Bridge Road)

[Circuit Breaker Special] Song Fa Bak Kut Teh is offering islandwide delivery.

WhatsApp at +65 9383 6049 or http://wa.me/6593836049 from 10am – 8.30pm to order.

Delivery
– Min Order $30, delivery fee $3
– FREE delivery for orders $50 and above
– Order at least 60 min or more in advance (as they can get overwhelming responses during peak hours).

Items include Pork Ribs ($8.15, $10.50), Prime Spare Ribs ($9.95), Pork Tendeloin ($7.90, $10.30), Pig’s Stomach ($8.70, $10.60), Sliced Fish Soup ($8.45), and Pig’s Stomach ($7.80, $9.95).

Other dishes include Braised Pig’s Trotter ($8.15), Large Intestines ($8.80), Braised Pork Belly ($8.6), Spicy Pork Belly ($8.90), Glazed BBQ Pork ($6.30), and sides.

They have also introduced Bento boxes of Braised Pork Bento ($8.99), Ngoh Hiang Bento ($9.99) and Pig’s Trotter Bento ($9.99).

Kota Zheng Zong Bak Kut Teh Singapore
15A Lorong Liput, Singapore 277742
Opening Hours: 11am – 3:30pm, 5pm – 9:30pm (Mon – Fri), 11am – 10:30pm (Sat), 11am – 9:30pm (Sun)

The famous Restoran Kota Zheng Zong Bak Kut Teh 哥打正宗肉骨茶 first gained popularity as a pushcart stall at Kota Tinggi, and subsequently expanded to Johor Bahru and now Singapore.

It has two stores at Holland Village and Serangoon Garden.

While most traditional Bak Kut Teh uses pork off-cuts to brew their soup, Kota Zheng Zong Herbal Claypot Bak Kut Teh (Spare Pork Ribs, $11.90, $28.90, $49.90; Premium Pork Ribs $12.90, $29.90, $53.90) has a recipe includes various parts of the pig from ribs, belly, leg and tail. When you see all that fatty belly boiling in the rich stock, you know you are in for good stuff.

These parts are boiled together with a mix of 18 Chinese herbs and dark soy sauce for about 2 hours to achieve that complex-tasting broth.

You get that hearty, flavourful soup with mild-tasting herbal notes (not as strong as what you may expect) and surprisingly not that oily at all.

The pork ribs were meaty and tender – almost fall off the bones. Kota Zheng Zong Bak Kut Teh Singapore (Holland Village)

[Circuit Breaker Special] Islandwide delivery is from 12pm to 9pm from Monday to Sunday, last order 8pm.

Delivery orders will be delivered within 2 hours after confirmation. Advanced order for Delivery option for later timing is available. (Please allow +/- 30 minutes).

Minimum order of $30 is required for delivery (delivery fee varies depending on location).

10% off for Self Pickup orders above $50.

Delivery: Online Order Form

Tuan Yuan Pork Ribs Soup 团缘肉骨茶
Block 127 Kim Tian Road #01-01 S(160127), Singapore 160127
Tel: +65 6684 0123
Opening Hours: 11am – 3pm, 5pm – 9:30pm (Tues – Fri), 11am – 9:30pm (Sat – Sun), Closed Mon

When the children of the founders of Outram Park Ya Hua Rou Gu Cha 欧南园亚华肉骨茶 wanted to set up a shop on their own, they were not allowed to use the original brandname.

So this Bak Kut Teh shop at Tiong Bahru Kim Tian Road is called “Tuan Yuan Pork Ribs Soup 团缘肉骨茶” instead, which symbolizes reunion and togetherness.

Menu includes the Tuan Yuan Pork Ribs Soup, Spare Rib Soup, Premium Spare Rib Soup, Sliced Tenderloin Soup, Pork Ball Soup, and Fresh Sliced Garoupa Fish Soup.

Even though Tuan Yuan is related to Ya Hua, the Bak Kut Teh tasted like there were differences – the stock is ‘cleaner’, not as peppery and salty. Tuan Yuan Pork Rib Soup (Tiong Bahru)

[Circuit Breaker Special] Have your signature peppery broth (customisable), succulent meat, and crispy youtiao at the comfort of your own home.

– Order Link: https://tuanyuanbkt.oddle.me
– Take $5 off (min spend $50) on your first online delivery order.
– Enter “TYBKT5” upon checkout
– Free delivery for orders above $100

If not, order online for pick up: http://www.tuanyuan.sg/order.html.

Founder Bak Kut Teh 发起人肉骨茶餐馆
154 Rangoon Road, Singapore 218431 (10 min walk from Farrer Park MRT)
Tel: +65 86352 6192
Opening Hours: 11:30am – 2:30pm, 6pm – 2:30pm (Wed – Mon), Closed Tues

Hotel Boss #01-09 Jln Sultan, 500, Singapore 19902
Opening hours: 9am – 5am (Mon – Sun)

Founder is one of Singapore’s most famous Bak Kut Teh shop, known for having its entire walls pasted with pictures of celebrities.

Actually almost every Asian celeb I can recognize has been here, from mega-stars, Hong Kong actors, singers to MediaCorp artistes (Emil Chau, Sandra Ng, Lee Hom, S.H.E. Fann Wong, and yes JAY CHOU.)

Founder’s Founder who was a pig farmer is said to have founded/created the dish based on trial and error, not based on any formula – which is why it is called “Founder”.

The recipe is said to be made with the freshest meaty pork ribs, simmered in a specially formulated broth of herbs and spices.

The brand has also launched their new Mama’s Homecooked Dishes from $5 onwards featuring dishes with quirky titles such as Too Moody to Eat (pan-fried ‘Marinated Garlic Chicken’), Neighbour’s “Ho Liao” (chicken feet with Special Home-cooked Black Bean Sauce), Grandma’s Pork Belly and more.

[Circuit Breaker Special] Free islandwide delivery with a min purchase of $30, from 10am to 9pm.

WhatsApp Call or Message +65 8896 5136 one day in advance to secure limited slots.

Takeaway option too – enjoy 10% off when you arrange for self pickup. Menu: https://www.facebook.com/founderbakkutteh/menu

Legendary Bak Kut Teh 發传人肉骨茶
154 Rangoon Road, Singapore 218431
Tel: +65 6292 0938
Opening Hours: 9am – 11pm (Mon – Sun)

Legendary Bak Kut Teh 發传人肉骨茶 is actually opened by the daughter of the owner of Founder Bak Kut Teh, in case you wonder about the similarities in name (发起人 vs 發传人).

Similarly, you would love the tenderness of the fresh Indonesian pork and peppery soup cooked with Sarawak peppercorn.

The classic Bak Kut Teh comes with a few combinations – normal, combo (with ribs), short ribs, all ribs.

I would recommend the Founder Bak Kut Teh with Ribs combo where you can one entire long prime rib, along with some of its sides such as Tau Pok, Peanut, Tau Kee, and You Tian.

Loved that the soup was very hot, slightly sweet and very peppery. I could not stop sipping it down, or dipping the crispy you tiao down to absorb some of the stock.

[Circuit Breaker Special] Legendary Bak Kut Teh Singapore now available for take away and delivery from 9am – 11pm daily.

Call them at +65 9455 9629 / WhatsApp +65 9645 0125
– Minimum spending of $60
– Advance order of 2-3 hours at least recommended

Items include Bak Kut Teh ($8, $9.50 – combo, $10.50 – short ribs, $11.50 – all ribs), Braised Pig Trotter ($10, $16, $20), Sliced Lean Meat Soup ($8), Mixed Pig Organ Soup ($8), Braised Pig Intestines ($8.50, $12.50, $16) and more.

Hong Ji Claypot Bak Kut Teh
Ang Mo Kio Ave 4, St 11, Blk 107 #01-38 Singapore 560107
Tel: +65 9682 2614
Opening Hours: 8:00am – 9:45pm (Mon – Sun)

Hong Ji’s selling point is the aromatic hot piping broth which takes 6 hours to cook, made with herbs such as dang shen, dang gui and dried tangerine peel.

Before it is served, you can already smell the fragrance a few metres away. The soup is light and not overly salty or overpowering, and I could easily finish two bowls of this.

The tender pork ribs are also cut into shorter lengths, such that they are easier to eat.

Interestingly, the soup also comes with other ingredients such as tau pok, mushroom and lettuce, which gives it a needed variety. Hong Ji Bak Kut Teh (Ang Mo Kio)

[Circuit Breaker Special[ Hong Ji Claypot Herbal Bak Kut Teh at Ang Mo Kio Outlet is providing islandwide delivery. Minimum order $20.

They are also offering 50% OFF DELIVERY FEE till 4th May. Delivery fee ranges from $6 to $9.75 depending on distance (price afrer discount).

Free delivery for orders above $50.

NG AH SIO Bak Kut Teh
208 Rangoon Rd, Hong Building, Singapore 218453
Opening Hours: 10:30am – 9pm (Mon – Sun)

NG AH SIO Bak Kut Teh has been known for using the same recipe since 1955, offering savoury, pork-based peppery soup cooked in distinct Teochew style.

Best to be accompanied with chilli and dark soya sauce and servings of freshly-brewed Kung Fu tea.

[Circuit Breaker Special] NG AH SIO Bak Kut Teh is available via takeaway and islandwide delivery.

Order online at order.ngahsio.com.

“Pickup” option – 20% off Total Bill (NG AH SIO Bak Kut Teh at Rangoon Road)

Leon Kee Claypot Pork Rib Soup 諒記砂鍋當歸肉骨茶
120 Bukit Merah Lane, #01-18 Alexandra Village Food Centre, Singapore 150120
Opening Hours: 9am – 9pm (Mon – Tues, Thurs – Sun), Closed Wed

Leon Kee Claypot Pork Rib Soup 諒記砂鍋當歸肉骨茶 at Alexandra Village Food Centre is home to Hokkien style of Bak Kuh Teh (pork rib soup) served in a traditional claypot – similar to the typical Malaysian versions.

It is awarded with a Michelin Plate in the Singapore Michelin Guide.

The menu is quite wide-ranging from Pork Rib Soup ($5, $5 $10), Pig Tail Soup ($5, $6, $10), Pig Trotter ($5, $6, $10), to Claypot Prawn Noodles ($5, $8), Meat Ball Soup ($5, $8), and Claypot Liver ($10, $12).

Available in different portion sizes, Leon Kee’s signature Pork Rib Soup ($5, $6, $10) is prepared using a flavourful, not-too-thick broth cooked with different Chinese herbs.

While there are fans who say this is possibly close to what you can find in Malaysia, I thought in comparison there wasn’t that strong herbal taste and full-bodied flavours.

I would say the broth was somewhere in the middle, in terms of heartiness, intensity and how hot it was. It won’t make you sweat like the usual peppery ones.

[Circuit Breaker Special] Available via WHY-Q.

Soon Huat Bak Kut Teh
302 Bedok Road Singapore 469460
Tel: +65 6273 3338
Opening Hours: 11am – 10pm (Mon – Sun)
Other outlets: 257 Jalan Kayu, KINEX Mall B1-K5

Soon Huat Dining House is founded by Jabez Tan, an ex-offender-turned-chef who picked up his culinary skills while in Changi prison serving his last term.

He then developed and perfected his recipe of Bak Kut Teh, a luxurious soup that combines the best of Malaysian and Singaporean styles.

The dish uses premium pork ribs tenderly simmered in a complex broth, served with generous serving of golden mushrooms and tow kee.

Other recommended items include Bak Kut Teh Soup ($7.90), Dried Bak Kut Teh ($8.90), and Seafood White Mee Hoon ($9.90).

[Circuit Breaker Special] Islandwide Delivery via GrabFood

Old Street Bak Kut Teh
Various locations including: 129 Upper Paya Lebar Road Singapore 534840
Opening Hours: 10am – 10pm (Mon – Sun)

Old Street is Bak Kut Teh chain with 23 outlets located across Singapore, Indonesia, Shanghai and Bangkok.

While it is branded as a “heritage eatery”, it is quite ‘newly’ established in 2010, and specialises in Bak Kut Teh with herbal-broth with slight pepperiness and fall-of-the-bone tender pork ribs.

Customers can also order silky vermicelli noodles to go with the dish, or a side of freshly-made you tiao to dip into the broth.

For something more special, go for the Dry Bak Kut Teh with meaty ribs tossed in a wok with a spicy dark sauce gravy and ladyfingers, perfect with a bowl of steamed rice.

[Circuit Breaker Special] Islandwide delivery via https://oldstreetbakutteh.apdeliver.com/oldstreet/delivery

– Minimum Order $50
– Weekdays: 11am – 2.30pm, 5pm – 9pm
– Weekends: 11am – 9pm

One more…

Ya Hua Bak Kut Teh
593 Havelock Rd, Singapore 169641
Opening Hours: 11am – 11pm (Tues – Sat), 11am – 10pm (Sun), Closed Mon

Ya Hua Bak Kut Teh has its humble beginnings in Outram Park estate, founded by Madam Gwee Peck Hua, with the recipe developed with sister Madam Gwee Guek Hwa.

The signatures are the Prime Cut Ribs, Ribs with other combinations such as Kidney Soup, Mee Sua with Minced Pork Ball, Intestine Soup, and Stomach Soup. Ya Hua Bak Kut Teh (Raffles City)

[[Circuit Breaker Special] 593 Havelock Road. Tel: +65 6235 7716, or via GrabFood
PSA Tanjong Pagar Complex #01-05/07. Tel: +65 6222 9610, or via Grabfood or FoodPanda

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10 Chinese Restaurants In Singapore With Food Deliveries

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights.

There are two Sin Hoi Sai 新海山 in Singapore – one at Tiong Bahru, and the other called “Sin Hoi Sai Eating House” at East Coast.

The restaurant at East Coast is offering islandwide delivery, link here: https://sinhoisai.ezqr.sg/.

Delivery charges are $6 within 6km, and $12 above 6km from the East Coast outlet (Postal code 428893).

FREE delivery for locations within 3km, or with spending above $60 (within 6km) or $100 (above 6km).

You can also call +65 6440 6956, operating hours will be from 12pm to 12am.

According to a Straits Times article, Sin Hoi Sai is founded in 1978 by Madam Yap Sor Khim, while it expanded 3 years later to East Coast Road.

She runs the operations at East Coast Road, while her younger brother Yap Seng Lye heads the kitchen. Her two sisters operate the Tiong Bahru branch, and her husband and son also help out in the family business. (Not sure if it is in the same arrangement now.)

The outlet at Tiong Bahru is listed in the Singapore Michelin Guide with a Michelin Plate.

Located in a residential area, Sin Hoi Sai is known for its spacious laid-back surroundings (they have al-fresco dining available) and Singaporean seafood dishes.

The offer a range of live seafood, from different types of fish to shellfish, and you can simply pick what you want from the aquarium tanks.

Must-try is their famous Chili Crab and Black Pepper Crab, while other styles such as Deep-Fried Crab with Chinese Wine, Salted Egg Crab, Butter Crab, Black Bean Sauce Crab, and Spring Onion & Ginger Crab are available ($90 for delivery).

Local zi char dishes are also available.

In terms of specialties, they include Deep-Fried Prawn Rolls ($8), Deep-Fried Yam Ring ($15), Crab Meat Omelette ($8), Chilli Snails aka Chut Chut ($8), Omelette with Reserved Radish ($6), Sambal Crayfish ($25) and Stir-Fried Lala Clams with Garlic.

Their Prawn Paste Chicken ($8), Guinness Pork Ribs ($10), and their special Indonesian Chicken ($10) are also popular specials.

Long-time patrons often order their Cereal Prawns ($15), Hotplate Deer Venison ($15) and Hotplate Tofu ($8).

The one dish I would often order there is the Pig Trotters Bee Hoon ($10), because it is a dish that is getting harder to find, and Sin Hoi Sai makes a rather house-style and much saucier version than the usual.

Sin Hoi Sai – Tiong Bahru
55 Tiong Bahru Road, #01-59 Singapore 160055
Tel: +65 6223 0810
Opening Hours: 4pm – 4am (Mon – Sun)

Sin Hoi Sai Eating House – Katong
187 East Coast Road Singapore 428893
Tel: +65 6440 6956
Opening Hours: 12pm – 12am (Mon – Sun)

Other Related Entries
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Mellben Seafood (Ang Mo Kio)
Sik Bao Sin (Geylang)
Keng Eng Kee Seafood (Alexandra)
Ka-Soh (Bukit Timah)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

[Circuit Breaker Special] Yong Kee Seafood Restaurant known for its Chao Ta Bee Hoon and other zi char dishes located at 43 Jalan Besar (Shing Boon Hwa Food Center) is offering delivery services.

Delivery Charge varies from $8 – $18 based on your delivery address. Menu here for reference.

Ordering Process
– Whatsapp with name and order to +65 9729 8145.
– After which, the final pricing (including delivery charge) and PAYNOW account mobile no will be replied.
– Order and delivery will proceed once payment made.
– Pre-ordering is recommended.

For self-pick, you can call at +65 6396 5390 to pre-order.

Yong Kee Seafood Restaurant is known for serving up bee hoon that looks like a pancake.

To be more precise, a plate of Chao Ta Bee Hoon (burnt vermicelli).

This crispy vermicelli ($7, $14, $20) is the must-try dish at Yong Kee located within a coffeeshop along Jalan Besar Road.

You might have seen this dish before in Malaysia, but it is uncommon here. During peak hours, customers have to wait a while for the dish, but they say it is worth the wait.

You could see the orderly presentation of thin flat vermicelli lined with bean sprouts, spring onions and crunchy pork lard. Rather unexpected at a typical grimy zi char place.

The layered taste was exceptional – crusty on the outside, moist and flavoursome inside. Fried with pork slices and egg, the strands of vermicelli have absorbed all the tasty stock.

Eating that with some powerful sambal chilli was just divine.

The other popular dishes were the Assam Fish Head ($26), Black Pepper Crabs (market price), Prawns served with Salad Cream ($20), Salt Steam Kampong Chicken ($15), Seafood Beancurd ($15) and Thai Style Pig Trotters ($22).

I ordered the Shrimp Paste Chicken and Fried Prawn Roll as these are the usual deep-fried favourites.

The fresh pork, minced prawns and water chestnut of the Fried Prawn Roll aka Hei Cho wrapped inside a beancurd skin and deep-fried, gave a nostalgic and authentic feel. I was glad there was not too much flour added into the marinade.

As for the Prawn served with Salad Cream ($20), the batter turned kind of soggy after being soaked in a decorative honeydew container.

A pity as the fruits and prawn combination would have tasted rather sweet and pleasing on its own without the mayonnaise-overload.

Yong Kee Seafood Restaurant
43 Jalan Besar Singapore 208804
+65 6396 5390
Opening Hours: 6pm – 3am (Mon – Sun)

Other Related Entries
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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

Some of Singapore’s best zi char places could very well be hidden in industrial estates and carparks.

Yup. I grab-bed past this Chuan Kee Seafood 泉记海鲜煮炒 quite a number of times, and could also always was curious at how it was almost always full.

Even though it was not in the most convenient of places at Lower Delta.

Chuan Kee Seafood started as a stall at Tanjong Rhu Food Centre, and further expanded to two outlets at Toa Payoh and Lower Delta.

Diners would get there with a long walk from Tiong Bahru MRT station, Chuan Zee is a zi char stall specialising in seafood dishes in a casual setting.

You are in for the freshest seafood dishes at affordable prices.

Alternatively, you can order takeaway via phone or have your food delivered from ordering here: http://chuankee1975.getz.co. (Although website doesn’t seem to work well, and so I would usually Whatsapp).

For residents around Bukit Merah area, Chuan Kee Seafood is also providing free food delivery with minimum order of $30.

Whatsapp +65 9878 9924 for enquiries.

I can understand why families would support this place. Other than the fact that there is ample carparking, they are quite customer oriented.

More often than not, you get free ice-cream, popcorn, cotton candy and tau hway. Even if you order deliveries or takeaway, you would find some drinks (I had barley, green bean soup and liang teh before) given free with your orders.

Order above $50 for deliveries, and you get free satay. Service, service.

Chef recommendations include Bi Feng Tang Wok Fried Prawn ($22), Deep Fried Diced Chicken with Dried Chilli ($10), Lotus Lead Duck ($18), Deep Fried Roasted Pork with Special Sauce ($12), Teppanyaki Oyster Egg ($12), Deep Fried Fish Skin with Salted Egg ($12), Mussels in Superior Broth ($16), and Signature Deep Fried Prawn Ball ($10).

The must-try is the Curry Fish Head (seasonal price), prepared with an aromatic thick gravy spiced just right and not overly lemak. Served with plenty of tau kee and tau pok, this dish is a staple order at Chuan Kee.

I enjoyed its Si Fang Toufu ($12), a dish of dual-coloured seaweed coated homemade tofu, topped with shimeji mushrooms and topped with brown sauce.

The presentation was restaurant-like, and you may momentarily forget you are dining next to a carpark lot.

Another favourite is the Four Heavenly Kings ($12) arrived included with four special ingredients of long beans, okra, petai and brinjal, reminding me of an upgraded version of “Gan Bian Si Ji Dou”

If prawns is your favourite seafood, you can try their version of Prawn Roll ($10); or the crunchy and fragrant Cereal Prawns ($20), tiger prawns deep-fried shell on with a light Nestum cereal mix.

Those who prefer crabs can try the Salted Egg Crab, served with a delectable grainy sauce.

At Chuan Kee, it’s not all seafood though.

Try their duck wrapped and steamed in a lotus leaf. Even curd nerds will be delighted here with the Pork Ribs with Cheese ($12).

For Fried Rice lovers, you may be astonished to find easily more than 10 versions here, from Classic Hokkien, Beef Fried Rice, Salted Fish Chicken, Sausage, Ikan Billis, to Sambal Fried Rice.

At a wallet-friendly price starting with $4.00.

Chuan Kee Seafood (Lower Delta) 泉记海鲜煮炒
1091A Lower Delta Road, 169207
Tel: +65 9878 9924
Opening Hours: 2pm – 10pm (Mon – Sun

Another outlet: Lor 7 Toa Payoh, #01-264 Block 19, Singapore 310019
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Lam’s Garden (Beach Road)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

Operating since 1989 as a corner kopitiam at Tiong Bahru, Cheng’s 27 has modernised into a well-lit, clean and comfortable Hainanese eatery. Some may still remember it as Cheng’s Delicacies.

Island-wide delivery is available with no minimum order.
– From Wed – Mon, 10.30am – 9pm. Closed Tues
– $10 for areas within a 3km radius
– $11 – $18 for other areas
– Free delivery on orders above $150
– Estimated delivery time is 30mins to 90mins depending on your location
– Tracking will be provided via WhatsApp when order is ready for delivery
– Place order via +65 6223 7883 or +65 9847 4716

Check their online menu for a list of items for take-away, including the popular Steamed Pork, Crispy Chicken Chop or Prawn Fritters with Curry Sauce, Home-Made Prawn Rolls, Sliced Fish with Ginger & Spring Onions.

Available in Regular, Medium, and Large sizes ($15, $25, $30).

There are also vegetable and omelette items priced from $12 to $24 such as Sambal French Beans with Chicken Minced Meat, Stir-Fried HK Cai Xin with Garlic, Home-Made Tofu with Chicken Minced Meat, Home-Cooked Omelette.

This family-run business spans 3 generations, originating from the grandparents’ Chinatown home and moving to Tiong Bahru.

Unsurprisingly, even the logo is inspired by the family pet – a cat that roamed in and out of the shop for food back in 1989.

Cheng’s 27 offers home-style dishes for lunch and dinner, sourcing its fresh ingredients from the markets daily.

You can also ask them for the daily special, or choose from the meat, prawn, fish, soup, noodle, and vegetarian-friendly options.

Well, the prices are on the higher side compared to the average zi char restaurant, but they still continue to enjoy popularity among residents around due to its Hainanese style food.

The one dish I would usually go for is the Canned Pig Trotters Bee Hoon ($20.00).

This came in a rather saucy version yet the bee hoon did not taste too soggy and retained its bite. I do not know what else they added to the base, but the flavours were robust and well-infused within the vermicelli.

Complete with wok-hei.

It is expensive and perhaps some say you can easily cook this up at home, but I can see why people are willing to pay more for this. There is just this extra umami-touch.

For its sweets, Cheng’s uses the finest Nanyang ingredients like pandan leaves, gula melaka, tapioca and coconut to create their specialties.

Their Artisanal Hainanese Kaya ($15.00, 0.3li), is made with freshly squeezed pandan juice and fresh eggs, painstakingly cooked over a hot stove for hours.

Their best-selling Gula Melaka Chiffon Cake ($5 per slice, $40 for 8 slices) is made with extra-virgin organic coconut oil.

Moist-in-the-centre and low in gluten and sugar, this cake is baked fresh daily to offer the best flavour and texture. $5 may make people think twice (and thrice) before ordering though but it’s a good, fluffy cake.

You can also find gula melaka in Cheng’s hand-crafted, made-to-order butter cookies ($50, 1 li).

Cheng’s 27 (Tiong Bahru)
27 Yong Siak Street. Singapore 168654
Tel: +65 6223 7883
Opening Hours: 10:30am – 2:30pm, 5:30pm – 9:00pm (Mon, Wed – Sun), Closed Tues

Other Related Entries
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Lam’s Garden (Beach Road)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

Named after its Head Chef Ah Foong, Chef Foong Restaurant is one of the zi char eateries in Singapore that fuses modern and traditional cuisines.

I was honestly not expecting restaurant quality food and presentation from a ‘kopitiam-stall’, but was pleasantly surprised.

While he still uses traditional methods in cooking, he has added contemporary twists to make them more interesting and unique.

Not many people know about this place yet, as it is relatively new (opened in 2019) and located in a more industrial part of Lower Delta (next to Chuan Kee Seafood).

As the zi char eatery shares space with other stalls in a “1080 Coffee Shop” at Lower Delta Road, customers can order from the range of stalls during the “Circuit Breaker” period.

FREE Delivery with minimum $30 order within 3km; or islandwide with minimum $100 order. Call +65 8300 2200 to order.

For zi char available from 11am to 9pm, you can order Fried Rice with Seafood & Tobiko, Fried Rice with Salted Fish, Fried Rice with Crab Meat & Dried Scallop, Braised Rice in Seafood Soup, Horfun with Egg Gravy, Wok Fried Beef Hor Fun, Braised Ee Fu Noodle with Mushroom & Truffles, Braised Seafood Bee Hoon, and Rice with Salted Egg Chicken/Pork/Fish.

Each dish is priced from $4.50 to $6.00.

Other stalls customers can order from (11am – 7pm) include Mr Lorbak, Chicken Rice, Fish Soup, Mixed Rice, and Indian Muslim Food. (Menu here)

On regular days, do not miss the Red Grouper Steamboat, Chef Ah Foong’s favourite. Unlike other steamboats, his version uses a broth made with big bones, chicken, and pumpkin to enhance the flavour.

The entire stock-making process takes up to 8 hours, resulting in a rich and creamy textured pumpkin soup base.

Most dishes are priced about $10, served in a good portion.

Instead of pineapples, the Sweet and Sour Pork is served with mango (I wished there were more) which provides a different sweetness.

While I would say that the crispiness is nothing to shout about, the presentation and overall flavours is a notch about the rest.
Even his take on Salted Egg Prawns in unique, creating egg floss with egg yolks.

An unusual dish to try is the Truffle Charcoal Tofu. What’s special is that the tofu is homemade and creatively infused with charcoal powder.

Also available is Braised Ee Fu Noodles with Fresh Mushroom & Truffle, affordably priced at $5.

The added truffle oil imparts a heady aroma and a depth of flavour.

Meat lovers can try the juicy Har Cheong Gai or tender Honey Pork Chop prepared using Kurobuta black pork.

The equally succulent and restaurant-quality Black Pepper Beef with Red Wine uses a prime cut, tenderloin.

Chef Foong Restaurant
1080 Lower Delta Road, Singapore, 169311
Tel: +65 8300 2200
Opening Hours: 10:30am – 3pm, 5pm – 10:30pm (Mon – Sun)

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

This family-operated zi char stall has been in business since 2003, serving diners in the Ang Mo Kio area with an extensive menu.

As I do not stay near Ang Mo Kio, I actually haven’t heard of this place before, but it is rather popular with families nearby. Partly because it is located under an airy kopitiam with ample parking.

Looking at the menu, it does serve up not-the-usual zi char items including Fried Scallop with Macadamia Nuts ($20, $30, $40), Deep Fried Chrysanthemum Grouper ($30), Dong Po Pork Belly ($15, $30), Beancurd with Conpoy and Golden Mushrooms ($12, $18, $24).

Most regulars would order their much-talked-about Deep-Fried Prawn Ball With Pumpkin & Butter Sauce ($16, $24, $32).

The pureed pumpkin made into a thick and creamy sauce is a golden coat for the crisp-battered shelled prawns.

Now, it also offers island-wide delivery and self-collection so you can safely enjoy their specialties at home. You can call to place your orders from 11:30am – 10:30pm daily.

For delivery services (subjected to selected areas), call +65 9151 6798 or +65 9006 7727.

Free delivery for orders above $50, otherwise delivery charge is $5.

The one dish that I enjoyed was the Beancurd with Conpoy and Golden Mushrooms ($12, $18, $24), included with smooth home-made tofu at the bottom and slathered with savoury sauce wok-fried with loads of enoki mushrooms.

There was a nice thin layer contrasted with the softer texture of the tofu. Great that they added some extra greens to add some crunch, and balance out the rich-tasting sauce.

Not sure how the Hotplate Black Pepper Venison ($18, $27, $36) would be like after dabao, but I thoroughly loved how the dish actually stayed sizzling hot for a long while (you know how some hotplate dishes are ‘for show’, and it loses the heat just after moments).

The meat was absolutely tender, but I must say that the sauces here were generally on the saltier side. So perhaps they are best paired with a bowl of plain rice.

The Black Currant Sauce Pork Ribs ($13, $20, $26) is quite popular with its well-marinated pork and mild black currant taste.

Indulge in their Dong Po Pork Belly ($15, $30) served in a pool of savoury glazed brown sauce. The succulent slab of alternating meat and fat is melt-in-your-mouth tender, balanced off with crunchy stalks of chye sim.

Pair these specialties with a platter of Fried Rice, available in Yang Zhou, Salted Fish, Seafood, and Sambal variants.

Craving for noodles? You got plenty to choose from. Order the Specialty Fried Bee Hoon ($6, $9, $12), Deep Fried Yu Nan with Bee Hoon Soup ($5, $8, $10), Fried Mee Sua ($5, $8, $10), Mee Goreng/Hong Kong Noodle/Crispy Noodle Ee Mian, Fried Bee Hoon ($5, $8, $10).

While some of the dishes felt expensive (say $20, $30 ish), the average pricing was considered okay as portions were satisfying. A not-bad zi char place with some stand-out dishes.

Kam Jia Zhuang Seafood Restaurant甘家庄海鲜
Blk 202 Ang Mo Kio Ave 3, #01-1690 Singapore 560202
+65 9151 6798
Opening Hours: 3pm – 11:30pm (Mon – Sun)

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

Two Chefs once described themselves as “high class dishes at zi char prices”, and people really go there for their famous Butter Pork Ribs.

Commonwealth Crescent is not the most popular place to head to on a regular basis, but it has its own nostalgic charms.

When you are there, make sure to try Two Chefs Eating Place for affordable wide selection of zi char dishes. (The other famous stall nearby is Eng Kee Chicken Wings.)

The other Two Chefs outlet is at 410A Sin Ming Avenue. Large tables make it an idea venue for families and large groups on a budget (before “social distancing” days).

Other than the famed Butter Pork Ribs, other star dishes include the Seafood Claypot, Drunken Cockles, Honey Fried Chicken, Curry Fish Head, Coffee Pork Ribs, Ginger & Spring Onion Venison, Enoki Mushroom Beancurd, Spinach with Century Egg, XO Salted Egg Prawn, Cereal Prawn, and Hong Kong Style Steamed Red Grouper.

The zi char place have worked with some delivery riders to work out an “order, PayNow and delivery” system. Refer to this link for zones and charges: https://www.facebook.com/TwoChefsEatingPlace/posts/2828107717243640.

For Commonwealth, call +65 9338 9487; for Sin Ming call +65 9435 4197.

Taking Commonwealth as a base for example, delivery would be $14 to areas such as Bukit Timah, Tanglin, Clementi, West Coast. FREE Delivery for minimum $150 expenditure.

Customers are recommended to order 1.5 to 2 hours in advance.

The signature appetiser is the Drunken Cold Cockles ($7). Served near-raw and chilled, with lots of garlic, chives and steeped in a spicy sauce, this dish not usually found at other zi char places.

The dish that everyone talks about is the Butter Pork Ribs ($10, $14, $18) which is pork chop (no ribs) covered with a specially made powdery butter.

The pork cubes are indeed quite tender covered in this snowy white textured, sweet tasting butter power which takes four hours to prepare.

It tastes like dried up condensed milk, while the traces of curry leave add a hint of fragrance. The dish used to be much better though, recently the power got clumpy.

If you love butter dishes, you would enjoy this rendition to be richer in taste.

Pork Floss with Fried Buttered Prawns, Deep Fried Oats Cereal Prawns, and Golden Mushroom Beancurd are other recommended dishes.

For rice & noodle dishes, available are the Seafood Fried Rice, Dried Fried Mee Hoon, Fried Crispy Noodles, Fried Yi Fu Noodles, Malay Noodles, Sliced Fish Hor Fun with Bean Sprouts aka San Lou Hor Fun.

These carb dishes start from $4 to $6, which price including GST. Pretty affordable.

For a regular portion size of Prawn Paste Chicken aka Har Cheong Gai ($8 $12, $16), I found the serving quite adequate.

While they looked ordinary on appearance, the chicken wings had a generous batter that completely encapsulated and added a nice crunch at every bite.

Two Chefs Eating Place 双厨菜馆 – Commonwealth
Blk 116 Commonwealth Crescent, #01-129 Singapore 140116
Tel: +65 6472 5361
Opening Hours: 11:30am – 2:30pm, 5pm – 11:30pm (Mon – Sun)

Two Chefs Eating Place 双厨菜馆 – Sin Ming
410A Sin Ming Ave, #02-01, Singapore 570409
Tel: +65 6451 3812
Opening Hours: 11:15am – 2:15pm, 5pm – 11:15pm (Mon – Sun)

Other Related Entries
Yong Kee Seafood Restaurant (Jalan Besar)
Lam’s Garden (Beach Road)
Chuan Kee Seafood (Lower Delta)
Cheng’s 27 (Tiong Bahru)
Sin Hoi Sai (Tiong Bahru)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

Hardcore fans of Song Kee Fishball Noodles and herh keow (fish dumplings) would be glad to know that they have reopened (again) at 100 Yio Chu Kang Road.

It has closed its outlet at 128 Tembeling Road, Joo Chiat.

Do not confuse this with Finest Songkee’s Fishball Noodle (which took over the space once occupied by the one-and-only Song Kee Fishball Noodles), or the outlets at Toa Payoh, Ang Mo Kio (Cheng San Market) or Circuit Road Food Centre.

ALL of which are run by their relatives, and not related to the original store.

(Photo credit: @hungryamanda)

Do not be deceived if you see a short queue at the outlet. Customers are likely to get many packets for their family at home. Or some would just need extra soup.

Due to its popularity, the wait to dabao at the new Yio Chu Kang outlet can be anything from an hour to two.

What’s on the menu include Fishball Noodles, Mixed Soup, and Fishball Soup. The Eating House also serves up drinks of Kopi, Tea, Milo and Barley.

The basic normal Fishball Noodles goes in Small ($5), Medium ($7) and Large ($9) – a dollar increase from their online pricing and previous location.

Customers can choose from 6 different types of noodles: mee pok, mee kia, yellow noodles, bee tai mak, kuay teow and bee hoon in either Dry or Soup version.

Opt for the Mixed Soup if you crave for additional fishballs, herh keow and tau pok, available at $8 and $12.

A friend who is a regular commented that the noodles were not soggy after takeaway, though the mee pok seemed to retain the QQ-bite better than the mee kia.

Another probably choice would be the bee tai mak otherwise known as ‘mouse noodles’, especially when it is spiked with some vinegar.

What made it extra-comforting would be the specially-made chilli.

Some people may find the signature herh keow “over-rated”, but this fish dumpling has its fans.

The texture was smooth, slimy and slippery that it literally glides down the throat followed by bursts of juices after every bite.

Hand-made using Malaysian yellow-tail fish and a bit of tapioca flour for the flattened fish skin, a mixture of minced pork, shallots, fried garlic and flat fish bits were folded into dumplings.

Only 800 to 1000 herh keow is made per day. Lots of effort needed.

Song Kee Eating House
100 Yio Chu Kang Road, Singapore 545576
Tel: +65 9336 2745
Opening Hours: 11:30am – 9pm (Mon – Sun)

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

This is one of the Kway Chap not found in a hawker centre, and there are online reviews calling this the “atas Kway Chap”.

If you stay around MacPherson, then Quan Lai Kway Chap 泉来粿汁 or Chuan Lai Guo Zhi Wang should be a familiar name, being a supper favourite for many.

The stall located within “Sin Fong Restaurant” is opened till wee hours of 3am. (There is another popular Crab Wanton Noodles stall in this same coffeeshop.)

Quan Lai’s Kway Chap has been around for more than 50 years.

My recollection is that it was much more famous in the past, but perhaps fell slightly out of the radar due to the price point and inconsistencies.

Portions are generous but comes with a price at $12.00/person ($15.90 for delivery) with duck, more expensive the other typical Kway Chap stalls.

This Signature Set for 1 pax comes with braised duck, large intestines, homemade fishcake, tau pok and braised egg.

Ala carte add-ons are available, including braised pork belly, braised pig skin, trotters, stomach, tail and chicken feet.

Order their Fried Large Intestines ($18 for 2 pieces), enjoyably crispy outside and slightly chewy inside with little gamey taste.

The aka rice sheets are on the broader and thicker side (would have preferred something thiner), cooked together with the rich broth, absorbing all the flavours.

The broth was quite well-known with its strong spiced and herbal taste. While savoury, it is easy on the saltiness.

For the braised platter, they offer quite a portion duck meat aside from the usual pig intestines, pork belly, taupok, tofu, fishcake, and egg.

The duck meat is cooked Teochew style, some may find the slices on the plainer side, but people would enjoy the thick braising sauce.

Delivery
Delivery with min order of $30 (range from $5 to $25 depending on location). Whatsapp +65 8609 6748.

Refer to menu here: https://www.facebook.com/ChuanLaiGZW

Chuan Lai Guo Zhi Wang, Quan Lai Kway Chap 泉来粿汁
560 MacPherson Road, Sin Fong Restaurant, Singapore 368233
Tel: +65 6744 1252
Opening Hours: 9am – 3am (Mon – Sun)

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

The menu of Maddie’s Kitchen is intriguing, serving a range from Hainanese Curry Pork Chop Rice, Beef Tenderloin Hor Fun, Seafood White Bee Hoon, to Seafood Soup.

Perhaps you have never heard of this eatery before, located on one end of Level 2 Far East Plaza.

Ah, the shopping place I used to frequent as a teen to pick up affordable fashionable wear or just hang-out at the fast food restaurants outsides. Gone are its glory days, but people still come here for food with a number of gems scattered all around.

The ‘hidden’ Maddie’s Kitchen has been described as selling zi char. Yes and no.

There are the usual Seafood Hor Fun, Beef Char Kway Teow, Beef Fried Rice, Fried Rice Salted Fish & Chicken, Prawn Paste Chicken, Prawn Rolls, but yet there are all these other things.

The signature dish here is an Oyster Omelette ($10.80, $15.80, $20.80), a dish you may associate more with the likes of Newton Food Centre, East Coast Lagoon and Toa Payoh Lor 7.

In fact, this was the very first dish presented on the menu when the owners toyed with the idea of opening a F&B.

Owner Mui Leng first learnt to cook Oyster Omelette not in Singapore, but from her yearly winter vacations at Hokkaido. She fell in love with the fresh large sashimi grade oysters and wanted to see how she could incorporate that with her own recipe.

This resulted in a version with crispy layers, fluffy eggs and creamy plump oysters sourced from Korea.

Yes, complete with that specific tangy chilli sauce.

You may not get that high heat and greasiness associated with what you have at the hawker centres, but this is one version that strikes the proportion right with the egg and gooey starch. The fat Korean oysters definitely elevates the dish.

Another unexpected item you would find is the Hainanese Pork Chop Curry Rice, priced affordably from $4.80 onwards. I would recommend adding some cabbage, fried egg or even lok bak.

However, the curry gravy was unlike what I was familiar with – with a spicier tinge and less of that sweetness and gooeyness.

Mui Leng incorporated some of Peranakan spices into the curry rempah, creating a one-of-a-kind recipe.

To be honest, the would need some getting used to, but I finished my plate anyway.

It was actually my google-search on delicious Pig Trotters Bee Hoon ($10.80, $20.80) that led me to Maddie’s Kitchen.

Their Braised Pork Trotter Bee Hoon is not cooked from the usual canned ones, but made in-house from scratch using a special blend of sauces and spices.

The pork trotter was first braised for hours, then added with premium shiitake mushrooms and chestnuts, resulting in a rich broth.

After which, the beehoon would be then cooked fresh and fried upon order.

So comparing this with what I would usually get from the zi char shops, this tasted healthier, not so salty, but perhaps the bee hoon could have absorbed more of the sauce for umami-ness.

While I cannot quite pinpoint the charm of Maddie’s Kitchen, I think it is a combination of inexpensive pricing and the experience of having a variety of home-style food with a restaurant quality. Does that make sense?

Delivery
Islandwide delivery is available for Maddie’s Kitchen, with a minimum order of $30 via https://maddieskitchen.oddle.me/en_SG/

Delivery Fee
Less than 10km – $8
More than 10km – $10
No public holidays surcharge

Maddie’s Kitchen
Far East Plaza 02-10/11/12/13, 14 Scotts Road Singapore 228213
Tel: +65 6365 0501
Opening Hours: 11am – 9pm (Mon – Sun)

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

Talk about one of the “best” sliced fish food鱼片汤 In Singapore, and Holland Village XO Fish Head Bee Hoon should come to mind.

Relocated in Dover Crescent since 2010, Holland Village XO Fish Head Bee Hoon did originate in Holland Village when it was started by a couple.

HOWEVER, reviews of this zi char place remains quite divided – there are those who love that milky fish soup added with XO, while others thought the dishes were average at best.

And there are several feedback on the snappy attitude.

Okay, I won’t say that service was anything close to friendly, just very functional as long you don’t ask them additional (unnecessary) questions.

The recommended dishes include Black Pepper Crabs, Teochew Pomfret, Butter Prawns, Pork Rib Deluxe, Chicken with Prawn Paste Sauce, Prawn Roll, XO Sauce Beancurd, Hong Kong Kailan and San Lao Horfun.

I suppose the must-try is the XO Fish Head Bee Hoon, priced at $8, $12, $15, $20, $25 to $30 (depending on the number of pax), consisting of thick bee hoon and chunks of fish.

The flavourful milky soup came from boiled fish bones, seasoned with ground black and white pepper, XO brandy, and rice wine, and simmered until thick.

There was a pleasure mildly cloudy texture and delicate sweet flavour.

The XO added some light undertones and didn’t overpower – the addition (with ginger slices) did have an effect of masking the fishy taste.

While the cu mi fen (thick vermicelli) was smooth, and fish slices to be thick and quite generous, they were strangely plain and lacking in flavours.

Did I expect more? From all that I have read, yes.

The other popular dish is the San Lau (“three-tossed”) Hor Fun ($6.00) wok-fried with chewy, thicker-than-others flat rice noodles, sliced fish, then tossed thrice.

Together with crunchy beansprouts and aromatic garlic bits, they are bound by a gooey sauce, a reduction of a flavour-packed fish broth. This dish was not bad for its sauce and tau-gay.

Not in the mood for fish? Go for chicken offerings like Har Cheong Gai ($9), the popular Singaporean fried chicken wing dish in a batter with fermented shrimp paste.

Some people may be sceptical due to the strangely paler batter colour compared to the average. I would say that while the outer layer was quite crisp, I wished there was a stronger prawn paste fragrance and succulence within.

A not-bad version, though not mind-blowing.

I suspect Holland Village XO Fish Head Bee Hoon has experienced better days. Comforting fish soup for any rainy, cooling days, but some hits and misses for the rest of the dishes.

Holland Village XO Fish Head Bee Hoon
19A Dover Crescent, Singapore 131019
Tel: +65 6778 3691
Opening Hours: 11:30am – 2pm; 5:00pm – 11pm (Mon – Sun)

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

When a food stall is popular, there could be a combination of factors rather than the signature dish itself.

This stall aptly called “Delicious Boneless Chicken Rice” while hidden in the basement of Katong Shopping Centre, is well-loved by the Easties for obvious reasons.

NOC’s Food King gave the stall 3 stars “Food King Good”, with Ryan commenting ”This is really hands down the best Chicken Rice in Singapore already.”

”Really?!”. He really said that on video. “Best” is of course debatable.

Next, the 2nd generation hawker Soki Wu is known to be an influencer with creative dances to ‘entertain’ customers, so much so that he is described as ”Katong chicken rice hawker hunk” and “Tiktok’s newest obsession”.

I have never seen him dancing live in front of the stall though, but he was there.

Here’s what I like about the stall: all the peripherals.

The free-flow achar (pickled vegetables), that free home-style Chinese soup, and dried garlic sprinkled on top of the chicken.

For those complaining this is “pricey”, do you know how much some stalls are selling their small tubs of achar?

The soup provided ranges from cabbage, pork ribs to peanuts, which is indeed substantial.

Back to topic, it was hard to miss this stall, as over 75% crowd of the food court came for chicken rice alone.

The standard Chicken Rice starts with $6.40 for delivery, with options of steamed chicken, roasted chicken, or mixed chicken rice.

You can add sides of roasted pork, char siew, chicken feet, chicken liver, gizzard and egg.

The chicken itself was juicy and tender, tasted more delicious with the flavoursome sauce and fried garlic.

Based on chicken alone, I won’t claim this is the “best” in Singapore as one may expect something smoother and more tender.

As for the rice, it would be a love it or so-so affair. Some may not be comfortable with the yellow rice.

I thought that it was not as greasy and oily as some of the other stalls, and yet flavourful. (Oily rice after dabao or delivery can really spoil the appetite.)

A huge draw is in its portion size, the achar (love it with loads of pineapple) and that tasty cabbage soup served FOC. One would expect the grains to be more fragrant? But considering the overall package, its popularity is not without reason.

Delivery
Islandwide delivery via https://katongchickenrice.oddle.me/en_SG/. Min order $40, delivery fee differs depending on area.

Delicious Boneless Chicken Rice
Katong Shopping Centre #B1-85/87, 865 Mountbatten Rd, Singapore 437844
Tel: +65 9789 6073
Opening Hours: 10:30am – 8pm (Tues – Sun), Closed Mon

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

Bee Kia Restaurant is located within a coffee shop at Thomson Road, opposite Thomson Medical Centre.

If you noticed (during pre “Circuit Breaker” days), almost every table would order the two signature dishes – Beef Hor Fun and Prawn Paste Chicken – which were indeed crispy on the outside and juicy on the inside.

Service can be mostly straight-forward and snappy – depending on how you see it.

”Is there a menu I can refer to with price list?”

”没有!” (Don’t have.) Okay.

For your reference, the stall serves up a variety of zi char dishes of Black Pepper Beef ($12, $15, $18), Sweet Sour Pork or Pork Ribs ($10, $12, $15), Hei Zho Prawn Roll ($10, $12, $15), Ginger Onion Fish Slices ($10, $12, $15), Claypot Tofu ($10, $12, $15), Foo Yong Egg ($8, $10, $12), Sambal Kang Kong ($8, $10, $12) and Sichup Bittergourd ($8, $10, $12).

If you are looking for rice or noodles, options include Beef Hor Fun, Beef Kway Tiao, Beef Fried Rice, Fried Rice, Sin Chow Bee Hoon, Seafood Horfun – all priced at $5, $8, $12.

The good thing here is, portions are really good for its price, and they are fast for the type of crowd getting. Pre-ordering would Of course help reduce wait times.

Their signature saucy Beef Hor Fun ($8) was actually enough to feed two people.

The velvety smooth rice noodles were cooked to appetizing charred flavour with nice smokiness, accompanied with succulent beef slices.

The meat slices were drenched in luscious black bean and cut chilli which added mild spiciness, making every mouthful rather full of flavour.

Termed as Geylang Lor 9 Beef Kway Teow’s closest competitor, its edge would be the succulent beef full of bite, compared to Geylang which might be overly soft. You feel there is substance.

But of course, dabaoing this back is not quite the same as having there piping hot (it kind of ‘lost’ its wok-hei fast compared to some other places which still retain its heat a long while.)

They are also famous for Prawn Paste Chicken aka Har Cheong Gai ($10, $12, $15), known for its aromatic and sinfully crispy texture, with a tasty golden-brown shell covering the tender chicken that is bursting with flavours.

Besides the crispiness, I also thoroughly enjoyed the subtle prawn paste flavour that didn’t overpower the succulent chicken flesh.

Interesting to note that you don’t get mainly wings or drumlets, but different parts of the chicken instead.

Wait, I noticed they didn’t give me chilli. Is it just me?

Delivery
Bee Kia now provides delivery service. However, delivery slots are limited due to manpower and customers are recommended to order in advance.

Orders for same day delivery should be by 3pm (subject to availability).

Delivery charges varies for different locations, call +65 6254 8490 for ordering and pricing.

Bee Kia Seafood Restaurant
1 Thomson Rd, Singapore 300001
Tel: +65 6254 8490
Opening Hours: 12pm – 11pm (Mon – Sun) (Closed alternate Sun)

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

I don’t know about you, but I crave for the simplest, comforting things when I am stuck at home during this “Circuit Breaker” and “Phase 1”.

When all these is over, I imagine a breakfast when I would sit at a corner table, having freshly-brewed Kopi-c kosong, Kaya Toast with fragrant kaya and butter.

Not forgetting those soft-boiled eggs with pepper and dark-soya sauce to slurp up.

Kopitiam is a common part of Singapore, where a typical drink stall would sell coffee (kopi), tea (teh), milo and other soft drinks along with breakfast items of kaya toast and soft-boiled eggs.

Our way of life.

The next post is dedicated to the familiar Kaya Toast & Kopi places in Singapore. I know there are many chain stores around such as Toast Box, Fun Toast, Heavenly Wang, Coffee & Toast and more (I go to them regularly too), but I just kept two here (Ya Kun and Killiney) with the rest focusing on the more indie names.

Ya Kun Kaya Toast
Far East Square, 18, #01-01 China Street, Singapore 049560
Opening Hours: 7:30am – 7pm (Mon – Fri), 7:30am – 4:30pm (Sat), 8:30am – 3pm (Sun)

Ya Kun needs little introduction, well-loved by both the Singaporean locals and tourists.

Since its foundation in 1944 by Loi Ah Koon, Ya Kun has been serving perfectly crisp and delectable kaya toasts and soft-boiled eggs to the Singaporean community.

Slathered with its home-made kaya – the signature fragrant spread made of egg and coconut – the toasty brown bread slices carry two thick slices of lightly-salted butter. I love their Steamed Buns too.

Its kopi and teh are a magnet for those who want aromatic traditional local drink.

Franchising causes differing standards, but at least their eggs and beverages are one of the most consistent around, comparatively.

Killiney Kopitiam
67 Killiney Road, Singapore 239525
Tel: +65 6734 3910
Opening Hours: 6am – 8pm (Mon, Wed – Sat), 6am – 6pm (Tues, Sun)

1st shop of the Hainanese coffee shop chain
Originally founded back in 1919, this place was a small humble shop where you could buy warm beverages and bread toast, as well as well-brewed tea and coffee.

In 1993, Mr. Woon who was a regular customer decided to buy the shop and rename it to Killiney Kopitiam. Today, this has branches all over Singapore and dozens of outlets overseas.

Killiney Kopitiam has many branches, but the main outlet at at Killiney Road remains as one of the best, if not the best in taste and quality. Some of the other branches are questionable.

They have expanded their menu and serve a wide range of local delicacies and of course the signature Hainanese style coffee.

Their freshly homemade kaya and rich kopi concocted from Columbian Arabica coffee beans remain their main selling point. My other personal favourite dish is the fragrant curry chicken with crispy prata.

Tong Ah Kopitiam
35 Keong Saik Rd., Singapore 089142
Tel: +65 6223 5083
Opening Hours: 6:30am – 10pm (Mon – Sun, Closed alt Wed)
(Temporarily closed during Circuit Breaker period)

Tong Ah may have moved away from the iconic building in the corner of Keong Siak (which Potato Head Folk took over) but its iconic crispy kaya toast still remain.

The toast is thrice-toasted, with charred parts scrapped off by the lid of a condensed milk can (very skillful), sliced into two (very thin) and sandwiched with iconic kaya and salted butter from New Zealand.

One of the very few around that still does it the old school way.

Love their kopi c kosong, which was smooth, fragrant, with the lingering delicate bitterness.

Note: Tong Ah is opened during the day for kaya and toast, but start serving zi char dishes lunch onwards.

Heap Seng Leong
10 North Bridge Road, #01-5109, Singapore 190010
Tel: +65 6292 2368
Opening Hours: 5am – 7pm (Mon – Sun)

Heap Seng Leong is one of those treasures in Singapore, a short walk away from the famous ”Michelin” Hill Street Tai Hwa Pork Noodles.

It is known for its extremely old-school setting that is caught in time of the 70s, from the tables, chairs, tiles and décor.

Uncle is often filmed for making traditional kopi in his white singlet and stripped pajama pants (but I decided that I just wanted to enjoy my coffee and leave him to his craft).

You can order its Kopi Gu You, local coffee with a slab of butter dropped within for caramelised flavour and softer notes of the coffee beans.

Local style bulletproof coffee.

YY Ka Fei Dian
37 Beach Rd, #01-01, Singapore 189678
Tel: +65 6336 8813
Opening Hours: 7:30am – 9pm (Mon – Fri), 8am – 9pm (Sat, Sun)
(Circuit Breaker operational hours: 7:30am – 4:30pm)

YY Ka Fei Dian is a coffee shop near Purvis Street, a short walk from Bugis or City Hall MRT stations.

The kopitiam serves some pretty neat Hainanese fare zi char style, such as pork chop, chap chye, and chicken rice.

However, in the morning, many come here for their soft kaya bun, baked in the shop, lightly toasted and quite firm yet fluffy. Probably one of the best soft buns around.

Good Morning Nanyang Cafe
Far East Plaza 14 Scotts Road, #02-23, Singapore 228213
Tel: +65 9650 3256
Opening Hours: 8:30am – 8:30pm (Mon – Sun)

For those unaware, Good Morning Nanyang Cafe which had prominent shop spaces at Pagoda Street and Maxwell Road had closed those branches.

Good Morning Nanyang Cafe’s kopi made with freshly roasted coffee beans is one of my favourite cups for being aromatic and smooth, yet not overly sharp.

Other than the traditional toast and thick toast, I would most recommend the Orange Ciabatta set – the breads are baked with caramelised orange peel, evenly toasted with a spread of kaya within.

Coffee Break
Amoy Street Food Centre #02-78, 7 Maxwell Road, Singapore 069111
Tel: +65 8100 6218
Opening Hours: 7:30am – 2:30pm (Mon – Fri), Closed Sat – Sun

Coffee Break is helmed by siblings Faye, Anna and Jack Sai who took over their father’s stall at Amoy Street. Their grandfather also owned a coffee shop called San Hai Yuan more than 80 years ago.

Many customers come for their flavoured kopi, from Almond, Almond Ginger, Black Sesame, Ginger, Taro Milk, Mint, Melon Milk, Masala and Mango Milk.

One of their best sellers is the Sea Salt Caramel Latte, which I agree can be interesting to drink with slight sweet and salty notes along with the coffee-bitterness.

Another version I tried recently was the Almond Ginger. While Singaporeans should be familiar with Teh Halia (ginger in tea), I found having ginger in coffee worked as well, for that light burst of spice, especially comforting in an iced version.

The stall is also known for their sweet toasts with funky fillings of Rum & Raisin, Earl Grey Crème, Key Lime Crème to even Matcha Coconut.

Ah Seng (Hai Nam) Coffee
7 Maxwell Rd, #02-95, Singapore 069111
Tel: +65 9710 2907
Opening Hours: 5:30am – 3pm (Mon – Sat), Closed Sun

The other kopi stall I really like at Amoy Street Food Centre is Ah Seng (Hai Nam) Coffee.

How many hawker stalls you know still grill bread over charcoal?

Therefore you would find the kaya toasts ($1.80 for 2) here with a beautiful brown appearance and lightly crisp texture, complete with a rather eggy and aromatic kaya.

Not to be missed is their French Toast ($3.50).

Their Hainanese coffee kopi has slightly bitter notes – I guess this is a perk-me-up for the CBD people around, prepared using with Robusta beans that are ground in-house.

The 1950s Coffee 五十年代咖啡
Block 335, Smith Street, Stall #02-048, Chinatown Complex Market & Food Centre, Singapore 050335
Tel: +65 8439 0434
Opening Hours: 7am – 8:30pm (Mon – Sun)

The 1950s Coffee aka 五十年代咖啡 Wu Shi Nian Dai is a Michelin-listed kopi stall located at Chinatown Complex Food Centre that serves traditional Nanyang kopi-O or black coffee.

The stall serves up Traditional Toast ($1.20), Peanut Thick Toast ($1.20), Kaya Thick Toast ($1.20), Black Coffee ($1.00), Half-Boiled Egg ($1.20), Iced Lemon Tea ($1.10), and Milo Ice ($1.80).

There is a reason why. Compared to some other coffee stalls, their kopi ($1.10) is full bodied, velvety smooth, and not over diluted.

It has a fragrant aroma, and not too bitter for a black local coffee.

Complete your experience by ordering a Traditional Toast ($1.20) or the Peanut Thick Toast ($1.20) on the side.

Coffee Hut
#02-43 Jln Besar, 166 Berseh Food Center Singapore 208877
Opening Hours: 7am – 1:30pm (Tues – Fri), 7am – 11:30am (Sun), Closed Sat, Mon

The story behind this stall is an interesting one: the owner of this stall learnt how to make kopi by a Hainan coffee master for a price of $3000.

But this is ‘school fees’ well paid.

There is no doubt that the kopi at this stall has that aromatic quality that is not like the average, and you can tell that the owner poured their heart and soul into it.

I loved that smooth, balanced and not overly bitter taste of the kopi, unlike the bland and diluted version present in other places. Even the teh was not bad.

Another great thing about this stall is that every item on the menu seems to have a personal touch, like homemade kaya and peanut butter spread.

They have different sets of breakfast and brunch items to go with the hot beverage from $3, including Kaya Toast, Baguette French Toast, French-Toasted Bread, Kaya Bun or Toasted Kaya Bun.

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

Well known for serving one of the best wanton mee in Singapore, Foong Kee Coffee Shop 豐記咖啡店 at Keong Saik Road is also home to char siew worth trying out.

Here, BBQ pork is not just a topping over rice or noodles, but a star on its own.

Located at Keong Saik Road, where hipster cafes and restos have mushroomed, Foong Kee offers the modern diner something local and traditional.

There is currently no delivery services available.

It is best to visit during off-peak hours. If you need parking, there are street-side slots right in front of it. Another option, located a 10-minute walk away, is the multi-storey carpark at Craig’s Place.

Otherwise, it is a short walk away from Outram Park Station.

The kopitiam takes the cleanliness level a notch up, higher than typical coffee shops, keeping tables and dishes spic and span.

The stall serves up Roasted Duck Rice, Char Siew Rice, Roasted Pork Rice, Chicken Rice, Wanton Noodles, each dish affordably priced at $3.50 or $4.

You can order the char siew rice and wanton mee combo, with a large bowl of wanton and a small bowl of wanton soup. Value-priced and hefty enough to be shared between 2-3 persons.

An additional bowl of dumpling soup is only $3.

The char siew is roasted in-house by self-taught chef Wong Wai Chiew.

On the char siew’s surface, you would find a perfect char and a beautiful caramelisation. Scrape off the charred bits to reveal a juicy and tender lean meat with traces of fat.

You get none of the artificial red colour, only a deep, caramel brown, a testimony to the process it has went through.

Taste its roasted flavour accentuated with the sweet sauce created with soya sauce, oyster sauce, lard oil and belachan chilli.

Goes well when mixed with the QQ springy noodles.

Foong Kee Coffee Shop
6 Keong Saik Road Singapore 089114
Tel: +65 9181 1451
Opening Hours: 11am – 8pm (Mon – Sat), Closed Sun, PH

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

There is this kopitiam called “KPT Bishan 284” which appeals to night owls around Bishan for Ding Ji Fish Maw Soup Bak Chor Mee, 284 Kway Chap, Congee, Good Taste Hainanese Chicken Rice and more.

Open starting at 8:30pm, the 284 Kway Chap stall is a stall for a cheap and filling supper option.

It is a popular spot for late-night cravings as it dishes out Kway Chap until 3am (used to be 4am).

Customers who reach the front of the line go there to pick and point, and items include Big Intestines ($2), Small Intestines ($1), Pig’s Tongue ($1), Preserved Vegetables ($1), Tau Kwa ($1), Tau Pok ($0.50), Fishcake ($0.70), Pork Belly ($2), and Egg ($0.50).

The final cost may be slightly higher than the average hawker stall outside. Even if the line don’t seem that long, they do take a while to clear the queue with one person doing all the chopping.

Ingredients are generally fresh; you can tell they thoroughly cleaned and cooked the intestines, marinating it for fuller flavours.

Sorry, but they don’t have pork trotters here.

However, you would notice that the ingredients here are generally lightly braised, the (braising sauce) not as dark and robust (入味) . It seems to be on the ‘healthier’ end, with less oil and salt.

Want to skip the offal? Try the set which comes with pork belly, fish cake, tofu, beancurd, and egg, plus salted veggies and rind.

Their version of kway (rice sheets) is doused in a soy-based broth that leans on the sweet side. If you enjoy things sweet, then a bowl would not be enough.

Soft and thin, the rice sheets complement that light bodied, not-too-oily broth.
Worth mentioning for chili lovers that their chili packs a punch and is sour-good. Best pairing for the tender braised pig intestines.

284 Kway Chap (Bishan Street 22)
284 Bishan Street 22, Singapore 570284
Opening Hours: 8:30pm – 3am (Mon – Sun)

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