Featuring local cuisine, gourmet food, international restaurants and more, DanielFoodDiary.com introduces some of the newest cafes & restaurants in Singapore, and best food & dining experiences in around the world
When I want to nibble on something in between meals, Curry Puffs always work wonders.
Those deep-fried (some baked) pastries with curried fillings, potatoes and chicken make such as comforting, semi-filling treat. I start with both ends of the crimping, then go towards the centre.
For travellers, you may find the Curry Puff similar to the British Cornish pastry. The humble puff is said to curry, I meant carry influences by the Cornish Pastry, Portuguese Empanada and Indian Samosa in the 1800s.
The popular ones in Singapore include Old Chang Kee, Polar and A1, but some indie hawker stalls also make very delicious ones with varying styles – though they are fast disappearing.
One of the best around was Katong Chicken Curry Puff, previously located at Marina Parade Food Centre Food Guide. Uncle Koh has retired after the revamp of the food centre… sad and so thank you for the memories.
Here are 10 of the must-have Curry Puffs in Singapore:
AMK Curry Puff
Block 184 Toa Payoh Central #01-372 Super 28 Coffee Shop Singapore 310184.
Opening Hours: 10am – 8:30pm (or till sold out)
Many would have questions of the difference between AMK Curry Puff and Tip Top. The latter has entered into a venture with ABR Holdings (which manages Swensen’s) and has undergone massive rebranding and expansion.
Then there is AMK Curry Puff. The owner Mr Leo was previously a shareholder of Tip Top (and won’t tell more about the details.)
Their Curry Puffs ($1.50 each) are delicately done, with ribbons thin and crispy.
The fillings are robust, spicy, full of flavours containing chicken pieces and part of a hard-boiled egg.
The old Mr Leo is still in the kitchen over-looking the processes. There is always something very attractive when you know it is a grandfather’s original recipe.
Wang Wang Crispy Curry Puff
Old Airport Road Food Centre #01-126, 51 Old Airport Road Singapore 390051
Opening Hours: 10am – 8pm (Tues – Sun) Or till sold out
The Curry Puffs ($1.20) are freshly deep-fried, and often get sold out early. I would recommend eating this when they are fresh out, as they don’t last as well (meaning not as fragrant and crisp) as some of the other brands.
They may be small but pack a punch of moist spicy potatoes, chicken and egg. The skin could be less thick though.
Each puff is full of liao (ingredients) like a bomb. Flavours are robust and distinct.
If Fong’s Dee Curry Puff is a bomb, then Rolina’s is a small compact bomb. Rolina is also the 2nd curry puff stall in Singapore to be awarded a Michelin Bib Gourmand.
Rolina has come a long way from its humble beginnings as a roadside stall set up by owner Mr Han outside Novena Church more than 50 years ago. Regulars have often mispronounced these as “Novena Curry Puffs” in the past. Novena -> Rovena -> Rolina. The name Rolina stuck.
This is one curry puff that could blow your senses away.
The cutesy bite-sized Hainanese curry puff was about two-thirds the size of an Old Chang Kee.
It was tightly packed and full of goodness. Within its thin buttery skin, were plenty pieces of soft cubic potatoes in a curry paste and hard-boiled egg.
Changi Airport is now known to be more than just the best airport in the world – it was voted World’s Best Airport by travellers from across the world during the Skytrax 2019 World Airport Survey.
The airport is a top-notch food destination in itself, with loads of dining choices – especially when you need a quick bite or meal before you fly or when you arrive back to Singapore.
Ease your way through more than 200 dining establishments listed in Changi Airport’s website, with the list growing as more food outlets and restaurants open.
Changi Airport Terminal 3 Food Guide - 12 Places To Eat At World's Best Airport - YouTube
Over at T3, not many know that there is a NEW Tai Cheong Bakery serving your favourite Pandan Egg Tarts. Also just launched is the first Canton Paradise Noodle & Congee and Le Shrimp Ramen dual-concept that satisfies your ramen, congee and Hong Kong noodles craving.
If you are craving for Japanese snacks and Baked Japanese Sweet Potato, the NEW Sweet Potato Factory by Don Don Donki is opened 24/7.
Other food concepts to expect at T3 include 4Fingers Crispy Chicken, Beard Papa’s, Bikanervala (Indian vegetarian food), O’ Coffee Club, Paradise Dynasty, Paris Baguette, Old Town White Coffee, Xin Wang Hong Kong Café and Yakun Family Café.
A well-hidden food secret is that one of Singapore’s best Bak Chor Mee can be found at T3’s Kopitiam food court.
Here are 12 recommended food places that can satisfy your hunger at Changi Airport Terminal 3:
Explore and appreciate Singapore’s rich culinary heritage even more when you dine in at Colonial Club. The Halal-certified restaurant revolves around serving dishes most representative of the colonial era.
To do this, Colonial Club’s chefs have travelled to different parts of Singapore and Malaysia to curate the dishes that fit the criteria.
The result is a menu from an array of heritage cuisines, including Hainanese-style Western delights, Nyonya dishes, and local favourites with British-Colonial influence such as the Signature Nasi Lemak Tower ($16.90) and Signature Colonial Club Garlic Roast Chicken ($22.90).
If you are looking for fish-based dishes, they have the Deep-Fried Dory Fish with Curry Nasi Lemak ($15.90) and the Superior Promfret Fish & Scallop Soup ($18.90).
In the mood for some crunchy fried chicken? The Indomee Goreng Crispy Chicken Rendang ($13.90) and Hainanese Chicken Chop ($15.90) are both recommended choices.
Signature Nasi Lemak Tower ($16.90)
The Signature Nasi Lemak Tower is a ‘good-looker’ (aka Instagram-worthy), which combines a fragrant blue pea coconut rice topped with a layer of spicy otak otak, sunny side up egg, and the Indo-Malay beef rendang.
Order this dish and enjoy the accompaniments too: crunchy acar, sambal chilli, anchovies and peanuts.
Colonial Club Promotion:
Get 1 FREE Chendol with $30++ minimum spending. Readers will just have to flash this article to redeem the free Chendol.
– Valid till end of 31 Jul 2019
– Limited to 1 redemption per table
So Pho at Level 3 is a Vietnamese street food joint that offers authentic dishes at reasonable prices in a casual, contemporary setting. This outlet is also Halal-certified.
As an appetiser, the Summer Rolls with Prawns should be deal dish to whet your appetite. Then proceed with either their Grilled Chicken & Chicken Ham ($4.80 for 2 pieces) or the Prawn Cakes with Sugar Cane ($7.50).
Another must-try dish is the Baguette with Grilled Beef and Chicken Ham ($7.50). The banh mi (Vietnamese for bread) is filled with slices of savoury meats and fresh veggies.
Perfect for take-away as you rush back to the boarding area (hopefully not missing your flight).
Vietnamese “Pho” of Sliced Beef, Brisket & Beef Balls Noodle Soup ($10.80)
There’s nothing more soothing that a steaming bowl of Pho (pronounced ‘fur’), the iconic and staple Vietnamese noodle dish with slippery rice noodles, beef broth and vegetables.
Your So Pho experience is just not complete without trying their rendition of Vietnamese “Pho” of Sliced Beef, Brisket & Beef Balls Noodle Soup ($10.80), served with beansprouts, lime wedges, chili fish sauce, sliced onions, coriander, Vietnamese basil, and mint.
The deep flavour of the broth comes from long hours of simmering.
Founded by Chef Collin Ho, COLLIN’S® is a Singapore-bred food brand known for Western cuisine, at price points that are value-for-money.
COLLIN’S® Restaurant’s ambiance is warm and relaxing, while the food is prepared with quality ingredients in a healthy manner.
Some of the popular choices include Signature Grilled Chicken Chop ($13.00), but if you prefer a combination of meats, the COLLIN’S® Mixed Grill ($20.00) should be a good pick even for sharing.
Pair up your grilled meats with some carbs on the side, like the Duo of Mushroom Potato Au Gratin ($8.00).
For dessert, finish off by indulging in a Chocolate Lava Fondant ($10.00) that comes with a scoop of vanilla ice cream. Then wash up those happily worked up taste buds with a refreshing glass of Lemon & Orange Premium Iced Earl Grey Tea ($4.50).
Signature Roasted BBQ Pork Ribs ($17 for ½ slab)
If you could only have just one dish, go for The Signature Roasted BBQ Pork Ribs ($17 for 1/2 Slab), a favourite among COLLIN’S® customers for many years.
The smoky-delicious tender ribs are accompanied with Skinny Cajun Fries, Corn Cob, Mesclun Salad and Coleslaw.
A-One Signature offers Singapore’s favourite home-cooked food prepared with traditional claypot recipes.
The menu is all about piping hot claypots and sizzling hotplates. Its T3 outlet has that modern Chinese interior that makes you comfy and feel at home.
A signature dish is the Claypot Dried Chilli Frog’s Meat ($19.90), perhaps an acquired taste for some but an appealing delicacy for others. The Handmade Bean Curd ($14.90) served with Chai Po in a Hong Kong-Style Sauce is also highly recommended.
Those who continue to be hooked in the salted egg flavour hype should go for the Deep-Fried Pumpkin with Creamy Salted Egg Sauce ($14.90).
Signature Dried Scallop Porridge with Minced Meat, Century Egg, Salted Egg and Egg ($12.90)
Experience comforting warmth with their signature Dried Scallop Porridge with Minced Meat, Century Egg, Salted Egg and Egg that comes with a topping of minced meat and 3 kinds of egg – century egg, salted egg, and a regular egg.
If you find yourself chilly in T3, this warm and hearty dish is for you.
Some of us just want our food served and eaten at the right temperature. You’ll love how A-One has adopted the most traditional claypot-cooking techniques to make sure your dish is kept at optimum temperature. This also helps the ingredients stay rich and flavourful.
Sweet Potato Factory by Don Don Donki
Changi Airport Terminal 3 #02-97
Tel: +65 6281 1711
Opening Hours: 24 hours
Sweet Potato Factory is a spin off concept store of Don Don Donki, the popular discount store that many Singaporeans love which specialising in Japan-made products and everything else Japanese.
What you will love here is the variety of goods you can find at affordable, hard-to-beat prices.
Among all its stores, the Sweet Potato Factory is quite different as it specialises in Japanese mobile food. It is also Don Don Donki’s first ever location in an international airport operating 24 hours.
Signature Baked Sweet Potato ($2.80)
As the store’s name suggests, the signature dish to try here is the Signature Baked Sweet Potato aka Yakiimo (Japanese for baked Japanese sweet potatoes), a traditional and healthy treat.
Don Don Donki uses the Japanese sweet potato variety Beni Haruka, giving it a soft, creamy texture and a honey-like taste. Beni Haruka is known for its naturally high level of sweetness and its creamy texture.
Other snack items to try are the Caramelised Sweet Potato Sticks ($3.90), which could be addicting if you’re into sweet stuff, and Goma Pote ($3.90) made of sweet potato cubes sprinkled with sesame seeds.
Pair any of these snacks with the trending Brown Sugar Milk with Pearls ($3.90) or the Sweet Potato Milk ($4.90) using Hokkaido milk.
Ramen Champion’s spanking new outlet at Changi Airport Terminal 3 is refreshed, revamped, and ready to dole out new dishes.
Known for housing the best Japanese ramen of different origin and base, Ramen Champion has won the hearts of many for the last seven years. And now it’s back to win more hearts with its new offerings inspired by popular dishes in Hokkaido, hence the “Hokkaido Paradise” extension in its name.
The spotlight is on the new Hokkaido-themed dishes, such as Ishikari Nabe ramen, Seafood Donburi, Curry, Asahikawa ramen, Sapporo ramen and Hakodate ramen.
Stamina Miso Ramen ($16.80)
Among the Hokkaido-themed dishes at Ramen Champion is the Stamina Miso Ramen with white miso tonkotsu cooked with Hokkaido milk for a rich and smooth texture.
Inspired by Hokkaido’s Mt Fuji – Yotei Mountain, this bowl of jiro-kei ramen is topped with heap of fresh vegetables including Hokkaido corn, sukiyaki meat, butter, torched pork belly char shu, and ajitama egg (marinated soft-boiled egg a.k.a. ramen egg) with yolk that flows freely when opened.
Other recommended items include the Sapporo Special Miso Ramen ($16.80), Special Tonkotsu Ramen ($16.80), Tamagoyaki ($7.80), Philadelphia Roll ($15.80), Special Curry Rice ($19.80), and Hojicha Kakigori ($12.80).
Canton Paradise Noodle & Congee
Changi Airport Terminal 3 #B2-49
Opening Hours: 8am – 11pm daily, Last order 10.15pm (Mon – Sun)
This is the Paradise Group’s first dual-concept outlet that houses Canton Paradise Noodle & Congee and Le Shrimp Ramen under the same roof, to offer diners more variety and options.
Local and international travellers looking for a taste of Hong Kong in between flights will find lots of choices here at the bustling Canton Paradise.
It offers Cantonese cuisine, particularly different versions of traditional noodles and congee.
Go for these must-tries: Canton Jumbo Prawn Wanton Noodle ($9.00) available with or without soup (dry), and Spicy Minced Meat Noodle ($7.90) which is a dry-type of tossed noodle dish.
For the noodles, cooking time is precisely controlled, monitoring the temperature to ensure the noodles come out perfectly cooked with a springy bite.
‘Ting Zai’ Style Congee ($8.90)
The congee served here are made with two kinds of rice grains – jasmine white rice and pearl rice.
Aside from the right blend of rice grains, what makes their congees silky and rich is how they are prepared.
The long, continuous boiling of rice grains helps achieve that desired silkiness, giving you that smooth mouthfeel for each spoonful you take.
Le Shrimp Ramen
Changi Airport Terminal 3 #B2-49
Opening Hours: 10:30am – 11pm, Last order 10:15pm (Mon – Sun)
Le Shrimp Ramen serves up a blend of Chinese and Japanese cultures, combining its two iconic food item: Chinese la mian and Japanese ramen broth.
It is the first of its kind creation. The ingredients used are simple yet the flavours are rich and elaborate, trademarks of Asian cuisines.
For the broths, they offer two specialties – shrimp broth and the Japanese-inspired tonkotsu broth.
Le Signature Trio Shrimp Ramen ($19.90)
If you prefer the shrimp broth, go for the Le Signature Trio Shrimp Ramen ($19.90), a piping hot bowl of shrimp extravaganza featuring the intensely prawn-flavoured broth.
The shrimp broth is specially prepared using big, fresh prawns, pork bones and Chinese spices. You can see in its tangerine-orange-ness how intensely flavourful the broth is.
Otherwise, the Red Garoupa with Picked Vegetable Tonkotsu Ramen ($19.90) should soothe you with its creamy, comforting tonkotsu broth.
The tonkotsu broth is a creamy, milk-whitish collagen-rich broth. It is the result of long hours of simmering with pork bones giving it that distinctly Japanese flavour.
For those who like a little bit of heat, order the Ebiko Prawn Paste with Chilli Vinaigrette Ramen ($12.90), a unique combination of Japanese ebiko and chilies and Chinese la mian noodles – may remind you of mala noodles.
This self-service Halal-certified restaurant features all-time favourite Thai dishes that global foodies will be familiar with.
They use fresh local produce and all their sauces, herbs and spices are genuinely imported from Thailand to create the true essence of Thai cuisine – sweet, sour & spicy.
Signature Beef Boat Noodle ($7.90)
Recommended dish is their Signature Beef Boat Noodle with noodles served in an aromatic thick broth with that distinct Thai flavour, along with tender slices of beef and succulent beef balls.
The menu also offers the quintessential Spicy Thai Salad, a selection of stir-fried rice dishes, and Thai noodles. For the main dish, you can have a filling Kra-pao Basil Chicken with Rice ($7.90).
Another classic Thai fare you shouldn’t miss is the Tomyam ($9.90), the spicy seafood soup which comes with either noodles or rice.
Refresh with an Iced Thai Milk Tea ($3.00) after satisfying your sweet tooth with their fruity Mango Tango Classic ($5.50) and Sawasdee CUP Sticky Rice Mango.
Drop by Tai Cheong Bakery at T3 and indulge in 1 or 2 (or 3!) of their special egg tarts – dubbed by then Hong Kong British governor, Chris Patten as “the best egg tart in the world”.
For over 6 decades, Tai Cheong Bakery has captured the hearts of Hong Kong-ers across generations with their Signature Egg Tart. It is ranked No. 1 in Hong Kong and in global media.
The signature quality and taste remained consistent through the years, so they continue to attract both locals and tourists.
Signature Egg Tart and Pandan Egg Tart ($2.40 each)
What makes the Signature Egg Tart really famous is the winning combination of its crispy cookie crust and sweet egg custard.
As the pioneer of cookie-crust egg tarts, Tai Cheong’s crust is radically unique from other bakeries.
Aside from the Signature Egg Tart, you must try the Singapore-exclusive Pandan Egg Tart ($2.40), a twist to the classic recipe by adding the local flavour of pandan leaf infusion. This is a must-get, especially for overseas friends a short-trip away.
To simplify, Tai Cheong also serves pastry sets. Go for the Tai Cheong Pastry Set B ($8.80) which puts together 1 piece of the Signature Egg Tart, 1 Bolo Bun, and a serving of Hot Milk Tea.
If you’re looking for something savoury, go for house-special noodles – Tai Cheong HK Dry Noodle ($13.10) or the Cheese Baked Rice ($20.85) served with Beef Truffle & Mushroom.
Tai Cheong Bakery Promotion:
Buy 6 pieces of Signature Egg Tart and get 2 pieces of Signature Egg Tart FREE. While stocks last.
Had a crazy flight schedule? How about hitting the pause button and get a cup of local coffee at Coffee Boy.
Okay, despite its name, Coffee Boy is not limited to just coffee. Here you can get your fill of tea and a range of delectable croissants, traditional porridges, and tasty toasts.
Tide your hunger with Coffee Boy’s Peanut Butter Toast ($2.40) or get it as a Set Meal with 2 half-boiled eggs and a drink ($4.80). Another option for toast is the Kaya Butter French Toast ($3.90) that’s also available as a Set ($5.30).
For something fancier, go for the Crab Salad Croissant ($5.90/$7.00 with drink) with its refreshingly chilled and creamy filling of shredded crabmeat in a crisp flaky croissant bun.
Curry Chicken Noodle ($5.50/$6.80 with drink)
For something more soothingly warm to the tummy, get the Congee with Century Egg & Shredded Chicken ($5.80/$6.90 with drink) or the mildly spicy Curry Chicken Noodle ($5.50/$6.80 with drink) with yellow noodles, boneless chicken thigh, chunks of potato, and taupok (fried bean curd).
Mee Rebus ($4.90/$6.20 with drink), which literally means “boiled noodles” with yellow noodles, prawns, and a spicy sweet-potato based gravy, is also available at Coffee Boy to help fill you up before your next stop.
Changi Airport Terminal 3 #B2-32
Tel: +65 63823550
Opening Hour: 10.30am – 10pm Last order 9:15pm (Sun – Thurs & PH), 10.30am – 10:30pm Last order 9:45pm (Fri, Sat, Eve of PH)
Terminal M is Singapore’s first aviation-themed gourmet food hall featuring a mix of Asian fare from 5 stalls all under one roof.
And the good news is, Terminal M is Halal certified.
You may find the names of the stalls familiar, as these are spin-offs of the best brands under Ministry of Food (MOF), such as Yu Long Quan (Ju Hao), Hanssik (Ssiksin), Café Papa (Café Mama), Ten-ya (Tensho) and Kaisen-ya (Kaisen-Tei).
With prices that start from $3.50 with no service charge, expect restaurant quality and quick meals at affordable food court prices.
Signature Xiao Long Bao (From $8.50 for 6, or $11.50 for 10 pieces)
One of the favourites is the Signature Xiao Long Bao aka steamed soup dumplings from Yu Long Quan, handmade and made fresh.
Yu Long Quan’s version is filled with chicken and comes in a variety of uniquely Singaporean flavours: Salted Egg, Chilli Crab and Original.
Get 6 pieces of the original Chicken Xiao Long Bao for $8.50, and $11.50 for 10 pieces. It may get some getting used to for the chicken meat, otherwise the broth was sweet and skin still suitably thin.
* This entry is brought to you in partnership with Changi Airport Group.
Qatar Airways was announced the World’s Best Airline in the 2019 Airline Awards, and this is the fifth time it was awarded Number 1.
Last year’s champion Singapore Airlines, dropped a position to Number 2.
It is not all that bad for Singapore Airlines, as it also won other key awards including World’s Best Cabin Crew, World’s Best First Class, Best Airline in Asia, and World’s Best First Class Seat.
The World’s Top Airlines 2019
1. Qatar Airways
2. Singapore Airlines
3. ANA All Nippon Airways
4. Cathay Pacific
6. EVA Air
7. Hainan Airlines
8. Qantas Airways
10. Thai Airways
Since this website is all about food, let’s focus on the catering awards:
First Class – Air France
Business – ANA All Nippon Airways
Premium Economy – Austrian Airlines
Economy – EVA Air
Singapore Airlines is interestingly place Number 2 is First Class, Premium Economy and Economy Class onboard catering.
However, even with its strong “Book the Cook” programme and strong culinary team, it is awarded Number 6 in Business Class Onboard, which seems comparatively disappointing.
Best First Class Onboard Catering 2019:
1. Air France
2. Singapore Airlines
3. Etihad Airways
4. ANA All Nippon Airways
5. Oman Air
7. Qatar Airways
9. Qantas Airways
10. British Airways
Best Business Class Onboard Catering 2019:
1. ANA All Nippon Airways
2. Qatar Airways
3. Hainan Airlines
4. Austrian Airlines
5. Turkish Airlines
6. Singapore Airlines
7. Qantas Airways
8. Oman Air
9. Etihad Airways
Best Premium Economy Class Airline Catering 2019:
1. Austrian Airlines
2. Singapore Airlines
3. Air New Zealand
4. Virgin Atlantic
6. Air Canada
7. Qantas Airways
8. Azerbaijan Airlines
9. Air France
Best Economy Class Airline Catering 2019:
1. EVA Air
2. Singapore Airlines
3. Japan Airlines
4. Thai Airways
5. Qatar Airways
6. ANA All Nippon Airways
7. Turkish Airlines
8. Qantas Airways
Just how did poached chicken and curry come together again? While Singapore is the land of Hainanese Chicken Rice, the other much over-looked dish is Curry Chicken Noodles.
I mean, laksa always get all the attention too.
My other main question is: Some stalls which specialise in fishball noodles also sell Curry Chicken Noodles – how did they come together? For example, Jurong Fong Yuen Minced Pork Fishball Noodles at Ayer Rajah Food Centre and Fa Ji at Kovan Food Centre.
There is Heng Kee Curry Chicken Bee Hoon Mee downstairs – said to be the original, and oh that chilli sauce; and Ah Heng Chicken Curry Bee Hoon Mee which now comes with a Michelin recommendation.
Cantonese Delights (#02-03) and Ji Ji Wanton Noodles (#02-49) also serve up Curry Noodles with crispy chicken cutlet, but theirs are different styles all together.
Here are some of the best places you can find Curry Chicken Noodles in Singapore:
Ah Heng Chicken Curry Bee Hoon Mee 亚王咖喱鸡米粉麵
Blk 531A, Upper Cross Street #02-57/58, Hong Lim Market and Food Centre, Singapore 051531
Opening Hours: 10am – 9pm (Mon – Fri), 8am – 9pm (Sat – Sun)
The lone item in Ah Heng’s stall is Chicken Curry Bee Hoon Mee ($5, $6, $7) available in different sizes.
This dish is made with bee hoon (rice noodles) or yellow-noodles in a laksa-resembling curry broth, topped with ingredients like chunks of potato, spongy tau pok (fried bean curd), slices of fish cake, bean sprouts, and the main protein of Hainanese chicken.
My personal favourite part are usually the potatoes – soft, delicate, yet does not disintegrate within.
The noodles have a smooth, slippery texture so it is best to eat them with a soup spoon. Served with a saucer of special sambal chili on the side.
Heng Kee Curry Chicken Noodle 興記咖哩雞米粉麵
Blk 531A, Upper Cross Street #01-58, Hong Lim Market and Food Centre, Singapore 051531
Opening Hours: 10:30am – 2:30pm (Tues – Sat), Closed Sun, Mon
Some prefer upstairs, other prefer downstairs. (Ah Heng has a more predictable, mass friendly taste; while Heng Kee is really aromatic.)
Heng Kee said to be the original here, serves up Curry Chicken Noodles in two sizes – standard bowl ($5.50), big bowl ($8).
Take note that the wait can get rather extended even the queue doesn’t seem THAT long. The hawker here chops up the chicken upon order, ensuring better freshness.
The curry tends to be rich and spicy, but not as coconuty. That sambal chilli sauce (take just one saucer) is the best accompaniment you can add to the gravy, as it enhances the flavours.
And the tau pok pieces which are cut up to bigger slices, soaking up all those curry gravy that they have been cooked in, are ultra-shiokness.
Da Po Hainanese Chicken Rice & Curry Chicken Noodle
Golden Mile Food Centre B1-53, 505 Beach Road Singapore 199583
Opening Hours: 11am – 8pm (Tues – Sun)
”My curry nice or not? How did you hear about us?” Auntie was super friendly when she found out it was the first time my friend had tried her Curry Chicken Noodles.
The Curry Chicken Noodles ($5, $6) comes with big pieces of poached chicken, soft potatoes, fishcake slices, tau pok, soft bean sprouts, and the best thing… pig’s skin. They are indeed generous with the ingredients.
The curry gravy which is made with fresh coconut milk, didn’t taste overly greasy and was quite ‘drinkable’ – you could just finish the entire bowl.
I would say it was just balanced and not too rich or lemak.
Poached chicken was tender and quite moist. This Curry Chicken Noodles stall also sells Chicken Rice, might as well right?
Hock Hai (Hong Lim) Curry Chicken Noodle 福海(芳林)咖喱鸡米粉面
208 New Upper Changi Road, #01-58 Bedok Interchange Hawker Centre, Singapore 462208
Opening Hours: 9:30am – 10:30pm (Mon – Sun)
Hock Hai (Hong Lim) Curry Chicken Noodle has been around way before Bedok Interchange Hawker Centre’s renovation in 2013.
Known for its noodle bowls that brim with ingredients, it offers Curry Chicken Noodles ($4, $5, $6) at generous portions.
In the stall, a large pot of curry filled with ingredients will entice you even from afar with its fresh-cooked aroma.
The Curry Chicken Noodle was served in piping hot curry soup that was fragrant, medium-bodied and mildly spicy.
Prepared home-style ala grandma’s way of cooking, the soup tasted mildly sweet, savoury and spicy from the blend of different spices and coconut milk.
If you are thinking that the gravy would be thick and rich like curry, this is actually closer to Laksa’s consistency.
[Sydney] It is fair enough to say that Instagram has changed dining habits, giving rise to places called “Instagram cafes”.
This is quite obviously one of them.
Celsius Coffee Co. located on Kirribilli Commuter Wharf, is an instagrammable café through and through.
This is a glass-fronted café perched on a ferry wharf, so get a window seat (cross your fingers) and you can enjoy some of the best views of Sydney Harbour whilst taking a break.
But note, you may not always get that window seat. Everyone (okay almost everyone) wants to take that pretend-to-gaze-out-of-the-window shot.
Perhaps go by ferry, its quick and easy and a fun experience – that’s according to my friend. (He drove me there by the way. Limited parking around, have to walk a bit.)
Be prepared to wait though, say anything from 30 minutes to an hour. (In Singapore, we are incredibly used to queuing, I can’t say the same for Australia so you can tell when customers become impatient.)
It is a ferry terminal, so it has a lot of character and is very unique.
The interior is very rustic, as they take advantage of the fresh sea air and incredible views.
There are vintage styled seats and stools, glass panelling to enhance views of Sydney Harbour, pot plants scattered around the café.
Quite a tight space inside though.
The managing partner Steven Chrun believes the café has found success thanks to its Head Chef Jordan Hajek (known for Melbourne’s Top Paddock Cafe).
He transformed the menu and introduced the quality and fresh philosophy where everything is grown and harvested locally.
Vegetables are supplied by Market Fresh by Henry!, Cheese by Australia on a plate, Specialty by Two Providores and bread by Brasserie Bread.
People come here with their families, dates, and dogs, mainly for coffee and breakfasts, and they have a reputation for their Celsius Peanut Butter Waffles (AUD19) – the most instagrammed dish on the menu.
It was very beautiful coming with summer berries, toasted nuts, edible flowers and of course peanut butter cream. It had a crunchy outside and chewy middle, and the pink plate it is served on made it really shine.
I thought that the waffles were slightly on the soggy side, but its prettiness made me superficial and forget about everything else.
If you don’t want waffles, then you can order 7 different types of egg dishes.
They add a modern twist to breakfast favourites.
The Bacon and Egg Roll (AUD14.50) has green apple chutney and finger lime segment; whilst the Eggs Benedict (AUD19.50) has lamb instead of ham, plus Japanese citrus yuzu is added into the homemade hollandaise.
You can also get some super greens (grilled asparagus, lime avocado puree, green pumpkin seeds, sautéed kale and crushed nuts) with your eggs for a super healthy breakfast.
Other types include Chilli-Buttered Eggs called “Billy’s Eggs” (AUD16.50), Eggs by the Whard (AUD17) which are balsamic-glazed eggs and more. Very quirky and interesting.
As for coffee, they use Canberra roaster ONA coffee, who have won many awards including a gold medal at the Golden Bean Roasting Championship in 2017.
Their head barista also won the title of World Barista Champion in 2015. There is two different coffee blends: The Hitman (strong and full bodied with caramel/spice/malt notes) and The Founder (Creamy/black forest blend with notes of chocolate and red fruits).
The view is everything. Put this on your café-hopping list if you need some pretty waffles in your life, and don’t mind a long wait.
Imagine my joy when I got the last plate of Kway Chap at about 2 plus pm. Customers behind me were turned away, or informed ”Only tau pok left!”
Fans of Kway Chap often troop to Blanco Court Food Centre (3rd Storey) at the sprawling Old Airport Road Food Centre to get their fix of this 2-part Teochew dish.
Let’s clear some of the confusion first.
This stall has several names, from “Blanco Court Food Centre (3rd Storey)”, “Blanco Court Kway Chap” (unofficial name) to “To-Ricos Guo Shi”, so it may get a bit confusing for newbies or tourists.
The stall in Old Airport Road is the original shop, and it used to have a branch at Ci Yuan Hawker Centre but that has just closed.
There are two other “Blanco Court” Kway Chaps – Blanco Court Kueh Chap at Holland Drive (44 Holland Drive, 02-02) and Blanco Court Garden Street Kway Chap at Serangoon Gardens (49A Serangoon Garden Way 01-21). They are all NOT related.
Queuing may take more than 20 minutes before you can allow the silky smooth kway to glide over tongue and sink your teeth into the traditionally braised pig offal.
They have sets for or 1 or 2 persons, and you can order an add-on if you like additional ingredients or innards.
Ingredients that can be bought separately include pig trotters ($5), big intestines ($4), pig’s stomach ($4), pork belly ($4), pig skin ($1, $2), tau kwa (80cents), to braised eggs (60 cents)
The favourite part in the entire plate was the intestines, cut in large bite-size pieces, are spongy tender yet not springy. Interesting to note that the stall does not offer small intestines.
Some of the other components were more to the average side, which I wished had a more braised taste. The pork slices were slightly leaner and blander than I wished.
The other highlight was the kway itself, broad yet thin and slippery smooth.
The fragrant soy sauce broth was mildly sweet and herbal, complemented by the aroma of fried shallots.
What makes people come back to Blanco Court is that its serving size was substantial for the price.
They also prepare and cook their intestines properly, making sure they leave no stench nor bitterness in them.
Blanco Court Food Centre Kwap Chap (3rd Storey) 多丽哥粿汁
51 Old Airport Road, #01-135 Old Airport Road Food Centre, Singapore 390051
Opening Hours: 11am – 3pm (Wed – Fri, Sun), 10:30am – 3pm (Sat), Closed Mon, Tues
I was curious enough to try Unaemon, which is newly opened at GOCHI, Capital Square.
GOCHI has six food concepts in location with four new-to-market brands: Chojiro, Pronto, Unaemon and Paletas.
It has two shops for sweets – Morozoff and Paletas; and one takeaway counter Suage Express.
Established in Japan in 1950, Unaemon was co-founded in Japan by the owner of Taga, a 147-year old Unagi specialty restaurant, and the third owner of Kiyoizumi, a historical Unagi restaurant in Hinode-cho, Yokohama.
Unaemon serves up Unaju ($32, $36), Hitsumabushi ($28.50, $33, $46), Unagi Bento ($19.50) and other ala carte dishes such as Grilled Egg with Sauce ($29.50), Smoked Eel ($15), Fried Eel ($18), and Eel Egg Roll.
There are plans to serve the popular original dish Unagi Shabu-shabu in the future.
Two chefs are based in Singapore to oversee things in the kitchen.
As for the preparation process, the unagi is slit and butterflied before being grilled over hot charcoal for the first time.
It is then steamed, seasoned with its premium sweet sauce, then grilled for three times.
Some of the special features include the rice which is sourced from the famous Nanatsuboshi brand in Hokkaido, and sweet barbecue sauce which has been continuously replenished since the restaurant was founded close to 150 years ago.
I ordered the Hitsumabushi ($33), served with chopped up eel over Hokkaido rice, broth, soup, pickles and savoury egg custard.
The unagi came paler than expected, as we are accustomed to darker brown-sauced ones.
On one hand, you can savour the more natural taste of the unagi which has sufficient thickness and fluffiness; but you may miss that sweet-sticky glaze.
Comparatively, the pieces were not as crisp, and what I didn’t fancy as much was that there were several small bones (too many) within which affected the overall eating experience.
The broth was delicious though, brewed with Shizuoka Yaitsu bonito, and made the overall combination a lot more flavourful when poured in.
Unaemon @ GOCHI
Capital Square, 23 Church Street, #01-02/08, Singapore 049481
Opening Hours: 11:30am – 9pm (Mon – Sun)
Close friends of mine would know that Wanton Mee is my favourite hawker food, and if there is just one last food to have before I go, this would be it.
Then, they would ask ”Which is the best Wanton Mee in Singapore”, and I won’t be able to give them an answer.
A good plate of Wanton Mee in Singapore would certainly be the most debatable, because there are just so many styles.
From the old-school local (usually characterised by thin char siew and little sauce), Malaysian Pontian, Hong Kong (thicker cuts of char siew with thinner noodles), Thai (fragrant pork lard), and many other versions in between.
So no matter what stalls I include in this list, there will certainly be disagreements (So don’t need to get ‘angry’ over it, yah?)
Some of the Wanton Noodles worthy of mention in Singapore includes Cho Kee (Old Airport Road Food Centre), Fong Kee (6 Keong Saik Road), Koka Wanton Noodle (North Bridge Road Food Centre), Dover Road Kai Kee Wanton Noodles (Alexandra Village Food Centre), Lucky Wanton Noodle (Tanjong Pagar Food Centre), Koung’s Wanton Mee (205 Sims Avenue), Fei Fei Wanton Mee (64 Joo Chiat Place), Pin Xiang (Toa Payoh Lor 4), 51 Mingfa Wanton Egg Noodles (Kovan Market and Food Centre), CK 190 Wanton Mee (Circuit Road), Soon Kee Wanton Mee (Pek Kio Food Centre), Soi 19 Wanton Mee (Ang Mo Kio), Xin Fei Fei Wanton Mee (Zion Road Food Centre), Tanjong Rhu Wanton Noodles (various places).
I have tried, and love all of them to varying degrees. (This list will continue to be expanded…)
Kok Kee Wanton Noodle 国记云吞面
30 Foch Road Singapore 209276
Opening Hours: 12pm till sold out
Kok Kee Wanton Mee has made its return to 30 Foch Road, previously closed as the old hawkers decided to retire.
Price of the Wanton Noodles has been adjusted to $5 per plate, but it is not stopping the long line which can reach up to 2 hours (or more).
Kok Kee’s winning element is probably the special secret recipe sauce, poured all over the springy noodles with an agreeable bite.
It was almost the same as how I remembered it to be. That sauce is everything.
The noodles were springy yet with a soft bite, and didn’t have that strong alkaline taste.
To be honest, the thin char siew (that sometimes borders on tasting card-boardy) and pretty-average wantons were nothing to shout about. BUT the overall combination was sumptuously addictive.
If you are completely new to the noodles, you may wonder what the fuss is about – especially the extremely long queue. But to many, this is part of their growing up years. Kok Kee Wanton Noodle (Foch Road)
Zhong Yu Yuan Wei Wanton Mee 忠于原味雲吞麵
30 Seng Poh Road #02-30 Singapore 168898
Opening Hours: 8am – 1:30pm (Tues – Thurs, Sat – Sun), Closed Mon, Fri
Never mind that auntie may look grumpy in the morning. They are famous of their ‘bu jian tian’ char siew Wanton Noodles 不见天云吞面, literally the “roast pork that doesn’t see the sky”.
That is because the meat is taken from the arm pit of the pig, thereby being tenderer than the other parts. The charred roast pork is indeed on of the best.
The noodles are more geared towards the Cantonese style, long, thin and springy with savoury sauce.
Do queue early before that particular premium meat is sold out.
Ji Ji Wanton Noodle Specialist
Hong Lim Food Centre #02-48/49, 531A Upper Cross Street Singapore 051531
Opening Hours: 6:30am – 8:30pm (Mon – Sun)
The stall was set up in 1965 by Madam Lai’s parents, and she has handed over operations to her two daughters Kristen and Jill – who have both maintained their family’s recipe and legacy.
The Ji Ji Signature Char Siew Wanton Noodle ($4.50) continue to be the best-selling noodle item.
Other noodle offerings include Dumpling Noodles, Braised Soya Sauce Chicken Noodles, Chicken Cutlet Noodles, Braised Chicken Feet Noodles, Mom’s Curry Chicken Noodles, Shredded Chicken and Ipoh Hor Fun.
If you have never tried Ji Ji’s Wanton Noodles before, it is actually quite different from any other of the usual local-style old school versions.
The noodles have a chewy bite, slightly thicker than the normal mee kia and has no ‘ghee’ added.
They specially sourced for a supplier to make this special type of noodles, because they wanted customers to have a healthier offering, and not feel overly-full and bloated after a meal.
The main draw to me was the sauces – made in-house from a combination of sauces, deliciously savoury and fragrant with a sweet tinge.
An inexpensive value-for-money bowl contains many ingredients, from char siew, sliced mushrooms, wantons – both soup and deep-fried, and vegetables. Ji Ji Wanton Noodle Specialist 基记面家
Nam Seng Noodle House
25 China Street, #01-01 Far East Square, Singapore 049567
Opening Hours: 8am – 6pm (Mon – Fri), Sat: 8am – 1pm (Sat), Closed Sun, PH
Nam Seng Noodle House started way back in 1957 the former Catholic High School in Queen Street selling macaroni and chicken porridge.
However, it was when they moved to the National Library at Stamford Road where they earned their accolades. (The sad thing was that the library has given away to an ERP gantry.)
Now located at Far East Square and popular with the CBD workers, you can still spot Granny Leong who is still going strong at 89 behind the counter.
Nam Seng’s signature Wanton Mee has remained quite consistent throughout the years – springy noodles, thin sliced red char siew, and the oily clear sauce.
Some may not like this because the sauce is not like your typical wanton mee. Made with vegetable oil, salt, sesame oil and some secret ingredients, it somewhat salty, but very tasty which blends almost perfectly with the noodles.
Fei Fei Roasted Noodle
Yuhua Village Market and Food Centre #01-28, Blk 254 Jurong East Street 24, Singapore 600254
Opening Hours: 9:30am – 12:30pm (Mon – Sat), Closed Sun
This Wanton Noodle stall at Jurong East is just opened for a few hours a day, and they are always sold out before closing times. (Also, do not confuse this stall with the other “Fei Fei” at Joo Chiat.)
So you can just imagine the long queue.
The stall manages to get two components of the Wanton Noodles ($3) very right – the char siew and noodles. At least to me, the thick slices of tender roast pork is the winning element here.
The roast meats sold here are still roasted by charcoal in the wee hours of the morning, giving the outer layer that nice char and sweet caramelisation.
Noodles were thin and springy, and wantons quite ‘plumply’-wrapped (for that price) with fresh minced meat and prawn paste.
Wong Kee was previously from Maxwell Food Centre, and has moved to Timbre+.
Current owner Kelly Wong was working in the bank industry, and decided to help her father in the stall.
Its Wanton Mee seem to be a cross between the Cantonese and local Singapore style, served with plump dumplings and thick stalks of kailan.
At Wong Kee, everything is made in-house including the noodles, skin, chilli and char siew. Something interesting is they also offer tomato and spinach other than the traditional egg noodles. Noodles are made using all-natural REAL ingredients with no preservatives.
When you think of Wong Kee Wanton Noodles, think plump and big wantons, generous portion of greens paired with homemade chilli, succulent whole egg noodles with in-house roasted char siew.
Good stuff, and they will soon open at Funan Centre.
This stall may be under-the-radar even for many Wanton Mee lovers, because it is at Tanglin Halt (not that near any train stations), and opened at rather ‘non-traditional’ peculiar hours.
But if you have mid-night cravings for Wanton Noodles, you know where to head to.
Filmmaker Eric Khoo called it as one of his favourite stalls, and you would always see a line of customers here.
These Wanton Noodles ($3.50) has a particular old-school taste – the sauce is kind of simple (and little) and char siew to the dry and thin side. Yet, it continues to attract people.
So WHY? I think partly because the overall combination works, and you probably find a taste of “growing up” here that is getting harder to find elsewhere.
Plus, the 3rd generation hawker (we call him “Xiao Di”) here works his charm and is very polite – beats me why nobody featured him in a food video yet.
Chef Kang’s Noodle House
Block A, Jackson Square, 11 Toa Payoh Lorong 3 Singapore 319579
Opening Hours: 8am – 4pm (Mon – Fri), 8am – 2pm (Sat – Sun)
Jackson Square is not the most convenient place to find food. It comprises of light industrial complexes, with a canteen at Block A where Chef Kang’s Noodle House is located.
The noodle house has become popular due to Chef Kang with his Michelin star status, though the line has subsided after the initial hype.
Chef Kang’s Noodle House serves up 3 items – Noodle with Char Siew and Wanton ($5), Noodle with Shredded Abalone, Char Siew, and Wanton ($10), and Pork Belly Char Siew ($10).
I personally found many components working well together – the thin, springy noodles coated in a flavourful, rich sauce accompanies with pieces of crispy lard (yums); the wantons even had shrimps in them; and the cloudy soup was not the “MSG-flavoured” type and tasty.
I first tried the wanton noodles many years again at Dunman Food Centre, at that time helmed by the late founder Mr Ng Ba Eng.
The noodles were known for its springy noodle, and more for the fiery hot chilli sauce which caused many to break out in sweat (and that hot sensation in the throat for some).
The $5.50 portion was sizable with many pieces of small dumplings hidden beneath the noodles. However, if you just want a light meal and enjoy more of the seasoning, the $4.50 bowl will do.
The chilli sauce has toned down quite a bit in terms of its spiciness from the good-old-days in Dunman, and I would recommend just adding a small serving as it could distract from the eggy taste of the noodles.
Duck & Waffle is the highest 24/7 restaurant in London, considered one of the “must-visit” food places in the city.
After a successful run of pop-up in Hong Kong, the restaurant is setting up its first international outpost there.
The food is a playful take on traditional British cuisine and its European influences, using local, seasonal and sustainable ingredients.
Its signature dish Duck & Waffle is a crispy duck leg confit resting on a fluffy waffle, then topped with crisp fried duck egg.
Served with some mustard maple syrup on the side, the duck was excellently crisp on the outside, juicy inside.
The other classic breakfast item Duck Egg En Cocotte with wild mushrooms, Gruyere, and truffle soldiers, with also a must-try.
Duck & Waffle is set to open at IFC Mall this autumn.