Yesterday we mentioned that oyster omelete’s a crowd favourite in hawker centres, how can we missed our fried kway teow? Imagine this, you went abroad for a period of time, which local food will you missed the most? For me, it’s a no-brainer, i’ll definitely missed char kway teow the most. No matter how much i like chicken rice, duck rice, laksa, or the other local favourites, my heart remains with char kway teow.
Char kuay teow ($2.50) A plate of greasy-looking kway teow and thick noodles fried in dark sauce, is always a good reason to put on some calories. High blood pressure, high cholestrol, I don’t care what you say, but i must have my fix of char kway teow! I will definitely order a plate of char kway teow from Xin Heng when i visit Bukit Timah food centre. Their rendition might not be the best out there, but it’s good enough for me to make perennial visits.
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
Oyster omelete or ‘hao jian’ is another popular dish in our local hawker scene. Who can resist the big pearly oyster together with the tasty omelete? Not me, i’m a big fan of omelete, but i’ll rather it be shrimp than oyster anyday.My family always frequent Heng Leong for their oyster omelete.
Fried Oyster Omelete ($4) Although both oyster omelete and carrot cake both used eggs as the chief ingredient, but the former is always more expensive than the latter since oyster is being used. But given a choice, i’ll go for fried carrot cake since i don’t really like oyster. Back to the point, we felt that Heng Leong’s oyster omelete was not as good as it was before, the omelete wasn’t as well-fried, somehow, the feeling wasn’t right.
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
Soya beans are scientifically proven to have many benefits, personally i’ll like to think that bean curds from soya beans help to beautify the skin, because they are so so smooth and velvety! I always had my fix of bean curds from Soyako whenever i visited Bukit Timah food centre since its so near to my place.
I haven’t try the famous Yong He soy milk at Geylang, so there isn’t any board to compare against. But i like Soyako’s rendition, silky to the esophagus, and furthermore there’s a plus point, it’s freshly made on the spot!
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
When i mentioned spaghetti, did you immediately thought of the mind-blowing carbonara at La Strada’s, or that excellent plate of pasta you had at Da Paolo’s, or even the relatively average angel hair at Bonta’s? You got me wrong of course, we are on a budget course here, and all your luxurious thoughts will crash with our initial plans. How about a plate of pasta at $4? What do you think?
Chicken and tomato pasta ($4) Just nestled within Bukit Timah food centre, there’s Mien by Firstpasta, which was opened by the chef and his wife, with their children watching by the sidelines. There wasn’t anything intriguing about their pasta, just a generous and hearty portion of the Italiano’s staple.At $4, you can’t really complain! When you are on a budget deficit, and don’t have the lavish of buying the $30 spaghetti, here’s the place!
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
With more and more of our heritage hawkers getting in their ages, it is difficult for them to continue whip out the delicious food that they have been doing everyday for so many years. And being a hawker isn’t a glamorous job, compared to being a banker, lawyer, teacher or other professionals. Therefore, most of the heritage hawkers don’t any successor, and we risk losing out all the good food, which our future younger generations will not live to eat.
Hock Lam Beef is the golden testimonial to beef kuay teow. Having been around since 1911, it is a wonder to see it continue serving out bowls of beef kuay teow everyday rain or shine up till today, for 97 years already! We have Tina, the 4th generation owner, who gave up her professional job and rather slug it out in the kitchen, so as to ensure our beef kuay teow will still be there.
To commemorate their 97th anniversary, Hock Lam decided to donate all their sales proceed on 1st Oct to to Operation Smile which is a worldwide movement to fix cleft palates in kids.
As proceeds for that day was all going to charity, Tina came up with a special menu, instead of their usual $4 a bowl beef kuay teow. There was three different selections, the beginner at $15 which had sliced beef plate. The original at $20, a mixed beef plate which included sliced beef, tendoin, tripe, shin and beef balls. And the “give me the whole cow” premium gourmet set at $30 which had the same stuff as the $20 set, with the exception of the sliced beef, and instead there was marbled shabu shabu beef.
Give me the whole cow gourmet set ($30) The Gau lau mian (traditional dry noodles) was nice, with their sauce used. Besides having fresh beef, the other thing that makes or break a good beef kuay teow will definitely be the soup base. And Hock Lam’s one certainly was excellent. Personally i did not really like to eat beef kuay teow or noodles because from far i could detect the very strong beefy smell of the beef soup.
Hock Lam soup did not have a very strong beefy smell, but that did not mean that their soup wasn’t good, rather, the soup was very intense with beef flavours, which was evident of the many hours put in to cook the soup.
For the older generation and the traditional beef kuay teow purist, they might resist the idea of shabu shabu in a traditional shop like Hock Lam. But times are changing, and having gourmet beef at one of the best store serving Beef kuay teow, will be an interesting concept, which i believe appeals to the younger generations who will pay more for quality.
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
1=SGD 0.0587
Char kuay teow ($2.50)
A plate of greasy-looking kway teow and thick noodles fried in dark sauce, is always a good reason to put on some calories. High blood pressure, high cholestrol, I don’t care what you say, but i must have my fix of char kway teow! I will definitely order a plate of char kway teow from Xin Heng when i visit Bukit Timah food centre. Their rendition might not be the best out there, but it’s good enough for me to make perennial visits.
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
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Fried Oyster Omelete ($4)
Although both oyster omelete and carrot cake both used eggs as the chief ingredient, but the former is always more expensive than the latter since oyster is being used. But given a choice, i’ll go for fried carrot cake since i don’t really like oyster. Back to the point, we felt that Heng Leong’s oyster omelete was not as good as it was before, the omelete wasn’t as well-fried, somehow, the feeling wasn’t right.
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
Login to add your comment. Or, Register for an account now. It's free!
I haven’t try the famous Yong He soy milk at Geylang, so there isn’t any board to compare against. But i like Soyako’s rendition, silky to the esophagus, and furthermore there’s a plus point, it’s freshly made on the spot!
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
Login to add your comment. Or, Register for an account now. It's free!
Chicken and tomato pasta ($4)
Just nestled within Bukit Timah food centre, there’s Mien by Firstpasta, which was opened by the chef and his wife, with their children watching by the sidelines. There wasn’t anything intriguing about their pasta, just a generous and hearty portion of the Italiano’s staple.At $4, you can’t really complain! When you are on a budget deficit, and don’t have the lavish of buying the $30 spaghetti, here’s the place!
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
Login to add your comment. Or, Register for an account now. It's free!Have u tried the carbonara at la strada?
10 Nov 2008 at 10:44 am
Hock Lam Beef is the golden testimonial to beef kuay teow. Having been around since 1911, it is a wonder to see it continue serving out bowls of beef kuay teow everyday rain or shine up till today, for 97 years already! We have Tina, the 4th generation owner, who gave up her professional job and rather slug it out in the kitchen, so as to ensure our beef kuay teow will still be there.
To commemorate their 97th anniversary, Hock Lam decided to donate all their sales proceed on 1st Oct to to Operation Smile which is a worldwide movement to fix cleft palates in kids.
As proceeds for that day was all going to charity, Tina came up with a special menu, instead of their usual $4 a bowl beef kuay teow. There was three different selections, the beginner at $15 which had sliced beef plate. The original at $20, a mixed beef plate which included sliced beef, tendoin, tripe, shin and beef balls. And the “give me the whole cow” premium gourmet set at $30 which had the same stuff as the $20 set, with the exception of the sliced beef, and instead there was marbled shabu shabu beef.
Give me the whole cow gourmet set ($30)
The Gau lau mian (traditional dry noodles) was nice, with their sauce used. Besides having fresh beef, the other thing that makes or break a good beef kuay teow will definitely be the soup base. And Hock Lam’s one certainly was excellent. Personally i did not really like to eat beef kuay teow or noodles because from far i could detect the very strong beefy smell of the beef soup.
Hock Lam soup did not have a very strong beefy smell, but that did not mean that their soup wasn’t good, rather, the soup was very intense with beef flavours, which was evident of the many hours put in to cook the soup.
For the older generation and the traditional beef kuay teow purist, they might resist the idea of shabu shabu in a traditional shop like Hock Lam. But times are changing, and having gourmet beef at one of the best store serving Beef kuay teow, will be an interesting concept, which i believe appeals to the younger generations who will pay more for quality.
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
Login to add your comment. Or, Register for an account now. It's free!