Block 79 Telok Blan­gah Drive

Simply Her (Singapore) - - Food Cook’s Day Out -


Stall #01-19. Open Tue-Sun, 8am-3pm (or un­til sold out). Thick slices of lean pork black­ened with caramelised sauce or chunky strips of ohso-juicy pork belly roasted till the skin de­liv­ers a snappy crunch? It’s a tough choice, so we picked both! At only $4 for a dish with a moun­tain of rice, this is one pork party we’ll be re­turn­ing to, for sure.

TRULY CURRY RICE Stall #01-29. Open daily, 9.45am-1pm (or un­til sold out).

It’s a rare sight: two 20some­thing-year-olds man­ning a hawker stall. Both ex-traders, one is the daugh­ter of the re­tired owner and the other, her busi­ness part­ner. Thanks to them, our tum­mies got to en­joy this fam­ily recipe handed down through gen­er­a­tions. The curry is made from scratch, and so scrump­tious it begs another mouth­ful with ev­ery one taken. They ro­tate 10-odd in­gre­di­ents daily, but our must-haves are the in­cred­i­bly soft stewed vegeta­bles ($1), home­made ngoh hiang ($1.30), and deep-fried pork chop ($1.50).

YUAN CHENG CHAI TOW KWAY Stall #01-33. Open daily, 4am-2pm.

Im­mac­u­lately fried, the home­made car­rot cake is firmly blan­keted un­der crisp, charred egg, but melts the mo­ment you start to chew. We reckon this’ll make a hearty break­fast for early-ris­ing fam­i­lies, and there’s even a thought­ful yin-and-yang op­tion ($2.50 or $3) for those who love the white and black ver­sions with equal pas­sion.

TIAN CHENG FISH­BALL NOO­DLE & LAKSA Stall #01-20. Open Tue-Sun, 8.30am-2.30pm.

Sim­ple, de­li­cious food with a lash­ing of nos­tal­gia. That’s what the elderly cou­ple here dishes up to the nev­erend­ing queue we saw dur­ing lunch hour. The fa­mil­iar taste of the ketchup-tinged chilli sauce cling­ing to the springy rib­bons of mee pok ($2.50 or $3) re­minds us of re­cess time in our pri­mary school can­teens.

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