JiakFinder

  Formerly known as Ling Ji and now rebranded as Shi Nian, this stall is a go-to spot for delicious pig trotter rice. Located in a food court presumably owned by the "Bai Nian" brand, I always find myself torn between two favorite dishes here, Bai Nian Yong Tau Foo and Shi Niang Pig Trotter Rice. Arriving around 7:40 PM, I was pleased to find no queue and promptly ordered two bowls, one with more fatty meat for my girlfriend's preference and one with lean meat for myself. **Fatty Meat Bowl** The lady serving us was friendly and generously accommodated our request for extra chili. Our order arrived in less than 2 minutes, allowing us to dig in swiftly after snapping a quick photo. **Lean Meat Bowl** Now, onto the review: Pork Trotter: Cooked to perfection, the meat was tender, and the fats melted in the mouth. The dish strikes a balance, avoiding an overly salty taste. It's truly some of the best-braised pork available at such an affordable price in a hawker setting. P

Arriving at Old Airport Hawker Centre on a leisurely Tuesday afternoon, I was pleasantly surprised to find the usually bustling "Xin Mei Xiang Zheng Zong Lor Mee" with only a handful of eager patrons in line. Gone are the days of 20-30-person queues pre-COVID! In a jiffy, I placed my order for their signature $6 Lor Mee, only to receive a queue number and a 15-minute wait ahead. Patience, they say, is a virtue, especially when it comes to delicious grub. Now, onto the dish: Shredded Fish: The stall's hand-shredded fried fish (I suspect Batang Fish) melts effortlessly into the gravy, offering a unique slurp-worthy experience. Gravy: With a consistent texture and fragrant braised taste, this gravy hits all the right notes, especially when paired with a dash of chili and vinegar. Noodles: Perfectly cooked, serving as a worthy vessel for the flavorful ensemble. Lor Bak (Braised Pork): Tender and exquisitely braised, adding depth to each mouthful. Other Ingredients: A delightf

"Beach Road Prawn Noodle House" boasts a renowned reputation in Singapore, particularly for its delectable prawn broth. Parking proves to be a challenge, given the limited space available. Arriving on a bustling Saturday afternoon around 11:45 a.m., I was greeted by a daunting queue snaking outside the shophouse. With no alternative but to wait, I was fortunate to secure a table for two within a mere 20 minutes, thanks to the efficient ushering by the staff. However, the journey didn't end there, after settling in, another queue awaited at the cashier's counter for placing orders. After a brief wait, our orders arrived. Now, onto the review: Soup Version: The broth exuded a rich, seafood-infused flavor with a delightful peppery and savory essence. The addition of pork lard and shallot/garlic oil elevated the taste profile to extraordinary heights. The noodles were expertly cooked, complementing the flavors perfectly. While the prawns in the $6.50 soup version were rea

Venturing to Eleven Fingers (Eu Kee) Scissors Curry Rice over the weekend around 2 pm, I was greeted by a bustling queue, a testament to the popularity of this establishment. With little choice but to join the line, I found myself pleasantly surprised by the swift movement, taking only about 5 minutes despite four patrons ahead of me. Opting for the standard fare featuring pork chop, Lor Bak, Chap Cai, and egg generously adorned with an array of gravies, I embarked on my culinary adventure. Now, onto the review: While the appearance of this dish may not win any beauty contests, it's a prime example of not judging a book by its cover. The medley of spice, savory, and sweet flavors harmoniously dancing on the palate is an absolute delight. Pork Chop: Delicately seasoned, delivering a satisfying savory kick and a pleasant chewiness to the texture. Lor Bak: Offers a hearty chewiness, lacking the melt-in-your-mouth sensation but still holding its own in terms of taste. Chap Cai: Boastin

Embarking on my second venture to "Yat Ka Yan" dessert haven, I succumbed to the occasional sweet tooth yearning. The visit on January 20, 2024, a Saturday, unfolded with the familiar scene of joining a lengthy queue, patiently waiting for about 15 minutes before reaching the cashier counter to place our orders. Notably, a festive change embraced the establishment, with a red-themed menu in anticipation of the upcoming Chinese New Year celebrations. However, my quest for the black sesame paste hit an unexpected obstacle. The cashier shared that the term "BLACK" sesame was eschewed due to its association with darkness, and in the spirit of auspiciousness for Chinese New Year, the dish was temporarily removed from the menu until the festivities concluded. A stroke of luck granted me the opportunity to savor the last serving of black sesame paste before the hiatus. The culinary journey continued with other delightful selections—Cai Pok Chee Cheong Fan and Durian Chendo

While searching for well-reviewed spots in the Aljunied/Macpherson area, I stumbled upon "Pestle & Mortar Society" boasting an impressive 4.8/5 rating. After making an online reservation and arriving early, the staff promptly seated us and served us water within minutes. Although my friends hadn't arrived yet, they were accommodating as we waited about 25 minutes before placing our food order. Notably, there are a few Instagram-worthy spots for photos in the restaurant. On the day of our visit, approximately 4-5 tables were occupied, and dishes were served within an average time of 10-25 minutes upon ordering. Now, onto the review: Nachos ($12.90): A delightful appetizer featuring fresh crispy nachos mixed with tasty cheese and tangy tomato sauce. Squid Ink Pasta ($29.90): Surprisingly, this dish showcased a Thai fusion twist. The infusion of Thai spices added a delightful spicy flavor—a definite must-try. Pan-Seared Salmon ($28.90): The salmon was cooked t