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I like to share good food, be it popular eateries or hidden gems. Follow me on my foodie adventures!

17/10/2026

𝐆𝐚-𝐇𝐨𝐜𝐤 𝐑𝐨𝐭𝐢 𝐏𝐫𝐚𝐭𝐚
佳福印度煎饼
There’s something about an old-school coffeeshop that makes you feel like you’ve crossed the Causeway without actually leaving Singapore. Ga Hock Roti Prata has that distinctly Malaysian coffeeshop vibe.

Orders are taken by a friendly Chinese uncle who runs the place, with everything scribbled rather haphazardly into a white notebook. Meanwhile, the prata is made fresh on the spot by an Indian man, giving you a full view of the action behind the scenes.

The prata leans towards the doughy side, so those who prefer a crispier, flakier version might find it a little different from their usual preference.

For an additional $6, you can get a serving of chicken curry that comes with a generous chicken thigh. The curry has a sufficiently spicy kick and makes a satisfying accompaniment to the prata.

One thing to note: parking at the open-air carpark can be a challenge on weekend mornings, with limited lots available. It’s also a popular pit stop for cyclists on their morning rides. Hence, you might need a little patience before you even get to your prata fix.

All in, it’s an above-average roti prata that’s worth checking out if you’re in the area. It may not be the crispiest prata around, but the freshly made prata and hearty chicken curry make for a satisfying old-school breakfast.

📍Address: 794 Upper Bukit Timah Road S(678133)
⏱️ Opens 6.30am to 1.30 daily

03/10/2026

𝐊𝐨𝐤 𝐒𝐞𝐧 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭
国成

Kok Sen is one of those places where you go expecting straightforward old-school zi char, but there’s a reason it has remained on the radar for so long. The restaurant has earned a Michelin Bib Gourmand, and today it is into its 3rd generation of family ownership. The name “Kok Sen” itself comes from the founder’s son, a little piece of history behind a restaurant that has clearly stayed close to its roots.

We went for a few of the classics, and the Big Prawn Hor Fun was probably the standout for me. The gravy is rich, savoury and packed with crustacean flavour - it actually reminded me quite a bit of the sauce used for crayfish hor fun. The prawns were big, and there was plenty of gravy and hor fun to go around. At $40 for the medium, it is on the pricier side for zi char, but the portions are correspondingly generous.

The Claypot Yong Tau Foo was another dish I enjoyed. The sauce was rich and savoury, and I could imagine it being particularly fitting to go with a bowl of steamed rice. The filling is made with a combination of fish, prawns and squid, giving it a distinctive, slightly firmer texture that sets it apart from the typical fish-paste versions.

The other dishes were decent but didn’t leave quite the same impression. The Kai Lan, in particular, was a slight miss for me - the stalks were rather old and tough, making them harder to chew than they should have been.

Another thing to note, as my dining partner pointed out, is that these dishes really need to be eaten hot. Let them sit for too long and the flavours seem to intensify, with the saltiness becoming much more pronounced.

Overall, Kok Sen delivers the kind of robust, old-school zi char flavours that are unapologetically heavy-handed. Go with a group, order a few of their signatures, and make sure you eat them while they’re piping hot.

📍 Address: 4 Keong Saik Road
⏱️ Opening hours: 12pm to 2.15pm, 5pm to 9.15pm. Closed on Mondays.

11/09/2026

𝐌𝐢𝐚𝐧 𝐖𝐚𝐧𝐠 𝟏𝟗𝟕𝟏
I could eat Hokkien mee every day if not for health reasons.

I really like this one from Mian Wang 1971. The name says it all - they’ve been around since 1971, when the current owner’s father was still helming the wok.

The noodles come with a strong wok hei, but without it being too overwhelming. Enough smokiness to give the dish character, while still allowing the savoury flavours and noodles to come through.

What I also like about Mian Wang 1971 is the variety of sides they offer. Besides the usual, you can find things like sambal seafood, lala, chicken cutlet and salted egg calamari (all thoughtfully placed on a lettuce to keep the flavours separately) - the latter is particularly good and definitely worth ordering.

Hokkien mee is one of those dishes I never really get tired of.

And when it’s done well, it’s really hard to say no to another plate.

📍Blk 323 Bukit Batok St 33 coffeeshop S(650323)
⏱️ Opens 10.45am to 3pm. Closed on Mondays.

20/08/2026

When life gives you a choice between oven-baked and fried… take both.

A visit to Oven & Fried Chicken. Review coming up…

19/08/2026

𝐍𝐚𝐧 𝐇𝐰𝐚 𝐂𝐡𝐨𝐧𝐠 𝐅𝐢𝐬𝐡 𝐇𝐞𝐚𝐝 𝐒𝐭𝐞𝐚𝐦𝐛𝐨𝐚𝐭
There’s something comforting about a bubbling steamboat sitting in the middle of the table, especially when it comes with a bit of history.

Nan Hwa Chong has been serving its signature fish head steamboat since 1927, making it one of Singapore’s long-standing names for this Teochew favourite. In fact, this was one of the first fish head steamboats my dad brought me to try during my youth.

For me, what makes it distinct is their light, clean and savoury broth, with a gentle sweetness from the fish and vegetables. Cooked over charcoal, there’s also a subtle smokiness that rounds everything off without overpowering the delicate broth.

Their zi char dishes, while simple and not extensive in range, more than hold their own.

Almost a century on, Nan Hwa Chong reminds us that some of Singapore’s best food traditions are meant to be shared.

An old-school, comforting and satisfying eatery that’s withstood the test of time. It’s proof that sometimes, you really don’t need to reinvent a good pot of soup…

📍Address: 812 North Bridge Road
⏱️ Opens 11am to 12 midnight daily

18/08/2026

𝐄𝐧𝐠 𝐊𝐞𝐞 𝐍𝐨𝐨𝐝𝐥𝐞 𝐇𝐨𝐮𝐬𝐞
Dropped by Eng Kee Noodle House in Yuhua Village for a bowl of their wanton noodles, and there’s quite a bit to like here, especially for the price.

The noodles had a nice springy texture and tossed in a lardy, savoury sauce mix. But the braised chicken feet were the real star for me. Huge, tender and beautifully braised. Definitely one of the things I’d come back for.

The char siew was less impressive though. It was already a little too lean for my liking, and the way they machine-cut it left the slices too thin and flaky, so you don’t quite get that satisfying bite from a good piece of char siew.

A satisfying bowl and definitely one that’s good value.

📍Address: Yuhua Village #01-10
⏱️ Opens 6am to 7.30pm. Closed on Fridays.

17/08/2026

Fat Belly is one of those places I keep coming back to when the craving for properly grilled meat hits - and this was another reminder why.

We tried the Flat Iron and Wagyu Bavette, to try out the different quality and textures. Both came off the charcoal grill beautifully, with a lovely smoky char on the outside while staying tender and juicy within. Simple, well-executed and full of flavour.

But the surprise highlight for me was the trout. Perfectly cooked with beautifully crisp skin and delicate, flaky flesh. The natural flavour of the fish came through beautifully. Absolutely delicious.

Nothing overly complicated, just quality ingredients and good cooking done right.

18/07/2026

𝗚𝗿𝗲𝗲𝗻 𝗦𝗸𝗶𝗻
Known for its distinctive green husk even when fully ripe, Green Skin is a highly regarded durian variety from Malaysia. It is often overshadowed by Musang King, but many durian enthusiasts appreciate it for its rich, balanced flavour and exceptionally creamy texture.

The flesh is thick, smooth and buttery, with a pleasant bittersweet profile that lingers on the palate. Compared to Musang King, Green Skin is generally milder in bitterness and offers a more rounded, approachable taste.

Sweetness ⭐️⭐️⭐️⭐️
Bitterness ⭐️⭐️⭐️
Creaminess ⭐️⭐️⭐️⭐️⭐️
Stickiness ⭐️⭐️⭐️⭐️
Aroma ⭐️⭐️⭐️⭐️

15/06/2026

Not many outside Hong Kong know about Little Bear of Hong Kong, with most visitors heading straight for Jenny Bakery when shopping for HK’s iconic butter cookies.

Having finally tried it, I can see why it has a loyal following. The texture is remarkably similar to Jenny’s, crumbly and melt-in-the-mouth. Their signature assortment typically includes butter, chocolate, strawberry, coffee, and matcha.

But when it comes to flavour, I still prefer Jenny. There’s just a richer, more distinctive taste that gives it the edge for me.

Little Bear is certainly worth trying, but Jenny remains my benchmark for Hong Kong butter cookies.

27/02/2026

𝐇𝐮𝐩 𝐊𝐞𝐞 𝐅𝐫𝐢𝐞𝐝 𝐎𝐲𝐬𝐭𝐞𝐫 𝐎𝐦𝐞𝐥𝐞𝐭𝐭𝐞

At Newton Food Centre, Hup Kee Fried Oyster Omelette remains one of the old guards worth queuing for. Started in the 1960s by Madam Wang and her late husband, this is a stall built on decades of dedication and fire control, and it shows on the plate.

I ordered the $10 medium portion, which comes generously studded with about twenty oysters. They may be small, but they’re sweet and plentiful, ensuring briny bursts in almost every bite.

What truly sets Hup Kee apart (and earns it a firm place in my top two alongside Hougang Fried Oyster Omelette) is the crisp. The egg edges fry up shatteringly golden, almost reminiscent of Thai-style hoy tod, giving each forkful a dramatic crunch before yielding to a softer, lightly starchy centre.

Yes, it’s unapologetically rich, savoury and indulgent. I feel a tinge of guilt wolfing down all that grease, but the satisfaction at the end of the meal brushes it aside.

📍Newton Food Centre #01-73
⏱️ Opens 5.30pm to 12 midnight
Closed on Sundays, Mondays & Tuesdays

Address

Queenstown Estate
Queenstown Estate

Telephone

+6564712111

Website

https://chowwithlow.blogspot.com/

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