Ang Noh Noodle House

Stall 3A, Staff Canteen Level 3M

Airport Boulevard, Changi Airport Terminal 2 - Public Area

Singapore 918146

Staff Canteen Opening Hours: Mon to Fri 7am - 8pm

Sat, Sun & PH 7am - 9pm

This stall just open at Terminal 2, its headquarter Hong Mao Mian Jia 红毛面家 is located at 182 Joo Chiat Road(Singapore 427453). During its previous heyday at 128 Tembeling Road, the waiting time can be 45 mins! The owner then is rumored to look like an Eurasian so everyone called him Ang Mo Wanton Mee Seller. Currently the owner at  Joo Chiat used to work as an executive chef at Park Royal. I like the wanton mee and wanton which, I find it rather good. The char siew is so so. But S$3(staff price) for a bowl of good wanton noodle where to find?

S$3.00 signature wanton noodle

Mushroom and chicken feet S$3.00

Beef Brisket Noodle S$3.50

The beef brisket noodle is good but the Ngoh Hiang is so so. The mushroom and chicken feet is delicious and the chicken feet is very well braised such that the skin just falls off the bone when your teeth sink into it.

Ngoh Hiang S$3.50

The menu

House of Desserts

Tampines Round Market & Food Centre

137 Tampines Street 11, #01-02, Singapore 521137

7am to 5pm daily(closed on Monday)

Lotus Suan S$2.50

Ice water melon S$1.30

Tau Suan S$1.30

 White Fungus S$1.30

Bubur Pulut Hitam S$1.30

The tau suan is sweet and becomes powdery after biting. It has the right consistency and texture something which is not easy to find in other dessert stall. The ice water melon is mixture of coconut milk and sugary concoction with chunks of water melon balls. The ice water melon is a pleasant delight on a hot day. Lastly, lotus suan(ling zhi suan), the lotus seeds are well cooked and the sweetness of the concoction is infused into the lotus seeds. This stall serves tradtional desserts, personally for me the stars of this stall are ling zhi suan, tau suan and ice water melon.



Nasi Lemak Kukus



908 Upper Thomson Road, Singapore 787111

Open daily except Monday from 6pm to 3am

Mobile: 8222 9517(Reni)

www.nasilemakkukus.com

The owner uses traditional method to cook the rice. The rice is steamed over water rather then cooked in water which is also the meaning of "Nasi Lemak Kukus". The end result is a rice that has more grainy bite. There is a strong smell and taste of coconut and pandan leaves emanating from the rice. I believe the rice is from Malaysia which is lighter and less sticky.The best part of the rice is for $1 you get free flow or rice. Good thing always comes in pair, the sambal tumis(stir-fried sambal) is also free flow. There are 2 types of sambal tumis one sweet type and one spicy type. There are a wide range of dishes for you to choose from for the nasi.  The best part is, you scoop the dish yourself!

Hong Hakka Yong Tau Fu

Tampines Round Market & Food Centre

137 Tampines Street 11, #01-01, Singapore 521137

7am to 1pm(Daily)

Everytime I pass this stall, there is a long week of people in front of the stall, usually by 12pm it is almost sold out. The ingredients for the yong tau fu are fresh so is the fish/meat paste. The difference in Hakka yong tau fu is that it contains a  mixure of pork and fish filling. Each of the yong tau fu costs S$0.40.

I come abit late, if you are early the range can be as far as 60 different types

S$4.50 a bowl

My selection

For curry it is addtional S$1.00

The sweet and chilli sauce are put togather which taste pretty good. Quite a number of the items is the very own creation of this stall of which I can't find it elsewhere. For example the fried yam roll, tofu skin with century edd and beanskin fishcake with chives etc.

Restoran Khong Kee

70, Jalan Badik, Taman Sri Tebrau,

80050 Johor Bahru

Contact person: Mr Khong Ah Seng

Tel: 07-3318861/012-7501260

Opening Hours: 6am to 4.30pm



Yong Tau Fu Selection

The restaurant owners are Hakka brothers. One of them started picking up the cooking skill from a tender age of 10 years old. They have their own factory that produces fish ball, fish cake and pork wrap. This restaurant serves Sai Toh fish cakes, Sai Toh fish balls and Fuzhou snacks. The fish paste is imported from Indonesia. The Fuzhou fish balls contain minced pork, chicken meat, fried fish balls and vegetables.

Ambience of the restaurant

Sai Toh fish cake(must try)

Yong Tau Fu

Each item is priced at R$0.80 or R$1.00.The curry gravy is R$2.00. Parking is no problem, can park in front of the restaurant. There is a Shell petrol station opposite the restaurant hence if you are in JB for the petrol and food here is a good place.

Curry Yong Tau Fu

The mee kia in dark soya sauce R$2.00

Different types of noodles





Ah Seng Durain

Ghim Moh Market & Food Centre,

20 Ghim Moh Road, #01-197, Singapore 270020

Daily: 1.30pm to 8.30pm

Mobile: 9465 6160
Email:9465 6160

The Boss

Ah Seng, the boss is very friendly and speak good English. Most of the patrons do take away as there is no place to eat. He does catering for company functions and events as well.I tried the Green Bamboo or Tek  Kah(D160). The durian has a yellowish core that is hollow. The flesh is thick and creamy. It leaves a bitter and special palate that harks back the kampung durians found in those military restricted area. The yield of green bamboo is little and hencehard to come back ususally between the summer period(June to July).

Green Bamboo

Black Pearl

The black pearl is characterized by its elongated rugby ball shape. The meat is greyish white dotted with little "pearls" of black. The seed is tiny and shrivelled.

Green Bamboo

Black Pearl

The tiny and shrivelled seeds

The green bamboo and black pearl costs S$47. I consider money well-spent!

Kedai Roti & Kek Hiap Joo

13, Jalan Tan Hiok Nee, 80000, Johor Bahru, Malaysia

Tel: 07-2231703(Lim Toh Shian)

7.00am to 6.00pm(Closed on Sunday)

This bakery is more than 93 years old. Understand from the boss, the kiln used to bake the bread and cake is more than 100 years old as it was made by the Englishmen during British colonial time. This bakery was started by the late patriarch Lim Joo Ban. The bread is still made the same way he did it when he arrived from Hainan Island in 1928.

Pricing Menu

100 year old kiln

Banana Cake

The banana cake is made from specially selected banana and has a wonderful scent and very soft texture. It is sold on a first come first serve basis even the Sultan of Johor also turned up for this cake.