Song Kee Fish Ball Noodle at Circuit Road Food Centre

This stall at Circuit Road Food Centre is one of the many outlets of Song Kee Fishball Noodle in Singapore. All of them are mostly operated by relatives, they are related but different entities and so, they will usually claim that they are, in fact, not related. The Finest Songkee's Cuisine at Upper Serangoon seemed to be the only exception, the nephew is a minor shareholder there so an identical name is used. As for this stall, it is operated by one of their uncles, and this uncle has been making fishballs for more than 40 years. He is still insisting on doing so right now. It is located just beside Soon Lee Lor Mee that I patronize regularly.

There was just another customer in front of me so it was my turn, he asked, "You want a mixture of everything?" I nodded. He took out the oval-shaped and started cooking. When it was done, he placed the bowl on the tray and collected $5. There is a smaller portion for $3.50.

The texture of fishballs was soft and bouncy, those 2 pieces of tau pok with fish paste were not too bad but there is no fish dumpling and no crispy lard too. The other Song Kee at Cheng San Food Centre in Ang Mo Kio used to have fish dumplings too but it seemed to stop serving. 

The other Song Kee at Tembeling Road in Joo Chiat will be moving to Yio Chu Kang Road in this coming April. The new shop is at 100 Yio Chu Kang Road and it is much nearer to where I am staying.

SONG KEE FISH BALL NOODLE

Block 79 Circuit Road #01-06 Circuit Road Food Centre SINGAPORE 370079

Operating Hours: 5.00 pm to 1.00 am (Closed on alternate Wednesdays)

Ghim Guan Fried Oyster : one of the nicest Fried Oyster

I did not expect to see this stall opened for lunch on a Sunday. It is usually closed as they only start in the evening. I have to try their Fried Oyster for the first time. "I heard there is a famous Fried Oyster here. Are you the one?" Auntie just smiled but did not acknowledge. There are 4 sizes for selection, the $4 for the smallest followed by the $6, $8 and then $10. I decided to go with the $8 portion. There are also Oyster Omelette ($6, $8, $10 and $12) and Fried Carrot Cake ($3, $4 and $5). Auntie asked for my table number. I pointed to the table right at the corner. She delivered it in just a while, with 2 pairs of chopsticks and 3 saucers of chilli.

My dining companion took a bite and he nodded, "This Fried Oyster is definitely one of the nicer ones that I have eaten. Though not as crispy as the Simon Road Fried Oyster but the egg is fried well to crispiness with a nice eggy taste." There is a good balance of egg and batter. The oysters tasted fresh and quite plump. 

I went back to the stall to tell Auntie. I said, "The Fried Oyster is really good. The stall is usually closed when I was here. " Mr Ang, the owner, heard it. He said, "We only open in the evening but there are some orders today so we opened earlier. You can follow our Facebook and we will update there if there is a change in our off-day."

This is so good, definitely amongst one of the best in Singapore.

GHIM GUAN FRIED OYSTER

79 Circuit Road #01-60 Circuit Road Food Centre SINGAPORE 370079

Operating Hours: 5.30 pm to 10.30 pm (Closed on Wednesdays)

Foodie Story : Briyani by a young Chinese lady

Yishi Lam, a 20+ Chinese lady is the owner of this newly opened hawker stall serving Briyani. Now, you do not just get a handsome Indian man cooking Bak Chor Mee but also a young Chinese lady cooking Briyani. She seated at the table in front of her stall and was having lunch.

She stood up and asked, "What do you want to eat?" I asked, "What do you recommend?" She said, "Most of the customers would go for the Chicken Briyani ($4.50) or Mutton Briyani ($5.50)." I asked, "I would like to have both. How much would that be?" She replied, "It will be $3 to add on 1 meat." I paid $9.50 in total. I said, "I gotta know about your stall from Martin. Why did you decide to sell Briyani?" She said, "A Malay auntie taught me how to make Briyani."

My dining companion tried it and said, "This is good. I did not expect it to be cooked by a young Chinese lady. It is as good as some of those by Malay stalls. The chicken and mutton were cooked to the desired softness. If I have to choose, the mutton is slightly more flavorful." It was served with a piece of papadum and achar.

This stall is only slightly more than a month at a quiet corner of Circuit Road Food Centre. There are also Breaded Chicken Cutlet Briyani ($5.00), Crispy Fried Chicken Briyani ($5.00) and Beef Briyani ($5.50) on the menu. Go support her if you happen to be there for lunch.

FOODIE STORY

79 Circuit Road #01-106 Circuit Road Food Centre SINGAPORE 371079

Operating Hours: 11.00 am to 10.00 pm (Daily)

Lam Bee Chicken Rice at Macpherson

The coffee shop has undergone a renovation then changed its name from Lam Bee Restaraunt to Grains and Hops. I used to patronize a pizza stall in this coffee shop quite regularly but have stopped doing so after the closure of that stall. I tried the chicken rice once quite a while ago but it did not leave much impression. A friend on Facebook recommended the chicken rice from this stall as he is a regular customer. I decided to give it a go when came for the Fish Minced Meat Noodle nearby. 

I ordered the mixture of their poached and roasted chicken with rice to go along with an old cucumber pork ribs soup. My dining companion tasted it and said, "It tasted just normal, in fact, I actually prefer the other chicken rice in Bishan." I tried both and actually prefer the poached chicken to the roasted one. I could actually taste the fragrance and juiciness of the chicken. I do not think much of the chilli, it just did not taste too special to be memorable. 

The rice though grainy and not greasy, it was lacking in flavor. 

Perhaps it was still early, the soup did not have enough time to simmer so the taste was not as flavorful as I liked it to be. 

This stall is a popular choice amongst the residents though not the best chicken rice but it is comforting enough.

LAM BEE CHICKEN RICE

78 Circuit Road #01-470 SINGAPORE 370078

Operating Hours: 7.00 am to 7.00 pm (Closed on Wednesdays)

Kang Kar No 1 Noodles : Fish Bak Chor Mee

The shop is tucked away in a corner of Macpherson. This is a concept store by Niwa Sushi Pte Ltd, a member of Neo Group Limited launched in November 2015. Amongst the others on the menu, their signature items are the Spicy Minced Fish Noodles and Minced Fish Noodle Soup. The fresh minced fish is used to replace the usual minced pork in this most loved hawker dish. There are also other ingredients like mushroom cubes and fishballs then topped with chopped spring onions in the original shrimp paste or the spicy shrimp paste with black vinegar. They might be the only one that is serving the minced fish version of Bak Chor Mee in Singapore and it is supposed to be a healthier choice as compared to minced meat as mentioned on their Facebook. 

I wanted to order it with Kway Teow but was told that it is not available so it is a choice between Mee Pok or Mee Kia. I decided to go with Mee Pok for both the spicy flavor and also the original flavor that I ordered for my dining companion. There are choices of $2.50 and $3.50 and I decided to go with the larger portion for both orders. It is served with a bowl of soup that consists of 3 fishballs. I also ordered a piece of the Leek Fishcake ($1.50) to share.

I also ordered an Iced Coffee to go along.

My dining companion ate a piece of the Leek Fishcake and said, "It tasted quite normal, not too special."

I asked my dining companion, "Could you actually taste the familiarity in those fishballs?" He nodded. I told him that those are actually DoDo fishballs. He replied, "No wonder the taste is so familiar." The fishballs were rather light in taste but it has the desired bounciness. 

The texture of those minced fish was much softer as compared to the minced meat. My dining companion said, "I would give it a 3.5 out of 5. It is actually not too bad but I would still prefer my usual Bak Chor Mee."

I asked for an extra amount of chilli to be added to my bowl of noodles and I could actually taste the spiciness. I might like it a bit more if I did not adjust its level of spiciness. 

It is worth a try if you happen to be in the vicinity.

KANG KAR NO 1 NOODLES

Block 77 Circuit Road #01-450 SINGAPORE 370077

Operating Hours: 8.00 am to 9.00 pm (Closed on Mondays)

DadPizza : Salted Egg Cream Chicken Pizza is a must-try

I chanced upon DadPizza when I was heading to have my favorite Lor Mee at Circuit Road Food Centre. Hans Chan, the owner, started this stall, offering different types of Italian thin crust pizza and pasta dishes at affordable prices. He grew up in the neighborhood, and his family could not quite afford to eat pizza during his younger days, and that prompted him to open this stall after working in an Italian restaurant. It is located in a coffee shop, a most unlikely and least expected place. This coffee shop is located along Circuit Road and is directly behind a bus stop.

I came by with my dining companion on a Friday during lunch and I was their only customer at that time. Hans was there. I asked, "How big is the large pizza? Can 2 persons finish 2 large pizza?" He replied, "Most of my customers can do so." I decided to go with a large Seafood Pizza ($12.80) and a Salted Egg Cream Chicken Pizza ($13.80). This is likely to be the cheapest hard crust pizza that you would ever get. The dough is hand stretched on the spot then adding the toppings and baking it in a proper pizza oven. It is self-service, Hans will press the bell to indicate a pickup when it is ready. We had waited for about 10 minutes before we heard the bell rung. We got the Seafood Pizza first and waited for another 5 minutes before the bell rung the second time to collect the Salted Egg Cream Chicken Pizza.

The Seafood Pizza was nice but not of much surprises and not the tastiest pizza as well. The crust was paper-thin and crispy with ingredients like squid rings, prawns, and mussels. 

The Salted Egg Cream Chicken Pizza was a pleasant surprise. I could smell the fragrance of salted egg even before eating it. This was the first ever salted egg pizza that I have ever eaten, and I think Hans has made this combination works. 

There was a generous bit of salted egg under the layer of melted cheese together with slices of grilled chicken breast. For $13.80, this is not only nice but of a good value. 

We liked it so much that we decided to order a large Meaty Pizza ($12.80) and a large Tom Yam Pizza ($13.80) to take away. I was told that I would have to pay 0.70 cents for the box which I have no issue. Hans brought it to our table when it was ready. I told him that, "The Salted Egg Cream Chicken Pizza is really nice. Did you use the real salted egg in it?" He replied, "Yeah." I said, "We will come back again." And, he said, "Thank you." 

The Meaty Pizza was a bit disappointing. I am expecting toppings like minced beef or even chicken, but instead, it is sliced hot dog and ham. It did not have the "meaty" feel at all when eating it. My dining companion cheekily suggested that perhaps it should be renamed to "Processed Meat Pizza" instead. 

The Tom Yam Pizza is another interesting creation that I came across for the first time. It is quite similar to the Seafood Pizza but with just a hint of spiciness. I would think this is a better choice than the Seafood Pizza. 

I did not get to chat much with Hans as he seems a little reserved, but I truly appreciate his efforts in wanting to serve good pizza at lower prices and it is homemade with love.

DADPIZZA

Block 78 Circuit Road #01-470 SINGAPORE 

Operating Hours: 11.30 am to 9.00 pm (Closed on Wednesdays)

Heavenly Snacks : their Muah Chee is so addictive!

There is a muah chee stall amongst the others in Circuit Road Food Centre and it is manned by Mr Andy Tan, 52,  it has been around for a year or so. Muah Chee is a traditional snack that is made with glutinous rice flour and it is not as commonly found as it used to be, there is Hougang 6 Miles Famous Muah Chee at HDB Hub in Toa Payoh and also can be found at some Pasar Malam. His version is not quite like those available at Pasar Malam but a better quality one which it is even better than Hougang 6 Miles Famous Muah Chee that has been around for a while. He experimented with different recipes before deciding on the method of using a blender to mix the dough. He also divided the dough into individual trays before steaming it. This is to ensure that the portion is of equal size. 

There are only 3 items on their menu, the "Yuan Yang" Muah Chee ($3.00), Black Muah Chee ($2.80) and White Muah Chee ($2.50). I wanted to order their "Yuan Yang" Muah Chee but I was told it has already sold out, only the white muah chee and the black muah chee are available . I ordered one of each. 

Mr Tan took out a tin from the oven, tip it slightly to slip the muah chee into the wooden tray that is filled with ground, roasted black sesame seeds. He then cut the muah chee into the equal size by hand and tosses them into it. The reason for cutting it so small is to ensure every piece is coated evenly for more bite and flavour. The same process was repeated for the white muah chee with the peanut coating and both are packed into a red paper box with decorative toothpicks. A relatively long waiting time is expected as every order takes about 5 minutes to prepare.

The sesame coating has a nice fragrance and a well-balanced sweetness with a light crunch. The peanut coating is not as fragrant as compared to the black sesame one. The glutinous rice dough is not as greasy and sticky, it is rather soft with a nice chewiness. It also does not get stuck in between the teeth. It is a perfect snack to go in between meals and definitely, a healthier choice too. 

From the preparation to the packaging, many thoughts have been put into it as Alan is hoping that it would appeal to the new generation. 

HEAVENLY SNACKS

Block 79A Circuit Road #01-106 Circuit Road Food Centre SINGAPORE 371079

Operating Hours: 11.30 am to 3.00 pm / 5.00 pm to 10.00 pm (Closed on Mondays)

Char Kway Teow : at Circuit Road Food Centre

Mr Chee Wei Liang, 61, is the owner of a char kway teow stall at Circuit Road Food Centre in Macpherson. He took over the stall from his father that was there for about 40 years in this area. He has been running the stall for more than a decade, he even modified the original recipe to a healthier version. My first visit was just last week. When placing my order, I requested for an extra amount of chilli to be added. He asked, "Have you ever eaten before?". I replied, "No. This is the first time." He then said, "My chilli is very hot and not all can take it." Then he suggested mixing a little in during the frying process and also placing some by the side which I agreed. 

I revisited within a week and this time, even before I place the order, he asked, "Have you eaten before?" I nodded and said, "I know your chilli is very spicy." He chuckled. He then asked, "So how? Do you want me to mix the chilli in or have it served on the side?" I replied, "Both, please." The smallest portion is at $2.50 followed by $3.00 then the $4.00 and $5.00, only the $4.00 and $5.00 served with medium sized prawn. I ordered the $3.00 portion this time. 

This Uncle is known to be the "dancing char kway teow man" as he will start dancing especially when there are massive orders lining up. He said, "This is partly to keep the momentum going and also to exercise as this will be my only time to do so." I did not get to see him dance in both occasions as I was his only customer.

His char kway teow is different from the other stalls. This is the healthier version with lesser oil, no pork sausages and fried pork lards, their replacements are mock char siew and chicken ham, he also added in preserved radish (chye poh) with a good amount of garlic to bring out the flavour. He is using thinner kway teow, which is more commonly seen in the Penang style char kway teow. He then fried all the ingredients together with fish sauce and dark sweet soy sauce with a dash of Hua Diao Wine and lemon juice together with bean sprouts, chives and beaten eggs. He does not include the fresh cockles during the cooking process but placed them on the pile of char kway teow when is ready to serve. His reason for doing so is not wanting to overcook those cockles. His homemade chilli is different, it is in bright orangey red and is very spicy.

I was told that his standard is not on par when compared it to his dad. You will either like it or hate this healthier version. I am not a fan. I still like to have lots of fried pork lards added to my char kway teow. 

Uncle is planning to retire in a few years time and is actively looking for a disciple to take over his stall.

CHAR KWAY TEOW

79 Circuit Road #01-19 Circuit Road Food Centre SINGAPORE 370079

Operating Hours: 12.30 pm to 9.00 pm (Closed on Saturdays & Sundays)

Soon Lee Lor Mee Stall : the 4 decades old Lor Mee

This stall has been around for more than 40 years since the 1970s, manned by an elderly couple. It is currently located at Circuit Road Food Centre. I visited twice in the same week, the first time was to take away and dined there during the second visit. I was telling the friendly Uncle that I have been thinking about his Lor Mee constantly since that day I came to take away. "I know your stall is closed on Monday and Tuesday so I came back today to eat it." Then I said, "When I came to take away and left it for about 3 hours before eating it, the noodles surprisingly did not stick together and it also did not turn soggy or broken up."

Uncle chuckled, said, "We are using good quality noodles that able to absorb the sauce well. We are particular in its quality and we only want to serve the best to our customers as most of them are our regulars." He continued to say, "The better quality noodles are costlier but I would rather earn a little lesser." Then, he said, "The recipe can still be improved further but we are already old so might not have much time to do so." 

I asked, "Would any of your children interested in taking over?" He said, "I will leave it to them to decide. My oldest one is already in the 40s."

Their Lor Mee is different, it has an old-school taste that you hardly come across these days and it tasted good too. Their ingredients are not as elaborate as compared to some other stalls. Their handmade ngor hiang uses shredded yams that are shaped into flat patties then cut into stripes. It is served with plain hard boiled eggs and not the usual braised eggs together with tasty braised meat. The noodles were cooked just right and well-coated with the slightly sweet gravy. 

SOON LEE LOR MEE STALL

Block 79 Circuit Road #01-07 Circuit Road Food Centre SINGAPORE 370079

Operating Hours: 12.00 pm to 9.00 pm (Closed on Mondays & Tuesdays)

Su Heng Self Made Fishball Minced Meat Noodle : that simple taste

I was in this food centre on a Monday and about 75% of the stalls were closed on that day. I was just walking around and this stall caught my attention. This stall was manned by an elderly Uncle all by himself. I was the only customer at that time and I decided to go with dry Kway Teow that costs $3.00 per bowl, this seems to be the only size that is available and there will be an additional charge for extra item added as stated. 

It was ready in just a bit, a bowl of simple looking kway teow with a handful of minced meat, slices of fish cake and lean meat, 2 pieces of fishballs together with bean sprouts and some green, was served. 

And just like how it looked, it tasted simple. Though an extra amount of chilli was added but its level of spiciness was quite mild. The kway teow was cooked just right and still tasted firm after tossed it with the sauce mix. It was a nice simple lunch. 

SU HENG SELF MADE FISHBALL MINCED MEAT NOODLE

79A Circuit Road #01-97 Circuit Road Food Centre SINGAPORE 371079

Operating Hours: 3.00 pm to 9.00 pm (Daily)