Tiong Bahru Market has been renovated and it's much bigger and more modern with escalators going up to the hawker stalls. The stalls are located in a huge circle surrounding the tables. It is just like an adventure browsing through them. Some food worth ordering there are Fish Porridge, Chicken Rice, Chwee Kueh, Roasted Meat, Dim Sum, Fried Fishballs and Curry Rice.
I went to Katong as well. This whole area in the East of Singapore is known for its food and especially the Red House Bakery. It has ceased operations but as I walked past its trademark facade, I was reminded of my childhood days. I used to go into the Bakery to buy cakes. In fact, Katong was quite a frequent place my family went to then, for the Tau Kua Pao and the Char Kway Teow, which are still being sold now.
Katong is known for its Ampang Yong Tau Foo and now Hakka Yong Tau Foo has joined the race. It is just as good and the Soon Kueh is good as well. The skin is made from yam and there's tau kua in the filling. I ordered the Healthy Set of the Hakka Yong Tau Foo. It costs around $5 and comes with Mee Pok and a bowl of soup.
Katong Laksa is also another hot(pun) competitor in the food race. There are 3 stalls claiming to be the original Katong Laksa. I tried the one run by the 2 sisters, located next to the Original Katong Rojak and opposite a hugely enticing Economical Rice stall. Yes, the Laksa is eaten with a spoon. It is really good, with coconut-laden gravy and a generous amount of thick bee hoon. There are fishcake slices and cockles as accompaniments, made fragrant with laksa leaves.
The Rojak is also good, though you may need to wait for quite a while to be served, since it is done on the spot. Sugar is added to the Hae Kor sauce, giving it a sweet crunch. Heavenly! The ingredients are roasted and not soggy, even though they are tossed in the sauce.
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