There are 12 NEW entries in this year’s Michelin Bib Gourmand Singapore listing.

Few surprises, or should I say jaw-dropping names. So the results are seen as slightly boring this time.

When I visited the newly-awarded stalls, some had a slightly longer queue but business seem to go on as usual.

In terms of the 12, there are a number of ‘already-famous’ stalls such as Bedok Chwee Kueh at Bedok Interchange Hawker Centre, Beach Road Fish Head Bee Hoon at Whampoa Makan Place, and Koh Brother Pig’s Organ Soup at Tiong Bahru Food Centre.

Not everyone may agree with Chen’s Mapo Tofu and Chef Kang’s Noodle House inclusions, but their ‘Michelin-star links’ could have helped them gain some attention from the inspectors.

The main underdog I thought, was Fu Ming Cooked Food at Redhill Food Centre that serves up Fried Carrot Cake. It is not the most well-known Chye Tow Kway stall, but some credit has to be given to them for preparing their own steamed radish cakes.

Anglo Indian (Shenton Way)
1 Shenton Way, #01-08, Singapore 068803
Opening Hours: 11am – 10pm (Mon – Fri), 11am – 9pm (Sat), Closed Sun

Anglo Indian is known for dishes such as Chicken Tikka Wrap, Ceasar Salad with Chicken Tikka, Chicken Tikka Sandwich and Makhni Pasta with Chicken Tikka.

Their signature dish is the Chicken Dum Biryani ($24), and the method of cooking makes the dish more flavourful due to the sealing.

Enjoy the aroma of Indian basmati rice mixed with the herbs and spices and chunks of boneless chicken cooked in slow fire.

Beach Road Fish Head Bee Hoon 美芝路鱼头米粉
91 Whampoa Drive, #01-46 Whampoa Makan Place, Singapore 320090
Opening Hours: 9am – 2pm (Sun – Tues, Thurs – Fri), Closed Wed, Sat

Though this famous stall is named “Beach Road Fish Head Bee Hoon”, it is actually located at the morning market of Whampoa Food Centre (Whampoa Makan Place).

There are choices of Sliced Fish Bee Hoon, Sliced Fish Soup, Fish Porridge, Seafood Soup and Special Tom Yum Soup, all priced inexpensively at $4.50 per bowl.

The Clear Fish Soup ($4.50) comes with a generous slices of fresh fish (5-6 thick slices) in a beautifully clear broth that is mildly sweet and salty at the same time.

Can be considered ”qing” (light) and not overly rich.

The subtle saltiness comes from the added fried flat fish/snakehead fish. The meat from the fish’s head is cooked well, firm enough to pick up with chopsticks but not rubbery. Beach Road Fish Head Bee Hoon (Whampoa Makan Place)

Bedok Chwee Kueh 勿洛水粿
208 New Upper Changi Road, #01-19 Bedok Interchange Hawker Centre, Singapore 460207
Opening Hours: 6:30am – 6:30pm (Mon – Sun)

Bedok Chwee Kueh is a popular stall with branches island-wide (Clementi 448, Chong Boon Food Centre, Chong Pang Food Centre, Lorong Ah Soo, Chinatown Food Centre, Ang Mo Kio Ave 4), in Singapore, famed for its soft, light and supple chwee kuehs.

If you want to taste their specialty where it originated, go to its stall in Bedok Interchange Hawker Centre.

Often eaten as breakfast fare, the Chwee Kueh ($0.50 per piece, buy in 2, 3, or 4 pieces) is mainly rice flour and water.

You’ll get your chwee kueh in a paper wrap with a plastic fork. I would say Bedok’s has a soft, wobbly, almost melt-in-mouth texture.

The pickled radish is not mushy but has a light crunch, and the toasted sesame seeds add a nice aroma and flavour. Add a bit of the sambal chili with a pronounced dried shrimp taste for some gentle heat. Bedok Chwee Kueh (Bedok Interchange Hawker Centre)

Chef Kang’s Noodle House
Block A, Jackson Square, 11 Toa Payoh Lorong 3 Singapore 319579
Opening Hours: 8am – 4pm (Tues – Fri), 8am – 2pm, Closed Mon

Chef Kang’s Noodle House is conceptualised by Michelin-starred Chef Ang Song Kang, and the stall is managed by his apprentices.

Jackson Square is not the most convenient place to find food. It comprises of light industrial complexes, with a canteen at Block A where Chef Kang’s Noodle House is located.

Chef Kang’s Noodle House serves up 3 items – Noodle with Char Siew and Wanton ($5), Noodle with Shredded Abalone, Char Siew, and Wanton ($10), and Pork Belly Char Siew ($10).

I personally found many components working well together – the thin, springy noodles coated in a flavourful, rich sauce accompanies with pieces of crispy lard (yums); the wantons even had shrimps in them; and the cloudy soup was not the “MSG-flavoured” type and tasty. Chef Kang’s Noodle House (Toa Payoh)

Chen’s Mapo Tofu
6A Shenton Way #02-29, Downtown Gallery, Singapore 068809
Tel: +65 6221 3206
Opening Hours: 11am – 9pm (Mon – Sat), Closed Sun

Conceptualised by Chef Chen Kentaro behind 2-Michelin starred Shisen Hanten , Chen’s Mapo Tofu at Downtown Gallery Shenton Way offers a range of Szechuan classics, such as the signature Mapo Tofu (麻婆豆腐), Dong Po Rou (东坡肉) and Dan Dan Mien (担担面) in a fuss-free environment, at casual-dining prices.

The star dish of the place definitely goes to Mapo Don ($10.50). While Szechuan classics usually come smack at your face with bold and strong flavors, Chen’s Mapo Tofu was somewhat mellower and subdued, perhaps to cater to the local CBD crowd.

Still, each mouthful came with silky tofu and minced meat simmered in fermented bean paste fragrance, plus an occasional sting of numbness from the peppercorn.

This is best eaten together with their Japanese short grain rice, for an additional sticky and chewy bite texture. Chen’s Mapo Tofu (Shenton Way)

Fu Ming Carrot Cake
#01-49 Redhill Food Centre, Blk 85 Redhill Lane, Singapore 150085
Tel: +65 9641 0565
Opening Hours: 5pm – 1am (Mon – Sat), 6am – 1am (Sun)

Fu Ming Cooked Food is quite popular as a supper treat for its Fried Carrot Cakes ($3, $4, $5), available in both white or black versions. The stall also sells Bak Zhang on the side for $1.40 each.

To look out for the stall, find the “Mickey Mouse” on their signboard.

Good to know that this stall still steams their own carrot cake, and thus you would find it softer and more watery, compared to many others who simply get their supply from factories.

Get the black version. There is this soft texture and flavour along with hint of radishes, some pieces of eggs, dribbled with sweet black sauce which was added twice for extra sweetness. Fu Ming Cooked Food (Redhill Food Centre)

Guan Kee Fried Kway Teow
20, 01-19 Ghim Moh Rd, Singapore 270020
Opening Hours: 7am – 2pm (Tues, Wed, Fri, Sat), Closed Mon, Thurs, Sun

This stall was once awarded in the Channel U television programme, which propelled its fame further.

It has the longest queue and it is surely one of the gems of Ghim Moh.

The wait can be a bit long and tedious as uncle prepares the dishes at his own pace, but their Fried Kway Teow ($3/ $4/ $5) is worth the wait for its fans.

While most hawkers are hidden in the background or you can throw a peek at how they cook up a fare, you would notice a window where you can watch uncle fry up plate-by-plate.

There are all the basis ingredients of eggs, cockles, kway teow, fried pork lard and lap cheong, along with reasonably good wok-hei.

Quite balanced flavours as well, even though you do not really taste that sweet-sauce. Guan Kee Fried Kway Teow (Ghim Moh Market and Food Centre)

Hjh Maimunah Restaurant @ Jalan Pisang
11 & 15 Jalan Pisang Singapore 199078
Tel : +65 6297 4294
Opening Hours: 7am – 8pm (Mon – Sat) Closed Sun

Hjh Maimunah should be a familiar name to the Muslim community in Singapore, as the restaurant was established since the early 1990s.

Its beginning was as a provider of Middle Eastern-based catering service for Hajj travellers who would come visiting once a year.

They serve up the ‘pesan’ style of Nasi Padang in which diners choose the food they want from the window display, which will then be shifted to an individual plate of rice, or served in small dishes which is better for sharing.

The signature dishes here include the Juicy Sundanese Grilled Chicken, Lemak Siput (a type of shellfish called needle snails cooked in spicy coconut gravy), Beef Rendang (braised beef cooked in coconut milk and spices) and variety of Barbecued Fish.

You can also order ala-carte dishes such as Sambal Goreng (stir fry with vegetables), Tahu Telur (bean curd omelette with spicy sauce), Sotong Hitam (squid cooked in squid ink) and Sup Buntut (oxtail soup). Hjh Maimunah Restaurant (Jalan Pisang)

Hock Hai (Hong Lim) Curry Chicken Noodle 福海(芳林)咖喱鸡米粉面
208 New Upper Changi Road, #01-58 Bedok Interchange Hawker Centre, Singapore 462208
Opening Hours: 9:30am – 10:30pm (Mon – Sun)

Known for its noodle bowls that brim with ingredients, it offers Curry Chicken Noodles at generous portions. (Wait, surprise, surprise. NOT Ah Heng or Heng Kee?)

The Curry Chicken Noodle was served in piping hot curry soup that was fragrant, medium-bodied and mildly spicy.

Prepared home-style ala grandma’s way of cooking, the soup tasted mildly sweet, savoury and spicy from the blend of different spices and coconut milk.

This came across as milder and not that overpowering. I can imagine some people would prefer curries that are more flavourful and aromatic. Hock Hai (Hong Lim) Curry Chicken Noodle (Bedok Interchange Food Centre)

Indocafe – The White House
35 Scotts Road, Singapore 228227
Opening Hours: 12pm – 2:30pm, 6pm – 10pm (Mon – Sat), Closed Sun

Indocafe may be slightly off-the-radar, but it does serve up delicious Peranakan food in a black-and-white building with historical significance.

Recommended offerings include the Kueh Pie Tee of crisp pastry cups filled with shredded turnip, served with prawns, crabmeat, and homemade chili dip; Ngoh Hiang; and Organic Ayam Buah Keluak of braised organic chicken with black nut and exotic spices.

You can also go for the Wagyu Beef Rendang, Babi Pongteh, and Udang Assam Pedas – stewed tiger prawns sautéed in spicy pineapple gravy and served with tomatoes and ladyfingers.

Koh Brother Pig’s Organ Soup 许兄弟猪什汤
30 Seng Poh Road #02-29 Tiong Bahru Market and Food Centre, Singapore 168898
Tel: +65 8113 7218
Opening Hours: 8:30am-3:30pm (Tue – Sun), 6pm – 8:30pm (Tue – Sat), Closed Mon

Koh Brother Pig’s Organ Soup stall began in 1955 by a pioneer hawker named Koh Kee with a secret recipe and a push cart.

Now, his son and grandson run the business.

The Pig’s Organ Soup ($4.00, $5.00) comes with that special soup along with cut pieces of pig organs, such as pig liver, tripe, intestines, as well as pork belly and pork balls, lean meat.

The special element about this stall is their soup is a natural sweetness from the pig bones imparted to the stock, accentuated with slight saltiness from the vegetables.

Aside from the signature Pig’s Organ Soup, the stall serves Glutinous Rice with Stuffed Chestnuts Wrapped in Pig Intestine, another specialty. Koh Brother Pig’s Organ Soup (Tiong Bahru Food Centre)

To-Ricos Guo Shi, Blanco Court Food Centre Kwap Chap (3rd Storey) 多丽哥粿汁
51 Old Airport Road, #01-135 Old Airport Road Food Centre, Singapore 390051
Opening Hours: 11am – 3pm (Wed – Fri, Sun), 10:30am – 3pm (Sat), Closed Mon, Tues

This stall has several names, from “Blanco Court Food Centre (3rd Storey)”, “Blanco Court Kway Chap” (unofficial name) to “To-Ricos Guo Shi”, so it may get a bit confusing for newbies or tourists.

They have sets for or 1 or 2 persons, and you can order an add-on if you like additional ingredients or innards.

The favourite part in the entire plate was the intestines, cut in large bite-size pieces, are spongy tender yet not springy. Interesting to note that the stall does not offer small intestines.

The other highlight was the kway itself, broad yet thin and slippery smooth.

The fragrant soy sauce broth was mildly sweet and herbal, complemented by the aroma of fried shallots. To-Ricos Guo Shi (Old Airport Road Food Centre)

Other Related Entries
Michelin Bib Gourmand Singapore 2019
54 Must-Eat Famous Singapore Food, And Where To Find Them
10 Best Hawker Centres In Singapore, And Their Popular Recommended Food Stalls
10 “Michelin Plate” Hawker Stalls In Singapore
10 Must-Have Curry Puffs In Singapore

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.


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