I love this!!! This is my favourite order when I go to Ichiban. I love salmon sashimi, it may be one of the cheaper sashimi compared to many others but Salmon is definitely my favourite. This Salmon Sashimi Don is a favourite as it combines the flavour of salmon, sesame oil and chili padi. It is oily, fatty, spicy and rawwwww. What a wonderful bowl. Full of omega 3 and anti-oxidants.

This has got to be the best Bak Chor Mee in Singapore and I am sure many Singaporeans and even non-Singaporeans can attest to this claim. The championship title of Bak Chor Mee certainly belongs to Tai Hwa. This Bak Chor Mee stall even has its own website: http://www.taihwa.com.sg/el.htm
Please do note that there are two other outlets who claim to be Tai Hwa noodles too, hence in the website, it claims that it is the 'One and Only Original - No branch'. In case you are wondering what then is the relation, Straits Times ran an article in 2008 explain the breakup of the brothers / nephews. Here is the link to the article: http://www.soshiok.com/article/3396

Back to the bak chor mee, minimum order $4. But i recommend the $5 or even $6 so that you get the wonderful dumplings. If i didnt remember wrongly the $4 order does not come with dumplings. If you want a satisfying meal after queuing for a long time, then you could go all out and do what I do, order the dry $4 noodles and a $5 dumpling soup. On the other hand, you could order the $4 soup and $5 dry dumpling. Either way, your tummy will love you for it.

What is it about this noodle stall that causes me to fall hopelessly in love with it? Everything. From the sauce to the noodles to the very fresh ingredients such as meat ball, mince pork, dumpling and the dry sole fish or in teo chew we call it 'ti po'. The noodles are always cooked al dente, QQ texture that is hard to find in many places. The chili is fantastic and the vinegar causes one to swoon over it. Note that I always ask for addition chili and vinegar. Makes the whole dish very appetizing especially if you are a vinegar lover like me. The meat balls are also good but i am not sure if they make their own meat balls or procure it from somewhere. The dumplings though, I am sure is handmade. Very well marinated and tasty mince pork and the delightful burst of ti po in the dumpling makes the whole bowl of noodles to-die for. The star of many good bak chor mee stall is the noodles and thats about it, few would pay attention to the soup that accompanies the noodle. But here is Tai Hwa, every single detail is taken to account. The soup is extremely tasty due to the many hours of boiling pork bones.

Be warned though that the popularity of this stall comes with a heavy price! Be prepared to queue, be prepared to bring PATIENCE with you. It opens from about 9:30am to 9pm it is very very crowded during lunch time from 11am onwards right to about 230pm. Be prepared to wait for at least 20minutes for your bowl of noodles. If you have a choice, please do come at about 330-530pm and about 8 to 9:30pm. Too late though, noodles like kway teow may be sold out.

A little bit of history, this stall used to be in Hill Street before it moved to Marina Square and finally to its present site at Crawford Lane.

Chanced upon this one day was curious as it seems new. First impression: I thought the menu seems pretty affordable and there was a crowd in the restaurant so I guess it must be not bad. Decided that i must go back.
So anyway this is what i had when i went to restaurant. Was so famished that I didnt pay attention to the names of the dishes.
This was my very porky dish. Very good and generous amount of pork belly, swipe it to and fro, dip it in raw egg and it becomes excellent! My only grouse was that the sauce was a little too sweet! Quite jerlat at the end of the meal but well... I dont mind the portion! Ha! This dish was slightly more expensive compared to the rest at $19.90.This is how the entire set looks likeMy friend's dish. Fried prawns, beef and chicken or was it pork cutlet. Pretty good and generous too at $12.90.

This can be considered as one of my most frequently eaten dish. I love the zhu char kway teow here! The kway teow is the thin kind, it is smooth but yet offers a really nice bite. The soup is wonderful, probably simmered many hours in pork bone and prawn heads. The soup is full bodied, very flavourful add a dose of chili powder and it becomes perfect. Generous portion of kidney, pig's heart, pork, intestine and pig skin. If you are into eating the innards, this is the perfect bowl of noodles for you!

Very very good indeed! Well worth the wait.

Foodies will probably have their radar up and be able to locate this wonderful gem at the heart of Ang Mo Kio. Simple but excellent.
The boss is somewhat a food nazis.

Appetizer: Cabbage roll, refreshing, certainly 'opens' your tummy for more food. IMO, Good but not worth it. Next is the pork ribs handmade noodles. I love handmade noodles, this is good but not fantastic. Well, this is the star of the show! Xiao Long Bao. Lovely porky juice squirt out when you bit into the skin. Take your time to savour it!The skin, not too thick certainly not too thin that it will break when you lift it out. I love this! Crispy on the outside, juicy in the inside. Drunkard Chicken, I love this too! Very strong taste of Chinese wine, is it shao xing? hua tiao? I am not sure. Anyhow, it is wonderful. Ordinary looking spring roll but it is a must-try! The wait is well worth it! Yet again, crispy on the outside, very crispy and moist on the inside. Scrambled egg with chives! What can I say, yet again a simple dish magically transformed into something extraordinary!