You can ask any crab lover for a recommendation and Mellben is definitely amongst one of the recommendations. One of their signature dish is Crab Bee Hoon served in the claypot. They do have many different type of methods to cook their crabs like Creamy Butter Crab, Claypot Curry Crab, Dried Chilli Crab, Spring Onion Ginger Crab etc.

The 2 dishes that i always ordered are Thai Chicken and Crab Bee Hoon. The Thai Chicken got a nice balanced of sweet and sour taste topped with the refreshing shredded mango and red onion. Even after mixing with thai chilli, the chicken still have a nicely crisp texture.

And, i enjoyed eating the Crab Bee Hoon and i liked it with extra soup. The soup was savory, the milk added was just nice and not over powering, it got a nice ginger taste which was quite a flavor enhancement. The thick bee hoon went really well with the soup. Though the star is the Crab but i do not wish to place my emphasis on it as the sizes and solidness can be vary. They even have a signboard displayed saying, 'No 100% Guaranteed Solid Crab".

The good way to avoid queue and long waiting time is to be there early, the good timing would be slightly after 5pm.

Strongly recommended.

Though it is called chilli mee because of the special chilli paste used but what got me really excited is not the chilli but the pork ribs.

I have tried many pork ribs at different noodle stalls and this is one of the best. The pork ribs were nicely braised, the meat was so tender and it fell off the bone effortlessly. Their mee pok was of a good texture and it served along with prawns, slices of fishcake and tau pok together with 1/2 of hard boiled egg. Their special chili is homemade with a well-balanced spiciness. I always asked for extra chilli for that extra kick.

Apparently, the standard of this Chilli Mee has dropped a little these days. But still, it is worth trying if you happen to be in the vicinity.

Recommended.

Happened to be here one evening before heading for a Movie Preview at GV Vivo. Most of the stalls at this food centre have already closed for the day thus i left with limited option to choose.

I was happy to see this stall still opened. I wanted a plate of yam rice with duck and braised tau kwa but none left so i replaced it with a braised egg instead. It was still as nice as before. The duck meat given was of a generous portion, and the meat itself tasted nicely tender and soft.

Self-service is expected here. I did not use the tray but holding my plate of duck rice and bowl of soup using both hands, the friendly stall assistant reminded me to be careful and not to be scalded by the hot soup. Such thoughtfulness is good enough to get me keep coming back.

Recommended.

Tan Hock Seng (陈福成饼家) has been featured in the recent TV Show just last week.

I did not know such a shop is still existing in the modern Singapore. I went on Saturday morning just after a heavy downpour, their business was still pretty good despite the rain.

I went ahead to order 2 packets of Horseshoe pastry (马蹄酥), 1 packet of soft candies (桔红糖) and a packet of the retro looking Wafer. These are the goodies that i used to eat when i was a kid. These are the foods we associate with childhood happiness and somehow still have that little space in heart but might have be long forgotten.

My grandpa used to buy 马蹄酥 for me then. It is named after the shape of the horse shoe. I do not know what is the exact english name for this sweet pastry but i have always enjoyed the sweet filling and the crispy crust topped with sesame. A packet of 10 is $5.00.

Another favorite gotta be the 桔红糖, it is a superb soft candies dusted with powdered sugar.

I could not resist the wafer when i spotted it. It used to be so common when i was little, i used to be able find them stored in those metal tins selling in those traditional provision shops. It has gone for a while as these provision shops have been replaced by the minimarts now.

That, surely, is what it is all about. If you want a taste of yesteryear then you should come by here for some old school goodies that bring upon fond memories of the yesteryear.

Highly recommended.

Woke up to a crazy crave for Bak Chor Mee so i decided to have it for brunch. Gotten here at about 11.20 am and greeted by the usual long queue right in front of this famous Bak Chor Mee stall.

There used to be only the $3.00 and $4.00 portion but now, there are $3.00, $4.00 and $5.00. I do think $5.00 for a bowl of Bak Chor Mee is quite expensive particularly in a non-aircon food centre. But given the recent rise in the costs of ingredients, they might have left with no choice but to increase it.

The waiting time is always quite intense and thats why i always came well-prepared with a book to read while waiting. I waited for 35 mins before made my order for my usual Mee Pok dry with extra chilli for $4.00.

It still tasted good after i gotten home. What i loved is their braised mushroom and the sauce of it usually enhanced the overall taste. The texture of Mee Pok was just right, not soggy at all even after 15 mins of travel time to go home. A perfect bowl of Bak Chor Mee should have ingredients like lean meat, minced meat, pork liver and mushroom. That's why after tried many of those famous ones, this particular stall is still my top choice for Bak Chor Mee.

Highly recommended.