Toa Payoh Palm Spring Market – Three Hawker Finds at Lorong 4

I made a trip to Toa Payoh Palm Spring Market at 93 Lorong 4 Toa Payoh, a relatively small and cosy neighbourhood food centre that often gets overshadowed by the more famous Toa Payoh hawker centres. But there are some interesting stalls here, and I decided to try three of them on this visit.

My first stop was Ping Xiang Wanton Mee (#01-46), run by a friendly husband-and-wife team from Ipoh. The lady was especially chatty and welcoming, happily chatting with customers while managing the stall. I arrived around 11am and was actually in the queue when they were down to the last few dishes they could cook.

I ordered the small Wanton Mee for $4.50. The springy noodles came with lean char siew, but because they were closing and had run out of wantons, the wife kindly asked whether can add mushrooms and shredded chicken. Together with a bowl of soup, I enjoyed the Malaysian-style darker soy sauce, which was robust without being overly salty. The noodles soaked up the sauce beautifully, making this a very satisfying bowl.

Next was Tea Inn Bak Kut Teh (#01-33), a young hawker's take on Malaysian-style herbal BKT. The $6.50 claypot herbal Bak Kut Teh came with pork ribs, enoki mushrooms and beancurd skin in a dark, aromatic herbal broth.

I have always enjoyed Bak Kut Teh, but unfortunately, the pork ribs were not tender enough for my liking. They had a texture that reminded me of previously frozen and thawed pork, which took away some of the enjoyment despite the fragrant soup.

Finally, I tried the French loaf kaya toast set from 99 Coffee Roti (#01-41) for $3.60. This was a pleasant surprise — crispy on the outside, moist inside, and generously spread with delicious kaya and butter.

Three stalls, three different experiences, but together they made for an interesting morning exploring another corner of Toa Payoh's hawker scene.

Best Handmade Pau in Singapore

1.   Mei Kee Handmade Pau @ Lor 4 Toa Payoh, #01-301 Block 66, Singapore 310066.   The Char Siew Pau it turned out to be a simple but very satisfying treat.  The first thing I noticed was the texture of the pau itself. The skin was smooth, soft and nicely made, with a pleasant texture that was easy to bite through. There was no excessive sweetness or heaviness in the pau skin, allowing the filling to stand out.

Inside was a generous portion of char siew, which had a nice savoury-sweet flavour and complemented the soft pau perfectly. The char siew was tender enough to enjoy without being overly fatty, and the sauce gave the filling an additional depth of flavour. Every bite had a good balance between the fluffy pau and the tasty char siew inside.

What I liked most was its simplicity. There was nothing overly fancy about this char siew pau — just a well-made pau with a good filling, which is exactly what I look for when buying traditional handmade pau. 

2.  Ah Hao Handmade Dim Sum @ 47 Serangoon North Avenue 1 - This humble dim sum stall is run by an incredibly hardworking couple, and you can immediately taste the passion and dedication that goes into every piece they make. Unlike many commercial outlets, every dim sum here is handmade fresh, and the quality shines through in every bite.

I never miss their Siew Mai, which is juicy and flavourful. Their char siew pau is another favourite, but be warned—it sells out quickly, a testament to its popularity among regulars. My absolute favourite, however, is the Steamed Beancurd Skin Dumpling. Wrapped in delicate beancurd skin and filled with a delicious, well-seasoned filling, it is simply outstanding and one of the best I've tasted.

Another must-order is their Lor Mai Kai, featuring fragrant glutinous rice with tender chicken that is steamed to perfection.

If you're looking for authentic, handmade dim sum crafted with care rather than mass-produced offerings, this little stall is well worth visiting. Supporting passionate hawkers like this hardworking couple makes every meal even more enjoyable.

Top 3 Delicious Discoveries @ Toa Payoh Vista Market & Food Centre

Sometimes, you don't need a huge hawker centre with dozens of stalls to find good food. Toa Payoh Vista Market & Food Centre is one of the smallest food centres I have visited, with only around 10 stalls, but I discovered three dishes here that were really delicious and well worth trying.

Kar Sou Hakka Yong Tau Fu

My first stop was Kar Sou Hakka Yong Tau Fu #01-04, where I ordered the Bee Hoon Yong Tau Fu for $5. This is a traditional-style Hakka yong tau fu, featuring ingredients such as tofu, bitter gourd and brinjal stuffed with minced pork and herbs. The ingredients are deep-fried or braised before being served with a clear, comforting broth.

What I enjoyed was the simplicity of the dish. The stuffed pieces had a nice texture and savoury filling, while the clear broth brought everything together. Served with bee hoon, it made for a satisfying and comforting meal. It is the kind of traditional hawker food that doesn't need complicated presentation to be enjoyable.

Rahmath Cheese Prata

Next, I headed to Rahmath Cheese Prata #01-08, a stall that has been serving crispy prata for many years. I ordered their cheese prata, and it was a very enjoyable combination. The prata was crispy and golden on the outside, while the melted cheese inside added a rich and savoury flavour. 

The crispiness of the prata together with the soft, gooey cheese made every bite satisfying.

Finally, it was time for dessert — and this was something quite different. There is a stall dedicated to selling chendol, and that's pretty much what you will find there. No complicated menu, just one specialty done its own way.

The chendol came with fine shaved ice generously topped with rich gula melaka syrup. The sweetness of the gula melaka worked beautifully with the cold shaved ice, making it a refreshing and satisfying way to end my meal.

A Quiet Matcha Experience at KLARRA Cafe @ Raffles City

Edmund introduced me to a rather interesting little spot for a matcha break — KLARRA Cafe, tucked quietly inside a homegrown fashion boutique. It is not the kind of café that you would necessarily notice from the outside, but once you step inside, you discover a quaint and comfortable space that feels quite different from the usual busy cafés.

The atmosphere was one of the things I enjoyed most. It was quiet, cosy and relaxed, with the fashion boutique giving the café an unusual setting. It felt like a little hidden corner where you could slow down, enjoy a drink and have a conversation without the noise and bustle of a typical café.

KLARRA focuses on quality matcha and specialty coffee, with its matcha prepared using a traditional hand-whisking method and ceremonial-grade matcha. Naturally, I had to try their recommended Matcha Latte with Honey Cream, served over ice at $10.50.

The iced matcha latte had a rich, smooth and distinctly umami character. The honey cream added another layer of sweetness and creaminess, balancing the natural earthiness of the matcha. I enjoyed the contrast between the slightly bitter matcha and the sweet honey cream, making the drink quite indulgent without being overly sweet.

What I particularly liked about KLARRA Cafe was that it wasn't just about the drink. The experience of sitting quietly inside a fashion boutique made the nice visit quaint. It is a nice place to escape from the usual café crowd and enjoy a quality matcha in a comfortable setting.

At $10.50, the Matcha Latte with Honey Cream is certainly not the cheapest matcha drink around, but for those who appreciate good matcha and enjoy discovering unique café spaces, KLARRA Cafe is an interesting place to put on the list.

A Fun Mexican Lunch with Edmund at Chimichanga @ Raffles City

 Singapore - Today, I had lunch with my good friend Edmund at Chimichanga in Raffles City, looking for something a little different from our usual Singaporean hawker food. 

The moment we stepped into the restaurant, we were greeted by a friendly atmosphere and plenty of Mexican character. The décor was colourful and, I have to say, a little fun Mexican way — but somehow, it added to the experience and made the place feel lively and casual.

We decided to try a couple of the lunch specials and share the experience.

Vegetarian Jungle Jack Chimichanga

First up was the Vegetarian Jungle Jack Chimichanga. The chimichanga was nicely wrapped and fried until crispy on the outside, while the inside was piping hot. I was expecting to get more of the taste of the spiced jackfruit, but it wasn't particularly noticeable to me. Nevertheless, the filling was flavourful, satisfying and surprisingly filling. The crispy exterior combined with the warm filling made it an enjoyable lunch option.

Borracho Fish Tacos

We also ordered the Borracho Fish Tacos, featuring beer-battered fish. This was probably my favourite of the two. The fish tacos had a distinctive and rather unique taste that felt quite different from the usual tacos I've tried. The beer-battered fish added a nice texture and flavour, and every bite was enjoyable. It was an original combination that worked well for me.

Another nice touch was that each lunch special came with a glass of juice, making the meal feel quite complete.

Overall, it was a fun lunch with Edmund at Chimichanga. The food was hearty, the atmosphere was friendly and relaxed, and the Borracho Fish Tacos were a real highlight. Sometimes it's nice to step away from the usual lunch routine and try something completely different — especially when good food is accompanied by good company.

A Delicious Cantonese Dinner at East Bistro @ Serangoon Gardens

 Singapore - I recently had dinner at East Bistro, located at Serangoon Gardens Village, and it turned out to be a very enjoyable Cantonese dining experience. The food was genuinely good, with each dish prepared with care and packed with flavour although I have to say, the prices are on the expensive side for a neighbourhood restaurant.

Fish Curd with Luffa

We started with the fish curd with luffa in soup, which was essentially fresh and fluffy fishballs served together with luffa in a clear soup. The soup had a lovely ginger fragrance and flavour, while the fishballs were soft, fresh and bouncy. It was a comforting dish and a very good way to start the meal.

Mongolian Pork Ribs

The Mongolian pork ribs were another highlight. The ribs were tender and delicious, with a rich savoury flavour that made them very easy to enjoy. The meat came away nicely from the bone and was one of the dishes that everyone at the table kept going back to.

Salt-baked half chicken

We also tried their signature salt-baked half chicken, which was beautifully tender and nicely seasoned. The salt and spices penetrated the chicken well without overwhelming the natural flavour of the meat. It was simple but very satisfying.

For vegetables, we had kale with garlic and fried broccoli with garlic. Both were cooked very well, retaining a pleasant texture while carrying the fragrant flavour of fried garlic. Sometimes vegetable dishes can be an afterthought in a Chinese meal, but these two were definitely not; both were delicious and complemented the heavier meat dishes nicely.

East Bistro is also associated with Chef Tony Wong, who was previously the head chef of the Michelin-starred Lei Garden in Hong Kong and Singapore. That background certainly adds some credibility to the restaurant's Cantonese cooking.

Overall, I enjoyed my dinner at East Bistro. The fishball and luffa soup, Mongolian pork ribs and salted-baked chicken were particularly memorable, while the two vegetable dishes were equally well executed. The only drawback for me was the price; good food, but not a cheap dinner. 

A Simple but Delicious Lunch @ Toa Payoh Lorong 8 Hawker Centre

 Singapore - Today’s food adventure brought me to Toa Payoh Lorong 8 Hawker Centre, located at Block 210 Lorong 8 Toa Payoh. Like many of Singapore’s neighbourhood hawker centres, the biggest challenge is not finding food; it is deciding what to eat! There was a wide selection of stalls offering everything from noodles and rice to snacks and desserts.

After walking around and looking at the different choices, I finally decided on the beef noodles from Sheng Tai Beef Noodle #01-12.

What arrived was a very generous portion. This $5 bowl came with plenty of tender beef shank, thick white noodles and a delicious beef sauce that coated the noodles nicely. The beef was especially tender, and the sauce had a wonderful umami flavour that made every mouthful satisfying. It was a simple bowl of noodles, but the generous serving and tasty beef made it a very enjoyable lunch.

Just nearby was another stall that immediately caught my attention — not because of its food display, but because of the snaking queue that seemed to never end at Wang Mei Soya Bean @ #01-27.

This stall has been operating at the food centre for more than 30 years and is now run by an elderly man together with his young daughter. Watching the constant stream of customers lining up made me curious, so naturally, I had to join the queue and find out what the attraction was.

I ordered a soya bean drink for $1.40 and a soya beancurd for $1.20. Both were wonderfully smooth and had a clean, gentle soya flavour. Nothing overly complicated — just simple, fresh and comforting. I can understand why this little stall continues to attract such a loyal following after so many years.

It was another reminder that sometimes the best hawker food doesn't need to be fancy or expensive. At Toa Payoh Lorong 8, a bowl of beef noodles and a cup of traditional soya bean drink were enough to make a very satisfying lunch.