Mayflower Market & Food Centre @ AMK 6th Hawker Centre

 Singapore -  Some hawker food adventures begin with a long queue. Others begin with a long bus ride!

Today, I made my way to Mayflower Market & Food Centre in Ang Mo Kio. It took me about 30 minutes by bus to get there, all in search of one particular stall — Ho Ji Fried Hokkien Prawn Noodles at #01-39.

When I arrived, I was pleasantly surprised. There was absolutely no queue! I thought, “Wow, maybe I’ve come at the right time.” But I soon discovered the secret — this stall uses an electronic queue system. You simply take a queue dongle, make your payment and wait for your number to be called.

And wait I did… almost 30 minutes! 

Interestingly, the lady boss had already warned customers that the waiting time was around 30 minutes. Yet people were still happily paying, taking their queue dongles and waiting patiently. That itself was a very good sign.

Finally, my plate of Hokkien mee arrived — and honestly, it was worth every minute of the wait!

The noodles were beautifully fried, moist without being soggy, with a wonderful depth of prawn-stock flavour and that unmistakable wok hei. The prawns were fresh and succulent, while the pork belly and crispy pork lard added another layer of richness. The sambal chilli gave the dish a fantastic spicy kick.

I have eaten plenty of Hokkien mee around Singapore, and I have to say this is one of the best I have tried so far.

I later discovered that the stall has been getting quite a bit of attention from Singapore food bloggers too. Leslie Tay of ieatishootipost recently featured Ho Ji and gave it 4.5/5, praising the skill of the hawker behind the wok.

As for the rest of Mayflower Market & Food Centre, I must admit I didn't find much else that really caught my attention during this visit.

But perhaps that's okay.

Pickleball, Laughter and Old Friends at Apex Tennis

 Singapore - Some of the best moments in life happen when you get together with old friends, pick up a racket and simply have a good time.

Today, I had the pleasure of playing pickleball with three former colleagues — Edmund, Willy and Lesley. What started @ 7pm and the game of pickleball quickly turned into a game filled with laughter, friendly competition and plenty of jokes. It was great to catch up with people I had worked with before, but this time without the pressures of meetings, deadlines and work!

We played at Apex Tennis at 33 Admiralty Road East, a rather beautiful and unique location in Singapore. The venue is set within a charming black-and-white bungalow, surrounded by greenery. What was once a lovely bungalow setting has been transformed, with the beautiful lawn now accommodating a number of tennis courts.

The surroundings themselves made the experience special. There is something quite relaxing about playing sport in such a green and open environment, away from the hustle and bustle of the city.

There were good shots, missed shots, unexpected returns and plenty of moments where we just laughed at ourselves.

What I enjoyed most wasn't really who won or lost. It was the opportunity to reconnect with Edmund, Will and Lesley, share stories from our working days and create some new memories together.

Pickleball is becoming increasingly popular, and I can understand why. It is easy to pick up, keeps you moving and, most importantly, is a fantastic way to spend time with friends.

Cheng San Market & Food Centre @ AMK Ave 10 - AMK 5th Hawker Centre

 Singapore - Today’s lunch adventure took me to Cheng San Market & Food Centre along Ang Mo Kio Avenue 10. It was a sunny day, and the bus ride was about 25 minutes on a direct route — a convenient journey for another neighbourhood hawker food exploration.

Cheng San in Ang Mo Kio were named after Kampong Cheng San, a former village and large rubber plantation that previously occupied the area before HDB towns were built.

My first stop was Teochew Fish Ball Noodles at #01-148. The fish balls were wonderfully springy, with that satisfying bounce that tells you they have been made well. 

The noodles were generously tossed with oil, giving them a rich, savoury flavour that went surprisingly well with the fish balls. A simple bowl, but definitely a tasty start to lunch.

Next, I queued for Chwee Kueh at #01-136. Two young ladies were busy preparing the fresh steamed rice cakes, and the stall is famously focused on just one thing — chwee kueh. At $2 for four pieces, it was an easy choice. The rice cakes were soft and almost melt-in-your-mouth, while the generous topping of finely chopped chai poh (preserved radish) was savoury, fragrant and delicious. Freshly made and very satisfying.

For my next stop, I visited Fu Hua Soya Bean at #01-108, run by an elderly couple. I had the tau fu fa with gingko, and it was lovely — smooth, fresh and comforting. 

There is something special about these small family-run stalls where the food is prepared fresh and served with a personal touch.

I finished my food trail with fried banana fritters at #01-138 for $1.30 and a peanut pancake for $1.50. The banana fritters were wonderfully sweet, although the peanut pancake was unfortunately below my expectations.

Overall, Cheng San Market & Food Centre was another enjoyable neighbourhood food discovery — good fish ball noodles, excellent chwee kueh, fresh tau fu fa, and a couple of mixed dessert experiences.

A Hot and Humid Food Adventure @ Maxwell Food Centre

 Singapore - Today, I met Edmund at the ever-popular Maxwell Food Centre, one of Singapore's well-known hawker destinations. There were so many tourist of different nationalities.  With its many famous stalls and Michelin-recognised names, I was looking forward to exploring some of the food here. One thing I wasn't quite prepared for, however, was the heat and humidity inside the food centre! It was really hot, and after walking around looking for food, I was already sweating.

My first stop was Maxwell Fuzhou Oyster Cake, a famous heritage stall that is Michelin awarded that has been at Maxwell Food Centre since 1986. The family business dates back even further, having started on Tras Street in 1962. Today, third-generation hawker Deitrich Mohan runs the stall alongside his mother, Madam Hoon Poh Hwa.

This was actually my first time trying a Fuzhou oyster cake. I ordered two and watched it being prepared and fried. It was crispy and packed with fillings including oyster, minced pork, prawns and coriander. Personally, I found it much too oily for my taste, although I appreciated the traditional preparation and the history behind the dish.

The mother was extremely friendly, and we started chatting while waiting. It was a lovely interaction with a hawker who has clearly dedicated many years to preserving this family tradition. Around 1pm, her son arrived to take over the stall, continuing the family legacy.

Next, we tried Jin Hua Fish Soup. The fish was fresh, but unfortunately it didn't have the flavour or texture I was hoping for. Looking back, we probably should have ordered their fried fish meat noodles with milk, which is their speciality. Sometimes you learn from ordering the wrong dish!

For dessert, we went for 75 China Street Peanut Soup with handmade glutinous rice balls for $3.50. This was a pleasant surprise — warm, comforting peanut soup with soft and tender handmade glutinous rice balls. A refreshing way to finish our meal.

By then, the heat had really got to us, so we walked over to the URA Centre to enjoy some much-needed air-conditioning!

A Disappointing Sushi Experience at Iro Iro

 Singapore - I recently visited Iro Iro with Edmund, as we both share a deep love for Japanese food. Over the years, we have had the opportunity to enjoy sushi at many restaurants, both in Singapore and Japan, so we have developed a fairly high expectation when it comes to the quality and freshness of sashimi.

Unfortunately, our experience at Iro Iro was rather disappointing, particularly when considering the quality versus the price we paid.

Iro Iro is a family-run business, and I must say that the hospitality was warm and personal. An elderly lady welcomed us, served us hot tea and looked after the dining area, while her daughter and husband worked behind the counter preparing the food. There was a genuine homely feeling to the restaurant, which we appreciated.

We both ordered the Maguro Chirashi Don. When the bowls arrived, however, we could immediately tell from the appearance of the maguro that it was not at the quality we had expected. Having eaten high-quality tuna in Japan and Singapore, we look for that translucent, glistening, jewel-like appearance that reflects freshness and quality. Unfortunately, the maguro here lacked that visual appeal and did not meet our expectations.

We also ordered the Sushi Moriawase, hoping the selection would be better. Sadly, this too fell short of the quality we would expect from a restaurant at this price point.

Iro Iro certainly has the warmth of a family business, and the service was friendly. However, for two diners who appreciate high-quality Japanese cuisine, the food quality did not justify the price.

It was an experience, but unfortunately, not one that left us wanting to return.

A Morning at Sembawang Hot Spring Park with Friends

 Singapore - There is something refreshing about starting the day with a simple outing, good friends and a little bit of nature. This morning, we met at Canberra MRT at 9am and began our short walk to Sembawang Hot Spring Park. It took us about 15 minutes on foot, and soon we arrived at one of Singapore's more unique natural attractions.

Kiat Leng, Carol, Heng Choo and Shih Ting

My last visit was on 2 May 2022, when I came here with my two sons. This time, it was nice to return with friends and create another set of memories.

One of the highlights of our morning was breakfast. Kiat Leng started cooking the eggs, placing them in the designated egg-cooking area. While the eggs were cooking, we laid out our picnic mat and prepared ourselves for a relaxing breakfast.

Eggs cooking station

We also had freshly baked focaccia, beautifully wrapped and tagged by Heng Choo as freshly baked. The focaccia was delicious — soft, flavourful and a wonderful accompaniment to our eggs.

Of course, we could not leave without soaking our feet in the hot spring. The cascading pools provide different temperatures, starting from around 90°C, then 70°C and finally 40°C, which was the temperature we could comfortably enjoy. We settled our feet into the 40°C water and relaxed for about 30 minutes.

Sitting there under the scorching morning sun for half an hour certainly worked up an appetite!

The eggs were ready — half-cooked, with a little light soya sauce and pepper. Together with the freshly baked focaccia, it made for a surprisingly delicious and satisfying breakfast. There was something special about enjoying such a simple meal outdoors with friends.

After spending around two hours at Sembawang Hot Spring Park, we decided it was time for our next adventure. We packed up and walked towards Chong Pang Market for lunch.

A simple morning of hot springs, good food, sunshine and friendship sometimes, that's all you need for a great day!  

An interesting find....

A Food trail at Chong Boon Market & Food Center @ AMK 4th Hawker Centre

 Singapore - Today, I decided to take a little lunch adventure to Chong Boon Market & Food Centre.  

The name was carried over from the old Chong Boon Chinese School, a village school that served the local community during the area's kampong (village) days.

Getting there was surprisingly easy — I hopped on Bus 45, and just about 15 minutes later, I arrived at this neighbourhood hawker centre. Sometimes the best food discoveries are just a short bus ride away!

My first stop was 339 AMK Carrot Cake, also known as Sheng Fa Ji, located at #01-14. The stall, run by Mr. Tan Bak Seah, is known for its soft and flavourful carrot cake and a rather potent chilli sauce. I went for the smallest plate at just $4.

The carrot cake was soft, savoury and satisfying, with the chilli adding a nice kick. For a simple plate of fried carrot cake, it certainly started my lunch on a good note.

Next, I tried 453 Fish Soup, where the Batang fish soup cost $5.50. Unfortunately, this was the disappointing dish of the day. I love Batang fish, and having eaten plenty of fresh Batang over the years, I can usually tell when the fish has been frozen and thawed. The meat here did not taste particularly fresh and lacked the firm, clean texture I look for in fresh Batang. Sadly, this bowl did not meet my expectations.

To finish lunch, I headed over to Lucky Soya Bean Milk at #01-26 and ordered bean curd for dessert. This was a much better ending with a smooth, silky and delicious curd. It was exactly what I needed after the disappointing fish soup.

Overall, it was a mixed lunch experience: good carrot cake, disappointing fish soup, and a very enjoyable bean curd to finish.

A Food Trail at Teck Ghee Market & Food Centre @ AMK 3rd Hawker Centre

 Singapore - Tuesday lunchtime brought me to 409 AMK Market & Food Centre, a 20 minutes bus ride to a familiar neighbourhood food centre with plenty of local flavours to explore. 

Teck Ghee in Ang Mo Kio is named after a former local village (kampong) and Chinese plantation from the mid-20th century, which likely took its name from early landowner and pioneer Lim Teck Ghee.

Unfortunately, a number of stalls were closed today, but there were still several popular stalls operating and enough good food to make the trip worthwhile.

My first stop was Wang Ji Hainanese Chicken Rice (#01-30). At just $4, it is hard to complain about the price. The chicken was tender and moist, and what really caught my attention was the generous drizzle of fragrant sesame oil over the chicken and bean sprouts. The aroma was inviting, and the combination worked very well with the rice. A simple plate of chicken rice, but satisfying and definitely worth trying.

Next, I headed over to Pure Soya Bean (#01-25). There was already a queue, always a good sign when visiting a hawker centre. Their soya bean drink is a refreshing follow-up after a savoury meal — smooth, light and easy to enjoy. The queue suggests that I wasn't the only one who appreciates what they serve.

My third stop was perhaps the most interesting story of the day: Bendemeer Fresh Cockles Fried Kway Teow (#01-13).

The stall is run by a younger generation carrying on the family's hawker tradition. The young man behind the wok has special needs, but watching him prepare the fried kway teow with dedication was genuinely heartwarming. There was also a good queue of customers, many seemingly happy to support him and his family.

And the important thing is — the fried kway teow is actually good!  The noodles had a pleasant wok hei, with that smoky, slightly charred aroma that you look for in a good plate of char kway teow. The fresh cockles added another layer of flavour and texture.

Food centres like 409 AMK are more than places to grab an inexpensive meal. They are where family traditions, second-generation hawkers and neighbourhood support come together.

Sometimes, the best food discoveries are found right in our neighbourhoods.

A Taste of Kelantan in Kota Damansara: KATAN’s Nasi Kerabu

Kuala Lumpur - There are times when a meal becomes more than just lunch or dinner; it becomes a little journey into Malaysia’s rich food heritage. My recent visit to KATAN in Kota Damansara was exactly that.

It was a lovely treat from my friends Donny & Edward, and I have to say, the food was very good. The quality of the ingredients, the generous flavours and the unmistakable Kelantanese character made this a particularly enjoyable meal.

We started with Nasi Kerabu, perhaps one of the most recognisable dishes from the East Coast of Malaysia. Traditionally, Nasi Kerabu is famous for its striking blue rice, coloured naturally with butterfly pea flowers (bunga telang). It is usually accompanied by an assortment of herbs, vegetables and condiments, with budu, the distinctive fermented fish sauce, and kerisik, toasted coconut, adding layers of savoury, fermented and nutty flavours.

Interestingly, the Nasi Kerabu at KATAN was yellow rather than blue.

But there is actually a fascinating story behind the colour. Nasi Kerabu is not restricted to blue rice. Traditional versions can feature yellow, white or blue rice, depending on regional and culinary traditions. Yellow rice can be coloured with fresh turmeric (kunyit) and is considered an authentic traditional variation, with connections to East Coast culinary and royal heritage. The blue butterfly-pea version may be the most familiar commercial presentation today, but it is certainly not the only traditional one.

It was also interesting to compare Nasi Kerabu with Nasi Ulam, particularly the Peranakan-style version commonly enjoyed in Singapore. While both celebrate herbs and fragrant ingredients, they are distinctly different dishes. Nasi Ulam typically uses white or naturally coloured rice tossed with dozens of finely chiffonaded raw herbs, along with flaked salted or fried fish and toasted coconut. Nasi Kerabu, on the other hand, has its own East Coast identity, with its coloured rice, budu, kerisik and characteristic accompaniments.

Then came the Laksam and this was absolutely delicious.

Laksam consists of thick, soft rice noodle rolls served in a rich, creamy white gravy made with coconut milk and fish. The sauce was wonderfully savoury and packed with umami, with the fish and coconut creating a beautifully rounded flavour. Finished with local chilli, it was comforting, rich and incredibly satisfying. This was definitely one of my favourites of the meal.

We also had fresh fish baked with chilli, and the freshness of the fish really came through. The chilli added heat and fragrance without overwhelming the natural sweetness of the fish. Simple, fresh and delicious.

One particularly interesting dish was the green chilli preparation filled with mashed coconut and fish paste. It brought another dimension to the meal; spicy, savoury, coconutty and distinctly East Coast in character.

Overall, KATAN in Kota Damansara is a wonderful place to explore Kelantanese flavours. From the yellow Nasi Kerabu to the silky Laksam, smoky Ayam Percik and fresh chilli-baked fish, every dish offered something different.

A big thank you to Donny & Edward for the lovely treat.

A Satay Feast at Satay Putera, Kajang

Kuala Lumpur - If there is one food that immediately comes to mind when you mention Kajang, it has to be satay. Located about 21 kilometres southeast of Kuala Lumpur, Kajang is famously known as Malaysia’s “Satay Town” — Bandar Sate.

During my recent visit, my friend brought me Satay Putera, a traditional and rather unique restaurant that captures much of the old-school charm of Kajang. The setting itself added to the experience — simple, traditional and very much part of the local food culture.  This was my first time to this township.

Of course, the main attraction was the satay.

Edward, Donny, Lee, Srini & Sai

We ordered mutton, pork and chicken satay, and the skewers arrived looking generous and inviting. Kajang-style satay is known for its larger chunks of meat, and these did not disappoint. The meat was nicely grilled, with a pleasant smoky aroma and just the right amount of char from the grill.

But what really brought everything together was the rich, thick peanut sauce. Dipping the warm, smoky satay into the fragrant sauce created that wonderful combination of savoury, slightly sweet and nutty flavours. It was simply delicious.

There is something special about enjoying satay in Kajang itself. This is a town where satay is more than just another dish — it is part of the town's identity and heritage.

At Satay Putera, the traditional setting, generous skewers and delicious peanut sauce made this a memorable stop.

Dinner at Jatujak Bangkok Street: A Taste of Thailand in Kuala Lumpur

 Kuala Lumpur - There is something special about catching up with a good friend over a satisfying meal, especially when the food comes with plenty of conversation, laughter and a few dishes worth remembering.

During my recent visit to Kuala Lumpur, I had dinner with my good friend Donny at Jatujak Bangkok Street, a Thai restaurant that serves up a variety of familiar Thai favourites.

We started with the live steamed barramundi (sea bass), and this turned out to be one of the highlights of the evening. The fish was fresh and nicely cooked, with tender meat that paired beautifully with the Thai-style lime and chilli sauce. The balance was just right; tangy from the lime, with enough chilli to give it a pleasant kick without overpowering the natural sweetness of the fish.

Next came the grilled prawns, which were fresh, juicy and delicious. Grilling brought out the natural sweetness of the prawns, and they were a simple but satisfying addition to the table.

We also ordered Paku, a Malaysian wild fern vegetable that is sometimes confused with midin. Both are edible wild ferns commonly enjoyed in Malaysian cuisine, particularly in Sarawak, but they are different species and have noticeably different characteristics.

Midin is generally thinner, crunchier and cleaner-tasting, while Paku is thicker and coarser, with a slightly sticky or slimy sap when cooked. Paku grows widely in damp, shaded and hilly areas across Malaysia and Southeast Asia. Midin, on the other hand, is largely associated with the damp swamplands and jungles of Borneo, especially Sarawak, where it is considered a very local delicacy.

Our dinner at Jatujak Bangkok Street was, on the whole, a good meal. The combination of fresh seafood, vegetables and Thai flavours made for an enjoyable evening.

More importantly, good food always seems to taste better when shared with a good friend.

Celebrating Singapore’s 61st Birthday at the National Stadium 🇸🇬

 Singapore - What a special way to celebrate Singapore’s 61st birthday!

Thanks to my good friend Edmund, I was fortunate enough to receive two tickets to this year’s National Day Parade (NDP), and I was absolutely overjoyed to be among the thousands of Singaporeans gathered at the National Stadium to celebrate our nation’s birthday.

 I was especially happy to have my son Paxton join me for this memorable occasion. There is something very special about experiencing NDP together with family—not just watching the performances, but being part of the atmosphere, the excitement, and the collective pride of Singaporeans coming together.

This year’s celebration felt particularly special as the NDP returned to the National Stadium, bringing the celebrations indoors. In recent years, we have experienced the parade at locations such as the Padang and The Float @ Marina Bay, so being back at the National Stadium created a different atmosphere and brought back a sense of tradition.

Of course, there were a few things we missed. There was no spectacular Red Lions parachute jump, no fighter jets and helicopters roaring across the sky, and no military vehicles rolling past in the usual parade display. These have always been some of the most anticipated moments of NDP.

But what was missing from the traditional parade was made up for by an incredible combination of visual light displays, drones, energetic performances, music, and carefully curated entertainment. The stadium came alive with colour, movement, and energy, creating a truly immersive experience.

As I looked around the stadium and saw Singaporeans of all ages celebrating together, I couldn't help but feel grateful. Singapore may be a small country, but the spirit of its people is anything but small.

Happy 61st Birthday, Singapore! 🇸🇬

Majulah Singapura!

A Delicious Kaisendon Lunch at Tsukiji Kaisendon @ Holland Village

 Singapore - I had lunch with Edmund at Tsukiji Kaisendon @ Holland Village, and it turned out to be a wonderfully satisfying Japanese meal. We decided to go for the Kaisendon, a classic Japanese seafood rice bowl that lets the freshness of the ingredients take centre stage.

The bowl arrived beautifully presented, with a small serving of white rice topped with thick slices of fresh sashimi. The salmon and tuna were cut noticeably thick, giving each bite a wonderfully satisfying texture. The salmon was rich and buttery, while the tuna had a clean, delicate flavour that paired nicely with the rice.

Adding even more colour and flavour to the bowl was the ikura, with its little bursts of savoury goodness. There was also a single raw prawn, which added another touch of freshness and sweetness to the assortment. Completing the bowl was a piece of tamago, providing a slightly sweet contrast to the savoury seafood.

What I particularly enjoyed was the generous thickness of the sashimi. Instead of thin slices that disappear after one bite, the seafood here had enough substance to appreciate its texture and freshness.

Overall, it was a very enjoyable lunch with Edmund. The combination of fresh sashimi, generous portions, and simple white rice made the Kaisendon both comforting and satisfying. 

After that we walk to Project Acai to have our bowls of delicious acai.

Thank you for the company and lunch.