Rojak, $2, Toa Payoh HDB Hub Basement Food Court. This is possibly the only stall in Singapore that has a queue number board, which make you feel as if you’re seeing a doctor. The elderly hawker takes his time to grill the tau pok and you char kueh, resulting in the 30-minute wait but you get a fabulously warm rojak. The tau pok is amazingly soft and chewy. Mixed with pineapple, cucumber, mang kwang, you char kueh, lime skin shreds, raw mangoes and thick and nice hay hor (prawn paste) to a perfect plate of rojak. The plate of rojak is served with a sprinkle of crushed peanuts. Rating: 7/10.
Fried Carrot Cake, $3, Bukit Timah Food Centre. If you want this version of fried carrot cake, you must tell the hawker “fried carrot cake white”. There is another version “fried carrot cake black ”. Well, I prefer the WHITE but occasionally I will ask for BLACK for a change! The hawker chops up the already steamed radish cake into tiny pieces and fried with oil and a lot of garlic. Then he adds chye poh (preserved turnip) and eggs and fried such that it becomes super crispy on one side while soft on the other. The crispy carrot cake is well fried such that you can vaguely taste the radish. Rating: 7/10.
Fried Hokkien Mee, $4, 396 East Coast Rd. The owner here emphasizes on charcoal fire which gives the noodles its smokiness and helps eliminate the “kee” smell of the noodles and the stench of raw seafood. This is one of the many “special weapons” passed down from his late father. His noodles are fried a notch more al-dente and he uses only the pricier grey prawns. His chilli sambal comes rough with a distinct texture and flavour of crushed hay bi (dried shrimps). The noodles are really shiok but can be a little oily. For take-away, he wraps it in traditional “opei” leaf. Rating: 7/10.
Pork ribs prawn noodle, $5, Zion Road Food Centre. The first thing that impressed me when I got my bowl of prawn noodle was the quality and size of the prawns. They were sliced into halves and there were about 6 halves, which means 3 middle sized prawns. Sadly, there was only 1 piece of pork rib. The flesh of the prawns was tender and sweet, the soup was very good too. I put both cut chilli and chilli powder into my noodle and it turned out to be simply SEDAP! Rating: 6/10.
Tau Suan, $1.20. Adam Road Food Centre. The best tau suan I have ever tried. The beans are so soft that they could just melt in your mouth. And because they wanted this kind of standard, the tow suan would only be available after 3pm. I was super glad that it wasn’t too sweet or starchy. One of the better tau suans around and definitely made everyone happy with the generous amount of you char kueh given. Rating: 7/10.
Rojak, $2, Toa Payoh HDB Hub Basement Food Court. This is possibly the only stall in Singapore that has a queue number board, which make you feel as if you’re seeing a doctor. The elderly hawker takes his time to grill the tau pok and you char kueh, resulting in the 30-minute wait but you get a fabulously warm rojak. The tau pok is amazingly soft and chewy. Mixed with pineapple, cucumber, mang kwang, you char kueh, lime skin shreds, raw mangoes and thick and nice hay hor (prawn paste) to a perfect plate of rojak. The plate of rojak is served with a sprinkle of crushed peanuts. Rating: 7/10. 
Fried Carrot Cake, $3, Bukit Timah Food Centre. If you want this version of fried carrot cake, you must tell the hawker “fried carrot cake white”. There is another version “fried carrot cake black ”. Well, I prefer the WHITE but occasionally I will ask for BLACK for a change! The hawker chops up the already steamed radish cake into tiny pieces and fried with oil and a lot of garlic. Then he adds chye poh (preserved turnip) and eggs and fried such that it becomes super crispy on one side while soft on the other. The crispy carrot cake is well fried such that you can vaguely taste the radish. Rating: 7/10.
Fried Hokkien Mee, $4, 396 East Coast Rd. The owner here emphasizes on charcoal fire which gives the noodles its smokiness and helps eliminate the “kee” smell of the noodles and the stench of raw seafood. This is one of the many “special weapons” passed down from his late father. His noodles are fried a notch more al-dente and he uses only the pricier grey prawns. His chilli sambal comes rough with a distinct texture and flavour of crushed hay bi (dried shrimps). The noodles are really shiok but can be a little oily. For take-away, he wraps it in traditional “opei” leaf. Rating: 7/10.
Pork ribs prawn noodle, $5, Zion Road Food Centre. The first thing that impressed me when I got my bowl of prawn noodle was the quality and size of the prawns. They were sliced into halves and there were about 6 halves, which means 3 middle sized prawns. Sadly, there was only 1 piece of pork rib. The flesh of the prawns was tender and sweet, the soup was very good too. I put both cut chilli and chilli powder into my noodle and it turned out to be simply SEDAP! Rating: 6/10.
Tau Suan, $1.20. Adam Road Food Centre. The best tau suan I have ever tried. The beans are so soft that they could just melt in your mouth. And because they wanted this kind of standard, the tow suan would only be available after 3pm. I was super glad that it wasn’t too sweet or starchy. One of the better tau suans around and definitely made everyone happy with the generous amount of you char kueh given. Rating: 7/10.
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