Now that its SG50, we've been seeing many reminiscing on the 20th century where Singapore was and still is a budding city. Looking at past images and videos, it's amazing how Singapore has come thus far, allowing us to stand at where we are today.
& so we thought it was time to slurp, munch and burp our way back to the days where our parents lived in their younger days. Took a stroll around Chinatown and it was an enriching experience. Although much has changed, it still brought heaps of memories for MamaBurp as she shares all about how she used to reside in Hong Lim Food Centre for glorious treats in her days.
Damage done by 3 foodies. Startling to find how much we can actually eat, but i guess that's exactly what keeps us close together as a family and i'm thankful for it.
Tuck Kee (Ipoh) Sah Hor Fun, located on level 2 of Hong Lim Food Centre. May be a little hard to locate as it is humbly hidden at a corner of the food centre. If you're taking the stairs up (which is recommended), simply make a u-turn by your left and the stall is right before you.
One thing i love about hawker centres, they really do specialise in their own mastery instead of attempting to have an extensive menu at the expense of the food quality/standards. At Tuck Kee (Ipoh) Sah Hor Fun, MamaBurp recommends their Crayfish/Prawn Hor Fun and we second it. Ingredients are fresh, clear (suitable for the ill) and most importantly, they go easy on oil. Hor fun was smooth and their thick gravy was not overpowering. Double thumbs up!
Outram Park Fried Kway Teow Mee. "Uncle, 2 plates one with chilli and one no chilli, extra hump please". & yes, although a simple dish but it requires much skill and the uncle has been at it for a good 30 years before taking over his Father. Here's hoping this inheritance would keep going on for generations!
Similar yet different from any normal Char Kway Teow you find at any hawker centre, the creamy texture of Outram Park's Fried Kway Teow Mee was unique and it tasted just as good, actually much better than others we've ever tried. I don't know if its just me, but one of the pointers i'd look out for in any meal would be the amount of oil used yet still taste better than the ones soaked in them. Hearts out to cooks/chefs who takes customer's health into consideration, while still churning out palatable meals.
Adding on to our feast was Fishball Noodles! Nothing special, but personally liked the vinegar added to the sauce.
If you're craving for dumplings, look out for Hiong Kee Dumplings at level 2 as well! Upon climbing the stairs up to that level, we were already greeted by the aroma of dumplings dangling at the shop front. Variations from sweet to salty flavours are available and you've got to try their nonya dumplings. Also, if possible, we recommended to have it on the spot instead of to-go where freshness is at its best.
Following which, we had to take our stuffed bellies out for a stroll and found ourselves at Chinatown Point where more traditional food lies.
Thye Moh Chan, known for their traditionally handcrafted pastries. With over 70 years of heritage, Thye Moh Chan has become part of Singapore's Chinese Heritage. It is also a common wedding gift, where different packages are available which symbolizes different meanings. Conveniently, these handcrafted pastries can be bought on-site at $28.80!
From top to bottom: Traditional Salty Tau Sar Piah, Assorted Nuts Lotus and Yuan Yang (Salty).
Last but not the least, a day would not be complete without dessert!
Dropped by Mei Heong Yuen Dessert (also part of the 17th edition of Chinatown Heritage Brands) before heading home and treated ourselves to a mountain of Chendol shaved ice ($6).
Apart from the array of flavours, one can also look towards traditional desserts like Almond paste, dried beancurd with gingko & barley, and green bean soup!
Word of advice if you're having plans on embarking on Chinatown's Heritage Trail, do go along with a buddy/buddies cause sharing is caring and you can have more variety of food on the table at the same time.
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