I love soupy stuff. Stuff like prawn noodles, yong tau foo, fishhead beehoon and the works. There’s just something warm and fuzzy about tugging into a pipping hot bowl of soupy hawker fare on a cold day. It works especially well too with all these 28-days-later-like influenza pandemic going around.

There’s this place to satisfy such cravings, located in the heart of Bedok where all the action is. Here inside the Bedok Food Centre beside the bus interchange, rows and rows of foodstalls packed side by side with an immense lineup to choose and pick from. One can’t help but feel the agony and dilemma of wasting time on food that cannot make it. One handy trick I’ll usually employ during such times of uncertainty is by walking round, taking a quick browse at the tables to see what everybody else is having. Somewhat akin to browsing the weekly billboard ranking to see whats currently up to the mark. Soon enough, you’ll realized that you’ve wandered into a corner where folks at almost every table slurping noodles from green melamine bowls. That a clear indication that we’ve loitered into the domain of the famous Soto Ayam shrine, Inspirasi Stall.

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O’right folks, as promised in our previous radio session here’s a feature article on this Curry Chicken Noodle place I was referring to on our recent Meshradio sets.

Curry Chicken Noodle, a rather unusual fusion of yellow noodles, curry soup base and steamed white chicken. This distinctive hybrid of a dish grew to become a widely loved fare in Singapore as well as Malaysia. Apart from slight differences in the preparation style, folks who have tasted this laksa-like dish would concur that it makes a truly fulfilling and hearty meal.

Once again, we revisit one of my favourite makan locales near the central district. “Crouching Tiger, Hidden Dragon” has long been a catchphrase i’ve used to describe hawker centres and coffeeshop enliven by an assembly of hawkers who can dish out proper chow and Hong Lim Food Centre is amongst these glorious food havens. With the likes of Ah Kow Minced Pork Noodles (highlighted in our previous review), Outram Park Char Kway Teow, Morning Bah Kut Teh, The Old Stall Prawn Noodles and many other unsung maestros congregated here, we roughly have a gist of the high standards expected. For Ah Heng Curry Chicken Bee Hoon Mee, their strive for foothold becomes twofold with the presence of another famous Curry Chicken Noodle (Heng Kee) vendor situated on the ground level, right beneath their booth. The situation is somewhat like the Spartans fending the Persians, except with bolsters. From the way I look at it, stimulating healthy competition would likely increase the desire to excel and in such situation, foodies alike can dine without subjecting themselves to sloppy food standards.

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I feel that local fare can be abit paradoxical at times and like molecular gastronomy, their looks can differ vastly from taste. Take a classic example of the Hainanese Curry Rice which most first-timers would have a bit of trouble convincing themselves that a dish fashioned like sludge would actually taste heavenly. As a kid who grew up in the 80s, years of hogging the television, watching countless episodes of the Transformer cartoon had me chanting that cheesy slogan, “More than meets the Eye”.

Our tour today brings us to the busy intersection of Jalan Besar and Kitchener Road. Positioned at the corner of the junction just one meter away from the traffic light post is today’s recommended venue, Lau Di Fang, a mandarin cliche for “the usual haunt”. As seen in the photos, this rundown coffeeshop that has been in operation as early as 60s. Also observe that the owner doesn’t give a flying duck about presentation whatsoever. There’s only two stalls within, one serving drinks and the other serving the famous Beach Road Scissor-Cut (Jian Dao Jian in chinese) hainanese curry rice hence the modus operandi of having a meal is pretty simple. Either you walk in and order curry rice with an optional drink or you walk out, cross the road to take a bus back home and then contemplate on what you’ve just missed.

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Gong Hei Fatt Choy to all the folks out there whose been keeping tabs on our segment. Its the Chinese Spring Festival once again and what a more better time to start out the Lunar New Year by getting in tune with some flaming red hot makan. Auspicious and Prosperous, very in-line with the festive cheer ain’t it?

Today’s entry nominates this joint which I’ll usually patronize on those sluggish “dunno what to eat” days. Its like my wild card and I’d play it when i feel like a relak jack kicking back. Situated beside the Bedok Interchange, this little stall is manned by a crew of well-coordinated aunties who deliver these little spicy stews systematically. One to take orders, one to scoop the curry and another to bring em’ to the tables. If at anytime, any of the aunties go missing, I think they’ll be seriously confused and the whole production line will come to a standstill. Speaking of confusion, do not be fooled by their cute and whimsical store name, taste their fare and you’ll understand that its not something to be trifled with. According to the local chatter, Na Na seems to be an offspring of the famous Marina South Fish Head Curry.

The choices available here is pretty straightforward, Curry Fish Head, Curry Chicken, Curry Mutton, Curry Vegetables and you can only eat it with the 2 “R”s, roti or rice. As you can see, everything they serve has got curry in it and I bet they’ll include Curry Parfait if there’s a demand.

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“Laksa in the Bahasa Indonesia means 10 thousand (sepuluh ribu) , reference to the many strands of white vermicelli noodles in the dish. Alternatively, the expression could also be derived from the Chinese word “La Sha” or “Lat Sa” meaning spicy sand, perhaps the sandy texture of the gravy is attributed from the grounded hae bi (dried shrimps) sediments”

Wah lao ay, today we’ll be talking about the big “L”, the all time national favorite and much talked about Laksa. I too have an overbearing passion for laksa and feels that those who don’t should be caned, lactose intolerant or not. For the past 2 decade, news of the infamous laksa war along East Coast and Ceylon Road was like major media fodder in papers and on the TV. The entire intersection was infested by stalls after stalls of laksa shop, armed with all sorts of newspaper and magazine cutting, dubious certificates and photos taken with famous peeps while proclaiming their version to be the original. Stories of the feverish fiasco was like a chapter from The Empire Strikes Back loaded with tales of squabbles, greed, betrayal and probably food fights. Though things have pretty much simmered down after most bootleg versions succumbing to the trials of time and taste, many folks are left scratching their head, still wondering as to which is the authentic store.

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For decades, countless arguments and disputes have been raised as to which stall serves the best Bak Chor Mee in town. Almost every foodie is guilty of the controversial “there is this stall I know that’s really good” syndrome which would usually escalate into some kinda fist fight. Let us join in the fray by recommending Ah Kow Mushroom Mince Pork Mee; an old timer who’s been in the BCM business even before Luke got his first lightsaber.

Locally we have got 2 breeds of BCM, namely the kind served with fishballs or the other type that’s laced with minced meat (bak chor) and stewed mushrooms. They’re further broken down into two variants; served either in soup (usually referred as ‘terng’) or tossed in chilli and sauce (often called dry or ‘tah’ in Hokkien). Ah Kow serves the latter stewed mushrooms version with both formats, in ol’ skool teochew style.

Rule of the thumb to good BCM is usually distinguished by the following characteristics: The texture of the noodles; the base sauce; the chilli and freshness of ingredients. All these qualities play a pivotal role (very much like the folks from Easy Company in Band of Brothers) in making a bowl of great tasting BCM. Screwing up this definitive checklist will probably be as good as getting shot in the butt.

Located in a bustling Hong Lim Food Centre, Ah Kow’s BCM stall has come a long way, hailing from the old Wayang Street hawker days during the early 70s and has since garnered a loyal bunch of fanboys, some of whom have purportedly been eating here for two decades or more. To have supporters eating for that long, you’re either dishing out some frickin good shite or you’re selling some extremely funky brownies.

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Everybody knows what constitute to a bowl of great tasting Prawn Noodles or “Hae Mee” in Hokkien, a favourite local cuisine well loved by many. The soul of this dish, as we all know is the prawn stock which is so fundamental that it’ll either make or break the whole dish. Today we’ll be checking in on one of the true masters at work with their killer prawn broth.

Hoe Nam has been in the prawn noodle business for decades though little has changed from the way they operate the stall to preparing their signature noodles. Helmed by two sisters by day and their brothers by night, the stall is situated inside a coffeeshop near Macpherson Road where old Jackson Centre used to be. Its hard to expect anything less from the rigorous process taken to churn out gallons after gallons of this glorious consommé. Stock made from fried prawn shells, pork bones, soy sauce with some krazy KFC styled spice mix being thrown in and then simmered for 24 hours straight. In fact for most prawn noodle stallowners, the full details of their recipe is known to be a jealously and carefully watched secret (Probably guarded by some 18 bronze shaolin monks and Imperial Royal Guards too).

Like anywhere else, other then the choice of noodles, there’s gonna be only 2 ways the prawn noodles are coming in, Soup or Dry. You’ll not be entertained with funky requests like al dente Mee Tai Mak. On top of the standard prawn servings, you can choose to have extra condiments like pork ribs, pig’s tail, pig’s intestines and abalone added. Being a speciality stall, Hoe Nam serves the dish without the usual lean pork slices and water convolvulus (kang kong) but makes it up by having larger whole prawns instead. My order came swiftly in a big bowl of blanched noodles with soup ladled over, accompanied by large prawns and tender pork ribs garnished with fried onions and shards of lard. Simply heavenly … I’ll normally kickoff with a dash of the trademark prawn mee chilli powder, followed by a large mouthful of the rich, full bodied and sweet tasting broth before annihilating everything. The prawns were fresh, crunchy and well cooked. The pork ribs that came with it was soft to the bite and really tasty. But of course the soup tops everything combined, tasted really pure yet exudes an intensely rich seafood flavour. Very satisfying and a true gastronomic experience especially for the uninitiated.

More then one decade ago, I was inoculated to this brand of Mee Udang thru a recommendation by an old friend and have been coming back ever since. If you’ve never tried Hoe Nam before, this is seriously going to rock your socks. If there’s a word to sum it all, it has be Supercalifragilisticexpialidocious

-Darth Sidtoh

Canton Wok is one of those many restaurants that we’re constantly reminding ourselves to come by every single time we pass Joo Chiat Road. I don’t know if its the enormous poster of Chef Kang plastered in front of the restaurant thats beckoning or the unusual allure of the eatery inside a bungalow but recently we managed to round up everyone for a wonderful dining experience. We decided to compose the dinner into somewhat like a degustation session so that we can sample as many dishes as possible, and boy did we chanced upon some wild gems.

Founded by Chef Ang Song “Kang”, Canton Wok began its humble cze char roots operating from Havelock Road, Serangoon Central and currently finds itself here along Joo Chiat Road. Dishing out classic Cantonese cuisine, Chef Kang is one of the few local members admitted into the respectable French Les Amis D’ Escoffier Society, a prestigious club where old fogies get together in their typical chef’s hat, wearing round the neck their golden medallion ala Flava Flav to celebrate and promote (pimp) the joy of eating. In a nutshell, y’all can assure that the dishes here are more or less given the okay by the fuddy-duddy folks from lux club. While not some celebrity connoisseur prima donna, most of us know good food when we taste it and by golly the dishes sampled here was excellente. We’ll do the usual run through on some of the noteworthy dishes we devoured.

1. Prawns wrapped in Bacon
My mates nearly fell off the chair right after savoring this. I mean, how can you go wrong with fried prawns, bacon and mayonnaise, sprinkled with toasted almond. Simple as it sounds, this is the work of a genius. We couldn’t sleep for days and kept wondering why haven’t this stuff been discovered earlier. We wasted no time and ordered a second serving shortly after annihilating the first. So good its obscene.

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Alright guys, this is a mini review on a wonderful eating spot I found near my office area at Aljunied Road. Located in the industrial area along Tannery Lane, this 80s style canteen serves up possibly one of the meanest Nasi Padang within the radius of 5 km. (Most industrial spots are known for their sparse selection of decent makan). Sporting a generic green signboard (Simply “Muslim Food”), this food stall offers a wide range of vegetable and meat dishes to go with your nasi. Their daily spread would include Mutton or Beef Rendang, Sambal Brinjal, Stir Fried Ladies Fingers or Bitter Gourd, Fried Chicken in Thick Curry, Sambal Cuttlefish, Fried Chicken Wings with Basil, Sambal Prawns and Mussels and occasionally Deep Fried Beef Lungs.

Most of the dishes are generously laced with dried shrimps and has a very piquant taste of mixed spices. The rendang is moderately complimented with spices and coconut, bringing out its natural aroma. I’d usually kick-start my lunch with an order of fresh fruit juice going at only $1.20 from the nearby drinks stall. My choice selection of the day consist of Fried Chicken Drumstick in Thick Curry with Stir Fried Ladies Fingers, Garlic Long Beans and a dash of belachan. Instant gratification for less then $4. Honestly the prices paid here is a steal for the kind of quality you’re getting. Try ordering sotong elsewhere and you’ll know what I mean. You probably need a cheque book or the likes to get by.

Do pay a visit if you happen to be loitering around the vicinity. A word of caution though, try not to come by after 1 pm because you’re likely to only find scraps and limited serving of curry from their already long emptied trays.

PS: Couple of days back, I was at the canteen for my daily dose of kopi after lunchtime and I spotted a bloke having just rice with curry sauce and a satisfied look on his face.

-Darth Sidtoh

Okay, I know what most of you fellas are thinking. THIS IS NOT A SLEAZE JOINT ! Just so happens, the owner, Jimmy decided to name the Zi Cha place after one of their specialty, the Old Mother Hen Soup, hence the namesake. So stop getting frisky and all, I seriously don’t want readers turning up at the stall with a certain kind of look on their face. This hideout in Geylang is a well kept secret among food aficionados and talking about secret, I am somewhat at risk of having my fingers sliced off by my fellow foodies for revealing the outlet in this segment. As with many Zi Cha stalls, they offer a myriad of signature dishes, namely their famous Black Sauce Hokkien Mee which we’ll be featuring right about now.

This hokkien mee dish came about in the early 30s when coolies back then migrated from Mainland China to the South East Asia region to seek prospect, bringing along this ol skool Hokkien recipe. During those days, it was a simple dish of fried noodles, pork slices, vegetables and starch without the bells and whistles unlike nowadays. You get things like fishcake, crabstick, 20% discount voucher and what nots being added. The thick noodle then were made from basic ingredients like flour and probably more flour. Eggs were considered a privilege food, hence to derive a spongy texture from the noodles, alkaline water was added to substitute the eggs. At the same time, soy sauce factory was found all over the Straits Settlements, therefore, to counter the funky taste of alkaline water and at the same time used as a condiment, dark soy sauce was introduced. Along the way, the dish was further improvised by stewing it with a heartier stock and eggs added to the noodles. So there you have it, a rundown on the origins of this humble yet sumptuous dish.

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I never thought Simei would be a place where there would be killer dope food like that of Old Airport Road or Katong but damn was I dead wrong. Tucked at the basement of Simei’s one and only shopping mall ‘Eastpoint’, just beside NTUC, is a gem of a place where many Simei dwellers consider their makan joint of choice.

It is believed that Man Tian Xiang stems from a strong Taiwanese vibe. Whatever it is, it’s totally unassuming, simple and clean but most importantly, it serves a bad ass Pork Chop Rice set at a seriously reasonable price of $4.90. Accomapnied with a free chin chow drink, the dish is – like the shop – purely simplistic. What you get is full on integrity here where upon placing the order, the aunties in the kitchen immediately start frying the pork chop, frying a fresh sunnyside up egg and scoop on some crisp cabbage chai with your rice. When the plate is served, you can literally see the sizzle on the pork chop and freshly fried egg… none of that pre-prepared bullshit!

Other notables here are their Salted Chicked with Rice, Golden Pillow and very very popular with the Simei peeps is their Economical Rice. The aunties here are very nice, fast, efficient and never get your order wrong. However, I do wish they learn some English cos it’s really like chicken and duck talking when I place my order. Good thing they now know my dish of choice but it gets a bit tough when I try to get experimental and order something different.

Nevertheless, I would like to urge everybody far and wide to go for the underground sound and check out Simei’s very own Man Tian Xiang. Your Saturday afternoon lunches will never be the same again!

-The Warning

Clean and Pristine. That’s gonna be the keyword for today’s makan recommendation. A master of truly formidable calibre is able to use the most basic form of ingredient to whip up hell of a dish (or so I was told by some unnamed pugilist guru).

Ever dashed into a kopitiam for a quick breakfast ? That’ll probably sum up to a speedy order of kopi-o and soft boiled eggs before rushing off for an appointment you’re suppose to be attending thirty minutes ago. The coffee will be served in a not-so-exciting transparent glass cup with a metal teaspoon and eggs inside a red plastic BMT mug filled with hot water, covered with two plastic saucers. Now here’s the tricky part. Whether you get a proper soft boiled egg will depend on your luck that day, overall experience is somewhat like Russian roulette. 8 times out of 10, the end result is gonna be 2 raw yolks sitting in a pool of translucent uncooked white, likely to induce diarrhoea within the next half hour of downing the mixture. Now that’s one surefire way of getting into a perpetual bad mood for the rest of the day. Doing eggs properly in plastic mugs eludes me till this day and the very thought of this result makes me appreciate gems like what we have in store today.

Located at the corner of Geylang Road and Lorong 35, Sin Huat Eating House is a foodie pilgrimage locale with an array of well known food stalls (in a single coffeeshop), notably the famous duck rice and of course the Sin Huat Seafood Restaurant ran by the notorious food nazi of which we would feature in another separate review. The breakfast fare they serve here is nothing short of divine. With their coffee being the main staple, an order choice of soft boiled eggs and kaya toast can be placed within the shop’s kitchen, fitted with a traditional charcoal stove where all the brewing and toasting action is. Taking your orders would be this serious but shirtless mustachio chinese uncle who operates like clockwork, never missing or messing up an order. After eating here for so many years, I have reasonable grounds to conclude that he’s a cyborg.

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Speak to any self proclaimed beef kway teow lover and inevitably the Famous Hock Lam Street Beef Kway Teow would come into the picture. Thick bee hoon and beef slices laden with brown gooey gravy garnished with kiam chye (salted vegetables) and grounded peanut, immediately this imagery would come into mind. This version that we’re gonna be introducing today would forever change your visage of the familiar Hainanese styled beef kway teow. Yes, forever.

What Empress Place offers is the authentic Teochew style “Hock Lam” Beef Kway Teow that was served during the old days or so, stall owner David says. He has prepared his beef kway teow the way he remembered back in the days when he used to eat at his Ah Gong’s stall up at North Bridge Road. You probably would be wondering who David’s Ah Gong is, which leads us to a little bit of insight to the Hock Lam lineage. You see, David is the grandson of Late Mr Tan Chin Seah, whom in turn happens to be the founder of the legendary Hock Lam Beef Kway Teow. He’s basically the patriarch and if his grandson says the style is as such, we ain’t gonna be arguing. Sad to say some of you folks are probably having the illegitimate spawn of beef kway teow, for years on end I reckon. Some of you jokers will most likely go, “Oei, the proof is in the pudding! “, hence pudding tasting we shall commence.

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It’s been a while since we made some input for the Jointz section and we thought we’ld do it justice by introducing a legend to the wider Singaporean audience. Situated in one of the last remaining ol’skool spots in Katong is a ‘legacy’ that all on this island should experience before it disappears forever. Ah Eng has been at Dunman Food Centre for decades but how we got to know of him was through our Katong dwelling parents who used to love his father’s wan ton mee back in the peddling 50’s and carried on with tradition by supporting the son when he settled at Dunman Food Centre back in the 70’s (I think).

We’re not talking about the new skool burnt char siew shit that you get all over Singapore these days, Eng’s is the authentic raw ol’skool flavour, where the mee is silky, the char siew is pink, the wan ton is soft and the chilli is ALIVE!! If you’re in need for a proper wan ton mee fix, make way to Dunman Food Centre for the real deal. The rojak and popiah there is also hardcore so get ready for Freddy. For both Eng’s wan ton mee and the rojak, be prepared to wait for at least half an hour. On weekends, the wait can reach an hour sometimes, but once the wan ton mee and chilli enter your mouth, you will mos def feel that the wait was well worth it.

This is truly The Last Of The Mohicans so make sure you check it out!

-The Warning

Today’s recommendation will most likely interest the Shenton Way peeps since this joint is sittin’ in the Tanjong Pagar area. A few minutes walk from International Plaza is this mad ass joint which serves a heavy rhyme experience on the authentic Thai cuisine tip. It’s tucked in some back alley along with a row of other restaurants but I’m sure will not pose much of a challenge in locating, if you refer to our Singapore Road Directory and trust me when I say it is worth the trouble.

First and of utmost importance, you MUST MUST MUST order the Lemon Grass Salad (that funny lookin’ dish on the top of the photo) cos it’s pure massive attackkk boom shakalakatak.. wooooottt! It comes with a plate of lettuce leaves and what you do is take a spoonful of this crazy salad and put in on the leaf, then you roll it up like a popiah and stuff it in your mouth asap. It’s ridiculous man, seriously.. shit… I miss it already!

Another thing you should wack there is this steam fish item they have which has some crazy soupy jooce with a mad herby/grassy flavour. The fish is fresh as well so you know they’re lookin’ to release the fonk on the spot. Ohhhh yeahhhhh!!

It gets pretty packed during lunch time so I suggest you give the business partner Danny a call on 9366 9223 before heading down.

-The Warning

If you’re feeling like a pig after shopping at IKEA or Queensway Shopping Centre, just take a 5 min walk to Keng Eng Kee Seafood which sits below the nearby flats at Bukit Merah Lane 1 and dig in to some hardcore funkjazzaligic zhi cha. You will not regret!

Their speciality is the raw egg hor fun (or what my friend told me is called Moon Hor Fun). Anyways, whether it’s the moon, sun or sky, this hor fun will definately send some cosmic vibes to your stomach. Once the plate is down, just mix it up and chow down to the underground flavour. The feeling you get when the raw egg and hor fun mixture slides down your oesophagus is quite similar to Dave Grusin vs Leroy Burgess – smooth yet fonky.

Another worthy mention, that is surprisingly not in the menu is the Bovril Chicken. Yes, it’s chicken fried with Bovril (blast from the past innit). I was a bit apprehensive when the aunty recommended we order this, but getdammit, it was straight jivin’ with our tastebuds wooooyeahhhh! Y’all gotta check this creative shit out, it’s a full on mash up at the table.

I believe it gets quite packed on the weekends so if you wanna book a table and order in advance, you can call Ah Lek or Ah Hong on their mobile : 9748 7054.

Yenjoy!

-The Warning

Apologies for not having updated our Jointz page for some time now. The HOT-4-U crew have been busy supporting the elections and have not had sufficient resources to keep up with updates these past few months.

Anyway, back to business. A vast majority of Singaporeans have always craved for the authentic Peranakan cuisine and due to aggressive marketing and hype, many (I must say) have failed miserably in determining where the real shit actually is. To all you lost motherfuckers out there, I say… look no further, HOT-4-U has the answer! It’s at my house! Unfortunately, I ain’t about to invite the whole lot of you over.. so the next better option would be… Guan Hoe Soon Restaurant.

This folks, is true underground fonk. Establiished in 1953, Guan Hoe Soon has served authentic Peranakan cuisine to Babas and Nonyas residing in the East for over 50 years. The decor is painfully simple, the marketing is almost nil, but the food is DEEP! Make sure you get the Hee Peow Soup (Fish Stomach Soup), it’s hard bass kicks, if you knowwhaimsayin’. The Ayam Buah Keluak and Bak Wan Kerpiting Goreng there is right groovy and also not to be missed. Other ‘expensive’ chops from the menu are Terung Tau Cu, Ngeoh Hiam, Itek Tim and Babi Pangang. If there’s still space for dessert, then you gotta hit on the Buboh Cha Cha and Pulot Itam (my personal favourite).

After dinner, step outside for a smoke and check out the Vietnamese working girls in action. Such a perfect ending….

-The Warning

Shenton Way peeps may be familiar with this joint. Situated behind Hong Lim Complex is, without a doubt, the best soy sauce chicken rice ever… I’ve tried many folks but nothing comes close to this one. The rice is fragrant, the chicken is cooked to mouth melting perfection, with skin that’s just nice and not too spongy and THE SAUCE is DA BOMB!!

Go with a group of 3-4, order the half chicken with a side of veggie. The chicken soup comes free and is a serious asset to the menu as well. Make sure there’s plenty chicken so you can order the rice first and follow up with a plate of thin dry noodles which comes with a few leaves of cabbage.. sublime shit. Writing about this is making me hungry again.

Don’t sleep on this one!

-The Warning

Their motto is “NO RECESSION IN QUALITY AND SERVICE”.

Your plate… the banana leaf. An important start to every Indian meal, if they’re placing plastic plates or shit like that then you know the funk will not hit your fan tonight. Let’s continue.. you will be offered a choice between white and yellow (saffron) rice, with helpings of one or more curries around the perimeter of the leaf. Some papodums and then it’s time for the main event.

Some basics to follow… eat only with your right hand (the left hand is considered “dirty” as it is traditionally used in the toilet). Clump a small amount of rice and curry and pick it up with the ends of your fingers. Don’t be an undoh and grab whole handfuls and stuff them in to your mouth. You can alternatively ask for forks and spoons.. loser.

My pick, go for the fried fish, the mutton masala and THE FUCKIN’ TRIPE!!! Yeah boyyyeeee.. you may dig all that jazz and funk but homeboys git down wif the tripe. Strictly for the headz!

Dig in to the free teh tarek after your meal. The shit is dope and a very nice finish to a spicy meal. Go home straight cos your splinter muscles will loosen within the hour.

-The Warning

Located along Tanjong Pagar, this joint gets our love. I highly recommend the Escargot for starts and the lamb chops for the main course. The Escargot is one of the best i’ve tried in awhile, the garlic juice damn steam. Order extra bread here, you’ll need it. On to the main course… Lamb Chops! Eat it with mashed potato; fries will be an overkill. The meat is mad juicy and fat in the right places, I make it a point to suck on the bones. Comes with tiny blob of MINT jelly, so you know you’re getting the real deal. Oh ya, top of this heavy meal with a Guiness Draught or Erdinger Beer. Another must try are the Milkshakes.

- Kenny