Our Favourites!

Our favourites! 

Satay by the Bay at MBS.

This was my maiden trip there and I must say I had mixed feelings after trying the food over there.

The setting of the place was equivalent to that of Chomp Chomp at Serangoon or the 85 market located at Bedok, but it being less smoky and crowded. Even though it was like a hawker centre, the area was brightly lit and I was just lured away by those signboards and went to purchase my food immediately.

Huat Huat BBQ Chicken wings

From Huat Huat BBQ Chicken wings, we purchased the Popiah and the chicken wings. The queue was quite a long one and we had to wait quite a while before we could order 2 dozens of the wings and 4 Popiah for the family. For some who don’t know, Popiah is a Chinese dish that is similar to a handroll. It contains mainly radish, sweet sauce, nuts as well as prawns. The Popiah was really delectable as it was really soft and although cold on the outside, the inside ingredients were steaming hot and really delicious. I would definitely say it’s a must try!

As for the Chicken wings, they were cooked till they were crispy brown in colour. But what captured my attention was that there weren’t any overcooked portions or “Chao Ta” parts on the chicken at all. The wings were juicy and tender however, the taste just lacked that something, the X factor. Comparing the wings here to Chomp Chomp’s, I would choose the one at Chomp Chomp. The wings there were much crispier and a little tastier. Even though there would be the “Chao Ta” portions, it just enhances the flavour of the wings! However, I would still say the wings from Huat Huat were really scrumptious but at a price of $1.50 per piece and the long wait, it was not that worth it.

Boon Kiat BBQ Seafood/ Satay by the Bay

Yet another stall with quite a few people patronising it. It was a stall that sold a variety of dishes from staple food such as the seafood fried rice to the more uniquely Singapore taste such as Chilli Crabs, Sambal Stingrays and cereal prawns. Being a spicy seafood lover, I ordered the Sambal Stingray and the Garlic Kang Kong to go along with it. The appearance of the cooked stingray was really appetising, with generous portions of sambal drizzled over the charcoal grilled fish. Cooked and placed over the banana leaf also gave it a tantalising smell that one could not resist drooling over. With a watering mouth, i started on my meal. Scrumptious and absolutely delectable. The spiciness level was just right, and with a squeeze of the lime just made it heavenly. It was definitely up there amongst the best stingrays I have eaten. The meat of the fish was really soft and sort of melted in the mouth, while the spiciness of the sambal lingered on the tongue together with the taste of the fish. A definite must-try!  

The Kang Kong was cooked really simply with only Garlic as the only add on to the vegetable, unlike how kang kong’s are usually cooked-with sambal. However, this simple dish still tasted really good! The garlic really enhanced the taste of the green giving it a sweet yet slightly bitter taste. And if you’re complaining that its not spicy enough for you, homemade chilli sauce can be requested FOC. However, the downside of the dish is that its slightly to oily for my preference, hindering my taste buds.  

City Satay/Satay by the Bay

Going to a place with its name in the signboard, satays were a definite must try! And was I glad that I patronised the City satay stall. Unlike the other stalls, City satay was more like a booth similar to those of the ice cream sellers on the streets. It was run by a group of Chinese locals who fanned and turned the satays diligently. Although the wait took about 20mins, it was worth it. Beef, pork, mutton and chicken satays were sold by the stall. The meat of the satay were also very generous. The meat was chewy but soft at the same time but what attracted me the most was how the meat did not get stuck on the stick. Im sure many of u satay lovers will also face this problem where u have to lock your teeth down on the stick so as to pull the meat out. However, these was not the case for City’s satays! The meat simply slid of the stick once bitten and hence allowing us to enjoy these delightful dish comfortably and pleasantly. City’s satay definitely lived up to its Satay by the Bay name!    

Ah Seah eating house

A stall that I’ve been patronising since young and still very regularly now. This was a more traditional teochew porridge coffee that sold a wide variety of dishes for you to pick and choose from. Here, I would just like to promote a few of my more favourite dishes.

The mince meat or “Ba Chor” in local terms is cooked in spicy bean sauce here, rather than the more popularly cooked dark sauce. However, the taste is equally good, if not better. Although cooked in chilli bean sauce, the dish is not all that spicy but rather giving off a more sweet taste. The meat is also really chewy, making this dish really popular and a favourite to both adults and children alike. Not once have I not ordered this dish whenever I patronised the stall. 

The Lala, and also my personal favourite, is also another really tasty dish that I’ve always ordered. Cooked in a simple chilli sauce, it gave out a unique taste of spiciness, sweet and salty. These, together with the natural bitterness of the shelled fish gave this dish a really flavourful overall taste and a pleasant treat to all. 

The egg bittergourd is also another one of my favourites. Although it may be cooked really plainly with just bittergourd and eggs, but this simple dish would just naturally remind one of home. The vegetable is cooked to perfection and not at all that bitter making even little children to fall in love with it.