[CLOSED] Mr Lorbak at Hougang

William Liou, 31, the owner, first started it in a coffee shop in early 2017 at Bedok North before moving to Ubi Avenue 1. He subsequently started another stall at Hougang Street 21. He has also recently started House of Happiness, a stall in a coffee shop along Bedok Road serving claypot rice. Willaim used to be a Group General Manager of a restaurant and he has a diploma from SHATEC. He was inspired by his mother as she used to run a rojak stall in Tampines. He is using a recipe from his mother. 

We went to the stall at Hougang for dinner. This stall is not just selling Lor Bak Rice ($4.50), also known as Braised Soya Sauce Pork Rice but also Braised Pig's Trotter ($7.00), Braised Chicken Wing Rice ($4.50), Minced Pork Porridge ($3.50), Minced Pork Pau ($2.50), Oyster Vegetable ($1.50) and Side Dish Combo ($2.00) consisting braised mushroom, tau pok, braised peanuts and preserved vegetable. We decided to go with Braised Chicken Wings Rice and Braised Soya Sauce Pork Rice together with a Side Dish Combo. The friendly auntie that took my order, asked, "Do you want Oyster Vegetable? the vegetable is very nice today." And, She said, "I do not have enough black fungus so I will be giving you more pieces of braised mushroom."

The Braised Chicken Wing Rice consists of 2 pieces of chicken wings, braised mushroom, braised egg, and black fungus placed on a pile of white rice drizzled with braising sauce. My dining companion, said, "It is not as flavorful as its look."

The Braised Pork Rice consists of a piece of braised meat that was cut in a few piece, a hard-boiled egg, braised mushroom, and black fungus. My dining companion said, "This is better than the braised chicken wings." I have tried when the stall was manned by William at Ubi Avenue. Somehow, it was much better than. 

The only item that I liked of the Side Dish Combo was the braised mushroom, the rest tasted just mediocre. 

Though not the best, this simple taste is homely and comforting.

MR LORBAK

Block 212 Hougang Street 21 #01-349 SINGAPORE 530212

Operating Hours: 12.00 pm to 8.00 pm

Punggol Noodles : the one-armed hawker legend

Mr Yee Meng Yong, 55, the owner, he lost his right hand in an industrial accident in 1984 at the age of 21. Another setback was the loss of his wife in 2008. He has been cooking with just his left hand for 22 years to raise his family. It used to be a noodle stall in Punggol Road near to St Anne's Church. It was only $1.20 for a bowl then in 1985. It moved to Kovan Food Centre then to Block 210 Hougang Street 21 before moving to its current location in October 2011. That is why the stall is known as Punggol Noodles even though they are located in Hougang. 

There are different types of Teochew-style Minced Meat Noodles from $3 to $3.50 as well as side dishes like Braised Intestine ($2), Teochew Meatball Soup ($2/$3) and Vegetable Soup ($2) on their menu. There is also Teochew Handmade Meatball paste at $12 per box for ordering, each box can be made into about 30 meatballs. 

I decided to go with Minced Pork Noodle ($3.50) and a bowl of Teochew Meatball Soup ($2). Their signature handmade meatball is as big as a ping pong using minced meat, fish and deep-fried sole fish as its main ingredients. Uncle started making it when he took over the stall from his father in 1995, it was handed down to his parents from his grandfather. He was forced to do the cooking due to circumstances. 

He asked, "Do you want pork liver? Do you want it with bean sprouts?" Uncle is cheerful and rather friendly. He went swiftly ahead to blanch the pork liver, lean meat, minced meat and the meatballs in the boiling water before dished up and placed them in 2 bowls. The assistant ladled the soup into the bowls thereafter. He quickly tossed a portion of noodles in the boiling water and started to prepare the sauce mixture in a bowl, he then balanced the strainer with his amputated right arm while stirring it using his left hand before placing the blanched noodles into the bowl and topped it with braised mushroom. It left me feeling amazed.

I was delighted that those slices of pork liver were cooked to a perfect tenderness. I noticed that the soup was lukewarm so as not to continue cooking those liver in the bowl. The soup was lightly flavored with a hint of natural sweetness. The noodles were cooked well to retain its springiness. The well-flavored meatballs were not overly starchy coupled with the desired bounciness and a notable flavor derived from the dried sole fish. It tasted unique and different from the other meatballs. 

I am definitely coming back for the braised intestine that I did not get to taste it this time and I will go for additional ingredients when ordering the Minced Pork Noodle again. 

PUNGGOL NOODLES

Block 105 Hougang Avenue 1 #02-24 Hainanese Village Food Centre SINGAPORE 530105

Operating Hours: 8.00 am to 3.00 pm (Closed on Mondays and Fridays)

5 Star Corner Western Food : big portion and cheap western food

This is a popular western food stall in a coffee shop that is just a stone's throw away from the bus interchange. Some of their signature items are Chicken Cutlet, Chicken Chop, Pork Cutlet, Pork Chop and Lamb Chop. You are expected to order then pay at the counter, it will then be served to the table. I decided to go with their Chicken Cutlet as this seemed to be one of their most popular items.

It was served in about 10 minutes. I was amazed by how big portion it is. You do not get to find such a big portion of fried chicken cutlet at $5.50 these days that is served with generous amount of baked beans, coleslaw and a big piece of garlic bread. The fried chicken cutlet is a massive piece of meat, nicely marinated and perfectly deep-fried to give it the desired crispiness. I was told that the guy that started this western food stall used to be from Jack's Place and that somehow explained its certain similarities. 

It might not be the tastier but it is definitely value for money. You should try if you happen to be there and looking for something tasty and good value.

5 STAR CORNER WESTERN FOOD

Block 805 Hougang Central SINGAPORE 530805

Sin Chie Toke Huan : Comforting Hainanese Curry Rice

There was already a long queue right outside the closed shutter, patiently waiting for the shop to be opened at 6.00 pm. I know there is a famous Hainanese Curry Rice stall in this coffee shop but i have never get to try it. I decided to join in the queue as i was told to come back later by that curly hair Auntie selling satay at the corner coffee shop. She could not quite cope with the massive amount of orders at that time when i wanted to order earlier. When the roller shutter raised, the assistants started to arrange tables and chairs along the pathway. Some of those in the queue moved away leaving their friend or family member to be in the queue to do the ordering later and they went to sit at one of those tables. 

As this was my first visit, i decided to order some of those dishes more commonly selected by their regular customers. After ordering, i was expected to pay then they handed over the 2 plates of rice to me to carry it together with an assistant that got the rest of the dishes on a tray and followed me to my table. 

First dish was sliced pork cooked in soya sauce and sesame oil with bits of shredded ginger, a homely dish that done well. It was nicely flavored and went rather well with the plain rice. I could finish my plate of rice just with this particular dish.

Braised cabbage has always been my favourite and my usual order whenever having Hainanese Curry Rice. It might not looked too appetising given its color but the texture was of the desired softness and it actually tasted alright with a hint of natural sweetness detected.

The steamed meatballs did not taste too memorable though, it was just pleasant tasting.

My favourite dish has to be these squids cooked in curry sauce. This dish reminded me of a similar dish that my dearest Grandpa used to cook. The texture of these squids was of the desired softness with a slight chewiness. It was tasty when had it with the curry sauce together with rice. I would likely to order this again.

All the dishes went rather well with the rice. This was a simple yet homely dinner that i really enjoyed. I could not quite remember the exact price that i paid but if i remember correctly, it should be less than $12 for all. 

There was still a long queue when i left. I was told that the pork porridge stall in this coffee shop is pretty good as well. Maybe i should just order a bowl of pork porridge to go with some of those dishes when i am there again.

SIN CHIE TOKE HUAN

1018 Upper Serangoon Road SINGAPORE 534756

Operating Hours: 6.00 pm to 5.00 am

Iskina Cebu at Kovan

This is the other branch of the supposedly famous Philippine stall from a coffee shop in Geylang East, near Paya Lebar MRT. This particular outlet is located along Upper Serangoon Road together with the famous Fried Oyster and Punggol Nasi Lemak. 

There are 4 set meals for selection: Lechon Le Cebu (Roasted Pig) at $10, Liempo de Balamban (Roasted Pork Belly) at $6, Manok de Balamban (Roasted Chicken) at $6 and Liempo - Manok de Balamban Combo (Roasted Pork Belly & Roasted Chicken) at $11. You could also choose to order al-la-carte: 1 kg of Lechon Le Cubu (Roasted Pig) for $40, 1/2 kg of Liempo de Balamban (Roasted Pork Belly) at $12 and a whole Manok de Balamban (Roasted Chicken) at $19. If you compare those prices against a usual Roasted Meat stall, it is not too cheaper though not much higher. 

I decided to go with Lechon Le Cebu (Roasted Pig) set meal that consists a portion of rice at $10. An average portion of roasted pig consists of a few pieces of roasted skin was served with rice. There are 2 types of sauces available at the side table next to the stall for self-service, both are vinegar based if i am not wrong, the taste of both is rather close and not particularly distinctive. I felt it did not actually enhance the flavor so with or without it, did not make a difference. 

The texture of roasted pig was delightfully tender and nicely seasoned with a slight saltishness but those pieces of skin were not crispy but soggy and a little too chewy. The rice tasted a bit too hard and rather dry too. The portion was a bit little for $10 thus not quite worth the value. It still left me feeling hungry after done eating. 

A short queue started to form during the dinner time. Overall, it was alright but i did not like it enough to eat it again soon. I would rather go for my Sio Bak rice at a cheaper price. 

ISKINA CEBU

973 Upper Serangoon Road SINGAPORE 534725.
Operating Hours: 12 pm to 8.30 pm (Closed on Monday)

Penang Kitchen at Kovan Food Centre

It was during dinner time when i was there, the 3 stalls serving Bak Chor Mee have got quite a queue particularly the 2 stalls that are next to each other right in the front row. After some thoughts, i decided to try the new stall that took over the Yong Tau Foo stall. This stall is serving Penang style Lor Mee and Prawn Mee. I joined in the queue and waited for just a short while to order.

While in the queue, i took out my camera to take a picture of the stall and it was spotted by the person-in-charge. He smiled when he asked for my order then he asked, 'You're taking pictures ah?' I nodded.

The standrad Lor Mee is $3.30 and $4.30 if added with fried fish nuggets, the prawn mee is $3.30.

While waiting for my Lor Mee, i overheard that gentleman telling the other lady in charge of cooking to be mindful when presenting my bowl of Lor Mee as i wanting to take pictures of it. I appreciate such a thought.

Though it did not woo-ed me when i took the first mouthful but it was a decent bowl of Lor Mee that i would likely to eat it again if i happen to be in this food centre again. It was a right decision that i did not add the chilli into the Lor Mee but separated it in a saucer. The level of spiciness is quite intense and added flavor to the Lor Mee. The noodle was cooked just right to serve with ingredients like braised meat, ngor hiang, fishcake, fried cracker and fried fish nuggets. The braised sauce was not as not as thick and sticky as expected but rather flavorful. 

This was a decent bowl of Lor Mee nonetheless and definitely worth a try if you are here and did not want to queue for one of those stalls for Bak Chor Mee. 

I am hoping this new stall could sustain its business and be around for a while as i will like to try their Prawn Mee when i visit again.

PENANG KITCHEN

205 Hougang Street 21 #01-03 Kovan Food Centre SINGAPORE 530205

That Comforting Taste.

I just happened to be there on a rainy day and wanting something comforting like a hot bowl of porridge. There was a queue of few people right there at this stall and it prompted me to give it a try for the first time.

Some of the choices available are Century Egg & Lean Meat Congee ($3.50), Pork Congee ($3.50), Meatball Congee ($3.50), Mixed Pork Congee ($4.00), Pig's Liver Congee ($3.50), Chicken Congee ($3.50), Sliced Fish Congee ($3.50), Congee in Boat Style ($5.00) and Mixed Scallop Congee ($5.00). Frog's Leg Congee in claypot are at $7.00 and $12.00. 

The side dishes for selection are Frog's Leg ($8 and $14) and Pig's Liver ($5 and $8) served with Dried Chilli, Ginger and Onion in claypot. There are Raw Fish at $3, $5 and $8 together with Homemade Beancurd at $3 and Beancurd with Spicy Sauce at $3.

I decided to go with Mixed Pork Congee with the smallest serving of Raw Fish.

A good portion of porridge garnished with a handful of chopped spring Onion and dried shallots served with a single piece of You Tiao. 

The You Tiao that came along was still warm with a crispy texture unlike most of the stalls out there that did not bother to make such an effort. The best way to enjoy the You Tiao is to dip it into the congee slightly then eat it. It is as good as dipping it into the coffee, the rather old school way of enjoying it taught by my dearest Grandpa. 

The Congee is the typical Cantonese style with the rice grains nicely broken up made by a long cooking process. 

I was delightful to find generous amount of ingredients like slices of liver, small intestine and lean meat in it. This is indeed a value for money bowl of Congee that so hard to find these days. 

Though it was the smallest serving Raw Fish but it came with a good amount of sliced fish together with shredded ginger, shredded lettuce, coriander leaf then garnised with dried shallots served along with cut chilli by the side. 

To start is to mix all the ingredients well with the sesame oil and the sesame seeds to give it the desired flavor. 

The raw fish was sliced perfectly to give it the nicely thin texture. It tasted delightfully when it was tossed well to coat with the bits of sesame seeds and dash of sesame oil. The taste was further enhancing by squeezing and mixing in the lime.

It tasted even better when it was eaten with bits of shredded ginger and shredded lettuce with the coriander leaf. 

I dare say this is the hidden gem right at this Food Centre. Simple fare but served with passion to ensure the delivery of best quality coupled with fresh ingredients. 

I know i will definitely be back to try the others on their menu. 

XIANG RUI GOURMET 祥瑞粥品

Block 209 Hougang Street 21 #01-28 Kovan Food Centre SINGAPORE 530209.

A Thai Affair.

NAKHON KITCHEN

212 Hougang Street 21 #01-341 SINGAPORE 530212.

Probably the best Fried Oyster in Singapore.

This is still the best fried oyster that i ever tasted in Singapore. It is definitely worth the effort to travel all the way to Upper Serangoon just to eat it. There are the selection of $5, $8 and $10. I usually go for the $5 option though not particularly big portion but the few massive oysters in it definitely worth the value. 

SIMON ROAD FRIED OYSTER

965 Upper Serangoon Road SINGAPORE 534721.