Well-known food blogger Keropokman (Philip Lim) and his food-loving partner Kopikosonggirl followed readers' suggestions to hunt down hawkers (and one ice-cream shop) who handmake their ingredients from scratch. Here are six that made the mark
18 July 2014 5:49 PM | Updated 21 Jul 2014
By Keropokman & Kopikosonggirl
Food-loving couple, Keropokman and Kopikosonggirl, who are bloggers, took over HungryGoWhere's Instagram account for a day to hunt down hawkers who make their food and its ingredients from scratch. None of that frozen, store-bought stuff for these discerning hawkers.
Armed with our readers' recommendations, they went hot-on-the-heels of the best hawker stalls that fit the bill. Fron hand-pulled noodles to ice-cream made on site. Take a look at the rest of the gallery for the couple's eating adventures.
(Follow #HGWGuestIGer for all future posts from all our guest Instagrammers).
Image 1 of 7 | Image credits: Philip Lim
First stop was atBukit Timah Food Centre for some "made from scratch" and freshly fried chai tow kway (fried carrot cake). Though there are three stalls from which to choose, they picked the white carrot cake, $3 version, from He Zhong Carrot Cake. It had a crispy outer layer but was soft on the inside, a result of skilled frying by the senior stall owner.
Image 2 of 7 | Image credits: Philip Lim
There is always a queue at Fishball Story at Golden Mile Food Centre during lunchtime. Why? The fishballs and fishcakes are made from scratch in the early hours of the day with yellowtail fish, and they do not use any flour in the process. Try it to taste the difference. A $3.50 bowl may be had with mee pok (yellow noodles). The accompanying chilli blends everything well together.
Image 3 of 7 | Image credits: Philip Lim
Next up were the steamed buns from Teochew Handmade Pau. While the mini char siew bao (barbecue pork bun, $0.60) is a popular choice. The big bao ($1.20) is a "must-order" item as well. @kopikosonggirl preferred the mini bao as it reminded her of those eaten when she was a child. The meat within is not in chunks, but finely minced and resembles meat floss. @keropokman liked the heartier, big bao as it was stuffed full of meat and even had an egg wedged within. The stall also sells mini kong bak bao (braised pork buns, $0.60)
Image 4 of 7 | Image credits: Philip Lim
These are the popular "handmade from scratch" curry puffs ($1.30 a piece) from AMK Curry Puff at Toa Payoh. The owners have been making curry puffs since 1978 and the puffs are perfectly fried to a beautiful golden colour. The one opted by the bloggers was filled with chunks of chicken, potatoes and wedges of hard-boiled egg. The filling is moist, just the way our guest Instagrammers like it.
Image 5 of 7 | Image credits: Philip Lim
Dinner was at L32 Ban Mian at Geylang, where you may try mee hoon kueh or ban mee (both are hand-pulled noodles). The order included one fish mee hoon kueh with soup ($5) and a pork mee hoon kueh, dry ($3.50). The dry version has dark sauce that you get to mix yourself. The flavourful pork-base soup and the noodles are thin with a smooth texture, and there is no doughy aftertaste.
Image 6 of 7 | Image credits: Philip Lim
The foodies ended their journey with "made from scratch" dessert at The Daily Scoop at Chip Bee Gardens in Holland Village. Being quite full, the couple shared a double scoop serving of chocolate and chunky peanut butter, $6.