83 Seng Poh Road, 168898
$4 based on 1 submission

Located along Seng Poh Road, you can find a wide variety of value-for-money dishes and snacks at Tiong Bahru Market.

What others are eating here

tow kwa poh @dairycream.blogspot
tow kwa poh @dairycream.blogspot
oyster omelette @dairycream.blogspot
oyster omelette @dairycream.blogspot
  • tow kwa poh, jian bo shui kueh 1 vote

Latest Review for Tiong Bahru Market

Overall RatingBased on 1 review
Most helpful review:

Place with many good food

Food/Drink 4 | Value 4 | Ambience 2 | Service 2
Total Reviews: 285

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The Family don't usually travel far for hawker food since there are already so many delicious ones in our area. The first dish was none other than Kovan Rojak, which already received much attention in the media. This is a branch from the Kovan Hawker Centre but the owner oversees the business here while his son runs the Kovan stall.

The rojak starts at $3, add $2 for jellyfish and $1 for century egg. So we went for the full set which was buried in punchy gravy and heaps of peanuts. Nearly everything was good,the century egg was surprisingly bouncy. However, the gravy needs more Assam/tamarind paste and lime juices to shine. This soggy Tau Pok and You Tiao (dough fritters) may appeal to those who likes them chewy but we prefer crunchy, well-toasted ones

Hence, its twin, the Tau Kwah Poh ($4) hit the right note. The dried cuttlefish, dough fritters and beancurd puff were grilled upon order and stayed crisp till the last bits. The mango, cucumber and pineapple lent a refreshing note when dipped into the chilli sauce and rojak shrimp paste. Thanks to the Kovan Rojak, there was ample leftover gravy to go with the tau kwa poh.

When a hawker stall has a long queue, join in. Even if it does not turned out to be super delicious, it won't be too bad either. Fortunately, the Lor Mee($2.50) falls into the first category. Perhaps what draws regular crowd is the Shark Meat Fritters (add 50cents) and the braised gravy. Mix all the chilli sauce, grated ginger, vinegar, gravy, some crunchy stuff together with the noodles and you'll get a simple, comforting bowl of Lor Mee minus the braised egg and ngor hiong.

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