Yo...Lavender Hawker Center closing soon. In the next few weeks. So time to go visit! Ive tried the wan ton mee - so so lah. But I wanna try some of the recommendations below. Albert Prawn Mee should be good - I like the one at Old Airport Road. I wanna try the Xiao Long Bao and Nasi Padang.....soon! Kok Kee Wanton Noodles #01-06 I have been eating Kok Kee since I was a student! Yes, yes, I know many think it is overrated and expensive ($4, $5) the char siew is thin and dry, the wanton nothing fantastic, and the stall owners are grumpy… BUT I really like the springiness of the noodles and that salty special sauce they pour over the plate and vegetables. So addictive! People would queue up 20-30 minutes just to get a plate. There is really no other wanton mee in Singapore quite like Kok Kee. Albert Street Prawn Noodles #01-10 This stall is famed for their Claypot Big Praawn Noodles ($5, $8, $10) with options to add pork ribs, scallops, and pigs’ intestines and tails. Really, get the claypot versions because the ‘ordinary’ bowls are not as fantastic and hot. The prawns are huge and fresh, with soup flavourful and sweet, tasting best with a dash of chilli powder. Ju Hao Xiao Long Bao #01-29 The Shanghainese Xiao Long Bao at Ju Hao is delightful. Everything from the fresh-tasting pork to the fine dumpling skin and soup broth was bursting with tasty savoury flavours. While the dumplings did not look perfect or consistent in shape and size, they were certainly satisfying. The Beijing Zha Jiang La Mian is also hand-pulled at the stall, with a generous serving of stirred fried pork. Old Bibik Nasi Rendang #01-30 Old Bibik is one of the newest stall at Lavender Food Square, serving chicken and beef rendang, made from a secret recipe which has been passed down 3 generations. A serving of this stall’s beef rendang ($5.50) comes with rice, stir fried long beans, a slice of omelette, papadum and tender chunks of mouthwatering rendang drenched in spicy gravy. Order the Chicken & Beef Rendang combo ($6.00) if you can’t decide on which meat to have.
Posted on: Sun, 24 Aug 2014 15:50:35 +0000
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