Lao Zhong Zhong
29 Tai Thong Crescent (Map) 11am – 11pm Mon
They offer only about 13 items and most are hand-made on site. This is arguably the most iconic and oldest Teochew style Ngoh Hiang brand in Singapore. They hail from the once famous riverside hawkers by the old Thong Chai Medical Hall (where Hill Street Fried Kway Teow was born too). The range includes the pink pork sausage, fried poh piah, cured cuttlefish, fish balls, century eggs with pickled ginger, crispy prawn crackers, tofu, tempura fish, egg and lard cakes, ngoh hiang, among a few more. They now only have a ginger laced chilli sauce dip dotted with sesame seeds. Their items are vintage classics, nothing too fancy and very old school. Do not miss their prawn cakes, ngoh hiang (fattened with some mashed yam) and the pink sausage and fish balls. Great for your low carb diet with black sugarless “kosong” kopi or coffee.
Sin Sin Prawn Crackers
Blk 210 Toa Payoh Lor 8 #01-46, 210 Toa Payoh Lor 8 Mkt & Food Ctr (Map) 12pm – 8pm (Or till sold out) Tue, Wed & Thu
Within 3 hours of operation each business day, they are sold- out. And that’s even in the midst of the Covid-19 season. They hand make quite a few, but not all, of the items on display, shining under the lights. With about 17 items beckoning, the patient crowds keep pointing to favourites like prawn cracker, pink pork sausage, yam buffed meat rolls, fish cakes, century eggs with pickled ginger and especially their own-made fried spring rolls. The chilli has a very piquant, memorable and refreshing lift, and it stands out heads above their peers. Every order requires a 15-minute wait, but no one is complaining. The beehoon, looking seemingly pale, is actually a highlight. The flavour and aroma of shallots and garlic oil pops out and makes it very agreeable.
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