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Who doesn’t want to enjoy good restaurant quality food? But let’s face it, it can get a bit expensive and difficult on our wallets if we do it too often.
Luckily for us, over the years several renowned restaurant chefs have chosen to set up their own stalls in street vending centers with the skills they have acquired over the years. This means enjoying standard restaurant food at street vendor prices and this is where you can go.
Hao Lai Ke
Hao Lai Ke caused a sensation in 2018 when people discovered that a former Din Tai Fung Chef had opened his own stall. Standard Din Tai Fung Fried Rice and Noodles for a fraction of the price? Yes please!
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The menu here is also incredibly similar to that of the established Chinese restaurant, and you can expect similar dishes like fried rice with pork ribs, braised pork rib noodles, and Beijing dumplings. Sadly, they don’t sell Din Tai Fung’s famous xiao long bao, but honestly, their current menu line is enough.
San Pin Pao fan
This newly opened position is owned by a former Jumbo Seafood chef, who spent two decades working at the company before deciding to leave in September 2020 to create his own outfit.
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The stall mainly sells pao fan, which is essentially a dish in which the rice is drizzled in a rich broth. It is similar to porridge but richer and more robust. Apart from that, it also has dishes like fried cold cuts and fried wings.
Shi Xiang Ge
Led by a former Crystal Jade La Mian director with nearly 30 years of noodle making experience, Shi Xiang Ge specializes in Shanxi Chinese cuisine. You can savor every bit of that experience in the abundant bowls of mine he works.
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The must-haves here are undoubtedly their noodles, as well as their own creations, such as the Hot 7 Spicy Bowel Shaved Noodle, Beef la mian, and Shan xi Cold Noodle.
Supreme Ramen Xiao Long Bao
Get xiao long baos like you’ll find at Crystal Jade for a fraction of the price at Supreme Ramen Xiao Long Bao. This shop was founded by a former Crystal Jade chef who has honed his craft after making xiao long bao and noodles for over 20 years.
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For just $ 4.50, you get a piping hot bamboo basket of six meatballs and you can even buy them frozen, so you can steam them and have them at home at your convenience.
Small bowl
Located at NTUC Foodfare in the CBD’s Clifford Center, Little Bowl is started by three young chefs: Kurt, Wei Lun and Yew Tee, who met while working at Saveur.
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Their menu consists of a variety of Western-style dishes, such as Value meal shio noodles, aglio olio prawns, and eel rice bowl, which are priced under $ 10.
A history of noodles
At Amoy Street Food Center, you’ll find a Michelin-awarded Bib Gourmad stand that is beloved by many, especially the office crowd in the area, for its ramen noodles.
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The position was started by Gwern Khoo and Ben Tham, who have worked at Iggy, Waku Ghin, St Pierre and Jaan par Andre, to name a few.
Their signature ramen is inspired by modern European techniques with Asian flavors. Each bowl comes with cha-su, wontons, a soy-flavored hot spring egg, and a potato-wrapped prawn that is placed on a bed of stretch noodles.
Loyang Way Big Prawn Noodles
The establishment is run by Dickson Fong, a former chef from Tunglok, who decided to sell shrimp noodles after spending a few years doing business in China.
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However, their prawn noodles are not cooked in the same traditional way as elsewhere in Singapore. His is a more modern take and uses quality Japanese-style pork bone broth and Japanese-farm shrimp, giving his shrimp noodles a lot of umami and a more robust flavor.
Chicken rice
If you’ve heard of Chatterbox at the Mandarin hotel, you know that they offer one of the most expensive chicken rice dishes in Singapore at $ 27.
If you want to try, at a much lower price, head to Mr Chicken Rice, which is run by a former Chatterbox chef who was fired and decided to sell what he tastes best. – chicken rice. You can order a single plate of arroz con pollo or pay a little more for half a chicken.
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