Originally Posted by FoodLover (Post 17784611)

I remembered those good ole days.

hokkien mee no longer can dapao using banana leaves and singapore also no more kampung to plant.

many of the noodles is no longer greyish but rather yeloowish today.

those days hokkien mee fried with lards and on burning wooden fuel stove.

say bye bye but one place can find in petaling street malaysia still can find the nice hokkien mee there although again milder compared to olden days.

Originally Posted by phamtrailertroi (Post 17789210)

And 'free' parking too :D

Originally Posted by Michael (Post 17782583)

Ask something hor?

When I was very young (think 30 years ago), my dad used to dabao back hokkien prawn noodles for supper.

It's wrapped in banana leaves, but more uniquely, it's more greyish in colour and very nice.

Any bros know where to find this type of fried prawn noodles?

Originally Posted by 4Dguru (Post 17790537)

Anyone know the stall that sell both fried hokkien prawn noodles and fried kway teow at Bukit timah market and food centre 30 years ago? Is the stall still there?

Originally Posted by Lenky (Post 17790426)

Cheap and good!

Originally Posted by 4Dguru (Post 17790537)

Anyone know the stall that sell both fried hokkien prawn noodles and fried kway teow at Bukit timah market and food centre 30 years ago? Is the stall still there?

Originally Posted by AhSoonNo1 (Post 14511756)

Tau Kwa Pau @Dunman Food Center

Tau kwa pau (豆干包) is a Teochew/Peranakan snack (小吃) with a history of more than 50 years. It is a piece of fried bean curd tt's sliced horizontally in the middle & in the pocket is stuffed (till it overflows with) roughly-chopped fried fishcake, fried yam, braised egg (卤蛋) & cucumber. Braised gravy (卤汁) is then drizzled over the tau kwa pau before it is served with some homemade sweet & spicy chilli. Every mouthful of this tau kwa pau releases a burst of 😋flavours & textures. These days, it is rare to find stalls selling tau kwa pau. Say Seng Famous Tau Kwa Pau (生成著名豆干包) is perhaps the most famous stall selling this Teochew snack. It is believed to be the pioneer of tau kwa pau. Founded in 1959, it is now located at Dunman Food Ctr after it moved twice from its initial location in a corner coffee shop next to the intersection of East Coast Rd & Joo Chiat Rd. Although the standard of its tau kwa pau is a little off the high standard tt it used to be in its heyday, I feel tt the tau kwa pau at Say Seng today still packs quite a punch, esp. when eaten with the homemade sweet & spicy chilli & drizzled with a generous amt of braised gravy (卤汁)

Originally Posted by novice (Post 17792592)

Yes, I remembered I ate there a couple of years ago. Not sure still open.

The carrot cake there is still solid.

Originally Posted by Cuntworth (Post 17801129)

Miss the market along tenga airbase... Demolish long time while I am doing ns .:o Used to have fried carrot cake n soya bean drinks...

Originally Posted by healthyheart (Post 17791228)

So envy that all of you are eating nice nice food

Originally Posted by ask4bj (Post 17811839)

This is a hidden gem located at a 乌不生蛋🥚(deserted) end of Bedok Reservoir. But Mai Siao siao(dun play) jin jin(really) Super flavourful and the prawn is sibei(really) fresh and sweet. As I walk to the Coffeeshop from my car, the intoxicating broth of the Hokkien Mee just direct me to the coffeeshop. The fried bean sprouts with cockles is crunchy(every chew got crackling sound). May Soo should come and try.

Blk 704 Bedok Reservoir Road