1. Hokkien Mee
> Bedok Camp Food Centre
Why good? - It just tastes good. You either love it or hate it. For me, I can't get sick of it, which I suspect they might have added nicotine or some addictive drug that keeps calling my stomach for more.
What's different? - It doesn't taste like the normal yellow and white hokkien mee, in fact, it's brown. It is smooth probably due to having more white noodle than yellow and hence holding more taste with each spoonful.
2. Char Kway Teow
> Old Airport Road Food Centre (Lao Fu Zi)
Why good? - It is the smoothest Char Kway Teow I've ever eaten, with sufficient wetness, evenly cooked, generous with the harm and will substitute it with fresh prawns if you don't eat harm. The chili kills, but ultimate shiokness.
What's different? - I heard they used some special broth to cook the kway teow before frying explaining the smoothness in every bite.
3. Carrot Cake (White)
> Zion Road Food Centre (Lao Goh)
Why good? - I never liked my carrot cake to be white until I tasted this. It's fried crispy on the outside and succulent on the inside with the just right flavour, correct mix of pepper and salt.
What's different? - Lao Goh is a deaf hawker who specialises only in selling carrot cake. The crisp and even mix of the chili throughout the cake completes the dish.
4. Carrot Cake (Black)
> Changi Village Food Centre (Middle row)
Why good? - It's good because I like my black carrot cake to have loads of egg, and this guy is quite generous with the egg!
What's different? - There can't be much variation with the black carrot cake and the seemingly extra egg mixture is my pitfall.
5. Wanton Mee
> Eminent Plaza at Lavender
Why good? - The noodle is thoroughly cooked with the right Q-ness yet soft at the same time. The char siew is normally sliced finely and the wanton together with the soup is sinfully tasty and refreshing.
What's different? - Portion. Unfortunately the portion is small and I usually eat at least 2 servings per meal. The gravy is the best part of the dish as there's this special taste that only they know what made it this good.
6. Tau Huey
> Old Airport Road Food Centre (Lao Ban)
Why good? - It is almost like custard which I prefer to the normal beancurd-like tau huey and it's absence of the strong soya taste. It still has the small amount of lingering soya yet sufficient for the taste buds. It isn't sweet like the traditional tau huey which adds a layer of syrup, yet sweet enough for you to crave for more.
What's different? - The texture sets it apart from the rest. They are able to remove most of the wetness within the beancurd even after digging a hole in it.
7. Duck Rice
I can't give exact details for this, as my memory failed me. But if you are keen on finding it, it's in Telok Blangah, hidden within a private housing estate.
What sets it apart is the braised duck which is nicely sliced and easy to bite. It isn't tough like the average duck rice.
However, Yu Kee Duck Rice in food courts usually earn my praise and satisfy the day to day cravings.
8. Chicken Rice
I used to be able to rank chicken rice, but gave up as it seems an impossible task with hawkers honing their skills to match up with one another. I had the rare chance of tasting the famous Chatterbox Chicken Rice at Mandarin Hotel many years back. Despite it's insane price, it is quality chicken rice with individual rice grains cooked such that it is soft but doesn't stick together and the chicken look like it went through many processes before ending up on the table. It was a unique experience and certainly worth trying for all.
I shall put a halt to the list for the moment, but these are among the best hawker food I've tasted thus far. Go try em!
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