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Since when fishball noodle has prawns, liver, seaweed? Which part of the world are referring to? This is minced meat recipe, get your facts right. Adding abalone, mermaid meat whatever does not make the noodles nicer. Stick to the fishball, the clear soup, meepok paste and texture and tang chye with some lettuce, that's it.

I once lived in Singapore, and I would gladly fly back solely for this soup. It is the finest I have ever tasted.

Hi, may I know where did u see this snack? Thanks!

Soreng Goreang Greg Ep 8 Big 😂😢😮😅😮😢

I was very regular at this stall after our family moved to goldenmile complex since late 90's for over twenty plus yrs. At first i was very much indulged with the gravy n the beef, slowly i discovered that there were quite an amount of msg added due to my body reaction... Numbness on my face n hands... I had these reaction to msg since young., so i know.. Quite an amount of msg were add.. Nevertheless this stall is still the stall i would go for beef noodle whenever i m back in sg...

Seriously you love your pork. Pork promoter

Is this stall related to the stall located on the top floor at the old Funan Centre?

When I was a young boy , his dad “ 3 Holes- aka Sar Kang in teochew will cook day in day out.. I ate till I was a teenager at Hill Street… times flies… the best CKT goes to this Legendary Sar Kang…

Eat more good for you.

Hi Gregory Leow. Since you're on carnivoreketoliondiet, do you miss eating durians? Or do you not like durians to begin with? Or are you indifferent about durians?

Renovate the floor to toilets as I nearly fall due to slippery floor😂 ! The abacus seeds look like a lump of tapioca starch .😢😅. More fillings for the Yong Tau Fu. 😂 Soon kueh skin too thick 😂

Pork lard ❤❤❤🤤🤤🤤

That's how R.P shout e, chunky, crispy crackling, not Julian cut.

Agreed. This Hainanese satay is sooooo good. Best I have tried. I hope I can still find them after they moved out from the hawker centre

Where is this stall, greg ????? In future, pls highlight all food stall address, can ??? Xia Xia Ni

I tot the mkt going to relocate elsewhere?

I recall the old uncle satay goodie when i did my NS back in 1989 going there during nights off

So hungry now. Just back from a Chinese restaurant in Oz serving ang mohs…..sigh……

Yaaaa... Be careful with anything that is a 2nd or third world away.... Please take a look at what the Chinese use as their SATAY sauce... Basically, sewer oil, Sakay sweat, sewer piss and shit from the SEWERS that are made into your FANTASTIC tasting delicates FROM your ASIAN nations..... The morons that are burning the AMERCIAN FLAG can take a trip to these far off lands, and can then savor the delicacies of these asian nations and their "SHIT FILLED MEATS AND PIUSS ENAMOIREDX ROLLS which they have longed for........ Disgusting.... I admire their loving attitudes toward these DELICACIES, yet I have once seen such foods enter their mouths.... What gives?

Enjoy your while u still can. My wife is cooking stuffed tahu n bittergourd with salted fish. Iam a Hakka!

good yong seng satay

delicious satay sauce

Cos your tau cheo glass bottle is less fancier than those on the shelves. 😂😂 Good reminder for us all to live simply and to waste less ❤

I am very certain most wanton mee stall or shop getting the description wrong. Real wanton mee which originated in Guang Dong. But there is no way you will see any char siew in the noodle. it same applied to Hong Kong Wanton Mee. But Singapore and Malaysia add in Char siew and to become what we eat those Wanton Mee in our region. So the varient of the wanton mee in Singapore and Malaysia have to name it Char Siew Wanton Mee. Let take this review for example, make no mistake. It is a good review and I reckon the name 88 Roasted Meat specialist for their Char siew and sio bak. But it would be better to named it Char Siew wanton mee rather than Wanton mee. Original Wanton Mee no char siew. That my opinion.

The food prices in Sydney have increased by more than 50% in the last 2 years. It’s insane. I’m in Germany right now and a yoghurt is a quarter of the Australian price.

As a Sydneysider who has followed you for years I’m really loving your posts about food in Australia. Gewürzhaus is adorable but so expensive.

I always wonder who eats kangaroo - because I’ve only ever cooked it when I had an overseas visitor who wanted to try it. But maybe that’s just because I don’t particularly like game.

U bring bak kwa to Afghanistan, confirm tua tai ji bro!!!

Solo running. Respect

Very nice ❤🎉

We call this chikki in India

"is it two people eating?" 😂

Wait. How is luncheon meat obviously low-carb? Most brands contain more carbs than proteins, according to their nutrition labels. I did recently notice a new brand in a black tin that remarkably contains almost no carbs, which is how it should be I guess.

Greg, have you considered consuming more fish (or fish oil) to lower your Trig:HDL ratio? Fermented foods, for example kefir, are also worth investigating. (BTW, while it's sensible to be wary of hidden carbs, I'm not sure that those from vegetables/cheese are culprits.) I think your channel's proposed new direction (healthful hawker recommendtions that don't avoid animal fats or are even keto-friendly) is sorely needed in the Singapore landscape, even as your regular/previous hawker food reviews were already in their own league in terms of refreshing perceptiveness.

This video is extremely gratifying to watch, and I agree with almost everything except the bit about sunscreen (I think that not sunburning now doesn't mean that sun damage is not nonetheless accumulating over many years). Just to point out that contrary to one of the viewer comments highlighted in the video, that usual propaganda endorsed by the Health Promotion Board is hardly "proven", which is not how science works anyway.

I couldn't agree more with this video, Greg. I'm a massive foodie and have been on a loose intermittent-fasting, low-carb 'diet' for over a decade, and have always felt it very ironic that food bloggers/vloggers have such an _unhealthy_ relationship with food thinking that the healthiest food is soup Yong Tau Foo while everything they give top marks to is absolutely just a guilty pleasure (their default attitude being that tastiness and healthfulness are generally on opposite ends of the spectrum). You've just earned yourself a new subscriber. BTW, you've probably figured it out by now, but the reason your teeth feels stronger is because of your increased Vitamin K2 intake from eating more animal/fermented foods. Cheers!

Sauce saved it. The Hakka noodles in Perth is not flat and served with Hakka fried pork.

I liked the ones I’ve tried in the past

Those noodles look fantastic!

Been looking for haka noodles in singapore, KL has really good haka noodles

Eiyerrrrrrr

Using pork belly is standard....nuttin creative

There's no such thing as ultimate char siew. There's always something better or different. Taste is relative...

Seriously, what is so special about this? Its just a VERY BASIC Egg Omelette topped with Oysters and you paid $10 for this!?!????? anyone with Very Basic Cooking Skill will be able to make this at home. Your video even shows the entire process how its done. 😂😂😂 People like to glorify how Delicious Singapore Hawker Food is, but its actually a Very Cheap Way to cook food to people who don't even know Basic Cooking. and they're even getting praised for it. HAHHAHAHAHA!!!! 😂😂😂

Do you like it?

The hawker is a Foochow person??? As in Fuzhou fishball??

This ah pek doesn't run the stall by himself in recent times. There is this fat boy boy that helps him take order and $ so he can focus on cooking. So the text at the start of the video is inaccurate.

Alamak, why showcase OAR when it's closed for months.