Beauty World Centre

by | Dec 21, 2025 | Uncategorized | 0 comments

Overview & Ambience

Beauty World Centre isn’t your typical polished shopping mall. This mixed-use development at 144 Upper Bukit Timah Road pulses with authentic hawker culture energy. The food centre buzzes with activity throughout the day, filled with the aromatic symphony of sizzling woks, bubbling broths, and fresh-baked treats. The atmosphere is quintessentially Singaporean: no-frills plastic stools, fluorescent lighting, and that beautiful chaos where multiple cuisines compete for your attention. It’s the kind of place where office workers, families, and food enthusiasts converge, creating a vibrant community dining experience.

Ambience Rating: 4/5 – Authentic hawker atmosphere, bustling but sometimes crowded during peak hours.

Featured Eateries & In-Depth Reviews

1. Hong Wen Mutton Soup

Cuisine Style: Teochew Chinese
Price Range: S$6-12
Signature Dish: Mutton Soup

Dish Analysis

Unlike the common Hainanese-style mutton soup found across Singapore, Hong Wen takes the Teochew approach, resulting in a clearer, more herbaceous broth that allows the mutton’s natural sweetness to shine through.

Flavor Profile:

  • Primary: Herbal, savory umami
  • Secondary: Subtle sweetness from slow-cooked mutton
  • Finish: Clean, light peppery notes

Key Features:

  • Generous chunks of tender mutton (no gamey taste)
  • Clear, pristine broth with visible fat globules (sign of proper cooking)
  • Accompanying chili sauce provides spicy-tangy contrast
  • Served piping hot in traditional ceramic bowls

Cooking Technique: Long-simmered mutton with Chinese herbs (likely angelica root, goji berries, and ginger) creates tender meat while infusing the broth with medicinal warmth.

Review: The mutton practically falls apart at the touch of your spoon, indicating hours of patient simmering. The broth strikes that perfect balance between richness and clarity. The house-made chili is essential—it cuts through the fat and adds complexity. This is comfort food at its finest.

Rating: 4.5/5

2. Feng Ji Shu Shi Char Kway Teow

Cuisine Style: Hokkien/Teochew Chinese
Price Range: S$4-7
Signature Dish: Char Kway Teow

Dish Analysis

This local legend demonstrates why char kway teow remains one of Singapore’s most beloved hawker dishes. The dish achieves the holy grail: proper “wok hei” (breath of the wok).

Flavor Profile:

  • Primary: Smoky, savory with caramelized notes
  • Secondary: Sweet dark soy sauce undertones
  • Tertiary: Briny from blood cockles, slight heat from chili

Key Components:

  • Flat rice noodles (kway teow) – silky, slightly chewy
  • Yellow egg noodles – adds springiness and color contrast
  • Chinese sausage (lap cheong) – sweet, fatty richness
  • Blood cockles – iron-rich, oceanic flavor
  • Bean sprouts – fresh crunch
  • Fish cake slices – bouncy texture
  • Garlic chives – aromatic punch

Cooking Technique: High-heat wok cooking over intense flame, constant tossing to achieve characteristic char without burning. The noodles are fried in sections to maintain heat, then combined with dark soy sauce, light soy, and fish sauce.

Texture Facets:

  • Noodles: Chewy yet tender
  • Chinese sausage: Slightly crispy edges
  • Bean sprouts: Crisp-tender (not overcooked)
  • Cockles: Plump and juicy

Review: Each bite delivers that addictive smoky-sweet combination. The noodles have distinct char marks without being burnt, and the mix of textures keeps things interesting. The blood cockles might be adventurous for some, but they’re essential to the authentic experience. Request extra cockles if you’re a fan.

Rating: 4.5/5

3. Hong Kong Soya Sauce Chicken Noodle Rice

Cuisine Style: Cantonese
Price Range: S$4-8
Signature Dishes: Soya Sauce Chicken Rice/Noodles

Dish Analysis

This stall proves that economic rice can still deliver restaurant-quality execution. The star is the chicken, glazed in a mahogany-colored soy-based sauce.

Flavor Profile:

  • Primary: Sweet-savory soy
  • Secondary: Five-spice aromatics
  • Finish: Subtle ginger warmth

Sauce Analysis: The soy sauce glaze contains:

  • Dark soy sauce (color and mild sweetness)
  • Light soy sauce (saltiness)
  • Rock sugar (caramelization)
  • Star anise (licorice notes)
  • Ginger and garlic (aromatics)
  • Shaoxing wine (depth)

Cooking Method: Chicken is poached in the soy sauce master stock, a technique where the same sauce base is used repeatedly, gaining complexity over time. The chicken is then hung to cool and glazed multiple times for that signature sheen.

Serving Options:

  1. With Rice: Fragrant jasmine rice, slightly oily from the sauce drippings
  2. With Noodles: Springy egg or wheat noodles, dressed in sauce

Texture Analysis:

  • Chicken skin: Silky, not rubbery
  • Chicken meat: Juicy, pulls cleanly from bone
  • Rice/noodles: Properly seasoned, not dry

Review: The chicken is remarkably tender and never dry. The sauce has that perfect sweet-savory balance that makes you want to finish every grain of rice. At under S$5 for a plate, this is exceptional value. The portion size is generous—expect to leave satisfied.

Rating: 4.5/5

4. Penang Home-Made Beef Ball Noodles

Cuisine Style: Penang Malaysian
Price Range: S$5-9
Signature Item: Handmade Beef Balls

Dish Analysis

The beef balls here are made daily by hand, a labor-intensive process that’s becoming rare in Singapore’s hawker scene.

Beef Ball Characteristics:

  • Texture: Bouncy, springy (QQ texture)
  • Bite: Firm exterior, yields to reveal tender interior
  • Flavor: Robust beefy taste, lightly seasoned

Handmade Process (Traditional Method):

  1. Fresh beef is minced or pounded
  2. Mixed with salt and cornstarch
  3. Thrown/slapped repeatedly (creates springy texture)
  4. Shaped into balls
  5. Boiled until they float

Broth Analysis:

  • Base: Beef bones simmered 8+ hours
  • Aromatics: Star anise, cinnamon, cloves
  • Characteristics: Rich, deeply savory, slightly oily
  • Color: Deep brown, opaque

Noodle Options:

  • Kway teow (flat rice noodles)
  • Yellow mee (egg noodles)
  • Bee hoon (thin rice vermicelli)
  • Mee kia (thin egg noodles)

Accompaniments:

  • Fresh lettuce or chye sim (adds freshness)
  • Crispy fried shallots (texture and sweetness)
  • Pickled green chili (cuts richness)

Review: The beef balls have that telltale bounce that confirms they’re genuinely handmade. The broth is deeply comforting without being heavy. This is the kind of bowl you crave on rainy days. Pro tip: Add extra beef balls—they’re the star of the show.

Rating: 4.5/5

5. Beauty World Wonton Noodles

Cuisine Style: Cantonese
Price Range: S$4-7
Value Pick: Basic bowl starts at S$4

Dish Analysis

Don’t let the generic name fool you. This stall delivers solid, traditional wonton mee that hits all the right notes.

Components Breakdown:

1. Wontons:

  • Filling: Minced pork and shrimp
  • Wrapper: Thin egg-based skin
  • Texture: Plump, juicy filling; delicate wrapper
  • Seasoning: White pepper, sesame oil, ginger

2. Noodles:

  • Type: Thin egg noodles (you mee)
  • Texture: Springy, al dente
  • Preparation: Blanched, then tossed in lard/oil
  • Color: Golden yellow

3. Char Siu (Barbecued Pork):

  • Cut: Lean yet fatty alternating layers
  • Texture: Soft, tender
  • Glaze: Sweet honey-based exterior
  • Flavor: Sweet-savory with hint of five-spice

4. Sauce/Dressing:

  • Dark soy sauce (color)
  • Oyster sauce (umami)
  • Sesame oil (aroma)
  • White pepper (heat)

Cooking Instructions (Home Recreation):

For Wontons:

  1. Mix 200g minced pork, 100g chopped shrimp, 1 tsp sesame oil, white pepper, salt
  2. Wrap in wonton skins, creating small pleated parcels
  3. Boil in water until they float (3-4 minutes)

For Noodles:

  1. Boil fresh egg noodles 2-3 minutes until al dente
  2. Drain and toss immediately with sesame oil to prevent sticking
  3. Add dark soy sauce and oyster sauce to taste

Flavor Profile:

  • Primary: Savory umami from sauces
  • Secondary: Sweet from char siu
  • Accents: Aromatic sesame oil, sharp white pepper

Review: This is textbook wonton mee executed well. The wontons are generously filled, the noodles have the right bounce, and the char siu is proper quality. At S$4, it’s a steal. The portion is modest but satisfying for a quick meal. Add chili oil if you want extra kick.

Rating: 4/5

6. Better Days Cafe & Bar

Cuisine Style: Fusion (Local meets Western)
Price Range: S$12-25
Dining Style: Casual contemporary

Concept & Ambience

Better Days breaks the hawker centre mold, offering a modern air-conditioned space with actual furniture (not plastic stools). Think exposed brick, Edison bulbs, and a menu that bridges grandmother’s recipes with Western techniques.

Ambience Features:

  • Air-conditioned comfort
  • Instagram-worthy decor
  • Bar seating with craft cocktails
  • Background music (acoustic/indie)

Menu Style: Fusion experimentation

Sample Fusion Dishes (Typical offerings):

  • Laksa pasta (Italian noodles in spicy coconut broth)
  • Salted egg chicken burger
  • Chili crab pizza
  • Ondeh ondeh lava cake

Beverage Highlights:

  • Craft cocktails with local ingredients
  • Kopi cocktails (coffee-based)
  • Teh tarik with a twist
  • Local craft beers

Flavor Approach: The kitchen takes familiar Asian flavors (sambal, laksa paste, salted egg) and applies them to Western formats (burgers, pasta, pizza). Results vary but generally lean toward bold, unsubtle flavors that Instagram well.

Review: Better Days offers something different when you want hawker-adjacent food in comfortable surroundings. The cocktails are competently made and reasonably priced for bar standards. Food quality is good but not exceptional—you’re paying partly for ambience. Great for dates or when overseas visitors want “local fusion” without the hawker experience.

Rating: 3.5/5 (good concept, execution varies by dish)

7. Victory Thai Boat Noodle

Cuisine Style: Thai
Price Range: S$5-12
Specialty: Boat Noodles (Kuay Teow Rua)

Dish Analysis

Boat noodles originated from floating markets in Thailand—small, intensely flavored bowls meant to be consumed quickly. Victory Thai brings this tradition to Beauty World.

Boat Noodle Characteristics:

Broth Analysis:

  • Base: Pork or beef bones
  • Darkening agent: Traditionally pig’s blood (creates rich color)
  • Aromatics: Star anise, cinnamon, coriander root
  • Seasoning: Fish sauce, palm sugar, dried chili
  • Flavor: Intensely savory, slightly sweet, aromatic

Noodle Components:

  • Rice noodles (sen lek – thin, sen yai – wide)
  • Meat slices (beef or pork)
  • Meatballs
  • Bean sprouts
  • Morning glory (water spinach)
  • Crispy pork rinds
  • Thai basil

Condiment Tray (Essential):

  • Fish sauce with chili
  • White sugar (yes, really)
  • Dried chili flakes
  • White vinegar with chili

Other Menu Items:

Basil Rice (Pad Kra Pao):

  • Minced meat stir-fried with Thai holy basil
  • Served with fried egg on top
  • Flavor: Spicy, savory, aromatic
  • Essential: Fish sauce, oyster sauce, chili

Moo Ping (Grilled Pork Skewers):

  • Marinated in garlic, coriander root, fish sauce, palm sugar
  • Grilled over charcoal (if authentic)
  • Served with sticky rice and homemade dipping sauce

Papaya Salad (Som Tam):

  • Shredded green papaya
  • Tomatoes, long beans, peanuts
  • Dressing: Lime, fish sauce, palm sugar, chili
  • Texture: Crunchy, refreshing

Flavor Profile Across Menu:

  • Primary: Bold, assertive, no subtlety
  • Balance: Spicy, sour, sweet, salty (all four present)
  • Heat Level: Adjustable but defaults to moderate-high
  • Freshness: Abundant herbs and raw vegetables

Review: Victory Thai delivers authentic flavors without compromise. The boat noodles are properly intense—not for timid palates. The moo ping is charred and caramelized just right, though authenticity depends on whether they’re using charcoal. Portions are reasonable. Service is quick. This hits the spot when you want proper Thai flavors without trekking to Golden Mile.

Rating: 4/5

8. Yogiyo Korean Restaurant

Cuisine Style: Korean
Price Range: S$8-15
Signature Dishes: Kimchi Jjigae, Bulgogi

Dish Analysis

Kimchi Jjigae (Kimchi Stew):

Base Components:

  • Well-fermented kimchi (the older the better)
  • Gochugaru (Korean chili flakes)
  • Gochujang (fermented chili paste)
  • Pork belly or spam
  • Tofu (soft or medium-firm)
  • Scallions

Cooking Process:

  1. Sauté kimchi in sesame oil until fragrant
  2. Add gochugaru and gochujang
  3. Add pork and cook until fat renders
  4. Pour in anchovy-kelp broth
  5. Simmer 15-20 minutes
  6. Add tofu and scallions near end

Flavor Profile:

  • Primary: Spicy, tangy, fermented funk
  • Secondary: Umami from anchovy broth
  • Texture: Soft tofu, tender pork, wilted kimchi
  • Heat: Medium-high, builds gradually

Serving Style: Bubbling in a ttukbaegi (stone pot), with rice and banchan

Bulgogi (Marinated Grilled Beef):

Marinade Components:

  • Soy sauce (base)
  • Brown sugar or honey (sweetness, caramelization)
  • Sesame oil (aroma)
  • Garlic (pungency)
  • Ginger (warmth)
  • Korean pear (tenderizing enzymes)
  • Black pepper
  • Scallions

Meat Selection:

  • Ribeye or sirloin, thinly sliced
  • Fat marbling essential for flavor

Cooking Method:

  • Quick high-heat grilling or pan-frying
  • Meat should caramelize but stay tender
  • Cook time: 2-3 minutes total

Flavor Profile:

  • Primary: Sweet-savory
  • Secondary: Garlic-forward
  • Finish: Nutty sesame notes
  • Texture: Tender, slightly charred edges

Serving: With lettuce wraps (ssam), rice, and multiple banchan

Banchan (Side Dishes): Typically includes:

  • Kimchi (fermented napa cabbage)
  • Kongnamul (seasoned soybean sprouts)
  • Gamja jorim (braised potatoes)
  • Oi muchim (cucumber salad)
  • Gyeran jjim (steamed egg)

Review: Yogiyo delivers satisfying Korean comfort food in a hawker setting. The kimchi jjigae has proper fermented depth—not just spicy water with cabbage. The bulgogi is authentically sweet and well-marinated, though cooking execution varies (sometimes overcooked). Banchan selection is modest (3-4 items) compared to full Korean restaurants but adequate. Rice portions are generous. Overall, solid Korean fare at hawker prices.

Rating: 4/5

9. Eng Kee Chicken Wings

Cuisine Style: Singaporean Chinese
Price Range: S$1.50-2.50 per wing
Specialty: Fried Chicken Wings

Product Analysis

Preparation Style: These are proper Singaporean-style fried chicken wings—marinated, battered, and deep-fried until the exterior shatters while the interior stays juicy.

Marination Process (Estimated):

  • Soy sauce (savory base)
  • Five-spice powder (aromatic complexity)
  • White pepper (mild heat)
  • Garlic powder
  • Sugar (aids caramelization)
  • Sesame oil (aroma)
  • Shaoxing wine (depth)

Coating Technique:

  • Light flour or cornstarch dredge
  • Creates thin, extra-crispy shell
  • No thick American-style batter

Frying Method:

  • Double-frying technique (likely)
  • First fry: 160°C to cook through
  • Rest period: Allows moisture to redistribute
  • Second fry: 180°C for maximum crispiness

Texture Analysis:

  • Skin: Shattering crisp, audible crunch
  • Meat: Juicy, tender, not dry
  • Contrast: Perfect textural dichotomy

Sauce Options:

1. Sweet Sauce:

  • Likely sweet chili or honey-based
  • Sticky, glossy coating
  • Flavor: Sweet with mild heat

2. Spicy Sauce:

  • Possibly gochujang or sambal-based
  • Color: Deep red
  • Flavor: Spicy-sweet with garlic notes
  • Heat level: Medium

3. Original (No Sauce):

  • Lets the five-spice marination shine
  • Best for appreciating the frying technique

Serving Temperature: Best consumed within 5 minutes of frying. Crispiness degrades rapidly.

Cooking Instructions (Home Recreation):

Ingredients:

  • 1kg chicken mid-wings
  • 3 tbsp soy sauce
  • 1 tsp five-spice powder
  • 1 tsp white pepper
  • 2 cloves garlic, minced
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • Cornstarch for dredging
  • Oil for deep frying

Method:

  1. Marinate wings 3-4 hours or overnight
  2. Coat lightly in cornstarch
  3. First fry at 160°C for 8 minutes
  4. Rest 5 minutes
  5. Second fry at 180°C for 3-4 minutes until golden
  6. Drain, toss in sauce if desired

Review: Eng Kee nails the fundamentals. These wings achieve that coveted crackly skin that’s impossible to replicate in an oven. The meat stays impressively moist—no mean feat for wings. The sweet sauce is crowd-pleasing but I prefer them plain to taste the five-spice. At S$1.50-2.50 per wing, pricing is fair. Queue moves quickly. Get them fresh—reheating never works with fried chicken.

Rating: 4.5/5

10. Mentai-Ya

Cuisine Style: Japanese Fusion
Price Range: S$8-15
Specialty: Mentaiko (Cod Roe) Dishes

Ingredient Analysis: Mentaiko

What is Mentaiko?

  • Marinated pollack/cod roe (fish eggs)
  • Originating from Korea (myeongnan jeot), adapted by Japan
  • Cured in salt, chili, and other seasonings

Characteristics:

  • Texture: Creamy when cooked, slightly grainy
  • Flavor: Briny, umami-rich, slightly spicy
  • Color: Pink-orange
  • Usage: Sauce base, topping, filling

Mentaiko Sauce Components:

  • Mentaiko (base)
  • Japanese mayonnaise
  • Sake or mirin
  • Butter (for richness)
  • Nori flakes (garnish)

Menu Highlights:

Mentaiko Rice Bowls:

  • Base: Japanese short-grain rice
  • Topping: Creamy mentaiko sauce
  • Garnish: Nori strips, scallions, sesame seeds
  • Sometimes includes: Onsen egg (soft-cooked)

Flavor Profile:

  • Primary: Creamy, umami-forward
  • Secondary: Briny seafood essence
  • Texture: Creamy sauce, fluffy rice, runny egg
  • Balance: Rich but not cloying

Salmon Mentaiko Rolls:

  • Fresh salmon
  • Mentaiko sauce
  • Rice
  • Nori wrapper
  • Sometimes torched (aburi-style)

Preparation Style:

  • Sushi-grade salmon
  • Generous mentaiko coating
  • Often served slightly warm if torched
  • Creamy, indulgent texture

Cooking Instructions (Mentaiko Sauce):

Ingredients:

  • 100g mentaiko
  • 3 tbsp Japanese mayonnaise
  • 1 tbsp butter (softened)
  • 1 tsp sake
  • 1 tsp lemon juice

Method:

  1. Remove mentaiko from membrane (scrape gently)
  2. Mix with softened butter until smooth
  3. Add mayonnaise and sake
  4. Whisk until creamy
  5. Add lemon juice for balance
  6. Toss with hot pasta or rice

Review: Mentai-Ya scratches that Japanese comfort food itch without breaking the bank. The mentaiko sauce is properly creamy and umami-packed—not stingy with the cod roe. The salmon rolls are fresh and generous. Portions are satisfying. The rice bowls are particularly good value. Nothing revolutionary but consistently executed. Perfect for mentaiko lovers who don’t want to pay restaurant prices.

Rating: 4/5

11. Blanco Court Fresh Fish Soup

Cuisine Style: Teochew Chinese
Price Range: S$5-10
Specialty: Fresh Fish Soup

Dish Analysis

Fish Options (Typical):

  • Batang (Spanish mackerel) – firm, oily
  • Red snapper – sweet, delicate
  • Pomfret – buttery, prized
  • Garoupa – premium, flaky
  • Threadfin (Ikan kurau) – local favorite

Broth Characteristics:

  • Clarity: Crystal clear (hallmark of quality)
  • Color: Milky white (from fish oils and bones)
  • Flavor: Clean, sweet, naturally fish-forward
  • Body: Light yet satisfying

Traditional Cooking Method:

  1. Fresh fish cleaned and sliced thick
  2. Ginger sliced and lightly bruised
  3. Water brought to rolling boil
  4. Ginger added first (removes fishiness)
  5. Fish added, heat reduced immediately
  6. Short cooking time (3-5 minutes) prevents overcooking
  7. Minimal seasoning: Salt, white pepper, sometimes rice wine

Accompaniments:

  • Tomatoes (sweetness, acidity)
  • Preserved vegetables (suan cai) – tangy crunch
  • Tofu (soft or fried) – protein, texture
  • Ginger (essential – removes fishiness)
  • Sometimes: Bitter gourd, lettuce, or tau pok

Condiment Trio:

  1. Soy sauce – for dipping fish
  2. House chili – sambal or fresh chili with lime
  3. Ginger with light soy – traditional pairing

Flavor Profile:

  • Primary: Sweet, clean fish essence
  • Secondary: Subtle ginger warmth
  • Tertiary: Tangy from tomatoes
  • Finish: Light, refreshing

Texture Elements:

  • Fresh fish: Firm yet tender, flakes cleanly
  • Tomatoes: Soft, slightly dissolved into broth
  • Preserved veg: Crunchy, provides contrast

Health Benefits:

  • Light, low-calorie
  • High-quality protein
  • Collagen from fish skin and bones
  • Ginger aids digestion

Cooking Instructions (Home Recreation):

Ingredients (Serves 2):

  • 400g fresh fish (batang or snapper), sliced 2cm thick
  • 1.5L water
  • 3-inch ginger, sliced
  • 2 tomatoes, quartered
  • 1 tbsp preserved vegetables (optional)
  • Salt to taste
  • White pepper
  • Sesame oil (finishing)
  • Coriander (garnish)

Method:

  1. Boil water in pot
  2. Add ginger, cook 2 minutes
  3. Add tomatoes, return to boil
  4. Season with salt
  5. Add fish slices gently
  6. Reduce heat immediately to gentle simmer
  7. Cook 3-5 minutes (fish just cooked through)
  8. Add white pepper
  9. Drizzle sesame oil
  10. Garnish with coriander

Pro Tips:

  • Never boil fish vigorously (makes it tough)
  • Fish is done when flesh turns opaque
  • Fresh fish is paramount—eyes should be clear
  • Slight undercooked better than overcooked

Review: Blanco Court exemplifies the Teochew philosophy: pristine ingredients, minimal interference. The broth is impressively clear yet flavorful—sign of quality fish and proper technique. Fish is always fresh, never mushy or dry. The preserved vegetables add necessary tang to balance the sweetness. This is clean-eating comfort food. Add chili if you want excitement, but the soup is plenty satisfying as-is. Ideal for when you want something light yet nourishing.

Rating: 4.5/5

12. Big Boys Western

Cuisine Style: Western (Singaporean-style)
Price Range: S$10-20
Background: Run by former chef turned hawker
Claim to Fame: Featured in local publications

Menu Analysis

1. Mentaiko Fries:

  • Thick-cut fries (likely Belgian-style)
  • Smothered in mentaiko sauce
  • Garnished with nori and bonito flakes
  • Sometimes includes: Melted cheese, scallions

Flavor Profile:

  • Crispy fries + creamy umami sauce
  • Japanese-Western fusion
  • Indulgent, craveable
  • Salt-fat-umami trifecta

2. Signature Cornflake Chicken:

Preparation:

  • Chicken (breast or thigh) butterflied or sliced
  • Marinated (likely buttermilk or yogurt)
  • Coated in egg wash
  • Dredged in crushed cornflakes

Texture Analysis:

  • Exterior: Extra crunchy from cornflakes
  • Interior: Juicy, well-seasoned chicken
  • Contrast: Superior to standard breadcrumbs

Coating Science: Cornflakes provide:

  • Large surface area (more crunch)
  • Air pockets (lighter texture)
  • Slight sweetness (caramelizes when fried)
  • Stays crispy longer than flour

Typical Serving:

  • Generous portion
  • Accompanied by coleslaw
  • Fries or mashed potatoes
  • Brown or mushroom sauce

3. Australian Sirloin Grass-Fed Steak:

Cut Analysis:

  • Sirloin: Leaner than ribeye, more affordable
  • Grass-fed: Less marbling, stronger beef flavor
  • Typical size: 200-250g

Cooking Styles Offered:

  • Rare: Cool red center (48-52°C)
  • Medium-rare: Warm red center (55-57°C) – recommended
  • Medium: Warm pink center (60-63°C)
  • Well-done: Gray throughout (68°C+) – not recommended

Accompaniments:

  • Garlic butter or peppercorn sauce
  • Mashed potatoes or fries
  • Coleslaw or mixed vegetables
  • Buttered corn

Quality Indicators:

  • Proper resting (juices should not pool)
  • Even cooking (no gray band for medium-rare)
  • Seasoned adequately
  • Proper sear (Maillard reaction)

4. Classic Battered Fish:

  • Beer-battered or flour-battered
  • Typically dory or cod
  • Served with tartar sauce
  • Fries and coleslaw

Batter Characteristics:

  • Light, crispy coating
  • Fish should flake easily
  • Not greasy or heavy

Value Proposition: Former chef pedigree means proper technique at hawker prices. Portions are notably generous—likely enough for sharing or leftovers.

Ambience: Standard hawker setup but with slightly elevated presentation. Food served on proper plates, not Styrofoam.

Review: Big Boys delivers surprising quality for a hawker western stall. The cornflake chicken is genuinely excellent—superior crunch and moist chicken. The mentaiko fries hit that addictive sweet spot. The steak is where things get interesting: proper grass-fed beef cooked to order (specify your doneness). At S$15-18, the steak is remarkable value, though don’t expect Wagyu or premium wet-aged beef. Cooking consistency varies depending on who’s working. The chef’s training shows in details like proper resting and seasoning. This is what happens when someone with actual kitchen credentials brings that knowledge to accessible food. Best western food in the food centre by far.

Rating: 4/5

13. You Peng Noodle Dumpling House

Cuisine Style: Shanghainese
Price Range: S$6-12
Heritage: 11+ years, chefs with high-end dim sum experience
Specialty: Xiao Long Bao (Soup Dumplings)

Xiao Long Bao Analysis

What Makes XLB Special: Xiao Long Bao are engineering marvels—thin wrappers containing both meat and hot soup, requiring precise technique.

Construction Components:

1. Wrapper:

  • Flour-based dough, rolled extremely thin
  • 14-18 pleats (indicator of skill)
  • Must be strong enough to hold soup but delicate enough to burst easily

2. Filling:

  • Minced pork (standard) or pork-crab mix (premium)
  • Ginger (essential)
  • Shaoxing wine
  • Soy sauce
  • White pepper
  • Sesame oil
  • Sugar

3. Aspic (Soup Secret):

  • Pork skin gelatin
  • Mixed into filling as solid gel
  • Melts during steaming → becomes soup
  • This is the “magic” of soup dumplings

Traditional Making Process:

  1. Prepare aspic from pork skin (boil, cool, gel forms)
  2. Chop aspic into small pieces
  3. Mix with seasoned pork
  4. Roll wrappers paper-thin
  5. Pleat carefully (14-18 folds)
  6. Steam in bamboo baskets (6-8 minutes