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The Best of Ghim Moh Market & Food Centre
Maureen
October 14, 2011
October 14, 2011
Following our Old Airport Road Food Centre Hawker Trail in March and with the SMRT Circle Line fully opened on 8 October 2011, we embarked on a food journey at Ghim Moh Food Centre (Blk 20 Ghim Moh Road) last Saturday to discover the good food along Circle Line’s new stations. A total of 16 of us, 9 stalls in total. Each of us paid $8. Find out what did we eat!
Guan Kee Fried Kway Teow
Unit: #01-12
Opening Hours: 9.30am – 2.30pm (Closed on Mon and Fri)
Opening Hours: 9.30am – 2.30pm (Closed on Mon and Fri)
We should have a prize for the “star queuer” who had the longest queue. The poor boy queued for 45 minutes to bring us 4 plates of Char Kway Teow. Instead of frying the char kway teow in batches, he fry it one by one according to the order given. Well-fried to a semi-wet consistency, the fragrant kway teow is coated with savory sauce and sprinkled with generous servings of pork lard.
Since I have already wasted my calories on a plate of char kway tow, I would want it to be worthwhile. I felt the dark sweet sauce was too little for my perfect plate of fried kway teow. If you are a shellfish lover, you will be delighted to know that this fried kway teow comes with several juicy cockles to satisfy your craving.
Heaven’s Indian Curry
Unit: #01-15
Opening Hours: 6am – 2pm, Daily
Opening Hours: 6am – 2pm, Daily
I am a fan when it comes to Indian breakfast. Things like roti prata and thosai are always the top on my list. I did a feature with this stall earlier, and I am glad that I am back to try the food. This stall only sell 3 things: putu mayam, appam and thosai.
Putu Mayam is also one of my favorites when i was a child. Heaven’s Indian Curry sells it, but it is not homemade. What is worth trying, is the Appam. There are few hawker stalls that you can find Appam because it actually is not that easy to make. The stall uses rice flour and fresh milk to make the batter before it is left to ferment for 8 hours. The boss actually buys the iron miniwoks from India to achieve the authentic taste of Appam.
Thosai is another indian delicacy made of lightly-fermented rice flour. The batter is scooped onto a flat griddle and quickly spread out by moving the ladle in a circular motion starting from the middle. This crispy pancake is great for mopping up delicious dhal, curries and chutney. Variations include the extra-crispy Paper Thosai, Masala Thosai and Paper Thosai.
Note: Eat it while it’s still hot!
Teck Hin Fried Hor Fun
Unit: #01-44
Opening Hours: 10am – 3pm, 5pm – 8.30pm (Closed on Mon)
Opening Hours: 10am – 3pm, 5pm – 8.30pm (Closed on Mon)
I am a fan of Hor Fun and I would usually fix my craving in one of the cze char stalls around. You see, a good plate of hor fun is not easy to cook and therefore, we don’t see many stalls that sells only Hor Fun. The one stall which I always visit is Yuet Loy and now, I found another one: Teck Hin Fried Hor Fun.
What is a good plate of hor fun? To me, the wok hei is all that matters while ingredients come secondary. The hor fun is fried in batches before individual portions are topped with ingredients and doused with the sauce. This ensures that the hor fun remains fresh and hot. Beef is tender and juicy, and I am coming back for this.
Oh did I tell you, we queued for 30 mins!
Jiu Jiang Shao La
Unit: #01-45
Opening Hours: 11am – 7.30pm (Closed on Wed)
Opening Hours: 11am – 7.30pm (Closed on Wed)
One of the longest queue in Ghim Moh Market & Food Centre is Jiu Jiang Shao La. Our “star queuer” for the stall was in the line for 30 mins. But it was disappointing. A plate like the above photo costs $12! No kidding. Although the marinade is good, the char siew was a tad dry and tough. The sio bak was fatty though.
Hakka Yong Tau Foo
Unit: #01-14
Opening Hours: 7.30am – 3pm (Closed on Mon)
Opening Hours: 7.30am – 3pm (Closed on Mon)
Forget about the noodles here and truly enjoy every Yong Tau Foo pieces. After choosing your food items, get your queue number and wait for 20 minutes or so (during weekends) before food is served. From the Fish Meat Tofu, to Tau Kwa and Ngor Hiang , dip them into the sweet sauce… man, why is it so addictive!
Ghim Moh Chwee Kueh
Unit: #01-31
Opening Hours: 6.15am – 7pm, Daily
Opening Hours: 6.15am – 7pm, Daily
I was pretty disappointed with the salty cai poh at first till I read about the post on ieatishooipost:
“According to Uncle, this is the traditional recipe for Chwee Kueh topping. It contains garlic, Pork Lard and Chye Poh. He doesn’t add sesame seeds or sugar in his recipe. So this Chwee Kueh is Kiam Pang (salty savoury) rather sweet and savoury which is what is commonly sold elsewhere. “
It does take a bit of getting used to but I think I would still prefer the sweet cai poh which I had in Bedok and Tiong Bahru. The kueh is still as soft, the uncle makes the rice mixture with his wife and pour them into the mold one by one. Hard work, isn’t it?
Rong Yuan Cooked Food Stall
Unit: #01-19
I initially wanted to get their chee cheong fun but it was sold out, so he suggested that I try his taro cake, which is good. The uncle has been here for 15 years and he told me that his taro cakes are of “restaurant standard”. Indeed, each piece is moist, flavorsome and and fresh from the steamer.
Lian He Carrot Cake
Unit: #01-30
Just beside Ghim Moh Chwee Kueh, there is this old school looking stall called “Lian He Carrot Cake”. I haven’t heard much about it but because of its exterior, we decided to buy a few plates to share. The scrambled eggs and diced radish cakes were perfectly coated with sweet dark soy sauce, which makes the dish moist, sticky, sweet and savoury. The stall uses 100% vegetable oil, healthy yea? But I still prefer Song Zhou Carrot Cake at Bedok, I need more scrambled eggs and dark soy sauce!
Golden Swallow Dessert
Unit: #01-53
The name “Golden Swallow” reminds me of a 1968 Hong Kong wuxia film called “金燕子” (The Girl with the Thunderbolt Kick). Is the aunty a Hong Kong movie fan? (And no, I am not that old.) Anyway, this is another stall with a long queue which Derrick highly recommend.
Coconut milk in a bowl of bo bo cha cha has to be the main character. Golden Swallow Dessert freshly make the coconut milk in the stall and it really tastes very good. I love the feeling of chewing the tapioca flour cubes, yam cubes and sweet potatoes altogether.
The coconut milk soup is very fragrant. I suggest you go for the cold version, the hot version is too sweet.
Thanks for the great company!
Ghim Moh Market & Food Centre
Address: 20 Ghim Moh Rd
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