Singapore Hawker Street Food! SILKIEST CHEE CHEONG FUN in Pek Kio! Best Singaporean Street Food Tour

Hong Kong style Chee Cheong Fun. Alright, let's go! Baek Kyo Market and Food Centre houses many stalls that are mostly ran by old aunties and uncles. And I'm just so fascinated about how old school and underrated it is. Thanks to our guest for today, Inch Chua, who personally recommended it. She's known as Singapore Songbird, an award-winning recording and performing artist, and a contestant of MasterChef Singapore 2. She grew up in the same neighbourhood and will take us to some of the best stalls in Baek Kyo. So let's go start this hawker food feast! Morning! Morning! Hi! We're here at Baek Kyo Market today! I'm Inch, by the way. We're going to eat a lot of yummy, yummy food from my childhood. Let's go, I'm so hungry. Woohoo, let's go! Baek Kyo is always really long. We're actually really lucky, this is short. So that's why I wanted to come early today. It's not famous by TV, paper standards, but by the local crowd, they love it. Yeah. Alright, so what do we have here? We have here today, this is probably the dry version. The soup here is really light, but really delicious. It has pretty much all the parts of the pork. And then we also have carrot cake, the sweet version and the savoury version. So it's a steamed white radish cake, and then they stir-fry it with some eggs and garlic. Very yummy. I'm excited. Let's try! Yeah, let's go. Let's try the prawn mee since it's soup, right? We should have it when it's warm. This is slightly tossed with chilli sauce, and then there's some crispy pork lard in there, and some fried shallots as well. This is my dad's favourite prawn mee stall, and my grandma's as well. What? The chilli. It's very prawn-y. Chilli. Yeah. Right? Yeah, actually. I didn't even take a prawn, and it tastes like prawn. So it's because of the chilli. The oil that they use in the chilli has been stir-fried with all the shells. Wow. Because normally they will just use the lard oil. Yes. Right? So this is lard. Probably prawn shells in lard. There's gotta be lard in there. I think this is the most prawn mee, prawn mee. Prawn mee, prawn mee? But at the same time, it's not too oily. Yeah. I kinda like the balance of it. The mee poh is still nice. I mean, it's been sitting there for a few minutes. But still Q. QQ. Yeah, QQ. It kinda suits. Most people really like the wet version, but I like the dry so that you could kinda go in between. Oh yeah. Do you remember it's light? I like it. Very light. For others, it's very savoury that you cannot, you know, you just sip a little bit, and then go back to the dry noodle. It's more of a, there's prawn flavour in there, but it's not as strong as the pork flavour. The others, the soup has more of the prawn flavour. Split the other way around. Yeah, split the other way around. It's my first time having like this. But I kinda like it. It feels a little lighter. My favourite meals are brunch. Or brunch, or kinda have them together. But I don't want something too heavy or I won't be able to work out. It's so sleepy. Pork intestine. Very soft. My biggest thing about places is that you need to wash it well if they're doing intestines and stuff. This place does that pretty well. Pork skin. Very, very simple. Normally in the Philippines, we would grill the skin. I would say I like it better grilled though. Personally, yeah. Yeah. It has more char to it. And the fat is rendered. Exactly. I like this. It's a good meal. I wanna come back here for this alone. This is a really big portion. This is the biggest portion and it's $8. I feel like two people can share this. Yeah. There's another prawn miso as well. This is the one that I like because it's a little bit more unique, I feel. And it looks more old school and traditional because the shrimps are already peeled. Most of the modern prawn misos now have shells in them, like split into half and you have to… And they have and you just put it in there. More frugal as well, right? It's more of the Thai people, a bit more frugal. Okay, let's try the sweet first. You gotta make sure you get some of the, as they call it, tai po, which is the preserved radish. Radish. Yeah. Can you taste the char? Bok choy. Immediately, the bok choy. And it's not too sweet. No, exactly. Most of the places, they drench them in black sauce. But no, this place is tasteful that way. The Singapore one, compared to the Hong Kong one, the Hong Kong's more turnip. This one's a little bit more on the starchier side where they get a bit more flour in there. You can really taste the difference between a store-bought one that a lot of the places use and this one is just almost melting in your mouth a little bit. I don't normally go for this but I think this made me change my mind. Quite a big plate of carrot cake in my opinion. Like I could definitely eat this and be really full. That's right. For breakfast. Yeah, exactly. And one thing I really like about this place is the strong elderly population here. So a lot of the hawkers are really caring to the general public here and they want to make sure that the elderly population is able to afford the food so they keep the prices as low as possible. I think for this store, I might like the sweet one more than the savoury one. I'm about to say. Yeah. Normally in other stalls, I would pick the white one. But for this batch, I picked this. This one, right? This is really good. The wok hei with the sweet sauce is just perfect. And it's funny because there's more wok hei in this than this in my opinion. The technique for him is to make sure that he caramelises the sweet sauce before adding anything else. And allow it to like char there. Oh, so good. My favourite. And then the prawn mee. It's a good start. I might be full because of this. Sorry, I'm going to keep eating. It's so delicious. So eat. Ah, ah. Not in the crowd today. So this is Hong Kong style, right? Hong Kong style chee cheong fun. Alright, let's go. See what I mean? Wow. It melts in your mouth but it's also chewy. There's a bit of chew. Can you imagine having a bit of chew on something that looks like this? Like you wouldn't really think of it. Oh my goodness. I also don't like it with sambal. I like it like this. Like this, right? Yeah. And this is why I prefer him breakfast because it's light. It's a little bit on the pricier side compared to the stuff in the rest in the market. Slightly sweet. The sauce is good too. It's one of those things where it's a deceptively simple dish but it really works. I think the sauce is, there's a little bit of soy sauce. Just like the sauce when you go to Japanese restaurants and order agedashi tofu. Yes. Something like that. Similar to that, yeah. The shrimp is also very plump, fresh, sweet. Yeah, this is my favorite. Because they make it hand by hand, the line does get very long. Yeah. And the line is pretty slow because they're making it one by one. That's the magic in Singapore, right? Yeah. When you see the queue, your queue will stop. It's a 45 minute wait to get one of these. Yeah. But I'd wait for this. So far, I like everything except the white carrot cake. Okay, yeah. I guess now that we have our main food, we should talk about dessert and a drink. Okay. Let's go. Have you heard of a Michael Jackson? Michael Jackson? Do you know what a Michael Jackson is? No. You're not going to get a Michael Jackson. This stall called Minyam makes fresh soya bean drinks and grass jelly. You can get it for as cheap as $1.20 for a cold cup, for a fresh one. A Michael Jackson is when you mix grass jelly and soya bean because it's black and white. So you can walk up to your uncle and go, uncle, I want a Michael Jackson. And he'll pick you up. It's so cute. And not all of the stores, but like most hawkers these days, you can actually pay with your phone. So I'm just going to do that real quick. What would you like? Maybe the same. Okay. So if you want fresh bean curd or just grass jelly with a bit of sugar for dessert, perfect. This place does it as well. But we're having a Michael Jackson. This is dessert. There is a crispy pancake and a traditional pancake. I like the crispy one. She's telling us that they went to the prime minister's house to make the pancakes. That's how legit this place is. It's so hot. I'm so excited. Dessert time. We're having a Michael Jackson along with our little pancakes here. There's two kinds. The coconut shavings and as well as a peanut. Yeah. Hi. Do you like peanut or coconut more? You don't. You don't? Well, this is fresh, you know. It's very rare to have it like fresh. Want to try a bite? No? We'll try a bite. Okay. I got the peanut. I got the coconut. What's the taste? Peanut butter. Okay, I'm going to try this coconut one. Yummy. Oh, she likes the peanut better more. Okay. Very chewy, right? So this is Chinese-Singaporean pancake. Yes. Want to try this? The fresh, hot one is always nice. Hope you don't mind that I took a bite already. It's fine. I love this more. I'm going to try this peanut. This is more classical, I guess. Traditional and classical. And then this has been the Singapore update over the years. It's so crispy but... They make this different because it's a bit thicker than the usual one. But it's all about the crispy edges. Yeah. For some texture. You like it? So that's a Michael Jackson. I like it. It's not sweet. And the cool thing about this place as well is you can tell them to cut down on the sugar or add more sugar if you want. But we didn't tell them anything, right? Yeah, this is the default. This is the standard. I like it. I like the default. If you want more, you can help yourself. They kind of self-service that way. Yeah. I'm so full. Me too. I'm so full right now. I cannot talk anymore. I'd really go back here for the prawn mee. That's good. And the black carrot cake. That's it. I would always come here just for Michael Jackson. Well, I love the vibe here. Thank you for bringing me here. Because it's very local. Very friendly. And I really enjoyed it here. Thank you so much. I'm so happy. That's it for today's video. Maybe you can try following Inch on her social media accounts. That's right. This is Inch. Instagram. That's it for today's video. Thank you for watching. See you again in Singapore.