Minced Pork Noodles

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Blk 85, Bedok North Ave. 3
@ Xing Ji Rou Cuo Mian, #01-07

Your run-of-the-mill minced pork noodles may look appetising, but they seldom measure up. On the other hand, the one that Xing Ji serves up may look drab and uninteresting, but it never fails to please the palate. The magic behind the acclaim lies in two components. Firstly, the pork is so finely minced it virtually melts in the mouth, unlike the coarse, stiff versions other vendors dish out. Then there is the inexplicably unique, fragrant pork lard that adds the auxiliary dimension to definitive minced pork noodles.

Served in only what the layman terms "wet" or soup style, Xing Ji well-deserves its tag of whipping up Singapore's best minced pork noodles. Be it the thumbs up given on local food review television programmes like Channel U's Yummy King or newspaper reviews, the consensus is overwhelming. Pretenders to the throne should just start from the basics.

The Final Say: At $2 for a standard serving, Xing Ji offers the best minced pork noodles at standard market price. Then again, a single bowl is seldom enough. On weekdays, do request for their wantons, which are not available on weekends. For Singaporeans not in the know, this is a must-try.

Barbecued Chicken Wings

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Blk 85, Bedok North Ave. 3
@ Kris BBQ, #01-02

Kentucky Fried Chicken, please make way for the heir apparent. Forget the frills of the 11 secret spices and herbs that make up your finger-lickin' chicken recipe, and experience what cavemen did with their poultry - barbecue.

Kris BBQ serves up a mean barbecued chicken wing that is both tender and succulent. Their wings are marinated uniformly - unlike many other places where you get the occasional bland spots - and grilled to a subtle, consistent crisp, when lesser hawkers shortchange us with undercooked, pale and chewy bits.

Eat the wings hot and eat them right. Preliminary rituals include prepping the wings with a dash of lime and a generous dollop of chilli. Tuck in and wash it down with freshly-pressed sugarcane juice. Instant gratification doesn't get simpler than this.

The Final Say: You're paying $1 a wing -a decent price considering the way it tantalises the taste buds. One is never enough, and the wait could get arduous on weekends, so save yourself the trouble of a repeat-order, think in half dozens.

Barbequed Stingray

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Blk 85, Bedok North Ave. 3
@ Chan BBQ, #01-258

Singaporeans have long realised that these graceful, but menacing looking creatures of the deep make for good grub. But the dish would be off-putting if not for the sambal accompaniment, which forms the crux of a good barbecued stingray. Chan BBQ is a food columnist's darling, going by the many local food reviews enlarged and proudly displayed at the store, and with good reason.

Undoubtedly it is the chilli concoction that separates Chan BBQ's stingrays from its rivals. While others just work on spicing up the dish with variations of a standard chilli paste, the Chan BBQ blend possesses a fine smooth texture and a nutty tang. The spiciness is optimal - fiery on the palate and yet easy on the gullet. And the tender morsels of seafood is as fresh and firm as if they came straight off the boat from Senoko Our only grouse? We could do with larger portions.

The Final Say: The $8 serving is way too small, while the $10 portions don't make much of a difference. Would do well to brush up on service or at least attempt to look interested in taking an order. On busy nights, expect to wait up to 45 minutes or more. Definitely worth a shot, if you've got the time.