Hey guys, welcome to another episode of Eatbook Vlogs. I’m Steph! And I’m Chuan and today we are at one of Singapore’s oldest, and largest hawker centres. This place opened in 1973 and it is home to more than a 150 stalls. We actually posted an Instastory, where we actually asked you guys for your suggestions. Today we will be doing a guide on Old Airport Road, where we will be trying some of the old and famous stalls, as well as some of the newer concepts! You ready? Let’s go! We are actually looking through some of your suggestions and @kaixinjiuhao_ actually recommended eight different stalls! Since it’s only our first meal of the day, we are going to go with Freshly Made Chee Cheong Fan. Yeap! The chee cheong fun right is not only freshly made, The stall is also named Freshly Made! They have some very special kind of ingredients. Yeah! There was pig liver, otah, century egg so all of these things that you don’t really expect from a chee cheong fun. We decided to get one iconic one which is the shrimp as well as one of the more unique ones which is egg flavour. The thing about the egg is that they cook it with the chee cheong fun, so I’m kind of expecting it to taste a bit like thosai. I love seeing the way that she made it you know? It was so silky smooth… and she just like *sound effect* and then rolls it gently. It’s so good leh! It’s really very silky. It’s very smooth. I actually really really like the sauce. It’s not very jelak, can almost be a soup. It tastes super fresh lah, because it’s FRESHLY MADE! I actually can’t wait to try the egg one. Egg chee cheong fun leh, you got hear before meh? I never hear before. It’s very weird because the egg is on the outside and then on the inside it’s just… the normal chee cheong fun. Right. The egg doesn’t add much taste to it though. I think definitely I would stick with the iconic one, the shrimp one. Next up, we have a recommendation that a lot of you guys actually wanted us to go. Even Kaiying wanted us to go as well, and that’s Yan Ji Seafood Soup! But unfortunately we went there and it’s closed. Instead we’re going to try out Hock Lam Popular Beef Kway Teow. It’s the only beef kway teow that is here in the market also. From Hock Lam Street. we decided to get their supreme mix, so that we can have a little bit of everything. We’ve got beef balls, sliced beef, tripe… We got the dry one, and the sauce is super sticky! New lip gloss. What is it? Beef Kway Teow! *Beef Kway Teow lip gloss commercial plays* I’m going to try the tripe. It’s quite tender lah. They didn’t overcook it lah. It’s got a very slight chew. If you prefer like a more herbal kind of soup base, then you will like this one. I’m not a big fan of this. @_alfie_tan_ actually said Whitley Rd Big Prawn Mee is an umami bomb. Prawn Hae Prawn Hae Prawn Hae Heh, heh, heh heh! You guys told us all about this prawn noodles. It’s called Whitley Rd Prawn Mee. When the aunty asked whether we wanted soup or dry, She actually said that for the dry version, they actually would put some of their house-made chilli sauce. So, we decided to have it with the dry lah. The first thing that really caught my eye is the size of the prawns. I mean… it’s truly not the biggest prawns in the sea! The prawn taste really, really hits you! But I feel like it doesn’t have a lot of depth. It’s not a very robust soup! It wasn’t as sweet as I expected it to be. It’s very… easy on the palate. Like it’s really very drinkable. I think they put a little bit more like garlic or something? It doesn’t really linger. Okay, I think for the noodles right, it’s the opposite! The chilli oil is very lingering. You look at it and you don’t think it is spicy right! Like where even is the chilli oil? IT IS THERE! I tell you it is like a secret agent, undercover, about to strike, and then when you eat it… That’s it! It’s like mala leh this thing… *K.O.* Okay okay… Prawn! It’s not terribly overcooked. Next, we’re going to check out some of the newer concepts, here in this hawker centre! The first store that we have is from Pasta Risotto! So we got the Seafood Risotto. The seafood risotto comes with prawns, squid, and a bit of fish here. Most other places will tend to overcook it a little bit, so that it’s a little bit mushy, but it’s not here. You get that little bit of like bite in the middle of the risotto, so it’s a bit al dente. Now, ingredients. I’m going to go for the prawn. Good! Fresh! Juicy! Not overcooked! It tastes like the sea eh… Under the sea… Under the sea eh! I tried the sotong. It’s not that bad… It’s definitely still a little bit rubbery, so not that fresh obviously. There is quite a few ingredients here. I would come back to eat this! Okay so the next stall that we are trying is from Chong Pang Old-time Flavor, and they actually sell castella cake at a hawker centre. Their castella cakes are significantly smaller than usual castella cakes. We decided to get the original, as well as kaya flavour which I have never heard of before. Never heard of kaya flavour before… If you just compare the original and the kaya, You look at the original it looks so much more fluffier! Kaya has given up a little bit on life… Let’s do the original one first. It is designed in a takeaway format. The crust is kind of dry. The inside of the cake is quite good! I feel like it’s a little bit dry for me… Just tearing it, it feels more like bread than cake. It doesn’t really have as many air bubbles, as I think the castella cake should. Now we are going to try the kaya flavour. I’m looking forward to the kaya flavour, because I’ve never actually heard of kaya castella cake before. It smells good! I feel like they just put kaya spread inside leh. I’m impressed! The texture is exactly the same! The cake is a bit denser, so it acts a bit like bread. It’s like… maybe a softer version of kaya toast. I think they could have put in the kaya into the batter a little bit better! HAHA! Get it…? It just seems like there are lumps of kaya around? So there are parts of the cake where there is no kaya, and then you are just eating the original flavour. I think I preferred the kaya one better, because there is a slight difference in flavour. Okay so we have saved the best for the last! We are finally going to try… Xin Mei Xiang Zheng Zong Lor Mee! We are going to brave the queue and check it out for ourselves! Okay last but not least, this is literally the most popular stall, in the whole entire centre. The queue is ridiculous! At any one time, there are 20-30 people in the queue! The only time when there is no people in the queue is when they have sold out. So they sold 3 sizes: $4, $5 and $6! For the lor mees that I have had, it’s either the garlic very strong, or very salty, or there is a lot of chilli. This one is very well-balanced! After you mix everything in, and all the fish slices mix in with the sauce, It becomes a bit like shark’s fin soup to me. Oh my god, yeah! I really like the addition of the vinegar. The vinegar kind of cuts through… and the chilli gives that kick! The best secret right, If you don’t know what to eat just find the longest queue! This lor mee is more than the sum of its parts. I think on its own the ingredients are kind of okay… But then when you put them all together, with the chilli, the vinegar and the garlic… it really works! So we have come to the end of our food adventure! What were some of your favourites here? I have to say that the lor mee really surprised me, because usually I don’t even eat lor mee! Also, Freshly Made Chee Cheong Fan! And also some of the new concepts right? Like the risotto… and the castella cake were actually very well done! So apart from these two stalls, There are also other stalls here that serve up food that’s not normally seen in most hawker centres, such as Unkai that serves Japanese sashimi and oysters! And also there’s a store that serves Thai bak chor mee, called Gin Sen, that we have actually reviewed it on Eatbook! Alright so we have come to the end of this episode! If you guys liked this format, and if you want us to review other hawker centres, Do let us know in the comments below! Thanks so much for watching! Remember to like, share and subscribe, and watch the rest of our videos over there!