5 Damn Worth It Food to Queue

1) Hainanese Boneless Chicken Rice ($2.50 – $3.50)

After Feng Sheng chicken rice stopped operating due to en-bloc of the Dover Market (it is now just a piece of land full of grass), this is my next favourite chicken rice to go to. Friendly auntie makes queuing even more worth it! Be prepared to queue for at least 20-30minutes during peak periods.

Usually by the time I come here on Saturday dinner time, its roasted chickens have already been sold out. The only reason why i dislike white chicken is because I don’t like to eat chicken skin – fatty texture turns me off. Someone once told me that white chicken are the fresher ones as steamed meats can’t lie, while roasted cooking style is to cover up leftover meats. Of cos, I don’t believe all stalls are like that.

Nonetheless, Hainanese Boneless Chicken Rice’s white chicken is really tender and fresh! Oily and smooth – the meat soaked on the sauce gives a savoury taste to entire dish. Having my favorite coriander with anything that is steamed is just whoohoo! I don’t get the signboard though, as some parts still have bones with it. HAHA.Many chicken rice stalls’ rice lack that fragrance and some even oiliness. I know we should be more health conscious, but Hainanese Boneless Chicken Rice makes me have no regrets devouring its chicken rice despite the oiliness because this is authentic chicken rice! The only stall that I’d found to have really fragrant yet not so oily chicken rice is Feng Sheng and now it’s gone (heart breaks).

Address: Golden Mile Food Centre, #B1-35, 505 Beach Road, Singapore 199583
Opening Hours: 11:30am – 9pm (Closed on Sundays)

 2) 正味 Duck Rice Noodle ($2.50 – $3)


Kim San Leng is a famous coffeeshop brand, but right behind this Bangkit outlet lies a DAMN WORTH IT duck noodle (yes noodle, not rice). This is the kind of food I would wake up early for! Have tried several duck noodles and I have not found any that is better than this.

Duck meat is tender while the sauce for the dry version complements the noodles and meat altogether. The soup is also the bomb – mild herbal taste yet savory enough to make you crave for more.But beware, say your order once and clearly, else be prepared to get a scolding from the auntie who has been known for her angsty personality.

Address: Fu Yuan Can Shi, #01-34, Blk 259 Bukit Panjang Ring Road
Opening Hours: 5.30am to 2.30pm daily

3) Depot Road Zhen Shan Mei Claypot Laksa ($3.50 / $4.50 / $5.50)

Have been eating this since young and even went through the ups and downs with Zhen Shan Mei Claypot Laksa. After the son took over, many of its fans (including me) were disappointed and stopped patronizing it. Reason being is that the noodles are often under-cooked and the curry gravy is just not as good as the father’s version.
However, after months of practicing and taking in feedback from its regulars, it has now achieved close to 90% of the father’s skills!! Admire his determination and perseverance, I’ve back here as much as I can~Don’t be misled by the thick layer of gravy on top – stir the top layer with what’s beneath and taste it! The claypot itself ensures that from the start till you finish your pot, everything is still piping hot! Spongey tau pok oozes laksa gravy out at just the right softness, together with crunchy crystal prawns and shredded chicken, make me crave for this even on a humid day!

Address: 120 Bukit Merah Lane 1, #01-75 , Alexandra Village, Singapore 151120
Opening Hours: 9am – 3:30pm (closed on Sundays)

 4) Beo Crescent No Signboard Curry Rice ($3.40 – $6)

I kid you not. There really is no signboard at all. But everyone who knows this place knows that this is THE Beo Crescent Curry Rice. One look across this blk 40 stretch, you will already recognize the stall by its queue. This is actually my favorite curry rice in Singapore. I’ll tell you why in a while.

You can order sharing portions though I wouldn’t say it’ll be cheaper, it’s just the feel. Go with people you are comfortable with so there won’t be any “paiseh last piece”, but rather “SNATCH”! You MUST MUST MUST order the pork chop, fried prawns, cabbage and egggggg!!!!

The pork chop is insanely crispy even though it’s been out there for some time, while the fried prawns have some sweetness in the midst of the savory flour. I like my cabbage to be soft, so this is good and sweet from the freshness. Most of its eggs have runny yolk, but you can still ask for a specific one through the friendly auntie.

Else, you can go solo ($4.90). I’ve tried several curry rice, and I still love Beo Crescent’s curry the most! Not too spicy, not too grainy, not too salty! Do try the sambal sotong (squid) too, and of cause if you choose seafood, it will be pricer than normal caifan price. Service is fast, so don’t give up despite the long queue – definitely DAMN WORTH IT to queue!

Address: 40 Beo Crescent, #01-10, Singapore 160040
Opening Hours: 6:30am – 3pm

 5) Soon Lee Porridge ($2.70 – $3.80)


Waiting time can range between 10 to 30minutes, depending on peak/non-peak periods, but quality remains the same. Come prepared with your table number and wait to be served with a set of pepper and soy sauce.

Beyond this simple-looking bowl, the taste is not bland at all. A good bowl of porridge doesn’t need you to add additional soy sauce, though Soon Lee provides it freely. I do spam my pepper because I love spicy piping hot porridge. I have to specially mention it’s pork porridge – comes with pork slices, minced porkballs and pork liver. Love the pork balls – soft and split in your mouth without much effort! Coriander, spring onions and fried onions are also reasons why i refuse to add in extra soy sauce.

Now the last tip is the EGG! I cannot eat porridge without an egg, and Soon Lee does this perfectly. Piping hot porridge makes breaking your egg egg more fulfilling as it cooks as you stir – watch it blend really well with everything in the bowl.

Address: Clementi 448 Market and Food Centre, 448 Clementi Ave 3, #01-50, Singapore 120448
Opening Hours:
6am – 9pm (Mondays – Fridays)
6am – 5pm (Saturdays)
Closed on Sundays.

Written by Maisie Liu – Damn Worth It Foodie