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Serangoon covers quite a large area, from Avenue 1 to 4, to Serangoon North and Serangoon Garden. If you live in the area, there are plenty of good food options to fill your tummy from breakfast to dinner. However, for those who are unfamiliar with the area and are here for the first time, hopefully our list of 20 recommended eateries will help.

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As the name suggests, Lau Wang serves piping hot claypot dishes such as the signature sesame oil chicken, spicy sambal sotong and frog legs with ginger and onion to name a few. They didn’t skimp on the amount of boneless chicken served, and these tender pieces are covered in a thick sauce of sesame oil and minced garlic. We like the spicy version with dried chilies.

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Lovers of Korean barbecue and Japanese barbecue can try the best of both worlds here. With a bottomless supply of marinated meats, fresh ingredients and a whole range of Korean and Japanese delicacies, you can enjoy delicious Korean cheesy barbecue, or a powerful collagen pot, or both.

Opening hours: Mon-Thu from 11.30 to 15.30 and from 17.30 to 22.00. Fri 11.30am to 3.30pm and 5.30pm to 10.30pm. Sat 11:30 a.m. to 10:30 p.m. Sun 11:30 a.m. to 10 p.m.

Dju Dju serves Indonesian nasi padang and has more than 30 dishes to choose from. Mi siam, mi rebus and curry sardines are sold in the morning. Heartier dishes like Claypot Assam Fish Head are cooked with homemade gravy. Rampa is cooked until fragrant before coconut milk is added to create a tangy and spicy sauce.

Located in an unassuming cafe, Kim Heng attracts a huge crowd during mealtimes. Rows of glowing coals, roast pork and roast duck are hard to resist. This meat is specially grilled on a charcoal spit until it is moist and tender. Each plate contains deliciously fatty and juicy roast meat that will make you drool. The shop also serves delicious herbal soups.

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This cafe needs no introduction as they are very famous for their waffles. Each waffle is crispy on the outside and fluffy and moist on the inside. Although there were complaints about their small scoop of ice cream, we weren’t affected by it because we prefer to eat plain waffles with just maple syrup and butter.

Opening hours: Mon, Wed and Thurs 12:00pm to 10:30pm. Friday from 12 to 11 p.m. Sat from 9 am to 11 pm. Sun 9am to 10.30pm. Closed on Tuesdays.

It’s a quaint neighborhood cafe that does Swiss rolls. The combination of a moist layer of sponge cake topped with a luscious buttercream with Thai milk made the creamy dessert anything but simple. You can stop in to try other interesting dishes, including meringue roll and spicy yuzu.

Opening hours: Monday, Tuesday and Thursday from 12:00 to 20:00. Friday from 12 to 10 p.m. Sat from 10 am to 10 pm. Sun from 10 am to 8 pm. Closed on Wednesdays.

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The owner, Mr. Lee, started working in Yunas before settling here a few years ago. A $10 bowl of fish soup is filled with minced pork, pork liver, quality fish paste and braised mushroom slices. The soup is simmered for hours with pork bones, and dried seafood is added for added depth and umami.

Garden Street Kway Chap is hard to miss when there is always a queue outside the stall. The kwai is soft and tender, the braising sauce is quite good, the innards are not too chewy and the taw pok is not too dry. In addition, lean meat is tender and well fried. We have zero complaints.

Ah Seng serves authentic Teochu style duck stew. The braising liquid is light but surprisingly tasty. Each piece of duck meat is delicious and goes brilliantly with white rice covered in a spicy sauce.

This stall uses basmati rice to make nasi lemak and we love it for its lightness and fluffy texture. Basmati rice is prepared with freshly squeezed coconut milk and pandan leaves to enhance the flavor of this dish. Ikan billis of the highest grade is also used, and the wings are marinated with freshly ground spices. Don’t forget the sambal that will knock your socks off.

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Chomp Chomp Food Center is a favorite dining spot for many and the Ah Hock Fried Hokkien Mee never disappoints. The broth is cooked with top quality shrimp and pork bones for 3 hours. The owner stir-fries the noodles until each strand has completely absorbed the broth. Enjoy it with their chili sauce for a sinful dinner fix.

The huge Tissue Prata is good for sharing and you can drizzle it with strawberry or chocolate sauce, maple syrup or honey. It’s really crispy and delicious! Pair it with their 5L Teh Tarik Tower, which consists of just the right amount of tea, condensed milk and ice. The last drop of Teh Tarik was as delicious as our first sip.

The premium pork loin contains high quality Japanese pork selected for its exquisite juiciness and tenderness. It is dipped in freshly made breadcrumbs for extra crunch and accompanied by crunchy and refreshing cabbage. Hajime also offers a variety of side dishes, donburi, curries and desserts.

Opening hours: Mon-Fri from 11:30 to 15:00 and from 18:00 to 22:00. Sat, Sun and PH 11.30am to 3pm and 5pm to 10pm.

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Raw rice grains, along with the desired soup base, are first poured into the bottom of the pot. The raw ingredients are then steamed at high speed, and the dish takes just two to six minutes to cook. The natural juices and nutrients of the ingredients will be sealed, so the dishes have a light but strong taste. At the end, the juices from the fresh ingredients are collected under a steaming plate to make a matching kanji that completes the hearty meal.

A wide variety of steaks are available here, from $16 to $49. For $19 we had a thick slab of NZ Striploin along with two sides. The steaks are grilled to desired doneness, and the resulting meat is pink and juicy. The layer of fat melted in the mouth, leaving a smoky, buttery aftertaste.

This plate of delicious hokkienmi includes yellow noodles, bee hoon, egg, bean sprouts, sliced ​​pork belly, shrimp, squid, garlic, and sinful lard. All those flavors and textures explode in one mouthful. The noodles are well infused with the prawn broth and you get a strong ‘wok hei’ flavor which we enjoyed. Paired with their specially made chili sauce, the hokkien mee here is simply irresistible.

The prata dough was well kneaded before it was cooked to a nice golden crust. It is thinner than the regular prata you can buy elsewhere and is very crispy. The only downside is the absence of the buttery flavor that helps enhance the flavor and taste of the prata. Do not forget to dip the prata in the curry, which is moderately thick and uniform.

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Tom Yum Clear Seafood Soup contains zest and spices. It’s not fantastic, but it’s definitely good enough to satisfy the occasional Thai food craving if you’re staying nearby. The Mookata pork slices were nicely grilled with a hint of smoke. We also had the Thai style kang kong which was incendiary.

With such a wide selection of food in Serangoon, we’re sure you’ll be able to satisfy any craving. Time to grab a couple of buddies and start partying! Lots of good in this wonderful area. | Photos (clockwise from top left): Instagram/@lesterblur (chiracha bowl), @veronicaphua (chili crab), @crappysotong (chie pa kwai teau), @randylim27 (waffles and ice cream) and @srisunexpress (prata coin)

“I’m a true blue Isti,” declares dance instructor Jasmine Chen. “I grew up in Marine Parade and my world stretched from Bedok to Parkway Parade. According to my family members, anything beyond that perimeter was too far,” she laughs.

So it’s no surprise that when Jasmine was looking for her home ten years ago, Jasmine settled in Bedok. “It was within reach, you understand.” The enclave has been her oyster ever since.

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“There is a lot of delicious food, although the good places are always crowded,” she says. Here are some of her favorites.

This stretch of road was home to some of Singapore’s oldest seafood restaurants, such as Palm Beach and Spring Court, until the early 80s. Only the Hua Yu Wee family remained here. This colonial bungalow is the last vestige of the old days of true beach life.

The entrance, which faces the Upper East Coast Road, is actually at the back of the house. The front part overlooks the sea, which before land reclamation covered right outside the building.

We have been coming here for as long as I can remember and our family always gets a free fruit plate at the end of dinner when the owner, Angie,

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