SINGAPORE, Aug 27 — Let’s face it. The west is often perceived as the poorer cousin of the east when it comes to being a foodie paradise. While the east is known for its famous enclaves, such as supper hangout ‘hoods Simpang Bedok and Changi Village, as well as Katong’s Peranakan fare, the west is, well, more often associated with ice-skating, warehouse outlets and its new malls.

It might be an erroneous image. After all, there are the revitalised Sunset Lane and Cheong Chin Nam Road, which recently got a shot in the arm with new eateries and the opening of the new Beauty World Station.

Still, the impression is one that refuses to budge. “The west side is newer,” explained author and food blogger Dr Leslie Tay, who runs ieatishootipost.sg. Dr Tay, who has more than 230,000 likes on his Facebook page, said: “Singapore started in the central place — Chinatown, then slowly moved to Queenstown then Tiong Bahru.”

“The normal street hawkers settled in the central regions, then pushed into the hawker centres in the east area, not the west,” he said. “These neighbourhoods will have more eateries which are more established.”

That said, there is definitely good grub that Westies would swear by. We ask Dr Tay and food blogger Maureen Ow, who’s behind food website Miss Tam Chiak, for some recommendations that would even draw the people in the east.

Steamed fish at Zai Shun Curry Fish Head

(253 Jurong East Street 24)

You may think that the Curry Fish Head is what Zai Shun is known for, but it is actually their steamed fish that had turned Dr Tay’s head. Dubbed by Dr Tay as the “best and cheapest steamed fish in the whole island”, the dishes worth checking out include the mouse grouper and Hong Kong steamed parrot fish that is prepared in Cantonese-style sauce. The tenderness from the meat, topped with savoury accents from the sauce, make it a delightful dish for all fish lovers.

Salt-baked crabs at Ga Hock Seafood

(794 Upper Bukit Timah Road)

Crustacean fans will love this unique dish, which is a twist to the more commonly known salt-baked chicken. “The salt-baked crabs are cooked in salt and then placed into a big oven,” Dr Tay said. The dish, which comes with two large pincers, is packed with solid and juicy morsels of meat that do not fall apart easily. Crack open the crab and you will find a rich crab roe waiting. The ambience is a plus as well. “The tentages make it feel like you are in Malaysia,” Dr Tay added.

Indian rojak fritters at Abdhus Shalam Rojak

(Ayer Rajah Food Centre)

Abdhus Shalam is one of the better known places in the west for lip-smackingly good Indian rojak, says Dr Tay. The stall, which was affectionately named after the owner’s son back in the day, is now being run by the aforementioned son after his father handed over the reins. Their items are all handmade daily and freshly fried. Their standout? The freshly grated coconut, which is used to make the fritters and adds punch to the dish.

Wantan mee at Fei Fei Roasted Noodle

(Yuhua Village Food Centre Stall 28)

The wantan mee at Fei Fei Roasted Noodle stall is so good, it is recommended by both Dr Tay and Ow. The stall — “run by Tommy and his wife for more than 40 years — are famous for their roasted meat”, Ow said. The meat is roasted using charcoal fire. The al-dente springy noodles “tossed with char siew sauce” and the mouth-watering “charred bits from the char siew meat” will keep foodies ?wanting more.

Mee Pok at Ah Hoe Mee Pok

(Blk 710, Clementi West St 2)

This mee pok stall has also gotten two thumbs-up from both Dr Tay and Ow. The dish is whipped up by a Japanese hawker, who left his finance job to pursue his passion for cooking. This twist — a Japanese cooking mee pok instead of ramen — is what makes “people from different parts of Singapore flock to Clementi to try it”, said Ow. Naoji Kuribara’s noodles are prepared with “famed Japanese precision” to reach “the desired QQ texture”, she noted. The S$5 (RM15) mee pok bowl includes a generous portion of canned abalone slices, meat balls, minced meat and fresh big prawns. Dr Tay pointed out that “the texture of the noodles is perfect” and “the sauce well-balanced”. While the chilli might not offer a satisfying oomph, Dr Tay said he was quite happy that instead of “numbing your palate with its searing heat”, the chilli added to the flavour of the dish.

In a collaboration with TODAY, watch as Miss Tam Chiak’s Maureen Ow travels along the MRT lines and recommends a must-eat spot that is within walking distance of each MRT station. — todayonline