Singapore Treats at Chomp Chomp in Greenwich Village

Ordered popiah, the skin is too wet to hold the fillings. Or Luak is without charred,no wok hei. Ngo Hiang is without water chestnut, no crunch. Carrot cake too bland, should be bigger cubes. Black soy sauce is different. Hainanese chicken rice, chicken no good, rice is ok. Mee rebus is totally different, without Taochu and potatoes purée based soup. No fried tofu, shallot and green chili slice. Overall not authentic SIngapore flavor.

I think "nyonya chap chye" is the chef's Singaporean twist on the Korean dish, Japchae. Nynoya is the Straits Chinese word for "woman" and "chap chye" sounds a lot like "japchae".

I had the pleasure of visiting Singapore for the first time last year. Don't let the naysayers sway you; it's worth a trip. Beautiful, modern, diverse and brimming with great food. I ate at some incredible fine-dining establishments but on my fourth day, fatigued by tasting menus, I decided to grab dinner at a hawker center. A plate of chicken rice and an order of roti prata. Easily the best thing I ate all trip and cost about $5 USD total.

NYTimes- can you add more food pictures? I don't want to see pictures of the diners,it doesn't serve me well.

Looks like a great addition. Peas , spinach with cottage or feta cheese can help chomp chomp go differently . Or cream and corn and olives with salt and red paprika .

I had the privilege of working across Southern Asia (Borneo-India) for thirty years, and eating "street food" maybe 95% of the time. The real joy comes from the "newness" flavor of almost every dish when compared to your experience growing up. Just enjoy, take your time with every bite, and appreciate the learning context involved.

Mr. Welles pens swell reviews (give me droll allusion to Melville over best-of/star fetish every time), but, oh, I often wish there were more pics of dishes and less of millennials.

This sounds very good indeed! I was in Singapore twice, the first time in a hotel which was attached to a shopping complex with a food court. Durian has a lovely, creamy yellow color and flavor, despite the "smell." I still remember an ice cream cone that combined durian and toasted sesame scoops. All of the entrées in the food hall also looked wonderful--and were reasonable.
Good food should be a Constitutional right, not a luxury! The Singaporeans understand this.

This is the kind of review that I like to read and that has been lacking in my view from these pages recently. Plenty of attention was given to describing the food which is always a good thing. There isn't a lot of extraneous flourishes either, but rather the food is presented in a very straight forward manner - after reading this I KNOW what I want to order here and, what's more, the review actually convinced me to try the place. I was especially (and surprisingly) gratified by the brief introduction too, which took aim at the hyper frenzy taking place in NYC restaurants where "star chefs" are touted as quasi-gods who never happen to appear at the restaurants which they purport to work in. THIS place is the sort of place that REAL New Yorkers love - simple and straightforward cooking, high attention to detail and no compromising on authenticity or flavors. Oh, the fact that the chef/owner is actually PRESENT is the icing on the cake for this New Yorker.

Delicious but reads like it is not a vegetarian or pescatarian friendly place. Are there choices for those of us with these preferences?

Admittedly I have, at times, been harsh in my critique of Mr. Wells as food critic. I have never seen so many two star reviews awarded. Never. If a restaurant merits such a review then bravo to that restaurant. I am aware that these reviews can quite literally make or break a business, and outside of one particular restaurant owner that I worked for in the past and for whom I have little-to-no respect, I wish all restaurateurs success and happiness as it is an increasingly difficult business in which to succeed.

That said, the issue I have with "Two-Point Pete" is that his reviews have become so predictable that I no longer find myself reading them because I want to learn about a new or even an older establishment. I turn to them expecting to see those 2 stars that, to this reader, have, along with his wit (yes, I will admit he is an entertaining writer), laughably become his trademark.

More times than not, when I see that a restaurant has received 2 stars, I don't even read the review. This is, of course, my own issue and I can appreciate anyone here who might have a negative opinion about this. While I'm certain that some of the restaurants Mr. Wells has awarded two stars are well deserving of them, his propensity to dole them out like a hershey's bar on Halloween has left me with a bitter taste that I cannot shake. I am not a fan of bitter.