Equipped with 11 levels of retail stores, restaurants and even a cinema, City Square Mall sets itself apart from the competition by catering to all types of shoppers and diners. Situated in the heart of Singapore, City Square Mall is a popular destination for families with exhilarating activities and promotions. Keeping true to the Singaporean spirit, City Square Mall is now rolling out a series of irresistible promotions from now till 6th August 2017 to ensure you’re getting the most out of every penny!

Wok Master #02-51/52

Seafood is an essential part of a typical Singaporean’s diet but, unfortunately, good seafood doesn’t come cheap. Fortunately, Wok Master boasts a modest and affordable seafood menu that is specially tailored to the Singaporean palate. Sometimes, choosing crabs can be petty business especially when you realize your crabs were smaller than advertised. Fret not, because Wok Master guarantees a live 500g Indonesian mud crab so you won’t be shortchanged.

We tried a couple of their bestsellers – Chili crab and Salted egg crab. The salted egg crab is fried in homemade salted egg sauce and promises crunchy satisfaction while the chili crab is drenched in a flavorful chili sauce. I like how the crabs were all consistently sweet and tender owing to the stringent cleaning of the crabs. We also tried their Deep Fried Red Garoupa ($28) and it didn’t disappoint. The dish comes served in a savory sauce and features supremely delicate fish hidden underneath an amazingly crispy skin. I also liked how the fish was void of any fishy smell.

You can also opt for the Premium Clay Pot ($28 for small) which comprises tioman fish slices, fish maw, sea cucumber, prawns and a good spread of vegetables all cooked to perfection. I loved the gooey consistency and the layers of flavors in this dish. Just when you think it can’t get any better, it does.

*DEAL* Wok Master is offering 2 crabs for $39.90 (U.P $60) or 3 crabs for $59.90 (U.P $90). Diners have a choice of chilli crab, salted egg crab or black pepper crab. Oh crab!

Watami Japanese Casual Restaurant #03-53/55

Watami means “to gather people to dine together”, and in this spirit, they have ensured that nobody gets left out when dining here. Besides the sizeable array of sushi platters and ramen, they also boast a selection of roast skewers, hotpots and a considerable medley of desserts.

We liked the Special Assorted Skewers ($15.90) which comprises 5 skewers – each evenly grilled to toasty perfection. Of the 5 skewers, I liked the Beef and Enoki Mushroom skewer the best because of the good combination of flavors. It’s a tall order for us to eat vegetables but the signature Watami Salad changed our mind. For $9.90, I was pleasantly surprised at the generous portion of prawns, chicken strips and tuna mayo married with a tangy sesame dressing.

If you’re starving, the Mini Cold Soba with Sushi And Tempura Set ($29.90) has more or less everything you need to satiate your hunger. The White Ramen ($12.90) impressed us with its gulp-worthy broth and springy noodles. The pork servings were generous and well complemented by the sweet broth. With their ongoing promotion, wata you waiting for?

*DEAL* Gather your friends and family to Watami to enjoy their Buy-3-Get-1-Free Gozen set weekday dinner promotion (only valid for items from Z1 to Z3)!

Old Town White Coffee #B1-31/32

Unpretentious yet modern, OLDTOWN White Coffee boasts a wide array of genuine hawker food for everyone. The name might ring a bell if you’re one of those who get their coffee mix from supermarkets. Whether you’re just looking for an honest bowl of Assam Laksa or a fragrant cup of coffee, OLDTOWN White Coffee’s rich heritage and authentic flavors will make you return for more. To ensure uniformity in the quality across all the outlets, they prepare their sauces and ingredients at a central kitchen before distributing it to the outlets.

We liked the aromatic and robust flavor of the Assam Laksa and how it exudes a distinct homey vibe. Personally, I thought the thick soft noodles were well complemented by the use of shredded sardines in the dish. We also tried their Ipoh Hor Fun which also happens to be their top seller.

If you’re not in the mood for noodles, their Nasi Lemak is also pretty impressive. What stood out most, for me, is the use of a whole chicken leg in the dish. The chicken leg was fork-tender. Topped with a sunny side up flanked by a bed of pickled vegetables and other condiments, the nasi lemak was surprisingly my favorite of the lot. Coupled with their extensive Halal menu, OLDTOWN White Coffee is a very viable option, especially if you’ve got a huge family.

*DEAL* Receive a complimentary curry puff basket (3pcs) with every order of 2 selected mains so long as you’re dining in.

Wingstop #B1-33/34/K15

When we were (or still are) kids, the one thing that we perpetually have to have was fried chicken. Now, even after growing up, there’s still a part in us all that incessantly craves for fried chicken every now and then. With the emergence of a multitude of fried chicken joints, sometimes it can be difficult choosing where to go to fix our fried chicken craving.

Boasting a scrumptious spread of unique flavours, Wingstop gives the other fried chicken joints a good run for their money. Their top 2 flavours, the Garlic Parmesan, and Louisiana Rub wings were equally addictive. The wings are not overly oily and are great for sharing. Whether you intend to share or gobble everything down by yourself, you’ll be delighted to know that they’re offering a bundle meal of 12 boneless wings (up to 4 flavors), mushroom fritters, jalapeno cheese fries, 2 ranch dips and 2 regular sodas, for just $22.95 (U.P $35).

If you’re already a fan of their wings and sides, then you’ll be elated to know that they’ve also recently (3 June) released a new flavor: Brazilian Citrus Pepper! Launched only early this year in the U.S, the Brazilian Citrus Pepper flavor is brought to Singapore for a limited time only! Brilliantly citrusy and mildly spicy, this brand-new limited-time flavor is not to be missed, especially with the value-for-money bundle meal.

*DEAL* Go for the bundle meal for just $22.95 (U.P $35)!

Streats Hong Kong Café #01-01/03

Contrary to what most might think, Streats is a Halal-certified restaurant that offers reasonably priced Hong Kong delights for all. Their comprehensive menu covers dim sum, French toasts, Hong Kong noodles and rice dishes, Claypot dishes, Hotpot and every child’s favourite Western dishes. It’s safe to say that you’ll be spoilt for choice here!

Located at the entrance of City Square Mall, this is one restaurant you can’t afford to miss. Amongst their popular dishes: Ayam Penyet ($12.80), HK XO Fried Seafood Noodles ($11.80) and the Macau Chicken Chop Fried Rice ($10.80), we were more inclined to their HK XO Fried Seafood Noodles which had a fragrant and generous assortment of seafood including prawns, mussels and squid pieces.

Another noteworthy dish was the ChongQing Chicken in a basket which comprises of crispy fried chicken served in a basket of dried chili. Even if your tolerance for chili isn’t great, you won’t regret trying a piece. If your mouth catches fire, just chug down a glass of their HK Milk Tea ($2.80) to put out the flames.

*DEAL* Available only at City Square Mall, Streats is now offering you a free main course with every 3 main courses – perfect for weekday family dinners!

Paddington House of Pancakes #02-35/36

Just like how everybody enjoys their coffee made differently, pancakes are also made and enjoyed differently throughout the world. Paddington House of Pancakes has travelled and sampled pancakes from across the world in a mission to serve you a pancake experience like you’ve never experienced before. Owing to its Halal-certified menu of 100 different pancakes, everybody can now enjoy their favorite pancake just the way they like it.

Originating from France, The Brussels Galette ($13) is made with organic buckwheat instead of regular wheat flour. My favorite, however, has to be their head chef’s own creation – Date Pancakes with Pistachio served with an indulgent scoop of vanilla ice cream. Embedded within the pancakes are nuggets of sweet dates that complemented the American butter pancake. I especially enjoyed the light and fluffy pancakes which were generously drizzled with maple syrup.

Together with 3 more of her personal creations, Head Chef Sharon has made good use of her 7-year experience as a chef in the Middle East to compile a special menu of pancakes in celebration of Ramadan.

*DEAL* Because desserts go with your pancakes, you’re also getting a free dessert from a selected menu with every 3 mains that you order.

MEET #02-37/38

A meal isn’t quite complete without beer, wouldn’t you agree? Besides serving good hearty soul food, MEET offers a good selection of beers and ciders throughout the day! The presence of the bar within the restaurant gives the place a more chillax vibe so this is where you would want to go after a long day at work. I liked the use of the electronic ordering system which sees patrons using an iPad to place their orders so you won’t have to wait for a server to attend to you.

At $18, the signature Honey Spice Roasted Chicken which consisted of a whole roast chicken on a side of sautéed mushrooms and a separate pot of mashed potatoes, is a good choice. I liked how the potatoes weren’t too salty and had a consistently smooth texture. The roast chicken was tender and would have been even more rewarding if only I could have a jug of ice cold beer to go with. If you don’t want to get your fingers dirty, the beef stew ($16) is yet another noteworthy dish. Stewed with red wine for over 6 hours, the beef brisket was succulent and flavorful.

*DEAL* To sweeten the deal, they’re also throwing in a complimentary plate of beef chili fries for every 2 or more mains that you order. So, make sure you grab more people with you!

Face To Face Noodle House #02-23/24

To guarantee an unparalleled freshness, Face to Face Noodle House religiously makes their noodles, chili and drinks in-house daily. Stemming from a century-old recipe in Sarawak, their Pan Mee (also known as ban mian) is awfully springy and the flavors well balanced.

If you have a supernatural tolerance for chili, you can challenge yourself by going for the Chilli Pan Mee ($8.90 for Ala Carte, $10.90 for a Value Combo). They offer varying levels of spiciness – regular, x15 and the ridiculous x30 level.

As a regular human being, I only could manage one strand of noodles (x30 level) before I started raining perspiration. However, we were told that there exist legends amongst us who can wolf down the whole bowl without breaking a sweat. Whilst they had a good selection of drinks to mitigate the spice, the raging fire was just out of control. The multigrain soy milk stood out for me because of its thick consistency and smoothness. I enjoyed the authentic Sarawak Laksa more as the lightly-spiced prawn-based broth was impressive.

*DEAL* Get two Ala Carte noodle bowls to receive 50% off the lower-valued item. Take advantage of this fantastic opportunity to challenge your chili-kings and chili-queens to the ultimate spice challenge at City Square Mall.

Get rewarded for dining at City Square Mall!

With other popular dining options like Din Tai Fung, Saizeriya, Châteraisé and Food Republic, coming to City Square Mall should be a no-brainer. Conveniently connected to Farrer Park MRT station, City Square Mall is perfect for the weekly Saturday family lunch or a TGIF dinner with colleagues. Serendipitously, you get free lunchtime parking for the first 90 minutes on weekdays between 12-2pm, excluding public holidays.

In conjunction with the up-and-coming Singapore Food Festival, City Square Mall is also hosting the Local Asian Delight Food Fair come 31 July 2017. Furthermore, with a minimum spending of $150 (excluding NTUC purchases), you’re entitled to a $5 City Square Mall voucher! Since its only limited to the first 5000 redemptions, you’ll have to be quick!

This post was brought to you by [City Square Mall].

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Lunar Coffee Brewers, a new cafe in the CBD, is brought to you by the same people behind Atlas Coffeehouse. With the same minimalistic chic decor, this cafe at OUE Downtown Gallery is right smack in the heart of town and is sure to attract the office crowd. The majority of their mains here are Japanese donburis with a range of protein choices. They have made slight tweaks to their menu following their opening, so do make a revisit if you haven’t already.

The recommended drink here is the Milky Way ($7), a white cold brew that comes in a bottle. Cold brew coffee is less acidic and smoother than typical hot brewed coffees. The flavour is extracted from single-origin beans after the coffee beans are steeped in water for an extended period of time. The Milky Way is creamy and has slight nutty notes. It is sweet enough but could be stronger tasting with more of a caffeine kick.

For our mains, we got the Miso Nori Salmon Soba ($14.50). Note that they are now serving soba with their salmon, instead of the Japanese rice that it originally came with! Not unlike their sought-after Salmon Soba Noodles from Atlas, our soba was cooked just right without clumping together. It comes with a pink poached salmon, miso-nori butter, a tantalizing onsen egg and pickled vegetables. A liberal amount of furikake is sprinkled atop, making the dish extra crunchy and savoury. We enjoyed the salmon which was moist and pink in the middle. The miso taste really comes through after the oozy yolk of the onsen egg is mixed in with the soba sauce. Overall, this is an amazing bowl that we would definitely come back for.

The Gochujang Chicken Don ($14.50) was recommended by our server. It is served with Korean-style roasted chicken thigh, melted mozzarella cheese, an onsen egg, kimchi and pickled vegetables, on top of Japanese rice. We thought that the chicken thigh was done well. It was not too fatty, with a good ratio of lean meat to skin. The gochujang sauce on the chicken could have come through more clearly, and it would be better if the sauce was drizzled onto the rice as well, as the rice grains were left bare and were a tad too dry for us. However, we particularly enjoyed the tender chicken meat.

If you’re looking for other interesting fusion dishes, consider getting the Braised Pork Belly Don ($14.50) or the Beef Rendang Don ($16).

Last but not least, we tried the Milky Way Soft Serve ($5.90). I actually saw another dessert that they were serving (the Hokkaido Cereal Wave – $12) before they made changes to their menu, and I wish we could have tried that as well! Nevertheless, the Milky Way Soft Serve was a delicious end to our meal. Made using the same white cold brew coffee as our Milky Way White Cold Brew, the soft serve ice-cream had an even lighter caffeine taste compared to our drink. It is topped with a generous sprinkle of homemade shortbread crumble. The buttery sweetness of the crumble went well with the soft serve and there was definitely enough crumble to go around, even with the decent-sized soft-serve swirl. 

Also offered on the menu is the Earl Grey Soft Serve ($5.90) which sees premium earl grey tea soft serve ice-cream topped with maple-glazed cornflake crunch.

Lunar Coffee Brewers is a stylish cafe to hang out at, be it for a cup of coffee before work or a work meeting. This quiet spot is sure to get busy during lunch hours, so come early to grab a seat! We would recommend the Miso-nori Salmon Soba bowl as a healthy and hearty lunch fix and the Milky Way Soft Serve as a sweet treat. Apart from these dishes, sides like Umami Chicken ($8) and Chilli Beef & Nachos ($12) sound rather promising as well.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Coocaça. We will verify and update from our side. Thanks in advance!

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Jjajangmyeon is a Chinese-Korean dish featuring noodles coated in a thick black-bean sauce (chunjang). The noodles usually come with ground pork and diced onions. After being blanketed with the black-bean sauce made from roasted soybeans and caramel, the bowl of thick handmade noodles will taste slightly sweet. Sounds unappetising maybe, but it has been a Korean staple since 1905.

O.BBa Jjajang specialises in Korean-Chinese Cuisine and is especially renowned for their bowl of jjajangmyeon. The small restaurant is located in Tanjong Pagar, and opens from 11.30am to 3am. A perfect fix for your late night hunger pangs!

Our waitstaff recommended the set meal to us. Featuring their three most popular items, the Black Soybean Sauce Noodles, Sweet and Sour Pork, and Chinese Style Noodles/Rice with Vegetables and Seafood, this set meal goes for $45 (ala carte price : $51). This set is perfect for 2, or even 3. 

The Sweet and Sour Pork ($25) arrived first. Unlike the zichar version that we usually have, the pork is separate from the sweet and sour sauce. You have the option of pouring the sauce over the pork yourself (we did!) or letting the staff do it for you. Sliced into bite-sized pieces, the pork is first marinated with soy sauce and starch before being fried. It is crispy and well-fried, perfect with the tangy sauce. Note that the sauce is more ‘sweet’ than ‘sour’.  The pork is a little dry but the generous serving of sauce helped.

The Jjamppong ($14) came next. The broth looks extremely spicy but it is manageable for our Singaporean tastebuds. The bowl of noodles came with clams, mussels, squid, shrimp, and assorted vegetables. The seafood is first fried together with the vegetables before it is placed into the bowl of boiled noodles. We liked that they were extremely generous with the fresh seafood, making it well worth the price tag. Also, don’t be afraid to wear white tops as cute bibs are provided!

Finally, the star of our meal. The Jjajangmyeon ($12) is totally worth the wait. The handmade noodles are smooth and chewy. It goes perfectly with the slightly sweet black soybean paste. The thick and starchy sauce was not too grainy and was loaded with onions. We could have used more diced pork though. However, we enjoyed the sauce to noodle ratio. Each delicious strand of noodle was coated evenly with the sumptuous sauce! Even though there is an option to upsize your bowl for $2, we think that the bowl itself is filling enough – especially if you order side dishes.

When I was there on a Saturday at 1.30pm, the humble eatery with Korean chefs and service staff was filled to the brim. I even heard smatterings of Korean being spoken here and there. To add to the atmosphere, Korean music is played over the speakers, making for an authentic Korean experience.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Coocaça. We will verify and update from our side. Thanks in advance!

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What makes a good plate of Hokkien Mee? The component that is of paramount importance has to be the prawn stock, which gives the noodles its flavour and essence. I enjoy mixing the chilli in and drizzling lime juice on top to complement the rich tasting dish.

A comfort dish for many Singaporeans, Singaporean Hokkien Mee consists of a mixture of yellow noodles and thin bee hoon, squid, fish cake slices, sliced pork belly and prawns. While some prefer their Hokkien Mee to be wet and moist, others prefer the dry version. The wetter versions which appeal more to the elderly folk have more stock mixed in with the noodles, while the drier versions supposedly have more wok hei as the flavours are ‘locked in’ after the broth evaporates.

Fans of the wetter version will enjoy the Hokkien Mee at Hong Heng Fried Sotong Prawn Mee. There is not too much zhup, but it is still easy for you to down this plate without feeling parched.

Hong Heng received the Michelin Bib Gourmand in 2016, and still commands an impressive queue now, especially during lunch hours. They often sell out before their closing time of 8pm, so its best to go early to avoid disappointment!

We ordered the largest plate ($5) to try, and it came with 4 prawns, a portion of squid, sliced pork belly, sliced fishcakes and a generous dollop of sambal chilli on the side. The noodles were fried on the spot with the pre-cooked ingredients being tossed in afterwards, meaning that we did not have to wait for long to enjoy our piping hot plate of Hokkien Mee.

We came with high expectations but were rather disappointed as the dish lacked wok hei. Although the noodles were cooked al dente and the broth was slurp-worthy, the flavours could have been more dynamic. We liked that the squid was fresh and chewy, but our prawns were a tad overcooked and lacked crunch. The saving grace was the sambal chilli and lime juice which provided a spicy kick and added a tang to our plate of noodles.

We would have preferred our noodles to have more of a smokey flavour and more eggy bits. However, the broth is rather enjoyable and addictive after being mixed with the chilli. It is also commendable as the noodles were able to absorb the tastiness of the crustacean stock without getting soggy.

I would recommend getting the $5 portion, which should be just enough for a big eater. Otherwise, they have $3 and $4 portions as well!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Coocaça. We will verify and update from our side. Thanks in advance!

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Nothing excites us Singaporeans more than indulging in a bubbling pot of steamboat with our loved ones. If you’re scouting for a new steamboat spot, you’d be excited to hear that Peach Garden @ The Metropolis is launching a new a la carte style steamboat. Diners are in for a hearty dining experience. Dinner runs from 5pm to 10.30pm, and the last order for the steamboat is at 9.30pm. Beyond the oriental-themed premise that seats about 80-100 guests, Peach Garden debuts a collection of flavourful and innovative soup bases and must-have handmade meatballs.

We had four soup bases, all of which were individually filled in steel pots and placed above a traditional fire stove cooker. The Signature Lobster in Black Truffle and Cheese Hot Pot ($22) carries a strong taste of truffle and a tinge of sweetness from the lobster. The broth had a thick consistency and it gets richer as more ingredients are added to it. You can always ask for a refill to dilute the broth if it gets too rich. For a more local soup base, try the newly created Curry Chicken Broth Hot Pot ($16) which is light yet immensely flavourful. It is definitely one of my favourite soup bases!

Diners with a penchant for herbal flavours can get the exclusive Hua Diao Chinese Wine with Wild Mushrooms Hotpot ($18). The Fish Maw and Chicken with Chinese Herbs Hot Pot ($18) is a mild tasting beauty pot that is great for those who desire a nourishing meal. The soup even comes with a portion of black chicken.

Peach Garden’s ala carte steamboat really boasts an extensive collection of ingredients subsumed under 12 broad sections. We were spoilt for choice going through just the seafood section alone. The Red Garoupa ($48) was served whole on a plate, freshly deboned and sliced, with it’s head and tail still intact. Each slice of fish is fresh and succulent. The menu also offers skewered Live Prawns ($12) that were still alive and kicking upon being served! For a less graphic representation of seafood ingredients, you can opt for Bamboo Clams ($8), Scallops ($12) as well as Fresh Clams ($8) which will add a captivating touch of sweetness to the broth!

Beef lovers will relish in the Beef Selection. Thin marbled Wagyu Beef (Half Portion $26, Full portion $50) is just made for hotpot. If you’re looking for white meats, the Sliced Chicken in Chinese Wine ($8) will not disappoint. You can find other red meats under the Pork Selection too!

My absolute favourite is the Homemade Dumplings! The chefs successfully combine complementary flavours and textures into scrumptious dumplings. We opted for the Black Truffle, Shrimp and Crabmeat Dumplings ($10). Every bite is followed by a musky aroma of truffle, and a slight garlic aftertaste. The texture of the filling sure has a pleasant crunch to it! The Onion, Pork, Shrimp and Egg Dumplings ($8) will definitely win the hearts of both the old and young. The Black Truffle, Beef and Cheese Dumplings ($10) is another must-try. The creamy core is just a delight to bite into!

We’ve been told that diners have flocked here for their Homemade Meatballs ($9/ 4pc for one flavour). Wrapped with a skin that is naturally coloured, each meatball filling is handmade. Flavours include Beetroot, Spinach, Cheese and Shrimp, Yam, Pumpkin, Black Pepper Beef, Foie Gras and Pork! If you want a taste of all 8 flavours, go for the Deluxe Combination ($20). My favourite has to be the black pepper beef balls because it is savory, yet light on the palate.

Need some greens to balance out the indulgent steamboat? A variety of the freshest greens awaits. Peach Garden also offers cooked food from The Wok. Feast on the Chilled Sweet and Sour Pork ($18) while waiting for your steamboat ingredients to be cooked.

The a la carte steamboat also features an assortment of over 12 condiments! (Additional $3). I urge you to try their homemade sauce, which is a tangy and spicy mixture concocted specially by their chefs. Traditional condiments such as garlic, chili padi as well as oyster sauce are available too. The optional condiment add-on comes with free flow desserts that diners can enjoy for a sweet ending to the steamboat.

From now till the end of September 2017, enjoy 20% off the ala carte steamboat if you flash the photo above to any staff at Peach Garden @ Metropolis. For a limited time only, you can quote “MissTamChiak” at the counter to enjoy 20% off as well. Stand a chance to win a steamboat dining voucher by liking Peach Garden @ The Metropolis Facebook page and sharing the steamboat post!

This post was brought to you by PEACH GARDEN.

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Bread, if it were to be well made, is a serious business. And nobody takes bread more seriously than Konstantino Blokbergen, the owner of Firebake. Growing up in Greece and Switzerland on farms and his family’s olive tree grove has given Tino a passion for woodfire cooking and sourdough breadmaking. I first tried Tino’s bread when I was invited to his home last year. That homemade goodness was the highlight of our dinner and he already had plans to open a bakery. One year later, he finally realised his long-held dream of owning a bakehouse.

You can’t make good bread in a bread machine. You need to let nature do her job. Everything at Firebake is ‘back to basics’. Really, the baker takes his time in mixing, hand moulding, fermentation, proofing and heat control. Eventually, the dough has to reach its fullest fruition without artificial additives before it is sent to the woodfire bread oven. The pair of woodfire bread ovens is hand-built from 37 tonnes of brick, sand and mortar.

From raw ingredients, to firewood, to water, everything is as non-processed, sustainable, and close to its natural state as possible. Tino cares passionately about using organic flour that is milled onsite using traditional wood and stone flourmill, water that is pure, and non-processed salt. What’s pure water, you may wonder? They use Nordaq Fresh water filtration system which allows the amount and temperature of water to be precisely calibrated as well.

Sourdough is Firebake’s métier. On the bread board ($10), there are four types of sourdough – Wave (Organic white sourdough loaf), Field (Organic wholemeal sourdough loaf), Valley (Organic sourdough fruit loaf), and Rock (Organic rye sourdough loaf). The breads are all served with butter and Greek olive oil. Each golden and aromatic loaf has a sturdy, almost-burnt crust and chewy, moist interior.

On the menu are tartines, sandwiches, salads, soups, stews, grilled and smoked meats and fish, and baked desserts – all tailored to complement the sourdough breads used in the form of sandwiches, toasts, chips, croutons and bits, and breadcrumbs.

After trying the sourdough with Chicken Liver Pate ($12) and Anchovy Dip ($8), we had the Smoked Eggplant ($15) which is roasted in the woodfired oven and served cold with spiced hummus, marinated heirloom tomatoes, crunchy barley, Manchego cheese and mint. I like the Heirloom tomatoes ($17) marinated in smoked oil overnight. Served with pickled cucumbers with dill, feta marinated in oregano and white sourdough croutons, it was a refreshing start to our dinner.

For the mains, the Norwegian Blue Mussels ($25) was a well-received dish. Cooked in a broth of shallots, garlic, chorizo and Kingpin lager, the mussels had my friends and I busy slurping, dunking and tossing empty shells onto our plates. The Cured Norwegian Salmon ($25) was coated with a rye crust, seared to a nice crisp, and served with Australian leeks that have been sauteed in olive oil.

Meat lovers might like the Grilled Pork Belly ($22) which has been brined, sous vide and grilled. The bubbling on the skin is beautiful. Cooked using the same method, the Roast Half Spring Chicken ($23) is moist and packed with flavour. It is served with beef jus and Pommery mustard. 

The Rangers Valley Striploin ($38) is a Wagyu with a marbling score of three. Charcoal grilled till perfection, this part of the meat is gently marbled and full of flavour. It is served with a side of woodfired-roasted Jerusalem artichoke cooked with butter and thyme, as well as chimichurri. This juicy steak will melt in your mouth.

We ended the night with two desserts – Peach dessert ($12) and Firebake Bread and Butter Pudding ($10). That bread and butter pudding was memorable till now. The homemade fruit loaf is toasted with butter and cooked in the woodfire oven for 15 minutes. It has a beautiful crusty top with soft and moist custard inside.

I really enjoyed my dinner at Firebake. The company plays a big part too. It feels like I am dining in a friend’s home as we watched the ‘theatre’ of bread-making unfold.

Disclaimer: this was an invited tasting.

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You’ve seen it all. Countless of spicy noodle challenges attempted by social media influencers, family, friends, or even yourself! Team MTC decided to attempt to beat the heat and rate 8 Korean ramen instant noodle bowls according to the level of spice, taste, as well as texture of the noodles on a scale of 1 to 10. All of the instant ramen bowls can be conveniently found in local supermarkets as well as Korean marts.

To allay any potential bias and second guesses, I assigned an alphabet to each ramen bowl to conceal its identity. After each bowl of noodles was cooked, they were taken out and placed in bowls with their corresponding alphabet labels. Members of Team MTC then jumped right into tasting every bowl. It was hilarious watching members perspire and crying out for water.

Time for the big reveal!

Bowl A – OTTOGI SESAME RAMEN BOWL ($1.80)

The broth is seasoned with a sesame-flavoured oil that has a very mild heat. The added egg block created a richer texture for the broth. It is good enough a bowl to pair with some leftover vegetables and eggs in your fridge if you’re feeling too lazy to grab lunch. The noodles had a slight spongy bite.

Bowl B – OTTOGI YUEL RAMYOM BOWL ($1.60)

Overall, a very satisfying bowl of instant ramen. The soup is a beef-based broth with a subtle mushroom flavour. There is a slight fire to keep spicy lovers interested but I found it to be more peppery than spicy. The texture of the noodles was ordinary, though.

Bowl C – NONGSHIM SHIN CUP ($1.60)

This has been one of my go-to instant noodles since I was young. I realized it pales in comparison to the other ramen bowl contenders. The soup had a thin texture, with hardly any discernible spice. I found the noodles thick and chewy, but the soup does the noodles injustice.

Bowl D – SAMYANG HONEY CHEESE BIG BOWL ($2.60)

The honey cheese big bowl delivers an assembly of dry ramen with an interesting sweet cheese seasoning. Just like it sounds, the seasoning was overwhelmingly cheesy and sweet. Unlike the other spicy ramen, this instant noodles takes on a creamy white appearance. However, there’s a sharp spiciness that sets in seconds after you bite into it. The texture of the noodles leaves much to be desired though.

Bowl E – SAMYANG CHEESE HOT CHICKEN ($2.60)

The cheese hot chicken was definitely one of the better dry ramens we had. In terms of spiciness, I’d definitely rank it on the hotter end of the scale. The cheese does help to douse the fire, so you’ll get a lingering fiery heat that might last for minutes (or hours for some). Beyond the heat, I guess I could describe the seasoning as savoury spicy chicken with melted cheese. The noodles have a good, thick and chewy texture. 

Bowl F – NONGSHIM CHAMPONG CUP NOODLES ($1.60)

The broth had a light seafood seasoning that pairs well with the, at best, average noodles. Though it was slightly spicier, it did not leave much of an impression.

Bowl G – SAMYANG HOT CHICKEN FLAVOUR ($1.90)

The little cup that took the world by storm, this baby is the reason why the Korean spicy noodle challenge began in the first place. Like Samyang’s other family members, the noodles are thicker and chewier as compared to other ramens in this article. Mixing the noodles well will quickly coat it with the fragrant and lightly sweet Chilli sauce. An irrepressible fire kicks in soon after, which may leave you crying out, just like a few of our team members did.

Bowl H – SAMYANG CURRY HOT CHICKEN FLAVOUR ($2.60)

The spiciness of the sauce is surprisingly nowhere near it’s predecessors’, though the heat is still comparable to that of the instant ramen bowls. The sauce takes on a sweet curry layer that I found slightly overwhelming. It was more hearty in comparison, with discernible bits of potatoes and carrots.

Taste Test Results: Revealing The Best and the Worst Spicy Korean Instant Noodles

The Worst: Bowl D – SAMYANG HONEY CHEESE BIG BOWL. The team unanimously rated D as our least favourite in terms of the level of spice and taste. It has a slightly funky aftertaste that we did not really appreciate. The heat was also somewhat inconsistent, with some MTC members getting the heat (unfortunately) while the others unable to detect any fire.

The Best: Bowl E – SAMYANG CHEESE HOT CHICKEN. The team unanimously voted bowl E as the best too! Though the lingering shiok heat might make you lose your tongue, the taste was superb in comparison to the other 7 instant ramens.

We definitely had a lot of fun conquering the ramen bowls. Of course, our views on the instant ramen noodles aren’t absolute. Let us know if we have missed out on any noteworthy ramen bowls!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

The post The Best and Worst of Korean Spicy Noodles (Warning: Try at Your Own Risk!) appeared first on Miss Tam Chiak.

Kaneta Shoten is the latest ramen store born out of Otoko Ramen’s management team. The name “Kaneta Shoten” (金田商店) is actually derived from the names of the two main chefs in the restaurant. One of the executive chefs, Tanaka Mikihiro, is a Japanese man who can be seen hard at work during peak periods. Since we could not converse in Japanese, we had the honor of speaking with his co-chef, Chef 金 (jin for English, which translates to Gold) who shared with us the beginnings of Kaneta Shoten. Both chefs have more than a decade of experience creating traditional style ramen in Japan. Chef Jin revealed that both Chef Tanaka and himself have previously worked in Santouka, Japan. If you’re a fan of the restaurant Hokkaido Ramen Santouka, you must definitely visit this shop!

The queue was relatively short, though I suspect that it would get longer during peak hours. If you can’t escape the queue, you can always grab a selfie with the Astro Boy statue that stands near the entrance of the restaurant. Chef Jin shared that the whole concept of Kaneta Shoten is inspired from the Showa period, which refers to the 1920’s – 1980’s period in Japanese history.  To evoke a sense of nostalgia for the Showa period, the chefs decided to exhibit Astro Boy since it was the contemporary anime figure of the Showa period.

Chef Jin recommends the Kaneta Mazesoba ($13.90), which is a specialty of the restaurant. This bowl is an assembly of dry ramen noodle, char shu, a soft boiled egg, mushrooms, chopped spring onions and seaweed. The bedrock of the bowl is a special sauce that is made with truffle oil. When you mix the springy thick-cut noodles up, you’ll experience ramen in a delightful and hearty manner. Chef Jin also mentioned that a couple of diners actually add mayonnaise to enhance the taste of the Mazesoba. If you do drop by, do try this ramen hack on our behalf!

One of the more popular dishes is the Shoyu Ramen with Special Full-Topping ($16.90), which is made up of a brown and clear tonkotsu broth with special tamari soy sauce. You’ll find the ramen swimming with a generous portion of ingredients – 3 slices of char shu, a flavoured soft boiled egg, bamboo shoots, leek, fish cake, radish sprout and full-size seaweed. The pork broth is fragrant and light, which will cater to those with an innate lighter palate. I found the char siew slightly dry for my taste, but it is nevertheless flavourful. If you’re sharing both the Mazesoba and the Shoyu Ramen, I recommend that you eat the Shoyu Ramen first before having the Mazesoba because the robust taste of the latter can easily overpower the Shoyu Ramen.

I also ordered the Unagidon ($12.90), which is a Unagi rice bowl cooked with special sweet sauce and butter. For it’s price, Kaneta Shoten offers a generous portion of Unagi. The eel has a very soft texture that goes really well with the Japanese grains. However, the sauce used to coat the eel is slightly too sweet for my liking.

This restaurant offers a couple of perks which makes it really hard for us to not return. Apart from the free flow hard-boiled eggs, diners are also entitled to a free upsize of 50g noodles for every Mazesoba and Tsukemen course. For a fuss-free dining experience, and affordable yet good ramen, I really recommend Kaneta Shoten. Just take note of their break times, which happens from 3pm to 5pm on weekdays.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to XXX. We will verify and update from our side. Thanks in advance!

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Launched in April 2017, Shun Feng Crayfish Delight is set to entice patrons with quality seafood in a hawker center. Daniel, who runs the place, started this place out of his love for food and you can certainly taste his passion in his food. Daniel tells me that he used to work as a civil servant, but after 15 years, he decided to try out something that he really has passion for.

To ensure that his customers are getting the most out of their money, Daniel only chooses the freshest of ingredients. The crystal crayfish delights (small – $6/ big – $10) is the stall’s signature dish because it’s not easy to find tasty crayfish dishes this affordable in hawker centers. After much sourcing, Daniel reckons that the crayfish that he gets from Surabaya, Indonesia, are the best quality that you can get at $6. So, every once or twice a month, he orders approximately half a ton of fresh frozen crayfish directly from Surabaya and those can be kept fresh while frozen for a couple of months. To ensure freshness in the ingredients he uses, Daniel checks the seafood personally before he accepts them from the supplier. He even showed me his stash of crayfish and told me that white-coloured flesh and firm shells are clear indicators of fresh crayfish.

Owing to his experience in Food Sciences, Daniel is adept at putting ingredients together to create new dishes. All of the dishes from Shun Feng Crayfish Delights are his very own creations and are made fresh daily. After much experimentation and constructive feedback from customers, Daniel has perfected the seafood broth by combining a rich fragrant paste made from 11 secret ingredients and a pork-based broth that he stews for 4 hours diligently every day. What hard work!

We tried the signature Crystal Crayfish Delights ($6) and their Mackerel Slices Delight ($7) with a bowl of rice, and kway teow (50 cents each). The broth offers a creamy and hearty seafood flavor that is pretty addictive. The crayfish peels off its shell super easily and boasts a sweet and succulent flesh void of the fishy smell that we all dislike. He has also added Dory fish, tofu and his very own meatballs into the soup. The meatballs are made daily with a mix of flounder fish bits to give a unique texture and fragrance. I liked that the meatballs were well marinated and juicy. He uses air flown Australian pork shoulder for the meatballs so it’s less likely to fall apart. If you really want more crayfish, you can opt for the $10 version which has 3 crayfish instead of 1, and additional pieces of meatballs! I decided to pair this with a classic bowl of white rice and it was just gratifying, to say the least.

We also liked their Mackerel Slices delight which comes in the same beloved broth with 2 grey prawns and fresh mackerel slices. Daniel is exceptionally generous with the Spanish Mackerel slices. The freshness of the fish is evident in the sweet and tender flesh. Although we were a little lazy to peel the huge prawns, the crunchy and tasty prawns made the effort worthwhile. At $6, we felt that this bowl of soup offered more value for money, unless you really want the crayfish. We also ordered a bowl of their crystal horfun which comprises kway teow dressed in dark soya sauce and garnished lavishly with crispy shallots. For 50 cents, you can’t really go wrong – its well-seasoned and delicious. Since both the crystal horfun and the rice are priced at 50 cents each, I’d go for the crystal horfun.

Although the food prices are slightly higher than usual hawker stalls, the generosity and quality of the ingredients used will make you feel that the dish was worth every penny. 

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Shun Feng Crayfish Delight. We will verify and update from our side. Thanks in advance!

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For the majority of us, lamb probably isn’t our go-to meat. Coupled with a distinct gamey taste, lamb tends to taste earthier that other forms of meat and is probably the reason why some of us love it, while others loathe it. Nestled along Tanjong Katong Road, 食得记(Shideji) stands out from its neighbors with its unusual lamb dishes. Inspired by the food she cooked for her family back in 辽宁(Liao ning), China, lady boss 丁一冉(Ding Yi Ran) has tweaked those recipes to suit the local palate. You’ll also be pleased to know that they don’t include any preservatives or MSG in their dishes!

Opened for slightly over a year now, 食得记 offers a reasonably large menu that focuses mainly on lamb and beef! In addition, you can also customize your own 麻辣香锅 (ma la xiang guo) with their rich assortment of fresh ingredients. 食得记 is known for their signature herbal lamb stew which attracts locals and Chinese nationals alike.

We tried the Sizzling Xinjiang Charcoal Grilled Lamb Chops ($28.80) which comes with about 20 ribs of different sizes. We were told that this dish usually has to be ordered 1 day in advance due to its long preparation time. The lamb ribs were firm and chewy. I liked how the ribs were well coated with spices that lift and balance the flavor from the ribs. If you’re getting tired of regular chicken wings, we reckon these ribs will make a fine snack too.

We also had their signature Liaoning Famous Herbal Bone Soup ($13.80 for small, $26.80 for medium, $36.80 for large) which features a pot of fragrant lamb stew with lamb shanks. Given the lavish portions, this is good for at least 2 persons. The stew is made from 16 different herbs and simmered for 6 hours to ensure that the flavors are soaked up well by the New Zealand lamb shanks. Impressively, the flavors are well balanced without the gamey taste you’d expect. Unlike traditional stews, the herbal lamb stew wasn’t as thick, and lighter on the palate. As expected, the lamb shanks were well cooked, tender and fatty. All patrons are also given disposable gloves to enjoy the lamb shanks, and a straw to suck out the bone marrow. My only reservation would be that the dish was a tad too oily, but enjoy it with a bowl of rice and you’re good to go! Although it wasn’t raining, I can imagine having this hearty dish on a rainy afternoon. If you’re headed here, this is an absolute must-try!

Don’t forget to get some Beef Pie and Spring Onion Pie ($7 for 2 pieces) to complement your lamb stew and ribs! Made in-house with the lady boss’s recipe, this is a delicacy in 鞍山(An Shan) and makes for a good appetizer. To guarantee exceptional chewiness and softness, the skin is cooked over a 75-degree water before it is pan-fried with beef and onions. Reminiscent of 小笼包 (xiao long bao), the beef pancakes also retain a small portion of tasty broth within the skin. The use of chopped onions with the beef add remarkable flavor and a satisfying crunch. Admittedly, the beef fillings were very generous – probably nearly as thick as 2 beef patties from the Big Mac. I liked that the beef was moist and flavourful but it could have been less oily too. If you must have a fried item, look no further.

We also had a plate of their Spicy Lotus Roots($7.80). I liked that it was extremely crunchy and not overly hard. Despite its fiery name, the spices added didn’t make the dish spicy but, in fact, more fragrant.

For something a little different, you can go for the Vegetarian Mix Salad ($10.80) which comprises bean curd skin, grated yam, enoki mushrooms, grated carrots, cucumbers, and parsley. The dish is served in a tangy icy soup which is refreshing and cooling. I liked that it’s light so it helps to balance out the heaviness of the other dishes.

Last but not least, we also tasted the Stewed Beef Brisket with Tomato ($10.80) which sees thick strips of beef smothered in a thick savory sauce that carried a hint of sweetness. Shideji is generous with the beef strips which can use a little work on consistency as some strips are more tender than the rest. Nonetheless, this dish really appealed to me because it wasn’t oily and the flavours were simple but captivating.

食得记 offers an interesting menu which is different from what we’re used to eating. While it may be an acquired taste for some, I have to admit that the food was tasty. I appreciated the dedication from the lady boss in polishing her recipes and you can definitely taste it in the food. If you care to step out of your comfort zone to give食得记 a try, I’m confident that you won’t be disappointed.

This post was brought to you by Shideji食得记

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Founded in April 2008, House of Seafood is a household name and the to-go place for seafood for many Singaporeans. They are famous for their crab dishes but the rest of their seafood dishes are as delicious too. Besides two outlets in Singapore, they have outlets in Cambodia and Malaysia too.

We visited the Punggol Point Branch which is located at the tranquil Punggol Settlement. It is a good place to feast, unwind and chill out with friends and family. The ambience is also romantic in the evening, making this place a popular spot for couples. Enjoy the scrumptious seafood spread before taking a lovely stroll along the promenade.

They have launched a “Beauty” in a Seafood Tower ($228/4pax, $318/6pax, $438/8pax) which consists of 7 layers of seafood. Expect crab, prawn, bamboo clam, clam, mussel, scallop, squid, and vegetables. You can request for the servers to steam the seafood for you, or you can simply refer to the instruction manual and follow the steps.

After a few minutes, you’ll be able to savour the broth which is now infused with the sweetness of seafood. The broth is highly addictive and so tasty!

Look out for the specially designed lemon spray which you can pair with the chewy squids and plump mussels. Our favourite item has got to be the bamboo clams which are topped generously with garlic. Drizzle some dollops of soy sauce on these bamboo clams before devouring them.

House of Seafood has close to twenty sauces for you to mix and match. One of the most popular combinations is Thai Chilli with Chilli Padi, Sambal Chilli and Spring Onions. This is, however, not for the faint-hearted. If you can’t really take spicy food, go for a blend of Lao Gan Ma, Spring Onions, Chicken Chilli and Fried Garlic.

Crab lovers will definitely love the award-winning Black Pepper Crab which features a relatively strong peppery taste. A humongous crab cracker that’s exclusively made for all House of Seafood outlets is provided for you to de-shell your crabs easily and conveniently. We had the medium-sized crabs, which were quite huge, sweet, and really juicy. Though the taste of pepper was strong, we thought that it would have been better if it was even stronger! We just love that satisfying kick!

The Signature Salted Egg Crab surprised our tastebuds. The sauce is done incredibly well. It’s buttery and creamy, yet not too overwhelming. This complements the mildly sweet flesh and piquant roe of the crab, adding an oomph to the dish. The spice is subtle, and easy on the palate. We couldn’t resist finishing up the salted egg gravy even though we’ve already devoured the crabs. Do note that the crabs served at House of Seafood are sold at seasonal prices.

The restaurant also offers set meals, with prices starting at $178++ for 4 persons, to $688++ for 10 persons. Here’s a piece of good news for seafood lovers – there’s a 40% discount for the 8-tier “Beauty” in a Seafood Tower daily at their Upper Serangoon branch, but only from Monday to Friday at their Punggol branch. The promotion is valid for both lunch and dinner. Remember to call and make a reservation to avoid disappointment and long waiting time!

House Of Seafood (Punggol Branch)
Address: The Punggol Settlement, 3 Punggol Point Road, #01-01/02, Singapore 828694
Tel: 6466 9000
Website: http://houseofseafood.sg/
Opening Hours: 11am to 2pm (lunch) and 5pm to 11pm (dinner) on Weekdays; 11am to 11pm on Weekends

House Of Seafood (Upper Serangoon Branch)
Address: Upper Serangoon Shopping Centre, 756 Upper Serangoon Road, #03-33, Singapore 534626.
Tel: 6285 9711
Website: http://houseofseafood.sg/
Opening Hours: 11am to 2pm (lunch) and 5pm to 10pm (dinner) on Weekdays; 11am to 11pm on Weekends

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This post was brought to you by House of Seafood.

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Singapore has been a top destination for foodies where eating is a time-honoured national pastime. Being a melting pot of different cultures, Singapore offers a whole spectrum of dining options ranging from deliciously affordable street food to modern, Michelin-starred haute cuisine.

Food is tied so closely to our identity of being Singaporean. I am always thinking about my next great meal. By now, you should have realized how much love I have for our local street food, which will always be so representative of our identity. Chicken rice, bak chor mee, roti prata, satay, chilli crab, rojak… it’s everywhere at the city’s bustling hawker centres. But every dish can tell stories of passions, struggles and of our heritage, and the depth of our expertise in traditional techniques and how welcoming Singapore’s chefs are of new culinary trends.

That’s right, the Singapore Food Festival (SFF) 2017 is back again! Taking place from 14 to 30 July, this year’s SFF pays tribute to all things Singaporean, featuring a delicious spread of both traditional and contemporary Singaporean flavours created by our home-grown culinary heroes. There are a variety of exciting programmes that celebrate our heritage and flavours, here are some of the exciting ones you should attend!

1. STREAT (14 – 15 July 2017)

STREAT is the signature event of SFF. This year, the pop-up restaurant will be helmed by Peranakan chef Malcolm Lee of Michelin-starred restaurant Candlenut, and Wild Rocket’s chef Willin Low, who is widely recognised as the founder of Mod-Sin cuisine. They will be serving a Mod-Sin and modern Peranakan Tok Panjang menu served communal-style.

Also, there are nine stalls helmed by young “hawkerpreneurs” and chefs, who will present a unique spin on quintessentially local dishes. Some of the participating vendors include New Ubin Seafood, Peranakan Khek and Whampoa Prawn Noodle. Keng Eng Kee and Good Chance Popiah will be there too!

2. Hawker Spotlight with Moses Lim (16 July)

Celebrating Singapore’s unique hawker culture, this year’s Hawker Spotlight is on Maxwell Food Centre. Local food connoisseur Moses Lim will host an on-site contest for the public, so that a select group of lucky winners will also get to join Moses on this tour. Some hawkers will share their stories and bring you on a behind-the-scenes look at how some of our hawker dishes are prepared.

3. The 50 Cents Fest: Those Years 那些年 (29 – 30 July 2017)

I spent my childhood days watching ge tai with my grandfather. During these traditional live stage performances, there was always a muah chee push cart selling glutinous rice balls coated with peanut and sugar. Grandpa and I would share a packet of muah chee together. Visiting the preview of The 50 Cents Fest by Chinatown Food Street had me relishing my memories of childhood.
On 29th and 30th July 2017, the entire Smith Street will turn old school, with nostalgic snacks and toys, games like fishing fountain and hopscotch. Not only can you enjoy hawker favourites such as muah chee, abacus seeds, rickshaw noodles, ah balling and more, you can also catch live Xin Yao performances. Best of all, prices start from just 50 cents, this has got to be my favourite event of SFF! For more details, check out www.chinatownfoodstreet.sg/the-50-cents-fest/

4. Kueh Pairing Workshop Series (15, 22, 23 July)

Nine layer kueh lapis is one of the kids’ favourite desserts. The most classic way of eating this kueh is to tear it out piece by piece, put into the mouth and chew it slowly. This July, kueh maker Rainbow Lapis has come up with a series of kueh pairing workshops. You can try pairing different kuehs with different teas, coffees and even alcoholic drinks for a refreshing experience.

I particularly enjoyed the kueh-inspired cocktail at Bar Stories. Bartender David taught us how to shake up special cocktail concoctions inspired by our very own local dessert – Kuehs. He is awesome at creating bespoke cocktails. Book your Kueh Pairing Workshop here: http://events.eventzilla.net/e/kueh-pairing-workshop-series-2017brtea–cocktail–coffee-2138909449

5. Open Stoves (28 – 30 July 2017)

Open Stoves at Timbre+ is back again for its second edition. Young and new-generation hawkers will be pairing up with restaurant chefs to create unique street food-inspired dishes. Collaboration dishes include Crispy Braised Duck Burger, a quintessential mod-sin burger by Chef Chung Deming (Kush) and Chef Melvin Chew (Jin Ji Teochew Braised Duck); Hokkien Mee, French Bouillabaisse Broth Style and Fresh Seafood by Alexander Chong (Garcons Express) and Walter Tay (Father & Son); Vietnamese Pork Chop Fragrant Rice with Hainanese Curry by Chef Belinda Tay (Nam Nam Noodle Bar) and Chef Lim Jia Han (Hong Seng Curry Rice); and Prawn Paste Chicken Thigh with Spinach Noodles by Chef Kelly Wong (Wong Kee Noodles) and Chef Nicholas Teo (Pluck).

6. Singapore Restaurant Festival (1 July – 30 September 2017)

One of the best things about SFF is the variety of events and food on offer, and how both locals and visitors alike get to the taste the identity of Singapore through food. At the Singapore Restaurant Festival, there will be 12 heritage restaurants profiled, so there will be no lack of culinary master techniques and full-bodied Singaporean flavours showcased. The Singapore Restaurant Festival will run for three full months with more than 50 participating restaurant brands featuring Singapore-inspired dishes on their menus.

Participating heritage restaurants include Palm Beach, Jumbo Seafood, and many more. What’s the great deal? You can save up to 30% if you purchase the Singapore Restaurant Festival dining vouchers ($70 for $100 worth of vouchers) and use it for their meals at the participating restaurants. Vouchers can be purchased using DBS/POSB debit or credit cards at selected participating merchants island-wide. Visit https://www.singaporerestaurantfestival.com for more information.

7. Project Plait: Inheritance (20 – 22 July 2017)

Project Plait: Inheritance is a food-meets-dance collaboration between Jiakpalang’s executive chef Nixon Low and dancer-choreographer, Naomi Tan. Paying homage to our heritage, Jiakpalang Eating House will be converted to a live performance space where dancers will pair a 5-course modern Singaporean meal with their dance. Inspired by traditions close to heart, Naomi performs her own choreographed dance around food. As we ate that plate of modernised bak zhang from Jiakpalang, we watched how Naomi uses her movements to show transformation of tradition. Tickets can be purchased at www.projectplait.com

Visit www.singaporefoodfestival.com for more details.

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Five Ten is the latest eatery to hit the streets of Chinatown. Having lamented the lack of time to savour more scrumptious Taiwanese food during my holiday in Taiwan just last month, I was excited to discover this one-week old restaurant offering fusion Taiwanese cuisine. Five Ten’s selection of humble Taiwanese fare is priced at either $5 or $10.

Pop by in the evening and you’ll be greeted by a chic interior that is dimly lit, with single bulbs dangling from the ceiling. “The ethos of the restaurant is to provide comfort Taiwanese food. Nothing too fancy, really. We’re here to provide food that we were raised on”, general manager, Christian, shared. Shawn and Nickii Kishore, the founders of Five Ten, were very inspired by their visit to Taiwan and decided to open up Five Ten.

The menu boasts a modest selection of Taiwanese cuisine carefully curated by Shawn and his team.  We ordered a couple of dishes to share. The Lu Rou ($10) features pork belly braised in housemade soy sauce. The flavourful meat was wonderfully tender and melted oh so slowly in my mouth. The soy sauce was slightly salty, but we had a serving of rice to balance out the saltiness. Five Ten also offers free flow of rice if one bowl isn’t enough for you!

The Steak with Pickles ($10) is a gem. You get several slices of seared sirloin lying on a bed of pickled Chinese cabbage. Done medium, the steak is firm yet tender. The sour pickled Chinese cabbage lends a stark contrast to the savoury steak. I preferred to eat my steak and cabbage separately, as the taste is more discernible. The garlic crisps on each piece of sirloin adds a hint of nuttiness and sweetness  to the sirloin.

Don’t forget to spice up your meal with a touch of greens. We had the Brussel Sprouts ($5) which comprise fried brussel sprouts, sautéed shiitake and chilli padi. The brussel sprouts were nicely caramelised and armed with a good char. The shiitake was equally flavourful, albeit a tad oily.

If you like a snack to pair with your alcoholic beverage, you can grab the Fried Chicken ($5) – a simple ensemble of fried chicken seasoned with sesame and soy, and nori mayonnaise. The seasoning on the chicken is very savoury, and dipping it into the seaweed dip makes it even more addictive!

Since we were driving, we skipped the alcoholic beverages and opted for an Ice Chocolate ($5) and Cold Brew Soda ($5). The iced chocolate was mediocre but the cold brew soda was interesting! The cold brew soda is served in a cup, and the taste of the sweet soda hits you first before a light acidity from the cold brew does. The drink is very refreshing and definitely perfect for light coffee drinkers like me.

Unfortunately, we missed out on the Rice Bowls, which are only available until 5.30pm. We witnessed a couple of hits and misses here at Five Ten, but I’ll definitely return for its Steak and Pickles as well as their Cold Brew Soda. In the upcoming weeks, do look out for the launch of their new brunch menu. I’m glad they brought to the table a part of a country that I truly love. 

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to XXX. We will verify and update from our side. Thanks in advance!

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Jiakpalang(Hokkien for 吃饱人), which when loosely translated means “someone who has eaten his fill”, is a pun on the word chapalang, Singaporean slang for ‘a random mixture of items’. Set up by Chef Nixon Low, this 1 month old eatery serves a mishmash of food items. As they are located near Labrador Park MRT, they mostly see a working crowd clientele and are closed on weekends. If you’re looking for healthy Asian fare, grab a unique salad bowl or rice bowl from Jiakpalang. (We promise: no impending post-lunch food comas!)

They will be launching a new menu with 6 new salad and rice bowl dishes, and are pushing out a dinner menu. While we were here, we tried out their current salad and rice bowl menu, which is only available for lunch as of now.

If you have a sweet tooth, look out for their locally-inspired cakes. They didn’t have many flavours available while we were there, but the banana with caramelized pineapple cake sounds rather interesting.

Also available are their bar bites. While the usual suspects like Crispy Fries ($6) and Spicy Chicken Drumlets ($9) are present on the menu, we spotted some unorthodox snacks on offer. How does Szechuan Calamari with Szechuan Mayo ($9) sound?

Jiakpalang’s signature rice bowl is the Sesame Sous Vide Chicken ($6.90) which is surprisingly one of their most affordable dishes! The manager described it to us as an ‘Ang moh chicken rice’. It comes with a plentiful amount of marinated wood ear (black fungus). However, we felt that the marinate could be more flavourful. Despite chicken breast meat being stereotyped as tough, the sous vide method helped the chicken to become fork-tender. The chicken breast slices were succulent and not at all dry! We could easily cut through the thick chicken slices. Pomegrenate seeds were also mixed in to add a sweet crunch. We felt that it didn’t complement the other ingredients though. The rice bowl is made with brown rice which gives more of a bite and better texture. After being mixed with the onsen egg that sat atop, the rice became creamy and comforting. 

We hesitated before ordering the Tempeh and Truffle Mushroom Rice ($7.90) because there isn’t any meat in this dish (this bowl is completely vegetarian). Thankfully we did, because it turned out to be the crowd favourite! The oyster mushrooms were oh-so-juicy and savoury, and when paired with the brown rice, sweet corn kernels and crispy fried tempeh chips, the mix offers an explosion of flavours in your mouth. The truffle oil brings the flavours of the dish up a notch. The broccoli heads, cabbage and boiled carrots on the side were comforting and homey tasting. We would definitely recommend this rice bowl if you’re searching for something simple yet tasty.

We tried the Thai Style Wagyu Beef Salad ($13.90), a full-sized salad that comes with green bell peppers, sweet corn kernels and cashew nuts. This is one of their most popular salad bowls, and is suitable for those who can’t resist a serving of red meat. The salad comes with an egg that we originally thought was a normal hard boiled egg. To our pleasant surprise, the yolk oozed out after we cut into it! It’ll probably be your first time eating RAINBOW-coloured croutons. Modelled after the traditional ice-cream man’s rainbow bread, the croutons here come in pink and green shades. However, they were rather soggy and lacked the usual crisp you would expect. Sliced poached pears and raisins were a refreshing addition. The beef was the star of the dish, and was not tough or chewy. It is cooked via the sous vide method before being drizzled with sweet Thai Chilli sauce. We preferred this sauce over the reduced balsamic in the Cold Smoked Salmon Salad.

Cold Smoked Salmon ($8.90) consists of sour plum cherry tomatoes, citrus fruits and reduced balsamic. The reduced balsamic (balsamic glaze) is definitely a lot more sour compared to the usual balsamic vinegar you get at usual salad shops, and may not suit all palates. The portion of smoked salmon is generous for the price point, and the onsen egg was done to perfection. While this is a refreshing bowl of greens, the sauce was simply too concentrated and strong, therefore overpowering the taste of the other ingredients. We would have preferred a lighter sauce which would have complemented the ingredients better.

Staying true to their ‘chapalang’ concept, Jiak Pa Lang serves Thai Milk Tea ($2) too.

Jiakpalang is an interesting concept that will appeal to Singaporean foodies who can’t decide what to eat. So the next time your colleague tells you he ‘don’t know eat what leh’, bring him here. Jiakpalang will also be launching a new menu and changing some of the sauces that go with the proteins on their current menu, so look forward to that!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Coocaça. We will verify and update from our side. Thanks in advance!

The post Jiak Pa Lang Eating House – Delicious Zichar-Inspired Rice Bowls appeared first on Miss Tam Chiak.

More and more hawkers are specialising in seafood nowadays. This means that seafood is more accessible, at more affordable prices. Xin Shi Delights is set up by a teacher who quit his stable 9-to-5 job to follow his dreams. After more than 8 years of teaching PE (Physical Education) in North Vista Secondary School, Desmond decided to leave the stability of his teaching job to do something he has always wanted to. He wants to set an example for his students to step out of their comfort zone to pursue their dreams. Desmond runs the stall with his wife and one of his very first students who is now a permanent staff at Xin Shi Delights!

Xin Shi Delights focuses on seafood beehoon with different kinds of shellfish. So, are you just paying for the same bee hoon with different ingredients? Nope, Desmond reaffirms that he cooks the ingredients together with the bee hoon before serving. Hence, the flavor and sweetness of the broth depends on your choice of shellfish.

They get their seafood every 2 days in small batches of 5kg. The recipes come from Desmond’s wife, Cheryl, who imparted everything she knew, and the techniques required, to Desmond. When asked, Desmond divulged that he uses chicken, prawn heads, small lobsters and even flower crabs for his broth! Their most extravagant dish, the Lobster Seafood Beehoon, features a whole lobster imported from Vietnam.

To appeal to a larger audience, they serve a variety of dishes including Lobster Seafood Beehoon ($28), Crayfish Seafood Beehoon ($16 for 1, $21 for 2), Big Prawn Seafood Beehoon ($14), Scallop Seafood Beehoon ($13), Seafood Beehoon ($7.80) and a Lunch Seafood Beehoon ($5.50, new item only available during lunch!). Unfortunately, I didn’t get to try everything, but we ordered their signature Lobster Seafood Beehoon and their new Lunch Seafood Beehoon. In case you’re wondering, the difference between the Lunch Seafood Beehoon and the Seafood Beehoon is that the Lunch Seafood Beehoon ($5.50) only has 2 prawns and 1 clam while the Seafood Beehoon ($7.80) has 3 prawns and 5 clams.

The Lobster Seafood Beehoon comprises a full-grown lobster and 3 medium-sized prawns. We decided to top up $2 for extra lala, and were rewarded with 11 juicy lalas. The broth was robust and had an alluring sea tang to it. I liked that the bee hoon wasn’t over cooked, but had a texture that was just right. While the lobster wasn’t obscenely large, I thought that it was meaty enough. We found that the lobster was pretty difficult to deshell, even while using our hands. The flesh wasn’t as sweet and tender as we had expected. On hindsight, I liked that the prawns were fresh and crunchy. Desmond tells me that he stews the broth for up to 6 hours, and spends up to 2 hours in the morning preparing the broth, which he says is the most critical part of the dish. Another item (not really an item) worth noting is their chili which they get from a supplier. The chilli has been cleverly tweaked and pairs perfectly with the seafood dishes. 

Only available during lunch, their Lunch Seafood Beehoon features 1 clam and 2 prawns for $5.50. I didn’t think it was great value and would’ve opted for the regular Seafood Beehoon which has 3 clams and 5 prawns for $7.80. On first taste, I noticed that the flavor of the broth and bee hoon was significantly less sweet and not as aromatic as that of the Lobster Seafood Beehoon. Desmond says that it’s because the crustacean flavour of the lobster amps up the taste of the broth dramatically. Nonetheless, the essential seafood flavors were still present. 

Desmond tells me that its tough being a hawker, and his positivity and tenacity to learn and improve his food is truly inspiring. Using only the experience he has from cooking for his kids at home, Desmond knows that he still has a long way to go before mastering his craft but his passion for food is definitely evident in his food. If you’re a seafood lover, do pay them a visit and show some love. Remember to also keep your receipt to get 10% off the next dish you order!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Xin Shi Delights. We will verify and update from our side. Thanks in advance!

The post Xin Shi Delights – Delightful Seafood Beehoon that You’ll Love appeared first on Miss Tam Chiak.

If you’re the type of traveller who enjoys trying out authentic local food while on holiday, then this is the event for you. 20 original street food stalls from not just one, but five different Southeast Asian countries will be featured at the Resorts World Sentosa’s inaugural ‘RWS Street Eats’ Event this August.

Everything is conveniently located under one roof, so you don’t have to worry about the arduous trek from one food stop to another. Just sit back and prepare your stomachs for a feast. The 9-day long event will be staged from 12th August to 20th August 2017. Bring your foodie friends and head down to the event located at Malaysian Food Street at RWS for a food-filling day!

The event sees 11 NEW food stalls that complement the other nine permanent stalls at Malaysian Food Street. Nine of these food stalls are helmed by cooks who have been specially invited from our neighbouring countries. Let us take you through some of the highlights that you should definitely look out for.

Singaporeans will be familiar with Kway Guan Huat Joo Chiat Popiah, which is a perennial favourite. Started in 1938 by Mr. Quek Tren Wen, Kway Guan Huat is currently run by third generation hawkers who have perfected the art of making paper-thin popiah skin by hand. The handmade popiah skin is packed with generous fillings like turnips, carrots, egg, lettuce, bean sprouts etc. What sets them apart is their crispy fried fish crisps that add a delicious crunch to the popiah. By the way, their chilli is freshly pounded and they make their own sweet sauce as well.

Sempalit Kari Chicken from Pahang, Malaysia, is well-known for their curry chicken. A blend of dried chilli, cumin, coriander, cinnamon, garlic, ginger, curry leaves, coconut milk and other herbs and spices make up the delicious and inviting bright red chicken curry. The 60-year-old recipe was created by Mr. Damodaran Nair, who started off selling hearty home-cooked Indian food from a pushcart. After he modified his recipe to suit Chinese palates, his son, Mr. Asokan Nair took over the business and expanded it to Kuala Lumpur as well. We love the aromatic curry which has a mild spice level. Pair it with rice or bread which will soak up the goodness of the curry!

Ayam Penyet is a sinful dish that is truly worth the calories. Nona Manis which originates from Indonesia, is one of the most well-known eateries there. They serve up authentic Indonesian cuisine which originates from Surabaya, East Java. Unlike traditional Javanese cuisine, East Javanese food is spicier, and has less sugar added. Their signature Ayam Penyet (Smashed Fried Chicken with Sambal) will be available at the event, and we’re sure that the spicy sambal, which packs a punch, will invigorate your senses.

For friends who can’t take spice so well, but still want to enjoy Indonesian cuisine, go for the Soto Ayam Arek Suroboyo from Harum Manis. You can look forward to glass noodles in a turmeric and lemon leaf-scented chicken broth with boiled egg and aromatic crispy crouya. The delicious slurp-worthy broth is rich and flavourful. The traditional Javanese Ningrat eatery has East Java-born Executive Chef Beni Iskabul at its helm.

A good bowl of pho makes for perfect comfort food. Feel like you’ve been transported to Vietnam as you enjoy a bowl of full-bodied Pho Bo (Vietnamese Beef Noodles) from Nhā Hāng Viet. A long-simmered broth, tender slices of beef and silky rice noodles await. You’re bound to slurp down each and every strand of noodle. The stall strictly follows the famous Vietnamese “Long Chef” Đỗ Quang Long’s recipe. He has over 30 years of culinary experience, and has received numerous cooking awards. Enjoy the classic Vietnamese dish right here in Singapore at the RWS Street Eats..

Bun Thit Nuong (Vietnamese Grilled Pork with Rice Noodles) is one of my favourite Vietnamese dishes. This dish will be whipped up by Chef Steven Leong of Sen Tay Ho. Sen Tay Ho is one of Hanoi’s best buffet restaurants, and the grilled pork noodles is different from those that you get locally. The pork is first marinated for 24 hours with a secret house blend of spices like lemongrass, garlic, and fish sauce, before it is grilled over charcoal fire to give it a slight smoky taste. Sounds tantalizing?

Bangkok’s Chatuchak Market is one of Singaporeans’ favourite weekend haunts. Save on your air ticket with an escapade to RWS Street Eats, because Foon Ta Lop from Bangkok’s Chatuchak Market is setting up a stall here! The popular Isaan (Northeastern Thai) eatery is lauded for their Thai Fried Chicken that is served piping hot, with crispy fried skin and tender juicy meat. After indulging in the fried chicken, cleanse your palate with the Som Tam, a refreshing papaya salad that has crunchy unripe papaya, peanuts and dried shrimp drizzled with fish sauce, palm sugar and lime juice. The explosion of sweet, sour, salty and spicy flavours will leave you feeling satisfied.

For dessert, why not get some Mango Sticky Rice to end off your feast on a sweet note? Large and succulent sweet Thai mangoes are paired flawlessly with sticky rice which has been infused with a secret coconut milk sauce. Wantana Mango with Sticky Rice is one of the stalls from Or Tor Kor Market in Bangkok, which is ranked as one of the 10 world’s best fresh markets by CNN.

Delicious classics like Huen Kee Claypot Chicken Rice, Jalan Alor Star KL Hokkien Mee and Penang Lim Brothers’ Char Kuay Teow which are perennial favourites at Malaysian Food Street are also available during the event. Don’t forget to take away some of the fragrant egg tarts and baked char siew baos from Fung Wong Confectionary too!

Make sure to drop by the booths along the Waterfront Promenade at Resorts World Sentosa from 12th August to 20th August! You can find treats from Durian 36 and Four Seasons Durian, or groove to live music performances by multilingual band, Too Much Drama, in the beer garden that is created in collaboration with Tiger Beer. Do note that the live music performances are only available on weekend evenings!

Okay, here’s the best part… Entry to RWS Street Eats is FREE FOR ALL. Prices are kept extremely affordable and range from just $4 per dish. Purchase the early bird special bundle to enjoy the best deal.

The early bird special bundle which is available from now till 11th August 2017 is going for S$30. HSBC Credit Cardholders get to enjoy the exclusive privilege of getting the early bird deal at a special price of S$24. To purchase, visit www.rwsentosa.com/streeteats

This post is brought to you in collaboration with RWS and HSBC.

The post Try 20 Popular Street Food from 5 Southeast Asian Countries during RWS Street Eats! appeared first on Miss Tam Chiak.

Tea is believed to have originated from China, with its first record dating back to 200BC, before it spread to other parts of the world. Today, tea has become a staple in our society and was actually the second most popular drink in the world until coffee took over in recent years.

Founded by Pavel Michailvitch Kouichoff in 1867, Kusmi Tea boasts a venerable collection of teas. There are 100 variants of black teas, green teas, red teas and infusions. Impressive, isn’t it? Started in Paris in 1970, Kusmi Tea is king when it comes to tea in France. They have 70 stores in France! After their launch in Japan last month, Kusmi Tea is now entering the South-East Asian market with their first branch right here in Takashimaya Singapore!

With 150 years of experience in tea-brewing, Kusmi Tea’s strict use of only whole tea leaves yields a unique richness and clarity that is evident in their blends. To ensure consistency in quality, Kusmi Tea only packages their tea in their workshops in Normandy. Amongst a flurry of new tea infusions and flavors, it can get pretty mind-boggling when it comes to deciding which teas to get, so Kusmi Tea has kindly recommended a couple of pairings with Venchi chocolates to sweeten up your day, and life!

Some food pairings are natural but others like tea and chocolate may not seem like it. Nonetheless, here’re a few pairings of Kusmi Tea and Venchi chocolate which we loved! I especially liked the pairing of Kusmi Tea’s Aquarosa with a square (or squares) of Montezuma extra dark chocolate from Venchi. I’m not a fan of fruit teas but the balance and aroma of Aquarosa was just alluring. Aquarosa is inspired by Abyssinian Pink Tea, which is a blend based on Hibiscus hailing from South Africa. It is an intense pink hue, and its fruity characteristics become apparent as you brew the tea. The main ingredient, however, comes from the lush pink tinge apple which is reminiscent of summer. Together with other ingredients such as red berries, black berries and elderberries, Aquarosa makes for a perfect afternoon sip. The dark chocolate adds a captivating contrast with its appetizing bitterness, without stealing the limelight from the tea. I didn’t think they would go so well together, but I guess sometimes the least expected pairings just work the best.

If you’re more of a sweet tooth, you can opt for the BB Detox tea with cubes of the Cremino 1878. The BB Detox Tea is a delicate blend of green tea, maté, rooibos, guarana and dandelion with a hint of grapefruit. Upon opening the tin, you’ll catch a whiff of fresh grapefruit which is simply inviting. When brewed, the tea possesses a light tart flavor. Weird, I never knew that detox teas could be this tasty! The Cremino 1878 from Venchi features a layer of white chocolate and almond paste sandwiched between 2 creamy layers of milk chocolate gianduja. One cube of chocolate was sufficient for me considering that the chocolate is significantly sweeter than the tea. I think the pairing works well because the light milk chocolate doesn’t overpower the complexities of the exquisite BB Detox tea. The fragrant grapefruit flavor adds a dimension of flavor to the already heavenly match. Its a given that green tea naturally pairs well with white and milk chocolate, and this is no exception.

The last pairing is for those who enjoy a more adventurous flavor profile – Spearmint Green Tea and Venchi Cherry-In-Black. Initially, I was kind of iffy about having spearmint in my tea but I was pleasantly surprised. Though prevalent in the steep, the spearmint isn’t astringent nor overly raw but, in fact, pleasantly refreshing with a gentle brush of menthol at the back. The Spearmint Green Tea managed to achieve an excellent balance between the flavours of spearmint and green tea. Even if you’re not fond of mint, you might just find yourself loving this. Bite into a block of decadent dark chocolate to reveal a sweet cherry-filled lava core. The 56% cocoa chocolate offers the perfect amount of bitterness which doesn’t overwhelm the fruity sweetness of the liquid core. When taken together, the light notes of mint from the tea juxtaposes against the bitter-sweet chocolate, but somehow works in tandem. I especially liked that the tea has a slightly dry finish but is complemented by the fruity sweetness from the chocolate cube. It’s not my favorite pairing but nevertheless a noteworthy one that’s definitely worth a try.

Owing to their high antioxidant levels, most teas are chock full of health benefits including aiding in weight lost and the lowering of bad cholesterol. However, for those who really want to enjoy the full benefits of their teas, you can opt for their detox tea. Some teas, like black tea, lose antioxidants through the process of fermentation but Detox from Kusmi Tea is guaranteed to be packed with all the goodness you’ll ever need. Detox is green tea-based because green teas tend to have higher levels of flavonoids. With a healthy blend of lemongrass and maté, Detox is your drink if you want to unwind, relax, and rejuvenate. If you like, you can even drop some ice cubes in to enjoy it chilled!

I love classics because it’s really quite difficult to go wrong with those. Ergo, my personal favorite was a blend based on classic teas like Earl Grey and English Breakfast. I’m a sucker for Earl Grey tea, so Prince Vladmir naturally appealed to me. Prince Vladmir is a blend of Earl Grey, orange peel, bergamot, grapefruit and lime. The deep mahogany-coloured tea has a distinct citrusy aroma that’s impossible to miss. Savour the intense flavor of the earl grey tea and notes of vanilla balanced with prominent citrus, as they culminate in a long smooth finish. Prince Vladmir was created in 1888 in honor of the Vladmir the Great, ruler of Holy Russia, and has been one of their most beloved blends for generations. The citrus adds a nice touch of tanginess and complements the cloves elegantly. I liked how none of the ingredients overpowered the drink, which resulted in a well-rounded and flavorful steep. Overall, Prince Vladmir is a very tasty tea that I enjoyed and will be back to get more of. Another noteworthy flavor is the St Petersburg tea, which is another delicious blend of earl grey, caramel, red fruits and a touch of vanilla.

Teas aren’t just meant to be served hot for sipping. In fact, you can savour your teas chilled and even with a mix of alcohol. Launched last year, Kusmi Tea’s Iced Tea collection is perfect for parties or really hot humid afternoons. We got a box of their assorted iced teas which includes Ice Grapefruit (BB Detox blend), Blue Ice (Blue Detox Blend), AquaFizz(Fruit-infused Aquarosa), Very Mint (Spearmint Green Tea) and Frosted Strawberry (Strawberry green tea). I prefer my teas hot but, if I had to pick, my favourites are the AquaFizz and Frosted Strawberry. Coupled with ice, the teas made a refreshing drink that is much needed given our sunny weather. The teas come in muslin tea bags so you’ll have to brew it like regular tea before adding ice. You can also experiment with vodka and juices if you’re looking for a tasty alcoholic mix.

I’m no tea connoisseur but I do enjoy a good cuppa every now and then. Whether you enjoy your tea black, chilled, with sugar, or with a splash of milk, I’m sure you’ll find a blend in Kusmi Tea’s arsenal that’ll be your cup of tea.

This post was brought to you by Kusmi Tea and Venchi.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Kusmi Tea or Venchi. We will verify and update from our side. Thanks in advance!

The post Kusmi Tea – The Unexpected Beverage And Dessert Pairing You Need To Try Now! appeared first on Miss Tam Chiak.

Singapore isn’t known as a food paradise for nothing. The Restaurant Association of Singapore (RAS) has just unveiled the inauguration of the Singapore Restaurant Festival (SRF) which will take place from 1 July to 30 September 2017. When you think of restaurants, you might think “huh, so expensive ah?” Don’t worry, SRF has got DBS/POSB cardholders covered with promotions and attractive discounts. For starters DBS and POSB cardmembers are entitled to purchase the exclusive Singapore Restaurant Festival Dining Voucher Set worth $100 at a discounted rate of $70, which is redeemable at over 200 participating restaurants! That’s equivalent to a 30% savings! That’s keeping good food accessible to all.

We, at Team Tam Chiak, love a good, affordable feast so we’ll let you in on some of the restaurants that are participating in this year’s festival. With the theme “Flavours of Singapore” this year, all participating restaurants will debut a locally-inspired dish for SRF. Remember to hashtag #singaporerestaurantfestival #srf2017 if you post any photographs at the participating outlets.

Umi+Vino

Umi + Vino is a seafood cum wine bar which is located at the basement of Marina Square Shopping Centre. As a commitment to this year’s theme, Umi + Vino presents the Trio of Asian Sliders ($18) which is inspired by the classic Hokkien kong ba bao dish. As it’s name suggests, there are three variations of the kong ba bao – Beef Cheeks encased in a Lotus Leaf Bun, Pork Belly encased in a Lotus Leaf bun, and Lotus Leaf Bun with a serving of house made Chilli Crab Sauce. The tender and flavourful beef cheeks are marinated for 24 hours in red wine. The delicious pork belly was on par with the beef cheeks as well. What stood out for me was the pairing of the chilli crab sauce with the lotus leaf bun. A generous amount of crab meat can be found in the rich and tangy chilli crab concoction.

Fremantle Seafood Market

At Fremantle Seafood Market, diners can select the freshest catch of the day from Fremantle’s live seafood gallery and have it prepared fresh on the spot. Fremantle Seafood Market is dishing out Cereal Tiger Prawns ($45) as well as the Singapore Chilli Crab ($18/100grams).

Coated with a generous amount of cereal, the Cereal Tiger Prawns had a commendable freshness. The body of the prawns had a firm bite which is bound to impress. My absolute favourite would be the Singapore Chilli Crab. The crab flesh was succulent, and paired really well with the rich and tangy chilli crab sauce that carried a slight heat. Aside from cooked seafood, Fremantle Seafood Market also offers a variety of chilled seafood platters. Fremantle Seafood Market is the place to be if you fancy seafood – chilled or warm!

MUSEO

MUSEO, at Quayside Isle, focuses on the delivery of casual fine-dining concept dishes. Food presentation is MUSEO’s key focus, so all their dishes are served in delicate glass jars to create a novel dining-in-a-cup experience. Guests who prefer an intimate and spontaneous atmosphere will certainly enjoy dining here! This is definitely one restaurant that I’ll revisit!

We started off with the Salted Egg Yolk Crispy Octopus ($13) which was highly addictive. Pop a piece of octopus in your mouth and feel the salted egg yolk crumbs melt on your tongue. Dinner ended on an excellent note with their rendition of the Soft Shell Chilli Crab ($14) which was light yet flavourful. A pleasant heat sets in soon after you take a bite into the crispy soft shell crab.

Cali Café & Bar

Cali Cafe, which serves primarily western cuisine, is a stone’s throw away from Buona Vista MRT. Cali Cafe brings out their highly popular Indian style dish, Chicken Tikka Pizza, to join in the fun at #SRF2017 this year. Stretch out and “Tikka” bite of the pizza topped with chunks of tandoori chicken and spices that pair flawlessly with the cheesy pizza.

8 Korean BBQ

Korean BBQ is all about meat. At some barbecue joints, you might be scarfing down generic slabs of meat with little to no character or flavour. However, that’s not the case at E!ght Korean BBQ. The focus is on exquisite cuts from premium beef and pork. This #SRF2017, try their Har Jeong (Prawn Paste) Mangalitza Pork belly, which is a cut gathered from the Hungarian Pig Mangalica. The har jeong flavour is sure to be a hit amongst Singaporeans!

Equilibrium

Bacaro & Ristorante is the new kid on the block. If you fancy local infusions in traditional pizza flavours, you will enjoy the Sambal Chicken Pizza, which is created for “Flavours of Singapore”. Made with dough that is freshly churned in-house daily, the hand-opened thin crust pizza is topped with tomato sauce, mozzarella, red onions, chicken chunks in spicy sambal sauce, as well as a soft egg in the centre. Be sure to check out their chic establishment that comprises a wine bar.

Joo Bar

Ever heard of chicken rice risotto? This #Singaporerestaurantfestival, you might want to drop by Joo Bar which offers a curated selection of modern Korean bites. Joo Bar’s reinterpretation of the quintessential Singaporean dish, chicken rice, sees Arborio rice in an amped up stock, complete with tender chicken, chilli tulle and soy sauce gel. I love chicken rice, so this will be one of my go-to places these coming months.

Jin Shan Lou

Jin Shan Lou brings you into a world where culinary art reaches its peak in austere Asian fashion. Savour a delicate spread of authentic Cantonese, Hunan and Sichuan dishes prepared by world-class Master Chef Huang Ching Biao. Witness the brilliant fusion of salted egg and excellent seafood in their Fried Fragrant Prawns with Butter and Salted Egg Crumbs. Prepared with the freshest wild sea prawns and a secret cooking technique that yields a tender and crunchy texture in the prawns, the dish is exceptionally palatable. Located on the first level of the iconic Marina Bay Sands Hotel, Jin Shan Lou will captivate you with their interior design and Asian cuisine.

Ishizuchi Sake Bar

Singapore’s first integrated Japanese Emporium and renowned sake brewery Ishizuchi Shuzo brings us Ishizuchi Sake Bar which carries a variety of sake blends that would excite sake aficionados. Located at Emporium Shokuhin, the sake bar has a 9-seater bar counter for your after-work drinks. You can also book their private room for small-group. Looking for a bite? Fret not, as the sake bar has created the Chashu Pastilla, which features a savoury pork chashu delicately wrapped in popiah skin, before it is deep fried to a crispy golden brown.

Jumping Jack

Inspired by all things British, from the cobblestone markets of Morecambe Bay to the bustling streets of Leicester Square, Jumping jack brings you delicious, no-frills British fare at great value. This #Singaporerestaurantfestival, look forward to one of my personal favourites – the Laksa Slipper Lobster, which is served dry with slipper lobsters and prawns.

Patara Fine Thai Cuisine

Nestled in the cozy enclave of Tanglin, Patara Fine Thai Cuisine is a world-class restaurant that remains humble despite its achievement in the culinary world. Noted for its classic Thai dishes whipped up with premium ingredients, the restaurant stays relevant in changing times by constantly innovating to dazzle diners’ evolving tastebuds without straying too far from the heart and soul of the original dishes. Living up to the restaurant’s belief in simplicity and quality, Patara debuts the Morning Glory with Sambal Sauce this #SRF2017! The sambal adds a spicy tangy note to the crunchy greens and is highly addictive.

Peach Garden

Established by restaurant veterans, Veronica Tan and Angela Ho, in 2002, Peach Garden continues to be a master in authentic Chinese cuisine. Though they remain a traditional Cantonese-style restaurant, Peach Garden is successful in their creation of the Chilled Black Glutinous Rice with Ice Cream in Young Coconut which is inspired by the well-loved Bubur Pulut Hitam. Made using black glutinous rice, the dessert is served with coconut milk and palm sugar. Peach Garden serves the dessert chilled in a young coconut, with a scoop of vanilla ice cream on top.

Putien

PUTIEN traces its roots to its namesake city, Putian – a beautiful coastal suburb in Fujian. Modern Putian cuisine embodies the essence of its rich history – unpretentious, simple and pure. To celebrate the #Singaporerestaurantfestival, the Chinese restaurant brings to the table their PUTIEN Signature Lor Mee. Highly revered for it’s generous ingredients and delicious broth, the lor mee is cooked over slow fire for 8 hours to allow the essence of fresh pork marrow and chicken to infuse completely into the broth.

Seoul Yummy

Conceptualized as the first Korean casual dining restaurant in Singapore, Seoul Yummy aims to highlight the best of K-culture. Diners can look forward to bonding over good food and quality service. Don’t miss their featured dish, the Ginseng Chicken Soup, which is a nutritious and delicious dish that is simmered and prepared the traditional way. If you dig deep, you’ll find the ginseng chicken generously stuffed with glutinous rice, pine nuts and red dates.

Shio & Pepe Japanese-Italian Kitchen

Witness the fusion of the best of Japanese and Italian influences at Shio & Pepe, a casual restaurant serving up hearty and affordable popular classics such as hamburg steaks and omu rice. To end off your #Singaporerestaurantfestival experience, why not indulge in their special gelato concoction ‘I Love SG’? The gelato is specially made for Singapore, and I’m sure you can seek some cold comfort in this aptly named strawberry gelato to commemorate the inaugural #SRF2017.

An array of fine dining choices, as well as great discounts await this #Singaporerestaurantfestival. There is irrefutably something for everyone! In collaboration with DBS and POSB, DBS and POSB cardholders dining at the participating restaurants can enjoy great savings through card promotions and exclusive promotions such as purchasing the Singapore Restaurant Festival Dining Voucher Set (worth $100) at a special price of $70! For more information on the complete list of participating restaurants and restaurants that offer the Dining Voucher Set, visit www.singaporerestaurantfestival.com

For the first time, the RAS and the Singapore Chefs Association will introduce the Star Chef Competition (Home Edition) 2017. This is a competition where the best home cooks can pit their culinary skills against each other for a chance at attractive cash prizes. The details of the competition are as follows:

Date: Saturday, 26 August 2017
Time: EITHER 8am to 12pm OR 1pm to 5pm
Location: Asian Culinary Institute, 11 Eunos Road 8, #03-01 Lifelong
Organizer: Restaurant Association of Singapore and Singapore Chefs Association
Price: $53.50 per person

For the criteria inclusion, please visit https://www.eventbrite.sg/e/star-chef-competition-home-edition-2017-tickets-33514811704 for more information.

*Purchase not applicable with Singapore Restaurant Festival Dining Vouchers

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This post was brought to you by RESTAURANT ASSOCIATION OF SINGAPORE.

The post 15 Local Dishes You Shouldn’t Miss at The First Singapore Restaurant Festival! appeared first on Miss Tam Chiak.

Can I just say that I KNEAD more of these pizzas? Mr Kneady is a bakery at the hipster coffee shop, Bedok Marketplace, which is situated just above Giant Supermarket at Simpang Bedok. 28-year-old Lionel, the owner of Mr Kneady, has Baker’s Asthma, an allergy to flour. He gets breathless if he inhales rye or buckwheat and sneezes if he inhales wheat. As a result, Mr Kneady, which specialises in sourdough bread, was born.

After being exposed to sourdough bread while he was working in Iceland, Sandholt Bakari, he decided to bring his passion back to Singapore. All breads here are made by him the day before. The whole process of making sourdough from scratch takes up to 20 hours. How’s that for effort? When we were there, a unique range of breads such as cranberry tumeric and pumpkin seed were displayed. Previously, he was experimenting with wasabi longan bread, but he plans to try wheatgrass longan instead.

Besides sandwiches and smørrebrød, Mr Kneady also carries sourdough pizzas after 6pm. Currently, there are 4 pizza flavours available and all pizzas cost $10 each. The size of the pizza is estimated to be around 10-inches, and can comfortably feed 1-2 persons.

Flavours include Arlandia (tomato sauce, smoked mozzarella, brie, gruyere and mozzarella), Space Odity (tomato sauce, pepperoni, salami and mozzarella), Remedy (creamy garlic sauce, smoked chicken and fresh red onions), and their only sweet pizza, the Art of War (creme fraiche, banana, blueberries, streussel and caramelized white chocolate chips).

We tried the Space Odity ($12) which arrived piping hot with a crispy crust. According to Lionel, a sourdough base provides a chewier texture. The base of the pizza is neither too thin nor too thick, and the pizza retains a elastic, chewy texture in the middle. The pepperoni and salami was ever so savoury, and the thin slices meant that the top of the pizza was not swimming in oil. By the way, all ingredients including the tomato sauce are made by Lionel from scratch. The tomato sauce is slightly pulpy and has a light and refreshing texture which contrasts against the saltiness of the pepperoni slices.

I’ll be looking for the Remedy pizza ($12) if I’m ever in need of some good ol’ comfort food. The creamy garlic sauce has just enough garlic to make it flavourful and cut through the creaminess of the sauce. The smoked chicken could have slightly more char, but went well with the creamy sauce on the pizza. This was surprisingly addictive and we couldn’t stop reaching out for slice after slice.

Mr Kneady might be the only place in Singapore to carry smørrebrød, an open-faced sandwich which is a traditional Danish pastry. We tried the Smoked Salmon with Creme Fraiche ($4) which came served on a thick slice of rugbrød, a Danish style rye bread. The rugbrød here at Mr Kneady is 80% rye, 20% white, and has sea salt, natural sourdough starter, malt, sunflower seeds, pumpkin seeds, flax seeds and sesame seeds. It is also available as a loaf ($12 for 900g).

The dense bread had a thick and chewy crust, and was studded with a variety of seeds. It went well with the generous portion of high-quality smoked salmon which was exceptionally smoky. We like that the layer of cream cheese was not too thick, which helped the taste of the salmon to stand out more.

Mr Kneady is an excellent place to bring your family for a feast during the weekends. While the ambience might not be particularly great since it is located at a food court after all, the place is decently lit with clean tables and even background music! There was a long queue when we were there on a Sunday night, so its best to be there early in case they run out of sourdough.

I’ll definitely be back to try their dessert pizza, the Art of War, which Lionel highly recommends. He worked in New York City for one year and was experimenting with caramelising white chocolate chips, which has been well received.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Coocaça. We will verify and update from our side. Thanks in advance!

The post Mr Kneady’s – Affordable Hearty Handmade Sourdough Pizzas appeared first on Miss Tam Chiak.

If you spot a snaking queue at Amoy Street Food Centre, it probably started from Pepper Bowl. This humble stall, which is manned by Mosses and Waynna, a husband and wife duo, specialises in Black Pepper Beef Hor Fun. With every bowl cooked to order, it might take awhile for you to receive your food, but we promise the food is worth the wait!

They moved Pepper Bowl from Singapore Polytechnic (Food Court 4) to Amoy Street Food Centre in 2012. They yearned for a simple life and more time with their young son, so they decided to move to Amoy Street Food Centre where they operate from 11am to 3pm, from Monday to Friday.

Fun Fact: Mosses is a self-taught cook. To fulfil his Mother’s dream of opening a restaurant, he was previously managing a family-run restaurant in Joo Chiat, My Mum’s Place, which is no longer in operation.

Pepper Bowl’s menu has 3 main ‘proteins’: beef, pork and chicken. The signature item is their Black Pepper Beef Hor Fun ($5). All dishes come with the option to add an onsen egg for $0.60. Our dish was served piping hot, with a wobbly egg atop gleaming brown rice noodles.

We thought that the black pepper flavour here was stronger as compared to other black pepper beef hor fun dishes that we have tried. The creamy yolk of the egg thickens the sauce considerably and we would highly recommend adding it. Mosses told us that they have modified their recipe over the years to suit the palates of Singaporeans – their hor fun sauce has a thinner consistency and is not as starchy as what we usually get. The thinly-sliced beef is extremely tender and lean! This bowl also comes with some greens, and goes well with green chilli.

The Spring Onion Pork Rice ($4.50) with onsen egg (+$0.60) tastes as good as the Black Pepper Beef Hor Fun. Thin and tender pork slices are stir-fried with spring onions and onions. The thick sauce is slightly sweet and goes really well with the rice. We would have loved for more onions in our bowl though!

Pair your pork slices with the free-flow sambal belacan, which is made by Mosses. The sambal belacan has a hint of hae bi (dried shrimps) which makes it exceedingly fragrant.

The Chicken Chop Rice ($4.50) was sold out when we got there at 1pm. However, Waynna told us that unlike the other dishes which are cooked on the spot by Mosses and his trusty wok, the chicken chop is prepared beforehand. So, if you’re in a rush, you might want to consider getting this instead.

Pepper Bowl actually has a fairly customisable menu. For example, you can choose to have your Spring Onion bowl with beef instead of pork, or your Black Pepper Hor Fun with pork instead of beef.

Grab a variety of bowls to share, so you can have the best of everything! We really enjoyed the steaming hot dishes that are cooked a la minute by the friendly couple.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Coocaça. We will verify and update from our side. Thanks in advance!

The post Pepper Bowl – Tantalizing Black Pepper Beef Hor Fun & Rice Bowls at Amoy appeared first on Miss Tam Chiak.