Located a stone’s throw away from the CBD, Bōruto Japanese Tapas & Sake Bar celebrates its 2nd anniversary with a refreshed menu to entice diners. Created by the young and talented Chef Angus Chow, the kitchen presents a constellation of Japanese tapas dishes with an innovative twist.

From the selection of small plates, the Fresh Oyster ($18.80) paired with momeji oroshi and ponzu granite is a popular choice. The juicy Tori “Charcoal” Karaage ($10.80) is coated with charcoal powder and accompanied with mentaiko mayo. Tuna with Caviar ($22.80) had avruga caviar sit atop smoky cubes of yellowfin tuna for a delightfully textured experience. They also serve Kani Croquettes ($12.80) with garlic aioli. You’ll bite through the crispy panko shell and end up in a shredded crab and sweet corn heaven.

To savour crabs in its purest and freshest form, the Taraba Kani Salada ($22.80) is a delectable option. The king crab is steamed and you can toss it with the avocado salad. I enjoyed Ebi Niniku Yaki ($18.80) featuring huge and crunchy prawns cooked in sake broth. It reminds me of the Chinese version of drunken prawns. Unfortunately, I didn’t quite like the pumpkin and cod fish combination in Gindara Pumpkin Miso ($18.80) though.

If you are still feeling hungry, try Boruto’s signature Uni Truffled Somen ($35.80). Their smooth and silky noodles are served with Bafun uni, sakura ebi and truffle caviar. Or the homemade Charcoal Hiyashi Noodles ($15.80) with Nama hotate and tobikko. Dressed in a katsuo dashi sauce, the noodles are chewy and firmer as compared to somen.

Worth a rave is the Chuleton De Buey ($98.80), a very thick cut bone-in rib steak, which can be shared among 2-4 pax. It’s stunning, the quality steak is grilled till perfect and served with tomato salsa on the side. Note that you need to order a day in advance.

Pair your dishes at Boruto with a range of interesting cocktails such as Nature of Boruto – a concoction made of midori melon liqueur, kuromaru shochu, the 1872 Clipper Tea Co. Healing Garden (Tisane) infused Vodka, triple sec, yuze sake and egg white.

The post Bōruto Japanese Tapas & Sake Bar Launches New Menu appeared first on Miss Tam Chiak.

Rise and shine! The team got up in the wee hours to head to Kuhlbarra, Singapore’s largest commercial fish farm, which is near the southern waters of our little red dot. Kuhlbarra was born out of one man’s passion for aquaculture and sustainable farming. He is none other than Joep Kleine Staarman, who founded the sustainable open ocean farm for premium barramundi(also known as the Asian sea bass) in 2007.

We were given a glimpse of the agricultural practices behind the barramundi farms – how the barramundi fish gets transported, processed and delivered to consumers’ doorsteps, all within 48 hours. Besides our local patrons, Kuhlbarra also supplies their barramundi to countries like the United States of America, Australia and Hong Kong. 

To promote the barramundi’s ability to thrive, the farm had to be built strategically at the south coast of Singapore. The pristine waters, optimal temperatures and strong currents provide an oxygen-rich environment. 

The farm was made up of what looked like several enormous reservoirs situated in remarkably clean waters. The reservoirs were so spacious and deep that each of them can house up to 4000 barramundis. The barramundis are first sourced from the motherland of barramundis, Australia, before they are placed in a nursery in Pulau Semakau for quality control and checks, before finally entering these reservoirs. 

The barramundis sure were heavy! 

Termis shared that barramundis live deep in the reservoirs and it will take a feeding session to lure them to the surface. A pellet shooter operated by a motor boat will fire food pellets upwards so they create a ripple effect when they hit the water. In the wild, a barramundi detects its prey near the water surface through the ripple effect caused by the prey’s swimming patterns. This feeding session thus serves to replicate the barramundi’s natural eating conditions.

As part of their farm-to-fork model, Kuhlbarra adopts a harvest-to-order approach. This means that the barramundi is harvested, processed and delivered only upon customers’ order to ensure optimal freshness. After the feeding session, a larger boat with a lifting hook circled the reservoir. With the help of the hook along with the gargantuan strength of 3 to 4 men, the net within one of the reservoirs was raised to reveal hundreds of great barramundi which were quickly reeled out and immersed in 4-degree Celsius cold water. Besides putting the fish in hibernation, the cold temperature retains the texture of the barramundi and prevent diseases from emerging. Staying true to their code of unbroken cold chain, the barramundi is then sent to a cold room where the fish are filleted, deboned, vacuum packed, and sent out, all within 48 hours to ensure the utmost freshness of their barramundi.

Kuhlbarra is collaborating with 4 restaurants under the Unlisted Collection group, Cheek by Jowl, Salted & Hung, The Market Grill and Pollen, to bring you the Barramundi Experience. Known for their sweet and clean taste, and firm texture, barramundis are extremely versatile and suited for an array of cooking techniques. 

Pollen

Pollen, is an upscale space decked with large dining room windows that frame a view of the sea. 

The Cured Barramundi (available on the set lunch menu, 3-courses – $55++ / 5 courses – $85++) was served alongside a watermelon salsa, avocado puree, watermelon vinaigrette and fish floss. The dish was garnished with breakfast radish, thinly sliced watermelon and baby purple basil. The perfectly-seasoned barramundi had a mellow taste which was elevated by the creaminess of the avocado.

Salted & Hung

Salted & Hung is a contemporary Australian restaurant helmed by executive chef Drew Nocente. We were served a portion of pan-seared barramundi ($36+) with clams in a thin layer of prawn stock. Again, the barramundi was cooked to perfection. Its skin was lightly crisp and its flesh was oozing a subtle sweetness. 

Kuhlbarra’s farm-to-fork concept rewarded me with a greater appreciation of Kuhlbarra’s efforts towards sustainable and ethical aquaculture practices for local barramundi farming. Indulge in the barramundi experience and order at http://www.kuhlbarra.com/ now! Do contact them at their hotline for bulk or corporate orders.

 Note: This is an invited tasting.

The post Kuhlbarra – An Exclusive Look Into The Barramundi Experience appeared first on Miss Tam Chiak.

Few destinations can pull off what Tasmania does in combining the world’s freshest and finest produce with the most adventurous wilderness. Their forests, agricultural lands and pristine seas provide a natural supermarket of deliciously fresh produce.

During my trip to Tasmania, I have met many smaller producers who are passionate foodies. You spend time shuffling between these farm-gate suppliers, boozy cellar doors and local providores. After sampling the produce, book a table in a restaurant and see how the local chefs transform it. Dine on succulent seafood like oysters, trout, lobster, abalone, scallops and salmon.Here are some of the Best Kept Secrets of TASMANIA.

Get the freshest catch from Tasmanian Seafood Seduction

Tasmanian Seafood Seduction has been one of the most amazing gastronomical experience in my life, thus far. Their day-long journey by Pennicott Wilderness Journeys brings us past some of Tasmania’s most spectacular coastal scenery surrounding Bruny Island and gives us an opportunity to taste the best of the state’s produce. Enjoy oysters shucked straight from the water and your guide will dive for abalone and sea urchin.

The Pennicott Wilderness Journey’s guides know these waters intimately and their local knowledge is second to none. During the tour, we gained an entertaining insight into the surrounding wilderness and their animal inhabitants, while soaking up unparalleled views of picturesque landscapes and beautiful deserted beaches.

Smell the flowers at Bridestowe Lavender Estate

Want to get 100% Pure Bridestowe Estate lavender essential oil? This is the place. Rich in history and surrounded by breathtaking scenery, Bridestowe Estate is a must visit for all visitors to the North East of Tasmania. It is spectacular all year round – from the vast, vibrant purple haze of summer, to the moody mysterious landscapes of winter. They produce lavender products all year round. I particularly like the essential oil, they are grown, harvested and distilled at the Estatel. After walking around the farm, chill out at the cafe to enjoy lavender tea, lavender ice cream and lavender scones.

Feed the Kangaroos at Bonorong Wildlife Sanctuary

Get close to the native animals like Tasmanian Devils Kangaroos, Koalas, Wombats and Echidnas at Bonorong Wildlife Sanctuary. This is the place to share special moments with Australia’s unique wildlife. The animals all look very happy and very well looked after here. They have 80 free-roaming kangaroos that you can hand-feed with complimentary kangaroo food provided on entry and they love a scratch under the chin! Also, you must meet Maria, the orphaned wombat! She is lucky to be alive after her mum was sadly hit by a car. Don’t be deceived by its heavy body as wombats can run at speeds of up to 40km/hr.

Pick your favourite fruits at Sorell Fruit Farm

Bring your kids to Sorell Fruit Farm as you pick the fruit in season. It costs $20 for a punnet which you can fill with fruit. To be honest, I find it a little pricey. But the strawberries we picked were really huge and sweet. We also grabbed a bite and a coffee at the coffee.

December to January: you can pick 10 different kinds of cherries
November to May: strawberries, raspberries, blackcurrants etc

Pop a berry at Kates Berry Farm

Kates Berry Farm is charming, From spring to autumn, try fresh raspberries, strawberries and other berries picked the same day. Kate started the business close to 30 years ago after moving to Swansea from Victoria. She created her own berry farm (yes, she is very hands-on!) and sells berry ice cream and jams all year round. You will be happy to know that she uses organic fertilisers on her farm and she has a range of sugar-free jams.

Devils Corner wine tasting

Chill out on the deck and take in the panoramic views of the majestic Hazards and Freycinet Peninsula while enjoying a glass of their award winning wine.

Freycinet Marine Farm for lunch

Freycinet Marine Farm is no frills delicious. Enjoy a glass of Tasmanian wine with a dozen freshly shucked oysters, isn’t it heaven? There are oysters – fresh, cooked, mixed plates (you decide) – as well as garlic scallops, abalone, mussels or salmon (for the non-oyster eaters). We sat in one of the benches and waited for our food to arrive. Nothing pretentious, it’s that simple. The hardest thing was to decide what we should have.

Walk up to Wineglass Bay Lookout and Cape Tourville

Freycinet National Park is on the east coast of Tasmania. There are trails leading up to a lookout for panoramic views over Wineglass Bay. The short walks are suitable for all abilities and will lead to secluded bays, clean beaches and bird-filled lagoons.

Shop at Salamanca Market

Every Saturday, Salamanca’s Place’s two street blocks are packed with stalls selling food, music, arts and crafts, collectables, books, clothing and jewellery. Located next to the Hobart waterfront, it’s free admission. This is one of Australia’s most loved outdoor markets. You shouldn’t miss this is you are at Hobart.

Up your Instagram game at Cradle Mountain

This national park has many wild faces that are breathtaking in their beauty. We hopped onto McDermotts Coaches for a full day Cradle Mountain tour which explores the wild landscape, ancient forests and alpine heathlands of the most stunning natural areas in Tasmania. The tour was handled by a very experienced driver who is also well conversed in history. We spent a relaxing time taking tonnes of pictures at Cradle Mountain. I suggest taking a 30 minutes boat shed walk to the most photographed location on Cradle Mountain. Don’t rush to go back, spend a night at Cradle Mountain Hotel after your Cradle Mountain National Park visit. The dinner at the hotel is amazing. And there after, we went on a Wildlife Night spotting tour to see some wallabies, wombats, possum and maybe even a devil in their natural habitat.

Open your mind at MONA

The best tip I would give before your visit to MONA- GO WITH AN OPEN MIND. While not my normal cup of tea, this private museum is thought-provoking and very different. There are more than 300 art pieces so take your time to wander through the three levels of subterranean art space.

Drink Raspberry Latte at Christmas Hill Raspberry Farm

After leaving Cradle Mountain, head to Christmas Hills Raspberry Farm Café at Elizabeth Town for a meal. Using the freshest local ingredients, sit in the garden to enjoy your lunch while overlooking the beautiful lakeside. Some of my favourites include raspberry & coconut risotto, raspberry waffles, and wallaby & bacon patties with marinated ashgrove fetta and pepper berry relish. Fresh raspberries during the season and frozen raspberries in winter are sold along with a pantry full of products made from raspberries.

Grab the best sauces from Tasmanian Gourmet Sauce Company

Located just outside of historic Evandale, just minutes from Launceston airport, Tasmanian Gourmet Sauce Company is a MUST visit. By now, you should know that Tasmanians grow some of the finest fruits in the world. The owners Tim and Julie Barbour chooses the best of them for her recipes, hence creating some of the best sauces, conserves and condiments for more than 20 years.

Surrounding the centre is the renowned open garden and topiary nursery. They provide gourmet barbecue lunches and cooking demonstrations for groups of ten or more, all prepared with local ingredients. We made some salad from scratch. By scratch I really mean picking the vegetables and eggs from their garden. They also conduct jam making workshops are held on weekends and all participants leave with their very own jar of jam!

It is worth the little stop off to experience such yummy delights. You get to have generous tasting of all the finest jams, sauces, chutneys, relishes and mustard. Prepare to buy several little bottles of joy for your friends.

Best Farm Stay: Curringa Farm

If I would recommend a place to stay in Tasmania, it would be Curringa Farm. Curringa Farm, which offers fully self-contained farmstay cottages near Hamilton, is about an hour’s drive away from Hobart in central Tasmania. Tim and Jane Parsons are 6th generation farmers of Curringa Farm. This 300-hectare property has a strong ecological focus. You can see a sheep being sheared, watch farm dogs working a mob of sheep and have an enjoyable BBQ lunch here. They also have very beautiful self contained farm-stay cottages.

Getting to Tasmania

Fly to Hobart/Launceston, Tasmania with Qantas, only approx. 10 hours flight with a stopover either Sydney or Melbourne. These flights are available every day of the week.

Four Seasons at Tasmania

The average maximum daily summer temperatures are between 17 and 23 degrees Celsius and winter daily temperatures sit between 3 and 11 degrees Celsius. There is always something to see every season!

Spring (Sep to Nov): Fields and gardens burst into blossoms and bulbs
Summer (Dec to Feb): Visit lavender farms where the landscape is rich with purple flowers
Autumn (Mar to May): Spectacular displays of vibrant autumn colours
Winter (Jun to Aug): Truffles are in season

Self Drive

Tasmania is easy to explore by car as the roads are uncrowded. distances are relatively short and traffic is generally light. As you make your way around, you can journey at your own pace, pausing as and when you want and making discoveries. The scenery along the road is amazing, you will stroll through the farmlands and into the wilderness (just have to keep a lookout for wildlife on the road).

Tasmania Tour Package

Grab a Tasmania Tour Package at Jetabout Holidays and tempt your taste buds at Coal River Farm, Tasmania’s hub of handmade cheese, chocolate, farmgrown berries and fruit. See Tasmania’s finest gourmet cheese and chocolate being made onsite, pick some of the world’s tastiest strawberries and other orchard fruits, enjoy oysters shucked straight from the water, have a taste of fresh rock lobster AND see your guide dive for abalone and sea urchin. Be delighted as your catch is turned into a delicious seafood feast accompanied by gourmet local produce and Tasmanian wines, boutique beers, ciders and juices.

Buy now: http://jetabout.com.sg/tasmania-tour-package

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According to Darwin’s theory of evolution, adaptation is key to survival, and I believe that this also applies to the food scene in Singapore. With the rise of numerous food fads, it is becoming increasingly difficult to stand out. However, Jason Niang Dou Fu has been keeping up with the competition by cleverly innovating a popular traditional dish: Yong Tau Foo. They are well known for their Chye Poh sauce and a large selection of food items such as cabbage-wrapped crabsticks, seafood dumplings and even the rare homemade otahs.

Jason Niang Dou Fu was extremely crowded when we visited on a Tuesday afternoon. Interestingly, they offer Chee Cheong Fun in place of rice or regular noodles. You can also choose from a spectrum of condiments such as soybeans, peanuts, ginger and, my personal favourite, shallots! With 50 different ingredients to choose from, you’ll be spoilt for choice. Personally, it was quite stressful because I couldn’t make up my mind and didn’t want to hold up the queue but, fortunately, everybody else was in the same predicament. I got a bowl with their famous Chye Poh sauce, and another bowl with their popular laksa soup.

Top up $1.50 for the Chye Poh sauce, a must try, and enjoy your chosen food items drenched in a thick brown sauce with bits of chye poh, in a claypot. I felt that the sauce was a tad too salty to be enjoyed on its own, but it’s perfect with white rice.

If you prefer something spicier, go for the Laksa soup($1.20). The coconut flavour in the laksa was more prevalent than usual, making it more lemak. I don’t really eat spicy food so I enjoyed the laksa which wasn’t overwhelmingly spicy. However, we also felt that the laksa lacked the hei be (dried prawns) flavour which would have enhanced the fragrance of the laksa.

They also offer other interesting sauces like Satay sauce ($1.50 top-up), Mee Rebus gravy ($1.50 top-up) and Tom Yum ($1.20 top-up). If you can’t decide between satay bee hoon and yong tau foo for lunch, pick the satay sauce ($1.50 top-up) with bee hoon ($0.90 top-up) and voila! Who says you can’t have the best of both worlds?

Each Yong Tau Foo piece (minimum 5 items) is priced at 90 cents. One of the items that I chose was the fried fish, and I was not disappointed. There are Yong Tau Foo stalls that wouldn’t bother, but Jason Niang Dou Fu took the extra effort to fry the fish separately instead of throwing everything into the soup to cook. I liked the crispy and thick batter that nicely coated the fillet. Albeit small, the Yam Roll is yet another noteworthy item. The yam filling was generous and the texture was just right – not too watery and not too lumpy. My personal favorite was the homemade fried otah. It is the otah-mate food item that I will be back for.

You will probably need at least 10 visits to try everything they serve here. Jason Niang Dou Fu has set itself apart by offering items that are difficult to find, yet redolent of traditional Yong Tau Foo stalls.

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 Jason Niang Dou Fu. We will verify and update from our side. Thanks in advance!

The post Jason Niang Dou Fu – Tantalizing Yong Tau Foo with a Twist appeared first on Miss Tam Chiak.

A friend of mine recently chanced upon The Malayan Council and raved about their Ondeh Ondeh cakes, as well as their fusion gourmet food. I am a sucker for cakes that pay tribute to local flavours, so TMC definitely tops my list of places to visit.

Founded in August 2015, The Malayan Council fuses traditional Malay food with modern gourmet food to reach out to both the old and the young. The dual-storey eatery has both an indoor, and alfresco seating area. The first floor conveys a slightly moody atmosphere, while the second floor is quite brightly lit. My first impression of the restaurant was highly positive. We were attended to by very hospitable staff.

Before we tucked into the highly anticipated desserts, we dived into a couple of main courses first. The King Prawn Aglio Oglio ($25) came with a portion of linguine, mussels, and fried king prawns. Apart from the strong presence of garlic in the noodles, there was a slight heat which I found pleasant. However, the noodles could have been been more al dente. I also thought the mussels were slightly overdone. The stars of the dish, the king prawns, were coated in a mild tasting batter which I thought could have been made more savoury with added spice.

The Angus Ribeye Masak Merah ($37) is TMC’s take on the traditional masak merah dish. It is an assembly of steak, mixed salad and truffle fries. The beef is slathered with this exceptional masak merah sauce which is sure to excite your tastebuds with its tangy and sweet notes. You know it’s good when you start dipping everything you are eating into it.

It’s time for cakes! All of TMC’s cakes are made in-house by their pastry chef. We ordered the Classic Ondeh Ondeh Cake ($8.50) which came with a scoop of vanilla ice cream. You can look forward to an excellent medley of light coconut chantilly cream, moist and soft pandan sponge cake, gula melaka bits and coconut drizzle. This cake is really delicious!

Apart from local flavours, cakes inspired by flavours from our childhood are available as well. The Ovomaltine ($9.50) sees a chocolate sponge cake filled with chocolate ganache, spread with crunchy ovomaltine, and covered with more chocolate ganache and Milo sprinkles. It’s difficult not to fall in love with the crunchy and creamy layers. 

TMC has really created a reason for us to return. Though I found the mains slightly underwhelming, their decadent cakes deserve a special mention. I did find the prices a bit exorbitant, but a percentage of their sales goes to Muhammadiyah Home Welfare.

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 The Malayan Council. We will verify and update from our side. Thanks in advance!

The post The Malayan Council – Curated Homemade Cakes That Will Win Your Love appeared first on Miss Tam Chiak.

There’s simply too much good food in Paya Lebar, especially with Haig Road Market and the likes a mere 5-minute walk from the MRT. We’ve compiled a list of some of our favourites and we hope that it will be a good starting point if you’re travelling to Singapore for the first time or from the Western part of the island. Enjoy! 

Poon Nah City Home Made Noodle

Hidden in the basement of City Plaza, Poon Nah City Banmian is one of the most popular banmian stalls in Singapore. The highlight here is their noodles, which are soft and chewy. The broth here is clear without any eggy bits. That doesn’t mean that it’s less tasty though! They use wolfberry leaves in their dishes, which are supposed to be ‘cooling’ for the body. Its also an excellent source of Vitamin E! The chilli sauce stands out as well. Diners have a choice of ban mian, you mian, mee sua, and even bean flour noodles. Our favourite order would be the classic ban mian with minced pork or sliced fish!

Arnold’s Fried Chicken

Arnold’s Fried Chicken needs no introduction. They have garnered an impressive following, and have even set up a new branch in Bedok recently. We got the 1 person set from their ala carte menu. For $7.70, you get half a young and tender spring chicken, and fries and coleslaw. The chicken is well marinated, and tender. The perfect comfort food for a bad day! We will recommend the affordable 2 Person Set ($24.60) which comes with 2 pieces of crispy fried chicken, fries, coleslaw, 2 fried buns and 2 regular soft drinks.

Dapur Penyet

Dapur Penyet is owned by Edy Ongkowijaya who is known as the person who brought the lip-smackingly good ayam penyet to Singapore. Here, authentic Indonesian spices, herbs and ingredients are used.

We tried the classic Ayam Penyet ($9.50), which comes with boiled kang kong, a piece of tempeh (fermented soya bean cake) and beancurd. They also have a grand total of 5 different types of sambal! They come in varying levels of spice and originate from different parts of Indonesia. Other than Ayam Penyet, they also have a grilled chicken dish, the Ayam Bakar Kecap ($9.70) which is sweeter and less oily.

5 Little Bears

You don’t have to fly to Taiwan to get your fix of Taiwanese street snacks. 5 Little Bears is a Taiwanese eatery selling classics like Braised Pork Belly Rice, Oyster Vermicelli and more. We got the affordably-priced Braised Pork Rice Set ($5.90) which comes with a choice of wintermelon tea, black tea or green tea. Cut into small pieces, the braised pork belly has the right ratio of fat and lean meat. It also comes with some preserved vegetables on the side which helps to cut through the rich dish.

End your meal on a sweet note with Eight Treasures Ice ($6), a colourful looking Taiwanese dessert that has 8 different types of ingredients – coconut jelly, corn, pearl jelly, red bean, sweet potato, green bean and yam.

Xuan Miao @ Cantine

This is for the vegans, and those who are feeling a little under the weather. Xuan Miao (Vegetarian Food) at Cantine is located at the Basement of Paya Lebar Square. The noodles of the U-Mian Dry ($6.50) come with a blob of xiang chun sauce which has a strong garlicky taste. The black sauce complements the xiang chun sauce and sealed the deal for us. While the soup may taste a little bland for some, each bowl is filled to the brim with vegetables and accompanying ingredients.

Long Phung

I really love Vietnamese food. I just can’t get enough of the fresh herbs and fish sauce which I find so fragrant and addictive. Here at Long Phung, only authentic Vietnamese food is served! The classic Pho Tai ($7) comes with beef slices and rice noodles. The broth is slightly sweet, and extremely flavourful. They serve their thin beef slices rare, so that the beef does not get overcooked due to the piping hot broth. The springy rice noodles are smooth and glide down your throat easily. This bowl is perfect comfort food on rainy days.

Mr and Mrs Mohgan

Hailed as the best prata in the east, we think that Mr and Mohgan Super Crispy Prata lives up to its mighty reputation. Having made prata for more than 30 years, Mr Mohgan is a prata expert. He makes his own dough, cooks his own curry and flips the prata all by himself! Their kosong (plain) prata is super crispy, and has an enticing buttery aroma. They also have 3 types of curry – mutton, fish and dhal.

Syaza Nasi Padang

Syaza Nasi Padang is situated in a coffeeshop near Paya Lebar MRT . Other than nasi padang, they also serve delicious bowls of mee soto. The mutton briyani ($10) is worth a try too. The dedicated old couple manning the store starts food preparation at 5am daily.

Do.Main

Do.Main is set up by French pastry chef Frederic Deshayes. It was started in December 2014 and combines the best offerings from a French bakery and a French patisserie. The bread, pastries and desserts are made using classic French techniques. We tried the Red Wine Oxtail Stew Pie ($12) which features soft and tender shredded oxtail wrapped in a flaky and buttery crust. The dessert selection comprises “Bourdaloue Pear & Almond Tart” ($5), Salted Caramel Eclair ($5), White Coffee Cake ($8) Royal Chocolate Cake ($8) and more. 

99 Bistro and Kitchen

Get ready your cameras for this briyani dish that is served in a bamboo trunk wrapped in banana leaves. The lamb briyani is knocked out of the bamboo trunk onto the plate with a swift thump. This serving method is supposed to help lock the flavour of the spices into the meat and rice! The Bamboo Briyani set ($24) comes with a cup of iced blueberry soda and a cup of hot honey lemon ginger drink. It is just nice for 2 pax, or maybe even 3. 

Lin Yu Mei Kolo Mee

Lin yu mei Kolo Mee often sees snaking queues because of their springy and QQ noodles! Only egg white is used to make kolo mee, so it is not as yellow as other noodles, and is supposedly healthier too. The kolo noodles are cooked and drained before they are tossed with different sauces. They are then topped with minced pork, char siew and a helping of extremely potent chilli. 

Say Seng Tau Kwa Pau

Say Sang Tau Kwa Pau’s signature dish goes for just $1.50 each. Think fried bean curd stuffed with roughly chopped ingredients such as fried fish cake, braised egg, fried yam and cucumber, and drizzled with teochew braised sauce. It makes for a delicious explosion of flavours! 

Zheng Guang Wanton Mee

Zheng Guang (正光) is aptly named as the owner runs an honest business selling wholesome food, without any shortcuts or missing ingredients in his wanton. The noodles here have a perfect QQ texture, are not lumpy, and are well-cooked. Hence, they soak up the sauce better. Fried plaice, a type of flatfish from North Atlanta, is also added to the noodles.

Chillpanzee

Chillpanzee is a cute little ice-cream shop that sells unique ice-cream flavours such as Banana Cookie, Black Sesame, Yakult and Thai Green Tea. They serve their ice-cream in empty coconut husks, alongside coconut flesh and toppings of your choice. A single scoop and 3 toppings go for $4.90. We tried the Banana Cookie flavour which had a distinct banana taste. It did not taste artificial and did not overpower the cookie bits that were embedded in the ice-cream. 

Casa Bom Vento

Halal Eurasian Cuisine is rare in Singapore but you can get it at Casa Bom Vento, which serves up the classic Devil’s Curry (Debal Curry).  Casa Bom Vento’s Debal Curry ($13/Small) looks intimidating and is mouth-burningly spicy. Cooked with chicken, chicken sausage and potatoes, the dish does not contain coconut milk. Make sure you have a drink before you dive into the curry! 

Greendot

Greendot serves up a variety of vegan items, and is fully vegetarian! If you’re craving homey tasting comfort food that is nourishing and tasty, get the Angelica Herbal Noodles ($7.90). The flavourful soup is made with more than 10 Chinese herbs. The noodles come with with Konnyaku fishball, soya mutton, lettuce, carrot and tau pok. You can also look forward to vegetarian burgers which are exclusive to the Paya Lebar outlet. 

The Original Katong Laksa

Sure, you’ve tried Laksa before. But have you tried CRAYFISH LAKSA? The Original Katong Laksa now has Crayfish Laksa ($9.50) which is only available at their outlet in Paya Lebar. The spicy coconut milk soup base is creamier and has bits of dried shrimp which adds flavour to the broth. If you just want a bowl of good ol’ laksa, go for their classic Laksa (from $5) which sees short strands of thick bee hoon and beansprouts topped with prawns, fishcakes, cockles and laksa leaves.

Tong Kee Braised Duck

The owner of Tong Kee Braised Duck, Mr Lim, has been selling braised duck for more than 50 years. He used to help his mother sell braised duck out of a trolley cart at Princess (Margaret) Market back in the 1960s. They shifted to Princess Margaret Market, before moving to 40A Margaret Drive Hawker Centre. Mr Lim now sells braised duck at the Haig Road Hawker Centre. The braised duck here has light herbal flavours and tastes like gold with the braised duck sauce. 

Tenderfresh

Tenderfresh is no stranger to most Singaporeans. The Lucky Set ($6.90) which comes with 2 pieces of fried chicken, fries, and coleslaw, is the most popular dish here. You might want to try the Laksa Prawn Spaghetti ($8.90) if you’re craving something a little spicy. 

From fried chicken to mee soto, Paya Lebar has a whole lot of good food (especially at Haig Road Market). Do share with us your favourite places!

MissTamChiak.com made anonymous visit and paid its own meal 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 stalls listed above. We will verify and update from our side. Thanks in advance!

The post A Paya Lebar Food Guide – 19 Spots We Love! appeared first on Miss Tam Chiak.

Sometimes, enjoying street food in a casual setting is better than dining out in a fine dining restaurant. Travellers who visit Kuala Lumpur will fondly remember Petaling Street as a vibrant street filled with shopping and food vendors. Now, you don’t have to fly all the way there to Malaysian street food because Jalan Petaling Famous Malaysian Street Food has opened in myVillage @ Serangoon (YES, AIR CON)!

Bringing Malaysian street food closer to you, expect traditional hawker favourites and authentic Malaysian cuisine. Sink your teeth into the all-time favourite, “Kam Heong” Crab, a signature Malaysian stir-fry style that is renowned for the fragrance. Stir fried with their homemade kam heong sauce and curry leaves, the crabs are full of strong flavours. They sell in standard price of $68 for 2 crabs.

When you have an awesome assam paste and fresh fish, what you get is an excellent pot of Assam Curry Fish Head ($25). Served with red snapper, the curry gravy is smooth and not too spicy — so good that it can be savoured on its own. Prawns Fried with Egg Floss and Oatmeal is special because of the egg floss. Those fresh prawns are deep-fried till golden brown and pairs well with strands of egg floss.

KL Seafood Hokkien Mee ($8.80) is all about thick noodles smothered in glistening dark soy sauce with a distinct “wok hei”. It’s luscious, it’s intense and has a very satisfying bite factor. The sauce, so black and rich, imparts a rich and deep flavour, enhanced by the use of lard.

Another similar and equally popular dish is the Claypot Mee Tai Mak ($6.80). Slurp the slippery noodles with each bite delivering the smoky flavour from the searing wok. Of course, all thanks to the lard that was infused in the sauce, making it a simple yet very tasty dish.

If you have been to Malacca recently, you probably have tried or heard about the Cheesy Big Prawn Bee Hoon from Restoran Tong Sheng. They have it here at Jalan Petaling as well! Not quite the same sadly, I was expecting the sauce to be richer and the bee hoon to coat the sauce better. But maybe I should give them another chance because they were only a few months old.

Other worthy dishes include, the meaty Roasted Duck, well marinated and roasted to golden brown crisp skin. For something light, you can opt for their Hakka Yong Tou Fu with all ingredients prepared in house. Oh yes, they also have Malaysian style bak kut teh. Aiyo, so many things to eat and such a ideal location for foodies to feast at, it’s time to jalan jalan to Jalan Petaling soon!

Click to play the video

Disclaimer: This is an invited tasting.

The post Jalan Petaling Famous Malaysian Street Food – KL Style Hokkien Mee And Kam Heong Crabs in Serangoon appeared first on Miss Tam Chiak.

Wanton Mee is something that you can literally get ANYWHERE in Singapore. But have you ever had wanton mee cooked by a Vietnamese? This store hidden in a corner of Golden Mile Food Centre is single-handedly run by Mei Er, 29, who moved to Singapore 6 years ago from Ho Chi Minh City after marrying a Singaporean.

The store name ‘Kai Yi Wanton Mee’ is actually named after her 2 year old daughter. The food here is cooked from the heart! Unlike other hawker stalls which usually get their meat and other ingredients from a supplier, Mei Er visits the wet market once a week (on her off day) to grab the freshest ingredients for her dishes. Even the chilli is made in-house by her.

“I don’t think the meat from the suppliers is fresh enough, I prefer to see and buy it myself. Even the minced meat is minced by hand.”, she told us. We really respect her dedication!

So what exactly is the difference between Singapore-style wanton mee and the Vietnamese rendition that Mei Er sells?

According to Mei Er, she includes garlic inside her handmade dumplings. Other than that, she prefers to include more vegetables and less meat in her dishes. Mei Er told us that even though Vietnamese Wanton Noodles is not a dish that is commonly enjoyed by the majority of Vietnamese locals, it is actually a dish that is prepared by part of the Vietnamese-Chinese community.

We tried the signature Char Siew Wanton Mee ($4.50). You get a bowl of noodles tossed with black sauce, and topped with lettuce, lean slices of char siew and 2 crispy fried wantons. The wantons here are extremely crispy, without a stale oil smell, but it could have used a tad more filling. We especially enjoyed the homemade chilli which Mei Er does from scratch. The mee kia noodles look deceivingly dry but is actually scrumptious due to the addition of fried lard and a drop of lard oil.

The Chicken Sticky Rice ($5.50) will definitely please Singaporeans. Lo Mai Kai-like sticky rice forms the base of the dish, with a huge chicken drumstick on top. The chicken drumstick is well-marinated and is extremely tender and delicious. We like the addition of shallots, which are made from scratch by Mei Er too! The fragrance of the fried onions brings the dish to a different level, especially when the shallot is mixed together with a mouthful of sticky rice. A side of refreshing achar (South Asian pickles) which provides a refreshing tangy crunch, tops the dish.

The Chicken Sticky Rice also comes with a side of soup, which comprises two fat dumplings. We love that the fillings are almost bursting out of the delicate skin. Do note that the sizes of the dumplings can be consistent, as they are made by hand.

A healthy low-carb option, or a dish to share, would be the Mixed Soup ($4.50) which comes with tau kwa, crab stick, cuttlefish, a prawn, and more of the handmade dumplings that we love. Of course, vegetables are also included! The broth is made using 7 secret ingredients that include vegetables and pork bones. It takes a total of 5 hours to prepare the soup!

Surprisingly, our favourite dish was not the wanton mee, but the Chicken Sticky Rice. We loved the unique combination of lo mai kai rice and the tender, well-marinated chicken drumstick. We came for the wanton mee, but would return for the delicious Chicken Sticky Rice. That being said, the juicy dumplings warrant a return visit as well.

Mei Er is truly dedicated to her craft and always has a smile for her customers. She starts preparation at 7am, even though they only open for business at 10am. Do pay her a visit if you’re near Golden Mile Food Centre.

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 Kaiyi’s Wanton Noodle – Delicious Vietnamese Style Wanton Mee! appeared first on Miss Tam Chiak.

Ayam penyet comes to mind when I crave Indonesian food. Oh, the thought of smashed fried chicken with fluffy white grains, sambal chilli, cucumber slices, fried tofu and tempeh, makes my mouth water. Ayam penyet is known especially for its super tender meat which is a result of a unique light smashing technique.

While pursuing a tip-off about a store that concocts their fresh sambal chilli by hand, I stumbled upon what could possibly be one of the best ayam penyet sambal chilli I have tasted thus far. Impian Wahyu is a humble little stall helmed by an Indonesian couple, Abang Batman and Wahyu Ning. You’d probably guess by now that the shop is named after Ms Wahyu. However, Mr Batman commands a spot on the signboard too. Spot that batman logo? There’s even a batman plushie hanging from the ceiling. If you’re curious, you should most definitely pop by. Mr Batman will be more than happy to provide a show-and-tell session about his name and the origins of the dishes, whilst you enjoy the the Indonesian spread prepared by them.

The Ayam Penyet ($5.50) is essentially an Indonesia-style chicken rice dish, so critics will probably be placing most emphasis on the quality of the rice or chicken. For me, the key is really the sambal chilli. 

Impian Wahyu’s sambal is divine. Yes, DIVINE. It is surprising that the sambal isn’t as spicy as the ones you would usually get at Ayam Penyet Ria or other stores. The combination of sugar, fried tomatoes, and dry chillies is a flavourful mix that can be enjoyed even on its own. Each portion of sambal chilli is handmade upon order.

Ms Wahyu first grabs a handful of tomato, and fries them till they are dry, before pouring it onto a portion of dried chillies and sugar. The ingredients are then pounded in a mortar to create the sambal chilli.

The chicken is slightly crispy, and is well seasoned with Indonesian spices. “Before this, we actually boil the chicken in a broth for at least 3 hours to soften the bones”, Mr Batman reveals right after he places the already softened chicken chunks in extremely hot oil. 

The couple recommended the Sup Buntut Oxtail ($8.00), which is a broth swimming with a generous amount of carrots, potatoes, tomatoes and oxtail meat. The vegetables added a touch of sweetness to the dish as well. I really liked the oxtail, which is soft and fatty.

The Tahu Goreng ($4.00) was a simple assembly of fried tofu and beansprouts, served with peanut sauce. Though the peanut sauce was slightly watery, the sweetness from it paired nicely with the tahu goreng.

“Do you know why we use begedil in our Mee Soto? If you put it in, the chicken broth will become thicker!” Yes Mr Batman, soaking the begedil in the already savoury chicken broth of the Mee Soto ($3.50) really gives it a better texture. Though I found the noodles to be quite average, the shredded chicken pieces were tender and really tasty.

I’m proud to say that Impian Wahyu has exceeded my expectations. Having built a home to some of the most authentic Indonesian dishes, Mr Batman guarantees that your tummies will be satisfied!

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

The post Impian Wahyu – This Indonesian Couple Makes Awesome Sambal Chilli! appeared first on Miss Tam Chiak.

Whether you’re stepping into Pulau NTU for the first time or returning back to school after summer break, you’ll be surprised by the NEW F&B establishments in school. How does Lu Rou Fan, or Ke Kou Mian sound? We are here to get your tummies ready for the new school term *gulps*.

Canteen 1

Dams Western

Dams Western serves up lots of interesting dishes such as Sambal Spaghetti ($4.60), Miso Cream Pasta ($4.60) and Grilled Chicken with Satay Sauce ($5.80). We tried their highly recommended Chicken Katsu Don ($6) with an additional order of shimeiji mushrooms (+$1). The fried chicken cutlet was juicy but the highlight of our meal was, surprisingly, the rice which is topped with miso cream sauce and a flowy poached egg. Other add-ons include Beef Fries ($2.80/$4.80) and Garlic Fried Rice ($1.20/$2). The prices might be a tad steep for a student, but it definitely feels good to #treatyoself.

Canteen 2

Ayam Penyet

How can we leave this out from the list? The Ayam Penyet from Canteen 2 is THE hot favourite. Each order of Ayam Penyet ($4.50) comprises a plate of rice drizzled with chilli sauce, a basket of fried chicken with fried tau kwa, and MORE chilli. Beware, the chilli is extremely potent and will leave your lips tingling. We love the crispy bits littered all over the basket, and the well-marinated chicken which is tender and juicy. If you’re trying to eat clean (kinda, but not quite), get the steamed chicken instead of the fried chicken.

Xiao Long Bao

Xiao Long Baos are like little dumplings of joy. 6 pieces go for $4.30 here. We like that there is a good balance of both fatty and lean meat, but would have preferred the skin to be a tad thinner and smoother. This is still great for sharing though!

Chicken Rice

I’m not the biggest fan of chicken rice, but I would definitely come back for this particular one at Canteen 2. This unexpected gem is right next to the famous Ayam Penyet, with a much shorter queue (thank goodness). We recommend the Lemon Chicken Rice ($3). Mix the rice well with a dollop of their garlicky chilli sauce and savour it with the fried chicken. To get some greens in, you can add some cabbage for just $0.50.

Yong Tau Foo

Staying in hall means no more home-cooked meals, unless you’re willing to slave over the stove in the communal pantry in hall. If you’re looking for some homey food on a bad day, go for the Superior Pork Broth Set Meal ($4 for 8pcs minimum) from Canteen 2. You can even get brown rice (+$0.80) here. The pork broth, which is thicker and sweeter as compared to your run-of-the-mill Yong tau foo soup, is a must-try. 

Canteen 10/11

Waffles

Canteen 2 is known for its waffles, but we decided to give the one at Canteen 10/11 a shot as well. The friendly server recommended the popular Ice-Cream Waffles ($2). Expect a whole waffle with a scoop of vanilla ice-cream, drizzled with your choice of sauce (chocolate/strawberry/maple syrup). Honestly, I prefer the waffle here to the one at Canteen 2. I like that it is more fragrant, and slightly more crispy. 

Sichuan Fragrant Garden

My friend raves about this Ma La Xiang Guo at Canteen 10/11, because of the huge portion. For just $4.80, you get a heaping bowl of ingredients in a huge bowl. Top up $2 for your choice of meat (chicken/beef/pork). Unlike other stores, the owner does not ask for your preferred level of spice. The default one is not too spicy and was manageable for my dining partner and me. The enormous portion serves 2 comfortably. Apart from this, Sichuan Fragrant Garden serves up an array of other Sichuan dishes, such as Beancurd Shredded Pork ($5.50), Boiled Chicken ($5) and Fried Rice ($2.50, $3.50 with chicken/beef/seafood).

Canteen 12/13

Takashi Menya Japanese

Canteen 12/13 is extremely popular because of Takashi Menya Japanese, which has an extensive menu. Diners can look forward to Japanese tonkatsu ramen and even cha shu donburi bowls! We tried the highly recommended Japanese Tonkatsu Original Curry Rice ($5) which consists of a freshly fried pork cutlet, a mound of rice, and sweet Japanese curry. A few cubes of potato and carrot slices were thrown in the mix as well. We liked that the pork meat was lean, yet juicy, and much preferred it to the chicken version.

Burnz Western Cuisine

Burnz Western Cuisine used to be at Canteen 14 but has moved to Canteen 12/13. Their unique hot grill items are still as popular! We tried the Black Pepper Chicken ($6) which came with a small baked potato and a portion of baked beans, on a sizzling hot plate. The chicken was drenched with black pepper sauce, and topped with a generous portion of onions. Prefer other meats? You can find beef, pork, and lamb, as well.

Canteen 14/15

Big Harvest Noodle (Banmian)

The queue here is crazy during meal times, but the friendly Uncle who cooks the noodles is rather efficient so you won’t have to wait too long. While there are a lot of options here (dumplings, fried fish, sliced fish etc), we recommend the foolproof Dry Banmian ($3). The silky smooth banmian noodles, which are made in-house, have a nice bite. We love how the splash of sweet black sauce binds together with the oozy runny egg and coats each strand of noodle perfectly. Portions run small so if you’re a big eater, add extra noodles.

Taiwanese

Freshies rejoice, you don’t have to travel out of Pulau NTU to get your fried chicken fix. This NEW Taiwanese stall at Canteen 14 offers XL fried chicken cutlets that can rival the popular Shilin Fried Chicken. We got the XL Large Chicken Chop Rice ($5) which comes with a braised egg (卤蛋), pickled vegetables and cucumbers. The rice is drizzled with braised sauce. Do ask for more to prevent it from being too dry! We loved the freshly fried juicy chicken cutlet which was extremely crispy and not greasy. If you’re in the mood for something else, we recommend the Taiwanese Braised Pork Rice ($3.80).

Canteen 16

Ramen

Canteen 16 is known for its ramen. For $5 a bowl, this is a real steal! The Tonkatsu Ramen ($5) is highly recommended by the store owner, but they have lighter options such as the Shio Ramen ($5) as well. The broth of the ramen is thick and rich, but can be slightly on the salty side. It comes with 3 slices of lean pork meat, bamboo shoots, and black fungus. 

Pioneer/Crescent Canteen

Yong Tau Foo

I was DEVASTATED when the Quad Cafe (at SBS) closed down, because I love the yong tau foo there. Thankfully, we can still enjoy the stir-fried yong tau foo at Pioneer/Crescent Canteen as they have moved over earlier this year. The Yong Tau Foo here is probably not what you’re expecting. Instead of the usual yong tau foo which comprises a bowl of hot soup with ingredients, the yong tau foo here is served dry! Remember to pick the maggi mee, along with your choice of ingredients. After that, just tell the aunty “炒的” which means (fried one). A short wait gets you a freshly stir-fried plate of noodles. We love the generous eggy bits that come with your noodles, and the savoury-sweet black sauce. This is a good option if you’re craving a “level-up” cup noodles.

Canteen A (North Spine)

Mini Wok

Mini Wok sees longer waiting times as compared to other stalls at canteen A. Their extensive menu includes dishes such as Kung Bao Chicken Rice ($3.50), Beef Hor Fun ($4.50), and Sambal Fish Fillet Rice ($4). We ordered the Black Pepper Chicken Rice ($4), and waited for about 10 minutes before our meal came in a literal mini wok. While the black pepper sauce was flavourful, it was more sweet than spicy. The chicken was extremely tender and lean, and the gravy came complete with sliced onions which added an extra sweetness and crunch. The dish is completed with a sunny-side up.

Canteen B (KouFu)

Ke Kou Mian

This NEW stall at Koufu sells Ke Kou Mian, sorta like jazzed up Maggi Mee. The Special ($3.50) comes with vegetables, tomato, minced pork and a sous vide egg. The Normal ($2.50) is a more affordable option, but does not include the sous vide egg and the tomatoes. A spicy version ($3.70) is also available. 

Japanese Food

Fluffy fu yong dan meets fried chicken – what’s not to love? The Hotplate Chicken Fuyong ($3.60) shows up at $4.30 on the signboard but actually costs $3.60. With at least 4-5 slices of fried chicken, and refillable miso soup, this dish will leave you full and satisifed. The fluffy omelette is doused in a savoury and slightly starchy sauce that goes well with rice. Pair it with a generous sprinkle of chilli flakes for a kick. Remember to eat the omelette quick, as it will get slightly charred at the bottom if it is left on the hotplate for too long. If you’re not that into chicken, they have shrimp and oyster versions as well.

Hive Co-Op Cafe

The queue might be a turn-off but the food is sure a turn-ON. The co-op cafe at the HIVE is suitable for our Muslim friends, as they are halal-certified. We tried the Carbonara ($5.50), which features chicken ham and mushrooms tossed together with penne in a creamy sauce. My 2 friends are not fans of carbonara, as it can be too heavy on the palate, but they couldn’t stop themselves from polishing off the whole portion of pasta. The creamy sauce is not too thick and coats each piece of pasta perfectly. Note that an order of carbonara comes with Penne, automatically, as it is able to pick up the sauce better. On Wednesdays, every main course ordered comes with a complimentary apple. 

Sukho Thai (Outside Wee Kim Wee)

This NEW cafe right beside EEE and WKW took over Spruce over the Summer break. We tried the Green Curry Chicken Rice ($5.50) which the service staff recommended. The dish boasts a generous portion of lean chicken, but the bubbling “curry” had too watery a consistency. I look forward to revisiting when they iron out the kinks. 

The Sandwich Guys

Sometimes I find myself rushing to lectures, despite my best efforts to wake up early. If you’re in a rush, grab a sandwich from The Sandwich Guys. I love that their sandwiches are made to order. Think fillings such as Philly cheesesteak ($4.50), or Cajun Grilled Chicken ($4) sandwiched between warm comforting pillows. We recommend the BBQ Pulled Pork ($4) which features thin strips of pork marinated with BBQ sauce! You can add on $1.80 for a drink and a side of mashed potato or buttered corn.

Pen&Inc.

If you craving something fancier, or celebrating a friend’s birthday, Pen&Inc is the place for you. While most of their mains are rather pricey for a student, they have DIY salads for less than $10. We tried the premium Tajima Wagyu Burger ($24++) which comprises a beef patty, a sesame brioche bun, Japanese Nato, Roma Tomato, pickled cucumber, 2 crispy onion rings, and a side of fries. The patty is of premium quality, and we love the extremely fresh vegetables and heavily-buttered brioche buns.  

NIE Canteen

Ba Chor Mee

The longest queue in NIE ALWAYS stems from the Minced Meat Noodle Store. A bowl of Ba Chor Mee goes for just $2.50/$3.30! However, they run out of minced meat rather quickly so its best to arrive early. We were there at 1pm and they had already run out of minced meat, so we tried their fishball noodles ($2.50) instead. 3 bouncy and springy fishballs, a few slices of fish cake, and cabbage come in a bowl of soup. Dry mee pok noodles are served separately. The noodles do not get clumpy, and the chilli is sumptuous. (P.S. Ask for more!)

There’s definitely more food that we’ve missed out, like the Zhup Cai Beng from Canteen 10/11 and the DIY Salad from Koufu that sees endless queues during lunch hours. But we hope that this list is comprehensive enough for you to start your first few weeks of school right! If you have more good food to recommend, leave a comment below and we’ll be sure to check it out.

MissTamChiak.com made an anonymous visit and paid for 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 stalls listed above. We will verify and update from our side. Thanks in advance!

The post The Ultimate Guide to Good Food in NTU (Halls & Cafes Included!) appeared first on Miss Tam Chiak.

Started by two cousins, Ng Jiewei and Lim Pei Tang, in January 2016, Eat 3 Bowls serves affordable and tasty Taiwanese food. Prior to moving to the current location, they were operating in pasar malams. After much validation and support from a group of regulars, both Jiewei and Pei Tang quit their full time financial planner jobs to open this stall in Seah Imm Food Centre.

Both of them travelled frequently to Taiwan and did extensive research to craft what they are serving today. The Braised Pork Rice ($2.50) is steeped very deeply in Taiwanese tradition. The pork belly is cut into small pieces and braised in a gorgeous thick and savoury sauce for at least 6 hours. The pork belly has a good mixture of lean meat and fats. It’s not too oily, so I don’t feel guilty eating it.

They ran out of Pig Intestines Mee Sua ($3.50) when we ordered, so we waited for a good 30 minutes for the next batch of mee sua to be ready. Each bowl is served with minced garlic and vinegar. It was a little bland on its own, and I wished they had some chilli oil to pair with it. However, I am impressed by the huge and tender pieces of intestines.

We ordered a set meal for 2 ($15) which comes with 2 bowls of braised pork belly rice, salted crispy chicken, braised cabbage and bittergourd pork ribs soup. The salted chicken comes in huge chunks and had a thin crispy skin. It’s nicely spiced with salt, pepper and five spice powder. I like the well-braised cabbage and bittergourd pork ribs soup, which are perfect for the hot weather. They also have a set meal for 1 ($7.50).

Eat 3 Bowls serves more than decent Taiwanese food, I must say. Many Taiwanese eateries in Singapore are serving Taiwanese food at way too exorbitant prices. The prices here are really affordable and this is how Taiwanese food should be.

The post Eat 3 Bowls – Cousins Sell Taiwanese Food in Hawker Centre appeared first on Miss Tam Chiak.

Western cuisine is perhaps one of the most popular cuisines amongst Singaporeans. It’s difficult to not enjoy it because there’s nothing much to not like. What makes Next Stop Cafe stand out from other neighbourhood cafes is their affordably-priced western dishes. From starters, to pizzas, to burgers, to waffles, it’s hard to not find something that will tickle your fancy. 

Helmed by Chef Choo Liong Hau, Next Stop Cafe was launched three months ago, on 14th April. Tapping on his experience as a chef at Orchard hotel, and other American chain restaurants, Chef Choo is a veteran in western cuisine. He told me that he mans the kitchen himself, and uses only quality fresh ingredients. Owing to this fact, you might find that the food does take a little longer than usual to be prepared and served. With over 2 decades of experience under his belt, Chef Choo makes all the sauces by hand, using fresh ingredients, so its flavour and taste cannot be replicated elsewhere. He also shared that he has to come in about 3 hours before the cafe opens, to prepare everything.

One look at the menu and you’ll easily notice that most items are priced well below $10. If you’re a student (wear your uniform or show your student pass), you get an additional 15% discount off all dishes on weekdays from 1pm to 5pm! Although the prices are really affordable, Chef Choo isn’t stingy when it comes to the portions. One of his signature and best-selling dish is the mushroom aglio olio ($6.50, $5.50 for students). For its price, it really is difficult to beat. Using a deep wok to cook, Chef Choo tells me that his pasta has a slightly different flavour than other aglio olios. The portions are more than generous and well worth the $5.50. It’s a little spicy but nothing too overwhelming. The dish is well seasoned and the pasta is firm. It might not look impressive, but you can be assured that you won’t go home disappointed. 

If you prefer a cream-based pasta, you can opt for the Carbonara ($7.90, $6.70 for students). The pasta is slightly more cooked through, as compared to the Aglio Olio. The creamy sauce has a rich and creamy consistency but we felt that it could do with a little more salt. The turkey bacon bits aren’t the usual crispy ones but had a meatier flavour to it, without the saltiness. Overall, for its price, it’s difficult to fault it. However, if I had to choose, I’d go for the Aglio Olio.

We also got the Sirloin Steak ($14.90, $8.10 for students) which is the priciest item on their menu, but it was impressive considering the price. In fact, this is the only item above 10 bucks here! It comes with a bed of fresh salad and a separate cup of crinkle cut fries so that they don’t get soggy. The steak was surprisingly succulent and chunky. Cooked till medium, there was a slight tinge of pink present in the meat. It wasn’t as bloody as my usual steaks, but I reckon you can request for your desired doneness. I’m sure friendly Chef Choo will gladly oblige. The homemade black pepper sauce has a robust peppery finish but the excess water from the salad did dilute it a little. While the fries weren’t as crispy as I expected, they were nonetheless still satisfyingly addictive. If you’re craving for steak, this is definitely a steal.

Last but not least, we tried the Crispy Chicken Baked Rice ($7.90, $6.70 for students). Most baked rice dishes come drenched in a cheesy cream sauce but this was a tad different. Chef Choo uses a homemade tomato-based sauce and tops the dish off with melted mozzarella cheese. The tomato sauce comes with soft tomato chunks. Remember to mix everything well before you jump into it! The chicken was crispy on the outside and tender on the inside. My only reservation was that the rice underneath didn’t get the love from the tomato sauce. I prefer cream sauces because they seem to bring all the ingredients together more flawlessly. Nonetheless, this is prefect for those with bigger appetites.

What’s a meal without dessert? To complete our meal, we got the Apple Cobbler served with premium vanilla ice cream ($3.90, $3.30 for students). The dessert comes with a generous scoop of premium ice cream atop an interesting looking pastry. Bite into the soft pastry to reveal a fruity apple filling made from real apples. I thought that the pastry could do with a crispier edge but I liked that the overall dessert wasn’t overly sweet. 

Like all cafes, you get free flow water so you needn’t worry about spending more to get a drink. Enjoy the free wifi and there’s even external power sockets so you can finish up your work or hold a project meeting here. Great food, attractive prices, what more can one ask for?

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 Next Stop Cafe. We will verify and update from our side. Thanks in advance!

The post Next Stop Cafe – Authentic Western Cuisine Under 10 Bucks! appeared first on Miss Tam Chiak.

Fish and chips (and chicken chop) was probably my favourite food when I was 12, and I think most of us can relate to that. Even though it isn’t one of my favourites any longer, it still remains as one of my top comfort foods. So, in an attempt to satisfy my inner child, we set out on an adventure to bring you 9 fish and chips that will hopefully rekindle your fire for this classic dish.

5 Star Corner Western Food

Kopitiams are steeped with hidden food gems because there’re simple too many kopitiams to check out. 5 Star Western Food is one of such gems. We tried their fish and chips, but it didn’t impress. However, for $6, this really deserves 5 stars for value. We got 2 medium-sized fillets with crispy skin and a tasty fish. My only gripe was that the skin was a little too thin, so it wasn’t really quite as satisfying as one would expect. I liked the thick cut fries but would’ve preferred it to be better seasoned. I thought that the unpretentious slice of garlic bread really stood out – well-seasoned and crunchy. I hear that their steak and chicken chop are more popular with diners.

Mr Fish & Chips @ Wok Inn café

Once located in Toa Payoh, Mr Fish & Chips has since relocated to PoMo. They’re known for their crispy fish and chips so we had to try it out! We got the set meal which costs $9.90 and you get to pick 2 out of 3 sides – Chips, mashed potatoes or coleslaw. I thought that it was a really value-for-money meal. No wonder this place is packed during lunch and dinner time. Stall owner, Michael Molina, has over 9 years of experience in a fish and chips shop in the UK, and he has brought his expertise over so that Singaporeans can also enjoy an authentic plate of fish and chips at affordable prices. Needless to say, the fish and chips here are pretty legit. The stall owner also imports bottles of malt vinegar which is what the British add to their fish and chips. The fish was silky smooth, and the portion was generous. The fries were similar to potato wedges. If you’re a student, you can opt for the student meal – just remember to bring your student card!

Western Barbecue

One of the star tenants at Old Airport Road Food Centre is Western Barbecue. Diners can look forward to popular dishes such as fish and chips, mixed grill and chicken chop here. For a mere $6, the fish and chips were really impressive and I felt like they should have charged more, given the superior quality of the fish. Expect 2 medium-sized fillets with a side of thick cut fries. The dory fish is coated in homemade batter before it is fried to crispy perfection. I liked that the batter was buttery and the fish, silky smooth. You even get a butter bun to fill up your tummy. This makes the most value-for-money fish and chips in this list! If you haven’t tried it, you really should!

ChopS! Grills & Sides

Humble and unpretentious, Chops! Grills and sides is yet another contender in the race for the Best Fish & Chips title. Despite the great quality, the prices are aptly priced for the common man, like myself. For $7.90, you get to pick 2 sides to accompany your battered fried fish. Diners can opt from Aglio Olio, Garlic fried rice, Shoestring Fries, Romane lettuce, Tuna Salad, Pasta salad or coleslaw. We got the fries and garlic fried rice. Waiting time wasn’t long and I loved the friendly service. They coat dory fish in bread crumbs so the batter wasn’t as buttery as the others. I found the batter a little too thick but I realised that if I dipped the fish in tar tar sauce, everything gets balanced out. Kudos! What stood out was the recommended garlic fried rice which was really fragrant and well-seasoned.

Cups and Canvas

Cups and Canvas is a homey café that offers coffee and a limited selection of food items. I enjoyed the outdoor seating which makes for some lovely photos. If you’re a café hopper, this is one café you should definitely check out. For a price of $12.90, the fish and chips was a little pricier than those offered at other places. It comes with 3 small fillets, a bed of crispy fries, and a side of salad. The fish was a little too oily and soggy which didn’t really appeal to us but it was still decent. On the other hand, the fries were light and crispy. Although they weren’t as thick as I would have liked them to be, I still found myself reaching for more. 

I am… Cafe

Fish and chips doesn’t have to be exclusive, so it’s great that there are places offering halal versions so that everybody can enjoy their plate of delicious fish and chips, regardless of race, or religion. One of such places is I am… café, which dishes out some mean fish and chips.Beneath a beautiful golden brown exterior, lies lusciously succulent flesh. The batter was surprisingly hard, but nothing too tough I couldn’t bite through. The fish did retain a slight fishy taste which may disappoint some, but it was still a very delicious piece of fried fish. Although it is significantly pricier than other options, this is probably one of the best fish and chips in town.

Smith’s Fish and Chips

Smith’s is dedicated to its roots, serving the true-blue fish and chips. Run by Englishmen, Smith’s boasts a robust and extensive menu of fish and chips. They offer a fine selection of white fish including the popular Dory, Cod, Haddock and Halibut. I was recommended the Haddock, which is what the English enjoy most frequently in their country. The prices are really steep when compared to other options, but you are getting your money’s worth. They put a lot of hard work into their fish and chips – they peel and chip the potatoes, and make the batter daily. Owing to a different cooking method, the chips here aren’t as crispy as you’d expect but I liked that the flavour of the potatoes were more prominent. The haddock is super fresh and has a flakier texture. They serve the fish and chips unseasoned, but every table comes with a salt shaker and a bottle of malt vinegar. You might be disappointed because it ain’t the crispy fish and chips you’d expect. I guess the English enjoy their fish and chips really differently from us.

Molly Malone’s

A friend introduced this place to me so I decided to give it a try. I’m not saying that this is the best, but off the top of my head, Molly Malone’s serves one of the best fried fish around. For $16, we got two medium sized golden-brown fillets, a side of thick fries and 2 dips – chilli sauce and tar tar sauce. Dory is encased in an impressive batter which is neither too hard, nor too soggy, so the knife cuts through with the right amount of ease. The fish was light, smooth and moist.  The fries, were a tad too salty, but had the right balance of crispiness while still retaining the original flavour of potatoes. I can’t quite explain it, but this appealed to me. A reservation I had though, was the long waiting time even though there was nobody. Nonetheless, the chill atmosphere and friendly staff did help to mitigate my frustration.

吃western

Western stalls in kopitiams are always rather obsure, and 吃western is no exception. Launched about a year back, 吃western offers affordably-priced western food that everybody can enjoy. For just $6.50, this is one fish and chips that I’ll be coming back for. Not because I’m a cheapo okay, but I earnestly don’t think that it can get any better than this, at this price. I couldn’t wait to dive into the 2 crispy dory fish fillets, side of thick and chunky fries, and interesting purple cabbage salad. The combination of tender fish and buttery thick batter was spot on. I have no complaints at all.  I liked that they use crinkle cut fries because it reminds me of the fish and chips that I had when I was a child (so nostalgic). Truffle-flavoured fries are available too. We polished the plate even though we were already full. Overall, this was my favorite. Even though the staff wasn’t quite friendly, I’ll definitely return should my craving for fish and chips resurface.

We all enjoy a hearty plate of fish and chips every once in a while. Some of us love soggy fries, some prefer crispy thick ones instead. Nonetheless, hopefully this short guide will be useful! Just remember to drink lots of water after, so you don’t fall ill.

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!

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Ayam penyet comes to mind when I crave Indonesian food. Oh, the thought of smashed fried chicken with fluffy white grains, sambal chilli, cucumber slices, fried tofu and tempeh, makes my mouth water. Ayam penyet is known especially for its super tender meat which is a result of a unique light smashing technique.

While pursuing a tip-off about a store that concocts their fresh sambal chilli by hand, I stumbled upon what could possibly be one of the best ayam penyet sambal chilli I have tasted thus far. Impian Wahyu is a humble little stall helmed by an Indonesian couple, Abang Batman and Wahyu Ning. You’d probably guess by now that the shop is named after Ms Wahyu. However, Mr Batman commands a spot on the signboard too. Spot that batman logo? There’s even a batman plushie hanging from the ceiling. If you’re curious, you should most definitely pop by. Mr Batman will be more than happy to provide a show-and-tell session about his name and the origins of the dishes, whilst you enjoy the the Indonesian spread prepared by them.

The Ayam Penyet ($5.50) is essentially an Indonesia-style chicken rice dish, so critics will probably be placing most emphasis on the quality of the rice or chicken. For me, the key is really the sambal chilli. 

Impian Wahyu’s sambal is divine. Yes, DIVINE. It is surprising that the sambal isn’t as spicy as the ones you would usually get at Ayam Penyet Ria or other stores. The combination of sugar, fried tomatoes, and dry chillies is a flavourful mix that can be enjoyed even on its own. Each portion of sambal chilli is handmade upon order.

Ms Wahyu first grabs a handful of tomato, and fries them till they are dry, before pouring it onto a portion of dried chillies and sugar. The ingredients are then pounded in a mortar to create the sambal chilli.

The chicken is slightly crispy, and is well seasoned with Indonesian spices. “Before this, we actually boil the chicken in a broth for at least 3 hours to soften the bones”, Mr Batman reveals right after he places the already softened chicken chunks in extremely hot oil. 

The couple recommended the Sup Buntut Oxtail ($8.00), which is a broth swimming with a generous amount of carrots, potatoes, tomatoes and oxtail meat. The vegetables added a touch of sweetness to the dish as well. I really liked the oxtail, which is soft and fatty.

The Tahu Goreng ($4.00) was a simple assembly of fried tofu and beansprouts, served with peanut sauce. Though the peanut sauce was slightly watery, the sweetness from it paired nicely with the tahu goreng.

“Do you know why we use begedil in our Mee Soto? If you put it in, the chicken broth will become thicker!” Yes Mr Batman, soaking the begedil in the already savoury chicken broth of the Mee Soto ($3.50) really gives it a better texture. Though I found the noodles to be quite average, the shredded chicken pieces were tender and really tasty.

I’m proud to say that Impian Wahyu has exceeded my expectations. Having built a home to some of the most authentic Indonesian dishes, Mr Batman guarantees that your tummies will be satisfied!

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

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Staying in the east, I never had the impression that there would be an abundance of good food in Yishun. Imagine my surprise when I found this gem along Yishun street 11! It seems that Huat Kee Kway Chap is popular amongst the Yishun residents – you’ll notice that everyone there is busy slurping down bowls of broad rice sheets and a medley of braised items. They only open in the morning and usually sell out by noon, hence it was a true struggle to beat the morning blues but I’m glad I did.

Huat kee kway chap has been operating in the current coffee shop for almost a decade but they’ve actually been in business since 1970! Wow almost half a century now. Kway chap is no chicken feet, it takes hours of hard work to clean the intestines thoroughly so that it doesn’t give off a nasty stench. Likewise, it takes hours and hours of preparation to simmer the broth that we all love. In order to start operations at 630am, the folks behind Huat Kee wake up at 3am, and continue preparing even after they are sold out for that day! It’s a family business started by the mum (the old lady sauntering around) who has since imparted all her techniques and recipes to her children. Now, it’s helmed by the oldest son who oversees everything in the kitchen. I like that they’re all really friendly; It doesn’t come as a surprise that they have throngs of loyal customers.

I reached the place at around 11.15am (Thursday morning) but they were already out of the more popular ingredients such as pig’s skin, tau pok and fishcakes! Ergo, I had higher expectations for my breakfast (more like brunch) but they didn’t disappoint. Just for this stall, the more ganchiong you are, the better; better be early than late. The Uncle told me that the best time to come is 7am – when there aren’t many people and all the items are available. However, this means I’ll have to wake up at 530am (#firstworldproblems)!

The kway chap consists of a platter of intestines and a comforting bowl of noodles. I always had an impression that they were bitter and didn’t understand why people loved pig’s intestines so much. Instead of intestines, I’m more of a tau pok tau kwa kind of guy. Unfortunately, there was no more tau pok, nor tau kwa..  Imagine my surprise when I realised that I actually finished all the intestines! I think a good hallmark of kway chap is the clean intestines and Huat Kee has definitely excelled in this area. Doused in their housemade gravy, the braised items had the right amount of sweetness and chewiness. The meats were especially tasty and rather tender. I enjoyed the homemade chilli which carried a refreshing sour twist. 

The bowl of broad rice sheets also hit all the right notes for me. The broth is light, but possessed a distinct herbal flavour. If you prefer a more robust broth then it may not appeal to you as much. Served warm, this makes for the perfect breakfast on a rainy morning. For $4.50, the portion is incredibly generous. 

Even as I was busy slurping away, there were a good number of people who came to ask if they were sold out. Seems like you really have to get up early to secure yourself a bowl of their famous kway chap. 

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 Huat Kee Kway Chap. We will verify and update from our side. Thanks in advance!

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Halal Lobster Nasi Lemak??? Say what?

Lawa Bintang, which has an outlet in Tai Seng and Kaki Bukit respectively, has invaded Tampines too. Sare, known affectionately as Kak (Malay word for sister) Sare, now mans the third stall which started operations in February 2017.

“We focus on bringing fusion food to the table. We use a variety of herbs and spices to create our food – including the fried chicken and lobster,” said the ex-property agent. Indeed, there is an unusual spread of Nasi Lemak ingredients, including the famous sotong grill, salmon, and even crayfish.

The Lobster Nasi Lemak ($22) was pleasing to the eyes. It features a whole lobster coated with grounded herbs and cheese, a bed of basmati grains, a fried egg, sambal peanuts and anchovies, and a generous dollop of sambal chili. “We use basmati rice because it is more presentable. It is also a healthier option since it does not absorb the coconut milk as well as normal rice do,” said Kak Sare.

Coating the lobster flesh is a ground blend of herbs that incorporates rosemary, parsley and other secret ingredients. The cheese, which is made from three types of cheese, is cooked separately before it goes onto the lobster. The lobster meat is sweet and succulent, and the herb blend lends a herbaceous dimension to the flesh. The cheese is sufficiently rich and fragrant, without overpowering the deeply-flavoured lobster. I love the elements present in this fusion dish but the combination may be slightly ambitious for those with a penchant for tradition.

The Nasi Lemak Sotong Goreng ($7.50) comprises a whole squid coated in fried batter, as well as the nasi lemak essentials. Though intended for one, the huge squid is definitely sufficient for two. The batter is flavourful, and is covered in a thin coat of herbal seasoning and chilli powder. Take a huge bite to reveal a fresh squid which is chewy and savoury.

Kak Sare reveals that her fragrant sambal chilli tunis is cooked for about 5 hours before being served. The fire in it was excellent; the enduring heat was pleasant. I usually skip the anchovies and peanuts, but the sambal that they were dressed in was too addictive! I was surprised that I actually finished them all. 

The menu of the family-run business boasts a number of grilled dishes, and other favourites such as fried sotong. Kak Sare recommends the grilled sotong, which I’m sure would impress just like the rest of the dishes did. Nasi Ambeng is also available for pre-order, so do drop them a message on Facebook if you want to lay your hands on it. The location of this outlet is, unfortunately, quite ulu, so get ready to walk quite a distance before you can spot this hidden gem.

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 Lawa Bintang. We will verify and update from our side. Thanks in advance!

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For as far as I remember, hankerings tend to come in hordes, never alone. Its often a tall order to satisfy and quell them all simultaneously. In that same vein, it’s probably a strong driving reason why Cai Png and Tze Char places are very popular amongst the locals. You get to kill two birds with one stone – resolve multiple cravings and satisfy your rumbling tummy. While it’s difficult to find bad Cai Png or Tze Char, it’s also paradoxically difficult to find good ones. So, in our quest to gratify our cravings, we decided to try out an unpretentious Tze Char stall that some have been raving about.

805 Seafood Kitchen is known for their curry fish head amongst a selected inventory of local delicacies that we’re all familiar with. Besides the famed curry fish head, we also got the prawn paste chicken (Har Cheong Gai), Xian Cai In Superior Stock, Braised Bean Curd with Green Vegetables and Fu Rong Egg (Fu Yong Dan).

My favourite was the prawn paste chicken, but not just because it’s fried chicken. The prawn paste chicken has an addictive and captivating fragrance. The juicy chicken wings feature a crispy and crunchy skin that’s well seasoned. We wiped this plate clean so it’s safe to say that it wasn’t enough for all. For 5 pax, I reckon the large size would have been just about right.

We also had the Braised Tofu with Green Vegetables. Think thick chunks of Tofu smothered in a starchy gooey gravy. The tofu may be soft but it doesn’t fall apart easily. The portion of mushrooms and assorted vegetables is generous, but we found the tofu slightly bland and would have preferred it to be a little saltier. The omelette is served whole with a slightly crispy exterior and charred edges. Bite into the egg and you’ll notice that they’ve added a good amount of onions and shrimps. The interior of the omelette was sufficiently soft and moist, making this an easy winner amongst us. 

We needed to balance our meal with some vegetables so we ordered the Xian Cai in Superior Stock. The dish presents a generous portion of spinach and mushrooms mixed with tang hoon, in a pool of cream-coloured broth. While the flavour of the broth didn’t impress, the copious amounts of eggs made up for it. The spinach was well cooked, and adequately crunchy. 

I saved the best for last – the signature curry fish head ($25) which is a popular dish that many lust after. The creamy, spicy and robust curry comprises a medium-sized red snapper head, and vegetables. I thought that they were super generous with the vegetables and the curry. The spice is evident in the curry but it only hits after a while. Coupled with a bowl of hearty white rice, the curry fish head is definitely a must-order.

We ordered a medium size for all the dishes for the five of us, and there were still leftovers. The bill came up to a total of $93.20 which is reasonably under 20 bucks per pax! For the quality and portions, I thought the value was unbeatable. There is also plenty of parking space, and big round tables – perfect for family gatherings! If you like, you can also opt for the chef’s recommended salted egg crab too.

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 805 Seafood Kitchen. We will verify and update from our side. Thanks in advance!

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Launched a few months back, Chiu Chau Lou boasts a medley of soupy seafood dishes. The owner is an old uncle who has over 40 years of experience in cooking. He decided to set up a shop after returning from his trip to China. The uncle is really friendly and he will give you recommendations if you ask. He told me that he used to teach cooking but decided that his passion still lies in cooking. He specializes in old-school Teochew fish porridge and fish soup – a flavor difficult to find these days.

They use Spanish Mackerel (aka Batang fish) but they also have Red-spotted Grouper Soup if you prefer grouper. Their broth takes hours to simmer and that is the secret to their slurp-worthy dishes. The owner starts preparation at 6am daily. He also doesn’t use pork or lard in his dishes. While he communicates in Cantonese, it’s interesting to note that he sells soupy Teochew porridge and not the gooey Cantonese porridge which I prefer. If you can’t decide what to get, you can opt for the Sea Jumbo which is basically a seafood soup that contains every kind of seafood they have.

I ordered the $4 Teochew Fish Porridge ($4/$5/$6) and was pleasantly surprised. I reckon the secret lies in the broth. It is very light, but doesn’t come off as bland. The broth carries a slight sweetness from the seafood that it has been simmered with. The plump rice grains aren’t too mushy but have the right amount of bite to them. Sieve through the unimpressive-looking bowl of porridge and you’ll notice small bits of seafood such as anchovies and even lala swimming in the broth. The batang fish was superb, and extremely fresh. However, I thought that they could be a little more generous with the fish as they were with the rice/porridge. 

I decided to go back for a bowl of their 2 Tone Slice Fish Noodles ($4/$5/$6), but with additional ingredients ($9). The usual fish soup comes with fresh Batang fish, fried fish pieces and your choice of bee hoon. I added fish maw and lala to mine. The broth is slightly different because the uncle cooks all the ingredients together with the broth before serving. Deep flavours are present but the broth is not as sweet as that of the Teochew Porridge. The ingredients are fresh and are prime examples of what good seafood should taste like. I especially liked the fish maw; it was crunchy and thick enough. The flavors are simple but they exude an old-school taste that is unique to this stall. 

If you go during lunch time, like I did, you’ll notice that a good number of their patrons belong to the older generation. However, I’m pretty sure that the younger generation would enjoy their food, too. 

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 Chiu Chau Lou. We will verify and update from our side. Thanks in advance!

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Hailing from Japan, Pepper Lunch is a popular DIY restaurant that promises superior-quality ingredients and a unique culinary experience for everyone. The most exciting part about dining here is that you get to play chef! Here, every dish is served on a Japanese Teppan. You get to stir and mix the ingredients while watching them sizzle right in front of your eyes. Immerse yourself in their rich and diverse menu which covers everything from chicken, to seafood, to my favorite steak. Pepper Lunch has recently introduced 8 tantalizing new items to ensure that all palates are pleased!

As a true blue meat-lover, it was a given that my favorite out of the 8 new dishes would be the Meat Trio Deluxe, which sees a juicy chicken steak, tender BBQ beef slices, and a Hamburg steak, served with a good portion of white rice. Pepper Lunch prides itself on the quality of ingredients used in all their dishes, and this dish is no exception – Australian beef is used to craft the Hamburg, and only U.S beef slices are used in the Meat Trio Deluxe. I especially liked the beef slices. After drizzling on the special BBQ sauce, the beef slices were simply irresistible. For the price, I thought that the portions of meat were very generous and filling.

For seafood fans, you can indulge in the new Seafood Trio Deluxe. It comprises saba, Japanese scallops, and a chunky salmon steak that’ll get you salivating. Served with a side of bean sprouts, corn and long beans, this dish makes for a really well-balanced diet and we have no doubt that it will please your palate. If you just can’t get enough of seafood, we strongly recommend that you go for this. It comes with a bowl of rice so you won’t leave hungry.

If you prefer pasta to rice, opt for the Salmon & Prawn Pasta which comprises hearty salmon slices, and crunchy prawns, swimming in a pool of rich cream sauce. The Teppan helps to thicken the sauce so if you enjoy your pasta creamy and rich, this one is for you! Keeping to their promise of using only top quality ingredients, Pepper Lunch is now using pasteurized eggs. Most of us don’t cook (at least I don’t) but Pepper Lunch has also kindly compiled a short guide to ensure that you get your food cooked right. Hooray!

For greater value, we recommend the Mixed Katsu Toji which is made up of beef slices, golden-brown chicken cutlet, and crispy fried ebi, all topped generously with scrambled eggs and toji sauce. Due to the use of pasteurized eggs, you can now safely enjoy your eggs half-cooked. We enjoyed this dish because of the generous amount of eggs. There can never be too much egg! The toji sauce enhances the flavors but doesn’t overpower the dish. With such a wide variety of ingredients in this dish, it is definitely a steal for just $13.90!

Rejoice seafood-lovers because Pepper Lunch has also included a Cheesy Seafood Risotto ($12.90)! The sauce used in the Risotto is a different sauce than the one used in the Carbonara so don’t discount this just yet. Once mixed, you’ll notice that the risotto is significantly thick and sticky in texture. Owing to their use of premium short grained rice, the risotto tends to be gooier since the rice absorbs the moisture from the sauce during the mixing. If you like cheese and cream based dishes, this would definitely appeal to you!

Last but not least, we tried the Ebi Fry Curry Rice and the Chicken Katsu Curry Rice. Since both dishes use the same curry sauce, the only difference lies in the main ingredient – Ebi or Chicken Katsu. I’ve a relatively low tolerance for spice so it was a relief that the curry wasn’t spicy. Bite into a thin crispy golden brown batter and you will be greeted with either succulent chicken or crunchy prawns. Either way, we don’t think you’ll be disappointed.

To top it all off, Pepper Lunch has also introduced a medley of chilled desserts and drinks! We got the Milo Ice Cream Float and it hit all the right notes. We reckon it will appeal to most but if you’re looking for something a little more adventurous, go for the Ribena Float!

To thank you for being an avid reader of our articles, we have tied up with Pepper Lunch to offer an exclusive discount of 15% off any a la Carte dish to our readers. Simply quote “MISSTAMCHIAK” at any of the 7 Pepper Lunch restaurants in Singapore. This promotion runs till 30th September 2017. Take this opportunity to try out their new dishes and let us know which is your favorite!

This post was brought to you by [Pepper Lunch].

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This is it. The article that best summarises my journey in the National University of Singapore. Before, during and after classes, I’d dashed straight for the canteens no matter where I was. School food played a grand part in my academic journey, for sure. I wasn’t the best performing student, but I hope I did my best in bringing you some of the best food places that might become your new favourites. 

Tai Feng Wei

For the later half in NUS, I moved into Prince George Park Residence (which is opposite King Edward VII Hall). Prior to living here, my impression of the food choices here wasn’t positive. Turns out, it really isn’t so bad. For one, the Taiwan Popcorn Chicken Rice Box ($4.50) at Tai Feng Wei (Taiwanese) is pretty decent. Each of the components is decent, and the chicken is nicely seasoned. If you’re famished, the portion here is guaranteed to fill your tummy.

Fiesta Restaurant

Fiesta opened about 4 months ago, just before the start of the 2017 summer holidays. Fiesta is essentially a Chinese restaurant serving tze char dishes, and express lunch sets that are wallet friendly. I went for the Black Pepper Beef Fried Rice ($6.90) which sees beef slices coated in a black pepper sauce that is cooked with tomatoes, green peppers and onions. I loved the sweet and savoury notes!

Chinese Noodles @ Frontier, Faculty of Science

I remember taking Darwin & Evolution, and Global Health –  both were mentally draining. Thankfully, I was able to restore my energy with a comforting plate of Chinese noodles from the Science Canteen, the Frontier. There appears to be a never ending queue at the stall, but you won’t have to queue for more than 20 minutes. You can look forward to dumpling noodles, chicken noodles, and wanton noodles. Pro tip : Ask for Chan Chan (mix) and you’ll be given a plate of noodles with all the ingredients – dumpling, fried wanton, fishball, mushrooms, sliced chicken, minced meat, as well as a slice of ngoh hiang. Best part? This ultimate plate of noodles costs only $2.30! 

Yong Tau Foo & Laksa

The Yong Tau Foo at FASS is crazy popular. Be prepared to queue for at least 10-15 minutes before you can pick your ingredients, and another 15-20 minutes before you receive your food. Regardless, it’s worth it because you’re really getting your money’s worth. For just $3.50, you get 9 pieces of ingredients, and bee hoon, noodles or laksa soup! My go-to ingredients would have to be the seaweed chicken and crabstick! I liked that the laksa soup has a good balance of coconut milk and spices. During exam periods, I usually switch to clear soup and opt for more greens, for a lighter meal. 

Liang Ban Kung Fu @ The Deck, Faculty of Arts and Social Sciences

For just $7, we scored a serving of broccoli, raw chicken slices, pork balls, tau kwah, and enoki mushrooms. If this is your first time trying the ma la xiang guo, ask for mild spice (小 辣). If you need a loud awakening, go for medium（中辣）or hot spice（大辣). I find the 小 or 中 辣 still manageable especially if you can take the heat. This ma la xiang guo is fragrant, and very much comparable to those found in restaurants. Super value for money, isn’t it?

Sin Kee Famous Chicken Rice @ The Deck, Faculty of Arts and Social Sciences

The chicken rice ($2.80) from The Deck, is undoubtedly, one of my favourite dishes. The rice pairs extremely well with the flavourful chilli sauce. I would always order the chicken thigh as it is more tender. Soaked in soy sauce, the flavourful chicken can be eaten on its own. 

Kaneda Japanese Cuisine @ Technoedge, Faculty of Engineering

One of the must haves in Technoedge is the Fried Chicken Tama ($4)! You’ll be served a hotplate filled with chicken chunks swimming in a savoury egg and sweet gravy mix. They also serve wakame, which I love!

Hougang Fishball Minced Meat Noodles @ Technoedge, Faculty of Engineering

Sometimes, my friends and I get caught up in study sessions that endure till night falls. Fortunately, Hougang Fishball Minced Meat Noodles opens till 8pm. I was introduced to the Fried Minced Meat Ball Noodles ($2.80) in year 2, and I’ve loved it ever since. The handmade meatball is oil, but succulent. Though I find the noodles just alright, the soft pieces of pork lard elevate the taste of the noodles. If you like, you can even get the meatballs without the noodles, as a snack. The cook puts chilli into your noodles by default, so remember to alert him should you prefer otherwise. 

Western Food @ Technoedge, Faculty of Engineering

A couple of my peers in the engineering faculty recommended this stall so I had a go at the Black Pepper Grilled Chicken Chop ($3.20), which comes with a set of side dishes. I opted for coleslaw, sausage, and thick cut fries to pair with the grilled chicken which was pretty well executed. This is a good beginner set if you’re craving for some western food. 

Indonesian Panggang @ Technoedge, Faculty of Engineering

A fan of ayam panggang? You will be pleased to know that you don’t have to venture out of school to get it then! The ayam panggang is priced very reasonably, and features tender chicken flavoured with kecap manis (sweet sauce). The chicken skin sports a nice char and smokiness. You can opt to have your rice drenched in a rich curry gravy.. For only $3.50, you’re really getting your money’s worth.

The Spread @ NUS Business School

Nestled in a corner of the Mochtar Riady building is this pretty cafe selling Asian cuisine. The Spread is perfect for lunch if you ever need to escape the heat. The Japanese Beef Bowl / Gyudon with Sunny Side Up ($8.80) is made up of rice, a sunny side up egg, sliced beef and onion. I love the sweet and savoury marinate on the beef, but I did find the beef a tad dry. The cafe also offers do-it-yourself salad bowls, desserts, and beverages. 

Dickson’s North Indian Halal Food

The Terrace canteen, in the School of Computing, is a place I hardly visit. However, it is home to a number of international cuisine – Western, Indian and Vietnamese. If you’re heading to Dickson’s, you have to get the Steamed Briyani Rice, Butter Chicken, Tandoori Chicken, and Cauliflower ($6). I couldn’t stop slurping up the curry of the butter chicken, which was robust and highly addictive. The chicken itself is well marinated, though slightly fibrous. Equally flavourful is the tandoori chicken, which has a strong charred taste.  

Café on the Ridge @ NUSS The Graduate Club

Previously accessible to students, this eatery now allows only members of the NUSS graduate club. Pro tip : register for the NUSS graduate club 90-days trial membership to gain access to the graduate club’s swimming pool and gym. After a workout session, you can drop by Café on the Ridge for a good lunch. Just remember to wear covered shoes and long pants. A highly recommended dish is the Nasi Goreng ($9.90), which consists of sambal prawns, chilli chicken, mutton rendang, as well as keropok, achar, fried anchovies, and rice. The sambal prawns are delish! I also enjoyed the chilli chicken and mutton rendang which were both very savoury. However, the meats were a little too tough. 

Indian Food @ Food Clique, University Town

This stall is super popular. The queue is unbelievable, especially during lunch hour. Reviews from my lecturers and peers about this place have been largely positive. For $3.30, I got a Mushroom Prata and Plaster Prata. The plaster prata was a tad disappointing, because the yolk of the egg was cooked through instead of being runny. The mushroom prata, on the other hand, was decent and comes with a generous amount of cut mushroom. The prata was not as crispy as I would have like, but I thought the curry was decently thick and well spiced.

Ban Mian / Fish Soup @ Food Clique, University Town

Week 13 is the most stressful week, and also the most exhausting time of my academic life. If I get too sleepy or restless while studying in UTown, I’ll go for a bowl of Tom Yum Fish Soup Noodles ($3.20) and request for a spicier version to wake myself up. The thick-cut and chewy noodles are topped with minced meat, crab sticks, egg, vegetables, anchovies, and sliced fish. It might be too spicy for some, but it’s excellent comfort food for me. 

Astons Express @ Food Clique, University Town

When I was still a freshman living in UTown, one of the first things I ate was Aston’s. Quality wise, the dishes are adequate, but what really makes it stand out is the affordable pricing. For $6.90, I get to savour the Chargrill Chicken which comes with 2 complimentary sides of your choice. I opted for the garden veggie and pasta salad, both of which were yummy. Be prepared to wait up to an hour during peak hours.

Hwang’s Korean Restaurant @ University Town

For a fuss-free Korean food fix, try the Doeji Bulgogi ($5.50) –  a basic assembly of spicy marinated pork, rice, and side dishes, on a hotplate. You can always add an egg for just 50 cents! The pork is nicely marinated, and carries a slight fire. While the pork isn’t too oily, it can be slightly dry. The onions add a sweet crunch to the dish. Scoop a mouthful and eat it while it’s hot!

There is something for every student in almost every part of NUS. Apart from the wide variety of food choices, there are also beverages that you must try – soya milk from Technoedge, and fruit juices from the Deck. There is also McDonald’s near the School of Engineering. I hope you discover more delicious food in your 3 or 4 years here!

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!

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