Opened on 7 June, Lickety is the next new concept store by the people behind Fika and Konditori. Our  cries for desserts by the popular Fika have finally been heard.  

Their famous Halal egglets are actually a modern rendition of Belgian waffles. Each egglet is packed in a pretty box with shades of white and pale sea foam. Before you tuck in, you should expect a buttery and fluffy texture similar to that of Belgian waffles, instead of the usual eggy fragrance and crispy interior. You can customise your egglet by adding ice cream and toppings of your choice. Toppings include rainbow sprinkles, gem biscuit, pocky stick, oreo biscuits and more (50 cents/topping)!

We opted for the buttermilk and red velvet flavoured egglet. We loved the fluffy and moist interior of the warm egglet, which pairs excellently with a scoop of ice cream. As mentioned earlier, the taste and texture resembles that of Belgian waffle instead of the Hong Kong Egglets.

You can even choose up to three scoops of ice cream for your egglet ($4.50/scoop, $7.90/2 scoops, $8.90/3 scoops). We tam chiak right so we just swoop up three big scoops – Cookies & Cream, Dark Angel and Bubblegum ice cream. The sweet cookies and cream and bubblegum flavours delivered a stark contrast to the bittersweet Dark Angel, which is a homemade dark chocolate concoction.

Lickety may be dressed in a girly, pastel theme but this snug spot will please even the boys. Be prepared to get your hands dirty as you reach the bottom of the egglet. I hope you love Lickety’s egglets as much as we did.

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

The post Lickety – Delicious Halal Egglets Debut In Singapore appeared first on Miss Tam Chiak.

Keeping up with the recent Nasi lemak burger food fad, we’ve sniffed out another new stall just for you! Launched about 7 months back, Nasi Lemak Specialist is a family-run business located in Tampines Round Market. 

Mdm Mazwin, who’s the key figure the kitchen, told me that she starts preparing everything at 5am so that they can start operating by 7am. What’s special is their use of long grain basmati rice and fresh coconut milk. Another notable feature is the special homemade batter used for both her chicken wings and fried fish.

They have quite a number of ingredients for you to build your nasi lemak but we recommend the Mega Value Nasi Lemak set ($5) which comprises fried egg, otah, begedil, anchovies, peanuts and homemade chicken wing. I think it’s a steal considering the number of ingredients present. The otah wasn’t exceptionally large but I liked that they use real fish. The begedil was well-executed; the potatoes were smooth without lumps. The star would be the fried chicken wing. Crunch through the crispy batter and skin to reveal succulent flavorful flesh. The batter is a little thicker than usual so it’s best to use your hands.  The use of basmati rice is interesting. The grains were lighter and fluffier but I felt like that they weren’t as lemak as I had expected. Nevertheless, the rice was fragrant and still very tasty. My only other reservation was that the chilli was too sweet but it wasn’t a deal breaker for me. All in all, I think this is really mega value for $5.50. Even if you’ve got a big appetite, this will satisfy.

Mdm Mazwin also recommended the Beef Rendang Nasi Lemak ($5.50) which features homemade beef rendang in replacement of the chicken wing and otah in the Mega Value Nasi Lemak Set. The beef rendang has a depth of flavor that is quite mesmerizing, and tender beef chunks. The curry used was alluringly spicy, but nothing too overwhelming.  

We also got the Economical Nasi Lemak which is the most basic nasi lemak and the most affordable. For $2.50, you get basmati rice, anchovies, peanuts, chilli and a fried egg. Nothing stood out but if you’re on a budget, this will definitely appeal to you. If you feel like adding more ingredients, you can get a begedil or fried egg for 50 cents. 

The Nasi Lemak Specialist also sells lotong and biryani. Other noteworthy nasi lemak dishes include the Yellow Fish Nasi Lemak and Chicken Wing Nasi Lemak. I hear that their lontong is also very popular, and I’ll definitely be back to try it.

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 Nasi Lemak Specialist. We will verify and update from our side. Thanks in advance!

The post Nasi Lemak Specialist – Alemak what’re you waiting for? appeared first on Miss Tam Chiak.

Bangkok is a city that never sleeps. Even though I have been there so many times, I am still overwhelmed by the sights and sounds at different parts of the city. The streets are always busy with pedestrians, food stalls, cars and tuk tuk.

Click to play the video

If you had a late night and craved for a comforting bowl of porridge, head to Khao Tom Bawon (ข้าวต้มบวร) on Samut Phrahan Road (north of Khao San Road). With 65 years of history, Khao Tom Bawon is home to a gamut of Teochew-style cuisine.

When I started exploring Bangkok about 7 years ago, Khao Tom Bawon was one of my supper spots. Located in a back alley, you may walk past it easily without noticing. But once you found it, you will be treated to great Teochew dishes as if you are dining in someone’s home. There are options to dine in an air-conditioned room or just sit along the alley, it’s up to you!

I don’t remember if they have a menu, but what I usually do is to just walk to the front and pick the ingredients I want. They are still cooking authentic local recipes since the grandfather’s days. Besides the steamed and braised items, you can also order stir fry items from the staff. Dishes I always eat includes their chai po omelette, braised intestines and stir-fried morning glory.

They claim to be the originator of pad pak boong fai dang, or stir-fried kangkong with chillies. The sambal kangkong in Thailand is a little different from Singapore’s version. They added loads of fermented bean sauce, so it has that extra savouriness in the dish. The intestines have been braised till it is velvety soft, in a light and clean-tasting sauce. The steamed minced pork with salted egg is another classic. It’s simple but the pork is tender and well-seasoned, which goes well with porridge.

End your supper with a CUP-D. Don’t think dirty, it’s just a cup of homemade durian ice cream.

To me, having porridge for supper is a heavenly meal. Even though it is not the cheapest in Bangkok, it is affordable and tasty. If you are wondering, the eatery is just across the entrance to Wat Bowonniwet (or Wat Bowon for short) – a first class Royal temple. The owner of the eatery is the principal disciple of the temple, hence they are allowed to name after the temple.

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

The post Khao Tom Bawon – Satisfying Teochew Porridge for Supper in Bangkok appeared first on Miss Tam Chiak.

The owners of Sheng Yi Fa Lor Mee, Mr Yao and his wife, manned the stall (which was previously located at Clementi) for more than a decade before Mr Yao decided to retire due to health issues. Fortunately, Mr Yao’s son, Thomas, took interest in the business and decided to open a new stall, with a friend, at West Coast Drive. Even though Mr Yao and his wife have retired, you can still see them at the West Coast outlet supervising Thomas.

Each bowl of lor mee costs $4. You can add extra ingredients for a dollar. We got two bowls – one regular, and one with added ingredients. There really is a stark difference in the amount of ingredients between the $4 and $5 lor mee. Don’t forget to top up 70 cents for an extra egg! Patrons can also choose from thick flat yellow noodles, kway teow or bee hoon for their lor mee. Having tried both the yellow noodles and kway teow, I prefer the former as it is able to soak up the gravy better.

Mr Yao blends a variety of herbs, such as luo han guo, to concoct the thick and flavourful gravy. The gravy contains a generous amount of ingredients – egg white, fish bits, ngoh xiang, lor bak, fried you tiao pieces and fried chicken pieces. Their fried dumplings, lor bak and ngoh xiang are all made in house. The ingredients remain crispy and fragrant despite having been soaked in the thick gravy for awhile.

A good amount of pork and water chestnuts lie in the core of the savoury fried dumpling. The ngoh xiang is equally flavourful, and pairs excellently with the viscous gravy. Again, you’ll find bits of chestnuts in the ngoh xiang which give it a subtle sweetness. The you tiao bits are highly addictive – each piece crunchy and savoury. “We enhance the taste of the you tiao by mixing in our homemade mix”, explains Thomas.

Every bite carries different textures and flavours, which makes their lor mee very very satisfying! Try slurping the lor mee with their homemade chilli, which has a pleasant charred taste. For all those serious garlic lovers out there, go crazy on their garlic, like I did, and you won’t be disappointed.

Sheng Yi Fa serves up bowls of lor mee that truly embodies the taste of tradition. Every aspect of the lor mee was just perfect. My only complaint is that the stall is located in a pretty remote corner in the western part of Singapore. Still, I’ll definitely be back for their lor mee!

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 Sheng Yi Fa Lor Mee. We will verify and update from our side. Thanks in advance!

The post Sheng Yi Fa Lor Mee – The Revival Of Delicious Traditional Lor Mee! appeared first on Miss Tam Chiak.

For as long as I can remember, I don’t think I actually liked duck rice. Perhaps it was because my first plate of duck rice wasn’t very good and left a bad impression on me. Ever since, I’ve always been a fan of chicken rice. However, after having a plate of probably the best duck rice, I’ve started to think that maybe duck rice isn’t so bad after all. With almost 40 years of history, Sean Kee Duck Rice is set to be a top contender in the race for the title of best duck rice in Singapore. They only serve duck rice and duck porridge, but it seems like they’re better known for their duck rice. The stall is currently run by 3 brothers – Lawrence, Ron and Albert.

Despite their manly and tough countenance, the trio is actually very friendly and rather comical. Albert told me that the recipe for their duck rice was passed down from their father who first started the stall in 1979! Their father has retired, and the 3 brothers have since taken over the stall. The brothers get up at 5am every day to prepare all the ingredients by hand – from braising the eggs to whipping up the chilli. And, they only open their stall at 11am! The duck used is brought in fresh daily, so you be sure that you’re savouring only the freshest here. They also serve braised peanuts, tofu, braised eggs, duck innards and even handmade fishcakes. They told me that it’s a lot of hard work but their dedication and diligence have not gone unnoticed by their loyal customers. You can order a regular plate of duck rice, which comes with soup and chilli, for $5. I’d recommend that you bring along a couple of friends and order a platter so you can get to try everything they serve. Just let them know if you don’t eat certain items, and they’ll be more than happy to personalize the platter for you.

One of my initial queries was “So, which one of you is Sean Kee?” And the brothers laughed out loud in response. Albert told me that it was a translation error. The actual name of the stall is registered as Sia Kee (Hokkien) which is the name of their father. Unfortunately, the translation from Hokkien to Mandarin wasn’t quite as accurate.

For $5, you’ll be able to dig into a hearty plate of duck rice. I was feeling hungry and greedy, so I added tofu and a braised egg. I don’t know about you but I loved the gooey sweet braised sauce slathered all over my duck rice. Albert told me that their braised sauce is cooked in a cauldron at their central kitchen in Bedok, where it’s constantly being stirred. I’m not sure if the stirring is the reason why, but the braised sauce was awesome. It’s not too sweet, nor too salty – simply heavenly. The best part is that everything was covered in the awesome sauce!

The duck meat had the right amount of firmness to it. I liked that it wasn’t too dry which can often be off-putting for me. Throw in their handmade chilli for extra flavor and you’ll be salivating for more. I felt that they could’ve been more generous with the amount of duck meat, not that they were stingy with it. I’m a firm believer of “quality over quantity”, so I’ve no complaints. This is, undoubtedly, one of the best duck meats I’ve ever enjoyed.

Overall, I think the braised sauce was the star of the dish. I couldn’t help but lick my plate clean. They told me that their duck rice is catered towards the younger generation, hence their rendition is sweeter, unlike the traditional Teochew Duck Rice which is a tad saltier. 

Sean Kee Duck Rice is situated within Sin Huat Eating House, amongst other tenants. However, you’ll easily notice that most, if not all, of the patrons there are enjoying duck rice. And, it’s the same for me. The only reason I’ll ever go back there is to get myself a hearty plate of duck rice.

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 Sean Kee Duck Rice. We will verify and update from our side. Thanks in advance!

The post Sean Kee Duck Rice – Braise Yourself For a Deep, Duck Secret appeared first on Miss Tam Chiak.

The concept of infusing elements of traditional national dishes into modern cuisine has been trending.  Even McDonalds has jumped onto the bandwagon with their Nasi Lemak burger. Forget trends, for I have here with me a hidden gem that sells delicious Chinese Style Nasi Lemak! Opened in 2002, Hi Leskmi Nasi Lemak had its name derived from the Hindu goddess of wealth, health, fortune and prosperity, Lakshmi. On behalf of Carol, older son Jonathan explained that the family-run Nasi lemak hawker stall was inspired by the belief that people should have access to delicious food at affordable prices.

“We do remember faces and try to engage with returning customers by remembering their likes and dislikes. It’s pretty personal in that sense, where customers actually turn into friends.”

With a friendly demeanour, Hi Leskmi Nasi Lemak welcomes patrons with an array of scrumptious ingredients, including stir-fried brinjal, grilled otah and crispy fried chicken wing.

If it’s your first time here, be prepared to brave the queue that would have already formed even before the store opens. All good things must wait right! While waiting, you can decide if you want to get set A, B or C, or build your own dish. I love to customise my Nasi Lemak, so I chose to pair my rice with stir-fried cabbage, grilled otah, crispy chicken wing, egg, and tahu goreng with long beans ($5).

Remember to ask for their sambal chilli, which is to die for. Every mouthful of sambal is delicious. You can definitely almost taste a subtle wok hei in the chilli. The family adds tamarind paste to the chilli, which gives it its sweetness! And the best part? The chilli pairs excellently with every ingredient, adding a sweet and spicy note to each. “The sambal chilli is also a huge favourite of our customers. More often than not, our customers tend to tell us to give them more,” said Jonathan.

The cabbage is light, yet crunchy and sweet, and isn’t too oily.

They make a delicious tahu goreng with long beans. Though I’m not usually a fan of fried tofu, the tau goreng, which is fried to perfection, had me at hello. Add a dose of their chilli and be amazed by the combustion of flavours. This ingredient alone made all the difference for me.

The fresh and soft otah has a strong char and is definitely something you must try! The chicken wing is slightly on the drier side, but the skin is still nicely crisp and the meat well marinated.

This is definitely one good nasi lemak that will put all other nasi lemak-inspired dishes to shame. The family also runs the minced meat noodles stall (#01-69) and the economical rice stall (#01-67), which are opposite the nasi lemak stall. Now that’s hawkerpreneurship. Jonathan and his younger brother, who are working full time at the stalls, have also shared with us their dreams of taking over the stalls in the future. We wish Carol and her family all the best in their upcoming ventures!

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 Hi Leskmi Nasi Lemak. We will verify and update from our side. Thanks in advance!

The post Hi Leskmi Nasi Lemak – Affordable Nasi Lemak with Awesome Sambal! appeared first on Miss Tam Chiak.

Opened last year, Shaburi & Kintan Buffet at JEM is the latest dining concept by Dining innovation Asia-Pacific Pte. Ltd. It brings two all-you-can-eat dining options under one roof, where diners can choose to go for Shaburi (Japanese Shabu-Shabu) or Kintan (Japanese premium BBQ).

Whether you choose Shaburi or Kintan, you will be spoilt for choice with the huge selection of quality meat available (pork, chicken, beef). Raw meats are freshly sliced in-house and served to customers a la minute from the kitchen to ensure that the quality of meat is not compromised. The service is prompt too.

In addition to the quality meat served to our tables, there is a buffet display counter consisting a tempting array of fresh vegetables – kept in tip-top condition with a mist machine imported from Japan. Japanese and Korean side dishes such as sushi rolls, chawanmushi, chicken karaage, and kimchi pancake are available too. Diners can enjoy unlimited glasses of soft drinks and soft serve ice cream to complete their meal.

Shaburi – The “Personalised” All-You-Can-Eat Shabu Shabu

At Shaburi, each guest gets their own little personal pot for Shabu-Shabu. No fighting, and no addition of ingredients that you might not fancy!

Diners can choose from five delicious broths – Konbu ( Shaburi & Kintan’s signature Japanese seaweed broth), Sukiyaki (sweet soy cauce), Paitan Collagen Soup (a nourishing homemade ‘white’ chicken soup brewed with chicken bones, leek and other herbs for over 6 hours), Paitan Karamiso (spicy Paitan Collagen Soup spiked with spicy miso), and Tonyu Miso (soymilk miso soup). The broths are all made according to their own secret recipes. The Tonyu Miso burns easily so do keep a close eye on it if you choose it as your soup base!

Pricing for Shaburi buffet (adults) are as follows:
Regular Shabu – Lunch $19.80, Dinner $26.80
Special Shabu – Lunch $24.80, Dinner $29.80
Shaburi Wagyu Shabu – Lunch $34.80, Dinner $39.80
Special Wagyu Shabu – Lunch $49.80, Dinner $56.80

For both the lunch crowd and those who want to enjoy a smaller yet filling meal by themselves, a la carte meat plate sets run from $12.80 during weekday lunch time

Kintan Buffet – Premium Japanese BBQ Experience at Exceptional Value

The best part of yakiniku is grilling the meat yourself and cooking it just the way you like.

Only specially selected meats and premium beef imported from the US and Australia are used here. They offer a wide variety of beef cuts ranging from the tongue, to ribeye, to rump. They are meat experts and have opened over 1000 restaurants in Japan, so they really know their stuff! Diners can also top-up to enjoy premium wagyu beef steak and wagyu karubi for an exceptional dining experience. Truly a dream come true for all beef lovers! My personal favourite was the Atsu (thick) Tongue – it has very fine marbling and it was one of the most tender beef cuts I’d ever tasted. Feeling skeptical? Head down to Shaburi and Kintan Buffet and try it yourself!

Enjoy the grilled meats just as it is to savour the natural sweetness of the meat or pair them with speciality Kintan sauces (original, spicy miso & garlic). Alternatively, you can request for a cheese curry dipping sauce for you to dip your yakiniku in.

You can choose to go for the plate set meal, where you can order 2 plates from your preferred Kintan Buffet course and unlimited servings of the food at the buffet counter.

The Kintan Buffet course pricing for adults are as follows:
Regular Buffet (10items) – Lunch $22.80, Dinner $27.80
Kintan Buffet (18 items) – Lunch $29.80, Dinner $36.80
Premium Kintan Buffet (25 items) – Lunch $39.80,Dinner $45.80
Special Wagyu Buffet (31 items) – Lunch $54.80, Dinner $59.80

********************

Dining durations are strictly limited. Customers opting for the a la carte plate sets can only dine in for 60 minutes, while those going for the buffet have 90 minutes.

Disclaimer: This was an invited tasting.

The post Shaburi & Kintan Buffet – Japanese BBQ or Shabu-Shabu Under One Roof appeared first on Miss Tam Chiak.

We all know that Singaporeans love Thai food. Perhaps it’s because Singaporeans just love to add chili into everything they eat. Run by Keith and Candy, husband and wife, Noodle Thai Thai Kitchen offers a unique Thai food experience.

The duo hopes that Thais working in Singapore can savor a taste of home here. Born and raised in Thailand, Candy used to run a bistro in Thailand for over 3 years before getting married and moving over to Singapore with Keith. Now, she runs the kitchen by herself while Keith is in charge of operations.

To ensure consistency in their food, Candy prepares all the sauces and ingredients herself. She spends a couple of extra hours before and after operating hours preparing them. To help relieve the workload, they hired a Thai chef to help with the cooking. However, all of the recipes are from Candy herself. As much as possible, both Keith and Candy insist on using true Thai ingredients.

Launched on 1st August, Noodle Thai Thai Kitchen has rolled out an irresistible lunch promotion that runs from 11am to 3pm daily! For $5.90, you can get a specially curated Thai dish and FREE flow drinks (ice lemon tea, pink guava etc)! The 8 dishes available for the lunch promotion include their signature Basil Minced Chicken Jade Noodles, Double Grill Chicken Jade Noodles, Spicy Thai Thai Noodle (soup or dry), Beef Noodle, Green Curry Chicken with rice, Seafood Ramen, Basil Minced Chicken with Rice and Tom Yum Chicken with Rice.

The humble restaurant is named after their own creation – the signature Basil Minced Chicken Jade Noodles ($6.90 during dinner, $5.90 during lunch)! Keith tells me that the direct translation of spinach noodles is jade noodles in English, hence the name. The noodles come with a sous vide egg, a generous side of basil chicken, spinach noodles and a crispy fried item. Keith told me that they only cook 100 sous vide eggs a day because it takes 2 hours to prepare the eggs. The noodles were al dente and had a nice firm bite. The flavor of the dish comes from the fragrant basil chicken. Mix everything well and you’ll get an even coating of flavor on every strand of noodle. Their basil chicken packs quite a punch! I liked that they were generous with the noodles and the basil chicken. You can opt for a regular sunny side up if you prefer that to a sous vide egg.

I also ordered their Tom Yum Goong ($12), and a plate of Stir Fried Chicken and Cashew Nuts ($12.90). I liked how customizable their Tom Yum Goong is. You can choose between chicken or prawns, red or clear soup and different spicy levels! I had prawns in red soup, and went for a low spice level. I loved the tanginess of the broth but would have loved to see more mushrooms in the soup. While the soup has a delicate balance of sourness and spiciness, I found that it is more sour than those from other Thai eateries. If you enjoy sour tom yums, you’ll love this.

The fragrant stir-fried chicken comes with huge chunks of chicken fried with an assortment of vegetables including carrots and onions. The chicken chunks were thick and would satisfy any meat lover. My only gripe would be that it’s a tad too oily. Do pair it with rice!

Noodle Thai Thai Kitchen also serves some interesting items including Claypot Flower Clam (lala) Jade Noodles, Har Mok (handmade thai otah made from green curry and barbequed in a coconut husk) and also Grilled Whole Spring Chicken in Thai Herbs! Great food, nice ambience, affordable prices!

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 Noodle Thai Thai Kitchen. We will verify and update from our side. Thanks in advance!

The post Noodle Thai Thai Kitchen – $6 Thai Lunches With Free Flow Drinks appeared first on Miss Tam Chiak.

Armed with years of experience in F&B, Andrew aims to bring European artisanal breads to the heartlands of Singapore. “Artisanal breads are usually available only in town, so we want to make it more accessible to people in the neighbourhood,” Andrew said.

Interestingly, the A in AM Bakery was derived from the first alphabet of the names of both owners – Andrew and Anson. The M was derived from both their zodiac signs – Monkey and Mouse. AM also reflects their desire to start customers’ mornings with fresh bakes and warm smiles.

Opened on 23 July 2017, the bakery embraces a takeaway concept. French influences can be detected in their bakes – from the ingredients to the fermentation process. “The flour that we use is a type of flour commonly applied in French bakery. For the butter, we use AOP butter. It is really well received in France,” Andrew explains.

We couldn’t help but grab their bestselling Almond Croissant ($2.50) – a straight form croissant laminated with AOP butter. A sugary white almond paste and crunchy almond flakes coat the flaky and crispy croissant. The croissant boasts an ethereal interior, with alternating layers that are moist and light. It’s classic counterpart, the Croissant ($2.30), is as flaky and crispy. Unlike the almond croissant, the buttery fragrance is more distinct. I enjoyed the almond croissant more since there is more going on in terms of texture and taste.

Unlike commercially-produced bread, where yeast is directly added into the bread recipe to streamline the process, the bread here is made using French Levian aka Mother dough, which is a pre-ferment or sourdough starter. “Subjecting the pre-ferment under longer fermentation gives the bread more taste.” The natural fermentation stretches the bread out, creating a thick exterior while helping the inside remain soft and moist.

Andrew recommended the Banana and Pecan Nut Bread ($3.80), which is a whole round bread. The aroma of banana and roasted pecans will strike you immediately when you bite into it.

One of AM Bakery’s special items to celebrate National Day was their SG52 Banana Cake ($5.20). It was absolutely delicious! The exterior is crumbly and crisp while the inside is moist and aromatic. The whole cake is so huge, so it definitely is worth every penny. 

For a savoury option, you could try the Cheese Twist ($1.80) – a bread stick filled with cheese filling. I would have liked it better if there was more cheese. Remember to toast it before eating.

Unfortunately, the tasty banana cake is not available anymore. I hope it does make a comeback because it is really yummy! AM Bakery recommends all breads to be consumed within 3 days from the day of purchase. The breads are good for 5 days if they are kept in the refrigerator. It is best to consume the pastries by the next day.

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 AM Bakery. We will verify and update from our side. Thanks in advance!

The post AM Bakery – AMazing Artisanal Bread & Pastry! appeared first on Miss Tam Chiak.

The idea of lobster being a luxurious and extravagant delicacy is a thing of the past. The sweet and briny lobster meat that everyone loves is now readily available in the heartlands too. Here are 7 lobster dishes that you must try. Don’t say we bojio, because we’re going to reveal some hidden lobster lobangs!

Tom Yum Lobster Noodle Combo @ Abb Zabb

We begin with Abb Zabb’s signature Tom Yum Lobster Noodle Combo ($38), which consists of one whole Boston lobster, tiger prawns, scallops, mussels and an entire squid generously stuffed with flavourful minced pork. You can choose between the traditional Thai glass noodles or instant noodles to pair with your combo. The fresh seafood packed a good amount of heat after soaking up the tom yum goodness that is the soup. Overall, the sweet and spicy flavours of the lobster noodle combo balance out nicely. For it’s price, it is a luxurious seafood spread that is definitely value-for-money as it feeds two sufficiently.

Seafood Platter @ Deanna’s Kitchen

Opened by a couple, Deanna’s Kitchen is actually named after Deanna (Formerly known as Denise), a Chinese-Muslim convert who is married to a Malay Muslim. Deanna’s struggle to find Halal Prawn Mee formed the bedrock for the hawker concept, which eventually materialized on 9 June 2017. Asri recommended their off-the menu item – a Seafood Platter ($38.50) that is suitable for 3 to 4 people. Don’t be fooled by the picture, for this huge bowl of seafood goodness is fit for kings. The platter consists of one whole lobster, your choice of one crayfish or big prawns, peeled prawns, and clams amongst others. The broth was mildly flavourful, and the sweetness from the crustaceans was quite distinct. Although the lobsters were fresh and contained plenty of roe, they were a tad tough.

Whole Lobster @ Fish & Chicks

Fish & Chicks recently launched their Whole Lobster ($26.90) which features two Boston lobsters with two sauces. There are three sauces to choose from – chilli crab sauce, mentaiko, or cheese. We opted for chilli crab sauce and mentaiko. The former is more tangy than spicy, while the latter is a tad too salty for our liking. During our visit, we found the lobster flesh lacking in consistency but there are many others who raved about it. 

Lobster Nasi Lemak @ Lawa Bintang

Lawa Bintang combines traditional nasi lemak with a whole crayfish lobster ($22) instead of the usual chicken wing. The succulent flesh of the lobster is well coated with their homemade herb blend and cheese combination. Besides the delicious lobster, I also enjoyed all the other components of the nasi lemak.

Lobster Noodles With Clam @ Lobster Time

As we were about to tuck into our bowl of Lobster Noodles with Clams ($26.50), co-owner Jun Jie shared with us that they select lobsters from Malaysian suppliers as they ensure a steady import of lobsters. We liked how the firm and fresh lobster flesh can easily be removed from its shell. Don’t forget to dip it in their homemade chilli! 

Lobster Mee @ Da Bao Lorong 15

We opted for the Lobster Noodle ($29.90) which comes with a prawn-infused broth. Diners can also choose the dry version. The broth contains clams, de-shelled prawns, one whole lobster, thin pork belly slices, pork lard, chye sim and yellow noodles. The lobster flesh is fresh, but it was slightly overcooked. I felt that the dish was slightly overpriced for its quality, but you could also opt for a range of cheaper alternatives, such as the prawn noodles and fish soup.

Lobster & Big Prawn Soup @ Sumo Big Prawn

Sumo Big Prawn is, no doubt, one of the better known hawker stalls selling lobster dishes at super affordable prices. Like many others, we had a go at the Lobster and Big Prawn Soup with Yellow Noodles ($24.90). Apparently, this is the price you’ll pay when they use Columbia lobsters as a substitute after their Asian lobsters ($18.90) are sold out. Although $24.90 is a tad steep, you are paying for a lobster of premium quality. Our bowl of Lobster and Big Prawn soup arrived piping hot, with a subtle aroma of Chinese wine and a captivating buttery fragrance. It consists of a whole lobster, two big prawns and plump, juicy clams. The lobster and prawns we had that day were cooked just right, soaking up the richness of the broth without losing its natural sweetness.

2017 has seen an increase in the number of hawkers delivering an impressive repertoire of lobster dishes at affordable prices. The trend will definitely continue, and I wouldn’t be surprised to see Boston lobster sandwiches being served in the hawker centres one day.

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

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

The post 7 Famous & Hidden Lobster Lobangs in Hawker Settings! appeared first on Miss Tam Chiak.

The concept of infusing elements of traditional national dishes into modern cuisine has been trending.  Even McDonalds has jumped onto the bandwagon with their Nasi Lemak burger. Forget trends, for I have here with me a hidden gem that sells delicious Chinese Style Nasi Lemak! Opened in 2002, Hi Leskmi Nasi Lemak had its name derived from the Hindu goddess of wealth, health, fortune and prosperity, Lakshmi. On behalf of Carol, older son Jonathan explained that the family-run Nasi lemak hawker stall was inspired by the belief that people should have access to delicious food at affordable prices.

“We do remember faces and try to engage with returning customers by remembering their likes and dislikes. It’s pretty personal in that sense, where customers actually turn into friends.”

With a friendly demeanour, Hi Leskmi Nasi Lemak welcomes patrons with an array of scrumptious ingredients, including stir-fried brinjal, grilled otah and crispy fried chicken wing.

If it’s your first time here, be prepared to brave the queue that would have already formed even before the store opens. All good things must wait right! While waiting, you can decide if you want to get set A, B or C, or build your own dish. I love to customise my Nasi Lemak, so I chose to pair my rice with stir-fried cabbage, grilled otah, crispy chicken wing, egg, and tahu goreng with long beans ($5).

Remember to ask for their sambal chilli, which is to die for. Every mouthful of sambal is delicious. You can definitely almost taste a subtle wok hei in the chilli. The family adds tamarind paste to the chilli, which gives it its sweetness! And the best part? The chilli pairs excellently with every ingredient, adding a sweet and spicy note to each. “The sambal chilli is also a huge favourite of our customers. More often than not, our customers tend to tell us to give them more,” said Jonathan.

The cabbage is light, yet crunchy and sweet, and isn’t too oily.

They make a delicious tahu goreng with long beans. Though I’m not usually a fan of fried tofu, the tau goreng, which is fried to perfection, had me at hello. Add a dose of their chilli and be amazed by the combustion of flavours. This ingredient alone made all the difference for me.

The fresh and soft otah has a strong char and is definitely something you must try! The chicken wing is slightly on the drier side, but the skin is still nicely crisp and the meat well marinated.

This is definitely one good nasi lemak that will put all other nasi lemak-inspired dishes to shame. The family also runs the minced meat noodles stall (#01-69) and the economical rice stall (#01-67), which are opposite the nasi lemak stall. Now that’s hawkerpreneurship. Jonathan and his younger brother, who are working full time at the stalls, have also shared with us their dreams of taking over the stalls in the future. We wish Carol and her family all the best in their upcoming ventures!

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 Hi Leskmi Nasi Lemak. We will verify and update from our side. Thanks in advance!

The post Hi Leskmi Nasi Lemak – Affordable Nasi Lemak with Awesome Sambal! appeared first on Miss Tam Chiak.

Despite the long queues and the hot weather, Singaporeans still love their hawker food because of its great taste and affordability. It’s so satisfying to find good hawker stalls that’ve been diligently dishing tasty food but yet aren’t as well-known as they should be. One such stall is 511 Lor Mee, which is located in 511 Kaki Bukit Food Centre and Market. Well, they don’t actually have a name since their sign board reads Song Chew Char Kway Teow which belongs to the previous tenant. Opened 13 years back, 511 Lor Mee is well-known for their tasty slurp-worthy lor mee. They offer their lor mee in two portions – small ($3.50) and large ($4.50).

The recipe for her dark gooey gravy is her very own, which she has spent countless hours perfecting. She gets up at 330am to prepare the ingredients and the stalls opens officially at 545am. Her diligence and passion for food is really respectable considering her old age but she told me she has to do it on her own because this is the only way to ensure a consistency and quality in her food. Although they’re closed on Thursdays and Fridays, she doesn’t really take a break because she has to brew the thick and gooey gravy! Every batch of gravy that she prepares is steeped and cooked for at least 4 hours. Phew!

The ingredients, especially the fried ones, are prepared on a daily basis so you’re guaranteed the crispiest fried items. If you order the large portion, you’ll get an additional fried prawn on top of additional noodles. The prawns looked like they were calling out to me so I ordered the large version. Before your food is served, the lady boss will also ask if you like vinegar. I chose to have vinegar since I thought that it’ll help to cut down on the heaviness of the dish.

The lor mee comes with fried fish, braised pork, half a braised egg, wu xiang, crispy fried fritters (lady boss calls it crispy crispy LOL), and copious amounts of noodles doused in her own homemade lor. I chose the yellow noodles and bee hoon but you can also choose other types of noodles if you like. The lor isn’t as sticky and heavy as some other stalls’ but it is still thick and flavourful. The addition of chilli and vinegar pushes the lor to the next level, lending it hints of sour-spiciness that complements the starchy dish. I don’t like vinegar in my food, but I strongly recommend adding the vinegar for this one. The ingredients are crispy and I especially liked the fried fish because of the starchy batter. It has an old school fried fish vibe to it, if you know what I mean.

If you decide to get the large bowl, look forward to the prawns because that’s probably the second best thing after the thick tasty lor. Although a little small, the prawns used are fresh. 

The hard work and passion that the lady boss puts into her food can really be tasted in the hearty bowls of lor mee. Remember to look out for the unit number #01-34, not the name of the stall, or you’ll never find it.

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 511 Lor Mee. We will verify and update from our side. Thanks in advance!

The post 511 Lor Mee – Hidden Lor Mee in Bedok that You Must Try! appeared first on Miss Tam Chiak.

Hidden in a corner of the food village in Takashimaya is Nakajima Suisan Grilled Fish, where delicious Japanese meal sets are priced affordably. The menu boasts a range of fish dishes that are mostly imported from Japan. The uninitiated might struggle to discern the differences between the types of fish due to the Japanese words, so here I have a quick guide for your reference. 

Ever wondered what Teriyaki means? Yaki is a cooking method of grilling or broiling, while Teri is a soy sauce, mirin and sugar glaze concoction. We ordered the Salmon Teriyaki Set, which is essentially sees a grilled salmon coated with Teri. The set comes with a bowl of rice, miso soup, salad and Tsukemono (Japanese preserved vegetables).

The salmon pales in comparison to the other fish we ordered. Though meaty, the fish was overcooked so the flesh was tough and dry. The sweet undertones from the Teri gave the fish added dimension, which I liked. The refreshing salad was coated in a roasted sesame dressing which could have easily stolen the limelight from the salmon.

The menu also features a number of Saikyo dishes. What I know about Saikyo is that it actually is a naturally sweet golden miso which was traditionally produced in the Kyoto/Kansai region in Japan. We got the Mero Saikyo Set ($16.50), which comes with rice, miso soup, salad, Tsukemono & Kobachi (sesame tofu). Mero is actually a Japanese term for sea bass.

I love this dish! The white flesh carries a rich and buttery sweet flavour that can rival those of premium crustaceans. The grill on the fish was almost perfect, giving rise to crispy caramelised edges. The sweetness of the fish is enhanced by the sweet miso, giving it a full-bodied texture. My only complaint is the huge number of bones within the sea bass, so be cautious while you devour this dish.

You can opt for a la carte dishes too. We ordered the Gindara Teriyaki ($12.50), which is grilled cod fish coated in Teri. The Gindara is succulent, with a good amount of oiliness that was balanced off with the sweetness from the Teri. I do recommend eating this dish with a bowl of rice, as the combined sweetness from the Teri and the natural sweetness from the cod dish may overwhelm your tastebuds.

All set meals also come with a complimentary cup of hot green tea, so I would say that Nakajima Suisan serves Japanese set meals that are value for money. I’ll definitely be back for their fish, especially the mero. Shiok!

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 Nakajima Suisen Grilled Fish. We will verify and update from our side. Thanks in advance!

The post Nakajima Suisan – Get Hooked on Grilled Fish That’s Hidden in Town! appeared first on Miss Tam Chiak.

Captain K Seafood Tower has just given their Middle Road outlet a new facelift. The two-storey restaurant now serves Korean Skewers, as well as, their Special Captain K Army Stews available only during lunch hours. While people living abroad have easy access to the coasts for delicious seafood, we can savour the plethora of shellfish choices conveniently at Captain K.

K-Skewers from K-ju

Enjoy a variety of Korean skewers and soju at K-ju, located at the ground floor of Captain K Seafood Tower. The selection consists of pork belly, chicken, Wagyu beef, Mackerel, Bacon Enoki, Bacon Asparagus, and Bacon Pineapple, with each skewer priced between $3.50 to $9.80! Do note that you have to order a minimum of 2 skewers.

The Wagyu beef skewer features a bold Asian flavour profile, bursting with savoury and sweet goodness from its secret marinade. The beef is tender and juicy – simply irresistible. The Bacon Enoki skewer is not just a hot favourite among children. We love munching on the slightly crispy bacon enveloping the enoki mushrooms.

One of our team mates also enjoyed the pork belly skewer that arrived with its fatty layers glistening. The skewers really whet our appetites for more food! Pair your skewers with Ju-Pack ($14.90), new refreshing soju cocktails with 4 different flavours for you to choose from. Visit https://k-ju.com.sg for more information.

Army Stews for Lunch

For a more substantial meal, go for the value-for-money set lunches! At $28.80++ per stew, you get to choose between 4 flavours, namely beef, pork, seafood, and vegetarian. The broth is different for each of the army stew. The vegetarian version features mushroom soup, with a tinge of sweetness coming from the vegetables that you’ll be dunking in. Udon is also included in the vegetarian soup. This healthier option with a lighter broth is perfect for sharing among office ladies, as you wouldn’t have to fight the zzz-monster after bingeing during lunch!

Being meat lovers, we prefer the pork stew as the broth is richer, more robust, and more flavourful. It actually gets quite addictive after a few mouthfuls.

Seafood Towers

Captain K’s seafood tower has taken Singapore by storm. They offer 3-tiers ($68.90), 5-tiers ($128.90), 7-tiers ($198.90), and 9-tiers ($328.90) seafood tower where a variety of seafood are cooked layer by layer from top to bottom to delight your senses. We had the 9-tiers Seafood Tower which is good for 8 pax. Beginning from top down, we had steamed half-shell scallops marinated in garlic and scallion. The huge, plump, and juicy scallops go well with Captain K’s zesty Thai green chilli sauce.

Next, there are prawns, oysters, and mussels. Dip your prawns in the yuzu doenjang sauce for a tangy twist. Captain K is very generous with the size of the oysters. They are rich and smooth, but a tad too fishy for our liking. The homemade Korean soy sauce isn’t strong enough to cover up the fishiness. As for the mussels, we recommend drenching the spicy Korean bean paste over them.

Clams and Japanese stuffed squids are also part of the 9-tiers Seafood Tower. The clams are well-prepared as they have been washed thoroughly, and do not exude any odour. Immerse the clams in the Thai green chilli sauce for a nice kick! The stuffed squids, on the other hand, are slightly chewy, with its flavours enhanced by the seasoning.

The more luxurious items are the lobsters, and Alaskan crabs. The flesh is fresh, with a hint of crustacean sweetness, but they have been steamed for too long till the texture is a little too tough. If you’re a fan of spicy food, pair your lobsters with the sambal belachan. This will certainly knock your socks off.

As the seafood is steamed, the delicious juices are collected at the ‘seabed’, forming a super flavourful soup base. It comes in three variations, from a classic Kombu Dashi, to a house-made Korean kimchi stew, to a uniquely Korean-inspired ginseng chicken broth. You can add on extra ingredients from the self-serve kiosk while indulging in the rich and briny goodness of the broth. The pricing of each ala carte ingredient depends on the colour of the plates.

To complete your meal, toss back a couple of Korean beer or Korean soju which go refreshingly well with the steamed seafood. Captain K is perfect for gatherings with your loved ones, whether you have an occasion to celebrate or are just looking for a catch-up session.

Note: This is an invited tasting.

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 Captain K Seafood Tower. We will verify and update from our side. Thanks in advance!

The post Captain K Seafood Tower (Middle Road) – New K-Skewers & Army Stews For Lunch! appeared first on Miss Tam Chiak.

Wen Wen Pork Rib Big Prawn Mee started 5 years ago by Uncle Richard and his wife at Geylang Bahru Market and Food Centre. As the food centre is undergoing renovation, they shifted to Old Airport Road Food Centre. Uncle Richard used to be in the printing industry, and only jumped into the hawker profession at age 49. Well, he’s a living proof that a person will never be too old to chase his dreams.

They do the usual prawn noodles but what’s so special about the stall is, they serve seafood hotpot as well! Uncle Richard’s Indonesian friend got him a bag of crabs, he added it into his broth and it tastes good. Hence, he came up with this seafood hotpot! Each Seafood Hotpot ($60 for 2 pax / $70 for 4 to 5 pax) consists of pig tails, pig intestines, lala, pork ribs, prawns, and crab.

For the ultimate seafood hotpot feast, you can top up $50 for a can of abalone. Uncle Richard doesn’t freeze the seafood, crabs and prawns are cleaned and prepared upon order to retain its freshness. The prawns are from Pontian, Malaysia, and Uncle Richard uses Teochew cold crabs. The size is smaller than those used for chilli crab and black pepper crab elsewhere, but the meat is moist and sweet, and the best part – it contains lots of rich roe!

The lala and prawns are very fresh, and the abalone added a chewy texture and pleasant briny flavour to our meal. The pork ribs feature fork-tender meat that’s easily detached from the rib, so enjoyable! Pig intestines and pig tails, on the other hand, are wonderfully smooth and tender, yet chewy in texture.

The husband and wife team arrives at 8am every day to collect the seafood that’s delivered fresh daily. He explained that during peak periods such as Lunar New Year and Ramadan, they have to head down to their suppliers’ stalls personally, or risk not getting any seafood supplies for their bestselling seafood hotpot.

In the morning, the couple will clean the seafood, and start preparing the broth and allowing it to simmer for 2 to 3 hours in order to infuse the seafood sweetness into the broth. Pu Er Tea is also added to make the colour of the broth more appealing. Indeed, each spoonful of broth boasts a crustacean sweetness. It is so robust and flavoursome that we couldn’t help but request for more! To accompany the broth, there is free-flow noodles dressed in lard oil, chilli, and topped with crispy fried shallots.

Besides savouring the ingredients prepared by Uncle Richard for the seafood hotpot, you are allowed to bring your own ingredients as well. We are definitely returning with our friends and family for this!

Note: This is an invited tasting.

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 Wen Wen Pork Rib Big Prawn Mee. We will verify and update from our side. Thanks in advance!

The post Wen Wen Pork Rib Big Prawn Mee – Delicious Seafood Hotpot With A Lot of “Liao”! appeared first on Miss Tam Chiak.

Whether or not we admit it, hawker food has and will always be a defining element to the Singaporean culture and identity. Ergo, it is encouraging to see chefs innovate new dishes that feature those beloved flavors. Keeping in line with that spirit, Antoinette’s award-winning Chef Pang Kok Keong is proud to present a myriad of newly curated dishes to celebrate Singapore’s Cuilnary heritage.

To start off, we tried the Bread & Butter. As primitive as it sounds and looks, this unique $5 set features 5 different breads: satay bacon epi, levain (sour dough), baguette, five-spice escargot and croissant. It is served with 4 types of hand made butter including preserved bean curd, caramelized shallot, rempah and chye poh (preserved turnips). Personally, My favorite was the levain with the chye poh butter. Try it and let us know which is your favorite.

Next, we had the Kale Caesar ($22) which sees a fresh creamy kale salad on the side of 3 thick juicy slices of 5 spice roasted chicken leg. The kale salad is dressed up in salted fish dressing and is well balanced with the sweetness from the butternut squash. For me, the star was the chicken leg. Succulent and infused with the rich flavour from the 5 spice powder, the chicken leg slices disappeared quickly from the plate.

How can you celebrate Singapore’s culinary history without chicken rice? While there have been multiple attempts at rethinking the iconic chicken rice dish, Chef Pang’s rendition of Chicken Rice ($26) really stood out for us. In order to soak up the flavour of the chicken, chef pang has cleverly replaced the fragrant rice with wholesome barley. The iconic dish sees luxuriously juicy chunks of sous vide chicken atop the barley mash, garnished with sinfully crispy baked chicken skin. The colourful blobs of colour on the side can be contributed to chef pang’s homemade coriander sauce (green), dark soya sauce (brown) and a powerful chili sauce (red). It’s a lot of work but you’ll taste it in the food. As with regular chicken rice, pair it with the dark soya sauce and the chili sauce for the maximum pleasure.

Our personal favourite would be the Hakka gnocchi ($24), served with cured pork cubes and morel slices, drenched in a buttery foie gras cream. Redolent of abacus seeds (suan pan zi), this savoury dish is complemented well with 4 distinct types of handmade gnocchi: yam, sweet potato, purple sweet potato and beet root. The consistency of the sweet potatoes was a little denser and less chewy than the traditional yam. While the stark sweetness from the beet root and sweet potato variants added contrasting flavors to the dish, I still preferred the classic yam pieces. Nonetheless, a very interesting twist on a popular Hakka delicacy and highly recommended.

If you’re a noodle lover, chef pang has not excluded you out. Made from scratch, the Spaghetti ($24) comprises homemade spaghetti decorated with cuttlefish pork belly ragout and a medley of 3 different oils. When asked which was his personal favorite dish, chef Pang bashfully pointed towards this dish. The noodles are harder than you’d expect, making it exceptionally chewy. The crunchy strips of cuttlefish add interest to the dish. I would’ve liked softer noodles, but to each his own.

For dessert, we were treated to a decidedly quirky breakfast set. Paired with candied bacon and roasted brioche, the eccentric Sunny Side Up ($10) is actually made from an ingenious use of coconut Malibu foam (egg white), passionfruit and mango coulis (egg yolk) and sprinkled with crushed cocoa bean (black ground pepper). Some of us enjoy our sunny side up by just devouring the yolk but we recommend mixing this sunny side up before dipping the toast in. The salty bacon helps to cut through the sweet coconut foam and the tangy coulis adds depth to the dessert.

For a traditional sweet dessert, you could opt for the Misty Forest ($18). It’s served in a glass cover shrouded in smoke. While it impressed us with its stunning presentation, the dessert itself didn’t disappoint. The Misty Forest comprises grand cru dark chocolate, cremeux, yuzu curd, praline cream, cashew nut nougatine, chocolate crumble, chocolate coral sponge and matcha moss. I really have to give it to Chef Pang for his vivid imagination on this one. (it closely resembled a little terrarium on a plate to me) Owing to the copious use of chocolate, the dessert boasts a medley of bitter-sweet flavours but the sharp acidity from the yuzu curd was a refreshing yet unexpected twist. Tangy yet sweet, creamy yet crunchy. It feels similar yet so different in some ways and this is what made the dessert stand out.

Grab 10% off pre-purchased $50 vouchers on Chope when you purchase them at https://shop.chope.co/collections/antoinette and redeem them at any Antoinette outlet you visit! Note that all the new dishes will only be available at their Penhas Road outlet! Give it a try and let us know which was your favourite dish!

 Note: This is an invited tasting.

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

The post Antoinette – Celebrating Singapore’s heritage with new dishes appeared first on Miss Tam Chiak.

The folks behind Standing Sushi Bar and Tanuki Raw have once again come up with another establishment – Sumo Bar Happy! Why sumo, you may ask?
According to the friendly restaurant manager, the painting of a clowder of cats displayed on the wall depicts the cats owned by the creative brains behind the restaurant, and one of their cats happened to be called, “Sumo”. This new establishment smacked right in the heart of Singapore’s artsy-fartsy Bras Basah district is a modern ramen and tachinomi sake bar.

The menu features a variety of ramen, donburi, sides, one cup sake, cocktails, and mocktails. There are a few interesting side dishes such as the sakura ebi & sweet corn kakiage, US prime beef tartare, yuzu pepper chicken skin chips, and more.

The US Prime Beef Tartare ($13) boasts hand-chopped US prime beef served with a confit egg yolk seasoned with truffle nikiri, and comes with baby romaine and crispy roasted seaweed at the side. The beef is tender, and tastes so good when it’s dipped into the creamy eggy goodness. There isn’t a fixed way for savouring the dish. You can mix and match the items, and adjust the portions according to your preference. The fresh and crunchy baby romaine and crispy seaweed are perfect as wraps!

The Yuzu Pepper Chicken Skin Chips ($10) contains crispy chicken skin chips tossed in a house-blend of yuzu and pepper spice. It is served with sour cream, chive and shio konbu. The US Prime Beef Tartare wow-ed us earlier on, but there isn’t anything special about the chicken skin chips to rave about. The yuzu flavour is very subtle, perhaps overpowered by the peppery taste.

Here comes the highlight of our night – the Sumo Ramen ($23). All the ramen broth at Sumo Bar Happy uses a pork base, and is slow-cooked for 48 hours to bring out the flavours more distinctly. However, the flavours of the beef are infused into the Sumo Ramen, which makes it stand out from the rest. You get slow-roast oxtail, braised beef tendon, an 8-hour slow-roasted red wine boneless short rib, and sautéed sliced US beef in a bowl. For the price you’re paying, the portions are considered very generous. The beef is tender, juicy, and succulent – done just the way we like it!

Sumo Bar Happy is a great place to chill out after work with your friends and colleagues. The standard of the food is decent, and we enjoy the laidback vibe that the restaurant exudes. Don’t forget to let loose and knock a couple of sake back too! They taste better when paired with the side dishes.

MissTamChiak.com made anonymous visit and paid its own meal at the restaurant 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 Sumo Bar Happy. We will verify and update from our side. Thanks in advance!

The post Sumo Bar Happy – The Amazing Sumo Ramen Makes Our Bellies Very Happy appeared first on Miss Tam Chiak.

Chen’s Mapo Tofu which opened earlier this year, is set up by a third generation chef, Chen Kentaro, who gets the Japanese inspiration in his food from his Japanese mother. An affordable alternative to his One Michelin Starred Shisen Hanten restaurant, Chen’s Mapo Tofu is a casual restaurant that serves up Japanese-Szechwan cuisine. Located on the second floor of OUE Downtown building, this restaurant sees crazy crowds during lunch hours. They operate on a self-service system where you order and make payment at the counter out front before waiting for your number to be called and collecting it from the station.

The most popular option is their Set Meal 2 ($10.80 nett), which comes with half a portion of their signature Mapo Don, half a portion of their Dan Dan Mien (Soup/Dry) and a choice of Sour Plum, Calamansi or Herbal Drink. You get the best of both worlds with this set, and it is a good deal as the drink alone is already $3.

Feeling slightly apprehensive about the spicy looking colour, we tried the Mapo Don. It was less spicy than we anticipated (think: xiao la level for mala), and is well suited for those who prefer heavy flavours. Unlike our usual mala, the peppercorn taste is not too distinct here. The silky smooth tofu cubes fell apart easily in our mouths and complemented the spicy sauce. We liked that the Japanese short-grained rice used soaked up the gravy well and had a subtle bite to it. While the spice level was manageable at the start, it started a burn in our tummies midway through the bowl. We were glad we had the Dan Dan Mien to offset some of the heaviness from the Mapo Don.

The Dan Dan Mien comes with a side of soup, and is marked as ‘spicy’ on the menu. However, the spice level is much more manageable compared to the Mapo Don. We tried the dry version which was topped with a portion of minced meat and a dash of chopped spring onions. We liked the slightly nutty sauce that the noodles came in, but the noodles itself was rather dry and gets sticky really quickly. We would recommend eating this before the Mapo Don!

For those who can’t take the heat, get the Chuka Don ($11.80) instead. It consists of Stir-fried Seafood and Vegetables on top of the same short-grained Japanese rice. Instead of the spicy gravy that consists of fermented beans, this dish comes with a slightly starchy sauce resembles the one used in the classic Singapore Hor Fun. The stir-fried seafood consists of squid, 2 prawns and fried fish slices. Assorted greens such as black fungus, mushrooms and cabbage are included as well. We recommend mixing well, so that the luscious and addictive gravy coats each grain of rice well.

The service staff recommended two popular sides to us – the Szechwan Dumplings ($4) and the Szechwan Popcorn Chicken ($4), both of which are marked as ’spicy’ on the menu. The portions for the sides run small, with only 3 dumplings in the Szechwan Dumplings. We liked that the skin was quite thin and contained a decent portion of minced meat, but would have preferred it to be more juicy as it was a little dry. The Szechwan Popcorn Chicken look like the sort of frozen popcorn chicken you can get from your neighbourhood bubble tea store, but they pack a spicy punch. They are breaded in a Sichuan spice mix, before being fried.

You might hesitate before paying for what is essentially tofu cubes, but I feel that the price is affordable for the quality of food that you’ll be getting here. For our indecisive friends, get Set Meal 2 to satisfy your craving for both rice and noodles. By the way, all prices here are nett, without any service charge or GST.

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 Chen’s Mapo Tofu. We will verify and update from our side. Thanks in advance!

The post Chen’s Mapo Tofu – Satisfying Japanese-Szechwan Mapo Tofu Dons appeared first on Miss Tam Chiak.

The land at the former Bottle Tree Park in Yishun is still very much a rustic leisure sanctuary with a fishing pond, trampoline park and a few eateries, including Long Jiang Chinos. Overlooking the scenic lake, the Chinese restaurant offers a wide range of delectable seafood dishes, using only the freshest seafood available.

Since it is famous for seafood, we definitely got to try a few of the dishes! The Sri Lankan crabs here (seasonal price) were commendable – they were firm, fresh and juicy. There are 5 different ways of preparation for you to choose from – signature chilli crab sace, black pepper, rice noodles in claypot, steamed with egg white and Chinese wine, and stir fried with ginger and spring onion.

For us, we ordered the chilli crab. The gravy was generous and towards the sweet side. It could have been better if it was spicier. But well, because it’s not too spicy, my friends had a great time polishing off the gravy with mantou.

The highlight for me was the Seafood Hotpot ($128) which comes with fresh soon hock, live prawns, clams and squid in a sweet and tasty superior broth. This was really outstanding because the simmering pot of stock that was flavourful with a subtle hint of seafood goodness. So good to eat it with your friends or family!

They have launched other new dishes too, including the Teochew Crab & Prawn Porridge ($44.80), Cheesy Crab Bee Hoon with Crab Roe ($44.80), Dry Fried Prawns with Chef’s Signature Sauce ($6.50/100g) and Steamed Bamboo Clams with French Black Garlic Sauce ($12/pc, minimum 2). I thought the bee hoon was pretty good as the creamy broth was rich and sweet. The bee hoon retained its chewy bite yet it soaks the gravy well, leaving you wanting more. If drinks are more of your thing, head to their bar area “Hops & Berries” to unwind after a hectic day of work.

Disclaimer: This was an invited tasting.

The post Long Jiang Chinos – New Seafood Hotpot with Live Seafood! appeared first on Miss Tam Chiak.

A well-known food cluster, Tiong Bahru is steeped with cafes and delicious hawker food and it’s no secret. Here’s a compilation of our favorites.

Jian Bo Shui Kueh

If you’re looking for breakfast in Tiong Bahru Market, most patrons would be familiar with the Chwee Kueh from Jian Bo Shui Kueh. The kueh has a firm bite to it and it wasn’t too dry which we liked. The chye poh was fragrant and very generous in servings. They also added sesame seeds for extra flavor and texture. For $2.50, you get 8 pieces of kueh so even if you’re really hungry, this would probably would good for your breakfast. Remember to add in the sambal chilli!

HarriAnn’s Delights

How about glutinous rice for breakfast from HarriAnn’s Delights? Served with fresh shallots and crunchy peanuts, this makes for a wonderful breakfast or even an appetizer. They’re also well known for their nonya kuehs and yam cake! For the nostalgic foodie, this is probably the stall for you to go to!

Min Nan Prawn Noodles

Prawn noodles is a popular choice for breakfast and lunch. If you follow TV well, then you might remember Min Nan Prawn Noodles from the Buzzling Cashier on Channel 8! The broth offers rich savory notes that are complemented well by the use of shallots. The crunchy beansprouts add an interesting texture but I think the real star was the use of meatballs and fishballs in the dish. For those that are looking for a little more, the pork ribs prawn noodles sees 3 large prawns and chunky ribs for just $4!

Tiong Bahru Char Kway Teow

It’s heartening to see old hawkers still manning their store despite their old age. Tiong Bahru Char Kway Teow is one such stall where its helmed by an 88-year-old uncle. It wouldn’t occur to me as one of the best but it didn’t disappoint. Owing to his old age, the waiting time may be significantly longer than other stores but we think it’s worth the wait. It wasn’t as wet but we liked that it wasn’t as oily. Personally, we preferred it to be sweeter. Probably would tell uncle to make it darker during our return.

Lee Hong Kee Roast Meat

If you’re a meat-lover like me, then Lee Hong Kee Roast Meat would probably appeal to you. Despite the long queues, Singaporeans didn’t seem to mind queuing for a plate of hearty char siew rice! We ordered $10 worth of roast meat and char siew to quell your meaty cravings. We had no problems clearing the roast meat (Sio Bak) which was superbly crispy and fatty. Not the best, but we reckon it’s definitely worth the queue. However, we weren’t quite as impressed with the char siew which was a tad too dry and not as tender as what we’d expect. You can opt for rice or noodles to go with your meat of choice – don’t miss out!

Tiong Bahru Lor Mee

Starchy foods isn’t for everyone, but the Tiong Bahru Lor Mee is. This is probably one of the main reasons people travel all the way to the Tiong Bahru Market. You can opt for your favorite noodles but I like the traditional yellow noodles with bee hoon. Another popular option is yellow noodles with kway teow. For $3, this lor mee is really a top contender if you’re a lor mee fanatic. The gravy is rich, savory and sticky. Nothing too starchy in my opnion. It comes with a generous serving of ngoh hiang, fish cakes, fried fish, meat slices and wanton so that every bite is guaranteed to be satisfying. They also offer $4 and $5 options that you can opt for if you’re starving. Remember to add in your chili of choice for an added fiery punch!

178 Lor Mee

You would think that there’s only 1 lor mee stall in Tiong Bahru Market, but 178 Lor Mee really gives Tiong Bahru Lor Mee a good run for their money. The main difference between the 2 lor mee is that 178 Lor Mee uses fried ingredients in the dish which can be a little heavy for most. I loved fried stuff so I was more than happy to finish the entire bowl. While, the gravy here is thicker and gooier, I preferred the more flavorful gravy from the Tiong Bahru Lor Mee.

Tiong Bahru Fishballs

Snack Time! Tiong Bahru Fishballs is no stranger to most foodies. Using only 100% fish meat, the fish cakes, fishballs boast a springy texture. The uncle here tells us that they don’t use flour which makes this tastier than other fish balls that do use flour. The fish meat is fresh and it’s not oily. Our personal favorite is the giant fish cake which goes for large fish cake which goes for $4. What’s your favorite?

Tiong Bahru Pau

Part 2 of snack time – Tiong Bahru Pau! For those that prefer their meat to fish, how about a warm rou pau or a couple of siew mai. We loved the big pau which conceals a generous juicy pork filing underneath the fluffy bun. We also liked the char siew bao which had the right amount of seasoning and wasn’t overly sweet. Personally, I think the big pau would be more than enough to fill your tummy if this was breakfast.

Zhong You Yuan Wei Wanton Noodles

Not sure if pigs have armpits since they have no arms. Nonetheless, the pig’s armpit happens to be the fattiest part you can get out of a pig. (I’m not trolling) Here at Zhong Yu Yuan Wei Wanton Noodles, they serve pig’s armpit wanton mee for $5. The price is significantly higher than usual wanton mee, but we were pleasantly surprised with the superior quality of the char siew and it made the $5 worth the money. The char siew was well executed with the right amount of charred portions which complemented the fatty portions of the meat. Remember to go earlier if you intend to get the armpit (hear it sells like hot cakes)!

Liang Liang Garden

For dessert, we ordered the Milo Dinosaur Ice Kachang from Liang Liang Garden! Its unusual but it works especially if you love milo. The ice kachang covered in a blanket of milo powder. I enjoyed that they gave sufficient milo powder so that when the ice melts, it doesn’t become too diluted. It’s an interesting dessert that I’ve yet to see it in other store elsewhere. They also serve other traditional hot and cold crowd favorites, what’s your favorite?

Tiong Bahru Bakery

Probably one of the most popular bakeries around, Tiong Bahru Bakery is famous for their delightfully crisp croissants which feature a light yet crusty exterior with a buttery mouthfeel. Amongst their wide selection of pastries and breads, you can also get the Mozza & Ham Focaccia ($8) which offers a good balance of savory and sweet notes – a must-get if you love savory pastries. We will definitely be back to try more of their masterpieces, but what’re your favorites?

Cream and Custard

Like some other cafes, Cream and Custard bakes their cakes daily using homemade tart and sponge bases. Helmed by resident chef, Melissa believes that her customers will be able to taste the effort and love put into the cake which is why she only bakes with her heart. Her beautiful designs, innovative designs and rich flavors are testament to her passion and love for baking. Her recent invention, The Black Ball, comprises of a spherical passionfruit curd and chocolate hidden within a chocolate shell. Using only the finest ingredients like 100% fruit puree and President full-fat cream, they only make a limited number of servings daily so you’d better go earlier to avoid disappointment. We tried the eye-catching Galaxy Cake ($8.80) which consists of a rum and cherry center and a bitter chocolate and blackcurrant jelly exterior. Personally, it was one of those desserts that you just can bear to eat because it’s just so perfect-looking.

Drips Bakery

Yet another place to soothe your sweet tooth cravings is Drips Bakery which offers practically anything you could want. From teacakes to fruit tarts and even salads, you’re bound to find something that will tickle your fancy. Because it looks nicer in photos, we got their seasonal mix fruit tart ($9.20) was has a splendid combination of raspberries, blueberries, custard all held together by a rounded and crispy tart. The combination was just right for me, the mellow acidity of the berries was well contrasted with the overall sweetness of the custard and the tart. I liked that the berries weren’t sour but had the right amounts of sweetness to combat the slight tartness. If you’re looking for a place to sit back and chill, then you’ll be glad to know that they also serve a decent range of teas and coffees.

Flock Cafe

If you’re looking for a lunch and dinner around the vicinity, you’ll realize that there’re quite a number of cafes in Tiong Bahru. Flock Café is an indie-inspired that offers a cozy ambience that is worth a second visit. From burgers to scrambled eggs on toast to eggs benedict, their fairly versatile menu is bound to ensure that everyone can find something that they like. We heard that they had recently introduced a few new dishes to their menu so we decided to have a go at one of those. We got the Fish and Pancakes ($16.80) and was not disappointed. While the fish fillets could’ve been bigger, we liked that it was well-executed – a crisp exterior and fork-tender flesh. The pancakes, however, didn’t impress as much as the pancakes.

Plain Vanilla Bakery

Specializing in cupcakes and layered cakes, Plain Vanilla Bakery offers only the freshest ingredients to ensure that you don’t waste those calories when savoring their cupcakes. Cupcakes tend to give me the impression that they’re too sweet, but I was pleasantly surprised by the cupcakes served here at Plain Vanilla Bakery. A couple of their favorites include the Red Velvet Cupcake and the Dark Chocolate Cupcake with Varlrona Chocolate Nibs. We had the Vanilla Bean Cupcake and I must say I will be back to try the rest. Aptly priced at $3.90, the tiny bundle of joy makes for a wonderful picture for your Instagram feed. The sponge was delightfully soft and moist, just right. The frosting was light and the sweetness was spot on. Too bad it’s so small I finished it in a couple of bites. If you love cupcakes, this is one not to be missed.

Orange Thimble

Another notably café worth visiting is the Orange Thimble which offers quite spots for you to chill within. If you sit near the window, you wouldn’t have any problems reading a book. Whether its chilling with friends or just a simple lunch, this café stands as a strong contender. Reviving old traditional flavors, the Ondeh Ondeh cake ($8) makes for a lovely dessert. The pandan-infused sponge cake had the right amount of moisture with a hint of coconut that blends really well with the gula melaka cream. If you’re not in the mood for sweet, I’m quite sure that their savory items would have make for a fine dessert.

Whisk Cafe

Recognizing that not everyone loves cakes and pastries, Whisk Café focuses on a select few artisanal beverages such as hot chocolates, teas and of course coffees. Of course, you can also opt for some pastries and cakes to accompany your beverages. We got their Latte ($5.50) and Hot Chocolate ($6.50) and had a pleasant afternoon catching up with some old friends. I personally liked the hot chocolate because it wasn’t too thick and its sweetness wasn’t overpowering. The flavors were robust and it didn’t leave a dry aftertaste which I appreciated. Given the well decorated European-inspired interiors, this café is one that worth the visit over and over again.

Chapter 55

Another great option for lunch and dinner, Chapter 55 offers a rich repertoire of Mediterranean dishes accompanied with a good selection of drinks and dessert. You’ll be spoilt for choice here! The interiors were well lit and were spacious enough so it wasn’t too stuffy. For starters, we got their Buffalo Wings which were marinated in a delectable and spicy sauce. Served hot, the wings were simply addictive and you’ll probably find it difficult to resist another once you had one. Resistance is truly futile. We ended off our short visit by ordering a Bonito Thin Crust Pizza ($23). The pizza’s thin crust made it easy to chew on and the combination of ham, bonito flakes and Japanese mayonnaise was divine! Personally, I liked that their food is meant for sharing so you might as well jio your friends along for this one!

PS. Cafe Petit

Despite its smaller seating capacity, PS. Café is another place that you can look forward to sit back and chill. First opened in 1999, PS. Café now has 9 branches spread across central so you’ll always be able to find a spot for afternoon teas, brunches or even a romantic date! One of the must-try items on their menu would definitely be the truffle shoestring fries ($15)! The portions are ginormous, you’d probably need 3 or 4 people to finish it. The flavor of truffle was simply aromatic and I liked that it lingers even after you’ve finished the fries. As with all finger food, it’s so addictive you won’t realize how many fries you’ve eaten until it’s all gone! If you’re still not satisfied, you can opt for the PS. Big Bacon and Eggs ($24). You get to pick 2 eggs done the way you like: scrambled, poached, fried or omelet. Enjoyed together with crispy bacon, rocket roasted mushrooms and a sausage of your choice: beef or chorizo for a $3 top-up. I’m a sucker for bacon and scrambled eggs and this didn’t disappoint.

Open Door Policy

If you’re looking for fancy date ideas, we reckon Open Door Policy is probably the best option in Tiong Bahru. Be prepared to spend a little more than the other places but you won’t be disappointed by quality of the food. Like some other places in Singapore, Open Door Policy grows their own herbs in house to ensure optimal quality and freshness. They recently revamped and came up with this concept about a year back.

Priding themselves in Italian food, we got the Roasted Pork Rack ($38++) with spicy pineapple saucem purple sweet potatoes and baby kalian. The portions are not filling and the service wasn’t quite as efficient. Nevertheless, the dish itself was worth the time and money. The pork rack is cooked sous vide and retains a certain chewiness and sweetness that is unlike what you’d get outside. While firm to bite, the meat peels off easily – the perfect texture for me.

The Apple Cheese Cake ($16) also caught our eye for dessert. Made from a walnut-based crust and a cashew-based cream, the supposedly sweet dessert was unlike that of a traditional cheese cake. It’s relatively less sweet and loses the cheese flavor for a nuttier palate. With the additional of lemon and coconut into the cream, the light zest contrasts the sweet cashew milk base. The sweetness comes from the walnut crust with has been embedded with dates. I liked the innovative dessert but if you’re looking for something like a regular cheesecake, then this isn’t for you. With the quiet and cozy interiors, Open Door Policy is one place you shouldn’t miss out.

It’s no surprise that Tiong Bahru has no shortage of good food and hopefully this guide has helped you to decide where to visit the next time you pop by Tiong Bahru to meet up with friends or family!

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

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

The post 21 delicious food finds in Tiong Bahru (Hawkers included) appeared first on Miss Tam Chiak.