Previously, we tried the lobster nasi lemak which went viral on social media. Now, there’s sotong nasi lemak. Sounds normal? It does, except that this nasi lemak comes with a HUGE deep fried squid that’s worthy of our attention.

Route 12 isn’t actually a highway. The owner, Faz, named his shop after a cafe with the same name, which is found along a road in Khao Kho, Thailand. Perhaps you’ll like to make a trip there when you visit northern Thailand. It does not take a plane ride to get to this shop, but you might need a map. Route 12 is hidden in an unassuming coffeeshop along Pahang Street. If it helps, try spotting Faz’s iconic black motorbike which is parked along the main road adjacent to the coffeeshop.

By dusk, the coffeeshop would have filled up with patrons and motorcyclists from all walks of life. Dining in the same space as them sure made me feel like I was part of a biker gang. 

Ready for some good ol’ biker grub? My friends and I were stunned by the Nasi Lemak Sotong King ($20). The highlight was obviously the whole fried squid which was the centre of attention. Not only was the nasi lemak a sight to behold, it was delightfully perfumed with the characteristic aroma of pandan and coconut. If we talk just about nasi lemak rice, the basmati grains here take the cake. The natural green shade of the grains is derived from pandan leaves. A good amount of santan (coconut milk) and onion are then added to create an ambrosial scent and flavour. After you’ve tried the rice, I urge you to eat it with their homemade sambal chilli. This tantalising blend of sweet and savoury chilli will bring the nasi lemak to the next level. You can use it as a dip for your egg slices or fish cake as well. I felt that the chilli could have packed more heat though.

Look at the size of that sotong! Faz sources for squids that are imported from either Taiwan, Brazil or Africa. Unlike the normal sotong, the sotong used here has a longer head. How can anyone resist devouring the whole squid? Patrons can cut up the squid with the scissors provided. There’s definitely more than enough squid for a group of 3. 

Inspired by his travels, Faz brings together Thai and Malaysian cuisines to create a harmonious pairing of nasi lemak and giant fried squid. The sotong is first coated in a homemade batter, before it is fried to a perfect crisp. The squid that we had was tender, firm, springy, and not too chewy.

Like the sotong, the chicken wings are coated in a homemade batter, and fried. I felt slightly guilty for neglecting the chicken wings until much later as I was preoccupied with the rice and squid. However, the chicken wings retained a crispy exterior that crumbled satisfyingly in our mouths. Remember to dip it in the sambal chilli!

You might recall KFC’s launch of double down which caused a ruckus amongst fast food junkies. Faz takes guilty pleasure to a whole new level with their Route 12 Hotrod ($9), which owes its origins to KFC in the Philippines. Think a fat and juicy cheese sausage sandwiched between two thick fried chicken cutlets. There’s no way to eat the hotrod except to chomp it down like a beast. The hotrod will no doubt give KFC’s double down a run for their money. 

Route 12’s smooth Signature Thai Milk Tea ($4) comes in a re-sealable plastic bag. If you can’t finish it, you can take it away easily. 

Route 12 delivers scrumptious halal food options that warrant return visits. Faz and his wife also serve a variety of side dishes, which includes quail, to pair with their nasi lemak.

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

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[TAIPEI, TAIWAN] Singaporeans love night markets, and it’s always a must to visit one, if not all, of the night markets in Taipei. Be it the heady summer heat or wintry cold, the changing seasons cannot deny our pursuit of delicious snacks. Nicknamed the stomach of Taipei, Ningxia Night Market (寧夏觀光夜市) is one market that you definitely must visit.

You know the market must be awesome when you see tons of locals there. A good part of the market is usually closed when it rains. This time, the market was unfazed by the constant drizzle and remained operational when we were there. That’s because a shelter has been built permanently over the whole stretch of Ningxia Night Market. Now, you can savour all the Taiwanese delicacies without having to worry about wet weather conditions.

One way to get to Ningxia is via the reliable Taipei metro. You can take the red line to Shuanglian (雙連), locate exit 1 and head west after you find Minsheng West Road (民生西路). The night market will be on the left side. You can’t miss it!

新社烧烤杏鲍菇 King Oyster Mushroom

Who can resist these firm and crunchy babies? The thick and stumpy mushrooms are grilled to perfection, before being brushed with a thin layer of sweet sauce. Also known as King Trumpet Mushroom, the mushroom is available in eight different flavours – from cumin to rose mineral salt. Each serving costs 100 NTD, which amounts to about $4.

青草茶 Bitter Tea

From a tender age, I have been convinced by loved ones to gulp down a cup of 青草茶 bitter tea whenever we chance upon it. The tea is believed to boast several health benefits, such as dispelling heatiness from the body. I’m sorry to report that its taste is unbearable (for me at least). After the first sip, the herb taste that you might have detected is quickly overshadowed by an unpleasant bitterness. Luckily, the hawker presents you a sweet upon your purchase. So keep it and pop it in your mouth if you need to. 

牛妈妈

What I love about night markets is that you get to watch your food being prepared right in front of your eyes. Witness how 牛妈妈 herself skilfully manoeuvres her way through large braising pots and prepares drool-worthy dishes that are loved by the locals. We tried the 沙茶牛肉面 (NTD 90) Beef Noodles with Sha Cha Sauce. Think yellow noodles and beef slices drenched in thick sha cha sauce. The first thing that caught my eye is its HUGE portion. I felt that it would have been more enjoyable, if the noodles did not carry such a strong alkaline taste. You might like to share a bowl of 焢肉饭 (NTD 60) too.

方家

There’s something comforting about tucking into a bowl of rice when I’m in Taiwan. If you agree, then you need to pay 方家 a visit. Although they serve up a number of dishes, they are apparently best known for their 鸡肉饭 Rice with Chicken (NTD 30) and their 卤肉饭 Rice with Braised Pork (NTD 30). The former comes with shredded chicken, and a bowl of hot steaming rice with light soya sauce. I prefer the latter though. The sweet and savoury braised pork bits were tender, and paired excellently with the rice. 

Liu Yu Zi Taro Fried Balls

If you haven’t had taro fried balls, you’re in for a real treat. Encased within these crispy yam balls (NTD 20) is a pork floss filling. Careful, for you might become addicted to its earthy, sweet and chewy insides. On the other hand, the Fried Yam Ball with Salted Egg Yolk (NTD 25) offers a lot more texture and taste. The sweet yam and savoury egg yolk tasted decent at first, but it became more jelak with every bite. The taro fried balls without the salted egg yolk are still the ideal snack!

紫米牛奶

For the Taiwanese, milk tea isn’t just a beverage. It’s a way of life. Flavoured pearl milk tea has invaded every part of the world, and has made Taiwan a popular travel destination. However, few are aware of the nutritious purple rice milk. Beyond its range of health benefits, the purple rice milk is very delicious. Its taste is akin to our pulau hitam, but less sweet. Purple glutinous rice sits at the bottom of the drink. Warm your belly, and hands, with a cup, if it’s cold out there!

Peanut and Sesame Mochi

What better way to end off this entry than to introduce my favourite snack in Ningxia? For NTD 40, you get two palm-sized homemade mochi slapped on a plate of ground peanut and sesame seeds. For the first mouthful, we were advised to dip the mochi into the ground peanuts only. It’s super yummy! Before you know it, you might have ordered another to go.

There are also tons of food stalls that lie adjacent to Ningxia Night Market. With more than ample delicious street food at affordable prices, Ningxia will definitely please both your tummy and wallet.

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 Ningxia Night Market (寧夏觀光夜市) – 7 Delicious Snacks To Try in Taiwan appeared first on Miss Tam Chiak.

Riiiiing! Class dismissed. Do you remember the days when you so eagerly counted down to the end of a school day? I know of a skool in Tampines where students genuinely want to stay back. You don’t have to be a straight-A student to attend Ice Cream Skool. All you need is a big appetite and a sweet tooth.

Patrons are greeted with a simple, yet cosy, interior, that’s complete with spots that are perfect for OOTDs. Hidden in every corner are charging outlets as well — perfect for those armed with laptops for study sessions or project meetings. If Ice Cream Skool still doesn’t sound attractive to you, their prices will definitely change that. I mean, have you even had a scoop of ice cream for only $2?!

Remember that one teacher in school who was always patient and helpful when you messed up? Co-founder, Yihui, is that teacher. As we struggled to decipher the menu, Yihui walked us through the menu. When we were undecided on our ice cream flavour, she encouraged us to try ALL the ice cream flavours before making a decision.

We ordered one of their super affordable set meals which comprised the best of everything. Set meal 2 ($22.50) consists of a pasta of your choice, a waffle with two scoops of ice cream, and a refillable pot of tea. If you’re dropping by for just desserts, go for set menu 1 ($11.90), which promises a waffle with two scoops of ice-cream, and a refillable pot of tea. Now, that’s really a bang for the buck.

For the pasta, we chose the Spicy Tom Yum Pasta. Strands of tagliatelle are covered in a hot and sour tom yum paste. What hits you first is a brief fire, before an enduring sour sensation kicks in. Taste-wise, it’s pretty mediocre because it does lack that distinct aroma present in tom yum.
The pasta is topped with a handful of prawns as well. However, one might find the dish incomplete. Perhaps, the addition of more ingredients would complete the experience.

As part of the set, we had the butterchip waffles which we paired with Hazelnut Chocolate and Durian ice cream. Butterchip waffles? Yes, you saw that right. Chocolate chips are embedded in the snowflake-shaped buttermilk waffles! Their waffles were airy and crunchy, and tasted so good especially with lashings of chocolate sauce. The butterchip waffle is also available as an a la Carte item ($3.80).

Given its price point, the ice cream (prices range from $2 – $8.40) was pretty well-executed. The hazelnut chocolate was smooth, nutty, and creamy. As for the durian ice cream, its pungent aroma captured my attention for a while but I thought that the texture can be improved.

Let the sour notes of the Lemon Ginger Tea ($4.90 ala Carte) cleanse your palate while you finish up your set.

What’s most unique at Ice Cream Skool is actually available in set menu 3 ($7.90). Diners can look forward to Chicken-in-a-Waffle and a Rootbeer float. Instead of the usual fried chicken served on waffles, what you get is a lean piece of fried chicken encased within the airy and crispy waffle.

The flavoursome combination is best eaten with copious amounts of maple syrup!

The snowflake-shaped waffles also come in other unique flavours. The Sweet Berries($4.20) features homemade waffles that are infused with strawberries, and drizzled with strawberry jam.

If there’s an ice cream flavour that you should pick to complement the Sweet Berries. it is the Coconut icecream. It is an unorthodox combination, but undoubtedly a refreshing one!

Now, do you want to attend this skool? Ice Cream Skool also helps to organize corporate events and birthday parties. I’m sure your guests will walk away happy, like 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 Ice Cream Skool. We will verify and update from our side. Thanks in advance!

The post Ice Cream Skool – A School You’ll Never Want To Be Dismissed From! appeared first on Miss Tam Chiak.

The name of the stall says it all — good old lor mee that’s prepared according to a recipe that has been passed down through generations can be found here. While one might be under the impression that Ah Ma Lor Mee is a stand-alone stall, it is actually helmed by the same owners of Feng Zhen Lor Mee. The recipe used here, which is acquired from the owners’ grandmother, is the same as Feng Zhen’s. If you’re in the West and crave good lor mee, you must pay Ah Ma Lor Mee a visit. 

I absolutely love fish, so I was pretty much set on the Fish Lor Mee ($3.50). Similar to Feng Zhen, the lor mee here consists of a good amount of lor bak, white fish flakes, egg and fried meat ball! Beyond just a myriad of ingredients, what makes a delicious lor mee is the gravy which must be viscous and flavourful. As it turns out, the lor did not disappoint. Packed in the gravy is a savouriness that can be made either more sour or spicy with a doze of vinegar or chilli. You can do what I always do, and add a big spoonful of garlic to give the gravy extra punch!

You’re definitely getting quality ingredients for its price point. The fish flakes definitely stole the show with its white succulent flesh. Having the usual ngoh xiang replaced with fried meat balls is a breath of fresh air. The fried meat ball is crispy on the outside, and tender inside. The lor definitely elevates the taste of the meat ball.

Another noodle variant you might want to try is the Prawn Mee that comes in two versions — soup or dry ($3). I opted for the dry version, which is topped with prawns, lean pork slices and fish cake. Served separately is a bowl of prawn broth. The prawn mee was successful at whetting my appetite. The broth carried sweet notes that are enhanced by the tang of prawn essence. I like the prawn noodles but I guess its taste cannot match up to the lor mee.

Tucked away in Clementi are many hidden gems, one of which is Ah Ma Lor Mee. Come here if you desire a taste of tradition, or if you just want to fill up that tummy!

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

The post Ah Ma Lor Mee – Traditional Lor Mee That’s Ah-Ma-Gosh Delicious! appeared first on Miss Tam Chiak.

Penang is known to have some of the best street food in Asia. So, what should we eat in George Town? Who better to ask than the Penang Food Experts in Penang Culture Singapore. For this trip, we had the Penangites from Penang Culture bring us on a 3-day food tour in Penang, and showed us how to eat like a local.

We have a mission here — to try as many bowls of good Penang lor mee as possible. Why, you may ask? Well, this is because the chefs from Penang Culture Singapore are going to create their own version of Penang Lor Mee in Singapore after this trip. It is really exciting because I am a lor mee lover!

Do you know the differences between Singapore lor mee and Penang lor mee?

A good bowl of Penang lor mee has two key components — braised meat ingredients, and a starchy gravy that’s flavoured with five-spice powder from Penang, and egg white. The flavourful and aromatic gravy is made from different spices. The taste of the gravy is very distinct, and can’t be mistaken for something else.

In this post, we are not just introducing bowls and bowls of lor mee. We also want to show you the exciting food scene in Penang. If you are craving for a bowl of lor mee after going through the article, but have no time to travel to Penang, head to Penang Culture Singapore for the same authentic experience!

DAY 1

Café Sin Yin Nam
Address: Lorong Baru, George Town, 10450 George Town, Pulau Pinang

Sin Yin Nam cafe is what Malaysians call a coffee shop. Patrons can get assam laksa, chee cheong fun, lemongrass otah, wanton mee, chicken wings and more. I particularly liked the chee cheong fun which is doused in chilli sauce and prawn paste.

Hon Kei Food Corner 漢記小食店
Address: 45, Jalan Kampung Malabar, 10200 Penang

Hon Kei serves one of the best pork noodles in Penang. They used to operate by the road in front of Ho Ping Café, but they have moved to a bigger and more comfortable space. The pork noodles and porridge, which are made according to a 50-year-old recipe, are must-tries. The soup has a lovely sweetness, and it comes with generous amount of ingredients such as minced pork, brain, kidney, trip, intestine and heart. The curry noodles are thick and pack a spicy punch.

Kedai Kopi Ming Hooi
Address: Gat Lebuh Macallum, George Town, 10300 George Town, Pulau Pinang, Malaysia

If you have travelled to Penang, you’ll probably remember some of the street names. But for many locals, they only know the streets by their numbers. The Seven Streets Precinct in Penang is a triangular space bordering Magazine Road, Jalan CY Choy and Jalan Gurdwara. Kedai Kopi Ming Hooi is located in Macallum Street which is considered the 5th street (Gor Tiau Lor in Hokkien). The big space is home to many coffee shops so there’s a huge variety of street food. We tried a few of the more popular options — oyster omelette (from Kedai Kopi Hoe Hin), prawn noodles (from Kopi Ming Hooi) and lor mee (from Kedai Kopi Mei Heong).

Restoran Nasi Kandar Line Clear
Address: Beside 161 & 177 Penang Road, George Town, 10000 George Town, Pulau Pinang

Nasi kandar is a mildly-flavoured steamed rice dish that comes with a variety of curry-based meat dishes and vegetables. Penang’s Line Clear Nasi Kandar is a popular nasi kandar restaurant in Penang. The long line is testament to the popularity of the restaurant. Located along a narrow alley, this 24-hour joint serves good and cheap nasi kandar. The chicken drumstick is my favourite item! They also have daily specials such as fish curry or beef curry. Remember to pile on a mixture of gravy for that extra kick.

DAY 2

Mount Erskine Market
Address: Jalan Mount Erskine, 10470, Penang, Malaysia

On the second day, we arrived bright and early at Mount Erskine Market just for the famous Hokkien Mee (we call them prawn noodles in Singapore). The soup is fragrant, with enough prawn flavours to wow your taste buds. It comes with a few prawns. Add a spoonful of red chilli paste on top and give the noodles a good stir. The addition of shallots further augments the whole flavour of the dish.

Hai Beng Café
Address: 3, Jalan Jones, George Town, 10250 George Town, Pulau Pinang, Malaysia

Remember our quest to find the best lor mee in Penang? After breakfast, we headed straight to Ah Quee Street Loh Mee. Their original stall is located in Lean Thye Coffee Shop along Ah Quee Street. Today, they have another branch in Hai Beng coffeeshop in Jalan Jones. The gravy was thick and robust, but a little too salty for me. If you want something more flavourful, go for the special order which has pig intestines and duck meat.

Kedai Kopi Seng Thor
Address: 160, Lebuh Carnarvon, George Town, 10100 George Town, Pulau Pinang, Malaysia

The lor mee at Kedai Kopi Seng Thor is a clear winner. That unassuming sticky gravy has the perfect balance of savoury, sour, sweet and spicy flavours. It is topped with pork slices, hard boiled eggs and shallots. You can add as much garlic as you desire! While you’re here, you might also want to try the fried kway teow and lor bak. You may be surprised!

Tuai Pui curry mee
Address: No, 23, Lebuh Kimberly, 10100 penang

Embark on a short walk from Seng Thor Lor Mee to Tuai Pui Curry Mee. The curry soup is made from several types of curry, giving it a little more complexity. It comes with a generous portion of tau pok, coagulated blood, blood cockles, cuttlefish, and more.

Projek Nasi Lemak
Address: 498, Jalan Dato Keramat, George Town, 10150 George Town, Pulau Pinang, Malaysia

To escape the heat, we head to Projek Nasi Lemak which is talk of the town in penang. The cheese-baked lobster is served with nasi lemak and dyed blue with butterfly pea flower. Their homemade sambal was spicy but very shiok!

Ah Leng Fried Kway Teow
Address: Jalan Dato Keramat, Kampung Makam, 10150 George Town, Pulau Pinang, Malaysia

Shawn from Penang Culture brought us to his favourite char kway teow stall in Penang, and that is none other than Ah Leng Fried Kway Teow! This is definitely one of the better ones I have tried. We added mantis shrimps into our noodles and requested for duck egg as well. The prawns were fresh and the creaminess of the duck egg gave this plate of char kway teow a unique edge. It is a little wetter and sweeter in taste. I totally regretted not ordering a plate for myself!

Padang Brown Seafood Popiah
Address: between Jln. Anson & Jln. Perak, 10450 George Town, Penang

Seafood Popiah at Gerai Gerai Padang Brown is one of the oldest stalls in Penang. It probably is also one of the few stalls that have crab meat in its popiah. Unlike our local popiah, this rendition from Padang Brown is packed with crab meat and turnip, and is drenched with prawn stock. Highly recommended! Note that it only opens after 2pm.

古早味炸香蕉年糕
Address: 50, Pengkalan Weld, George Town, 10300 George Town, Pulau Pinang, Malaysia

This roadside stall along Wely Quay is famous for kuih bakul (nian gao) and banana fritters. The father will first sandwich nian gao between slices of sweet potato & yam, before frying them till they’re golden brown. Eat it while it’s hot, so that the nian gao is warm and semi-molten.

Luo Ji Duck Meat Koay Teow Soup
Address: Pulau Tikus @ Jalan Pasar

I have been to Pulau Tikus multiple times as there are many good hawker stalls here. I’ve saved the best for last – Luo Ji Duck Mee Koay Teow Soup. If you think it’s just any other bowl of clear soup, you are wrong. The Duck Meat Koay Teow Soup is light, yet substantial. You can really taste the original flavour of every ingredient. I was already stuffed, but the moment I tried this bowl of noodle soup, I ordered another bowl just for myself. This is such a satisfying meal that really hits the spot on a cold rainy day when you are craving something warm, fragrant and flavourful.

DAY 3

Pulau Tikus Market
Address: Jalan Pasar

We went back to Pulau Tikus the very next morning because breakfast is totally different from dinner. One of the most popular dishes is the herbal duck soup noodle. The soup is boiled with herbs, and served with duck thigh and silken soft noodles (mee sua), wolfberries and a sprinkle of spring onions. This is the epitome of comfort food! We also had butter toast and char koay kark.

Cecil Street Market
Address: 40-48, Lebuh Cecil, George Town, 10300 George Town, Pulau Pinang, Malaysia

Cecil Street is called 7th street. Chef Ah Lipp’s wife brought me to a nameless roast meat stall just to buy roast meat. It was easily identifiable because they were the only ones with a queue. Join the queue to get some crispy sio bak and char siew! We also tried Lum Lai Duck Meat Koay Teow Thng, Mala Style Wanton Mee, Jawa Mee, and more. The mala wanton mee is quite popular. Think springy noodles dressed in mala sauce, soy sauce and sesame oil, and topped with pork lard.

With that, I conclude my 3D2N makan tour with Penang Culture Singapore. Three days is not enough, and there are still so many places that I want to visit. I guess it’s time to plan for another trip. Thank you Shawn, Chef Ah Lipp and the team from Penang Culture for showing us around. I look forward to trying #HALAL version of Lor Mee in Penang Culture soon!

The post 3D2N Penang Food Tour – Let the Locals Show You The Best! appeared first on Miss Tam Chiak.

I can only liken Quan Alley to a grandmother — a provider of comfort food steeped in tradition. Served here is our all-time favourite hotpot experience that’s wrapped in old-Taiwan aesthetics. What sets Quan Alley apart from the rest of its competitors is its delivery of ingredients which are literal pieces of art. Pork slices are arranged into the shape of a rose, and greens are bunched to make a little garden. Believe us when we say that a meal here is a feast for all your senses!

First, choose two soup bases. There’s that sichuan spicy soup that we all love, but opt for the Pork Bone Soup and the Bonito Stick Kombu Soup (starting from NT250/pax) if you wish to savour the fresh flavours of the ingredients. 

The Pork Neck (NT1280) is the highlight of Quan Alley’s unique menu. Matsusaka pork neck is gingerly presented beautifully as a rose petal. I wouldn’t have taken the pork apart, if not for my rumbling tummy! Each slice is brushed with egg white before it goes for a dip in the hotpot. 

The Taiwanese love their calamari. Quan Alley offers a glorious Calamari Paste (regular NT320/ special NT490) which is molded into a doughnut. It’s hard to pinpoint its exact taste since there’s a lot going on, but you can definitely taste bits of calamari, chicken soft bones and carrots. We also had the peculiar Calamari Mixed With Chicken Soft Bone (regular NT230/special NT420). Its charcoal hue might deter you from taking a bite, but rest assured that its colour is derived from squid ink. It takes on the form of a nougat.

In my opinion, the Beancurd with Sesame Paste (regular NT230 / Special NT420) wins consolation prize for the best presentation award. Twigs are used in place of wooden skewers to hold the beancurd. It resembles a mini woodland. The beancurd boasted an eggy texture which was enhanced by a delicate sesame aroma. Enveloping the beancurd was boiled spinach, which unfortunately lacked flavour. The Smoked Beancurd with Chopped Shrimp (regular NT320/special NT520) came in a dense package that boasted a strong nutty flavour that was derived from sliced almonds. I don’t fancy mixing nuts in my ingredients, but I was glad that the shrimp lent added sweetness to the dish.

The winner for the best presentation award was definitely the Vegetable Combination (NT860). I wouldn’t usually prioritise greens as a go-to ingredient for hotpot. However, when more than 10 kinds of vegetables are exquisitely arranged in a bouquet, even carnivores will be enthralled.

The Shrimp, Pork Neck & Cuttlefish Ice Pop (regular NT350 / special NT560) was reminiscent of our favourite ice pops in childhood. The era of popsicles may have ended, but the children of yesteryear can still indulge in this dish, albeit now as adults. Pluck out the savoury popsicle from the shaved ice and cook it well. Gelled to the shrimp-pork-cuttlefish paste was a unique candy kumquat and dough mixture, which I mistook as fat.

Quan Alley takes seafood to a luxurious level with their Tiger Prawn (regular NT450 / Special NT720). Each prawn is meticulously filled with cheese, soft chicken bone, celery and seaweed before being twined with noodles and deep fried. The dish delivered a somewhat complex and puzzling taste. The addition of cheese and chicken bone added a richer flavour, but reduced my desire for more. Reducing the number of ingredients in the prawn might help one better enjoy the succulence and freshness of the tiger prawns.

Finish up the hotpot with a portion of Boneless Short Ribs (regular NT480/ special NT950). The intense marbling yields bold juicy beefy flavours.

Quan Alley surely offers an exquisite experience for hotpot lovers. The staff takes great care in ensuring a speckless dining experience, so hotpot here is certainly not a messy affair.

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

The post Quan Alley – Hotpot That Combines Your Love For Art and Food appeared first on Miss Tam Chiak.

A bowl of instant noodle soup with a poached egg is really satisfying. When I was a kid, instant noodles was a ‘luxury’. My parents never allowed me to have too much of them, because of the amount of msg found in the packet of seasoning. When I did have it, it’s usually as a ‘reward’.

Even today, I still crave for instant noodles occasionally, but I always wished that it was “healthier”. I usually sate my cravings at Hai Xian Zhu Zhou, which has two outlets — one in Bukit Panjang, and the other in Yishun.

One might think that the place sells mainly porridge. They do, but that isn’t what is usually ordered. Instead, many opt for the instant noodles. The stall uses the ‘Koka’ brand instant noodles, hence the name Koka noodles, or ‘ke kou mian’.

The ordering process at Hai Xian Zhu Zhou is simple. Choose your preferred soup broth(seafood, pork, tom yum or spicy) and pick your choice of noodles. If you’re not a big fan of instant noodles, you can also opt for ee mee, sheng mian, bee hoon and even mee sua. You’ll then get a queue number, so wait patiently for your number to be flashed on the screen, before you make your way to the stall to collect your noodles.

We tried the Pork Koka Noodles ($3.50) and Tom Yum Koka Noodles ($3.70). We added an egg($0.50) into each bowl.

The pork broth isn’t as salty as what you’d get from a soup that’s made with the regular seasoning packet that comes in every pack of instant noodles. The soup packs a good amount of flavour and grew on me gradually. A bite of noodles, some minced meat, bits of egg, and a spoonful of broth — doesn’t that just sound so satisfying?

Similar to the pork broth, the tom yum broth isn’t too salty as well. The soup does pack a bit of heat, but isn’t as strong as what you’ll get from authentic tom yum soup. It isn’t as sour either.

Both bowls of noodles came with a generous serving of sliced pork, minced meat, vegetables, as well as pork liver. I thoroughly enjoyed the pork liver, which wasn’t sandy and overcooked, but chewy and tender.

Although cooking instant noodles at home is a cheaper alternative, you wouldn’t be able to get the delicate homecooked broth that you can get here.  

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

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Hat Yai, a city in Thailand’s far south, is known for its Buddha statues, markets, parks and observatories. The city is also home to a slew of shopping, entertainment and dining options.

I was planning for a weekend getaway with my friends and we wanted to look for a destination in Thailand that is less crowded than Bangkok, but still has good food to offer. Hat Yai came to our mind immediately. We quickly booked our tickets and jetted away to the border of Thailand!

Travel info

Of course I am not going to tell you to drive 12 hours from Singapore all the way to Hat Yai. Good news, Jetstar flies from Singapore to Hat Yai four times a week on Mondays, Wednesdays, Fridays and Sundays. Each flight takes about 1 hour and 40 minutes, and the route will be operated by the 180-seat A320.

潮州正莊鱼鳔汤


After checking into our hotel, we headed straight for supper near Santisuk market. The fish maw soup here is rich and thick, yet not overpowering. Coupled with some bamboo shoots, pig’s blood and quail eggs, this is simply perfect. Add some vinegar for an extra oomph. Each bowl of fish maw soup costs THB 150.

Chokdee Dim Sum

Start your day with a hearty breakfast at Chok Dee Dim Sum. Chok Dee is very popular among the tourists. You can often see a long queue, and you need to take a number first before you can get a seat. Once they call out your number, they will give you two slips of paper with your number on them, and point you to your table. When we got there at around 10am, most of the dim sum was already sold out.

The dim sum here is very cheap — each basket starts from THB 20. They will steam the dim sum upon order. In addition, Chokdee also serves pork ribs soup (bak kut teh). Their version is similar to the herbal bak kut teh you can find in Malaysia. Our breakfast cost THB 260 (approx. SGD 11) in total.

Sujinda Seafood (สุจินดา ซีฟู๊ด)

We hired a private car to drive us to Songkhla, which is less than 30 minutes from Hat Yai. At the Laem Samila beach, there is a golden mermaid statue which was created in 1966. It’s a tribute to the epic Phra Aphai Mani, written by royal poet Sunthorn Phu. The poem is about a mermaid combing her hair beneath the starry sky when a passing fisherman scared her away, and she left her comb behind. Struck by her beauty, the fisherman waited for her to return, but she never did.

After taking photos with the mermaid, you can walk to Sujinda Seafood which serves a good variety of seafood. You can pick your own seafood and choose how you want them to be cooked. We really enjoyed our tom yam river prawns, which had distinct hot and sour flavours, and the fresh steamed fish.

Dham-má-daa

We were feeling very tired after a long day. Thankfully, I found this new café, Dham-má-daa, at Songkhla. Owned by a doctor, the café serves very good coffee. Besides the usual latte and cappuccino, they have a Straits 7 (THB 120) which consists of 7 unique components — coffee, condensed milk, brown sugar, warm milk, salt and pepper.

Kan Eng Restaurant (甘英餐室)

Kan Eng Restaurant is really popular, and it’s not hard to see why. The place was packed with both locals and tourists. The service was fast and efficient, but most importantly, the food was delicious and affordable. The deep fried sand fish is one of the signatures of Kan Eng. You need to have the courage to eat the whole fish, if not it will be difficult for you to pick out the tiny bones. The steamed crab cakes are similar to otah. Another must-try here is the braised pork trotters. It’s tender and fatty. Try to be there early to avoid having to queue.

Chen Loong (成龙面条, ก๋วยเตี๋ยวเรือเฉินหลง)

Chen Loong is another popular breakfast spot. Sorry to disappoint, but it is not an eatery opened by Hong Kong actor, Jackie Chan. Instead, it is owned by Mr Chen Long and his wife. They serve braised beef or pork boat noodle. They have 4 different types of noodles (displayed in a bowl), and 3 different variations — tomyam, soup or dry. The noodles are soaked in a silk rich broth, and served with tender beef slices and vegetables. We couldn’t resist the fried pork skin too! Such goodness for just THB 45 per bowl? I’m sold.

Nai Roo Restaurant

Nai Roo is one of the oldest Chinese restaurants in Hat Yai and it is also my favourite restaurant here. Located in an alley near Kim Yong Market, this restaurant is off the beaten track. The restaurant serves Thai-Chinese food, which is freshly cooked upon order. I liked the deep-fried pork neck and chilli fish, which were sweet and spicy. The tasty spring rolls are wrapped with either savoury white turnip or sweet yam paste. We arrived before the stall was opened but the friendly owners warmly welcomed us to take a seat while they prepare. Great hospitality!

Betong Chicken (อร่อยที่สุดในโลก)

Being Singaporeans, we were missing our chicken rice and I was so glad to find chicken rice in Hat Yai! Betong chicken is the best chicken for chicken rice here. The owner is really smart to name his shop after the breed of chicken! When you eat chicken rice in Thailand, you need to set your expectations right. The chicken rice is not as flavourful and oily as the ones we have back home. Betong’s rice still has a mild fragrance and the chicken is decent. The boss concocts his own sauce made of fermented bean sauce, green chilli and garlic to go with the chicken rice.

The Containers

The young and pretty cafe owner of The Containers used to study and work in Singapore before returning to Hat Yai two years ago to set up her own cafe. This industrial-chic café is such a great place to chill out at. There are some unique drinks, including the dark chocolate volcano frappe.

Jae Lek (เจ๊เล็ก ร้านอาหารไทย (สาย2)

While most tourists spend a large portion of their time around Central Department Store, Lee Garden Plaza, and Odeon Department Store, we will really suggest that you walk out of the touristy area, to find the hidden gems.

Jae Lek is one of them. Recommended by the Tourism Authority of Thailand, Jae Lek is located in a quiet corner of town. The menu is written in Thai and English, so you don’t have to worry about not knowing how to place an order. We had the Hor Mog (stir-fried red curry with seafood served in coconut), stir-fried Chiangmai veg with oyster sauce, green curry with chicken, cha-om omelette, chendol and red ruby. It’s quite a nice place to enjoy a good meal, and relax with great company.

Pa Ae Fresh Milk (ร้านนมสดป้าแอ๊ะ)

What will make you sleep better? Milk! A reader recommended Pa Ae Fresh Milk as a supper spot. This is interesting as I have never visited a milk shop for supper. The menu isn’t extensive — just some drinks and steamed bread with kaya. However, the combination is good because the steamed bread, which comes with rich and creamy kaya, is so soft and pillowy. I paired it with a warm cup of milk, and was all ready for a good night’s sleep!

Thanatsri Hatyai

If you’re looking for the best beef ball noodles soup, you need to visit Thanatsri Hat Yai for breakfast. The eatery’s wall is covered with photographs of celebrities who have visited the restaurant, including the ex-PM of Thailand. To order, just select the noodles and the type of soup and toppings that you want. They also wrap their own popiah (spring roll) which is drizzled with a sweet chilli sauce.

Decha Fried Chicken Restaurant

Located near a canal, this Muslim restaurant has very good food at very reasonable prices. We tried the famous Fried Chicken that is served with sticky rice. When it’s hot, the skin of the chicken, which is fried to golden-brown perfection, is absolutely crispy and additive. Take a bigger bite and you’ll be rewarded with super juicy, and moist meat.

Pranee Thai Cuisine

You don’t have to queue for Michelin-starred crab omelette in Bangkok because you can also enjoy pretty good crab omelette in Hat Yai! Serving Southern Thai dishes in a contemporary setting, Pranee Thai Cuisine is a popular restaurant among locals and tourists. The crab omelette is thick and consists of generous lumps of crab meat. The dry jungle curry with chicken and eggplant is spicy but is amazing with rice!

Burapha Bird’s Nest (บูรพารังนก-หูฉลาม)

We ended our Hat Yai trip on a high note by indulging in bird’s nest from Burapha! Located just across the street from Lee Garden, the bird’s nest here is as cheap as THB 200! We went for the 2nd grade red bird’s nest(THB 500) which have thicker strands. The bird’s nest also boasts a stronger aroma when cooked.

Hat Yai is quite a foodie haven, isn’t it? If you’re thinking of a short escapade, you might want to consider this beautiful town. You can fly to Hat Yai on Jetstar, from just $42!

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Artbox Singapore, the local edition of the pop-up creative market made famous in Thailand, will be making its comeback this May, bigger and better! This year from 25 to 27 May, and 1 to 3 June, Artbox is taking over the entire Bayfront Event Space of over 140,000 soft at Marina Bay. Artbox is set to be Singapore’s largest creative market comprising over 400 regional and local
creative makers and partners.

The theme for Artbox Singapore 2018 this year is none other than… OASIS! Artbox 2018 aims to be an oasis for us all — a melting pot for the creative community, and for Singaporeans to immerse themselves in a creative environment. It is a market with offerings for all ages. Anticipate many interactive elements and activities, creative art installations, and a wide variety of delectable food.

This year, expect a bigger and better Artbox Singapore. There were 300 vendors and partners last year. This year, there will be a whopping 400 regional and local creative makers and partners from all over Asia! As Oasis is anticipating a larger turnout this year as compared to last year, they have catered for more than 20 shipping containers (as compared to around 10 last year), 3 times more space (an increase in space from 50, 000 square feet in 2017 to 140,000 square feet this year), and of course, more booths!

Get ready to delve into Singapore’s largest creative market this year. Here are 10 things to see and do at Oasis 2018:

1. Eat food from yummy local F&B Brands such as Cereal Citizen, befranksg and The Juicy Way

2. Browse the creations of Thai designers such as Porky Studio, Moonset and Nokkajib

3. Take pictures for the ‘gram at the foam pits (they are decked with pool floats and psychedelic colours!!)

4. Visit the media viewing deck constructed from Artbox’s iconic 20-foot shipping containers

5. Visit the exclusive Artbox Singapore merchandise shop and grab some limited edition Artbox Singapore 2018 merchandise ranging from T-shirts, tote bags, water bottles and more

6. Walk under the 5km-long fairy lights with your loved ones (the official light up will take place on 25 May, 7pm)

7. Lots of photo opportunities! eg. Take a photo under the massive entrance archway

8. Listen to local musicians and watch performances curated by GRYD Studios Singapore

9. Support international and local brands such as simplearea, thanombags, ssoftlykr and blancstudiosg

10. Relax under the stars with your loved ones

The event promises to be a fun-filled experience for all!

Note: As Artbox Singapore 2018 is just a short 5-minute walk away from Bayfront MRT, visitors are encouraged to take public transport to get to the event space.

Artbox Singapore 2018 is organised by Invade Industry (@invade.co) in conjunction with Artbox Thailand (@artbox_th). Admission to Artbox Singapore is free, and DBS Singapore is proud to be the presenting sponsor for this year’s edition once again. Do remember to hashtag #ArtboxSingapore2018 #ArtboxSG2018 #ArtboxOasis #ArtboxSingapore #ArtboxSG when you capture your beautiful photos!

This post was brought to you by Artbox Singapore 2018.

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If you’re reading this, then you’re probably a dog lover or owner. Since dog cafes are becoming more of a common sight these days, it’s starting to get difficult to decide which ones to visit whilst on a holiday in Bangkok. What sets True Love Café apart from the pack is its unique husky crowd. Essentially, True Love Café is, more specifically, a husky café.

Huskies are known for their beautiful fur and wolf-like appearance, making them one of the most handsome breeds of dogs easily. Their deep blue eyes(sometimes brown and blue) and striking facial masks add to their appeal. Despite their seemingly intimidating appearance, these dogs are affable and kid-friendly so feel free to bring your children in.

True Love café sees a snaking queue for their furkids. Note that you have to book your slot in advance. We went at 2pm but was only allowed entry into the café at around 5-ish which explains the less-than-satisfactory photos as the sun was already setting. For big groups or first timers, we strongly suggest that you go really early to book your slot to avoid disappointment. I must, however, admit that limiting the number of people does help to maintain the dog-to-human ratio so there’s always enough dogs to play with.

An hour of play time with the adorable huskies, a drink and a slice of cake cost 300THB (approx SGD$13). We got carried away playing with the dogs without enjoying our food. You might want to head there a little earlier than your assigned time slot so you can have some time for the food and drinks. 

When it was time to head into the open space to play with the huskies, we decidedly left our cakes and drinks behind. We only started eating our icecream cakes after play time was over, so they were barely edible. 

Although it is a given that not everyone will approve of dog cafes where playing and taking pictures with dogs are commercialised, I felt that most of the dogs were still genuinely happy and excited to meet strangers. 

To the far side of the café, there’s a small enclosure with a makeshift “photo booth”. You should be able to notice it when the queue starts to form. The staff will get you seated and a few huskies will happily saunter over and give you warm friendly cuddles while the staff/your friends snap a couple of nice quick pics. Here’s one of us with the huskies in action!

The feeling was really surreal! It was kinda like free hugs everywhere! Getting so much love from these gorgeous creatures was an experience that I’ll never forget.

After wandering around the play area for a bit, you should notice a Shih Tzu amongst the pack of huskies. Also known as the leader of the pack, Momo is often seen wandering around playing with the huskies. In spite of his friendly demeanour, Momo is actually pretty shy so we couldn’t get a nice photo of him.

More pictures!

For those with cameras, be sure to keep your eyes open for a good spot towards the end of the 1-hour playtime. Momo and his lively pack of huskies will be gathered at the far end of the café (near the makeshift photo booth, before they make a majestic dash for their “bedroom”! Everyone was gushing over how adorable Momo was. The ball of fluff was the slowest, even though he tried his very best to keep up with his comrades. Well, physical limitations. Remember to shoot in slow-mo (most phones and cameras are capable)!

At the end of the day, the only regret that we had was not coming earlier. As it was after sunset, the pictures didn’t turn out as nice as we’d hoped. True Love Café left us all with a warm fuzzy feeling. It was wonderful to see that all the dogs were truly people-loving, and it only made us happier to know that they’re happy and treated really well here. 

Indeed, this café is my one true love in Bangkok.

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

The post True Love Café – Find Your One True Love in BKK (Like We Did) appeared first on Miss Tam Chiak.

I have a penchant for Thai food. Sawadee khrup! So, imagine my joy when I found this humble eatery which offers possibly one of the most authentic Thai dining experiences in Singapore. SAP Thai Food serves them up with a twist.

A unique must-have from SAP is the Thai Basil Mama Noodles ($5), which is highly raved about. Rarely do we see Thai basil chicken being served with instant noodles. Yes, the noodles used are MAMA noodles from Thailand. While the thought of noodles doused in MSG might put some off, SAP promises that there’s no MSG added. 

SAP Thai food has managed to elevate instant noodles. Despite being coated in a dark sauce,the noodles were not salty at all. In fact, the noodles boasted a mild flavour that complements the Thai basil chicken perfectly. That fire though! The sauce set our mouths and lips on fire but the lingering heat was also strangely addictive. 

I was pleasantly surprised at the execution of the Thai basil chicken. Some versions are either too salty, or too bland. SAP’s version was just right. The perfect amount of Thai aromatics had been used to season the firm minced chicken. As expected, every mouthful of the chicken was mouth-numbingly spicy. Kudos to SAP for whipping up such a tasty dish without the use of MSG.

The Ginger Chicken Tom Yum ($5), which is a quick and easy lunch option, is highly recommended. The broth might look thin and light but it is loaded with flavours. Tom yum lovers will be impressed by the robust and tangy tom yum broth. We were looking forward to see how SAP would incorporate ginger into the tom yum broth. Unfortunately, the taste of ginger was barely discernible. The soup came with a good amount of lean chicken slices and mushrooms.

The queue, especially during lunchtime, might be daunting. However, the food is definitely worth braving the queue for. The flawless Thai food at SAP certainly warrants repeat visits!

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 SAP Thai Food. We will verify and update from our side. Thanks in advance!

The post SAP Thai Food – Delicious Thai Basil Chicken Noodles! appeared first on Miss Tam Chiak.

When I think of chee cheong fun, I think of typical white rice rolls being drawn out of commercial metal steamers. Commercially produced or handmade, these slippery Cantonese rice rolls have received the plaudits of both street food eaters and food critics. One of the owners, Stephanie, shared with us the beginnings of the eatery. “My partner and I met a friend from Guangzhou who has been learning to prepare chee cheong fun since the age of three. We are very fond of Cantonese delicacies, and that’s why we brought it back to share with the rest of our fellow Singaporeans,” said the operations director.

Most of the dishes prepared here strictly adhere to the recipes that have been taken directly from the original store back in Guangzhou. The owners have decided to stick to tradition by using the same porcelain ware as the ones used in the original store in Guangzhou. I kid you not. Just Google any pictures of Yin Ji’s original eatery and you’ll see the exact same bowls and plates being used here.

The menu offers multiple varieties of chee cheong fun, congee, and noodles. After we placed our orders, our food arrived shortly.

Instead of being served in a roll, the Fresh Prawn Egg Roll ($7.50) comes in flat layers of broad, angular rice sheets. Eggs and cabbage slices are packed between the sheets. The lovely and silky chee cheong fun will glide down your throat. The soy sauce and sesame oil made the dish very toothsome. It’s a sizeable portion, so share it with a friend especially if you are ordering more than one chee cheong fun. However, we thought that they could have been more heavy-handed when it came to the seasoning for the prawns, and that they could have been slightly more generous with the number of prawns given.

The soft and silky rice sheets in the Tender Beef Roll ($7) did not differ much from the ones in the prawn roll. “The key to making smooth rice sheets lies in the delicate movements of the chef. All our chefs must undergo training in Guangzhou in order to handle the chee cheong fun delicately,” Stephanie revealed. 

We gave the Salted Pepper Chicken Chop Noodles ($6.50) a try too, after some convincing from the cashier. It did not disappoint. The al dente noodles remained springy throughout the meal and its neutral flavour balanced out the sweetness of the sauce excellently. Perched on the noodles are strips of fried chicken chop coated in homemade batter. The chicken was slightly dry. Perhaps it was in the fryer for a tad too long. Thankfully, the crispy meat was seasoned well. You can detect Yin Ji’s attempt to infuse local flavours into their dishes, evidenced by the surprising appearance of sambal chilli. 

Yin Ji has been on a winning streak thus far, but here is where things started going downhill. We were told that some of the congee, including their specialty Boat Congee ($6.50), were cooked for 2 hours. I expected a smooth congee that’s jam-packed with flavours. However, every mouthful was bland and was perfumed by an intense herby flavour. While there was a good variety of ingredients, including char siew, dough fritters, peanut, shrimps, sliced fish, fish maw and vegetables in the congee, the ingredients did not come together well. The congee was pretty watery, unlike the smooth, rich and silky kind I was expecting.

Yin Ji has managed to impressed chee cheong fun fanatics like myself. The chee cheong fun was definitely one of the, if not the best, Cantonese-style chee cheong fun I’ve tasted. 

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 Yin Ji Chang Fen 银记肠粉店. We will verify and update from our side. Thanks in advance!

The post Yin Ji – Have We Finally Found The Best Chee Cheong Fun? appeared first on Miss Tam Chiak.

Millenia Walk is a food haven. There is no lack of dining options here but there are some eateries that definitely command and deserve more attention than others. There’s a particular eatery at Millenia Walk that offers something that you can’t get at the usual cookie cutter malls – a hearty parade of unpretentious, freshly produced Korean soft tofu stew. Sounds amazing? You can dive into a piping hot tofu stew at SBCD Korean Tofu House, which opened its first restaurant in Tanjong Pagar Centre in January 2017.

Soft tofu stew is a staple comfort food for the Koreans, especially in the 1970’s. The preparation of this Soontofu dish is a rigorous process, which starts with the creation of the tofu. Premium matured white soybeans are first imported from Paju, South Korea, where the freshest produce is housed. The soybeans then undergo boiling, curdling and pressing for 18 whole hours. The final product? Blocks of soft tofu with a silky texture. While the tofu is usually eaten together with their signature Soft Tofu Stew, we were given the opportunity of a lifetime to visit the kitchen and sample the tofu on its own. The tofu has a mild nutty taste.

SBCD has decided to showcase and highlight this wobbly treat in a new menu, “Ciao Soontofu”, which is inspired by popular Italian flavours. Look forward to Korean and Italian fusion dishes which promise to dazzle. Pasta lovers who love Korean flavours will certainly enjoy the new creations.

The memorable Baked Bolognese Soontofu ($18.90++) is a crowd-pleaser. The al dente penne absorbed the robust and tangy flavours present in the beef-based tomato sauce really well. The pasta is covered with a delightful mix of mozzarella and parmesan. Remember to mix the dish well to mash the delicate soontofu.

Are you ready to sink your teeth into an indulgent bowl of Seafood Tomato Soontofu ($19.90++)? The tangy broth carries a nuanced sweetness that is derived from the fresh prawns, mussels and squid. The broth is especially appetite-whetting, and we recommend pairing it with a bowl of rice. The generous portion of seafood makes this bowl of goodness a huge bang for the buck.

The Italian experience would not be complete without a carbonara, so SBCD has whipped up a Carbonara Soontofu ($18.90++). The health-conscious will be instantly attracted to the carbonara base, which is actually made using soybean milk; a low-fat, low cholesterol alternative to the usual cow’s milk. Despite the milk substitute, the sauce remains creamy and luscious. Quality and taste is definitely not compromised. While the bacon and mushrooms lent a savoury edge to the dish, the star of the show was really the linguine. Every strand of linguine was coated with tofu pulp, resulting in a pleasantly grainy texture that we absolutely adored. The carbonara soontofu is indeed a guilt-free treat that can be enjoyed by everyone!

SBCD Korean Tofu House is also expanding its range of Korean dishes as well. One of the new stars is the Jjampong Soontofu ($19.90++), a Korean-Chinese dish that features spicy pork, seafood and a seafood-based broth that’s flavoured with gochugaru (a type of Korean chili powder). The result is a bowl of hot, bubbling tofu stew with rich refined flavours that are accentuated by the spicy notes of the chilli. Giant scoops of custardy and creamy soontofu are added in, which helped to temper the soup’s spiciniess. The flavours are cleverly bound by the savoriness of the tender pork.

The heat goes on with the Cheesy Korean Spicy Spare Ribs ($28.90++), which is served sizzling hot. The spicy and juicy spare ribs which have been marinated in garlic, pepper and gochujang are fork tender. This dish is truly a treat for all your senses, especially when you get to dip and twirl the ribs in scrumptious mozzarella cheese-corn mix. The smokiness of the ribs complement the rich and milky flavours of the cheese. If it gets too spicy for you, take a break from it by diving into the side of deep-fried rice cakes which pairs excellently with the cheese-corn mix.

To commemorate the launch of SBCD’s new offerings, Singtel customers can enjoy a discount of $20 off their total bill when a minimum of $50 is spent in a single reservation, from 12 April. This exclusive offer is available ONLY at the Millenia Walk outlet during weekday lunchtime (Mondays to Fridays, 11.30am to 3pm) and is limited to the first 75 redemptions each day. See you there!

This post was brought to you by SBCD Korean Tofu House.

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 SBCD Korean Tofu House. We will verify and update from our side. Thanks in advance!

The post SBCD Korean Tofu House – New Menu With Italian-Inspired Soontofu! appeared first on Miss Tam Chiak.

Toa Payoh West Food Centre is one of my favourite hawker centres. In the morning, there is Chey Sua Carrot Cake, Come Daily Fried Hokkien Prawn Mee and Hong Kong Lung Hwa roast duck. And when night falls, there’s fish soup! We walked around the hawker centre one evening to look for dinner and were surprised to find many fish soup stalls. But the more popular one is definitely Shi Zhen Yu Tang (时珍鱼汤).

A must-try here is the Steamed Grouper Fish in a baking tray. This classic Teochew dish has all the key elements such astomatoes, preserved mustard cabbage and salted plums, added into the soup. Interestingly, the owner also adds fried sole fish and dried scallops as well. The delightfully flavourful soup promises an explosion of savoury, sweet, and tangy flavours. The fish was fresh and firm, but tender at the same time. This tray, which is meant for 2 pax, costs $35, but it can feed 3-4. There’s an option to add bee hoon or rice too.

The owner highly recommended their deep-fried fish roe. Lightly seasoned, the roe was deep-fried in hot oil for a few minutes — just long enough to brown the surface and make it crisp, but keep the inside soft too. The deep-fried fish roe was truly a treat!

The ngoh hiang, unfortunately, was under-seasoned on our day of visit. I liked that the homemade meat roll was fat and full of crunchy chopped water chestnut. It was also crispy, without being too greasy, but it could have been better seasoned. We also ordered the oyster omelette which was moist, and generously studded with plump oysters.

Our dinner was definitely comforting and satisfying. Be prepared to wait for more than 30 minutes during lunch hour. Note that the hawker centre is closed for renovation for 3 months from June 2019 onwards.

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

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Singaporeans, me included, love Japanese cuisine. However, fresh and delicious Japanese food can be a little pricey. I’m not sure about you, but I’m always on the search for great deals, and I get exceptionally elated when I find a Japanese restaurant that sends out affordable and well-executed dishes!

En Sushi is the newest sushi joint in town. Situated along Prinsep Street, En offers fresh sashimi, hand rolls and dons to hungry customers. We were told that their menu is extremely wallet-friendly, with most items priced below $20!

You might ask, “Premium Japanese food at less than $20?” Yes, I know it’s quite hard to believe it, but you will, once you pay a visit!

The restaurant has a wide variety of dons. Options include Salmon Don ($10.80), Mekajiki Goma Zuke Don ($10.80) which is marinated swordfish sashimi with rice, and Negitoro Don ($18.90), minced tuna belly sashimi with rice.

En Sushi’s signature don would be the Bara Chirashi Don, which goes for just $10.80. Our guess is that this is the most affordable bara chirashi in town!

If you enjoy watching the chefs at work, you’re in for a treat. En Sushi’s sushi and sashimi bar operates on an open kitchen concept, so guests are able to witness the chefs artfully prepare the beautiful dons.

The colourful bara chirashi don sees an assortment of cubed sashimi such as salmon, tuna, yellowtail and octopus tossed in a homemade soy sauce crafted by the head chef of the restaurant, chef Kenneth.

En Sushi is offering its Bara Chirashi Don at $9.80++! Simply quote “MISSTAMCHIAK” before making payment to enjoy this special promotion! Better be quick, as the promotion is only valid till 15 April 2018.

If you prefer sliced sashimi, the Salmon Mekajiki Don ($10.80) which sees thick cuts of fresh salmon and swordfish sashimi on a bed of rice, might just be what you’re looking for. The contrasting texture of the salmon and swordfish is interesting. The swordfish is firm, whereas the salmon is softer and oilier. Definitely the best of both worlds!

A great appetiser to share would be the Hotate Mentai Aburi ($12.90). Thinly sliced fresh scallops are topped with mentai sauce, before being torched for that signature smoky aburi aroma. I liked that the scallops were sliced thinly instead of being served as a whole. The mentai aburi paired flawlessly with the sliced scallops, and provided a creamy and smoky finish in every mouthful.

The Pitan Tofu ($4.90) is also one of chef Kenneth’s signature dishes. Beneath the layer of creamy minced century egg lies soft and silken steamed tofu. There’s just something about this common, yet unique, pairing that gets me every time.

If you’re looking for some hot food, En Sushi has got you covered too. The restaurant has a whole section on the menu that is dedicated to hot food. Our favourite of the lot would be the Sliced Beef Steak (100g: $14.90, 200g: $28.90). The restaurant uses Meltique beef, which is famed for having a consistent tenderness throughout. This is only achievable through the Meltique process, which draws inspiration from the French culinary technique “Piquer”, which introduces fats into lean meat to boost the flavour of the beef.

The beef steak really was tender throughout. There wasn’t any stringy bits, and the texture of the beef was as smooth as sashimi!

With so many offerings at such affordable prices, En Sushi is definitely a great place for a Japanese meal. Furthermore, the restaurant is conveniently located along Prinsep Street, which is a stone’s throw away from Dhoby Ghaut MRT station!

It is also near to Singapore Management University, School of the Arts Singapore, and Nanyang Academy of Fine Arts. So students, you know where to go for a quick and affordable lunch!

Remember to quote “MISSTAMCHIAK” before making payment to enjoy the restaurant’s signature bara chirashi don at only $9.80++!

This post was brought to you by En Sushi.

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Belinda, the proud owner of Belinda’s Pancakes devotes herself to the making of traditional min jiang kueh, crispy pancakes and puttu mayam. Her delicious and affordable breakfast treats are always sold out by noon, or earlier.

During business hours, the amiable stall owner welcomes each customer merrily. This might be the reason why her customers keep coming back. Wouldn’t it be nice to be greeted with a wide and sweet smile every morning? “I make my own pancakes, using a long-time recipe that was passed down from my father,” Belinda shared humbly. It is heartwarming to see that Belinda is carrying on her father’s legacy.

To create min jiang kueh, batter is first poured into a circular metallic pan that sits on a gas stove. When the edges of the pancake are nicely browned and the insides still semi-molten, copious amounts of shredded coconut or crushed peanuts are generously poured across the pancake. The pancake is then folded, and removed from the pan.

The soft and fluffy pancakes warmed my soul. Belinda’s pancakes reminded me of my childhood. The pancake was dense and moist, and especially delicious when it was served piping hot. I thought that it could be likened to a thick mochi but without the stickiness. If you are taking it away, I recommend re-heating it before you savour it. The min jiang kueh comes in three flavours — peanut, coconut and red bean (all 90cents/pc).

My favourite of the lot was definitely the Coconut Pancake. The excellent filling-to-pancake ratio is what makes Belinda’s pancakes stand out from other min jiang kueh. Shredded coconut was spilling out with every bite, and we definitely are not complaining about how generous Belinda is with the filling. 

You can’t miss the classic Peanut Pancake. Who doesn’t love spongy pancake with sugar and crunchy peanut? At just 90 cents, this delightful pancake is a steal.

Apart from min jiang kueh, homemade Puttu Mayam ($1.60/2pcs) is available as well. The making of puttu mayam is a tedious process, so I was rather surprised to learn that Belinda’s sister actually makes them by hand. Each portion contains a generous amount of steamed vermicelli-like noodles, granulated gula merah and grated coconut flesh. When eaten alone, the string hopper was slightly salty. When eaten all together, there’s an explosion of sweetness. If you feel like having something a little sweeter for breakfast, go for this.

Belinda’s Pancake is a true gem. We hope that Belinda continues to provide yummy pancakes with a big smile, and keep her father’s legacy alive. 

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 Belinda’s Pancake. We will verify and update from our side. Thanks in advance!

The post Belinda’s Pancake – Good & Cheap Breakfast in Ang Mo Kio! appeared first on Miss Tam Chiak.

After lunch at Millenia Walk, Team Tam Chiak stumbled upon what appears to be the official launch of Supertea on the ground level of the retail haven. If you’re like us, slogging away to meet tight deadlines, then you might like to drop by for a mid-week treat. Supertea is one of Koufu’s latest concepts. The kiosk is situated in the middle of Millenia Walk, and has three 4-seater tables. Supertea’s variety of teas is definitely a refreshing change from the usual offerings from coffeehouses in Millenia Walk. Apart from the usual suspects (milk teas and fruit teas), the kiosk has also come up with a series of premium ‘hand-pressed’ teas.

We were recommended the Iced 23 Oolong Rich Machiaato + Fresh Milk ($4.60/medium, $5.30/large) . The brew was delicate and smooth, with a light roasted aroma. The layer of milk lent a mildly sweet and creamy edge to the drink. Remember to stir the mixture well! Patrons can opt for their homemade pearls as well. These little copper-coloured bubbles are the epitome of quality boba — soft and chewy.

One of their must-try fruit teas is the Blossom Pineapple ($6.80). Our cup was brimming with a medley of fruits, such as passionfruit, calamansi and pineapple pulp. The tartness from the pulps surprised us as we quaffed the refreshing beverage. The mixture of fruits worked harmoniously to deliver a mellow, fruity flavour. So delightful!

Apart from beverages, unique cream-filled buns are available at Supertea too! Dubbed Goody Bun, these artisanal bread actually resemble mini bread loaves instead of the usual buns. Currently, the buns come in three flavours — Matcha ($4.80), Chocolate ($4.50) and the exclusive Milk Tea w/ Pearl Goody Bun ($4.80). The buns are consistent in terms of taste and texture. A generous sprinkle of sugar frosting and flavoured powder(depending on the bun’s flavour) covers the top of every bun.

While the bread was a little too hard for me, the fillings were stellar. I was VERY excited to try their exclusive Milk Tea w/ Pearl Goody Bun ($4.80). Never have I tried such a creation before! The milk tea cream, which was rich and buttery, carried a strong tea fragrance that we adored very much. Hidden inside the bun are a few chewy pearls. 

There seems to be a flavour for everyone. Matcha lovers will love the matcha goody bun! While it was as sweet as the milk tea bun, the fragrance of green tea was not as strong as we had expected. The chocolate bun was very similar. I preferred the chocolate cream as the cocoa flavour melded excellently with the custardy smooth cream.

Stop by Supertea if you need a good dose of tea. The assortment of goody buns, and range of teas, will perk you up. They offer sandwiches too, if you desire a quick lunch!

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

The post Supertea – Singapore’s First Ever Milk Tea & Pearl Bun! appeared first on Miss Tam Chiak.

Upper Thomson has something for every foodie! Besides lovely cafes and known eateries, did you know that there is a hawker centre with extremely affordable food? Sembawang Hill Food Centre is home to pretty awesome food. Whether you belong to the lower or higher SES group, Sembawang Hill Food Centre will not disappoint.

#01-35 39 Coffee Stall

Start your breakfast with an excellent pick-me-up from 39 Coffee Stall. The smooth kopi has a slight acidity, and isn’t too bitter. What a pleasant cuppa to start our morning!

#01-36 Fresh Fish Seafood Soup

The simple, yet filling, bowl of Fish Soup with Maggi Noodles ($4.50) might evoke nostalgia. Consisting of maggi noodles, homemade fish broth and firm and fresh fish slices, the fish soup noodles is a great choice if you desire a lighter-tasting lunch. The noodles itself are basically instant noodles, so there’s nothing much to shout about.  Add a splash of soy sauce and a sprinkle of chilli padi to give the noodle dish some kick.

#01-23 Jing Ji Fishball Noodles

There are only two items on the menu — Teochew Meatball Noodles ($3) and Fishball Noodles ($3). Despite having such a lean menu, Jing Ji always sees a long queue during peak hours. Opt for all the condiments, including the tomato sauce and vinegar, to be added to your dry Teochew meatball noodles when asked. You won’t regret it. The mouthwatering mix of seasoning coated the al dente mee pok adequately, and we polished the bowl in no time. I’ll recommend the flavourful dry Teochew meatball noodles over the soupy fishball noodles, which tasted average at best . 

#01-10 Jia Jia Xing Pig Organ Soup

The lor sauce from the Pig’s Trotter with Lor ($5.50 regular, $7 large) is impeccable. I guarantee that you will slobber after you’ve had a sip of the savoury sauce which holds an intense herbal flavour. Gorging on the tender pork was super shiok! Don’t waste the sauce, remember to pair every bit of it with a bowl of rice! The pig’s organ soup ($4.50) seemed a lot more delicate and clean-tasting when compared to the trotters. There was a subtle peppery hint in the pig’s organ soup which faded into a light tanginess that lingered. 

#01-14 Fried Carrot Cake

I’m usually on team black carrot cake, but both the white and black carrot cake here won my heart. What struck me first was the radish cake cubes, which were pretty soft. For $3, you get a good serving of carrot cake with a satisfying eggy texture. If you like your carrot cake sweet, you’ll enjoy the carrot cake here as it boasts a sweeter flavour profile. The chilli here packs a punch as well. The carrot cake here surely qualifies as one of the more flavourful carrot cakes in Singapore. While delicious, that distinct smokiness that we all love was, unfortunately, missing.

#01-32 Ping Kee Popiah

If you crave a snack, or an added side, the popiah ($1.50 / piece) from this stall is a wonderful option. Cooked vegetables, and lap cheong, are encased within a thin skin. Lap cheong is a surprising, and unique, addition and the sweetness and taste of sausage stood out quite a fair bit. The sturdy skin held the filling together without breaking apart but was a tad too dry and chewy. 

#01-15 Lai Heng Char Kway Teow

Moist and flavourful char kway teow seems almost impossible to achieve, but Lai Heng has done the impossible. We urge you to slurp up the plate of noodles before it turns dry! We love that they were generous with the amount of eggs too. What sets Lai Heng apart from the rest of its hawker counterparts is its unique offering of huge otahs ($1). After a quick stay on the grill, the piping hot otah was a wonderful treat. Unwrap the banana leaf, and savour the well-seasoned fish paste. The fragrant otah has a smoky flavour that complements the char kway teow very well. A word of caution : the otah is pretty spicy! 

#01-17 Makan Food Stall

Our Muslim friends would be delighted by the offerings at Makan Food Stall. We ordered two noodle dishes — Mee Siam ($3) and Mee Rebus ($3). Although palatable, the mee rebus could be better seasoned. The mee siam was a standout with its luscious gravy that was sweet and spicy. Give the nasi lemak a try as well. It’s highly raved about!

Out of the 9 stalls featured here, which is your favourite? Share with us your favourites and recommendations!

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 Are You Ready for the 9 Greatest Eats in Sembawang Hill Food Centre? appeared first on Miss Tam Chiak.

Yishun is truly a food heaven. We have discovered so many great makan places in this neighbourhood! Think Pak Mandor Nasi Lemak, Hai Xian Zhu Zhou, Noods & Meats, Heng Hua Restaurant and not forgetting the newly opened Yishun Park Hawker Centre.

So what happened was, we were having nasi lemak for breakfast at Pak Mandor one bright and sunny morning. I was craving for carrot cake and googling for a place nearby to satisfy my cravings. Who knew that I’d manage to discover another gem nearby — 618 Sim Carrot Cake! This is probably the best carrot cake in Yishun (and probably in the north).

Tucked away in a quiet corner of Yishun, 618 Sim Carrot Cake serves up a really unique plate of carrot cake ($3). The soft cubes of rice flour cake are usually stir-fried with garlic, eggs and preserved radish aka ‘chye poh’. But at 618 Sim Carrot Cake, the chye poh is actually placed separately on the side of the plate.

The rice cakes are held together in an omelette which was crispy and eggy on the outside, and soft on the inside. While you’re enjoying the carrot cake, remember to pair each mouthful with the chye poh. The preserved radish is crunchy, and not overly salty. Neither pork nor lard is used in the preparation of the dish. 

On another occassion, we went back again and tried the carrot cake with prawns ($4.50). The prawns were diced into small pieces and fried together with the carrot cake and chives. The fragrance of chives and the aroma of prawns elevated the overall taste of this carrot cake. To our surprise, the carrot cake was not oily at all!

You really can’t go wrong with eggs, chye poh and fish sauce. But what makes this carrot cake different is the texture of the carrot cake and the fact that you can actually enjoy a mouthful of the chye poh separately. Sadly, they don’t do black carrot cake anymore.

Be prepared to queue, but know that the carrot cake is definitely worth the wait!

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

The post 618 Sim Carrot Cake – Another Gem in Yishun, White Carrot Cake with ALOT of Chye Poh! appeared first on Miss Tam Chiak.

Golden Mile Complex is home to numerous Thai eateries and mookata joints. The menus across most mookata joints are largely similar but Huay Kwang Beef & Beer, a brand new mookata space launched by Huay Kwang Mookata, is here to heat up the scene with a fresh and attractive menu. Instead of the usual mookata pan that collects soup around the edge, a bright golden flat pan is used. Huay Kwang is offering a soup-less mookata but the highlight is definitely the availability of premium cuts of meat that are air-flown from Japan, Australia and New Zealand.

The interior of Beef & Beer features a mix of industrial and contemporary elements. The lovely space is nicely done up, very much unlike the rest of its competitors. One of the reasons why I avoid eating mookata or barbecue is because of how much my hair and my clothes will stink after. Thankfully, the excellent ventilation here kept the air cool and clean. We have no doubt that Beef & Beer will be a huge hit!

Our experience began with the usual set up of a portable gas stove. This is where the mookata experience started to unfold differently. Beef & Beer uses gold-plated brass pans, which are imported directly from Thailand, in place of the usual conical skillet pan. Instead of the traditional pork lard method to oil the pan, a margarine-butter mix is used to grease the flat pan thoroughly. “It would be more convenient for diners to oil the pan using this method. Barbequing the meats with the margarine-butter mix would make for a less oily meal as well,” co-owner, Aldric, explained.

Before you visit, hurl all your expectations and memories of mookata out the door. Come with an open heart and mind, and you’ll be blown away by a reimagined, modern Thai steamboat replete with  premium cuts of meat. You’ll never expect such expensive meats to be cooked mookata-style. The highly-prized Japanese A4 Miyazaki Ribeye ($79.90/220gm), was our absolute favourite. The slab of ribeye, which was quite well marbled, was sliced to a thickness that allowed even the most unskilled diners to cook the beef perfectly. Aldric shared that the ribeye should be cooked on each side for 20-30 seconds, on high heat, to achieve the best taste and flawless texture. After the ribeye is cooked to your preferred doneness, sprinkle a little sea salt on it, and pop it into your mouth. The immensely gratifying slices of beef were exceptionally tender, juicy and just melted in our mouths. Don’t forget the crucial step of adding some salt, as it accentuates the beef’s natural sweetness. 

If you prefer Australian beef, go for the Super Steak No. 1 ($29.90/250gm), an Australian  Marbled Ribeye. The beef was succulent and really flavourful. Dip the beef into the house-made sauces and you have yourself a platter of irresistible goodness. No mookata meal is truly complete without condiments, so Beef & Beer has concocted their own array of sweet, tart and garlicky sauces. One of my favourite sauces has to be the pleasantly piquant and refreshing green chilli-coriander mix, which is available only at this outlet.

Diners who love the traditional mookata can go for the Thai Herb Wagyu ($6.90), Thai Herb Chicken ($5.90) and Thai Herb Pork Collar ($5.90). These marinated meats come in thick slices and the portion is more than generous. We have to say that the meats are super value for money! Fresh chicken, pork and beef slices are slathered with Huay Kwang’s very own house marinate, which is made from fish sauce, lemongrass, coriander seeds, palm sugar, soy sauce and other secret ingredients. The marinate penetrates the meats and its flavours are locked deep in them. You can only expect your pan to be full of umami. What hits you first is the mouth-watering aroma of grilled meat. The meats continue to brown beautifully on the grill, and eventually achieve a golden coat. The pork collar and beef were absolutely delicious. To our surprise, our favourite meat was actually the savoury and tender Thai herb chicken.

While your marinated meats are being cooked, use the excess marinate and leftover margarine-butter mix to grill an assortment of vegetables and mushrooms ($2.90 – $4.90). You have to get some Onions ($2.90) and Golden Mushrooms ($4.90)! Grilling them brings out a lovely sweetness and juiciness.

Be sure to order their prime selection of Kurobuta Meatballs ($5.90) and Mini Wagyu Burger ($5.90). The former is firm and springy, yet tender at the same time, and carries quite a strong scent of rosemary. The mini wagyu patties promise big things if they are grilled to perfection. Just look at how plump the patties are! About one minute before the patty is done, lay a piece of mini cheese slices ($1.90/8 small pcs) on the sizzling patty. Watch the cheese melt, and prepare your tummies for a satisfying pop! Complete the tantalizing experience with a garlicky and aromatic bowl of Thai Garlic Rice ($3.90)!

Huay Kwang Beef & Beer offers a unique mookata experience with premium meat selections that are seriously a cut above the rest. Best of all, all of the food here are offered at nett prices, which means no service charge or GST! We assure you that you won’t be disappointed with the food here. As part of their opening special, Huay Kwang Beef & Beer has also introduced their Meat Lover Combo (U.P. $59.90/set) which comes complete with their Australian Wagyu Ribye and Thai Marinated Meats amongst many other premium meat cuts.

For a limited time, quote “MISSTAMCHIAK” at the counter to enjoy this exclusive Meat Lovers Combo for only $45! Hope to see you there!

This post was brought to you by Huay Kwang Beef & Beer.

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