Back in the 1990’s, Cassandra See and Tang Miao Ling dominated the local television scene. Our readers might find them familiar, especially if you watched The Unbeatables or Pretty Faces. Both of these gorgeous actresses soon left the acting industry to pursue their own dreams. After over a decade, the ex-actresses have banded together to launch their own Korean food stall — Star Army Stew. The idea behind the stall was conceived about 2 months before the stall was ready for operations. “My mother-in-law, who is Korean, taught us the recipe. The food that you are having is all authentically Korean. We do put a little Singaporean twist on it,” Cassandra shared animatedly. The lean menu consists of familiar Korean staples such as army stew, bibimbap, as well as a variety of side dishes such as Duck Meatball and even Fish Jerky. How unique! For starters, we picked the Army Stew ($19.90) and the Bibimbap with Meat ($6.50). You might find the prices slightly steep, considering that it is coffee shop fare. However, all of their ingredients are sourced from Korean supermarkets so you are really getting your money’s worth

The army stew comprised the usual suspects — tofu, luncheon meat slices, cabbage, hotdogs, mushrooms, crab sticks and, of course, pork belly. The stew feeds 2-3 persons comfortably. Resting atop the ingredients is a slice of cheese which adds a creamy texture to the stew. There’s just something so satisfying about watching a pot of jjigae bubbling away. Add in the complimentary ramen noodles, and give the mixture a good stir. While the gochujang (chilli paste) used to create the soup isn’t made in-house, Cassandra has perfected the soup base by adding in their own secret ingredients. The broth was gloriously thick and rich! For a more flavourful, and sweeter broth, simmer the ingredients for a longer period of time before turning off the stove. Of course, you can have the soup thinned out by requesting for a refill. We’ll advise you to go easy on the soup if you can’t take the heat — the soup packs a punch!

For a party of one, the Bibimbap with Meat is an excellent choice. The rice bowl comes complete with  kimchi, seaweed strips, beansprouts, egg, chilli paste and grilled pork. Have fun mixing everything together! The gochujang is the key ingredient as it binds every grain of rice and ingredient together, while delivering a fiery and flavourful punch. 

Star Army Stew is the latest addition to Ang Mo Kio, and it definitely is here to stay . Pop by if you want to satisfy your craving for hearty Korean fare! Best part? You’ll be attended to by gorgeous ladies, making the meal just that much sweeter. 

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 Star Army Stew. We will verify and update from our side. Thanks in advance!

The post Star Army Stew – Channel 8 Actresses Open New Korean Eatery! appeared first on Miss Tam Chiak.

Meet Madam Maria Siew, the owner of Maria Virgin Chicken (瑪俐亞處女雞). Last year, Shin Ming had reported that Madam Siew is believed to have been a teacher of Mr Chan Hon Meng, the man behind the Michelin-starred soya sauce chicken rice stall in the same hawker centre.

Maria’s soya sauce chicken recipe came from her dad who owned the legendary New Lam Thong Tea House (新南堂) which was founded in 1926, in Chinatown. New Lam Thong was famous for soya sauce chicken and Maria had been working in her dad’s restaurant since she was 9 years old.

After her father’s business folded, Maria subsequently opened a stall in Maxwell before moving to Chinatown Complex. Chef Chan had worked for Maria for more than a decade before striking out on his own. Last year, they have moved from one stall to another in the same hawker centre.

Are you wondering how the stall got its name? Apparently, Maria Virgin Chicken pays tribute to Mdm Siew’s sworn sister, the well-known Hong Kong entertainer Maria Cordero.

Maria’s soy sauce chicken was excellent. Just look at that nicely glazed skin, which has absorbed the colours and flavours of the superior soy sauce dressing. On the first bite, you can detect a subtle fragrance of rose wine, and herbal notes. The meat, which was cooked to the right temperature with the bone hollows still pink, was really tender and springy. Even the breast meat was so juicy!

While many other soya sauce chicken stalls pair their chicken with plain rice, Maria chooses to use chicken rice. I like Maria’s rice as the grains had just the right amount of moisture. The rice carried a gentle balance of sweetness and garlicky savouriness. It was also not overly greasy.

While you’re here, you must must must order the Signature Braised Beancurd ($1.40 per piece) which comes drenched in a sweet and savoury braising sauce. It’s soft, it’s smooth, it’s jiggly. This one really stole the show. And if you plan to ‘dabao’ some back for your family, the minimum order is 5 pieces without the purchase of their chicken (not that you will have any problems finishing that).

In my opinion, this is definitely one of the better soya sauce chicken rice in Singapore. And, I think it deserves a Michelin star.

The post Maria Virgin Chicken – A Michelin-Starred Hawker Worked In This Stall! appeared first on Miss Tam Chiak.

456 Mian Fen Guo is currently run by Dickson, who is a third-generation hawker. The 27-year-old shared that he learnt how to make handmade noodles from his grandmother.

There is only a handful of noodle stalls that churn their own noodles. Of the few, most of them pre-cut the noodles, and cook it on demand. 

However, it’s slightly different at 456 Mian Fen Guo — the noodles are only cut upon ordering. Dickson shared that cutting the noodles only when there is an order, ensures that the noodles are  chewy and springy. He does not use wheat gluten in his noodles, hence the noodles won’t give the soup a murky appearance.

We tried their Mian Fen Guo (Dry: $3.50/Soup: $4), which is more commonly known as mee hoon kueh. The broth, which was well-seasoned and flavourful, was indeed much clearer as compared to the broth from other ban mian stalls. My favourite thing about the bowl of handmade noodles was the kueh.

The hand-torn pieces of mee hoon kueh were of a nice thickness and I enjoyed the springiness and QQ texture of the kueh. I also enjoyed dipping my marinated minced meat into the homemade chilli sauce, which gives a tart and spicy kick.

The stall also has dry ban mian, which is tossed in a sweet and savoury dark sauce. We had the dry option with u mian, and the noodles were also springy and chewy, just like the mee hoon kueh.

The stall offers fried pork lard which you can add into your noodles. The pork lard is all made in-store, and some diners shared that its really fresh, crispy and addictive.

Dickson shared that when he first introduced dry ban mian, it came with lard. Soon, many customers who ordered noodles with soup also wanted a side of lard. That was when Dickson decided that he would just leave a batch of lard as condiments, to which diners can help themselves.

Dickson quipped that he doesn’t know the origin of the stall name ‘456 Mian Fen Guo’, but said that it could be because his grandmother used to live in Block 456 in Pasir Ris.

456 Mian Fen Guo currently has two outlets — one in Bedok and the other in Tampines. If you’re in the east, and craving for a bowl of piping hot noodles, 456 Mian Fen Guo is where you should be headed!

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

The post 456 Mian Fen Guo – Freshly Churned Delicious Handmade Noodles! appeared first on Miss Tam Chiak.

Dapur Minang Dapur Melayu is one of the stalls that come to mind when we discuss epok-epok. The stall at Seah Im Food Centre is known for their epok-epok, which is made in-house. Dapur Minang Dapur Melayu actually isn’t the stall’s true name. Meet #MakanBoleh, the real and rightful owner to the famous Malay-style curry puff. Dapur Minang Dapur Melayu, which #MakanBoleh has been operating under, actually belonged to the stall’s previous tenant. When #MakanBoleh took over, they did not replace the signboard. Unfortunately, patrons began associating the famous epok-epok with the old signboard after a while. Till this day, Dapur Minang Dapur Melayu continues to dominate Google’s search results if you’re looking for the highly-raved curry puff online. Today, we’re very excited to announce that #MakanBoleh has finally changed their signboard!

It takes the collective effort of the entire family to prepare the perfect epok-epok. While the husband painstakingly fries the epok-epok, his wife meticulously wraps and pinches every single epok-epok to create that signature pleated edge. The rest of the family run the daily affairs of #MakanBoleh, such as taking orders from hungry patrons. It gets really busy after 4.30pm, because that’s when the curry puff is available and everyone is queueing up for a bite of the famous puff!

Each epok-epok goes for a mere $1, and you’re definitely getting a huge bang for your buck. We dissect the puff for you, starting with the golden brown pastry which was thick and buttery. Unlike regular curry puffs, the crust held the filling really well, and did not disintegrate into flaky bits upon each bite.

The kentang (potato) version rewards you with potato cubes, as well as a quarter of an egg, in a tasty curry paste. Kentang lovers will enjoy the potato, which was consistently firm and moist. When we broke the puff, the potato was still smoking hot. Such a toothsome treat!

Similar to the kentang version, the sardine puff carried a lovely hint of spices. Stuffed in the epok-epok were delightful sardine chunks. What hit us hard was a tingling hot flavour that left us coughing for a bit. With such robust flavours, the sardine puff was my favourite!

Epok-epok fans will definitely enjoy #MakanBoleh’s homemade curry puff. Just remember to look out for the new signboard (which is in white) when you drop by!

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

The post #MakanBoleh – The Real Name Behind The Famous Epok-Epok! appeared first on Miss Tam Chiak.

The F&B scene in Singapore’s CBD has been gaining momentum. We chanced upon a cozy lobster shack, which opened in early April, that’s committed to serving affordable lobster rolls. As a self-proclaimed lobster lover, I was eager to have a bite of their lobster rolls.

Chunky Lobsters was started by Leonard and Chris, who are both in their 30’s. “We were inspired to sell lobster rolls by Luke’s Lobster, which serves quality and affordable lobster rolls in New York,” shared Leonard and Chris.  Leonard, who is mainly in charge of marketing, is also in the insurance line. If you enjoy their lobster rolls, you’ll have Chris to thank. Prior to launching Chunky Lobsters, Chris, who is culinary trained, spent a ton of time developing the recipes. “Similar to Luke’s Lobster, we put about 90 grams of lobster flesh in each roll,” revealed Chris.

Their current menu is extremely lean — with only three types of lobster roll to pick from. We tried the Chunky’s Original ($16) and man, were we immediately sold. The key to a good lobster roll is, obviously, good lobster. “Singaporeans prefer the lobster meat to be firmer, so we use Canadian lobsters instead of Maine ones. The waters in Canada are much colder, which helps to retain the firmness and sweetness of the Canadian lobster meat. Flesh from Canadian lobsters are much bigger as well,” Chris explained. You can expect tender lobster chunks that deliver a satisfying sweetness, and a taste of the sea, The lobster chunks are coated in a homemade lemon butter sauce, mayonnaise, and their secret herbs and spices concoction. What hits you first is the sweetness of the lobsters, before the creamy and herbaceous flavours dominate. The fluffy bread roll is slathered with butter, and toasted to perfection. Each order also fetches you a side of wasabi-flavoured cassava chips.

The Chunky’s Cheezy ($16) will be a hit among cheese lovers. Look forward to a lobster roll with mozzarella, cheddar, parmesan sprinkles, and cheddar sauce. The amount of cheese was generous, no doubt, but it stole the show. I prefer the original roll to the cheesy version as I could enjoy the flavours of the lobster chunks. Patrons can top up for either set A (90cents for lemonade) or set B ($3.90 for lobster bisque and lemonade).  

“We plan to introduce seasonal items into our menu in the near future, such as crabs and prawns, so do look out for that,” Chris shared. Well, you bet we will. Lobster rolls can be really pricey in Singapore, so we are really glad that we can now have a taste of delicious lobster rolls without burning a hole in our pockets!

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

The post Chunky Lobsters – New Lobster Shack in Singapore! appeared first on Miss Tam Chiak.

Soon Seng Seafood is a zi char stall located deep within an industrial estate in Tampines. Public bus services don’t serve this area, so it’s best if you drive. Alternatively, you can make use of the free bike sharing services to get here.

The 7-month-old zi char stall, which is owned by Leo and Ruide, specialises in seafood dishes and fish head steamboat. Leo’s parents run the famous Fried Hokkien Prawn Mee 海南福建炒虾面 stall at Golden Mile Food Centre.

From the nearest bus stop, just outside SAFRA Tampines, it takes just a 10-minute bicycle ride through the industrial park to get to the canteen that houses Soon Seng Seafood.

The Assam Fish Head (market price) features red snapper fish head, more commonly known as ang gor li, that is first boiled, before it is drenched in the stall’s homemade assam sauce. The dish also comes with a medley of vegetables such as lady fingers, brinjal and even petai!

Although the fish head was a tad overcooked, the flavours of the assam was very enjoyable. It wasn’t too spicy, and boasted that distinct tanginess. The sweet and salty flavours were also very well balanced, and the sauce went very well with plain white rice.

I liked how the stall added petai into their assam fish head, When bitten into, the stinky fragrance of the petai complements the flavours of the assam sauce beautifully.

If you’re looking for a quick one-dish meal, Soon Seng Seafood offers that as well. We tried their Salted Egg Yolk Pork Ribs with Rice ($6). The stall helper shared that they make their own salted egg sauce, so you know you’re getting the real deal here. The pork ribs had a good balance of lean meat and fat, and it wasn’t stringy. We loved that the pork ribs were coated generously with the salted egg yolk sauce.

If you’re willing the brave the storm, or rather, the heat, Soonseng Seafood Steamboat is definitely a great place for a simple zi char dinner.

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

The post Soon Seng Seafood – Ulu Location, But Delicious Assam Fish Head! appeared first on Miss Tam Chiak.

Singapore’s very own homegrown coffee roaster has finally opened a coffee bar in Jalan Besar! Liberty Coffee specializes in filtered and brewed coffee. The coffee beans are source from Asia, Africa, and America. The coffee roaster was formerly situated at Rangoon road, and only supplied coffee beans to various establishments. The founding partner of Liberty Coffee, Terence Tay, said: “Over the past four years, we’ve built an extensive roasting and coffee supply infrastructure to support our F&B clients. The new coffee bar at Jalan Besar is a platform to showcase our expertise and craftsmanship in coffee roasting, and the fine coffees we’ve sourced from around the world.” The former commercial airline pilot’s multiple visits to countries with burgeoning specialty-coffee markets, such as London, Australia, Korea, and the US, further fuelled his passion for coffee.

Unlike your usual coffee bar, advanced brewing apparatus such as the Poursteady automated pour-over machine and 3Temp Hipster Brewer take centre stage. A state-of-the-art customized La Marzocco AV ABR is also available to churn out espresso-based classics. We were recommended the Rwanda Nyakizu Washed ($5), which came in a simple ceramic cup. The coffee’s flavours were subtle, but we could almost taste hints of berries.

Apart from coffee, hot sandwiches, pastas, and salads are available. The head Chef, Joseph Heah, formerly helmed the kitchens of the Saveur group. My friend and I shared a Hot Butt Sub ($13) — a baguette filled with Cubano-style pork hind, homemade jalapeño aioli, caramelized onion rings, cilantro, and pickles. A prominent tartness from the pickles hits you before the umami of the pork hind does. The juices from the pork hind get absorbed by the baguette, making the sandwich more delicious. We felt that the portion of pork hind was a little too small though.

To match the bold profiles of their coffee, strong-tasting dishes were added to the menu. The Blue and Shells ($13) was one such dish. It comprises gorgonzola, pasta shells, candied walnuts and rocket leaves. While my friend struggled to take even a whiff, I found the blue cheese sauce surprisingly palatable. Look forward to al dente pasta shells that are packed with peppery and cheesy flavours, and a lovely sweet crunch from the walnuts. Share this dish with a friend if you’ll like to have a taste of it, but not finish the entire plate.

“Our true business is sourcing and roasting coffee. Our regulars return not for the fancy stuff, but for a good old cup of coffee,” shared Pauline, the other founder of Liberty Coffee. The baristas in Liberty Coffee are extremely friendly! Talk to them, or just watch them do their thing at the bar. Coming here sure made our 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 Liberty Coffee. We will verify and update from our side. Thanks in advance!

The post Liberty Coffee – Extraordinary Coffee Bar Opens in Jalan Besar appeared first on Miss Tam Chiak.

Moist and tender meat, which is encased in a crispy brown skin, make up the golden formula for mouthwatering chicken wings. After a visit to Yon Yan, I have been on the lookout for the best chicken wings, as well as economical bee hoon, in Singapore. Initially, what began as a trip to Commonwealth drive to seek out a well-reputed bak chor mee led us to Eng Kee. To find it, keep your eyes peeled for an open-air stall where workers are diligently tending to a fast-moving queue. While there is a decent spread of dishes available for diners to choose from, everyone is surely here for the chicken wings.

Each Chicken Wing ($1.30/pc) is fried to perfection — crispy skin, juicy and moist meat. Despite being left out for a while, the chicken meat remained piping hot. It’s amazing how the chef has managed to keep the seasoning on every wing consistent as well. Eng Kee is proof that one does not have to resort to complex spices or too much seasoning to make great chicken wings. Sandwiched between its crispy coating and tender meat is a thin layer of fat, which enhanced the flavour of the meat. The chicken wings here are pretty greasy, though. Grab a cup of tea to cleanse your palate after!

Eng Kee also offers economical Bee Hoon (80 cents/plate), which is a great option for all 3 meals of the day. For its price point, the portion of bee hoon and noodles was very generous. We loved the noodles, which were sufficiently oily, and surprisingly taste. Did you know that Eng Kee was awarded a “Certificate of Recognition” by the Health Promotion Board for serving healthier bee hoon? Patrons may like to pair the sweet and watery chili with the noodles for extra flavour.

Even though the beehoon and noodles are tasty, you shouldn’t be eating it plain! Add some long beans (50cents/portion) and spicy otah ($1.20/pc) to your plate! While the otah was smooth and soft, it had a stronger fishiness than the usual otahs. Other ingredients such as sausages ($1.10) and ngoh hiang ($1.10) are available as well.

If you’re nearby and looking for an affordable and tasty lunch, Eng Kee is the place for you. Eng Kee definitely deserves its title of serving one of the best chicken wings in Singapore.

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 Eng Kee Chicken Wings. We will verify and update from our side. Thanks in advance!

The post Eng Kee – Clucking Delicious Fried Chicken Wings! appeared first on Miss Tam Chiak.

Seorae’s galmaegisal, otherwise known as their signature pork skirt, is one seriously yummy cut of meat. The galmaegisal is treated with tender, loving care, every step of the way, from preparation to actual execution. The amount of effort placed into perfecting the meat is evident in the final result. The beautiful and luxurious grilled meat tastes just as good as it looks.

Preparing the galmaegisal takes a ton of effort. The thin strip of pork skirt (available in very limited quantity in every pig) is first trimmed from a massive slab of meat, before it is marinated in a special house-made sauce. The meat is also massaged for about 30 minutes, to ensure that it is soft and tender. Seorae sure knows how to handle galmaegisal, considering they are one of the first to introduce pork skirt of such great quality to Singapore.

Here’s some fantastic news: This Great Singapore Sale (3 May 2018 to 31 July 2018), dine at Seorae and receive $20 off your total bill and two $20 Seorae return vouchers with a minimum spend of $68++ on ala carte items. Amazing, isn’t it!

This time, to spice things up a little, we decided to hold our very own “Seorae Royal BBQ Challenge”, in which 2 of our team members competed to see who would be the “Best at Grilling Galmaegisal”. Check out the video below to see who won the challenge!

Slightly charred on the outside, incredibly juicy on the inside, and savoury all around, the galmaegisal had a robust flavour that was truly enjoyable. I recommend eating the meat straight off the grill while it’s still hot, to enjoy the tender and prime cut in all its glory. The galmaegisal comes in 3 flavours – Original, Spicy and Garlic. According to the chef, the proper way to eat it is to savour the original galmaegisal on its own first, before dipping it into the onion sauce. I have to say, the tangy onion sauce goes really well with the rich cut of meat.

We have come up with some tips to grill the delicious galmaegisal that you and your friends are bound to love:

1. Make sure that the charcoal is sufficiently hot. Seorae uses charcoal that has been fired to the right temperature of about 600 deg celsius.

2. Lay out the meats evenly on the grill

3. Using your tongs, pick up the meat and flip it around the grill in a continuous sweeping motion. This allows every square area of meat to be evenly exposed to the heat.

4. Using the scissors provided, cut the galmaegisal in half (do not completely snip the meat into two, just sufficiently to check the insides) to check if the meat is cooked within.

5. Leave the galmaegisal slightly longer on the charcoal grill, for it to adopt a slightly charred exterior that will add tons of flavour to the meat. Take care not to overcook the meat as it can become tough.

6. Dip the galmaegisal into the various sauces provided, and enjoy! Seorae provides 3 types of sauces – Gochujang (dark red), Onion sauce and Ssamjang (bright red, mild spicy).

As Seorae uses a circle grilling technique, diners have to wait a short while for the egg mixture to firm up in a separate grill compartment. While waiting, why not tuck into the 5 cold side dishes available? Cheese lovers may also transfer the mozzarella cheese into one of the grill compartments, and watch the cheese melt into a luscious smooth texture. Continually mix the melted cheese with the tongs till you get a smooth consistency. Then, roll the pieces of galmaegisal in the creamy molten cheese, over and over again, to coat the meat with as much cheese as possible! Needless to say, and I’m sure that you’ve expected it, the combination was divine.  

We also tried Seorae’s Woosamgyeob ($22.90), which features strips of sliced US beef short plate marinated in a special Korean pear sauce. The Woosamgyeob was fatty, tender, and a tad sweeter than most sliced beef that I am used to. Dip these pieces of fatty goodness into the sauces available, or wrap them in fresh lettuce for a refreshing crunch. What a total delight to savour!

We also tried the Hameul Pajeon ($17.90), a traditional Korean pancake chock full of seafood bits and spring onions. The Korean pancake had a crispy exterior, with a fluffy, mochi-like interior. While the bits of vegetable and chilli already add a subtle kick of spice to the thick, chewy pancake, you may dip the Korean pancake into the accompanying sauce for an extra punch!

The vibrant and colourful Sundubu Jjiggae ($14.90/small, $18.90/large) is served in a traditional Korean ddukbaegi (hot pot), and is packed to the brim with a variety of ingredients which include silky tofu, minced meat, enoki mushroom and an egg yolk. This hearty stew will warm you to the bones, and I reckon that it will be especially delightful on a cold rainy day.

Seorae at JEM and Plaza Singapura has a weekday set lunch (from just $10.90++). Diners can choose from the Kkochi Set, Kimchi Jjigae, Seoul Bulgogi and Jajangmyeon. The set comes with free drinks and side dishes too!

By this time, we were already stuffed but we couldn’t resist the Japchae ($14.90), also known as sweet potato noodles. The japchae was bouncy, QQ and chewy, which made it quite satisfying. Stir fried with lots of meats and vegetables, the japchae is a great accompaniment to the grilled meats.

Finally, we dug into Seorae’s Dolsot Bibimbap. The Dolsot Bibimbap comprises lettuce, seaweed, spinach, bean sprouts, a runny fried egg, and a lovely bibimbap sauce. I loved that the bibimbap sauce was not too sweet. There’s no better way to end our meal than with an authentic dish that is both filling and tasty.

What a feast! Speaking of feasts, Seorae’s tagline is “Feast like royalty. Feast at Seorae.” With an impressive plethora of a la carte dish and Korean charcoal bbq sets, you will never leave Seorae hungry.

This Great Singapore Sale (3 May 2018 to 31 July 2018), dine at Seorae and receive $20 off your total bill and two $20 Seorae return voucher with a minimum spend of $68++ on ala carte items.

On top of that, Seorae will be having a Facebook GIVEAWAY CONTEST! Seorae has generously offered to giveaway 4 x $100 Seorae vouchers this Great Singapore Sale! All you have to do is “Like” Seorae’s Facebook Page and “Share” the Seorae video on Miss Tam Chiak’s Facebook Page. Don’t forget to hashtag #Seorae and #Seoraesg too!

This post was brought to you by Seorae.

The post Enjoy Seorae’s Juicy BBQ Pork Skirt this GSS! Great Deals Await! appeared first on Miss Tam Chiak.

Located along Killiney Road, Da Shi Da is a quaint little restaurant that specialises in Prawn Mee. The restaurant opened early 2018, and is run by Seth Sim and his wife, Yvonne.

You may find the Da Shi Jia brand quite familiar. In fact, the restaurant is part of the Big Eater Restaurant group, which is a famous zi char brand with many outlets island wide. The brand is owned by Seth’s father.

Seth shared with us that he learnt the art of cooking prawn noodles from a hawker in Boon Lay. He then decided to open his own restaurant specialising in prawn noodles. He will return to help his dad with the chain of zi char restaurants when his prawn noodles business takes off. His wife, Yvonne, also left her banking job to support her husband in his new business.

As you enter the shop house, you will be greeted by a beautiful mural of the ‘Eight Immortals Crossing The Sea’. The mural exudes an oriental vibe, which gives the restaurant its finesse. This is, after all, a Chinese style restaurant that specialises in prawn noodles!

There are many price points for the prawn noodles at Da Shi Jia. The prices increase along with the size of the prawns. It starts from $5.80, all the way to $16.80 for the extravagant Da Shi Jia Signature Prawn Noodle. In Mandarin, it reads as “大食家大大大虾面”, and has three “big” written in its name! I’m sure you know why!

Diners can choose from a variety of noodles, such as yellow noodle, kway teow and bee hoon. We tried the dry version, which features al dente yellow noodles coated with a savoury black sauce. Toss the noodles up, together with the homemade pork lard and kang kong. As you take a bite of the noodles, do not forget to also grab a bite of those fresh and sweet huge prawns. Seth shared that he does not usually get a fixed variety of prawns each day and relies solely on the catch of the day.

If you’re looking to get a mixture of meat with your prawns, you can opt for the Da Shi Jia Pork Ribs Prawn Noodle ($13.80). We tried this as a soup version and it came with a side of chilli sauce for dipping and extra flavour!

When tasted alone, the homemade chilli sauce does pack a punch. When diluted with the prawn broth however, the sauce instead flavours the soup with a tangy and spicy mouthfeel.

Fans of bai mee fen would be thrilled to know that the restaurant also has their version of the famous zi char classic. The Da Shi Jia Wok Fried Big Prawn White Bee Hoon ($16.80) is definitely a must try.

The prawns are first fried over a high heat, which gives it a nice char and a beautiful wok hei aroma. Next, the bee hoon is then fried, together with shallots, garlic, kang kong, slices of pork and lard, before it is allowed to simmer in a prawn broth to absorb all its flavour. The result: an immensely flavourful and garlicky plate of bee hoon, topped with pieces of wok hei-rich prawns.

As an accompaniment to our bowl of prawn noodles, we ordered a plate of Shrimp Prawn Rolls ($5.80) to share. Freshly deep fried, these prawn rolls are addictive when dipped with mayo. Otherwise, they were a little under-seasoned for our liking.

Not to worry if you’re coming here as a group because for those who do not eat prawns, the restaurant also offers Century Egg Minced Pork Congee ($5, $5.80 with egg).

The menu spread at Da Shi Jia may not be extensive, but there’s definitely something for everyone.

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

The post Da Shi Jia 大食家大大大虾面 – A New Next-Gen Prawn Mee Stall! appeared first on Miss Tam Chiak.

Hong Lim Food Centre boasts a delectable selection of culinary treasures. Apart from the famous Sungei Road Trishaw Laksa, which was awarded a bib gourmand in 2017, you’ll also discover traditional hawker food stalls (Dong Fang Hong Sotong Ball Seafood Soup) alongside modern day hawker fare (such as Beng Who Cooks) all under one roof. One of these hawkers stands out from the rest and it is none other than Tang Kay Kee- a zi char stall which marries the best of both traditional zi char and modern zi char lunch bowls into one stall!

Tang Kay Kee Fish Head Bee Hoon has been a household name amongst regulars of Hong Lim Food Centre. While the stall has been “wok–ing” zi char fare for dinner goers since 1946, it has finally opened its doors to the lunch crowd with its newly launched modern-day wok–hei infused lunch bowls in January 2018! Fourth–generation hawkers, Debbie, 27; and Kamen, 21, are the brains behind this new concept. “Before the stall shifted into Hong Lim Food Centre, my great grandfather was peddling along Upper Hokkien Street prior to the establishment of Hawker Centres. Tang Kay Kee is actually derived from my great grand father’s name Tang Pak Kay,” Debbie revealed. “We were initially known as Kay Kee 祺记, but added a “Tang” in front of only after the renovation of Hong Lim in 2009 because we wanted to better commemorate this long tang heritage that is important to my grand Aunty, who is also the stall owner!”

A fresh spin is put on the classic hor fun. The Mixed ($5), which features hor fan stir–fried with garlic tender pork slices, fish slices, battered enoki mushrooms, and sous–vide egg, really won us over. “We infused modern ingredients into our hor fun for the younger crowd. This is very different from our traditional hor fun served at dinner time, which comes with the usual liver slices and prawns,” shared the duo. We couldn’t agree more. I was hooked on the battered enoki, which was made using 4 different flours and salt. The result was a uniquely salty and crispy mushroom which was extremely addictive! “Also, we use a sous–vide machine to cook perfect eggs at 63 degrees” Kamen added. While the choice of ingredients was captivating, it was the alluring wok–hei that really had me going for spoonfuls.

I opted for the Cai Po as part of the fried rice menu, which comprised of fried rice with eggs, chinese sausages, crab meats, spring onions, preserved radish as well as a sous–vide egg. Unlike the Mixed hor fun, the wok–hei here was much milder. Like good zi char–style fried rice, the grains were nicely oiled and separate. You definitely need to spoon a big portion of rice to savour all the elements of the fried rice, including the distinct sweet and salty cai po. I do wish that they could be a bit more generous with the cai po though!

The fun (or rather, crucial) aspect of zi char is ordering a ton of dishes to share with your loved ones. While Tang Kay Kee serves numerous traditional ala carte zi char dishes in the evening, their lunch menu also consists of a lean selection of snacks that are inspired from their traditional menu. For example, the Prawn Paste Chicken ($10) (which is also an excellent choice to have). Their version of har jeong gai comes in boneless cubed, bite–sized portions that are perfect for the working crowd to chow on while avoiding the hassle of removing the chicken bones. The chicken were juicy and crispy (and dare I say, finger lickin’ good!) and made even more perfect with a touch of their homemade mustard mayonnaise sauce. I doubt there would be any leftovers from this extremely toothsome snack. Traditionalists need not fret though as the regular har jeong gai wings are still available during dinner.

There’s something for everyone here at Tang Kay Kee. With modern wok–hei dishes by day and traditional zi char fare by night, I’d say Tang Kay Kee deserves multiple return visits. I mean, where else in the hawker scene would you be able to find such an unusual yet classic take on tze char?

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 Tang Kay Kee Fish Head Bee Hoon. We will verify and update from our side. Thanks in advance!

The post Tang Kay Kee – Traditional Zichar Stall Launches New Wok Hei Lunch Bowls! appeared first on Miss Tam Chiak.

You might have heard of the famous Singapore musical cabaret group Dim Sum Dollies, but have you heard of the Yang sisters?

The three sisters currently run Dong Fang Hong Sotong Ball Seafood Soup, a hawker stall located at Hong Lim Market & Food Centre.

Besides sotong (squid) balls, the stall also has meat balls and fish balls up for grabs. If you are wondering what’s so special about the balls here, you’ll be glad to know that each and every ball is painstakingly handmade by the three of them!

The sisters shared that they picked up their culinary skills from their father, who was a very good cook. The brand first started out as a roadside stall along High Street. The oldest of the three sisters, who is now in her 60s, started helping her father since she was 13. That’s a whooping 50 years of experience!

We arrived at around 3pm on a Monday afternoon but to our dismay, the stall was already closed! However, we managed to catch the sisters preparing their sotong, meat and fish balls for the next day. It has been such a long time since I’ve seen (and eaten) fish balls that were handmade.

Not wanting to miss it a second time, we arrived at around 11am the next day, bright and early to get a taste of the delicious sotong balls that had been highly raved about by netizens. The affable sisters remembered me from the previous day, and were very happy to cook up a bowl of seafood soup for me.

They have only one item on the menu, which is the Sotong Ball Seafood Soup. This comes in three different sizes ($4.50, $5.50, $6.50). You can add noodles, such as ee mian, mi tai mak, kway teow, mee sua or bee hoon for $0.50, or have it with a bowl of white rice at $0.50.

A $4.50 bowl of seafood soup comes chockfull with ingredients. There are about 5 balls in the bowl (a mixture of squid, fish and meat balls), together with herh kiao (fish dumplings), seaweed and then fried garlic chips as garnish. For $4.50, I do think that it’s an extremely generous portion!

When I sank my teeth into the sotong ball, I finally understood what the rave was all about. The sotong ball was very springy, well-seasoned, and definitely addictive. The fish balls were slightly different from the usual factory made ones. It had little chunks of fish meat studded throughout the ball instead of being just smooth and springy. This uniqueness was testament to it being handmade. The meat balls were great as well. Although they looked like they were made from minced meat, the balls were still chewy instead of just crumbly. 

The broth itself was tasty too! Although not as heavily flavoured as the balls, its delicate and subtle savouriness complemented the sotong, fish and meat balls perfectly.

The queue at Dong Fang Hong Sotong Seafood Soup is never-ending. Although we didn’t witness a long line at the stall, there were always customers waiting for their bowl of tantalising seafood soup. In fact, I even saw an uncle placing a bulk order (he had a notepad filled with orders)!

Do reach there early, because the stall closes once they sell out! (And they usually sell out quite fast, so I’ve heard). Do note that there isn’t a stipulated rest day for the sisters, as it is dependent on whether they are able to get enough produce for the day.

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

The post Dong Fang Hong Sotong Ball Seafood Soup – Three Types of Delicious Balls! appeared first on Miss Tam Chiak.

Magosaburo Café’s warm lighting, comfortable seats, great hospitality and (most importantly) its insanely mouth-watering food, was an instant hit with us. This young 4-month-old cafe resides in Tiong Bahru Plaza, and specialises in Japanese-Western fusion food. If you find the name “Magosaburo Café” familiar, this may be because the café is actually a brand variety of “MAGOSABURO JAPANESE WAGYU DINING” located at ION Orchard. While the outlet at Orchard leans towards fine dining, Magosaburo Café at Tiong Bahru Plaza has more of a casual and cosy vibe.

The first item we tried was the Signature Wagyu Don with Black Truffle ($28.80). Slabs of sliced wagyu beef and slivers of truffle atop the rice made the whole combination simply irresistible. The truffle aroma too was so strong that it reached us even before the dish did! A taste of it and I was sold. The wagyu beef was incredibly soft and delicious, and had the perfect chewiness and bounciness expected from such a luxurious cut. Drizzle the accompanying red wine sauce for an even richer taste. All in all, two thumbs up for this dish!

Next, we tried the Spicy Beef Nabe ($17.80), a Japanese hotpot chock-full of sliced beef, tofu and vegetables. The nabe was flavourful and comforting. I imagine that this dish would be perfect on a rainy day as you enjoy the warmth with your loved one.

We also had the Signature Hot Soba Chicken Salad ($14.80). I loved that the hot soba noodles were cooked al dente and still chewy. Featuring 4 pieces of crispy deep-fried chicken katsu atop fresh greens, this came complete with a side of onsen egg, which you can pour into the hot soba broth for added flavour.

Finally, we had the Salted Konbu & Truffle Chawanmushi ($8.80). The chawanmushi was extremely smooth, silky smooth and simply delightful. Topped with generous chopped truffle and konbu, the truffle chawanmushi here is a must-try for truffle lovers.

To wash it all down, we got a Milk Tea with Grass Jelly ($4.80) and Homebrew Longan ($4.80) to share. The former was milky and had a fragrant tea flavour, while the latter was refreshing and cooling.

Magosaburo Cafe is a lovely cafe that delivers excellent Japanese-Western fusion food. It is evident that the food here is made with love, and delivers both in plating and flavour. At just 4 months old, I must say Magosaburo Cafe shows great potential, and is a place I would recommend to friends and family.

Thank you Magosaburo Cafe for your generous hospitality.

The post Magosaburo Cafe – Excellent Japanese-Western Fusion Food appeared first on Miss Tam Chiak.

Tiong Bahru Plaza sits in the heart of the charming Tiong Bahru estate, and is home to communal spaces for events which bring the community together, and tons of dining options. The modern building, which is a proud supporter of energy efficiency (their rooftop is outfitted with solar panels), is easily accessible from Tiong Bahru MRT Station via a short linkway.

With a myriad of food options that will suit every taste bud and preference, the 10 eateries at Tiong Bahru Plaza promise to satisfy your rumbling grumbling tummies!

Dessert Story

Dessert Story uses only fresh and natural ingredients in their creations. You can rest assured that there are no preservatives added. They also ensure that their desserts have a lower sugar content. We tried their signature Mango Pomelo Sago ($4.80), which was cold, sweet and extremely refreshing. The chunks of mango within the were ripe and sweet. The was rich and smooth Black Sesame Paste ($3.30) carried a very fragrant and comforting sesame aroma. I loved that it was not too sweet. You may also like try the Pumpkin/Carrot/Yam Cake ($2.80), which fall under the savoury section.

Flaming Don

Flaming Don at Tiong Bahru shares the same space as Bangkok Jam Off The Street, and is a cosy place for a yakiniku and donburi feast. We tried the Salmon Aburi Don ($8.90+), Signature Flaming Beef Don ($17.90+) and Chicken Combo Don ($12.90+). The Salmon Aburi Don was my favourite of the bunch. The slices of salmon were fresh and super tender, and the sauce on the salmon slices added a salty and spicy kick to the dish. So yummy! However, note that the Salmon Aburi Don is only available as part of their Weekday Set Lunch($8.90+/pax) from 12-4pm, from Monday to Friday. Lunch sets come with free flow drinks too! Flaming Don uses Australian Striploin for its Signature Flaming Beef Don, and torches the beef before serving. What a treat! A friendly reminder to bring your jackets, as the air-conditioning is really strong here.

iCrepe

iCrepe is a local brand that aims to serve high quality, tasty and convenient snacks. iCrepe makes their own batter, and does not use pork in any of their crepes. We tried their unique Curry Chicken Katsu Crepe ($8.50) which comes with chicken katsu chunks, egg, cheese, and seaweed. The Tiramisu Crepe ($8.50) featured coffee-soaked ladyfingers (no alcohol is used here) and whipped cream. My favourite — the Colourful Crepe ($6.40) — won me over easily.The colourful crepe was essentially a green tea crepe with azuki beans, almonds and whipped cream.

Magosaburo Café

Magosaburo Cafe serves insanely mouth-watering Japanese-Western fusion food. After a taste of their Signature Wagyu Don with Black Truffle ($28.80), I was in love. The wagyu beef was incredibly tender and delicious, and had the perfect chewiness and firmness. We also tried the Spicy Beef Nabe ($17.80), Signature Hot Soba Chicken Salad ($14.80) and Salted Konbu & Truffle Chawanmushi ($8.80) which were all amazing. Finally, we washed our meal down with the refreshing Homebrew Longan ($4.80) and Milk Tea Grass Jelly ($4.80).

O Banh Mi

O Banh Mi is set up by 3 entrepreneurs from Hanoi and Singapore. We tried the Fried Beef Vermicelli ($9.90), which sees springy noodles coated in a light savoury sauce, and topped with beef slices and a yummy spring roll. We also had the Pork Chop Rice ($9.90) and Pork Belly Binh Xeo ($10.90). We rounded off our meal with an icy Coffee Slush ($6) and a comforting Hot Lemongrass ($3.50).

Old Street Bak Kut Teh

Founded in 2010, Old Street Bak Kut Teh prides itself on being a specialist in the well-loved traditional herbal pork ribs soup. Popular creations include the Old Street Dry Bak Kut Teh ($9.10) and freshly made You Tiao ($2 per serving), both of which we absolutely loved. Dip your you tiao in soya milk, or use it to soak up the bak kut teh soup for extra oomph! We also tried the Bak Kut Teh Soup ($7.80) and Pig Trotter ($10), which were very flavourful. Old Street has tables with an induction cooktop, and orders can be made via an iPad. How convenient! I’ve tried Old Street Bak Kut Teh a couple of times, and I always leave with a happy and satisfied stomach.

Paik’s Coffee

Do you need a perk-me-up to get you through the day? Paik’s Coffee, which has over 552 outlets in Korea, is known for their Korean-style coffee. Opened by Mr Paik, a Korean celebrity chef who is the mastermind behind over 25 different brands, Paik’s coffee is slightly sweeter to appeal to the younger crowd. They currently have 3 outlets in Singapore. We got to try Paik’s Original Ice Coffee ($3/hot, $3.50/iced), which is the signature Korean coffee mix. It was a tad sweeter than the coffees I am used to. We had to try their Coconut Coffee Smoothie ($5.50), a new addition to the menu. Hints of coconut complemented the coffee, which had slivers of nata de coco at the bottom. The Green Grapes Flower Tea ($5) with soda (+$0.50), one of Paik’s best sellers, had a wonderful fruity flavour and was extremely thirst-quenching.

Pezzo

Freshly made on a daily basis, all pizzas from PEZZO are handcrafted and topped with generous amounts of premium ingredients. PEZZO is the first home-grown pizza chain to have gone global. Their presence stretches over 6 countries — Malaysia, Thailand, Myanmar, the Philippines, China and Saudi Arabia. We had the Trufflin’ Truffle Mushroom (1 slice/$5.90, 6 slices/$29.90) and Pepperoni Party (1 slice/$4.50, 6 slices/$24.90), which were awesome! Fun fact: did you know that PEZZO uses 72 slices of pepperoni on each full pan pizza? That’s more than enough to go round! To combat the rich pizza, we downed a cup of Creme of Earl Grey Lemon Tea ($2.90) which was a total delight! I loved the sweet, yet slightly salty, foam atop the earl grey lemon tea.

Tea Valley

Tea Valley’s owner did not have a background in culinary arts. Hence, to have grown his brand, and opened 4 outlets is no easy feat! When asked what he thought the reason behind his success was, Tea Valley’s owner stated that he tries to keep the taste of his food authentic by importing the key ingredients such as sesame oil and plum powder from Taiwan. The crispy Golden Needle Mushroom ($3.90), Crispy Salted Chicken ($5.50), Mee Sua ($6.50) and Fried Plum Sweet Potato ($3.90) are brilliant snacks, and can suffice as a quick meal. I especially enjoyed the fried sweet potato sticks, which were crispy on the outside, yet soft and smooth on the inside. We also tasted the Lu Rou Fan ($6.90) which is quite similar to what you can get in Taiwan!

Tino’s Pizza Café

The Signore Tino ($15.90), Tino’s Pizza’s signature pizza, is built with beef/chicken pepperoni, bacon, onions, capsicums, olives and oyster mushrooms. Diners can opt for thick or thin crust — all you have to do is ask! We also tried Tino’s Smoked Duck Rice with Pesto Sauce ($13.90), and the extremely interesting Peanut Butter Fries ($5.90). The thick fries were drizzled with a rich peanut butter sauce and bacon bits. This intriguing combination was surprisingly tasty!

Of the ten eateries listed, is there a particular one that caught your eye? Set a date with your loved ones and make a trip to Tiong Bahru Plaza.  See you there!

This post was brought to you by Tiong Bahru Plaza.

The post 10 Delicious Eateries You Should Try At Tiong Bahru Plaza appeared first on Miss Tam Chiak.

Singaporeans can look forward to a new sushi bar in town! Sushi Shiki Hanamura has come a long way since its humble beginnings in Nemuro, Sapparo. This concept restaurant is an offshoot from the reputed conveyor belt sushi restaurant Kaiten Sushi Nemuro Hanamura, which owns over 10 stores all over Hokkaido and Tokyo. Situated in the basement of Orchard Central, Sushi Shiki Hanamura curates a premium sushi experience you will not forget. Patrons will get to enjoy some of the finest seafood that is imported from the seafood capital of Japan, Nemuro.

The restaurant boasts an extensive menu and we were given a walkthrough by the very amiable staff. We ended ordering 5 Pieces of Sushi with Burnt Soy Sauce ($15.50++), which comprised of nigiri like Bozu Ginpo (Silver Treasure Fish), Aburagarei (Arrow Toothed Halibut), Torched Salmon, Engawa (Fluke Fin of the Flounder fish) and Chutoro (Medium Fatty Tuna). A pearl of freshly grated wasabi can be found in each nigiri as well.

The nigiri platter was a show-stopper. Lightly seared, the engawa (on the left) delivered a buttery and melt-in-your-mouth texture that really left an impression. The mild-tasting aburagarei (on the right) too boasted a marvellously rich and fatty mouthfeel. 

Both salmon and chutoro nigiri are equally spectacular in terms of quality. The highly prized chutoro (last picture) resembled a slice of beautifully marbled steak. Its buttery, rich and fatty flavours brought me to nigiri heaven. I’d highly recommend this nigiri platter!

Sushi aficionados can choose from a wide selection of ala carte nigiri too! As its name suggests, the Thick Sliced Unagi ($10) was hearty and appetising. Each unagi slice is first lightly torched, then brushed with a delectable tare before being served. This crucial step added a lovely smoky and sweet flavour to the eel. However, beyond its firm and sweet flesh, diners need to also watch out for those prickly bones!

One of Nemuro’s specialty dish, as recommended by the staff, was the Fresh King Crab Miso Soup ($8.50). As impressive as it sounded, it didn’t fare well in its execution because while a whole king crab leg was served, the overall taste was one-dimensional.  

The process of preparing tempura might sound simple, but Sushi Shiki Hanamura has perfected its execution. For $11++, every platter comprises two prawns, chicken, enoki mushrooms, cucumbers as well as onions that are all battered and deep fried to golden–brown perfection. The ratio of batter–to–ingredient was incredible. Each bite rewards you with an addictive, paper–thin crisp that retains the natural flavours of the seafood and vegetables. This is one tempura dish that I enjoyed even without the dipping sauce.

Sushi Shiki Hanamura offers top–notch sushi that is definitely worth checking out. With that said, the prices here are mid–range so do expect to pay at least above $100 when you dine in with a group of friends.

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 Sushi Shiki Hanamura. We will verify and update from our side. Thanks in advance!

The post Sushi Shiki Hanamura – The Latest Sushi Joint in Town appeared first on Miss Tam Chiak.

Yunos N Family has been open for a whopping 38 years, making it one of the pioneer Mee Rebus stalls in Ang Mo Kio. Famed for its mouthwatering Mee Rebus and satay, the stall is currently run by a pair of brothers. It bears their late father’s name, “Yunos”, who initially opened and ran the business.

Upon locating their stall in 724 Ang Mo Kio Food Centre, we immediately noticed their extensive menu of meats. This includes chicken, babat (tripe) and ekor (oxtail), to name a few, and can all be added to your bowl of Mee Rebus.

At a base price $3.00 for a bowl of Mee Rebus, the bowl is generously filled with springy yellow egg noodles and thick luscious gravy. The noodles are garnished with a hard boiled egg, dried shrimps and tau kwa (fried firm tofu). Topped with chopped chilis for a gentle kick, a slice of lemon for some acidity and rich nutty gravy, this hearty dish is a complete meal in itself.  

If you are looking for a lighter dish, they also offer Mee Soto ($3.00). This dish is less oily and also milder in spice when compared to other Mee Sotos out there. We also added a bagedel (fried potato patty) for an additional $0.70. After being mixed into the gravy, the bagedel soaked up all its flavour, making the overall dish even more scrumptious. 

Yunos N Family also offers mutton, beef, chicken and even tripe satay. Each stick of satay costs $0.60 (minimum order of 10 sticks). We opted for the mutton and chicken satay, which comes with peanut sauce, chopped cucumber and red onions. The satay had just the right amount of char, a smokey aroma and a slightly crispy texture. Although the satay was cooked over a charcoal grill, the meat itself remained moist and tender. The mutton one was particularly delightful with its lovely sweetness which complemented its chargrilled smokiness.  

Despite having been opened for almost four decades, Yunos N Family continues to show that it is here to stay for many more years to come.

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 Yunos N Family. We will verify and update from our side. Thanks in advance!

The post Yunos N Family – Pioneers of Delicious Mee Rebus in Ang Mo Kio appeared first on Miss Tam Chiak.

Everyone loves a good martabak manis. Pan–fried to a thick pillowy texture before being stuffed with different kinds of fillings, this pancake is well-loved all around the world. The classic Indonesian delicacy is almost impossible to miss when one is travelling along the streets of Indonesia. Back in Singapore however, while martabak manis may not the most popular street food, there are still a few stalls selling this delightful snack, and one of them is Terang Bulan.

Terang Bulan is a quaint little store selling martabak manis with unique stuffings in East Village Mall. Chocolate, banana and cheese are some of the common stuffings found in the Indonesian pancake. But Nutella spread? Kitkat stuffing? That’s pretty unique! Dita, the owner of Terang Bulan, is the proud creator of these special martabak flavours. Before embarking on the F&B path, the Surabaya–born was formerly working as a marketing executive in a humanitarian organization. “My husband and I love martabak manis, and I decided to learn how to make the delicacy from a school, which teaches the recipe for martabak manis,” shared Dita. “We have also reduced the sweetness and thickness of the martabak manis to suit the taste of Singaporeans,”she added. 

Dita churns out a fresh batch of batter on a daily basis, so patrons can look forward to freshly–made martabaks for each order. There are five types of martabak to choose from, including the standard flavour, premium flavour, red velvet edition, pizza terbul as well as mini terbul. Team Tam Chiak decided to order the Terbul Chonana ($7) from the standard section, and the Terbul Kitkat ($8) from the premium section.

Our all–time favourite, Terbul Chonana, featured a huge fluffy pancake stuffed with classic chocolate sprinkles and sliced banana, and finished with a generous drizzle of condensed milk. Some of the martabaks I’ve had in the past came either slightly burnt or undercooked, but the one here at Terang Bulan was executed just right. While the exterior was nicely browned and crispy at the edges, the insides remained consistently fluffy and chewy. “We made our pancakes more fluffy using our secret recipe,” Dita explained enthusiastically.

Prior to serving, each whole martabak – which can feed up to 4 to 5 persons –  is cut into bite-sized pieces. Having it served this way definitely offers much more convenience for patrons! We highly recommend the Terbul Chonana to all martabak lovers. 

Aside from classic flavours, Terang Bulan also offers variants of the Indonesia treat which sees their delicious pancakes stuffed with more unconventional flavours. The Terbul Kitkat had a generous spread of nutella and kitkat crumbs, a sinful combination that will surely give you a sugar rush! This is only for those with an especially sweet tooth. 

While Terang Bulan offers really good martabak manis, it’s not really accessible (unless you’re staying near East Village). Lucky for us, Terang Bulan offers island-wide delivery with just only an additional $10 surcharge (from Tuesdays to Sundays). Dita can get really busy with the orders at peak hours, so remember to call to order in advance. If you’re in the vicinity, why not drop by to have some freshly made martabak? Terang Bulan also co-shares the space with fried banana fritters specialist Pisang Keju, a stall helmed by Dita’s husband. If martabak isn’t enough, you can always order some fried banana fritters! We promise you’ll leave the place contented and satisfied. 

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

The post Terang Bulan – Uniquely Flavoured Martabak From Indonesia! appeared first on Miss Tam Chiak.

Many Singaporeans have heard of the famous kolo mee from Sarawak. For those who haven’t, kolo mee is a simple and light noodle dish that first originated in Sarawak. The curly noodles are made without any ‘kee’, or alkali, and are tossed in some oil and light soy sauce before being served.

But did you also know that there is another type of noodles that is very similar to koko mee?

We are talking about kampua noodles. Just like kolo mee, kampua noodles also originate from Sarakwak and have the same distinct taste and texture. The only difference is that kampua noodles are straight, unlike its curly twin.

Located in a coffee shop in Aljunied, Q Gen is a 10-month-old hawker stall that specialises in kampua noodles. This 24/7 stall is run by the Chua brothers, and has quite an extensive menu!

If you’re looking to try the traditional version of kampua noodles, go for the Speciality Dry Noodle ($3/$4). Mr Chua shared that they make the noodles themselves daily, which ensures freshness and consistency of that signature QQ texture.

You may assume that the cooking process for kampua noodles is very similar to that of mee pok or mee kia. However, Mr Chua shared that cooking kampua noodles is actually much harder than it looks. If it’s cooked too long (even for a split second), the noodles will turn soggy very quickly.

The noodles are seasoned very lightly with a mixture of shallot oil, lard and soy sauce. We were told that the light seasoning allows for the natural flavours of the noodles to shine through. The accompanying fried wantons and slices of char siew added a different texture and dimension to the noodles. That said, I wouldn’t mind having the noodles alone just because it was so flavourful!

For those who enjoy a bowl of noodles that is richer and has more depth, you may want to opt for the Dark Sauce Dry Noodle ($3/$4), which is the “black” version of kampua noodles. It’s exactly the same as its white counterpart, except for the addition of the sweet and savoury dark soy sauce.

If you’re reminiscing for mom’s cooking, the “Martell” Chicken Vermicelli Soup ($5) will satisfy that craving. This hearty bowl of chicken soup is cooked with cognac and lots of ginger, which gives the broth a spicy and robust flavour. Most of the alcohol in the soup has been boiled down, which leaves a delicate, and sweet flavour that balances out the heat from the ginger.

The bowl of mee sua also came with a few pieces of chicken (which was a bit too tough for our liking), a perfectly cooked hard-boiled egg as well as braised mushrooms, which provided some umami to the dish. Because of its warming properties, this is great for rainy weathers or even for soothing an upset stomach.

Q Gen is a great place for locals to experience kampua noodles, as well as our friendly Malaysian expats to get a taste of home. What’s more, the stall is opened 24/7, making it accessible at any time of day to grab a quick meal!

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

The post Q Gen – Get A Delicious Bowl of Kampua Noodles At Anytime of Day! appeared first on Miss Tam Chiak.

You might be familiar with the Teochew delicacy, Ang Ku Kueh, which is also known as Red Tortoise Cake. These mounds of crimson red kueh are usually stuffed with mung bean or peanut, but have you ever tried versions that are stuffed with green tea, coconut, or even durian? Well, we sure have not.

We recently stumbled upon Poh Cheu, a kueh shop in Bukit Merah. The brand carries a rich history of over 30 years, since it began in 1985. Not only does Poh Cheu sell the traditional ang ku kueh, which is usually filled with mung bean or peanut, the shop also has another 10 variations of this Chinese classic!

The stall was first established by Mr Neo Poh Cheu and his wife in 1985. Back then, they peddled their kueh by the roadside in Boon Lay. Mr Neo recalled the times when the police would catch him for his illegal hawking, but he had no choice as it helped to put food on the table.

The 77-year-old shared that he and his wife used to work for various eateries, and that was how they picked up the skill of making kueh.

With time, the couple’s hard work paid off and soon, they were able to open a brick and mortar stall in Jalan Kayu, before moving to Bedok, and eventually settling at its current location in Bukit Merah. Over the years, the brand has won many accolades for their offerings, and has garnered a fair bit of media attention too.

Every piece of kueh is painstakingly hand made: from the cooking of the filling, to the rolling of the dough. Though labourious, these are essential requirements to ensure tip top standards. We could definitely taste the love that went into making each kueh!

When we asked what makes a good ang ku kueh, Mr Neo replied that the filling has to be generous, and the skin has to be soft with a QQ consistency. The ang ku kuehs ($1.10) at Poh Cheu definitely meet this golden standard.

As age catches up with Mr Neo, his daughter, Esther, son-in-law and niece, Lay Hoon, also help to run the stall.

On how they came up with so many modern varieties of ang ku kueh, Esther shared that it was all thanks to her late mother. “Sometimes, customers would come and ask for a certain flavour. My mom would then try to make that flavour and add that to our list of ang ku kueh offerings.”

Some of the more unique flavours of ang ku kueh include fruit variations, such as durian, mango and pineapple. However, we found the flavouring a little too artificial for our liking.

On the other hand, the flavours such as coffee, green tea and yam, were delicious. These interesting twists reminded us of Japanese mochi, with its springy skin, and flavourful and aromatic filling. The yam ang ku kueh was like a local take on Japanese mochi, incorporating the flavours of orh nee – Teochew yam paste – into the ang ku kueh filling.

Besides the 12 different ang ku kueh varieties, Poh Cheu also churns out other old school kuehs, such as soon kueh, png kueh ($1.30), yam cake and even the traditional Hakka dish, abacus seeds ($2.30 onwards)!

Even for their soon kueh ($1 to $1.30), the stall has three versions of this timeless savoury snack. Diners can choose from bamboo shoots, gu chye (chives) or the standard mang kuang (turnip). Each kueh is packed with a generous portion of filling, and we especially enjoyed the unique addition of tau pok in the gu chye kueh. It gave the kueh a different mouthfeel, and lent a natural saltiness to the overall filling.

Esther shared that they use more yam than flour in their abacus seeds, which ensures that the abacus seeds still taste of earthy yam instead of bland flour. The abacus seeds were also soft and chewy, which, when paired with the accompanying ingredients such as fried onions, hei bi and mushrooms, gives a good play on texture.

Esther’s son, Jerome, has decided to take over his grandfather’s shop. He used to work part-time for the stall, and has learned the ropes and art of making kueh. The 24-year-old is an accounting graduate, and decided not to pursue a job in accounting mainly due to filial piety. He shared: “Because my grandfather is getting old and his health issues, he can’t continue the business. That’s what triggered me to take over from them”.

Although he is of Hokkien descent, Mr Neo said in Hokkien: “I don’t have to be Teochew to make Teochew kueh. As long as I enjoy what I do and make it well, that is all that matters.”

The family plans to expand into selling their kuehs online. I think its heart-warming to see a third generation taking over a brand that has been going on for over 30 years. By putting a modern spin to a timeless classic, it definitely helps Poh Cheu stay ahead of the competition!

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

The post Poh Cheu – Where Traditional Delights Come With A Unique Twist! appeared first on Miss Tam Chiak.

Before Meet 4 Meat went into business less than three months ago, Beef Wellington was only served in expensive steakhouses. Now, not only can you find this elegant beef dish at a local hawker centre, it also does not break the bank!

Meet Jimmy Teo, the chef who is helming Meet 4 Meat’s kitchen. Chef Jimmy has worked in various restaurants and steakhouses in both Australia and Singapore for the past 20 years. Most notably, he was the chef of Wooloomooloo Steakhouse at Swissôtel. Gerald, who is Chef Jimmy’s partner in this venture, decided to team up with him to make gourmet steak dishes more readily available and affordable to Singaporeans.

At just $27.00, the Beef Wellington comes as a 180-gram tenderloin coated in a red wine mushroom duxelle (finely chopped) and wrapped in a puff pastry shell. Chef Jimmy adds a piece of pan seared foie gras into the Wellington as well. This is a non-traditional inclusion. He slices the Wellington down the middle to reveal the pink beef in the centre. As with most tenderloins, the meat had less marbling (fat content) but remained deliciously tender and juicy. However, some might find that the beef is too rare for their liking. As Chef Jimmy told us that this is how it is normally served, I suggest you request for more doneness if you do not like your beef too rare.

I found that the red wine mushroom duxelle had a distinct earthiness and acidity that complemented the beef excellently. This was balanced by the creamy and fatty foie gras that sat atop the tenderloin. The egg-washed puff pastry was crispy on the outside while the pastry on the inside soaked up the beef’s fragrant juices. The dish also came with a side of baked potato wedges and vegetables. Unfortunately, the vegetables were undercooked and hard. Overall, while the sides were disappointing, I thoroughly enjoyed the combination of flavours in the Beef Wellington.

Chef Jimmy also recommended their Marinated New Zealand Lamb Cutlets ($24.50). Meet 4 Meats uses its own ‘secret’ proprietary blend for the lamb’s marinade. The dish comes with a generous serving of lamb and a sweet balsamic glaze. I was impressed by the quality of the meat – the lamb had just the right level of fat content. Therefore, the lamb remained moist which made for a palatable bite. It had a caramelised char which gave it a touch of smokiness. However, I was unable to taste much of the marinade. The meat did taste quite gamy, but that gaminess was balanced by the sweet and acidic balsamic glaze drizzled on the plate.

Meet 4 Meat does not just offer gourmet meat dishes. Chef Jimmy also has fresh handmade pasta dishes on their menu too! Their Carbonara was labeled as a “Must Try” on their menu so we had to order it. He first sautées some onions and bacon in a pan, then flambés it with some white wine. Interestingly, he adds milk as the base of the sauce instead of cream. He then stirs in an egg yolk to emulsify and thicken the sauce. Finally, the cooked handmade pasta is added and stirred into the sauce. At just $9.00, this Carbonara comes topped with parmesan cheese and fresh herbs.

The sauce tasted like a mix between the traditional Italian version, which is just made with eggs and cheese, and the modern version, which is made mainly with cream. The final concoction was light and very subtle in flavour. The sautéed bacon and the parmesan added a much needed saltiness to the dish. The handmade pasta was cooked al dente and was slightly springy in texture. Sadly, I felt that the noodles were too thick and a bit chewy for my liking. I personally would not come back for this dish, but it is a unique take on Carbonara that is worth a try when you are there.

It is hard to pass up a visit to Meet 4 Meat at such unbeatable prices. I highly recommend heading down there for their Beef Wellington, especially if you have not tried it before. Their dishes do not quite hit restaurant quality, but they are definitely impressive for hawker food. Chef Jimmy also plans on adding a charcoal grill to their kitchen, which means that there will definitely be more new dishes to come!

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

The post Meet 4 Meat – Gourmet Beef Wellington for an Affordable Price appeared first on Miss Tam Chiak.