Love it or hate it, the avocado is definitely a unique fruit. Not only are they nutritional powerhouses, they are also adored by many for their rich and buttery flavour. For the die-hard avocado fans out there, Avorush is just the place for you. This cafe in Asia Square Tower 2 aims to elevate the humble avocado and to curb the common misconception that healthy food can’t taste good!

One of Avorush’s most popular items, avocado toast, comes in 9 different varieties. I decided to try their simple ‘Back to Basics’ ($5.50), which features simply thin slices of avocado sat atop toasted sourdough bread. The avocado is dressed in a drizzle of lemon juice and seasoned with salt, black pepper and a sprinkle chilli flakes. Despite only having a few elements, the dish’s elegant presentation was impressive. The sourdough bread was golden brown on the edges, while the red chilli flakes beautifully complemented the green colour of the avocado.

After I got over how pretty the plating was, I decided it was time to give it a taste. As I drove my knife into sourdough bread, I could hear the satisfying crunch of the outer crust. The bread also had a delightfully robust and chewy texture, which made it the perfect accompaniment to the soft and creamy avocado on top. That brings me to the star of the dish. The freshness and also the rich flavour of the avocado really stood out, while the acidity of the lemon juice helped to lift the flavour of the dish. The chilli flakes added an extra layer of flavour by giving just a hint of spiciness. The combination of all these ingredients made for a truly delicious mouthful both in taste and texture! Unfortunately, I did feel that they overdid it with the seasoning as the avocados were too salty. Overall, I would order this dish again if the seasoning was less aggressive.

Perhaps the polar opposite to the simplicity of the ‘Back to Basics’, ‘Over the Top’ ($6.50) prominently features a poached egg and chunks of cherry tomatoes and feta cheese. The avocado kind of took a backseat in this dish – I had to peer underneath the glistening poached egg to see that it had been mashed and spread on the toast. Without further ado, I gently pressed my knife into the egg and was greeted by a burst of runny yolk.

Even though it was the same crunchy yet chewy sourdough bread, the oozing yolk served to enrich and bind all of the toast’s components with each bite. The avocado added a hint of butteriness to the toast, while the juicy cherry tomatoes added a slightly sweet and refreshing touch. At this point, I felt that the dish’s flavours lacked ‘oomph’. That was when I bit into a chunk of feta. It might have been small in size, but not in terms of flavour. The feta was creamy and melted in my mouth, spreading its intense cheesy tanginess. This dish really had an impeccable balance of flavours of textures.

As if that wasn’t enough avocado, Avorush makes drinks with avocado as well! The Avo Vanilla Frappé ($5.90) might come with a hefty price tag but its well worth it. Each cup contains half an avocado, fresh milk, vanilla and honey! Avorush keeps its drinks guilt-free by not using refined sugar in its drinks. I was intrigued when I saw this on the menu. Not only are avocados rarely used in desserts, this came in the form of a drink! I initially thought that the butteriness of the avocado would make the drink too heavy and also overpower the other ingredients, but I was wrong. The frappé had just the right amount of milk, which mellowed out the flavour of the avocado. This really allowed me to taste vanilla and the sweet honey. Before long, I found myself with an empty cup in hand!

Avorush isn’t just a place for avocado fanatics, I think it’s also a great place for non-Avocado fans to give it a try. If you really need another option, Avorush is also immensely popular for its Acai bowls!

MissTamChiak.com made an 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 Avorush. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also want to check out our articles on Ar-Rina Nasi Padang located at Bukit Batok or Lai Heng which serves their fried kway teow with otah!

The post Avorush – Healthy And Yummy Avocado Toast in Town! appeared first on Miss Tam Chiak.

After a long day at work, the idea of diving into a bucket of greasy and sinful deep-fried chicken from our favourite fast food chain is exceedingly tempting. However, we usually refrain from succumbing to our desires because we know how sinful and unhealthy fried chicken can be. But what if I told you that there’s a healthier, and more delicious alternative? And the best part? You can have it delivered straight to your door! Kemono is a roast chicken delivery service which prides itself on using the highest quality ingredients. It doesn’t matter when your chicken cravings strike, as Kemono delivers any time between 11am and 12 midnight. Now, you can use the promo code ‘EATCLEAN’ to enjoy free island-wide delivery!

Not only is the food from Halal certified sources, the free-range chickens are raised without the use of growth hormones and antibiotics. To top it all off, Kemono has a strict ‘no fried food’ policy, so you can rest indulge in as much of their scrumptious roast chickens as you want, without feeling a tinge of guilt!

Newly-opened Kemono is currently running a launch promotion for its signature Healthy Roast Chicken ($29.61, U.P. $32.90). When we opened up the attractive and sturdy delivery box, the chicken’s glistening golden-brown skin caught our attention immediately! To achieve this, Kemono uses its own proprietary Japanese-inspired slow roasting technique.

As I eagerly pulled out a wing, I was surprised to have met with little resistance — the meat was so tender! The room went quiet as we were greeted by the melodious crackling of the chicken skin. This is truly a roast chicken that’s incredibly different, in a brilliant way of course, from all the other roast chickens that we have encountered. The meat was cooked to absolute perfection. The firm and succulent flesh was deeply fragrant and simply captivating. A bite into the crisp skin releases a thin film of natural oil which coated the meat with extra flavour.

If you’re looking for the best of the best, the Certified Organic Roast Chicken ($35, U.P. $42.90) is just what you’re looking for. As the name suggests, this version uses chickens raised in certified organic farms. In fact, Kemono claims that the farms play classical music for the chickens to lower their stress and anxiety levels! Now, this might not be the only contributing factor, but we could tell that the chicken was less fatty, and slightly more tender. If you’re willing to spend a wee bit more, this version of Kemono’s roast chicken is definitely worth the top-up!

Each order of roast chicken comes with your choice of three sauces, which includes Teriyaki Pineapple sauce, Lemongrass sauce and Japanese Curry sauce. Our favourite was the lemongrass sauce, which really reminded us of Thai curry! The sauce was scented with a blend of spices which added an extra layer of flavour to the already delicious chicken. Kemono has a variety of other sauces that you can add to your order for just $1.80/sauce.

Kemono’s Lemongrass Chicken Wings ($8.90) are a great option if you’re dining alone or in need of a quick snack. This was one of my favourites! The skin carried a lovely aroma of fresh lemongrass which had also adequately permeated into the moist and juicy flesh. Each bite was better than the last and I promise you that you won’t be able to stop at just one wing.

No roast chicken meal is complete without a side of Mashed Potato ($7.90). Kemono’s rendition of classic mashed potatoes was fluffy and creamy, and comes topped with a generous scoop of flavoursome chicken gravy. This warm and comforting side dish will have you reaching for more.

Kemono’s Tomato Soup ($7.90) and Mushroom Soup ($9.90) are made with fresh ingredients and do not contain any milk or cream. The tomato soup is made with a blend of tomatoes, onions and celery. This nutritious concoction isn’t just good for you, but it tastes awesome as well! The soup had a refreshing sour tang and a hint of sweetness from the tomatoes. The mushroom soup, on the other hand, contains potatoes to give the soup more body. The absence of cream really allowed us to taste the earthy flavours of the mushrooms.

While enjoying your protein-filled meal, don’t forget to eat your greens! Kemono’s got you covered with a selection of vibrant and appetising salads. The Japanese Cucumber Salad ($7.90) features cucumbers and tomatoes that are tossed in a citrusy yuzu dressing. This salad is a great choice for those who would like a crunchy and refreshing starter. For those with a sweet tooth, the Spinach Salad ($7.90), which is filled with sweet lychees, strawberries and raisins, is made for you.

Kemono even prepares and delivers its own pastries and pies! Pie-lovers will love their Baked Chicken Mushroom Pie ($8.90), which sees a creamy chicken and mushroom filling encased in a shortcrust pastry. The pie had the perfect pastry-to-filling ratio, so you can expect every bite to hold the right balance of buttery and crumbly pastry, and savoury and meaty chicken and mushroom. The pastry also had just the optimal thickness, so the pie doesn’t fall apart when it is cut into. For those who prefer more familiar and local flavours, go for Kemono’s Baked Chicken Curry Pie ($8.90). The pie contains chunks of chicken and potato that have been mixed in a spicy curry paste.

I was surprised to find out that Kemono also serves French artisanal pastry! For $8.90, you can get two pieces of their buttery and flaky Garlic Croissant which is stuffed generously with garlic. I’ve never met anyone who doesn’t like a good garlic bread, and if you love these charmers, you can’t miss Kemono’s croissants.

Whether you’re organising a party, or just in the mood for a quick and healthy meal, Kemono has a dish for everyone. Delicious and healthy, how much better can it get? To make an order, go to the www.kemono.com and remember to use promo code ‘EATCLEAN’ for free delivery!

This post was brought to you by Kemono.

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

The post Kemono – Healthy and Guilt-Free Roast Chicken Delivery! appeared first on Miss Tam Chiak.

Once in a blue moon, my mom will get the strongest cravings for the beef hor fun at Changi Village Market and Food Centre. Being a hardcore Westie, I would dread the arduous journey all the way to the other side of Singapore for just a mere plate of hor fun. But once the steaming plate of gooey goodness is set in front of me, all my complaints always magically vanish.

Wong Hing Kitchenette serves up Cantonese-style zi char in a hawker centre setting — a rare sight in Singapore’s foodscape. Their menu comprises popular Cantonese dishes. Highlights include the signature Fried Mee with Bitter Gourd and Pork Ribs ($4.80), Bean Sauce Beef Hor Fun ($5) and Fried Ee Mee ($5.50). We ordered the first two dishes.

Although I have patronised Wong Hing multiple times, this is the first time that I’ve tried their signature Fried Mee with Bitter Gourd and Pork Ribs. The dish consists of crispy ee mian drizzled with thick brown gravy, bitter gourd slices and chunks of pork ribs. There was a crunch in every bite of the crispy noodles as the gravy had not fully softened it yet. Wait a little longer and the familiar ee mian we know emerges, bringing with it a unique fried fragrance. I am not a fan of pork ribs but there was an abundance of them in Wong Hing’s fried mee, with most having a good mix of lean meat and soft bone, and some being particularly fatty and delicious.

The Bean Sauce Beef Hor Fun is the dish that I repeatedly return to Changi for. Wong Hing stir fries their slippery hor fun in gooey brown gravy and tender slices of beef. Made to order, this hearty hor fun never fails to satisfy. The most important component of the dish is the gravy which sets the flavour. For Wong Hing, the hor fun’s texture was enhanced by their lip-smacking bean sauce which bore a hint of pepper, with both elements complementing each other in perfect harmony. The beef was much more tender as compared to the chunky pork ribs, making it less intimidating to finish. However, the standards of Wong Hing tend to be inconsistent, with the hor fun being saltier on some days.

The outstanding feature about Wong Hing is probably the use of bitter gourd in their dishes. In zi char, oil is frequently used to stir fry dishes at high temperatures to achieve wok hei. Many hearty dishes, thus, border on greasiness and that is where the bitter gourd plays a pivotal role in balancing out the greasiness. 

I prefer hor fun as it usually carries more gravy, and meant more opportunities for “slurping”. But because of the hor fun’s thickness, some may find it overwhelming to finish the gigantic plate at one go. I recommend adding some green chili for a refreshing sweetness and extra crunch! The crispy ee mian is likely to be the more popular dish.

Wong Hing Kitchenette has always been a part of my life and I have seen it transformed over the years from when its zi char pricing started at $3.80. Perhaps it is the far-away location that attracts me, or their value-for-money portions. Whatever it is, a good plate of beef hor fun is always worth travelling for. 

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

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

For more food videos, check out our official YouTube channel! You may want to check out our article on Casper Seafood, a zi char eatery in Whampoa!

The post Wong Hing Kitchenette – Popular Cantonese-Style Zi Char at Changi! appeared first on Miss Tam Chiak.

When someone asks me about carrot cake, it’s important for me to clarify with them which kind they’re talking about. Is it the rich, creamy and sweet Western carrot cake, or is it our local hawker delight, which can be black (with dark soy sauce) or white (without soy sauce)? After my trip to He Zhong Carrot Cake, I now have a fourth classification of carrot cake. This carrot cake stall isn’t similar to any typical fried carrot cake stall in a hawker centre.

This family-run carrot cake stall has been in Bukit Timah Market & Food Centre since 1973. He Zhong Carrot Cake is currently run by Mr Teo Boon Kuang, who is 57 years old. His daughter, Alberta Teo, 29, plans to take over the stall to carry on the family business.

Why are they different, you might ask. First of all, this stall only does white carrot cake. Secondly, the carrot cake comes in big and chunky pieces, unlike the usual flat pancake style!

On why the stall only sells white carrot cake, the owners revealed that the founder of the stall, Mr Teo’s father, just wanted to sell white carrot cake. Sometimes, the reasons can be as simple and straightforward as such!

These springy chunks of goodness are very flavourful, with a strong garlicky aroma and fragrance of fish sauce. The generous amount of chai poh studded throughout the cake gives a sweetness that complements the savouriness perfectly.

The relatively large pieces of kueh are glued together by an ample amount of egg. The combination of a well charred and crispy exterior, and a springy and eggy interior, makes this carrot cake so addictive!

Another thing that I like about the carrot cake here is that the stall makes their own kueh, according to their own special recipe, daily. You can see it from the piles of stainless steel trays that sit beside the wok, where each piece of kueh is cut into blocks, before being transferred over to the wok. The pieces of kueh have a good bite to them and are not overly soft.

I tried both the fried carrot cakes — with and without chilli — and definitely preferred the former. The homemade chilli sauce, which is smeared all over the top of the well-charred carrot cake prior to serving, lends a delightful fragrance and delicate spice to the carrot cake.

The carrot cake is very affordable, with the smallest portion starting at just $2.50.

Many have reported that they have to queue for a long time for the carrot cake. Thankfully, when I arrived around 5.30pm on a weekday, there was no queue at all. 

The simple and old school signboard at He Zhong Carrot Cake exudes a sense of nostalgia, and it is a testament to the time-tested recipe that has sated many happy bellies for countless of years, and hopefully, for many more years to come!

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

For more food videos, check out our official YouTube channel! You may want to check out our article on Poh Cheu, a stall that sells traditional kuehs!

The post He Zhong Carrot Cake – Blocks of Amazing White Carrot Cake! appeared first on Miss Tam Chiak.

The annual durian season is back again! June is the peak season for durians and everyone is eager to have a taste of the King of Fruits at its best. From June 1 to July 31, Marriott Cafe is bringing a variety of durian pastries and desserts to its High Tea buffet, each meticulously handcrafted using a mix of premium Mao Shan Wang and D24 durians. We had a go at the decadent Durian High Tea Buffet and highlighted seven must-try items!

Have you heard of glutinous rice being eaten with durian? Well, neither have I but Marriott Cafe has managed to introduce Glutinous Rice with Durian and Coconut Cream! This innovative sweet treat infuses coconut cream into grainy glutinous rice and pairs it with durian puree. The cream and puree made the otherwise dry and plain glutinous rice more moist and exciting.

Another interesting sweet morsel would be the Baked Durian Strudel. Apple strudels are commonly seen but durian strudels are a dime in a dozen. Marriott Cafe’s Baked Durian Strudel sees durian mousse wrapped in layers of glazed golden-brown flaky pastry. The best way to savour this piping hot strudel is to break it in half and pop the gooey durian mess into your mouth!

The Durian Creme Brulee Tartlet was the crowd favourite at the Durian High Tea Buffet. This French treat has been given a local twist as durian is mixed into the custard filling, with the top caramelised till golden and encased in a buttery tart shell. The durian enhances the flavour of the custard, giving it an additional smoothness and sweetness which nicely complemented the crunch of the charred caramelised layer.

The Durian Bread and Butter Pudding with Coconut Sauce was my personal favourite as it had the most interesting texture- doughy yet creamy at the same time. This dessert sees luscious D24 durian puree tucked between sheets of durian custard and buttery brioche slices. The choice of Coconut Sauce on the side was also a good companion as it made the bread and butter pudding less cloying.

The Durian Cream Puff has become a staple in durian-themed desserts as the moist fragrant whipped cream, custard and durian mousse goes well with the airy French choux pastry ball. There is a reason why cream puffs remain a perennial favourite dessert amongst Singaporeans!

Soft, airy sponge cake filled with delicious durian cream and dusted with icing sugar before topping off with raspberry and whipped cream. One of the lighter items featured in the Durian High Tea Buffet menu!

And of course, not forgetting the classic Durian Mousse Cake! The velvety light mousse bore the fragrant sweetness of the durian which dissipates in the mouth. You can even taste the pulp of the durian flesh! The sponge cake itself was airy and provided a nice contrast to the more creamy texture of the mousse.

Marriott’s Durian High Tea Buffet also boosts other delicious durian desserts such as Durian Crepes, Durian Mochi, Durian Panna Cotta and more in addition to the usual High Tea buffet which specialises in tasty local delicacies. The High Tea buffet runs from 3pm to 530pm on all days of the week. Prices start at $45++ (Weekdays)/ $48++ (Weekends) per Adult and $27++ (Weekdays)/ $30++ (Weekends) per Child age 5 to 12 years old.

So what are you waiting for? Come on down and feast on the King of Fruits!

This post was brought to you by Marriott Cafe.

The post Decadent Durian High Tea Buffet Returns to Marriott Cafe! appeared first on Miss Tam Chiak.

9 Places in Singapore That Serve Superb Fried Chicken

What’s a snack that can never go wrong? Fried chicken! Although it isn’t the healthiest snack to have, fried chicken is a tantalising item that is loved by many. Crispy and succulent fried chicken is highly addictive, and definitely very hard to stay away from.

It’s probably not a good idea to indulge in fried chicken every day, but an occasional indulgence is a necessity!

We have sussed out nine places in Singapore where you can get yourself a cluckingly good fried chicken!

Ah Tan Wings

25-year-old Wee Yang’s har cheong gai is so well loved that the wings always run out way before the closing time. Go for the Atas Wing Meal ($4.90) which comprises four pieces of har cheong kai, rice and a sunny side up, or the Atas Cutlet Meal ($5.90) which comes with a har cheong cutlet instead of 4 wings (u.p: $1.60 each)

The wings are marinated for a minimum of 2 days to ensure that the meat fully absorbs the savoury har cheong marinade. Each crispy wing exudes a strong fragrance that will leave anyone lusting for more!

Eng Kee

If you’re a fan of chicken wings, you shouldn’t miss out on the ones offered at Eng Kee. Located along Commonwealth Drive, this economic bee hoon hawker stall has wowed many patrons with their mouth-watering chicken wings.

The chicken wings ($1.30/pc) here are fried to perfection — crisp exterior, thin layer of greasy fat and juicy, flavourful meat. You can have the chicken wings on their own, or have them as an accompaniment to the economic bee hoon ($0.80/plate), along with other dishes, such as long beans ($0.50/portion), otah ($1.20/pc) and ngoh hiang ($1.10).

Goldhill Family Restaurant

If you’re looking for a super affordable meal that consists of delicious fried chicken, look no further than Goldhill Family Restaurant.

For $2, you get a plate of rice, 2 vegetables and 1 chicken wing at this zhap chye png stall. How affordable is that?!

The chicken wings ($1/pc) here are fried in small batches, which ensures that every diner gets a piping hot crispy chicken wing. Although there isn’t a ton of batter covering the wing, there is still a good amount that ensures a loud crunch, before your teeth touches the greasy skin.

Hi Leskmi Nasi Lemak

Hi Leskmi Nasi Lemak sells Chinese-style nasi lemak. Diners are able to choose from 3 nasi lemak sets, or customise their own nasi lemak meal.

Although the chicken wings were on the drier side, the skin was still nicely crisp, and the meat well-seasoned. The homemade sambal complemented the chicken wings perfectly with its smoky sweetness and slight spicy kick.

Ponggol Nasi Lemak

Punggol Nasi Lemak is no stranger to long queues. They are especially known for their fried chicken wing, and drumstick, which are lightly seasoned. A crunchy exterior, and wonderfully succulent meat, what more can you ask for? The wings are a little greasy, but that shouldn’t stop you from savouring every bit of it!

The wings are so popular that almost every patron orders one, or two!

Salt

Unlike the other places in this listing, Salt doesn’t have chicken wings. Instead, their version of fried chicken is in a cutlet form!

The menu at Salt is rather lean. Diners either choose fried chicken cutlet, or the sous vide grilled chicken, to go with their pasta or fried rice.

The chicken cutlet had a beautiful golden brown skin, that was shatteringly crispy. Within it lies a tender and juicy piece of chicken thigh. The owners shared that they use their own flour mixture to achieve that flawless crisp. 

Tony Cafe

Tucked within Adelphi Shopping Centre is Tony Café, a no-frills eatery that sells zhap chye png. What’s so special about this place is that on Mondays, Wednesdays and Saturdays, Tony Café sells their own rendition of fried chicken wings!

The owner, Shirley, shared that their recipe is adapted from the corona chicken recipe, which explains how the well-cooked chicken’s beautiful golden brown exterior. The chicken wings were all well-seasoned, and boasted tender and succulent flesh that was highly addictive!

Two Wings

Two Wings, which started out as a hawker stall in Bukit Merah, has grown into a chicken wing empire. The brand currently has two outlets, one at Timbre+ and the other at Essen At The Pinnacle.

The wings($8.90/6 pieces) which are sourced from Brazil, as they are supposed to be fattier and meatier, are all fried upon order. This ensures that every customer gets a freshly fried and crispy wing. 3 different flavours — salted egg yolk, chilli crab, and the original heritage flavour— are available.

Yon Yan

Touted as the “Prime Minster Fried Chicken”, Yon Yan rose to fame after PM Lee braved a 30-minute queue for their fried chicken wings at its previous outlet in Redhill. The hawker stall has relocated to West Coast Market Square.

Although the stall sells economic bee hoon ($0.60/plate), it is famous for its fried chicken wings ($1.40/pc). The stall fries the chicken in small batches, which ensures that everyone gets piping hot fried chicken. These delicious chicken wings had a nice crisp exterior, encapsulating the juicy and moist chicken meat. Like with any deep-fried food, the greasiness was present, but not overwhelming.

And, that’s a wrap! Gather your troops and head to one, or more, of the places on our list to satisfy your craving for mouth-watering fried chicken! We sure know what we will be eating this weekend!

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

For more food videos, check out our official YouTube channel! You may also want to check out our article on 618 Sim Carrot Cake which serves delicious carrot cake with heaps of chye poh, or Kemono Chicken which offers delivery for its healthy and guilt-free roast chicken!

The post 9 Places in Singapore That Serve Superb Fried Chicken appeared first on Miss Tam Chiak.

Changi Beach Park is a fantastic spot to visit over the weekend. You can fish, jog, and catch the sunset. After a long day at the beach, and under the hot sun, you definitely should pop by The Seagrill to quench your thirst and fill your stomach!

The Seagrill, which serves a plethora of fresh seafood and grilled meats, brings in live bands every Friday night and Sunday morning to serenade diners! Great food, lovely view, awesome music, how much better can it get?

The Clam Chowder ($9) is packed with fresh clams, and comes with a slice of toasted garlic bread. The chowder is rich, creamy and is infused with the briny flavour of the clams. The garlic bread is deeply aromatic and toasted to perfection – it is delicious when dipped into the chowder! This warm and satisfying bowl of chowder is the ultimate comfort food!

If you’re looking for something that’s more tangy, or even more flavourful, try the Seafood Butternut Soup ($11). The soup is generously topped with a wide variety of seafood such as clams, mussels, prawn, squid, and scallops. The soup is armed with a hint of sweetness and its refreshing flavours complement the salty seafood brilliantly.

The Seagrill’s Seafood Capellini ($19) features a garlic and chilli-infused pasta that comes complete with Japanese sea scallops, a king prawn, black mussels and flower clams. The springy al dente pasta, which has a gentle spicy kick, will definitely tickle the fancy of garlic lovers. The robust flavour of garlic is deeply locked into the seafood too.

If you’re looking for a feast by the beach, The Seagrill’s got you covered with their sizeable sharing platters. The Grilled Seafood Platter ($38) is presented on a rustic wooden board. The ensemble of seafood includes pan-seared snapper, succulent king prawns, scallops and a bowl of fresh clams and mussels. A house-made lemon cream sauce with a drizzle of basil oil is the perfect accompaniment to the enthralling spread. Coat the seafood thoroughly in the buttery sauce to add an appetite-whetting tartness and herbaceous basil flavour. The tender and moist snapper rocks a beautiful golden brown exterior, and has a light crisp that we fancied very much. This platter is a great way to taste all the seafood that The Seagrill has to offer!

The Seagrill isn’t just known for their seafood. Meat-lovers will enjoy their Seagrill Meat Platter ($40) which comprises roasted lamb cutlets, grilled chicken, ribeye steak, cheese chicken sausages, and a black pepper sauce. Both the lamb cutlet and ribeye steak were fatty, but not too greasy. Every bite of the juicy meat had us grinning from ear to ear. The chicken was grilled with its skin on, which made it slightly crispy. The bite-sized slices of cheese chicken sausages will please both the young and old.

For the ultimate value-for-money experience, go for the 4-course set lunch ($20.90++) which consists of a refreshing bowl of salad, a piping hot bowl of soup, your choice of main course and a dessert. The price even includes your choice of soft drink, juice, coffee or tea.

As someone who is usually not a fan of salads, and greens in general, I was pleasantly surprised by their Mango Chicken Salad! The slightly spicy pieces of fried chicken went very well with the sweet and refreshing chunks of mango. The leafy greens added a nice crunchy texture, while the juicy cherry tomatoes lifted the flavours of the dish with their acidic tang.

There have been many occasions where I’ve had mushroom soup that tasted heavily of cream, without there being even a hint of mushrooms. I can assure you that The Seagrill’s Mushroom Soup will not disappoint. The velvety soup contains loads of finely-chopped mushrooms! You can certainly taste the earthy flavour of the mushrooms in every delectable spoonful.

For mains, you can choose from the Wild Barramundi, Steak & Eggs, Seafood Capellini, and Big Boyz Beef Burger. I opted for the Steak & Eggs, a dish made up of a rosemary-infused steak and two sunny-side up eggs. The eggs are well-cooked, having no crispy burnt edges, and the glorious yolks were still runny! When cut, the yolks burst open and flowed onto the steak, making the steak just that much more delicious.

Round off your lunch with the Wild Berries Crumble with Ice-Cream. The classic pairing of warm crumble and a scoop of vanilla ice-cream will certainly tantalize your tastebuds.

Whether you’re looking for a romantic spot for a dinner date, or a venue for a gathering with friends and family, The Seagrill is the ideal seaside location for you!

This post was brought to you by The Seagrill.

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

For more food videos, check out our official YouTube channel!

The post The Seagrill – Enjoy Fresh Grilled Seafood and a Beautiful Seaside View! appeared first on Miss Tam Chiak.

Golden Mile Complex, AKA Singapore’s own land of smiles, brings us some of the finest renditions of Thai street food and entertainment. Some of the best (and my favourite) Mookata joints and Thai eateries can be found in every corner of this towering mall. But, did you know that Golden Mile Complex is also home to one of the best Thai-style crepes and beverage? Yes, it’s none other than Crepe Cafe.

Word has it that the once–famous stall began from a romance that sparked between a Singaporean man and Thai woman. While they weren’t available on the day of our visit, a Thai vendor tended to our orders. The experience of ordering from here seemed oddly familiar, though. The stall’s interior, such as the flashing neon sign that says “open” or the jumbo unnamed collages of menu offerings, was a reminiscence of the street food stalls in the city of angels. The vendor’s Thai accent also transported me back to Bangkok. However, what pulled me back to reality was the prices of the Thai treats. You can easily grab 2-3 crepes in Bangkok at a fraction of the cost it takes to get one crepe at Crepe Cafe.

Crepe cafe sells not only sweet crepes, but also the savoury versions as well. They’re just like magical blank canvasses, ready to be topped with just about any type of ingredients. Different fillings do fetch you a one–of–a–kind taste. You might find it a bit of a hassle to go through the menu for a first–timer, so heed our advice and try number 1 – the Banana + Sweet Egg Floss + Peanut Butter + Chocolate ($6.50). This wonderful crepe came folded, with a rather generous portion of sliced bananas, saccharine threads of Thai sweet egg floss and peanut butter–chocolate spread. An excellent crepe is one that is able to hold its delicate integrity despite being blanketed by an array of fillings – and the crepe here is exactly that. The mild-tasting crepe is thick but crumbled quickly when bitten into. So satisfying! Eaten together with the fillings, and it’s like you’ve swallowed a rainbow. The combustion of sweet and fruity will amaze you!

On the other hand, the savoury crepe we ordered failed to impress. It’s great that most of their savoury crepes were cheaper than the sweet crepes, such as this Ham + Egg + Cheese ($5.50) crepe that we had. Don’t be mistaken, this crepe option was decent but not mindblowing. A good amount of chilli sauce was slathered atop ham slices, melted cheese and egg. Honestly, it might have tasted better if the chilli sauce was left out or served separately as a dipping sauce. The taste and texture of the cheese did not help much too, instead creating unnecessary richness.

Pictures of Thai beverages filled in these instagram–worthy packaging adorned the stall front of crepe cafe. You definitely can’t resist grabbing one for yourself (or to take a picture with)! While most drinks, such as the Thai Milk Tea ($4), is fairly familiar to the general Singaporean, Crepe Cafe concocts these drinks in a rather peculiar way. Unlike the run–off–the–mill Thai milk tea stalls,  the tea here is first extracted using an expresso machine. Other essential ingredients, such as condensed milk and evaporated milk, are then measured out using a small glass before being mixed into the tea. The result is a rich orange-coloured beverage filled in an attractive bag. Beyond just aesthetics, the taste of the milk actually resembled those found on streets of Thailand. It’s milky and addictive! Too bad the pricing of the Thai milk tea isn’t like those found in Bangkok. 

There are still a ton of menu offerings to be sampled here in Crepe Cafe. It’s definitely worth a visit if you’re in the area. I can safely say that I’ll treat myself to a crepe every time if I’m in Golden Mile Complex.

MissTamChiak.com made an 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 Crepe Cafe. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also want to check out our review on some of the most popular Bubble Teas in Singapore or read about what Took Lae Dee, a Thai eatery that serves cheap and good Thai food in Tai Seng!

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We visited Cheok Kee Boneless Braised Duck on a rainy Monday morning. The famous stall has received much media coverage in the last few years. Owner and chef, Mr Ong, told us that Cheok Kee has been opened for thirty years. Its first location was at Old Airport Road, the second at Jalan Eunos, and it’s currently located at Geylang Bahru Hawker Centre. Mr Ong shared that at the age of 19, he quit his old job at a nightclub in search of a more stable, long-term career. Mr Ong eventually learnt the art of braising duck from his ex-boss, a hawker who sold braised duck at an open-air food stall along the streets of Geylang Lorong 27 in 1974.

But Mr Ong’s hawker journey did not just begin after learning the ropes from his master. It took years of experimentation before he finally achieves the right balance of spices in Cheok Kee’s delicious braised gravy. He shared that in addition to a solid gravy, the next most important thing would be having good control over the stove fire when braising the ducks.

We ordered half a duck ($17) and it came with an assortment of nicely plated meat garnished with coriander. Cheok Kee’s gravy was on the sweeter side and complemented the tender slices of fatty duck perfectly. Mr Ong’s gravy draws heavily on the Guangdong-style of cooking as cornstarch is used to thicken the gravy. Cheok Kee uses Chai Ya (Lit Vegetable Duck) that weighs around 3 kg which has more succulent meat compared to the Ban Chai Ya, which is tougher.

Unfortunately, the rice was a tad disappointing. Cooked with braised broth instead of yam, the rice grains were harder and difficult to chew, giving the impression that it was not cooked well. 

On the other hand, Cheok Kee’s duck porridge ($3) was one of the best I have ever had. The gravy matched the gooey porridge superbly and made it extremely flavourful. Unlike most places that offer porridge that is too watery, Cheok Kee’s piping hot version has just the right consistency. This is the kind of breakfast I want to eat every day!

Moving on to the next key aspect of a delicious plate of duck rice — chilli sauce. Mr Ong told us that he experimented for two years before he finally created the right recipe. The homemade chilli sauce is made from a unique blend of chilli vinegar and sambal belacan. The chilli sauce was a little too spicy for me but it certainly went well with the duck rice. It was not particularly outstanding in any way, but it was satisfying, no less.

Cheok Kee’s business has always been good, attracting large crowds during lunchtime and even sizable queues during non-peak hours. When asked about future plans for expansion, Mr Ong replied that there is none at the moment, as it is difficult to hire employees to manage the stall.

MissTamChiak.com made an 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 Cheok Kee Boneless Braised Duck. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also want to check out our article on Ah Nian Briased Duck Rice or He Ji Braised Duck Rice!

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Derived from the words ‘makan’ and ‘fashionista’, Makanista offers fun and trendy interpretations of familiar dishes. Located in Tampines Mall, Makanista opened its doors in April this year and currently houses four stalls — Prata & Desserts, Western, Chicken Rice and Yong Tau Foo. Makanista is in the midst of applying for Halal certification.

Prata & Desserts

This prata stall serves both traditional and speciality pratas.

We tried the Japanese-inspired Okonomiyaki prata ($7) which comprises shredded carrots and cabbage encased in a cheese and egg prata. The mix of mayonnaise, okonomiyaki sauce and bonito flakes was a winning combination. It closely resembled the actual savoury pancake. The fillings were generous, albeit a tad sweet from the mix of sauces, and the eye-catching presentation makes the prata extremely Instagram-worthy. This is arguably the only place on the island that sells such an interesting flavour of prata, truly reinventing the Japanese pancake to give it a unique identity.

We also tried the Mutton Prata Burger ($8.50), a hybrid between the all-time favourite Ramly burger and local murtabak. The mutton patty is seasoned with masala spice, curry powder and fresh cilantro, and wrapped together with sauteed onions and fried egg inside the crispy prata. The ensemble is then drizzled with mayonnaise and black pepper sauce. Despite their innovative efforts, the prata tasted no different from the conventional mutton prata. This is a safe choice for those who prefer familiar flavours. Due to its thin prata skin, the texture is more one-dimensional as compared to the usual pan-fried prata which is more doughy.

Other inventive pratas include Chicken Luncheon & Floss ($8.50), Special Tandoori Chicken ($8.50) and Peanut Butter and Jam ($2.80). The stall is also currently having a Prata Breakfast promotion from 8am to 11am where Prata Set 1 (2 plain prata and 1 drink) retails at $3.50 (UP. $4.30) and Prata Set 2 (1 plain prata, 1 egg and 1 drink) retails at $3.90 (UP. $5.60).

Western

The signature Beef Hamburg & Fries ($10.90) combines hamburg steak, poutine (a Canadian dish consisting of fries and cheese chunks topped with brown gravy), fried egg, black pepper, and truffle cheese sauce together. This dish gives you the best of both worlds — a thick beef patty for a more substantial meal, and lightly salted fries with sinful cheese sauce for the perfect snack. Atas fries usually comes in just one sauce, and we all know how tough it can be to choose, so the fries here are great for the indecisive. The fried egg atop the patty is just the icing on the cake. Cut open the egg and let its runny yolk run all over the beef patty and fries. Mix everything together and prepare yourself for an explosion of flavours in your mouth!

Chicken Rice

We are all familiar with our national dish, chicken rice. Apart from having Hainanese Chicken Rice ($5.50) and Signature Roasted Chicken Rice ($5.50), this stall delivers a wicked twist to the humble rice with their Mala Chicken Rice ($5.80). The chef attempts to mimic the mala taste by concocting a thick red spicy paste made from chilli, garlic, black vinegar, oil and house-made sweet sauce. The chilli paste is then laid on a sizeable but dry portion of poached chicken. Be warned, ash the chef as very successfully captured the intense mala spiciness and the chilli is capable of setting your tongue on fire. However, the numbness and fragrance of mala was missing due to the absence of Sichuan peppercorn. Unless you are a fervent mala fan who requires potent doses of spiciness, I’ll say that the traditional Hainanese Chicken Rice is what you should go for.

Yong Tau Foo

Nothing evokes comfort food like pieces of tau kwa, fried fritters and vegetables in a bowl of soothing hot soup. What differentiates this stall from the typical Yong Tau Foo stalls is their use of unusual soup bases such as Soto Ayam, Mee Siam, Satay and Curry ($7.50 each). My personal favourite would be the Mee Siam as it brought a sweet spicy tang to the Yong Tau Foo and made it delightfully appetising. It came as a pleasant surprise that Yong Tau Foo and Mee Siam would be a perfect match! The aromatic Curry carried a fragrant coconut hint while the ground peanuts in the Satay added a grainy texture and addictive indulgence to the otherwise clear tasting soup. I felt that the Soto Ayam was the weakest of the three, with the broth having little flavour apart from mere saltiness. This stall promises a refreshing change from the normal Yong Tau Foo!

Overall, Makanista is a strong entrant to the local F&B scene. Its concept of livening up well-known hawker fare is certainly exciting and bound to attract the hipster younger crowd.

Note: This is an invited tasting.

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

For more food videos, check out our official YouTube channel! You may also want to check out our article on Raimah Eating House, a great hideout for halal western food in Kembangan!

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The upcoming Dragon Boat Festival is always met with a sense of festive jubilance, especially because it marks the return of delicious handmade rice dumplings! From 4th to 18th June 2018, this delicacy is making its return to the award-winning Golden Peony at Conrad Centennial Singapore. Renowned Executive Chinese Chef Ku Keung and his team have merged authentic flavours with uniquely sourced ingredients to create three brand new delicious rice dumplings that are sure to delight customers. Visit www.connoisseur.sg/ricedumplings to make your order today!

The highlight of this year’s rice dumplings has to be the brand new ‘Gou Bu Li’ Rice Dumpling (狗 不 理 黑 豚 肉 粽). At just $22.80/ dumpling, it features melt-in-your-mouth Iberico Pork Collar! If you’re a fan of fatty and tender pork, you will definitely enjoy this decadent option. The dumpling is also packed with a variety of fresh ingredients, including Chinese mushrooms, salted egg yolk, lotus seed, minced ginger and spring onion.

Also making its debut this year is the Vegetarian Multigrain Rice Dumpling with Monkey-Head Mushroom (五 谷 米 猴 头 菇 粽). For just $16.80/ dumpling, it truly is a nutritional powerhouse. The tasty yet healthy dumpling contains a mixture of glutinous rice and the healthier fibre-rich multigrain rice. The dumpling also possesses the earthy flavours of monkey-head mushrooms, Chinese mushrooms, as well as chestnut, lotus seed, anise seed and bamboo pith.

While customers are sure to enjoy Golden Peony’s latest dumpling offerings, the restaurant is also bringing back a couple of customer favourites. Back by popular demand, the X.O. Sauce London Duck Rice Dumpling (X.O. 酱 伦 敦 鸭 咸 肉 粽) comes in at $24.80/ dumpling. This dumpling is filled with not one, but two different types of meats! It features roast London duck and braised pork belly, which provides a tantalising contrast of textures and flavours. The aromatic X.O. sauce adds sweetness and a subtle spicy kick that elevates this dumpling to a whole other level!

Also making its return is the Grand Peony’s signature Traditional Hong Kong Style Rice Dumpling (香 港 裹 蒸 粽). At $32.80/ dumpling, this luxurious dumpling is filled with a jaw-dropping number of high quality ingredients. As if abalone wasn’t enough, the dumpling also contains a mixture of ‘Dong Po’ pork and roast pork! The robust flavours of the savoury abalone and the succulent pork are complemented by Chinese mushrooms, mung beans, salted egg yolk, chestnuts and lotus seed.

If you have a sweet tooth, you just can’t pass up the Green Tea Lotus Paste Rice Dumpling (绿 茶 枧 水 粽)! At just $12.80/ dumpling, this mouth-watering option features a green tea-infused lotus paste, which goes brilliantly with the glutinous rice.

So what are you waiting for? Visit www.connoisseur.sg/ricedumplings and make your order before stocks run out! Do note that bulk orders must be made three days in advance in order to guarantee availability.

This post was brought to you by Conrad Centennial Singapore.

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

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As an ardent fan of anything and everything that is meaty, you’ll never find me queuing in front of a vegetarian stall for lunch. That was until a vegetarian friend of mine started raving about this stall in Jurong West Food Centre — Traditional Hakka Lui Cha (河婆客家擂茶).

Lei cha fan (擂茶饭) is also known as Thunder Tea Rice. The Lei (擂) in lei cha fan actually means grind in Chinese, but it also sounds like the word for ‘thunder’ (雷). A traditional bowl of lei cha fan contains rice and is chock full of fresh vegetables, tofu and nuts. However, the true highlight of any lei cha fan is the flavourful green soup that is served on the side.

Although hesitant at first, I decided to have lei cha fan for lunch, in an attempt to be health conscious for once. I arrived at the stall at around 11am and I was surprised to see that a queue of five to six people had already formed. After speaking with the owner, I found out that the stall has been open for more than 10 years! The storefront proudly advertises its food to contain less oil, less salt and no MSG, so you can be confident that you’re having a guilt-free meal.

The lei cha fan comes with your choice of either white or brown rice. The lei cha soup is prepared in advance and comes in the form of a concentrated paste. Hot water is added to it just prior to serving. When I first received the white rice Lei Cha Fan ($3.50), I could tell that the dish was the epitome of clean-eating. The white rice was generously topped with an array of vegetables, including cabbage, green beans and choy sim. Also in the bowl were tofu and chye poh (preserved radish). Peanuts can also be added. 

I had to get a taste of the star of the show first. The green soup didn’t look very appetising and was almost medicinal-looking. I was definitely pleasantly surprised when I took my first sip. The soup contained bits of ground peanuts, which added a nice crunch. The peanuts imparted their nutty aroma and flavour without overpowering the herbs used in the soup. I was expecting the soup to taste bitter and overly herbaceous, but the flavours of mint and basil were delicate and subtle. This heavy-bodied soup was comforting and refreshing. I found myself enjoying spoonful after spoonful, almost forgetting that there was a whole bowl of rice waiting for me!

I mixed all the ingredients thoroughly before taking a bite. The flavours were clean, and I could taste each ingredient distinctly. Just when I thought that the dish was a tad too bland, I got a bite of the salty and intensely savoury chye poh which lifted the flavour of the dish immensely. The peanuts also added a lovely hint of sweetness to the dish.

I also decided to order the brown rice version ($4) and added more vegetables this time ($1 more). Even though brown rice is normally seen as the healthier and less tasty option, I found that it worked brilliantly in the dish. The brown rice added a more substantial bite and chew, which complemented the variety of vegetables that were mixed in with the rice. I would recommend this version over the white rice one!

Overall, Traditional Hakka Lui Cha serves up some good and delicious lei cha. Despite my carnivorous nature, I definitely foresee myself visiting the stall again.

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 Traditional Hakka Lui Cha. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also want to check out our article on Ji Tou Chicken Rice.

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Nasi lemak is a hearty local dish that is adored by Singaporeans. It has the perfect combination of flavours and textures — fluffy and fragrant coconut rice, sweet and spicy sambal as well as crunchy ikan belts. What’s not to love? Sure, we’ve all had various renditions of this dish, whether it be with beef rendang or a juicy fried chicken wing. But have you had a nasi lemak with lobster at Walaku before?

Walaku is a Halal eatery that serves up traditional local dishes with a modern twist. They have opened three outlets so far, including two hawker stalls at Yishun and Bedok. We decided to pay their latest outlet, a brand new bistro at Joo Chiat Road, a visit. 

As I walked into Walaku, I found myself admiring its chic and modern interior. This definitely was a sign of the upscale nature of the food that was to come. I flipped open the menu and went straight to their signature Nasi Lemak ‘Bakar’ page. Walaku’s nasi lemak is exceptionally unique. They grill their coconut rice, which is tightly wrapped in a banana leaf. According to the chef, this allows the rice to be adequately infused with the banana leaf’s subtle sweet flavour and aroma. While they serve inventive variations such as the Ikan Bakar Salmon ($11.80) and the Kari Soft Shell Crab ($11.80), they also have the Ayam Goreng Rempah ($7.80) which might appeal to more traditional palates. However, I had to go for the pièce de résistance, the Garlic Cheesy Lobster ($22)!

A sizeable whole lobster is stuffed with garlic and cheese before being baked in the oven. As a finishing touch, the cheese is torched for a smokey finish. After I had finished gawking at the lobster, I looked at the rest of the dish. All the typical accompaniments were present, including the ikan bilis and nuts, slices of cucumber and a fried egg. Interestingly, the sambal was encased in, and grilled together with, the coconut rice.

Unfortunately, I felt that the dish was a bit of a letdown. The star of the dish, the lobster, was overcooked so it was too chewy. In addition, even though the banana leaf kept the rice moist, I couldn’t really detect the fragrance of = coconut. Once everything was combined in one spoonful, I felt that the sweetness of the sambal overpowered the flavours of the coconut rice and the lobster. However, even though my colleague agreed that the rice was lacking in coconut flavour, he quite enjoyed the lobster and also the sambal, as it only had a hint of spiciness. If I were to visit Walaku again, I’ll order the Ayam Goreng Rempah instead.

Despite the initial disappointment, my jaw dropped when I ate their Seafood Lemak Padang Pasta ($15.90). This fusion dish is created with Western cooking techniques and carries authentic Asian flavours. Walaku makes their own ‘lemak padang’ paste, which is fried in a pan to release its deep aroma. Coconut milk is added to enrich the sauce before linguine is mixed in. To complete the dish, a meticulously poached egg is added on top.

The Seafood Lemak Padang Pasta was truly mouth-watering! The sauce was beautifully rich, and creamy. The blend of spices in the lemak padang was enchanting and did not overwhelm one bit. The richness of the dish was perfectly balanced out by the salty and refreshing seafood which consists of prawns, squid and New Zealand mussels. I particularly enjoyed the mussels, which were plump and fresh. Cut open the poached egg and watch the golden yolk flow over and coat the pasta slowly. I felt that the pasta tasted better without mixing in the yolk as it mellowed out the flavour of the lemak padang.

To complete our meal, we had the Onde Onde Martabak ($6.50). The martabak is a stuffed thick pancake that is popular in Indonesia. This version is made with a pandan pancake batter which is filled with grated palm sugar and coconut. This was also one of the highlights of the meal. The pancake was fluffy, yet dense and chewy. The crunchy coconut shavings were just the icing on the cake! Walaku offers a wide variety of martabak, so do head down and give them a try!

In my opinion, the Seafood Lemak Padang Pasta and the Onde Onde Martabak are must-try dishes. Although the Lobster Nasi Lemak was a tad disappointing, I’ll definitely visit Walaku again to try their other innovative dishes!

MissTamChiak.com made an 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 Walaku. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! If you’re a fan of Nasi Lemak, you might want to check out our article on Chai Chee Nasi Lemak!

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I was rather confused when I first heard of ‘chao ta’ (burnt) Bee Hoon. After all, why would someone want burnt food? Nestled in block 203 Toa Payoh North is Hao Kee Seafood Deluxe, a stall that serves up chao ta bee hoon, and a plethora of zi char dishes! Interestingly, the stall is a mere 3-minutes walk away from the SPH headquarters and is wildly popular amongst SPH employees. In fact, we came to know of Hao Kee when we stumbled upon a raving review on The Straits Times!

I was particularly excited about trying Hao Kee’s Chao Tar Bee Hoon ($6/ $12). This is one of the stall’s most popular dishes. Although the estimated waiting time for this dish is 15 minutes, it can extend to as long as an hour during busy periods! The dish features stir-fried rice vermicelli that has been flattened and shaped into a pancake. Then, the noodles are swirled around in a scorching hot wok to create a charred and crisp surface.

We first tried the Chao Tar Bee Hoon($6/portion for 1 pax). When this dish was brought to our table, I immediately caught a whiff of its smokey fragrance. We eagerly broke open its crispy exterior to reveal the moist and flavourful bee hoon within. I found that the ‘chao ta’ layer was actually quite thin and it was not as blackened as I thought it would be. However, the dish was still imbued with a strong wok hei!

The combination of the crispy surface and the moist bee hoon provided an enchanting contrast of textures. The bee hoon was stir-fried with a variety of ingredients which include prawns, squid and most importantly, fried lard! While the seafood was all cooked to perfection, the fried lard brought the dish’s flavour to the next level. The lard released a good amount of its oil which imparted a mesmerising flavour to the noodles. When the dish started to feel a little jelak, a squeeze of lime made me fall in love with the dish all over again. This dish was so good that we had to order the $12 portion for everyone to share! We just couldn’t get enough of it!

Hao Kee’s Mee Sua Gor ($5) is also highly recommended. Thin mee sua noodles are cooked in a pork broth which contains minced pork, eggs, shrimp, as well as some chopped spring onions. The mee sua was cooked to a soft consistency, and every mouthful of it and the thickened soup was cohesive and smooth. This dish was definitely warm and comforting, but it didn’t strike me as a must-order. Perhaps a spoonful of black vinegar or a sprinkling of pepper would have elevated the flavour of this Mee Sua Gor.

On the other hand, Hao Kee’s Chai Por Hor Fun ($5) is a dish packed with loads of flavour. The dish features hor fun that has been fried with bean sprouts, eggs, prawns, and green vegetables. This hor fun definitely captured the intense flavours of chye poh (preserved radish), without overpowering the delicious noodles. The richness of the oily and smokey noodles was cut through by the sour tang of the chye poh, while the bean sprouts added a refreshing crunch to the dish. Order this if you’re a fan of chye poh!

If you’re not a fan of garlic, steer clear of Hao Kee’s Spicy Garlic Chicken ($13). When the dish was first served to us, I was surprised to see entire cloves of garlic. The chicken was fried together with the garlic and coated in a sweet plum sauce. Despite the copious amounts of garlic, the taste of the garlic wasn’t overwhelming. The meat was not amazingly moist or tender, but I quite enjoyed the sweetness of the plum sauce and slight tinge of spiciness.

A zi char meal with friends or family wouldn’t be complete without a big plate of food for everyone to share. The Assam Fish Head ($24) comes with a head of a grouper and a variety of vegetables, including lady’s fingers, brinjal and tomatoes. The fish was tender and moist, while the skin added a lovely gelatinous texture. However, I felt that the broth was slightly too milky and diluted. The dish could have definitely benefitted from having a richer and punchier assam broth!

I might have mentioned this before, but I’m generally not a fan of vegetables and greens. However, Hao Kee’s Kailan & Pork Floss ($12) was definitely an exception! The kailan, which had been fried, had a waxy sheen on the surface. It was also topped with a generous amount of mouth-watering pork floss, which clearly made everything taste better. The kailan itself had a wonderful hardened texture (from the frying), which complemented the melt-in-your-mouth pork floss. The slightly bitter flavour of the kailan also went beautifully with the sweet and savoury floss. This was definitely a vegetable dish done right!

Overall, there were more hits than misses. If you’re thinking of paying Hao Kee a visit, I’ll highly recommend going for their Chao Tar Bee Hoon, Chai Por Hor Fun and their Kailan & Pork Floss!

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 Hao Kee Seafood Deluxe. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel. You may also want to check out our article on House of Beehoon for affordable zi char dishes!

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I’ll kick things off with an honest disclaimer — I haven’t always been a fan of Chinese soups. Unlike most Western soups, which commonly contain cream, Asian-style soups tend to rely solely on a robustly-flavoured broth. After growing up drinking meat-flavoured water at home (sorry mum!), I decided that it was time to pay a visit to Sz Kitchen @ Cafe (小珍私房菜). This Taiwanese eatery serves up tasty bowls of grouper soup!

Sz Kitchen sits right at the entrance of Gek Poh Shopping Centre. This eatery isn’t hard to spot as it displays its vast menu right at its storefront. Whilst navigating through their menu, I was surprised to see that the eatery also serves dishes from a variety of other cuisines. You can look forward to Thai Fish Cutlet, Rendang Chicken and even Fish & Chips!

It was only after I walked up to Sz Kitchen’s counter that I saw their interesting ‘New Year Special’ menu. They’ve got at least seven options for your Fish Soup — you can order soup containing grouper head, tail, belly and more! The menu brought back memories of my secondary school Biology classes as it prominently features a photo of Giant Grouper with detailed labels indicating each section of the fish. I think that this is a great way of letting customers know exactly what they’re getting. After I ordered the Grouper Belly Soup (龙袍汤) which cost $12, the lady pointed out and clarified that I was ordering the belly portion of the fish.

At first glance, the large bowl was definitely value-for-money despite its higher price point. The soup was generously filled with a bunch of ingredients which include fish maw, vegetables, goji berry, minced fish and the main attraction, grouper! The soup that I ordered that day contained Red-Spotted Grouper instead of the usual Giant Grouper, even though I was assured that it tasted just as good.

Initially, I thought that the soup looked overly milky. However, I was proven wrong after I took my first sip. The hearty soup is truly packed with flavour without tasting over-seasoned. It had a moderate level of sweetness, meaning that I could still enjoy the fresh flavours of the fish. This perfect balance of flavours had me rapidly gulping down spoonful after spoonful of the soup. The fish was cut into sizeable chunks, so it retained a delicate, yet springy, texture. Although some might not be a fan of the grouper’s thicker skin, I found that its gelatinous texture added a nice chew to the fish.

The other components of the soup were excellent complements to the fish. I particularly enjoyed the addition of goji berries, which added a subtle burst of acidic tang that lifted the flavours of the soup. Also, the minced fish was satisfying and delicious as it was seasoned brilliantly. 

I couldn’t leave Sz Kitchen without having a carb-loaded dish. Instead of going for their more adventurous options, I decided to have their Zha Jiang Mian ($4.50). When I first received my bowl of noodles, I thought they had accidentally given me a salad instead! The noodles were hidden under an enormous amount of fresh vegetables including lettuce, radish and cucumber. I decided to brave the veggie storm and mixed them into the noodles.

Overall, this was quite a decent bowl of noodles. However, I felt that the zha jiang sauce, which is made from soybean paste and minced pork, could have been bolder in terms of flavour. The vegetables have quite a high water content, so they watered down the flavours of the sweet and savoury zha jiang suace when bitten into. I thought that the lu dan (soy braised egg) was a nice touch as it made the dish a bit more substantial.

That being said, I think that Sz Kitchen is worth a visit if you’re craving for a delicious bowl of fish soup. I, for one, will definitely be a returning customer!

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 Sz Kitchen @ Cafe. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also want to check out our articles on Gu Zao Ren Taiwan Porridge located at Changi Road or Dong Fang Hong Sotong Ball Seafood Soup which serves handmade fish balls!

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Lately, I have been returning to one of my favourite haunts, Hong Lim Market and Food Centre, to patronise a wanton mee stall that has become my newest obsession. The lunch queue might deter you, but join the snaking line at Ji Ji Wanton Noodle Specialist, and you’ll realise that the noodles are worth the wait. The trip to Ji Ji is memorable for various reasons — one being the affable young hawker who is really easy to talk to. As friendly as the hawker was, she was quite strict on the stall’s no-photography policy due to some awful encounters with other food bloggers.

The second reason is, of course, the food! Patrons can choose from more than 7 types of noodles. My absolute favourite has to be the Fresh Prawn Dumpling Noodles ($3/$4/$5/$6/$7/$8)! For $4, you get a bowl of springy noodles tossed in homemade fragrant sauce, and a separate bowl of soup comprising three homemade dumplings. Value–for–money? Yes! We observed that the stall owners rely on an automated noodle cooking machine, which is pretty unusual for the hawker trade. The noodles boast an extremely bouncy and springy texture. Sources have stated that the stall owners have arranged for the supplier to manufacture a special type of noodles for their stall, which might explain the noodles’ exceptional texture. After a quick toss with the homemade sauce, the noodles were scrumptious. This has to be one of those few wanton mees that I can slurp down easily even without any accompanying ingredients. 

The star of the prawn dumpling noodles is definitely the prawn dumplings, which are gingerly prepared and wrapped by hand every day. Each plump dumpling consists of a generous amount of pork and shrimp filling. 

The Char Siew Wanton Noodles ($3/$4/$5/$6/$7/$8) comprise the same delicious noodles tossed in the extremely palatable sauce. You can top the noodles off with a dose of Ji Ji’s chilli, which lends a smoky and spicy punch to the dish. I especially love the hae bi within the chilli, which perfumed the noodles. You can find larger than average slices of char siew and mushroom here. What you should look forward to is the big pieces of wanton which, like the dumplings, are packed with a generous amount of pork filling. 

It is only recently that I discovered that many of my friends actually do not fancy yellow noodles that much. Luckily, Ji Ji offers an alternative to their thicker mee kia — Ipoh Hor Fun($3/$4/$5/$6/$7/$8). Our dish arrived with huge chunks of chicken and large mushroom slices resting on thin, flat white noodles. The dish is completed with a bowl of soup with the same wantons featured in the char siew wanton mee. Similar to the mee kia, the hor fun is executed perfectly. We love the slippery and smooth noodles that are extremely tasty when enjoyed together with the homemade sauce.

Ji Ji Wanton Noodle Specialist continues to operate at Hong Lim Food Centre after nearly four decades of being in the hawker industry. If you love wanton noodles, I’ll strongly urge you to pop by for some noodles!

MissTamChiak.com made an 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 Ji Ji Wanton Noodle Specialist. We will verify and update from our side. Thanks in advance!

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翠華 Tsui Wah, Hong Kong’s pride and joy, is possibly one of the most loved “Cha Chaan Teng”(港式茶餐廳) in the country. There are Singaporeans who flock to Hong Kong specially for Tsui Wah. Boasting over 60 outlets in Hong Kong, Macau, and the People’s Republic of China, the tea restaurant chain has opened its FIRST EVER outlet in Southeast Asia, right here in Singapore! Set in a 140-seater in Clarke Quay, Tsui Wah is modelled after the outlets in Hong Kong, serving a menu of wholesome and delicious Cantonese dishes made with only the freshest produce. We’re extremely excited to share with you 11 of our favourite picks from the restaurant.

Tsui Wah started off as a cafe with a simple menu which captured the very essence of Hong Kong’s local cuisine. They pride themselves on offering the best possible, be it coffee, tea, or French toast. Once you’ve settled down in your seat, begin with the Borscht with Thick Toast ($5.50), which sees a bowl of Borscht that is prepared daily using the original Tsui Wah recipe of more than 30 years. Unlike the traditional European cuisine which uses beetroot as its main ingredient, Tsui Wah’s version is prepared using mainly tomato, cabbage, onion, carrot, celery and beef chunks. The soup is stewed for about 3 long hours before being served hot. I half expected it to be sour but it was, in fact, pleasantly tangy. Count on the warm buttered toast to make this a pretty enjoyable starter! 

Everything counts in the first impression. Tsui Wah did themselves proud with its King Prawns in XO sauce with Tossed Noodles ($11), which was an eye–pleaser. Each portion fetches you a plate of egg noodles, along with a house–made XO sauce that’s served separately. I urge you to add the XO sauce quickly after being served to prevent the noodles from clumping together. Mix well, and you get nicely separated noodles which are smooth and springy. While the XO sauce elevated the aroma of the egg noodles to give it a light taste, I was hoping for it to have a richer, umami flavour. We’ve saved the best for last, and that is the king prawns which add a luxurious touch to the noodles. Patrons would be excited to learn that all the prawns are meticulously sourced and selected to ensure quality and taste. True enough, the prawns were executed well – retaining a sweet and succulent mouthfeel. 

One of my favourites was the Braised Abalone Rice with Diced Chicken and Kale ($14), which is prepared using the original recipe from Tsui Wah. I was blown away by the texture of the rice. Think a mix between Singapore mui fang and congee. I was surprised (in a good way) at the mushy texture of the rice. Coating every grain was a generous serving of abalone sauce, which added a savoury, albeit salty, edge to the entire dish. I am sure the dish would be extremely palatable if the saltiness is balanced out. Every bite comprised generous amount of diced chicken, which elevated the dish. The taste of the kale was barely discernible though. Available exclusively to Tsui Wah, we are sure that you are getting a true taste of Cantonese cuisine with this dish.

How can we forget to order ourselves the iconic beverage that represents Hong Kong’s food culture – an invigorating cup of Hong Kong Milk Tea (hot/$3.50, cold/$4)? Served in a preheated cup, the hot tea carries a mild and light flavour derived from premium tea leaves imported from Tsui Wah Hong Kong. The tea is brewed daily and kept up to 30 minutes to ensure optimal freshness and quality. Evaporated milk is also mixed in to give it added richness. You might want to add in your own sugar if you prefer a sweeter beverage,  because the tea is served sugar–free. The Signature Crispy Bun with Condensed Milk ($4), which is Tsui Wah’s reinvention of a classic Hong Kong snack, really made my night. Each freshly baked bun is coated with a layer of butter and condensed milk. The irresistible treat is crisp yet sweet on the outside, and amazingly fluffy inside.

The Tsui Wah Signature Pork Chop Bun ($7.50), which comprises a juicy and thick slab of pork chop sandwiched in a wheat bun, is an excellent recommendation. It’s definitely your go–to choice if you’re craving Hong Kong staples. For it’s price point, the portion of the pork chop bun was measly. However, what it lacked in portion it made up for in taste. The homemade gravy gave the pork chop added zest, which kind of reminds us of those pork chop buns you can get from traditional cha chaan tengs in Hong Kong. 

Unique to Tsui Wah’s impressive menu is the Kagoshima–style Braised Pork Cartilage with Tossed Instant Noodles ($9.50). Tsui Wah makes this dish by following a recipe created by a Japanese chef from Kagoshima, Japan. Diners can expect soft and tender stewed pork cartilage that is marinated in a mouthwatering sauce. Exclaim “oishi!” as you slurp up the delicious sauce and the springy instant noodles together. If it wasn’t for slightly saltiness, I would have gone for a couple more mouthfuls. Tsui Wah has also successfully taken this dish to the next level with the Kagoshima–style Pork Cartilage in Fish Soup with Mixian ($8.50), where you’ll find mixian cooked to a springy perfection that pairs perfectly with the melt–in–your–mouth pork cartilage.

Another excellent main course to indulge in is the Lamb Chop Curry with Steamed Rice ($29). The curry is prepared using a secret recipe that dates back to the 1960’s. Stewed for more than 6 hours each day, combined with over 30 types of herbs and spices, I was not surprised to find the curry exceptionally rich and velvety smooth. Diners would be excited to hear that Tsui Wah uses Australian fresh lamb rack, which tastes absolutely succulent. The taste was slightly inconsistent, with some parts nicely cooked while others parts gamey. 

End off the experience at Tsui Wah with Savoury French Toast Bites Serve with Vanilla Ice Cream. Expect each cubed toast to be freshly cut upon ordering and prepared daily. Diners can also go for the Continental delights, vegetables, and more importantly, their traditional Hong Kong ala Carte dishes, rice and noodles, as well as desserts. Situated conveniently along the Singapore River, Tsui Wah promises a lovely dining experience.

This was an invited tasting.

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It seems that Truffle Wanton Mee is all the rage nowadays. I’m sure that we’ve all heard the saying, “if it ain’t broke, don’t fix it”. However, many eateries have been breaking the mould by coming up with their own elevated versions of traditional Wanton Mee. This begs the question — is the ‘atas’ Truffle Wanton Mee tastier than a good old authentic one? I decided to visit One Bowl Man in Downtown to find out!

I arrived at Downtown MRT early one morning and was greeted with the hustle and bustle of overly-stressed office workers. One Bowl Man definitely caters to an upscale clientele. It sits smack in the middle of the Marina Bay Financial Centre! The eatery prominently displays its signature dish at its storefront — the Truffle Wanton Mee with XO Sauce ($9.80). It’s definitely interesting to note that they have a BYO (bring your own) drinks policy. You can bring your favourite morning coffee or tea with you! I proceeded to fill out the order chit before heading to the cashier to make payment.

Unlike other truffle oil-flavoured Wanton Mees out there, One Bowl Man’s version uses actual pieces of truffle in their fried wantons. The use of XO sauce is also one of their unique selling points. The sauce contains a variety of ingredients, including dried shrimps, dried scallops, jin hua ham and chilli peppers. Given its price, I was slightly disappointed that they used disposable bowls and utensils. However, this small gripe of mine was quickly forgotten as my empty stomach was calling out for breakfast. I hungrily and hurriedly mixed the XO sauce with the noodles and took my first bite.

The XO sauce was sweet and had a strong taste and aroma of dried shrimps. However, I felt that it didn’t quite have enough ‘oomph’ to carry the flavour of the noodles which were decent, but not quite as springy as I would have liked. The XO sauce was on the drier side, so it couldn’t quite coat the noodles completely. Their char siew was also quite different from what you typically get in Wanton Mee. I liked that they were cut into thicker fatty chunks but they lacked a sweet roasted finish.

The other main draw of their Wanton Mee is definitely their Truffle Wantons. These were a completely different story, as they were absolutely scrumptious! These deep-fried delights are handmade by the chefs at One Bowl Man. They are filled with a mixture of actual truffle, truffle oil, mushrooms and minced pork. My mouth began to water as I gaped at the beautiful golden-brown wantons.

The skins of these intricately made wantons were rolled to just the right thickness. This meant that they had a tantalising and addictive crunch that had me reaching for more. The filling contains a subtle hint of truffle oil, without being too in-your-face. It also did not overpower the flavour of the mushrooms and minced meat. Soon, my bowl ran out of wantons and I knew that I had to order more.

For a rather hefty price tag of $10, I got another 10 of these delectable parcels (that’s $1 per wanton). The image on the menu showed that the wantons are sprinkled with slices of black truffle but this wasn’t the case(I know the pictures are for illustration but I couldn’t help but feel a little disappointed). However, I must say that the use of real truffles, which are expensive, in the wantons is commendable. 

The XO Truffle Wanton Mee can definitely use a little work. Other popular options include Dang Gui Braised Beef Mee ($8.50) and Fishball Mee with XO Sauce ($5.80). I can foresee myself returning just for the Truffle Wantons!

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 One Bowl Man. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also want to check out our articles on Ang Mo Kio 453 Wanton Noodle which sells affordable Wanton Mee or Hao Kee Seafood Deluxe located at Toa Payoh North!

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Cafe-hopping continues to be immensely popular among youths in Singapore (yes, I’m looking at all you hipsters out there). Whether you’re planning for a gastronomic adventure, or if you’re just looking to add some aesthetic food shots to your Instagram feed, Singapore’s ever-growing café scene will have you spoilt for choice. If you’re looking for a new café to add to your to-visit list this weekend, allow me to introduce the new kid on the block — Earlybird Café!

Located just a stone’s throw away from Bugis MRT, Earlybird Café is a ‘bird-themed’ café that is still in its soft launch phase. I also found out that the café is opened by the same people behind the ever-popular Revelry Cafe in Upper Bukit Timah! I walked in on a quiet Wednesday afternoon and instantly fell in love with Earlybird’s simple, yet elegant, decor. Looking at its open dining area and artistic bird nest installations hanging from the high ceilings, I immediately felt relaxed.

Earlybird Café is still in the midst of tweaking and refining their menu. However, their menu already features a few substantial options. Their Chicken & Pancakes ($19) had me salivating with its description — fried chicken on house-made buttermilk pancakes served with chilli maple sauce. I stared in awe as the plate was set down before me. The dish was beautifully plated! Sat atop the thick pancakes were three thoughtfully placed deep-fried chicken thighs. In addition to the sweet maple syrup and chilli flakes drizzled around the plate, there was a light sprinkling of powdered sugar and paprika on the chicken. Of course, there was a gratuitous leaf of parsley to add a touch of green to the dish.

This dish was absolutely sublime. The chicken thighs were incredibly juicy and tender. The thin layer of golden-brown batter encasing the moist piece of chicken added a delightful crispy texture. The touch of hot paprika and powdered sugar just elevated the flavours of the dish to the next level. The chicken went amazingly with the fluffy, yet dense, pancakes, which absorbed the sweet and decadent maple syrup. This was quite a massive plate of food, and even I had to admit defeat as I was starting to feel jelak as I was working my way through it. Unless you’re feeling absolutely famished, I would highly recommend sharing this dish with a friend!

In much need of a late afternoon pick-me-up, I ordered the caffeine-filled Coco Espresso ($18). This dessert features a house-made hotcake that is served with coconut ice cream, coffee jelly, toasted coconut shavings and gula melaka (palm sugar). I was told that there would be a 20-minute waiting time for this dish as the hotcakes are made fresh upon order, sure enough, the hotcake came straight out of the kitchen, piping hot.

The plating of the Coco Espresso was definitely not the most elegant that I’ve seen. The scoop of coconut ice cream sat on the middle of the pancake, while the accompanying ingredients seemed to be strewn all over the plate without much care. However, it’s the flavour of the dish that matters most. The warm and dense hotcake went exquisitely with the refreshing coconut ice cream. The sweetness of the ice cream was perfectly balanced by the robust and aromatic coffee jelly. I did feel that the dish needed a tad more coconut ice cream for the amount of coffee jelly it had. The toasted coconut was definitely a nice touch, as it really added a much-needed chew and crunch. If you’re a fan of coffee, you’ll absolutely love the Coco Espresso!

Feeling parched from all that eating? Earlybird Café has an extensive menu of coffees, teas, cold pressed juices, smoothies, and even milkshakes! Their ‘Cold Brewed Sparkling Tea’ selection caught my eye. I decided to order the Lychee Rose Green Tea ($6.50), which came highly recommended. Note that this is, in fact, a bottled drink that is not made in-house. The drink wasn’t overly fizzy and tasted mostly of green tea (as the name implies). The flavours of lychee and rose were pretty subtle. Given its hefty price tag, it’s not a drink that I’ll recommend. I’ll love to try their other drinks next time!

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

For more food videos, check out our Official Youtube Channel! You may also want to check out our articles on Avorush also located at Downtown or Crepe Cafe, a hidden Thai crepe hangout in Golden Mile Complex!

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When I told my colleague that we were going to try 吃 (eat) Western, I was met with a confused expression. “Where?” he asked. Well, that’s the thing — the stall is actually called 吃 Western! Located in Toa Payoh North, 吃 Western is a hawker stall that opened three years ago. As their name implies, the stall serves up local-style Western classics, but with an Asian twist.

When I first looked at their menu, I was impressed by the vast array of dishes that they had to offer. Whether you’re craving for pasta, steak or even burgers, 吃 Western has got you covered. Since I am a massive fan of steaks, 吃 Western’s Steak Frites caught my eye immediately. For $14, you get a 180g New Zealand Ribeye, which is good value for money if you ask me! The steak is paired with a house-made red wine black pepper sauce. 吃 Western really nailed the plating and presentation. The dark and hearty steak was contrasted by the bright red tomatoes and the fresh green herbs garnished on top. How gorgeous!

The cook on the ribeye was spot on. The steak was a perfect rosy pink all the way through. Don’t order this dish expecting a melt-in-your-mouth experience though! While the steak wasn’t dry, I found that my jaw was getting quite a workout from chewing on it. For me, the black pepper sauce was the highlight of the dish. It had a great depth of flavour due to the addition of red wine. The freshness and spiciness of the black pepper really tantalised my taste buds and complemented the steak brilliantly! The tangy and acidic purple coleslaw was oh-so-delicious, and the fries were crispy on the outside and fluffy in the middle.

Even though 吃 Western offers many exciting dishes, I still had to try one of their classics — the Pan Grilled Chicken Chop with Mashed Potato ($6.00). Chef Andrew, one of the chef-owners of the stall, explained that the chicken is marinated overnight in a brining solution containing star anise, cinnamon and a variety of other spices.

All too often, I’ve eaten chicken chops that are charred on the outside but end up dry and tough on the inside. This was not the case at 吃 Western! The overnight marination had a huge impact on the texture of the meat. I was amazed at how succulent and tender the chicken was. Not only was it juicy and cooked through, the chef managed to achieve a bit of a char on the surface of the chicken. The brown sauce, though not in-house made, is fortified with the flavours of onions and garlic. I’ll definitely order 吃 Western’s Chicken Chop again!

We couldn’t leave 吃 Western without trying one of their Western-Asian fusion dishes. The Seafood Tom Yam Cream Pasta ($9.90) was a special item that was highly recommended. This pasta features a good selection of seafood which includes clams, prawns, squid and fish fillets. The cream-based sauce is infused with 吃 Western’s very own tom yam paste!

I expected the cream sauce to be overly rich and indulgent. However, I was pleasantly surprised as it was quite light and refreshing! The sauce had just the right consistency and had a subtle tinge of sweetness and sourness. I did find myself craving for bolder tom yam flavours though. The seafood was cooked really well too! The clams were firm and carried a mild sweetness, while the prawns and squid retained their springy texture.

吃 Western might appear to be a humble hawker stall, but its well-executed and beautifully presented dishes will definitely exceed your expectations!

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

For more food videos, check out our official YouTube channel! You may also want to check out our articles on Meet 4 Meat, a Western hawker that serves up Beef Wellington, and Raimah Eating House, a stall that serves Halal Western food!

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