Food is a national obsession here in Singapore. This is what makes ION Orchard a must-visit — whether you’re craving for a piping hot bowl of Japanese Udon or a hearty plate of Singapore Chilli Crab, ION Orchard has got you covered with its plethora of dining options.

As part of ION Holideals – Culinary Creations and GSS Edition, interact with ION Orchard’s Facebook Chatbot now to redeem exclusive 1-for-1 dining deals and shopping treats. To begin, please visit www.facebook.com/ionorchard.

Since the annual ION Orchard Culinary Creations is just around the corner, allow us to introduce you to 8 of the best eats in Singapore’s most iconic shopping mall!

Marugame Udon & Tempura

Marugame Seimen, a renowned Japanese restaurant chain which specializes in Sanuki Udon, has finally opened its first Singapore store right here in ION Orchard! Expect more than ten types of udon options, such as the Original Udon w/ Bonito Soy Sauce Dipping (Regular $6.50, Large $7.90). Adhering strictly to their principles of “Freshly Make, Immediately Boil, Instantly Serve”, each udon portion is made fresh upon order. After a series of presses and rolls, each udon portion undergoes a series of skilful boiling and blanching before being served. We can expect to slurp on remarkably smooth udon, which is elevated with the accompanying bonito soy sauce.

Our favourite pick was the Clam Udon in Bonito Broth (Regular $11.90, Large $12.90). The combination of clams, seaweed, as well as clam broth worked harmoniously to deliver a delicate and sweet clear broth which is enjoyable at any time of the day. For the full Sanuki udon experience, we urge you to opt for the Udon w/ seasoned Cod Roe & Half Boiled Egg (Regular $11.90, Large $12.90). We can’t promise you wouldn’t salivate from the combination of umami cod roe, eggy and silky smooth udon after mixing it up and finishing off with a splash of soy sauce.

Awfully Chocolate

Awfully Chocolate is proud to introduce an all-new chocolate gifting range in their newly launched concept store here in ION Orchard! Exclusive to the new concept store is their Elegant Fruit & Nut Chocolate Bars, which is available in four different flavours ($8.80 per bar). Fancy a bitter sweet profile for your chocolate? You’ll fall head over heels in love with the 60% with Fig & Pistachio and the 70% with Orange, Almond & Cranberry. Sweet-toothed chocoholics can indulge in either the Caramelised White with Apricot, Walnut & Cranberry, or the Caramelised White with Apple, Walnut & Cinnamon. Get your chocolate fix and savour a Cookie Chip Chocolate ($16.80) which is a cheeky take on an actual chocolate chip cookie. Awfully Chocolate has also launched a series of Chocolate Batons ($10.80) and flavoured Chocolate Tins ($11.80).

As part of the flavoured chocolate tin series, Awfully Chocolate @ ION Orchard will be offering three unique flavours which pay tribute to our local palates and are exclusively available only in the new concept store – the Roasted Black Glutinous Rice, Baked Almond Streusel and Roasted Salted Cashews. Getting a gift for that special someone (or for yourself)? The Chocolate Gift Sets ($38 – $68), which features an assortment of chocolate options from the Chocolate gifting range, is the perfect gift. Besides, these chocolates are handcrafted without the use of any commercial preservatives, artificial colouring or fat substitutes.

Food Opera

Food Opera @ ION Orchard houses an impressive array of local and international cuisines, which means that there is something for everyone! If you’re craving for affordable Singaporean cuisine, look no further. With many years of experience in preparing Nyonya Laksa, East Coast Lagoon does an excellent bowl of authentic Nyonya Laksa (w/sliced prawns $6.90, w/ king prawns $8.90, w/ jumbo prawns $11.90). Look forward to a medley of blood cockles, tau pok, prawns, fish cake and noodles of your choice steeped in luscious laksa broth, I guarantee you that every spoonful is phenomenal.

The Chilli Crab (Seasonal Price) at Ah Wok Singapore Zi Char is impeccable. A perfectly succulent crab is drenched in a tangy and eggy sauce, and I promise you that you’ll be mesmerized. Once you’ve devoured the whole crab, polish off the remaining sauce with fluffy mantous ($3.60/6 pieces). You wouldn’t regret it!

PUTIEN

PUTIEN brings to the table heart-warming and tasty comfort food that we can all look forward to.

Exclusive to ION Orchard only, PUTIEN has prepared the Lotus Leaf Steamed Crab with Vermicelli ($7.90++ per 100g) as an ode to Singaporean flavours. The crab is steamed for exactly 10 minutes to achieve a sublime texture. The tenderness of the crab paired perfectly with the firm and stringy vermicelli, which carried a distinctly herbaceous aroma. Staying true to its roots in Fujian, China, PUTIEN also offers timeless dishes such as their PUTIEN Lor Mee (Small $9.50, Medium $19.00, Large $28.50).

PUTIEN also offers tantalizing side dishes such as traditional Stir-fried Yam (Small $13.50, Medium $20.20, Large $27.00) as well as the Braised Bean Curd with Chinese Cabbage (Small $18.90, Medium $28.20, Large $37.80). The former uses premium yam which are fried to create a sweet and crisp exterior while retaining a light and fluffy mash within. For a healthier pick, go for the ‘100–second’ Stewed Yellow Croaker ($13.80), which is stewed with ginger for exactly 100 seconds. The result? A well-executed and flawless fish that will win your heart.

Huo Yan Shai Zi Niu (火炎骰子牛)

Flamed diced beef cubes is a Taiwanese street food that is rapidly growing in popularity. Back before Huoyanshaiziniu (火炎骰子牛) was in the picture, you would have to travel to Taiwan to get a taste of this. Now, you can find this trendy dish right here in ION Orchard!

We highly recommend trying out their Beef Rice Box Set ($8/ $10), which comes with a serving of draft beer! Be enchanted by their theatrical display as they cook your beef cubes before your very eyes. The chunks of Australian ribeye are cooked on a flat iron griddle and are torched to perfection. Then, a convenient takeout box is filled with sticky white rice before being topped with the beef cubes. Just before serving, yakiniku sauce is added, along with a sprinkling of seaweed strips. We recommend getting the larger $10 version, as it’s definitely value-for-money. The flaming of the beef cubes adds a subtle crust and a delicious smoky flavour. The beef is well-seasoned, and contains juicy fat that just melts in your mouth. Needless to say, meat-lovers should not miss out on this authentic re-creation of the famous Taiwanese street dish.

Samjin Amook

Famous Korean fishcake chain, Samjin Amook, opened its first international outlet last year right here in Singapore. Located in Basement 4 of ION Orchard, this bakery-style establishment offers an array of mouth-watering fishcake delights. Their fishcakes are also directly imported from Busan, South Korea to ensure quality and deliver authenticity to Singaporeans. Customers simply have to walk in, pick and choose fishcakes out of Samjin Amook’s vast selection on display, then make payment at the counter!

You’ll be spoilt for choice as Samjin Amook offers a whopping seven varieties of croquettes – Cheese, Shrimp, Chilli Pepper, Curry, Potato, Sweet Potato and even Bakkwa! Each of these toothsome ingots are actually fishcakes that have been filled and deep fried until crispy and golden brown. You should definitely try out their ever-popular Cheese Croquette ($2.30), which is filled with an oozing mixture of mozzarella and cheddar cheese! If cheese isn’t your thing, I highly recommend you try their Bakkwa Croquette ($2.80). It has the perfect combination of flavours – the springy and savoury fishcake, and the warm and sweet premium Bakkwa filling.

If you’d like a bit of spice in your life, go for the Fried Chilli Pepper ($3.50). This fried snack contains Korean Imported Whole Green Chilli Pepper encased in fishcake. It packs a spicy kick without being mouth-numbing. You’ll be going for bite after bite with this crunchy and flavourful treat. It’s no wonder that this one of Samjin Amook’s best selling items!

Taste Paradise

With its lavish interior and its luxurious food items on offer, Taste Paradise has cemented itself as one of the best restaurants in Singapore for Cantonese and contemporary Chinese cuisine. Plus, this is the only outlet in Singapore and exclusive to ION Orchard! Stepping foot into Taste Paradise is reminiscent of taking a stroll through ancient China – a collective gasp could be heard as we gazed at its breath-taking décor.

Have a taste of Taste Paradise’s succulent Char-grilled Spare Ribs with Sweet Plum Sauce ($12/ pax)! The exquisite edible gold flakes that sat atop the ribs caught our attention immediately. The heavenly meat was heart-stoppingly delicious. The plum sauce adds a sweetness and an acidic tang which lifts the flavour of the dish.

Order the Baked Cod Fillet with Miso Sauce ($18/ pax) for a classic fish dish with a Japanese twist. This dish features a fillet of cod with a creamy miso glaze slathered on. Each bite of the dish will have you enjoying the textures of the sweet and thick miso together with the delicately-cooked fish. I can’t name a more delicious combination!

A meal wouldn’t be complete without a hearty carb dish. The Stir-fried Ramen with Lobster in XO Sauce ($28/ pax) has the ideal balance of flavours. The fresh and sweet lobster goes exceptionally well with the robust and savoury flavours of the XO sauce. The ramen is also thoroughly coated in the sauce and makes for an immensely satisfying eating experience.

LeTAO

If you are a cheesecake lover, you have to visit LeTAO! Hailing from beautiful Hokkaido, LeTAO is a popular dessert chain that is famous for its signature Double Fromage Cheesecake ($28). Not only does LeTAO use high quality ingredients from Hokkaido, they also source their mascarpone from the Lombardy region in Northern Italy. You can’t get this kind of quality anywhere else!

Over the past 20 years, LeTAO has consistently tweaked and refined their recipes. As its name implies, the Double Fromage Cheesecake ($28) is a two-layered cake comprising a whipped mascarpone cream upper layer and a baked base layer. This provides a delightful contrast of textures — the whipped mascarpone is light and fluffy, while the denser baked base is rich and creamy. You must not miss out the seasonal items like the Berry Fromage, Matcha Fromage and Chocolat Double. Have a taste of this intricate creation and enjoy a melt-in-your mouth experience!

Looking for a more cooling and refreshing option? Try LeTAO’s Sablé Glacés ($5.50) which comprises of exciting flavours such as Crème Brulee, Chocolat, Matcha and Café Au Lait, available only at the Culinary Creations 2018: Football Fiesta event! This delectable dessert comes wrapped in elegant and attractive packaging. Unwrapping it reveals a layer of vanilla ice-cream sandwiched between two biscuits. Take a bite and tantalise your taste buds with the sweet treat mixed into the ice-cream.

ABOUT CULINARY CREATIONS 2018

As the fourth edition of Culinary Creations coincides with the buzz of the World Cup fever, ION Orchard celebrates with Football Fiesta this Great Singapore Sale (GSS)! From 13-15 July, shoppers can indulge in gastronomic delights exclusive to ION Orchard while enjoying the World Cup action. Shoppers can look forward to food carts dishing out a variety of specially-created local fare from Food Opera, while those with a sweet tooth can indulge in mouth-watering artisanal desserts from Glaciel by LeTAO. After satisfying your cravings, head over to the screening area over at ION Station to enjoy the World Cup live! Adding to the fan-fare, ice cold beverages and beers will also be available.

In addition, the first 400 ION+ Rewards Members or American Express Card Members who spend at least $50 at ION Orchard’s Dining & Gourmet stores weekly are eligible to receive an exclusive complimentary transparent tote with vintage rooster motifs! Shoppers are entitled to redeem it at the Level 4 concierge counter from 25 June to 15 July, while stocks last.

The first 150 shoppers who spend a minimum of $30 at ION Orchard Culinary Creations 2018: Football Fiesta daily are also eligible to receive a complimentary transparent black tote with vintage rooster motifs. Redeem at B4 ION Station from 13 to 15 July.

With an extraordinary range of culinary options to suit every taste and budget, ION Orchard definitely deserves praise as a food haven. So what are you waiting for? Head down to ION Orchard now!

This post was brought to you by ION Orchard.

The post ION Orchard – 8 Best Eats in Singapore’s Food Haven! appeared first on Miss Tam Chiak.

“My name is Alex Kho. I’m also known as Ridhuan.” The self–introduction of the 33-year-old head chef of Wow Wok might be a real puzzle to some. However, readers might find him familiar especially if you have heard of Ridhuan’s Muslim Delights. Yes, he is none other than the famous Chinese-Muslim cook who is known for his Halal Chinese tze char! Ridhuan’s decision to convert to Islam followed after marrying a Malay-Muslim lady. His name, Ridhuan, was given to him by his father-in-law.

At 18 years old, Ridhuan took the road less travelled. He left his hometown, Sarawak, to pursue a culinary career in Singapore. Although we are now witnessing to what is possibly the peak of Chef Ridhuan’s career, it is not without its struggles. Before Ridhuan’s Muslim Delights and Wow Wok, the chef worked at a tze char stall in Tuas. Ridhuan, a man of integrity, chose to leave after witnessing some of the management’s unethical practices. After a successful, albeit short, culinary stint as the head chef of Ridhuan’s Muslim Delights, Ridhuan moved to an industrial park in Woodlands with the help of some investors.

Chef Ridhuan is extremely affable. However, follow him into the kitchen and you’ll see him put on his game face. Watch chef Ridhuan assemble the ingredients for his famous Green Chilli Fried Rice ($4.50), and throwing it all into a wok before stir-frying it ferociously. “The green chilli is blended and infused into the rice, so you wouldn’t be able to see it,” Chef Ridhuan shared. A light heat lingered as soon as we took the first bite. It’s really shiok! The grains carried a slight hint of wok hei. This plate of appetite-whetting  dish will definitely satisfy, and keep you craving for more. It definitely deserves its title as one of Ridhuan’s signature dishes.

It might sound as simple as a plate of fried rice, but there’s so much depth to it. To say that the grains are moist and flavourful would be understating it. While I didn’t really like the peas (personal preference), I enjoyed the bits of corns, shredded egg and chicken bits. This dish is a must-order!

The fried rice was great, but my favourite was really the Black Pepper Mee Goreng ($4.50), and for many reasons. For one, the black pepper sauce, which is made in-house, gave the noodles a savoury and peppery kick. The wok hei is much more alluring too, promising diners a toothsome experience. Every mouthful came with scrambled egg bits which imparted sweet notes to the noodles.

You’ll find a handful of greens, crab sticks and prawns in the mee goreng. Like the noodles, the ingredients are coated in the same peppery sauce. Diners might be slightly overwhelmed by the saltiness. Get a beverage ready, because you’d need it to quell some of the heat from the delicious black pepper sauce.

We were recommended the absolutely scrumptious Stingray ($12). The stingray is grilled to perfection. Chef Ridhuan adheres to a strict timing and this perfect timing helps to ensure that all the flavours are locked into the stingray. The result? Tasty, succulent, yet delicate, piece of stingray. 

Unlike traditional stingray, where the cincalok is served separately, the sambal sauce here is actually infused with the cincalok. “I modified the sauce three times to suit my customers’ taste, including the cincalok used for the sauce,” the humble chef shared. While I have not tried the previous versions, I found the chilli here to be hot and flavourful, with an enjoyable smokiness. For its price and portion, I’d say the stingray is a steal.

All the dishes we had were extremely tasty. As a Woodlands heartlander, I’ll be sure to return for their food. I urge you to drop by for a taste of Ridhuan’s dishes right now!

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 Wow Wok by Ridhuan. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also wish to check out our article on Makanista, a new food court in Tampines serving innovative dishes!

Join us on our Telegram channel!

The post Wow Wok – Famous Halal Zi Char Moves to Woodlands! appeared first on Miss Tam Chiak.

I remember sitting in a hawker centre eating a bowl of fishball noodles for breakfast, at least once every week, when I was a child. Whenever there were celebrations, my family would always gather in a hawker centre for zi char.

It is a Singaporean thing to bond over food and I grew up indulging in hawker food, which embodies so much of our local culture and heritage. Gone are the days where you can enjoy a bowl of noodles for less than a dollar….

Wait, this Saturday, YOU CAN ENJOY HAWKER FOOD WITH JUST $1!

Yishun Park Hawker Centre is organizing a $1 carnival on 23 June 2018. The carnival, which runs from 11am to 5pm, will showcase food offerings from 26 different hawker stalls. Yes, they are tasting portions but really, they’re definitely value for money. You have to come and find out for yourself. All $1 items are for dine-in only.

Nothing like good ol’ local, and multi-cultural dishes to tickle those taste buds and evoke a sense of nostalgia. Signature hawker dishes such as thosai, prawn noodles, prata with curry, as well as local dessert, will be featured at the carnival. If you’re looking for comforting hawker fare that has withstood the test of time, you can’t miss JJ Prawn Noodle’s rich and complex broth, handmade bouncy fishballs from Fishball Story, and the silky smooth chicken porridge from Li Fang Congee.

Many young hawkerpreneurs will surprise you with their takes on hawker delights! Sink your teeth into crispy and fragrant prawn paste chicken wings from Ah Tan Wings, fluffy Hakka taupok skewers from Ah Lock Tofu, and save some space in your stomachs for the addictive Sino-Indo nasi lemak ayam taliwang from Nasi Lemak Taliwang.

Other must-haves include the umami-laden lala white bee hoon from XLX Modern Tze Char, a satisfying plate of prawn omelette rice from Seafood Pirates, and a healthy yet flavourful set of Midas Signatures (baked prata, curry and roasted chicken) from Midas Every Touch is Gold.

PARTICIPATING STALLS

Ah Lock Tofu (#01-08) – Taupok Skewer *Miss Tam Chiak’s Pick*
Undergraduate, Lock Teng, has taken a break from school to tend to his business round the clock. Inspired by his grandma’s recipes, the signature fried Hakka tofu and Hakka thunder tea rice are absolute must-tries.

Ah Tan Wings (#01-40) – Chicken Wing *Miss Tam Chiak’s Pick*
The siblings take their har cheong gai chicken wing business very seriously. The wings are marinated in their prawn paste for two days before they are coated in a batter and deep-fried. We are sure that you can’t stop at just one!

Chen Ji Chicken Rice (#01-12) – Steamed Chicken Rice
Chicken rice at Chen Ji is prepared in the traditional Hainanese way; drizzled with light fragrant soy sauce and sesame oil, enhancing the flavours of the tender and juicy chicken. The rice is fragrant and tasty with aroma from ginger and garlic.

Chit Chaat Chai (#01-13) – Thosai
Entwining traditional flavours from North India with the snack-bar atmosphere of the West, Chit Chaat Chai embarks on a mission to reinvent Indian street food in Singapore. These mouth-watering Indian delights will never go wrong.

De’Hassan Ambeng (#01-22) – Lontong
Following recipes passed down by Madam Kalsom’s mother, De’ Hassan’s signature Nasi Ambeng platter is made up of 12 dishes, and rice. Other popular items include lontong, soto and nasi lemak.

Fishball Story (#01-27) – Fishball Soup
Douglas Ng’s grandmother’s handmade fishballs ignited his passion to spread the Fishball Story. Her recipe was simple and she only used the best of ingredients. Douglas wanted to share what real, authentic, 100% fish meat fishballs should taste like.

Four Hands (#01-03) – Mee Rebus
Headed by S-League and national football player, Juma’at Bin Jantan, 4 Hands Cooking is a family-run business serving traditional Malay cuisine. Hot favourites include mee rebus, nasi lemak ayam, and sotong nasi sambal goreng.

Jiao Cai Hotplate BBQ (#01-39) – Sambal Sotong Rice Bowl
The juicy Sambal BBQ Stingray on hotplate definitely packs a punch. The stall uses only fresh seafood. The sambal chilli and chinchalok are also made in-house and adhere strictly to recipes that are more than 40 years old.

JJ Prawn Noodles (#01-21) – Prawn Noodles
Run by a couple, JJ Prawn Noodles serves both soup, and dry prawn. The rich, complex and addictive broth is flavoured by fresh sea prawns, pork bones, dried prawns and herbs.

Kim Guan BKT (#01-07) – Braised Pork Puri
Chwee Guan sells Teochew-style bak kut teh. His Teochew-style bak kut teh is garlicky and peppery, and carries hints of Chinese herbs and spices. There’s also a variety of side dishes such as stewed taukee, peanuts, and pork intestines, available.

Kintaro Bento (#01-05) – Kakiage Tempura
At Kintaro Bento, customers can choose two main dishes – chicken teriyaki, tonkatsu (pork cutlet), saba fish, mixed tempura, shogayaki (ginger) pork, salmon teriyaki or Unagi – to be paired with rice, salad and miso soup.

Li Fang Congee (#01-25) – Sliced Chicken Congee
At Li Fang Congee, you can customise your congee with an assortment of fresh ingredients – from vegetables, seafood, to meat.

Midas Every Touch is Gold (#01-31) – Midas Signatures
Sax’s prata is baked fresh every day, and every piece is crispy and flaky. He spent six months developing his own chicken curry. The curry, which is served with his oven-baked pratas, is the star.

Mint Blossom (#01-26) – Prawn & Chicken Fried Ball
Newly opened at Yishun Park Hawker Centre by a Hong Kong couple who takes their curry seriously. In their upcoming menu, they will be introducing prawn and chicken fried balls to spice up their offerings!

Nasi Lemak Ayam Taliwang (#01-33) – Nasi Lemak Ayam Taliwang *Miss Tam Chiak’s Pick*
Puti and Noorman make the ayam taliwang marinade by hand. It is very spicy, and that is what makes it so addictive. They coat the chicken lavishly with the marinade, and then grill it to release an enchanting aroma. The ayam taliwang is served with fragrant nasi lemak.

O&U Rice & Noodles (#01-16) – Fried Shallot Soup Noodle
One of the latest addition to Yishun Park Hawker Centre serving up unique creation like Carrot Mango Juice Pork Rice Bowl and Satay Sauce Pork Mee Hoon.

Seafood Pirates (#01-35) – Prawn Omelette Rice
Inspired by a dish Darren had in Taiwan, Seafood Pirates uses different types of seafood in their addictive broth. Another item on the menu that comes highly recommended is the prawn omelette rice.

SJ Sickaner (#01-10) – Plain Roti Prata
Mohamed has tweaked and improved his dishes, which are created from family recipes that are at least three decades old, through the years. The signature dishes are prata with fish or mutton curry, and mee goreng.

Smokin’ Joe (#01-37) – Mushroom Soup
Serving restaurant-quality food at wallet-friendly prices, Joseph uses the acclaimed Josper charcoal grill and oven to churn out his popular char-grilled steak, chicken leg and Norwegian salmon.

Super Grill (#01-23) – Fried Cuttlefish
A comforting and affordable western food using freshly sourced ingredients! Well-loved by customers of all ages.

Tuck Shop (#01-44) – Cotton Candy Floss
Serving up teh-o-peng, cappuccinos, kaya toast, ciders and more, Tuck Shop is definitely not the run-of-the-mill drink stall that you find at most hawker centres. You can grab a quick sandwich to go, or nurse a beer for as long as you like.

Xin Long Xin Modern Tze Char (#01-28) – Lala White bee hoon *Miss Tam Chiak’s Pick*
Xin Long Xin’s white bee hoon is soaked in a flavourful pork bone and chicken stock that’s been stewed for more than 10 hours. The stall also offers a menu of 40 over tze char items.

XX Dessert (#01-04) – Ice Ball
This stall is run by a hawker incubator who serves up local desserts made from scratch after learning the ropes from his mum and veteran hawkers

Yap’s Noodles (#01-36) – Curry Fish *Miss Tam Chiak’s Pick*
Henry pays homage to his Ipoh roots with a menu full of traditional Ipoh favourites, which include Ipoh curry mee, steamed glutinous rice, congee, chee cheong fun, curry fish head and more.

Yu Kee Duck Rice (#01-20) – Duck Rice
Mr Seah uses the traditional method to prepare his braised duck and pairs it with house-made braising liquid and chilli which follow special recipes that were handed down by his father, who was known for selling delicious duck rice in the 1950s.

618 Claypot (#01-24) – Special Pork Soup
Think comfort food that never fails to hit the spot — creamy curry chicken, flavourful braised pork trotters and herbal bak kut teh. These dishes are served in individual claypots that keep the food warm throughout your meal.

MISS TAM CHIAK’S MEAL COMBINATION

After tasting some of the dishes that the hawkers are serving during the $1 carnival, I think I have my power combo meal this Saturday. My top choice is Nasi Lemak Ayam Taliwang. To go with that, I’ll order Ah Tan Wings, Ah Lock Tofu and Yap’s Noodles’ curry fish. And I’ll probably go for the lala white bee hoon to complete the meal. So good, I can taste so many different dishes for just $5 (and 50 cents for the tray)!

Mind you, each stall at Yishun Park Hawker Centre is serving their $1 dish in limited portions, so please head there early. While stocks last only!

FAMILY FRIENDLY CARNIVAL

Other than gathering for a good meal, families can also enjoy communal activities such as carnival games, a flea market, colouring contest and instant photo booth. We are sure visitors of all ages will have an absolute blast!

WIN $1000 TUCK SHOP STORE CREDITS

Yishun Park Hawker Centre is a self-tray returning hawker centre. To encourage the usage, and return, of trays at the carnival, the centre is giving away $1000 worth of store credits to patrons through a lucky draw at the tray-return stations. A refundable tray deposit of $0.50 is applicable for each tray and they represent a chance at winning yourself some store credits!

FREE SHUTTLE SERVICE

Complimentary shuttle bus services will also be available from 10.45am to 3pm with pick-ups and drop-offs at Sembawang, Yishun and Khatib MRT stations’ pick-up points.

Don’t miss out on this opportunity to experience great hawker food! The $1 carnival, presented by Yishun Park Hawker Centre, is certainly the one event you can’t miss. Admission is free, so see you there!

$1 Carnival – Reunion Fun @YPHC
Date: 23 June 2018, Saturday
Time: 11am to 5pm (Flea market continues till 8pm)
Venue: Yishun Park Hawker Centre, 51 Yishun Avenue 11, Singapore 768867
Website: https://yishunparkhc.sg
Email: info@timbregroup.asia

You may wish to check out our article on what are the 7 stalls that you should try at Yishun Park Hawker Centre!

The post Savour 26 $1 Hawker Dishes at Yishun Park Hawker Centre appeared first on Miss Tam Chiak.

Baba Chews has always been known for serving up a plethora of Peranakan fare. In fact, some might even say that Baba Chews’ Executive Chef, Alvin Leong, is the Peranakan king of Katong! After whipping up countless delectable Peranakan dishes, Chef Alvin has created a brand new seafood menu that is sure to tantalise your tastebuds – the Katong’s Freshest Catch feast!

From 12 June to 31 August, dive into Chef Alvin’s Katong Freshest Catch feast and enjoy the mouth-watering exclusive seafood dishes on offer! Each dish features the freshest seafood on the market, prepared with modern-Peranakan flair and familiar local flavours.

Rest assured, you’ll be in good hands when you dine at Baba Chews –your dishes will be prepared by a TV Celebrity Chef! Chef Alvin appeared on the brand new Channel 8 variety show, “Food Struck (食不可挡). This cookery contest sees nine celebrated chefs in Singapore’s culinary scene battle it out in weekly challenges!

Baba Chews’ vast and diverse menu will spoil you silly. However, the main attraction has to be the Sri Lankan Crab ($8++ per 100g). This dish typically features a 800g portion of Sri Lankan crab cooked in your choice of their three signature local flavours – Chilli, Black Pepper or Salted Egg Yolk. Share this timeless Singaporean classic with your friends and family while it’s still on Baba Chews’ exclusive seafood menu!

We couldn’t wait to tuck in to our Chilli Crab as it looked and smelled absolutely divine! This is the king of all crab dishes. Cracking open the shell revealed the glistening white crabmeat, which was delicate yet succulent. However, the star of the show is the signature Chilli sauce. This sweet and tangy sauce is oh-so satisfying and it goes brilliantly with the Sri Lankan crabmeat – you definitely won’t mind getting it all over your fingers! A Chilli Crab dish also wouldn’t be complete without some piping hot deep-fried mantou. Soaking these golden-brown morsels into the delicious chilli sauce truly makes for a scrumptious snack.

Another one of Chef Alvin’s seafood creations from the exclusive Katong’s Freshest Catch feast, the Claypot Soon Hock Laksa ($52++ per 600g) is a must-order if you’re a fan of laksa! This hearty laksa dish is rather unique – it features Korean wheat noodles submerged in a thick and flavourful laksa broth. Most notably, the dish contains the highly coveted soon hock fish (marble goby)!

This is a fantastic sharing dish that is sure to delight everyone at the table. The soon hock was fresh, and was poached to perfection. Each toothsome mouthful of this highly sought-after fish was better than the last. The flesh was moist and practically melted in my mouth! That’s not all. It had also soaked up the deeply flavourful and aromatic laksa broth! The Korean wheat noodles, though not a traditional inclusion in laksa, contributed its soft and springy texture to the dish.

Lobster has to be one of the ultimate indulgences. Baba Chews’ Nonya-Style Lobster ($48++ per 450g) is no exception. This decadent dish features a baked whole Australian lobster that is coated with ‘Nonya Sabayon’, which is essentially a homemade sambal onion sauce enriched with egg yolks and sugar. The lobster is also topped with a sprinkling of citrusy kaffir lime leaves, just to add some freshness and acidity. Fresh lobster together with a rich and creamy sauce – what more can you ask for!

Yet another classic dish available from the Katong’s Freshest Catch feast menu is Baba Chews’ Herbal Drunken Tiger Prawns ($25++ per 300g). Tiger prawns are poached in their signature herbal broth, which has a boozy kick from “hua diao” Chinese wine. A handful of wolfberries are added to add a bit of colour and sweetness to this refreshing prawn dish. Poaching the prawns in the herbal broth imparted their delicate sweet flavour, while the Chinese wine added a tinge of bitterness to balance out the flavours of the dish!

Complement your seafood feast with Baba Chews’ modern Peranakan signatures such as the Snow Crab Bakwan Kepiting ($15++), which is made with a tasty Korean Snow Crab stock. The soup also contains a crab shell that is stuffed with a pork and crabmeat mixture. This moreish soup has a captivating sweetness and a taste of this wholesome soup is sure to bring you warmth and comfort!

The Beef Short Ribs Rendang ($30++) is chock-full of flavours. USDA Prime Beef Short Ribs are stewed in a rich gravy made from coconut cream, spices, gula melaka (palm sugar) and turmeric. Our mouths began to water as the fragrant aroma of the rendang wafted in the air. This luscious concoction had just the right balance of sweetness, tanginess and spiciness! As if the rendang itself wasn’t delicious enough, the dish contains toothsome chunks of beef short ribs that were amazingly juicy and fork tender.

In much need of a rice dish, we decided to order the Baba Keluak Rice ($14++). This is a fried rice dish that is cooked with buah keluak (black nut), and char siew! The rice had just the optimal amount of smoky wok hei and was a distinct shade of black due to the presence of buah keluak. Also, don’t forget to order a side of vegetables to go along with the hearty main dishes! Baba Chews’ Chap Chye ($13++) will certainly satisfy. The vegetables are simmered and stewed until they are soft and their natural sweetness comes through.

Baba Chews is also a great place for you to get your afternoon tea or coffee fix! Not only do they have the typical choices such as Cappuccino ($5.80++), they also offer local local favourites such as Teh Tarik ($3.80++)! They also have a unique signature drink – the Baba Ice Tea ($10++)! This refreshing iced tea is infused with gula melaka.

With an eclectic range of dishes on the menu, Baba Chews’ contemporary Peranakan dishes are still authentic at their core. Keep in mind that the Katong’s Freshest Catch feast is only available from 12 June to 31 August 2018. Don’t miss this chance to try out Chef Alvin’s brand new and exclusive seafood dishes!

This post was brought to you by Baba Chews.

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

The post Baba Chews – New Seafood Menu with Local Flavours That Are Worth Splurging On appeared first on Miss Tam Chiak.

Recently, we chanced upon some social media buzz and raving reviews over a new chilli pan mee stall that opened in the heart of the CBD. Curiosity piqued, we made the trip down to Restoran Super Kitchen Chilli Pan Mee (Batu Road) to see for ourselves.

Hailing from Kuala Lumpur, Restoran Super Kitchen Chilli Pan Mee (Batu Road) opened three months ago at Far East Square. It is a Malaysian franchise that has been around for ten years and has 9 stores in KL. The Far East Square outlet is its first in Singapore. The friendly shop attendant explained that many Singaporeans patronise the outlets in Malaysia and seemed to like their rendition of chilli pan mee, which prompted the franchise to expand into Singapore.

The Chilli Pan Mee Dry ($7.80) is their signature dish. The dry chilli comes separately and you can add as much as you want! I was informed that the store does not use dried shrimp in their sambal chilli, making it safe for those with seafood allergies to consume as well. Other ingredients that go into your bowl of noodles include spring onions, fried shallots, poached egg, ikan billis, pork lard, minced meat.

The sauce was conspicuously missing and I was worried that the noodles would end up too dry. To my surprise, the chilli oil and runny egg yolk provided the right amount of ‘wetness’ and stuck well to the thick noodles. The star of the dish was the dry chilli — potent, extremely spicy and super shiok to mix into the mee. The saltiness to spiciness ratio of the chilli was perfect, even though I wished that the sambal fragrance could have been stronger. If you get tired of chewing the soft springy noodles, pair them with the crunchy ikan billis to change up the texture a little.

The Pork Chop Pan Mee Dry ($7.80) is the only selection that comes with gravy and is topped with fried beancurd skin and strips of pork chop. Note that the noodles here is different from the Chilli Pan Mee as it is much thinner and more QQ, very similar to kolo mee. According to the shop attendant, children jokingly call the noodles ‘maggi mee’.

The black sauce made the noodles much wetter and sweeter than the Chilli Pan Mee. I still prefer the former as it was more savoury. Although the pork chop was too dry for my liking, the fried beancurd skin, on the other hand, was so crispy that the entire piece just shattered in my mouth!

The noodles were accompanied by a bowl of wolfberry leaves soup. It was a good call by the store to use wolfberry leaves in the soup as the vegetable lends a natural refreshing sweetness that soothes the burning sensation left behind by the sambal chilli!

During lunchtime, the store is greeted by a massive office crowd. Bearing in mind the high prices of food in the CBD, Restoran Super Kitchen Chilli Pan Mee (Batu Road) keeps their yummy noodles affordable. Hence, the store sees many returning customers.  

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 Restoran Super Kitchen Chilli Pan Mee (Batu Road). We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also wish to check out our guide on what to eat in Tai Seng during weekends!

Join us on our Telegram channel!

The post Chilli Pan Mee (Batu Road) – Tasty Noodles in the Heart of CBD! appeared first on Miss Tam Chiak.

Everyone knows that one of the greatest (and yummiest) dishes in Indonesia is nasi padang. While Singapore is replete with numerous nasi padang stalls, we’ll love to bring to your attention what is possibly one of our best nasi padang finds — Che Rose Nasi Padang!

Meet Rashid and his mother, Che’ Rose. Che’ Rose has been selling nasi padang in Singapore for over 40 years. The padang-born chef is chiefly known for her rendang recipes, which she inherited from her grandparents. “Take a walk along Beach road. Some of the well-known restaurants that you see, such as Sabar Menanti and Rumah Minang, are actually started by my siblings!” Che’ Rose exclaimed. Her son, Rashid, together with his wife, is now currently learning the ropes and has plans to take over the family business.

The rendang dishes definitely top our list of must-orders. We had both the Chicken Rendang ($3.50/piece) and Beef Rendang ($3 / piece). I felt that the former fared much better in terms of execution. The dry chicken rendang got me hooked on its sweet and savoury notes, and the light heat was addictive. “A lot of spices, such as white onion, serai (lemongrass), ginger and garlic, go into my mother’s recipe,” Rashid shared on behalf of Che’ Rose. Che Rose certainly deserves praise, as the preparation of such an evenly cooked and tasty rempah couldn’t have been an easy task.

Some parts of the chicken were tender, while other parts were slightly chewier. Some diners might not appreciate the inconsistent texture, but I actually enjoyed it. After all, what’s an authentic rendang experience without biting through both tough and tender parts? Note that the rendang is a little oily, though.

One of their bestsellers is the Beef Rendang ($3/piece). While it is less oily than the chicken version, it isn’t as tender. The beef cubes have nicely absorbed the spices used in the rempah and possessed a slight smokiness. Expect a distinct nutty flavour, which comes from the use of nutmeg.

The beef rendang, which packs a tad more heat than its chicken counterpart, was really enjoyable with rice. Overall, the beef was too dry for my liking.

How can we forget the Asam Squid Curry ($4/piece), which everyone loves? The squid was slightly chewy. While I am not the biggest fan of squid, I really enjoyed the asam curry gravy. The gravy’s tangy, sweet, and spicy tones, made it so easy to love. If it wasn’t for the gravy’s watery consistency, this dish could have easily made the second place on my list.

The Sayur Lemak ($1/portion) came with a medley of tahur, cabbage and long beans cooked in a spiced coconut broth. The curried vegetables were executed well, with the cabbage and long beans having a satisfying crunch. The tahur made the dish feel complete. However, it wasn’t as lemak as I had hoped for it to be. You’ll find that the flavours of the sayur lemak nicely balance out the stronger flavours of the meats. 

Of all the dishes that we had for lunch, the dry chicken rendang has to be my favourite dish. Having a meal at Che Rose Nasi Padang feels like we’re celebrating a joyous occasion. Che’Rose is an amazing find right here in the heart of Toa Payoh.

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 Che’ Rose Nasi Padang. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may wish to check out our article on Kemono, an online delivery service that offers healthy and guilt-free roast chicken!

Join us on our Telegram channel!

The post Che Rose Nasi Padang – Arguably The Best Nasi Padang in Toa Payoh! appeared first on Miss Tam Chiak.

A huge fan of Hong Kong roast meats? Before the dawn of the millennial era, anyone could drop by Seng Poh Road in Tiong Bahru to have a taste of authentic Hong Kong roasted meats. Family business, Hong Kong Jin Tian 香港锦田, which was helmed by a husband-and-wife duo, was revered by the folks in Tiong Bahru. Their roasted meats, especially the Wrapped Duck Leg (鸭脚包), were exceedingly popular. Due to the increase in rent, the reputed eatery closed down in mid-2014 but soon reopened in the same year at Zion Road. To the surprise of many loyal customers, the stall closed in 2015 for good, or so we thought. We heard that Hong Kong Jin Tian has just reemerged near Tiong Bahru MRT!

Meet Mr and Mrs Yip, the proud owners of Hong Kong Jin Tian. Despite the never-ending queue, Mr and Mrs Yip never fails to show hospitality to all their customers. Although this was the first time we’ve met, their warm and genuine greeting made it feel as though we had known each other for years. We were filled with a sense of comfort and familiarity as Mrs Yip sat and dined with us. It felt almost like we were a family. “I was born and raised in Kam Tin (錦田), Hong Kong, while my husband was from China. He (Mr. Yip) only came to Hong Kong to learn culinary at 18 years old. In 1986, we finally decided to come to Singapore,” Mrs. Yip recounted.

It wasn’t an easy journey, but both Mr and Mrs Yip never gave up. Mr Yip’s culinary journey started at Hai Tien Lo in Pan Pacific Singapore. After 14 years, he finally opened his first roast meat stall in Tiong Bahru, back in 2001. Fast forward to 2018, the lovely couple has returned with their highly coveted arsenal of roast meats, which includes roast ducks, soy sauce chicken, roast pork belly, and char siew. “At the beginning, we thought of retiring in 2014. Throughout these years, we also wanted to teach our younger son the tricks of the trade to continue our legacy. Coupled with the fact that we grew increasingly bored during the last 3 years, we finally decided to reopen our stall!” Mrs Yip shared cheekily.

A plate of Roasted Duck Rice ($3.50) fetches you several thickly-sliced duck served atop nicely separated white grains. Don’t you just love the glaze on the duck? It sure tasted as good as it looked. The skin, which was surprisingly not as fatty as I expected, came out beautifully crisp and delightful. Every part of the duck was moist and juicy. A light herbal flavour accompanied every bite too.

Sure, you can drizzle the duck with some gravy to add a sweet and savoury edge. However, I think that the combination of just the duck and rice is thoroughly enjoyable. If you fancy noodles over rice, you can have the same delicious roast duck with noodles at the same price.

Having Soya Sauce Chicken Rice ($3.50) will never be the same again. Mrs. Yip gave us the authentic Hong Kong experience by guiding us on how it should be enjoyed. Eaten on its own, you’ll find the chicken is tender and soft. However, like any other good soya sauce chicken, the best part of it for me was the skin! The springy yet supple skin, which had absorbed the sweet and savoury essence of the scrumptious marinate, was just divine.

“Pair the chicken, or anything you want, with this condiment (spring onion, onion and garlic mix). It will make everything delicious” Mrs. Yip taught us. The chicken paired extremely well with the bright, piquant and herbaceous flavours of the condiment. We agree, Mrs.Yip. the condiment really complements everything perfectly. You’ll probably be going for refills.

Pick the Char Siew and Roasted Pork Noodles ($4.50) if you want the best of both worlds. The char siew and roasted pork didn’t fare as well as the roasted duck and soya sauce chicken, though. Although it lacked that characteristic fatty texture, the char siew had a great bite, and wasn’t overly sweet. Mr and Mrs Yip’s homemade chilli paired flawlessly with the char siew.

There were some hits and misses with the roast pork belly. Every piece of pork boasted a crackly skin which I really liked. While the flavour of the pork belly was decent, it was a little on the dry side.

Apart from their roast meats, Hong Kong Jin Tian boasts a number of a la carte dishes that you can choose from. You won’t regret sharing a bowl of Hong Kong Wanton Soup ($3.50) like we did. Each bowl comprises a good number of homemade wantons that are wrapped in-house. Carrying an excellent ratio of shrimp, pork filling and chestnut mix, these wantons were extremely delectable. I especially loved the crunch that came with the burst of sweet and savoury flavours!

Pick the Lotus Soup ($3.50) if you crave a nourishing bowl of soup. What is unique is the manner in which the soup is presented — in a bamboo bowl. “It is an interesting way of serving our dishes! It’s beautiful, right?” Mrs Yip asked. While the presentation was commendable, I found the soup to be slightly bland.

Hong Kong Jin Tian is now accepting orders for their signature Golden Coin Chicken, Suckling Pig, Roasted Chicken’s Liver, Roasted Pig and Pipa Duck, all of which must be ordered in advance (refer to number below). Good food, great folks, what’s not to love? I’ll definitely return to Hong Kong Jin Tian. It’s no wonder their regular customers so eagerly looked forward to their return. I hope the stall stays for good this time.

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 Hong Kong Jin Tian 香港锦田. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may wish to check out our article on what are the 10 eateries which you should try at Tiong Bahru Plaza!

Join us on our Telegram channel!

The post Hong Kong Jin Tian – Lost & Found Popular Roast Meat Stall in Tiong Bahru appeared first on Miss Tam Chiak.

Amoy Street Food Centre

This is the comprehensive guide you have all been waiting for! Located in the CBD area, Amoy Street Food Centre houses both Michelin Bib Gourmand awardees and noteworthy stalls. We have specially compiled 23 stalls worth visiting!

#01-397 A Noodle Story

A Noodle Story serves up a contemporary take on traditional wanton noodles. Consisting of thin and springy Hong Kong style wanton noodles, Japanese cha shu, Japanese-style braised egg and potato-wrapped prawn fritter, the bowl is enhanced with lemongrass scented oil, kombu and dried shrimps.

#02-95 Ah Seng (Hai Nam) Coffee

The coffee is thick with the right balance of sugar and milk. When you bring it close to your nose, you can smell the distinct coffee aroma. The kaya toast bread is a signature dish that cannot be missed. Crispy bread with tasty butter and kaya, plus two half-boiled eggs, is the best way to start your day. They make their own kaya which is neither too sweet nor too greasy. You can also try their French toast which is another signature dish. The bread is coated entirely with eggs and toasted over a charcoal fire.

#02-131 Ah Tee Ko Ko Mee

Unlike many other fishball noodle stalls, Ah Tee Ko Ko Mee doesn’t have an extensive menu. There’s only Ko Ko Noodles ($3.50 / $4) in two versions — dry or soup. The stall offers sides, such as Homemade Ngoh Hiang ($1.50) and Handmade Fishcake ($1) as well. What I like most about the ko ko mee here is the variety of ingredients added. You get fishballs, fishcakes, minced meat and even char siew in just one bowl! If you’re a fan of chilli, you’ll be glad to know that the chilli served at Ah Tee Ko Ko Mee packs quite a punch! 

#01-14 Ah Ter Teochew Fishball Noodles

Even though their signboard states “fish ball noodle”, I think the “star” is that solid bowl of soup. For $5, you get a bowl full of ingredients such as a prawn, pork slices, kidney slices, liver, fish cake slices and lots of fresh minced meat. Every mouthful of noodles, some ingredients, and soup, is so satisfying. If you want to skip the queue, head there after 2pm.

#01-01 Amoy Street Fried Kway Teow

This stall originated from a push cart along Boon Tat Street which started in the 1960s. Boasting a nice texture and good consistency, this char kway teow leans more towards the savoury side. The kway teow was moist, but not wet, and the cockles were fresh.

#02-90 Big Bowls Project

Big Bowls Project is a 100% Muslim-owned stall that sells Halal poke bowls. We ordered the Mentaiko Salmon ($8.90) and the Szechuan Black Bean Salmon ($7.90). The former boasts an impressive mentaiko sauce, and a nicely charred and tender salmon. The latter was reminiscent of the black bean sauce smeared atop traditional Chinese-style steamed fish. 

#02-129 Bee Kee Wanton Noodles

Bee Kee prides itself on its signature truffle wanton mee($6) — a rare sight in the local hawker scene. The noodles are  doused with truffle oil and topped with fried and steamed wanton, char siew and vegetables. 

#02-78 Coffee Break

Currently managed by third-generation hawkerpreneurs, Coffee Break’s beginnings can be traced way back to the 1930s. At present, the stall breaks away from tradition by offering innovative and interesting flavours of coffee, tea and toast.  The sea salt caramel latte ($4) is a good modern addition to the hawker kopi scene..

#01-21 Famous Crispy Curry Puff

The handmade curry puffs here are always served hot. There are only two options available – sardine, and the usual potato filling. This is the perfect tea-break snack so do go before 3pm or you’ll run the risk of leaving empty-handed.

#01-07 Grandma Ban Mee

The menu is straightforward with only 3 options (Chilli/ Dry/Soup). We were recommended their signature dry chilli ban mee ($5). The springy noodles come with a moderately spicy chilli paste, egg, ikan bilis and minced meat. The ban mee soup ($4) is lighter than that of many other ban mee stalls, and is topped with ingredients such as mushrooms, black fungus, ikan bills, and vegetables.

#02- 126 Gyu Nami

To ensure consistency, the chef painstakingly checks that there is 100g of wagyu beef in each donburi.  Gyu Nami’s rendition of beef donburi contains a rather uncommon element — yogurt sauce— which goes well with the medium rare beef.

#02-122 Han Kee Fish Soup

Head here for sliced fish soup with bee hoon, porridge, or rice in three sizes ($5-$9). They also do fish head soup which is more expensive by a dollar. We ordered the medium Sliced Fish Soup Bee Hoon ($7) and the bowl was filled to the brim with many pieces of thickly cut mackerel. The fish was fresh and bathed in a light, clear broth that had a hint of sweetness.

#01-42 Hong Kee Beef Noodle

This hawker has been selling beef noodles for almost sixty years. There are soup and dry versions but many prefer the latter for its flavoursome gravy. The beef served here is succulent so look forward to a satisfying bowl of dry beef kway teow!

#01-18 Hoo Kee Rice Dumpling

Bak Chang can be overly-oily and “gelat” at times but Hoo Kee’s bak chang is well prepared and doesn’t contain fatty meat. Chunks of lean tender meat are complemented by chestnuts and mushrooms of good quality. .

#01-11 Koryori Hayashi

This Japanese stall offers a decent variety of dons, udon, ramen and pasta. Prices start at $6, with the most popular dish being the Namban Don. Koryori Hayashi uses mentaiko sauce instead of tartar to make the don more exciting. The nicely fried karaage was moist and juicy. 

#01-48 Lagoon In A Bowl

Lagoon in a Bowl was launched with ONLY one dish on their menu — Norwegian Salmon Rice Bowl ($10)! The chef created a “salmon swimming in a lagoon” by adding a bed of blue butterfly pea rice. “Swimming” in the “lagoon” is a slab of sous-vide fresh Norwegian salmon topped with homemade mentaiko sauce, and accompanied with ingredients such as furikake and cherry tomatoes.

#02-81 Li Xing Nasi Lemak

Our standard Nasi Lemak ($3) came with a chicken wing, luncheon meat, fish cake and ikan bilis. The coconut taste in their rice was quite strong. Mix the sweet sambal into the rice for even more flavour!

#02-102 Pepper Bowl

This humble stall specialises in Black Pepper Beef Hor Fun ($5). With every bowl cooked to order, it might take awhile for you to receive your food, but we promise the food is worth the wait! All dishes come with the option to add an onsen egg($0.60).

#02-100 Piao Ji Fish Porridge

Having queued for so long, we tried the most expensive item on their menu which was pomfret with fresh prawns soup ($12). The pomfret tasted so much better than the usual batang (mackerel) fish soup. Unlike the red chilli that come with the usual fish soup, Piao Ji’s unique chilli sauce has salted beans, chilli padi, and pickled ginger. 

#01-58 SAP Thai Food

A unique must-have from SAP is the Thai Basil Mama Noodles ($5), which is highly raved about. Rarely do we see Thai basil chicken being served with instant noodles. Yes, the noodles used are MAMA noodles from Thailand. While the thought of noodles doused in MSG might put some off, SAP promises that there’s no MSG added. The noodles boasted a mild flavour that complements the Thai basil chicken perfectly. The sauce set our mouths and lips on fire but the lingering heat was also strangely addictive. 

#02-114 Spinach Soup

The stall specializes in 2 types of comforting soups ($3.50), which are boiled from scratch. The male owner uses ingredients such as chicken bones and fresh spinach to create a wholesome soup that is light on the palate(no MSG!) If you wish to have some carbs to fill your tummy, you may opt for a selection of noodles, or rice for 50 cents. The first soup (containing spinach, minced pork, prawns, mushrooms and wolfberry) has a subtle mushroom flavour, which offers the soup some sweetness. The second soup sees century and salted eggs take the place of prawns and pork, and the combination won my heart.

#02-125 Wah Kee Noodles

Wah Kee prices their Wanton Noodle at $3.50, and offers other staples such as Dumpling Noodle ($3.50) and Mushroom Noodle ($3.50). We all agreed that it was an above average bowl of wanton mee, with the wetness and seasoning of the springy noodles done perfectly. Wah Kee’s char siew was on the smokier side, and each wanton was plump and packed with more ingredients than usual.

#02-79/80 Yuan Chun Famous Lor Mee

The lor mee’s gravy is thick, fragrant, and very rich in flavour. The combination of ngoh hiang, boiled shark’s meat, pork belly bits, was so tantalising. I was worried about the “kee” smell of the yellow noodles, so I opted for a mix of bee hoon and noodles. Don’t forget to add sliced chilli, minced garlic and vinegar to the lor mee. Prices start from $2.50.

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

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

For more food videos, check out our official YouTube channel! You may also want to check out our article on the 10 street food that you should try when visiting Mandalay!

Join us on our Telegram channel too!

The post The ULTIMATE Guide to Amoy Street Food Centre! appeared first on Miss Tam Chiak.

There’s no doubt in my mind that Noo Cheng Adam Road Big Prawn Noodle is a local favourite. After all, the stall has been at Adam Road Food Centre for around 30 years! In fact, their Prawn Noodles are so popular that they opened another outlet at Zion Riverside Food Centre 15 years ago. At the helm of this long-standing establishment is 46-year old Mr Teo. His parents first developed the recipe and opened the stall back when he was just 16 years old. Eventually, he took over the family business, and the rest is history!

I walked into Adam Road Food Centre at around 630pm, and it wasn’t hard to find Noo Cheng as a small queue had already formed. They have quite a number of options on their menu. Other than their signature Big Prawn Noodle ($8/$10/$12), there is Pork Belly Prawn Noodle ($6), Pork Ribs Prawn Noodle ($5) and even Sliced Pork Prawn Noodle ($5)! Needless to say, I knew that I was going to meet my weekly quota of pork and prawns.

I had to order the main attraction, the Big Prawn Noodle ($8). I have a choice of dry or soup version, as well as egg noodles or thick bee hoon. I opted for the soup and egg noodle combination. Given that this is a hefty price tag, I was expecting quite a sizeable bowl of noodles. Thankfully, I was not disappointed. Just looking at the bowl made my mouth water. Sat atop the noodles were three massive and juicy prawns! My gaze was then drawn to the flavourful broth. According to Mr Teo, prawn shells, pork bones and chicken bones were used to cook the broth for approximately one and a half hours.

The time and effort that went into preparing the broth bore fruit. I found myself gulping down spoonful after spoonful of the deeply flavorful broth. It had the robust taste and aroma of pork and a subtle but ever-present flavour of prawn. It may not appeal to some palates though, as it’s definitely on the saltier side. I’m also partial to egg noodles, so I found the noodles delicious as they had absorbed the pork and prawn broth.

Have I mentioned the size of the prawns? My $8 bowl came with just three prawns, but it was sufficient. It isn’t often that I can say that the prawns were plump and meaty in texture. They were perfectly cooked and remained slightly springy and tantalisingly succulent. As if that wasn’t enough, the bowl also contained a few pieces of pork rib. Although they weren’t fall-off-the-bone tender, they had a lovely chew without being dry. This is the must-order dish if you visit Noo Cheng!

I also ordered Noo Cheng’s Sliced Pork Prawn Noodle ($5) and opted for the dry version with thick bee hoon. The al dente bee hoon had a delightful springy texture. After mixing the chilli in, I got some much-needed spice and a tinge of sweetness. However, this bee hoon version was still too bland for my liking. I felt that the natural eggy flavour of the yellow noodles added more to the taste of the dish. Even though the bee hoon had great texture, I felt that it didn’t work quite as well as the egg noodles.

The size of the prawns served in this dish were rather disappointing, especially after having just eaten those giant ones earlier! Unfortunately, they were also overcooked and mushy. As the sliced pork was also dry, I can easily suggest sticking to Noo Cheng’s Big Prawn Noodle. You really can’t go wrong with their signature dish!

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 Noo Cheng Adam Road Big Prawn Noodle. 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 Sz Kitchen @ Cafe, a Taiwanese eatery that serves superb fish soup!

Join us on our Telegram channel!

The post Noo Cheng Adam Road Big Prawn Noodle – The Prawns are HUGE! appeared first on Miss Tam Chiak.

Let me lay this out for you — this is a must-try in Bangkok if you’re a crab with glass noodles lover, a seafood lover, or even if you’re just a food lover. As long as you’re in Bangkok, I highly recommend that you make your way to Somsak Pu Ob, not just for the amazing Crab with Glass Noodles, but the one-of-a-kind street food dining experience. It is located just a 5-minute walk from Bangkok’s Wongwian Yai station on Charoen Rat Soi 1.

This humble stall is situated next to a busy road, with 2 rows of chairs and tables lined up alongside. The stall is pretty easy to spot as it is brightly lit, with a glorious arrangement of crabs(a treat for the eyes!) It was tough getting a table as most of them were filled up by the time we got there in the evening.

Buckets and buckets of fresh crabs and prawns were being set into pots right in front of our eyes. These pots were then passed onto the chef who spun his magic on them. In the glass noodles go, followed by a secret sauce. Spring onions were also tossed in at the end as garnish. Each member of the team takes on a specific role in the preparation or cooking of the food to ensure that the quality is kept consistent.

The little crabs in the Steamed Crab with Glass Noodles (310 THB) definitely makes up for its size with its incredible flavour. It’s firm, sweet and moist, unlike the overcooked crabs that are commonly found in crab dishes.

As for the glass noodles, they, too, were amazing with the right balance of saltiness from the soy sauce and heat from the pepper. In addition, the springy noodles were made extra fragrant and flavourful with pork fat. Remember to tuck into them quickly as they dry up within minutes!

For a greater indulgence, order the Steamed Big Crab with Glass Noodle. Do note that the amount you pay would then depend on the weight of the crab.

The only difference between the Steamed Prawns with Glass Noodles (290 THB), and the crab version, is simply the different seafood added. On top of the glass noodles lie 4 enormous prawns in the most beautiful shade of orange ever. The prawns were bursting with such raw sweetness and freshness that kept us reaching for more.

We’ve heard good things about Somsak Pu Ob, and so glad were we to have given it a shot. If you’re planning to have dinner here, it is advisable to come before 6pm to avoid waiting for too long. The menu also comprises Boiled Mussels with Basil Leaves, and Soft-Boiled Cockles as well, each costing 70 THB. Let us know what you think after you’ve tried it!

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

For more food videos, check out our official YouTube channel! Also, check out our articles on the places to eat in Bangkok Part 1 and Part 2.

The post Somsak Pu Ob(Bangkok) – Amazing Crab with Glass Noodles! appeared first on Miss Tam Chiak.

I was introduced to Tai Seng Fish Soup many years ago when my parents first brought me here. Located at Bing Garden Eating House in Ubi Industrial Park, Tai Seng has the longest queue in this small coffee shop during lunch hour. I once queued at Tai Seng Fish Soup for 30 minutes, all just to get a bowl of fish soup.

At Tai Seng Fish Soup, there is a friendly uncle who takes orders. He may seem intimidating initially as he asks for orders in a gruff manner. But you will later realise that he endearingly calls everyone (yes, everyone) ah boy and ah girl. He is cheerful, and fatherly in the way that he reminds customers to take the chilli or extra cutlery.

I have tried their Double Sliced Fish Soup Bee Hoon ($5.50) on multiple occasions but seeing as it took over an hour just to get to this inaccessible area, I ordered an extra bowl of Tomyam Soup ($5.50) for good measure.

Tai Seng Fish Soup does their fish soup light, milky and sweet. Trust me, you will want to finish the entire bowl of broth! The milkiness may be due to the addition of evaporated milk, but it also seemed like the careful boiling of soup stock and fish bones contributed to the depth in flavour. However, I must admit that I remembered the soup to be a lot richer two years ago.

The Double Sliced Fish Soup Bee Hoon comes with both fresh fish and fried fish slices. I loved the firm, fresh and sweet slices of Batang fish which were so tender that it was difficult to kiap them up for a shot without them breaking apart! My only gripe was that the fish slices were rather small, and there seemed to be only a few of them. The fried fish was less memorable, probably as they were soaked inside the soup for too long and became a little chewy. 

Apart from fish slices, Tai Seng Fish Soup offers fried egg strips in their fish soup. The strips were fragrant and soaked up the broth nicely. Do be careful as the egg might squirt out piping hot soup into your mouth! The fish soup was also made healthier with the addition of xiao bai cai. All the well-executed ingredients, together with slippery, slurp-worthy bee hoon, makes for a wholesome meal!

It was my first time trying the Tomyam Soup at Tai Seng Fish Soup and it impressed me tremendously. The tom yam soup was sour, with just a hint of sweetness at the end. The first sip fools you into thinking that the spice level is manageable, but it gradually builds up and soon, your lips will be numb and burning! I felt that Tai Seng really nailed the Tomyam soup as not many fish soup places can create that lightness and spice flavour that gets you hooked onto its taste. The tom yam soup comes with sliced fish, onion and cabbage. Although I found it a tad pricey, it was really satisfying, especially when paired with some rice.

When I first visited Tai Seng Fish Soup a couple of years ago, the lunch queue seemed longer and the great quality of fish soup left me yearning for more. Now, their standards seemed to have dipped a little but nonetheless, Tai Seng remains one of my favourite places for fish soup. The next time you head out for a food adventure, why not head to Tai Seng for a bowl of comforting fish soup?

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

For more food videos, check out our official YouTube channel! You may wish to check out our article on Ah Ma Lor Mee, a traditional lor mee that is extremely satisfying!

Join us on our Telegram channel!

The post Tai Seng Fish Soup – Hidden Gem in Ubi Industrial Park appeared first on Miss Tam Chiak.

Like every other Singaporean, I absolutely love a good zichar. Be it zichar at a hawker stall, kopitiam, or even atas shopping malls, there is just something about wok-fried dishes prepared at high temperatures that cooking at home simply cannot replicate. To satiate my never-ending cravings, I am always on the lookout for new zichar places. Recently, I came across Eastern House of Seafood, a zichar place located at Geylang Lorong 23. I am actually late to the game as Eastern House has been around for some time. It was previously located at 55 Chai Chee Drive. Eastern House of Seafood specialises in Malaysian-style zichar and does their dishes with finesse. Interesting fact : the owner, Mr Alvin Tay, has a background in interior design!

Eastern House of Seafood has introduced a few new dishes to its extensive menu, which include Dong Po Pork ($18), and Salted Egg with Bitter Gourd and Pumpkin ($12). The Sri Lankan Crabs are going at a promotional price of 2 for $30 (600g) to celebrate the opening of the space. Fresh, succulent crabs cooked in your preferred style, what a steal!

Apart from the new dishes, Eastern House of Seafood continues to offer old favourites to its long-time customers. The crowd favourite Fried Hokkien Mee (S/$10, M/$15, L/$20) which used to be sold only during non-peak hours is now available everyday! Other popular dishes that we tried were Dry Roasted Sotong (S/$17, M/$24, L/$30), Chye Poh with Minced Meat Beancurd (S/$10, M/$15, L/$20), Charcoal Red Grouper Steamboat (S/$33, M/$40, L/$50) and Salt Baked Chicken ($30).

I have heard great things about their famous Hokkien Mee and boy, it sure didn’t disappoint! Fragrant and creamy with the subtlest hint of wok hei, this rendition by Eastern House definitely is one of the better Hokkien mees that I have tasted. We were told that instead of the usual prawn broth, Eastern House uses its own superior stock to stir fry the prawn mee. Fresh prawns, gems of crispy pork lard, spicy belacan chilli, luscious noodles — what’s not to love?

The Dry Roasted Sotong sees squid, which has been marinated overnight, go for a quick dip in the fryer. The springy squid carried a lovely smokiness and char. Although the squid was slightly on the saltier side, possibly due to it soaking up more marinate as it was sitting at the bottom, it was still a commendable dish.

It is rare to find Salt Baked Chicken at zichar places these days. The Salt Baked Chicken from Eastern House of Seafood has to be pre-ordered. The chicken, which is made fresh daily, is first steamed and marinated for two hours with a mix of chicken essence and dang gui, before being steamed again for half an hour. The chicken is then ‘baked’ with tea leaves, sugar and rice for a minute before it is ready to be served. Admittedly, the smokiness of the chicken was too overwhelming and bore a bitter and unpleasant aftertaste. But credit must be given to the tenderness of the meat which gently slides off when pried using a fork. If the smokiness could be taken done a notch, the Salt Baked Chicken would be perfect.

After trying so many wonderful dishes, I find the Salted Egg with Bitter Gourd and Pumpkin to be my personal favourite. Mr Tay informed us that fresh salted eggs were used in the preparation of this dish. The production cost is higher but the dish achieves that full-bodied flavour that using salted egg powder lacks. The inspiration for this dish came from how the chefs noticed that some people dislike eating bitter gourd on its own. So Eastern House thoughtfully combined bitter gourd with the widely loved salted egg and sweet pumpkin to tone down its bitter aftertones. The dish might not look like much with the seemingly limp bitter gourd and pumpkin slices, but it will definitely win you over. The bitter gourd slices were surprisingly crispy and generously coated with salted egg sauce. It was a sheer delight to alternate between bitter gourd and pumpkin slices, with the saltiness and graininess from the sauce making it extremely addictive. Truly, the Salted Egg with Bitter Gourd and Pumpkin was undeniably brilliant. You really have to try it to know what I am talking about!

Other than the aforementioned highlights, there were other noteworthy dishes as well. You can tell that Eastern House of Seafood really takes pride and great care in the execution of their dishes — evident from the amount of care and detail that goes into the preparation of each unique dish. The Chye Poh with Minced Meat Beancurd sees silky soft homemade tofu paired with salty chye poh and minced meat for an extra bite. Scoop a generous helping of the tofu and drizzle the gravy over some plain rice! The newly introduced Dong Po Pork was stellar as well. Carefully braised for two hours to achieve that right consistency and texture, the final result was melt-in-mouth, indulgent pork belly that makes you want to kiap many pieces at one go! Due to the high fat content of Dong Po Pork, it might get gelat after a while unless you are huge on meat. We also tried the Charcoal Red Grouper Steamboat, which I found to be lacking in flavour even though I enjoyed the freshness of the ingredients.

We tried so many dishes and the quality of food at Eastern House of Seafood generally remained consistent and of high standards. Quality zichar at reasonable prices, I foresee myself returning to Eastern House of Seafood again and again!

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 Eastern House of Seafood. 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 Soon Soon Seafood which serves very delicious Assam Fish Head!

Join us on our Telegram channel!

The post Eastern House of Seafood – My New Favourite Zichar Place! appeared first on Miss Tam Chiak.

What do you order when you go to your favourite steakhouse? I’m sure that most of us have tried all the typical cuts of steak. My go-to has always been a juicy hunk of Ribeye, even though I do enjoy a Filet Mignon once in a blue moon, if I’m feeling extravagant! But have you ever tried Hanger steak? That brings me to Steakville’s unique selling-point. This brand new eatery aims to introduce lesser-known cuts of beef to its customers! Situated in Sunshine Plaza, Steakville is a small steak eatery that soft-launched just a couple of weeks ago. According to owner, Shaun Gian, aged 26, the eatery hand-picks its steaks based on whatever is in season. They plan to keep things interesting by changing up the menu every month!

Steakville is keeping its menu small to ensure quality and freshness. As I was looking through their menu, my gaze immediately honed in on their premium ‘Chef’s Selected Wagyu’. This indulgent $38 steak is imported straight from Japan. However, I was surprised to find out that this premium steak isn’t even their signature dish!

Their humble Signature Hanger Steak ($15) came highly recommended, despite being less than half the price of the Wagyu! From what I understand, even though Hanger steak isn’t as popular as its more expensive counterparts, it still offers plenty of rich beef flavour. This pan-seared 150 gram Hanger Steak comes with a House Leaf Salad, carrot purée, truffle mustard and Maldon Seasalt.

As a self-professed steak-lover, I’m usually quite picky when it comes to how my steaks are cooked. But frankly, Steakville’s Signature Hanger Steak was the bomb. The chef absolutely nailed the char on the steak, which was cooked to a mouth-watering, glistening shade of pink! After eating my first mouthful, I couldn’t help but crack a smile. The beef was incredibly juicy, moist and packed full of flavour. I wouldn’t say it’s tender, but it had a lovely and palatable chew.

The creamy carrot purée was surprisingly light. The natural sweetness of the carrot went brilliantly with the steak! The flakes of Maldon seasalt provided additional seasoning (if you need it), and also a delightful crunch to the steak! My only minor gripe was the truffle mustard. I felt that the strong aroma of the truffle overshadowed the flavour of the steak and the carrot purée. 

Here’s an option for you if you don’t eat beef! The Brown Buttered Chicken ($15) features a sous-vide chicken breast basted with brown butter, garlic and thyme. As chicken breasts go, this definitely wasn’t dry, but I’d hesitate to call it moist. The brown butter was well-infused with the flavours of garlic and thyme, but I felt that the dish was bland overall. You might want to stick to the steaks when you visit Steakville!

Unfortunately, their main dishes lack filling carb-loaded sides, so you’ll have to order them separately. The Truffle Cheese Wedges ($14) might cost almost as much as the Signature Hanger Steak, but it was so damn worth it. These tantalising golden-brown wedges were crispy on the outside, but were amazingly fluffy in the centre. The tangy and creamy nacho cheese went so well with the robust and aromatic truffle mayonnaise. Just to add an extra punch of flavour, the wedges are coated in a layer of truffle oil. I was addicted from the first bite to the last!

Steakville is a haven for steak-lovers. They’re currently having a soft-launch promotion where you get 10% off your total bill! Even though there’s no official end date, do head down as soon as possible because Steakville is planning on ending it soon. I will definitely be returning to see what new steaks they will introduce next month. 

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 Steakville. 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 for affordable Beef Wellington, or 吃 Western located in Toa Payoh!

The post Steakville – Affordable Steaks that are a Cut Above the Rest! appeared first on Miss Tam Chiak.

Mian Ji Fan’s (面鸡饭) is without a doubt the most discreet, low-key hawker stall I’ve encountered. The stall’s name is pretty basic — it literally translates to ‘Noodles Chicken Rice’. Unlike its neighbours, it’s rather inconspicuous. Not only does its signboard not light up, it doesn’t even have a menu!

But Mian Ji Fan’s location, Guan Hock Tiong Eating House, might sound familiar. It is also home to the highly-raved about Xiao Di Fried Prawn Mee! When our team went there for our Hokkien mee fix, we noticed a long queue forming in front of the nondescript Mian Ji Fan. Chef-owner, Mr Seah, who is 49 this year, told me that the stall has been around for about 20 years. His chicken rice is clearly very popular — his chicken rice is always sold out before closing time! Curious to see what the hype was about, we decided to try the chicken rice for ourselves.

Mian Ji Fan’s lack of a menu also means that there’s a lack of proper pricing. Mr Seah says that his chicken rice starts from $2.50. However, he’s flexible when it comes to larger portions. Just tell him how much you want to spend and he’ll portion accordingly.

We decided to order half a chicken ($12), along with some additional pieces of chicken gizzard (鸡珍), to share. I dived straight into the mouth-watering plate of steamed chicken. This is the highlight of Mian Ji Fan’s chicken rice. Honestly, I’ve always had a irrevocable distaste for chicken breast. It’s usually dry, and tough. I’m happy to report that the chicken here has changed my view of chicken breast forever. The slices of chicken breast were surprisingly tender and juicy! The chicken gizzard was also delicious. Springy and meaty, these delectable morsels are a must-order!

Now, I’m no chicken rice aficionado, but to me, a defining feature of a good chicken rice is the rice! In my opinion, a good plate of rice can be eaten on its own. Personally, Mian Ji Fan’s rice was a bit of a letdown for me. The rice wasn’t flavourful, oily, or fragrant enough. My colleague did appreciate this healthier-tasting version though! Even though the rice was lacking in aroma, it had a satisfying bite that complemented the tender and moist pieces of chicken. Thankfully, the chilli sauce saved the day. The chilli sauce added an acidic tang that helped to elevate the flavours of the dish. Along with a light spicy kick, the sauce also tasted strongly of garlic. Its intense flavours were balanced out by the sweet and full-bodied dark soy sauce.

I really appreciate Mr Seah’s ‘no-frills’ approach. Who needs a bright, eye-catching storefront when customers flock to your stall for your food anyway!

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 Mian Ji Fan. 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 Master Chicken Rice located at Toa Payoh or Ji Tou Chicken Rice for some surprisingly good roasted chicken!

The post Mian Ji Fan – Hidden Chicken Rice (Always Sold Out Before Closing Time)! appeared first on Miss Tam Chiak.

Previously a pop–up at various events, Halal artisanal bakery, Mother Dough, has finally moved into a brick–and–mortar space in Bugis. When I was in Australia, strolling past artisanal bakeries and getting a whiff of that alluring aroma of freshly baked pastries always gave me a warm fuzzy feeling. Customers will surely be captivated by the smells escaping through the doors of Mother Dough. Step into the store, and you’ll find Naadhira hard at work, preparing trays of fresh bakes for both new and returning customers.

After graduating from the International Culinary Institute in New York in 2012, Naadhira spent four years in the city working at different bakeries and restaurants. A stint at Runner & Stone was a major turning point in her career. It was where Naadhira began an in-depth study of the processes and rhythm of slow fermentation for the sourdough culture used in bread making. Hence, the store’s name, Mother Dough, which refers to the sourdough culture obtained from a tiny bakery in Brooklyn. I was completely enamoured by the parade of freshly baked pastries and cakes on display. The bread and pastries are handcrafted with organic flour sourced from environmentally-conscious grain millers. We hear that their fresh bakes are sold out pretty quickly, so come early!

If you’re looking for more than your average croissant, choose the Croissant Almond ($4). Sounds simple enough? The complexity of flavours and textures will hit you as you take a bite. While the exterior is extremely crisp and flaky, it is the inside of the croissant that will enchant you. Its core, which contains luscious almond cream, is remarkably buttery, and creamy. It’s really addictive. Sitting atop the croissant are almonds which add an extra nuttiness.

The almond croissant really is nothing like any other croissants I’ve tasted before. Try it, and soon you’ll be making this croissant your newest go-to afternoon treat. With that said, the sweetness of the croissant might deter pastry aficionados who prefer their pastries less cloying. But, I ain’t complaining.

Apart from sweet croissants, Mother Dough also offers savoury croissants such as the Onion Mushroom Croissant ($4.20). I was not as impressed as I was with their bestselling almond croissant. The exterior wasn’t as crisp, possibly due to it being left out for quite a while. I would have enjoyed it much more if they had been a tad more generous with the filling. 

Don’t judge a book by its cover, this Chocolate Pound Slice ($4) might not look like much, but it is well crafted. The rich cake was fairly dense, amazingly velvety, and moist. Pairing this delicious cake with a cup of tea will surely make your day.

Mother Dough also offers a lean menu of beverages. I picked the Iced Chocolate ($6) which was nothing out of the ordinary. The Cold Brew Tea ($6), while a refreshing pick, was also mediocre at best. 

I can already predict Mother Dough’s rise to fame in just a few weeks. Anyone and everyone can enjoy their delightful Halal bakes. You might also want to grab one of their fresh baguettes home. Currently, Mother Dough is giving out loyalty stamp cards to customers. Get just 8 stamps, and you can enjoy one free coffee on the house.

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

For more food videos, check out our official YouTube channel! You may wish to check out our article on Earlybird Cafe, a cafe that offers sublime fried chicken and pancakes!

Join us on our Telegram channel!

The post Mother Dough – New Halal Artisanal Bakery in Bugis! appeared first on Miss Tam Chiak.

Before I heard of Penang Bagus, I would have scoffed at the idea of an eatery serving both Penang and Korean food under one roof. Although they serve Penang classics such as Assam Laksa and Char Kway Teow, Penang Bagus also serves Korean Bingsu! It turns out that the two owners are from Penang and Korea respectively, so they decided to bring together both cuisines. I had to head to Penang Bagus to taste their best-seller, the Signature Chendol Bingsu! Does Penang Bagus offer the best of both worlds, or is this another case of fusion confusion?

Before I ventured into Penang Bagus’ dessert menu, I decided to try their Penang specialty dishes. Their Penang Assam Laksa ($6/ $8) comes chock full of fresh ingredients and is packed with flavour. Honestly, I haven’t had many bowls of assam laksa, so I’m in no position to comment on its authenticity. However, it’s worth noting that the thicker rice noodles used are imported straight from Penang! These noodles had a lovely springy bite, and they had also absorbed the tantalising assam broth really well.

This shrimp paste-infused assam broth had the perfect combination of punchy acidic tang and sweetness. It also had a bit of a spice which tantalised my tastebuds just that much more. Chunks of sardine were also used in the broth, adding a brilliant briny flavour to the dish. The heavy, robust flavours of the broth were balanced out by a handful of fresh vegetables. The slices of cucumber, pineapple, red onion, and lettuce really added a much-needed refreshing crunch!

Who doesn’t love a good plate of char kway teow? I was about to order their normal Penang Char Kway Teow ($6/ $8) when I noticed that they had a ‘Special‘ Char Kway Teow ($12). Not only does this special version come in a more substantial portion, it also contains salted egg and crab meat! Their typical char kway teow is stir-fried over high heat with soy sauce, chilli, eggs, prawns, bean sprouts, Chinese sausage and chives.

Overall, this is a well-executed plate of char kway teow! The flat rice noodles were delightfully springy and chewy. Not only did it have a gentle spicy kick, is was imbued with loads of wok hei! The prawns were fresh and succulent, while the Chinese sausage lent a hint of sweetness. The crispy bits of fried lard around the plate didn’t hurt either! Unfortunately, I think that the special version wasn’t worth the extra cost. The salted egg added a slight grainy texture, but it didn’t add much to the flavour or taste of the char kway teow. Also, the crab meat was really dry, watery and bland. I’ll say, stick with the normal $6/ $8 version.

It was finally time to taste the Signature Chendol Bingsu ($6.90/ $11.90). This dish features a bed of finely-shaved ice topped with coconut milk, red bean and green jelly! A thick and sweet gula melaka syrup is also served on the side. This is a brilliant dessert to combat the sweltering heat with! The coconut milk enriched every mouthful of shaved ice, while the red bean’s earthiness and sweetness made the dessert even more addictive. What an interesting creation!

Even though I only had the Chendol Bingsu, I look forward to trying out the other flavours. Not only do they have Oreo and Choco-Banana Bingsu, there’s even a Musang King Durian Bingsu!

Before I left, I decided to try one of their side dishes as well. The Penang Lor Bak ($8.00) is essentially a marinated pork loin rolled in a soybean sheet, and deep fried. Despite its rather dubious appearance, it tasted pretty good with the sweet chilli sauce. The pork is on the chewier side, but it definitely wasn’t dry. The lor bak was also accompanied with some tau kwa, fishcakes and a century egg. The century egg, which just melted in my mouth, was especially delicious — unlike some that might be too grainy or have an unappetising yolk.

Located in Tanjong Katong, Penang Bagus is a must-visit if you’ll like to enjoy local Penang dishes and some Korean Bingsu at the same time! They even have a tze char menu!

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 Penang. 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 Penang Culture which also serves up authentic Penang food, or Soon Seng Seafood which serves up Assam Fish Head!

The post Penang Bagus – Delicious Penang Delights and Korean Bingsu appeared first on Miss Tam Chiak.

Ever had one of those mornings where nothing seems to be going your way? It was a Friday morning and I was heading towards Bendemeer Food Centre to cover a hawker stall. Tragedy struck — it started raining cats and dogs. Not only did I get completely drenched, I also narrowly missed my bus. To make matters worse, the stall I was planning on covering was closed! I desperately needed something to lift my spirits. Perhaps a warm, comforting bowl of curry chicken? That was when 29 Delights saved the day!

It turns out that our team has been trying to cover 29 Delights for a long time. This 10-year-old stall is always sold out by the time we get there for lunch! This stall serves up local-style curries that are such a treat on a rainy day. The long queue seemed to confirm that a lot of hungry patrons agreed with me!

Simply put, 29 Delights’ Curry Chicken ($4.30) is absolutely delicious. Each spoonful of curry had me craving for more; I really could’ve finished all of it without any rice ($0.60)! This curry gave off such a tantalising aroma. It had the perfect blend of spices, and a subtle hint of lemongrass. This curry was also enriched with just the right amount of coconut milk, so it was thick and rich without making the dish jelak. I quite liked that the curry was only mildly spicy, even though some might prefer more of a kick. I really couldn’t ask for more. This was comfort in a bowl!

For its price, I was really pleased with the portion. Not only was the bowl generously filled with curry, it was also chock full of mouth-watering ingredients. Biting into the dried tofu released a burst of warm curry. While the two large chicken wings could have been more tender, I still enjoyed them anyway.

I’m usually not a fan of fish curries, but 29 Delights’ Assam Curry Fish ($7) is the bomb. The plate is filled with a glistening piece of fish, fresh vegetables, and slices of juicy pineapple!

The flavour of their Assam Curry is spot on. It had that signature assam sour tang and sweetness. Their curry is also enhanced with a more-than-usual amount of coconut milk. I really enjoyed this version. Not only does the coconut milk balance out the punchy flavours of the Assam, it contributed to the curry’s lovely consistency. Also, the fish was so well cooked, and so tender!

29 Delights’ Mee Siam ($2.80) is the epitome of value-for-money dishes. Thoroughly coated in the gravy, the al dente rice vermicelli noodles had an addictive firm bite. The luscious gravy had a great balance of sweet and spicy notes. If you’re a fan of mee siam, this is a must-order!

Not only does 29 Delights serve incredible curries, their prices don’t break the bank either. I got all of the dishes for just $14.70! Despite having a rather depressing morning, I left Bendemeer Food Centre with a huge smile on my face. I can’t recommend 29 Delights enough!

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 29 Delights. 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 Soon Seng Seafood which serves delicious Assam Fish Head, or Tabuk Soto & Nasi Ambeng located at Loyang Point!

The post 29 Delights – This Popular & Affordable Chicken Curry is so Shiok! appeared first on Miss Tam Chiak.

I have a love-hate relationship with laksa. On some days, I get the strongest cravings for them. But instead of travelling to Katong, I will usually settle for some subpar laksa near my place, end up dissatisfied, and swear off laksa for the next couple of months. Extreme I know, but it is maddening how so many laksas are far too watery. Most just fail to get the balance of aromatic coconut milk, spicy laksa paste and rich shrimp stock right. There is no middle ground — if I can’t find a good bowl of laksa, I’ll rather not have it at all.

While scrolling through social media one day, I happened to chance upon a comment claiming that Lik Ming Laksa has the best laksa in Toa Payoh. Now, Toa Payoh is a food haven and the sheer size of its heartland area means that Lik Ming is competing again tons of laksa stalls. Can Lik Ming live up to such a bold claim?

So, I made the trip to the sleepy hawker centre where Lik Ming was situated. When I turned the corner and saw the stall, my first thought was ‘Oh my, how rare is it to find only laksa being sold at a stall!’ Most laksa stalls would usually offer prawn noodles as well due to the similarity in ingredients used for both dishes. Perhaps the laksa was really yummy for Lik Ming to sell only a single item! You will also see many newspaper clippings decorating Lik Ming’s storefront. Now excited, I eagerly ordered a bowl of laksa ($3) and chatted with the pleasant stall owners.

Lik Ming is run by a couple in their sixties. The friendly uncle told me that the stall was originally helmed by his father, and has been around since he was a boy. The couple is now the second generation stall owners. The auntie then told me to grab a seat as she would deliver the laksa to me later.

The moment the laksa arrived, I knew that it would be good. The laksa gravy rocked a nice vibrant orange. A nice pile of tau pok lay atop the bee hoon, and fish cake, bean sprouts and cockles could be found in the gravy. I greedily took a spoonful and silently rejoiced — Lik Ming’s laksa hit all the right spots! The gravy had the rich creaminess of coconut milk, but it does not overpower the spicy laksa broth. Instead, both components worked together in harmony to achieve a wonderful gravy that is light, yet encompasses so much flavour.

Those with a weak spice tolerance (like me) would be pleased to know that Lik Ming tones the spice level down so that it can be easily enjoyed by all. If you prefer your laksa to be more spicy, simply ask the auntie for more dried belacan. In addition to dishing out a great tasting bowl of laksa, Lik Ming is generous with their ingredients. Their cockles, though small in size, are very fresh and not stingy in portion. For a seemingly small bowl of laksa, I was surprised, and happy, to find cockles in every spoonful!

I left Lik Ming Laksa feeling extremely happy and satisfied. A good bowl of laksa, more than anything, requires the careful weighing of all components to ensure that neither outshines the other. It is in such simple food that, sometimes, it is difficult to get the most basic things right. Lik Ming has clearly gotten it right and I have been enthusiastically recommending this stall to all my friends, now introducing it as the best laksa in Toa Payoh.

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 Lik Ming Laksa. We will verify and update from our side. Thanks in advance!

The post Lik Ming Laksa – A Simple Bowl of Laksa that Brings so Much Joy! appeared first on Miss Tam Chiak.

The fourth-edition of Culinary Creations 2018 is here, and ION Orchard has been buzzing with activity. From gastronomic delights, to exclusive dining deals and promotions, shoppers are in for a real treat. If you’re afraid of missing out on all the action, fret not. Here’s a detailed rundown of all the events and deals that will have you jumping for joy at ION Orchard!

Football Fiesta – Join in the World Cup Action at ION Orchard!

Celebrate the World Cup fever with ION Orchard Culinary Creations 2018: Football Fiesta! From 13 to 15 July, bring your friends and family to ION Orchard to indulge in specially-created local fare at Food Opera, all while catching the live World Cup matches.

Revel in nostalgia as ION Station will be transformed into a food street reminiscent of decades past. Shoppers can look forward to food carts dishing out a plethora of delectable eats, such as Chilli Crab, Crispy Durian Fritters, and Nasi Lemak! If you have a sweet tooth, you’ll love the mouth-watering artisanal desserts from Glaciel by LeTAO.

Once you’ve satisfied your cravings, head over to the screening area at ION Station to join in the World Cup action! Ice cold beverages and beers will also be available to complete the World Cup experience.

Football aficionados might also want to catch the exciting live football performances by the Urban Street Team (UST)! Comprising top freestylers from Singapore, Thailand and Vietnam, this internationally-renowned freestyle football team is sure to amaze!

For more information about ION Orchard Culinary Creations 2018: Football Fiesta, please visit www.ionorchard.com.

Get Your Hands on these Limited-Edition Tote Bags!

Do you want to add this beautiful transparent tote bag with vintage rooster motifs to your bag collection? If yes, you have to hurry to ION Orchard! Only the first 400 ION⁺ Rewards Members or American Express Card Members who spend at least $50 at ION Orchard’s Dining & Gourmet stores weekly are eligible to receive this limited-edition tote bag. From 25 June to 15 July, redeem your very own limited-edition tote bag at the Level 4 Concierge Counter!

The first 150 shoppers who spend a minimum of $30 at ION Orchard Culinary Creations 2018: Football Fiesta are eligible to receive a complimentary transparent black tote bag with vintage rooster motifs! These can be redeemed at B4 ION Station from 13 to 15 July.

Redeem Exclusive 1-for-1 ION Holideals!

From 8 June to 29 July, head to www.facebook.com/ionorchard to interact with ION Orchard’s Facebook Chatbot to redeem exclusive 1-for-1 ION Holideals. Don’t miss out on 1-for-1 deals from TWG Tea Salon & Boutique, Marugame Udon & Tempura, Teppei Syokudo, and more!

Brand New Store Openings at ION Orchard

ION Orchard continues to grow and expand as a food haven with the arrival of four new F&B establishments!

Pop by ION Orchard today to check out their latest food offerings! This includes local bakery chain BreadTalk (#B2-73), renowned global Udon restaurant chain Marugame Udon & Tempura (#B4-67/68), Taiwan’s popular Huo Yan Shai Zi Niu Flame Diced Beef Cubes (#B4-63) and new Takoyaki concept store Nishiki Tako (#B4-61).

Missing some good ol’ chocolate cake? Awfully Chocolate (#B4-50) has also re-opened with a handcrafted gifting collection that’s exclusive to ION Orchard’s outlet!

Mouth-Watering Experience at ION Sky

Treat yourself to a new immersive multimedia experience at ION Sky! The show only runs from 1 to 29 July and will definitely whet your appetites. Feast your eyes on a kaleidoscope of images that feature mouth-watering local delights!

Download the ION Orchard mobile app to redeem an admission ticket for every $20 spent at ION Orchard. To get the daily show timings at ION Sky, visit www.ionorchard.com/en/ion-sky.html.

Earn Attractive Rewards with ION Orchard Mobile App

From now to 29 July, shoppers can receive the following ION⁺ Bonus Points when they clock their spending via the ION Orchard mobile application:

^{^}For spend offers, payment must be made by American Express Card issued by American Express International Inc. in Singapore including American Express Corporate Card and American Express Cards issued by DBS Bank Limited, United Overseas Bank Limited, and Citibank Singapore Limited.
~Redemption is valid for Dining and Gourmet stores only, as listed on the ION Orchard store directory.

^#ION⁺ Bonus Points = ION⁺ Bonus Points earned in-conjunction with a promotion only. Earning of 2x ION⁺ Bonus Points is not applicable to ION^PRIVI, ION^{PRIVI ELITE} and The 100 Members.
Members must submit at least one basement floor receipt (B1 – B4) and one upper floor receipt (L1 – L6/L55) in a single submission.

American Express charge slip(s) must be included in the mobile app submission to qualify for the additional 5 ION⁺ Bonus Points.
ION⁺ Bonus Points will be awarded based on successful submission of qualified receipt(s) on the ION Orchard mobile app, on a first-come-first-served basis and while stocks last.

*A maximum of four same-day receipts accepted. Other terms apply.
Visit ionorchard.com. or check with Concierge for more details. Terms and Conditions apply.

This post was brought to you by ION Orchard.

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

The post ION Orchard Culinary Creations 2018 – Exclusive Deals & Eats! appeared first on Miss Tam Chiak.

With its eclectic collection of independent fashion boutiques, bars and restaurants, Haji Lane has always been a hit with tourists and Singaporeans alike. If you’ve paid a visit to this vibrant shophouse-laden street recently, you might have noticed a new eatery. Opened just a month ago, Street Submarine is a Halal-certified eatery that serves up a wide variety of local-inspired submarine sandwiches!

Street Submarine has a range of ‘subs’ on its menu. Each sub features a succulent chicken sausage atop a buttery toasted bun. They have a tantalising selection of toppings, ranging from local classics such as Chilli Rendang, to premium ingredients such as lobster!

I first tried their Spicy Chicken Sub ($8), which is one of the more popular items. This sub features chunks of spicy chicken thigh that are generously coated with mayonnaise and sweet chilli sauce. Honestly, I initially felt that $8 was quite a high price to pay for what seemed like an overly-hyped hot dog. But boy, was I wrong!

A lot of effort goes into the preparation of the chicken — Street Submarine marinates it overnight in their own blend of spices. The extra work really pays off as the meat was incredibly tender and juicy, with just the right amount of spicy kick. A bite of this delectable creation was oh-so satisfying! The mayo bound all the ingredients together, while the chilli sauce added a lovely hit of sweetness and tanginess. Thankfully, the gratuitous bits of lettuce in the fluffy toasted bun were completely justified. They added a bit of crunch, which was a refreshing touch!

Beef rendang is a warm and hearty dish that’s loved by Singaporeans. So why not put it on a sandwich? Their Chilli Rendang Sub ($8) features beef that’s patiently stewed with a blend of spices for a few hours. It seems like they have tweaked their rendang recipe to mimic the American-version of ‘chilli’. It’s a lot milder in terms of flavour and spice, and it uses minced beef instead of beef chunks. Unfortunately, I felt that the rendang chilli was too much of a departure from the original version. It’s a solid concept, but I felt that it could’ve been punchier and more robust in terms of flavour. If I were to visit again, I’d try their Spicy Pulled Beef Sub ($9) instead. Apparently, it’s stewed for a whopping six hours!

I was scratching my head when I first heard of their Milo Ice Kepal ($5) before I did a quick Google search. For those who are ignorant, like I was, this has recently become an immensely popular dessert in Malaysia. This dish is essentially a shaved ice ball drenched with a luscious milo syrup. Street Submarine is one of the first places in Singapore to offer this dessert! They offer a variety of toppings for the Milo Ice Kepal. I got mine topped with milo powder and fruity pebbles.

You’ll love this if you have a sweet tooth. The thick milo concoction is made with milo, condensed milk, evaporated milk and sugar syrup. Sadly, the shaved ice started to clump together as I was eating it, so it was kind of hard to eat with the provided plastic spoon. If you like Milo Dinosaur, then the milo powder topping is a must. The colourful fruity pebbles also added a pleasant crunch, and also made the dessert more aesthetically pleasing. They also have a Horlicks version. If you can’t decide, Street Submarine has an Ice Kepal Michael Jackson ($8) — this got a laugh out of me.

Street Submarine serves its drinks in big plastic pouches, which is quite novel. This is probably a nod to how our kopi or teh is normally served in hawker centres. Their Thai Milk Tea ($6) is freshly brewed in-house using Thai tea leaves. It’s definitely on the pricier side, but it’s a decent pouch (?) of Thai Milk Tea nonetheless! I also tried their Melon Fizzy Drink ($5), which is basically soda mixed with a melon-flavoured syrup. This ice-cold and refreshing drink is a perfect treat on a hot day.

There’s no denying that Street Submarine’s dishes are pricey, but this is to be expected given its location.

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 Street Submarine. 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 Earlybird Café, which serves fried chicken and pancakes, or The MeatHouse by 18Chefs for a new Halal-to-be steakhouse!

The post Street Submarine – Brand New Halal Eatery at Haji Lane! appeared first on Miss Tam Chiak.