I wasn’t a fan of Vietnamese food, until my trip to Vietnam three years back. I guess it’s because the ones I had in Singapore weren’t authentic, hence I didn’t really enjoy the cuisine. One day, I was scrolling through Instagram and chanced upon Sg Pho House. It is newly opened, so I figured, why not give it a try?

My must-order dish every time I eat Vietnamese food is of course, beef pho! I have an unparalleled love for beef pho, so I ordered the Special Beef Noodle Soup ($8.90). “Could this just be another ordinary bowl of pho?” I wondered. As I slurped the broth, I was transported back to Vietnam. The pho tasted exactly like the one I had in Hanoi! I couldn’t contain my excitement and finished the broth in record time. The broth is cooked for at least 12 hours, and the distinct sweetness and strong beef flavour are purely derived from beef bones. The beef slices were lean, tender, and cooked to the right doneness. The beef balls, which are handmade daily, were soft with a slight elasticity. The kway teow was really springy too. Feel free to help yourself to the house-made chilli and fish sauce if you want more flavour. This sure one delicious bowl of pho!

If pho isn’t your bowl of noodles, how about some vermicelli? I tried the Grilled Pork Vermicelli ($9.50), which was really good as well. It comes with a sweet sauce which you can pour into the noodles. Make sure to give the noodles a good toss before digging in! This dish is completed with grilled pork, barbecue pork and pork spring rolls. I loved that the grilled pork and barbecue pork had a perfect balance of sweet and salty flavours. The pork spring rolls were well-seasoned and flavourful too.

I was also recommended the Seafood Spring Rolls ($4.90). These are handmade daily using only fresh ingredients — nothing like the frozen stuff. You’ll find fresh crab meat, prawns and pork in each wrapper. This would make a great appetizer.

I’m not even a coffee person. But, after trying Vietnamese coffee in Vietnam, I was hooked. Since then, I ONLY drink Vietnamese coffee. There’s just something about Vietnamese coffee that I love so much. The Iced Coffee with Milk ($3.50) was intense and extremely fragrant, just how I like it!

If you have are craving for authentic Vietnamese food, why not drop by Sg Pho House? Most of their ingredients are imported from Vietnam, and everything is cooked by Vietnamese chefs!

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 Sg Pho House. We will verify and update from our side. Thanks in advance!

The post SG Pho House – Authentic Vietnamese Pho! appeared first on Miss Tam Chiak.

Chefs everywhere are shaking things up and deviating from the original dumpling —a pork-filled dough parcel. From the creators of Lola’s cafe, Dumpling Darlings is the new babe in town. They are sending out unorthodox renditions of dumplings which will wow you, and prove that the whole dumpling craze isn’t going to die down anytime soon!

I must say, the alliteration on the letter ‘D’ was a smart move because now it will always be on the back of my mind whenever I crave dumpling… darlings. Dang! Decked out in darker colours, and armed with an eye-catching neon sign, the chic eatery will spoil you silly with their array of dumplings. If you’re thinking of heading over for lunch, you’re in luck! Their lunch set option, which includes a drink, dumplings, and a bowl of noodles, is priced fairly at just $16.

We ordered the Miso Mushroom Noodles($5) which features handmade noodles topped with braised mushroom, Japanese soft boiled egg, fried shallots, sesame and spring onion. The noodles were very springy, and hints of miso accompany every bite. Altogether, the dish was on the sweeter side.

Can’t get enough of dumplings? Get their Dumpling Platter of 15($20). It features five different flavours(The Original, Veggie Mandu, Momo Curry, Fried Pierogi, and Smoked Duck) so you can be on dumpling overload mode. . Although you won’t get to pick the Spicy Sichuan in your combo, you can order the Spicy Sichuan with the set option AND get the dumpling platter so you can try everything!

You can never go wrong with The Original; it’s a classic. Minced pork collar mashed with Napa cabbage is enveloped in a silky jacket that’s lightly glazed with black vinaigrette. Dip the dumplings in the traditional ginger soy sauce, if you like.

I was delighted to find a vegetarian option in the store. The conventional meat filling in the Veggie Mandu is replaced with a mash-up of Spinach, Tofu, Shiitake and Korean pickles. What surprised me was that it didn’t taste like vegetables at all. It only hit me on the second piece that this was a vegetarian alternative. I polished off the whole plate within seconds!

Does Smoked Duck Dumpling sound appetising to you? Well, it sure does to me. Smoked duck and shiitake mushroom are wrapped neatly in a thin dough, pan-fried to perfection, and served with a generous dollop of Hoisin mustard which lends a little sweetness to the savoury treat. The skin was chewy and had a nice crisp.

Sprinkled with curry powder and curry leaves, Momo Curry features minced pork collar mixed with curry spice and charred cauliflower. This creation is perfect for those who are more adventurous, and will like to try something more unique, or spicy. Not to worry, the spice is manageable.

Ah, the Fried Pierogi. In case you were wondering, a Pierogi is a European version of a dumpling. Dumpling Darlings’ rendition gives you smoked bacon, truffle potato, caramelised onion, cheddar and sriracha cream. The truffle fragrance was gentle, and the smoked bacon and caramelised onion gave the dish a nice crunch. It’s no wonder that this is the most popular dish here. You won’t want to miss this!

Similar to wonton in chilli oil that many have grown to love, the Spicy Sichuan is here to satiate all your mala cravings. The spicy Sichuan vinaigrette elevates the dish to a whole new level, and is sweet, sour, and spicy. Have a drink ready in hand to tackle the spiciness!

This new space will surely be the talk of the town real soon. Better get your reservations in or you’ll be joining the rest at the back of the queue. Remember to check their opening hours before popping by. If you’re big on dumplings, bring your darlings to Dumpling Darlings for some Mandu Madness!

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

The post Dumpling Darlings – A New Cafe in Amoy Street that Serves Amazing Mandu! appeared first on Miss Tam Chiak.

Yishun is indeed one of the most dangerous places in Singapore. Dangerous for the waistline, that is. Yishun has hidden so many good food for such a long time! It will be ludicrous to stay away from Yishun just because of the reports and news. An example of killer stalls that could potentially be lethal to your dress size is 928 Yishun Laksa, which serves one of the best laksa in the north…

Each bowl of laksa comes with your choice of noodles, and is served with a medley of ingredients such as crabsticks, boiled egg, beancurd puffs, bean sprouts and fish cake. You can also opt for additional cockles($1). Don’t forget to add their homemade sambal into the bowl for an extra spicy kick. Shiok!

I believe what makes the laksa($2.80/$3.30) so outstanding is the gravy which is thick and creamy. The coconut milk added into the laksa is different from what you usually find in other hawker stalls. As a matter of fact, the owner has shared that they make sure that their gravy is fresh every day. She does not add water into the soup, so there wouldn’t be a case of diluted or watery broth. Apart from a stunning gravy, the stall also churns out very fragrant chilli.

Customers know that the family-owned stall only uses the best ingredients. The daily long queues are a testament to the quality and popularity of the laksa. The owner starts her day at 4am just so that she can look through the ingredients that have just arrived. She picks out the fresh ones, and chucks any that’s not up to standard.

928 Laksa actually started out as a rojak stand that sells laksa too. However, the owner noticed that people kept coming back for their laksa, more than the rojak, and thus decided to focus on her laksa. In her younger days, she made sure to listen to her customers’ feedback so that she could perfect her recipe. She has crafted her laksa based on what people like, and that has proven to be a winning recipe.

Currently, the humble stall is helmed by the owner’s husband and her younger sister. Together, the family-operated stall serves only the best to their customers. The queues are definitely not for the faint of heart, so be sure to reach early unless you want to wait more than 20 minutes for your meal. But in any case, the laksa’s completely worth the wait!

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

The post 928 Laksa – The Laksa Here Makes Yishun Great Again appeared first on Miss Tam Chiak.

I grew up loving fishballs, so Soon Wah Fishball Kway Teow Mee is one of the best discoveries I’ve made.

Soon Wah first started at Orchard carpark in 1966. In 1977, they moved to Newton Food Centre, and has remained put since. Their business is still going strong today. 67-year-old Mr Yeo (pictured left), the owner, shared that he learnt how to make fishballs and her giao (fish dumplings) at the age of 17. After the passing of his father, his brother (pictured right) and him took over the business and continued their father’s legacy.

Soon Wah’s fishballs put all others to shame. Their fishballs and her giao are all painstakingly handmade daily. How often do we come across hawkers who still make fishballs by hand?

Wonder how good these fishballs taste? Do yourself a favour and pop by for a bowl of fishball soup. I ordered fishball mee pok dry, and was shocked when it arrived. $4 for a big bowl of mee pok, and a bowl of seven large fishballs is an absolute bang for your buck! A good fishball is firm, springy, fresh, and tasty. And Soon Wah’s fishballs are more than perfect. The freshness and sweetness of the fish was evident in every bite. I’m pretty sure the fishball will bounce off the table if you tried dropping it! I would’ve taken a video to prove it, but I ain’t wasting no yummy fishballs!

Their mee pok has got to be one of the best ones around. Usually, noodles tend to stick together and dry up after sitting in the bowl for a few minutes. I was surprised that the mee pok didn’t clump together even though I dug into it only ten minutes after receiving it. Saying that it’s delicious is an understatement. The mee pok had a great bite, and each strand was well coated with the chilli-vinegar sauce. The amount of vinegar added was just right. It’s safe to say that Soon Wah has ruined fishball noodles for me.

Most her giao out there are machine-made, and obviously don’t taste as good as handmade ones. They usually have too much of a “flour taste”. Soon Wah’s rendition ($4/bowl of ten pieces) is an outstanding exception. The skin-to-filling ratio was perfect. Each her giao features a fresh meat filling, which is graced with a nice touch of dried sole fish for added fragrance and flavour. The skin also has that distinct slimy texture that it is known for. Absolute spot-on!

I really salute the Yeo brothers for still making their fishballs and her giao by hand. It is a laborious task, but their efforts sure pay off. It is unlikely that their business will be taken over by successors, so make sure to visit while the stall is still around!

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 Soon Wah Fishball Kway Teow Mee. We will verify and update from our side. Thanks in advance!

The post Soon Wah Fishball Kway Teow Mee – Handmade Fishballs and Her Giao Since 1966! appeared first on Miss Tam Chiak.

Chicken Rice Balls – a noteworthy dish in Malacca. For those who have not had the luxury of eating one before, a chicken rice ball is basically chicken rice moulded into a ball. It takes a lot of effort to make a rice ball like this. My dad, born and raised in Hainan, has said before that women will wake up in the wee hours of the morning just to mould the balls for sale in the afternoon. Undoubtedly, the delicious tennis ball-shaped treat will change the chicken rice game for you forever. I’ve visited this chicken rice stall several times. Once located in Allenby road, and now back in business at Toa Payoh Lorong 1, Block 111, Good Year Local Hainanese Chicken Rice Ball will always have a special place in my heart.

TBH, I can eat the rice ball on its own, without adding any extra condiments or anything at all. I like how the meal can be eaten like a snack. There’s nothing quite like it.. You won’t be able to taste the oiliness of the rice because of how sticky it is. Generally, I dislike chicken rice that is too wet, or too dry. Good Year Local’s chicken rice balls are pretty close to perfection. You can taste a subtle hint of shallots and garlic, but they won’t overwhelm your tastebuds.

I love their chicken because it’s so smooth and tender! I’m sure we’ve all encountered dry and unappetising chicken. The silky smooth skin, though coated with a lot of oil, was delicious. I’ve tried their roasted chicken before, and the standard was about the same, but I just love white chicken more.

What do you usually add to your chicken rice? Dark soya sauce? Chilli? Or a little bit of both? Well, whatever camp you’re in, their homemade condiments will surely leave you wanting more. Their chilli is packed with lots of garlic and spices that could potentially be lethal for people who are unable to take spicy food. On the other hand, the dark soya sauce is sweet and luscious. Me? I like to mix both my sauces together because I love having the best of both worlds.

Half a chicken and 4 balls of rice cost $16.50 — can’t be compared to the prices you get in Malacca but definitely worth it! Besides, you don’t have to beat the jam and drive over 2-3hours to get a taste of this iconic dish. Good Year Local Hainanese Chicken Rice Ball is in my list of top 10 chicken rice in Singapore. Their balls always manage to hit the right spot for me!

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 Good Year Local Hainanese Chicken Rice. We will verify and update from our side. Thanks in advance!

The post Good Year Local Hainanese Chicken Rice Ball – No More Driving Up to Malacca for Balls! appeared first on Miss Tam Chiak.

Singapore is home to many ethnicities and cultural groups. I feel blessed that I live in Singapore because of the wide variety of cuisines that the nation-state has to offer. I feel that one of the cuisines that doesn’t receive enough attention is Indian cuisine. There’s more to Indian food than just Prata and curry. Having my first poori last year was eye-opening, and it made me appreciate Indian food a lot more. Recently, I tried naan and boy, was it good.

My first naan experience was truly like naan other.

Heeding a recommendation, I came to Sim Lim Square’s Broadway. Rumour has it that the Naan & Tandoori Chicken($6.50) is quite mind-blowing. Well, the naan was chewy and had hints of garlic butter, and tasted really good with the curry which was surprisingly spicy. I was surprised by how tasty the combination was, and shocked at how much I’ve missed all these years. The fish curry was definitely not for those with a low spice tolerance — it’s super peppery.

As the title suggests, the tandoori chicken from this stall was quite out of this world. Served on a hot plate, the chicken had a nice char and hints of sweetness. The chicken was also juicy and easy to pull apart.

My first naan experience has set the bar really high. I think it will be pretty hard to top the one that I’ve tried at Sim Lim Square. In fact, my friend who’s an avid Indian cuisine lover was taken aback by how good their naan and tandoori chicken were!

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 Broadway Food Court. We will verify and update from our side. Thanks in advance!

The post Indian-Pakistani Cuisine – The Tandoori Chicken is Second to Naan! appeared first on Miss Tam Chiak.

[HONG KONG] I arrived in Hong Kong just a day before Super Typhoon Mangkhut struck. There was a slight chill in the air, so hotpot was the best option for dinner. Our Hong Kong friend brought us to Suppa (十下火鍋), a nostalgia-themed hotpot restaurant in Hong Kong.

If hotpot is all about communal dining and the fostering of family spirit, SUPPA nails it. Once you step into the restaurant, you will be transported back to the 80s. The ceiling rocks a shade of turquoise that’s commonly used in the past, and the space is filled with round tables, mismatched chairs, and even a box refrigerator. As gimmicky as it may sound, this place is undeniably charming.

SUPPA does not have a huge menu, but we gotta love the selection of soup bases. Popular options include the fish maw and chicken broth, tomato and fish broth, and lobster broth.. I went for the safer option – mala broth and tofu pork broth. Once you have placed your order, the waitress pushes a trolley full of sauces around the room so that diners can concoct their own sauces.

The menu is only printed in Chinese, so if you have a hard time reading it, just go for their set meals, you can’t go wrong. Our friend ordered the house-made assorted meatballs (HK$96), thick-sliced Chinese beef (HK$178), fatty US Angus ($158/small), crabmeat dumplings (HK$82), pork collar and more. We also had spam, minced shrimp with yolk, and fish balls marinated in orange peel. Judging by how fresh the ingredients looked, I was very sure that it was going to be a good meal. My photos don’t do justice to the food, but I enjoyed every bit of it!

If you want to have a different hotpot experience, Suppa is the place to visit. The decor, soup bases, and ingredients are vastly different from the usual hotpot places that we often visit. The space is really comfortable, so you can have a good catch-up over a great hotpot! Don’t expect much of a service here though, and they are really strict with the 1.5 hours dining period. But they have all the rights to limit the dining sessions because tables are so limited and Suppa is really popular. So make sure to make a reservation!

SUPPA is just 3-min walk from Exit B, Causeway Bay MTR Station.

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

For more food videos, check out our official YouTube channel! You may also wish to check out our article on Flipper’s, an eatery in Hong Kong that serves really soft and fluffy souffle pancakes!

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Don’t you dare call yourself a true Eastie if you don’t know the latest dining deals in the area! It’s no secret that the East has tons of amazing dining establishments, and I’m sure we can all name a few right off the top of our heads. Bedok Point is home to a diversity of cuisines, and you’re bound to find something you enjoy. Find out more about the dining deals that are in store for you, and we have a special treat for you!

Hoshino Coffee

Hoshino Coffee presents an array of Hokkaido dishes which incorporate some of the ingredients that the island is best known for. One of our favourite dishes was the Hokkaido Soup Curry Chicken which stood out with its familiar and comforting flavours. You won’t go wrong with this option, but don’t forget to pair it with a bowl of fluffy white rice!
 Note: This is a seasonal menu.

Some might know Hoshino Coffee for its enticing selection of pasta. Here we have the latest pasta addition— Hokkaido Seafood Aglio Olio. Have a “taste” of the Sea of Okhotsk as you dive into the prawns, squids, clams, salmon and Hokkaido scallops. This dish holds just a very slight level of spice, so it might be great for the kiddos who like a little spicy kick in their food.

Round off your meal on a sweet note with the Yukiyama Pancake Soufflé style. Topped with Hokkaido vanilla ice cream and Hokkaido cream cheese, the pancake is like a snowy dream that you don’t want to wake up from. I wouldn’t be surprised if you couldn’t resist digging into this creamy, yet light, dessert before finishing your mains.

Weekday Lunch Special: $14.80 for a main course(selected mains) and drink.
Price starts from $12.80 for Students and Seniors. This promotion is available exclusively at Bedok Point only

Xiang Xiang Traditional Taiwanese Cuisine since 1916

I’m quite sure that you’ll fall in love with the authentic Taiwanese dishes at Xiang Xiang Traditional Taiwanese Cuisine since 1916. The friendly Taiwanese owner learnt the recipes from Chef Huang Qing Biao’s wife as she believes in sharing traditional Taiwanese cuisine with as many people as she can.

I can never resist a good bowl of Braised Minced Pork Rice ($7.80). This bowl is everything. Fatty, flavourful pork belly, a soft bed of pearl rice, half a braised egg — what else can I ask for? All the components of the dish complemented each other in terms of taste, and of course, appearance. The bright pops of colour made the dish even more attractive. Do ask for a scoop of homemade chilli, if you’re a fan of spicy food. The chilli packs a punch (and I mean, a really strong punch)!

Unlike the typical oyster Mee Sua which is packed with lots of flavour, the Crispy Chicken Strip Mee Sua ($6.80) is simple and homey. You won’t get sick of the heartwarming dish. If you have been staying away from Taiwanese mee sua because of the presence of oysters, you’re in luck because Xiang Xiang uses fried chicken fillets instead of oysters!

The Boneless Chicken Leg Rice ($8.80) features a juicy and tender chicken leg encased in a crisp batter. It is seasoned with chilli powder and a unique 7-spice powder. The fried chicken is really savoury, and you definitely shouldn’t pass it up! If you’re a huge fan of Taiwanese food, this will be your happy place.

Best of Both Deal: Small Braised Minced Pork Rice + Small Crispy Chicken Mee Sua for $6.80! (U.P. $7.80) Terms and conditions apply.

Ya Hua Bak Kut Teh

Everyone loves a good Bak Kut Teh and you’re definitely missing out if you haven’t stepped foot into Ya Hua Bak Kut Teh! I always order the signature Prime Cut Ribs ($11.50) when I’m here. Think really tender pork ribs, and one of the best Teochew-style Bak Kut Teh soup. Yum. Peppery and garlicky, the soup is what I crave on a cold day. It always hits the spot.

If a bowl of Bak Kut Teh isn’t enough, order yourself some side dishes to go along! The Silky Steamed Egg ($5.80) and Teochew Steamed Fish ($14.50) are not just great for sharing, they’re immensely delicious as well.

Tuk Tuk Cha Bistro

If you are already a fan of Tuk Tuk Cha, you will be thrilled to hear that the first of its Bistro concept is now open at Bedok Point and offers an expansive range of Thai cuisine.

Besides their popular Thai Milk Tea and buttery fragrant Shibuya Toasts, fans in the east can also enjoy delectable mains and stir-fry dishes such as Beef Boat Noodles, Tom Yam Fried Rice and Phad Thai Noodles.

Discover the rustic charms of home-cooked fare in TTC’s Tom Yam Mama ($12.80). The fragrant tom yum soup is loaded generously with Singaporeans’ favourite ingredients such as chicken meat balls, minced chicken, prawn, squid, egg, and most importantly, Mama instant noodles.

Seafood lovers will surely adore the Claypot Tang Hoon Prawn ($16.80) — a mighty display of large juicy prawns atop a little mountain of flavourful tang hoon. The instant the lid was lifted, a smoky fragrance escaped from the pot and had me mesmerized. My stomach growled and I dugged into the noodles ravenously. The noodles have been infused with the sweet taste of the succulent prawns, making every mouthful extremely palatable. Needless to say, I really enjoyed it!

Another must-order is the Claypot Thai Chicken Coconut Soup ($13.80). The soup was served in a claypot which sat over a small flame, setting a very rustic vibe. And you don’t have to worry about your soup turning cold this way! The brilliant broth was concocted with a wide variety of spices such as lemon grass, ginger and basil. The soul-warming broth was creamy, tangy, and aromatic. We loved that Tuk Tuk Cha Bistro was very generous with the amount of chicken and mushrooms!

Opening Promo: Flash this post to enjoy 20% off your total bill. Terms and Conditions apply for all promotions and ends on 31 December or while stocks last. Promotion valid from Monday to Friday, 2pm to 6pm only. GST & Service Charge applies. Ala carte orders only. Discount is not applicable for set meals, and cannot be used in conjunction with other discounts, privileges, vouchers and promotions.

Chicken Hotpot

Originating from Shanghai, Chicken Hotpot is not as simple as its name. Its satisfying hot pots of goodies are simply unparalleled.

Braised tender chicken simmering in a rich Shanghai sauce? Sign me up! This creation is so easy to love. The Chicken Hotpot (Small $17.80/Medium $21.80/Large $25.80) is the kind of dish that I will come back for again, and again. Diners may choose from 3 spice levels — Non-spicy, Mildly Spicy and Spicy. Don’t be surprised if you’re won over by the sauce on the very first taste. Because that’s what happened to me.

The Scandously Spicy Shrimp (Small $18.80/Large $26.80) sure looks heavenly. And it is the true embodiment of “it tastes better than it looks”. Can you guess what the prawns are sitting on? Well, a layer of crinkle cut fries! Fries, prawns, spicy sauce? How unusual, but it is, surprisingly, a really splendid combination.

“What’s so special about Chicken Hotpot?” you may ask. At any point during your meal, you may change your dish! Say what? The staff will fill the pot with soup (free-flow, by the way), and your dish transforms instantaneously into a steamboat. Did your jaw just drop? A wide array of meat, seafood, and vegetables are available as top-up options. Wow, right?

Miss Tam Chiak Exclusive: Spend a minimum of $30* and receive a $10 cash voucher!
*Minimum spending of $30, excluding GST and service charge. Limited to first 2000 redemptions. First-come-first-served, and while stock lasts. Voucher valid for return visit only.

Shi Li Fang

Possibly the most wallet-friendly hotpot establishment in Singapore, Shi Li Fang is no stranger to crazy long queues. Expanding rapidly, the hotpot restaurant has also hit the east, and called Bedok Point its home. Gather your troops and head to Bedok Point for a feast now!

Their soup bases start from $5.30 for a small pot. You may select up to 4 soup bases in a pot. If you are unsure of what flavours to have, I’ll recommend the Beauty Collagen Soup, as well as Ravishing Tomato Soup. The former is a rich, flavourful broth which goes well with any ingredient, and the latter is slightly tangy.

Single Value Set Meals are priced at just $9.90. Don’t worry, as they do not skimp on the amount of ingredients at all. The value set meal comes with your preferred protein, a soup base, a serving of noodles or rice, and a vegetable platter. Talk about value for money!

Shi Li Fang’s a la carte items are great as add-ons. And with their meat and seafood selection going at a 50% discount, how can you possibly resist? A few of my favourite add-ons include the Shilifang Specialty Chicken ($6.20), Japanese Kurobuta Pork ($15.20), Australia Superior Beef ($16.60) and Fresh Fish Slices ($8.60).

Deal: 
Superior Marbled Pock Slice Set Meal/Superior Chicken Slice Set Meal at $9.50++ (U.P. $9.90++) Offer is valid before 4pm daily. Valid from 1 Dec – 31 Dec 2018.

Jiang Hu Hotpot

Presenting another hotpot destination that you absolutely must visit — Jiang Hu Hotpot. Treat yourself to some authentic Sichuan hotpot that will not disappoint. From the intricate presentation of each and every dish, to the warm hospitality and ambience, everything makes for an unforgettable experience.

Unlike other restaurants where the mala soup base is prepared in the kitchen, Jiang Hu hotpot insists on adding mala oil and herbs into the clear soup right in front of their guests. In addition, they have a specialty sauce made from spring onions, coriander, peanuts, and fried soy beans.

Wow your palates with their Minced Prawn with Capelin Roe ($13.80), Mixed Meatball Combo ($14.80), and US Prime Beef Slices ($11.80). Besides the usual vegetable and mushroom choices, I will suggest ordering the Homemade Black Beancurd ($7.80) which is made from black beans, soybeans and sesame.

Jiang Hu Hotpot does not only excel in hotpot. It also serves up tantalizing dishes that transport you back to Sichuan. Having tried the Spicy Crayfish ($28.80) in China, I was more than thrilled to relive the experience of getting my hands dirty with the same dish here. Even if you’re not big on spicy food, you should give this addictive dish a try.

Deal: Set Meal for 2 from $59.80++, Set Meal for 4 from $99.80++ and Set Meal for 6 from $142.80++. Comes with free flow of cold dishes, snacks, porridge, fruits, sweet soups, Chinese tea and more than 20 sauces.

Now, you have all the reasons to visit Bedok Point! This is the perfect chance to try out the restaurants, especially when they are all offering irresistible deals!

And, I have more good news — simply flash this article and spend a minimum of $50* at the featured restaurants and redeem a $5 Digital Gift Card at Bedok Point’s Customer Service Counter on Level 3. How wonderful is it to be rewarded for having a good meal!

Guess I will see you soon at Bedok Point!

* Shoppers must be Frasers Experience members and have made the spending at a featured tenant on the article. Limited to 300 redemptions. First-come-first-served, while stocks last. Promotion ends 31 December 2018.

This post is brought to you by Bedok Point.

The post 7 Hidden Gems in Bedok Point that are Offering Great Deals this December! appeared first on Miss Tam Chiak.

Paradise Group has just opened Le Shrimp Ramen, a new Chinese La Mian concept at Paragon. Specialising in shrimp broth, Le Shrimp offers noodle dishes ranging from S$6.50 to S$19.90.

Inspired by a specialty ramen stall that sells shrimp-based broth in Japan, the culinary team has managed to create an aromatic broth with premium ingredients that bring out the natural sweetness of the big prawns. Fresh big prawns are baked at 180°C for 45 minutes, handground to a fine texture, and simmered for more than eight hours with premium conpoy for more umami. Also added to the luscious stock is a blend of spices giving the broth a piquant oomph.

Do not miss Le Signature Trio Shrimp Ramen (S$19.90). This is a comforting bowl of la mian topped with fresh big prawns, handmade ebiko prawn paste, and prawn dumplings. I find the ebiko prawn paste very familiar because I always have it at Beauty in the Pot (by the way, Beauty in the Pot is opening a new outlet in VivoCity!) But this version is softer, and equally tasty. It is moulded out of 100% prawn meat, and the ebiko lends a nice juicy crunch.

What impressed me was the prawn broth. I thought that it would be light and sweet, as with many other prawn broth. But Le Shrimp’s version is rich, flavourful, and has a distinctive smoky aroma. This is the ultimate comfort food!

Other highlightst Le Shrimp include Big Prawns and Braised Pork Rib Shrimp Ramen (S$17.90), and Ebiko Prawn Paste Shrimp Ramen (S$13.90).

Another of my favourite is the Prawn Dumpling with Chilli Vinaigrette Ramen (S$10.90). The prawn dumplings are handmade by the chefs daily, with a huge prawn encased in soft pastry skin. The al dente ribbons of noodles are tossed with moreish chilli vinaigrette and prove to be extremely addictive. The portion of noodles is too much for me, or I would have slurped up every last drop of broth, and strand of noodle.

If you prefer a lighter la mian, go for the Red Garoupa with Pickled Vegetables Tonkatsu Ramen ($18.90). Served with large slices of fresh Red garoupa, the ramen has a lighter broth which is armed with a mild spicy kick. I wished that the pickled vegetables had come with more zing, so as to brighten the dish further.

Of course, there are some side dishes you can choose from —  Twister Prawn Rolls, Braised Beancurd in Tonkotsu Broth, Chilled Silken Tofu with Century Egg, and Long Jing Tea Lava Egg. These appetisers are priced from S$1.90 to S$17.90. Complete your meal with an appetiser and a drink for S$3.20.

Opening Promotion
In celebration of the grand opening of Le Shrimp Ramen, the restaurant will be offering 1-for-1 noodle ALL DAY from 7 to 9 December. The promotion is only valid for dine-in at Le Shrimp Ramen Paragon.

This is an invited tasting.

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The post Le Shrimp Ramen – Chinese La Mian at Paragon with Specialty Shrimp Broth appeared first on Miss Tam Chiak.

Tune up the festive cheer at Lime Restaurant at PARKROYAL on Pickering this Christmas! Lime Restaurant is serving up a stunning selection of festive favourites and contemporary dishes that will make the upcoming holiday season especially memorable. Now, put your diet plans on hold because you’ll be tucking into a lavish Christmas spread which comprises Whole Baked Turkey, Honey & Citrus Glazed Ham, Wagyu Beef Rump, Oven-Baked Pork Prime Rib with Spicy Tomato Paste, and more.

SPECIAL DEAL
UOB and DBS cardholders enjoy 20% savings from 1 to 30 December 2018 (except 24 and 25 December 2018)

Festive Buffet Lunch and Dinner – 17 November to 30 December 2018

You must give PARKROYAL on Pickering’s Hainanese Poached Turkey with Fragrant Rice a try. The tender turkey is inspired by our national dish – chicken rice. The fragrant rice boasts the familiar flavours of garlic, ginger and scallions. Accompanied by dark soy sauce and homemade chilli sauce, the turkey with rice will definitely win over the older folks too, as they won’t find this Asian-style turkey too ‘ang moh’. It will be a winner at your Christmas dinner.

If you still prefer the classic turkey, the Roasted Turkey with Chestnut Stuffing is perfect for you. It is roasted to perfection — succulent, tender and flavourful. You can choose the traditional sauce or sze chuan pepper BBQ sauce to go with your turkey. All turkeys ($118/each) are available for takeaway.

The Beef Rossini, which is only available during dinner, is a wonderful surprise. It is a very tender and juicy cut of beef!

Besides the turkey, some of my other favourites at the buffet counter include Oven Baked Pork Prime Rib with Spicy Tomato Paste, Baby Lobster Laksa, Pistachio Dusted Lamb Chop and Christmas Pasta with Chilli Crab Sauce. The Baby Lobster Laksa gravy rocked a nice vibrant orange. Imagine tender and sweet lobster flesh that has sufficiently absorbed the thick and mildly spicy gravy which carries a strong dried shrimp flavour. So good! If you need a refreshing thirst-quencher, the Jiggly Lime Christmas drink will do the trick.

Lunch: $68 (Monday – Saturday), from $98 (Sunday) and Dinner: $98

Christmas Eve and Christmas Day Brunch & Dinner – 24 & 25 December 2018

With the celebration reaching a crescendo by this time, Lime Restaurant is pulling out all the stops with brunch and dinner seatings available on both days, and carollers performing live.

Joining the extensive Festive Buffet line-up are Italian Bocconcini with Cherry Tomato Salad, Roasted Beef Cheek with Juniper Berries, Red Wine Jus & Red Pepper Corn, 12-Hour Slow Roasted Rack of Lamb in Garlic & Thyme Jus, Honey & Citrus Glazed Gammon Ham, and Wagyu Beef Sirloin with condiments.

The 12-hour slow roasted rack of lamb blew my mind. The marriage of thyme and lamb was subtle but beautiful. No, it didn’t have any gaminess! Instead, it was very savoury, and had a mineral taste, like that of an aged steak. The lamb was really delicious! Still not a fan? The Roasted Thyme Peppered Duck Breast with Orange Duck Jus might tickle your tastebuds.

A festive feast is never complete without Christmas desserts. With no less than four variations of Christmas log cakes, those with a sweet tooth might have a problem deciding which is their favourite. Fans of the Pandan & Coconut Logcake, and Durian Gula Melaka Yule Log from last year’s catalogue can look forward to their return. Lime is also introducing the Black Forest Yuletide Log and Belgium Dark Chocolate with Yuzu Yule Log for those who have a penchant for the classics. These are available for takeaway as well.

I’m a huge fan of their Pandan & Coconut logcake because it is soft and eggy, with an enchanting fragrance of kaya. I experienced love at first bite with it. But little did I know that the Black Forest Yuletide Log was going to be even better. Stealing the limelight, and the show, the new creation is built with extremely moist chocolate layers that literally melt in your mouth.

Making a special two-day appearance on the buffet line is the Christmas Pavlova, Yuletide Logs, and Pannetone Pudding with Gingerbread Vanilla Sauce. The pavlova is as light as feather, and loaded with colourful fruits. It is the perfect meringue dessert for the festive season. Take the indulgence up a notch with a boozy upgrade that offers bottomless Piper Heidsieck Champagne, house pour wine, beer, juices and soft drinks, from $158++.

Christmas Eve Buffet Brunch and Dinner, 24 December 2018
Brunch: SGD118 or SGD168 (unlimited servings of alcoholic beverages) 
Dinner (6:00pm to 8:00pm): SGD108 or SGD158 (unlimited servings of alcoholic beverages)  
Dinner (8:30pm to 10:30pm): SGD118 or SGD168 (unlimited servings of alcoholic beverages)

Christmas Day Buffet Brunch and Dinner, 25 December 2018 

Brunch: SGD128 or SGD178 (unlimited servings of alcoholic beverages) 
Dinner: SGD128 or SGD178 (unlimited servings of alcoholic beverages)

Gourmet Takeaways

The food at Lime did not disappoint and the relaxed and casual setting makes it a great place to hang out with friends and family. If you will like to celebrate Christmas in the comfort of your own home, you can pre-order the Celebration Set ($138) which includes a 2kg Roasted Turkey Breast, 1.5kg Honey Baked Ham and a Trio of mini log cakes. Roasted vegetables, chestnuts, pearl vine tomatoes, brussel sprouts and specialty sauces are all part of the set. This is great for any family looking for a traditional and hearty feast.

Other Yuletide Treats that are available for takeaway from the festive counter located at the entrance of Lime include log cakes, festive cupcakes, Christmas pudding, fruit cake, gingerbread cookies and Christmas chocolates.

SPECIAL DEAL
UOB and DBS cardholders enjoy 15% savings on gourmet takeaways, valid from 1 to 25 December 2018

If you are also planning a celebratory feast on 31 December 2018, you might want to consider Lime’s New Year’s Eve buffet extravaganza which will be the ultimate feast for seafood lovers. There will be unlimited servings of Boston Lobster, King Crab, Baked Oyster with Spicy Yellow Bean Sauce and 65-Degree Whole Salmon.

This post is brought to you by PARKROYAL on Pickering.

The post Wine & Dine at Lime Restaurant – Fabulous Festive Feasts and Gourmet Takeaways at PARKROYAL on Pickering appeared first on Miss Tam Chiak.

When someone mentions Taiwan, the first thing that comes to my mind is food. The plethora of street food at the sprawling night markets caused me to put on a few kilograms in just a few days. From 滷肉饭 (braised pork rice) and steamed buns, to beef noodles and fried chicken, the night markets have something for everyone. I think about the night markets and the delicious food more than I should, but flying to Taiwan just because of a craving is obviously out of the question. Just imagine how happy I was when I discovered Shin Yeh — a place that has all my favourite Taiwanese food.

Established in 2008, Shin Yeh (欣叶) is a restaurant in Liang Court that offers Taiwanese cuisine. A collaboration between TungLok Group and the well-known Shin Yeh Group in Taiwan, the brand was founded in 1977 with the aim of offering simple Taiwanese home-cooked dishes. Over the years, Shin Yeh has expanded to China, Japan, and of course, Singapore!

Here are some of the dishes that you should try at Shin Yeh!

I’m glad I had the chance to witness how the Pan-fried Turnip Cake ($14++) is made. The turnip cake was made from the simplest ingredients, which were allowed to shine in the hands of the skilful chef. The chef added a huge spoonful of preserved turnip into a bowl of eggs, before carefully pouring the mixture into a ferociously heated wok. His excellent swirling and flipping techniques yielded an even and round turnip cake. The fluffy omelette and crunchy preserved turnip is great on its own, but a quick dip in the accompanying chilli sauce sure does no harm.

The Pan-fried Pomfret with Garlic ($48++) is one of Shin Yeh’s signature dishes. It was my favourite item of the lot. It looked enticing and tasted even better. The fragrance of the fried garlic chips perfumed the pomfret, and the slightly sour seasoning that was sprinkled over the pomfret made the perfectly-executed fish extraordinarily addictive! I couldn’t get enough of it, and I don’t think I’ve encountered a pomfret this delicious!

I love prawns, so the Sautéed Prawns with Pineapple ($26++) was, naturally, a winner for me. If you think the dish looks amazing, you’ll be really pleased because it tasted even better than it looks. The pineapple chunks impart a refreshing tartness to the buttery, sweet, and succulent prawns, and it’s hard not to fall in love with this seemingly simple creation. The combination of crunchy golden prawns in a lightly crisp golden jacket, and house-made mayonnaise, was a stunning one that will steal the hearts of both the young and old.

It’s not everyday that you see a crab this good looking. Can we just take a moment to admire how glorious the Steamed Crab with Glutinous Rice Cake ($35++) is? Resting on a bed of fragrant glutinous rice is a sizeable crab that will delight your senses with its freshness, sweetness, and abundant roe. Waste no time, get your fingers dirty, and dig in!

The Wok-Seared Pig’s Liver with Coriander ($16++), which was cooked to the right doneness, is doused with a sweet and savoury dark sauce that’s been concocted specially to complement the distinct taste of iron that the liver naturally carries. If you love pig’s liver, you definitely shouldn’t miss this.

The Braised Chicken with Garlic and Basil Leaves Served in Claypot ($18++)’s long name gives you an idea of how aromatic it can potentially be. Packed with garlic and basil leaves, the claypot dish was armed with a captivating aroma that will make you look up from your phone and ask “What smells so good?” The meaty chunks of chicken were tender and flavourful, but what stole the spotlight was the luscious gravy which was both familiar and comforting. Sure, this might seem like a common dish, but not everyone does it well like Shin Yeh.

The Pan-fried Fresh Oysters with Scrambled Eggs ($16++) had a slightly charred exterior, and a moist and fluffy interior. Shin Yeh is generous with the amount of eggs, and it’s hard to say no to a second serving. Don’t forget to pair each bite with the tangy and spicy chilli sauce on the side.

Do you love stews? If you do, the Braised Chinese Cabbage with Soya Pork served in Casserole ($18++) is right up your alley. Best savoured with a bowl of fluffy white rice, the piping hot bowl of goodness is chock full of braised Chinese cabbage, soya pork, and mushrooms. The nostalgia-evoking dish offers a taste of home, and might just be the dish for all who are looking for some good comfort food after a long and hard day at work.

If you have trouble deciding which braised item you want, and wish to try a little of everything, go for the Braised Assorted Soya Meat Platter ($28++). Of the four braised items, my favourite was the lean pork in soya sauce. It had just a thin layer of fat, which made me feel less guilty about eating all five pieces. The tender pork knuckles were really lovely too. I’m glad that the pig’s intestines were cleaned properly and odourless.

Don’t miss the sweet potato porridge which is great with just about every dish on the menu.

A meal isn’t complete without dessert, right? Beat the heat with Shin Yeh’s Taiwan-style Mango and Milk over Shaved Ice ($8++) which is a refreshing option. Shin Yeh’s variety of hot and cold desserts will leave you spoiled for choice!

Shin Yeh’s nostalgia-evoking dishes are excellently executed, and the ambience of the restaurant is lovely. At their Singapore outlet, there are private rooms with karaoke facilities, overlooking the Singapore River. How cool! Shin Yeh definitely does not compromise on quality, and the service here is quite impeccable. If you’re looking for awesome Taiwanese food, Shin Yeh is, no doubt, the place for you.

This post is brought to you by Shin Yeh Restaurant.

The post Shin Yeh Restaurant (欣叶餐厅) – Nostalgic Taiwanese Cuisine in Liang Court appeared first on Miss Tam Chiak.

Old Airport Road (HK) Roasted Delights is one of the finalists for SPH Food Masters 2018. To be honest, I arrived at the stall without any expectations — probably because I am not a fan of roast duck to begin with. Well, this is different.

There was a queue, but it moved very quickly. The menu is very clear. There’s roast duck, char siew and sio bak. There are also pictures of soups, but they are not available anymore.

This eatery has been sending out roast meat, char siew and roast duck for more than 30 years. I ordered a plate for 2 to share. The roast duck is the highlight here, and it is of restaurant quality. The glistening duck skin was crispy and the first bite of the duck was extremely delightful and satisfying. During the roasting process, duck fat is infused into the meat, resulting in a remarkable juiciness that is hardly encountered. It’s difficult to do a good roast duck, and I am so glad to be introduced to this stall.

They offer three different sauces to pair with the meats – plum sauce, tangy chilli sauce, and sambal chilli. The roast duck tastes even better with the sweet and sour plum sauce!

I am a loyal fan of 88 Hong Kong Roast‘s sio bak but this sio bak was not bad as well. The skin was crispy and the meat was not too salty. I didn’t get the chance to speak to the owner, nor try the char siew, but I will definitely be back soon. Why didn’t I discover this earlier?

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

The post Old Airport Road (HK) Roasted Delights – Why Didn’t I Discover Their Roast Duck Earlier? appeared first on Miss Tam Chiak.

If you haven’t already realised.. Christmas is COMING! It’s my favourite time of the year, as it’s the perfect occasion to gather with my loved ones around a table of decadent roasts, luxurious dishes, and irresistible desserts. Here are 7 of the best places for an opulent Christmas feast. It’s time to gather your troops and make reservations!

InterContinental Singapore

This Christmas, Ash & Elm at InterContinental Singapore is sending out a myriad of festive signatures as it does every year. Taking centrestage is the Charcoal-Grilled Beef Tenderloin with Port Wine Sauce, Roasted Tom Turkey with Citrus Fruits and a Honey Ham and Spinach Flatbread. Bask in the festivities, while enjoying these gourmet treats which are sure to impress. Feast to your heart’s content but don’t forget to save some space for the decadent Yule logs, Gingerbread Bread and Butter Pudding, and Pistachio Apricot Cinnamon Tart. Isn’t it the most wonderful time of the year?

If you love beautiful things, especially desserts, this cake will have you going round and round in glee. The Carousel Fruit Cake is a playful and intricate rendition of a good ol’ classic Christmas log cake. Made with rum and brandy-infused candied fruits and chocolate, the cake is pleasing both to the eyes and palate. This is seriously the prettiest Christmas cake I’ve ever seen! Other Christmas creations include the Memories of Christmas log cake which brings together a sugar-free chocolate mousse, vanilla pear compote, and passion fruit jelly. It also has the cutest little see-saw sitting on it. How nostalgic!

PARKROYAL on Pickering

All diet plans will officially be put on hold as this is the season to wine, dine and find every reason to celebrate. Festive traditionalists can tuck into a lavish Christmas spread at Lime Restaurant at PARKROYAL on Pickering including Whole Baked Turkey, Honey & Citrus Glazed Ham, Wagyu Beef Rump and Oven-Baked Pork Prime Rib with Spicy Tomato Paste.

With the celebration reaching a crescendo by this time, Lime Restaurant is pulling out all the stops with brunch and dinner sittings available on both days and carollers performing live. Joining the menu for the extensive Festive Buffet are Italian Bocconcini with Cherry Tomato Salad, Roasted Beef Cheek with Juniper Berries, Red Wine Jus & Red Pepper Corn, 12-Hour Slow Roasted Rack of Lamb in Garlic & Thyme Jus, Honey & Citrus Glazed Gammon Ham, and Wagyu Beef Sirloin with condiments.

A festive feast is never complete without Christmas desserts. With no less than four variations of the Christmas logcake, those with a sweet tooth might have a problem deciding on a flavour. Fans of the Pandan & Coconut Logcake and Durian Gula Melaka Yule Log from last year’s catalogue can look forward to their return while Lime introduces the Black Forest Yuletide Log and Belgium Dark Chocolate with Yuzu Yule Log for those who prefer the classics.

UOB and DBS cardholders enjoy 20% savings from 1 to 30 December 2018 (except 24 and 25 December 2018).

3. Singapore Marriott Tang Plaza Hotel

Christmas at Marriott Cafe is always a fancy affair. Apart from the essential turkey, hams, and roasts, decadent foie gras and fresh seafood are key characters in the luxurious spread. Exclusively available during Christmas eve’s dinner (Adult : $160++/pax) and Christmas day’s lunch (Adult : $138++/pax), and dinner (Adult : $160++/pax), are tantalizing delicacies such as Pan-fried Foie Gras with Chutney, Lobster Thermidor, and Roast Turkey with Dried Fruits & Chestnut Bread Stuffing. Wow, it really is the season to be jolly.

Singapore Marriott Tang Plaza Hotel is also introducing this stunner of a log cake — Raspberry Gula Melaka Coconut Log cake($68) — this year. The sweet fragrance of Gula Melaka just pairs so well with the tartness of raspberries and lovely aroma of coconut. We also love that the cake is dressed in a vibrant shade of red, an outfit befitting the festive joy. The delightful Roasted Pistachio Cream Cheese Log Cake($68), and the White Forest Bûche de Noël($68), are brilliant options as well!

4. Carlton Hotel Singapore

Café Mosaic’s Festive Christmas Dinner (Adult : $98++/per pax, Child: $49++/pax) runs from 12 – 25 December. Expect a buffet line that features plenty of seafood favourites such as freshly shucked oysters, Queens Scallops, Tiger Prawns and Black Mussels. The Roasted Whole Turkey with Stuffing & Cranberry Sauce and Honey Baked Ham with Pineapple & Raisin Sauce are seasonal highlights that are not to be missed as well. Round off the night with warm Bread and Butter Pudding, freshly baked Assorted Christmas Cookies and the essential Christmas Log Cake.

Enjoy 20% off Christmas Eve Dinner and Christmas Day Lunch & Dinner with reservations and full payment made by 15 December 2018.

Are you ready to go on a sweet trip with Santa’s Sleigh ($88)? Carlton Hotel has outdone itself with their newest log cake which boasts spheres of strawberry, mango, and pear mousse cake resting atop a handcrafted chocolate sleigh. This new log cake is almost too pretty to eat!

If you are one for the classics, then Carlton’s all-time favourite Homemade Hazelnut Chocolate Panettone ($30) is made for you. A moist and fluffy bread loaf studded with brandied cherries, and completed with a rich chocolate hazelnut ganache, this classic is a winner.
Items are available for purchase at Carlton’s Christmas lobby booth and online at www.signatures.carltonhotel.sg. DBS/POSB, OCBC and UOB cardmembers can enjoy 25% off Homemade Hazelnut Chocolate Panettone and 15% off all Christmas Goodies.

5. Cedele

Nothing beats a warm table overladen with hearty savoury dishes and an abundance of sweet treats from Cedele. Slow-roasted on the day to order, the Rosemary Turkey ($150) comes with an organic Jasberry black rice and mushroom stuffing, turkey gravy, and cranberry strawberry sauce. The turkey was so aromatic, and tender! The Beef Pot Pie ($75), Lobster & Crab Quiche ($65) and Pesto Pine Nut Sun Ray Tart ($38) are great options to complete your Christmas feast.

Christmas is not Christmas without a Yule Log sitting in the middle of the table. Cedele’s logcakes are made with the same clean bakes ethos as Cedele’s breads — organic unrefined sugar, and unbleached flour freshly milled every week. There are no additives, artificial flavouring, dough improvers, chemical additives, or trans fats.

The new logcake flavours this year include the Rose Lychee Martini Logcake ($69), Chocolate Matcha Logcake Block ($75) and Yuzu Matcha Pavlova Logcake ($70). My favourite? The Rose Lychee Martini Logcake of course! Think a soft and delicate vanilla cake laced with martini, and rolled with lychee chunks and lychee rose-infused cream cheese. Chocolate fans will definitely enjoy the Chocolate Matcha Logcake Block which features a light and fluffy matcha cake layered with matcha cream and rich chocolate truffle, enrobed in a rich chocolate ganache.

6. Neo Garden

Bring Christmas back home with Neo Garden Christmas Potluck Party! Save on the hassle of creating a mess in the kitchen and enjoy with your loved ones in the comfort of your own home. Mix and match from 28 different choices of sweet and savory dishes to create the combination best suited for your guests. Dishes include the Traditional Roast Turkey ($98.80+, 4.5kg), Honey Garlic Whole Salmon ($138.80+, 1.5kg), Giant Éclair Platter ($38.80+, 8”) and even a Christmas Tree Pull-Apart Bread ($58.80+), there is bound to be something for everyone!

Standing out from the choices is this beautiful Rainbow Cempedak Yule Log ($68.80+, 1kg). Combining a vanilla cream with cempedak bits, the gorgeous log cake hides a surprisingly rustic element to it. Just make sure you get your Instagram shot before you place it on the dining table. Other great log cakes to choose from include the Chocolate Fudge Yule Log ($46.80+, 1kg) and the unique Ondeh Ondeh Yule Log ($68.80+, 1kg). Send your house party invitations and make your orders already!

7. Swissôtel Merchant Court, Singapore

Spice up your Christmas with this Asian-inspired Turkey from Ellenborough Market Café. Prepared with “Kam Heong” Sauce that’s made with dried shrimp, curry powder, shallot, curry leaves, chilli and lemongrass, this juicy and succulent turkey is great for anyone looking for an Asian rendition of the Christmas classic. The buffet feast ($58++/pax for lunch, $78++/pax for dinner) at Ellenborough Market Café has a number of mouth-watering creations but the Braised Short Rib of Beef with Winter Mushrooms and Almond Stollen are the highlights for me.

Not such a big fan of buffets? Savour Blue Potato’s 4-course Epicurean Festive Set Dinner ($88/pax). Tuck into Crab Louie Salad, Pumpkin Bisque, Grilled Grain-fed Tenderloin with Lyonnaise Potatoes and Baby Root Vegetables and more.

The handcrafted Ivory Valrhona Yule Log with Pandan Roulade, White Sesame Mousse and Azuki Red Bean ($65) makes a great gift, and also a wonderful dessert for your Christmas celebrations. Forget the usual chocolate sponge log cake, and grab this Swissôtel Merchant Court Singapore’s original creation, which marries white sesame with pandan and azuki red bean. What a unique creation that’s chock full of lovely flavours!

Looking for a place to unwind? Head down to Crossroads Bar and sip celebratory cocktails such as Blushing Santarina and Santa’s Devotion. Tease your taste buds with the Christmas Tapas Medley (Pork Sausage, Hokkaido Scallop, Skewer Prawn and Drunken Mussels), Mini Turkey Burger Charcoal Bun and Deep-fried Hokkaido Scallop with Squid Ink Batter. Tapas are priced from S$16 onwards.

For reservations for Ellenborough Market Café, Blue Potato or Crossroads Bar, call +65 6239 1847/1848 or email dining.merchantcourt@swissotel.com

Aren’t you excited for Christmas! I sure am! Biting into a turkey leg, helping myself to multiple slices of log cake, all in the company of friends and loved ones. Remember to get your reservations in as early as possible to avoid disappointment. Here’s wishing all of you a merrily yummy good time this Christmas and may your holiday season be filled with laughter and cheer!

The post 7 Best Restaurants for a Christmas Feast and Pretty Log Cakes appeared first on Miss Tam Chiak.

We arrived a little past 11am and were momentarily taken aback by an unlit signboard. Relieved by the sight of an auntie busy with preparations, we were informed that the stall will be ready at 11.30am. We ordered our kopi and took our seats, but noticed that a line was already forming — a sure sign that the chicken wings which we were going to try were going to be worth the calories.

Victor’s Famous Fried Chicken Wing has been around for over 30 years. They may be better known as Carona Fried Chicken, a household name that enjoyed a certain level of fame back in the 1980s. Victor, the owner, told us that he sold the Carona franchise to a friend years ago. The Carona brand has been discontinued but the recipe lives on with this stall. Their customer base comprises loyal fans who grew up eating Carona fried chicken. Now already 62, Victor joked about how he has seen kids, who used their pocket money to buy fried chicken from him years ago, now all grown up and bringing their family for a meal at his stall.

We ordered the Famous Fried Chicken Wing Rice ($3) and decided to try the Roasted Chicken Rice ($3) as well.

The fried chicken wings were really crispy, even after being left out in the open for 15 minutes. I ordered another plate right away as I already felt that the 2 chicken wings that came with the rice were not going to be enough (additional fried chicken wing @ $1.20/pcs). The seasoning of the chicken, which had hints of spices, was distinctly different — unlike that of the typical chicken wings. Needless to say, the wings lived up to their reputation, and were incredibly addictive.  I finished the two chicken wings in no time at all.

The chilli took me by surprise as it left a lingering mouth-numbing sensation that became increasingly intense. The acidity and fragrance of the chilli really increased the shiok factor of the wings.

The roasted chicken and rice were pretty decent. The stall offers chicken soup which diners can help themselves to. I really appreciated the soup after having a satisfyingly oily start.

I’m glad I finally got to try the famous Carona fried chicken wings. When asked about his future plans and if there will be anyone taking over the Carona recipe, Victor explained to us the challenges of being a hawker today and that it is highly unlikely that anyone wants to take over. He informed us that he will likely go about his business for a couple more years, before retiring. I think it is safe to say that I will be back several more times before that happens.

FOR ONE STALL/RESTAURANT/CAFE:
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 Victor Famous Fried Chicken Wing Rice and Hainanese Chicken Rice. We will verify and update from our side. Thanks in advance!

The post Victor Famous Fried Chicken Wing Rice – Carona Fried Chicken Finally FOUND! appeared first on Miss Tam Chiak.

I was craving for a good oyster omelette and decided to head to one of my favourites, Simon Road Oyster Omelette. A quick google search revealed that the stall is no longer along Simon road, but at its new location at Upper Boon Keng Market.

At the helm is Lin Bao Ping, 47, who took over the business from his late father. Owing his skills at the stove to his father, Bao Ping has continued his father’s legacy by sticking to his time-tested recipe, which he still refers to every time he prepares the batter. I was curious to learn how Bao Ping prepares the oyster omelette, which is known to be one of the crispiest around. I peered into the stall as my plate was being prepared and realized that the batter was being fried for an extended period of time. I would later find out from Bao Ping that this was an important step in making the omelette extra crispy.

True to its reputation, the crisp of the omelette was undeniable. Fluffy and spongy egg, crisp batter, plump oysters — what more can one ask for?. At this point, I had my dining partner pass me all of her oysters because she only eats the egg in an oyster omelette – comment below if you are like that too!

Cooked by a skilful master who knows how to control the fire, the oyster omelette was blessed with an appetite-whetting smoky fragrance. The creaminess and brininess of the oyster complemented the egg and starch perfectly.

Of course, how can I forget about the chilli which plays an extremely important role in every plate of oyster omelette?  The zesty chilli sauce made the already addictive plate of omelette even more addictive. We couldn’t get enough of it!

Fans of Simon Road Oyster Omelette may have been misinformed that they were moving to 210 Hougang Street 21. Due to a last-minute decision, they have moved to their current location at Upper Boon Keng Market instead. If you have not had a good oyster omelette in a while, it is time to visit them!

FOR ONE STALL/RESTAURANT/CAFE:
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 Simon Road Oyster Omelette. We will verify and update from our side. Thanks in advance!

The post Simon Road Oyster Omelette – Relocated to Upper Boon Keng Market appeared first on Miss Tam Chiak.

You have probably eaten mee hoon kueh before. But how about blue pea mee hoon kueh? In Sin Ming industrial estate lies a new coffeeshop stall, Yue Lai Xiang Delights, which sells colourful mee hoon kueh. Think blue pea, pumpkin, spinach and beetroot mee hoon kueh!

Joy, the owner of Yue Lai Xiang Delights, used to work in the printing industry before venturing into F&B. Mee hoon kueh was a dish that Joy’s grandmother had been cooking since a young age. After Joy’s grandmother passed on, Joy started to cook for her family, especially her mother.

She left the printing house in 2015 and started her first stall in Ang Mo Kio. It’s tough, considering that she does not have any F&B experience. But thankfully, business picked up. They are now at a new location, and her mother helps out at the stall as well.

Super QQ noodles in intriguing flavours, a robust pork bone broth made without MSG, an addictive chilli dip made from scratch, Yue Lai Xiang Delights sure knows how to make a bowl of fantastic ban mian and mee hoon kueh. The noodles were so delicious!

From the soup to the noodles, Joy makes everything from scratch. “Every dish I cook has to be good enough for my family to eat,” said Joy.

After receiving the order, Joy will tear the mee hoon kueh by hand, and place them into the pot of soup. She started out with just plain and pumpkin mee hoon kueh but later on created many other flavours, including spinach, beetroot and blue pea. The kueh is made from real puree and the texture is indeed very springy.

Joy’s mee hoon kueh soup is probably something my ah gong will love because the soup is really light and easy to drink. It is cooked with pork bones, ikan bilis, sweet corn and dried sole fish. I wish that the flavours of the dried sole fish were more pronounced though. I am surprised to see mani cai in my bowl of mee hoon kueh. Not many stalls add it now because it is difficult to procure. But mani cai makes the broth sweeter.

If you wish to enjoy a more flavourful soup, go for the Premium bowl ($7 for original noodles; $8 for flavoured noodles) because you get fresh prawns and clams too. The seafood is cooked together with the broth so that the broth will have a lovely crustacean sweetness.

Even though most of the flavours do not have a very distinct taste, the beetroot one had a subtle earthy tone. Each bowl of mee hoon kueh ($4 original noodles; $5 flavoured noodles) comes with sliced pork, meat balls, egg and fried ikan bilis. They also have tom yum broth for those who want something spicy.

After having somewhat similar bowls of mee hoon kueh soup, the dry version ($4.50 original noodles; $5.50 flavoured noodles) stood out the most. Joy fries the chilli paste with dried shrimps and ikan bilis oil for at least two hours to achieve a fragrant and not overly spicy paste. The chilli sauce lends a great balance of sweetness, spiciness, and umami to the noodles. Give the noodles a good toss, so that each ribbon of mee hoon kueh is well coated with the sauce. Don’t forget to pair your noodles with extra pork lard.

On top of this chilli sauce, Joy also serves another chilli sauce which is a dip for the meat. Similar to chicken rice chilli sauce, this orange chilli sauce combines chilli, lime juice, vinegar, and minced garlic. It works nicely with anything!

Just by adding vegetables puree into mee hoon kueh gives a new spin to this traditional dish. I am definitely coming back for the dry version again!

MissTamChiak.com paid its own meal at the stall featured here.

The post Yue Lai Xiang Delights – Beetroot & Blue Pea Mee Hoon Kueh in Sin Ming appeared first on Miss Tam Chiak.

There’s always an air of excitement when a Michelin-starred chef opens a new establishment, more so if that new project is a hawker stall.

Following his one-Michelin-starred establishment, Chef Kang Kitchen, Chef Ang Song Kang presents his take on wanton noodles with Chef Kang’s Noodle House.

We have heard about the 2-hour waiting time and electronic counters used to indicate the number of plates left. Understandably, we were rather nervous before we turned the corner and approached the stall. As it was a weekday morning, the queue was a fraction of what we were expecting. Phew!

Blocked by buildings on all sides, the kopitiam which was located under a shelter, was impossible for anyone to spot from outside Jackson square (and perhaps even from inside).

The snaking queues go to show that Singaporeans will find good food no matter where it is.

I love it when hawker stalls have very limited items on their menu. On the menu of Chef Kang’s Noodle House, there are only 3. The Noodle with Char Siew and Wanton ($5), a more luxurious Noodle with Shredded Abalone, Char Siew and Wanton ($10), and a plate of Char Siew ($10).

For 5 dollars, you get a plate of noodles with thick-cut char siew (not your usual dry and thinly sliced pieces of meat), pieces of deep-fried lard and vegetables, and a bowl of chicken soup with 2 plump wantons. An extra 5 dollars will get you a small heap of shredded abalone. Pretty good value for money, yes?

But how did it taste?

The noodles were springy and not clumpy at all. I impatiently gathered up a bunch of noodles with my chopsticks and gave them a good toss in the dark soya sauce. I hurriedly built a spoonful of noodles and char siew, and eagerly popped a mini mountain into my mouth. Wow, I sure was impressed.

I liked that the char siew was thicker than usual. This way, you can really enjoy the flavors and texture. The smoky flavor combined well with the fattiness of the char siew to produce an unmistakable umami. Whether you get a lean or fatty part of char siew boils down to luck though. Do yourself a favor and let the chef know your preference, instead of staring at your partner’s plate with envy, like I did.

The wanton was plump and filled with whole prawns, minced pork, black fungus and water chestnuts. It was almost instantly apparent that it was made in-house. While it may not be the best wantons that I’ve had, I was thankful that it came packed with a substantial filling.

The pork lard was crispy and its fragrance made the noodles even more tantalising. The vegetables were actually a tad juicy, instead of being crunchy and raw.

And then came the biggest surprise of the meal, the soup. An opaque chicken soup that was boiled for 8-10 hours, it tasted way better than the soup you normally get with wanton noodles. Finishing the meal with a high-quality soup was really the icing on the cake.

Subjecting our local hawker fare to the Michelin grading has been disputed in more than one way. But Chef Kang’s noodles might just be on its way to securing a Michelin star. Through Chef Kang’s food, and wanton noodles, it’s clear that attention to detail is a common denominator of good food. Chef Kang’s meticulousness is evident in every component of his wanton noodles —from his choice of ingredients to preparation methods.

I’ll hesitate to call it the best I ever had, but there’s not a doubt in my mind that it was a great plate of wanton noodles.

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 Chef Kang’s Noodle House. We will verify and update from our side. Thanks in advance!

The post Chef Kang Noodle House – Michelin-Starred Chef’s Wanton Noodle Stall appeared first on Miss Tam Chiak.

Mention Eng’s Char Siew Wantan Mee and you will probably think of the springy egg noodles with devilish chilli sauce. After they moved out of their original outlet in Dunman Food Centre, many wanton mee stalls of the same name have sprouted all over Singapore. There are so many different stories as to which is the real Eng’s and what really happened.

In this article, we are not going to talk about any of the above. After all, it’s their own messy feud. Neither am I going to rave about how good their wanton mee is since many of you already know. Instead, let me bring your attention to this particular Eng’s Char Siew Wantan Mee in East Village. Not only do they sell the popular Eng’s wanton noodles, they have something special on their menu —claypot rice.

For those who have been following my food journey closely, you will realize that I seldom visit a place more than twice unless it is really good. But I found myself going to East Village so often in the past one month just to eat their claypot rice.

This is the only outlet under Eng’s Char Siew Wantan Mee that serves claypot rice. Well, this is because the stall is owned by the ex-chef of Geylang Claypot Rice, Chong Hoi Ching. Known as Ah Ching, the talented 50-year-old cook came from Ipoh and started his first job as a cook’s assistant in an eatery. He was lucky enough to be taught the craft of claypot rice by an old master. He remained as the head chef in Geylang for more than 10 years before starting his own business in Toa Payoh, before moving to Bedok South. Last November, he settled at East Village in Simpang Bedok.

Ah Ching secured the franchise from the son of Eng’s Char Siew Wantan Mee and that is why he has to use the Eng’s signboard. While most diners visit this outlet for wanton mee during lunch, Ah Ching’s claypot rice is the star during dinner time.

Those who have been a fan of Geylang Claypot Rice will recall how smoky and tasty the rice was. Not sure if it is a “psychological thing” but I feel that the standard is not as good anymore. Loyal supporters of Ah Ching’s claypot rice will remember how good it tasted. With 20 years of experience in cooking claypot rice, Ah Ching knows exactly what’s needed to produce an excellent pot of rice — intensity of fire, choice of ingredients, and type of rice and pot used.

The cooking of claypot rice is a slow process that requires a lot of patience, especially when the rice grains are cooked from scratch. Ah Ching insists on using old grains which he will soak and dry manually in the kitchen. In comparison, new rice grains are sticky as they aren’t fully dried. However, old rice grains turn out beautifully as the grains are not sticky and are distinctly separate. The texture of rice is great, and the dish looks better too.

An average waiting time of 20 minutes is expected. The rice has to be cooked on a stove first before getting the pot is transferred onto hot coals — a crucial step in ensuring that the rice at the bottom of the claypot doesn’t turn black and instead, a glorious toasty brown. While boiling the rice grains over a gas stove till it dries up, Ah Ching adds the ingredients and his secret sauce into the pot. He then transfers the pot into a charcoal stove and let it cook for at least 25 minutes.

According to Ah Ching, the hardest part of charcoal cooking is heat control. He has to control the temperature of the fire by manually tilting the claypot in different angles so that the rice at the bottom gets evenly cooked. No peeping is allowed, because once he opens the lid, the temperature in the claypot will drop and that will affect the texture and cooking process.

The ingredients that make up the claypot look ordinary enough — rice, chicken, Chinese sausages and salted fish. But behind the simplicity of these ingredients is a world of practice and preparation. The chicken thigh meat is well marinated and super tender and flavourful. The Chinese sausages are a little disappointing for now, but Ah Ching is trying to bring in good quality liver sausages to replace it. I hope this will happen soon.

As steam in the pot cooks the ingredients, the rice absorbs all the luscious juices and aroma that are being released. Once the lid was lifted, an irresistible whiff of smokiness hit our senses. Ah Ching presses the salted fish and minced chicken against the pot of rice, mixes it well, and adds the savoury soy sauce in.

The rice is top-notch. It was firm, and evenly cooked. The texture was excellent, especially when enhanced with dark soy sauce and lard. The charred crust at the bottom gave the entire dish that characteristic smoky flavour. The aroma was intoxicating. I am sure you’ll like it! You can pair your claypot rice with either sambal chilli, or the devilish chilli sauce from Eng’s Char Siew Wantan Mee. The claypot rice costs $7 (small), $13 (medium) and $23 (large).

They also offer a host of side dishes such as bean curd skin rolls ($8 small, $12 large), prawn paste chicken ($8 small, $12 large), onion omelette ($7), vegetables ($7 small, $9 large), steamed soup ($4) and more.

Of course, while waiting for your claypot rice, you can first enjoy a plate of Eng’s Char Siew Wantan Mee. Somehow, I find the char siew here to be fattier than the one at their original outlet. If you have been to the Tanjong Katong outlet, you will realize that the char siew is the traditional old school kind which is lean, dry, and bright red in colour. But over here, Ah Ching uses tender and fatty char siew. Even the dumplings here are different. They’re meatier and juicier.

Patience is needed to evenly cook the rice grains and create a charred crust at the bottom. I know we have previously covered Yew Chuan Claypot Rice in Golden Mile Food Centre. In my opinion, this is better than Yew Chuan. Because the meat was more tender and flavourful, and the crust at the bottom was crispy and smoky, but not bitter. On top of all that, Ah Ching takes great care in choosing, seasoning, and maintaining the claypots that he uses. The amount of effort that goes into the steaming of every fragrant pot of rice is indeed very commendable. What a memorable pot of rice!

MissTamChiak.com paid its own meal at the stall featured here. This is NOT an advertorial.

The post Eng’s Char Siew Wantan Mee – The East Village Branch has the Best Claypot Rice appeared first on Miss Tam Chiak.

Henghua is a minority Chinese dialect of the immigrants from Putian in Fujian province. The dialect and cuisine are closest to that of Foochow and Hokkien dialects, but is also unique in its own ways. As the province is located near the coast, ingredients such as sea weed, oysters, clams and other seafood are commonly used in Henghua cuisine.

Ming Chung has been preserving and whipping up authentic HengHua cuisine since 1933. The restaurant, which was started by the late Ho Ah Tong, a migrant from Putien in Fujian, China, has been passed down through three generations now. Catering to the Henghua immigrants’ cravings for home-style Henghua food, the restaurant became a meeting place of sorts for the local Henghua and Hokkien communities.

Ah Tong’s son, Ho Boon Lim, eventually took over the business and together with his wife and sons, continues to run the restaurant, serving the same perennial Henghua favourites. Most things have not changed. They are still serving the traditional thick noodles. We took a peek into the kitchen as the owner showed us the bamboo basket which he places the noodles on. Ming Chung used to make the noodles in house with just flour and salt.

The Henghua Lor Mee (braised noodle) is a must have for the regulars. Unlike the Hokkien’s dark sauce version, Henghua Lor Mee is cooked in a lighter and starchier broth that’s brimming with prawns, beancurd, lean meat, clams and vegetables. I like the smooth and slippery texture of the noodles. The addition of seafood made the broth delightfully sweet. Just a few drops of vinegar and you are all set!

Another famous Henghua dish is Fried Bee Hoon, which is also known as White Bee Hoon. The ingredients are similar to Henghua Lor mee, except that the thin vermicelli is stir-fried with fresh seafood, pork, and vegetables. It has a subtle smokiness which I enjoyed. It’s best eaten with their chilli sauce.

To pair with the noodles, you must order their Fried Batang fish (Spanish Mackerel). Marinated with soy sauce and deep fried till it is golden brown on the outside, the fish has that slightly briny taste, and deep savoury flavours from the soy sauce. Another popular dish is the Prawn Fritters. This dish brings back childhood memories as my grandpa used to bring this home after cooking at wedding dinners. I like the puffy and fluffy texture of the batter.

We also had the Stir-Fried Flower Clams that is served with their special homemade chili sauce. You can taste the sweetness of the fresh clams which are coated with a sweet and garlicky chilli sauce. This goes well with a bowl of white rice. In addition, we also had the Kai Lan & Bean Curd Skin.

Authentic Heng Hua cuisine is really hard to find in Singapore these days. Ming Chung is a gem. We had a table of 7 and each of us paid just $19.

MissTamChiak.com paid its own meal at the stall featured here.

The post Ming Chung – Satisfying Henghua Food in Jalan Besar appeared first on Miss Tam Chiak.

I love noodles.

Ramen, spaghetti, ban mian, you name it. There is just something extremely satisfying about slurping noodles. So when I discovered Xi’An Famous Food, I knew I had to make a trip here for the Biang Biang Noodles, a Xi’an specialty.

Located along  food alley, Xi’An Famous Food offers a great variety of delicious looking Xi’an dishes. After much deliberation, we ordered the signature Biang Biang Noodles, Pork Cumin Burger, and Qishan Soup Noodles. 

There are 2 sizes of Biang Biang Noodles ($5 for 2 sides, $6 for 3 sides) to choose from. A $5 bowl will get you a tomato omelette (番茄蛋) and some vegetables. Adding an extra dollar will get you pork or chicken. Well, adding a dollar for meat warranted an instant “yes” from everyone. It’s kinda a no-brainer yeah?

Beneath the toppings lie the signature Biang Biang Noodles. There’s some chilli in the bowl, but if you’re a chilli oil enthusiast like me, it will be nowhere near enough. Thankfully, you can help yourself to as much chilli oil as you like from the tub on the table. I gave my bowl a good mix before tucking in.

The texture of the noodles was exquisite — think ban mian with the texture of mee hoon kuey. I loved how the noodles hold just sufficient sauce and chilli oil, making every bite even more satisfying. I was particularly impressed by how the egginess of the tomato omelette which really stood out amongst all the other ingredients.

I was convinced that the Biang Biang Noodles was going to be the best thing from the stall, but this Pork Cumin Burger ($5, chicken option available) proved me otherwise. Packing a strong cumin kick, the minced pork was intensely seasoned. It contrasted really well with the green peppers which helped to balance the flavours within the burger. The burger bun was crispy on the outside, fluffy on the inside, and warm to the touch.

The Qishan Soup Noodles ($4.50) featured a thinner noodle which is similar to la mian. The soup comprised diced carrots, onions, potatoes and tofu. The tartness and acidity of vinegar were pretty pronounced. I found the noodles especially appetizing and super satisfying after the cumin burger. If you’re up for something radical, dip the cumin burger into the vinegary soup!

Other than the 3 dishes that we tried, Xi’ An Famous Food also has attractive items such as the Xinjiang Chicken or 大盘鸡 ($20), Shanxi Signature Noodles ($4) and Tomato Egg Soup Noodles ($5). Given how good the dishes we had were, I’d definitely be back to try everything else!

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 Xi’an Famous Food. We will verify and update from our side. Thanks in advance!

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