We arrived at a coffeeshop in a quiet Toa Payoh neighbourhood. As we found our seats, we could hear the indistinct chattering in the background and the clanking of metal spoons against porcelain coffee cups. The atmosphere was perhaps appropriate as we were here today for a piece of the old-school Ang Ku Kueh and Soon Kueh.

Hong Shan has been around for 30 years. I bet you can already guess that they make everything from scratch — from the dough and  fillings, to the chilli sauce that you can help yourself to at the counter. The owner, Xian Wen, greeted us from the kitchen as he was rolling out dough. When asked for our order, I replied, “One of everything.” We shouldn’t hold back when we have the luxury to try authentic food, right?

Aren’t they pretty?

The Ang Ku Kueh ($1 per piece) were like little gems on the plate, glistening and inviting. There were traditional flavours such as peanut and tau sar, as well as modern flavors like mango, durian and matcha. The common trait that they all share was the same soft and jelly-like skin that encompassed the fillings. The kuehs were chewy but not rubbery or difficult to bite through. All of the flavors were assertive and enjoyable.

We moved on to the other plate. There were 4 variants this time—turnip($1.20), chives ($1.20) and bamboo shoots ($1.40) as well as the pink peng kueh ($1.40). The kuehs were wrapped with a delicate skin too, only this time they gave way to  a fragrant savoury filling made with black fungus, hebi, carrots and of course the primary ingredient you ordered. The fresh sweetness of the vegetables was complemented by the saltiness of the hebi. You can also add the sweet sauce and chilli sauce to amp up the taste of your kueh.

A big talking point when it comes to soon kueh is whether the stall steams their own bamboo shoots and not use a popular substitute, turnip (bang kuang). Xian Wen explained to us that it is difficult to procure fresh bamboo shoots. He would go to the market to search for the produce, but no supplier would have it. The alternative will be to use frozen bamboo shoots but it comes with a certain smell that requires meticulous handling to remove. This is why many establishments across Singapore turn to using turnip instead. Hong Shan carefully prepares the frozen bamboo shoots for their soon kueh.

Xian Wen is a master of Teochew kuehs, so we asked him if he likes to eat ang ku kueh, to which he replied with a resounding yes. He then divulged that his favourite dessert is actually cheesecake. We playfully joked that since he already incorporates modern flavours like matcha into his ang ku kueh, perhaps he could create his very own cheesecake ang ku kueh. He laughed and said that if the market is agreeable, he is more than capable to make one.

What do you think of cheesecake ang ku kueh? Innovative or blasphemous?

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

The post Hong Shan Ang Ku Kueh – Authentic Teochew Kueh Made From Scratch! appeared first on Miss Tam Chiak.

Whenever someone mentions the word “hotpot”, I literally scream for joy. Hotpot is one of my all-time favourite food, because I believe in the joy of sharing good food. It is no surprise that I am always on the lookout for new hotpot places and I’m so glad to have discovered Jiang Hu Hotpot. It is an authentic Sichuan hotpot restaurant that promises “a one-of-a-kind experience”. Grab yourself a snack before reading on, because I’m sure your stomach will be growling, very soon.

Stepping into Jiang Hu Hotpot, you’ll immediately notice the good balance of modern and oriental vibes. If you’re one who values restaurant ambience, you will surely appreciate the cosy setting that they have strived to create. My favourite part was the beautiful red autumn leaves that hang from the ceiling.

I’m sure you’re more curious about the food, right? Well, let me just say that it surpasses expectations, in terms of both presentation and taste. The creativity behind the presentation of each dish injects excitement and novelty into your hotpot experience—they use intricately-designed dragon boats, little bird cages, and even dry ice. From the elaborate presentation of each and every dish, to the warm hospitality and ambience, everything makes for an unforgettable experience.

Unlike other restaurants where the ma la soup base is prepared in the kitchen before serving, Jiang Hu hotpot insists on adding ma la oil and herbs into the clear soup right in front of their guests. You may also be delighted to know that they make the soup using oils from vegetables, instead of animals, so you won’t leave the place smelling like a hotpot bomb.

They have a specialty sauce which is made up of mixed vegetables, spring onions, coriander, peanuts and fried soy beans. If you prefer your own sauces, feel free to make your own concoction with their amazing selection of sauces and toppings!

Wow your palettes with their Minced Prawn with Capelin Roe ($14), US Prime Beef Slices ($12) and Fish Slices ($15). Jiang Hu Hotpot does not compromise on quality, which explains why all of the dishes were so fresh. The silky fish slices were especially delicious with the ma la soup. I couldn’t help but reach for more, again and again. Besides these dishes, Jiang Hu has many other tempting meat and seafood choices on their menu. Yum!

Besides the usual vegetable and mushroom choices, I’ll suggest that you order the Homemade Black Beancurd ($8) which is made from black beans, soybeans, and sesame. If you’re a fan of tofu, you will definitely appreciate the soft texture of the tofu.

Look at what they’ve done with just meatballs! The Mixed Meatball Combo ($15) offers fish roe chicken balls, coriander pork balls, and hand-beaten mutton balls that are bound to satiate your tastebuds! My personal favourite was the mutton balls because they were firm, yet tender, and they were not gamey.

Not only does Jiang Hu Hotpot excel in hotpot, it serves up a bunch of quality dishes that make you feel like you’re in Sichuan. If you’re up for some amazing seafood, I highly recommend the Spicy Crayfish ($28.80)! Don’t be afraid to get your hands dirty and work your way through the entire pot. I swear, the spiciness and sweetness of the crayfish makes it so addictive. This well-executed Chinese dish is not commonly found outside of China, so come try this specialty at Jiang Hu Hotpot!

We all have a second stomach for dessert. Who agrees with me? And that’s why even though we were so stuffed, we just had to order desserts. Jiang Hu Hotpot’s version of a perfectly sweet ending is their Chengdu Fried Sticky Rice ($4.80). These glutinous rice balls are coated with brown sugar, before being fried, and topped with sesame seeds. You may think that I’m exaggerating, but this is a must-try! A bite into the crispy shell revealed an airy and QQ filling that anyone will fall in love with. Jiang Hu Hotpot truly mastered the mix of textures. Till today, I’m still thinking about the rice balls.

Jiang Hu Hotpot is the real deal. Even though Bedok Point might not be on your radar, it is home to Jiang Hu Hotpot which serves a fantastic hotpot with good quality ingredients. Quick! Grab your army of friends and make a reservation! We’re confident that it will be difficult to secure a spot soon.

The post Jiang Hu Hotpot – The NEWEST Hotpot Gem in Town! appeared first on Miss Tam Chiak.

Step into Golden Mile Complex today, and you will be transported to Pratunam. The worn-down interior of the complex combined with the many stalls selling quintessentially Thai goods really give the building a certain character.

Even with the address, it took us a few turns, and quite a bit of navigating before we finally located the stall. While we flipped through Dee Tongue Thai’s extensive menu, the many fantastic and lesser-seen options made it apparent that it will take some time before we can decide what to order. We strategically ordered our Thai milk teas ($1.50) first while we deliberate over a few choice. Toeing the line of over-ordering, we placed an order for 5 dishes.

The Grilled Thai Sausages ($12) were incredible. They were pretty “porky” and carried a mild spiciness. It is one of those dishes where everyone quickly takes a piece until there is only one left on the plate. The sausages come with some raw vegetables and chilli padi. We were informed by the staff that we should chase the sausage with a bite of the chilli padi. Not one to back down from a food experience, I faced the blunt burst of heat. Wow, I loved it!

The Thai Papaya Salad ($5) was remarkably tasty. The piquancy of the dish dazzles your palate with equal parts acidity and spiciness. There is an unmistakable fragrance that gave a touch of sophistication. This dish sure packed a punch. It was way too spicy for me, but I couldn’t help but go back for more.

The Stir-fried Beef in Red Curry Paste ($12), the spiciest dish on the table, featured thinly-cut beef slices stir-fried with an aromatic red curry paste. Even though the entire dish was insanely spicy, the fragrance of the ingredients was clear as day, with the holy basil taking centre stage. The white rice, which I had been neglecting so far, came to my rescue to mitigate the heat.

The Thai Omelette ($8) is a deceiving dish — it looks easy to whip up but is, in fact, difficult to perfect. Beaten eggs are poured into a wok with a good amount of oil that must be of the right temperature so that the eggs can become crispy but not overly oily. It is also extremely difficult to fully capture the fragrance of the eggs. I was so glad that the omelette that reached my table was fragrant and crispy. It was a dish that I can have anytime any day, with just a bowl of plain white rice.

Whether you’re Camp Red or Camp Clear when it comes to tom yum soup, Dee Tongue Thai has got you covered.  I belong to the latter, so I ordered the Clear Tom Yum Seafood(Large/$15, Small/$12). The sweetness of the seafood is distinct in the clean tasting broth,which is flavoured by aromatics such as lemongrass. The unique acidity and heat that usually accompanies a good tom yam soup was sufficiently present. What a tantalising and addictive bowl of soup!

We barely scratched the surface of Dee Tongue Thai’s huge menu. Dishes that I wished I had the stomach space for include Grilled Squid ($16), Thai Fish Cake ($10), Garlic Pork Intestines ($12) and Steamed Fish with Lime Sauce ($30/35). They also offer a variety of one-dish meals such as Tom Yum Seafood Fried Rice ($6/10/15), and Beef Meat Noodles, soup or dry ($5).

As I was leaving Golden Mile Complex, I was reminded of how lucky we are to be able to enjoy such great Thai food right here on our small island. At the same time, I was already plotting to bring a big group here, so that I can try all the dishes that I didn’t get to!

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 Dee Tongue Thai by Rung Mama. We will verify and update from our side. Thanks in advance!

The post Dee Tongue Thai by Rung Mama – We Can’t Stay Tongue-tied appeared first on Miss Tam Chiak.

You’re stuck in downtown Singapore. The weather is scorching and you badly crave an iced beverage to beat the heat. The usual hawker centre or coffeeshop is nowhere in sight and now, you’re dying for a drink. Well, why not go to Jiak Zua? Yes, you heard that right. In Singlish, “jiak zua” means “eat snake” which implies that one is skiving. Imagine the face on your superiors when they overhear you telling your colleagues “Hey, let’s go Jiak Zua”.

Jiak Zua brings refreshing ice fruit tea and tasty cheese tea together. The space really makes you feel like “jiak zua-ing”, especially in the middle of a busy work week or day. “There are very few spaces for the working crowd to hang out at, and we hope that Jiak Zua will be the go-to spot for working people to chill,” shared Anna, director of Jiak Zua. Wouldn’t it be nice to take a break, sip on a cup of fruit tea, while enjoying a great view of the skyline?

The Mix Fruit Tea ($6.90) is one of the bestsellers. It’s made with freshly brewed jasmine tea, and cut fruits which include mango, watermelon, lime, calamansi and passion fruit. This tall cup of concoction is everything you desire in our never-ending summer. Not only is it a pretty and tasty beverage, it contains some serious health benefits. While the fruits are packed with essential vitamins, the jasmine tea aids in digestion, and lowers blood pressure and cholesterol.

What sets Jiak Zua apart from the rest is its offerings of healthier tea options. “Healthy? Don’t these drinks have sugar?” You may ask. Yes, but Jiak Zua uses their own sugar which is made in-house with lemons and no additives. The recipe for their healthier sugar syrup actually originated from China. Besides the fruit tea, the same sugar is added to their Ice Red Tea ($3.40) as well. While the mixed fruit tea was a delight, the ice red tea did not impress. Its tasted like teh-o, so I didn’t think it was value for money. I’ll suggest that you pick their fruit tea which is so much tastier.

So, you’ve tried Liho’s version of cheese tea and ticked it off your food bucket list? Then, you have to try Jiak Zua’s rendition. I’ve tried Liho’s and Jiak Zua’s cheese tea, and I can safely say that Jiak Zua’s homemade cheese foam wins hands down. It’s much creamier and thicker, with a mouthfeel and taste similar to that of cheesecake. Super delicious! You might dislike it if you aren’t a fan of sweet stuff though.

I ordered two of their cheese teas — Dragon Fruit Cheese ($6.90) and Peach Oolong Cheese Tea ($5.40). Drink it how you want, but the staff recommends drinking it with the cup tilted 45 degrees to get the best of both worlds. I found the dragon fruit cheese tea slightly bland. With the 45-degrees tilt, the sweet cheese foam gave the dragon fruit blend some depth. The pairing might be slightly exotic for many, but if you’re up for something unique, try it! According to the owner, dragonfruits are rich in antioxidants and vitamin C which strengthen our immune system, and prevent diseases.

The peach oolong cheese tea here is a star Before being served, the tea is actually blended so that the tea is more aromatic.. That explained the intense oolong fragrance which perfumed each sip. Unlike the dragon fruit cheese, the cheese foam marries exceptionally well with the peach oolong. This will be my g0-to beverage whenever I visit Jiak Zua!

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

The post Jiak Zua – Fruit Tea Made with Homemade Sugar in Oxley Tower appeared first on Miss Tam Chiak.

I have heard nothing but good things about Higher Ground even before my trip to Melbourne. Opened by the team behind The Kettle Black and Top Paddock (and later sold to the group behind Bambu and Darling Cafe), Higher Ground is located in an old power station. It has been restored and rebuilt into a cafe 2 years ago.

There wasn’t a big signboard at the front so you may not notice it if you are a tourist. But once you reach the entrance, you will find a pop-up coffee stall there. Join the queue and enjoy a cuppa while waiting. I didn’t expect to see a queue but we were lucky to get a table within 30 minutes.

The cafe has a charming industrial interior, a high ceiling, and large window panes for natural light to stream in. Sitting at the L-shaped mezzanine, we had a good view of the busy ground floor.

The team constantly pushes boundaries, and has redefined “a cafe experience”. Higher Ground is not quite a cafe, and not exactly a restaurant. They offer a creative menu for breakfast, lunch and dinner, and even have a bar area where they make specialty coffee and wine.

Scrambled eggs are the king of the breakfast table. The fluffy Scrambled Eggs ($19.50) are served with roasted cauliflower, curry leaf, roasted chilli atop homemade flat bread. The cumin-spiced cauliflower florets were crunchy and surprisingly tasty.

My friend ordered the Minced Lamb Fry Up ($20.50) which was piled on two slices of sourdough and fried eggs. There was a little middle eastern element in the dish—they added smoked yogurt and pine nut dukkah. The dukkah gave the dish sharp and clean flavours. Together with the pickled rhubard, it killed the gaminess of the meat.

Another dish worth trying is the Kale and Cauliflower Salad ($18.50). The leaves were crispy, and tasted great with the caramelised onion bits and creamy hummus. There’s a list of small plates that includes charred brussels sprouts cured kingfish, and a charcuterie selection.

Higher Ground’s Ricotta Hotcake ($21) won my heart. Similar to the blueberry and ricotta hotcakes at Top Paddock, this is a big bowl of happiness. The hot cake, which was mildly sweet, was dressed with berries, seeds, cream, maple syrup and edible flowers. It was light and airy, and fed two people well. The berries injected a tartness, and the grains added an amazing nuttiness.

Service was quick and friendly, despite the large volume of people dining here. I will definitely be back!

The post Higher Ground Melbourne – One of the Best Cafes for Brunch in the CBD appeared first on Miss Tam Chiak.

Many are hesitant to order nasi padang these days because of the hefty price tag. To point to a few dishes and see your red $10 note reduced to mere coins can leave one feeling a little empty. I would know, because whenever there’s a nasi padang shop in a kopitiam, I’ll definitely patronise the stall. You can imagine my excitement when I heard of Lemaq Nasi Padang that is both affordable and delicious. I made a trip to Lemaq Nasi Padang at Bedok North to verify if these 2 adjectives can co-exist in the nasi padang world.

The storefront of Lemaq Nasi Padang did not look like that of a usual nasi padang stall. There was a trove of homemade goodies, as well as a fridge that houses some desserts. I ordered their signature Sambal Paru Balado Padang (Padang Sambal Beef Lungs) and Daging Balado Hijau Padang (Padang Green Chilli Beef) with turmeric rice (they also offer white rice). The whole plate cost me just $4! I also decided to treat myself to a Kueh Suji ($2) and a Kueh Jongkong ($1.20).

That’s a sight nasi padang lovers cannot resist.

The bold flavours in nasi padang are why one would love the dish, and I cannot stress how true that is in Lemaq’s case.

The Sambal Paru Balado Padang (Padang Sambal Beef Lungs) changed the way I viewed innards. I always thought that it’s inevitable that innards will naturally come with a pungency — one that acts as a double-edged sword as it gives a depth of flavour but, at the same time, might drive some away. Lemaq shattered my expectations with this decadent beef lung dish that was creamy and spicy. It offered a clear fatty flavor that lingered on my tongue. Lemak indeed! Like a kid unwrapping presents, I was excited about the Daging Balado Hijau Padang (Padang Green Chilli Beef) that shared the plate with the beef lungs.

Slices of beef are coated with pounded spices, giving the beef some texture as well as an intense seasoning. The beef was cut to just the right thickness for you to enjoy the perfectly marinated flavour within. What impressed me the most was how the dish was packed with the fragrance of green chilli, without any of the heat or raw bite of it. “When did green chilli taste this delicious?” I wondered.

Both dishes were supported by the bright looking turmeric rice that had the aroma of turmeric and a tad of butter. The turmeric’s mellow spicy notes made the rice a great base for the 2 heavy dishes.

I gobbled up my plate and reached for my desserts — Kueh JongKong and Kueh Suji.

The Kueh JongKong ($1.20) is made with coconut milk, pandan, and coconut sugar. The dessert was injected with an interesting hit of saltiness. The cold dessert’s separate layers presented different flavour profiles, but make sure you get a little of every layer in every bite!

The Kueh Suji ($2) was a custard topped with what appeared to be candied nuts and a raisin. While it felt like custard, the texture was actually grainy. Probing the owner, I learnt that the grains were actually kismis (or raisin). Interestingly, it shared the same hint of saltiness as the Kueh JongKong. The taste profile is rather similar to that of salted caramel. That said, it might not be for everyone.

Nasi Padang in Singapore has gotten a pretty bad reputation as over-priced cai fan, but unfairly so in my opinion. The preparation of these dishes goes way beyond the usual stir-fry dishes of economic rice. It’s an irony that after so many plates of nasi padang, the best I’ve had was actually the cheapest. I concede that there might be some establishments out there selling “short-cut method” Nasi Padang, but I can assure you Lemaq Nasi Padang isn’t one of them.

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

Simply comment below if there’s any changes or additional info to Lemaq. 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 Che Rose Nasi Padang, another stall that serves excellent Nasi Padang at Toa Payoh!

Join us on our Telegram channel!

The post Lemaq Nasi Padang – Incredible Nasi Padang in Bedok that’s Affordable Too! appeared first on Miss Tam Chiak.

While October is not winter in Melbourne, the weather can still get quite chilly. During my 2 weeks stay in Melbourne, most nights were really windy and a hot bowl of soup was perfect anytime. I was craving for mala one day and a reader recommended Dragon Hot Pot (一麻一辣). Guess what, I went there for dinner thrice during my visit.

Once they give you a table, you can join the queue, take a huge golden pot and go nuts selecting the items from the display fridge. There is a good choice of fresh meats, fillings, noodles, vegetables and more. We are familiar with Mala Xiang Guo, but Dragon Pot is famous for Mala Tang (麻辣烫), which is cooked in soup. It is less salty and oily than Mala Xiang Guo.

After picking your favourite ingredients, the pot goes on the scales and you pay by the gram. There is a minimum of 400g per bowl, so prepare your tummy for it. No matter what you choose, it will be $3.20 per 100g. For our first meal, I was quite reserved because I was worried to pay a higher price if I took too much meat. But after finding out the pricing, I ordered huge portions of meat during my second visit.

I was really hungry and ordered a 700g pot full of meat, meat balls, cabbage, marinated beef, intestines, wagyu beef and fresh pork. It cost less than 20 AUD. Trust me, get more fresh wagyu beef! The mushroom pork balls are good too!

There are four spice levels (little, medium, spicy, and dragon), so the hot pot is ideal for those who want to bring a friend who can’t quite handle their spice yet. I went for the medium spicy level which was SHIOK! I like that the soup wasn’t too oily and there was a good balance of spiciness and fragrance.

The spiciness provided some warmth in the cold weather, but it wasn’t enough to send us into a “spice high”. It did leave my nose running for a little while during the meal, but that’s about it.

It is cheap and casual dining, so I don’t think it is fair to complain about how ingredients were cooked unevenly. On different days, some meat came a little more chewy but I am totally fine with it. I love the selection of ingredients!

The tables are small, and the space is pretty cramped, but the mala tang is cheap, delicious, and really packs a punch. The queue can be insane, especially during dinnertime and over the weekends but the wait is definitely worth it. They also have another outlet on 251 Swanston Street and 433 Elizabeth Street. Also, they are open for 24 hours, and is one of Melbourne’s famous late-night haunts.

The post Dragon Hot Pot (一麻一辣) – Popular Mala Soup in Melbourne, Open 24 Hours appeared first on Miss Tam Chiak.

I’m a mala addict.

2018 has seen me feast on 2-3 mala xiang guos a week. I cannot get enough of the waves of spiciness and numbness that the dish offers. The sauce that coats all of my chosen ingredients and Maggi mee had kept me up in bed as it burns my stomach but it just made me fall even more in love with it.

We know you like hidden gems, so how about this place?

At the top of the stairs was Green on Earth, which turned out prettier than I had imagined. What a fancy setting for a mala xiang guo lunch.

“Is the place vegetarian?” I asked upon hearing the name Green on Earth. In all honesty, I have my reservations about vegetarian food. I don’t have a doubt that vegetarian food can taste amazing and many restaurants can attest to that. However, it just seems like meatless options are never as tasty. Nevertheless, I was intrigued.

I made my way to the all-too-familiar ingredients section. For the uninitiated, you can select all the ingredients you want from the counter. You’ll be charged by the weight of your ingredients($3/100g, all ingredients). You also pick your spiciness level (low or 小辣, medium or 中辣, high or 大辣) and whether you want rice to go along with. I enjoy all degrees of spiciness but I went with 中辣 to test out the waters. I also got a Chrysanthemum Tea ($2) to extinguish the flames.

Like an addict finally getting his fix, I relished the cyclic punches of the ma and la. Apart from the ingredients in the bowl, there was no other hint that this was a vegetarian creation. One thing that I especially loved was the use of hua jiao in the dish. The citrusy note of the pepper is something that I look for in every bowl of mala xiang guo. Locally, many establishments have shied away from using the numbing pepper as some diners do not appreciate the tingling sensation that comes with it. Green on Earth didn’t, thankfully.

The ingredients were cooked well too. The lotus root was crunchy, and the potato slices were a tad sticky. I almost always order these ingredients to more accurately compare the standards.

I always find that you get to really know the standard of a mala xiang guo by the texture of the noodles.

One thing that you will not find anywhere else is the availability of mock meat. I do not enjoy it as much as my usual lotus root, potato slices, and tofu skin. But, if mock meat is something up your alley, then you might enjoy the variety here.

Apart from mala xiang guo, Green on Earth also has other tze char offerings such as Stir-fried Mix Vegetables ($10/15/20), Mapo Beancurd ($10/15/20) and Double Taste Fish ($15/25). I was tempted to add them to my table but the mala xiang guo was way too filling.

Mala xiang guo is a rather difficult dish to rate. I realised that people look out for different things such as spiciness, oiliness, value, the freshness of ingredients, curry smell etc. The most important factor for me is the use of hua jiao, and Green on Earth is definitely one of the best that I’ve tried.

P.S : They’ll be open throughout Chinese New Year so if you’re looking for vegetarian food, Green on Earth is a great option.

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

Simply comment below if there’s any changes or additional info to Green on Earth Vegetarian Cafe. We will verify and update from our side. Thanks in advance!

The post Green on Earth Vegetarian Cafe – A Contender for the Best Ma La Xiang Guo in Singapore appeared first on Miss Tam Chiak.

Golden Mile might be known as the unofficial Little Thailand of Singapore. It was no surprise that the reason why we were here was for some good Thai food. Usually, we would have been indulging in a sinful mookata, but today we had something even better lined up. Let us introduce you to Leng Saap.

Leng Saap is loosely translated as spicy pork spine soup — a flavourful pork broth dish that is prepared by boiling pork bones for several hours. The dish is finished with Thai aromatics and fish sauce.

An XXL version of the dish was popularized in the Train Night Market in Bangkok, where heaps of pork bones are stacked like firewood in a campfire. As with many popular food trends that have emerged in our region, the XXL leng saap has also found its way to our shores.

Size M $18 (for 2 pax), Size L $25 (for 3 pax), Size XL $40 (for 4-5 pax), Size XXL $55 (for 6-7 pax)

Watching the kitchen staff assemble our XXL Leng Saap was certainly an eye-opening experience. Stacks of soft bone ribs were used to build the base, while racks of pork spines were laid against the bone ribs, giving the ensemble its signature “campfire shape”. Cut chilli and cilantro were scattered lavishly, before the dish was drenched with a piping hot pork broth.

When the “mountain” arrived, our jaws dropped. Numerous passers-by turned their heads and stared. Well, it’s truly a stunner! We put on the plastic gloves provided and tackled the dish flintstone-style. We each grabbed a huge bone, spooned some broth over, and ravenously gnawed the tender meat off the bone. As you can probably guess, the flavours of the dish are very intense, so if you love pork and mouth-numbing spiciness, you won’t go wrong with this. Eating with my hands helped to get every tiny bit of meat out — hey, it’s precious! And, I guess it’s just more shiok to pull the meat off with my teeth.

It was not an easy feat choosing my second favourite dish, but the Fried Shrimp Pancake ($12) was it. Hand-moulded into a patty, the shrimp pancake was a playful mix of textures. The crisp exterior gave way to a springy prawn filling that tasted exceptionally delicious with the sweet chilli sauce.

We also tried the Fried Squid with Thai Chilli ($10) which was crispy on the outside and not too chewy on the inside. The batter held a little heat, so proceed with caution if you cannot handle spicy food well. The squid was really well-seasoned and would be the perfect snack to enjoy with an ice cold beer!

The Sauteed Kangkong ($7) packed a garlicky kick and will certainly please those who love a heavier dose of garlic in their food. The crisp greens kept things light and refreshing, especially when we have a table full of spicy and very flavourful dishes.

Cooked like a scrambled egg, the Creamy Omelette with Prawn ($10) was smooth and light. If you’re not as adept as your pals are in stomaching spicy food, the omelette will be a great option for you. It might seem simple, but it’s a pretty good starter, and definitely great with rice.

I know just the leng saap alone is enough to entice you to visit, but you should most certainly give the other dishes a try too. Bring along a few friends because the monstrously large leng saap surely isn’t made for one or two people. We left Golden Leng Saap-เล้งแซ่บ Rot Fai Market stuffed to the brim, and immensely satisfied with the sight of the now dismantled tower which we relished every bit of.

This post is brought to you by Leng Saap.

The post Leng Saap – XXL Pork Spine “Mountain” at Golden Mile Tower appeared first on Miss Tam Chiak.

My first meal in Melbourne was at Lucy Liu, recommended by SG Food on Foot. I arrived on a Thursday night around 7pm. The restaurant was packed and the wait was just about 20 minutes. The wait at Chin Chin was over an hour. The entrance brings you into an Instagram-worthy neon red tunnel.

There were only bar seats available, which I totally didn’t mind. I enjoyed watching the staff cooking in the open kitchen, and taking in all the wonderful sights and smells. We were advised by our server to get several dishes which seemed too much, even though we were both hungry. But after the meal, I wish I had ordered more.

Sorry to disappoint, but Lucy Liu is not opened by the famous American actress who acted in Charlie’s Angels. Instead, it is the work of Chef Michael Lambie (The Smith, Taxi, Circa), Scott Borg and Zac Cribbes. Time spent sampling street foods in Bangkok, Taipei and Shanghai got Lambie fired up to create a menu that offers the best of pan-Asian cuisine.

I asked the waitress who came up with the restaurant’s name and she shared that it was the name of the owner’s wife. However, I read from the website that it was Lambie who told the old Chinese stone carver in Shanghai to carve ‘Lucy Liu’ into the stamp. *shrugs*

At Lucy Liu, it’s all about sharing. You’ve got your small bites, dumplings & buns, as well as big plates. If you can’t choose from the myriad of options, place your faith in the chefs and let them choose pick five or seven plates for you. Their tasting menu, which features off-menu dishes, is great for the indecisive and generally delivers the safest options. The restaurant also has a bar that sends out wine and cocktails.

We started with the Kingfish Sashimi which is a dish that many restaurants in Melbourne has recreated. The raw kingfish is doused with lime juice, green chilli, coconut foam and topped with shreds of toasted coconut. The strength of the lime caught me off guard initially but the tartness grew on me. I love how the sour, spicy, and sweet flavours were combined beautifully. It was obvious that this was going to be a good-good night. Other appetisers which you should try are the tempura soft shelled crab in a betel leaf salad, and freshly shucked oysters in ponzu sauce.

The Korean Fried Chicken Bun with spicy gochujang is probably your best bet. The soft bun, the tender chicken, and the hot gochujang sauce worked really well together. This was small in size but magnificent in flavour, I would say.

A fluffy steamed bun holding crispy pork, spicy kimchi, and kewpie mayo should be a party in my mouth too. Unfortunately, the pork was too dry and I wished that it was a tad fattier.

Sitting at the bar and watching everything happening in the kitchen was an honour. I got to see the ladies wrapping dumplings a la minute. We ordered the Pan Fried Spinach & Water Chestnut Dumpling served in Sichuan chilli oil. Even though the skin of the dumplings was a little too thick, I like that the dumplings were heavily seasoned. It’s great that the kitchen is more daring with the seasonings as many restaurants in Melbourne aren’t. The dumplings came with a slight mala kick, and the black vinegar helped to kill the oiliness. The dumplings could have used more sauce though.

I was either too full from the appetisers, or the big plates didn’t wow me. We had the Roasted Short Rib with Rendang Curry which comes with rice, achar and chilli sauce. The ribs were huge and cooked till fork tender. The curry was a little too creamy for me but my dining partner loved it. I wish the flavours of the rempah were stronger.

Lucy Liu didn’t disappoint. The food was great, and the service was too. There were a lot of flavours packed in the food — everything was salty, sour, and sweet and spicy. Basically, anything drenched in sauce stole the show, especially the sashimi and dumplings.

We had a handsome gentleman looking after us. He checked in to see how things were going periodically. The intimate space is very sleek and hip. I could have done without the loud techno music though, as it was difficult to converse without raising our voices.

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

The post Lucy Liu Kitchen & Bar – Hottest Pan-Asian Restaurant in Melbourne’s CBD appeared first on Miss Tam Chiak.

“So is it Lontong or Mee Rebus?”

Don’t worry, we’ll explain.

Queenstown Lontong has been around since the 1960s. The signboard that you see is the exact same one that the stall started out with. Queenstown Lontong has been passed down through 3 generations, and Chef-Owner Yatie is currently at the helm. Interestingly, we discovered this place for Mee Rebus instead of Lontong. But yes, we ordered the Lontong as well!

We spotted Kak Yatie in the kitchen. She had kitchen staff helping her out but on closer inspection, we realised that all of the dishes are finished off by her. We got the Lontong ($3), Mee Rebus ($3) and Mee Soto ($3). Just when we were about to leave the stall, a fresh batch of fried chicken wings rose from the wok. Sigh. Diets are so hard to stick to.  

The Mee Rebus saw yellow noodles soaked in the signature thick broth, and the ensemble is topped with a scoop of sambal and a lime. We mixed it well and slurped the smooth noodles in all its glory. The gravy was rich, savoury and had a lovely hint of sweetness. After I’ve swallowed the first mouthful, I immediately picked up more noodles and stuffed them into my mouth greedily. This time, the noodles brought with them pieces of green chilli which punctuated the dish with a kick of spice.

I couldn’t help but break up the begedil, and mix it into the sauce. The fragrance of the potato was really strong, and combined perfectly with the sweetness of the sauce. I thoroughly enjoyed it!

A distinct aroma of coconut milk accompanied this bowl of Lontong. Queenstown Lontong has definitely perfected the coconut milk-to-broth ratio as the broth possessed the characteristics of coconut milk, without being too rich or heavy. The serunding (fried coconut) and sambal cranked the dish up a few notches. The rice cakes proved to be the best vehicle to soak up all of the goodness in the bowl.

The Mee Soto had the most intense flavour profile of everything on the table. The wholesome, spicy, and peppery chicken broth, was contrasted with textures and flavours of fried garlic, bean sprouts and green chilli.

These bad boys gave way with a loud crunch that grabbed the attention of the diners next to me. The chicken came with a homemade sambal and serunding. I was real happy with the tasty chicken — good fried chicken is the perfect dessert for me.

Here’s a secret for those who have stayed with me up till this point : The Mee Rebus has a Tulang version which comes with 2 pieces of Tulang. Kak Yatie only prepares 8 kilograms of the Tulang every day and it usually sells out before 11 am. I find it really surprising that so many people have Tulang for breakfast! I arrived slightly before 11 am only to receive the news that they have sold out. To console me, Kak Yatie gave me her number and told me to WhatsApp her when I’m coming down for her Tulang Mee Rebus.

I almost cried.

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

Simply comment below if there’s any changes or additional info to Queenstown Lontong. We will verify and update from our side. Thanks in advance!

The post Queenstown Lontong – Delicious Mee Rebus in Commonwealth appeared first on Miss Tam Chiak.

Uncle Lee’s Hong Kong Noodle & Rice is no stranger to long queues in front of their stall. I’ve been to plenty of popular stalls but Uncle Lee stood out a little more to me as there were 2 signboards hanging at the storefront.

One said ‘Beef (tendon) Sold Out!’. Heartbreaking, since it was one of my favourite parts of beef. The other, not flipped over at the time I visited, said ‘Rice Sold Out!’. Wow, they sell out so often that they need signboards to alert their customers? I took that as an indicator of the standard of the food.

I ordered the Soya Sauce Chicken Rice ($3), the Wanton Noodle ($3) and the Dumpling Noodle ($3). I spotted people buying an interesting green noodle while I was in queue and decided to try that with my Dumpling Noodle. I later learn from the auntie that it’s called Fei Cui (翡翠) noodle, which is made from spinach.

The Soya Sauce Chicken Rice ($3) was delicious. The rice was so flavorful, it could be considered a dish on its own. It combined so well with the homemade chilli which was sweet, sour, garlicky and spicy. I gobbled up mouthfuls hungrily.

I always thought that soya sauce chicken was the least favoured amongst its cousins, steamed chicken and roast chicken. I was worried that sharing the plate with the intensely flavorful rice, the soya sauce chicken will be but a supporting character, instead of the star. However, I was wrong. The chicken carried the inherent sweetness of the protein, and flaunted the mellow flavours of soya sauce. The Soya Sauce Chicken can be purchased at $12(half a chicken) and $23(a whole chicken).

Ever since my visit to Chef Kang’s Noodle House, I paid more attention to every plate of wanton noodles that came my way. Uncle Lee’s Wanton Noodle ($3) impressed me. If you pick a piece of char siew up by one end, you’ll see that the meat was tearing at certain spots. This was because the smoky and sweet char siew was extremely tender, and tore apart easily. The wanton encompassed  minced meat, bits of bouncy prawns, shreds of black fungus, and Chinese parsley. Nothing fanciful, but bluntly delicious.

All the accompaniments will mean nothing if the noodles aren’t good. Thankfully, or rather, predictably, the noodles were pleasant — eggy, springy and well-seasoned. The noodles were occasionally interrupted by a very loud piece of green chilli, taking over my entire palate with its acidity and heat. Well, I didn’t mind it at all.

I saved the most interesting for last, the Dumpling “Fei Cui” Noodle ($3). Texturally, the noodles aren’t very much different from the egg noodles. Naturally, it did not have the egginess that the egg noodles had, and possessed a more neutral flavor profile. The key flavour came from the seasoning. The dumplings had the same fillings as the wanton, but they were larger.

I escaped the place just as the lunch crowd arrived. The shop owner would walk out of his stall to take orders from each of the customers in line. This place closes rather early, at 2pm, so do come before that to get your plate!

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

Simply comment below if there’s any changes or additional info to Uncle Lee’s Hong Kong Noodle & Rice. We will verify and update from our side. Thanks in advance!

The post Uncle Lee’s Hong Kong Noodle & Rice – A Little Bit of Mongkok in Telok Blangah appeared first on Miss Tam Chiak.

We might have just welcome 2019, but another auspicious New Year is approaching. And, the search for an awesome Chinese New Year feast is real. Reunite with your family and friends this Lunar New Year over a sumptuous buffet lunch or dinner at Lime restaurant, PARKROYAL on Pickering.

From 18 January to 19 February 2019, Lime Restaurant will be serving a range of festive offerings which include Baked Seabass with Homemade Spicy Glaze, Stir-Fried Sliced Pork with Leek and Spicy Bean Sauce and Drunken Seafood Bowl (Clams, Oyster, Baby Lobster and Mussel).

The highlight is definitely the Drunken Seafood Bowl. Savour the sweetness of crayfish, prawns, clams and mussels, which are swimming in a fragrant brew of Chinese herbs and wine. The prawns were juicy and meaty, and the clams and mussels carried the rich aroma and fragrance of wine.

For those with a taste for the finer things, feast on the Roasted Chicken with Sze Chuan Pepper- Infused Barbeque Sauce, Roasted Beef Sirloin with Dang Gui infused Jus, and Lime’s signature Baby Lobster Laksa.

Of all the elements that go into creating the Lunar New Year meal, lobster is perhaps the most anticipated because this bright red crustacean is a symbol of good luck. I am a fan of Lime’s lobster laksa. This isn’t your average laksa — the dish comes with fresh baby lobsters in a satisfying spicy, savoury broth. A good sprinkling of laksa leaves, and you are good to go. In addition, the feast gets even more indulgent during dinner time! Expect unlimited servings of Baby Lobster in Hollandaise Espuma, and Pan-Fried Foie Gras with Cherry Morello and Sweet Bun.

No celebration at PARKROYAL on Pickering is complete without their famous dessert line up. In between hearty conversations with relatives, treat yourself to the Mandarin Cheesecake, a delicate balance of citrus flavours married with a smooth, creamy cheesecake base, and classic Chinese New Year treats such as Raspberry Osmanthus Jelly and Eight Treasure Cake. Do not miss their fried nian gao! Fried in a golden batter, this crispy treat is a perfect celebration snack for CNY. Kids will love them!

According to Chinese tradition, the tossing of Yu Sheng will bring forth a year brimming with prosperity and wealth. Gather your family and friends for a great celebration over a buffet dinner or go for Super Lunch Sunday because you will receive a complimentary Prosperity Yu Sheng Platter for bookings of 10 persons and above.

Reap an abundant harvest with Lime’s homemade Yu Sheng which is served with fresh salmon slices, crispy fish skin, gold coin bak kua, and the chef’s special Yu Sheng sauce. If you have a smaller group, that’s no problem too — Lime’s Prosperity Yu Sheng is also available for sale at SGD48++ (small) and SGD88++ (large).

A Royal Reunion (4 to 6 February 2019)
Be spoilt for choice at the perfect reunion feast as Lime Restaurant presents a curated collection of festive culinary masterpieces for gatherings with loved ones. Dig into tantalising dishes, such as the Roasted Duck and Pork Belly, Pan-Fried Dumpling with Ginger and Black Vinegar, Roasted Prime Ribs with Dang Gui Infused Jus, and the Roasted Suckling Pig (available during dinner only).

Look forward to crispy roast duck skin, and aromatic and tender meat. If you like dang gui, I am sure that you will enjoy the steak drizzled in a heavenly herbal gravy. It is a sophisticated blend of East and West.

These are served up alongside the restaurant’s hallmark seafood dishes such as Baked Oyster with Hollandaise Sauce and Parmesan Cheese, Cognac Flambé Shellfish in Crustacean Bisque, 65 Degree Whole Salmon with Lemon Butter Sauce and Spaghetti with Chilli Crab Sauce.

You definitely won’t miss the bright Orange Chocolate Fondue Fountain when you walk into Lime Restaurant, which serves as a cheery reminder to leave some space for a sweet treat at the end of your meal.

And surprise! Guests who are having buffet dinner on Chinese New Year Eve and the first two days of the New Year will receive a complimentary serving of the exquisite Buddha Jumps Over the Wall, andfor those booking a lunch or dinner with 10 or more people, guests can relish in a complimentary Prosperity Yu Sheng platter. With such a bountiful selection of culinary favourites at Lime Restaurant, a meal here is going to be a joyous one. See you there?

PRICING:

From 18 January to 19 February 2019, buffet lunch starts from $68++ and dinner at $88++. UOB and DBS cardholders enjoy 20% savings (except 4 to 6 February 2019).

From 4 to 6 February 2019, buffet lunch is priced at $78++ and dinner from $98++.

This post is brought to you by PARKROYAL on Pickering.

The post Bountiful CNY Buffet at Lime Restaurant, PARKROYAL on Pickering appeared first on Miss Tam Chiak.

Raved about by many foodies, and coming in top 3 in the Food Master 2017 (North Zone), it is no secret that the Yong Tau Foo here is special. And of course, the best way to verify the claims is to try the food myself.

It’s self-service at Fatty Aunt. You get a bowl, kiap your favourite ingredients from the counter on the left, grab a cup of homemade drink from the fridge, pay at the counter, and wait for your YTF to be prepared.

I’m someone who appreciates stronger and savoury flavours. When given the choice of fried items (top-shelf) and the healthier options in the chiller, I leaned towards the former in my selection of ingredients.

I had two bowls — one with laksa broth and the other with their speciality bean sauce. The prices of the ingredients range from $0.60 to $1 a piece, and the laksa base and the bean sauce cost $0.80 each. I paid $7.60 for my Laksa Meepok bowl and $7.40 for the Speciality Bean Sauce bowl with Yam Rice.

I started with the laksa bowl. The curry was a tad creamy and certainly fragrant. While most of the ingredients were prepared well, the one ingredient that really stood out was the Mushroom Yam Cake ($0.70). The parts that were untouched by the broth were still crispy, while the parts that were soaked in the curry have disintegrated and melded into the broth, making the curry sweeter and more full-bodied. Shiok!

The Deep-Fried Brinjal was also very enjoyable. It was crispy on the outside, and still had that characteristic sweet creamy interior that we all love.

My favourite ingredient in Yong Tau Foo is the stuffed chilli and Fatty Aunt had the best I’ve tasted. The chilli seemed to have been roasted. It was so good that I could eat it whole without experiencing the rawness and spiciness that the usual stuffed chilli had.

How do I show you how crispy it is?

The Speciality Bean Sauce was savoury and earthy, with an almost mushroom-like flavor.

The best ingredient in this bowl was the Deep-fried Tofu Skin. It was wafer-thin and crispy. This is a common ingredient in Yong Tau Foo, but Fatty Aunt has prepared the best version I’ve ever had.

The food that I’ve had so far was so satisfying that I almost missed out on the chilli and sweet sauces. Both sauces shared the same saucer, arranged in a yin-yang kind of way. I liked the way the sauce was arranged — the ingredient catches a little of both sauces when you dip them into the saucer. The chilli was only a tad spicy, so everyone can enjoy it.

It was time to wash my meal down with the homemade drinks that I’ve ordered. The Homemade Lemon Tea ($1.70) was refreshing but more importantly, carried the essential bitterness that a tea should have. I enjoyed it much more than the usual sugary “lemon tea” out there. The Homemade Honey Lemon ($1.70) was quite the perfect drink to go with the bowls that I have ordered.

Because of its popularity, Fatty Aunt can be crowded during peak hours. The tables outside are even reserved for groups of 4 and above. I visited during off-peak hours but I reckon that diners have to sit shoulder to shoulder at this establishment during lunch time.

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

Simply comment below if there’s any changes or additional info to Fatty Aunt’s Yong Tau Foo. We will verify and update from our side. Thanks in advance!

The post Fatty Aunt Yong Tau Foo – Renowned Yong Tau Foo in Bukit Merah appeared first on Miss Tam Chiak.

The Reunion Feast (团圆饭) is the most important meal in Chinese tradition. Family members push away work, or fly across the globe, to enjoy a good meal and spend quality time together with their loved ones. Our team has put together a list of the best places to have your reunion feasts this Chinese New Year. From decadent delicacies such as pen cai (盆菜) to innovative yu sheng, we have sourced out the best of the best for you. Are you ready to find out more?

InterContinental Singapore

I am always excited about the Chinese New Year feast at Man Fu Yuan because Executive Chef Eric Neo never fails to surprise me with his creations. This year, he ups the ante with exquisite yusheng creations, and indulgent fortune feasts.

Until 19 February 2019, you can enjoy restaurant signatures such as Roasted Pork Belly Roulade and Lobster Egg Noodles with XO chilli sauce from their set menus (from $108 per pax). Besides having a perfectly crisp skin, the aromatic and tasty seafood stuffing in the Roasted Pork Belly Roulade makes it a palate pleaser that’s a must-have dish on the table. The XO chilli sauce in the lobster noodles is extraordinary- you’d definitely be asking for a second serving.

Toss to an even better year with the new Prosperity Yu Sheng ($138, served up to 10 pax). Topped with Hokkiado scallops, salmon, crispy pork crackling and a refreshing apple sauce dressing, it is sure to leave you refreshed.

If you prefer to dine in the comfort of your own home, place an order for the Man Fu Yuan Abundance Treasure Pot ($398). Brimming with 18 different ingredients such as 10-head abalone, braised pig’s trotters, fish maw, Hokkaido scallops, and sea cucumber, the treasure pot will make your mouth water with just its rich aroma. Do order the exceptional Roasted Chicken ($48), Signature Smoked Duck ($88) and Claypot Rice ($80) for take away as well.

For reservations, enquiries or to place an order, please email sinhb-festive@ihg.com, call 6825 1131, or visit InterContinentalShoppe.sg. Enjoy 20% early bird savings on Chinese New Year goodies when you place your orders by 20 January 2019, and an additional 5% privilege when you order online at InterContinentalShoppe.sg.

Singapore Marriott Tang Plaza Hotel

Usher in an abundant and prosperous Lunar New Year at Singapore Marriott Tang Plaza Hotel which, as always, is presenting a treasure trove of celebratory treats that are perfect for reunions.

Toss to a year of great tidings with not one but six types of Yu Sheng from Wan Hao Chinese Restaurant. Our favourite is the Lobster, Sea Urchin, Hokkaido Scallop, Salmon, Tuna and Caviar Yu Sheng ($268 nett for large) that’s generously drizzled with a sweet and refreshing Kumquat sauce.

Wan Hao Chinese Restaurant will also be serving the finest Cantonese favourites in their set menus (from $108.80++ per person). Highlights include Braised Bird’s Nest with Assorted Dried Seafood Broth & Saffron; Ginseng Marinated Irish Roast Duck; Deep-fried Lobster with Passionfruit Mayonnaise & Cereal; Braised U.S. Short Ribs with Mandarin Orange Peel.

A savoury delight that’s making its debut this year is the Wan Hao Imperial Pot of Prosperity Pen Cai. The pot is filled with 13 luxurious ingredients such as crispy oyster, braised Irish duck, 3-head abalone, fish maw and sea. Meticulously prepared over a watched fire for several hours, the pot of goodness is packed with nutrition and is great for the skin.

Don’t forget to order their signature Golden Nian Gao Tarts (from $30 nett). This is something I look forward to every Chinese New Year. There are three different flavours for you to choose from ­– green tea, cempedak and yam. All these festive treats are available for takeaway so you can bring them along on your house visits, and share the joy!

For dining reservations or pre-order of takeaway goodies, please call 6831 4605 or email mhrs.sindt.fb.reservations@marriotthotels.com

Carlton Hotel

Celebrate the Year of the Earth Boar with sumptuous delicacies and specialty menus from Wah Lok at Carlton Hotel Singapore.

Kickstart the new year with Wah Lok’s signature Alaskan Crab Lo Hei. The Yu Sheng highlights the natural textures and flavours of fresh crab slices which sit atop hand-shredded seasonal vegetables and homemade condiments and sauces. If you are a fan of sashimi, the Hamachi Yu Sheng in “Soon Tak” Style will not disappoint.

The Longevity Poon Choi is a three-layered elaborate dish filled with luxurious ingredients such as whole abalone, sea cucumber, scallops, dried oysters and superior stock. Perfect for the family reunion dinner, enjoy the goodness at $408++ for 6 persons, $688++ for 10 persons.

Making a debut this year is the Auspicious Golden Pot, a luscious alternative for those who don’t enjoy seafood. It is packed with premium ingredients such as Deer Sinew, Goose Web, Morel, Pork Ribs, Fish Maw, Tianjin Cabbage, Chestnut and Black Moss. It is also reasonably priced at $208++ for 4 persons, $308++ for 6 persons.

Enjoy an exquisite seven or eight-course set menu at Wah Lok from $398++ for 4 persons from 21 January to 19 February 2019. Don’t forget to pick up some goodies at the lobby or order them online. The Salted Egg Fish Skin and Pineapple Tarts are very addictive!

For online purchases, please visit www.signatures.carltonhotel.sg. For reservations, please call Wah Lok at 6311 8188 / 6311 8189 or email wah.lok@carltonhotel.sg

Crystal Jade

Usher in auspicious tidings with lavish celebratory feasts at Crystal Jade’s fine and casual dining restaurant brands. Kickstart a great year with the luxurious Auspicious Tidings Hamachi Yusheng ($128 for large | $88 for small). Group Executive Chef Martin Foo has included salmon roe and umibodo (sea grapes), which provide a burst of briny flavours. The refreshing dressing which is made from fresh passionfruit, roselle juice, plum sauce and basil seeds pairs beautifully with the yusheng.

Other highlights include Steamed Fortune dumplings with aromatic chilli oil ($6.80/6pcs, available at Crystal Jade La Mian Xiao Long Bao & Crystal Jade Jiang Nan), King Prawn Prepared 2 –Ways ($32.80, available at Crystal Jade Kitchen) and Pan-seared Lobster with XO Sauce on Yuzu Noodle (available at Crystal Jade Palace).

For a fuss-free reunion dinner at home, Crystal Jade’s Auspicious Reunion Feast ($368.80 for 5 pax | $588.80 for 10 pax) is a great option. It comprises Bountiful Abalone Treasure Pot, Reunion Norwegian Salmon Yusheng, Crystal Jade Fortune Chicken, Fried glutinous rice with cured meats, and a choice of either sweet Nian gao or savoury Carrot cake. ORDER NOW: https://estore.crystaljade.com

Stamford Catering

The Blossom Feast Buffet ($23.33/pax) is one of the three CNY buffets offered by Stamford Catering this year. We chose the 10-course Blossom Feast as the serving size was just right for my extended family of around thirty people. The main appeal has got to be how convenient and stress-free the entire experience was. From placing an order, to delivery and set-up, Stamford Catering made sure that everything was smooth

The Prosperity Imperial Abalone Platter Yusheng was a fantastic start to our feast. Toss the yusheng and slices of abalone as high as you can to welcome a year of prosperity! The Prosperous Salted Egg Yolk Prawn in Nest is one of my favourite. The sizeable prawns wore a light batter that’s dusted with salted egg yolk, which added a grainy texture and mild sweetness.

Ginseng Double-Boiled Chicken in Superior Broth will surely find fans among the older folks. Expect to see a WHOLE chicken, and not just mere chicken fillets! I also loved how the superior herbal broth was rich and nourishing. Another dish that you’ll love is the chef’s signature Fortune Royal Thai Baked Pacific Dory Fillet which sees tender dory, which is enveloped in a golden casing, dressed with a sweet Thai sauce and shredded cheese. Head over to https://www.stamfordcs.com.sg/cny-menu-2019/ to make your booking now!

Pan Pacific Singapore

Usher in the Year of the Pig at Hai Tien Lo (海天楼)! Take you pick from seven auspiciously-named menus which showcase the very best of Cantonese cuisine. Helmed by new Executive Chef, Ben Zeng, Hai Tien Lo (海天楼)’s menu decorates the traditional classics with a spark of innovation. The exquisite menus feature delicacies such as the Double-boiled Buddha Jumps Over The Wall with Morel Mushrooms along with the elegant Stewed Inaniwa Udon with Lobster in Superior Soya Sauce.

Vegetarians, rejoice! Chef Ben Zeng has also prepared a full 7-course Blossoming Spring Menu which comprises the delicious Double-boiled Maltose with Bamboo Pith, Matsutake Mushrooms and Chinese Herbs, and Sautéed Asparagus with Sliced Crispy Lotus Roots.

The Lou Hei at Hai Tien Lo is equally creative and opulent. The sumptuous options include the Blossoming Treasures Yu Sheng with Sliced Abalone, Crispy Barbecued Suckling Pig, Deep-fried Crab Meat Sticks and Black Truffle ($138, serves 4-6/ $198 serves 7-10 as well as the ultra-luxe Prosperity Yu Sheng with Baby Abalone, Shredded Dried Scallops and Crispy Silver Whitebait ($90, serves 4-6/ $138 serves 7-10). Hai Tien Lo is always fully booked so you might want to make your reservations now. Remember to grab your CNY goodies from Pacific Marketplace!

Sakae Sushi

Are you feeling the CNY festive vibes yet? We surely are! Sakae Sushi has launched the 8 Treasures Yusheng ($48.88) which features some of their signature Japanese seasoned appetizers such as Mala Asari and Spicy Kimchi Topshell. The yu sheng comes complete with Chuka Kurage, Chuka Wakame and Chuka Hotate. It is a spicy yusheng so all the mala queens in my office were very excited. Don’t worry about the heat level, it is very mild!

If mala is not your thing, go for the signature Rong Yusheng (from $34.88) which will please your palate. Served with the freshest air-flown Norwegian salmon sashimi and Sakae’s secret recipe sauce, the yu sheng will dazzle your taste buds! Rong Prosperity Yusheng comes in three sizes which is perfect for any gathering. If you want to make the yu sheng a tad fancier, you can top up $73 for Australian 1-Head Jumbo Abalone (while stocks last)!

Having a party at home this Chinese New Year? Order the Festive Bundles. We had the Fortune Combo ($170 member, $180 public) which comes with Rong Yusheng, Spring Blossom Platter and Prosperity Platter. We dug straight into the Seared Maguro Maki!

Available for preorder, visit www.sakaedelivery.com for more information. Alternatively, you can enjoy the yusheng at all Sakae outlets from 18th January – 24th February 2019. Don’t forget to check out their Oisihi Voucher Package. For $188 NETT, you will receive 4 x $50 Cash Vouchers, 1 x 50% off Yusheng off any size Voucher and 3 x 50% off any item Dine-In Voucher. For $288 NETT, you will get 6 x $50 Cash Vouchers + 1 x $20 Cash Vouchers, 1 x 50% off, Yusheng off any size Voucher, 5 x 50% off any item Dine-In Voucher.

Parkroyal on Pickering

From now to 19 February 2019, Lime Restaurant will be serving a range of festive offerings which include Baked Seabass with Homemade Spicy Glaze, Stir-Fried Sliced Pork with Leek and Spicy Bean Sauce and Drunken Seafood Bowl. The highlight is definitely the Drunken Seafood Bowl. Savour the sweetness of crayfish, prawns, clams and mussels, which are swimming in a fragrant brew of Chinese herbs and wine. The prawns were juicy and meaty, and the clams and mussels carried the rich aroma and fragrance of wine.

For those with a taste for the finer things, feast on the Roasted Chicken with Sze Chuan Pepper- Infused Barbeque Sauce, Roasted Beef Sirloin with Dang Gui infused Jus, and Lime’s signature Baby Lobster Laksa. No celebration at PARKROYAL on Pickering is complete without their famous dessert line up. In between hearty conversations with relatives, treat yourself to the Mandarin Cheesecake, Raspberry Osmanthus Jelly, Eight Treasure Cake and fried nian gao!

Gather your family and friends for a great celebration over a buffet dinner or go for Super Lunch Sunday because you will receive a complimentary Prosperity Yu Sheng Platter for bookings of 10 persons and above. Reap an abundant harvest with Lime’s homemade Yu Sheng which is served with fresh salmon slices, crispy fish skin, gold coin bak kua, and the chef’s special Yu Sheng sauce. If you have a smaller group, that’s no problem too — Lime’s Prosperity Yu Sheng is also available for sale at SGD48++ (small) and SGD88++ (large). Read more: https://www.misstamchiak.com/parkroyal-pickering-chinese-new-year-2019/

Neo Garden

The coming spring is a time for joyous celebration with family & friends. There is no better place to revel in festivities and enjoy a delectable meal together at the comfort of your home this Lunar New Year. Whether you are looking at something for your cosy reunion of 5 or a celebration with your extended family of 50, Neo Garden has something for every gathering sizes.

For a small family, you can get a Prosperity Savouries Set (from $298.88) which includes Deluxe Treasure Pot, Prosperity Salmon Yu Sheng, Yam Rice with Mushroom and more. If you are celebrating with your extended family, you can choose from their prosperity savouries sets, reunion sets or mini buffet menus. There are also local favourites such as Neo Garden DIY Popiah Set, DIY Laksa Set, Hainanese Chicken Rice Set, Rendang Mutton Briyani Set, Neo’s Lucky Satay and more.

Toss & HUAT to a prosperous year and with an array of 10 different types of Yu Shengs. From traditional prosperity Yu Sheng to their signature 30” Heng Heng Yu Sheng and award-winning Dragon Yu Sheng, Neo Garden has Yu Shengs for different tiers of “HUAT-ness”. Customisation of Yu Sheng available as well! Visit https://www.neogarden.com.sg to book your buffet now.

Parkroyal on Kitchener

Kick-start the Lunar New Year meal at Spice Brasserie with the Five Treasure Fortune Set that includes the Abalone Fruits Yu Sheng, Crispy Soft Shell Crab with Salted Egg Mayo, Braised Abalone with Sea Cucumber, Lobster Money Bag, and Wok Fried Bamboo Clam with Celery and Mushroom in Yam Basket. Available exclusively for dinner on 4 February 2019 only, the premium platter served to table is set to be the highlight of your New Year gatherings with your family and friends.

Alongside the extensive range of mouthwatering premium dishes, the all-new Roasted Duck with Orange Marmalade Jam promises a juicy and tender roast complimented with a citrusy blend. Diners can also expect Wok Fried US Scallop with Asparagus, Wok Fried Chicken Dice in Shao Shing Chiew with Yam Basket and River Prawn Noodles, and more on the buffet line.

Exclusive to the show kitchen stations, the team of chefs presents the Baked Salmon Fish in Portugese Style, local delight Fried Oyster Omelette and the crusty Roast Pork Knuckle with Apple Jam just to name a few. Shellfish lovers will love to tuck into the Chilled Snow Crab Claw, Baked Oysters as well as the must-have Singapore Chili Crab with Chinese Mantou. Available from 31 January to 6 February 2019, the Sumptuous Spring buffet feasts at Spice Brasserie is priced from SGD38 per person.

Chinese New Year is just around the corner and most of the places on our list are almost fully booked, so make your reservations as soon as possible!

From all of us here at MissTamChiak.com, we wish you and your family a prosperous Chinese New Year! May this year bring you good health, great wealth, and may your tummies always be filled with delicious food!

HUAT AH! HUAT AH! HUAT AH!

The post 10 Best Reunion Feasts for a Very Huat Chinese New Year appeared first on Miss Tam Chiak.

I entered Super Ngon Vietnamese Café and could hear chatter in Vietnamese all around. I was stoked, because this means that the Vietnamese food here must be real authentic.

Super Ngon Vietnamese Café is a pretty cosy place which can seat about 30 people. I was lucky enough to get the last table that was available during lunchtime.

The menu is quite lean. I ordered the Beef Pho (Regular, $6.90/ Large, $7.90/ Special, $8.90). The Special version comes with a serving of beef tendon which happens to be one of my favourite parts of beef so I had to get it. I also got the Dry Chicken Noodle ($6.90) as well as an Iced Vietnamese Coffee ($3.50) and a Black Vietnamese Drip Coffee ($3.50).

I like to start with the broth when it comes to noodle soups like the Beef Pho (Special, $8.90). The beefy soup was contrasted really well by the sharp flavours of fresh spring onion and Chinese celery. The soft and silky smooth rice noodles were accompanied with a generous amount of beef slices and of course, gelatinous tendon.

Pho is not pho until you have seasoned it yourself. Along with the chilli and pickled garlic available on the table, there is a selection of sauces that you can help yourself to at the counter. I like my pho spicy and zesty.

The Chicken Noodle, Dry ($6.90) surprised me. I have almost been conditioned to expect dry pieces of chicken on top of noodles such as this, but the chicken was moist and tender! The noodles were dressed with fried garlic, fried onion, peanuts and bean sprouts.

The crux of the bowl was the delicious secret sauce mixed by the chef. It reminded me of yuzu shoyu but was still distinctively Vietnamese.

The noodles made a satisfying lunch. But, if you can only have one thing here, it has to be coffee.

The Iced Vietnamese Coffee ($3.50) was creamy and incredible chocolatey. The sweetness of the milk melded perfectly with the characteristic bitterness of coffee — what a perfect end to the meal.

I actually preferred the Black Vietnamese Drip Coffee ($3.50). It had the same chocolatey notes as the iced version, just much more pronounced as there’s no milk. The bitterness and fragrance of the coffee was also more intense.

A satisfying, yet light, lunch and a good strong cup of coffee; I was all ready to get back to work.

P.S. Super Ngon Vietnamese Café is actually located right beside the Michelin-starred Hill Street Tai Hwa Bak Chor Mee at Crawford Lane. If you’re in the area for some Bak Chor Mee, drop by for a cup of coffee after your meal (or maybe while your friend is waiting in queue).

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

Simply comment below if there’s any changes or additional info to Super Ngon Vietnamese Noodle Cafe. We will verify and update from our side. Thanks in advance!

The post Super Ngon Vietnamese Café – Authentic Hanoi Pho and Coffee in Lavender appeared first on Miss Tam Chiak.

We’ve all encountered a bland soup with frail pieces of fish being passed off as a bowl of tasty fish soup.

Thankfully, Xin Yuan Ji’s fish soup is nothing like that.

Located in the bustling CBD, Xin Yuan Ji is extremely popular with the working crowd. This means that it’s difficult to get seats during lunchtime. Xin Yuan Ji has a decently big space and air-conditioning, so you can look forward to a comfortable lunch here.

I ordered the Sliced Fish Soup Bee Hoon ($5.80+) and the Fried Snapper Fish Soup ($8.90+, extra 50 cents for rice). For drinks, I went for Mama ($1.80+), a homemade combination of sour plum and lime, and Papa ($1.80+), a mix of lime and barley. I chuckled when the waiter came over and said, “here’s Papa and Mama”.

The Sliced Fish Soup Bee Hoon ($5.80+) caught my attention immediately. Just a spoonful of the soup was all it took for me to list this very bowl of fish soup as one of the best that I’ve had. The firm slices of fish were not too thin and did not break apart easily. The soup was flavourful, and carried the natural sweetness of fish and vegetables. $5.80? What an incredibly good deal.

The Fried Snapper Fish Soup ($8.30+) paraded generous chunks of fried fish. Usually, fried fish is encased in a thick batter, but at Xin Yuan Ji, the juicy pieces of fish were enveloped in a delightfully light and crisp batter.

I asked for milk in my soup, so it was creamier, smoother, and sweeter. The delicate flavours of the fish and vegetables were not overshadowed by the taste of the milk.

The Papa ($1.80+) and Mama ($1.80+) are literally what they’re described to be. The Mama resembled iced lemon tea, with notes of sour plum. I also enjoyed the Papa, which combined the thickness of barley with the appetizing acidity of lime.

Yay to a satisfying and healthy lunch which will power you through the rest of the work day!

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

Simply comment below if there’s any changes or additional info to Xin Yuan Ji. We will verify and update from our side. Thanks in advance!

The post Xin Yuan Ji – Excellent & Affordable Fish Soup in Bugis appeared first on Miss Tam Chiak.

Union Farm Eating House is probably the most famous place for paper-wrapped chicken (or chee pao kai) in Singapore. Ex-students of Singapore Institute of Management will definitely remember this place. Union Farm started as a chicken farm in 1953 and served their signature paper-wrapped chicken, which was created by Kar Wing’s father. The idea came from a Hong Kong singer, who suggested that the owner create a dish of his own with the chicken that he was rearing. She gave Kar Wing’s father the idea of using paper to wrap the chicken.

The restaurant is unique for its kampong-style setting which we don’t see anymore. I tried the chicken twice, and I can never forget how fresh and juicy each piece of chicken was. Sadly, they had to close shop about a year ago after the landlord sold the land. I have good news though! Union Farm’s second-generation owner, Mr Chia Kar Wing, has recently brought Union Farm back! You can find them in a coffeeshop along Toh Guan Road.

Kar Wing continues to serve Union Farm’s signature paper-wrapped chicken, along with their egg noodles. In the old location, the preparation of the dish was much longer — the customers picked their chickens from the farm and hand them over to the kitchen. While waiting, the customers would have some mangosteen from a nearby tree.

With a much smaller space, this is not possible anymore. But of course, the preparation of the chicken remains the same. The chicken parts are marinated for 2 to 3 days before being wrapped in parchment paper. Upon order, the paper-wrapped chicken is dropped into the deep fryer. Wrapping the chicken is a real skill because you need to ensure that the marinate is sealed within the paper.

Once the chicken is served, it’s time to test your chopstick skills. Or you can just use your hands to unwrap the “envelope”. The meat was firm and tender, but I thought that the flavours weren’t as intense as they used to be. There was a pleasant balance of savouriness and sweetness. The recipe is kept a secret, but I could taste the strong ginger juice in the meat.

Do you know that Kar Wing was a trained actor in the past? It was after his father’s passing that he decided to take over and carry on the business. At the moment, Kar Wing said that there isn’t a next generation for him to pass the business down to.

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

The post Union Chee Pow Kai – Famous Paper-Wrapped Chicken Returns appeared first on Miss Tam Chiak.

Effandi Food Corner sits in a corner of Upper Boon Keng Market and Food Centre. The stall was easy to spot, as the tables in front of, and near, the stall were especially crowded.

The spotlights were literally shining on the star of the stall — chicken. Besides the usual chicken wings, and drumsticks, diners can have chicken skin, neck, liver, gizzards and backside. Several rice dishes such as nasi goreng and nasi ayam await too.

A small table in front of the stall displayed several homemade desserts like Bubur Pulut Hitam and Bubur Terigu. It was certainly difficult to come to a decision. I settled on a Nasi Ayam Penyet ($5), a Mix of Chicken Skin, Chicken Neck and Chicken Backside ($5) and a Bubur Kacang Hijab aka green bean soup ($2).

The Nasi Ayam Penyet ($5) was not overly oily, not too soft, and adequately flavoured. The generous amount of fried batter added a little crunch to every bite. The chilli sauce was on the sweeter side, and tasted even better with a dash of lime.

The flavourful and crisp ayam penyet could be torn apart easily. It was pretty impeccable, in my humble opinion. The dish came with 2 small pieces of fried beancurd as well as some slices of cucumber and tomato.

This Mix of Chicken parts ($5) was what I was more excited about initially. I picked up a piece of chicken skin, which crumbled in my mouth with a crackle. I liked that it was not shatteringly crispy, but just crisp enough.

The chicken neck was chewier as it was roasted. You can find little nuggets of meat here and there.

The chicken backside is a part that people shun, because it is usually too fatty, and can be pungent if not handled properly. Thankfully, the one that I had was cleaned well, and I love fatty food so the fattiness was not an issue for me.

I rounded off the meal with a tub of Bubur Kacang Hijau ($2) which was sweet and gelatinous. I adored the hint of saltiness.

Needless to say, I was pleased that I’ve found a gem.

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

Simply comment below if there’s any changes or additional info to Effandi Food Corner. We will verify and update from our side. Thanks in advance!

The post Effandi Food Corner – The Tastiest Nasi Ayam Penyet in Upper Boon Keng Food Centre appeared first on Miss Tam Chiak.

The best & Famous Mutton Soup in Singapore (Since 1955)

Really?

Haji M. Abdul Razak is located in Upper Boon Keng Market and Food Centre. And there’s only one item on its menu – Sup Kambing (Mutton Soup).

One cannot walk past the shop without noticing the gigantic pot of soup that’s constantly being stirred and tended to. They offer a variety of parts such as meat cubes, shank, ribs(most popular), tongue, and brains that you might like in your bowl.

Should I just order the delicious-looking ribs and be happy with my lunch, or should I try brain in kambing soup for the first time in my life?

I decided to be a little adventurous today. I ordered a bowl with all the parts in it ($18). I also ordered a normal bowl with just meat cubes ($6). Both bowls were accompanied with a side order of bread ($0.50 each).

I started with the regular bowl first.

The soup was medium-bodied and slightly gelatinous. It was incredibly flavourful and spiced, but not overpowering in any way. Most kambing soups I’ve had are rather light-bodied and usually drenched in pepper. This bowl was impressively balanced. There wasn’t a kick of spice at the end of every spoonful, but there’s a rich mutton taste that just warmed my soul.

The mutton cubes were tender and retained a natural gaminess that will delight any mutton-lover. Usually, these morsels are handled in a way where they lose most of their flavour, almost becoming like mere vehicles just to soak up the soup. My experience so far has been enlightening — so this is what kambing soup is supposed to taste like.

As good as the regular bowl was, it wasn’t as life-changing as the next bowl.

Even though both bowls shared the same soup, just a couple of minutes with different ingredients in them made the soups’ textures different. The Mixed Bowl ($18) was more gelatinous than the first one. The shank came with a generous amount of collagen, and the ribs were fall-off-the-bone tender. Everything was just so yummy!

The tongue was surprisingly rather normal in terms of flavour profile. One could mistake this for another slightly chewy piece of meat.

I enjoyed the tripe, and moved on to the final ingredient that I haven’t tried yet. I got a good chunk of brain, along with a spoonful of soup, and put it in my mouth decisively.

The first thing that I noticed was that the brain was creamy and smooth. Well, and immediately, my palate was attacked by a foul taste.

You either love or hate the brain, there is no way one could be sitting on the fence. I was not used to it at first, but as I slowly worked my way through the bowl, I found myself liking it!

If you love the comforting and addictive mutton soup, you’ll be happy to know that you can top it up for free! And this won’t be some watered down version they will be refilling for you, it will be the same quality soup from the gigantic pot.

I didn’t wake up that morning thinking that I would be having sheep’s brain for lunch, but I’m glad I tried it. No matter how adventurous you are, the hearty mutton soup can be enjoyed by everyone.

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

Simply comment below if there’s any changes or additional info to Haji M. Abdul Razak. We will verify and update from our side. Thanks in advance!

The post Soup Kambing Haji M. Abdul Razak – Best Mutton Soup in Singapore appeared first on Miss Tam Chiak.