Food is a representation of our national identity and a unifying cultural thread. Being Singaporeans, we’re proud of our hawker heritage and the long history of different iconic hawker centres on our little red dot.

This July, we celebrate our hawker culture with a list of exciting achievements and events. First, some of our hawkers made it to Michelin Guide Singapore’s Bib Gourmand. And
the Annual Singapore Food Festival is back!

This year’s Hawker Spotlight 2016 was held at East Coast Lagoon Food Village, which opened in 1977. A media tour was conducted by food connoisseur, Mr. Moses Lim, and we were introduced to five distinctively Singaporean hawker dishes. Take this opportunity to gather and catch up with your family and friends, over scrumptious meals.

With more than 20 years of experience in the F&B industry, hawkers Mr. and Mrs. Er have been running their own tze char stall at coffeeshops before moving their business to East Coast Lagoon Food Village in 2013 after the food centre’s renovation. We had one of their bestselling items – curry fish head. The curry was thick, with just the right amount of punch! The fish was very fresh, well-prepared and tender. Other ingredients in the curry include lady’s fingers and vegetables. This delicious dish is perfect for sharing when you have a big group.

This stall was first set up by Mr. Ang’s father at the back alley located at MacPherson. Currently, Mr. Ang, a 2nd generation hawker, is running the stall at East Coast Lagoon Food Village. Having operated for 55 years, this stall was originally well-known for their fried carrot cake. It was only 13 years ago that Mr. Ang started selling popiah after leaning the secret recipe from a friend. Mr. Ang’s popiah won the “Best of the Best” popiah in City Hawker Food Hunt last year. The popiah was generously filled and has a good combination of textures. We love the juiciness, as well as, the crunch from the beansprouts.

Originating from the back alley of MacPherson, this stall has been in operation since 1963 and Mr. Han is a 2nd generation hawker who took over the business since the passing of his father. Mr. Han is a field service engineer by training, but was interested in the hawker trade. We’re glad he decided to carry on the business as his Bak Kut Teh was selected as the Top 10 Bak Kut Teh in City Hawker Food Hunt in 2011. The soup was not extremely peppery and perfect for a rainy day. However, we felt that the highlight of this stall is their pork trotter, which are so tender that they melt right in our mouths.

The expert Char Kway Teow hawker, Ms. Mui Mui, has been hawking since the age of 12. Since young, she had been accompanying her mother and helping out at the stall at MacPherson every day after school. After their relocation to East Coast Lagoon Food Centre, Ms. Mui Mui took over and she’s also a 2nd generation hawker. Her Char Kway Teow was selected as the Top 10 Char Kway Teow in City Hawker Food Hunt in 2008. We were amazed by her cooking demonstration as she started off by cooking the eggs till a little dry before adding the rest of the ingredients for her Char Kway Teow. It contains a strong taste of wok hei, just the way we love it!

There are plenty of stalls selling satay at East Coast Lagoon Food Village but this particular one has been in the business for the past 38 years. Ms. Lynna is a 2nd generation hawker who took over the business about 6 years ago when her father fell ill. The satay, rice cakes and satay sauce here are all handmade. If you’re observant enough, they use chicken pieces instead of minced and the portion is quite generous. We enjoyed dipping the succulent meats into their homemade satay sauce, which contained quite a generous amount of peanuts in it. Simply flavourful!

Celebrate Hawker Heritage at Singapore Food Festival

The Annual Singapore Food Festival is back, bigger and with much more food offerings, with the theme, “Savour the Past, Taste the Future”. Get ready to celebrate Singapore flavours through the amazing talent of our hawkers and understand the rich depth of our culinary past and future. The Festival takes place in various locations across Singapore from 15 to 31 July 2016. Visit www.singaporefoodfestival.com for more details on the events happening islandwide.

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We all love having a good steak, soft and juicy. But, to enjoy a good cut can sometimes burn a hole in the pocket. So, to all steak lovers, here is a list of places that offers a steaks under $20, some good but also a few that are barely there.

1. iSteaks

*WRITER’S FAVOURITE* Upon discovery of this place, it became one of my favorite hangouts that satisfy my cravings for steaks. Their steaks ranges from $16 to $49, a wide variety depending on how much you are willing to pay. For $19, I was served with a thick slab of NZ Striploin, along with two side dishes. What I love about iSteaks is that they really grill the steak to your right doneness. The meat was pinkish and succulent. The layer of fat also melted within my mouth, leaving a smoky-buttery taste. By the way, you could also enjoy eating steaks with a cup of Teh Ping!

2. Bliss Restaurant

Whenever we pick a restaurant for a meal, ambience becomes an important factor. And for Bliss Restaurant, they are located in Cheng San Community Club! One highlight in their menu is the Gratin Sirlon Steak ($17) accompanied with mash potatoes and greens. It’s served hot and sizzling, cheddar Cheese is melted over the ribeye for extra flavour. Considering the price, the steak is sensationally tender and tasty. Cheddar cheese is melted over sirloin and grilled to perfection. Read about it here.

3. Le Steak by Chef Amri

Le Steak by Chef Amri is a halal steakhouse located near Little India. PS Sirloin ($18.90) is the only steak priced below $20, but you could always fork out a little bit more for their Ribeye ($21.90). The steak was thick but was disappointed when my medium doneness was served as medium well. It made it too tough for my liking. I felt that the steak was also over-seasoned which resulted in it not being as juicy as it should have been. Overall, if you like your steak medium well or well done, this could be your place.

4. Grillwerkz

The Air Flown New Zealand Ribeye Steak ($19.80) is a treat for me because they boast the good flavour. Cooked to perfection, the meat is tender and flavourful with a lovely char. It was a bit chewy but these are already a bit more tender than ordinary beef. It comes with a black pepper sauce which compliments the juicy meat totally. And on the side, you get a plate of greens. For the price, I am already impressed. I think you can skip Aston and give this a try. Read about it here.

5. Steakout

Wandering around Bugis and craving for some steaks? Steakout offers a variety of food from Breaded Fried Chix, Grilled Salmon, Oven-baked St. Louis Pork Ribs to Angus Ribeye. At $16.90, the Classic Sirloin is served with 2 sides of your choice. The steak was thin slab but what impresses me was it being cooked to the right doneness. A gentle press of the knife sunk into the tender slab. As tender as it may be, the juice was not contained within the meat. On the other hand, I enjoy the Red Wine sauce that came with the steak as I could taste and smell the red wine.

6. Uno Beef House

Uno Beef House serves coffeeshop style Western food, such as crispy fish and chips, fried chicken cutlet and chicken wings. Do try their black pepper sirloin steak ($13). The steak is served smoking hot on a hotplate which allows the steak to be cooked to required perfection. The steak goes well with the slightly sweet and spicy pepper sauce that is drizzled on top. Unlike other dishes, the steak is served with a potato ball that has a buttery fragrance. Read about our Toa Payoh Food Guide.

7. The Carving Board

A modernized hawker in Jurong East, The Carving Board serves very good quality western food for the westies. Go for the 150 days Australian Angus Flank Steak ($16) from the premium house grill. Cooked to medium, it still retains a bite while not end up too tough. Serving it on a wooden board gave it a refreshing look. Serve with garlic bread and some greens. Read about it from Sg Food on Foot.

8. Buddy Hoagies

I came to know of this place through a friend of mine, and have not regretted stepping in. Tucked within Bukit Timah Shopping Centre (not Bukit Timah Plaza), Buddy Hoagies is a retro-looking eatery which is great for gatherings with families and friends. Not only are the food good, but they are tagged at a low price so that students can afford to eat here. It’s so cheap that the steaks ranges from $14.90 to $21.90! The New York Sirloin ($18.90) is charbroiled and drizzled with brown sauce, served with 2 sides. Seasoned just right, the steak was soft and juicy, and the layer of fat at the side just oozes all the buttery goodness. Simply top up $4.50 to add a drink and a soup to your meal too.

9. Little Hiro

Sanzoku Black Pepper Striploin ($13.90) is served with a Grilled Cuban Corn; add $3.50 for fries and drinks. We requested for the steak to be served as medium rare. Sadly, what we received was uneven cooking of the steak with most parts being well done, and only a small portion of it being medium rare. The tough and dry steak turns us off. We were, instead, impressed with the pepper sauce which gives us a spicy-tingling sensation. Nonetheless, there are still other food that you could read about from the previous review on Little Hiro.

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After the owner of Sin Kee famous chicken rice at Margaret Drive Food Centre passed on, his two sons Niven and Benson opened “Uncle Chicken” in Alexandra Village Food Centre and “Sin Kee Famous Chicken Rice” in Mei Ling Food Centre respectively. The brothers eventually shut down their stalls and last year, Benson went to work for Niven at Uncle Chicken Rice in The Bedok Marketplace.

About a month ago, Benson is back on his feet and re-opened “Sin Kee Famous Chicken Rice” at Holland Drive with his young partner. We braved the storm that day just to visit Benson, as well as to try the chicken rice. Benson was in a uplift mood that day, talking and laughing as he chopped our chicken rice. It’s quite a rare sight for me.

Nothing much changes, Benson still chopes the chicken in huge chunks. His movements are still clean and brisk, each piece of meat is tender and smooth in the mouth. He will leave the leftover bones from the chicken to prepare that soup, which is used to poach chickens and rice.

To be honest, the slightly aromatic rice is not how I like my chicken rice to be. I prefer the flavours to be more intense and oily but that’s my preference. For my husband who prefers something lighter in texture, this definitely works for him. The chilli is spicy and tangy done right with vinegar and lime, just the way we like it. While Niven’s ginger dip is more thick and strong, Benson’s version is more wet which is cooked using both old and young ginger.

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LIVE REPORTING : Maureen & Mu Qin

The first Michelin Singapore guide was launched at Resorts World Convention Centre tonight, highlighting the best places to hole up and indulge in the world’s most highly rated city for gastronomy.

This prestigious annual guidebook sets a standard of excellence with its star rankings and Bib Gourmand selections. The rigorous selection process behind the Michelin Guide considers five key elements: 1) product quality; 2) preparation and flavors; 3) the chef’s personality as revealed through his or her cuisine; 4) value for money; and 5) consistency over time and across the entire menu.

Stars apply only to ‘what is on the plate’ and are awarded solely for the quality of the cooking.
· Three stars mean exceptional cuisine, worth a special journey.
· Two stars mean excellent cooking, worth a detour.
· One star means a very good restaurant in its category.

Presenting to you 2016 Michelin Guide Singapore

ONE STAR:

– Alma (Scotts Road)

– The Kitchen at Bacchanalia (Hong Kong Street)

– Béni (Mandarin Gallery)

– Candlenut (Dorsett Residences)

– Corner House (Singapore Botanic Gardens)

– Crystal Jade Golden Palace (Paragon)

– Cut (Marina Bay Sands)

– Forest (Equarius Hotel)

– Hill Street Tai Hwa Pork Noodle (Crawford Lane)

– Hong Kong Soya Sauce Chicken Rice & Noodle (Smith Street)

– Jaan (Stamford Road)

– Lei Garden (Chijmes)

– Osia (Resorts World Sentosa)

– Putien (Kitchener Road)

– Rhubarb (Duxton Hill)

– Shinji (Beach Road)

– Shinji (Tanglin Road)

– Summer Pavillion (Ritz Carlton)

– Sushi Ichi (Orchard Road)

– Terra (Tras Street)

– The Song of India (Scotts Road)

– Waku Ghin (Marina Bay Sands)

TWO STARS:

– André (Bukit Pasoh)

– L’Atelier de Joël Robuchon (Resorts World Sentosa)

– Odette (National Gallery Singapore)

– Shisen Hanten (Orchard Road)

– Shoukouwa (Fullerton Road)

– Les Amis (Scotts Road)

THREE STARS:

– Joel Robuchon (Resorts World Sentosa)

BIB GOURMAND

A further 34 restaurants and street food outlets have earned the Bib Gourmand distinction in this very first edition – 17 are found in traditional food centres while 14 are restaurants and 3 came under the ‘other street food establishments’ category. These restaurants were selected based on their excellent food offerings at a reasonable price – a maximum of S$45.

Bib Gourmand restaurants:
– Alaturka (Bussorah St)
– Hjh Maimunah (Jalan Pisang 11-15)
– Ka Soh (College Rd)
– Kok Sen (Keong Saik Rd)
– Lagnaa (Little India)
– New Ubin (Sin Ming Road)
– Peony Jade at Keppel Club (Bukit Chermin Rd)
– Shish Mahal (Albert St)
– Song Fa Bak Kut Teh (New Bridge Rd)
– 328 Katong Laksa (East Coast Rd)
– True Blue Cuisine (Armenien St)
– Whole Earth (Peck St)
– Yhingthai Palace (Purvis St)
– Zaffron Kitchen (East Coast Rd)

Bib Gourmand establishments located in food markets:
– Claypot Laska (Alexandra Village Food Centre)
– A Noodle Story (Amoy Street Food)
– Famous Crispy Curry Puff (Amoy Street Food Centre)
– Hong Kee Beef Noodle (Amoy Street Food Centre)
– Hoo Kee Rice Dumpling (Amoy Street Food Centre)
– The Fishball Story (Golden Mile Food Centre)
– Wedang (Golden Mile Food Centre)
– Famous Sungei Road Trishaw (Hong Lim Market & Food Centre)
– Na Na Curry (115 Bukit Merah View Market & Food Centre)
– Chey Sua Carrot Cake (127 Toa Payoh West M&F Centre)
– Tian Tian Hainanese Chicken Rice (Maxwell Food Centre)
– Shi Hui Yuan (Mei Ling Market & Food Centre)
– Alliance Seafood (Newton Food Centre)
– Tiong Bahru Hainanese Boneless Chicken Rice (Tiong Bahru Market)
– Hong Heng Fried Sotong Prawn Mee (Tiong Bahru Market)
– Balestier Road Hoover Rojak (Whampoa Market Place)
– Liang Zhao Ji (Whampoa Market Place)

Other Street food Bib Gourmand establishments:
– Bismallah Biryani (50 Dunlop Road)
– JB Ah Meng Kitchen (2 Lorong 23 Geylang Road)
– Sin Huat Eating House (659 Lorong 35 Geylang Road)

The Michelin Guide Singapore 2016 is a testament to Singapore’s elite chefs and eateries, and the selections that made the coveted list are no doubt the hottest tables in town. From avant-garde cuisine to best-budget bets, take your pick from below and be sure to bring your appetite. To find out more about the MICHELIN Guide, visit https://guide.michelin.sg

Foodie Holidays in Singapore

If you’re thinking about making a foodie-getaway to Singapore, how about trying our CHIAK LOCAL Food Tours. Our Food Tasting and Cultural Walking Tours include tasty food and drink tastings with some serious fun in Singapore’s most delicious, off-the-beaten-path neighborhoods.

Suitable for all age groups and fitness levels, you’ll experience delectable foods from one-of-a-kind specialty food stores, famous local restaurants and ethnic eateries. You may come back a little on the heavy side, but it will be worth it to try some of the world’s most well-loved foods where they originate. Drop us an email at maureen@misstamchiak.com

The post Singapore Michelin Guide 2016 Results – Two Hawkers Awarded 1-Star! appeared first on Miss Tam Chiak.

Most of you would be busy queuing for Hill Street Tai Hwa Bak Chor Mee, one of our 1-Star hawkers in the new Michelin Guide Singapore. For me, I’ll probably wait for a while more before I go back again. But this time round, I was recommended by K F Seetoh to try this Teochew Fishball Noodle stall at the neighbouring coffeeshop instead.

The old couple has been cooking BCM for more than 50 years. They started from Selegie Road to Jalan Besar and now in Crawford Lane. He is very swift in his motions and from the way he tosses the noodles, it makes me look forward to my bowl of noodles.

Indeed, every strand of mee kia is QQ and springy. Plus, I took some time to take the photos but the noodles do not lump together. At the last few mouthfuls, it is not mushy at all. Well coated with chilli, it is a little different from Tai Hwa’s version which has a stronger vinegar flavour. Next time, I will go for the mee pok.

They don’t make their own fishballs but it’s definitely more than a decent bowl of BCM with perfectly cooked noodles. Plus they have the orange colour prawn cake slices which is quite unique. Their homemade sambal which my friends raved about was not prominent on my day of visit, which was a pity. My bowl of noodles here costs $3.

When served, there is an option to add the fried garlic and crispy lard. Of course I tell the auntie “加多一点!”

The post Teochew Fish Ball Noodle – Another Gem at Crawford Lane appeared first on Miss Tam Chiak.

In Hainan island, goats are slaughtered during special occasion and mutton soup is prepared. In Singapore, mutton soup is not as popular but there are some really good ones. One of them is Ivy’s Hainanese Herbal Mutton Soup. Previously located at Kim Keat Palm Market and Food Centre, Ivy’s Hainanese Herbal Mutton Soup has moved to Pasir Panjang Food Centre!

My foodie friends were raving about its Hainanese herbal mutton soup for a long time but I have never get a chance to try it till today. Thinking that I would meet Ivy (since the stall name says so), I actually met Max Ng who is the owner of the stall. Max is a Hainanese (fellow suki) and Ivy is the name of Max wife. The story goes, Max was trying to woo Ivy then and he cooked mutton soup to win her heart. Of course he succeeded because they got married and Max opened Ivy’s Hainanese Herbal Mutton Soup. Such a beautiful love story behind the mutton soup.

How unique is Max’s mutton soup? Every morning, Max would marinate the lamb ribs with fermented red yeast and seared in oil to get rid of the gamey taste. Then, the meat is cooked with more than 10 different herbs for hours. The end result? Each spoonful of soup is flavourful with deep herbal flavours but not overpowering. Served with some tau pok, black fungus and wolfberries, the lamb ribs are tender.

With a mild gamey taste, dip the ribs into his super shiok homemade tangy chilli paste and serve it with rice. To be enjoyed any time of the day, and best savoured on a cool rainy day. To be honest, I am not a huge fan of mutton soup but Max’s herbal mutton soup has boosted the flavours in the broth well enough for us to enjoy it, especially during rainy days. Plus, he is using claypot now instead of just serving it in bowls, so it helps to keep the temperature warm till the very last drop. Each claypot mutton soups starts from $9.

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The classic Malay kueh, ondeh-ondeh, has been getting a number of makeovers. By deconstructing and innovating the core flavours found in our favourite glutinous sweet potato rice ball, the result is a variety of dessert options that echo the same coconut and palm sugar fragrance that we have all grew to love. If you’re a ondeh-ondeh fan like us, you’ll be happy to know that we’ve hunted down these ondeh-ondeh inspired items that’ll have you falling in love with your favourite kueh all over again.

1. Collective Brewers

Sweet dreams are certainly made of food like these. The ‘Ondeh Ondeh’ Pancake ($14) comprise of alternating layers of pandan infused buttermilk pancakes and shredded coconut with melted palm sugar coating, and comes with a side of vanilla ice cream for an icy deconstructed ondeh-ondeh sweet treat. Each bite comes punctuated with coconut shreds and intense sweetness from the palm sugar, while the warm pancake and vanilla ice cream come together to approximate the oozing center of an ondeh-ondeh. The result is a dish that has done a pretty good job translating our favourite traditional dessert into our favourite breakfast food.

2. Churros Factory

Hopping on the ondeh-ondeh bandwagon is the Ondeh Ondeh Churros ($9 with a scoop of vanilla ice cream) that comes with a generous sprinkle of desiccated coconut. The churros were deep fried with a crispy exterior with a soft center, and the batter felt light. But the lack of pandan and coconut flavour left something to be desired – we would have liked the neon green churros to come packed with more pandan fragrance.

3. Three Cups Coffee Co.

Packed with people working in the CBD area, the slice of Ondeh Ondeh Cake ($9) that we had was an exciting perk-me-up to combat the humdrum routine at work. They might come in distinct layers of pandan cake spiced with palm sugar and coconut buttercream, but the layers worked together really well to achieve that distinctive flavour profile in ondeh-ondehs. We also liked how there were small shards of palm sugar crystals embedded within the cake, lending the cake some unexpected crumbly surprise when biting into it.

4. Hyde & Co.

Hyde & Co.’s attempt at modernising ondeh-ondeh through their Ondeh Ondeh French Toast ($12) was certainly a successful one. The thick slices of brioche french toast made for the perfect canvas for the grated pandan coconut and scoop of vanilla bean ice cream, but the glue that tied the whole dish together was the gula melaka drizzle that helped elevate the dish to another level.

5. And All Things Delicious

There’s a lot of pressure and expectations to uphold when you call your cafe ‘And All Things Delicious’, and the Gula Melaka Scone ($3.50) that we had was certainly delicious. This quintessential English tea time snack is given a Asian makeover with the gula melaka glaze drizzled over their freshly baked scone. The sweetness from the palm sugar pairs well with the flaky and buttery pastry, but we would have preferred ours to come with a little more glaze.

6. ButterScotch

The core components of an ondeh-ondeh makes a guest appearance in everyone’s favourite dessert combination of ice cream and waffles with ButterScotch’s rendition of Ondeh Ondeh Waffles ($12). The neon green pandan waffle was served with a scoop of ice cream and topped with coconut flakes and gula melaka sauce, and the results makes for a compelling case for replicating the flavours in an ondeh-ondeh. It gets a green light from us, but share this immensely sweet dessert with a friend or two.

7. Fluff Bakery

Lady luck was shining at us as we managed to get a slice of Ondeh Ondeh cake ($6.50) from Fluff Bakery. Soft, fluffy & familiar pandan chiffon cake is sandwiched between layers of buttercream and coconut shreds. Every bite oozes the scrumptious Gula Melaka fillings. Oooomph… Do remember to check their social media pages for daily flavour offerings to avoid disappointment. Sometimes, they bake ondeh ondeh cupcakes as well.

8. Dessert Project

Thick toast are certainly everywhere right now, and the ondeh-ondeh flavour trend has caught up with this new food trend. By replicating the flavours found in an ondeh-ondeh, the Gula Melaka Coconut thick toast ($14.90) comes with a buttered base, topped with coconut ice cream, desiccated coconut and a drizzle of gula melaka syrup for good measure. Certainly a dish meant for sharing, we liked how the salted butter served as a nice contrast to the otherwise sweet dessert.

The post 8 Dishes That Prove You Need To Get On The Ondeh-Ondeh Trend appeared first on Miss Tam Chiak.

Image & Text by Maureen & Mu Qin

Breakfast is the most important meal of the day. It is the perfect thing that motivates us to get our lazybums out of bed as early as 8am. We truly believe that a good/bad breakfast will define your mood for the day. Here’s a list of breakfast spots in the East that will make you reconsider waking up early. Enjoy!

Mr and Mrs Mohgan’s Super Crispy Roti Prata

Good, artisanal pratas are hard to come by. Meet Mr and Mrs Mohgan, the couple who does super crispy roti prata in the middle of Joo Chiat. Mr Mohgan has been making prata for more than 30 years. He makes his own dough, cooked the curry and flips the prata all by himself. What’s the best way to find out if the prata is good? Eat the kosong (plain) one! I ordered a stack for my foreigner friends to try and they were full of complements. Moderately thick and pan fried till a beautiful brown, the pratas here are fresh and SUPER CRISPY. Very satisfying breakfast!

Chin Mee Chin Confectionery

Having spent quite a little while abroad, I’ve come to realize how lucky Singaporeans are to be able to enjoy our “kopi-o” with traditional kaya toast at old school coffee shops. It’s impossible to look for such comfort food within a nostalgic setting that’s affordably priced in Western countries. East-siders will be familiar with Chin Mee Chin Confectionery. Their kaya toast comes in buns rather than bread slices. These buns are made in-house and toasted till slightly charred. Generous slabs of kaya is then, spread on the buns, followed by a little chunk of butter. Imagine watching butter melting on the skillet before you cook and the aroma that lingers in the air. That’s the little action taking place on your warm toasted buns. Besides their popular kaya buns, Chin Mee Chin Confectionery is also famous for their custard cream puffs and egg tarts too!

Yong He Bak Chor Seafood Noodles

Used to be at Yishun, Yong He Bak Chor Seafood Noodles have relocated to Bedok a few months ago. He is actually the uncle of Ah Guan Noodles and brother of Ah Lam’s Abalone Noodles! So the whole family has been targeting seafood noodle! For $4.50 a bowl, you get a bowl of noodles tossed in homemade chilli sauce, and served with fresh prawn, clams and well braised mushroom sauce. The noodles were splendidly cooked, it’s springy, tasty, aromatic and of course, well larded. The braised mushroom slices gave the Mee Pok another delectable dimension, with its sweet and deep flavour from the prawns and clams. The deluxe $10 version comes with either big prawns or crayfish.

Enak

Opened last year end, owner Ibu Bida gave up her corporate job to start a hawker stall. She hired a talented Indonesian cook from Tanjung Pinang to whip up a good spread of dishes. They do breakfast items in the morning. Mee Rebus ($2.50) – a simple dish of thick yellow noodles with taupok, green chilli and a hard-boiled egg drenched in a flavourful spicy-sour gravy. The gravy is not overpoweringly starchy. The star for us was the Mee Soto ($2.50). The soup has many layers of flavours and a perfect balance of spices – not one outshines the others. It is strong, rich and robust, unlike the many versions out there that are weak and lack depth of flavour. Forget about the Mee Siam. Read about our previous review.

Ru Ji Kitchen

Young hawkers Joanne and Daniel learnt the skill from Joanne’s father and they wake up very early everyday to make the fishballs. Using yellow tail fish (蕃薯鱼), they beats them into fish paste for an hour before making it into fishballs and fish cakes. That is why their fishballs are so fresh and bouncy! The mee pok is very springy and well-tossed with their homemade chilli sauce, vinegar and lard.

Toast Hut

Toast Hut is the place for traditional kaya (coconut jam) toast set by young hawker Melvin Soh. He picked up his skills at a local kaya toast chain when he was 17 years old. After working there for three years, he opened his own stall in Old Airport Road Food Centre in 2007, serving kaya toast paired with home-brewed traditional coffee, which he learnt from his father. Aside from the signature items, he serves blended ice coffee to cater to his young customers and freshly made sandwiches using traditional kaya toast bread. In response to the health consciousness of Singaporeans, kaya used in Mr. Soh’s stall is specially created to make it less sweet and not cloying when served with coffee or tea.

Fu Yuan Minced Pork Noodle

Occupying just half a stall at Tampines Street 21, Fu Yuan Teochew Bak Chor Mee is really an unassuming establishment. The owner is formerly working as an assistant with Twa Hua when he was a young boy. At first glance, the mee pok looked a tad dry. But once the noodle and sauce were tossed up, they came together nicely. The noodles sits in a small pool of vinegar-based sauce and which is slurping good. Especially the vinegar, very fragrant and seems like it’s a superior brand. Topping the al-dente noodles are a mixture of minced pork, liver, pork balls, fried sole fish, etc. You get a bowl of soup on the side as well. Read about the full review here.

Xing Yun Kway Chap

Business is overwhelmingly good that this kway chap stall only opens from Friday to Sunday so expect long queues forming. Well, good things are worth the wait right?! Queuing must be one of Singaporeans’ favourite pastimes. Standing in the queue with groups of aunties and teenagers chatting at the top of their voices made me feel as though I’m in a mini wet market.

Xing Yun’s kway chap are braised to perfection. The translucent kway is slippery smooth and does not break easily in the sweet and aromatic broth. The braised pork belly, pig’s intestines and tau pok are well-flavoured. We enjoyed the braising sauce’s good consistency as it is not too thick nor too watery. The ingredients are stewed long enough for the spices to penetrate into them. Many people are skeptical when it comes to pig intestines due to an odour but fret not as Xing Yun’s intestines are tender and absorb the braising sauce so well that the odour is gone. Adventurous foodies can attempt to try pig’s tongue while big-eaters should definitely go for the pig trotters! Dip the morsels into a tangy spicy chilli sauce for that extra kick!

Chai Chee Fried Carrot Cake

When every other stall’s deep fried carrot cake is square, Chai Chee’s version is long and freshly deep fried. Each carrot cake stick is crispy on the outside, yet soft on the inside. It is one of my favourite breakfast snack whenever I am in Bedok. Best paired with Rui Xing Ka Fei Cha Shi stall located at #01-42.

Yummy Sarawak Kolo Mee

Being the top foodie pick in Sarawak, of course Singapore’s version cannot be compared to those served in Sarawak. Our version is different but decent. Don’t confuse this dish with wanton mee! Kolo noodles are cooked, drained and dry-tossed with different sauces, hence the name “kolo”. Usually, the must-have ingredients are springy and oily noodles, minced pork, char siew and vegetables. Sometimes, wantons are added.

Yummy Sarawak’s Kolo Mee doesn’t consist of minced meat but its curly kolo mee is good! These noodles are only made of egg whites, hence lighter in shade and don’t contain alkali. I can’t help but salivate when the cook tossed the noodles together with the sauces. I guess the fragrance makes the stomachs of everyone who are still in the queue growl with hunger. Huge wantons with crunchy water chestnuts complement the noodles so don’t miss out on these! We also had the Chicken Feet Spare Ribs Noodles which was well-braised and flavourful.

Bedok Chwee Kueh

One of the cheapest chwee kueh in Singapore, Bedok Chwee Kueh is a popular breakfast for residents in the East. They are pretty generous with their radish and not very salty. The steamed rice cakes are soft and do pair your chwee kueh with the chilli sauce.

Tian Nan Xing Minced Pork Noodle

If you have always been eating Bedok 85 minced pork noodle soup for supper, now you can try Tian Nan Xing minced pork noodle at Blk 511 Bedok North. With more than 80 years of history, the stall is now managed by 3rd and 4th generation. They focus on using good and fresh ingredients, hence each bowl of bak chor mee is flavourful and tasty. Like the other BCM in Bedok 85, Tian Nan Xing has minced pork and pork balls in the noodle soup ($3). But if you add extra $1, you will get their homemade dumplings. The springy noodles with tasty soup create wonders, the soup is sweet and makes you want to have another bowl.

Mizzy Corner

Everyone who frequents Changi Village would know about the nasi lemak served at Mizzy’s Corner. My family and I love it for its value for money, and we would invariably leave with very satisfied tummies. The standard chicken nasi lemak set which costs $3.50, comes with a fried chicken wing, a fried egg and ikan biliss, sambal and a slice of cucumber. Unfortunately, the rice is not fragrant enough and it is too soggy. A piece of mackerel otak otak can be added for an additional $1.

Lek Lim Nonya Cake Confectionery

Hands up for those who still eats ang ku kueh. We probably spend most of our time finding good brunch places and forgot about the old traditional kuehs we used to eat when we were young. Lek Lim Nonya Cake Confectionery is a old traditional shop in Bedok which has more than 48 years of making its own ang ku kuehs, nonya kuehs and other festivals kuehs everyday. It is pretty rare because most of the ang ku kuehs we see in shops are from factories.

The Soon Kuehs and Ku Cai Kuehs here are pretty famous too. The ladies make them every afternoon and the skin is soft and slippery. When steamed, the skin was translucent and thin, packed with big fat fillings. These kuehs are sold fresh everyday over the counter and contain no preservative. This stall is actually halal certified! This malay aunty here was busy wrapping the Bulok Inti, which is a sweet blue glutinous rice with coconut shredding on top.

Song Han Carrot Cake

Carrot cake here thrills my tastebuds and rivets my attention. The owner of this stall serves up a generous portion of black and white carrot cake just for the price of $3. It has a texture that is soft, light and melts in your mouth right away. The tasty chilli is fragrant and not overly spicy. The uniqueness of adding small shrimps imparts a distinct crunchiness as you enjoy each morsel of food. This stall is especially suitable for families wherein some members prefer the black version with its thick and sweet dark sauce but others go for the white one that tips towards the savoury end.

Hua Zai HK Style Roasted Delight

I have very high expectations on how roast meat from a particular stall should measure up when it comes to these Hong Kong style roast cuts. Surprisingly, Hua Zai HK Style Roasted Delight Rice/Noodle was a hidden gem that I stumbled upon by chance. The roast meats are very well-prepared that it’s obvious the stallholder has the roasting temperatures right at his finger tips. The roast pork is served up warm, with skin so crispy it crackles in the mouth, lending a dainty contrast to the texture of delightfully tender meat. These roast meats are served with either noodles or rice over here and I have a particular fondness for the well-seasoned char siew. The meat is succulent with a hint of sweetness. This stall serves tasty and tender soya sauce-braised chicken too.

Besides roasted meats, this coffeeshop serves delicious Muslim Food too, amongst which longtong is my favourite. I enjoy the soft and fluffy texture of the rice cakes with wisps of fragrance carried over from their banana leaf wraps. The spices used are perfectly blended into the longtong, making it taste heavenly.

Glory Catering

Craving for Nasi Padang-styled and Nonya-styled cuisine? Glory’s the right place to head over! Their Nonya Laksa and LongTong are crowd pleasers. The former stood out for me as it is milkier and less spicy but still rich in that uniquely Nonya flovour. It comes with generous helpings of prawns, fish cakes and lemongrass sprinkled on top that helps to rack up your appetite. The LongTong here is very smooth and go after the milk curry with its feel of graininess that comes from the pinch of dried shrimps plus grated coconut dry-fried to a golden brown. The vegetables are soft and tender but not overdone.

End your meal with Nonya kuehs (bite-sized pastries) are a specialty of Glory. The kuehs here contain the right amount of sweetness, texture and delivers a burst of flavours the moment you bite into them. It’s favourable to walk in with an empty stomach so you can savour all the Nonya delights you want!

Song Zhou Carrot Cake

Even though they no longer make their own carrot cake, but after getting it from supplier, they will add some “secret” ingredients to make to make it softer. The owner will first stir fry the garlic and chai poh till fragrant, then add in some carrot cake pieces, pour over the egg batter and fry with black sweet sauce and fish sauce.

Song Zhou’s black carrot cake is very very fragrant and wet. Each piece of carrot cake is so soft with aromatic charred edges. What I love about it is, they are very generous with the eggs and black sauce, hence giving it a sweet and savoury taste. The white one is also not bad, but I still preferred the black ones. And to be frank, I think the uncle does a better job than the wife. The owner said, there is no secret to frying a good plate of carrot cake. What’s most important is to control the fire so that the heat will be balanced during frying.

Hock Choon Laksa and Lor Mee

It’s hard to miss this stall when there’s always a snaking queue smacked in the middle of Eunos Market and Food Centre. I enjoy its savoury gravy that is thick but not overly starchy and full of flavours. You’re able to add your desired amount of condiments which include chopped garlic, sliced chilli, sambal chilli, chopped spring onions and vinegar. Prefer a tangier taste? Pile up on the garlic and vinegar! Served with half a braised egg with my favourite kind of creamy yolk and thin slices of pork belly well-seasoned with 5 spices, having this for breakfast starts the day on a right note! Wait, did I mention about the fried fish? This is the highlight of the Lor Mee – crispy yet moist within, it complements the dish so well.

Dong Ji Fried Kway Teow

This Char Kway Teow owner does everything single-handedly, from taking orders all the way to frying it and serving the fragrant noodles into your hands. He has a perfect rhythm while frying char kway teow, adding fresh prawns and squid into the oil before the noodles. It’s hard for your stomach not to growl while waiting in line but this is definitely worth your wait.

The fluffy noodles coated with spicy, eggy goodness, gives this dish a lovely taste and texture. It has enough wok hei, the right amount of charred-ness and a spice level that was perfect. The cockles were plump and some crunchy beansprouts were scattered among the noodles. Strips of garlic chives completed the dish. Instead of your usual super black and sweet flavour, you get a more savoury finish, with just the right amount of smokiness here!

Xin Mei Xiang Lor Mee

Made from starch, eggs and some secret blend of spices, it takes about 5 hours to cook before you get the smooth and light gravy. The gravy coated the noodles very nicely and portions of braised pork belly and fish are quite generous. The modern version of lor mee contains fried fish but Xin Mei Xiang’s version still sticks to tradition and tediously hand-shred Spanish mackerel. Ain’t a fan of yellow noodles? You can opt for kway teow or bee hoon or any combination of them here! I thoroughly enjoyed the textures and mix of savoury, sweet and tangy flavours. People often say, “money can’t buy happiness” but for $4, I had a well-concocted bowl of lor mee, which I see as one of life’s simple pleasures.

Tan Beng Otah Delights

Otah here is prepared on the spot and freshly wrapped. The otah has a good balance of chilli and fish and exudes ethereal fragrance when served hot. The filling within contains chunks of mackerel meat and the spices packs quite a punch. What I enjoyed most was the packet of traditional nasi lemak wrapped in banana leaves that this hawker still prepares. Consisting of fried fish, an egg, ikan bilis and peanuts, it made me reminisce the days when my late grandmother would tabao this back for me on weekends for breakfast when I was young.

Da Zhong Mei Shi

The elderly hawker does all the cooking and the end result – a wonderfully charred plate of kway teow that’s out to tantalize our tastebuds. He makes it a point to fry only one plate at a time so be prepared to wait for your plate. A plate of char kway teow consists of a mixture of flat rice noodles and egg noodles, perfectly stir-fried with eggs, cockles, lap cheong, bean sprouts and Chinese chives. I’m not sure which particular stall you frequent but I grew up eating from this old uncle hence, sharing my wonderful childhood experience with you.

Jia Mei Wanton Mee

Many might be familiar with this hawker’s wanton noodles but I prefer their mushrooms and chicken feet noodles, soaked in their special sauce. The sauce is sweet with a slight salty aftertaste. The sour chilli cranks up the tastiness of this dish and I like it that these noodles are soggy, while not overly soft at the same time. Be warned though, the queues can get quite crazy on weekends!

Joo Chiat Chiap Kee

Joo Chiat Chiap Kee in Bedok makes their own dome shape fishballs that is fresh, chewy and gives a satisfying homely taste! Their sambal chilli is to die for. When tossed with my noodles and bean sprouts, it is super shiok. For $3, we get 5 fishballs, worth it right?

Hon Ni Kitchen

Readers staying in Bedok have definitely heard about Hon Ni Kitchen for its nasi lemak. It is always long queue during lunch and the only time when it does not have a queue, is Sunday. Because the stall is closed on Sunday! Go for their chicken wing, it is deep fried till crispy. Dishes include luncheon meat, fried kuning fish, fishcakes, stir fry long beans, ikan bilis, otah, fried eggs etc. Its nasi lemak is very light and fluffy because they use coconut milk sparingly. The rice is best eaten with their homemade sambal chilli sauce.

Kim Choo Kueh Chang

You name it, they got it! Offering an abundance of rice dumplings with different stuffing, Kim Choo definitely doesn’t disappoint. The ingredients are pretty generous here and very tasty. No matter which flavour of rice dumpling you select, you’ll realize that the rice was not in any overwhelmed by the ingredients. The glutinous rice was soft but compact, with a nice aroma. Each rice grain fully absorbed the essence of the ingredients wrapped within. You get a complete package that’s so flavoursome you can’t just stop at one.

Planning what to do or where to eat over the weekend? We hope this list of breakfast offerings in the East will motivate you to get up earlier and start your day with a bowl or plate of delicious food. This list is non-exhaustive and I’m sure there are some more that we have not discovered.

The post 27 Local Breakfast in the East That’s Better Than Brunch appeared first on Miss Tam Chiak.

Chilli crab is undeniably one of our favourite dish created right here in our homeland. And it stands for everything that we love – something spicy, something fresh and something that’s finger licking good. More than just a dish on its own, we seem to love this salty-sweet-spicy dish so much that we’ve started infusing it into other Asian and Western dishes alike. Here are some chilli crab flavoured dishes we’ve rounded up to prove our nation’s obsession over this uniquely Singaporean creation.

1. Mingle Mangle

Frozen treats are perfect for cooling off in the tropical heat. But throw in some fiery spice and what you have on hand is a savoury icy dessert that’s confusing on the tongue. In fact, we were intrigued and bewildered by Mingle Mangle and their unexpected flavour options, and particularly so by the scoop of Chilli Crab ice cream ($4.60) we had. Arguably an acquired taste (spicy ice cream really takes some getting used to), try this if you’re a die-hard fan of the dish. Churning chilli crab into a dessert certainly is prove of our obsession over this dish.

2. Fish & Chicks

If you’re planning on braving the heat and hour long queue to sample the famed fish and chips from the modern hawker Fish & Chicks, don’t. In keeping with the same hawker spirit, they’ve opened up another outlet in Orchard Cineleisure’s Koufu serving the same decadent golden brown fillets. We had their Chilli Crab Fish And Chips ($10.90) that came with fries and your choice of an additional side. The fish was moist and the batter was a delectable crunch, but the chilli crab sauce felt more like a sweet chilli sauce and left more to be desired.

3. Antoinette

Finding it hard to keep up with Antoinette’s huge array of croissant options? Well we feel your woe too. With so many options, it’s easy to miss out on their Chilli Crab Croissant ($7.50) where buttery pastry layers come enveloping a strongly flavoured spicy center. It’s heavy on the palette and bold on taste, almost like biting into a French curry puff.

4. Artistry

Sure, we don’t exactly know how does a krabby patty taste like. But if it were to taste like anything, we’d hope it would taste like the Artistry Chilli Crab Burger ($25) from Artistry. It was hard to choose our favourite part of their signature burger – the thick patty was bursting with swimmer crab meat, and we wished we could douse their house-made chilli crab sauce over our entire plate filled with brioche buns and shoestring fries. Regardless, this hearty burger was a good attempt at replicating the familiar flavours from our favourite crab dish.

5. Din Tai Fung

Din Tai Fung is mixing things up a little by incorporating crab into their various dim sum dishes. The Steamed Chilli Crab & Pork Bun ($2) comes stuffed with pork and shredded crab meat, with a mild chilli crab flavour lingering as you bite into it. Also making a special reappearance from now till 31st August is the Steamed Chilli Crab Dumplings ($7.50 for four pieces), which comes with a pork and crabmeat mixture and spicy chilli crab broth.

6. The Fabulous Baker Boy

It seems like adding cheese to a dish makes it better – from Korean ramen to fries and now, chilli crab. The Chilli Crab Mac And Cheese ($18) is the perfect harmony of east and west, with elbow macaroni suspended in a cheesy béchamel sauce, topped with chunks of chilli crabs and herbed panko crumbs. We loved how the spiciness cuts through the richness of the cheese, and the generous chunks of juicy crab meat that accompanied every bite.

7. Loof

Known for putting a local spinning their menu, this rooftop bar’s rendition of Chilli Crab Cheese Fries ($14) makes for a great drinking companion. The thick cut fries soaks up the sauce from the chilli crab that reminded us somewhat of an Asian poutine. It was a little heavy on the salt and spiciness, which make sense when you wash the fries down with a pint of cold beer.

8. Habitat Coffee

You’ll want to skip the standard brunch items on the menu and order the Chilli Crab Linguine ($17) just like what we did. The rempah, or spice blend used to concoct the sauce threaded the fine balance between sweet, spicy and savoury. The generous chunks of crab meat made for a juicy bite, and the fried mantous mean that you scoop up every last drop of the sauce and leave none to waste. Read the review here.

9. Platypus Kitchen

The Chilli Crab Asian Buns ($10.50 for three pieces) do away with the usual fried mantou and replace it instead with some steamed buns. We liked how the fluffy and soft buns made for the perfect canvas for the sweet and savoury chilli crab sauce, while the fresh greens and fried wanton skin adding a nice crunch to the whole dish. Read more about Platypus Kitchen here.

The post 9 Dishes That Prove Our Obsession Over Chilli Crab appeared first on Miss Tam Chiak.

If tomorrow is your last day on Earth and you have one last meal to enjoy. What will that last meal be? I used to fantasize that if I was about to have my last meal, I would eat everything I never let myself have. We ask 102 of our favourite food and travel bloggers to find out their last meal on Earth.

1) Annette White from http://bucketlistjourney.net/

For my last meal I would immediately head to the Basque country of Spain to indulge in countless flavors of pintxos (or pinchos). These small snacks have an array of toppings placed on crunchy bread, spiked with a toothpick and displayed buffet style in many Spanish bars. My favorite is the piquillo pepper jam with goat cheese and a vinegar reduction or the blood pudding morcilla cocida. My mouth is watering just thinking about it!

2) Shannon Ullman from http://livesabroad.com/

Choosing a last meal is difficult as there are so many equally delicious dishes around the world. But, if I have to choose one, I would pick the raw/vegan Malaysian Laksa soup from Seeds of Life. This restaurant is located in Ubud, Bali and it’s healthy, all vegan and offers a huge selection of desserts! The soup itself has all of the right flavors without any of the unhealthy ingredients and it’s refreshing too!

3) Gordon and Paula from http://www.contentedtraveller.com/ 

Because of the conviviality of the experience, and the fact that this is a rustic meal to be shared with friends and family, we select Paella. We attended The School of Paella, Escuela de Arroces y Paella Valencian in Valencia, Spain under the tutelage of Master Chef Cross. Our Diploma in Paella is now proudly displayed on our fridge. As our last meal, we would share our paella with people we love, so that makes it a very special last meal. 

4) Laurence Norah from http://www.findingtheuniverse.com/ 

I’d have to go for some British comfort food – something like a steak and ale pie with chips (fries to my American friends). This would have to be served in a lovely British pub, ideally by a roaring fire, washed down by a pint of local beer!

5) Jessica Norah from http://independenttravelcats.com/ 

Lamb is my favorite meat so I’d definitely go for lamb cutlets with mint sauce accompanied by Israeli couscous with lemon & red pepper seasoning. Then, I absolutely love Creme Brulee, so if there’s room for dessert, that’s what I’d have to finish! To drink I’d have a glass of water and then a cup of Mariage Frères tea.

6) Michael Turtle from http://www.timetravelturtle.com/ 

If I could have just one last meal, I wouldn’t go for something expensive or exotic. I would choose one of my favourite things ever – ramen! I love the Japanese noodle dish and I eat it all over the world. There’s something so comforting about the warm thick broth. Of course, the best ramen you will ever find is in Japan so, if I could, I would go to Tokyo to enjoy that final meal!

7) Anuradha Goyal from http://www.inditales.com/

My last meal would be definitely the street food of India – specially Pani Puri. It is also called Gol Gappa and Puchka. There is nothing in the world that can beat the tangy taste of Gol Gappas. You must have it standing in the corner of a street in the evening for the best taste. You can get it anywhere on the streets of India though the taste varies with the region. 

8) Robert Schrader from http://leaveyourdailyhell.com/

If the world was ending tomorrow, I hope I’d be in Japan—not just because of the food, of course, but that’s what this hypothetic is about. I’d be seated in a sushi bar, preferably one off the tourist trail, chowing down on a sashimi donburi bowl, a.k.a. a heaping serving of rice topped with delectable pieces of fresh, raw fish. My bank account would be ending along with the world, so I’d probably order a few and eat myself into a food coma!

9) Max Hartshorne from http://www.gonomad.com/

Once again, on a visit to Italy’s magic island, Sardinia, I’ve eaten a 100 foot meal, and boy was it good!

We drove out toward the coast, to the Sinis Peninsula, to Agritourismo Il Sinis in Sardinia, Italy. Here, brother and sister Salvatore and Magdelena Porcu brought out dish after dish of simple food that all came from their farm.

Set before us as we entered were a panoply of plates. Grilled eggplants and peppers. Fried eggplant balls, stewed beef, fried squash blossoms, olives and artichokes…and these were only the starters. Then Magdalena brought out her homemade ravioli, filled with ricotta, and after sweeping away our second plates, the piece de resistance, suckling pig, two months old, from the barnyard. They told us that the sows had plenty more piglets for their table, and  don’t worry–if the nine of us didn’t finish the groaning board, “roast pig is better the next day anyway.”

The wine in little carafes flowed, and then Salvatore broke out his own liqueurs–one bright green made from wild fennel, and another from pears. We asked them how the got those big pears into that those small bottles. And they said that many of the trees branches grow right into the empty bottles, affixed with rope the a branch.

Times like these are when I revel in my life as a travel writer, I enjoy meeting people like this, hearing their stories and eating such delicious food that came from right here.

10) Adam Groffman from http://travelsofadam.com/

Maybe it’s silly, but I think I’d go with pizza for my last meal. It’s one of my go-to foods (like it is for everyone) and it’s just such a comfort meal—perfect anytime of day and or any type of occasion. In Naples, they make the best pizza in the world (trust me when I say the hype is based on reality!) so I’d go with a classic Neapolitan pizza.

11) Lynn and Noah Camp from http://www.becausewecamp.com/

If it’s our very last meal on Earth, then we’re flying to Japan to experience our first Izakaya (Japanese Tavern) all over again! While we were there we indulged in the chicken skin, tender beef skewers, cheese crisps with drizzled honey, scallions and chicken in a citrus sauce and roasted soy sauce rice balls just to name a few! That’s the beauty of this place, you don’t ever have to settle with just one dish so we’d want sample the entire, mouth-watering menu before finally going to that big Izakaya in the sky.

Restaurant Info
Kidoriya, 590-2 Higashishiokojicho, Karasumadori Nanajo-sagaru, Shimogyo-ku | 1F Yodobashi Bldg., Kyoto 600-8216, Kyoto Prefecture

12) Randi and Michael from http://justapack.com/ 

For our last meal, we would choose the local dining experience that was organized for us by Interesting Times Bureau in Bucharest, Romania. We indulged on five star dining, prepared with delicious Romanian ingredients, and enjoyed it friendly locals.

Each dish was steeped in Romanian tradition, from the pickled mushrooms, to the Salata de Vinete (Romanian eggplant dip), to the bell peppers stuffed with buckwheat and mushrooms, to the fried polenta sticks. The dishes were robustly flavored and unmistakably Romanian.

13) Matthew Long from http://landlopers.com/

I’m a carnivore at heart and one of my favorite meals is a classic American steakhouse experience. Starting with a crisp salad, the star of the show is of course an expertly prepared steak – in my case a filet mignon. Add plenty of family style sides like potatoes and mac n’ cheese and you have the perfect meal. No meal is complete without dessert and the steakhouse staple is also my favorite – a sweet and delicate bread pudding.

14) Earl Baron from http://www.wanderingearl.com/

Tostadas from the Dona Mary Restaurant in Playa del Carmen, Mexico. It might not be the fanciest meal or the most atmospheric place to dine, but this simple restaurant serves up tostadas that I simply can’t eat enough of. Homemade crispy tortillas topped with shredded chicken, fresh cheese, sour cream, lettuce and avocado…so yummy every single time.

15) Alesha and Jarryd from http://www.nomadasaurus.com/

Our last meal would be at Tuan Ngoc’s Restaurant in Phong Nha, Vietnam. Besides cooking the absolute best blend of unique Vietnamese food around, they also provide the a homely atmosphere. Tuan and Ngoc are too of the most welcoming and caring people we have ever met and they make every single customer feel like a member of the family. But what meal would we order? Either their secret hotpot (not even on the menu), or their twice-cooked melt-in-your-mouth pork ribs! Total cost – $4!

16) Giselle and Cody from http://mindfulwanderlust.com/

If we had to choose a last meal, we would absolutely have to go with vegan Khao Soi, an incredibly flavourful rich textured coconut curry broth, served with rice noodles, native to Chiang Mai, Thailand, AND crispy tofu sauté with creamy peanut sauce.

Surprisingly we did not find our favourite dishes in Chiang Mai; we found them at Kwan’s Cookery, a modest Thai restaurant, and cooking school in Koh Lanta, Thailand. Both dishes are an absolute dream. We look forward to another visit in early 2017.

17) Amanda Burger from http://www.burgerabroad.com/

My last meal would definitely be at Thai Vegan in Albuquerque, New Mexico, US. They have an amazing entirely plant-based menu of inventive Thai dishes sprinkled with classic American comfort foods like burgers, fries and ice cream sundaes. My all-time favorite meal is the Creamy Chicken, which is lightly battered pieces of soy chicken on a bed of fresh veggies and greens, covered in a delicious sweet and spicy creamy sauce that is to die for!

18) Melvin Boecher from http://www.traveldudes.org/

If I would have to choose my last meal, what would it be? There is so much amazing food out there in the world, which makes it hard to choose. I’ve eaten at some of the best restaurants in the world, but I’ve also explored the street food on the different continents. But for my last meal, I would stay to what have accompanied me for most of my life, the Pommes Currywurst!  I’m German and the Currywurst is probably the best, most popular and traditional street food you can get in Germany. You’ll find an “Imbiss” selling Currywurst in every city, if not, I would not call it a city. Every currywurst seems to be the same on the first look, but it’s not. There are different tastes, depending on the sausage, but especially with its sauce. Usually you order to your Currywurst a Pommes rot/weiss (red/white). So the french fries gets served with ketchup and mayonnaise.

Just thinking of it, makes me hungry and I’ve just made my decision of what I’ll have for lunch today.

19) Nick & Dariece from http://www.goatsontheroad.com/

For our last meal on earth, it would have to be something from Italy. We recently ate our way through Rome, Florence, Tuscany and Venice and even though we already loved Italian food, we feel like we had never eaten any proper, authentic food until visiting the country. We would love to have a margarita pizza with buffalo mozzarella and fresh basil, as well as homemade spaghetti carbonara pasta.

Yum!

20) Dr Paul Johnson from http://www.aluxurytravelblog.com/

As a last dish, I would go for the signature dish of ravioli of black Bresse chicken with pan-fried langoustines on a bed of forest mushrooms as served at the Parkheuval Restaurant in Rotterdam.  This is rich and gutsy yet somehow wonderfully light at the same time…

21) Jessica Festa from http://jessieonajourney.com/

My last meal would be traditional Uzbek cooking at Damira’s house in Brooklyn. I recently did a culinary workshop with her through League of Kitchens, and was able to immerse myself in Uzbekistan culture through music, dress, traditions and, most importantly, food. Along with the snacks Damira prepared before the group arrived like samsa pastries, non flatbread and meat pies, we used her family recipes to create dimlama (beef and vegetable stew), fried and boiled barak(dumplings), boemjon salat (eggplant salad), bodring salat (cucumber salad), fruit compote and achik chuchuk (tomato-onion salad) — all prepared with fresh produce and fragrant herbs and spices. As we cooked Damira also told us about the medicinal properties of the ingredients, like how cumin kills food-borne bacteria and that cabbage is an anti-inflammatory.

22) Jacob Fu Esther from http://localadventurer.com/

When it comes to food, we both have very different tastes. As a last meal, Esther would have a meal at French Laundry. Everything is cooked to perfection! I on the other hand, would love to have a simple Double Double with grilled onions from In-n-Out.

23) Dave Brett from http://www.traveldave.co.uk/

If the world was coming to an end and I could only go down after enjoying one last final meal, I would book the next flight out to Seoul, South Korea and head to the closest Korean BBQ establishment.

Koreans have hands down nailed the BBQ experience and not only made it tasty but fun too.

It’s important to share the experience with friends and a glass of soju and that only adds another element to why I enjoy this cooking experience so much.

Having an endless selection of side radishes, salads and pickles to choose from such as Kimchi, to accompany the whole BBQ only adds to the experience.

In fact, every time I think of Korean BBQ and the tender grilled meats, my mouth starts to water.

If that’s not an indication of wanting to make this my final dish, I’m not sure what is. Korean BBQ, you will always be my final meal.

24) Erin Bender from http://travelwithbender.com/

Growing up in Australia we are big fans of lamb. However the best lamb dish we had was on the beach in Sifnos, Greece. If the world was ending tomorrow I would head back to the town of Vathi for lunch at the restaurant Tsikali. Everything was faultless, the hospitality, the location, the view, the food, the flavour. All the food is locally grown and prepared by the restaurant owner’s family. The cheese is handmade. The vegetables are grown on his farm. The animals are respectfully hand-reared especially for restaurant guests. The respect for food is palatable, literally. The food tastes alive, brighter, more flavourful. On top of that the location was unbeatable. Our kids loved the beach, and after quickly eating their fill, took no time to get their clothes off and splash around in the shallow water. As parents, this gave us a few rare moments of uninterrupted relaxation. The pace of life in Vathi could not be rushed. It compelled complete relaxation.

25) Rob & Nat from http://www.loveandroad.com/

No doubt our last meal on earth would be Turkish food! Any dish from a street stall or a local restaurant would make us happy. Give us some köfte, meze, manti, çörba, pide and homemade olives that we can rest in peace. Turkish food is simply delicious and you don’t need to go to fancy restaurants to try the best recipes. From the street dürüm kebabs to the sweet and nutty Turkish delights, everything is mouthwatering and comfy food.

26) Clelia Mattana from http://www.keepcalmandtravel.com/

As far as my “last meal” before I die is concerned, I’d have to say that being Italian, I’d definitely go for a local dish. In particular,I’d choose one that is not only traditional in my island, Sardinia, but it’s also only found in my hometown! Its name is “Panada” and it’s truly delicious! It’s a salted “pie” made of pastry filled with several different ingredients, such as potatoes, anchovies, fava beans and peas for the vegetarian version or different types of meat. The content of “Sa Panada gets cooked by the steam created inside the “pie” (which is closed by a pastry top) when it’s in the oven. The best part for me is the external “crust” and the bottom, where you can really taste all the amazing flavors of this dish.

27) Nelson Carvalheiro from http://nelsoncarvalheiro.com/

I would want my last meal on this planet to be the one that brings me closest to home, and no other food in the world that this for me like Charcoal Grilled Portuguese Fish. No complicated arrangements would be necessary. I would wait for the fisherman of Praia da Leirosa, Portugal to arrive with the catch of the day.  Then I would just need some charcoal, a hand full of rough sea salt and my final food wish would be complete.

28) Carolann & Macrae from http://onemoderncouple.com/

No question about it, if we found out the world was ending and we had one meal left to enjoy, we’d head to Cebu, Philippines to one of our favourite restaurants, Carnivore. While in Cebu we couldn’t help but return day after day to try different dishes. Their fresh ingredients and innovative recipes left our taste buds singing praises and begging for more. Serving new American cuisine and incorporating local Filipino ingredients, Carnivore would be our last stop, literally, where we’d work our way through their entire menu, item by item. 

29) Anton Diaz from http://www.ourawesomeplanet.com/

My last meal would be over Richman’s Lechon de Lechon with truffle rice and foie gras over the company of friends to celebrate life!  This is the best lechon in the world with crispy thin skin and only the most decadent ingredients. You can eat and enjoy without any worry!

30) Karolina & Patryk from http://karolinapatryk.com/

If the world was ending tomorrow, we would have a hearty 3-course meal! For the starter, we would eat our favourite fois gras with crispy toasts. For the main course a traditional Polish dish: cutlet, mashed potatoes and hot beetroot salad. And for a dessert a chocolate cake, preferably sacher torte. Everything served with a glass (or bottle if it’s the end of the world!) of good red wine. Yummy!

31) Howard Blount from http://backroadplanet.com/

Without a doubt, pasta is my favorite food group! And in all of my travels, the signature seafood pasta from Shells Restaurant in Brandon, Florida, is hands-down the best pasta I have ever had. This mound of linguine, shrimp, scallops, and mussels, smothered with a mystical blend of garlic, cream, and wine is heaven on a plate. If tomorrow would be my last day on Earth, I would want to leave the world with the taste of Shells seafood pasta on my lips!

32) Keith Jenkins from http://velvetescape.com/

My last meal would be a journey that reflects my life and all the amazing cuisines I’ve experienced during my travels. I would start in Girona (Catalonia) where I would dine at El Celler de Can Roca to experience, just one more time, the culinary genius of the Roca brothers. From here, I would head to Italy to have one last fettuccine vongole before continuing to Penang, Malaysia, to feast on Penang char kuey teow and Penang curry laksa. I’m sure my stomach will be at peace with itself after this journey!

33) Jeremy Albelda from http://www.theworldorbust.com/

Call me crazy, uncouth, or just the typical-American I probably am, but if I was on death row, or so hungover I had only minutes to live, I would sink my teeth into a sausage egg and cheese McMuffin from McDonald’s. One last greasy, artificial piece of heaven sliding down my esophagus as I slowly head down to hell.

34) Barbara Ann Weibel from http://holeinthedonut.com/

I would hop on a plane to Bangkok and order vegetarian Thai Green Curry (Gaeng Kiaw Wan) at Siam House on Silom Soi 20. This dish is loaded with fresh vegetables, which are sauteed in coconut milk that has been mixed with hot green chili paste. Since I’d only be around for a few more hours, I’d order it spicy enough to make my nose run and my eyes water – no worries about the after effects

35) Jonathan Look from http://lifepart2.com/

I have eaten strange and wonderful foods all over this planet of ours, but if the world were ending tomorrow, as my last meal I would have a “Blue Cheese Burger, with fries” from Ray’s Grill in Vientiane, Laos.

I have eaten a lot of hamburgers, of all different styles and types, in all corners of the world, but Ray’s burgers are truly world class. Specially spiced, tender Australian beef is grilled to medium rare and two slices of tender bacon are added on top. A slice of white cheddar and a slice yellow cheddar is then placed on top and a metal bowl is placed over the patty to further cook the burger and melt the cheese. When cooked to perfection, the party is placed on a soft toasted, locally made, artisan bun with lettuce and tomato and blue cheese crumbles are added.

It is comfort food for sure, but I think that is what anyone would want in their last day on earth.

36) Anja Beckmann from http://www.travelontoast.de/

I love to discover new places via food. I traveled for one year around the world and tried new dishes in Australia, New Zealand, Asia and South America. After my world trip I started my blog „Travel on Toast“ in German language. The name means „travel on the base of good food“, for my blog I travel 4 months per year.

Last year I went to Singapore, fell in love with the city, the people and the huge variety of food. I could eat laksa every day, it’s so tasty. I’m also fond of chicken rice and I tried fish head curry.

What would my last meal be? A tough question! As I love to try small portions of everything, I would opt for dim sum. I had it several times with friends in Singapore. I would order a whole lot of savory dim sum. But as I love everything sweet there would be some egg tarts too.

37) Vicki Garside from http://maketimetoseetheworld.com/

My last meal on earth would definitely have to be something with seafood. I love raw seafood dishes – ceviche’s, capriccios, sashimi’s – there is nothing better, but the one dish that sticks out in my mind is the Wasabi Tuna Tartare at Kilo Bali. Amazing fresh tuna marinated in citrus and sesame with just a kick of wasabi for spice, mixed with silky avocado and served with crispy flour chips for crunch.. it is simply perfection on a plate.

38) Alice Nettleingham from http://www.teacaketravels.com/

If I’m going to have tears rolling down my face with it being the end of the world, there’s no better way to make myself cry than by heading to the nearest Korean restaurant and eating the spiciest Kimchi Jiggae! Furiously bubbling away in a black scolding pot, this distinctive Korean comfort food hits the spot every time with its infamous ingredient: tangy, spicy, fermented cabbage! Sounds off-putting but it’s absolutely scrummy served with dollops of rice and a glass of soju’.

39) Jayne Gorman from http://www.girltweetsworld.com/

For my very last meal on earth I’d go for something very British – fish, chips and mushy peas! Eating salty fish, vinegary chips and a pot of mushed up peas reminds me of my childhood as we would visit the Fish n’ Chip shop for a weekend treat. The ones in the picture are from Poppie’s in East London, which is regularly voted as the best fish and chips in Britain.

40) Lauren from http://justinpluslauren.com/

My last meal would be at Tori’s Bakeshop in Toronto, Canada. The establishment is a vegan bakery by day, but in the evening, they open their “After Hours” restaurant. Tori’s offers comforting meals that are completely plant-based. I adore the margarita pizza topped with vegan mozzarella. Their vegan cheese platter is to die for! There are three types of cheeses (brie, smoked cheddar, and peppered chevre) made without any animal products. It’s one of my favorite meals ever.

41) Mark Wyld from http://wyldfamilytravel.com/

My last meal on earth would be lamb and fresh vegtables with gravy washed down by tyskie beer at Ochodzita Karczma. The vegtables taste amazing locally grown and cooked fresh. The lamb is tender braised in a brown gravy sauce. Ochodzita Karczma is located in the tatra mountains on the Border of Poland and Slovakia. 

42) Sarah-Jane and Mate from http://www.chasingthedonkey.com/

Octopus Under The Peka

The Croatian classic of octopus cooked under the peka is the absolute definition of the simple things in life being the best. A peka is a bell-shaped clay lid which is heated and placed over the top of a dish containing potatoes, onion, garlic, various herbs, a succulent Adriatic octopus which is drizzled with local extra virgin olive oil. Embers are then placed over the peka as it bakes away. The result is something out of this world with crispy octopus flavored potatoes and absolute tender octopus. Peka is Croatian comfort food at its finest.

43) Matt Gibson from http://xpatmatt.com

My last meal would definitely be lots and lots of xiaolongbao (小籠包) (soup filled dumplings) and gan mien (dry noodles with sesame sauce) (乾麵) from the original Din Tai Fung on Xinyi Road in Taipei, Taiwan. The Taiwanese restaurant is famous for it’s soup dumplings for good reason. They are salty, savory, and delicioius.

Din Tai Fung has opened branches of the now high-class restaurant around the world — which is comforting while on the road — but none compares to the original on Xiny Road in Taipei, which is still just another hole-in-the-wall dumpling store the same as when it served its first xiaolongbao in 1972.

44) Chloë Gunning from http://www.wanderlustchloe.com/

I would definitely go for brunch at Caravan in King’s Cross, London. It’s one of my favourite restaurants in the city – buzzing from morning right through to night! I always go for the baked eggs with spicy sausage served in an iron pan. The eggs are in this amazing spicy tomato sauce, and it smells (and tastes) so delicious! 

45) Kathryn Burrington from http://travelwithkat.com

One of my favourite places to eat from all my travels is actually in London so relatively close to home. Borough Market, just south of the River Thames, is a fabulous colourful place to visit, with food stalls overflowing with edible delights. Stopping by Shellseekers is a must whenever I visit for their scallops with crispy bacon and bean sprouts. They are collected by hand by divers off the Devon coast and are one of the most wonderful things I’ve ever tasted.

46) Audrey Lesner & Harry Lesner from https://thebudgetsavvytravelers.com/

A Chicago style pizza would be our choice for our last meal on Earth. Consider a thick, oven-baked, crispy crust. Next, comes a plentiful layer of flavorful red sauce. Now the chef places handfuls of fresh mozzarella cheese on top. After it bakes, in order to serve it properly, each stringy slice has to be manually detached from the pizza. A Giordano’s pizza leaves nothing to be desired, except that sadly it’s solely found in Chicago. If you find yourself in Chicago, we recommend an Italian sausage, green pepper, onion, with extra sauce pizza. Chose thick or thin crust. Both are heavenly! 

47) Marissa Sutera from http://www.littlethingstravel.com/

I am a sucker for any kind of Italian food, especially when it comes to pesto. If there is a pesto pasta on the menu, I can’t help but order it. Tucked away on a quaint street in the heart of San Diego’s Little Italy, I enjoyed some of the freshest pesto I’ve ever had at Buon Appetito. They even served the Italian Birra Moretti, another favorite of mine. My craving would be satisfied with this meal as my last!

48) Mar Pages from http://www.onceinalifetimejourney.com/

I have been to a few molecular cuisine restaurants. The experience is usually fun, intriguing and feels more like a chef’s show than a meal. This is particularly true at Disfrutar, a restaurant that received its first Michelin star the year it opened and which is expected to receive its second this year, the second. It is the second entrepreneurial venture of Castro, Xatrutx and Casanas, three head chefs from elBulli, considered the world’s best restaurant for 10 consecutive years before it closed its doors in 2011. Disfrutar, translated as Enjoy, offers set tasting menus of 18 or 25 morsels that can be defined as smart explosions of flavours. The cuisine served is Mediterranean and deeply rooted in Catalunya with several references to childhood memories, like the waffle cream cookies turned cheese ice cream, and a few souvenirs from elBulli like the spherical olives. Each dish is incredibly well presented and cannot be repeated in a conventional cuisine, these are dishes you cannot make at home. I particularly enjoyed the prawn cocktail sandwich where the bread had been replaced by an airy crunch or the jelly macaroni carbonara, where the pasta is made of jelly and the sauce comes in foam texture.

49) Chris Backe from http://www.oneweirdglobe.com/

The end of the world is a big deal. Assuming that all other preparations had been made and all essential items had been escorted to an appropriate place from which to allow the end of the world to happen, I would thus attempt to make my way to the nearest steak restaurant. The biggest steak on your menu, please, medium rare. Garlic potatoes. Mixed veggies. Maybe some other side dishes. A generous slice of chocolate cake with mint chocolate chip ice cream on the side. A light lager.

50) Jonathan Sacks from http://everybodyhatesatourist.net/

My last meal would be at Tim Ho Wan in Hong Kong. I visited it a few months ago, and I can still remember the exact taste & texture of their crispy bbq pork buns. They were so good that one order wasn’t enough. I was traveling solo & managed to eat six pork buns, plus more dim sum as well. I don’t care, it was all amazing. If that’s my last meal, there’s no better way to go out.

51) Karisa Klee from http://flirtingwiththeglobe.com/

My last meal would be Polish pierogi, or dumplings. Pierogi can be stuffed with many different fillings (savory or sweet), but you’ll commonly find them filled with potato, cheese, meat and sauerkraut, and topped with a sour cream and bacon bits “gravy.”  I grew up eating pierogi in my hometown of Milwaukee, Wisconsin (which is home to a large population of Polish immigrants), and have also been lucky enough to travel to Poland (where I’ve eaten more than my weight in pierogi)!

52) Lexi J from http://www.theygetaround.com

I would have my last meal on earth back home in Australia at a Japanese restaurant called Wagaya. You can order a ton of yummy and well thought out dishes in one of the cooler settings I’ve eaten in. This is the restaurant that opened my eyes to the fact that Japanese food is more than just sushi and I couldn’t be happier about it. My back up would be slightly less classy – pizza with extra cheese.

53) Jennifer Lachs from http://squarehippie.com/

My favorite dish in the world is ceviche. It’s made from raw fish that is marinated in citrus juice, with onions cilantro and sometimes tomatoes. It’s often served with crackers and goes perfectly with an ice cold beer. You can find ceviche all over Peru and Central America and I am sure President Obama would enjoy it. My favourite ceviche is served in little cups at the fish market in Panama City, and this version here is made with octopus, squid and tomato and I tried it in Celestun in Mexico.

54) Karyn Locke from https://www.sandandorsnow.com/

I’m a total foodie, so narrowing down my final meal has been nearly impossible- so I’m going with a Primanti Bros. sandwich from Pittsburgh, Pennsylvania! Two thick slices of Italian bread filled with grilled turkey, provolone cheese, tomato slices and then the ultimate toppings- vinegar-based cole slaw and homemade French Fries! So perfect. It’s served on deli paper (an homage to its beginnings) and with a side of freshly-brewed Sweet Tea I’d be sure to head straight to heaven. 

55) Nina Ragusa from http://whereintheworldisnina.com/

Spicy, sour, sweet, crunchy, and fresh. These are the flavors and textures of my favorite Thai dish, Khao Soi. I could go totally cliche and eat something like macaroni and cheese (which is a favorite too), but I’d regret not being able to taste all of the variety of flavors and textures that’s out there in the culinary world. Many dishes can be one note. Not Khao Soi! 

The curry and coconut broth is a perfect mixture that has a smooth taste with a tang. Adding the chili paste to taste is a must, even if you don’t like things too spicy, just a tad will make a difference. Then there’s the heavenly mixture of seasonal vegetables, including pickled cabbage, and egg noddles. The best part just might be the crunchy egg noodle topping. Who doesn’t like crunchy noodles? This would be my ultimate last meal since I’d get to tantalize my taste buds with as many flavors and textures as I could all from one dish. When in Thailand, it would be a sin to miss out on this bowl of goodness!

My favorite spot to get to this dish: Nong Beer Restaurant in Pai, Thailand

56) Zara Quiroga from http://bkpk.me/

If we had one last meal on Earth, we would head straight to Spice of Life in Goa’s Palolem Beach, India. This places serves the most delectable tandoori items we have ever tasted. We would ask for a platter of fiery tandoori chicken, juicy mushroom tikka and freshly baked tandoori roti. We would wash it down with fresh lime soda, and enjoy everything with our bare feet buried in the sand.

A combination of the greatest Indian food, soft sun and seaside breeze… can you imagine a better last meal than this one? We can’t!

57) RaW from http://www.rambleandwander.com/

For my last meal, I’d want something simple, familiar and comforting, something that reminds me of home, family & my growing up years. As such, Nasi Dagang Terengganu would be IT, the breakfast meal & festive dish of my home state of Terengganu in Malaysia. I wouldn’t mind which restaurant/food stall it is from as there are plenty of great options in Kuala Terengganu. As long as it’s complete with acar (vegetable pickles) and tuna curry prepared in Malay-style with some belimbing buluh, I guess I’d die a happy man.

58) Christine & Jules Hatfield from http://dontforgettomove.com/

If we had to choose one last meal on earth it would have to be a big plate of authentic egg Pad Thai. When we were in Chiang Mai, Thailand we lived next door to a small restaurant where the chef would cook up the best Thai food we’ve ever eaten. With just the right amount of spice from crushed red pepper to the perfect crunch from chopped peanuts, her Pad Thai was simply the best. 

59) Micki & Charles from http://www.thebarefootnomad.com/

As a traveling family of four, we’d love to spend our last meal together by a lake or the ocean, enjoying an ice cream with our kids. One of our very favorite ice cream parlors is at Moolix Ice cream Shop in Kelowna, BC, Canada. Moolix has the perfect location right by the beach on Okanagan Lake, and lineups are usually out the door and down the street in the summer.

60) Lucie Aidart from http://voyagesetvagabondages.com/

If the world was about to end, it would have to be the meal of a lifetime, inspired by my travels! For a starter, I would go to Bologna and make my own tortellini with raggu sauce. As a main, I would have Argentine steak from El Boliche de Alberto in Argentina, with a side dish of Japanese salmon sashimi. Then, French cheese with a thaï papaya salad and as a dessert, chocolate fondant with coffee. All with some tasty Argentine wine and Cognac for digestive. Yes, I’m French so a mea lis always full-on !

61) Prasad Np from http://desitraveler.com/

Hidden in the narrow lanes of Old Delhi, once the capital of Mughal Empire is a Mansion carefully restored one brick at a time.  Here on the roof of 120-year-old “Haveli Dharampura’ is the restaurant called “Rooftop’, it is here overlooking the spires and domes of places of worship of every faith around me, I would like to have my last meal surrounded by my friends and family.

62) Sam and Toccara from http://forgetsomeday.com/

If the world were ending tomorrow, we would want a repeat of our amazing meal at Hotel Schutzen in Lauterbrunnen, Switzerland.

We started with the apero platter, containing savory dried meats and alp cheeses. Sam ate the meat, while I enjoyed the scrumptious cheeses! For his main course, Sam ordered the beef sirloin steak, which he proclaimed was “the best steak he had ever had”. It was served on a hot stone, so he was able to decide how much the meat got cooked. The steak was served with variety of traditional and unique sauces, including curry and garlic butter, which were his favorites. I went for the vegetarian-friendly fondue. Now, this wasn’t just any swiss fondue, it was deliciously flavored- one side herb cheese and the other- tomato flavored. And if the meal wasn’t enough… check out the view!!

63) Kris and Tom Bartel from https://travelpast50.com/

My last meal would be a paella in Barceloneta, the dockside section of Barcelona. Although Barceloneta was irreparably altered by the 1992 Barcelona Olympic redevelopment, luckily it maintained its precious supply of family owned restaurants that specialize in the characteristic seafood paella particular to Barcelona. Add a green salad garnished with sweet Spanish olives and white asparagus, and Crema Catalana (Crème Brûlée) for dessert. Of course end it all with an espresso and a copa of Cardinal Mendoza brandy.

63) Marie-Eve from http://toeuropeandbeyond.com/

I vividly remember the tortellini I had at Da Danilo in Modena, Italy. In true Italian fashion I set out to find a place to eat right after dusk, finally sitting down on the flowery patio (those warm September evenings, y’all) at what must have been half past eight. The meal lived up to every expectation I had from Italian cuisine: the tortellini was stuffed with creamy ricotta and spinach, and was generously doused in balsamic glaze – the brown elixir is, after all, endemic to the area. If I had to pick one last meal on Earth, it would easily be the tortellini at Da Danilo.

64) Sally Elbassir from http://passportandplates.com/

My last meal on earth would have to be ahi tuna tacos with a side of french fries. I’m obsessed with ahi tuna and eat it at every chance I get. Since I’m from Southern California, fish tacos have always been a dietary staple for me – and the competition here is fierce to create the best one! It’s a tough call which restaurant I would choose because there are so many good ones, but my favorite is from El Pescador in San Diego – so fresh and flavorful!

65) Lotte Eschbach from http://www.phenomenalglobe.com/

Furano Maze Soba at Yuki to Hana in Furano, Hokkaido.

Maze Soba, also known as Abura Soba is known as Oil Ramen Noodles. It’s a noodle dish without broth, but with oil and several toppings. The toppings for this particular Maze Soba dish included a raw egg, vegetable tempura, pork slices, sesame seeds, chili oil, strips of nori, watercress and probably more ingredients I haven’t been able to identify. Most importantly: it’s one of the most delicious tings I have ever tasted… All the flavors and different textures came together perfectly and made it a very memorable dish. Besides it being a standout dish, the little restaurant was also very nice. A clean interior with wooden tables and chairs, an open kitchen and incredible staff. If I could fly back tomorrow I would, just thinking about this dish makes me hungry;-)

66) Claire and Dominic Down from http://flashpackingduo.com/

If the world was about to end and we had to have our last meal, then, without a doubt, it would be at Anna’s Restaurant on Koh Phi Phi. The restaurant is a fairly typical Thai restaurant but with a great atmosphere in a tropical setting. They serve the best chicken satay and chicken kebab we’ve both tasted in a very long time and that is why it would be our choice for our final meal.

67) Bethaney Davies from http://flashpackerfamily.com/

I would choose xiao long bao from Din Tai Fung as my last meal on earth. They are my absolute favourite food on the planet and I could literally eat dozens of these delightful little mouthfuls. I love the way the hot soup spills out of the dumpling and you get so much flavour right from the first bite. I’ve eaten them all over the world – Singapore, Kuala Lumpur, Hong Kong, Seattle and Melbourne, and they just can’t be beaten for any meal.

68) Daniel Noll from http://uncorneredmarket.com/

For our last meal together we would eat at one of the many pintxos (Basque tapas) bars in San Sebastian, Spain. We just discovered this style of tapas and eating during our last trip where we walked the Camino del Norte through the Basque region and we became addicted to it. The diversity and freshness of pintxos means that you never tire as you can go from seafood to smoked meats to cheese to vegetables seamlessly with so many flavors — sweet, salty, creamy — incorporated into such a small package that usually fits on top of a piece of bread. And, to finish off our last meal we would certainly have cheesecake from La Viña as it really is the best cheesecake in the world.

69) David & Veronica from http://www.gypsynester.com/

The smörgåsbord at the Grand Hôtel in Stockholm would be an ideal choice. It is more of an event than a meal, requiring several hours to sample all the delicious delicacies. It begins with cold tables of herring prepared several ways, salmon, smoked, salted, or marinated, and an array of bread and cheeses, along with a dizzying assortment of meats. As if that isn’t enough, a whole table of hot foods awaits, led by the classic Swedish meatballs. Of course there is also a dessert table which, in recognition of the abundance that precedes it, is mercifully small.

70) Joanna Kalafatis from http://www.losethemap.com/

One of the best dining experiences I ever had was at Chez Fonfon in the Vallon des Auffes section of Marseilles, France. They are renowned for their bouillabaisse, and it was truly as savory and delicious as I had heard it would be. Besides the food, the location of the restaurant in this small, charming fisherman’s village set a perfect tone to the evening, and the fact that it was hidden away from the more tourist-y spots of Marseilles made me feel as though I had discovered my own little corner of the city.

71) Eric Stoen from http://travelbabbo.com/

There’s no competition – for my last meal I would head to Dimitris Ammoudi Taverna in Oia, Greece for tzatziki, grouper, zucchini and tomato fritters and baklava. It’s my favorite restaurant in the world, both for the food and for the gorgeous setting on Ammoudi Bay. We’ve actually re-routed European trips the past couple years just to have lunch there.

72) Angie Silver from http://www.silverspoonlondon.co.uk/

I recently had one of the most incredible meals of my life at a restaurant called Sushi SORA in Tokyo. It was my first time visiting Japan and although we do have some wonderful sushi restaurants in the UK I’ve never tasted sushi so fresh or cut so beautifully. That dinner would certainly be my choice for my last meal.

73) Carmen Edelson from http://carmensluxurytravel.com/

If the world was ending, and I had to pick my last meal it would probably be eggplant lasagna in a local Italian cafe called iL Paesano. Eggplant lasagna is one of those great Italian comfort foods that is best with a glass of wine. There’s also the location, the vibe, and the people you share it with that make it extra special.

74) Ana Silva O’Reilly from http://mrsoaroundtheworld.com/

My last meal would be surprising for some – but I know exactly what I would want. I would be at a beach in Portugal, where I come from, by the sea, and enjoy a very simple meal: clams in white wine and coriander, followed by a fresh prawns and a beautifully grilled red mullet with roasted pepper and onion salad. The fish would have been caught that morning and it would be beautiful. I would pair it with a white sangria and majestic sea views.

75) Zoë Dawes from http://www.thequirkytraveller.com/

My last meal would be a starter of fried Haloumi cheese with a lime, coriander and capers dressing served with olive bread to remind me of living in Greece. Main course Cumberland sausages (well-cooked) with diced carrots and garden peas to remind me of Cumbria and home-cooking, with a dessert of fresh strawberries, gooey meringue and whipped cream to remind me of a quintessential English summer. The restaurant would be my own kitchen but with my son cooking for me and all my family and friends to share it.

76) Fabio Nodari from https://www.fabionodariphoto.com/

I lived in Taiwan for one year and had the chance to try the best street food in Taiwan as well as in other countries in Asia. I love the food there but if the world was ending tomorrow my last meal would surely be Sushi! I tried Sushi in Taiwan, in Hokkaido and also in the famous fish market of Tsukiji, Tokyo. No matter where I am in Asia, I’m always ready to eat Sushi!

78) Muhammad Arif Rahman from https://backpackstory.me/

Located in a corner of one of the famous markets at South Jakarta, Pasar Santa, it is not too difficult to find this legendary sate stall. But to find a seat there is another thing.

Sate Padang Ajo Ramon Pasar Santa –started in the ‘80s by Ramon Tunjang, is now served hundreds of customers every day, from 16.00 to 24.00. People’s favorite there is ox tongue sate drenched in spicy, and delicious, Sate Padang gravy.

Yummy!

79) Shandos Cleaver from http://travelnuity.com/

I can’t go past choosing gelato for my last meal on Earth; after all, if the world is ending, I might as well have something totally unhealthy! I loved the Burnt Caramel gelato pictured above that I tried recently (it’s Turkish-style, so takes longer to melt, perfect for hot days), however, my absolute favourite gelato is at Cow & the Moon Gelato in Sydney’s inner-west suburb of Enmore. They’ve even won a Gelato World Tour title in Italy!

80) James Clarke from http://www.nomadicnotes.com/

My last meal would be a seafood night on Vĩnh Khánh Street in District 4 of Ho Chi Minh City. There are dozens of seafood restaurants here with little tables and chairs spilling out onto the street. Sometimes it is a matter of stopping at the first one with available space. This would be an ideal last meal because it is something that is best done with a large group of people, so what better way to commiserate the end of the world than with a group of friends.

81) Michelle Minnaar from http://www.greedygourmet.com/ 

Having always adored seafood – crab, prawns, fish, cockles, mussels, calamari, sea urchin, you name it and I’ll demolish it – this is an easy question to answer. Lobster. Simply grilled lobster drowned in a herbed butter served with garlic and chilli spaghetti. What a way to go out with a bang! The dish can be ordered at Vicino (http://www.vicinorestaurant.com) in London.

82) Macca Sherifi and Brianna Wiens from http://www.abritandabroad.com/

Helsinki may be a surprise destination for food, but the city boasts four Michelin restaurants, which considering its small size is a huge number! The one we visited, Olo (http://olo-ravintola.fi/en/), plays upon Scandinavian and Finnish principles of locally sourced seasonal ingredients, all assembled with that Finnish flare for design. The one stand out dish was the steak tartar with a bone marrow snow on a bed of pickled cabbage. It was simply out of this world, and I could’ve eaten that dish all night long!

83) Karin-Marijke & Coen from http://www.landcruisingadventure.com/

If the world would end tomorrow, I’d love to eat a typical Dutch winter dish, zuurkool: potato stew with sauerkraut. I suppose that despite being a world traveler my deepest relation with food is connected to my roots. Zuurkool is the first thing I ask my mother for when I return to the Netherlands for a visit!

The dish is very simple: put potatoes in water with sauerkraut on top and boil until the potatoes are done. Drain off the liquid in a separate bowl. Mash potatoes and sauerkraut, using as much of the liquid to mix it into a smooth dish. Traditionally it is eaten with a type of sausage calledrookworst and fried bacon (instead of the liquid some will use the bacon grease when mixing the potatoes and sauerkraut). Vegetarians, on the other hand, may combine it differently, e.g. adding raisins or apple to the stew and serving it with fried bananas.

84) Romain Beuvart from http://www.la-thailande-et-l-asie.com/

Since I’m French, I would probably go for something french, we really do have some delicious food there and some that I really miss, one of them being “tartiflette”, a famous “savoyard” meal, yet, quite simple as made of potatoes, onions and reblochon cheese melted inside. Served with fresh baguette (essential as Frenhc !), that would be a great option !

Source from https://en.wikipedia.org/wiki/Tartiflette

85) Hayley Lewis from http://www.alovelyplanet.com/

If I had to pick a restaurant for my last meal, it would be The Rock (http://www.therockrestaurantzanzibar.com/) in Zanzibar. It really is paradise. Located on a rock, off the east coast of the Unguja, there is a small rowing boat to take you from the shore. It’s a tiny place with around 4 tables inside and the same out on the terrace, and the views of the Indian Ocean are breath taking. They serve seafood caught fresh that day and delicious wines. 

86) Céline Simon from http://www.je-papote.com/

If the world was ending tomorrow, it’s without hesitation that I will have for my last meal on earth a Mauritian chicken chow mein called “Mine frit” in Mauritius. Of chinese inspiration cuisine, this dish is a specialty of Mauritius. No need for a great restaurant to eat it, you just have to go on the beach and order it in a small shop. My favourite way of eating it, is just in front of the ocean !

87) Sue and Dave from http://traveltalesoflife.com/

Under the Tuscan sun, the paradise of Cortona calls to travelers from an Italian hilltop location. Retaining much of it’s 3000 year old history behind Etruscan walls, Cortona is filled with jaw dropping views and medieval architecture. None of that compares to the succulent smells wafting out of multi-generation owned stone-walled restaurants. Our final meal on earth would be a succulent Caprese salad on a patio, a pasta course down the cobblestone street and chocolate delights from stalls lining the main square. Deliziosa!

88) Christian Lindgren from http://unusualtraveler.com/

My last meal would be a “Pluto Restaurant” in Copenhagen, Denmark. I would visit during the Pop Up brunch and have some Italian and French cut meat. Iberico Bellota – Italian Coppa – and don’t rememeber the last one. Cheese is Comté. Bread is sourdough

89) Brian and Noelle from http://wanderingon.com/

Choosing just one last meal is so hard – in reality, we would probably spend the entire day eating! After thinking long and hard about it, we finally settled on Shakshuka, a spicy middle eastern dish of poached eggs in a tomato and pepper sauce. Although it’s usually a breakfast dish, it can be eaten at any time of day. Could we have Thai and Indian curry for starters, sushi for dessert and Pizza with our tea at the end of the meal? Now that would be an incredible final meal on earth!

90) Carolynne and Chris from http://www.thethirstytourist.com/

Hands down my last meal would be from The Prime Grill in beautiful British Columbia, Canada. This restaurant is my guilty pleasure so it would only make sense to have my last culinary experience catered by the very best. I’d enjoy their salad to start. Mmmm.  Even though a salad may seem like a healthier option it is mouth-watering with goat cheese crumble and savory balsamic dressing. For dessert – extra cheesecake please! I think cheesecake makes any situation better, especially the your last meal on earth kind. 

91) Jennifer Campbell from http://www.justchasingrabbits.com/

As travelers, we have tried many interesting foods on our journeys including poutine in Canada, conch fritters in the Bahamas, and tempura shrimp in Japan. These foods quickly became some of our favorites, but if I had to choose my favorite meal knowing that the world would end tomorrow, I’d have to choose my mother’s pot roast with potatoes and carrots.

This dish is the definition of comfort food. It’s delicious, filling, and no one can make it like my mom, so if I’m eating it, I’m visiting with her as well!

The potatoes and carrots take on the meaty flavor of the roast, which is seasoned just right with salt. The juices from the meat and the veggies combine to make such a yummy gravy.

To make the meal even more perfect, I’d have to add homemade banana pudding!

92) Natasha Alden from http://theworldpursuit.com/

If the world were ending tomorrow, my last meal would, of course, be sushi. Sushi is my all time favorite food, I love salmon and tuna nigiri slathered with wasabi. My only requests would be that the sushi be made with the freshest fish from the Tsukiji Market in Tokyo, and that it be unlimited so that I could eat until my hearts content. 

93) Sabine from http://www.thetravellingchilli.com/

My last meal would be a steaming pot of mussels. I love this traditional Belgian dish when made with mussels coming from the Dutch / Belgian coast. They are large and have a full, intense and briny flavour. There are various ways to prepare them, but I like it when they are steamed with a handfull of shallots, cellery, parsley, freshly ground black pepper and chilli flakes. To get some variation, I sometimes add coconut cream and curry or white wine and garlic.

94) Jenna Kvidt from http://wanderthemap.com/

My last meal would have to be ramen from Japan. I’ve always been a fan of ramen–not the kind that comes in a package but the kind that has been slow-cooked and crafted by hand. We tried bowl after bowl throughout different regions of Japan and my favorite has to be tonkotsu ramen–it’s simple, delicious and warms you up from the inside out!

95) Lauren Manuel from http://thetravelmanuel.com/

When it comes to last earthly meals, there are far too many to mention but almost all come from my mother’s kitchen. One of my favourites would be a classic lamb shank with mash potato and steamed vegetables. And the other would be an all-time favourite of South Africans: a braai. This is our version of a BBQ ( plus it’s way better), we usually braai lamb chops, beef boerewors ( sausage) and serve it with potato salad and garlic bread. Winner meals before the world ends for sure.

96) Liz Stark from http://www.flyisabella.com/

I love alfresco dining and the farm-to-plate movement. Brooklyn Grange owns two fabulous roof top farms in New York. Their commercial operation is hugely inspiring and brings a lot of positive benefits to the community. I hope some day I can enjoy one of their creative roof top feasts. They sell out in seconds! I’d invite my family and closest friends. We’d dine on fresh organic dishes under the stars with the Manhattan skyline as our backdrop.

97) Andrew and Emily from http://www.alongdustyroads.com/

We’d actually opt to enjoy the simplicity of fried fish – caught that morning – rice, plantains and a selection of homemade salsas, served on a rickety table by a woman with wrinkled skin and twinkle in her eye in a little town nestled between the Colombian desert and sea. To drink? A cold, illegally imported bottle of Venezuelan beer would be essential to ward off the stifling heat in this part of South America. Simplicity, happiness and honest food in a place which holds many happy memories for us. 

98) Corinne McDermott from http://havebabywilltravel.com/

We just returned from a trip to the Orlando, Florida area, and funnily enough we ate what I would definitely consider a last meal-worthy dish. At Madd Jack’s BBQ in Cocoa Beach, Florida we ordered the Locos Nachos with Pulled Pork and was it ever amazing! We went for the double cheese (shredded cheddar AND liquid cheese) and I can definitely say it was super tasty, if not super healthy. I am usually not a pulled pork person, as I usually find it too “sauce-y,” but Madd Jack’s BBQ’s is just tender and delicious–not overly sauced at all.

99) Ted Nelson from http://travelingted.com/

If the world would be ending soon, I would jump a plane and fly to Trinidad & Tobaggo. The street food scene on this Caribbean island is phenomenal and rivals any country that I have visited. I would start with a couple of doubles, which are like a burrito, but filled with local spices and peppers including cumin, minced garlic, curry powder, and onions. It is a delicious ball of flavor. Then I would enjoy a bake and shark sandwich with some corn soup. A bake and shark sandwich is fried shark with your choice of fixings.

100) Rijal Fahmi Mohamadi from http://catperku.com/

It would be Kaledo! Kaledo is made from Kaki Lembu Donggala. This is is a traditional cow’s trotters soup served in spicy broth, special food from Donggala regency, Central Sulawesi, Indonesia. I ate this food once in Palu, and after that I just can’t forget these delicacies.

101) Marcello Arrambide from http://wanderingtrader.com/ 

I would like to start with a salad and avocado from Colombia. Followed by a King Crab from Ushuaia, Argentina served with sushi from Japan. During the meal the water would be from the foothills of the Swiss Mountains, without gas, and the coffee would be from Ethiopia but served in Italian style. The desert of course with be Nutella from France and Tiramisu. Delicia.

102) Maureen Ow from http://www.misstamchiak.com

Singapore has recently launched our inaugural Michelin Guide, highlighting the best places to hole up and indulge in the world’s most highly rated city for gastronomy. Two street food vendors (hawkers) are awarded 1-star. My last meal will be minced pork noodles at Hill Street Tai Hwa Pork Noodles, one of the street food vendors who was awarded 1-star. Singapore’s minced pork noodles is served with minced meat, pork slices, pork liver and stewed sliced mushrooms. Only available in Singapore, we can eat this for breakfast, lunch or dinner! One and only stall in a coffeeshop, Hill Street Tai Hwa’s noodles is cooked till perfect – al dante and springy. Tossed in chilli and vinegar, there is a robust mix of savoriness, spiciness and tanginess with fresh pork ingredients. Now that they are in Michelin’s coveted list, it means the queue may get longer but it’s totally worth it!

I do hope you like this post. Do share with us in the comment below which travel blogger’s food is what you are going to try on your next travel adventure.

If you are a travel blogger yourself and like to add your last meal in this post, simply email admin[at]misstamchiak.com with subject “What Would Be Your Last Meal?”

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This coffeeshop at Blk 130 Jurong Gateway Road is very busy recently. The famous Soi 19 Wanton Mee has opened their new branch there, and there is another interesting stall Baba Melaka within the same coffeeshop, serving Peranakan dishes. I don’t really know of hawkers that serve peranakan dishes (except for Popo & Nana in Maxwell market). I guess probably because it’s really laborious to cook Peranakan dishes.

Here at Baba Melaka, prices are kept low. So, don’t set too high expectation when you are having Nonya Assam Laksa because you are only paying for $3.50. The soup is very watery and it consists of the thick noodles with ingredients like onion and cucumber slices, mint and topped with a mellow prawn paste. Honestly, I have had better ones in Singapore and won’t mind paying a higher price to get a better quality one.

On the other hand, their Ayam Buah Keluak with steamed rice ($5.50) is pretty impressive. The gravy is robust with a slight earthy tanginess to it. The meat is very tender and the fragrant sambal belachan was spicy with a kick. Have a mouthful of steamed rice to go with the crunchy achar, chicken and chilli sauce, it feels like a party in the mouth. They also have other rice dishes like Beef Rendang Nasi Lemak ($5.90), Ayam Rendang Nasi Lemak ($4.90) and Ayam Goreng Nasi Lemak ($4.90).

Ending the meal with their Baba Chendol with roughly shaved ice and thin gula melaka. There are big kidney beans but the chendol strips were not very generous. But cannot complain lah, only $2!

They also sell some peranakan kuehs at the corner. I thought having a peranakan stall in a coffeeshop is a rather refreshing idea but you have got to lower your expectations a little. Go for the rice dishes, it won’t disappoint. Unfortunately I have not met the owner of the shop during my 2 visits there. The employees at the stall work pretty slowly and they are not too friendly.

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Big thank you to Mr Robert Chua, I had the chance to try Ju Xing Home (聚興家) during my last trip to Hong Kong. This hole-in-the-wall eatery beside Prince Edward Station Exit D is helmed by 38-year-old Chef Wu Jiang Qiao（吳江橋). How special is this?

Apparently, this is the hidden gem / secret supper place of many hotel Chinese chefs after work. So you may be able to spot Michelin three-star Chinese restaurant Lung King Heen’s Executive Chef Chan Yan Tak, two Michelin star Ming Court’s Executive Chef Mango Tsang Chiu Lit, one Michelin-starred dim sum restaurant Tim Ho Wan’s owner/chef Mak Kwai-pui etc. Truly a gathering for many chefs. Even though Chef Wu is considered a junior to many chefs, he is very good with his dishes. That is the reason why many chefs would gather here after work to enjoy classic stir-fry dishes or even share some cooking tips with each other.

During lunch, they mostly serve set lunches for busy crowd nearby. When night falls, they removed the cover in front of their restaurant to display the fish tanks and crabs in the boxes. So you can choose the catch of the day and how you want to cook it. The menu is too vast, but if you study it long enough, you will find dishes that speaks excellence.

One of the secret weapons of Ju Xing Home is this Clam Soup. Using freshwater fish to boil for hours, what you get is an opaque white in colour broth that has clearly extracted the essence from the fish. What makes the soup impressive is the addition of rice into the broth which allows it to reach a creamy consistency as well as added flavour into the broth. Clams were added to enhance the crustacean flavour while towel gourd absorbs the flavours.

When I thought I am having garlic steamed fish, I am absolutely wrong because this steamed soon hock comes with crispy grounded nuts (豆酥蒸筍壳鱼). The familiar preparation is done to the fish — steamed until the flesh seemed to quietly exhale, before adding the stir fried ground nuts. Such is a earthy dish in terms of taste and texture, chef said the grounded nuts has got to stir fry till it is fragrance and thick before topping it to the tender and moist fish.

The restaurant also does a variety of sichuan dishes. Just look at this Poached Chilli Beef (麻辣水煮手切牛肉), there is generous slices of tender beef with a stock that is spiced with fresh red chilli, dried chilli, fermented bean paste and peppercorns. Each slice is really tender! Deep fried with sichuan peppers, slices of garlic, scallion, the chicken chunks marks the right interstices of salty and spicy, without quite mustering a distinct character.

The stir fried sea prawns were so fresh and tasty, together with the stir fried vegetables, it brings a great ending to the meal. Look at those golden roe in the prawns… Robert and Peggy were raving about his sweet and sour pork that I have to try, but unfortunately, it was not available during our day of visit, so looks like I have to be back again. It’s a small cozy eatery so please go early because they are usually packed by 6pm!

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From char kway teow to chicken rice to nasi briyani, hawker centres and kopitiams are paradises for food lovers. With the rise of young hawkers, the hawker affair is slowly changing. Restaurants are no longer the only places if you’re craving for German food or British food. Here we have a list of fancy food that you can find in hawkers.

#1 Lad & Dad

Located at Serangoon Garden Market and Hawker Centre, Lad & Dad is a joint effort between a father and son. They brought about British-inspired food with a local touch. The Lad’s Beef Stew ($12) is a set which came with hand-mashed potatoes, seasonal salad and fragrant rice. The stew was robust. Flavored with herbs and loaded with huge chunks of beef, it is the kind of comfort food that brings warmth on a rainy day. The fragrant rice paired well with the stew, but as for the potatoes, they were a tad too raw for my liking.

#2 Garçons

Serving up French and Italian, Garçons is set at an upscale foodcourt, Essen at The Pinnacle. When I first saw the 12-Hour Belly of Pork ($16.90), it looked just like roasted pork belly that one could get from hawker. But taking a bite explains the price tagged. The skin was so crisp that it could be broken into two with a fork, yet the meat was so tender and succulent. You won’t get the sick greasy feeling as there aren’t any fats on the roasted pork. The creamy mashed potato was very smooth and addictive too!

#3 Gangnam Bingsu

With the influx of Korean food in Singapore, it can be seen that there were many bingsu places popping up. But did you know that you can now enjoy bingsu at a foodcourt? Located within the newly renovated Tiong Bahru Plaza, Gangnam Bingsu opens a stall at Kopitiam Foodcourt. The bingsu comes in 2 sizes, small and big. We had the big Strawberry Bingsu ($10.90) which was beautifully drizzled with strawberry sauce and topped with whipped cream. The shaved ice was fluffy and airy, but lacked in milky sweetness. On the other hand, the strawberry sauce did add flavor and sweetness to the ice. The whipped cream didn’t exactly blend well with the bingsu either. Being slightly cheaper than the rest, we can’t expect much from quality.

#4 Green Bites

More and more Singaporeans are getting health conscious. We can see salad bars almost everywhere these days. Nonetheless, it can be quite pricey when buying off such bars. Green Bites provides a wide variety of vegetables, fruits, nuts and dressings, and it is priced as low as $5! There are also premium toppings such as Cajun Chicken and Smoked Duck, with an additional charge of $1 to $1.50. The vegetables were very fresh. I tried the Asian Spicy dressing, and the burning sensation it gives would surely suit those who loves very spicy food!

#5 Cinqo Tapas

FIVE Square is another upscale foodcourt located at Great Eastern Centre. The food stalls varies from Korean to Japanese to salad. Cinqo Tapas is a stall that serves Spanish food. Although unique, the Seafood Paella ($9.50) did not taste as flavorful as I thought. The paella was slightly moist, but the seafood was overcooked. The add-on Pork Knuckle ($5) was also tough and dry.

#6 Fish & Chicks

Set in the heartland of Ang Mo Kio, Fish & Chicks is not your typical western food stall. The name itself depicts that only Fish and Chicken are served. Their signature combo is none other than Chili Crab and Salted Egg Fish & Chips ($12.90). The batter on the fish was crisp and airy, and the fries were well seasoned with Cajun spices and other herbs. The salted egg sauce was creamy and not too overwhelming, while the Chili Crab sauce was sweet with a hint of spiciness. Sadly, the “crab” flavor was lacking in the sauce. Overall, I would prefer to have more sauce and served separately to prevent the fish from being soggy.

#7 Wasai-Ya Japanese Mixed Rice

Japanese Chap Chye Png or Mixed Vegetable Rice is a first-timer for me. What’s more surprising is to find it in Junction 8’s foodcourt! The stall has a variety of dishes such as tonkatsu, gyoza and vegetable tempura. For my lunch ($6.90), I had Salmon Teriyaki, Chawanmushi and Stir-fry Egg Plant and Cucumber. Each set comes with miso soup and rice. The Chawanmushi was silky and flavorful. However, the Salmon Teriyaki was a tad too tough and the vegetables didn’t taste much like Japanese food. The other downside of this stall is that the food weren’t kept warm while it was displayed.

#8 Otto Berlin Haus

German crispy Pork Knuckles in a kopitiam? That’s right! Otto Berlin Haus serves a variety of German cuisines such as Pork Knuckles, Bratwursts, and Rosti. The Half Pork Knuckles ($14) was a generous portion. As much as I enjoyed the crispiness of it, I found the meat slightly dry. Nonetheless, the savory brown sauce that was served together enhances the taste of the pork knuckles. Otto Berlin Haus also added a local touch to this dish by serving it with achar.

#9 Ah Bong’s Italian

Instead of being fancy hawker food, Ah Bong’s Italian is more of hawker food turn fancy. Rather than the common spaghetti Bolognese or carbonara, the menu here is ever-changing. It’s so “hip” that even the pasta is served on old school chicken plate. I ordered the Spicy Prawn Aglio Olio ($14) has linguine tossed with prawn, zucchini and celery. The pasta was cooked al dente, and the chili flakes added a tinge of spiciness to this dish. Nonetheless, it lacked in the garlic flavors.

#10 Two Wings

The Chicken Wings ($8.50/4pcs, $12.50/6pcs, $24/12pcs) are only freshly fried upon order. What arrived on our tables are beautifully fried till golden brown. There is literally no traces of oil on the skin. As I sink my teeth into the meat, I get the immediate crispy crunch from the skin before the tender and moist meat. Something else worth mentioning is the homemade garlic chilli sauce which is similar to the ones we eat for chicken rice. It’s more zesty with strong garlic glavour. Superb pairing with the wings!

#11 HamBaoBao

Owned by a young couple, HamBaoBao is asian interpretation of burgers. The Ayam Buah Keluak Burger ($5) was impressive. The minced chicken patty is infused with the buah keluak. Pairing with homemade chilli paste and chap chye, it all works harmoniously for this delicious and unique burger. The stall currently the stall sells only 5 types of burgers only with adds on such as fries, cheese, bacon and additional patty. Read about our Downtown Line 2 Hawker Guide.

#12 The Pasta Stop

Venturing out from Restaurant Valentino, The Pasta Stop is the hawker version with food sold at a more affordable price. The recipes are similar to the restaurant, and even some handmade ingredients like the pasta was brought over from the restaurant. The Chicken Pasta ($7.50) is a great dish for cheese lovers. The tangy tomato base compliments well with the cheesy pasta, hence you won’t feel too overwhelmed by the cheese. The Grilled Spicy Chicken Chop Combo ($9) comes with Aglio Olio and Chicken Chop. The grilled garlic in the Aglio Olio has a tad sweetness to it, which was very unique. The grilled Chicken Chop was marinated with a tinge of sourness, which gives it a refreshing taste. This dish also has the localized feel to it as the chicken is accompanied by our well-loved chicken rice chilli.

#13 Kitchen @ Work

Who said that you can only find Japanese cuisine in foodcourt and restaurants? Kitchen @ Work, is the hawker version that serves a variety of Japanese food, ranging from Donburi (rice bowl dish), to Fried Udon; all of which are tagged with an affordable price. The Yaki Niku Don ($6) is a rice dish topped with sliced beef, shredded onions and capsicums. It was a rather impressive dish, as the ingredients were slightly torched, giving it a tad burnt taste. Despite being in a hawker, Kitchen @ Work has definitely shown quality in the food that they prepare. Read about some of the must try dishes at Ci Yuan Hawker Centre.

#14 A Noodle Story

A Noodle Story is a contemporary take on traditional wanton noodle as the bowl served here has some influence from Japanese Ramen. Consisting of thin and springy Hong Kong style wanton noodle, Japanese charshu, Japanese-style braised egg and potato-wrapped prawn fritter, the flavours are enhanced by lemongrass scented oil, konbu and dried shrimps.

#15 The Burning Oak

From Bedok Marketplace, The Burning Oak is a Japanese yakitori stall. Unlike the typical food we see in hawker, The Burning Oak offers premium yet affordable donburi such as Wagyu Beef Rump Cap Don ($13) and the succulent Wagyu Rump & Iberico Pork Combo Bento ($15). If you prefer something light, there’s the 72-hour slow-cooked Angus Beef Short Ribs Skewers, priced tagged at $6 per stick.

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Hainanese Chicken Rice is Singapore’s national dish and can be found island-wide at almost every dining spot, from humble hawker centres to major restaurants and even hotel cafés. The chicken is usually served with fragrant rice and a spicy chilli sauce, with ginger paste. In Singapore, chicken rice recipe can be roasted or braised in soya sauce for a different taste (we still like it poached). For some people, it might be the rice and chilli sauce that makes or breaks the dish. As we celebrate Singapore’s National Day today, we’ve hunted down 17 chicken rice stalls in Singapore that are among local favourites.

1. Ah Boy Chicken Rice

Local celebrity chef, Eric Teo, has raved about Ah Boy Chicken Rice on his Facebook about 3 years ago so we decided to check it out. The roasted chicken has a crispy and thin skin that we enjoyed but a pity, the meat was a little on the dry side. Poached chicken, however, fared much better. It was tender, sweet and cooked till perfection, maintaining a smooth texture. We thought the rice itself is fluffy and loose with a nice aroma and not overly greasy. The tangy chilli dip didn’t make much of an impression as it was a little watery. If you’re in the area and craving for chicken rice, you should drop by.

2. Chen Ji Hainanese Chicken Rice

Chicken here is tender and perfectly complemented by the flavoursome oyster sauce. The chilli is bright and tangy and contains a spicy kick. Sadly, the rice did not fare so well as it was dry and although it has the flavour of the chicken broth, it doesn’t stand out at all. What’s worth mentioning here is their chicken feet soup that’s only available on Mondays and Fridays after 11am. Chicken feet is full of collagen, which is good news for ladies! We loved the crunchiness of these chicken feet and the flavoursome broth made the entire package simply wonderful. So, if you come here for chicken rice, remember to go only when they’re serving chicken feet soup!

3. Chin Chin Eating House

Founded in 1934, this eatery exudes a nostalgic feel and is reasonably clean. Dishes offered here are very Hainanese, including steamed chicken rice with chilli sauce and ginger dip, pork chop, chap chye and more. Today’s focus is on chicken rice so we’ll just skip the rest. Chicken rice at Chin Chin is drizzled with light fragrant soy sauce and sesame oil, enhancing the flavours of the tender and juicy chicken. Cooked just right, the chicken has retained its moisture with every bite. The rice is less oily but still fragrant and tasty with aroma from ginger and garlic. The chilli sauce consists of a little tanginess which made our meal very satisfying.

4. Hua Kee Chicken Rice

This stall is now run by Mr. Lim, a second generation hawker, together with his mother, Mdm. Tan who founded Hua Kee over 30 years ago with her husband. Unlike other stalls, the chicken here is chopped in large chunks with skin and bone still attached to ensure the meat retains its natural juices and flavours. We liked that the chicken was tender, juicy and full of flavours. The aromatic rice was not too oily and fluffy, with grains that separate easily. There’s nothing impressive about their chilli and ginger dips but we’ve got to say that this is the tastiest cucumbers from any chicken rice stall. The savoury and sweet juices from the chicken clung to the sides of these crunchy slices of cucumbers.

5. Kampong Chicken Rice

What makes Kampong chicken different from the usual chicken we get at chicken rice stalls? Well, the yellow skin kampong chickens have more distinctive features such as their skinny legs and leaner bodies. They are allowed to run free and are corn fed, thus containing less fat and are healthier for consumption. The meat here is definitely not as fatty. It is leaner but still, very tender. Ladies will jump for joy and feel guilt-free for indulging in this plate of healthier kampong chicken rice due to it being less fat. Even though the rice is not as fragrant and amazing as compared to others, it complements the chicken well. The highlight was their kicky chilli sauce, which is properly thick and spicy. One word – SHIOK! Read about it here.

6. Leong Hainanese Chicken Rice

Uncle Leong used to be the head chef for “稻香村山芭鸡” shop in Novena Ville, which unfortunately, closed down in 2007 due to the outbreak of bird flu disease. His passion for the kitchen still burns strong hence, he set up his own Leong Hainanese Chicken Rice in Shunfu Market. The meat served here has a textural difference compared to others. The chicken breast is very tender and flavourful. Little soy sauce and sesame oil were drizzled onto the chicken and we could really taste the sweetness of the meat. As for the chicken drumstick, you can see the glistering chicken skin and the meat was very succulent. The rice was infused with ginger and chicken stock and the grains are very fluffy. We thoroughly enjoyed our meal as Uncle Leong’s chicken rice gave a very warm, homely feel to it.

7. Ming Kee Chicken Rice

Ming Kee Chicken Rice is well-known for those staying in Bishan. It’s not surprising to queue for at least an hour just to satisfy your chicken rice cravings over here. Unlike others, this stall has no chicken displayed so if you’re here for the first time, you might get the wrong idea that the stall has already ran out of chicken. In actual fact, once the chicken is cooked, they will dunk it in ice water and it will be left there till it is ready to be chopped.

Shocking the meat in ice water after cooking creates a jelly under the skin. This results in the meat tasting more flavourful and succulent. Surprisingly, it tastes even better when these chilled chicken are eaten with some steaming rice. We enjoyed the skin which glided smoothly into our mouths. Chicken gizzards are also soaked in cold water here to retain the crunch. Their chilli dip, however, was a tad disappointing as it’s too watery for our liking.

8. Nam Kee Chicken Rice

Nam Kee has over 40 years of experience under its belt and is a household name for many families across the island. It serves traditional Hainanese chicken rice with meat ever so tender with the unforgettable chilli sauce – and at affordable prices too! The velvet-smooth skin of the chicken is enticing enough and tucks in just the right amount of fat beneath. The meat is juicy and goes very well with the dipping sauce, which is a combination of chilli sauce, ginger paste and a not-so-salty dark soy sauce that delivers the right punch. The rice served here is aromatic and has a good consistency, complementing the chicken perfectly.

9. Nan Xiang Chicken Rice

Nancy Lim, founder of Nan Xiang Chicken Rice, took charge of her first chicken rice stall at Whampoa food centre in December 1986. Nancy and her husband takes turn to manage the hawker stall. It looks like another unassuming chicken rice stall but when the plate of rice was served, it was so fragrant you can’t resist taking a mouthful even if your camera usually eats first. Chicken rice here is first stir-fried with garlic, ginger, shallots and chicken soup before cooking it in rice cooker. Not a lot of chicken rice stalls do this now because it’s laborious and takes extra time to prepare the rice. Well, all we can say that it’s worthwhile because frying the rice before cooking makes it even more fragrant, which is a plus point when the chicken meat is already succulent and cooked just right, leaving a gelatin layer beneath the skin. The addition of lime juice to the chilli sauce also makes it refreshing and delectable! Read about it here.

10. Tian Tian Hainanese Chicken Rice

This should be the most well-known stall among both locals and tourists. Growing the business from an unknown stall in Maxwell Market from 1986, Madam Foo and her daughter, Ms. Loi, still preside over the quality of food at all outlets with a watchful and experienced eye. Tian Tian chicken rice is cooked with American Broiler breed of chicken and remember – they defeated Gordon Remsay at the Hawker Heroes Challenge! This already speaks a lot about their food. Their steamed chicken is served slightly chilled which is very refreshing and light on a hot day. The soothing coolness is also a perfect counterpart to the “fierceness” of the chilli. Most importantly, their light, smooth and slightly buttery rice, with just a hint of garlic, sets them apart from the rest. Even celebrity chef and host Anthony Bourdain said that the rice here is so good that you can eat it on its own! There are many outlets and the one we’re featuring is at Joo Chiat and it’s air-conditioned too!

11. Uncle Chicken Rice

Uncle Chicken Rice is very persistent in using good quality ingredients. Their fresh chicken is simply poached, sits in cold water, chopped and served with the flavourful rice. The chicken is cut chunky with an ultra smooth skin and the flesh is tender and sweet. Served with aromatic rice that was not too greasy and loose, it has a subtle garlic flavour. Chicken stock was used to cook the rice hence, you won’t get a soup here to pair with your chicken rice. The chilli has a hint of sweetness which cuts the oiliness of the rice.

12. Wee Nam Kee Chicken Rice

Wee Nam Kee started from a humble beginning and now, has a few outlets islandwide. They serve three different types of chicken – namely the poached, soy sauce and fried. We tried the poached chicken and it was executed really well in a flavourful broth. The chicken turned out to be juicy and tender, gently gingery with subtle chicken flavour. The broth is tasty enough to boost your appetite. Each long grain rice is well-oiled, mildly fragrant, yet not too greasy and separates easily into loose grains. Lastly, the chilli is amazing! It contains a well-balanced blend of ginger, vinegar and spice. It was tangy with very little sting.

13. Yeo Keng Nam Chicken Rice

Having grown up eating chicken rice here as it’s just a stone’s throw away from where I stay, the taste is special to me. The chicken is so plump and juicy and it has managed to retain a lot of its natural flavour since the stall owner here makes it a point not to soak the chicken in ice water for too long. I love the roast chicken here as well, due to its super tasty skin that whets my appetite for more. Rice here is whole and coated with a thin layer of oil, making the texture just right. The chilli has a tangy twist to it. Hence, I always enjoy my chicken rice experience dining here.

14. Sin Kee Famous Cantonese Chicken Rice

About a month ago, Benson is back on his feet and re-opened “Sin Kee Famous Chicken Rice” at Holland Drive with his young partner. Nothing much changes, Benson still chopes the chicken in huge chunks. His movements are still clean and brisk, each piece of meat is tender and smooth in the mouth. He will leave the leftover bones from the chicken to prepare that soup, which is used to poach chickens and rice. The slightly aromatic rice is well paired with the chilli that is spicy and tangy done right with vinegar and lime, just the way we like it. Read more about it here.

15. Yishun 925 Chicken Rice

It started with just one hawker stall within Yishun but over the years, they have expanded and now, there are a few stalls around Singapore. We’re always happy for these successful hawkers who started out very humbly. Chicken meat here is cooked just right, making it smooth and palatable. We liked that it was served deboned, which makes it more convenient for consumption. The soya sauce which the chicken was drenched in is not overly salty, just perfect! Rice here is very ordinary and not as aromatic as compared to others but you know the saying, “mai hiam buay pai”. Since it’s so affordable, we’ve nothing much to complain about.

16. Yet Con Hainanese Chicken Rice

This is another time-honoured establishment lying along Purvis Street. Yet Con has been serving their style of authentic Hainanese chicken rice here since 1940. Notice that chicken at Yet Con are being laid on trays instead of being hung up – this is to prevent the juices from dripping so that flavours are bette retained. There’s no silky gelatin layer under the chicken skin but we enjoyed the super “chickeny” flavour here. The chicken is lightly salted without any overwhelming drench of soy sauce seasoning, making every bite full of natural “chickeny” taste. The rice is aromatic, with the lovely scent of ginger, shallots and chicken stock. We like that it isn’t overly greasy. The only downside was the chilli and ginger dip that we found too watery for our liking.

17. Delicious Boneless Chicken Rice

It was already 3pm and we were still queuing for Delicious Boneless Chicken Rice. 30 minutes queue just to get my chicken rice fix, but so worth it! We paid $11 for 2 pax meal with soup and achar. The chicken is chopped into big chunky pieces and topped with fried garlic, which is quite unique. Achar brings a refreshing touch and the rice has a pleasant garlic aroma. We are so in love with their (refillable) cabbage soup that is peppery and full of vegetables and meat. The owner is in good mood on our day of visit so he gave me an extra bowl of lotus root pork ribs soup filled with generous amount of lotus roots and peanuts.

There are plenty of other stalls that might be good but not mentioned above. Do comment and share your thoughts with us, let us know which other chicken rice stalls in Singapore are worth our calories! Enjoy your hunt in finding the best chicken rice stall in Singapore, HAPPY NATIONAL DAY!

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The dining enclave of Holland Village is known for its numerous food options. But amidst the constant upgrading and construction in the area, some new eateries have taken root in this new place. And with all of them located within walking distance from one another, this the perfect place to hop from cafe to cafe and sample what each place has to offer. With that in mind, here’s our ten favourite cafes in Holland Village that’s certainly worth a visit.

1. Mu Parlour

Hidden in the quiet second floor of a shophouse, Mu Parlour is only accessible through an inconspicuous stairwell. We were rewarded with a nice view of the neighbourhood (tip: pick the window seat for optimal people-watching vantage point), and equally nice was their No.11 Signature Cheese Burger with beef patties, bacon, avocado mash and drizzled with a tangy Mu secret sauce ($15). Sandwiched between a black charcoal bun, the burger was sloppily juicy – not so much a sight to feast on but definitely worth the calories.

2. The Monocle Cafe

There’s no better carefree way to pass the time than to have a good read in one hand, and a good cuppa in the other. Hit up Monocle Cafe, which really felt more like your neighbour’s hipster backyard than a cafe. Selling a lean selection of caffeinated drinks and a curated selection of lifestyle items, opt for their bundle deal which gives you a current Monocle issue with a hot drink for $19.90. Otherwise, grab an Iced Long Black ($5.50) like we did and chill in their quaint garden which is perfect for a quiet afternoon.

3. D’Good Cafe

If you need to know what’s good over at D’Good Cafe, go for their cold brew coffee and Deutsch skillet pancake. We liked the mysterious air that came with the Unknown Cold Brew ($7.50), which was sweet (certainly more sweet than bitter) and milky. The Classic Deutsch Skillet Pancake ($8) might take a 20 minute wait, but hang in there and you’ll be treated to a unique pancake that’s crispy and light and fluffy all at once. And weird as it may, go nuts with the accompanying lemon wedge, maple syrup and cream cheese for a jazzed up pancake that’s certainly for the wait.

4. Project Acai

Let’s face it – there’s hardly anything better than guilt-free desserts. Project Acai is dedicated to serving up healthy treats that’s good for you and and that insatiable sweet tooth. Grab the Original Flower Bowl ($6.80 for a handy size) where their signature acai base is topped with a slew of nutrients-packed food like bee pollen, cacao nibs, chia seeds and goji berries. It’s like digging into a power-packed healthy sundae that doesn’t compromise on taste (and appearance).

5. Baker & Cook

Get ready to be spoilt for choice at Baker & Cook’s extensive selection of freshly baked goods – from artisanal rolls to pastries and cakes. But for a balanced meal, we had their Salmon Quiche ($10.50) which came with a side of salad. The Raw Energy we chose was a mix of shredded beetroot and carrots tossed with maple vinaigrette, and it lent a fresh and crunchy tang that balanced out the buttery richness of the quiche slice.

6. PARK

The largely alfresco dining area of PARK might not be the most attractive of places to dine in considering our blazing heat, but we think their Truffled Mac & Cheese ($13.50) might just change your mind. Heavy with truffle aroma, the bechamel sauce coats the pasta with its cheesy string-y goodness, and we loved how the charred layer at the top creates this new chewy texture.

7. Haakon Superfoods & Juice

When you’re feeling down, I’m sure nothing perks you right up like some sweet and indulgent dessert. But you don’t want to feel guilty after that and feel even worse than before. We think we might have found a solution to this: the vibrant Pink Pitaya & Chia Bowl ($12.90 for large). As part of their superfood bowl menu, their pink pitaya blend is layered with a base of chia parfait and topped with their housemade granola and fruits for a jumble of textures, making it perfect for a guilt free indulgence (almost like a healthy bingsu).

8. Hatched

If you think that eggs are the definition of weekend brunches, then you need to head to a place that is serious about their eggs. And we cannot think of a more appropriate place then Hatched, a cafe dedicated to the art of preparing eggs – from poached to boiled, scrambled to fried. Ditching the usual eggs benedict, we had the F.T.P ($12) from their sweet egg dessert selection. Two thick slices of sweet brioche french toasts were layered with grilled peaches and cheese and topped with walnut bits. The grilled peaches were delightfully warm and sweet, and we liked how it balances out the saltiness from the cheese.

9. Patissez

For those who might not know, Patissez (read about it here) was the brains behind the whole pimped-up milkshake movement, and they have brought their crazy creations to Singapore. But they are more than just their dessert shakes – this cafe with Australian roots serves by some pretty good brunch items as well. We loved the Tropical Hotcakes ($15) with pillowy buttermilk hotcakes, caramelised mangoes and orange segments for that bright and strong summer flavour that hits you like a ray of sun.

10. Sunday Folks

Sunday Folks should come as no stranger to most – with their elegant swirls of soft-serve ice cream perched on their crispy yet fluffy waffle squares. You’ll need to consume this dessert quickly to prevent the soft-serve from melting all away, but this shouldn’t pose as too much a problem considering how the Seasalt Gula Melaka ice cream that we chose was a perfect match to the two waffles squares ($11.80) we had. Read about it here.

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There are hundreds of coffeeshops in Singapore so needless to say, there might be thousands of hawkers across our little red dot. Competition is certainly tough and everyone’s fighting for survival so these hawkers have to constantly revamp their menus and come up with creative dishes or give traditional flavours a modern twist. With the recent increase in the number of residents in Seng Kang and Punggol, we thought it’d be a good idea to explore these areas.

Hidden under a block in Seng Kang West Way lies Happy Hawkers Coffeeshop, which “houses” their newest tenant, Legitimeat – a Western food stall. Opened on 18 June this year, co-owner Mr. Julian Peh used to run a hipster Western food stall in a coffeeshop at Bukit Merah that served steak and tacos. However, they had to fold their business in April this year due to the non-ideal location that doesn’t draws any crowd.

Almost every coffeeshop’s Western stall sell common dishes such as chicken chop, bolognese pasta, carbonara pasta and fish and chips but at Legitimeat, some of these Western dishes are fushioned with Thai spices while others are creatively modernized while still catering to our local tastebuds.

Say hello to the ultimate sinful Chicken Mac & Cheese ($5), served piping hot with melted cheese in a claypot. Where can you find such affordably priced Mac & Cheese right? This dish requires a 15 minutes wait as it’s baked individually upon order. We were quite surprised that it was almost filled to the brim because sometimes, hawker portions can be quite pathetic. Cheese lovers would instantly be drawn to the fragrance – imagine macaroni baked in béchamel sauce, nacho cheese sauce made with cheddar and mozzarella. You can forget about dieting! Toss the macaroni, peas and chicken slices together and we promise that one mouthful sends you to foodie heaven.

Pasta flavours offered here are unique as there are Tom Yum Seafood ($6), Thai Basil Seafood ($6.50) and Black Pepper Seafood ($6.50). The only commonly seen flavour is Bacon Alio Olio ($6.50). We tried Tom Yum Seafood pasta and wow! We were really impressed. The sauce has a distinct hot and sour flavour and it goes perfectly well with the spaghetti. Topped with fresh prawns and mussels, this dish is definitely value-for-money!

We also tried their Grilled Pork Chop ($6). Although it’s stated as “grilled”, they actually pan-fry the pork chop to ensure that their marinade, consisting of paprika and chopped herbs, does not turn bitter when over-cooked. The pork chop arrived hot and fragrant but we found it disappointing that the meat was a little too tough. Lastly, we shared Cheese fries ($3) which we found average.

Just a little piece of advice – be there early! We reached the coffeeshop around 7pm and finished our dinner around 7.45pm. When we walked past Legitimeat, most of their dishes are already sold out. You should also sit near the stall as Mr. Peh shouts out the order numbers, which is easy to miss, especially in a noisy coffeeshop.

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In view of SG51, let’s take a walk down memory lane with a bowl of Cheng Tng, which literally means clear soup. It is a dessert that is light and refreshing, sold in the olden days to the coolies who worked at the quay. Nonetheless, most stalls that serve Cheng Tng these days cut corners in their ingredients. With that, we came up with a list of 6 places that you could visit to get a good bowl of Cheng Tng.

Four Seasons Ching Teng

Most hawker stalls tend to sell a variety of food to attract customers. Yet, Four Seasons Ching Teng only sells hot or cold Cheng Tng, priced at $2 per bowl. The Cheng Tng has a hint of longan flavor and was not too sweet. There were gingko nuts, white fungus, served along with the other usual ingredients. The candied wintermelon did turn me off as it was too hard.

Xi Le Ting

With a history of 60 over years, Xi Le Ting still sticks with only 4 traditional dessert soup: green bean, red bean, white oats and cheng tng. Light and sweet, the Cheng Tng reminds me of my childhood days where it quenches my thirst during a hot day. Even after many years have passed, I am still pleased that the Cheng Tng remains flavorful with the taste of the dried longans.

Teck Kee Hot & Cold Dessert

Located at Adam Road Food Centre, Teck Kee Hot & Cold Dessert is just a distance away from the famous nasi lemak. The least traditional amongst the rest listed, the cold Cheng Tng ($1.80) is served with shaved ice. Surprisingly, there were not only dried longans, but they’ve also added the canned longans. The light sweetness would be a great choice for people who are worried about desserts being too sweet.

Ye Lai Xiang Hot & Cold Dessert

One of those pioneer Cheng Tng stalls that lasted over the years. Ye Lai Xiang started off with a stall by the seaside. As time passes, it can now be found at Bedok Corner Food Centre. The Cheng Tng ($3) was not as sweet as No Name Cheng Tng. It has sweetness from the dried longans, dried persimmons and candied wintermelon. The sweet potatoes were cut to small cubes and were soft to eat. Personally, it was slightly overpriced for this bowl of dessert and it was also quite inaccessible.

No Name Cheng Tng

We’ve heard of No Signboard Seafood. But what about No Name Cheng Tng? As suspicious as it may sound, the Cheng Tng ($1.60) here really is a thirst-quencher. Just like others, it has the usual ingredient. The only difference is that it was the sweetest amongst the rest listed. The sweetness was just nice for me, as I have always felt that the moment I take a bite of longan or persimmon from other places, the soup just became bland.

88 San Ren Hot & Cold dessert

Brightly lit with colorful LED, 88 San Ren Hot & Cold dessert is located at Newton Food Centre. The Cheng Tng ($2.50) was full of ingredients, and there were even barley! As I have tried most cheng tng cold, I have decided to try the hot one here. Flavored with sweetness from red dates and dried longans, the soup was also well balanced with the other ingredients. You could also try out their other desserts such as Strawberry Snow Ice, Red Ruby and Mango Ice Kachang

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Famous Long House Ah Hui Big Prawn Noodle has opened a new stall in Kovan Market & Food Centre! The Balestier market one is currently managed by his son James, while the Kovan outlet is managed by the founder Mr Tan Ah Hui.

The broth here is made the traditional way, with pork ribs, prawn heads, shells, garlic and fried shallots. Here, Uncle Hui uses tiger prawns. The shells are peeled and used for the broth, hence giving it a more distinct prawn flavour than the outlet in Balestier. My dining partner said it was a little more “herbal”. Indeed, lovage root was added to give the soup more depth. The warm rich colour is hearty and comforting, sweetly aromatic with the umami from prawns. No, I am not going to compare father and son because both has slightly different cooking style. But if you wanted a more distinct pork ribs flavours, then head to the Balestier outlet.

We went for the Big Prawn Noodles ($5) which is a simple bowl of five halved prawns and topped generously with fried shallots. If you want pork ribs, add another $1.

Thick vermicelli is used here instead of thin bee hoon which gives another dimention to the crunchy bean sprouts. The noodles is tossed with aromatic chilli sauce. The shiok factor is the generous sprinkling of crispy lard cubes and fried shallots. Chilli powder is also provided, but we think the broth is flavourful enough.

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By Mu Qin & Maureen

Seafood white bee hoon shot to fame after a coffee shop in Sembawang a couple years ago. Enhanced with shellfish such as “la la” (clams) and crayfish, as well as, prawns, it sounds like a simple dish, but the stock makes or breaks this dish. Riding on this trend, hawkers have set up stalls, specifically specializing in seafood white bee hoon. We bring you 8 seafood white bee hoon places from all parts of Singapore that foodies flock to.

Woon Woon Pek Beehoon

At the east of Singapore, Woon Woon Pek Beehoon offers only White Bee Hoon, accompanied with various seafood. There are standard offerings and you have the option of adding on la la, crayfish, sliced fish, flower crab or prawn at an additional cost. White Bee Hoon here comes in three sizes – small, medium and large. We had the small portion of La La Prawn White Bee Hoon ($6) which came with very generous toppings of fried pork lard. The broth is light, yet very flavourful, with a hint of sweetness from the vegetables and the seafood was fresh.

Jin Hock Seafood

Jin Hock Seafood is popular zi char stall among East-siders. Although White Bee Hoon is supposedly their signature dish, you won’t notice it on their signboards or any related food pictures. There are four different sizes and we went for the $9 portion (medium, perhaps). Out of all the seafood white bee hoon we’ve tried, this is the only one that came with plenty of sliced cuttlefish, adding a layer of texture to the super moist white bee hoon here. There are truckloads of eggs, and a few prawns and we enjoyed the white bee hoon that was well-infused with flavours from the broth.

XIAN Seafood White Bee Hoon

Owner of Cafe De Hong Kong, Mr Francis Mak, opens XIAN Seafood White Bee Hoon in a Ubi coffeeshop together with two other partners. They first quick fry the bee hoon to give it a little smokiness and set aside. Made using old mother hen and pork ribs, the light milky broth is cooked with fresh seafood and bee hoon. Crayfish is sliced into half to absorb the essence from the broth as well as to release the crustacean flavour. We had the crayfish white bee hoon which ones in three different sizes – $15, $20, or $25. They also have la la white bee hoon or flower crab bee hoon. Oh ya, those pork lard… so generous!

East Seafood White Meehoon

Most stalls at the hawker centre were closed in the evening but it’s hard to miss East Seafood as the queue only stops when they’re sold out. The bee hoon are first wok-charred before being braised in the seafood stock. We had La La and Prawn White Meehoon ($8) and felt that the stock lacked flavours as they cut down on salt and soya sauce. The noodles were soft while the lala and prawns were fresh but it would’ve fared better if the stock was thicker and richer. Good news for fans of East Seafood as they have just opened a branch in Ang Mo Kio in July, as well as, another in Hougang in August.

72 小厨之家 White Bee Hoon

Hidden in yet another centralized estate in Ang Mo Kio lies this moist and palatable white bee hoon. The $5 portion comes with generous servings of sliced pork, sliced fish, prawns and la la. The fresh seafood enhanced the sweetness of the broth, which already tasted a little eggy. This is no doubt a comforting plate of noodles, especially on rainy days. We were also ecstatic to find chunky cubes of pork lard which made the entire package more aromatic.

Sunny Seafood

Sunny Seafood is a hawker stall that specializes only in serving up good-tasting white bee hoon. We had the medium size portion ($4.50), served with fried fish fillet, prawns, squid, eggs and vegetables. On the whole, this white bee hoon was light, not greasy and well-balanced in flavour. The ingredients were fresh and we enjoyed the savoury and tender fried fish fillet. However, we felt it could’ve been better if the noodles were softer and soaked up more of the tasty stock.

吃家 Kitchen

This is another hawker stall selling “Zi Char” in a coffee shop that West-siders frequent. We believe that their white bee hoon is a dish that is added onto their menu at a later time after they started business. The La La White Beehoon ($6) only has one standard size. Served with plenty of fresh la la, the dish had sufficient moist and flavours. The soft noodles were simmered to a perfect timing as it arrived well-soaked with the richness of the broth. One portion is only enough to fill the stomach of one man. 吃家 Kitchen should consider serving their delectable white bee hoon in different sizes to cater to different groups of diners.

You Huak aka White Restaurant

Up North, lies the originator of all white bee hoon(s) in Singapore, which has now expanded their business from their humble start-up in Sembawang. They have outlets in Punggol, Sun Plaza and Toa Payoh. So, what’s the secret to their superb white bee hoon? Firstly, the noodles are full of flavour! Squeeze some lime onto it, mix well and you get mouthfuls of really tasty white bee hoon! Secondly, the broth is very rich and thick which whets your appetite for more. Thirdly, their generosity with their ingredients gives a really good impression and stirs up your appetite upon being served on your table. There are prawns, squid, egg and vegetables all soaked up nicely in the stock. There are three sizes, small ($4.50), medium ($8) and large ($12). Find out more here.

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For the past one month, we are on the hunt for some of the best char kway teow in Singapore. One of our stops is at Blk 79 Circuit Road where we tried Mr Chee’s char kway teow. Mr Chee used to run a car workshop and inherited his father’s business about 10 years ago.

So what’s so special about his char kway teow? You will realize his sausage is a little different from the usual sausages used in CKT. That’s because he uses halal-certified sausage and ham for his CKT. Plus, he doesn’t use lard to fry and replaces with vegetable oil.

Regardless of the changes, the fluffy noodles that were coated with spicy and eggy goodness. The dish had enough wok hei and tasted savoury with a slightly burnt aftertaste. The crunchy beansprouts are not overdone and its solid homemade chilli elevated the dish even better. We ordered the $3 and $4 version. The $4 plate of CKT is bigger with an addition of a big prawn. For us, $3 version is good enough with decent wok hei.

You should realize that Mr Chee sways with his frying movement. That’s because he wants to keep fit while frying his CKT! Watch how he dances while he fries his char kway teow.

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