Where to grab a quick bite or have another reunion dinner during CNY Day 1 and 2? We have hunted down a number of restaurants that are open to satisfy those growling tummies. If you’re done with house visiting and looking for a place to have a good meal, here are some places that you can dine at without getting disappointed at the door!

From having casual cafe fare to luxurious buffet spreads, here are 30 Restaurants That Will Be Open During Chinese New Year Day 1 & 2!

Baristart

Hailing all the way from Hokkaido, Japan, Baristart Coffee first started out in June 2015 as a simple coffee stand where one can hear all about the milk produced in Hokkaido and its relation to the coffee scene in Japan. From coffee to desserts and savouries, Baristart Coffee prides itself on its use of pure uncompromising quality of Hokkaido dairy that is both rich and creamy with a tinge of sweetness. You may want to try the Kuromitsu Anmitsu Parfait ($12.80) – an assembly of delightful sweets including agar cubes, shiratama mochi and a choice of vanilla or matcha ice cream. The bear shaped Hokkaido BIEI Jersey Milk Shaved Ice ($9.80) with fragrant and rich Hokkaido milk is a hit as well.

Chix Hot Chicken (*HALAL)

Better known as the winner of the first season of Singapore Idol in 2004, Taufik Batisah co-owns Chix Hot Chicken alongside his good friend, Bober Ismail. Made from 100% organic spices from US, Chix Hot Chicken’s dry rub is what makes their chicken so unique. This is possibly the first dry rub fried chicken joint in Singapore, and the first fried chicken joint in Asia to feature authentic Nashville fried chicken. Plus points for them because they are Halal so everybody can enjoy a taste of Nashville right here! You can choose from 3 levels of spice for your chicken — mild, extra and insane. For those who cannot take any spice at all, you can opt for the original fried chicken which features buttermilk fried chicken rubbed with a mix of soul spice.

Crystal Jade

Kickstart a great year with Crystal Jade’s Auspicious Tidings Hamachi Yusheng ($128 for large | $88 for small). Some CNY highlights include Steamed Fortune dumplings with aromatic chilli oil ($6.80/6pcs, available at Crystal Jade La Mian Xiao Long Bao & Crystal Jade Jiang Nan), King Prawn Prepared 2 –Ways ($32.80, available at Crystal Jade Kitchen) and Pan-seared Lobster with XO Sauce on Yuzu Noodle (available at Crystal Jade Palace). Note that all Crystal Jade outlets are open on CNY Eve (4 Feb) & CNY Day 2 (6 Feb)!

Famous Treasure

Located in Capitol Piazza, the newly-opened Famous Treasure serves an array of local Chinese favourites and seafood signatures. If this name rings a bell, you’d have probably patronized or heard of The Famous Kitchen, a popular restaurant in Sembawang. The Marinated Cockles Teochew Style ($12) was highly recommended. The plump and juicy cockles are dressed in a homemade chilli paste which tastes somewhat similar to sambal belachan. The Salted-Baked Flower Crabs ($6 / 100g) was the dish that blew us away. In a special wok, the chef fries sea salt, stock and live flower crabs until the ensemble is dry. The crabs were so intensely fragrant, that we dived into it immediately. The crab was so tender and sweet. MUST TRY!

Fatburger

American burger chain Fatburger has landed on Singapore’s sunny shores at two locations: Velocity at Novena Square, and KINEX (formerly known as OneKM Shopping Mall) in Katong. Their beef patties are made with 100% Alberta Angus Beef and are grilled upon order. If you are up for the challenge, finish up their Quad fatburger with 4 patties and you will score yourself a certificate and have your picture up on their wall of fame. For those who can’t eat beef, you can try their crispy chicken burger. Oh yes, you can also choose 8 different types of sauces for their buffalo wings.

Founder Bak Kut Teh

Since 1978, Founder Bak Kut Teh has been consistently dishing out bowls of  delectable Teochew-style pork ribs soup. From a small Bak Kut Teh eatery in Choa Chu Kang in 1978, Founder Bak Kut Teh expanded into their first restaurant space in 1988. Now, Founder regularly ranks as one of Singapore’s top Bak Kut Teh restaurants, and is poised to expand to neighbouring countries.

Greenwood Fish Market

A wholesale seafood retailer and restaurant, Greenwood Fish Market brings fresh quality seafood to the table by directly importing their live produce. Customers can have their choice of fish, crustacean or shellfish done the way they like. You have to try the flavourful Crab Cake ($18.95) with Pumpkin Puree and Rice with Red Beet Slaw and Wasabi Aioli. The Rock Lobster Thermidor ($69.95) is also a must-order for cheese-lovers. The addictive cream and cheese sauce brings out the natural sweetness of the succulent lobster, and every bite is amazing. Don’t forget Greenwood’s freshly shucked oysters which are briny and reminiscent of the sea! Check out other offerings at Quayside Isle here.

Hai Tien Lo

Usher in the Year of the Pig at Hai Tien Lo (海天楼)! Take you pick from seven auspiciously-named menus which showcase the very best of Cantonese cuisine. Helmed by new Executive Chef, Ben Zeng, Hai Tien Lo (海天楼) decorates the traditional classics with a spark of innovation. The exquisite menus feature delicacies such as the Double-boiled Buddha Jumps Over The Wall with Morel Mushrooms along with the elegant Stewed Inaniwa Udon with Lobster in Superior Soya Sauce. Vegetarians, rejoice! Chef Ben Zeng has also prepared a full 7-course Blossoming Spring Menu.

Hararu Izakaya (*HALAL)

Hararu Izakaya is the first Muslim owned Izakaya in Singapore. The restaurant spans 2 storeys, with the second floor decorated in traditional Japanese Tatami dining style. Hararu’s lunch menu offers diners a variety of 4 different donburi sets. By night, Hararu changes into a Japanese bar and their dinner menu showcases Japanese skewers and other ala carte items. We love the Gyuniku Don (beef) and Unagi Don. Each Donburi Set Lunch comes with miso soup, a refreshing salad, and free flow green tea, making this meal value-for-money.

Jai Thai

Jai Thai is one of the cheaper places to satisfy your cravings for Thai food. We had the Olive Set which consists of olive rice, mango salad, Tau Fu Green Curry, Fish with Chilli Sauce and Fried Mix Vegetables. Jai Thai’s mango salad will knock your socks off. It was spicy, sweet and a tad sourish. So is the fried mix vegetables which felt like home-cooked dishes. I really enjoyed the Pad Thai. It is flavourful enough and has the perfect balance of sweet, sticky and savoury. The noodles are well fried, not sticking together and each mouthful has a wok hei aroma.

Check out the list of Thai restaurants in Singapore.

Jiang Hu Hotpot

Treat yourself to some authentic Sichuan hotpot at Jiang Hu that will not disappoint. From the intricate presentation of each and every dish, to the warm hospitality and ambience, everything makes for an unforgettable experience. Unlike other restaurants where the mala soup base is prepared in the kitchen, Jiang Hu hotpot insists on adding mala oil and herbs into the clear soup right in front of their guests. In addition, they have a specialty sauce made from spring onions, coriander, peanuts, and fried soy beans. Wow your palates with their Minced Prawn with Capelin Roe ($13.80), Mixed Meatball Combo ($14.80), and US Prime Beef Slices ($11.80). I will suggest ordering the Homemade Black Beancurd ($7.80) which is made from black beans, soybeans and sesame. Read about other restaurants in Bedok Point here.

Jiak Modern Tzechar

Jiak is a family friendly, halal Chinese tzechar restaurant in Esplanade. They are offering the Buddy Set ($22) if you and your best friend have some serious tzechar cravings. The set comes with their signature Curry Fish Head, as well as your choice of either Sambal Kangkong or Claypot Beancurd. Jiak Modern Tzechar’s rendition of curry fish head is on the milkier side and it is not very spicy so the whole family gets to enjoy! The Steamed Crab with Black Bee Hoon is also a must-try! Check out other deals at Esplanade!

Kai Garden

Kai Garden, helmed by one of Singapore’s most sought-after chefs Fung Chi Keung, has already established itself as the premier destination for Cantonese cuisine. I have been singing praises of their Garoupa with Lobster Broth after I had it in the restaurant. With fresh garoupa presented in front of your table, the staff will help you ‘swish’ the fresh slices into the lobster broth. The broth has been boiled for hours making it rich and addictive. I reckon any kind of fresh seafood works well with the broth. One of the must try dim sum items include Charcoal Shen Jian Bao ($6.80). Pan fried over a hot plate, its moist meat filling with a slightly chewy skin and crispy fried bottom was so good.

Le Shrimp

Le Shrimp Ramen is a new Chinese La Mian concept at Paragon. Specialising in shrimp broth, Le Shrimp offers noodle dishes ranging from S$6.50 to S$19.90. Fresh big prawns are baked at 180°C for 45 minutes, handground to a fine texture, and simmered for more than eight hours with premium conpoy for more umami. Do not miss Le Signature Trio Shrimp Ramen (S$19.90). This is a comforting bowl of la mian topped with fresh big prawns, handmade ebiko prawn paste, and prawn dumplings. Another of my favourite is the Prawn Dumpling with Chilli Vinaigrette Ramen (S$10.90). The al dente ribbons of noodles are tossed with moreish chilli vinaigrette and prove to be extremely addictive.

LIME Restaurant

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

Man Fu Yuan

Executive Chef Eric Neo ups the ante with exquisite yusheng creations, and indulgent fortune feasts. Until 19 February 2019, you can enjoy Man Fu Yuan‘s signatures such as Roasted Pork Belly Roulade and Lobster Egg Noodles with XO chilli sauce from their set menus (from $108 per pax). Besides having a perfectly crisp skin, the aromatic and tasty seafood stuffing in the Roasted Pork Belly Roulade makes it a palate pleaser that’s a must-have dish on the table. The XO chilli sauce in the lobster noodles is extraordinary- you’d definitely be asking for a second serving. Definitely an amazing place for your reunion dinner in 2019!

Morton’s The Steakhouse

Situated on the fourth storey of the luxurious five-star Mandarin Oriental, Morton’s The Steakhouse serves steaks that are the absolute crème de la crème in terms of quality. Morton’s only uses the finest USDA Prime Grain-fed Beef, which is of the highest grade and quality. Less than 2 percent of American beef earns this designation! Their Prime Beef is also aged for 23 – 28 days to intensify its flavour. Steak really doesn’t get any better than this. Cutting into this divine Porterhouse Steak revealed that it was cooked to a mouth-watering shade of pink, or a perfect medium rare. Read more about our review here.

Muthu’s Curry Restaurant

Indian curry fish head may not be the first thing people associate with Chinese New Year, but rest assured that Muthu’s Curry Restaurant will bring a unique and aromatic spice-infused twist to your reunion dinners. Muthu’s Signature Curry Fish Head ($22/$27/$32) holds a robust curry gravy with strong aromatics from the blend of spices, making this a potent and solid pot of Indian curry. The spiciness of the curry fish head starts off gradual and slowly builds into a tolerable yet satisfying level of heat that is sure to appeal to spice lovers. Remember to soak up the delicious curry with their assorted naan or fragrant biryani rice!

Noods & Meats (*HALAL)

Noodles? Meats? Sounds typical, but it’s not. The former executive chef of Arteastiq, Firdaus Nasir, has brought Noods & Meats to this quiet part of Yishun. The Muslim-owned stall has easily more than 15 delectable dishes to try. They have a range of meats that are smoked in-house here. Each main comes with a complimentary side. We opted for the Bebek Meat ($12.90), which marries both Western and French cooking styles. The sauce is commendable!

PUTIEN @ ION Orchard

PUTIEN brings to the table heart-warming and tasty comfort food that we can all look forward to. Exclusive to ION Orchard only, PUTIEN has prepared the Lotus Leaf Steamed Crab with Vermicelli ($7.90++ per 100g) as an ode to Singaporean flavours. The crab is steamed for exactly 10 minutes to achieve a sublime texture. Staying true to its roots in Fujian, China, PUTIEN also offers timeless dishes such as their PUTIEN Lor Mee (Small $9.50, Medium $19.00, Large $28.50). Check out other offerings at ION Orchard!

Note that only PUTIEN at ION Orchard will be open on CNY Day 1. The rest of the outlets are closed. Operation will resume on CNY Day 2 (6 February 2019) for all outlets.

Quayside Seafood

Quayside Seafood at Clarke Quay is a riverfront restaurant serving up a variety of Singapore’s unofficial national seafood dishes. Enjoy the cool river breeze under the stars in their spacious alfresco area. You have to get the Sri Lankan crabs in the signature Popular Chilli Sauce or Black Pepper Sauce ($7.50++ per 100g). Digging into a mantou dipped in tangy chili crab gravy hit all the right spots for me. Another seafood contender is the highly acclaimed Indonesian Style Prawns in Claypot ($11.50++ per 100g). The light and aromatic broth posseses a hint of sweetness from the fresh and succulent prawns.

Summerlong

Summerlong is a laidback beachside restaurant that offers bright and bold Mediterranean-inspired cuisine. Snack on mezze platters of briny Oysters, Chilled Ponzu Clams and Kingfish Crudo and enjoy mains such as Barbequed Squid, Sea Bass and King Prawns. For hummus-lovers, Summerlong also offers a good selection of hummus ranging from all-time favourites such as Classic Chickpea to the more interesting Eggplant and Mint, as well as White Bean and Rosemary. For those trying to avoid the CNY crowd, Summerlong will be open for both brunch and dinner on the 5th and 6th of February.

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TAP Craft Beer Bar

Do you love craft beers? If you do, I’m sure you’ve been to TAP. The craft beers go for $10 a pint, which is one of the cheapest in Singapore. What’s even more amazing is that there are 20 different rotating taps choose from! From IPA to stout, TAP has something for everyone! However, once a particular beer runs out, it may take months to return. TAP keeps things fresh by constantly bringing in new and different beers. Read about our experience at TAP here.

Teochew Cuisine

During Chinese New Year, the festivities are in full swing. Family members get together to celebrate the coming of spring, and these gatherings can stretch into the wee hours and that’s when we get hungry. Teochew Cuisine at Toa Payoh and Bukit Batok West are opened 24/7. Diners can get fish steamboat, kway chap and even dim sum for supper.

The Malayan Council (*HALAL)

The Malayan Council fuses traditional Malay food with modern gourmet food to reach out to both the old and the young. The dual-storey eatery has both an indoor, and alfresco seating area. All of TMC’s cakes are made in-house by their pastry chef. The Classic Ondeh Ondeh Cake ($8.50) comes with a scoop of vanilla ice cream. You can look forward to an excellent medley of light coconut chantilly cream, moist and soft pandan sponge cake, gula melaka bits and coconut drizzle. This cake is really delicious!

The Pump Room

The Pump Room, a bistro that incorporates elements of a microbrewery, bistro and bar promises a memorable drinking, dining and partying experience. For a heartier option, go for the Australian Tomahawk Beef that comes with thick cut French fries, salad and a choice of Red Wine Sauce, Tasmanian Bush Pepper Sauce or Diane Sauce. The beef is seasoned well with smoked sea salt and freshly crushed pepper. If you like something to go along with their craft beers on tap, I will recommend the Crispy Pork Knuckle that is paired with a bowl of sauerkraut and beer sauce.

Tsui Wah

Set in a 140-seater in Clarke Quay, 翠華 Tsui Wah is modelled after the outlets in Hong Kong, serving a menu of wholesome and delicious Cantonese dishes made with only the freshest produce. Their Hong Kong Milk Tea (hot/$3.50, cold/$4) carries a mild and light flavour derived from premium tea leaves imported from Tsui Wah Hong Kong. The tea is brewed daily and kept up to 30 minutes to ensure optimal freshness and quality. Don’t forget to pair it with the Signature Crispy Bun with Condensed Milk ($4), which is Tsui Wah’s reinvention of a classic Hong Kong snack. Each freshly baked bun is coated with a layer of butter and condensed milk. The irresistible treat is crisp yet sweet on the outside, and amazingly fluffy inside. On CNY Day 1, they are open from 5pm to 4am. On CNY Day 2, they are open from 11am to 1.30am.

TWG Tea Salon & Boutique

Nestled within an oasis of calmness located in the luxury circle of The Shoppes, TWG Tea serves an afternoon tea combining their celebrated sweet and savoury tea-infused cuisines. The Fortune High Tea Set ($40++) which came with a pot of tea, Truffle Croque, two scones and three TWG macarons. The Truffle Croque was amazing as the earthiness of the roasted Portobello mushrooms was nicely complemented by the Emperor Pu-Erh infused white truffle bechamel sauce. Read about other High Tea offerings at Marina Bay Sands here.

Wah Lok

Kickstart the new year with Wah Lok’s signature Alaskan Crab Lo Hei. The Yu Sheng highlights the natural textures and flavours of fresh crab slices which sit atop hand-shredded seasonal vegetables and homemade condiments and sauces. If you are a fan of sashimi, the Hamachi Yu Sheng in “Soon Tak” Style will not disappoint. Making a debut this year is the Auspicious Golden Pot, a luscious alternative for those who don’t enjoy seafood. It is packed with premium ingredients such as Deer Sinew, Goose Web, Morel, Pork Ribs, Fish Maw, Tianjin Cabbage, Chestnut and Black Moss. Enjoy an exquisite seven or eight-course set menu at Wah Lok from $398++ for 4 persons from 21 January to 19 February 2019.

Walaku (*HALAL)

Walaku’s nasi lemak is exceptionally unique. They grill their coconut rice, which is tightly wrapped in a banana leaf. According to the chef, this allows the rice to be adequately infused with the banana leaf’s subtle sweet flavour and aroma. While they serve inventive variations such as the Ikan Bakar Salmon ($11.80) and the Kari Soft Shell Crab ($11.80), they also have the Ayam Goreng Rempah ($7.80) which might appeal to more traditional palates. However, you have to go for the pièce de résistance, the Garlic Cheesy Lobster ($22)!

Wan Hao

Toss to a year of great tidings with not one but six types of Yu Sheng from Wan Hao Chinese Restaurant. Our favourite is the Lobster, Sea Urchin, Hokkaido Scallop, Salmon, Tuna and Caviar Yu Sheng ($268 nett for large) that’s generously drizzled with a sweet and refreshing Kumquat sauce. A savoury delight that’s making its debut this year is the Wan Hao Imperial Pot of Prosperity Pen Cai. The pot is filled with 13 luxurious ingredients such as crispy oyster, braised Irish duck, 3-head abalone, fish maw and sea. Wan Hao Chinese Restaurant will also be serving the finest Cantonese favourites in their set menus (from $108.80++ per person).

READ: 10 Best Reunion Dinners for a Very Huat Chinese New Year in 2019

Wee Nam Kee Chicken Rice

Chicken rice fans will be happy to know that Wee Nam Kee at Northpoint and Jurong Point will be open on 1st day of CNY from 5pm onwards! They serve three different types of chicken – namely the poached, soy sauce, and fried. When done correctly in a flavourful broth, the poached chicken is juicy and tender, gently gingery with subtle chicken flavour. It’s sliced and served alongside more broth, rice, chilli sauce and a fragrant bowl of chicken broth. The broth is tasty enough to boost your appetite.The rice at Wee Nam Kee is decent, each long grain rice is well-oiled, mildly fragrant, yet not too greasy.

The post 30 Restaurants That Are Open During Chinese New Year 2019 appeared first on Miss Tam Chiak.

For the health conscious, a bowl of Hakka lei cha rice is always a good idea. Some hate it while others love lei-cha for its health benefits.

I met Chris who helps out at his mother’s thunder rice stall “Traditional Hakka Rice (河婆客家擂茶)” in Tanjong Pagar. Born into a Hakka family, Chris is familiar with thunder tea rice as it is their staple. Chris’ mother has been selling thunder tea rice since 2011. Chris was doing sales previously but decided to help his mother full time in 2017, and he hopes to take over the business in future.

Freshness is the key to good lei-cha, and here that’s a guarantee. Every morning, Chris’s mother pounds a mixture of fresh green herbs such as basil and peppermint with Chinese tea leaves and peanuts in a large bowl to make a nourishing lei cha soup. Each bowl of lei cha($3.50) comprises steamed rice, dainty cubes of toufu, mustard greens, kai lan, long beans, peanuts, dried shrimps, pickled radish and more. Brown rice is available at a top up of $0.50. They’ve got the side dishes-to-rice ratio more than right — the portions of the sides are surprisingly generous.

While some lei cha soup may be too bitter or harsh-tasting, this bowl of minty soup was not as overwhelming, despite being incredibly piquant and rich. I poured the whole bowl of soup into the rice and ate it together. If you like your soup very strong, this may not suit your tastebuds, but if you are someone who is trying lei cha for the first time, you will enjoy it.

When mixed together, the many elements melded harmoniously to form a gorgeous and healthy rice bowl. Chris’s mother even joked that she eats lei cha to keep her figure. However, with its long ingredient list, the preparation of lei cha is very time consuming. The duo has to be at the stall by 5am to prepare the ingredients so that they can open the stall at 9.30am.

The lei cha was a knock-out. It’s visually appealing, and really delicious. It’s great for vegans too. Nine to ten items, such as shiitake mushrooms, red cabbage, chai poh, and tofu, are part of the mix. The dish is all organic, and comes in handsome portions.

Besides lei cha, the stall also sells other Hakka delights such as yong tau foo ($1), bitter gourd ($1.20) and meat ball ($0.50). Chris’ mother makes the meat paste and separates it into three different bowls to use for different ingredients.

For example, they added cabbage head to the meat balls and dried shrimps to the bitter gourd. Their steamed tofu is really popular, and they named it xiao bai. Instead of adding water chestnut into the paste, they added turnip to give it more moisture and crunch. I think the wide selection of ingredients is what makes the stall popular. The ingredients sell out really quickly though, so if you want to have lunch here, come before 1pm.

PS: On the seventh day of the Lunar New Year, the stall will be selling 7 vegetables thunder tea.

The post Traditional Hakka Rice (河婆客家擂茶) – Healthy Thunder Rice in Tanjong Pagar appeared first on Miss Tam Chiak.

Old school. This is what 545 Whampoa Prawn Noodles is all about.

You would have expected an older generation to be cooking at the stall. But 35-year-old Li Ruifang is the one behind the kitchen. She was a finance graduate but decided to quit work as a settlement officer in an MNC to become a hawker. “It’s my father’s stall and he had been at it for 40 years. But he is getting old and I want to continue the legacy.”

The roots of the prawn noodles in Ruifang’s family go far back into the 1950s when her grandfather started selling it along the streets of Whampoa before it was even named so. When Whampoa Market was built in 1973, Ruifang’s Dad took a stall, and has been selling prawn noodles since then. The current stall at Whampoa Market is run by Ruifang’s aunt. With the guidance of her dad, Ruifang decided to be a hawker, bringing bowls of tradition and history to Tekka Food Centre.

Every morning, Ruifang and her parents would reach the stall by 3am to prepare the ingredients. First, they have to peel and boil a mountain of prawns before adding the pork bones to give it the richness. Using a recipe that spans across 3 generations, their stock is a little darker but sweeter as she only uses sea-caught prawns called sua lor and ang kar.

What you get is that old school prawn noodle that has got that familiar taste from grandmother’s time. I wasn’t old enough to experience police-wear-shorts period but their prawn noodles hit the comfort spot with its flavourful broth. Just give us a delicious bowl of piping hot prawn noodles and it will make us slurp non-stop.

Their dry rendition is just as popular, if not more so. The sambal that was tossed with the noodles was awesome – a nice balance of spicy, savoury and dried seafood accents. With a spoonful of ketchup added in, toss the noodles well and make sure every strand is coated with the sauce. Half slices of prawns and thin slivers of lean pork are served together with a spoonful of fried shallot to complete the dish.

The relationship that Ruifang has with prawn noodles is the reason why she decided to get into the trade. But it has not always been a smooth journey. For a start, Ruifang has no prior kitchen experience, even though she was helping at her father’s stall since young. But she picked up the ropes within a few months. She has been running this stall with the help of her parents since 2014. 

I do not want her family’s prawn noodle recipe to end.

Despite having to work long hours, Ruifang did not intend to give up. “Surprisingly, I can wake up early in the morning because I know many people are waiting to enjoy our prawn noodles.” That’s the motivation for her and I could see why she had customers who had to have this every day.


It’s an honour meet young hawkers like Ruifang who are spearheading a new wave of hawker culture. While Singaporeans’ love for hawker food still burns as passionately today as it did decades ago, we need the new generation of hawkers to continue to preserve the heritage.

Are you a fan of our hawker food? Hurry, LIKE or WATCH this video to pledge your support for Singapore’s UNESCO bid for hawker culture!

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I had the most amazing Ayam Bakar Diving in Changi Village. And, it’s been a long time since I last had it. I finally decided to satisfy my craving and made my way across the island to Changi Village.

I was hit by a wave of nostalgia when I saw the same makcik at the stall. I greeted her and ordered my usual – Nasi Ayam Bakar Sambal Loda ($4) and Nasi Ayam Bakar Diving ($4).

The bright hue of the Nasi Ayam Bakar Sambal Lado ($4) tempted me to dive in immediately. The sambal was slightly sweet and was armed with some sourness.

If you cannot already tell from the chilli seeds, this dish is spicy!

The combination of grilled chicken, sambal and rice really brought me back to the first time that I ever had this. The standard was as good I remembered it to be!

There was some sayur-sayur made from pineapples, onions, green chilli, and black sauce that paired excellently with the flavoured rice.

The dish came with a bowl of yellow soup which the makcik calls ‘sour soup’. It was indeed appetizingly acidic and nicely perfumed with lemongrass.

All the different flavours melded harmoniously and every bite was just irresistible. The heat escalated with each bite, and soon, beads of perspiration formed on my forehead. Wow, this is definitely not for the faint-hearted!

I then moved on to the Nasi Ayam Bakar Diving ($4). The grilled chicken came with sayur-sayur as well. Makcik told me that the 2 plates that I’ve ordered actually share the same ingredients, just that the Sambal Lado has red chilli to make it even spicier.

The Ayam Bakar Diving also came with a green paste which resembled a gravy made from green chillis. The paste was fragrant and spicy, and absolutely delicious with the rice.

I probed makcik again and again on what was in the green paste, to which she cheekily replied “secret”.

This Ayam Diving is one of the more popular stalls in Changi Village. They are used to long queues during peak periods so do plan your trip accordingly!

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

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

The post Indonesian Ayam Bakar – Extraordinary Ayam Bakar Hidden in Changi Village appeared first on Miss Tam Chiak.

A typical work day, for the owners of 115 糖水, begins at 3 am. The shutters of 115 糖水 are lifted, and preparation work begins. Peanuts are being roasted, ingredients are being boiled, all for a good bowl of traditional dessert.

Situated in Chinatown Complex, amidst many other well-established hawker stalls, 115 糖水 is pretty well-known, especially amongst fans of traditional sweet soup. Naturally, I was very excited for a sweet treat here.

115 糖水has a variety of desserts which includes a daily special and seasonal items. Mainstays such as green bean soup, red bean soup and various pastes are available every day. We ordered almost everything that was available that day from 3^rd generation owner, Fabian.

We kickstarted our dessert session with the Fragrant Herb Green Bean Soup ($1.9). The crumbly green bean was well perfumed by rue (臭草). Fabian explained that it is hard to secure this herb nowadays as more farmers have stopped growing it. In spite of that, 115 糖水 still tries its best to procure rue as it is a key ingredient in the making of traditional green bean soup.

The gelatinous Red Bean Soup ($2) carried the distinct notes of dried mandarin orange peel. The beautiful combination was really lovely, and soul-warming. Similar to the green bean soup, the dessert was not sweet at all. You can easily identify and appreciate the characteristic tastes of the ingredients.

But my sweet tooth was aching for something sweet after all. And, this Bobo Chacha ($1.9) was the perfect answer. The bowl came topped with sweet potatoes, yam, tapioca flour and coconut milk.

Next, we were dazzled by an array of paste desserts — Almond, Black Sesame, Peanut and Walnut ($1.5 – $2). Feel free to mix 2 flavours in one bowl if you like! A bowl that has a combination of 2 flavours will be priced according to the more expensive paste in the bowl.

Each of the pastes was smooth, light, and really fragrant. I really liked how the subtle sweetness accentuated the rich nutty flavours.

Fabian then skillfully prepared what he called the “colorful bullseye” for us. This combination of 4 pastes is extremely popular among tourists as they get to try every flavor. While it may seem to be put together randomly, the order in which the flavours are layered is actually intentional.

As you start on the bowl from the middle, and slowly progress, you will notice that every mouthful tastes different. Not a single spoonful of this dessert will taste the same. The is because the pastes inevitably get muddled up and provide a different flavour profile due to different content of each paste present in each mouthful. The interesting thing is that even when all 4 layers are thoroughly mixed together towards the end, you can still clearly discern the strong flavours of each paste.

Fabian learnt his craft from his parents, who got their skills from theirs. I was shocked to find out that they don’t actually follow a recipe.

“Ingredients aren’t always going to come to you the same. They come from the farm and sometimes conditions change. When we prepare the ingredients, we need to be able to tell the difference and adjust accordingly so that we get the taste we want,” Fabian explained.

“Sometimes people choose to use a central kitchen to standardise the way things taste, but we as hawkers are somewhat artists, and artists don’t use a central kitchen.”

P.S. Chinatown Complex will be closed for 3 months from March to May 2019 due to renovation, so do head down soon if you want to get a bowl!

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

Simply comment below if there’s any changes or additional info to 115 糖水. We will verify and update from our side. Thanks in advance!

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We finally got the chance to eat Duo Ji Chee Cheong Fun (多記馳名豬腸粉)!

Breakfast at 8.30am in Chinatown is no joke. But we have been wanting to eat this stall for the longest time, so a few of us decided to wake up early just to eat this chee cheong fun.

This old school chee cheong fun stall has no English signboard. They have very short opening times — 7am till the stock finishes, sometimes as early as 9.30am.

They only sell two items – chee cheong fun and steamed yam cake. Each plate of chee cheong fun is as cheap as $5 per plate.

With not enough sleep, I also forgot about my camera, so pardon my photos. It was actually scary queueing for the chee cheong fun initially because the aunties looked very fierce. But I guess it got better after I ordered quite a few plates from them.

Duo Ji Chee Cheong Fun didn’t make their own chee cheong fun, they got it from a supplier fresh every morning. Upon order, they will cut them diagonally and drizzle their fragrant oil, sesame seeds, black sweet sauce and chilli sauce.

To be honest, the rice rolls don’t really taste like the usual factory made ones. I love the texture of the chee cheong fun here. Served warm, it is soft and springy to the bite. Plus, they don’t keep it overnight. They only take a small quantity and sells out everyday.

What makes them special is the brownish sweet sauce, it is not too thick and is sweet and intense. Perhaps the fragrant oil helps. The sesame seeds came lightly toasted, so it was a good contrast with the chee cheong fun. They also sell yam cake but it wasn’t memorable.

Duo Ji Chee Cheong Fun has been around since 1970s and they have a faithful crowd every morning. If you manage to wake up early, head down to Chinatown to try their rice rolls now!

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Make a guess what these are? One look and you might think that they are artsy pendants, but these are ang ku kuehs that you can find in a hawker centre!

Not your typical ones, right? Meet the mother-and-daughter duo behind these beautiful kuehs – Sandy Tan (52 years old) and Elizabeth Chan (29 years old).

Kueh Ho Jiak started from my mother. She just had this thought that, how nice would it be if we can pass down this heritage. It’s like a piece of art.

Located in Tanjong Pagar Food Centre, Kueh Ho Jiak is easy to spot. The stall, which rocks a colourful signboard, sells more than 10 types of local snacks, such as pumpkin yam cakes, glutinous rice and soon kueh.

The most creative item here, however, is the modified ang ku kueh.

At Kueh Ho Jiak, the traditional red tortoise shell snack is given a makeover. It comes in shades of purple, orange and green, and in shapes of animals, flowers and more. While most shops rely on food colouring, Kueh Ho Jiak uses four types of sweet potato for the coloured kueh skin — Japanese (purple and green), Jewel (orange), Garnet (orange) and Hannah (white).

In the past, hawkers learnt recipes from their parents or mentors. But Elizabeth and her mother did not come from a line of hawkers, they had to start from scratch. They went online to learn the technicalities of the craft and tweaked them on the fly. Many of the important lessons were learnt on-ground running the business.

Now, her mother focuses on making the kueh while her daughter promotes it online. Work starts as early as 3am as they have to start steaming the kuehs and prepare the fillings. After the stall closes, Elizabeth’s mother has to go back to the kitchen to make the kuehs till 11pm at night.

I didn’t know what flavour each kueh was until I took a bite. That’s the surprise! I was lucky to get the durian one first. This flower-shaped kueh is one of the best sellers! The rich durian filling is wrapped in a soft and thin sweet potato skin. What’s not to love?

Using wooden moulds to create each piece of kueh, Elizabeth told me that their peanut ang ku kueh uses peanut butter instead of the usual crushed peanut fillings. I like that it was not too dry and the crunch of the peanut bits was delightful. The red bean version was not too sweet, and the paste with zesty orange peel was just brilliant.

Hawker is very hands on, you really need to work for long hours. It’s not easy but there are a lot of stories and heritage behind each dish which you cannot find in a restaurant. These are things that we should pass down.

There is just so much love and passion poured into these handmade kuehs. I really take my hats off the folks behind stalls like Kueh Ho Jiak. They keep the tradition alive and tweaked their craft to keep things relevant with the times. If you want to get some of these goodies, go early as stocks start to run low by 1pm.

Hurry, LIKE or WATCH this video to pledge your support for Singapore’s UNESCO bid for hawker culture! Also, check out our article on 545 Whampoa Prawn Noodles!

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Now, where have I seen this before?

Hao Lai Ke (好莱客) has been receiving legions of customers ever since people caught wind of the restaurant quality food here. The waiting time can go up to 2 hours and that was a clear indicator that I should be there early to beat the queue, and also to ensure that I don’t make a wasted trip. The worst thing that could happen is making a trip there and being gently slapped with “sorry, sold out”.

Hao Lai Ke opens for dinner at 6 pm but when I arrived at slightly past 5 pm, there were already several people asking if they were open. I patiently waited till about 5.40pm when they announced that they were open. As soon as the stall lights turned on, a queue formed behind me. The snaking queue was almost spilling out of the kopitiam.

I ordered the Pork Ribs Fried Rice ($6), which looks just like the one you can get Din Tai Feng. I also got the Dan Dan Noodle ($4.5) and Mouthwatering Chicken ($5.2).

The Dan Dan Noodle ($4.5) looked irresistible to a noodle-lover like me. The noodles came topped with a serving of braised minced meat, chopped spring onions, and peanuts.

I gave the noodles a good mix and hastily slurped up a big mouthful. So shiok! The springy noodles were a tad chewy and soaked up the sauce really well.

The fragrance of the peanuts together with the spiciness and acidity of the sauce was what made the dish really delicious.

I reached for a piece of the Mouthwatering Chicken ($5.2). The dish looked really spicy and oily, and extremely appealing. My mouth couldn’t help but water. The slices of chicken thigh were slightly cold, nutty, and supple. This was one of my favourite dishes!

Don’t be alarmed by the cold chicken at Hao Lai Ke, the dish is supposed to be served this way. I appreciated that they used boneless thigh meat, unlike the chicken chunks that are usually filled with bones offered at many places.

Finally, the headliner, the Pork Ribs Fried Rice ($6). The pork ribs were tender and comparable to Din Tai Feng’s. However, they were missing the slight glazed crispy exterior that makes Din Tai Feng’s pork ribs so magical. The egg fried rice was sufficiently fragrant and packed with the delightful aroma of egg. But again, the rice was lacking the oiliness and grain texture that’s characteristic of the fried rice at Din Tai Feng.

Sure, Hao Lai Ke is no Din Tai Feng. But at $6, it is extremely value-for-money. I’m sure that’s what the long queues of people have realized as well. They also have other tempting options such as Tomato w/ Egg Noodle ($4.5) and Mala Beef Noodle ($5) which I wished I had the stomach space for. Definitely coming back to Hao Lai Ke for more!

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

Simply comment below if there’s any changes or additional info to 好莱客Hao Lai Ke. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also wish to check out Shi Xiang Ge, a ramen stall in Bishan helmed by Ex-Crystal Jade chef!

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Jin Hua is a long-time tenant in Maxwell Food Centre. They have been serving up hot bowls of fish soup for over 20 years. Their healthy and economical fish soup is undeniably popular with the CBD crowd.

Like many good hawker stalls, Jin Hua’s menu is concise, with fish soup taking centrestage. You can enjoy your soup with or without milk, and along with rice or noodles. There are also special menu items such as Big Prawn Noodles ($8) and Grouper Fish Head Noodles ($8/10). I ordered the Fried Fish Meat Noodles ($5) with milk, and the Grouper Fish Head Noodles ($8).

The Fried Fish Meat Noodles ($5) had plump chunks of fish that were encased in a pretty thin batter. I noticed immediately that the fish was much tastier than the usual fried fish. You get a little batter, a substantial amount of fish, and some soup which has been soaked up by the fish in every bite. Mhmm, shiok!

Our $5 bowl came with 5 chunks of fish.

The fish soup also comes with tofu, tomatoes and green vegetables.

The soup of the Fried Fish Meat Noodles was mild-tasting but comforting. It carried a light sweetness due to the incorporation of milk. Don’t be surprised if you find yourself addicted to the soup!

The Grouper Fish Head was naturally deeper in flavour as compared to the previous bowl. I enjoy eating fish head so it was a joy working my way through it, while savouring the gelatinous skin of the grouper. Do watch out for bones!

The soup was fishier, but you can really taste the goodness of the grouper. I appreciated the sharp punches of ginger which cut through the fishiness. While I didn’t add any milk to this bowl, the soup was still rather cloudy and thick.

The chef, Mr Hu, shared with me his preparation methods. He showed me the stock which is made from older chickens (老母鸡), yellow beans and fish bones. He explained that the Teochew style of fish soup focuses on freshness and a cleaner flavour profile, while his Cantonese ways create a tastier soup base, with ingredients such as dried shrimp paste.

I never knew the differences between the different styles of fish soup so I thoroughly enjoyed the “lecture”. Nothing quite like a meal that is both nutritious to the body and mind. After trying the fish soup, I understand why it is so highly recommended and popular!

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

Simply comment below if there’s any changes or additional info to Jin Hua Fish Head Bee Hoon. We will verify and update from our side. Thanks in advance!

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It took me a long while to decide if I should write this post. Because Ah Gu Kaka Wa (国昌川味馆) is one of our favourite mala restaurants in Singapore. My colleagues and I frequent Ah Gu Kaka Wa for dinner and supper.

Tucked away in a corner of Djitsun Mall in Ang Mo Kio central, this is a gem waiting to be discovered. I know the name of the restaurant seems weird but my guess is, they named it after a frog song. That’s why you are greeted by a frog figurine at the entrance. Or perhaps their signature is frog legs.

We always come here in a group so that we are able to share a few dishes. While waiting, we usually start with a few small dishes such as the saliva chicken and cucumber salad to whet our appetite.

I make my own cucumber salad for parties at times and I didn’t quite like their cucumber salad at first because it wasn’t as crunchy as I thought it would be. But after several visits, I was told that it was actually Sichuan-style smashed cucumbers that’s spiked with garlic and chilli. It serves as a palate cleanser in between heavier dishes.

Another classic dish is the Sichuan mouth-watering chicken. It is essentially boiled chicken paired with chilli oil, and topped with sesame seeds. Spicy, and appetising!

Sometimes, we will order the fragrant Sichuan spicy chicken dice. But we prefer Ah Gu Kaka Wa’s meat skewers. They are heavily spiced and only grilled upon order. I like the lamb one in particular as the cumin marination gets rid of the gaminess and gives it a slight nuttiness. If you are a fan of innards, the restaurant offers innard skewers too!

Having tried many dishes on their menu, I definitely have some fabourites. The frog legs and grilled fish are good for sharing if you have a big group. There was once I ordered the frog legs just for my husband and me. Oh man, we took a long time to finish our dinner because it was just too much for us. You can decide the kind of sauce to go along with the meat, but I would recommend the spicy mala sauce. The frog legs were super tender and juicy, and complemented perfectly by the gravy.

On days when I am too lazy to eat frog legs, grilled fish in mala sauce works for me. The grilled fish sits in a spicy stock, and is blanketed with dried chillies and bright-red chilli oil. There is enough Sichuan pepper which numbs my tongue and mouth. I always enjoy the numbing sensation!

If you prefer a less spicy alternative, go for the pickled mustard green soup with either frog legs or fish. Even though it’s a tad oily, it has a lovely combination of sour and mildly spicy flavours. Portions are quite generous, so do come with more people!

A must-have at our table every time is the mala xiang guo. The mala xiang guo here is fragrant and spicy, without being overwhelmingly numbing. You can choose how spicy you want your mala sauce to be and I usually go for medium level. I liked that the gravy has a nice fragrance, and the characteristic spiciness and numbing sensation of peppercorns.

The ingredients were decent – you can’t really go wrong with some meats and vegetables. The ingredients that I would usually order are pork belly, intestines, pig skin, lotus, kang kong and rice cakes. I know some of us like to have the mala xiang guo from the S11 coffeeshop nearby, but I like Ah Gu Kaka Was’ better.

There are hits and misses at Ah Gu Kaka Wa, but we always enjoy our mala meals in the air-conditioned eatery, with mandarin pop playing in the background. We can eat and sing along! The prices are affordable enough for multiple return visits to ferret out the gems in the extensive menu. The restaurant has also recently deployed two robotic servers.

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

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Spoiler alert: it’s not from Bedok 85.

We chanced upon Liang Haus Noodle Bar in Bedok Marketplace. The stall spans across a wide space that’s usually occupied by 2 different stalls. While the stall looked new, I felt like I’ve seen this stall somewhere before. Chef-owner, Richard, then shared that they used to occupy a smaller stall in the corner, just a few units away.

With the new addition, Bak Chor Mee Soup, to the menu, Richard needed more space to fit another cooking station — wanton noodles and BCM share different soup bases and have to be cooked separately.

I ordered the Famous Wanton Mee ($4), Favourite Minced Meat Noodles ($4), Signature Chicken Feet Noodles ($4) and a side of Fried Wanton ($3).

Heads-up! The Famous Wanton Mee ($4) is pretty spicy if you ask for chilli in your noodles. The combination of heat and springy noodles made me go through the noodles really quickly.

My wanton mee came with 2 fried wantons, and 3 wantons in the soup. I liked that I got both versions of the wantons when stalls usually only give you one or the other. The fried wantons were crispy and had a substantial filling.

Mayonnaise makes everything better.

The homemade char siew was enjoyable as well. The meat was obviously well-marinated and still considerably tender.

I did not expect the chicken feet from the Signature Chicken Feet Noodles ($4) to be so big. Some people do not take chicken feet, but for those who do, you’ll fully appreciate the thick gelatinous meat that just slides off the bone with ease. The unassuming chicken feet, which were spicy and had a strong mushroom flavour, left a deep impression.

Time for the the headliner, Bak Chor Mee ($4). Not to be confused with the usual dry version, this soup version is similar to the popular ones in Bedok area. The sweet flavour of pork was so rich! The soup was made by boiling pork bones amongst many other ingredients, and had no MSG.

Slurping the noodles with the soup reminded me of ramen. If you can, eat fast! The noodles do get “fat” quite quickly in the broth.

Good food always gets me curious, so I asked Richard about the dish. He divulged that it was actually his father’s wish to sell this noodle dish. Richard’s father believed that this dish will be a popular hit as it is rare these days. Richard, however, didn’t have anyone to learn the recipe from. He had to tap on his memory of the taste of a BCM he had from a Chai Chee market growing up. I listened as he enthusiastically told me the stories about that certain hawker stall.

The BCM has been sold at Liang Haus Noodle Bar for no more than 3 months, and I expect it to improve as operations get smoother and the recipe gets refined. I’m honestly excited for my return visit to Liang Haus Noodle Bar and my next bowl of soupy Bak Chor Mee.

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

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

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I don’t travel to Bukit Timah that often but when I do, it’s usually for lunch at 名家 (Ming Jia) 명가 II Korean BBQ or brunch at Atlas Coffeehouse. Tucked away in Bukit Timah Plaza, Myung Ga II Korean BBQ is a family-style Korean restaurant that’s very busy during peak hours. Most of the diners are usually Korean.

I think the main reason why the restaurant is so popular is because the food is delicious and reasonably priced. The restaurant doesn’t just serve babe dishes, but hearty and authentic Korean fare too. I really enjoy the cooked food, so I haven’t tried the BBQ yet.

We were first served 4 sides – kimchi, seaweed, tamago and ikan billis. The sides are freeflow and I loved the tamago and kimchi.

Addictive and delicious, the Jeyuk Bokkeum (Korean Spicy Pork Stir fry) is served with a bowl of rice. The meat is marinated in a sauce similar to bulgogi but with an added kick of spiciness that comes from a mixture of gochujang and gochugaru.

A real foodie will know that Kimchi Stew and Korean BBQ is the best combo ever! Loved by many, the classic kimchi jjigae is a must eat when in Korea. I don’t go home without having it! I selected the seafood stew instead because it has lots of ingredients such as prawns, clams, mussels and tofu. This is a comforting stew that will put me in a good mood everytime.

To go with our mains, we ordered a seafood leek pancake. The crispy fried pancake came with lots of leek and seafood and was tasty even without the soy sauce. However, I have tried better pancakes at Seorae!

Expect very simple yet authentic Korean dishes at Myung Ga II Korean BBQ. I suggest that you go with a few friends so that you can try a variety of dishes. And be prepared to wait for a table, and also your orders, during peak hours but the food is well worth the wait.

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These days, it’s not surprising to see modern or fusion cuisine in hawker centres. At Beauty World Food Centre, there’s an interesting East meets West dish that not many have tasted before — Ayam Buah Keluak burger!

Affordable, yet shiok, is what HamBaoBao aims for. The catchy stall “HamBaoBao”, when translated from Mandarin, literally means hamburger. This reminds me of my childhood days when I get excited everytime my granddad promised to get me a hambaobao. Any kid will be happy to hear this word.

Making a burger is not that difficult, but coming up with a truly unique Singaporean burger is definitely not easy. No one expected Ryan and his wife, Clare, to open a food stall. No one expected them to open a burger shop. Most of all, no one expected them to combine traditional Asian flavours with burger buns, creating first-of-its-kind burgers such as the Crispy Pork Belly Burger and Ayam Buah Keluak Burger. 



If there’s one thing that you must try, it’ll be the Buah Keluak Burger. We all know that buah keluak is an important ingredient in Peranakan cuisine. And Ryan’s grandmother’s Ayam Buah Keluak is one of his favourite dishes. It reminds him of Christmas and Chinese New Year, when his family would gather and this would be one of the dishes they ate together.

Even though Ryan has no culinary training, he has always liked experimenting with food and exploring new recipes. He added a modern touch to his grandmother’s recipe by creating a burger from this traditional Peranakan dish. To him, the burger is a dish where you can get all the flavours of a dish in just one bite. Combining minced chicken and buah keluak into a patty is very clever. The mix is sandwiched between two soft hamburger buns, with chap chai and rempah as garnish.

Having buah keluak, chap chye and rempah in a burger is very Singaporean. Sure, it’s not for everybody, but it’s not bad in my opinion.

The most popular dish on the menu has got to be the Crispy Pork Belly Burger. Four thick cuts of sio bak that’s been glazed with hoi sin sauce and topped with English mustard sit between two grilled buns. Slices of crunchy cucumber are packed into the burger as well.

The thick pork belly was heated up on the griddle upon order. Mustard was added to give a spicy kick, while the cool slices of cucumber kept things refreshing.

The fries? Addictive. They are made from real potato and the husband-and-wife duo skins the potatoes themselves

Today, HamBaoBao is loved by many. Ryan is a great example of our next generation of hawkerpreneurs who keep and honour traditions, and carry on legacies. It’s exciting to see how our hawker culture will change in the future!

Pledge your support for our hawker culture today – https://www.oursgheritage.sg

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I stay in the North East so travelling all the way to Jurong is not something I look forward to. But when Deon from 58 Minced Meat Noodles agreed to an interview, I gladly made my trip to Jurong without any complaints.

58 Minced Meat Noodles Taman at Jurong Food Centre is very popular. It was started in 1973 by Deon’s father and Deon has been helping out since his teenage years. Deon took over the business about 15 years ago and continues serving hundreds of bowls of noodles daily.

I was curious about the “58” in the stall name. Deon explained that in the past, Taman Jurong Food Centre was known as liu shi tan (六十摊), which means  “sixty stalls” in Mandarin. As you might probably have guessed, there were exactly 60 stalls in the hawker centre. And his father’s minced meat noodles stall was stall number 58. After the food centre was rebuilt, Deon’s father decided to name it 58 Minced Meat Noodles.

Nothing much has changed even after Deon took over. He took 2 years to master the art of cooking noodles and even when his father’s friends were complaining about the dip in standard, he never gave up. “My father’s friends would come up to me and tell me straight in the face that my noodles cannot make it. I take their criticism seriously and keep practising to get it right.”

READ: 27 Bak Chor Mee Singaporeans Love

Deon says that the cooking time for every batch of noodles differs. With just a quick touch, he is able to determine how long he needs to cook the noodles. His helper will take the orders, and prepare the ingredients, while he cooks every bowl swiftly. I sat in front of his stall for an hour and all I say is, this man is very serious about his craft.

Each bowl of Bak Chor Mee (from $3) includes minced meat, pork slices, pork lard, mushroom and pig liver. The lightly cooked pork slices and liver pieces were tender. The noodles, which were not too soft and had a nice bite, were dressed in an addictive sauce that comprised pork lard and chilli sauce. The noodles were then topped off with sliced mushrooms. Deon still sticks to using porcelain bowl to serve all their noodles.

Bak chor mee is definitely a staple for all Singapore foodies. If you are here in the western part of Singapore, drop by Taman Jurong Food Centre for a good bowl of bak chor mee.

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One thing that Singaporeans can’t get enough of is dim sum. Just thinking about those steamy baskets of goodness makes me drool. A good dim sum meal doesn’t always come cheap, BUT Peach Garden’s incredible Weekend Dim Sum Buffet is back! Only available at the Thomson Plaza outlet, the dim sum buffet features a good range of dim sum and local dishes. Can you guess how much the buffet is? It’s only $23.80++!

Dim Sums Served in Traditional Pushcarts

The highlight of this buffet is definitely the traditional dim sum served from traditional Hong Kong pushcarts. The servers will go around the tables, and you can pick your favourite dim sum.

Served piping hot, the usual Har Gau (steamed prawn dumpling), Siu Mai (pork & shrimp dumpling), braised chicken feet in black bean sauce, steamed glutinous rice in lotus leaf, are just a few of the delicious offerings. I like the Siu Mai as it is plump and firm with small pieces of shrimp. My friends and I also enjoyed the Sichuan Spicy Wonton in Red Oil. The spicy and aromatic red sauce coated the tender prawn and meat dumplings beautifully, making it a very indulgent treat.

Fried dim sum, we will never forget about you. We tried the fried beancurd skin rolls, yam puff with char siew, fried prawn dumpling and fried beancurd roll with shrimp and mango. The fried beancurd roll with shrimp and mango was really scrumptious. The savouriness of the shrimp was complemented by the sweetness of the mangoes. With a rich taro fragrance, the yam puff boasts a nice crispy skin and a creamy yam filling. Sauces including mayonnaise and sweet chili sauce were provided as dips for the fried dim sums. Guys, please pace yourself as there’s more to come!

Go crazy with favourite local dishes

I have been a supporter of Peach Garden dim sum buffet for years. Some new dishes this time round include Chicken Satay and Rojak. Don’t forget to complete your dim sum spread with other local dishes such as Rojak, Satay, Vinegar Pork Knuckles, Drunken Prawn, Pork Chop with Sweet and Sour Sauce, Braised Assorted Vegetables with Preserved Bean Paste, Double-boiled Golden Melon Soup with Spare Ribs and Deep-fried Fish Fillet with Nyonya Style.

I really enjoyed the pig trotters as they are soft and tender after sitting in an acidic black vinegar stew for hours. Another dish that you’ll absolutely love is the prawns in a fragrant bowl of wine and Chinese herbs. The juicy fresh prawns soaked up the rich aroma of the herbal broth wonderfully.

We had a warm bowl of century egg porridge, and carrot cake that’s been pan-fried on a hot plate at the live station. Crisp on the outside and soft on the inside, the carrot cake was firm and moist and a joy to tuck into.

LIVE STATION Prawn Mee

Are you full already?! Well, there’s more! Next up is the local prawn mee soup! Upon request, a staff will prepare a bowl of noodles for you. The prawns were fresh and sweet and were accompanied by a light briny broth which had just a hint of sweetness. Each bowl came with a dash of shallot oil, egg, pork slices and prawns. Though simple, the prawn noodles were really yummy.

Wait for the SURPRISE dessert

Just when you thought that you won’t have anymore space in your stomach for desserts, just a look at the dessert spread will “activate” your “second stomach”! Gula Melaka Kaya Cake, Ubi Talam Petite and Bobo Cha Cha are just some of the local flavours in the buffet line. The mini egg tarts were wiped clean within the first 15 minutes! And wow, a chocolate fondue with fruits? I’m sold.

It’s time for some ice cream biscuits! They are only available halfway through when the server rings a bell. Be quick because everyone will start to crowd around him. There were two different ice cream flavours available on that day – cookies & cream and milk tea. This is quite a sight, and very nostalgic as well!

To be honest, I have only praises for Peach Garden @ Thomson Plaza’s dim sum buffet. This is a great restaurant that serves solid and affordable dim sum.

Besides the really attractive pricing, here’s another sweet deal for you: 1 ADULT DINES FREE WITH 3 PAYING ADULTS! So you can come as a family of 4 but only pay for 3 people leh. Worth it? Of course! Book early because there is only one seating. The place fills up extremely quickly.

Price: Adult $23.80++ per pax | Child $16.80++ per pax (4-12 years old)

This post was brought to you in partnership with Peach Garden.

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When I heard that Soon Heng Pork Noodles was serving soup-based bak chor mee, I knew I had to come right down and try it for myself.

Most of us, myself included, are accustomed to the dry version of bak chor mee but I’m sure many of us have also tried the soup bak chor mee at Bedok 85. Westies don’t have to travel across the island just for the famous soup bak chor mee for Soon Heng has brought the “Bedok-style bak chor mee” to Neil Road.

Soon Heng Pork Noodles sits in a corner of a quaint little coffeeshop along Neil Road. You can easily spot the stall as there’s always a queue stemming from it. Soon Heng Pork Noodles only serves one dish and that is the Bedok-style bak chor mee.

The bak chor mee stall sells their noodles in two portions — small ($4) or large ($5). Diners can choose from mee kia, mee pok, mee tai bak, and kway teow.

According to Andrew, the stallowner, the mee kia here is quite popular among regulars. It is made by a supplier who has been producing mee kia for nearly 3 decades. I decided to opt for the mee kia. (By the way, Andrew’s mother has a stall in Blk 538 Bedok North)

Each bowl of noodles comes with meatballs, bak chor, wanton and a side of fried pork lard. I really loved the bak chor and wanton that accompanied the bowl of noodles. The bak chor was soft and flavourful, and the wanton had a good bite. I later learnt that Andrew makes the wanton by hand, and marinates his own bak chor every night.

While I found the mee kia to be a little undercooked for my liking, the soup broth was simply irresistible!

Soon Heng’s Bedok-style bak chor mee is quite special. The broth here is not the clear type, like many other Bedok-style bak chor mee. Instead, the broth is murky, and is sinfully rich, yet light!

Think something along the lines of a ramen tonkotsu broth, but not surfeiting at all. Pork bones are gently simmered overnight to produce a broth that is milky, light, and intensely flavourful.

While I am a sucker for dry bak chor mee, I think I might be a convert after my visit to Soon Heng Pork Noodles.

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

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I kid you not when I say it does not have a signboard. Finding this place was already not easy, and finding the stall was even more difficult. This stall, which sits in a corner, can be easily missed as it just looks like a spacious kitchen.

Started in 1988, along Victory Street, by Sadiq’s father, Koothurar Nasi Briyani moved to Blk 17 Beach Road and became known as the famous Beach Road Nasi Briyani. Sadin, the current main chef, who learnt and took over his father’s business some time back is polite and friendly. His objective is simple and clear — he wants to serve his customers the best.

Although Koothurar Nasi Briyani is a relatively small stall, there were at least 7 people, including Sadin, performing different roles in it. I noticed 3 people in the kitchen, and 4 preparing to serve customers.

A staff starts stacking aromatic basmati rice from a huge pot onto plates, before another piles on mutton, chicken or fish masala. This keeps going on until everything is sold out.

The workers work systematically at top speed and ensure that the queue moves along quickly. However, there tend to be a few regulars who order a big volume for takeaway so be prepared to still wait a little. Fortunately, I came early and I manage to get a seat in the coffeeshop.

Pickled cucumber and carrot provided a refreshing contrast to the spicy dish. The dalcha curry (an Hyderabadi Indian curry made from mutton, tamarind and split chickpeas) served on the side is watery, but grainy, and not spicy at all to me. I actually preferred the mutton gravy with my basmati rice. The mutton gravy was more savoury and thicker than the dalcha curry. The more I ate, the spicier it got!

I chose nasi briyani with mutton tulang because I knew that the meat nearer to the bone tends to be more tender. And true enough, the meat was fork-tender and I earned myself a flavourful tulang. A pleasant surprise was the tendon-like soft marrow! Loveeeeee it! But be careful to not choke from sucking the tulang as it requires some effort to get all the juices out.

The mutton was just a tad gamey. At $6, the mutton is definitely a solid choice to pair with the fragrant nasi which was fluffy, light and not too oily.

Something interesting which I noticed within the basmati rice was pandan leaves! Initially, I was just curious about the short stripe of light green ingredient so I gave it a smell. The sweet and pleasant smell was so familiar and I thought to myself “Is this PANDAN LEAF?!” I clarified with Sadiq and gosh, it really was pandan leaf! No wonder the basmati rice was so fragrant!

Koothurar Nasi Briyani serves other Indian dishes too, but you have to try the nasi briyani!

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

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Sichuan cuisine’s inimitable spiciness has won the hearts of many, far and wide. Taking on a meal at a Sichuan restaurant is like embarking on an adventure — you never know if you’re going to survive the heat. Just talking about “ma la” makes me nervous.

But but but, here’s something for all ma la fans! Available from now till 31 May 2019, the brand new “A Tale of Twin Baby Lobsters” à la carte buffet at Si Chuan Dou Hua Restaurant promises UNLIMITED baby lobsters alongside 40 other Sichuan and Cantonese dishes.

The buffet is only available at Si Chuan Dou Hua Restaurant at TOP of UOB Plaza and PARKROYAL on Beach Road, and menus at both outlets differ to offer diners a greater variety of dishes. Take a deep breath. Are you ready?

GREAT DEAL! Guests who dine at one outlet will enjoy 30% savings when they dine at the second outlet.

BABY LOBSTERS IN NINE DIFFERENT FLAVOURS

The highlight of the buffet is the UNLIMITED servings of baby lobsters. They are available in nine different Sichuan styles across the two outlets. Stars include the Stir-fried Baby Lobster with Fragrant Sichuan Spicy Sauce and Sautéed Baby Lobster with Dried Chilli.

Si Chuan Dou Hua Restaurant’s Executive Chef Zeng Feng is from Chengdu, the capital of Sichuan. He has been at the helm of the kitchen since the restaurant was started in 1996. He is renowned for whipping up authentic Sichuan and Cantonese dishes.

There are different levels of spiciness on offer. You can choose the mild spicy version which gives a gentle warmth with no mouth-numbing sensation. But I prefer the medium spicy version, because the flavours are well articulated and the freshness of the ingredients is evident.

If you love the “Chong Qing” Diced Chicken with Dried Chilli (重庆辣⼦鸡), you will love the Sautéed Baby Lobster with Dried Chilli. The combination of spices give this dish an amazing complexity. You can tell that they put a lot of thought into the dish by not going overboard in any one area, though some may find the spiciness level a bit on the high side. Just be careful not to bite into the dried chillies. The Sichuan peppercorn numbs your lips and sends a spicy kick after.

The juicy lobster also appears together with a pot of vegetables in the Stir-fried Baby Lobster with Fragrant Sichuan Spicy Sauce. We had the chance to visit the kitchen and watch Chef Zeng Feng fry the dishes in a wok with a philtre of chillies and spice. Then, it appeared on the table before us in a huge dragon design bowl, looking dangerous, yet tempting. This is like a premium version of mala hot pot (麻辣香锅) with fresh and crunchy vegetables, and it embodies the distinct and beautiful flavours of Sichuan — spicy, aromatic, sweet, peppery, and savoury.

To be honest, I didn’t bother with the non-spicy dishes (what’s the point?). But my colleague was already perspiring, so we also ordered a few non-spicy dishes such as the Baked Baby Lobster with Superior Soya Sauce. The baby lobsters and superior soy sauce had a marvellous sweetness which is easy on the palate. Other dishes that we will recommend include the Baked Baby Lobster with XO Sauce, and Stir-fried Baby Lobster with Ginger and Onion.

UNIQUE ONE-TIME ORDER DISHES

Every diner is offered a unique one-time order dish during the à la carte buffet. At TOP of UOB Plaza, the classic lobster roll takes on an enticing ma la spin. A foot-long deep-fried crispy “Man Tou” is sandwiched with flavourful stir-fried Baby Lobster in Preserved Wild Chilli. The slightly spicy and numbing homemade sauce will definitely tantalise your tastebuds.

Over at PARKROYAL on Beach Road, Chef Zeng Feng serves up Crispy Noodles with Baby Lobster, pairing the succulent crustacean with Sheng Mian that’s been deep-fried to a crispy perfection. The noodles are accompanied by a flavourful broth that has been boiled with lobster shells for hours. It’s nice, and a clean little break from the lingering ma la heat.

DON’T MISS OTHER EXCITING MA LA DISHES

Apart from the one-time orders and baby lobsters, there are 40 other classic Sichuan and Cantonese dishes in the seafood feast. For starters, go for something light and easy such as Marinated Black Fungus with Preserved Chilli, and Sliced Pork with Minced Garlic and Chilli Sauce.

The daredevils will enjoy Boiled Sliced Beef in Sichuan Pepper Sauce, “Chong Qing” Diced Chicken with Dried Chilli and Braised Bean Curd in Spicy Minced Meat Sauce. Like Sichuan Boiled Fish, the tender beef is cooked in a rich sauce that contains numerous herbs, peppers, and hot oil to create the most scrumptious flavour. You just must be brave enough to fish out a piece of buttery soft beef to realize that it is not nearly as lethal as it sounds.

Dishes such as Double-boiled Fresh Fish Maw in Imperial Consommé, Steamed Sea Bass with Superior Soya Sauce and Deep-fried Prawns with Passion Fruit and Mayonnaise Sauce are great for those who prefer something less spicy. I love the Deep-fried Prawns with Passion Fruit and Mayonnaise Sauce. The passion fruit sauce is sweet and tart, making the dish incredibly refreshing.

If you need some carbs to pair with your dishes, you can order Yong Chow Fried Rice, Stewed Ee-fu Noodles with Yellow Chives, Sichuan Dan Dan Noodles and Sichuan Minced Meat Noodles.

After all the ma la dishes, a bowl of Homemade Fine Bean Curd with Wolfberries is just about what we needed. You should also try the Chilled Mango Pudding, Chilled Mango Sago Cream and Double-boiled Hasma with Red Dates.

PRICES

These are some of the highlights of what can be considered the best Sichuan buffet in town. With a minimum of two adults to dine, “A Tale of Twin Baby Lobsters” is available from now till 31 May 2019.

Dinner from Monday to Thursday: $78 per adult
Lunch on Saturday and Sunday: $88 per adult
Dinner from Friday to Sunday: $88 per adult

Children from the age of six to eleven will be able to enjoy the buffet at half the adult’s price. AMEX Cardmembers enjoy a 15% savings on their total food bill (minimum four to dine).

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I have good news for you, because Jane Thai is finally back in town!

However, this is not the Jane Thai Kitchen of Orchard Towers.

Some backstory about Jane Thai Kitchen. Jane was the owner & chef of a restaurant called Jane Thai in Orchard Towers. A few years ago, Jane sold Jane Thai and flew back to her hometown in Chiangmai, Thailand, to retire. However, restless spells and the urge to cook brought her back to Singapore and she opened a new store! Jane is now behind Nimman Soi 9, and ready to whip up a storm once again.

When we reached Nimman Soi 9, I saw Jane in the kitchen busy at work. A strong smoky aroma was wafting from the kitchen.

Curious, I asked Jane how she got around to naming her stall. It turns out that Nimman Soi 9 is the name of the street where she resides in Chiangmai.

At Nimman Soi 9, food is served in a ‘tze-char’ style. The food is no doubt authentic, and lovingly handmade by Jane.

We heeded Jane’s recommendations, and ordered Prawn Cakes, Chiangmai Sausage, Kway Chap, Basil Pork Rice, Pad Thai, Pork Collar, Stir-Fried Bean Paste and Steamed Grouper Fish Head with Spicy Lime Sauce.

While the Steamed Grouper Fish Head, Stir-Fried Bean Paste & Pork Collar were nice, I felt that there was nothing to shout about.

But the prawn cakes were oh so heavenly! Before I dive into the details, I have to let you guys know that I saw Jane making these Prawn Cakes by hand. She first formed a patty with the prawn mixture and then shaped it into a doughnut. She then coated the prawn cakes with bread crumbs, before frying them. Jane told me that she minces and mixes the prawn mixture by hand, so you can be sure that you’re not getting mass-produced prawn cakes that come from a factory.

I was really blown away by the taste of the prawn cakes — they were very savoury and carried a hint of sweetness! The firm and springy prawn cakes had chunks of prawns incorporated, so expect crunchy bits! The prawn cakes come with a Thai chilli dip which complemented the cakes perfectly and made them even more delicious!

Another dish that we had was Kway Chap. The soup had a mild taste of herbs which was not too overpowering. I am not a big fan of kway chap, but I can tell that the offals were fresh.

The Pad Thai served here is something else. It was flavoursome and packed some heat as well. The prawns were fresh and the lovely wok hei made the dish irresistible. I thoroughly enjoyed every bite.

Spicy food lovers, you are in for a treat. We tried the Thai basil pork rice which consists of rice, Thai basil minced pork, and a fried runny egg. We could tell from the first bite that Jane made sure that the dish was REALLY spicy. The flavourful minced pork made our mouths burn but we loved every bit of the experience.

Next up, we had the Chiangmai sausage. Let me tell you: it was a FLAVOUR BOMB. I am not kidding. If there was a way to describe the Chiangmai sausage, I’d describe it as the epitome of Thai cuisine, in a sausage. I could taste and smell lemongrass and turmeric. I could not help but have a few more pieces of the sausage, much to the dismay of my colleagues!

After the scrumptious meal, I learnt that Jane sources her ingredients from Thailand. Jane’s dedication to the authenticity of her dishes is truly commendable.

Jane is back to serve her diners the best of Thai cuisine at Nimman Soi 9. It is without a doubt that I will be back here again.

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

The post Nimman Soi 9 – A Taste of Authentic Thai Food in Tampines! appeared first on Miss Tam Chiak.

Five Loaves Hakka Yong Tau Foo has moved from a cafe in Bukit Timah to Bras Basah, and it welcomes long queues every afternoon.

The owner, Jan, is Hakka. Her mother had a yong tau foo stall when she was young and she recalled having to help out at the stall early in the morning before she went to school. “It was difficult then, but it brings back so much memories,” Jan shared.

Yong Tau Foo is a dish that’s deeply loved by Jan’s family. Hence, Jan decided to open Five Loaves Hakka Yong Tau Foo to honour and remember her love for her family and the family’s love for the dish. Now, Jan’s husband helps out at the stall and goes to the wet market every morning to get fresh ingredients.

It’s not just about beancurd at Five Loaves. There is a variety of stuffed beancurd products such as bittergourd, chilli and beancurd puff. The stall makes their own paste with minced meat and salted fish. It’s truly a labour of love.

Yong tau foo is one of the healthier lunch options and can be enjoyed in many ways. The Yong Tau Foo Set ($4) comes with 5 items and an option of rice or noodle. You can have your ytf ‘dry’ and drizzled with sweet sauce and chilli, or in clear soup. The soup is flavoured with yellow beans, and is light and slightly sweet. The soup did not leave me thirsty.

Here’s my favourite combination — the Chee Cheong Fun set ($4). I’ll imagine for somebody who often have chee cheong fun, this is a perfect combination. The smooth and slightly chewy rolls of thin rice noodles are coated in a generous amount of chilli, sweet sauce and sesame seeds. It amazing with your bowl of Yong Tau Foo soup.

If you wish to go for the Laksa set ($4), you can choose 4 items and a choice of rice or noodles. The gravy was thick but not too creamy, which made me feel a tad less guilty indulging in it.

For the dry version, the yong tau foo items were deep fried, and were delightfully crispy. The beancurd was springy and fresh and I enjoyed every bit of it. The fishballs were firm and bouncy, and the homemade meatball was flavourful, albeit a little dry. This plate of ‘chunky’ ingredients of different textures was quite satisfying.

Besides yong tau foo, Five Loaves is also serving abacus seeds. We all know that the preparation is tedious, hence very few eateries offer it these days.

The service here is good and very pleasant! You can even chat with the head chef who knows alot of languages!

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