Hot pots is not only for rainy days. But the cooking and eating experience with your friends have a huge draw. There are as many styles of hot pot as there are ingredients to put in it. After the introduction of sake shabu shabu in April, Tamashii Robataya has now launched another new hot pot series – WHISKY SUKIYAKI!

You do know that adding wine helps to cook and add flavour to the dish right? Same goes for whisky. It may be too strong if you were to drink it but adding some whisky into the sukiyaki adds flavor and moisture to the meat without adding the fat!

So at Tamashii Robataya, you can order a A5 Saga Gyu Sukiyaki ($90/pax, minimum 2 pax to order) to share with your friends. Each sukiyaki set comes with sashimi salad, rice and dessert of the day. An empty pot is brought to the table and heated. Platters of raw ingredients – A5 Japanese Saga Beef Ribeye and assorted vegetables surround the hot pot. The staff will help you cook the meat with their homemade sukiyaki sauce while you slowly savour the appetizers.

The paper-thin A5 Saga beef is cooked to a deep reddish-brown with the help of the sukiyaki sauce. The vegetables are added in to bring a little sweetness to the meat and also help to absorb the essence from the sauce. If you think it is not enough, you can add on extra 200g of A5 Saga Beef Ribeye at $75 or beef tongue at $30. We thought we didn’t have enough and added an extra beef tongue. But the A5 beef was so tender and well-marbled that we were already full after the first plate. But beef tongue was equally delicious and had a different texture. So it was a good choice to try them.

Now your beef sukiyaki dinner can end here in a boring way. But, if you are game for it, add a 100ml of Nikka Whisky BLACK CLEAR ($40) into your sukiyaki. Trust me, it works so well with the marinade and has a lot of flavour. Watch how the whisky flambe the meats and let it simmer to concentrate the flavour, including acidity and sweetness. Plunging the meat and vegetables into the mouth thereafter was such a joy.

But this post is not only for the alcoholics lah. The husband doesn’t drink but he truly enjoyed the dinner as the whisky taste is not prominent at all. And of course, it’s nice to socialize during the meal so we had a great time chatting with owner Patrick in a natural, relaxed rhythm.

The post Tamashii Robataya Launched A5 Saga Gyu Whisky Sukiyaki appeared first on Miss Tam Chiak.

By Maureen & Aileen

Kway Chap is a classic and an all-time favourite food of most Singaporeans, that looks simple but requires a lot of effort in preparation. From tedious work in cleaning the innards to the long braising hours, some stalls start work as early as 12am. After researching some of the places that were highly recommended, here’s a list of the places with some that were good and some that were extraordinary.

Lao San Kway Chap

When eating kway chap, it was a must to have the innards. But for them to taste good, without stench, it takes a whole lot of skills to clean them well. The boss at Lao San Kway Chap uses different spices and ingredients to simmer the “lor” for over 2 hours. He then cleans the intestines, and adds them into the pot to be braised. Other than innards, there were also pig stomach, braised eggs, tao pok and beancurd. The braise sauce was so fragrant that you could smell it from a distance. Topped with fried shallots, the kway was also really smooth and soft. The homemade chilli sauce also enhances the kway chap, making it even tastier to eat.

Jin Ji Teochew Braised Duck & Kway Chap

The gravy & soup from Kway Chap were loaded with robust herbal flavours. Their braising sauce was solid pom pi pi. Not extremely thick and sticky, but good enough to coat the meat and offals well. I ordered a one person version which has pork belly, beancurd, pig’s skin, pig’s intestine and more. It went well with the soup kway and vinegar garlic chilli sauce.

Lai Xing Cooked Food

A simple looking kway chap stall, known as Lai Xing Cooked Food, was located at Hougang 105 Hainanese Village. What impressed me was seeing an elderly lady, probably in her 80s, busy chopping up the ingredients behind the counter. The mixed set of Kway Chap ($2.50) consisted of kway, eggs, fish cakes, tau pok, and innards. The kway was served in a light herbal soup with fried shallots which enhanced the flavours. The braised sauce was just right, not too salty. However, the braised tau pok was slightly too dry and tough. The tangy chilli sauce complemented the braised innards.

Bishan 284 Kway Chap

Unlike most kway chap stalls that opens in the morning and closes in the afternoon, Bishan 284 Kway Chap is a supper place for many. Opened at 8.30pm, the stall quickly drew a long line of people. This portion costs $7.90. The kway was soft and smooth, but was disappointed as the soup was bland. The pork meat was tender and thoroughly braised with dark sauce. The innards were clean and did not have taste of bitter grime. The salted preserved vegetables brought a crunchy touch to this dish. Nonetheless, I felt that it was average as a whole, and not worth the 45 minutes wait.

Kway Chap

A stall with a really straight-forward name Kway Chap, stands within the hawker at Toa Payoh Lorong 4. Standing before the stall was a long queue, which took 45 minutes before it was my turn. The one pax mixed kway chap portion costs $2.50 and was slightly on the smaller side. The kway was smooth, while the soup was just slightly savoury. The pig entrails were soft and thoroughly braised, and the pig skin was chewy but not tough. Yet, the braised sauce was on the average and nothing to “wow” about.

Old Bugis Kway Chap

Located in Sengkang’s Kopitiam Square, the kway chap was drizzled with very dark and thick sauce, yet the sauce was not too salty. Although lacked in fragrance, the meat and the intestines were braised thoroughly. The kway was served in a darker colored soup, but it did not have the herbal taste at all. The preserved vegetables were missing in the flavors of garlic and tasted rather bland.

Garden Street Kway Chap

Garden Street Kway Chap is a gem in Serangoon Garden Market. The kway was soft and delicate, served in a bowl of savoury brown soup. The braising sauce was fairly good, with the innards not being too chewy nor the tau pok being too dry. What really caught my attention was the meat, as it was not the usual fatty meat. The lean meat brought about my suspicion as I thought it might be dry. Garden Street Kway Chap has proven me wrong, and the meat was in fact very tender and well braised.

Tong Lok Kway Chap

Tucked in another corner, away from Pasir Panjang Hawker Centre, Tong Lok Kway Chap is a humble looking stall. The food was surprisingly served in ceramic bowls and plates, instead of the plastic ones that we often see. Having a spoonful of kway, this was the first time I had kway that was springy. The soup was on the peppery side too. On the other hand, the kway chap was a tad too salty for my liking and the innards were too dry. Nonetheless, the braised meat was very tender. The star of this whole meal would have been the chilli, which was appetizing and the spiciness really goes way down to my throat.

Mr Duck

Served in peppery herbal soup, the kway from Mr Duck was silky smooth and soft. The braised meat were thinly sliced and were succulent, while the tau pok was quite dry. The braised sauce was quite salty too, and lacked in the flavours of the spices. The chilli sauce was tangy and spicy, and complemented the kway chap.

Quan Lai Guo Zhi

We wanted to eat crab wanton mee for lunch but it’s not opened today, so we settled for Quan Lai (泉来粿汁) in the same coffeeshop. With no expectations, what came was a nice surprise. Their intestines are deep fried to get a crackling skin and it’s so good with the chilli sauce. They also added pineapples to bring a citrusy flavour to the braising sauce. The duck are thinly sliced and not too gamey, but I find the kway a little too thick.

Ah Keat Pig’s Organ Soup & Kway Chap

For $3.50 a portion, you get big intestines, small intestines, fish cake, pig’s skin, braised egg and pig’s stomach. This was a lot more than what many stalls give nowadays given the amount work needed to prepare all these ingredients to make sure that they were clean and do not taste gamey.

What was important to me was that the organs had to be well braised, clean, fresh and soft to the bite, which in this case, it was! The braising sauce at this kway chap stall was nothing spectecular but it was a delicious bowl of kway chap where the efforts of the owner could be seen in the preparation of the individual ingredients to make it come together harmoniously. What was worthy of mention was that the kway did not become mushy even after I took forever to take photos of the food. Read about our CHEAP EATS IN WOODLANDS.

Blanco Court Kway Chap/ To-Ricos Guo Shi

Now we don’t have to travel to Old Airport, the famed Blanco Court Food Centre Kway Chap has now opened another stall at Ci Yuan Hawker Centre. Their second generation son has taken over the stall, using the same recipe as his Dad! The flavorful braising gravy makes the Kway Chap Platter ($4) very savory. There were also pig’s trotters and other parts like the large intestine and pork belly that you could order separately based on your preference. Read about 17 MUST TRY STALLS AT CI YUAN FOOD CENTRE.

Xing Yun Kway Chap

Since they were only open for 3 days a week, expect long queues forming at the stall as foodies satisfy their kway chap craving. I knew standing 45 minutes in queue was all worthwhile when I was served with a glorious plate of perfectly braised kway chap.

The braised pork belly, pig’s intestines and tau pok were well flavoured with the savoury braising sauce. Balanced in flavour, the braising sauce has got a good consistency and was not too thick nor watery. The ingredients were stewed long enough for the spices to penetrate into them. Don’t worry about the interestines as they were tender and absorbed the sauce without any odour. Since we were in the queue for so long, we ordered a portion of pig’s tongue which makes the aunty brimming with joy. They also have huge pig trotters.

Dip the morsels into a tangy spicy chilli sauce for oomph. The translucent kway was slippery smooth and do not break easily in the broth. Pork rib’s broth was first added into the bowl of noodles before flavouring it with just a little of their rich gravy for braised meats. It has got a very mild sweetness and very aromatic.

Boon Tong Kee Kway Chap Braised Duck

Don’t be mistaken. Although they have the same name as the famous Boon Tong Kee Chicken Rice, this stall doesn’t sell chicken rice at all. Instead, they were famous for their duck rice and kway chap! What makes Boon Tong Kee Kway Chap unique was its soup. A lot of hardwork goes into brewing a good bowl of soup. Firstly, the herbs and duck bones were added and simmered for about 2 hours. This serves as a base. Tofu, intestines, meat, eggs, pork belly and other kway chap ingredients were then added into the base.

To make the “lor” that was poured onto the ingredients, Boon Tong Kee Kway Chap added the right amount of herbal taste to their sauces. Corn starch was then added to the base to give it a thick and sticky texture. When the thick gravy was poured over the duck meat, beancurd and some other other ingredients, they just glow naturally and it was full of flavour. Read about it here.

Ah Di Duck Rice Kway Chap

As with all good kway chap stalls, their innards were well-cleaned and supple. The pig innards were well braised and chewy to the bite. The kway comes hot and slippery, they were smooth and the accompanying broth used was light the herbal taste was not too overpowering. The fresh chilli dip was a good balance of spiciness and tartness, providing lots of zing. Read about it here.

Guan Kee Kway Chap

When at Toa Payoh, it is a must to have kway chap. After much recommendation to kway chap at Toa Payoh Lorong 8, I’ve decided to give it a try. Guan Kee Kway Chap was clean and not oily. The most unforgettable was the chilli sauce which brought a tingling sensation. The soup had a slight herbal taste, but I felt it was slightly bland. The preserved salted vegetables were just right, and the innards were clean too. Pig’s stomach, on the other hand, was too tough.

Ying Yi Kway Chap & Braised Duck Rice

Another great find in Ang Mo Kio! I was introduced to Ying Yi Kway Chap at Cheng San Market last week, so I went to check it out. This stall has been around for about 30 years and has been a hot favourite among many diners.

The braising sauce consists of star anise, orange peel, garlic, dang gui, galangal and more. It has a rather subtle flavour and not too thick. The intestines have been braised till it was velverty and have good flavours and mouthfeel. The kway was smooth and garlic oil was added. I specially requested for the preserved vegetables which has an amazing crunch to every bite that made this dish addictive. My 1 pax portion costs $3.80.

The post The Guide to 17 Excellent Kway Chap Stalls in Singapore appeared first on Miss Tam Chiak.

When was the last time you visited The Centrepoint? There’s a good reason to head back now as the mall now features an exciting new food precinct spanning 3 floors worth exploring!

Shoppers can look forward to an enhanced retail experience at the mall during their ongoing revamp. Its new food precinct features several first-in-Singapore brands, such as Souper Tang, Honolulu Café and Mak’s Noodles, as well as well-loved local favourites including Song Fa Bak Kut Teh, Din Tai Fung and Crystal Jade Kitchen.

Here are my 5 new favourite restaurants at The Centrepoint (website / facebook).

New in the F&B industry, Ollie Kitchen & Bar is opened by a group of Taiwanese friends who have stayed in Singapore for years. The café is named after one of the owners’ puppy who had passed away. Even though they have a small kitchen, their menu is impressive, especially the gourmet burgers.

Every burger place needs a decent cheeseburger. Ollie’s Classic ($14.90) has way exceeded my expectations. The 180g beef patty is pretty much perfect just the way it is: a half-pounder cooked over the grill and tucked between two brioche buns filled with caramelised onion red cheddar cheese, romaine lettuce, tomato & mayonnaise dressing. That layer of cheese drips and melts into every nook and cranny of a well-formed patty. Chef Alex griddles each patty with care, slightly charred yet keeping the moisture within.

Ollie’s BBQ Pork Burger ($17.90) is our favourite with its thick and juicy pork patty on tomatoes, caramelised pineapple and lathered in BBQ salsa. The sweet and tangy pineapple helps to cut the greasiness, which further enhances the flavour. Another option is the Teriyaki Chicken Burger ($17.90) with a delectable combination of red onion, citrus mayo and sesame seeds. Each burger is huge and it is almost impossible to get a complete mouthful in a single bite. Most of the burgers are less than $20 – we are talking quality burgers that are pocket-friendly too!

On top of a good range of burgers, there are also breakfast, salad and grill items for you to choose from. Pair it with coffee – the baristas make a really good cappuccino!

Chicken Up has been home to authentic Korean dishes since 2010. Their Korean fried chicken has been highly sought-after because each part of the chicken is specially treated to a 12 hour marinating process using the original Chicken Up recipe, and then double fried to seal in the flavours. I have tried it a few times and I can say that every piece bursts with succulent juices and tenderness.

This time, we are not here to share about their famous Korean fried chicken, but something more unique (and Instagram-worthy) – the Snow Squid Topokki Set ($35.10)! Suitable for 2-3 pax, the Snow Squid Topokki Set comes sizzling in a UFO-shaped cast iron pan with kimchi, corn cheese, egg pudding, kimchi fried rice and cheese. As one of Korea’s most loved snacks and comfort foods, soft rice cakes and deep fried squid are cooked in sweet red chili sauce. The spice slowly creeps up on me but dies down quickly, so it’s addictively easy to go on with the second bite. Oh and because the creaminess from the cheese definitely helps to tone the dish down, our whole table of girls simply could not resist this!

A new appetizer on the menu is the Doritos Chicken ($12++) – marinated finger-sized chicken breast coated with crushed Doritos Chips, smothered with Onion and Garlic Powder, deep-fried until its brown and crisp, served with Chicken Up’s Sourcream-based Jalapeno Sauce and Kimchi Sauce. They’re the perfect quick and easy bite for pretty much anyone to enjoy, and we’re calling this the ultimate finger food.

Bingsu created another round of K-wave last year. And Chicken Up has done it better with a MONSTER-SIZED serving. I am not kidding. Look at the Melon Bingsu ($20++) which looks so small compared to the Monster Watermelon Bingsu (Monster $30++, Mini $18++). Each serving comes with a mountain of smoothly shaved milky ice, generously stacked with scoops of Watermelon, topped with Red (Azuki) beans and a full scoop of vanilla ice cream, and delightfully presented with mint leaves, lime, blueberries, oreo, and pepero sticks on a watermelon shell. Unlike other bingsu, all Chicken Up Bingsus are basically made of frozen milk mushed finely together with a generous serving of fruity toppings on top. Even though it’s huge, we were still able to finish them because the refreshing fruits make it a lot less sinful and serve as the perfect thirst quencher.

Dapur Penyet’s owner Edy Ongkowijaya is considered by many as the first person to introduce ayam penyet to Singapore. He and a business partner bought a franchise from Batam’s Ayam Penyet Ria in 2005 to sell the famous ayam penyet, or flattened fried chicken, because the dish fondly reminded him of home. During that time, there were no other shops in Singapore well known for ayam penyet and the dish got famous only after Ayam Penyet Ria came to shore.

A few years later Edy started his own Dapur Penyet and set up his own ayam penyet outlets in Singapore.. Meaning to say, this is actually a home-grown brand! Just a few months ago, the new ayam penyet restaurant opened at The Centrepoint and has been very well received by locals.

Edy uses Indonesian spices, ingredients and herbs to maintain the authenticity of the Indonesian taste in the food. All the raw and fresh materials are treated with special attention, each served with the flavours and sauces that bring out their best elements.

For those of you who are unfamiliar with Ayam Penyet ($9.50), it is a traditional way of flattening the chicken, which is a unique way to tenderise it. Using rice flour and deep frying flour with egg as batter, the meat is not overcooked and retains a nice juiciness. The skin is wonderfully crispy, yet not hard. It comes with a batch of boiled kang kong, a piece of tempeh (fermented soya bean cake) and beancurd. One unique point of Depur Penyet is – they have 5 different types of sambal of varying spiciness, with origins from different parts of Indonesia.

Dapur Penyet has also introduced Ayam Bakar Kecap ($9.70) – a sweet tasting grilled chicken. The Satay Ayam ($8.90) has got chunky pieces of grilled chicken drenched in peanut sauce and served with lontong. For deep fried items, go for their dancing fish Ikan Joget Sunda ($12.50) with crispy and moist meat. I like the Tahu Telor Indonesia ($6.90) featuring soft fried beancurd with egg that’s not too oily.

Souper Tang is a well-known Malaysian restaurant chain which specialises in nourishing Chinese herbal soups and has just opened its first outlet in Singapore at The Centrepoint. The founders, Datin Sri Dato’ Cynthia Teh and her husband, are both qualified TCM doctors and have been running a medical hall 永顺参茸药行 since 1991. With a strong foundation in Chinese herbs, they decided to bring it a step further by opening Souper Tang in 2009 to serve nourishing soups to the table.

Through the skills of their experienced chefs and extensive knowledge in Chinese herbs, they have created tasty soup flavours that are pleasing to the palate. One of the must-try dishes is the Souper Tang Signature Soup ($26.90 for 2; $39.90 for 4). A huge pot of goodness filled with conpoy (dried scallop), shiitake mushrooms, American ginseng slices, ginseng root, cordyceps flower and fish maw. Simmered overnight, the addition of tender whole chicken and glutinous rice wine adds depth to the broth. It is supposed to help you regain vitality and also has an anti-ageing quality. Wah, I need to drink more! There are other choices for you to choose from including the Tian Qi Nourishing Soup ($13.90), Shi Quan – The 10 Herbs Soup ($13.90) and many other herbal soup choices.

Complete your experience with their Home Braised Pork Belly in Rich Dark Sauce ($18.90) that is steeped in oolong tea, angelica root, star anise and orange peel. You get that balance of sweet and savoury flavours from the sauce and the pork belly simply melts in your mouth. Pandan mantou and refreshing cucumber slices help to cut through the oiliness. Not forgetting the Homemade Caramel Ginger Beancurd ($3.90) that is silky and smooth. Just drizzle some ginger-infused caramel to bring a spicy warm contrast to the milky dessert.

Ministry of Food is not a stranger to many of us. I have had some good memories dining there as they bring mass culture Japanese and Western cuisine to great heights. Good news is, they have now opened a new outlet at The Centrepoint.

Their Western offerings include your favourite Italian-inspired thin-crust pizzas, savoury pastas and all American flame-grilled steaks. They also serve grilled chicken and lamb racks, and a whole range of roasted ribs to satisfy your greatest appetites at affordable prices! We had the parma ham thin-crust pizza (8” regular, $17.50++ and 12” large, $20.50++) topped with a generous amount of rocket leaves. It was so crispy and light, perfect for a quick healthy meal.

Their Japanese offerings include their wide variety of Japanese Desserts (something they are well known for), the signature hotstone rice, as well as Sukiyaki and Toji dishes which warms everyone’s heart. One can never resist the sizzling Unagi Hot Stone ($19.80++) rice with well marinated unagi drenched in their special sauce which tasted similar to teriyaki sauce. To top it all off, you should not miss their range of hot & cold desserts. The Matcha Imo ($7.20) came highly recommended. I prefer the Ichigo Daifuku ($7.20++) which comes with mochi (gyuuhi skin), Hokkaido red bean paste and juicy strawberries.

JOIN ME FOR THE CENTREPOINT FOOD TRAIL

Indeed, The Centrepoint has so many restaurants for you to choose from. If you love to eat and take photos, join me on a FREE food tour as we savour some of the best dishes the mall has to offer. THREE LUCKY READERS with their plus one will be selected. During the session, participants are encouraged to take many delicious photos as one lucky winner will walk away with attractive dining vouchers.

Date: 30 September 2016 (Friday)
Time: 12pm to 2pm

How to register? Please email olivia.woo@fraserscentrepoint.com with the following details:
1. Your name
2. Mobile number
3. Instagram / Facebook account (Please ensure these are not set to private.)
4. Name of your plus one

Selected winners will be informed via email by 23 September 2016.

The post 5 New Restaurants in The Centrepoint that You Must Try appeared first on Miss Tam Chiak.

More than just a convenient MRT stop, Bishan is home to some casual dining establishments and cafe. We sussed out some of these hipster dining places located in the area so you don’t have to venture too far into town the next time you feel the cafe-hopping itch.

1. Crusty Oven

This hole-in-the-wall bakery churns out freshly baked sweet treats ranging from tarts to cakes and muffins. We had the Cinnamon Baby Pear Baked Tart ($4.90), which featured plump and juicy baby pears imported from Spain glazed with an alluring glossy sheen of speckled cinnamon, making for a comforting dessert filled with autumnal flavours.

2. Grin Affair

Our sweet tooth let us to Grin Affair, who is most noted for their adorable jar cakes. Moving from hipster to the heartlands, their second outlet here extends to more than just mousse cakes. We had their Gelato Slider which was going at a promotional price of $1.90, where a toasty warm bun and melted marshmallows was served alongside our choice of Roasted Green Tea gelato. But don’t expect getting a sugar rush from this petite treat – it’s more of a tea time treat than anything else. We also sampled one of their bestseller, the Lychee Passionfruit jar cake ($6.50). And it’s way to understand why people loved this – the tart passionfruit curd and fresh lychee notes served as a good contrast to the salted pistachio bits, creating a light dessert filled with layers of harmonious flavours.

3. The Wholefood Kitchen

The Wholefood Kitchen is not so much a cafe but a humble stall located in a coffeeshop. But their menu is every bit as hipster – with quality and healthy ingredients that make for a wholesome meal. We had a whole wheat wrap stuffed with our choice of Cuban Mojo Chicken With Guacamole ($9). We didn’t care much for the side salad, but loved the wrap that came packed with crunchy greens and a generous filling of moist chicken bits slathered in a creamy guacamole mixture.

4. Cornerstone

Nestled within Bishan Ang Mo Kio Park, Cornerstone allows you to dine in a tranquil setting of lush greenery. We had their Beer Battered Fish And Chips ($19) where a moist fillet came encrusted in a delectably crunchy beer batter.

5. Canopy Garden Dining

Another eatery that’s located within Bishan Ang Mo Kio Park is Canopy Garden Dining which serves up fusion cuisine and quintessential Western fares. While we could certainly do with better and more attentive service, the Fresh Middlerock Sweet & Sour ($7) with its unique blend of zesty lime juice and housemade sugared syrup certainly helped quenched our impatience and mellowed out the heat from the Spicy Asian Inspired Minced Pork pasta ($19). The bak chor mee inspiration was apparent from the spiced pomodoro sauce. But however inspired, we can’t help but shake the feeling that we were eating a spicy version of a classic bolognese.

6. Grub

Also providing a dine-in-the-park experience is Grub, which hopes to share their love for food and responsible cooking through their thoughtful menu created without artificial preservatives and flavourings. We had their Crispy Fish Burger ($14) which comes with a huge chunk of breaded fish fillet (their fish are bought from a sustainable source) and remoulade to cut through the richness. Certainly a filling and substantial burger that’ll leave your belly satisfied.

7. Soul Kitchen

Located away from the bustle of Bishan town is Soul Kitchen with their unique Southern offering and welcoming interior. But more welcoming is their Saturday brunch menu with nothing above $10. We had the unconventional Chicken And Sausage Gumbo ($9.80 with the option of adding $1 for a cup of ice lemon tea), which was a classic Southern dish that reminded us somewhat like an ang mor mui fun with their garlic infused rice sitting in a pool of hearty stew filled with chicken, sausages, beans and vegetables. It was tangy and robust, with the side of hot sauce helping to pack a bigger flavour punch.

8. Crave Ice Cream

More than just your neighbourhood ice cream parlour, Crave Ice Cream is home to their unique waffle that’s almost like a crispy mochi – crisp on the outside and chewy in the middle and nothing like the usual fluffy waffles. We ordered Crave On-The-Go ($4.80) that came with waffle chunks and a scoop of ice cream, and we knew we had to get the paddlepop-esque Yummy Gummy flavour which was a kaleidoscopic hue studded with gummy bears within.

9. The Living Room – Zion Bishan

Located at the Zion Bishan Bible-Presbyterian Church (which happens to be a PokéStop btw), The Living Room is a humble dining establishment that’s perfect for their comforting stews and light tea-time snacks. We had their tea-time special that runs from 3pm to 5pm daily, allowing patrons to choose from any cake and a choice of coffee or tea for just $4. We had their Earl Grey Chiffon With Lavender Lychee Glaze paired with a cup of Chamomile, Vanilla and Honey Twinnings tea. The light and fluffy cake was scented with notes of bergamot while the glaze was redolent of lychee and lavender. But those looking for something more sinful can opt for the Beer-Battered Mushrooms ($5.90) where the soft and juicy mushrooms were encased in a crunchy batter.

The post Hipster Dining In Bishan – 9 Unique Places To Eat appeared first on Miss Tam Chiak.

For me, The Line at Shangri-La Hotel, Singapore is the buffet to be at. I have spent many Christmas Eves at this buffet restaurant because of the hearty spread it offers and it has remained as one of Singapore’s favourite destinations for buffet lunches, dinners and Sunday Champagne Brunch since its inception in 2005.

International cuisines and heritage favourites are featured at 16 live theatre kitchens including Seafood on Ice, Western and Asian Roast Meats, Dim Sum, Fresh Salads and Soups, and an exquisite selection of cheese and desserts. What’s more, in September, they are offering a dinner buffet for 2 at S$89++ daily (except for Tuesdays and Thursdays) with any HSBC Credit Card. Here’s our favourite 9 live kitchens at The Line.

1. Freshest seafood on ice

For a start, seafood lovers will enjoy the range of delicacies offered on the ice bar. Oysters are clearly the main highlight here and they are freshly shucked. You will also enjoy fresh prawns, spinner crabs, mussels and sea scallops. Just drizzle some Tabasco and you are ready to savour them all.

2. Catch the fire on your sushi

Don’t forget to tuck in to fresh sashimi and a wide variety of hand-made sushi at the Japanese live kitchen. If you are lucky, you may be able to catch the chef flame grilling the delicious Aburi Salmon Roll with Spicy Mayonnaise before it is served.

3. Healthy salad goes a long way

Start off your feast with some salad! There is a good range of salads on rotation such as chick pea salad, smoked eel salad, salmon nicoise salad, Thai papaya salad, Greek salad, mango salad, caesar salad and much more! I was more interested in the
tauhu bakar salad featuring tofu pockets filled with crisp and fresh cucumber, bean sprouts and chopped peanuts. Don’t forget to add some rojak sauce… yums!

There is also a good selection of cheese such as Reblochon, Taleggio, Camembert, Chevre and Tommes de Savioe; as well as cold cuts such as beef pastrami, turkey ham, pork ham, smoked duck breast and pepper tuna.

4. Head straight to the Roast

Meat lovers can tuck into flavourful roasts at the carving station including Roasted Chicken or Roasted Stockyard Beef Striploin during dinner at the Western station. This 200-day grain-fed beef roast will be served with Yorkshire pudding and an artisanal homemade herbed butter. The roast beef was good, slow roasted to achieve a rosy pink centre with the meat tender and the sauce an earthy delight. Also look out for the lamb or chicken shawarma, which have been marinated for over 12 hours and are grilled to perfection.

5. That Tandoori Oven!

Biryanis are prepared by resident Indian chefs are served in claypots and sealed with a thin layer of naan made using their tandoori oven. There are also many other flavourful dishes like vegetable pulao, green moong dal, pepper lamb, butter chicken, egg prata, tandoori chicken and more.

6. Grab those sticks before they are gone

Satay is a hot seller here because the chef prepares it fresh in front of you, fanning the heat to achieve a smoky yet well marinated satay. Available in beef or chicken meat, I usually take a bunch and share it with my friends.

7. Thick and aromatic Laksa

When you need some carbs, just walk over to the noodle station at the far end of the restaurant for a comforting bowl of prawn noodles, Singapore laksa or chicken noodle soup. The thick laksa broth here is smooth, pleasantly aromatic, and sufficiently spicy. The fresh and generous toppings include prawns, taupok (fried beancurd puffs), and beansprouts. Alternatively, have a plate of roast duck rice or soy sauce chicken rice, paired with different sauces like ginger paste, chicken rice chilli sauce, dark soy sauce, plum sauce and hoi sin sauce.

8. Desserts won my heart

How can anyone resist the desserts at The Line when it is such a colourful array of sweets presented to you? Area Executive Pastry Chef Hervé Potus delights the palate of both the old and young with warm Molten Chocolate Cake at the dessert station. The cake is a blend of eight varieties of chocolate served with a homemade tonka bean vanilla sauce.

For western desserts, there are creme brulee, raspberry tart, blue berry shortcake, chocolate banana tart, rainbow roll, chocolate swiss roll, strawberry cheesecake, durian coconut cake, devil cake, truffle chocolates, red velvet cake, fresh fruit tart, etc. If you wish to eat something local, the peanut sesame ball, bandung coconut tart, nyonya kueh, pandan durian roll, bandung chiffon cake, gula melaka cake, red ruby, herbal jelly with honey and ice jelly confirm won’t disappoint!

A frozen yogurt machine which dispenses two flavours daily allows diners to create their own yogurt with more than 20 condiments to choose from, including gummy bears, raisins, nuts and chocolate chips. There is also a pretty lady who makes crepes which you can complement with your ice cream. Choice of ice cream includes coconut, hazelnut pecan, salty toffee, mocha, chocolate, strawberry, green tea, soursop and peach sorbet.

9. End the meal with our local favourite drink

No, you don’t just drink plain water while having buffet at The Line. You quench your thirst with some teh tarik! The tea is well pulled and you can even take an Instagram video of it!

HSBC’s SPECIAL PROMOTION: S$89++ for a Buffet Dinner for 2 Adults

From now till 30 September 2016, enjoy a buffet dinner for 2 at S$89++ daily (except for Tuesdays and Thursdays) with any HSBC credit card. Please quote “HSBC Dines for 2” when placing your reservation. Reservations are required at least 2 days prior and is subject to availability. This offer is only valid for the first 300 bookings. Once the 1-for-1 offer ends, you can still enjoy one dines free with every three full paying adults for buffets at The Line. Alternatively, enjoy one dines free with every three full paying adults for weekday semi buffet lunch at $45++ at Waterfall Ristorante Italiano.

What’s more, enjoy over 20 other 1-dines-free offers with your HSBC credit card. To find out more, click here.

To reserve a table at THE LINE, place your bookings here

This post is brought to you by HSBC.

The post 9 Spectacular Live Kitchens You Must Try At The Line’s Dinner Buffet appeared first on Miss Tam Chiak.

Compiled by Mu Qin & Maureen

Singapore, with her plethora of delicious local hawker delicacies, is a foodie’s heaven. We’re pretty sure no one can resist the scrumptious yet artery-clogging char kway teow. Flat rice noodles and egg noodles are often stir-fried over very high heat with eggs, cockles, Chinese sausages (lap cheong), fish cakes, bean sprouts and Chinese chives. Traditionally, hawkers fried the kway teow with generous amounts of delightful lard but in the 21st century where more people are becoming health-conscious, the healthier version of char kway teow is executed with oil and vegetables. Char Kway Teow is a common dish at hawker centres across Singapore but it’s tough to find one that really suits your personal preference. So, here’s a list of 17 Char Kway Teow hawkers for your enjoyment.

Outram Park Fried Kway Teow Mee

Touted by many as one of the best char kway teow in Singapore, this stall is often swamped by crowds during lunch hours. It was first started by Mr. Ng’s father at Metropole Cinema in Tanjong Pagar in the 1950s but is named after their tenure at the second outlet in Outram Park. Mr. Ng helped since the beginning and officially took over about 10 years ago. Each $3 portion comes with cockles, bean sprouts and fried pork lard to complement the tasty egg. The noodles are smooth and thoroughly coated with special black sauce, packed with a wallop of wok hei. Each bite gives a textural crunch from the deep-fried lard. So shiok!

Hill Street Fried Kway Teow

Wok hei is very well-done at Hill Street Fried Kway Teow as you can distinctly taste the smokey flavour of the noodles. Go closer and you’ll notice that the owner uses a very shallow wok which is probably only 5 inches deep to ensure that the kway teow is fried uniformly. A plate of $3 fried kway teow comes generously packed with ingredients. We enjoyed the crunchy bean sprouts and bits of crunchy pork lard, with lots of eggs and sweet dark sauce. Chives are also added to enhance the flavours of the noodles.

Dong Ji Fried Kway Teow

Uncle Teng, the man behind numerous plates of delectable char kway teow, fries each plate individually to ensure the flavours are concentrated and the dish is served piping hot. With more than 40 years of experience in frying char kway teow, his movements are swift and rhythmic. He single-handedly takes orders and fries the kway teow. Fresh prawns and squid are added into the oil before the noodles. Each mouthful of fluffy noodles were well-coated with spicy, eggy goodness, giving it a lovely taste and texture. The dish also had enough wok hei and plump cockles, completed by strips of chives. Instead of the usual sweet finish, Uncle Teng’s char kway teow is more savoury, with a good amount of smokiness.

No. 18 Zion Road Fried Kway Teow

Judging by the framed newspaper article of Singapore’s Prime Minister Lee Hsien Loong hanging proudly at the stall, it says a lot about the reputation of No. 18 Zion Road Fried Kway Teow. Despite his fame, owner Mr. Ho is friendly and approachable. He cooks each batch upon order and the portion is one of the most generous in Singapore. The basic $3 plate has everything from Chinese sausages, fish cakes, cockles, eggs to bean sprouts and chives. The noodles were soft and moist and perfectly enveloped in the greasy sauce that was savoury with a hint of sweetness. To be honest, it is still our favourite thus far.

Choon Hiang

Since the age of 12, Ms. Mui Mui has been accompanying her mother and helping out at their stall at MacPherson every day after school. She only took over after their relocation to East Coast Lagoon Food Village and her char kway teow was selected as the Top 10 Char Kway Teow in City Hawker Food Hunt in 2008. Her cooking style differs from other char kway teow hawkers 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 was flavourful and contains a strong taste of wok hei, just the way we like it.

食得福 Fried Kway Teow

When a few readers introduced me to the same CKT stall, it made me very curious (especially when it is located in Ang Mo Kio)! I dropped by for lunch at 食得福 CKT opposite AMK Hub and was pleasantly surprised how simple but tasty their noodles were. The aunty has been frying CKT for more than 20 years and even though her ingredients and sauces are nothing special, it all depends on how the hawker controls the fire and makes the noodles come alive. This is a very good plate of char kway teow which is wet enough and smoky enough. Plus, they even have stir fried mee tai mak which has become my new favourite.

Armenian Street Fried Kway Teow @ Seng Kang

Started in 1949 by Mr. Lim’s father back in Armenian Street, this street side stall was well-loved by many char kway teow fans. Mr. Lim helped his father since young and took over in the late 1980s. The moist noodles are well-coated with sweet dark soy sauce and fried to perfect goodness, with sufficient wok hei and small, crunchy pieces of pork lard. Generous portions of Chinese sausages, cockles, eggs, bean sprouts and chives added on the desired flavours to this culinary wonder. We found that it tasted better when chilli is added into it. There are other outlets in Tampines and Sin Ming. Read more about it at http://www.misstamchiak.com/armenian-street-fried-kway-teow-seng-kang/

大众美食 @ Changi Village

The elderly couple works in harmony at this hawker stall – while the wife takes order, the husband whips up a superb plate of char kway teow, with its fragrance and smokiness lingering in the air. He makes it a point to fry only one plate at a time so be prepared to wait for his wonderfully charred kway teow that’s out to tantalize our tastebuds. A plate consists of your usual eggs, cockles, Chinese sausages, bean sprouts and chives. Somehow, this elderly uncle’s char kway teow gave us a tad of homely feel.

Amoy Street Fried Kway Teow

This stall originated from a push cart along Boon Tat Street in the 1960s. Having been in business for over 5 decades, it’s not surprising to see huge office crowds queuing for a plate of this goodness, especially during lunch time. Boasting a nice texture and good consistency, this char kway teow leans towards the more savoury side. The kway teow was moist but not overly wet and the cockles were fresh and plentiful. The standard is not consistent because some days, the char kway teow appeared a little too dry for our liking. But we like that it had a lime to give a tangy dimension to the sweet and smoky dish.

Mr. Chee’s father started the business more than 30 years ago. Mr. Chee used to run a car workshop and only took over the stall about 10 years ago. His char kway teow is a little different. He doesn’t use lard and uses sausage and ham for his char kway teow. His homemade chilli sauce is pretty solid, packing a really good punch. We ordered the $3 and $4 version and found the $4 plate of char kway teow bigger, with an additional big prawn. However, the $3 is good enough with decent wok hei. The reason behind Mr. Chee being labeled as the “Dancing” char kway teow man is because he sways along with his frying movements. He explained that this helps him keep fit. Read about it here: http://www.misstamchiak.com/char-kway-teow-circuit-road/

Lai Heng Fried Kuay Teow & Cooked Food

What makes this stall stands out from the rest is its uniqueness in offering otah that surprisingly complements a plate of char kway teow. Instead of tasting the usual charred and smokiness flavours, you get a super moist and slippery plate of kway teow here. Don’t be mistaken – there’s still a hint of wok hei and the aroma is fantastic! You’ll notice a lady helming the wok and she’s the daughter of Mr. Saw, the original owner and hawker. Sorry, but Mr. Saw’s char kway teow still fares better so when you’re ordering, remember to request for Mr. Saw to prepare it for you.

Katong (Peter) Fried Kway Teow Mee

Owner Peter Lim learned how to make his char kway teow from one of the best char kway teow “masters” in the late 1960s when he was offered a chance to help out at the coffee shop beside Odeon cinema in Bras Basah. Later on, Peter set up his own hawker stall at Jago Close along East Coast Road before moving to Tanjong Pagar Food Centre and roped in his son, Benny, to help whip up tasty plates of local and Penang char kway teow. We tried the traditional black fried kway teow and Penang white fried kway teow. The former consisted of a strong wok hei taste and came with abundant pork fats, yet it’s not very oily. The latter fared really well too. White kway teow is used and it’s more savoury than sweet but we enjoyed the spicy-tangy twist the most. What amazed us was that Peter and Benny use a prawn and chicken stock instead of water during their cooking.

91 Fried Kway Teow Mee

This is perhaps, one of the rarest char kway teow stall in Singapore that has chye sim and ikan billis as toppings. We found the wok hei really gratifying and enjoyed the crunchy texture and savoury-ness coming from the ikan billis. It changed the overall taste of traditional char kway teow. Owner Mr. Tan explained that his char kway teow is stir-fried with a special broth that takes about 10 hours to prepare. He replaces the sinful pork lard with vegetable oil for a healthier choice. It’s quite amazing that we could smell the aroma a few stalls away, while Mr. Tan is frying char kway teow. However, the only downside is that we found his portion too small and ingredients too little.

Meng Kee Char Kway Teow

Run by a father-daughter team, this char kway teow tilts towards the sweeter version. We haven’t tried the father’s version but the daughter is the one who is frequently manning the stall nowadays. Char Kway Teow here is moist and smooth. More sweet sauce is added to enhance the sweetness, as compared to the savoury ones we commonly find in Singapore. We enjoyed the strong wok hei and pork lard flavours and found the noodles to be well-coated with eggs and the highlight was their chilli which gives a good kick. Their cockles are served a little raw and much juicier and larger than usual but we would’ve liked it better if these were cooked longer.

Seah Im Fried Kway Teaw Mee

Run by a very friendly aunty since 1985, Seah Im’s char kway teow serves customers perhaps the most generous portion of noodles priced as low as $2.50. This stall is designed especially for those super health-conscious as she doesn’t use pork lard, yet lesser oil. Ingredients used are the standard Chinese sausages, cockles and eggs. We’re quite contented that she still manages to bring out the wok hei flavour and serve up a decent and delicious plate of char kway teow. Besides, it’s only $2.50 so what have you got to complain about?

Heng Huat Fried Kway Teow

For years, there have been mixed reviews about Mr. Tan’s char kway teow. He has tweaked his recipe many times just to satisfy that tastebuds of those who prefer a guilt-free indulgence. We went on a Saturday evening for dinner and his stall is already lined up with customers. Char kway teow here is stir-fried with bean sprouts, cockles, eggs, chye poh and topped with a mountain of chye sim. It’s so abundant that we had to re-position the chye sim so as to capture the noodles in our photos as well. This is a decent plate of char kway teow but we cannot comprehend why people will queue for it.

Yong Huat CKT

At the modern coffee shop AlibabaR, there is a old school stall Yong Huat that was started since 1949. You can either have the black style or white style (with the sweetened black sauce) which my grandpa usually prefers. But hey, char kway teow is all about the black sauce right? So go for it if you want a plate of CKT. What’s the draw here? That countless amount of pork lard that is added to every plate. OH MAN. So sinful but yet we can’t resist! Besides Fried Kway Teow, they also do Fried Mee Suah, Fried Tong Fen and Fried Mee Tai Mak.

After two weeks of tucking into char kway teow, we concluded that our personal favourites were No. 18 Zion Road Fried Kway Teow and the Penang version from Katong (Peter) Fried Kway Teow Mee. Guess it’s time for us to hit the gym!

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

The post 17 Sinful Char Kway Teow That Make You Exercise Hard for appeared first on Miss Tam Chiak.

Far East Plaza, once a highly raved about shopping destination has now become almost like a “dead town”. The only appealing factor that draws the crowd there is this amazing zi char stall and a few other delectable eats. I’ve been frequenting this zi char stall since my secondary school days ‘cause it’s one of the more affordable food you can find along Orchard Road and as a student, I don’t have much savings or allowance for spending. You’ll have to wait in line for 15-20 minutes during dinner time but the servers are really efficient.

Their menu is quite comprehensive but most people flock here for their salted egg pork ribs! The Salted Egg Pork Ribs Rice ($6) is executed really well. The pork rib was tender and easy to chew but we would have been slightly more satisfied if it consisted of a little crispiness. The sauce, on the other hand, was so wonderful, featuring the right balance of rich creaminess and aroma. There were curry leaves which enhanced its fragrance and chilli padi that gave it a good kick. This beautiful sauce didn’t taste gelat at all and we enjoyed every mouthful. We would highly recommend this dish to anyone who’s in town and wants some enjoyable yet affordable food.

We also tried the Claypot Beef Bee Tai Mak ($6.50) which was my personal favourite as I’m a huge fan of bee tai mak! This dish is super satisfying, especially so on rainy days. Usually, bee tai mak is served in a clear soup but who knew it could be so tasty when served in a mini “cauldron”? The wok hei was fantastic, with the slippery mouse-tail noodles full of smokey aroma. Its gravy was very flavoursome with generous slices of succulent beef that soaked the gravy up really well and the vegetables that are cooked within added a good textural crunch to the dish.

Every zi char meal isn’t complete without vegetables and hot plate tofu so we shared a plate of Bean Sprout with Salted Fish ($7) and one Hot Plate (Dou Foo) Bean Curd ($11). While the former was a tad too saltish, we loved the crunchiness of the bean sprouts. The latter, on the other hand, was an eggy goodness as the beancurd was spread over a layer of omelette, together with some prawns and other vegetables. The gravy that drenched these items was savoury and not too starchy. We wanted to order their sambal kangkong but we arrived too late and this item was already sold out but here’s our verdict from previous meals – you need lots and lots of water! The sambal kangkong is extremely spicy that it has to be eaten with rice!

New Station Snack Bar might not look very attractive but the food they serve are really of good standard. You might feel a little uncomfortable though, for they try to assign you seats that are right beside others in order to clear the queues forming in front of their eatery at a faster rate. So, if you’re looking for somewhere to hold private conversations, this ain’t it.

The post New Station Snack Bar – Delicious & Affordable Zi Char along Orchard Road appeared first on Miss Tam Chiak.

After an extensive two-month renovation, Food Opera at ION Orchard re-opens with an impressive tally of 27 stalls and mini restaurants in late May 2016. I frequent this outlet in ION Orchard for its fishball noodles and nasi padang. After renovation, the food heaven has more delicious and heritage dishes from parts of the world, including local hawker delights and traditional street snacks.

Here are our 7 favourites.

Xing Lou Seafood White Bee Hoon

Seafood white bee hoon is recently in trend with many new stalls offering it. Riding on this trend is Food Opera’s latest addition – Xing Lou Seafood White Bee Hoon. 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.

The talented Malaysian chef from Xing Lou Seafood White Bee Hoon first wok-charred the vermicelli before braising it with seafood and pork ribs broth. One appeal is the stall front, with an ice bed mount of crayfish and scallops. They are committed to using only the freshest catches ferried into Singapore daily from Endau, a Malaysian fishing port. The all-important stock comes easy on salt with no MSG, so you taste the subtle richness of the seafood. A single portion of white bee hoon with prawns and clams starts from $6.90, and you can add crayfish for $8 or scallops for $4.

Ah Yat Kitchen

Ah Yat has been a household brand since 1970, and is regarded as the master of abalone with its repertoire of abalone dishes and Cantonese favourites. If you want to eat abalone for anything less than $10, that’s quite impossible. But here’s the good news – you can enjoy Ah Yat Abalone Baked Rice for only $8.80 in Food Opera!

Tender baby abalone and mushrooms are basted with a homemade abalone sauce, placed over a bed of aromatic egg fried rice, then baked to perfection. Ah Yat also serves Roasted Chicken Rice or Fries, Baked Spare Rib Rice, Special Braised Shark’s Fin with Rice, and Double-Boiled Spare Rib Soup with Carrot & Corn.

Scotts Hwa Heng Beef Noodles

Being a Hainanese myself, beef noodles is usually one of our staples. It’s real hard work just to prepare the beef stock. Scotts Hwa Heng Beef noodles started out in the 1940s at a humble stall along Bain Street. Dishing up piping hot bowls of Hainanese-style Traditional Beef noodles; dry or soup versions are available, the stall has kept to its original proprietary recipe which has nourished many generations of customers.
We were surprised when we took our first bite of the dry Beef Noodles Combo Set Meal ($7.50). The gravy was thick and starchy, with beefy goodness. The sliced beef adds bite to each mouthful of springy thick vermicelli. Tender and fragrant, the set also served with beef balls in soup. It’s a pity they do not serve with preserved vegetables anymore; but luckily the chilli and chinchalok dip added a comfortable mix of salty-tangy and spicy flavour to the dish.

Great World Noodle House

Many of us know that You Men is best known for his Hong Kong-style roast meats and noodles, which he mastered under the tutelage of Hong Kong chefs in the early years of his career. But at Food Opera, he has challenged himself with the opening of Great World Noodle House.

Their new Fried Pork Chop Noodle ($5.80) is super solid. Tender & juicy meat is marinated and deep fried to yield a juicy and crispy pork chop. Don’t play play ok! They also have Signature Chicken Chop with Noodle, Crispy Pork Chop with Fried Rice, and You Men Noodle Soup.

Ya Hua Bak Kut Teh

I am very surprised to see Ya Hua Bak Kut Teh in Food Opera. This is the only brand that my husband and I always visit during our dating days. Started in 1973 by Madam Gwee Peck Hua, she learnt the tricks of the trade while working at a bak kut teh stall and have created her own recipe since then.

Using only garlic and the finest grade of white pepper from Sarawak, its Signature Prime Ribs ($11.50) is a medium-bodied clear soup that’s just a touch fiery. The chilled ribs are air-flown from Australia and Indonesia. They are boiled for hours to get the maximum flavour and to ensure its tenderness, but also careful to not mask the sweetness of the pork ribs with garlic. Here, you can also enjoy new menu items like Pig Trotters ($9.50) and Claypot Tofu ($8.70) featuring silken tofu with pork balls and egg in claypot… so homely!

Lam’s Signatures

There are many well-respected heritage brands in Food Opera at ION Orchard. Another one is Lam’s Signatures where owner Mr Yap Eng Lam is the man responsible for bringing abalone to the local masses. We first tried his signature Abalone Noodles at a coffee shop in Race Course Road, and later made another positive impact in the food scene when he debuted his Mini Wok Noodles.

Not only can you try the said dishes here, they have other tempting dishes like Salt-baked Chicken Thigh with Rice ($6.90). The moist chicken thigh is freshly marinated with sea salt and herbs before baking it till a beautiful golden brown. That Thai style chilli brought the dish to another level. We tried to ask for the recipe but the manager only said, “Coriander, fish sauce, sugar, chilli padi and other ingredients I cannot say lah…” Ok aunty, you win. I will come back just for the chilli.

Pepper Lunch Express

Hinging on their do-it-yourself concept using a special electromagnetic iron plate, Pepper Lunch has been a crowd-pleaser since it entered Singapore’s bustling food scene. Now, customers at Food Opera ION outlet can look forward to savouring an exclusive Scallop & Chicken Chilli Crab Pepper Rice ($10.80).

Accompanied by a scrumptiously spicy chilli crab sauce made with a medley of spices, it adds complexity of the taste with the spiciness kicking in towards the end. The scallops were plump and works great with the robust sauce and Australian short grain rice. Cook the way you like it to experience the smell and taste. If you like beef, they also have Beef Pepper Rice with chilli crab sauce.

Other popular stalls include Riverside Indonesian BBQ, Thye Hong Fried Prawn Noodles, and Guan Chee HK Roasted Duck.

MissTamChiak.com will be rewarding 5 readers with $30 Food Opera’s dining voucher each.

All you need to do is:
Step 1 – LIKE Miss Tam Chiak & Food Republic Singapore on Facebook
Step 2 – SHARE this entry on Facebook
Step 3 – Comment below: What dish would u like to try in Food Opera at ION Orchard?

Closing date: 22th September 2016. Good luck!

The post 7 Popular Stalls To Try in Food Opera at ION Orchard + GIVEAWAY appeared first on Miss Tam Chiak.

Many of us are night owls and we stay up really late into the night, either working hard to ascend the corporate ladder or studying diligently for good grades. The best we can do to reward ourselves for putting in the extra efforts is to satisfy our tummies with a good supper, especially when the hunger pangs kick in at ungodly hours. People might find the West side of Singapore a little far and what some may call it – “ulu” (deserted) but there are a couple of universities in the West and large industrial areas and office buildings so, there has to be eateries for these night-owls to enjoy their supper. Here, we bring you 13 delicious supper spots in the West!

Bai Li Xiang

Being a stone’s throw away from NTU and located right beside Pioneer MRT station, we noticed that the queue never stops at this economical bee hoon stall. We were there around 1am on a Monday night and the crowd surprised us as we expected it to be quiet. Bai Li Xiang serves decent fried bee hoon with a large variety of sides, consisting of fried chicken wings, stir-fried beans, fish cakes, luncheon meat, chicken nuggets and sausages etc. It’s not the best fried bee hoon around but being able to sink your teeth into such homely food dead in the night is a real comfort. Besides, the sides remind us of our childhood favourites so perhaps this explains the queue at night.

Ding Ji Teochew Noodle

There aren’t many bak chor mee stalls that open overnight but this bowl of noodles is well-cooked and tasty. A $3.50 bowl of mushroom minced meat noodle comes with plentiful ingredients which have been marinated so well that you can taste its savoury flavours. Unfortunately, this hawker doesn’t add a lot of vinegar so if you love your bak chor mee savoury, this will hit the right spots in the middle of the night. However, if you prefer the version with a strong vinegar taste, we’re sorry to say that this will disappoint your tastebuds.

Teochew Fish Porridge

Not looking for a heavy meal in the middle of the night? Fret not as you can enjoy this mouthwatering Teochew fish porridge. The broth is light on the palate yet tasty enough for you to finish even the last drop. The rice is not too moist and simply perfect, complementing the generous slices of fresh fish. We added egg floss, which enhanced the overall flavour of the fish porridge. We also tried their double fish bee hoon soup which tasted really wonderful but we still felt that the porridge fared better. What impressed us most was the chilli, which contained lots of garlic bits, hence making it super shiok! I guess if we’re staying in the west, this will be a hawker we would return to, especially on rainy days.

Boon Lay Power Nasi Lemak

With a snaking long queue of customers eagerly waiting to place their order, it is hard to miss this stall. This stall still maintains the freshness of their nasi lemak ingredients and makes sure that their food is kept sizzling hot. The well-marinated chicken is deep-fried to a nice crispiness but maintains its tenderness on the inside. Fried ikan bilis and roasted peanuts are nicely done too. The otah paste is splendid with add-on coconut milk. It wasn’t too spicy but enough to give a kick. We could feel the enticing coconut aroma rising up from the fragrant rice and the sambal chilli – ooh, it was sensational.

Niqqi’s – The Cheese Prata Shop

As its name suggests, this Indian-Muslim supper spot is famous for its cheese prata. We ordered a Double Cheese ($4.50) prata and was impressed by the creamy richness of the melted cheese enveloped within the crispy prata skin. Each bite was gratifying, especially when you’re a cheese lover! As compared to some other prata stalls that serve cheese prata with ordinary cheese slices, we feel that Niqqi’s cheese prata deserves to be ranked number one cheese prata in Singapore! We also had the egg prata ($1.50) which was prepared very well too. They were really generous with the amount of eggs used so each mouthful was filled with eggy goodness. The prata was chewy on the inside yet crisp on the outside.

Besides prata, Niqqi’s also serves up a plate of superb maggie goreng ($3) that’s not too spicy so you can stomach it down for supper. The maggie noodles were springy, having been stir-fried really well with eggs and vegetables, which gave the overall dish a good crunch. We suspect curry powder has been added to enhance its flavour. If we stay around the area, we’ll make the effort to head out for Niqqi’s maggie goreng, rather than make our own instant noodles at home when supper cravings kick in at night.

Fong Seng Fast Food Nasi Lemak

On the same stretch of eateries where Niqqi’s Cheese Prata shop is located, lies a delightful nasi lemak stall. It specialises in selling nasi lemak with the usual sides such as chicken wing, ikan billis, peanuts, otah and egg etc. We found the chicken wing fried to a perfect crisp golden brown while still retaining its tender, succulent meat within. The otah was fiery hot, with a hint of coconut milk to neutralise its spiciness. However, the rice served was normal steamed rice which Fong Seng makes up for by serving a plethora of other sides that can be paired up according to your choice, which gives you a plate of hearty “cai fan”. There are vegetables, curry, various meats and if you aren’t that hungry, you can opt for their bee hoon instead of rice. Now, we’re kind of disappointed that we aren’t staying nearby or we’d be able to pack some sides back for dinner every day. It’d be so convenient!

G7 Sin Ma Claypot Live Bull Frog Porridge

It’s the perfect time to have frog porridge when the temperature cools down or when it starts raining in Singapore. This is an unforgettable dish for both locals and tourists alike and it’s something you have to try at least once to determine whether you’re gonna have it again. Honestly, I used to shun away as the visual of those jumping amphibians turned me off but I gradually learnt how to appreciate it and now, I enjoy this scrumptious delicacy for supper once in a blue moon. Frog meat has a smooth texture and a tender bite and I personally feel it’s better than chicken. Frog Porridge is priced very reasonably here and what you get will be a combination of hot, smooth and not overly watery porridge and succulent frog meat that’s juicy and has soaked up the thick and sweet sauce really well. It can get quite addictive trying to use your teeth to pick the meat apart from the bones.

Al-Azhar

This is a popular supper spot for west-siders, even on weekday nights. It was full house when we went around 12am on a Monday but perhaps, it could be due to the “Pokemon Go” craze as we noticed many young and old walking around trying to catch pokemons. We shared a Butter Naan ($2.50) which is a crispy Indian bread roasted in a clay oven with the heat of burning charcoal, generously stuffed and topped with slabs of butter. Thankfully, the butter was not too overpowering and oily. It complemented the naan, giving the naan some moist and flavours. We also had Chicken Roti John (4.50) which is kind of like an omelette sandwich with chicken and onion atop a baguette-type loaf and drenched with tomato-chilli sauce. We recommend sharing this dish as it can get quite “gelat” after a few mouthfuls. Nonetheless, we still enjoyed this sinful indulgence.

Boon Tong Kee

It all started in 1979 when Mr. Thian Boon Hua ran a small stall at Chinatown selling Cantonese chicken rice. As his stall started to receive numerous compliments and saw rapid increases in the number of customers, he decided to rope his family members in to start Boon Tong Kee’s first restaurant at Balestier Road in 1983. Mr. Thian’s silky white sauce chicken received overwhelming responses so much so that he decided not to serve roast chicken and focus only on his white sauce chicken. A plate of Boon Tong Kee’s Signature Boiled chicken costs $4.50. We found the rice to be decent and with a good consistency but lacking in the aromatic flavours while the chicken was tender and moist but not fantastic. The chilli was not bad and had a tanginess to it. Boon Tong Kee has diversified its operations in 1999 to include “zi char” dishes, making the menu more extensive.

Mr. Prata

We realised that the supper spots available in the West mostly serve Indian-Muslim food and prata choices are plentiful. Mr. Prata stood out from the rest by offering customers a contemporary-meet-traditional kind of prata flavours like the highly recommended Italian prata ($8) we had. It was generously filled with mutton, mushroom, capsicum, onion and cheese! Some bites were more creamy while others gave a good crunch. Such great textural difference combined in one prata. We actually thought we were having pizza instead. People with a sweet tooth can go for French & Ice Cream Prata ($5) where your traditional prata filled with banana slices are topped with a scoop of vanilla ice cream and lots of chocolate sauce. This makes a really good dessert!

Siam Square Mookata @ Bukit Batok

Mookata is a common sight island-wide nowadays and this stall at Bukit Batok opens till the wee hours. They have quite a wide variety of ingredients, affordably priced between $1.80 to $2.80. Pork belly, sliced pork, chicken and even liver only costs $1.80! More expensive items like pork neck, smoked duck, prawns, squid, oysters etc are priced at $2.80. Big eaters can opt for their buffet at $29/pax. There’s nothing much to shout out about their marination as there are better ones out there but for the pricing, “mai hiam buay pai”. The highlight is their homemade Thai chilli sauces which many places fail to offer. They have three types of chilli sauces in varying levels of spiciness and perfectly complements both seafood and meat. The most spicy one is the best due to its good spicy kick and a citrusy after-taste. We found their fish paste noodle quite interesting as well but do cut down on the broth as it’s filled with lots of MSG.

海鲜煮粥 (Koka Noodles)

It may look like a simple dish of instant noodle yet this particular Koka instant noodle is what makes this stall stand out! Koka instant noodle here is available in two flavours – the original and the seafood. With prices beginning from as low as $2.50, the ingredients that come with the Koka instant noodle soup are generous. We had the big size of the original flavour of Koka instant noodle with an egg ($3.50). The portion consists of liver, minced meat and vegetables. Their broth, which did not consist of MSG, has the sweetness that came naturally from the meat. This stall also sells porridge, crispy noodle, e-mee, mee sua, bee hoon and mee hoon kuey. Be prepared, the wait can be 30 minutes or more.

Choa Chu Kang 302 Foodhouse Ngoh Hiang Bee Hoon

It’s hard to find a ngoh hiang bee hoon stall that opens till late but when we stumbled upon this really yummy stall, we were ecstatic! We love indulging in fried items and the traditional ngoh hiang consisted of four classic items such as the meat roll, liver roll, pink sausages and egg slice. Later on, prawn fritters were also added and have become one of the best-selling items. Nowadays, you can even find tau kwa, fish balls and our favourite – century eggs – and other items that hawkers have added on to provide customers with a more extensive range to choose from. Most items here were very fresh and well-prepared. The sausage was bouncy and had a good balance of lean meat and fats. The meat roll was tasty and aromatic while the prawn fritters had a crispy crust that gives a good textural crunch. The bee hoon was the star! It was sufficiently moist and manages to hit all the right spots! Pairing ngoh hiang items with this bee hoon is the perfect combination! Read more about it here: http://www.misstamchiak.com/choa-chu-kang-ngoh-hiang/

We know that there are some other prata stalls on the west side that opens 24 hours but we’re bringing you the best few in our listing and we hope this listing will help when you crave some comfort food in the middle of the night in future!

The post 13 Amazing Supper Spots in the West Worth Sacrificing Sleep For appeared first on Miss Tam Chiak.

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

When a few readers introduced me to the same CKT stall, it made me very curious. Especially for someone like me who lives in Ang Mo Kio, I didn’t even know there is a good char kway teow stall till today!

So I dropped by for lunch at 食得福炒粿條 located opposite AMK Hub and was pleasantly surprised how simple but tasty their noodles were. Mr and Mrs Tan started in 1989 in Toa Payoh Central and they have later moved to Ang Mo Kio. Mrs Tan was a housewife before that and decide to become a hawker after Mr Tan left his car mechanics job.

With the same ingredients throughout all char kway teow, you can still get varying taste based on different cooks. Mrs Tan mixes her own black sauce for the dishes. I stood there as she fries her noodles and she controls the fire very well which makes the noodles come alive.

I ordered a plate of mee tai mak and char kway teow. The fluffy noodles that were coated with spicy, eggy goodness and crunchy bean sprouts. It was slightly wet and coated had enough wok hei that goes with it. They also have stir fry bee hoon. Each plate of noodles cost $3.

READ: 17 Char Kway Teow You Should Try

The post Shi De Fu Fried Kway Teow (食得福炒粿條) at Ang Mo Kio appeared first on Miss Tam Chiak.

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

Tanglin Halt was developed in the 1960s where many of the blocks were ten storeys tall. That is why, it is also known among the locals as chap lau (十楼; “ten storeys” in Hokkien). Most places are still the way it is, while some of the HDB have been placed en bloc. Nonetheless, Tanglin Halt is still a place that is filled with many foodie spots and even a celebrity-owned café! So here’s 11 local food hunts that you can find around the old-school Tanglin Halt.

Two Chefs Eating Place

Two Chefs Eating Place first started at Commonwealth before opening another branch at Sin Ming Avenue. As it tends to get very crowded during dinner time, it is highly advisable to arrive early with everyone present. Only then, you would be given a table. The Drunken Cockles ($7) consist of cold cockles served in vinegar, wine, garlic, chili padi and spring onions. The sauce is very appetizing with a tingling sensation from the garlic and chili. Another signature is the Butter Pork Ribs, which is coated with sweetened milk powder. The pork ribs were succulent. The milk powder gives it an interesting texture and can be quite addictive. We also had the Salted Egg Sotong, where the salted egg really gives the oomph and the batter was really crispy! Just remember to order the dishes along with the portion, otherwise the aunty would decide and end up serving a way bigger portion.

D’Life Bistro & Café – Vegetarian

Located in the corner opposite of Two Chefs Eating Place, D’Life Bistro & Café serves vegetarian food. The place exudes a cozy feeling, with rustic touch. Old-Fashioned Vinegar Stew with Rice ($7.90) stirred my curiosity. The vinegar stew was surprisingly good and appetizing, with a strong ginger taste. Hence, it can be quite spicy for some. Instead of having our usual pork trotters, it was replaced with fungi. There was mushroom, black fungus, lots of ginger and a generous amount of beans. Personally, the stew itself was good enough to go with the rice.

Henry’s Chicken Rice

Having been eating this since young, I was told by the aunty that they have opened for 30 over years! Other than the increase in price, Henry’s Chicken Rice has been maintaining their quality. It tasted the same as when I had it 20 years ago. I prefer the Roasted Chicken Rice ($2.50), as the roasted chicken has a slight savory touch to the skin. The chicken is also tender. The rice is cooked in chicken stock and very fragrant. Nonetheless, what keeps me going back is the chili sauce. It is so good that if you want extra to takeaway, you would have to pay for it! The Chicken Feet ($2) is another love of mine. The “lor” is full of flavors as the chicken feet is braised in spices and dark sauce over time. Be sure to beat the crowd or be prepared to queue.

The Milky Way

A celebrity opened a café at Tanglin Halt! Campus Superstar 2006 alumni, Renfred Ng, was the initial owner behind this café. Subsequently, it is now run by his brother Alfred Ng who is very friendly as well. We got ourselves Half Waffles with Ice Cream ($8), and felt it was actually quite pricey. Nonetheless, the waffle was piping hot, crispy and not doughy. We paired it with Salted Caramel ice cream, which was not too sweet as well. There are also other interesting flavors such as Mao Shan Wang and Smurf!

No.1 Western Food

No.1 Western Food, run by two elderly, serves western food with special sauce. The Chicken Cutlet ($5.50) was served on a metal plate, with fries and beans. They were quite generous in the portion of the chicken. It was also crispy and best dipped in the special sauce. The sauce tasted almost like the tomato sauce from the beans, except that it was more appetizing.

Ru Yi Yuan Vegetarian

Ru Yi Yuan starts their business very early, and you will see the queue streaming in as early as 8.30am. Thankfully I’ve gotten there early, as the people behind were buying multiple packets of vegetarian food. The Vegetarian Beehoon ($3) has springy white beehoon, drizzled with thick and savory brown sauce. The sauce kept the beehoon moist and easy to eat, especially when it’s in the morning. There were French beans, beancurd and fried beancurd skin. The fried beancurd skin is crisp on the outside while soft on the inside. No wonder so many people are buying it just the way it is.

Maria’s Corner

After touring around the neighbourhood, the hidden gem at Tanglin Halt is finally found! Although surprisingly not many reviews of this place, yet some were tagged with different addresses; even the stall itself is not labelled! As the nasi lemak was sold out, the friendly aunty suggested Nasi Sambal Goreng ($3.50), which is super sedaplicious! Interestingly, sweetened shredded coconut was put on the rice. It added sweetness onto the dish, without being too overwhelming. The tahu tempe was flavorful and beef rendang was not too tough. There are also two types of sambal given. One of it was slightly sweet and spicy, while the other was super hostile! It sent a burning sensation down my throat!

Wei Yi Laksa & Prawn Noodle

Opening at 5.30am, Wei Yi Laksa & Prawn Noodle has an interesting menu for its laksa and prawn noodles. The menu displayed different combinations of ingredients that you would want in your laksa, for example, chicken, cockles and taupok or prawn, chicken, cockles and taupok. I tried the common Prawn, Cockles and Taupok combi ($3) topped with a teaspoon of chilli. The laksa gravy was thick, spicy and filled with hae bee (dried shrimp) flavours. Wei Yi Laksa & Prawn Noodle is also not stingy in their cockles, which were fat and juicy. Nonetheless, the queue took quite a while even with just a few customers before me.

Delicious Duck Noodle

Delicious Duck Noodle had been operating since 1969, and till date, there’s still always a queue before the stall. The Duck Noodle Soup ($3) came with slices of duck, noodles and a duck liver/heart. The soup tasted quite salty, almost like it was made from mainly dark soy sauce, but with a slight herbal taste. What I really liked were the slices of duck meat which was tender, surprisingly not tough.

Jiu Ye

What I like about Jiu Ye was that the chee cheong fun was always freshly made upon order, which meant that it would be served piping hot. No doubt it would take a longer process that could result in a queue. Nonetheless, the skin was thin and silky smooth. The uncle was very generous with the ingredients, maybe a little too generous. We had a lot of char siew in our Char Siew Chee Cheong Fun ($2.50), and it became too overwhelming. The char siew was also quite tough. We preferred the Fresh Prawn Chee Cheong Fun ($2.80) as the balance between the skin, the prawns and the vegetables were just nice.

Edmund Chicken Rice – Halal

We travelled all the way to Queenstown to try halal certified Edmond Chicken Rice-Halal. Chicken is juicy and tender, goes well with the mildly-flavoured rice. Don’t be fooled by the pale looking chilli sauce. Their chilli sauce is really power, gives you the kick immediately. Very shiok. Priced at $3.50, it is slightly more expensive than usual chicken rice at coffeeshop. I would recommend you get the drumstick version for 50 cents more. They also have roast chicken.

NaNa Curry

The Curry Fish Head ($18 for half) is the best seller at Na Na Homemade Curry. As the uncle lifted up the claypot cover, the aromatic smell of curry immediately filled the air. Within the bubbling hot curry, not only was there a generous portion of fish head, there were also ladies’ fingers, yam, tomato and taupok. The sauce was rather thick but it also brought about a slight powdery texture. The freshness and the tenderness of the fish was also a selling point for this dish. With good control over the fire, the fish head was not overcooked, keeping the fish meat soft and moist. Other than the fish bones, we truly enjoyed the Curry Fish Head such that not even a drip of the curry sauce was left.

The post 11 Amazing Places to Eat around Tanglin Halt appeared first on Miss Tam Chiak.

Located almost beside Woodlands checkpoint lies this hidden gem, Madini Food Stall, serving Indian-Muslim food. It was ranked as one of the top 10 Briyani stalls under City Hawker Food Hunt 2012. Madini food stall’s friendly uncle explained that the stalls at Woodlands Centre opens for business around 11pm and closed their stalls around 6am as they focus on catering to the crowd that crosses the Woodlands checkpoint.

Back to Madini Food Stall, we tried the Chicken Briyani ($5.50), since it was rumoured to be so good. Oh boy, were we in for a surprise! The meat was fork-tender and had a good amount of spicy kick while each grain of basmati rice was cooked so well with a good consistency. The rice boasted a really savoury flavour, enhanced by the spices used in cooking it. Its aroma has also been enhanced by the spices used.

We usually are very skeptical about having Mutton Curry ($3.50) because of the strong mutton smell. However, the mutton at Madini’s was very well-prepared. Every customer gets a really generous portion for the pricing. The meat was flavoursome and we did not detect even a hint of gaminess. Mutton was cooked till perfection as the meat falls off its bones very easily and it was neither too chewy nor too soft. One of our dining partners finished the entire mutton and she described it to be one of the better ones in Singapore.

We also had Chapati with Keema ($5). The Chapati was really good as it helped neutralize all the spiciness from the other dishes we had and it goes perfectly well with Keema, a kind of minced mutton curry with peas and potatoes.

Seemed like a really heavy meal with so much carbs and protein but we decided to have some mixed vegetables ($1) consisting of cabbage and long beans just to feel a little healthier and less guilty for indulging but you know it doesn’t work that way.

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We were really excited when we knew that The Peranakan. For one, I am always very intrigued by the Peranakan culture and food. Plus, this is the only Peranakan restaurant that is located along Orchard Road, which makes it easier for us to dine there. Opened in late May at Claymore Connect, Peranakan Chef-owner Raymond Khoo had these recipes in the family which was handed down by the Nonyas and Babas in his family.

It’s easy to spot the restaurant from a distance – Peranakan style ceramics, floral wallpaper and huge chandeliers… the decor is so elaborate! Plus, the service team has a mix of senior waiters and waitresses in white shirts, making it super nostalgic.

We were served by an elderly waiter who had a good knowledge of Peranakan cuisine and recommended us the following dishes. The Sup Bakwan Kepiting ($9) was served with two juicy pork balls, prawn balls and crab meat. The soup was sweet and served with strips of bamboo shoots. Another option is Itek Tim ($7) which was painstakingly boiled for over 6 hours with kiam chye and sour plums and tasted heavenly. On our day of visit, they also have a special appetizer Sambal Jantung Pisang – a banana heart salad which is creamy and spicy.

I haven’t had Nasi Ulam ($15) in a while. Cooking this dish is not difficult, but the preparation takes a lot of time. A mix of herbs and vegetables are mixed with rice. There’s lemongrass, onions, lime leaves etc, together with long beans, toasted coconut and salted fish. It’s very unique to see salted fish in the dish but it surely makes it take better. The ingredients are sliced and chopped finely with well balanced herbs. It’s fragrant, healthy and appetizing. I love to have it with sambal belachan, shiok ah!

Instead of going for the babi pongteh, we tried the Satay Babi Sam Chan ($19). The fatty pork belly is cooked in a special satay sauce that is savoury and fragrant. Yup, so instead of having satay stick, you can have this with a plate of white rice and Nonya Chap Chye ($15).

Assam Pedas Fish Head ($27) is addictively good. It’s aromatic, sour and spicy fish head cooked in chilli tamarind gravy. There is no powdery feel that is common in many other curry fish head. It has an interesting balanced acidity with a nice thickness. The Assam Fish Head had enough kick to feel a slight sting on the tongue, but still able to eat it without perspiring.

If you cannot decide what to have for dessert, go for the Chef Dessert Platter ($15) and you can have a little bit of everything. Chef selects from a range of desserts available, including Chendol Melaka ($6.50), Pulot Enti Kelapa ($3.50), Pulot Hitam Mata Kuching ($3.50), Bubur Kacang Hijau ($3.50) etc. The BB Kueh Tart ($1 each, $25 gift pack) is their homemade pineapple tart made in house.

If you’re feeling a little fancy, go for the Tok Panjang ($45 or $65) – a Peranakan feast served during special occasions OR the 6-course degustation menu ($85). The restaurant recently launched their Peranakan High Tea from 11am to 5.30pm daily.

The post The Peranakan – The Only Peranakan Restaurant Along Orchard Road appeared first on Miss Tam Chiak.

Tendon (天丼) is a type of donburi where crispy tempura is laid over freshly steamed rice and topped with a delicious light soy dressing. A few factors affect its quality, from the rice, freshness of the ingredients, batter to the taste of the soy dressing.

Tensho (天勝), Japanese Specialty Tendon, serves fresh and crispy tempura with rice at The Centrepoint. Opened by Ministry of Food, they currently only have two items on the menu – Mixed Tendon ($14.90) or Vege Tendon ($13.90).

Crispy crunchy tempura on rice is simply delicious, and you really got to eat it hot to enjoy the freshness and crispiness. The Mixed Tendon comes with prawns, dory fish, onsen egg and vegetables served on Japanese rice, chawanmushi and miso soup. The batter is crispy but fluffy, and the sauce offers a good balance of sweet and salty. Remember to break the soft boiled egg and coat the tempura and rice with it.

Vege Tendon features onsen egg and vegetables on Japanese rice, served with chawanmushi and miso soup. Tempura is not only about prawns, the crunchy vegetables like pumpkin works well too. When I first had the chawanmushi, I was kinda blown away already because it is sooooooo SMOOTH! Oh mine! The prawns and dory fish are fried upon order. You can self help pickles on the table.

Opening special! for a limited period only, enjoy a free drink with any tendon order!

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Eathai was introduced to Thai food lovers as a novel 2,500 sqm culinary paradise where diners can enjoy an abundance of Thai regional food in a modern Thai style environment. Located in the heart of Bangkok, we visited it two years ago after its opening (read about it here) to enjoy some comfortable and affordable Thai food options. This year, we are back again as Eathai has expanded to 3,550 sqm space with new elements which guarantee a more extensive range of food choices and new zones. They have assembled signature dishes from all 4 regional cuisine – central, southern, northern, easan food.

1. Chiak at the famous food stalls in floating markets

First off is our new Moom Aroi. To add spice and variety for our frequent diners, we created Moom Aroi which is a space we have set aside for rotating vendors from must-visit floating markets, famous shops and food stalls that change every 15 days. There is no need for you to spend many hours to drive to floating markets in upcountry but we bring them to Eathai

2. Salad that’s bigger than our face

The Som Tum Tad (250 baht) is good for sharing. Spiciness can be adjusted based on preferences and they really pound all ingredients together to get their balance of sweet, spicy, tangy and savoury.

3. Famous Restaurant in Yaowarat is here

At the new expansion of Eathai, they brought in Sanook which is a famous eatery in Bangkok’s Chinatown, Yaowarat. We had the Pad Si Ew (170 baht) featuring stir fried rice noodles with pork. Put it simply, it’s like our fried kway teow. Enough wok hei and the savoury noodles has that tint of sweetness from the black sweetened sauce.

4. Feast From the North

Traditionally in the north, Lanna Thais gather around wooden legged tray called “kan tok” for a meal. It holds taster-sized northern dishes and also serves as an informal dining table. So at Royal Kitchen, we got to try Hot Pepper Sauce with Chopped Pork (120 baht) in kan tok style.

In many places, kanom jeen (200 baht) noodles are used as a rice substitute: you can order green curry or whatever that will be served over the noodles. The thin rice noodles are made from rice sometimes fermented for days and boiled. Each locality has a different stock such as coconut stock, fish, curry sauce etc and served with vegetables. Another noodle dish is Kaow Soi Kai (from 130 baht) – a Northern Thai style noodle in curry soup with chicken. There is a choice for chicken, pork or beef.

5. Indian Curries That Will Make You Sweat

I am not sure if they made their own prata but there is nothing to shout about the dough. But what gave a kick is their CURRIES. Seriously, they are downright traditional when it comes to getting the correct flavour because the curries in Curry Rice with Chicken (120 baht) and Beef Curry with Parata Roti (190 baht) are rich and spicy.

6. A range of street food for you to choose from

Moving on to the street food corner, even though you pay a higher amount of money to eat street food, but good thing is, we are eating it in an air-conditioned food court. And you won’t get the possibility of having stomach upset. Prices at this section range from 50 to 120 baht. My favourite is the grilled sotong. They charge you based on the weight of the sotong and grilled upon order. Every piece is real juicy and tender, which goes well with their homemade green chilli sauce.

Of course, when you talk about street food, you will never forget its crispy oyster omelette with fat oysters. Thai’s version of orh luak is thin and crispy, paired with sweet sauce.

Creamy Prawn Fat Tom Yum Noodle Soup (250 baht) is disappointing in terms of presentation but we have the whole fresh mantis shrimp, seafood and crabmeat dunked in the spicy tom yum noodle soup. It was a little oily during our day of visit, but who can resist seafood and tom yum? You can choose from four soup base: creamy prawn fat tom yam, tom yam, clear soup, or dried condiments of tom yam.

7. Dessert Heaven… Please control!

Thai dessert lovers will find all their favourites at Baan Kanom Thai, which literally means ‘House of Thai Desserts’, where they have assembled famous Thai desserts such as Jatujak coconut ice-cream, kanom krok, and Lodchong Wat Jade.

8. Let the tea masters prepare your Thai Milk Tea

After so much food, it’s cha cha time! No no, I am not going to dance “cha cha” with you. But rather, we ordered a tall cup of Thai milk tea and watch how the servers grooves while doing tarik!

9. New sections at Eathai supermarket

Tourists and home cooks will be pleased with our new sections in the Eathai supermarket offering a wide variety of Thai herbs and spices, curry pastes, fresh produce and prepared food products from villages and communities as well as from the royal projects initiated by His Majesty, King Bhumibol Adulyadej to support the agricultural sector.

There is also a specialty rice shop featuring 19 types of Thai organic rice from four regions, and areas for popular non-food products such as Tiger balm ointments, fabric and textile products from Jim Thompson, and vintage style enamelware.

Eathai Café which is an all-day dining cafe that serves premium Thai cuisine ranging from traditional Thai breakfasts to yummy snacks and specially crafted signature drinks that are perfect for cocktails or to relax with after dinner.

Watch my video to see what we ate!

Thank you Central Group for the sponsorship of air tickets, hotel accommodation and transportation. No monetary compensation was received. All opinions are honest and are my own.

The post 9 Of The Best Food at Eathai – Thai food premium arena at Central Embassy appeared first on Miss Tam Chiak.

Chirashizushi, or otherwise known as Chirashi, simply means “scattered.” So, a chirashi don is basically scattered ingredients on a rice bowl. However, in Singapore, we all know that good Japanese food don’t come cheap. With that, we came up with a list of places that you could enjoy chirashi don, while not burning a hole in your pocket.

Tanuki Raw

For $17.80, Tanuki’s Chirashi Don includes hot favorites like salmon and tuna, seasonal items such as striped jack, and premium ingredients like ikura and scallop. The Bara Chirashi Don, $17.80 features the same amount of fresh fish, only in this rice bowl, the fish is cubed and seasoned with Tanuki’s secret umami sauce.

Teppei Syokudo

Famous for its croquettes, Teppei Syokudo also has a variety of rice bowls. The Scallop Kaisendon ($17.80) has thick chunks of salmon, tuna, salmon roe and scallop. Freshness wise, the salmon was not that fresh but acceptable, while the scallop still had a slight sweetness to it. The generous cuts and portion of the sashimi was what made it worthwhile. 

Koji Sushi Bar

Located in China Square Central, Koji Sushi Bar is a casual Japanese eatery that caters to many working crowd nearby. This is also the CBD favourites for a good and affordable bowl of Chirashi Don. For only $17, you get a generous portion of salmon, tuna, and maguro piled on top of Japanese rice. For healthier version, go for the salad or mixed grain options. The crispy rice bits is a hit, or for something more extravagant, spend another $9 to add-on uni. Go for the counter seats so that you can see the chefs are work.

Sushi Tei

Not exactly my first choice to have Japanese food, but when it comes to accessibility, Sushi Tei has many outlets in Singapore. Their Kaisen Don ($16.80) consists of salmon, yellow-tail, tuna, amaebi (sweet shrimp), salmon roe and omelette. Despite the sashimi not being as fresh as the rest, they were very willing to give the salmon roe. The rice was also a tad too sticky. Overall, it’s a good place to have a cheap don, but definitely not the best.

Ginza Kuroson

Upon taking a step into Ginza Kuroson, servers and chefs would greet you with “irasshaimase!” Within the restaurant, there was a counter with fresh fish placed on a bed of ice. That’s probably where the sashimi is from. The recommendation was the Fisherman’s Nagekomi don ($20), with fresh ingredients flown in directly thrice a week. The vinegar in the rice was just nice, and the rice was not mushy. It was then topped with a variety of fresh ingredients such as prawn, salmon, tuna, yellowtail,and roe. There was also a small portion of white bait, which has quite an interesting texture and taste when eaten fresh. Surprisingly good, the unagi was not dry and rough, and did not have a fishy taste.

Sushi Airways

Known for its aircraft themed interior, Sushi Airways also delivers fresh sashimi as their seafood is flown in four times a week. The Bara Chirashi ($17) comes in a smaller portion as compared to the rest. Topped with chunks of sashimi, there was also a mountain of shredded omelette. Adding lime to this dish brought a refreshing touch. Despite the freshness, it was quite a disappointment when the sashimi were served in tiny bits. I could barely taste anything. Nonetheless, you could try other food recommended in the previous post, Welcome on board to SushiAirways Sushi Bar.

Manzoku

Served in a stone bowl, the colorful sashimi fills the entire top of the Bara Chirashi Don ($18). It was almost too beautiful to be eaten. Although the sashimi were slightly smaller, they were really fresh. I was always skeptical about swordfish sashimi, because most that I have eaten has a fishy taste. However, at Manzoku, the swordfish were fresh and slightly sweet.

Sushiro

Bara Chirashi Don ($12.90) comes with generous portions of salmon, prawn, tuna, ikura and octopus in a palm-sized sushi rice bowl. These chunks of fresh seafood served atop fragrant Japanese rice marinated with sesame sauce were amazing. There was so much seafood toppings that we couldn’t see the rice underneath. Each mouthful gave a burst of flavours and textural differences, guaranteed to satisfy the sashimi-lover in you. If you’re feeling extremely hungry, go for the Premium Chirashi Don at an additional $10. This premium rice bowl consists of salmon belly, scallops and prawn tako instead.

Hanare

If you are a Chirashi fan, you should just go for their famous Bara Set ($17.60). which comes with Bara Chirashi, free flow miso soup and 4 side dishes. This bowl of rice is brimming with so many ingredients such as salmon, tuna, surf clam, roe etc that are seasoned lightly.

The side dishes to go with Chirashi is salad, sweet and sour fish, preserved vegetables and stewed daikon. Honestly, the sushi rice wasn’t fantastic but it was very value for money with so much sashimi.

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

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When I was just a little kid, my parents brought me kite-flying at Marina South almost every weekend and they will settle for their favourite Na Na Homemade Curry which they nicknamed it “Marina South Fish Head Curry”. This super spicy curry recipe belongs to Grandma Khim. She taught her eldest son, Mr. Yap Hock Kee, how to prepare the dish and in 1989, their first stall opened in Marina South. It made a name for itself fairly quickly and people were willing to travel all the way there just to satisfy their curry cravings. However, a spike in rental rates forced them to relocate.

Today, Na Na Homemade Curry has 4 outlets in Singapore and made it to Michelin Bib Gourmand list. We tried the one at Bukit Merah View, run by Grandma Khim’s third son and his wife, Hui Lan, which started 3 years ago. We’re so glad that these stalls stay true to the authenticity of the original recipe. They even have a manufacturing arm to prepare pre-packed curry paste for distribution and offer catering services for events.

According to Hui Lan, although their stall begins business at 11am, the couple arrives as early as 7.30am to prepare the ingredients and cook the curry. We had the Curry Fish Head, with varying pricing, depending on market price. Hui Lan explained that they usually use Ang Go Li (Goldbanded Jobfish) and Ang Sai (Red Snapper) as they can grow to quite a large size so their heads fit nicely into the large claypot. Due to its large size, their heads also contain a lot more gelatinous bits, which Chinese really enjoy savouring.

Moreover, the meat from these fishes are able to hold its shape yet absorb the curry very well when lifted from the bones and not flake apart. The curry arrived looking fiery hot and we were all enticed by the appetizing fish head. Each bite was filled with fine, tender and juicy meat, with an excellent texture. Na Na Homemade Curry’s Fish Head Curry also consists of chunks of savoury yam, besides the usual potatoes, and the yam has been simmered and soaked in the curry till it melts in your mouth.

Not a fan of fish as you’re too lazy to pick the bones, go for the Curry Chicken ($3) or Curry Chicken Drum Stick ($3.50). You can pair your meat with a bowl of Curry Vegetable ($3), as well as, bread and rice at an additional 50 cents. The chicken meat falls off easily from its bones and it’s so tender. Basically, all the curry dishes are extremely spicy but so well executed that it’s really savoury and delicious. We liked that it doesn’t give you the impression that you’re only eating chilli, unlike some stalls where they believe, “the spicier the better” and compromised the natural flavours of their dishes.

Dining at Na Na Homemade Curry relieved my childhood days and brought back memories of my parents’ nostalgic weekends spent on patronizing the super tasty and spicy fish head curry at Marina South. This is a stall we will always return to whenever our curry craving kicks in.

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

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Japanese cuisine has been influenced by food customs of other nations but has adopted and refined them to create its own unique cooking style and eating habits. Located at the North end of Japan lies Hokkaido, well-known for the finest quality and freshness of its seafood caught in its cold waters, as well as agricultural products grown on its farmlands. You can’t miss out on sampling their high standard seafood products such as kani (crab), ikura (salmon roe), hotate (scallops) and many more at Hokkaido’s fish markets but for those of you who are tied down by work and commitments in Singapore, Triple Three at Mandarin Orchard Singapore proudly presents Hokkaido Harvests buffet promotion. Tickle your tastebuds with a wide array of Hokkaido’s exquisite delicacies and local favourites from 19 October to 30 October 2016.

Have a light lunch and save stomach space for a dinner feast with Triple Three for you’ll be taken on a gastronomic journey of the freshest sushi and sashimi specially flown in from Hokkaido. The Japanese are fond of the idea of the ebi being presented looking something like it did in nature, which is why the tail is left on when it’s served as sushi. We also had the Hotate which gave a rich, sweet taste and soft consistency. These large Hokkaido scallops are generally the most sought after in the sushi world.

Between salmon, tuna and hamachi (yellowtail) sashimi, we enjoyed tuna sashimi the most as we heard that the fishing technique differs for tuna in Hokkaido. A “longline” fishing technique is applied and once the tuna are on deck, they are processed extremely fast. The blood is drained, the nerves are removed, and the internal organs are disposed off before the fish is dropped into a hold filled with ice. This extreme speed at which the task is completed contributes to the great tasting tuna sashimi as it ensures that the lean meat stays firm. We found the tuna sashimi more delicious, with a good mix of fatty portions.

If you want to experience the ultimate taste of each sashimi, go for the luscious bowl of Hokkaido Chirashi, a bite-sized sashimi and creamy avocado on a bed of premium Japanese rice that the chef has curated. Apart from the freshness of the sashimi, the star of this dish is the salmon ikura (roe). Those tiny pops of flavours whets your appetite for more! We really like this bite-sized idea as the tasting portion gave us enough stomach space to try other food.

On the direct opposite of the sushi and sashimi counter, a plethora of seafood awaits! Look forward to savouring succulent taraba-kani (king crab), shirotsubu sakamushi (white top shell), zuwai kani (snow crab) and shucked oysters.

One of the largest of its kind, the Taraba-Kani king crab leg weighs up to 1.5kg and measures up to 45cm long. Caught from the cold waters off the shores of Hokkaido, these king crab legs are first boiled and blast frozen quickly to preserve the juicy and succulent taste of its meat. Triple Three carefully selects each crab leg for its thickness and juiciness for your maximum enjoyment. We challenge you to try pulling out the entire crab meat from its shell. If you succeed, that sense of satisfaction is supreme!

We also enjoyed the Zuwai Kani snow crab, which is nicknamed in Japan as the “queen of the winter taste”. It’s amazing how the meat of snow crab legs change when placed in cold water. The shape sort of resembles a flower, which entice you to try. Of course, it tastes as good as it looks. White, shiny crabmeat peeks out from the legs and your mouth would start watering as you imagine the taste of juicy crab meat spreading across your tongue.

One can never give Hokkaido oysters a miss as Hokkaido’s harsh cold temperatures produce great tasting oysters. In Lake Akkeshi and Lake Saroma, young oysters that have reached a certain stage of maturity are placed in the water as part of an aquaculture method that uses suspended lines to mature the oysters over a longer period of time in a natural environment. In winter time when both lakes are covered by a thick sheet of ice, holes are drilled in the ice to harvest the oysters suspended below the water. It is believed that the oysters are able to absorb a larger amount of glycogen, one of the elements of taste in harshly cold environments. Overtime, these young oysters mature and carry a wealth of minerals, while the edible parts have a springy and supple texture to go along with a rich, savoury taste. We recommend heading to the oysters counter first as they are often so popular and up for grabs that you might miss your chance if you decide to try other dishes first.

Moving on to the robatayaki station, you’ll be tempted by the fragrance of fresh meat, seafood and vegetables grilled to tender, juicy perfection over aromatic charcoal in front of your eyes. Hokkaido Harvests buffet promotion also includes other highlights such as Triple Three’s signature Japanese Wagyu Beef, Hokkaido Beef Curry, Madara Agedashi Shirako (deep fried codfish sperm), Sapporo-originated Ramen noodles, sizzling teppanyaki and croquets.

End your night on a perfect note with Triple Three’s extensive selection of gorgeously decorated Hokkaido desserts, with the limelight shining on the Hokkaido Cheese Tart that Singaporeans are crazy about recently. Originating from Hokkaido, these cheese tarts are made with three types of cream cheese, mainly cheese with a mild flavour from Hakodate in Hokkaido, full-bodied cheese made in Betsukai and a saltier French cheese. The tart pastry is baked twice to make it crunchier so what you get is a good textural difference between the fragrant crunch from the tart pastry, as well as, the creamy filling that wasn’t too overwhelming. We took one bite after another and in no time, one tart was gone. If it wasn’t a buffet dinner, we would’ve devoured so many more cheese tarts.

Besides crowd-pleasers like Hokkaido Yuzu Cheesecake, mocha and red bean green tea roll, we went ecstatic upon trying the unique passionfruit brownie which has a good balance of tanginess and sweetness. We were also amazed by their blackforest cake, which was shaped into an oval and got many people curious about what it is. The gelato ice cream served at Triple Three for this promotional period is also made from fresh ingredients imported from Japan.

The Hokkaido Harvests buffet promotion is available from 19 October to 30 October 2016 only during dinner from 6.30pm to 10pm daily. The pricing is as follows:

• Sun-Wed $118++ (adult); $48++ (child between 6 to 12 years old)
• Thu-Sat $128++ (adult); $48++ (child between 6 to 12 years old)

You also get to enjoy Kirin Draught Beer at only $5++ per glass during this promotion. DBS/POSB card members enjoy 50% for every second adult diner (up to 8 diners per card).

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How many times have I eaten at Seletar Sheng Mian • Mian Fen Guo (实里达生面·面粉粿)? Minimum once a week ever since they open in Kebun Baru Food Centre about 5 years ago. They used to be at the defunct Seletar Food Centre before the elder brother opens a stall in Toa Payoh Lorong 8 and the younger one at Kebun Baru Food Centre. This is our favourite lunch for my grandfather and I. The queue is long but I really don’t mind queuing for it just to get two bowls of soup ban mian and mee hoon kueh. How time flies, I can still remember them serving two small prawns initially, to one prawn and now one bigger size prawns.

The soup is boiled with pork bones and ikan bilis, which is very sweet. For a $3 bowl of Sheng Mian Soup, you can one super fresh prawns, minced meat, pork, vegetables and egg! When cooked together, the flour from the Sheng Mian actually makes the soup thicker. I have grown to love their mee hoon kueh more because they hand-pull the dough into the soup while many other mee hoon kueh stalls have already been using machines to make it. The minced pork in the soup makes it extra tasty and I can’t help it but to finish the bowl everytime when I am there. It is also very popular among the elderly as they are cheap and delicious!

Recently, I have grown to like the dry version where the owner will mix the sauces and pour it to the kueh or noodles after they cook it. I didn’t think very highly of it but when the chilli sauce is mixed with my mee hoon kueh, you get that umami flavour that is irresistible. Not much heat for the chilli, but the savoury sauce is pretty tasty. Sprinkling some fried shallots and crispy ikan bilis makes it even better. I suggest you add another 50 cents for extra ikan bilis.

READ: Best of Kebun Baru Food Centre

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

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In recent years, we’ve seen many young adults entering the F&B industry, most of whom open hipster cafés selling popular brunch items such as French toast and eggs benedict, alongside their self-proclaimed “artisan” coffee concoctions. However, there are other hawkerpreneurs like Desmond, who are taking the road less glamourous, opening Sumo Big Prawn Noodle at a hawker centre in Ang Mo Kio.

This is the talk of town recently. We arrived around 11am on a weekday morning and queued 40 minutes for our noodles. Once in awhile, Desmond will go down the row of queue taking in orders for Lobster noodles (as they take a longer time for preparation). Desmond’s family helps him with the business. Each has their own roles respectively so despite the long queue, they’re quite efficient.

We had the Lobster and Big Prawn Soup with Yellow Noodles ($24.90). You’ll realize that the pricing stated on their signboard is $18.90 but on days when they’re sold out on Asia Lobsters, they’ll replace it with Columbia Lobsters, which are a little pricier as Columbia Lobsters are of a more premium quality and tastes sweeter when cooked.

Our bowl of Lobster and Big Prawn soup arrived piping hot, with a subtle aroma of Chinese wine and buttery fragrance. It consists of a whole lobster, two big prawns and plump, juicy clams. We have read some reviews about the lobsters being tough and dry, but thankfully, the lobster and prawns we had that day were cooked just right, soaking in the richness of the broth without compromising on its natural sweetness. I guess consistency is still an issue here but I believe they will be better.

The Crayfish Bee Hoon Soup ($13) features three crayfish sliced into halves and generous portions of clams. Somehow, the crayfish bee hoon soup tasted slightly sweeter and milder as compared to the lobster soup. My parents love the crayfish as the meat was cooked till tender and sweet. Whether it’s yellow noodles or bee hoon, we enjoyed the entire bowl.

Besides what we had, Sumo Big Prawn also offers Prawn Bee Hoon Soup ($5), Sumo Big Prawn Bee Hoon Soup ($8) and Japanese Lala Soup ($6.90). The soup here really hits all the right spots and it’ll be even more satisfying on rainy days. We may not be seafood experts nor chefs, but as just foodies-next-door, we enjoyed our lunch. I mean… Where else can you get such affordably priced lobster noodle soup that also tastes so good? We’re already planning our next visit back to Sumo Big Prawn!

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

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