Fu Zhou Poh Hwa Oyster Cake, is perhaps, one of the very few stalls that still sells oyster cake now. Shaped like a UFO, this traditional Fuzhou snack is made from oysters, flour, peanuts, chinese parsley. Boasting flavoursome fillings that are enveloped within a thin crispy crust, it’s impossible to stop at one!

Owner Mr. Tan said Fu Zhou Poh Hwa Oyster Cake was set up to commemorate his wife Jenny’s grandmother. Jenny grew up helping her grandmother sell oyster cakes along Ophir Road in the 1950s. They stopped selling in 1970 when her grandmother’s home was destroyed by a fire. However, in 1986, Jenny decided to sell oyster cakes again, in memory of her grandmother.

Already in his sixties, Mr. Tan still arrives punctually at 8am to set up his stall and prepare ingredients for the oyster cakes. He has no helper and works together with his wife Jenny. They have to stand the entire day and after taking their last order at 6pm, they will have to clean the stall before going home around 8-9pm. His children aren’t interested in taking over so he has no successor so while they are still frying up really delicious oyster cakes, better take the chance to visit them or you might not even know what oyster cakes are in future.

The normal oyster cake costs $1.80 each and consists of 1 prawn while the oyster cake with extra ingredients costs $2.30 each and consists of 2 prawns. You can differentiate them as the normal one has either ikan billis or peanuts on the exterior while the oyster cake with extra ingredients has both ikan billis and peanuts on the exterior.

We really enjoyed the oyster cakes as it comes out nice and crispy, without any remnants of oil. Upon splitting it into half to “kaypo” what fillings the oyster cakes contain, the aroma took us by surprise and whetted our appetites for more. Each mouthful gives a burst of savoury flavours and different textures – fluffiness from the pancake and crunchiness from the ikan bilis and peanuts and juiciness from the fresh and plump oysters. Perfect combination! These oyster cakes are simply perfect for snacks or even, as sides, accompanying whatever food items you’re having. Oh yes, Go for the chilli! It has a power-packed level of spiciness – super shiok!

The post Fu Zhou Poh Hwa Oyster Cake – So much flavours within a crispy sphere appeared first on Miss Tam Chiak.

Hot Pot plays an important part in Chinese cuisine, just like how the French is in love with fondue. It may sound odd but this tongue-searing experience is one of our favourite meals during humid weather like Singapore.

While there are hot pot restaurants on practically every neighbourhood, Peach Garden’s 4-Tier A La Carte Steamboat Buffet is the latest steamboat craze that is bound to take Singapore by storm. What’s the best deal? THEY ARE HAVING ONE-FOR-ONE! It’s literally a merry ritual for the hungry.

First and foremost, pick from 5 different soup bases – Double-boiled Pork Bone Soup, Tomato Pork Bone Soup, “Chen Du Ma La” Spicy Soup, Chinese Herbal Soup and Tom Yum Soup.

A tall steamboat filled with your desired broth is then brought to the table and heated until it boils. Because it is a la carte buffet, so you can freely order any ingredients you wish. All the ingredients are brought to the table raw. You can then decide on how you want to cook it.

Don’t get too intimidated by the 4-tier steamboat. It is actually very simple to use!
Level 1: Soup Base
Level 2: BBQ
Level 3: Warmer
Level 4: Steamer

So you can either choose to boil, barbecue or steam your favourite dishes before your eyes using this all-in-one steamboat. A number of ingredients can be cooked in the broth, on the BBQ grill or on in the steamer. Plus, there are three different chilli sauces specially prepared by the chefs at Peach Garden.

While the broth is warming,, we shared some appetizers such as Deep fried Fish Skin and Stir Fried Bitter Gourd with Salted Egg Yolk for instant gratification.

Because it is a la carte buffet, pick anything you want. Carnivores will like the meat variety including fresh lamb fillet, beef fillet, pork fillet, chicken fillet, luncheon meat, homemade pork balls, sausages and fishballs. Dip a silver of meat into the broth and let it cook till tender. Or, have it BBQ and pair it with a bowl of rice.

We added a lot of vegetables to the broth so that it helps to bring sweetness. Choose from bean pouch, bean curd, spinch, lettuce, tang ‘o’, golden mushrooms, black fungus, sweet corn, deep-fried yam, etc. It’s visually satisfying to share a whole table of ingredients with your family.

My recommendation for you is to make full use of the steamer on the top because steaming ensures that all the natural juices and nutrients of the ingredients are sealed in. This is also one of the few places in Singapore to enjoy dim sum dishes that are steamed upon order at your table! You can steam any dim sum you wish like Shanghainese Xiao Long Bao and Chives Dumplings.

I prefer to steam seafood because they are so fresh! Options include Fresh Flower Crab, Sea Clam, Dice Fish Ball, Fresh Prawn and Sea Bass. Different seafood has different marination. For some, hua diao wine is added. For others, just some sliced ginger will work wonders. The essence and juices of these fresh ingredients are all collected in the dish which boast a light yet robust flavour. I like my sliced fish steamed with superior soy sauce, minced garlic and scallion. The thick fish slices are so delicate and moist, with soy sauce bringing out the sweetness!

Although diners can steam the dish themselves by plunging the meat into the marination, there are also waitress to help you with the process. “We can cook for you, barbecue for you, and steam for you,” said one of the restaurant managers. Within minutes, you will get your steamed dish ready!

The restaurant also offers ready-cooked foods like Yang Chow Fried Rice, Fried Mian Xian with Assorted Seafood and Diced Chicken with Dried Chilli. End of your filling meal with Chilli Almond Alongan, Chilled Mango with Sago and Pomelo, and Chilled Jelly Royale wth Julienne of Coconut.

Socializing during the meal is as important as the cooking and the eating. We had an enjoyable time with my family at Peach Garden and yes, the ONE-FOR-ONE deal definitely makes it more worth it. All the food is unlimited in quantity and it’s only $48++ per person, minimum 4 pax. Only available at Peach Garden @ Thomson Plaza, what are you waiting for?

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After the major revamp at The Centrepoint, we had our first round of makan in August where we tried Ollie Kitchen & Bar, Chicken Up, Dapur Penyet, Souper Tang and Ministry of Food.

Just two weeks ago, we invited 5 lucky readers with their plus ones to join me on a food trail to savour another 5 new restaurants at The Centrepoint’s brand new food precincts, Gastro+ and Food Hall, which offer over 30 new food concepts across five levels. The trail was a mix of local, Cantonese and Japanese cuisine. We had such a good time eating sooooooo many dishes at different outlets! Which is your favourite?

Tendon (天丼) is the new Japanese food trend in Singapore. It is a type of donburi where crispy tempura is laid over freshly steamed Japanese rice and topped with a delicious light soy dressing. Riding on the wave, MOF has opened Tensho – a Japanese specialty tendon restaurant with wholesome and quality tempura donburi at affordable prices.

They currently only have two items on the menu – Mixed Tendon ($14.90) or Vege Tendon ($13.90). For seafood lovers, go for the Mixed Tendon featuring crispy prawns, dory fish, Onsen egg and vegetable tempuras served on Japanese rice, served together with Chawanmushi and Miso Soup. Made upon order, the batter is crispy but fluffy, and the sauce offers a good balance of sweet and salty.

Vegetarian friends can choose otherwise which works equally well. The addition of soft boiled eggs kind of gels everything together. Especially when you dip the vegetables into the egg yolk, we went like “oooomph!”. You can also help yourself to the pickles on the table. For their opening special, enjoy a free drink with any tendon order!

Kyoaji means “taste of Kyoto”. Newly opened at The Centrepoint, the restaurant exudes a warm Japanese ambience with fresh Japanese cuisine.

Freshness is ensured here because the seasonal seafood is air flown. They even have their own vessel to catch the fish and each supply is stored at an ultra-low temperature storage facility in Singapore. Its Sashimi Moriawase ($88) features a plate of premium assorted raw fish that is fresh. We also had the Shiro Maguro Aburi Maki ($22) with seared white tuna roll which has a subtle sweetness and smoky aroma.

Kani Tofu (Crab Meat Bean Curd, $6) is a Japanese style cold dish which features a soft handmade cold tofu, drenched with a generous dollop of creamy century egg yolk and wrapped with crab meat. The generous amount of Tobiko adds crunch to this dish. Zuwai Kani Tama Mushi ($16) is a smooth bowl of steamed egg served with snow crab meat and salmon roe.

The star of the meal is Gyuniku Fagura Sauce ($35) where the chef pan fried cubes of Australian striploin beef with goose liver sauce. Tender and succulent beef cubes are drizzled with the rich and creamy goose liver sauce. It was so good that we couldn’t stop!

If you wish to enjoy classic Cantonese cuisine with your family at The Centrepoint, the newly opened Crystal Jade Kitchen is a good option. We shared a whole table of dishes including dim sum, HK roast, congee, noodles and classic wok dishes.

Its Roasted Meat Combination ($18.80 for 2 combination; $23.80 for 3 combination) lets you choose from a variety of meat – signature pork belly, roasted pork belly, roasted honey BBQ pork, roasted duck, kampong chicken or soya sauce chicken. The roasted honey BBQ pork is slightly charred, and beautifully caramelized.

The congee is smooth and silky. We had the Classic Ting Zai Congee ($8.80) with sliced fish, cuttlefish and shredded pork. We liked the Handmade Pork Meatball Congee ($9.80) that was incredibly juicy.

Fortune 5 Chicken ($20.80 for whole; $12.80 for half) features paper crisp skin and succulent meat, served with five sauces to enhance the flavours. It was the favourite dish on the table. On top of that, we also had Smoked Chinese Yam with Whole Garlic ($14.80) and Braised Beancurd with Vegetable ($12.80), which went well with rice. I like the crunchy strips of Chinese yam!

From now till 31 October 2016, enjoy 10% off a la carte food bill at Crystal Jade! This promotion is valid on weekday dinners and weekends, full day. T&CS applies.

With a humble beginning since 1969, Song Fa Bak Kut Teh is well known for their peppery and aromatic soup. Today, under the stewardship of the founding family’s second generation, the brand has since expanded significantly with a new outlet in The Centrepoint! The interior of this outlet provides a unique experience, inspired by Glutton’s Square, the popular hawker street of Orchard in the 1960s.

As with all Pork Ribs Soup ($7 / $9), the quality of the dish depends strongly on the quality of the pork. Keeping this in mind, Song Fa uses good quality pork that is carefully simmered with garlic and pepper to achieve the clear and peppery soup. The peppery kick is not overpowering, balanced off with the sweetness from pork ribs. Another signature dish is the Braised Pig Trotters ($7 / $9) stewed with a range of spices to achieve the intense flavour and mouth-watering tenderness.

Song Fa has also launched new dishes in their menu, including the Spicy Pork Belly ($8) cooked with dark soya sauce, and enhanced with dried chili, dried cuttlefish and lady’s fingers. What makes this dish stand out are the strips of dried cuttlefish that gave the depth and a lovely punchy flavour that pleased our palates. They also serve handmade prawn roll ($8.50) filled with marinated minced prawn, meat and vegetables wrapped in beancurd skin. Don’t forget to have some King’s Garden Tea to complement the bak kut teh.

Honolulu Café at The Centrepoint is their first international outlet. Originating from Hong Kong, it is famous for its egg tarts, pineapple buns as well as Hong Kong Milk Tea.

Their egg tarts are famous for its flaky pastry and soft egg custard center. The dough is frozen overnight so that they can fold a total of 192 layers. That is a lot because usually normal egg tarts only fold 100 layers. That’s probably the reason why the pastry is so flaky. Baked fresh everyday, I am more intrigued by its soft and smooth egg custard. Don’t forget to pair it with Honolulu Coffee (Hot $3, Cold $3.20).

In addition, they also serve a range of classic Cantonese dishes such as Curry Fish Ball ($3 for 5), Chicken Wings with Sweet Sauce ($6 for 4), Beef Brisket Soup ($6) and Fish Fillet Curry Rice ($8.50). We like the curry fish balls because they are deep fried before serving with curry, hence creating that bouncy texture. The curry is imported from Hong Kong.

REDEEM $10 DINING VOUCHER AT THE CENTREPOINT’S DINE.POST.REDEEM CAMPAIGN

Surprise! There’s yet another chance to win a $10 Dining Voucher at The Centrepoint! Simply post a picture of your delicious meal when you dine at The Centrepoint’s food precincts called Gastro+ and Food Hall and redeem a $10 Dining voucher! Hashtag with “TCPGastro” or “TCPFoodHall”, “TheCentrepoint” and lastly, don’t forget to hastag the restaurant’s name.

Redemption at Customer Service Level 3 and limited to first 1,000 diners only. Terms & Conditions apply.

A big thank you to The Centrepoint for hosting us! I am giving away another $10 worth of The Centrepoint F&B dining vouchers to FIVE LUCKY READERS!

All you have to do is:
1. Like The Centrepoint and Frasers Centrepoint Malls on Facebook
2. Share this post on Facebook.
3. Share with us any memories you had with The Centrepoint.

Closing date: 29 October 2016, 23:59. Good Luck!

The post The Centrepoint – 5 New Restaurants Opened in Orchard Road + GIVEAWAY appeared first on Miss Tam Chiak.

Queuing must be Singaporeans’ favourite pastime but would you queue 30 minutes or more for something that will be devoured in less than 5 minutes? Well, when it comes to Hougang Muah Chee, we would! Following his father’s footsteps, Mr. Teo started making muah chee at a tender age of 14 and took over his father as a second-generation hawker. Mr. Teo has been in the business for about 60 years and in the past, he prepares all the raw ingredients by hand, from milling rice to flour, to roasting and grinding peanuts for the muah chee coating. Some of these processes have been taken over by machines nowadays but Mr. Teo strongly insists on manually proportioning each ball of muah chee, meticulously pinching each small globule and dabbing a dollop of shallot oil on them before tossing them in either grounded peanuts or black sesame. Mr. Teo explained that the muah chee loses its springy-ness if snipped with scissors.

Indeed, the muah chee here tastes artisanal as it is so much “tenderer” than the typical chewy types we get elsewhere. We actually went around trying other muah chee stalls after trying Hougang Muah Chee just to make our own comparisons. Another good thing about Mr. Teo’s muah chee is the coating of grounded peanuts and black sesame. It wasn’t overly sweetened with sugar unlike the other stalls where we could detect sugar bits in their peanut coating. The coating here is fragrant and gives a good crunch! It’s so addictive we couldn’t help popping one after the other into our mouths. Moreover, it is served warm so you really get the maximum enjoyment out of this snack!

This nostalgic Hougang Muah Chee brought us back to our childhood days and it’s almost impossible to find such artisanal muah chee that’s still made by hands in the 21st century. Although the big portion we had was priced steeper at $5.50, we felt worthwhile paying due to the tedious, back-breaking manual work that goes behind serving you their delicious plate of muah chee.

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

The post Hougang Muah Chee – Delicious Little Black Gems worth Queuing for appeared first on Miss Tam Chiak.

Specializing in making traditional authentic Peranakan delicacies, HarriAnns began in the 1940s when Grandma, Madam Chia Nguk Eng, started a push-cart selling her Nonya Kueh and Teochew-style sweet and savoury glutinous rice in the Tiong Bahru vicinity. She had to feed her two sons after losing her husband so she did what she did best – cook!

In 1950, Grandma Chia moved to Tiong Bahru market as the Ministry of Environment clamped down on street hawkers. Her delicious foods quickly gained her a huge following and her elder son, Harry, quit school to help her at the market. Grandma Chia retired in 1996 and handed down her treasured family recipes to Harry and his wife, Ann, hence the re-naming of their stall as “HarriAnns”. Towards the end of 2013, Harry handed the reins of this business to his son, Alan and in July 2014, HarriAnns Nonya Table café was born.

This unpretentious café, located in Bugis, draws a huge crowd as the set meals for the scrumptious Nonya cuisine are really affordable. It’s the third generation running the operations now but they still faithfully uphold Grandma Chia’s traditional techniques of making each kueh painstakingly by hand and using the freshest premium ingredients.

HarriAnns Nonya Table offers customers the All Day Breakfast Menu and the Peranakan Meals. There are 6 different sets of All Day Breakfast for you to choose from and we had Set A6 ($5) which includes Grandma’s Signature Glutinous Rice, 4 pieces of bite-sized Nonya Kueh and a cup of coffee or tea. Although the café is situated in a modern shopping mall, having the Nonya Kueh paired with coffee brought us back to the nostalgic days of the old Singapore. Each kueh had a good soft consistency and we liked that it doesn’t get stuck onto our teeth. The tasty glutinous rice mixed with braised soft whole peanuts is very fragrant. This breakfast set will certainly begin our day on a chirpy note!

There are 4 Peranakan Meals to choose from, namely Nonya Laksa set, Nonya Curry Chicken set, Mee Siam set and Ayam Ponteh set and these dishes are all prepared following the instructions of Grandma Chia’s traditional recipes. All set meals come with 1 Honey Iced Lemon Tea or Calamansi with Lime drink. We went around 7pm in the evening for dinner but they’re already sold out on the Nonya Laksa so we settled for the Nonya Curry Chicken set and Mee Siam set.

The Nonya Curry Chicken set ($8) boasts chicken that’s cooked till tender and moist in their signature thick and rich curry rempah. Complemented by aromatic pandan rice and a portion of Nonya Achar, which gave a hint of a refreshing sourish-spicy twist, we couldn’t stop taking one bite after another. The Nonya Curry Chicken is simply enjoyable and satisfying.

The Mee Siam set ($7) consists of stir-fried vermicelli served with a spicy sweet and sour gravy made from rempah spice paste, tamarind and salted soy bean. Topped with fresh prawns, half a hard-biuled egg, chives and fried bean curd cubes, it arrived looking fiery spicy, with the fragrance whetting our appetites. Imagine slurping one mouthful which gives a burst of flavours in your mouth! We found this dish to be the highlight of our meal.

HarriAnns Nonya Table is the place to go if you’re looking for affordable and delectable Peranakan food in a casual setting where you can catch up with friends over the weekend or unwind with colleagues after work. Don’t forget to take-away some of their kueh as they make a good snack!

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

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Kuzuzangpola (Bhutanese Greetings)!

Voted as the happiest country, Bhutan ‘Land of the Thunder Dragon’ is well known for it’s untouched wilderness and rich culture. All thanks to DrukAsia, I had the chance to visit Bhutan in June. Besides simply immersing ourselves in the streets in Thimphu and the dzong of Punakha, one of the highlights of travelling to Bhutan is a visit to the Taktsang Monastery ‘Tiger’s Nest’ nestled on the cliff edge high above the Paro Valley. Here’s an overview of the best places to visit in Bhutan.

P/S Scroll to the end of the post to see how you can win a trip to Bhutan!

1. START FROM BHUTAN’S CAPITAL – THIMPHU

Situated at an altitude of 2400m, Thimphu is the centre of government, religion and commerce. The capital has an interesting combination of tradition and modernity, and includes some of the most advanced and remotest parts of the kingdom. It is home to the Kings and the Royal family members, civil servants, expatriates, politicians, business persons and monks. Enjoy this cultural mix based on livelihood. Of culture we will take you through temples, dzongs, chortens, museums, handicraft stores, nunneries, parks and many more. Allow yourself to meet both traditional and contemporary artist.

Tashichhodzong (Thimphu Dzong) was initially constructed in 1641 and restored by the Third King Jigme Dorji Wangchuck in the 1960s. Tashichhodzong houses some ministries, His Majesty’s secretariat, and the central monk body.

2. UNDERSTAND BUDDHIST TEACHINGS

Meet the elderly generation in circumambulation at the National Memorial Chorten. Chorten means ‘Seat of Faith’ and Buddhists often call such monuments, the ‘Mind of Buddha’. Treat yourself with the fantastic depiction of Buddhist teachings in the form of paintings and sculptures at this temple. As the name denotes this National Memorial Chorten was consecrated on July 28, 1974, in memory of the Third King.

3. SEND POSTCARDS HOME

Visit the post office in Thimphu to get customized stamps or to mail cards to your friends and relatives.

4. VISIT THE TALLEST BUDDHA STATUE

Located at Kuenselphodrang Nature Park, the 169 feet bronze statue of Buddha Dordenma, Vajra Throne Buddha makes it one of the largest statue of Buddha in the world. The Buddha Dordenma symbolizes indestructibility, and it is said to emanate an aura of peace and happiness to the entire world. The Buddha statue will be completed soon, currently awaiting for the completed paintings but visitors can drive up to the Buddha point and view the tallest statue of Lord Buddha. The view of Thimphu valley from the Buddha point is spectacular and beautiful, especially at night.

5. DRIVE UP TO SEE THE HIMALAYAS MOUNTAIN RANGE

At 3,050 meter, the beautiful Dochula Pass is located on the way to Punakha from Thimphu. It offers a stunning 360-degree panoramic view of Himalayas mountain range with its 108 Druk Wangyal Chortens chortens that was built by Her Majesty The Queen Mother Ashi Dorji Wangmo Wangchuck to commemorate the victory over the Indian militants and to liberate the souls of the lives lost.

6. PUNAKHA DZONG IS THE MOST BEAUTIFUL DZONG (in my opinion)

From Thimphu, we proceed to Punakha, the ancient capital of Bhutan. It takes about 2.5 hours drive from Thimphu across Dochu-la pass. Once you cross the pass, you will see a gently flowing aquamarine river that leads you to the Punakha Dzong, the second dzong to be built in Bhutan.

Punakha Dzong was built in 1637 by Zhabdrung Ngawang Namgyal to serve as the religious and administrative seat of the region. It was here that the dual system of government was introduced in the 17th century and in 1907, enthroned the first King Gongsar Ugyen Wangchuck. Damaged over the centuries by four catastrophic fires and an earthquake, the Dzong has been fully restored in the recent years by the 4th King Jigme Singye Wangchuck.

7. WALK BHUTAN’S LONGEST SUSPENSION BRIDGE

Pho Chhu Suspension Bridge is 160 metres long and is known for the longest suspension bridge in Bhutan. Spend an hour or so there and you will be awarded with spectacular views of Punakha Dzong and the Pho Chhu Valley.

8. PICK A SOUVENIR AT PARO

The beautiful valley of Paro is home to many of Bhutan’s old monasteries and temples. The country’s only Airport is in Paro. The valley is also home to mount Chomolhari (7,300 meters) situated at the northern end of the valley whose glacier water forms the Pachu flowing through the valley. Explore the main street of Paro town and check out if there’s anything you will like to pick up as a souvenir!

9. FIND BHUTAN’S NATIONAL FLOWER AT CHELE LA PASS

We drove to Chele La Pass, which, at 3,988 m, is the highest road pass in Bhutan. On a clear day the view sweeps away to the snow-dome of Bhutan’s second highest peak, Mt Jhomolhari (7,314 m), and down to the Haa Valley, which only opened to foreigners in 2002 due to its proximity to the border with Sikkim and Tibet. Walk slower because you will be pretty breathless with the high altitude. We went around to hunt for Blue Poppy, national flower of Bhutan. It’s rare now in Chele La Pass but if you are sharp enough, you will be able to find the beauty. After a easy hike, have a picnic lunch while enjoying the beautiful view.

10. MUST CLIMB TIGER’S NEST

A trip to Bhutan is never complete without a visit to Tiger’s Nest. Indeed, it’s true as the journey there fills you with spiritual bliss. It is believed to be the birthplace of Buddhism in Bhutan, making it the most sacred monastery in the country.

On our last day, we took a 3 hours climb up to the Taktsang Monastery, located 3100 metres above sea level. Paro was raining in the morning so the weather was cool but very misty. When we were nearing the viewpoint, the sky cleared up for a few minutes for us to take some shots before the mist covered the whole cliff again. But well, that precious moment was enough for us to be awed by the stunning view.

Why is it called the Tiger’s Nest? Legend has it that in 8th century Guru Rinpoche flew to this spot from Tibet on a back of a tiger. He came to subdue a demon and then took residence in a cave. To visit, you can either climb to the monastery by foot or ride a mule.

It wasn’t the best day to climb, honestly. When we were up there, it started to rain again hence walking down the slope was muddy and slippery. But through this, I get to see how helpful our guides were. They held our hands tightly, walked each step with caution, carried our camera bags all the way up and were always by our side to cheer us on. Of course, thank you Dennis for being such an awesome travel partner!

Are you ready?

WHAT TO EAT IN BHUTAN?

Chilli and rice form the essential part of most Bhutanese meals. Some of the specialties that you definitely get to try in Bhutan includes:

Ema Datshi: The national dish of Bhutan, Ema Datshi is a mix of chilli and cheese. It is a staple in every meal just like how Koreans love kimchi.

Momos: These Tibetan-style dumplings are stuffed with pork, beef or cabbages and cheese.

Red Rice: This rice is similar to brown rice except that it is softer and more stickey. Red rice is extremely nutritious and filling.

Buckwheat Pancake: Buckwheat has been a staple in their diet for centuries. Bhutanese make pancakes using buckwheat!

*EAT BHUTANESE FOOD IN SG* At the Druk Asia Breathtaking Bhutan Travel Fair in ION Orchard from now till 30th October 2016, we get to sample some Bhutanese cuisine such as red rice porridge and dumplings prepared by Chef Sonam.

WHERE TO STAY IN BHUTAN?

Hotel Lobesa Punakha
Address: Punakha, Bhutan
Phone: +975 17 61 26 72

This is a three stars hotel situated in Punakha with a commanding view. The rooms are spacious, reminiscent of the unique charm of boutique hotels. Most rooms have balconies overlooking the lush and verdant fields and valleys of the region. Hotel Lobesa also houses a restaurant where guests can sample traditional Bhutanese cuisine.

Metta Resort & Spa Paro
Address: Langong, Shomu, Paro 12001, Bhutan
Phone: +975 8 272 855

This is my favourite hotel during my stay in Bhutan. The hospitality team took great care of us and made us feel at home and comfortable. What impressed me is the authentic asian cuisine. It’s really authentic because the lady boss is from Malaysia so she makes amazing nasi lemak and bak kut teh! It also has a beautiful garden and lots of parking.

Le Meridien Paro, Riverfront – Paro
Address: Paro-Thimphu Highway, Shaba, Paro 12001, Bhutan
Phone: +975 8 270 300

It’s only 15 mins away from the airport and if you are catching an early flight, you don’t have to wake up so early to travel and you can even have buffet or call for room service. Newly opened, Le Meridien Paro has got amazing view of the river. The hotel facilities are fantastic and great service.

TRAVEL PACKAGE WITH DRUKASIA

If you like what you see and would love to pay a life-changing visit to the Land of Happiness, DrukAsia will take you there! Select from a wide range of itineraries via their website – www.drukasia.com – and pick an experience that is best suited to you.

The beauty of DrukAsia’s packages are that everything and anything can be customized to your unique preferences. You get to decide however long or short you would like to spend at each attraction, and get to add on the experiences you would like!

Their team of friendly and experienced Bhutan Travel Specialists would be more than happy to help recommend experiences that caters to your Bhutan Bucket List! Also, don’t expect a bus-full of fellow tourists. All of DrukAsia’s packages are for private groups catered for groups of up to 4, making your private holiday that much more enjoyable.

What’s more, Druk Asia’s travel packages all come complete with the following:

1) Visas for Bhutan

2) A qualified & licensed English speaking guide

3) An experienced driver

4) Suitable transport for your group with experienced driver

5) All meals inclusive at selected restaurants

6) Accommodation at 3 star rated hotels

7) Taxes, surcharges, government contribution

8) Mineral water for the duration of the stay (FOC, to get from guide)

IMPORTANT INFORMATION

All foreign travellers are required to apply for a Visa before entering Bhutan except for India and Bangladesh passports holders. Your Visa to Bhutan can only be applied and processed by an authorized and registered travel agent like DrukAsia. The Visa will come together with your travel package to Bhutan. You can’t apply Visa yourself and Bhutan embassy does not have travel visa services.

The minimum tariff for tourist visiting in a group of 3 persons or more are as follows:
• High Season Tariff: USD 250 per person per night halt (March, April, May, September, October & November)
• Low Season Tariff: USD 200 per person per night halt (January, February, June, July, August & December)

WIN A FREE TRIP TO BHUTAN!

To give Singaporeans a glimpse into Bhutan, Druk Asia has organized the “Discover Breathtaking Bhutan Travel Fair” at ION Orchard Basement 4 from 18th – 30th October 2016. There is photography and painting exhibition, loom weaving demonstrations, Bhutanese culinary delights available for sample, and a chance to purchase Bhutanese food and handicrafts.

What’s more, you can win an all-expense paid 4D3N return trip to Bhutan for two worth S$8,600! Simply put on the gho and kira and post your image on Facebook and Instagram with the hashtag #BreathtakingBhutan, and a caption on how you would like to Discover Breathtaking Bhutan and why. You will stand to win an experience of your choice from 5 themed itineraries – adventure, trekking, cultural, festival or essential Bhutan!

It’s time to put Bhutan on your travel bucket list if you want to visit the happiest place on earth!

Photos by SuperAdrianMe and MissTamChiak

The post The Ultimate Travel Guide to Bhutan – Top 10 Places to Visit in Bhutan appeared first on Miss Tam Chiak.

Breakfast is the best meal of the day. It builds champions. Especially when you get that wafting eggy aroma lingering in the café, this is what makes people happy. Carrying the new Panasonic LUMIX GX85, I visited 7 cafes in Singapore that serves instagram worthy pancakes. Some serious café hopping happening here!

My first stop is Habitat Coffee where I get to try out GX85 for the first time! Together with the tiny, collapsible 12-32mm F3.5-5.6 zoom, it felt very nice in my hand. Small, discreet but still a very solid-feeling camera.

Singaporean owner Ryan was inspired by Melbourne cafes, he’s taken his passion for coffee back to Singapore and started his own cafe Habitat in a neighbourhood in Upper Thomson populated with cafe-goers. Paired together with a cup of cappuccino, Stuffed Berries Hotcake ($15) was a swell circle of sweetness. Using cream cheese instead of ricotta, the hotcake is kept light and moist, a nice complement to a maple syrup and seasonal berries.

I love cafes with big space, because it gives me some breathing space to truly enjoy the coffee and surroundings. We sat by huge windows at Atlas, watch passers-bys walk pass and catch up with each other’s life. Its Butterscotch Banana Pancake ($18) featuring signature fluffy pancake served with caramelized banana and house-made butterscotch & honey comb ice cream. The wait is 20 minutes, but it’s worthwhile for the soft and tasty pancakes. Alternatively, go for the Breakfast Strawberry Maple Pancake ($16). Pair it with a cup of coffee, the thick velvety pillow of microfoam is amazing.

The ISO sensitivity for LUMIX GX85 is quite straightforward. It has a native ISO range of 200 to 25,600. Even at ISO 12800, the output images are still quite useable for online. Some details are lost but it still has the colour and contrast. Overall image quality is decent and comparable to a lot of APS-C sensor cameras.

The GX85 has a tilt LCD which helps especially when I love to shoot my food from a low angle. It also has a new 5-axis Dual I.S.(Image Stabilizer) for more effective suppression of blur and makes it easier to take clear pictures especially during night time. So say YAY to even better image stabilization performance.

By the same folks behind Stranger’s Reunion, Curious Palette was established recently at Prinsep Street. Waffles and coffee are crowd-pleasers at all Ryan’s cafe, as evident in Stranger’s Reunion. Offerings include buttermilk waffles with gula melaka and coconut cream ($14.50), or buttermilk waffles with wine-poached pear and walnut crumble ($15.50).

Or try the picture-perfect Berry Ricotta Hotcake ($18.90) with fresh berries, pumpkin seeds, sunflower seeds and vanilla bean ice cream. Pour some maple syrup into the moist and fluffy hotcake to get maximum pleasure. It’s enjoyable with cold vanilla ice cream giving a great contrast. Don’t forget to pair the desserts with coffee (from $3.50).

As with many modern cameras, the LUMIX GX85 includes built-in Wi-Fi connectivity where you can connect the camera to their smartphone / tablet to expand the flexibility in shooting/storing/sharing images. Say yay to direct upload to Instagram!

Located at the corner of a row of shopshouses along South Buona Vista Road. I first got to know the cafe for their Berry Ricotta. But recently, they have replaced it with a colourful plate of Berry Muffcake ($20) – smaller but better! Inspired by the famous Top Paddock in Australia, it is a delicious combination of vanilla bean ice cream squares, chocolate crumbs, magic balls pink milk & pumpkin seeds. Yes, the huge square chunks are vanilla bean ice cream, not butter. Each muffcake is slightly crispy on the outside, while lighter and more fluffy on the inside. The tangy berries actually helps to balance the sweetness.

While taking delicous food pictures, you can use many picture effects from the camera, including one point color, star filter, impressive art, low key, high key, sunshine, dynamic monochrome, bleach bypass, soft focus, sepia, toy pop, old days, fantasy, miniature effect, Silky Monochrome, Rough Monochrome, Toy Effect, cross process, monochrome, retro, high dynamic and expressive.

The Academics Pancake Tower ($19) really made our day and it’s not often I get to eat it because sometimes, the wait is just ridiculous. But it really got us excited when the three pancakes arrived at our table. Not only was it beautifully presented, but the piping hot, thick and fluffy pancake totally satisfied our palettes. The delectable pancake tower goes really well with their ice cold berry sorbet, which was sweet and slightly sour. The whipped cream, on the other hand, wasn’t light and fluffy so we didn’t really like it with the pancake.

Pancakes with warm maple butter ($18) for example, have been voted ‘Best In the City’ twice by New York magazine, and are extra fluffy and flavourful from the use of whipped egg whites and American all-purpose flour. Boosting the proportion of eggs, butter and sugar at the expense of flour, they were impressive for their fluffiness but also for their deep flavor.

Choose from wild blueberries, banana walnut or chocolate chunk toppings to crown a generous serving of three fat pancakes. As you slice and devour it, it’s sweet and tart, but lovable as always. Honestly, the pancakes are so rich and delicious they can be served with nothing more than a dusting of confectioners’ sugar. But of course, we won’t complain for a little more sweetness from the accompanying homemade maple butter, made to a gorgeous drizzly consistency using Canadian maple syrup.

Goodbye sticky date pudding pancake, Pacamara has launched a new Matcha Pancake with azuki bean paste, fresh berries, azuki ice cream and vanilla sauce. The pancake itself is soft but wished it has more matcha flavour. Same for the azuki paste. But we love the azuki ice cream and matcha kitkat chunks. The small pot of sweet condensed milk could have been better.

Here’s me trying out the Post Focus function on the camera which allows you select in-focus area even after shooting. It’s easy – just shoot an image in a Post Focus mode and touch on the point where you want to set focus while playing it back. So in the above two pictures, you can see that the cup is in focus in one of the shots, while the pancake is in focus on the other photo. Post Focus is helpful in situations like macro shooting where severe focusing is required.

About The LUMIX GX85

For most of my everyday shooting, I use the S-AF autofocus mode, and it has worked great on the LUMIX GX85 — fast and decisive. You can reposition the AF areas easily by tapping your screen and swiping through images in playback. I’ve had no complaints about its responsiveness at all. Especially when we pour the syrup, the GX85 shoots fast; controls respond quickly and shutter lag is minimal.

Cameras today can offer so much for so little. Like Panasonic’s GX85, it is not as bulky but it has a huge lens selection, great IQ and a great price. What’s not to like?

The LUMIX GX85 is retailed at S$1,249 at all authorised dealers. For more information, click here.

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Bukit Merah View Food Centre is labeled as one of the best food centres in Singapore by taxi drivers. This food centre also caters to the working crowd around Henderson Industrial Park. It’s quite a big-scale food centre even though it’s not that accessible from MRT stations. You’ll be able to find our favourite local hawker fare, as well as, some many delicious food options from different countries. We bring you 7 delicious food stalls that made us shout, “MORE!”

Sisaket Thai Food

Owner-chef Viparat Saibua, affectionately known by her loyal customers as Cat opened this stall in 2014 and has since gained a huge following. Her Thai Mango Salad ($4) consisted of good textural crunch, with a distinct sweetness from the mangoes that balanced out the usual spiciness of Thai salads. Thai Seafood Tom Yam Soup ($5) consisting of fresh, tender fish slices and prawns came with a bowl of white rice which came in handy as the soup lit our mouths on fire. Pineapple Fried Rice ($4) was fragrant and had a good consistency. The pork floss topping enhanced its flavours. Lastly, Phad Thai ($4) were slightly moist, with a strong eggy flavour. The squids were cooked just right and isn’t hard unlike most stalls that tend to overcook their squids.

Na Na Homemade Curry

We’re pretty sure this stall needs no introduction as everyone went crazy over the extremely spicy fish head curry ever since it was included in the Michelin Bib Gourmand list. Ang Go Li (Goldbanded Jobfish) and Ang Sai (Red Snapper) are usually used 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. Each bite was filled with fine, tender and juicy meat, with an excellent texture.

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.

Bukit Merah View Carrot Cake

Having been in the business for over 60 years, the hawker is still painstakingly making carrot cake the traditional way. If you’re wondering why carrot cake here is served in bigger chunks, it dates back to around 50 years ago. The original carrot cake came in big chunks and fried simply in sweet black sauce. This hawker believes in sticking to tradition. There was no chye poh or eggs in the past but it evolved to suit the young crowd’s tastebuds. This is also how the white version came about. Bukit Merah View’s Carrot Cake is served in chunks that feature a crispy exterior. It has a good texture inside, soft but not mushy. It was very flavoursome, with its savoury taste coming from fish sauce, eggs and chai poh. The small portion only costs $2.50.

71 Lor Mee

There wasn’t any queue around 11.30am when we ordered a bowl of Lor Mee but we only realized later on that they cater mostly to the early morning marketing crowd as they were sold out around 1pm when we were about to leave Bukit Merah View food centre. Affordably priced between $2.50-$3, the portion is very reasonable. You can request for a mixture of beehoon and yellow noodles or either one. There were fishcake, wu xiang and little pork bits which gave the lor mee a unique crunch. The lor (gravy) was savoury and did not turn starchy even after it had been left out for awhile (due to photo-taking).

Hong Xing Handmade Fishball and Meatball

This couple makes their fishballs and meatballs every morning before boiling them in a mouthwatering fish and meat stock. Yellowtail is used to make the fishballs which turned out super bouncy, springy and tender. You can taste the freshness and natural sweetness of the yellowtail fish. It’s perfectly executed such that you can’t detect any fishy-ness. The meatballs, on the other hand, are firmer in texture and contain lots of teepo (dried sole fish) which gave it a savoury finish. Our kway teow soup costs $5 as we requested for a mix of both fishballs and meatballs. If you’re observant, you’ll notice that the size of each fishball and meatball differs as they are truly made by hand, unlike those purchased from suppliers that are mass-produced with a uniformed shape at factories.

Charcoal Grilled

This hawker only opens for business in the evenings for approximately 4 hours only. They sell cuttlefish kang kong, rojak and their highly sought-after satay. You can opt for pork, chicken or mutton satay. Pork and chicken satay costs 50 cents per stick while mutton satay costs 60 cents per stick. We shared 15 sticks of chicken satay and 2 ketupat for $8.60. Each stick was glistening but only lean meat is used. One bite of satay was full of flavours, with a slightly charred exterior. The meat was tender and goes very well with the soft ketupat that has a melt-in-your-mouth texture. It was so addictive that we devoured stick after stick and before we know it, the plate was completely empty.

Chai Chuan Tou Yang Rou Tang

It’s hard to miss this hawker stall when there’s always snaking queues. The queue might be very long but the hawker aunties were super efficient and managed to clear the crowd quickly. We paid a total of $7.50 for mutton ribs, mutton stomach and mutton meatball soup, with a bowl of big rice. The soup contained a peppery punch and was full of coriander leaves, with a distinct gamey mutton aroma. The meat falls off the ribs easily and was fork-tender, with pleasant layers of fats and skin. The mutton was not overpowering and had a touch of its natural flavours so for people who don’t really know how to appreciate mutton soup, this is considered acceptable. The good news is that the soup is refillable! Our only disappointment was the chilli as it had no kick and we found it a tad too saltish.

Bukit Merah View Food Centre seemed like a rest-point for taxi drivers so if you’re driving, do go earlier to avoid long waiting time for a parking lot. Besides the above mentioned 7 food stalls, we’re certain that residents staying in the vicinity have their personal favourite stall that we might have missed out. We would return to this food centre due to the wide variety of delectable hawker fare!

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

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Situated in the city centre and close to Marina Bay, The Westin Singapore is a 5-star luxury hotel providing us with a contemporary escape amidst the bustling city. What are some of the good food around the hotel? Here are 10 Best Places To Eat In And Around The Westin Singapore!

I have a thing for anything peranakan. Even when I conduct food tours, I will make sure I introduce our unique Peranakan heritage. For #MakanWithWestin Food Trail, Chong Wen Ge Café is one of our food stops. Sharing the same building as Singapore’s first music box museum and Peranakan tile gallery, Chong Wen Ge cafe is also part of Thian Hock Keng temple complex that was gazetted as a National Monument in 1973. The menu is all about local favourites. The sweet tangy tamarind gravy from Mee Siam ($7.80) was unabashedly bold and served with rice vermicelli paired with tiger prawns, beancurd, eggs and fresh beansprouts. The assortment of nonya kuehs ($1.50/pc or $6 for 4 pcs) lets you choose from keuh da da, ondeh ondeh, kueh salat, ang ku kueh and kueh lapis. Don’t forget to pair it with Teh C Special made from caramel, evaporated milk and brewed black tea.

Seasonal Tastes is The Westin’s Singapore’s signature dining venue. Offering a live interactive kitchen concept, the restaurant’s sweeping floor-to-ceiling windows show off breathtaking views of Singapore’s city skyline while you are having your brunch.

Its Decadent Sunday Champagne Brunch Buffet is a must-visit because it offers freshest seafood – shucked oysters, Alaskan king crab legs, lobsters and half-shell scallops. If you prefer your oysters cooked, there are options such as Garlic Butter, Kilpatrick and Rockefeller just beside the fresh oysters station. Not only that, there is lavish selection of crabs, potatoes, corn on the cob and smoked house made sausages from steamers. I am also in love with their tom yam lobster soup which is specially prepared by a Thai chef. Don’t forget the dessert corner as well!

Decadent Sunday Champagne Brunch Buffet is available every Sunday from 12 to 3pm and costs $148++* or $88^ per adult and $44++ per child.

*Inclusive of free-flow of champagne, wine, beer, soft drink, or selected cocktails.
^Inclusive of a glass of champagne, wine, beer, soft drink, or selected cocktails.

Rayyan’s Waroeng Penyet stands out with long queues during lunch hours every weekday. Their fried chicken featurs crispy skin with tender and uicy meat. Instead of tempeh and beancurd, they offer stir fried vegetables. The sambal belachan is spicy but not numbingly spicy. I think the accompany coconut rice did make this lunch memorable.

Originally built as a wet market in the 19th century, Lau Pa Sat has been converted into a hawker centre where both local and Asian foods are sold. For local street dining experience, you should come for the satay street which opens from 7pm till late daily which provides diners with chicken, lamb, beef and pork skewers from Chinese to Muslim style. See how they barbecue the meat skewers with charcoal fire before you and breathe in the smoky aroma that lingers in the air. I usually go for Stall 7 where the owners are friendly and the satay are decent. Don’t forget to have a bottle of Tiger Beer for the ultimate experience. If you are staying in The Westin Singapore, it is only 3 minutes walk from the hotel.

A walk around Telok Ayer and you will be surprised to find so many Korean restaurants. My personal favourite is Dal-In. The moment I stepped in, it makes me feel like I am in a traditional Korean eatery in Korea. The TV plays Korean MTV, we were surrounded by Koreans having their dinner, the Korean waiter speaks with an accent and you get real traditional Korean food. We were recommended to try Seafood Jjamppong Tang ($32) – our seafood soup came in a pool of red broth and generous portions of seafood. Man, the soup was real spicy which sent down some sweat on my forehead. BUT IT WAS SO SHIOK! The fresh seafood is excellent and the combination of soup and rice was indeed tasty. Another must try is Jokbal ($38), or pig trotter in seasoned soy sauce. Very light in seasoning, the tender meat goes perfectly well when eaten with garlic, bean sauce and green chilli.

Hawaiian poke bowls are in trend now and there are many salad bars offering this colourful and healthy bowls. One of them is Aloha Poke. Filled with fresh vegetables, proteins and grains, each bowl offers an interesting myriad of textures. Ordering is easy. First, pick a base – sushi rice/ quinoa/ romaine lettuce. Then, select a flavour – shoyu/ spicy garlic sesame tuna, avocado miso/ spicy mayo salmon. After choosing the size of your bowl, go for the toppings such as carrot, edamame, cucumber, tomatoes, pineapples and tobiko. It’s an healthy meal and their smoothie bowls are creating a quiet stir as well.

Don’t be taken aback when you find out that Ocean CurryFish Head is actually an economic rice stall. Only Grade A Ang Goli fish are used at Ocean so you can be assured that the fish are fresh and of tip-top quality. The use of spices in their curry is the X-factor that made so many office workers love it despite of the hot weather. On top of choosing and selecting your desired food items from those that are displayed, you will also be able to order dishes that are prepared freshly out from their kitchen. All the food items maintain a high standard of tastiness!

Uncle Frankie’s peanut pancake is a gem. Now located at the coffee shop at the junction of Boon Tat Street and Telok Ayer Street, his ban chiang kueh is a favourite amongst the office crowd. The thick and spongy pancake is pleasantly fluffy and chewy at the same time. Get the combo version which is a mix of both red bean and peanut for just 90 cents.

This is the place to go for quick, comfort food in an unpretentious environment. Fat Saigon Boy serves Australian-Vietnamese cuisine. They have attractive lunch sets that caters to the working crowd in the CBD. We felt that their Street food outshine their mains such as the Viet Nachos that we had ($6.50 a la carte). You get crispy sesame wafers with a spicy pulled pork with sour cream and salsa dipping. We found this the highlight of our meal as the dipping gave a really good kick and was very savoury and appetizing. We also had The Beef Eater Pho, consisting of beef balls, shin and sliced tenderloin in a deep-flavoured broth topped with aromatic herbs. These is a comfort food, especially on rainy days!

For a romantic dinner with your loved one, Cook & Brew is a good choice. The gastro-bar offers the perfect contemporary setting to indulge in an array of delectable local and international comfort food, paired with a carefully curated selection of craft beers, wines and cocktails, against magnificent views of the Marina Bay area.

The burgers here are impressive and the patties are made with USDA beef and served with house-brined sour pickles and fries. Cook & Brew Classic Burgers ($27) comes lettuce, tomato, red onion. For a burger with local twist, Hawker Burger ($27) features tender and fatty char siew styled pork jowl with crispy pork belly and sambal mayonnaise.

Or share a plate of appetizers such as House-Made Fresh Smoked Pork Sausage ($24) or Surfed & Turfed USDA ($145) – a platter of 365-day grain-fed beef rib-eye 400g, Nova Scotia lobster 600g, fork-crushed fingerling mashed potatoes, clarified butter and avocado cream.

BOOK WITH WESTIN & JOIN ME FOR FREE FOOD TOUR

Yes, you didn’t hear me wrong! Whether you are planning your anniversary locally or if you are a tourist visiting Singapore, book your stay with The Westin Singapore and you can join me for a food tour every Sunday morning!

From their signature Heavenly Beds to Level 35 Infinity Pool, The Westin Singapore truly offers world-class facilities and services. I have stayed here for a few times and one of the things that I look forward to whenever I stay in The Westin Singapore is their HEAVENLY BED. Seriously, that is one of the best beds and they are designed to give a good night’s sleep. It’s so comfortable that I nearly wanted to get the blanket and pillows for my new house.

Every Sunday 10am, my team and I will be bringing all hotel guests on a walking food tour around The Westin Singapore where we will introduce you to different local cuisine and its history. Through this tour, you will have a better understanding about our food and culture scene.

The Westin Singapore is really feeding you well. Not only will you get to enjoy this free food tour, you can also visit their restaurants such as Seasonal Tastes and Cook & Brew. So what are you waiting for? Book your stay at The Westin Singapore today!

This post was brought to you by The Westin Singapore.

The post 10 Best Places To Eat In And Around The Westin Singapore appeared first on Miss Tam Chiak.

For 11 years, Food Republic has been serving food from well sought-after brands, as well as creating new brands with unique characters. In recent months, the brand has brought in new and exciting flavours to the various outlets. Here are 5 new stalls you should try in Food Republic! In celebration of Food Republic’s 11th year, we are rewarding MissTamChiak.com readers with food vouchers as well. Read till the end to find out more!

Peramakan is a play of words from the word ‘Peranakan’ meaning ‘local-born’ and ‘makan’, a Malay word to eat. Marrying two great cultures together, Peranakan cuisine comes the preparation techniques of both traditional Chinese and Malay cooking, hence the taste is distinctive and filled with exciting flavours made from local herbs and spices.

Chef Kathryn Ho is a true-blue Nyonya and the brainchild behind PeraMakan. Bring back the food from her childhood days, all dishes are made from fresh ingredients, without preservatives and food enhancers. Good news is, they have opened an outlet at Food Republic VivoCity so you get to try a whole range of delicious Peranakan dishes at food court prices!

Mention “Peranakan” and the image of “Ayam Buah Keluak” immediately jumps up in your head. The tender chicken in PeraMakan is bathed in a rich “rempah” (pounded spice paste) gravy and is a natural companion to the soft and succulent flesh as you “dig” into this hard nut. Kathryn’s rendition of Babi Pong Tay didn’t disappoint as well. Fatty and decadent pork belly is stew with dried mushrooms and winter bamboo shoots flavoured with bean paste till it is melt-worthy. Other signature dishes that you can find in the new Food Republic stall includes Ikan Garam Assam, Nyonya Chap Chye and Sambal Bendi. Not forgetting the whole range of nyonya kuehs and buns!

Counting over 750 outlets across China, Shi Miao Dao (十秒到) specialises in one of Yunnan’s most famous heritage dishes – “crossing-the-bridge rice noodles”. Here, bowls are heated to 250 degree celcius so that assorted ingredients are cooked rapidly within 10 seconds when tossed into the bubbling soup stock rendered from simmering chicken and pork bones.

You can choose from different soup base such as Original ($7.80), Mala Soup ($8.50), Tomato Soup ($8.50) and Pickled Cabbage ($8.50). Each soup and noodles is accompanied with a spread of ingredients such as chicken drumlet/wing, tofu skin, black fungus, ham, corn, quail egg, spring onion, vegetables, old vinegar peanuts and seafood.

Their stock base is made with pork and chicken bones simmered for at least 6 hours. I like the Tomato Soup where fresh, crushed tomatoes are added to give that tangy and rich flavor. The Pickled Cabbage soup also impressed me. Made with finely grated cabbage and green chilli pickled in aged vinegar, the soup is sharp with moderate spiciness. Noodles are added at the last to absorb all the flavours from the ingredients and soup. To pair with the noodles, you can also enjoy some Sweet and Sour Radish and Old Vinegar Black Fungus.

Part of Food Republic at the basement of Shaw House has been redeveloped to include five new Japanese concepts, all of which aim to provide quality Japanese cuisine at pocket-friendly prices. Choices are endless, from Sushi to Teppanyaki to Tendon, it’s really a heaven for Japanese food lovers.

We are definitely in love with the hearty Tendon ($11.80). Deep fried till perfection, you get eight crispy tempura with a bowl of Japanese rice and a delicious sauce. The taste isn’t as strong as it looks, but rather light and easy on the stomach. The star in the food court is the beautiful box of Unagi Seiro Mushi ($28.80). The steamed Japanese rice is nicely stacked with sliced teriyaki eel that gives a sweet hint to the meal.

If you like Teppanyaki like me, try the US Angus Beef Lemon Steak ($18.80) from Gyu Tetsu Teppanyaki. The perks of eating Teppanyaki is, you get to watch the chef in action and enjoy freshly cooked dishes! The thinly sliced beef is cooked on the Teppanyaki hotplate before putting it in the flat iron and drizzling with their homemade citrus sauce to cut the oiliness from the meat.

I eat the Food Republic frequently but I haven’t visited the 313@Somerset outlet. The space here is really spacious and airy, which makes dining enjoyable. I have always supported young F&B entrepreneurs and this time round, I met 24-year-old Chef Tan who was trained under many popular restaurants in Singapore and then opened his first outlet here – Tan’s Pasta.

I am always attracted to the colour of pesto. The gorgeous green colour speaks the vivid flavour we can get from the herbs. Made with basil, pinenuts and grana padano Italian cheese, Pesto Linguine ($7) is a delicious combination of textures and flavors. For something creamy, the Carbonara Pasta ($7) uses a blend of cream, cheese and black pepper. I like it when some truffle oil adds aroma to the dish.

Tan’s Pasta not only serve pastas; they also have a good variety of western food such as the Roasted Chicken Chop ($8) where the chicken is marinated in spices and roasted in a salamander oven to its crispy skin and tender meat. Drizzled with mushroom sauce, it is then served with salad and potato wedges.

A brand created by Food Republic, Capitol Bak Chor Mee started from Capitol Piazza and has now opened another outlet at Manulife Centre, Level 1! Sink your teeth into the bowl of Bak Chor Mee with noodles cooked till al dente and tossed with generous amount of chilli, soy sauce and vinegar. It’s one fiery bowl of noodles to start but the vinegar helps to tame it a little. I like to request my BCM with more vinegar.

The unique salted fish bits adds a nice crunch, complemented with pig’s liver, sliced pork, dumplings and pork lard. As part of their opening special, you can enjoy a bowl of Minced Meat Noodle (small) for only $5.00 (U.P. $5.50)!

GIVEAWAY

In celebration of Food Republic’s 11th year, they are giving away $20 dining vouchers to 5 lucky winners! Simply share with me your favourite dish at Food Republic under the comments to win! Closing date: 14 November 2016. Good Luck!

Also, from now till 6 December, Food Republic is giving away many attractive prizes! Log on to www.foodrepublictreats.com to find out more!

The post 5 New Stalls You Should Try in Food Republic + GIVEAWAY appeared first on Miss Tam Chiak.

Hot Pot plays an important part in Chinese cuisine, just like how the French is in love with fondue. It may sound odd but this tongue-searing experience is one of our favourite meals during humid weather like Singapore.

While there are hot pot restaurants on practically every neighbourhood, Peach Garden’s 4-Tier A La Carte Steamboat Buffet is the latest steamboat craze that is bound to take Singapore by storm. What’s the best deal? THEY ARE HAVING ONE-FOR-ONE! It’s literally a merry ritual for the hungry.

First and foremost, pick from 5 different soup bases – Double-boiled Pork Bone Soup, Tomato Pork Bone Soup, “Chen Du Ma La” Spicy Soup, Chinese Herbal Soup and Tom Yum Soup.

A tall steamboat filled with your desired broth is then brought to the table and heated until it boils. Because it is a la carte buffet, so you can freely order any ingredients you wish. All the ingredients are brought to the table raw. You can then decide on how you want to cook it.

Don’t get too intimidated by the 4-tier steamboat. It is actually very simple to use!
Level 1: Soup Base
Level 2: BBQ
Level 3: Warmer
Level 4: Steamer

So you can either choose to boil, barbecue or steam your favourite dishes before your eyes using this all-in-one steamboat. A number of ingredients can be cooked in the broth, on the BBQ grill or on in the steamer. Plus, there are three different chilli sauces specially prepared by the chefs at Peach Garden.

While the broth is warming,, we shared some appetizers such as Deep fried Fish Skin and Stir Fried Bitter Gourd with Salted Egg Yolk for instant gratification.

Because it is a la carte buffet, pick anything you want. Carnivores will like the meat variety including fresh lamb fillet, beef fillet, pork fillet, chicken fillet, luncheon meat, homemade pork balls, sausages and fishballs. Dip a silver of meat into the broth and let it cook till tender. Or, have it BBQ and pair it with a bowl of rice.

We added a lot of vegetables to the broth so that it helps to bring sweetness. Choose from bean pouch, bean curd, spinch, lettuce, tang ‘o’, golden mushrooms, black fungus, sweet corn, deep-fried yam, etc. It’s visually satisfying to share a whole table of ingredients with your family.

My recommendation for you is to make full use of the steamer on the top because steaming ensures that all the natural juices and nutrients of the ingredients are sealed in. This is also one of the few places in Singapore to enjoy dim sum dishes that are steamed upon order at your table! You can steam any dim sum you wish like Shanghainese Xiao Long Bao and Chives Dumplings.

I prefer to steam seafood because they are so fresh! Options include Fresh Flower Crab, Sea Clam, Dice Fish Ball, Fresh Prawn and Sea Bass. Different seafood has different marination. For some, hua diao wine is added. For others, just some sliced ginger will work wonders. The essence and juices of these fresh ingredients are all collected in the dish which boast a light yet robust flavour. I like my sliced fish steamed with superior soy sauce, minced garlic and scallion. The thick fish slices are so delicate and moist, with soy sauce bringing out the sweetness!

Although diners can steam the dish themselves by plunging the meat into the marination, there are also waitress to help you with the process. “We can cook for you, barbecue for you, and steam for you,” said one of the restaurant managers. Within minutes, you will get your steamed dish ready!

The restaurant also offers ready-cooked foods like Yang Chow Fried Rice, Fried Mian Xian with Assorted Seafood and Diced Chicken with Dried Chilli. End of your filling meal with Chilli Almond Alongan, Chilled Mango with Sago and Pomelo, and Chilled Jelly Royale wth Julienne of Coconut.

Socializing during the meal is as important as the cooking and the eating. We had an enjoyable time with my family at Peach Garden and yes, the ONE-FOR-ONE deal definitely makes it more worth it. All the food is unlimited in quantity and it’s only $48++ per person, minimum 4 pax. Only available at Peach Garden @ Thomson Plaza, what are you waiting for?

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After the major revamp at The Centrepoint, we had our first round of makan in August where we tried Ollie Kitchen & Bar, Chicken Up, Dapur Penyet, Souper Tang and Ministry of Food.

Just two weeks ago, we invited 5 lucky readers with their plus ones to join me on a food trail to savour another 5 new restaurants at The Centrepoint’s brand new food precincts, Gastro+ and Food Hall, which offer over 30 new food concepts across five levels. The trail was a mix of local, Cantonese and Japanese cuisine. We had such a good time eating sooooooo many dishes at different outlets! Which is your favourite?

Tendon (天丼) is the new Japanese food trend in Singapore. It is a type of donburi where crispy tempura is laid over freshly steamed Japanese rice and topped with a delicious light soy dressing. Riding on the wave, MOF has opened Tensho – a Japanese specialty tendon restaurant with wholesome and quality tempura donburi at affordable prices.

They currently only have two items on the menu – Mixed Tendon ($14.90) or Vege Tendon ($13.90). For seafood lovers, go for the Mixed Tendon featuring crispy prawns, dory fish, Onsen egg and vegetable tempuras served on Japanese rice, served together with Chawanmushi and Miso Soup. Made upon order, the batter is crispy but fluffy, and the sauce offers a good balance of sweet and salty.

Vegetarian friends can choose otherwise which works equally well. The addition of soft boiled eggs kind of gels everything together. Especially when you dip the vegetables into the egg yolk, we went like “oooomph!”. You can also help yourself to the pickles on the table. For their opening special, enjoy a free drink with any tendon order!

Kyoaji means “taste of Kyoto”. Newly opened at The Centrepoint, the restaurant exudes a warm Japanese ambience with fresh Japanese cuisine.

Freshness is ensured here because the seasonal seafood is air flown. They even have their own vessel to catch the fish and each supply is stored at an ultra-low temperature storage facility in Singapore. Its Sashimi Moriawase ($88) features a plate of premium assorted raw fish that is fresh. We also had the Shiro Maguro Aburi Maki ($22) with seared white tuna roll which has a subtle sweetness and smoky aroma.

Kani Tofu (Crab Meat Bean Curd, $6) is a Japanese style cold dish which features a soft handmade cold tofu, drenched with a generous dollop of creamy century egg yolk and wrapped with crab meat. The generous amount of Tobiko adds crunch to this dish. Zuwai Kani Tama Mushi ($16) is a smooth bowl of steamed egg served with snow crab meat and salmon roe.

The star of the meal is Gyuniku Fagura Sauce ($35) where the chef pan fried cubes of Australian striploin beef with goose liver sauce. Tender and succulent beef cubes are drizzled with the rich and creamy goose liver sauce. It was so good that we couldn’t stop!

If you wish to enjoy classic Cantonese cuisine with your family at The Centrepoint, the newly opened Crystal Jade Kitchen is a good option. We shared a whole table of dishes including dim sum, HK roast, congee, noodles and classic wok dishes.

Its Roasted Meat Combination ($18.80 for 2 combination; $23.80 for 3 combination) lets you choose from a variety of meat – signature pork belly, roasted pork belly, roasted honey BBQ pork, roasted duck, kampong chicken or soya sauce chicken. The roasted honey BBQ pork is slightly charred, and beautifully caramelized.

The congee is smooth and silky. We had the Classic Ting Zai Congee ($8.80) with sliced fish, cuttlefish and shredded pork. We liked the Handmade Pork Meatball Congee ($9.80) that was incredibly juicy.

Fortune 5 Chicken ($20.80 for whole; $12.80 for half) features paper crisp skin and succulent meat, served with five sauces to enhance the flavours. It was the favourite dish on the table. On top of that, we also had Smoked Chinese Yam with Whole Garlic ($14.80) and Braised Beancurd with Vegetable ($12.80), which went well with rice. I like the crunchy strips of Chinese yam!

From now till 31 October 2016, enjoy 10% off a la carte food bill at Crystal Jade! This promotion is valid on weekday dinners and weekends, full day. T&CS applies.

With a humble beginning since 1969, Song Fa Bak Kut Teh is well known for their peppery and aromatic soup. Today, under the stewardship of the founding family’s second generation, the brand has since expanded significantly with a new outlet in The Centrepoint! The interior of this outlet provides a unique experience, inspired by Glutton’s Square, the popular hawker street of Orchard in the 1960s.

As with all Pork Ribs Soup ($7 / $9), the quality of the dish depends strongly on the quality of the pork. Keeping this in mind, Song Fa uses good quality pork that is carefully simmered with garlic and pepper to achieve the clear and peppery soup. The peppery kick is not overpowering, balanced off with the sweetness from pork ribs. Another signature dish is the Braised Pig Trotters ($7 / $9) stewed with a range of spices to achieve the intense flavour and mouth-watering tenderness.

Song Fa has also launched new dishes in their menu, including the Spicy Pork Belly ($8) cooked with dark soya sauce, and enhanced with dried chili, dried cuttlefish and lady’s fingers. What makes this dish stand out are the strips of dried cuttlefish that gave the depth and a lovely punchy flavour that pleased our palates. They also serve handmade prawn roll ($8.50) filled with marinated minced prawn, meat and vegetables wrapped in beancurd skin. Don’t forget to have some King’s Garden Tea to complement the bak kut teh.

Honolulu Café at The Centrepoint is their first international outlet. Originating from Hong Kong, it is famous for its egg tarts, pineapple buns as well as Hong Kong Milk Tea.

Their egg tarts are famous for its flaky pastry and soft egg custard center. The dough is frozen overnight so that they can fold a total of 192 layers. That is a lot because usually normal egg tarts only fold 100 layers. That’s probably the reason why the pastry is so flaky. Baked fresh everyday, I am more intrigued by its soft and smooth egg custard. Don’t forget to pair it with Honolulu Coffee (Hot $3, Cold $3.20).

In addition, they also serve a range of classic Cantonese dishes such as Curry Fish Ball ($3 for 5), Chicken Wings with Sweet Sauce ($6 for 4), Beef Brisket Soup ($6) and Fish Fillet Curry Rice ($8.50). We like the curry fish balls because they are deep fried before serving with curry, hence creating that bouncy texture. The curry is imported from Hong Kong.

REDEEM $10 DINING VOUCHER AT THE CENTREPOINT’S DINE.POST.REDEEM CAMPAIGN

Surprise! There’s yet another chance to win a $10 Dining Voucher at The Centrepoint! Simply post a picture of your delicious meal when you dine at The Centrepoint’s food precincts called Gastro+ and Food Hall and redeem a $10 Dining voucher! Hashtag with “TCPGastro” or “TCPFoodHall”, “TheCentrepoint” and lastly, don’t forget to hastag the restaurant’s name.

Redemption at Customer Service Level 3 and limited to first 1,000 diners only. Terms & Conditions apply.

A big thank you to The Centrepoint for hosting us! I am giving away another $10 worth of The Centrepoint F&B dining vouchers to FIVE LUCKY READERS!

All you have to do is:
1. Like The Centrepoint and Frasers Centrepoint Malls on Facebook
2. Share this post on Facebook.
3. Share with us any memories you had with The Centrepoint.

Closing date: 29 October 2016, 23:59. Good Luck!

GIVEAWAY CLOSED! Congratulations Rebecca Sim, Goh Hui Peng, Tan Li Ling, Daphne Fong, Muhammad Irman for winning the vouchers!

The post The Centrepoint – 5 New Restaurants Opened in Orchard Road + GIVEAWAY appeared first on Miss Tam Chiak.

Queuing must be Singaporeans’ favourite pastime but would you queue 30 minutes or more for something that will be devoured in less than 5 minutes? Well, when it comes to Hougang Muah Chee, we would! Following his father’s footsteps, Mr. Teo started making muah chee at a tender age of 14 and took over his father as a second-generation hawker. Mr. Teo has been in the business for about 60 years and in the past, he prepares all the raw ingredients by hand, from milling rice to flour, to roasting and grinding peanuts for the muah chee coating. Some of these processes have been taken over by machines nowadays but Mr. Teo strongly insists on manually proportioning each ball of muah chee, meticulously pinching each small globule and dabbing a dollop of shallot oil on them before tossing them in either grounded peanuts or black sesame. Mr. Teo explained that the muah chee loses its springy-ness if snipped with scissors.

Indeed, the muah chee here tastes artisanal as it is so much “tenderer” than the typical chewy types we get elsewhere. We actually went around trying other muah chee stalls after trying Hougang Muah Chee just to make our own comparisons. Another good thing about Mr. Teo’s muah chee is the coating of grounded peanuts and black sesame. It wasn’t overly sweetened with sugar unlike the other stalls where we could detect sugar bits in their peanut coating. The coating here is fragrant and gives a good crunch! It’s so addictive we couldn’t help popping one after the other into our mouths. Moreover, it is served warm so you really get the maximum enjoyment out of this snack!

This nostalgic Hougang Muah Chee brought us back to our childhood days and it’s almost impossible to find such artisanal muah chee that’s still made by hands in the 21st century. Although the big portion we had was priced steeper at $5.50, we felt worthwhile paying due to the tedious, back-breaking manual work that goes behind serving you their delicious plate of muah chee.

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

The post Hougang Muah Chee – Delicious Little Black Gems worth Queuing for appeared first on Miss Tam Chiak.

Specializing in making traditional authentic Peranakan delicacies, HarriAnns began in the 1940s when Grandma, Madam Chia Nguk Eng, started a push-cart selling her Nonya Kueh and Teochew-style sweet and savoury glutinous rice in the Tiong Bahru vicinity. She had to feed her two sons after losing her husband so she did what she did best – cook!

In 1950, Grandma Chia moved to Tiong Bahru market as the Ministry of Environment clamped down on street hawkers. Her delicious foods quickly gained her a huge following and her elder son, Harry, quit school to help her at the market. Grandma Chia retired in 1996 and handed down her treasured family recipes to Harry and his wife, Ann, hence the re-naming of their stall as “HarriAnns”. Towards the end of 2013, Harry handed the reins of this business to his son, Alan and in July 2014, HarriAnns Nonya Table café was born.

This unpretentious café, located in Bugis, draws a huge crowd as the set meals for the scrumptious Nonya cuisine are really affordable. It’s the third generation running the operations now but they still faithfully uphold Grandma Chia’s traditional techniques of making each kueh painstakingly by hand and using the freshest premium ingredients.

HarriAnns Nonya Table offers customers the All Day Breakfast Menu and the Peranakan Meals. There are 6 different sets of All Day Breakfast for you to choose from and we had Set A6 ($5) which includes Grandma’s Signature Glutinous Rice, 4 pieces of bite-sized Nonya Kueh and a cup of coffee or tea. Although the café is situated in a modern shopping mall, having the Nonya Kueh paired with coffee brought us back to the nostalgic days of the old Singapore. Each kueh had a good soft consistency and we liked that it doesn’t get stuck onto our teeth. The tasty glutinous rice mixed with braised soft whole peanuts is very fragrant. This breakfast set will certainly begin our day on a chirpy note!

There are 4 Peranakan Meals to choose from, namely Nonya Laksa set, Nonya Curry Chicken set, Mee Siam set and Ayam Ponteh set and these dishes are all prepared following the instructions of Grandma Chia’s traditional recipes. All set meals come with 1 Honey Iced Lemon Tea or Calamansi with Lime drink. We went around 7pm in the evening for dinner but they’re already sold out on the Nonya Laksa so we settled for the Nonya Curry Chicken set and Mee Siam set.

The Nonya Curry Chicken set ($8) boasts chicken that’s cooked till tender and moist in their signature thick and rich curry rempah. Complemented by aromatic pandan rice and a portion of Nonya Achar, which gave a hint of a refreshing sourish-spicy twist, we couldn’t stop taking one bite after another. The Nonya Curry Chicken is simply enjoyable and satisfying.

The Mee Siam set ($7) consists of stir-fried vermicelli served with a spicy sweet and sour gravy made from rempah spice paste, tamarind and salted soy bean. Topped with fresh prawns, half a hard-biuled egg, chives and fried bean curd cubes, it arrived looking fiery spicy, with the fragrance whetting our appetites. Imagine slurping one mouthful which gives a burst of flavours in your mouth! We found this dish to be the highlight of our meal.

HarriAnns Nonya Table is the place to go if you’re looking for affordable and delectable Peranakan food in a casual setting where you can catch up with friends over the weekend or unwind with colleagues after work. Don’t forget to take-away some of their kueh as they make a good snack!

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

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Kuzuzangpola (Bhutanese Greetings)!

Voted as the happiest country, Bhutan ‘Land of the Thunder Dragon’ is well known for it’s untouched wilderness and rich culture. All thanks to DrukAsia, I had the chance to visit Bhutan in June. Besides simply immersing ourselves in the streets in Thimphu and the dzong of Punakha, one of the highlights of travelling to Bhutan is a visit to the Taktsang Monastery ‘Tiger’s Nest’ nestled on the cliff edge high above the Paro Valley. Here’s an overview of the best places to visit in Bhutan.

P/S Scroll to the end of the post to see how you can win a trip to Bhutan!

1. START FROM BHUTAN’S CAPITAL – THIMPHU

Situated at an altitude of 2400m, Thimphu is the centre of government, religion and commerce. The capital has an interesting combination of tradition and modernity, and includes some of the most advanced and remotest parts of the kingdom. It is home to the Kings and the Royal family members, civil servants, expatriates, politicians, business persons and monks. Enjoy this cultural mix based on livelihood. Of culture we will take you through temples, dzongs, chortens, museums, handicraft stores, nunneries, parks and many more. Allow yourself to meet both traditional and contemporary artist.

Tashichhodzong (Thimphu Dzong) was initially constructed in 1641 and restored by the Third King Jigme Dorji Wangchuck in the 1960s. Tashichhodzong houses some ministries, His Majesty’s secretariat, and the central monk body.

2. UNDERSTAND BUDDHIST TEACHINGS

Meet the elderly generation in circumambulation at the National Memorial Chorten. Chorten means ‘Seat of Faith’ and Buddhists often call such monuments, the ‘Mind of Buddha’. Treat yourself with the fantastic depiction of Buddhist teachings in the form of paintings and sculptures at this temple. As the name denotes this National Memorial Chorten was consecrated on July 28, 1974, in memory of the Third King.

3. SEND POSTCARDS HOME

Visit the post office in Thimphu to get customized stamps or to mail cards to your friends and relatives.

4. VISIT THE TALLEST BUDDHA STATUE

Located at Kuenselphodrang Nature Park, the 169 feet bronze statue of Buddha Dordenma, Vajra Throne Buddha makes it one of the largest statue of Buddha in the world. The Buddha Dordenma symbolizes indestructibility, and it is said to emanate an aura of peace and happiness to the entire world. The Buddha statue will be completed soon, currently awaiting for the completed paintings but visitors can drive up to the Buddha point and view the tallest statue of Lord Buddha. The view of Thimphu valley from the Buddha point is spectacular and beautiful, especially at night.

5. DRIVE UP TO SEE THE HIMALAYAS MOUNTAIN RANGE

At 3,050 meter, the beautiful Dochula Pass is located on the way to Punakha from Thimphu. It offers a stunning 360-degree panoramic view of Himalayas mountain range with its 108 Druk Wangyal Chortens chortens that was built by Her Majesty The Queen Mother Ashi Dorji Wangmo Wangchuck to commemorate the victory over the Indian militants and to liberate the souls of the lives lost.

6. PUNAKHA DZONG IS THE MOST BEAUTIFUL DZONG (in my opinion)

From Thimphu, we proceed to Punakha, the ancient capital of Bhutan. It takes about 2.5 hours drive from Thimphu across Dochu-la pass. Once you cross the pass, you will see a gently flowing aquamarine river that leads you to the Punakha Dzong, the second dzong to be built in Bhutan.

Punakha Dzong was built in 1637 by Zhabdrung Ngawang Namgyal to serve as the religious and administrative seat of the region. It was here that the dual system of government was introduced in the 17th century and in 1907, enthroned the first King Gongsar Ugyen Wangchuck. Damaged over the centuries by four catastrophic fires and an earthquake, the Dzong has been fully restored in the recent years by the 4th King Jigme Singye Wangchuck.

7. WALK BHUTAN’S LONGEST SUSPENSION BRIDGE

Pho Chhu Suspension Bridge is 160 metres long and is known for the longest suspension bridge in Bhutan. Spend an hour or so there and you will be awarded with spectacular views of Punakha Dzong and the Pho Chhu Valley.

8. PICK A SOUVENIR AT PARO

The beautiful valley of Paro is home to many of Bhutan’s old monasteries and temples. The country’s only Airport is in Paro. The valley is also home to mount Chomolhari (7,300 meters) situated at the northern end of the valley whose glacier water forms the Pachu flowing through the valley. Explore the main street of Paro town and check out if there’s anything you will like to pick up as a souvenir!

9. FIND BHUTAN’S NATIONAL FLOWER AT CHELE LA PASS

We drove to Chele La Pass, which, at 3,988 m, is the highest road pass in Bhutan. On a clear day the view sweeps away to the snow-dome of Bhutan’s second highest peak, Mt Jhomolhari (7,314 m), and down to the Haa Valley, which only opened to foreigners in 2002 due to its proximity to the border with Sikkim and Tibet. Walk slower because you will be pretty breathless with the high altitude. We went around to hunt for Blue Poppy, national flower of Bhutan. It’s rare now in Chele La Pass but if you are sharp enough, you will be able to find the beauty. After a easy hike, have a picnic lunch while enjoying the beautiful view.

10. MUST CLIMB TIGER’S NEST

A trip to Bhutan is never complete without a visit to Tiger’s Nest. Indeed, it’s true as the journey there fills you with spiritual bliss. It is believed to be the birthplace of Buddhism in Bhutan, making it the most sacred monastery in the country.

On our last day, we took a 3 hours climb up to the Taktsang Monastery, located 3100 metres above sea level. Paro was raining in the morning so the weather was cool but very misty. When we were nearing the viewpoint, the sky cleared up for a few minutes for us to take some shots before the mist covered the whole cliff again. But well, that precious moment was enough for us to be awed by the stunning view.

Why is it called the Tiger’s Nest? Legend has it that in 8th century Guru Rinpoche flew to this spot from Tibet on a back of a tiger. He came to subdue a demon and then took residence in a cave. To visit, you can either climb to the monastery by foot or ride a mule.

It wasn’t the best day to climb, honestly. When we were up there, it started to rain again hence walking down the slope was muddy and slippery. But through this, I get to see how helpful our guides were. They held our hands tightly, walked each step with caution, carried our camera bags all the way up and were always by our side to cheer us on. Of course, thank you Dennis for being such an awesome travel partner!

Are you ready?

WHAT TO EAT IN BHUTAN?

Chilli and rice form the essential part of most Bhutanese meals. Some of the specialties that you definitely get to try in Bhutan includes:

Ema Datshi: The national dish of Bhutan, Ema Datshi is a mix of chilli and cheese. It is a staple in every meal just like how Koreans love kimchi.

Momos: These Tibetan-style dumplings are stuffed with pork, beef or cabbages and cheese.

Red Rice: This rice is similar to brown rice except that it is softer and more stickey. Red rice is extremely nutritious and filling.

Buckwheat Pancake: Buckwheat has been a staple in their diet for centuries. Bhutanese make pancakes using buckwheat!

*EAT BHUTANESE FOOD IN SG* At the Druk Asia Breathtaking Bhutan Travel Fair in ION Orchard from now till 30th October 2016, we get to sample some Bhutanese cuisine such as red rice porridge and dumplings prepared by Chef Sonam.

WHERE TO STAY IN BHUTAN?

Hotel Lobesa Punakha
Address: Punakha, Bhutan
Phone: +975 17 61 26 72

This is a three stars hotel situated in Punakha with a commanding view. The rooms are spacious, reminiscent of the unique charm of boutique hotels. Most rooms have balconies overlooking the lush and verdant fields and valleys of the region. Hotel Lobesa also houses a restaurant where guests can sample traditional Bhutanese cuisine.

Metta Resort & Spa Paro
Address: Langong, Shomu, Paro 12001, Bhutan
Phone: +975 8 272 855

This is my favourite hotel during my stay in Bhutan. The hospitality team took great care of us and made us feel at home and comfortable. What impressed me is the authentic asian cuisine. It’s really authentic because the lady boss is from Malaysia so she makes amazing nasi lemak and bak kut teh! It also has a beautiful garden and lots of parking.

Le Meridien Paro, Riverfront – Paro
Address: Paro-Thimphu Highway, Shaba, Paro 12001, Bhutan
Phone: +975 8 270 300

It’s only 15 mins away from the airport and if you are catching an early flight, you don’t have to wake up so early to travel and you can even have buffet or call for room service. Newly opened, Le Meridien Paro has got amazing view of the river. The hotel facilities are fantastic and great service.

TRAVEL PACKAGE WITH DRUKASIA

If you like what you see and would love to pay a life-changing visit to the Land of Happiness, DrukAsia will take you there! Select from a wide range of itineraries via their website – www.drukasia.com – and pick an experience that is best suited to you.

The beauty of DrukAsia’s packages are that everything and anything can be customized to your unique preferences. You get to decide however long or short you would like to spend at each attraction, and get to add on the experiences you would like!

Their team of friendly and experienced Bhutan Travel Specialists would be more than happy to help recommend experiences that caters to your Bhutan Bucket List! Also, don’t expect a bus-full of fellow tourists. All of DrukAsia’s packages are for private groups catered for groups of up to 4, making your private holiday that much more enjoyable.

What’s more, Druk Asia’s travel packages all come complete with the following:

1) Visas for Bhutan

2) A qualified & licensed English speaking guide

3) An experienced driver

4) Suitable transport for your group with experienced driver

5) All meals inclusive at selected restaurants

6) Accommodation at 3 star rated hotels

7) Taxes, surcharges, government contribution

8) Mineral water for the duration of the stay (FOC, to get from guide)

IMPORTANT INFORMATION

All foreign travellers are required to apply for a Visa before entering Bhutan except for India and Bangladesh passports holders. Your Visa to Bhutan can only be applied and processed by an authorized and registered travel agent like DrukAsia. The Visa will come together with your travel package to Bhutan. You can’t apply Visa yourself and Bhutan embassy does not have travel visa services.

The minimum tariff for tourist visiting in a group of 3 persons or more are as follows:
• High Season Tariff: USD 250 per person per night halt (March, April, May, September, October & November)
• Low Season Tariff: USD 200 per person per night halt (January, February, June, July, August & December)

WIN A FREE TRIP TO BHUTAN!

To give Singaporeans a glimpse into Bhutan, Druk Asia has organized the “Discover Breathtaking Bhutan Travel Fair” at ION Orchard Basement 4 from 18th – 30th October 2016. There is photography and painting exhibition, loom weaving demonstrations, Bhutanese culinary delights available for sample, and a chance to purchase Bhutanese food and handicrafts.

What’s more, you can win an all-expense paid 4D3N return trip to Bhutan for two worth S$8,600! Simply put on the gho and kira and post your image on Facebook and Instagram with the hashtag #BreathtakingBhutan, and a caption on how you would like to Discover Breathtaking Bhutan and why. You will stand to win an experience of your choice from 5 themed itineraries – adventure, trekking, cultural, festival or essential Bhutan!

It’s time to put Bhutan on your travel bucket list if you want to visit the happiest place on earth!

Photos by SuperAdrianMe and MissTamChiak

The post The Ultimate Travel Guide to Bhutan – Top 10 Places to Visit in Bhutan appeared first on Miss Tam Chiak.

Bukit Merah View Food Centre is labeled as one of the best food centres in Singapore by taxi drivers. This food centre also caters to the working crowd around Henderson Industrial Park. It’s quite a big-scale food centre even though it’s not that accessible from MRT stations. You’ll be able to find our favourite local hawker fare, as well as, some many delicious food options from different countries. We bring you 7 delicious food stalls that made us shout, “MORE!”

Sisaket Thai Food

Owner-chef Viparat Saibua, affectionately known by her loyal customers as Cat opened this stall in 2014 and has since gained a huge following. Her Thai Mango Salad ($4) consisted of good textural crunch, with a distinct sweetness from the mangoes that balanced out the usual spiciness of Thai salads. Thai Seafood Tom Yam Soup ($5) consisting of fresh, tender fish slices and prawns came with a bowl of white rice which came in handy as the soup lit our mouths on fire. Pineapple Fried Rice ($4) was fragrant and had a good consistency. The pork floss topping enhanced its flavours. Lastly, Phad Thai ($4) were slightly moist, with a strong eggy flavour. The squids were cooked just right and isn’t hard unlike most stalls that tend to overcook their squids.

Na Na Homemade Curry

We’re pretty sure this stall needs no introduction as everyone went crazy over the extremely spicy fish head curry ever since it was included in the Michelin Bib Gourmand list. Ang Go Li (Goldbanded Jobfish) and Ang Sai (Red Snapper) are usually used 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. Each bite was filled with fine, tender and juicy meat, with an excellent texture.

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.

Bukit Merah View Carrot Cake

Having been in the business for over 60 years, the hawker is still painstakingly making carrot cake the traditional way. If you’re wondering why carrot cake here is served in bigger chunks, it dates back to around 50 years ago. The original carrot cake came in big chunks and fried simply in sweet black sauce. This hawker believes in sticking to tradition. There was no chye poh or eggs in the past but it evolved to suit the young crowd’s tastebuds. This is also how the white version came about. Bukit Merah View’s Carrot Cake is served in chunks that feature a crispy exterior. It has a good texture inside, soft but not mushy. It was very flavoursome, with its savoury taste coming from fish sauce, eggs and chai poh. The small portion only costs $2.50.

71 Lor Mee

There wasn’t any queue around 11.30am when we ordered a bowl of Lor Mee but we only realized later on that they cater mostly to the early morning marketing crowd as they were sold out around 1pm when we were about to leave Bukit Merah View food centre. Affordably priced between $2.50-$3, the portion is very reasonable. You can request for a mixture of beehoon and yellow noodles or either one. There were fishcake, wu xiang and little pork bits which gave the lor mee a unique crunch. The lor (gravy) was savoury and did not turn starchy even after it had been left out for awhile (due to photo-taking).

Hong Xing Handmade Fishball and Meatball

This couple makes their fishballs and meatballs every morning before boiling them in a mouthwatering fish and meat stock. Yellowtail is used to make the fishballs which turned out super bouncy, springy and tender. You can taste the freshness and natural sweetness of the yellowtail fish. It’s perfectly executed such that you can’t detect any fishy-ness. The meatballs, on the other hand, are firmer in texture and contain lots of teepo (dried sole fish) which gave it a savoury finish. Our kway teow soup costs $5 as we requested for a mix of both fishballs and meatballs. If you’re observant, you’ll notice that the size of each fishball and meatball differs as they are truly made by hand, unlike those purchased from suppliers that are mass-produced with a uniformed shape at factories.

Charcoal Grilled

This hawker only opens for business in the evenings for approximately 4 hours only. They sell cuttlefish kang kong, rojak and their highly sought-after satay. You can opt for pork, chicken or mutton satay. Pork and chicken satay costs 50 cents per stick while mutton satay costs 60 cents per stick. We shared 15 sticks of chicken satay and 2 ketupat for $8.60. Each stick was glistening but only lean meat is used. One bite of satay was full of flavours, with a slightly charred exterior. The meat was tender and goes very well with the soft ketupat that has a melt-in-your-mouth texture. It was so addictive that we devoured stick after stick and before we know it, the plate was completely empty.

Chai Chuan Tou Yang Rou Tang

It’s hard to miss this hawker stall when there’s always snaking queues. The queue might be very long but the hawker aunties were super efficient and managed to clear the crowd quickly. We paid a total of $7.50 for mutton ribs, mutton stomach and mutton meatball soup, with a bowl of big rice. The soup contained a peppery punch and was full of coriander leaves, with a distinct gamey mutton aroma. The meat falls off the ribs easily and was fork-tender, with pleasant layers of fats and skin. The mutton was not overpowering and had a touch of its natural flavours so for people who don’t really know how to appreciate mutton soup, this is considered acceptable. The good news is that the soup is refillable! Our only disappointment was the chilli as it had no kick and we found it a tad too saltish.

Bukit Merah View Food Centre seemed like a rest-point for taxi drivers so if you’re driving, do go earlier to avoid long waiting time for a parking lot. Besides the above mentioned 7 food stalls, we’re certain that residents staying in the vicinity have their personal favourite stall that we might have missed out. We would return to this food centre due to the wide variety of delectable hawker fare!

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

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Set against the backdrop of central business district, Crystal Jade Prestige offers a repertoire of Cantonese specialties that have been refined and elevated with modern culinary techniques and incorporate top quality ingredients. This contemporary Chinese restaurant has recently refreshed its menu with new specialty creations. Now it’s time to bring your families over for a good meal!

To begin, Chilled Organic Tomatoes with Sesame Sauce ($10.80) are bursting with sweetness, nuttiness and subtle tanginess. It definitely opens the palate and prepares us for the sumptuous meal ahead.

Everyone was eagerly anticipating the colourful Prestige Dim Sum Platter ($10.80 per portion). The assortment is tempting, comprising of prawn & carrot dumpling with black truffle, assorted mushroom dumpling, osmanthus dumpling with prawn and celery and water chestnut with olive and parsley. These are classic dim sum reinterpreted in a cute way. The dumplings are plump and grease-free. It’s all good.

Undoubtedly, the show-stopper among the additions is the Best of Both Worlds ($48/whole) – a duo platter comprising of Classic and Prestige Pipa duck with fermented beancurd sauce.

I’d be happy with either of these as both are delicious! The butterflied duck is marinated for 10 hours with a homemade spice blend and air-dried for 10 hours to achieve the extraordinary, crackling-crisp skin; the mark of an excellent Chinese roast duck. The duck is basted with golden maltose sugar before roasted to a perfect finish.

The Prestige Pipa rendition is brushed with an additional coat of fermented beancurd sauce which imparts an extra umami boost to the fatty meat. The glistening dark brown skin of each piece says it all.

Not only can you enjoy perfectly- executed ducks, you can also savour a compact selection of specialities from MICHELIN one star restaurant – Crystal Jade Golden Palace. Baked Lamb Rack with Red Wine & Black Pepper ($19/pax) is an east-meets-west creation. A succulent lamb chop is simmered red wine; which adds body and sweetness, and finished with a black pepper sauce. The result is a deep, dark and rich flavour reminiscent of coq au vin.

Other highlights include a fragrant Stir-Fried Assorted Mushrooms with Basil in Claypot ($22 small, $33 medium, $44 large) and Signature Fried Rice ($20 small, $30 medium, $40 large). The fried rice looks unassuming but it’s imbued with the breath of the wok and studded with egg, spring onions, crunchy diced homemade radish and some finely-chopped salted fish.

I know you are already rubbing your belly by now but hey, how can we resist these sweet temptations? Steamed Pandan Bun with Green Tea Custard ($6.80 per portion) is a pandan-infused bun enveloping a creamy molten matcha lava and salted egg yolk; while the Coconut Jelly with Fresh Milk in Coconut ($8.80) is served chilled with coconut flesh. Crystal Jade Golden Palace’s Sugar Coated Yam ($13) is addictive. It’s light yet fragrant, coated with crystallized sugar.

RECOMMENDED MICHELIN DINNER SETS

Available daily, Crystal Jade Prestige has also crafted two exclusive MICHELIN set menus comprising highly-recommended dishes from One MICHELIN-starred sister establishment; Crystal Jade Golden Palace.

Priced at $58 and $68 per person (minimum of 2 persons), key highlight dishes include Chilled Foie Gras infused with Japanese sake, Crackling Suckling Pig Roll with Black Truffle Pearl Rice and Sugar Coated Yam.

Jadeite members, DBS/POSB and Standard Chartered cardmembers can enjoy these dinner sets at $48 and $58 respectively.

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We wouldn’t have visited Geylang East Centre Market & Food Centre (or Aljunied Market and Food Centre) if we weren’t doing a charity food tour for an old folks home nearby. Totally clueless what we should have for breakfast, we went for the few stalls with queues. One of them is Guan Kee Wanton Noodle. Apparently, there are a lot of good wanton noodle stall in this food centre. There is also Hoe Kee Wanton Noodle and Quan Kee Wanton Noodles (opens from 4pm till 10pm).

From my earliest memories of wanton noodle, it was never about the fatty char siew. Somehow, the sauces and noodles play a big part and it was only until later that hawkers are serving well roasted fatty char siew. Or maybe I wasn’t exposed to it right from the beginning because I only eat Hock Kee Wanton Noodles in Kebun Baru Food Centre since young.

Guan Kee Wanton Noodle, to me, is another stall that evokes that sense of nostalgia. Having been around for more than 20 years, the couple is friendly and pretty efficient. Char siew here is the old school bright red ones. But the egg noodles, ahhhh… it’s cooked just right – al dente and comes with a good bite. That’s the highlight.

The homemade chilli that was tossed with the noodles was shiok, with a mix of chilli and ketchup. My friends from Malaysia never understand why our version of wanton mee needs ketchup, but to me, that’s how it should be. As for the dumplings, they are small yet powerful. Again, taste is subjective and everyone has individual preference on your favourite wanton mee. For me, this is good enough.

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

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Kam’s Roast first overseas branch has opened in Pacific Plaza, located next to the Michelin-starred ramen restaurant Tsuta! The flagship outlet in Hong Kong was awarded the Michelin Star in the 2015, 2016 and 2017 editions of MICHELIN Guide Hong Kong & Macau. Started by Mr Hardy Kam in 2014, Hardy was the grandson of the late Mr Kam Shui Fai, who founded the Hong Kong roast goose institution, Yung Kee Restaurant. Within 6 months of opening, Kam’s had earned a Michelin star.

[EXCLUSIVE!] Kam’s Roast Goose: Moving On From Yung Kee to the Michelin Star

Head Chef Wong Kwan-sang has also flew to Singapore to train the staff and make sure everything is smooth in the beginning. The chef helming Kam’s Roast in Singapore used to work at Yung Kee and will be permanently based in Singapore. Another chef from Kam’s Roast Goose will be stationed here for a month. With careful supervision from the original roster of Hong Kong chefs, the same Kam’s Roast will achieve the same quality and standards expected of the dishes.

Using the family recipe and the same sauce and marinade techniques used back in Hardy’s grandfather’s day, signature dishes at Kam’s include roast duck, suckling pig and “toro” char siew made with premium pork belly. With everything done fresh daily, the whole process takes a few hours, including cleaning, marinating, air-drying and then roasting. There is slight crisp in the skin with a layer of fats underneath. The meat was juicy and tender, even better with the subtly sweet plum sauce. The first plate which I tried, they drenched a little too much sauce hence the skin turned soggy. Subsequent plate that my husband had was much better.

‘Toro’ Char Siu is a secret recipe by Mr Kinsen Kam Kwan Sing, who was once the second-generation owner at the famed Yung Kee. The premium pork belly is seasoned with Kam family’s award-winning marinade. The slab of meat is barbequed and boasts a melt-in-your-mouth texture. It’s more on the sweet side and I thought a little more char is good to get a greater smoky flavour.

Even though the duck was the highlight, what impressed me was the sio bak instead. I think Kam’s has got the right formula. The skin is crispy brittle and you can hear the crackling sound when you bite the skin. The first bite producing a noisy crunch from the skin before it gives way to the juicy layers of well-seasoned tender and moist meat under it. OOOMPHH…..

There is roast chicken with ginger and scallions dip as well. Suckling pig is also available at Kam’s. Corporations or individuals can also order the Suckling Pig for events or celebratory occasions too. It is roasted gently for long hours, and the collagen produced from the meat is bound to please.

My dining partners all love the legendary Wonton Noodles, exclusively available in Singapore. Apparently, it was the same noodles that Mr Kinsen Kam Kwan Sing served in Yung Kee. Al dente with a firm bite, the noodles are air flown from Hong Kong daily, hence absolute freshness is guaranteed. Not much alkaline taste, it has got that eggy fragrance. The noodles can be accompanied with slices of Kam’s famous roasts or their goldfish-shaped wontons which I have not tried.

End your meal with red bean dessert cooked with premium mandarin peel that has aged for decades, hence they are more potent in aroma and taste. At Singapore’s outlet, you will get to see the same artist’s impression of Kam’s family on the wall, just like the one in Hong Kong. Congratulations to Mr Hardy Kam and Mr Robert Chua!

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To talk about Rumah Makan Minang, we have to start Sabar Menanti, a well-loved Malay restaurant established in the 1940s serving authentic Nasi Padang dishes from the Sumatran Minangkabau people. The owner Haji Marlian came from Sumatra and set up a small food stall. The business grew to become a modest restaurant that was very popular.

After the owner passed away, the running of the restaurant has passed on from the original owner from Sumatra, Haji Marlian, to his children and they eventually set up their own brands. So there is Sabar Menanti Restaurant, Sabar Menanti II, and Rumah Makan Minang.

Located at the corner of Kandahar Street and Muscat Street. Rumah Makan Minang is started by Haji Marlian’s youngest child, Zubaidah in 1954. Now, Aunty Zubaidah’s family runs the restaurant and they are now also doing catering. I have been here quite a few times and it’s one of my favourite spots when I bring tourists on a Chiak Local food tour.

One of my favourite dishes here is Ayam Belado Hijau ($3.50), featuring tender chicken in signature green chilli marinate. The marinate doesn’t overpower and I like how it helps to bring more umami depth to the meat. And there is Indonesian Tahu Telur ($6) made from large fried tofu mixed with eggs and dorned with bean sprouts, grated peanuts and dark watered sweet soy.

Generally speaking, beef is too tough to eat without braising. Beef Rendang ($3.50) seems to be a highlight here with the beef made intensely aromatic by coconut milk and spices cooked over a slow charcoal fire. It wasn’t as tender as I hope it would be but the flavours are definitely there. Some vegetables to go along our meal include Sayur Lodeh ($3) – mixed vegetables boiled soft, spiced and flavored; and Terung Belado ($3) – eggplant fried with signature red chilli marinate. I love everything spice, so to add to my already spicy meal, I always add on Sambal Belado Merah ($1) – a Minangkabau style sambal that is sexily red and very spicy.

Order your food from the counter and the staff will deliver it to your table. I like how the strong and balanced flavours here and the chilli are not too spicy, so we can easily finish a meal. I got a chance to meet Aunty Zubaidah in real person as I was embarking on DBS SME99 project. Watch the video to hear her story!

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