Looking to satisfy your Thai food cravings, and enjoy pints of refreshing beer with your loved ones over the weekend? You’re in for a treat! Organized by Chang, Thailand’s award-winning beer brand, Chang Sensory Trails is returning to Singapore again! In its third year after popping up in Los Angeles and London earlier this year, Chang Sensory Trails will be held from 31 August to 1 September 2018 from 4pm to 10pm, at The Lawn at Marina Bay.

This event celebrates iconic authentic Thai dishes that have been inspired by home recipes. The eight Singapore-based Thai restaurants which will make an appearance at the highly anticipated event are Aroy Dee, Baan Ying, Bangkok Jam, Gin Khao, Little Elephant, Long Chim, Tamarind Hill and Un-Yang-Kor-Dai. Each restaurant will present three signature dishes. Be prepared, come with an empty stomach, and have your fill of delicious Thai dishes and snacks that you’ll find yourself returning for.

Chang collaborates with Thai chefs and restaurants to showcase and amplify how the simplest yet most authentic of ingredients can yield top-notch food. Are you ready to find out what’s on the menu?

THE FOOD

1. Aroy Dee
Dig into Aroy Dee’s Thai Style Deep Fried Spare Ribs with Aroy Dee’s Signature Sauce. These deeply flavoured and crispy ribs make an amazing starter. Pair them with a glass of ice-cold Chang Beer and you’re in for a good time!

2. Baan Ying
Baan Ying presents their Dry Tom Yum Goong Noodles with Lava Egg. Are you salivating yet? Give it a squeeze of lime to lift the beautiful flavours of the dish.

3. Bangkok Jam
Fancy some fish and chips? Bangkok Jam’s Thai rendition might just be what you’re seeking. The fish fillets are served with crispy fries, and we’re pretty sure that you wouldn’t want to miss this!

4. Gin Khao
Tailored to suit the locals’ palates, Gin Khao’s signature Watermelon Fried Rice, an ingenious creation, is one of the highlights at Chang Sensory Trails. The fried rice promises perfectly balanced flavours, complemented by refreshing bursts of watermelon juice.

5. Little Elephant
Little Elephant’s Kor Moo Yang (grilled pork neck salad) is perfect for those who want to have both meat and vegetables. Look forward to tender pork neck that has been grilled expertly!

6. Long Chim
If you have a penchant for spicy food, try Long Chim’s Spicy Pork with Rice Cakes. This dish packs a punch, and the bold flavours will certainly please your taste buds.

7. Tamarind Hill
Tamarind Hill’s Deep Fried Prawn with Crispy Noodles features freshly fried sweet prawns served with a deconstructed pile of crispy noodles. Crispy, crunchy, tasty, yummy!

8. Un-Yong-Kor-Dai
The incredible taste of Un-Yong-Kor-Dai’s signature Grilled Khao Yai Chicken is the work of a marinade that is made from white peppercorns and fresh coriander. Pair the succulent meat with the spicy Isaan dipping sauce and set your tongue and lips on fire!

IT DOESN’T STOP THERE

If you think that the festival is only about ice cold beer and scrumptious food, you’re in for a surprise! Feast like a king, while being serenaded by local bands such as O.K Ready! and 53A.

Chang Sensory Trails 2018 proudly presents the best of both worlds – food and entertainment. Now, mark your calendars, and get ready for a good time! Don’t forget to include #changbeer and #changsensorytrails in your postings on Facebook (https://www.facebook.com/changbeersg) and Instagram (@changbeerglobal)! See you there!

This post was brought to you by Chang Beer.

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Established more than 20 years ago, Hup Seng Heng Vegetarian has humbly served people from all walks of life. 73-year-old Madam Tan Chai Hong, owner of the stall, mentioned that the business was passed down from her father-in-law to her husband (both of whom have passed away), and then to her. She learnt the ropes from her husband, in order to continue running the stall.

When I arrived at the stall, I saw four people working hard to serve the crowd. Two were in the kitchen preparing and cooking the dishes, while the other two stood outside and served customers. It was heartwarming to see them working so hard and doing their best to feed their hungry customers.

One of their signature dishes is the vegetarian Sliced “fish” Bee Hoon Soup ($3.50). It comprises a generous amount of thick bee hoon, and ingredients such as seaweed, fried tofu, tomato and mock fish meat. Madam Tan told us that milk is added into the soup to enhance the taste of it.

Every mouthful was rich and creamy. It was by no means “jelak”. The soup was on the thicker side, thus delivering a lovely mouthfeel. I was glad that the thick bee hoon was not overcooked, and was still springy. Most stalls tend to slightly overcook theirs, causing the beehoon to lose its firmness. Overall, I really enjoyed this simple and comforting bowl of noodles.

Almost everyone in the queue ordered bee hoon. That, alone, gave me a reason to try it too. Looking at the array of dishes available, I couldn’t decide at first but eventually settled for spring roll, mock meat, and stir fried sambal long beans. This simple dish was such a delight as the sides tasted really light, but flavourful. I was told that the spring rolls are made fresh daily and people really enjoy it. I can totally understand why because it was really yummy! I loved the sweetness of the radish and carrot, and the crispy skin of the roll. The mock meat and sambal long beans were pretty ordinary. If you’re not so big on beehoon, you can opt for brown rice.

Nothing beats a bowl of tasty and nutritious soup, am I right? This Old Cucumber Soup ($2), which was comforting and sweet, was great!

Hup Seng Heng Vegetarian also  offers vegetarian claypots ($8) and a different soup ($2) everyday. Note that they are closed on Monday.

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

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I managed to track down Ho-Bee Roasted Food at Ang Mo Kio 628 Market & Food Centre, which was located at the 7-11 hawker centre in Ang Mo Kio Ave 8 for 8 years, before relocating to its current setting. Ho-Bee has, since, been running successfully for 18 years.

A long queue was stemming from the stall when I reached at around 3.15pm. It was way past lunch time but the queue kept getting longer.

All the roasted meats displayed behind the glass panel looked equally tantalising. This made my heart race a little as I couldn’t decide what to get! Because I wanted a little of everything, I thought that the “Each Person Set” ($7.50), which comprises roasted duck meat, roasted pork, bbq pork and white rice, was the perfect choice.

The roasted pork was bouncy and firm, and had a thin crackling on top. It was so crispy, and produced an audible crack when I bit into it. Its meat-to-fat ratio was just right, and I loved how juicy it was. My only gripe was that the roasted pork pieces were a tad small. Other than that, it was perfect. Also, don’t forget to dip the pork in their freshly-made chilli sauce for a spicy kick! Their chilli sauce is spot-on, and quite possibly the highlight of this meal. It left a moderate burning sensation which lingered  on my tongue. I really enjoyed the chilli as it paired flawlessly with the meat, and left me craving for more.

The roasted duck meat was very tender and succulent. It tasted even better when dunked into the light and aromatic gravy, and chilli sauce. I absolutely adored this combination of flavours. Pair it with some fluffy white rice, and you have yourself a satisfying lunch.

Fresh housemade achar is served alongside the dishes to cut through the greasiness of the meats.

The bbq pork, on the other hand, fell a little short of expectations. It lacked the char that I was looking forward to, and it didn’t have much fat. It was pretty lean and a little dry. The chilli sauce saved the dish by adding some flavour and mitigating the dryness.

Unfortunately, the Pork Ribs Rice ($3.50) left me disappointed. The pork ribs were not meaty at all. They were also slightly tough, and lacked the smoky flavour.

Overall, Ho-Bee Roasted Food is definitely worth a try. I will surely pay a second visit if I am in the area, and craving for some good roast meat. Be prepared to queue if you’re heading there!

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

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I don’t really come across hawker stalls that specialize in hor fun. The dish seems to be more commonly served at zi char places. I was on the lookout for nice hawker places and chanced upon Hor Fun Premium, which is located at Alexandra Village Food Centre. The online community has shared rave reviews about Hor Fun Premium, and I knew I had to make my way there.

Hor Fun Premium has become exceedingly popular since opening in 2015. The owner, Mr Leo, picked up his culinary skills from his father and started cooking at a zi char stall at the age of 17. One day, he decided to venture out on his own and started Hor Fun Premium.

I ordered the signature Beef Hor Fun ($4.50) which comprises beautifully charred hor fun, six slices of beef and a few stalks of kai lan miao swimming in a magnificent and silky eggy gravy.

My favourite component was the hor fun. Slightly chewy and full of wok hei, the hor fun was a star. That intensely satisfying wok hei can only be imparted by a good control of fire, and fantastic tossing techniques. Hor Fun Premium really whips up an awesome plate of hor fun! The beef slices were perfectly cooked and tender. The vegetable stalks remained crunchy and refreshingly sweet. I absolutely love how simple yet hearty this dish is. Absolutely spot-on!

Oh, have I mentioned that the portion is very generous? What a bang for the buck!

My dining partner and I also tried the Sliced Fish Hor Fun ($4.50), and it was lip-smackingly good as well. They use snakehead fish (aka toman fish) which is exceptionally fresh. The fish slices had a firm and meaty texture, and a slight sweetness. They did not have a disturbing fishy smell, or aftertaste, which is another plus point. I found myself going back for more as it was really addictive. Pairing it with hor fun took it to the next level as every mouthful delivered a delightful silkiness.

You may help yourself to the condiments, such as green and red chilli, displayed at the stall front. There are other dishes on the menu that may interest you. The mui fan, and pork ribs rice, sound delicious too, and they are priced at just $4.50!

Hor Fun Premium has successfully made it to my list of favourite food haunts. Fresh and good quality ingredients, wonderful wok hei, and huge servings. Need I say more?

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

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Situated in the Loyang industrial area, this 14-month-old stall is famous for Big Prawn Noodles. If you are in the East looking for a comforting breakfast, I highly suggest that you head over to fill your tummy. “Why so?” You may ask. Well, their Big Prawn Noodles go for only $3.80 (standard usual prices at $5/7/9) between 6.30am and 10am!

As a chilli lover, I like my chilli to really pack a punch. To me, it is a very important element as it could make or break the dish. That being said, I am not one who fancies eating dry noodles with chilli as most stalls’ chilli recipes don’t quite cut it. However, this really took me by surprise. I was told the chilli is made in-house daily and I must say that it tasted wonderful! It boasted a rather mild level of heat, and the hei-bi and aromatic flavours really came through. The ones I’ve tried elsewhere are usually not fragrant or potent enough. If you have a low spice tolerance, but also would like some chilli to go with, this should be perfect for you.

The yellow noodles and kway teow were complemented by the chilli, and chilli oil which coated every strand of noodles. Bits of crispy pork lard were also tossed in it to elevate the flavours. The freshly fried shallots added a nice crunch. Indeed, an absolute winning combination! The Dry Pork Ribs with Prawn Noodles costs $5/7/9, and the greedy us went for the $7 bowl.

A bowl of soup was served with the dry noodles. Inside this fantastically sweet prawn broth lay four fresh and sweet prawns that were larger than usual, as well as three chunks of meaty and tender pork ribs. $7 for the generous serving, and fresh ingredients, is very reasonable.

Another signature is the Big Prawn Noodles ($5/7/9). My choice of noodles when eating prawn noodles soup is always thin bee hoon mixed with yellow noodles. I didn’t add any chilli to it as I wanted to enjoy the sweet and flavourful broth as it was. Just a whiff of the strong aroma of the prawn broth, and I knew that it was going to be delicious. And, the dish proved me right. You may add on pork ribs, pig’s intestines or pig’s skin for $1 to $2.

I highly recommend this stall. I’d say the only downside is that it is not easily accessible as it is located in an industrial area. That being said, I didn’t regret travelling all the way there. I will definitely return!

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

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Bak Chor Mee is a perennial favourite. It seems to be a very simple dish, but not many can whip up a perfect bowl. Da Sheng Bak Chor Mee has been passed down through four generations and is currently manned by 36-year-old Bai Yong Sheng, who’s spent 21 years acquiring the skills necessary to produce excellent Teochew bak chor mee!

It’s easy to spot Da Sheng Bak Chor Mee as the stall has a bright blue logo and a snaking queue. There were about five people in front of me and the total waiting time, from queuing to receiving my food, was around 15 minutes. No one likes waiting this long for their food. But good things, or rather good bak chor mee, are always worth the wait.

Do yourself a favour and try their signature Mushroom Minced Meat Noodle ($5.50). This dish is the reason why there is a long queue. It comes with bak chor, braised mushrooms, meatballs, pork slices, pig’s liver and two crispy wantons. Oh, how I love hawkers who are this generous with the ingredients! The bak chor is marinated with powdered sole fish which made it even tastier. The owner was quite heavy-handed with the vinegar, but I absolutely loved it as it really whetted my appetite. The chilli sauce provided a kick of heat and intensified the flavours altogether. For those of you with a penchant for spicy food, this is created for you. If you can’t handle spicy food, inform them to reduce the amount of chilli added, or to not add any, because it is really quite spicy!

Every strand of mee kia was coated with the vinegar-chilli sauce. The stewed mushrooms were sweet and juicy. The rest of the ingredients were pretty average but I liked that the addition of dried sole fish elevated the taste of the entire bowl .
I must warn you though, that this is a huge bowl of noodles. This hawker is very generous when it comes to the amount of ingredients.

After they relocated to Ubi, a new dish sprung up on their menu  — the Fried Chicken Chop Noodle ($5.50). Are you a chicken breast or chicken thigh kind of person? Well, I’m all for chicken thigh! The uniformly thick chicken thigh chunks were juicy, and were armed with a light tinge of spice. So good!

The dishes served here are really value for money. Prices might be dear to some, but you’ll receive good quality ingredients and generous portions!

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to XXX. We will verify and update from our side. Thanks in advance!

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Established twelve years ago in Bukit Timah Market & Food Centre, Peter’s Pan Western Food serves up incredible western food at pocket-friendly prices. Peter’s son actually named the stall — he thought Peter’s Pan was cute! Peter takes charge of the cooking, whereas his wife assists in taking orders.

I usually go for the chicken chop, beef steak, or fish and chips. The three people queueing in front of me ordered the chicken chop. I was surprised that all three of them were ordering the same thing, so I did the same. I went for the Grilled Chicken Chop ($6) and Fried Dory Fish ($6). Interestingly, this stall serves wedges instead of the common shoestring and crinkle-cut fries. You can opt for rice, instead of wedges, if you’re extremely famished. You can also add on wedges or rice for just $0.50.

I was wowed by the whopping piece of chicken that’s doused with a brown pepper sauce. Just how appetizing is that?! Yet, I went for the wedges first. They were just calling my name. It’s just like eating the fries first when you order a burger meal, you feel me? The wedges were crispy on the outside and uniformly smooth and fluffy on the inside.

Just one look at the dish and I knew that it was going to be delicious. And, I was right. The perfectly grilled chicken chop was tender, and its edges were slightly crisp. The house-made pepper sauce looked pretty rich and I was worried that it would be too peppery. Thankfully, the pepper sauce, which carried a hint of sweetness, did not overshadow the taste of the chicken.

The coleslaw was creamy, tangy, and armed with just a pop of sweetness.

It is rare for me to actually like or enjoy dory fish. So, trust me when I tell you that their dory fish was executed quite perfectly. Coated in a thin layer of bread crumbs, the meaty and firm fish was an ease to slice through. The fish was juicy, and not too oily. I gobbled the fish down in a matter of minutes. I absolutely love it to bits! The chicken chop was good, but the dory was a star.

Craving for some good old Western fare that won’t break the bank? Peter’s Pan Western Food is the place for you.

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

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Have you ever seen sliced fish soup and duck porridge being sold at the same place? That is a pretty rare sight, right? Most stalls usually specialise in only an item or two but, interestingly, Hong Qin Fish and Duck Porridge serves THREE different meats — fish, duck, and pork! Hong Qin Fish and Duck Porridge has a long history. It was first opened more than forty years ago by the father of the current owner. They have relocated, but have continued dishing out tasty Teochew fare.

I ordered the signature Sliced Fish Soup, Duck Porridge and Braised Pig Trotters. The bill was slightly under $20 — pretty affordable considering how there were THREE meat dishes!

The sliced fish soup was done in true blue Teochew fashion. Past media clippings reported that pork shank bones are boiled for a minimum of four hours, before fish bones are added. The clear soup contained seaweed, lettuce and firm batang fish slices. Hold a mouthful of soup in your mouth for awhile, and you will be able to detect the subtle, yet distinct, saltiness of dried sole fish. I prefer my sliced fish soup to be sweeter, so the saltier aftertaste of Hong Qin’s sliced fish soup did not really appeal to me. They could have been more generous with the size and portion of the batang though.

I’m accustomed to Cantonese porridge and I expected the duck porridge to be done in a similar fashion. Instead, I received Teochew-style porridge. The ‘porridge’ was made up of steamed rice, and duck broth. I am usually not a fan of Teochew porridge but surprisingly, this bowl of duck porridge was especially homey and comforting. The duck soup tasted just like something my grandma used to make! It was light, sweet, and had the faintest herbal aroma which kicked in only at the end. This is the perfect comfort food! The duck was chunky and flavourful, but the pieces contained a lot of small bones. It was quite a challenge teasing out the meat, which wasn’t much to begin much.

Of the three dishes, the braised pig trotter was the best. You could really “taste” the time and effort that went into the braising of the collagen-rich trotters — the flavour of the ‘lor’ penetrated deep into them. The meat could have been more tender, even though the parts with collagen were super moist and tender. I only wished that there were more trotters! The intensity and richness of the ‘lor’ was telling of the amount of hours that went into simmering the pork stew. Drench a bowl of fluffy steamed rice with the braising gravy, and you’re in for treat.

I visited Hong Qin Fish and Duck Porridge on a public holiday, and noticed that most of the patrons were families. I guess Hong Qin’s homey dishes appeal to both the young and old!

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Hong Qin Fish and Duck Porridge. We will verify and update from our side. Thanks in advance!

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It’s that time of the year again! As Mid-Autumn Festival approaches, friends and families gather to celebrate this lovely tradition. The best part, in my opinion, is eating mooncakes with my loved ones. With so many renditions of traditional and wacky mooncakes out there, it is certainly really difficult to find one that satisfies your taste buds. Whether you’re a traditionalist, or a more adventurous person, Bakerzin has got you covered with EIGHT different collections of traditional and unique mooncakes that are bound to dazzle.

The Royal Collection

There is always something comforting and heartwarming about traditional baked mooncakes. Bakerzin’s Royal Collection is a stunning collection that puts a twist on their Signature Egg Yolk Blend Mooncakes. This limited-edition collection combines local and South-East Asian flavours, perfect for those who are interested in something different. Expect eccentric flavours such Beetroot Gula Melaka, Osmanthus, Charcoal Tangerine Red Bean and Pandan.

I was a little skeptical at first, but the flavor combinations impressed me! The Beetroot Gula Melaka sports an appealing shade of red — almost too pretty to eat! The Charcoal Tangerine Red Bean mooncake promises a refreshing burst of flavours in every bite, while the Osmanthus mooncake delivers lovely floral notes. There are only 1000 boxes available, so make sure you place an order immediately!

Price: $66/box of 4

The Harmonious Collection

This collection is tailored for those who have an undying love for baked mooncakes, and nuts. The Tangerine Wu Ren Mooncake and Classic Melon Seed Mooncake will tickle your fancy if you like your mooncakes with a crunch. These outstanding creations with a perfect crust will score you points with your folks too!

Price: $56/box of 4

The Signature Collection

If you prefer sticking to the classics, go for Bakerzin’s Signature Collection ($60/box of 4) which features their Premium Egg Yolk Blend Mooncake. This decade-old favourite is a crowd pleaser and you definitely won’t stop at just one. If you prefer to have a little variation in your box of four, I suggest getting the Premium Collection ($58/box of 4) which consists of the Premium Egg Yolk Blend Mooncake and Classic Melon Seed Mooncake. You can’t go wrong with these!

The Splendour Collection

Durian lovers MUST seize the Durian Snow Skin Mooncake. Bakerzin sources their premium Mao Shan Wang from a farm in Malaysia, so you know you’re getting only top quality durian! Packed generously in the core of each green mooncake is a creamy and rich durian paste that will steal your heart on the very first bite. This delectable and indulgent treat is definitely a show-stopper! I promise that you won’t regret getting a box of these impeccable delights!

Price: $98/box of 8

The Brilliance Collection

Looking for innovative and more contemporary flavours? The Brilliance collection boasts 4 fruity mooncakes loaded with chia seeds! Flavours include Cempedak Chia Seed Snow Skin, Honeydew Chia Seed Snow Skin, Orange Chia Seed Snow Skin and Strawberry Chia Seed Snow Skin. Meticulously handcrafted by Bakerzin’s culinary maestros, the Chempedak mooncake’s pastel purple crust opens up to reveal a rich, flavourful and sweet cempedak paste. The chia seeds lend a satisfying crunch, and you’re getting a little dose of nutrition in every mouthful since chia seeds are known to have tons of health benefits! These delicate snow skin mooncakes are perfect for those seeking a less sinful mooncake.

Price: $58/box of 8

The Prestige Collection

Bakerzin takes on a bold attempt to incorporate various liqueurs such as Apple Vodka, Butterscotch Baileys, Latte Kahlua, and Coconut Liqueur into their fine mooncakes. The Prestigue Collection has melded the liqueur and the filling of the mooncakes flawlessly, that even the pickiest eaters will give them a thumbs up. I have to warn you though — the mooncakes are super addictive!

Price: $60/box of 8

The Heavenly Collection

A die-hard fan of goma or black sesame? Bakerzin’s The Heavenly Collection is built for you. The unique Black Sesame and Butterscotch Snow Skin, Black Sesame and Peanut Butter Snow Skin, and Black Sesame and Coconut Egg Custard Snow Skin promise a subtle, but captivating, nutty fragrance, and a delicious core. The flavor pairings are quite the perfect unions. You may opt for the 100% Black Sesame Snow Skin mooncake if you like it simple.

Price: $56/box of 8

Bakerzin’s mooncakes are available for sale from now till 24 September 2018 at all Bakerzin outlets, Mid-Autumn Festival booths across Singapore, Cheers, FairPrice Xpress, Fave and Qoo10. You may also place an order online at https://www.bakerzin.com/eshops/bkz-cat-37/mooncake-2018/

This post is brought to you by Bakerzin.

The post Bakerzin’s Exquisite Mooncakes are Not to be Missed! appeared first on Miss Tam Chiak.

Hong Kong Mei-Xin Mooncakes 2018 – Totally Worth the Calories

Once you’ve tried Mei-Xin’s Mooncakes, it is understandable why they have been the number 1 selling in Hong Kong for 20 consecutive years. Made with premium ingredients, Mei-Xin mooncakes, in my opinion, come close to being perfect. The crowd favourite — Lava Custard Mooncakes — was sold out in Hong Kong and China on the very first day of its launch! Currently, the prices are sky-rocketing in Hong Kong and China as these mooncakes are in an awfully high demand. Lucky us, because we can enjoy these delectable treats at affordable prices! Apart from the bestselling Lava Custard Mooncakes, Mei-Xin has also come up with attractive new flavours and their 2018 mooncake collection is poised to be a huge hit.

MEI-XIN ORIGINAL – PREMIUM LAVA CUSTARD MOONCAKE

You can’t go wrong with the award-winning Original Lava Custard Mooncake ($59/box of 8)! Intricately handcrafted, each golden crust encases a glorious molten egg yolk and custard center. It is an absolute match made in mooncake heaven! Don’t forget to warm the mooncakes up in a microwave (1000w) for 3 to 5 seconds. I’m sure you’ll be smiling from ear to ear as you take a bite of this little package. The luscious lava core will capture your heart! If I can only pick one from the array of Mei-Xin mooncakes, this is definitely it.

The Delicate Trio Mooncake gift box ($49/box of 6, 2 flavours each) which features Creamy Custard Mooncake, Original Lava Custard Mooncake and Lava Egg Yolk with White Lotus Seed Paste Mooncake, will make a lovely gift for loved ones and corporate clients. We will be giving away 5 sets of these on our Facebook page so look out for the giveaway!

MEI-XIN TRADITIONAL MOONCAKES

It’s hard to go wrong with these perennial favourites – White Lotus Seed Paste Mooncake with 2 Egg Yolks ($62/box of 4) and Lotus Seed Paste Mooncake with 2 Egg Yolks ($62/box of 4). Presented in an elegant and beautiful packaging, these superior traditional treats will appeal to all ages. Aromatic, and exquisite, these baked treats are irresistible, and they have definitely secured a spot on my list of best baked mooncakes.

MEI-XIN SNOWY PREMIUM DELICACIES

Cha Chan Tang – Ho Ho Yum Gift Box ($45/box of 8)

Mei-Xin takes mooncake flavours to the next level by incorporating Hong Kong’s local tea house flavours into their signature mooncakes. Think Iced Lemon Tea, Red Bean Ice, Milk Tea with Condensed Milk, and 7-Up with Salted Lemon. These creations may sound unusual, but they sure took me back to my days in Hong Kong! My favourite is the Milk Tea with Condensed Milk — so rich, so good!

Brand New Musang King Durian Snowy Gift Box

Durian season might be ending, but you can still have a taste of the king of fruit in the brand new Musang King Durian Snowy Gift Box ($52.50/box of 6)! You won’t regret sinking your teeth into these delicate snow skin mooncakes.

The Snowy Mini 4 – Durian gift box ($15/box of 4) includes both D-24 and Musang King Durian flesh. It’s a great option if you wish to enjoy both kinds of durian.

Mei-Xin’s mooncakes are available at official Booths in Change Alley @ Chevron House, Takashimaya, Compass One, Vivo City, Nex, Tampines Mall, Causeway Point, Westgate and Plaza Singapura. They are also available in Cold Storage Outlets at Holland Village, Great World City and Heartland Mall (Kovan). Alternatively, you can order them online at hkmxproducts.sg!

Be sure to place your Mei-Xin mooncakes orders as soon as you can, because I’m pretty sure that the mooncakes will be sold out in no time.

This post is brought to you by Mei-Xin Mooncakes.

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I’m pretty sure we’ve all heard of, or been to, Maxwell Food Centre. Situated in the heart of Chinatown, this amazing place offers a plethora of good local food. Apart from the famous Tian Tian Chicken Rice, and Zhen Zhen Porridge, there are actually many other popular stalls that are worth a visit. Ye Lai Xiang Tasty Barbecue is one of them.

I’ve been on a Western food craze lately, and Ye Lai Xiang Tasty Barbecue is one of the many places on my to-visit list. It was located at Margeret Drive Food Centre before it relocated to Maxwell Food Centre 6 years ago. Mr Leong, who mans the stall with his wife, carries on the legacy of his father, who first started this food business in 1971. Ye Lai Xiang Tasty Barbecue serves up delectable Hainanese Western food that you should definitely try.

The Chicken Cutlet ($8) at Ye Lai Xiang Tasty Barbecue was pretty remarkable. I was shocked at the huge piece of chicken, but also very happy at the same time. For $8, you get a huge slab of crunchy and fragrant chicken cutlet, a side of mixed vegetables, crinkle-cut fries and a fluffy sweet bun. It may sound pricey, but you’ll be getting your money’s worth.

The sweet house-made sauce complemented the fried cutlet flawlessly, and the combination was so mouthwatering that I went back for more. I absolutely adored the soft and chewy bun. It is, by far, the best of its kind. I found out that the owners purchase these delicious buns from a traditional bakery. As an avid lover of all kinds of bread, I devoured the bread in seconds.

The Pork Chop ($7.50) fell a little short of expectations. The pork chops were thin and a tad tough. They might have been perfect if they were slightly thicker. However, they still tasted pretty good with the accompanying sauce. The pork chop comes with crinkle-cut fries, a bun, and canned beans.

Overall, Ye Lai Xiang Tasty Barbecue serves up pretty legitimate Hainanese Western food. I will be back to try their other dishes! I highly recommend the Chicken Cutlet if you haven’t tried it already!

P.S : you can expect a long queue at Ye Lai Xiang Tasty Barbecue during lunchtime

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Ye Lai Xiang Tasty Barbecue. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also wish to check out our article on One Pot, a steamboat stall opened by a professional skater in an ulu location!

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The post Ye Lai Xiang Tasty Barbecue – Amazing Hainanese-style Western Food appeared first on Miss Tam Chiak.

Didn’t think that my favourite Pumpkin could go onto my face!

On one of my recent visits to my dear aesthetic doctor friend Dr. Gabriel Wong, I was wax waning about the delicious homemade pumpkin rice I usually have this time of the year. The arrival of Autumn, A.K.A. pumpkin season means my craving for that deliciously golden-hued gourd is at its peak.

I had planned to whip up my family’s pumpkin rice recipe as a treat for myself, and maybe for Dr. Gabriel to try. Just maybe, I said to him, if there’re any leftovers.

Then Dr. Gabriel interjected. While he can’t wait to taste my pumpkin rice, he’s even more excited (and persistent) about getting me to try a facial. Embarrassed for not following his skincare regimen, I sheepishly agreed; my skin is in dire need of some maintenance work.

Dr. Gabriel introduced me to SkinLab The Medical Spa’s brand new Pumpkin Glow Facial, the first in Singapore…HUH pumpkin on my face!? He assured me that it’s not just smearing mashed pumpkin on my face and hope for the best.

Rather, the Pumpkin Glow Facial involves a whole lot more science than gimmick: a Pumpkin Medical Peel, Pumpkin Amino Therapy, Pumpkin Ampoule Booster, Pumpkin Skin Rejuvenation, and a Pumpkin Mask packed with all the goodness of the glorious golden fruit (yes I checked, it’s a fruit).

POWER LAH. It’s like a Pumpkin Feast for my skin.

(makeameme.org)

Plus, the products in the facial uses pure pumpkin derivatives that are combined with essential vitamins, hyaluronic acid, EGF (Epidermal Growth Factors), and many more beneficial components.

Talk about plumpkin’ up my skin. In that instant, I was channeling Katniss Everdeen.

(undeadfanstories.wikia.com)

But unlike Katniss, I was ushered into a treatment room with a smile on my face. I was clearly ready for Ginni, just one of SkinLab’s many experienced therapists to work her pumpkin magic, or rather, science on.

Getting My Skin Plumpkin’ed

To get me relaxed and comfy, Ginni started me off with a really well executed head and shoulder massage. This was followed by makeup removal and a double cleanse with a milk cleanser and SkinLab’s Pumpkin Hydra Cleanser to thoroughly remove environmental debris.

Next, the Pumpkin Peel was applied onto my face and neck. It contains pure pumpkin enzymes, essential Vitamins A, B, C, E and more, plus a combination of Green Tea Extract, and Beta Carotene. The peel sloughs away dead skin and boosts nutrient absorption. It was also gentle enough for my sensitive skin.

A layer of Pumpkin Amino formula containing pure pumpkin extracts, 17 amino acids and Niacinamide (great for sensitive skin) was then gently layered over. This helps to maintain moisture levels as the peel works its way through my dead skin cells. It also prevents unwanted pigmentation from forming.

After a short period, the peel and amino formula were removed. Ginni then expertly extracted the skin congestion on my face; a result of indiscriminate bingeing and late nights.

With the aid of a 24k Gold Nutrient Booster device, the Pumpkin Hydrating Ampoule was then massaged into my skin. The Ampoule contains hyaluronic acid for extra hydration, and EGF to stimulate skin repair. At the same time, a blue LED light was passed over my face. This helps to promote skin rejuvenation and glow.

Just as I thought the facial was over, Ginni proceeded to apply a Pumpkin Cream on my face. It’s a richer, lusher form of the Ampoule with added Stem Cell Activators. With the Vibrating Lymphatic Drainage Massager, Ginni proceeded with massaging the Pumpkin Cream into my skin with SkinLab’s signature V-Shaping technique and explained that this helps lift and tighten tired-looking skin.

Once that was done and cleansed, a jelly-like Pumpkin Mask was applied and left on my face for a good half an hour. Just enough for a quick snooze while my skin takes in all that Pumpkin goodness.

Ginni returns to complete the facial with a head and shoulder massage, as well as application of SkinLab’s other products, chief among them my favourite Day Protect sunscreen.

Thanks Dr. Gabriel for the recommendation! I almost wished the Pumpkin Glow Facial never ended. It sure was a pumpkin’ good day (I’m wolfing down my pumpkin rice as I write this).

Just take a look at my glowing skin. Or better yet, don’t take my word for it. Try it yourself!

SkinLab The Medical Spa’s Pumpkin Glow Facial is now available for you, my dear readers, at a special trial of $168 NETT*. Give them a call for an appointment and quote “CHIAKPUMPKIN”!

*Terms & conditions apply. Check in-store for full details.

SkinLab The Medical Spa
• 501 Orchard Road, #04-04 Wheelock Place / 6235 3246
• 68 Orchard Road, #03-33 Plaza Singapura / 6336 1106
• 1 Jurong West Central 2, #B1-62 Jurong Point 1 / 63162246
• 3 Gateway Drive, #04-22 Westgate / 6358 3088
• 9 Bishan Place, #04-02B Junction 8 / 6262 5698
• 1 Woodlands Square, #04-11 Causeway Point / 6877 0162
• 10 Tampines Central, #04-30 Tampines 1 / 6634 8101

Website: http://skinlabmedspa.com
Facebook: https://www.facebook.com/SkinLabTheMedicalSpa
Instagram: @skinlabsg

The post How Pumpkin Made My Face Glow at SkinLab The Medical Spa appeared first on Miss Tam Chiak.

Thai cuisine is undoubtedly one of my favourite cuisines. I really like how the dishes can be spicy, sour, sweet, and salty, all at the same time. Thai Master Kitchen, which was opened in June by Willie and his partners, aims to serve authentic Thai dishes at pocket-friendly prices. You know when you dine at a seemingly affordable place and the meal ends up bursting your budget, because of the inclusion of taxes? Fret not! That won’t happen here as all dishes are offered at nett prices, so you can eat with a peace of mind.

Mention Thai food, and the first thing that pops into anyone’s mind is probably tom yum. The Clear Tom Yum Soup ($7) was nothing short of amazing. What I especially loved about it was its refreshing sourness and the slight burning sensation that it left in my mouth. The heat was manageable, and there were plenty of tender chicken pieces in the soup.

The Basil Pork ($7) is definitely not for the faint-hearted. For those who can’t really take spicy food, a bite of this might make you break out in sweat, and have you scrambling for a glass of iced water. For me? Well, I loved it! I paired a spoonful of it with rice and boy, was it good! I wolfed down the entire bowl of rice and basil pork in no time.

The Pad Thai ($6) was pretty decent but could be better. This combination of thin rice noodles, crushed peanuts, bean sprouts, prawns, and chilli flakes, hardly goes wrong. The prawns were crunchy, and a squeeze of lime was all it took to make the dish more appetising. The dish would have been pretty close to perfect if it was a tad sweeter.

The Pandan Chicken ($8 for 4 pieces) was incredible. The strong fragrance of pandan leaves was captivating, and I was salivating as I was unwrapping the parcel. Just a bite of the well-seasoned and moist chicken had me hooked. I couldn’t stop myself from reaching for another piece.

The Thai-Style Kangkong ($7) was a little disappointing. It lacked that spicy kick that I’m used to, and, instead, was sweeter than usual.

Fun fact: did you know that kangkong is also known as morning glory?

The current menu is already pretty extensive, but I heard that they will be launching more dishes next month. I will definitely patronize again since it’s near my house. Note that only cash is accepted.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Thai Master Kitchen. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may wish to check out our article on The Famous Zhou, a stall opened by Chew Chor Meng and Zhou Chongqing that sells porridge!

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The post Thai Master Kitchen – Thai Restaurant with No GST and Service Charge! appeared first on Miss Tam Chiak.

Traditional handmade ngoh hiang is a rare find these days. Most of the stalls that sell ngoh hiang have modified the original recipes, and are using machines to churn out these treats. Hence, it is difficult to find authentic and delicious ngoh hiang. However, if you look a little harder, you can actually find a few hawker stalls that are still working their magic the old-fashioned way.

China Street Fritters have been serving serve authentic Hokkien-style ngoh hiang (meat roll), and other delicious fried snacks such as guan chang (pink Hokkien sausage), egg slices and liver rolls, for more than 60 years. The owners follow and preserve time-tested recipes which have been passed down through generations.
I have never tried guan chang before today. But since it’s one of the signature snacks and a crowd-favourite, I had to try it. The Guan Chang ($2) had quite an interesting texture — firm and soft at the same time. Have it with some bee hoon($0.70) and chilli!

The crispy Ngoh Hiang ($0.80) was my favourite. After a quick dip in the starchy sweet sauce and watery chilli sauce, the ngoh hiang was perfect. This is a must-order when you’re here!

The tasty and crisp Liver Roll ($0.90) was fragrant and had that distinct metallic taste of liver. The Egg Slices ($0.80), on the other hand, could use a little more seasoning.

The deep-fried fritters were, surprisingly, not too oily. If you love ngoh hiang, you have to pay China Street Fritters a visit. There are only seven items on the menu, but you don’t need an extensive menu to keep the crowd coming back. You just need to make sure that the items that you’re serving taste good, and China Street Fritters does just that.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to China Street Fritters. We will verify and update from our side. Thanks in advance!

The post China Street Fritters – Traditional Handmade Ngoh Hiang! appeared first on Miss Tam Chiak.

Zhong Pin Noodle House was featured on Our Makan Places: Lost & Found recently for their delicious Sarawak noodles. I made a trip to this humble hawker stall at Bukit Merah Central and had the pleasure of meeting the owners Xan Tan and Roy Ong. The stall was located at Bukit Timah for around two years, before it shifted to its current location.

Roy, who created all the recipes at Zhong Pin Noodle House, cooks for his own family frequently. Many of the noodle dishes here taste different from the usual hawker fare — they all boast a distinct taste of home. If you take a look at Zhong Pin’s menu, you may be slightly confused by the inclusion of Sarawak noodles, in addition to the familiar ba chor mee and fish ball noodles. Roy’s best friend is a big fan of Sarawakian cuisine, and often lamented the lack of it in the local food scene. Hence, inspiration struck Roy and he saw an opportunity to introduce quality Sarawakian cuisine to Singapore. Roy actually travelled to all the different states in Sarawak to try their food, and learnt tips and tricks from local chefs too!

The Sarawak Fusion Laksa ($5) is Zhong Pin’s speciality. Coming up with this dish was no easy feat. Xan shared that they were afraid that the original Sarawak laksa, which is more pungent and oily, would not please the palates of Singaporeans. Hence, the couple did some R&D and made a fusion Sarawak laksa of their own — one which Singaporeans would be more receptive to. The result is a mildly aromatic laksa that’s extremely flavourful. Unlike Singaporean laksa, Zhong Pin’s rendition is a lot less spicy. Many described this fusion laksa as a cross between mee siam and curry. In other words, you would probably love or hate this dish! The gravy has no MSG and only premium ingredients are used. Indeed, you can really taste the freshness of the large, crunchy prawns! My only complaint would be the bee hoon which did not soak up the laksa broth sufficiently. But aiyah, I guess that’s just the nature of bee hoon. Remember to add the homemade sambal chili and a squeeze of lime!

Sarawak Kolo mee seems to be a simpler dish — the noodles and oil are the key ingredients. The noodles are also usually not topped with an abundance of ingredients. Roy, once again, puts his own spin on kolo mee. Zhong Pin’s Sarawak Kolo Mee ($4) is heavier, and has quite a fair bit of ingredients. Initially, I found the kolo mee to be on the sweeter side. The tender housemade char siew was a little too lean for my liking. Dig deeper into the bowl and you will find bar chor hidden beneath the noodles. I liked how the saltiness of bar chor balanced out the sweetness of the noodles. Another gem would be the big hunks of pork lard. So greasy, so sinful! However some pieces were harder than the rest. I felt that the egg noodles, which are imported from Malaysia, could have been more springy though.

When Zhong Pin first started out, they only served noodles. But with the shift to Bukit Merah, they have introduced the Signature Zhong Pin Curry Rice ($4.50) to meet the needs of the hungry working crowd. This was the most interesting dish  of the three, simply because it was unlike the conventional curry chicken rice we know. The curry had a strong taste of spices, primarily lemongrass, and there wasn’t as much coconut milk. The savoury and sweet curry packed quite a spicy punch though. The chicken wings were tender and could be torn apart easily, while the potato chunks were not crumbly and still retained a starchy bite. My companions did not like this rendition of curry chicken as it was not what they are used to. But if you’re up for a different curry experience, come try it!

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Zhong Pin Noodle House. We will verify and update from our side. Thanks in advance!

For more Sarawak Noodles, check out !

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I arrived at Taigai (台盖) in NEX just one week before its official launch. Everyone in the shop was dressed in a striking pastel blue t-shirt, busy making drinks. TaiGai is not brewing your usual run-of-the-mill tea, but a special tea that’s topped with cheese.

Originated from Shenzhen since 2015, TaiGai is the original creator of fruit-blended milk cheese crowns, Fruity MILKY KISS, an offering that has become synonymous with the brand. With over 60 stores in China, this popular brand has opened their first overseas outlet in NEX.

Specializing in small-batch cheese-topped brews, TaiGai churns out cups of premium-grade oolong, jasmine, and black tea blanketed with 2-inches of sweet and salty whipped cheese.

TaiGai’s signature range — Fruity Milky Kiss — is a huge hit. Fans brave the queue, rain or shine, to get a taste of it. Whether you prefer a really light concoction, or a rich and decadent one, the Fruity Milky Kiss range definitely has something that will please your palate. I strongly recommend the Pulpy Strawberry Kiss ($6.80) — a blend of fresh strawberries and fragrant Jasmine green tea topped with a strawberry-infused milk crown.

The iconic creamy and frothy “Milk Cheese Crown” is infused with fruits, which makes the drink surprisingly light and satisfying. It’s almost like diving into an airy slice of strawberry cheese cake! The tea, which promises a burst of sweetness and tanginess in every mouthful, is refreshing and is perfect for even a post-lunch treat. It isn’t too heavy so you don’t have to worry about it being very filling.

Other stellar cheese fruit tea concoctions include the Pulpy Pineapple Kiss ($6.20) and Pulpy Black Grape Kiss ($6.20). The grape rendition sports a beautiful shade of deep purple and has a grape-infused milk crown perched on. TaiGai’s dedication to infusing the cheese crown with the corresponding flavour of the drink is pretty impressive.

If you’ll like to play it safe, go for the Milky Kiss Baby Cicada Oolong ($4.90).

Be prepared for the first sip, which will most likely be a whole hit of whipped cheese. Tilt your head back back a little more, and the tea and cheese will flow into your mouth together. It’s akin to drinking a tea milkshake! This pairing works incredibly well —the salted cheese plays up the tea’s floral notes, and the tea, in turn, becomes smooth and creamy.

Other must-tries in the Pure Tea Milky Kiss Series include Milky Kiss Jasmine Green Tea ($4.30), Milky Kiss Sun Moon Lake Black Tea ($4.30) and Milky Kiss Alisan Oolong ($4.50). If you enjoy a little crunch in your tea, why not get some oreo crumbs ($0.80) sprinkled on the cheese?

TaiGai also has a Pure Tea Series where tea aficionados can truly taste the fragrant and delicate flavours of the tea. The Jasmine Green Tea ($3.30), Sun Moon Lake Black Tea ($3.30), Alisan Oolong ($3.50) and Baby Cicada Oolong ($3.90) are just a few of the bestselling options. The tea leaves used in TaiGai’s creations are procured and imported from high-altitude plantations in Taiwan. Tea leaves grown at higher altitude have been known to be richer, smoother, and more fragrant. What’s more, the tea leaves are harvested by hand by the locals, so you can be sure that you’re getting good quality tea that has earned the approval of the farmers.

If you prefer fresh fruit tea, TaiGai’s Fresh Golden Kumquat Burst ($4), Fresh Green Lemon Burst with Green Tea ($4.50), Fresh Yellow Lemon Burst with Black Tea ($4.50) and Orange Burst ($5.90) are right up your alley! They even add cold-pressed juice to this mix, thus retaining the nutritional benefits from the fruits, which are farmed, harvested, and frozen before they are imported to Singapore.

TaiGai OPENING SPECIAL – Not forgetting fans who love milk, TaiGai also has a BEARY CUTE SERIES for a beary limited period of time. From 5 September 2018, you can enjoy the following Beary drinks which come in a cup with an adorable bear-ear lid (unique and exclusive to TaiGai!).

• Beary Co Co (Fresh Milk + Chocolate Sauce + Cocoa Powder + Pearls at $4.90)
• Beary Creative (Milk Tea + any 1 add-ons (choice of pearls, nata de coco and red bean) at $4.50, add $0.80 per extra add-ons)

Combining bittersweet chocolate notes and cheese, this alluring series will not disappoint. It is known the Beary Co Co has been selling fast since its opening so make sure you get your hands on at least a cup before stocks run out!

Since every cup is made upon order, certain varieties may take up to five minutes to craft. But the wait is definitely worth your while. Time to get in line and queue for your favourite cheese tea!

This post was brought to you by Taigai Singapore.

The post TaiGai – The Creator of Fruit-Blended Cheese Tea Arrives in Singapore appeared first on Miss Tam Chiak.

There are several versions of char kway teow in Southeast Asia, but the best and my favourite version is from Penang. Ask any Penangite, or anyone you know, to name a few of the must-try dishes in Penang, and char kway teow will probably be the first thing that comes out of their mouths. If you’ve tried fantastic char kway teow in Penang(eg: Penang’s famous char koay teow by Uncle Tan at Siam Road), you’ll know exactly what I’m talking about. “Char kway teow” is spelt differently in different regions, and Penangites usually spell theirs as “char koay/kuey teow”.

Penang Authentic Delicacies’ signature dish is none other than the Penang Char Kuey Teow ($3/$5). Enveloped in a fragrant piece of banana leaf are thin rice noodles, two fresh prawns, sausages, beansprouts, a few clams, pork lard and eggs. As we unwrapped the banana leaf, I was surprised by how the pile of food didn’t fall apart, and still held its shape. At the same time, the fragrant charred aroma made my mouth water.

As Penang char kuey teow is not cooked with dark soy sauce like the Singaporean version, most of its flavour comes from the ingredients. The intensity of wok hei also plays a big part in the taste of the noodles. Unfortunately, the wok hei present in this plate of char kuey teow was rather mild. However, I liked that the kuey teow was springy, and did not stick together. It also wasn’t dry, nor too oily.

Penang’s local char kuey teow has definitely raised the bar for me, and it seems difficult to find one that can rival Penang’s version in Singapore.

We also tried the Penang Ah Gong Mee Sua Pork Soup ($4). It comprises mee sua, minced pork cake, sliced pork meat, pork balls, pig’s tongue, and a light and sweet broth. The sliced pork meat was really tender, and the minced pork cake was very tasty. However, the pig’s tongue was too thin and crumbled apart easily.

The stall is currently manned by a third-generation hawker who holds his grandfather’s culinary philosophy close to his heart. His grandfather started this business in 1962! Let us know if you like what they have to offer!

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Penang Authentic Delicacies. We will verify and update from our side. Thanks in advance!

The post Penang Authentic Delicacies – Banana Leaf Penang Char Kuey Teow appeared first on Miss Tam Chiak.

One of my must-eats in Hong Kong is soya sauce chicken. Thankfully, in Singapore, there are a few hawker stalls that dish out really solid soya sauce chicken too. One of them is Xiang Jiang Soya Sauce Chicken at Alexandra Village Food Centre. Xiang Jiang Soya Sauce Chicken specializes in soya sauce chicken(of course), and other dishes such as shrimp wanton and shrimp dumpling noodles. The chef used to work in Raffles Hotel, and has now ventured out on his own. He started out at Jit Poh Building at Keppel Road, before relocating to Alexandra Village Food Centre.

I ordered the Dry Soya Sauce Chicken Noodle ($4) as I don’t like my meat to be soaked in soup. There’s mee kia, a drumstick that’s been chopped up, two fresh stalks of kai lan miao, and soya sauce. I placed the juicy piece of meat into my mouth, and my oh my, it was good. The tasty chicken hit all the right spots. It wasn’t too sweet or salty — just the perfect balance of flavours.

Every strand of 100% egg noodle was coated with the delicious dark soya sauce.

The Soya Sauce Chicken Rice ($3.50/$4.50/$5.50) was pretty yummy too. The rice was drenched in the same dark soya sauce, and topped with five pieces of chicken, and a wing. I preferred the noodles to the rice, as it delivered a more satisfying bite.

The Shrimp Wantons ($1/$2/$3) deserve a special mention. Made fresh daily, these soft wanton wrappers are filled with a mix of well-seasoned pork and shrimp. Each wanton was stuffed with a generous amount of filling, and I loved that the firm filling was sweet, and fresh. It was so good that it reminded me  about the wantons that I had in Hong Kong.

I’ll definitely come back for their shrimp dumplings! You may have to queue for around 20 minutes during lunch hour, so be prepared! But, good food is worth the wait, isn’t it?

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Xiang Jiang Soya Sauce Chicken. We will verify and update from our side. Thanks in advance!

The post Xiang Jiang Soya Sauce Chicken – Run by an Ex-Chef from Raffles Hotel! appeared first on Miss Tam Chiak.

We all need a little indulgence to perk us up every once in a while. It could be that exquisite dessert treat or a fancy dim sum brunch with your girlfriends. But your purse strings are a tad tight to splurge, well at least until payday comes around. We have all been there before. However, with specially curated dining deals from OCBC Cards, you won’t need to count down to the end of the month to treat yourself. OCBC Cards have partnered with five restaurants to give away a FREE dish to every customer. Yes, you read that right, now you can satisfy your cravings ANYTIME!

Han’s/ Hanis

Nothing screams ‘Singaporean’ like local eatery chain, Han’s. From Western Set Meals to local favourites, Han’s makes sure that their extensive menu appeals to even the most fickle-minded. The Signature Fish & Chips, Black Pepper Chicken Chop or Grilled Pork Chop are great for those with a voracious appetite, while those yearning for local food can turn to the Hor Fun with Pork, Prawn & Fish. Han’s is famous for their cakes too! Get a complimentary Pandan Kaya Cake Slice (U.P $2.40) when you spend every $25 in a single transaction and pay with an OCBC Card! Gather your colleagues or friends, and head to Han’s now!

Promotion valid till 31 October 2018, and is not valid on eve of and on public holidays.

Ichiban Boshi

Ichiban Boshi needs no further introduction as it’s practically a household name! I love that they offer unique specialties exclusive to each restaurant location, and their set meals are delicious and generous in portion. Diners will definitely be spoiled for choice with their Matcha Magic menu dedicated to all things Matcha. Complete your dining experience with a FREE Matcha Yakult (U.P $6.90) valid with every $60 spent when you make payment with an OCBC Card! The next time you are craving for some Japanese cuisine, get your fix at Ichiban Boshi!

Valid daily till 12 November 2018.

Imperial Treasure

Imperial Treasure is the place to bring your ah ma and ah gong for authentic fine Chinese cuisine, or if you want to impress your partner’s parents. Tastefully decorated, Imperial Treasure delivers iconic Chinese delicacies that promise to dazzle the palates of diners. To date, the Imperial Treasure brand has received a total of four stars from different Michelin guides across the globe — a testament to the superb culinary skills of its chefs and brilliant recipes. Treat your family to a grand feast at any Imperial Treasure outlet and redeem a free dessert of the day (U.P from $5) with every $150 spent with your OCBC Card.

Valid till 30 November 2018, and is not valid on eve of and on public holidays.

SaladStop!

For the health conscious and fitness inspirations, you can always count on SaladStop! for a cleaner diet. SaladStop! is the largest healthy food chain in Asia which focuses on healthy eating. Look forward to a wide variety of different signature, seasonal and classic salads. You can even switch things up with a delicious wrap as well. What better way to finish off your clean meal than a refreshing healthy drink? Now, get a FREE thirst-quenching cold pressed juice (U.P $6) with every signature item purchased with your OCBC Card.

Valid for both dine-in and takeaway till 30 November 2018, and is not valid on eve of and on public holidays.

Treasures by Imperial Treasure

Treasures by Imperial Treasure comprises of Treasures Yi Dian Xin and Treasures Noodle and Congee House. They are both the vibrant and casual arm of the award-winning Imperial Treasure brand. This dining concept sends out high quality Chinese cuisine at affordable prices, while bringing a touch of ‘daily luxury’ that is approachable to a wider and younger clientele. From delicate dim sum to hand-pulled la mian and comforting congee, there is definitely something for everyone at Treasures Yi Dian Xin and Treasures Noodle and Congee House. Finish your meal with the complimentary dessert of the day (U.P from $4.80/pax) when you pay with an OCBC Card with a minimum spending of $80!

Valid at all outlets except Changi Airport T4 till 30 November 2018. Not valid on eve of and on public holidays.

This post was brought to you by OCBC Cards.

The post You Don’t Have to Count Down to Payday to Satisfy Your Cravings! Use Your OCBC Card and Get a Free Dish! appeared first on Miss Tam Chiak.

Tucked along Syed Alwi Road, Gar Lok Eating House only houses two stalls. One of them is The Beef House, which has been serving Hakka dishes for 25 years. I headed there at around 11am on a weekday morning, as I’ve read reviews saying that they sell out as early as 1pm, even though they are supposed to close only at 5pm. I was very relieved that the dishes I wanted to try were still available.

Suan pan zi (abacus seeds) is possibly my favourite Hakka dish. First of all, I absolutely adore yam (or taro). Yam bun, yam mooncake, orh-nee, you name it. Second of all, I love the chewiness of suan pan zi. It really is comfort food for me. I ordered a plate of Suan Pan Zi ($3) and dug into it ravenously. Abacus seeds usually sport a slight dent in the middle, but not the ones here. While it was a tad unusual, it’s not a big deal at all. As I bit into spoonful of the abacus seeds, my eyes lit up. I was very amazed by how chewy it was! I have never tried one as chewy as this. Tastewise, spot on!  This impeccable dish had my sister and I fighting, quite literally, over the last few pieces!

We also ordered the Beef Ball Bee Hoon Soup ($3/$4/$5). I’m not kidding when I say that these are the best beef balls I’ve EVER tried in Singapore. The firm and tasty beef balls are made by hand daily. Boiled for long hours with beef and pork ribs, the soup carried a lovely fragrance that whetted our appetite and made our mouth water, even before we tried it. The soup was light, but extremely flavourful. The excellent chilli sauce was bold, spicy, and aromatic, and complemented the beef balls perfectly. What a satisfying bowl of noodles!

The Beef House also serves Hakka Yong Tau Foo ($3/$4). You won’t be able to choose the ingredients as they are fixed. The handmade yong tau foo pieces are prepared daily, and the freshness is evident in every bite. The filling for each item was very well seasoned. I especially enjoyed the mushroom and bittergourd. The soup, which is made with soy beans, was so comforting. It was not at all oily despite the fried pieces swimming in it. This dish is perfect for those craving for something light, yet delicious.

I really enjoyed every dish and I can’t wait to be back!

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

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