Once a poor man’s meal, it is now a delicacy eaten with side dishes like fried radish egg, stewed pork slices with salted vegetables, stir-fry venison with ginger and spring onions, fried black pomfret in black bean sauce and many others depending on your choices and taste. I was chatting with Chef Eric Neo one day and he recommended me to try Gu Zao Ren Taiwan Porridge (古早人台湾粥). We have since become their regular patrons. Located along Changi Road, Gu Zao Ren porridge serves a range of dishes cooked a la minute to go with your Teochew porridge.

For those who like pork liver will definitely love the slices of tender pork liver which have been perfectly sauteed and matched with a savoury ginger-onion sauce. Chai poh omelette reminds me of home. The chai poh is not very salty and gives a nice crunch to the omelette. The stir fried cabbage is never a miss when eating teochew porridge. Gu Zao Ren’s version is similar to the ones in Taiwan in that it still retains a crunch. However, the deep fried pork in fermented beancurd was a little tough during our visit.

When you eat Teochew porridge, do you pair it with fish? The deep fried pomfret with black bean sauce is so good with many bowls of porridge. The fried fish is drizzled in a black bean sauce and garnished with red chilli and spring onions. The result is a pleasantly sweet and salty balance of flavours that comes from the good combination of black beans, soya sauce and briny freshness of the fish.

The sambal clams is on the sweeter end of the spectrum and richly layered with eggs. Even though there was sand in some of the clams, we still find ourselves mopping up every last bit of gravy.

Gu Zao Ren Taiwan Porridge is a suitable meal if you want a light lunch, dinner or supper. However, the portion is small so you probably have to order more dishes to share.

FYI, porridge here is free flow, so you can eat as many bowls as you want!

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

For more food videos, check out our official YouTube channel! You may also want to check out Lim’s Hokkien Mee that is just nearby!

The post Gu Zao Ren Taiwan Porridge – Free Flow Porridge with Variety of Dishes appeared first on Miss Tam Chiak.

The words ‘affordable’ and ‘wagyu beef’ don’t normally appear in the same sentence. If you throw some foie gras in the mix, you’re generally looking at a pretty hefty price tag. It therefore came as a surprise when I found out that a hawker stall in Chinatown Complex serves up delicious yet affordable Wagyu Beef Donburi (Rice Bowls)!

Sutāchi describes its food as a fusion between Japanese and Italian cuisines. The stall was opened last December by two young hawkerpreneurs, Yu Ting (32 years old) and Alex (28 years old). Interestingly, Yun Ting used to be an auditor by trade! A few years ago, she decided to take a break from her auditing career to pursue her interest in the culinary arts. She enrolled herself into culinary school, which is where she met Alex. After working for various restaurants, the pair decided that it was time for them to venture out to open their own hawker stall!

Sutāchi aims to produce gourmet fusion dishes at affordable prices. At just $7.50, you can get their signature Wagyu Beef Donburi. However, if you’re in an indulgent mood, you can get this rice bowl with an additional piece of decadent foie gras ($19.50 in total)! The presentation of this dish was truly mouthwatering. My eyes were immediately drawn towards the glistening piece of foie gras, which was pan-seared to a dark golden-brown. The wagyu beef was thinly sliced and laid over the rice to expose its rosy pink centre. The last component of the dish was the pickled vegetables, which looked very appetising with its vibrant purple colour. All of these ingredients were sat atop a generous amount of white rice.

I had to dive straight for the main attraction – the foie gras. Its charred exterior gave it a wonderful smokey aroma, which complemented its buttery flavour. In terms of texture, the foie gras was rich and creamy, so it left a layer of fat which coated each mouthful of rice and beef. However, the foie gras tasted quite gamy, which might not appeal to some palates. I felt that the gaminess was balanced out by the slices of wagyu beef.

The wagyu beef was cooked to about medium, though I normally prefer my beef cooked medium-rare. However, I felt that this actually worked quite well in this dish. The beef, which was still juicy and moist, had a slightly chewier texture which complemented the creaminess of the foie gras. Alex, who prepared this dish for us, explained that he actually coats the beef with foie gras oil by cooking them in the same pan. The beef indeed had the same smokey aroma as the foie gras, and was thoroughly coated in its scrumptious fat.

The white rice was slightly sticky and topped with a dark sweet Donburi sauce. The pickled vegetables were a refreshing accompaniment to the meaty components of the dish. The vegetables were crunchy and had a lovely sweet and sour tang. The acidity really helped to cut through the fattiness of the foie gras and wagyu beef.

If you’re craving for pasta but would also like to taste authentic Japanese flavours, Sutāchi is also known for its Salmon Mentaiko Pasta ($7.50). The pasta is mixed with chunks of salmon and comes topped with a dollop of Japan-imported mentaiko, which is blow-torched before serving to add a smokey char. After mixing the mentaiko in with the pasta, I found that its flavours were balanced well as I could still taste the distinct flavour of salmon.

The dish also features an onsen egg that is cooked sous vide. Breaking open the egg revealed its golden runny yolk which served to enrich the pasta. Despite adding creaminess to the dish, the egg had a neutral flavour which actually helped to mellow out the saltiness of the mentaiko. The spaghetti itself was cooked al dente, which added a satisfying bite. Overall, despite this being a creamy pasta dish, it was not too heavy so I definitely did not feel jelat when eating it.

Whether you’re in the mood for Japanese or Italian food, Sutāchi is a great place to visit to experience the best of both worlds. Other than the two above mentioned dishes, the stall serves other rice bowls, pastas and even chicken wings! I did find the stall a bit hard to locate though – it was tucked in the corner of the second floor of Chinatown Complex. However, given the quality of the dishes we tried, I’d highly recommend heading down there if you’re in the area!

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 Sutāchi. We will verify and update from our side. Thanks in advance!

The post Sutāchi – Affordable Wagyu Beef Donburi With Foie Gras! appeared first on Miss Tam Chiak.

With its bright and colourful interior, the recently opened Patbingsoo at VivoCity is hard to miss. This hip Korean street food restaurant doesn’t just serve bingsu, it also serves mouthwatering and authentic Korean dishes. Now, Patbingsoo fans have a new reason to celebrate – this Great Singapore Sale (15 May – 31 Jul 2018), get a $10 discount with a minimum spend of $48 (only ala carte items, exclude Quick Bites) plus $10 return voucher!

The brand new ‘Golden’ Mandu Jjigae ($39.90++) is great for sharing. This kimchi stew dish features handmade (Mandu/Bakbao) kimchi dumplings with Kimchi or pork and vegetable fillings dumplings that are deep-fried to crispy-brown perfection. The pot is also filled generously with a variety of fresh ingredients which include Korean rice cakes, mushrooms, spam, tofu and glass noodles.

This sizeable pot of ingredients was brought to our table and placed on an induction hob before Patbingsoo’s signature kimchi soup was poured into it (spicy/ non-spicy). We salivated in anticipation as the ingredients were cooked before our very eyes! Before digging in, the chef brought out the final two ingredients — the delicious ‘golden’ cheese, as well as dried ramen noodles.

After about 10 minutes, it was time to dig in. The piping hot kimchi soup was just the way it should be. It was sweet and had a subtle tang which complemented the creamy and oozy cheese that thoroughly coated the noodles.

The dumplings, which were submerged in the kimchi soup as the other ingredients were cooking, soaked up the flavours from the sweet broth. The dumplings were deliciously plump, which made for a meaty and satisfying mouthful. We loved how incredibly well made the dumplings were! The skin of the dumplings did not tear apart despite being boiled intensely in the broth.

If you aren’t up for big sharing dishes tailored for families and friends but will like to have a taste of the Mandu Jjigae, you’ll be pleased to know that you can try to get it as a lunch set for just $11.90++! Available from Monday to Friday (11:30 – 5pm), this version comes with your choice of a soft drink. Rice or ramen can be added for $1.

We also enjoyed their bestselling House Special Ramyeon ($12.90). This entrée is made up of ramen noodles, minced pork, spam, kimchi and nori. A gorgeous egg sits on top while the whole dish is cooking. Don’t forget to mix the egg in to enrich the texture and flavour of the ensemble.

If you prefer rice to noodles, give their Cheese Kimchi Fried Rice (pork/beef) a try! This kimchi-infused fried rice is served with mozzarella, and you can just imagine how the sourness of the kimchi is balanced out beautifully by the salty and creamy mozzarella cheese. Doesn’t it just sound heavenly? The moist and succulent pork slices are just the cherry on top. This is indulgence in a bowl!

If you’ll like a side dish to accompany your hearty stews, look no further than the Fried Samgyeobsal ($7.90), which sees deep-fried slices of pork belly paired with mustard sauce. The pork belly slices were wonderfully crispy, while the mustard sauce gave an acidic tang that cut through the fattiness of the pork.

Still have room for dessert? Opt for the famous Bibim Patbingsoo ($11.90)! At first glance, this looks a lot like bibimbap. I was surprised to find out that the ‘egg white’ was, in fact, vanilla ice cream, and that the ‘yolk’ was actually a slice of mango! The bowl is filled with finely shaved ice and topped with sweet condensed milk. and The entire creation is topped with fruits, jelly and red bean paste. Drizzle the accompanying strawberry sauce over, if you like. Each bite of this dessert is a perfect balance of sweetness and sourness.

If Harbourfront is a tad too far for you, you will be thrilled to know that you can also get a taste of all the abovementioned and more Bingsoo or savoury dishes at all other Patbingsoo outlets.

Plaza Singapura #B2-47
Tel: 9181 3038

Jurong Point JP2 #03-56
Tel: 9169 5817

Northpoint City #B1-181
Tel: 9169 5835

Patbingsoo Great Singapore Sale (15 May – 31 Jul 2018), get a $10 discount with a minimum spend of $48 (only ala carte items, exclude Quick Bites) plus $10 return voucher!

This post was brought to you by Patbingsoo.

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 Patbingsoo. We will verify and update from our side. Thanks in advance!

Check out our previous article on Patbingsoo here!

The post Patbingsoo – Authentic Korean Street Food Galore! appeared first on Miss Tam Chiak.

After last year’s overwhelming response, the popular pop-up container market from Bangkok is back again! This year’s Artbox Singapore 2018 sees nearly a triple in size and covers an expansive 140,000 square feet at Bayfront Event Space. Artbox Singapore 2018 will run for two weekends from 25th May to 27th May and 1st to 3rd June.

The theme for Artbox Singapore 2018 this year, Oasis, aims to construct a sanctuary of experiential imagination for visitors to escape from the stress of urban life. The organisers have taken the feedback for last year’s edition and improved on the layout of the aisles and stall locations. There were wider walkaways to allow for human traffic, and numerous chill out corners and cosy hammocks to relax and unwind. Our team visited the highly-anticipated Artbox Singapore 2018 and highlighted ten interesting food stalls. So what are you waiting for – let’s go!

Cereal Citizen
Stall 66

Cereal Citizen is the dessert brainchild of three good friends. They are famed for their Crododo, a cross between a croissant and donut. Toppings of Fruity Pebbles and Oreo are available for Crododos ($8 each). The Crocodo itself was a pastry lover’s heaven with a flakey and buttery exterior while the inside remained airy and fluffy. To complete the meal, the Cha Yen Milkshake ($10) sees your choice of Crododo placed on top of a rich tasting milk tea. The Curry Crododo ($10) was very similar to roti pairing with curry, as the Crocodo was wrapped around a cute cup holding delicious curry gravy, making it an indulgent savoury snack.

Yossakul’s Thai Kitchen
Stall 7

Yossakul’s Kitchen serves up authentic Halal Thai food and desserts. We ordered the quintessential Pad Thai ($5) and Mango Sticky Rice ($5). The Pad Thai was wetter than usual and had an uncharacteristic tomato taste to it. Make sure you have a cup of drink at hand as the bee hoon is extremely spicy! For the Mango Sticky Rice, the glutinous rice was cooked to the right consistency and topped with sweet, juicy mango slices. We also love how Yossakul remains one of the more affordable options for a filling meal with generous portions!

MOMO
Stall 39

If the Ice Cha-Pa-Lang Float seems a tad too heavy for you, Momo’s Sakura Drink ($6) is a great thirst-quenching alternative. Before you gasp at this drink’s price tag, let it be known that it contains real Sakura flowers! The drink is made with a base of carbonated soda and also has a spoonful of sweet and chewy pearls at the bottom. This drink tastes just like any other fizzy and refreshing lemonade until you bite into the sour and tangy sakura. Though hard to recommend given its price, it’s one of the more ‘Instagram worthy’ drinks at the event so social-media aficionados should consider giving it a try!

Tiew Mai
Stall 307

Tiew Mai’s logo might be familiar to some – it is actually a Thai Boat Noodle eatery situated at Upper Serangoon Road! Their main dish for Artbox Singapore 2018, the Thai Holy Basil Chicken ($8), features minced chicken that is stir-fried with garlic, chilli and long beans. A sweet and dark soy sauce is mixed in before the fresh and aromatic Thai holy basil is added. The dish comes with a serving of white rice and is topped with a fried egg, which still had a soft runny yolk. The minced chicken was truly mouth-watering – it was infused with the sweet flavours of the soy sauce and a hint of spiciness from the chillies. The basil, which scented the chicken with its herbaceous fragrance, did not overpower the flavour of the dish. This is a substantial and authentic dish that is sure to bring you back to the streets of Thailand!

The De’luxe One
Stall 71

The De’luxe One definitely brought an element of creativity to Artbox Singapore 2018. The stall decided to add a Thai spin on a British classic! Their Tomyam Fish & Chips ($6) features two pieces of deep-fried battered fish that have been coated with Deluxe One’s very own tomyam sauce. The chips were lathered with a cheese sauce and are topped with some chopped spring onions to add some freshness. The tomyam sauce seemed to be made with a mayonnaise base and was definitely milder in flavour than I expected. It still carried the spicy and sour essence of tomyam, but it was toned down so as to not overwhelm the flavour of the fish. The fish itself was fried to crisp perfection, while the white flesh remained moist and succulent. Overall, this was a delicious plate of fish & chips! However, I felt that the sauce could’ve packed a bigger punch in terms of spiciness and flavour.

Soi Thai Soi Nice
Stall 333

Soi Thai Soi Nice is a local Thai brand with several outlets islandwide and famous for their authentic Thai Seafood Hot Pot. They are bringing a few signature bite-sized treats from the expansive menu to Artbox Singapore 2018, which include tantalising items such as Deep Fried Pork Belly ($5), Fried Garlic Chicken Thigh ($5) and Tom Yum Mama ($6). We had the Grilled Pork Neck ($5) which saw chunky pork strips soaked in jaew, or Thai dried chilli dipping sauce. The chilli was infused with aromatic spices, which made the pork more exciting by giving it a spicy kick. The meat strips were nicely charred and flavourful, though some were chewier than usual.

The Wicked Cream Co.
Stall 355

Their famous bright coloured Roasted #WICKEDMALLOWS are extremely Instagram-worthy as customers can mix and match three flavours on a stick for $4. We tried the Alphonso Mango, Cotton Candy Bubblegum and Pink Lemonade – stellar flavours that tasted like the real thing. If you are adventurous enough, they have quirky flavours such as Salted Egg and Charcoal Lemonade as well. They also do Soft Ice Cream and we had the creamy Himalayan Pink Salt Ice Cream made with Hokkaido Milk. True to its name, the subtle saltiness provided a nice contrast to the sweetness of the ice cream. The soft serve melts quickly though, so finish it fast to avoid a sticky mess!

Cafe3 by Joan Walker
Stall 369

Cafe3 by Joan Walker jumped onto the dry ice bandwagon with an additional surprise: LED lights in their Mystical Food Cups ($13.80). Simply choose your Mystical LED Drink Flavour (Blue Paradise, Red Sweet Heart, Gold Shimmer) and a corresponding “food plate” with a savoury option of Combo (consisting a mix of calamari, fries, hot dogs) or Har Cheong Gai. If you are going for desserts, sweet Ice Cream Mixed Fruits is also available.

Carrot Cubes
Stall 40

Carrot Cubes is a hidden gem in Artbox Singapore 2018 specialising in carrot cake. The chef creatively reinterpreted the all-familiar breakfast staple and transformed it into a never-seen-before carnival food! Carrot Cubes offer the Traditional White Carrot Cake ($5) as well as the spicy Hottie Carrot Cake ($6). The item to look out for is the chef recommended Bacon & Cubes ($7): a fusion carrot cake with the addition of bacon bits. The bacon was generous and complemented the soft carrot cake with its giamness (saltiness), making the otherwise mushy texture of the carrot cake less boring. Carrot Cubes also offer the Carrot Smoothie ($6): a refreshing blend of fresh carrot juice, milk and orange juice. Fibre tends to accumulate at the bottom, so the smoothie becomes harder to sip near the end. Combo sets of food and drink are available and starts at $10!

Hyde & Co
Stall 44

If you’ve already visited the Geylang Serai Ramadan Bazaar this year, you might have tried Hyde & Co’s Crispy Chicken Rendang. Now, the stall is making yet another debut at Artbox Singapore 2018! Their signature Chilli Crab Pasta ($10) pasta that has been thoroughly coated with a sweet and savoury tomato and chilli-based sauce is one of the offerings here. Despite being one of the pricier dishes at the event, I was pleasantly surprised by the generous amount of crab meat! Sat atop the pasta was also a few pieces of emping belinjo, which added a crunchy texture to the dish. This dish definitely captures the flavours of authentic chilli crab without being too heavy or overpowering.

Ollela
Stall 12

Ollella’s Ice Cha-Pa-Lang ($6) definitely lives up to its name. This sweet and indulgent drink comes filled to the brim with a plethora of refreshing ingredients, including cream corn, grass jelly, jackfruit and aloe vera – just to name a few! To complete this decadent concoction, the cup is filled with condensed milk and soda water. We took things a step further and decided to order the ‘float’ version ($8), which gets you a scoop of their homemade ice-cream on top (Coconut/ Pandan)! After mixing everything together, I found that this drink had a perfect balance of sweetness and savouriness. I also really enjoyed the combination of textures – you get rich creaminess from the ice-cream, a subtle crunch from the corn and springiness from the grass jelly!

Other than the dizzying array of food choices, Artbox Singapore 2018 also houses a plethora of lifestyle, beauty, fashion and art vendors from both local and overseas. There are also fun and games available with creative installations such as the foam pit and hair-raising VR Fear Factor. So come spend your weekend at the hottest event in town – Artbox Singapore 2018 surely has something for you!

You may also want to check out our article on 10 fun things to see and do at Artbox Singapore 2018!

The post Artbox Singapore 2018 – 10 Must Try Dishes At Singapore’s Largest Pop-Up Market! appeared first on Miss Tam Chiak.

With the recent spike in the number of young generation hawkers, it seems that our endangered hawker culture is safe for now. Cheng Fa Shou Shi 成发熟食 may be a brand that’s familiar to those who frequented the now defunct wet market and hawker centre at Hougang Avenue 7. It is currently run by a third generation young hawker, Eu Siang under a new name: Xiang Zai Prawn Noodle 祥仔蝦面.

Opened in late March this year, the stall is currently located at Ang Mo Kio avenue 4. On why he wanted to start a hawker stall, the ex-air force specialist shared that he had always wanted to go into the food and beverage industry, and starting out as a hawker was the most viable option for him.

The 30-year-old recounts his childhood, when he would help out at his grandmother’s stall with the serving of noodles to customers, and the peeling of prawn shells. It was a tiring process, but he did enjoy himself. Now, he is reliving his childhood memories as he runs Xiang Zai Prawn Noodle.

The stall focuses mainly on hae mee, but has other items as well, such as Clam Noodle ($4), Pork Rib Noodle ($4), as well as Pig Tail Noodle ($4). All the noodles share the same broth, which is the basis to a tasty prawn noodle dish.

Ah Siang, which is what most people call him, shares that he boils his broth for 2 hours. What goes into his broth is a secret, but a generous portion of the usual ingredients, such as prawn shells and pork bones are definitely included.

The hearty broth is indeed tasty. It isn’t overly thick or cloying and has a natural sweetness from the prawn shells. The dark brown broth isn’t overly fishy or peppery, which makes it very smooth to swallow.

We tried the Prawn Noodle (w) Clam ($5), which came with a generous portion of fresh seafood. Ah Siang mentioned that he uses fresh seafood delivered directly from the fishery port. Although the freshness of the seafood was unquestionable, we felt that the prawns were a little dry and overcooked.

We also enjoyed the sambal chilli Ah Siang uses in his dry noodles, such as the Prawn Noodle (w) Pork Ribs ($5). The flavours of the sambal isn’t overly complex. You get your savouriness and a lot of heat. It delivers what it is meant to taste like, without any excess flavours.

I think it is extremely heart-warming to see that Ah Siang is making an effort to continue his grandmother’s legacy. Working as a hawker is definitely not the easiest path, but with Ah Siang’s determination and time-tested recipe, we’re rooting for his success.

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

For more food videos, check out our official YouTube channel! You may also want to check out our articles on Ah Pang Seafood which serves remarkable steamboat, or Chinatown Special, a stall in Chinatown that only sells fried rice!

The post Xiang Zai Prawn Noodle – Third Gen Hae Mee with Time Tested Recipe! appeared first on Miss Tam Chiak.

My usual go-to dish at any zi char stall is hor fun. For me, a good hor fun, be it beef, seafood, san lou or dry hor fun, must have that characteristic wok hei to it. 

Changi Lor 108 Fei Lao Seafood is a zi char stall located in Bedok North. According to a few online sources, the stall was first situated along Changi Lorong 108, but have relocated to its current place at Bedok North.

What’s so special about this place was the raving reviews about the hor fun. Dubbed the “hor fun of the East”, many have said that the hor fun here carries a wok hei that cannot be matched with any other zi char stalls.

Despite it being a Monday, the coffee shop was packed. Many diners were already tucking into their plates of hor fun, while the rest were waiting patiently in line for their turn. Upon ordering, the auntie told me that there was a 30 minute wait for the food.

The Mixed Hor Fun (Kway Teow) with Gravy ($5) was really worth the wait. Apart from San Lo Hor Fun, the flat rice sheets in hor fun are usually covered with brown gravy, but at Fei Lao Seafood, the large kway teow sheets remained pale in colour with occasional charred marks.

Although the dish looked haphazardly put together, it tasted much better than it looked. The hor fun had the signature wok hei that was so raved about by the online community. There was an explosion of smokiness and savouriness, which could only be achieved from a very strong flame, and a skilled use of the Chinese wok. In fact, while we were waiting for our food, we could smell the aroma of wok hei that filled the whole coffee shop.

We also tried their homemade Fritters with Prawn Paste ($10), which is more commonly known as Ngoh Hiang. Unfortunately, the portion was rather dismal for its price tag. We were not very impressed.

However, while first impressions were not the best, the discs of stuffed meat turned out fragrant and moist, with chunks of water chestnuts studded throughout that gave it a nice crunch and burst of refreshing sweetness. There was no overpowering taste of five spice powder either. 

I look forward to trying more of their zi char dishes the next time I visit Changi Lor 108 Fei Lao Seafood and of course, no visit here is complete without an order of their signature hor fun.

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

The post Changi Lor 108 Fei Lao Seafood – Hey Hello Strong Wok Hei! appeared first on Miss Tam Chiak.

I was partaking in my daily routine of mindless scrolling through social media when something interesting caught my eye. A photo of an unassuming, misshapen piece of fried dough appeared on my feed. The caption? ‘Monnani Kwabaeggi, Ugly Korean Pretzel’. This was intriguing to say the least. What kind of a company markets its food as ‘ugly’? I decided that I had to check it out.

Turns out, Monnani Kwabaeggi is Korean and literally translates to ‘Ugly Pretzel’. The kwabaeggi gets its ugly shape from being rolled out and twisted before being deep-fried. They are also widely known as Korea’s version of a doughnut. Evidently, these doughnuts are hugely popular in Korea. There are over a whopping 100 outlets in Korea alone. As of last month, the franchise opened its first international outlet here in Singapore!

Tucked in the heart of the Central Business District, Monnani prepares its pretzels using dough that is imported straight from Korea. The dough is said to contain seven different grains and is deep-fried in canola oil, as it is a healthier oil that is low in saturated fat. Don’t go thinking that these pretzels are anywhere close to being health-food though.

Monnani has a wide variety of pretzels to choose from, ranging from sweet to savoury options. After buying all of my pretzels at the counter, I plopped them all down in the small seating area of Monnani. I first tried their Original Pretzel ($1.40), which is simply twisted and fried dough with no additional flavourings. I was given the choice to coat the pretzel with sugar but decided that I should try the pretzel on its own – though I mainly did this to slow my inevitable weight gain. Seeing that this pretzel was served up in a grease-stained brown paper bag, this ‘ugly’ pretzel really lived up to its name. However, its flavour far exceeded my expectations!

The pretzel reminded me of a denser and much chewier version of youtiao. I was immensely satisfied by its doughy and chewy texture, which went perfectly with its crusty and golden exterior. As you chew into the pretzel, a bit of its oil gets released and coats your mouth. This is an addictive and sinful snack that you probably shouldn’t be eating every day.

I decided to try a few of their sweet-flavoured pretzels, including the Yuzu Pretzel ($1.70), Korean Red Bean Pretzel ($1.70) and Nutella Pretzel ($1.90). I was most excited about trying the Nutella Pretzel. Unfortunately, it was a bit of a miss for me. There was way too much of the Nutella filling, which made the pretzel overly sweet. I would instead recommend either the Yuzu Pretzel if you like something that is milder and more citrusy, or the Red Bean pretzel if you’re a fan of sweet red bean paste.

This humble pretzel shows that it can be quite versatile – its savoury version was delicious as well! I had the Chicken Ham and Cheese Pretzel ($1.90), which contained two layers of ham with cheese sandwiched in between. This crusty exterior of the pretzel was contrasted by the creamy and tangy cheese. The ham added a hint of sweetness and saltiness which went brilliantly with the cheese. This is definitely a pretzel I would get as a snack if I was in the area!

If you’re as intrigued as I am by these ugly but delicious pretzels, you’ll find Monnani situated in the basement of Hong Leong Building in the CBD. I guess if there’s a lesson to be learned here, it’s that we should never judge a book by its cover!

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 Monnani Kwabaeggi. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also want to check out our articles on Prodigal Cafe, that offers thrist quenching tea with unique flavours!

The post Monnani Kwabaeggi – ‘Ugly’ But Delicious Korean Pretzels! appeared first on Miss Tam Chiak.

As you walk into three-week old Restaurant Ibid located on North Canal Road, you might notice a familiar face in the kitchen. The restaurant’s chef-owner is none other than Woo Wai Leong, winner of the very first season of MasterChef Asia! The restaurant’s name is definitely unusual. The word, ‘ibid’ can usually be seen in seldom-read footnotes in academic papers. It is actually abbreviated Latin and simply means ‘from the same source’.

When creating his dishes, Chef Woo often takes inspiration from his mother who always cooked his personal favourites, KL-style Hokkien Mee and Sarawak Laksa. ‘Ibid’ is therefore an apt description – Chef Woo wishes to explore his heritage and his roots through food! The food at Restaurant Ibid has been described as ‘contemporary Chinese’, as Chef Woo cooks with familiar Asian flavours but makes use of modern Western techniques.

Our feast began with two complimentary side dishes. We first had Chef Woo’s take on a Spring Onion Shao Bing (烧饼), which is served with yeasted butter and laksa leaves. The Shao Bing is stuffed with a mixture of spring onions, mozzarella cheese, black pepper and sesame oil. It is then pan-seared to achieve a dark golden brown on both sides.

The second complimentary side dish was a reimagining of a French classic – Escargot Screwers. Pieces of escargot are skewered and brushed with dou ban jiang mayonnaise (chilli bean sauce). Then, the skewers are dipped in fried shallots and wrapped in a betel leaf before being charcoal-grilled. The escargot had a deep smokey aroma, which complemented its subtly sweet flavour. The use of the betel leaf also added a bit of crunch and a peppery taste.

The Tea Egg Soubise is served with a Mandarin pu-erh broth (a type of Chinese tea) and gingko nuts. Having worked in a ramen restaurant, Chef Woo took inspiration from the Japanese ‘onsen’ egg and decided to use a similar technique for this tea egg dish. An egg yolk is cooked sous vide at 65°C for one hour. The broth is made with Mandarin pu-erh and topped with gingko, which adds a hint of nuttiness and bitterness.

The second course was a White Radish Porridge served with Bamboo Shoots and a Century Egg. The porridge is actually made with white radish trimmings that have been boiled and cooked with overnight rice, soy milk, and is finished with butter and salt. The soft textures the white radish porridge and the century egg are contrasted by sautéed radish strips. The crispy radish strips also add saltiness which accentuated the flavour of the dish.

Restaurant Ibid’s Lamp Rump is cooked in a pan until charred before being chilled and hand-chopped. It is then mixed with finely chopped celery, white onions, as well as a spice mixture of cumin, dried chillies, and Szechuan peppercorns. Finally, the lamb is dressed with a roasted garlic yoghurt. The tartare was surprisingly light and refreshingly tasting. It did not have the gamy flavours commonly associated with lamb. Deep-fried lotus root is also served on the side.

The Short Rib with Black Garlic marked the start of our three main courses. The beef short rib is cooked sous vide for 48 hours at 65°C to achieve a perfect braised consistency. The short rib is accompanied by black garlic mashed potatoes, black fungus, Chinese pear and chicken jus. Chef Woo actually pickles the black fungus a mixture of soya sauce, black vinegar and sugar.

The Ah Hua Kelong Grouper is pan-seared and served on top of a bed of ‘tofu butter’. The dish is then completed with Shaoxing Fumet, which is an emulsion of fish stock, butter, shallots, Shaoxing (rice wine) and black peppercorn.

We were served yet another protein-filled dish, the Momoira Collar, which is char-grilled pork collar served with sweet potatoes, savoy cabbage and a gastrique (sweet and sour sauce). The butter-enriched sauce is made of caramel glazed with black vinegar, red fermented bean-curd and red rice wine.

Chef Woo is a firm believer in ending meals with a filling rice dish, like in Chinese and Japanese restaurants. For our last course before desserts, we had Lotus Rice with Mushrooms, Foie Gras and Preserved Liver Sausage. The rice is steamed in a lotus leaf to infuse its umami flavour. Dried shitake mushrooms are fried and caramelised with butter, soy sauce and garlic. Interestingly, the preserved liver sausage is steamed, frozen and then grated over the rice.

Our desserts came in the form of two courses. We first had the Hibiscus Dessert, which is a tang yuan dish that is made with roselle (a variety of hibiscus). The tang yuan is served with Chinese ginger sugar crumble, house-made red bean jam and hibiscus jam, as well as yoghurt ice cream.

Chef Woo wanted to challenge himself to make a non-dairy dessert. Our last course came in the form of Soy Milk Ice Cream, served with a sesame cake, almond foam and Sarawak pepper. The use of Sarawak pepper is a way for Chef Woo to pay homage to his mother’s Sarawakian heritage. The sweet yet light ice cream goes very well with the gentle heat of the Sarawak pepper.

Note: This is an invited tasting.

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 Restaurant Ibid. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also want to check out our articles on how to beat the queue at Fu Hang Dou Jiang in Taiwan or Warung K, a hidden Indonedian charcoal grill in Pioneer!

The post Restaurant Ibid – MasterChef Asia Winner Opens First Restaurant appeared first on Miss Tam Chiak.

Love it or hate it, the avocado is definitely a unique fruit. Not only are they nutritional powerhouses, they are also adored by many for their rich and buttery flavour. For the die-hard avocado fans out there, Avorush is just the place for you. This cafe in Asia Square Tower 2 aims to elevate the humble avocado and to curb the common misconception that healthy food can’t taste good!

One of Avorush’s most popular items, avocado toast, comes in 9 different varieties. I decided to try their simple ‘Back to Basics’ ($5.50), which features simply thin slices of avocado sat atop toasted sourdough bread. The avocado is dressed in a drizzle of lemon juice and seasoned with salt, black pepper and a sprinkle chilli flakes. Despite only having a few elements, the dish’s elegant presentation was impressive. The sourdough bread was golden brown on the edges, while the red chilli flakes beautifully complemented the green colour of the avocado.

After I got over how pretty the plating was, I decided it was time to give it a taste. As I drove my knife into sourdough bread, I could hear the satisfying crunch of the outer crust. The bread also had a delightfully robust and chewy texture, which made it the perfect accompaniment to the soft and creamy avocado on top. That brings me to the star of the dish. The freshness and also the rich flavour of the avocado really stood out, while the acidity of the lemon juice helped to lift the flavour of the dish. The chilli flakes added an extra layer of flavour by giving just a hint of spiciness. The combination of all these ingredients made for a truly delicious mouthful both in taste and texture! Unfortunately, I did feel that they overdid it with the seasoning as the avocados were too salty. Overall, I would order this dish again if the seasoning was less aggressive.

Perhaps the polar opposite to the simplicity of the ‘Back to Basics’, ‘Over the Top’ ($6.50) prominently features a poached egg and chunks of cherry tomatoes and feta cheese. The avocado kind of took a backseat in this dish – I had to peer underneath the glistening poached egg to see that it had been mashed and spread on the toast. Without further ado, I gently pressed my knife into the egg and was greeted by a burst of runny yolk.

Even though it was the same crunchy yet chewy sourdough bread, the oozing yolk served to enrich and bind all of the toast’s components with each bite. The avocado added a hint of butteriness to the toast, while the juicy cherry tomatoes added a slightly sweet and refreshing touch. At this point, I felt that the dish’s flavours lacked ‘oomph’. That was when I bit into a chunk of feta. It might have been small in size, but not in terms of flavour. The feta was creamy and melted in my mouth, spreading its intense cheesy tanginess. This dish really had an impeccable balance of flavours of textures.

As if that wasn’t enough avocado, Avorush makes drinks with avocado as well! The Avo Vanilla Frappé ($5.90) might come with a hefty price tag but its well worth it. Each cup contains half an avocado, fresh milk, vanilla and honey! Avorush keeps its drinks guilt-free by not using refined sugar in its drinks. I was intrigued when I saw this on the menu. Not only are avocados rarely used in desserts, this came in the form of a drink! I initially thought that the butteriness of the avocado would make the drink too heavy and also overpower the other ingredients, but I was wrong. The frappé had just the right amount of milk, which mellowed out the flavour of the avocado. This really allowed me to taste vanilla and the sweet honey. Before long, I found myself with an empty cup in hand!

Avorush isn’t just a place for avocado fanatics, I think it’s also a great place for non-Avocado fans to give it a try. If you really need another option, Avorush is also immensely popular for its Acai bowls!

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 Avorush. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also want to check out our articles on Ar-Rina Nasi Padang located at Bukit Batok or Lai Heng which serves their fried kway teow with otah!

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Whenever my family goes to a zi char stall for family dinner, a dish that we will usually order is curry fish head. The fish head may not be the meatiest part of the entire fish, but it is the most tender part, and when cooked well, is extremely flavourful. One of our favourite places for curry fish head is Curry & Curry, located along Hougang Street 21, just next to the huge Fairprice Finest. This zi char restaurant has been around for more than 6 years, and it recently underwent some renovation works last December to install air conditioning.

The ‘splitting’ process is fairly simple. Dad takes the eye and mouth, mom takes the fin area and I get the best part of the fish (in my opinion), the succulent, tender cheek meat. No fights and the whole fish gets devoured easily and neatly.

My team and I decided to have a team lunch at Curry & Curry, and we were blown away by the Curry Red Snapper Fish Head ($26). The curry fish head is served in a clay pot and when brought to our table, was still bubbling and piping hot. Accompanying the fish head were a few pieces of lady fingers, eggplant, tau pok and sliced onions, all soaking up the curry essence and flavour.

The red snapper was of an adequate size, good for a team of five. The tender meat acted as a great base to hold the rich curry sauce, which was the star of the whole dish. The thick and viscous curry was an explosion of flavours. Besides being hot and spicy, the sauce was sour with zing and had a slight, lingering sweetness. It was so flavourful that I could just have it with a bowl of white rice!

If you’re not a fan of fish head, the restaurant also offers curry fish tail, which I believe to be just as good.

Other than the curry fish head, we were told that the Prawn and Meat Roll ($9) as well as the homemade Special Muar Otah ($6) were also must-try items.

The prawn and meat roll, which is essentially a ngoh hiang, had a nice crispy exterior. I liked that the ngoh hiang had a strong garlicky aroma, which didn’t mask the five spice fragrance. However, I thought that the homemade otah resembled that of what you’d get from a packet in a supermarket. But I liked that there was a generous amount of fish meat studded within the otah.

We also tried the Dried Scallop Cabbage & Egg ($7), which we felt was overly salty and did not have any sweetness from the dried scallops. Another dish that we wouldn’t recommend would be the Hainanese Pork Chop ($7), which had well-seasoned pork chops in a very bland sauce.

Nevertheless, you can always count on an Egg Omelette ($7), which is essentially Furong Dan. The eggs were light, fluffy and had a good amount of vegetables embedded within like crunchy onions and minced prawns.

Although some of the zi char dishes at Curry & Curry may be subpar, the curry fish head here will always be an all-star to me. In fact, even as I’m writing this post, my mouth salivates at the thought of the creamy rich and spicy curry. I think I know where I will be having my family dinner this weekend!

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

For more food videos, check out our official YouTube channel! You may also want to check out our article on Sum Kee Food, a popular zi char eatery or Changi Lorong 108 Fei Lao Seafood, which serves splendid hor fun!

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Remember that lady in Taiwan who appeared in the news for holding on to her pau for dear life as she braved the storm? Well, you will not have to do that here at Waraporn Salapao because it offers a safe space that will protect your paos from the harshest of weathers in Bangkok, Thailand.

Famous for their homemade steamed buns, Waraporn Salapao began as a small steamed bun shop on the Nang Lerng Neighbourhood in 1992. Currently, there are more than 70 branches across Bangkok. Recommended by our local Thai guide driver, team Tam Chiak visited the original Waraporn Salapao branch.

The shop is recognisable by its red and white sign illustrating a steamed bun, so look out for that when you traverse the streets to find this eatery. Its interior resembles a somewhat modern day dim sum house that comfortably sits about 20 people.

True enough, the white buns were steamed to a soft and pillowy texture. Their steamed buns were all made in-house as well, so you are guaranteed quality buns which taste like heaven. Pair the bun with the variety of fillings offered in the shop and you’ll fall straight into Pao-radise! Buns like this are always a delight to have with a cup of tea, or in this case, a cup of milky Cha Yen. 

Available ONLY at Waraporn in the whole of Bangkok is the Green Curry with Chicken Bun (22 Baht), which was recommended by our driver. To our dismay, it ran out of stock. If that happens, you can still order the Green Curry with Chicken served with Buns (50baht for small, 90 baht for large). While the former supposedly has green curry chicken filled within its pillowy case, the latter has a bowl of green curry chicken served alongside three (or more) steamed buns. Fragrant as it was, the green curry wasn’t as thick as I liked it to be. It delivered an enjoyable spicy kick that left as quickly as it entered our mouths. It’s herb-y notes melded well with the soft buns. As for the chicken, it was pretty mediocre though.

The Ground Pork Bun (22Baht) resembles that of our big pao, albeit having a drier meat filling. There’s a slight peppery taste to the meat. You’ll find a quarter of an egg inside too. Nothing too fancy, but this pao is a good option to have for a fuss-free afternoon snack.

What is interesting here is the Pandan Paste Served with Buns (50 baht). The custard-like texture on the pandan paste is smooth and fragrant, but it gets rather cloying after repeatedly dipping your buns in. Underlying the paste is a surprisingly subtle tea undertone, which pairs excellently with the cup of cha yen (35 baht) which doesn’t taste as sweet as it sounds. Best to share the pandan paste with a group of friends!

If you’re craving for a delicious, convenient delicatessen while exploring Bangkok, why not make a short visit to Waraporn? They will definitely make your afternoons in Bangkok a bit better.

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 Waraporn Salapao. We will verify and update from our side. Thanks in advance!

The post Waraporn Salapao – Bangkok’s Delicious Homemade Buns appeared first on Miss Tam Chiak.

After a long day at work, the idea of diving into a bucket of greasy and sinful deep-fried chicken from our favourite fast food chain is exceedingly tempting. However, we usually refrain from succumbing to our desires because we know how sinful and unhealthy fried chicken can be. But what if I told you that there’s a healthier, and more delicious alternative? And the best part? You can have it delivered straight to your door! Kemono is a roast chicken delivery service which prides itself on using the highest quality ingredients. It doesn’t matter when your chicken cravings strike, as Kemono delivers any time between 11am and 12 midnight. Now, you can use the promo code ‘EATCLEAN’ to enjoy free island-wide delivery!

Not only is the food from Halal certified sources, the free-range chickens are raised without the use of growth hormones and antibiotics. To top it all off, Kemono has a strict ‘no fried food’ policy, so you can rest indulge in as much of their scrumptious roast chickens as you want, without feeling a tinge of guilt!

Newly-opened Kemono is currently running a launch promotion for its signature Healthy Roast Chicken ($29.61, U.P. $32.90). When we opened up the attractive and sturdy delivery box, the chicken’s glistening golden-brown skin caught our attention immediately! To achieve this, Kemono uses its own proprietary Japanese-inspired slow roasting technique.

As I eagerly pulled out a wing, I was surprised to have met with little resistance — the meat was so tender! The room went quiet as we were greeted by the melodious crackling of the chicken skin. This is truly a roast chicken that’s incredibly different, in a brilliant way of course, from all the other roast chickens that we have encountered. The meat was cooked to absolute perfection. The firm and succulent flesh was deeply fragrant and simply captivating. A bite into the crisp skin releases a thin film of natural oil which coated the meat with extra flavour.

If you’re looking for the best of the best, the Certified Organic Roast Chicken ($35, U.P. $42.90) is just what you’re looking for. As the name suggests, this version uses chickens raised in certified organic farms. In fact, Kemono claims that the farms play classical music for the chickens to lower their stress and anxiety levels! Now, this might not be the only contributing factor, but we could tell that the chicken was less fatty, and slightly more tender. If you’re willing to spend a wee bit more, this version of Kemono’s roast chicken is definitely worth the top-up!

Each order of roast chicken comes with your choice of three sauces, which includes Teriyaki Pineapple sauce, Lemongrass sauce and Japanese Curry sauce. Our favourite was the lemongrass sauce, which really reminded us of Thai curry! The sauce was scented with a blend of spices which added an extra layer of flavour to the already delicious chicken. Kemono has a variety of other sauces that you can add to your order for just $1.80/sauce.

Kemono’s Lemongrass Chicken Wings ($8.90) are a great option if you’re dining alone or in need of a quick snack. This was one of my favourites! The skin carried a lovely aroma of fresh lemongrass which had also adequately permeated into the moist and juicy flesh. Each bite was better than the last and I promise you that you won’t be able to stop at just one wing.

No roast chicken meal is complete without a side of Mashed Potato ($7.90). Kemono’s rendition of classic mashed potatoes was fluffy and creamy, and comes topped with a generous scoop of flavoursome chicken gravy. This warm and comforting side dish will have you reaching for more.

Kemono’s Tomato Soup ($7.90) and Mushroom Soup ($9.90) are made with fresh ingredients and do not contain any milk or cream. The tomato soup is made with a blend of tomatoes, onions and celery. This nutritious concoction isn’t just good for you, but it tastes awesome as well! The soup had a refreshing sour tang and a hint of sweetness from the tomatoes. The mushroom soup, on the other hand, contains potatoes to give the soup more body. The absence of cream really allowed us to taste the earthy flavours of the mushrooms.

While enjoying your protein-filled meal, don’t forget to eat your greens! Kemono’s got you covered with a selection of vibrant and appetising salads. The Japanese Cucumber Salad ($7.90) features cucumbers and tomatoes that are tossed in a citrusy yuzu dressing. This salad is a great choice for those who would like a crunchy and refreshing starter. For those with a sweet tooth, the Spinach Salad ($7.90), which is filled with sweet lychees, strawberries and raisins, is made for you.

Kemono even prepares and delivers its own pastries and pies! Pie-lovers will love their Baked Chicken Mushroom Pie ($8.90), which sees a creamy chicken and mushroom filling encased in a shortcrust pastry. The pie had the perfect pastry-to-filling ratio, so you can expect every bite to hold the right balance of buttery and crumbly pastry, and savoury and meaty chicken and mushroom. The pastry also had just the optimal thickness, so the pie doesn’t fall apart when it is cut into. For those who prefer more familiar and local flavours, go for Kemono’s Baked Chicken Curry Pie ($8.90). The pie contains chunks of chicken and potato that have been mixed in a spicy curry paste.

I was surprised to find out that Kemono also serves French artisanal pastry! For $8.90, you can get two pieces of their buttery and flaky Garlic Croissant which is stuffed generously with garlic. I’ve never met anyone who doesn’t like a good garlic bread, and if you love these charmers, you can’t miss Kemono’s croissants.

Whether you’re organising a party, or just in the mood for a quick and healthy meal, Kemono has a dish for everyone. Delicious and healthy, how much better can it get? To make an order, go to the www.kemono.com and remember to use promo code ‘EATCLEAN’ for free delivery!

This post was brought to you by Kemono.

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 Kemono. We will verify and update from our side. Thanks in advance!

The post Kemono – Healthy and Guilt-Free Roast Chicken Delivery! appeared first on Miss Tam Chiak.

Once in a blue moon, my mom will get the strongest cravings for the beef hor fun at Changi Village Market and Food Centre. Being a hardcore Westie, I would dread the arduous journey all the way to the other side of Singapore for just a mere plate of hor fun. But once the steaming plate of gooey goodness is set in front of me, all my complaints always magically vanish.

Wong Hing Kitchenette serves up Cantonese-style zi char in a hawker centre setting — a rare sight in Singapore’s foodscape. Their menu comprises popular Cantonese dishes. Highlights include the signature Fried Mee with Bitter Gourd and Pork Ribs ($4.80), Bean Sauce Beef Hor Fun ($5) and Fried Ee Mee ($5.50). We ordered the first two dishes.

Although I have patronised Wong Hing multiple times, this is the first time that I’ve tried their signature Fried Mee with Bitter Gourd and Pork Ribs. The dish consists of crispy ee mian drizzled with thick brown gravy, bitter gourd slices and chunks of pork ribs. There was a crunch in every bite of the crispy noodles as the gravy had not fully softened it yet. Wait a little longer and the familiar ee mian we know emerges, bringing with it a unique fried fragrance. I am not a fan of pork ribs but there was an abundance of them in Wong Hing’s fried mee, with most having a good mix of lean meat and soft bone, and some being particularly fatty and delicious.

The Bean Sauce Beef Hor Fun is the dish that I repeatedly return to Changi for. Wong Hing stir fries their slippery hor fun in gooey brown gravy and tender slices of beef. Made to order, this hearty hor fun never fails to satisfy. The most important component of the dish is the gravy which sets the flavour. For Wong Hing, the hor fun’s texture was enhanced by their lip-smacking bean sauce which bore a hint of pepper, with both elements complementing each other in perfect harmony. The beef was much more tender as compared to the chunky pork ribs, making it less intimidating to finish. However, the standards of Wong Hing tend to be inconsistent, with the hor fun being saltier on some days.

The outstanding feature about Wong Hing is probably the use of bitter gourd in their dishes. In zi char, oil is frequently used to stir fry dishes at high temperatures to achieve wok hei. Many hearty dishes, thus, border on greasiness and that is where the bitter gourd plays a pivotal role in balancing out the greasiness. 

I prefer hor fun as it usually carries more gravy, and meant more opportunities for “slurping”. But because of the hor fun’s thickness, some may find it overwhelming to finish the gigantic plate at one go. I recommend adding some green chili for a refreshing sweetness and extra crunch! The crispy ee mian is likely to be the more popular dish.

Wong Hing Kitchenette has always been a part of my life and I have seen it transformed over the years from when its zi char pricing started at $3.80. Perhaps it is the far-away location that attracts me, or their value-for-money portions. Whatever it is, a good plate of beef hor fun is always worth travelling for. 

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 Wong Hing Kitchenette. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may want to check out our article on Casper Seafood, a zi char eatery in Whampoa!

The post Wong Hing Kitchenette – Popular Cantonese-Style Zi Char at Changi! appeared first on Miss Tam Chiak.

When someone asks me about carrot cake, it’s important for me to clarify with them which kind they’re talking about. Is it the rich, creamy and sweet Western carrot cake, or is it our local hawker delight, which can be black (with dark soy sauce) or white (without soy sauce)? After my trip to He Zhong Carrot Cake, I now have a fourth classification of carrot cake. This carrot cake stall isn’t similar to any typical fried carrot cake stall in a hawker centre.

This family-run carrot cake stall has been in Bukit Timah Market & Food Centre since 1973. He Zhong Carrot Cake is currently run by Mr Teo Boon Kuang, who is 57 years old. His daughter, Alberta Teo, 29, plans to take over the stall to carry on the family business.

Why are they different, you might ask. First of all, this stall only does white carrot cake. Secondly, the carrot cake comes in big and chunky pieces, unlike the usual flat pancake style!

On why the stall only sells white carrot cake, the owners revealed that the founder of the stall, Mr Teo’s father, just wanted to sell white carrot cake. Sometimes, the reasons can be as simple and straightforward as such!

These springy chunks of goodness are very flavourful, with a strong garlicky aroma and fragrance of fish sauce. The generous amount of chai poh studded throughout the cake gives a sweetness that complements the savouriness perfectly.

The relatively large pieces of kueh are glued together by an ample amount of egg. The combination of a well charred and crispy exterior, and a springy and eggy interior, makes this carrot cake so addictive!

Another thing that I like about the carrot cake here is that the stall makes their own kueh, according to their own special recipe, daily. You can see it from the piles of stainless steel trays that sit beside the wok, where each piece of kueh is cut into blocks, before being transferred over to the wok. The pieces of kueh have a good bite to them and are not overly soft.

I tried both the fried carrot cakes — with and without chilli — and definitely preferred the former. The homemade chilli sauce, which is smeared all over the top of the well-charred carrot cake prior to serving, lends a delightful fragrance and delicate spice to the carrot cake.

The carrot cake is very affordable, with the smallest portion starting at just $2.50.

Many have reported that they have to queue for a long time for the carrot cake. Thankfully, when I arrived around 5.30pm on a weekday, there was no queue at all. 

The simple and old school signboard at He Zhong Carrot Cake exudes a sense of nostalgia, and it is a testament to the time-tested recipe that has sated many happy bellies for countless of years, and hopefully, for many more years to come!

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

For more food videos, check out our official YouTube channel! You may want to check out our article on Poh Cheu, a stall that sells traditional kuehs!

The post He Zhong Carrot Cake – Blocks of Amazing White Carrot Cake! appeared first on Miss Tam Chiak.

The annual durian season is back again! June is the peak season for durians and everyone is eager to have a taste of the King of Fruits at its best. From June 1 to July 31, Marriott Cafe is bringing a variety of durian pastries and desserts to its High Tea buffet, each meticulously handcrafted using a mix of premium Mao Shan Wang and D24 durians. We had a go at the decadent Durian High Tea Buffet and highlighted seven must-try items!

Have you heard of glutinous rice being eaten with durian? Well, neither have I but Marriott Cafe has managed to introduce Glutinous Rice with Durian and Coconut Cream! This innovative sweet treat infuses coconut cream into grainy glutinous rice and pairs it with durian puree. The cream and puree made the otherwise dry and plain glutinous rice more moist and exciting.

Another interesting sweet morsel would be the Baked Durian Strudel. Apple strudels are commonly seen but durian strudels are a dime in a dozen. Marriott Cafe’s Baked Durian Strudel sees durian mousse wrapped in layers of glazed golden-brown flaky pastry. The best way to savour this piping hot strudel is to break it in half and pop the gooey durian mess into your mouth!

The Durian Creme Brulee Tartlet was the crowd favourite at the Durian High Tea Buffet. This French treat has been given a local twist as durian is mixed into the custard filling, with the top caramelised till golden and encased in a buttery tart shell. The durian enhances the flavour of the custard, giving it an additional smoothness and sweetness which nicely complemented the crunch of the charred caramelised layer.

The Durian Bread and Butter Pudding with Coconut Sauce was my personal favourite as it had the most interesting texture- doughy yet creamy at the same time. This dessert sees luscious D24 durian puree tucked between sheets of durian custard and buttery brioche slices. The choice of Coconut Sauce on the side was also a good companion as it made the bread and butter pudding less cloying.

The Durian Cream Puff has become a staple in durian-themed desserts as the moist fragrant whipped cream, custard and durian mousse goes well with the airy French choux pastry ball. There is a reason why cream puffs remain a perennial favourite dessert amongst Singaporeans!

Soft, airy sponge cake filled with delicious durian cream and dusted with icing sugar before topping off with raspberry and whipped cream. One of the lighter items featured in the Durian High Tea Buffet menu!

And of course, not forgetting the classic Durian Mousse Cake! The velvety light mousse bore the fragrant sweetness of the durian which dissipates in the mouth. You can even taste the pulp of the durian flesh! The sponge cake itself was airy and provided a nice contrast to the more creamy texture of the mousse.

Marriott’s Durian High Tea Buffet also boosts other delicious durian desserts such as Durian Crepes, Durian Mochi, Durian Panna Cotta and more in addition to the usual High Tea buffet which specialises in tasty local delicacies. The High Tea buffet runs from 3pm to 530pm on all days of the week. Prices start at $45++ (Weekdays)/ $48++ (Weekends) per Adult and $27++ (Weekdays)/ $30++ (Weekends) per Child age 5 to 12 years old.

So what are you waiting for? Come on down and feast on the King of Fruits!

This post was brought to you by Marriott Cafe.

The post Decadent Durian High Tea Buffet Returns to Marriott Cafe! appeared first on Miss Tam Chiak.

Located at Toa Payoh Central is Hollin, a relatively new bubble tea shop. The brand originated from Taiwan, and has a few outlets in China as well.

The interior decor at Hollin is a sight to behold — pretty pastel pink walls, and a beautiful artificial flower display. The flowers are in different hues of blue and white, and is the perfect backdrop for photo-taking.

What’s special about Hollin is that they offer a different variety of pearls each day — Monday(bittersweet matcha pearls), Tuesday(rich cocoa pearls), Wednesday(palmy coconut pearls), Thursday(invigorating coffee pearls) Friday(roasty peanut pearls), Saturdays(lustrous black sesame pearls) and Sundays(fresh rock salt pearls) They offer honey white pearls daily, should you not be a fan of the pearls available that day.

The pearls at Hollin are all made in-house. And, if you’re lucky, you’ll be able to witness the making of the pearls at ‘The Pearl Incubator’, which is located just beside the counter. The staff told us that they make the pearls in the morning daily, and will remake them when stock runs low.

We visited the outlet on a Friday and tried their roasty peanut pearls, which costs an additional $0.70 on top of the drink. We paired the peanut pearls with the HOLLIN Black Tea Latte (Medium: $3.20, Large: $4.20) with a 25% sugar level and less ice. The flavours of the black tea did come through, and there was a good amount of milk that did not overpower the astringent taste of the tea. I thought that the chewy pearls didn’t have much of a peanut taste, albeit a tad gritty(possibly from the presence of peanut bits).

We also tried their Honey Black Tea Latte (Medium: $4.20, Large: $5.20) with the honey white pearls. We couldn’t really taste the difference between the honey tea latte and the black tea latte, and the only difference in taste came from the pearls. The honey pearls were sweeter, softer and springier, and had that lovely honey flavour.

The store also has a line of Rock Salt Macchiatos that come in different tea variations. There’s black tea (Medium: $3.20, Large: $4.20), matcha (Medium: $4.20, Large: $5.20) and even caramel tea (Medium: $4.20, Large: $5.20)! We tried the matcha version, and we felt that there was a severe lack of matcha flavours in the drink. The foam on top was salty and creamy, but the matcha macchiato underneath tasted very similar to the other black teas that we had.

While we felt that the teas could definitely use some work, we appreciated the fact that a different version of pearls is available daily. I’m looking forward to trying their bittersweet matcha pearls, which are only available on Mondays!

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

For more food videos, check out our official YouTube channel! You may want to check out our article on Shi Zhen Fish Soup which serves steamed grouper in a tray or Haru Singapore, which serves unique Japanese-Korean fusion grain bowls!

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Located in Waterway Point, Guschlbauer is an Austrian bakery that has been around for almost a century. The bakery was first started in 1919, and has since opened franchise outlets in Toronto, Seoul, Hong Kong, and now, Singapore.

Guschlbauer offers a variety of baked goods such as cream puffs, and cheese tarts. Their bestselling and most famous item is the Signature Austrian Cheese Quarter Buns. Currently, the Singapore outlet only has the cheese quarter buns, toasts and Kissling for sale.

The cheese quarter buns come in four different flavours, and each bun retails at $5.80. The salesperson shared that even though the cream cheese is stuffed into the bread in the store, the bread is made in a central kitchen.

The original bun, which is filled with a thick and decadent cream cheese, is undoubtedly the most popular item here. The buns taste better when they’re warm, as expected. It’s a quick step, simply microwave the buns for about 10 seconds on medium-high heat. When it was warm, the bread was softer, and the milky fragrance of the cheese seemed to be more distinct.

The tiramisu bun boasted a very soft bread, and the combination of coffee and cheese was heavenly.

Although the tiramisu flavoured bun was good, the matcha bun fell a little short of expectations. We would have loved for a stronger matcha flavour.

If you’re wondering why these cream cheese buns carry such a hefty price tag, it’s most probably because of the ingredients used. The brand uses only premium Austrian ingredients, even down to the most basic ingredient, flour.

I also got their Kissling ($8.80), which is a croissant-donut hybrid. The Kisslings are flavoured with a garlic-herb butter. I placed the Kissling in the microwave oven for about 30 seconds on medium-high heat. This extra step does pay off. The garlic-herb spread melts into the bread and perfumes the Kissling with a sweet garlicky aroma. The heat helps with the texture of the Kissling too. Buttery, rich and definitely addictive!

If you love buns with a cream cheese stuffing, I’ll recommend that you give the buns here a go! The Kissling is a great purchase as it is quite large, and will make a wonderful breakfast for a family of four!

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

For more food videos, check out our official YouTube channel! You may want to check out our article on Avorush if you want to enjoy healthy and yummy avocado toasts in town!

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9 Places in Singapore That Serve Superb Fried Chicken

What’s a snack that can never go wrong? Fried chicken! Although it isn’t the healthiest snack to have, fried chicken is a tantalising item that is loved by many. Crispy and succulent fried chicken is highly addictive, and definitely very hard to stay away from.

It’s probably not a good idea to indulge in fried chicken every day, but an occasional indulgence is a necessity!

We have sussed out nine places in Singapore where you can get yourself a cluckingly good fried chicken!

Ah Tan Wings

25-year-old Wee Yang’s har cheong gai is so well loved that the wings always run out way before the closing time. Go for the Atas Wing Meal ($4.90) which comprises four pieces of har cheong kai, rice and a sunny side up, or the Atas Cutlet Meal ($5.90) which comes with a har cheong cutlet instead of 4 wings (u.p: $1.60 each)

The wings are marinated for a minimum of 2 days to ensure that the meat fully absorbs the savoury har cheong marinade. Each crispy wing exudes a strong fragrance that will leave anyone lusting for more!

Eng Kee

If you’re a fan of chicken wings, you shouldn’t miss out on the ones offered at Eng Kee. Located along Commonwealth Drive, this economic bee hoon hawker stall has wowed many patrons with their mouth-watering chicken wings.

The chicken wings ($1.30/pc) here are fried to perfection — crisp exterior, thin layer of greasy fat and juicy, flavourful meat. You can have the chicken wings on their own, or have them as an accompaniment to the economic bee hoon ($0.80/plate), along with other dishes, such as long beans ($0.50/portion), otah ($1.20/pc) and ngoh hiang ($1.10).

Goldhill Family Restaurant

If you’re looking for a super affordable meal that consists of delicious fried chicken, look no further than Goldhill Family Restaurant.

For $2, you get a plate of rice, 2 vegetables and 1 chicken wing at this zhap chye png stall. How affordable is that?!

The chicken wings ($1/pc) here are fried in small batches, which ensures that every diner gets a piping hot crispy chicken wing. Although there isn’t a ton of batter covering the wing, there is still a good amount that ensures a loud crunch, before your teeth touches the greasy skin.

Hi Leskmi Nasi Lemak

Hi Leskmi Nasi Lemak sells Chinese-style nasi lemak. Diners are able to choose from 3 nasi lemak sets, or customise their own nasi lemak meal.

Although the chicken wings were on the drier side, the skin was still nicely crisp, and the meat well-seasoned. The homemade sambal complemented the chicken wings perfectly with its smoky sweetness and slight spicy kick.

Ponggol Nasi Lemak

Punggol Nasi Lemak is no stranger to long queues. They are especially known for their fried chicken wing, and drumstick, which are lightly seasoned. A crunchy exterior, and wonderfully succulent meat, what more can you ask for? The wings are a little greasy, but that shouldn’t stop you from savouring every bit of it!

The wings are so popular that almost every patron orders one, or two!

Salt

Unlike the other places in this listing, Salt doesn’t have chicken wings. Instead, their version of fried chicken is in a cutlet form!

The menu at Salt is rather lean. Diners either choose fried chicken cutlet, or the sous vide grilled chicken, to go with their pasta or fried rice.

The chicken cutlet had a beautiful golden brown skin, that was shatteringly crispy. Within it lies a tender and juicy piece of chicken thigh. The owners shared that they use their own flour mixture to achieve that flawless crisp. 

Tony Cafe

Tucked within Adelphi Shopping Centre is Tony Café, a no-frills eatery that sells zhap chye png. What’s so special about this place is that on Mondays, Wednesdays and Saturdays, Tony Café sells their own rendition of fried chicken wings!

The owner, Shirley, shared that their recipe is adapted from the corona chicken recipe, which explains how the well-cooked chicken’s beautiful golden brown exterior. The chicken wings were all well-seasoned, and boasted tender and succulent flesh that was highly addictive!

Two Wings

Two Wings, which started out as a hawker stall in Bukit Merah, has grown into a chicken wing empire. The brand currently has two outlets, one at Timbre+ and the other at Essen At The Pinnacle.

The wings($8.90/6 pieces) which are sourced from Brazil, as they are supposed to be fattier and meatier, are all fried upon order. This ensures that every customer gets a freshly fried and crispy wing. 3 different flavours — salted egg yolk, chilli crab, and the original heritage flavour— are available.

Yon Yan

Touted as the “Prime Minster Fried Chicken”, Yon Yan rose to fame after PM Lee braved a 30-minute queue for their fried chicken wings at its previous outlet in Redhill. The hawker stall has relocated to West Coast Market Square.

Although the stall sells economic bee hoon ($0.60/plate), it is famous for its fried chicken wings ($1.40/pc). The stall fries the chicken in small batches, which ensures that everyone gets piping hot fried chicken. These delicious chicken wings had a nice crisp exterior, encapsulating the juicy and moist chicken meat. Like with any deep-fried food, the greasiness was present, but not overwhelming.

And, that’s a wrap! Gather your troops and head to one, or more, of the places on our list to satisfy your craving for mouth-watering fried chicken! We sure know what we will be eating this weekend!

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

For more food videos, check out our official YouTube channel! You may also want to check out our article on 618 Sim Carrot Cake which serves delicious carrot cake with heaps of chye poh, or Kemono Chicken which offers delivery for its healthy and guilt-free roast chicken!

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Changi Beach Park is a fantastic spot to visit over the weekend. You can fish, jog, and catch the sunset. After a long day at the beach, and under the hot sun, you definitely should pop by The Seagrill to quench your thirst and fill your stomach!

The Seagrill, which serves a plethora of fresh seafood and grilled meats, brings in live bands every Friday night and Sunday morning to serenade diners! Great food, lovely view, awesome music, how much better can it get?

The Clam Chowder ($9) is packed with fresh clams, and comes with a slice of toasted garlic bread. The chowder is rich, creamy and is infused with the briny flavour of the clams. The garlic bread is deeply aromatic and toasted to perfection – it is delicious when dipped into the chowder! This warm and satisfying bowl of chowder is the ultimate comfort food!

If you’re looking for something that’s more tangy, or even more flavourful, try the Seafood Butternut Soup ($11). The soup is generously topped with a wide variety of seafood such as clams, mussels, prawn, squid, and scallops. The soup is armed with a hint of sweetness and its refreshing flavours complement the salty seafood brilliantly.

The Seagrill’s Seafood Capellini ($19) features a garlic and chilli-infused pasta that comes complete with Japanese sea scallops, a king prawn, black mussels and flower clams. The springy al dente pasta, which has a gentle spicy kick, will definitely tickle the fancy of garlic lovers. The robust flavour of garlic is deeply locked into the seafood too.

If you’re looking for a feast by the beach, The Seagrill’s got you covered with their sizeable sharing platters. The Grilled Seafood Platter ($38) is presented on a rustic wooden board. The ensemble of seafood includes pan-seared snapper, succulent king prawns, scallops and a bowl of fresh clams and mussels. A house-made lemon cream sauce with a drizzle of basil oil is the perfect accompaniment to the enthralling spread. Coat the seafood thoroughly in the buttery sauce to add an appetite-whetting tartness and herbaceous basil flavour. The tender and moist snapper rocks a beautiful golden brown exterior, and has a light crisp that we fancied very much. This platter is a great way to taste all the seafood that The Seagrill has to offer!

The Seagrill isn’t just known for their seafood. Meat-lovers will enjoy their Seagrill Meat Platter ($40) which comprises roasted lamb cutlets, grilled chicken, ribeye steak, cheese chicken sausages, and a black pepper sauce. Both the lamb cutlet and ribeye steak were fatty, but not too greasy. Every bite of the juicy meat had us grinning from ear to ear. The chicken was grilled with its skin on, which made it slightly crispy. The bite-sized slices of cheese chicken sausages will please both the young and old.

For the ultimate value-for-money experience, go for the 4-course set lunch ($20.90++) which consists of a refreshing bowl of salad, a piping hot bowl of soup, your choice of main course and a dessert. The price even includes your choice of soft drink, juice, coffee or tea.

As someone who is usually not a fan of salads, and greens in general, I was pleasantly surprised by their Mango Chicken Salad! The slightly spicy pieces of fried chicken went very well with the sweet and refreshing chunks of mango. The leafy greens added a nice crunchy texture, while the juicy cherry tomatoes lifted the flavours of the dish with their acidic tang.

There have been many occasions where I’ve had mushroom soup that tasted heavily of cream, without there being even a hint of mushrooms. I can assure you that The Seagrill’s Mushroom Soup will not disappoint. The velvety soup contains loads of finely-chopped mushrooms! You can certainly taste the earthy flavour of the mushrooms in every delectable spoonful.

For mains, you can choose from the Wild Barramundi, Steak & Eggs, Seafood Capellini, and Big Boyz Beef Burger. I opted for the Steak & Eggs, a dish made up of a rosemary-infused steak and two sunny-side up eggs. The eggs are well-cooked, having no crispy burnt edges, and the glorious yolks were still runny! When cut, the yolks burst open and flowed onto the steak, making the steak just that much more delicious.

Round off your lunch with the Wild Berries Crumble with Ice-Cream. The classic pairing of warm crumble and a scoop of vanilla ice-cream will certainly tantalize your tastebuds.

Whether you’re looking for a romantic spot for a dinner date, or a venue for a gathering with friends and family, The Seagrill is the ideal seaside location for you!

This post was brought to you by The Seagrill.

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 The Seagrill. We will verify and update from our side. Thanks in advance!

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The post The Seagrill – Enjoy Fresh Grilled Seafood and a Beautiful Seaside View! appeared first on Miss Tam Chiak.

Bak Kut Teh is a perennial favourite amongst Singaporeans and Malaysians. If you’re a fan of the Malaysian version, which serves the herbal variety of bak kut teh, you’re in luck! Situated in Midview City is ABC Herbal Claypot Bak Kut Teh, which delivers bowls of Malaysian-style bak kut teh. The owner, who comes from Malaysia, has been working in Singapore for over 6 years. “We were interested to bring a taste of Malaysian bak kut teh to Singaporeans,” shared the owner.

I’ve always preferred bak kut teh to be cooked over a charcoal fire, as I enjoy watching chefs control the blazing fire with an old-fashioned straw fan. The Herbal Claypot Bak Kut Teh ($5) here is prepared using a gas stove, so I didn’t get to see any intense fanning. The garlicky broth boasted a light herbal taste. However, I was expecting this Malaysian bak kut teh to deliver a much more robust herbal flavour. I thoroughly enjoyed the sweet tones of the broth’s aftertaste though. The pork ribs were decent, but not outstanding. Some ribs were tender, while some were tough. The delightful garlic-chilli mix will be able to save the tough ribs. The broth also came with pork intestines, enoki mushrooms and tau kee. I loved that the intestines were cleaned well. Portion-wise, each serving is definitely sufficient for one.

Since the stall specializes in Malaysian bak kut teh, we definitely had to order the Dry Bak Kut Teh ($6.50). Watching it being prepared right in front of eyes made us drool! A clay pot is placed over the fire, and ladies’ fingers and chilli are added. Shortly after, the cooked pork ribs are thrown in before the entire mix is doused in a sweet soya sauce. The beautifully caramelized pork ribs and charred spices in a sizzling clay pot will captivate you with just its aroma. Each pork rib carried a strong wok hei. The sauce could have been sweeter though. Thankfully, the light heat in the sauce made up for it. We suspected that this dish was overcooked during our visit.. Similar to the herbal clay pot version, the texture of the pork was pretty inconsistent. 

I was pretty surprised by the Sesame Oil Chicken ($4). While the ones I had in Malaysia usually come in a thicker and more flavourful sauce, the version here is different. The sauce was pretty watered–down and lacked that crucial sesame oil flavour. What you get is a watery gravy with a hint of ginger. Unfortunately, the chicken was not well-executed too. It took some effort to chow down the fibrous and stringy flesh. While the dishes can use some work, the portions are pretty generous. 

ABC Herbal Claypot Bak Kut Teh’s usage of clay pots definitely contributes to the authenticity of their dishes. However, there is still some room for improvement.

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 ABC Herbal Claypot Bak Kut Teh. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! Check out our article on what are the 14 dishes that fans of Korean food must try when at Patbingsoo!

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