Golden Mile Complex, AKA Singapore’s own land of smiles, brings us some of the finest renditions of Thai street food and entertainment. Some of the best (and my favourite) Mookata joints and Thai eateries can be found in every corner of this towering mall. But, did you know that Golden Mile Complex is also home to one of the best Thai-style crepes and beverage? Yes, it’s none other than Crepe Cafe.

Word has it that the once–famous stall began from a romance that sparked between a Singaporean man and Thai woman. While they weren’t available on the day of our visit, a Thai vendor tended to our orders. The experience of ordering from here seemed oddly familiar, though. The stall’s interior, such as the flashing neon sign that says “open” or the jumbo unnamed collages of menu offerings, was a reminiscence of the street food stalls in the city of angels. The vendor’s Thai accent also transported me back to Bangkok. However, what pulled me back to reality was the prices of the Thai treats. You can easily grab 2-3 crepes in Bangkok at a fraction of the cost it takes to get one crepe at Crepe Cafe.

Crepe cafe sells not only sweet crepes, but also the savoury versions as well. They’re just like magical blank canvasses, ready to be topped with just about any type of ingredients. Different fillings do fetch you a one–of–a–kind taste. You might find it a bit of a hassle to go through the menu for a first–timer, so heed our advice and try number 1 – the Banana + Sweet Egg Floss + Peanut Butter + Chocolate ($6.50). This wonderful crepe came folded, with a rather generous portion of sliced bananas, saccharine threads of Thai sweet egg floss and peanut butter–chocolate spread. An excellent crepe is one that is able to hold its delicate integrity despite being blanketed by an array of fillings – and the crepe here is exactly that. The mild-tasting crepe is thick but crumbled quickly when bitten into. So satisfying! Eaten together with the fillings, and it’s like you’ve swallowed a rainbow. The combustion of sweet and fruity will amaze you!

On the other hand, the savoury crepe we ordered failed to impress. It’s great that most of their savoury crepes were cheaper than the sweet crepes, such as this Ham + Egg + Cheese ($5.50) crepe that we had. Don’t be mistaken, this crepe option was decent but not mindblowing. A good amount of chilli sauce was slathered atop ham slices, melted cheese and egg. Honestly, it might have tasted better if the chilli sauce was left out or served separately as a dipping sauce. The taste and texture of the cheese did not help much too, instead creating unnecessary richness.

Pictures of Thai beverages filled in these instagram–worthy packaging adorned the stall front of crepe cafe. You definitely can’t resist grabbing one for yourself (or to take a picture with)! While most drinks, such as the Thai Milk Tea ($4), is fairly familiar to the general Singaporean, Crepe Cafe concocts these drinks in a rather peculiar way. Unlike the run–off–the–mill Thai milk tea stalls,  the tea here is first extracted using an expresso machine. Other essential ingredients, such as condensed milk and evaporated milk, are then measured out using a small glass before being mixed into the tea. The result is a rich orange-coloured beverage filled in an attractive bag. Beyond just aesthetics, the taste of the milk actually resembled those found on streets of Thailand. It’s milky and addictive! Too bad the pricing of the Thai milk tea isn’t like those found in Bangkok. 

There are still a ton of menu offerings to be sampled here in Crepe Cafe. It’s definitely worth a visit if you’re in the area. I can safely say that I’ll treat myself to a crepe every time if I’m in Golden Mile Complex.

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 Crepe Cafe. 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 review on some of the most popular Bubble Teas in Singapore or read about what Took Lae Dee, a Thai eatery that serves cheap and good Thai food in Tai Seng!

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Delicious meat patties sandwiched between soft buns — what’s not to love? Burgernomics is a new Halal burger stall nestled on the second floor of Pasir Ris Central Hawker Centre. Started by a trio of good friends with a combined experience of 17 years in the F&B industry, Burgernomics aims to differentiate themselves by keeping their burgers honest and simple, but with a distinctive Asian twist. Many of the burgers created are inspired by the chef’s memories of his dining experiences at fast food restaurants during his childhood days. Interestingly, the buns used in all of Burgernomics’ burgers are sourced from an artisanal bakery in Joo Chiat, and are made fresh every day.

The Deluxe Burger ($6.50) comprises sauteed mushrooms and onions, American double cheddar and truffle aioli. The beef patty is specifically made up of 80% lean meat and 20% fat. On the first bite, the patty was surprisingly juicy, with the truffle oil and fillings exuding a captivating aroma. If you love all things truffle, then the Deluxe Burger is made for you — the taste and fragrance of truffle oil is very evident. The Deluxe Burger is also the chef’s tribute to the Mushroom and Swiss burger from Burger King!

Burgernomics pays homage to the KFC Zinger with its Crispy Chicken Burger ($6.50) which is made up of buttermilk fried chicken, and apple and red cabbage slaw. The chef soaks roulette chicken thigh in buttermilk and seasons it with cajun spices before deep-frying the chicken upon order. To balance out the greasiness of the fried chicken, yuzu sauce mixed with Japanese chilli pepper is added to the ensemble. Instead of the usual slaw with mayonnaise, Burgernomics’s slaw is a careful blend of cider vinegar, ginger mustard and olive oil. Fried food makes me really full and the heavy meal usually makes me rather sleepy, but the zest from the Crispy Chicken Burger actually woke me up!

The locally-inspired Rendang Burger ($7.50) is THE burger to order. Unlike most burger joints that use pulled beef topped with sweet or barbeque sauce to mimic the rendang taste, Burgernomics prepares their own rendang by searing and cooking Australian brisket for 48 hours. Their efforts pay off as the beef is utterly soft, and melts in your mouth. Refreshing cucumber and onion slices are also sandwiched in between the burger buns for extra crunch. 

We also tried the Chilli Cheesy Beef ($4) — a solid outfit of straight-cut fries, spiced beef and 3 sauces. Burgernomics’ fries are of a thicker cut so that customers can get a stronger taste of potato as compared to shoestring fries. The fries are garnished with Japanese mayo, spring onions and chilli flakes. The fries were a good accompaniment to the burgers!

Since its opening, Burgernomics has enjoyed considerable success. The trio behind Burgernomics is looking to increase its’ exposure to the west and north siders. Watch out for their pop-ups at the upcoming Laloolalang and CelebFest 2018: Ramadhan Edition!

Finally, the question everyone has been waiting for. Is Burgernomics worth travelling all the way to the far east for?

Yes. A resounding yes.

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 Burgernomics. 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 compilation of 7 affordable western food stalls which we think can satisfy your cravings!

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We visited Cheok Kee Boneless Braised Duck on a rainy Monday morning. The famous stall has received much media coverage in the last few years. Owner and chef, Mr Ong, told us that Cheok Kee has been opened for thirty years. Its first location was at Old Airport Road, the second at Jalan Eunos, and it’s currently located at Geylang Bahru Hawker Centre. Mr Ong shared that at the age of 19, he quit his old job at a nightclub in search of a more stable, long-term career. Mr Ong eventually learnt the art of braising duck from his ex-boss, a hawker who sold braised duck at an open-air food stall along the streets of Geylang Lorong 27 in 1974.

But Mr Ong’s hawker journey did not just begin after learning the ropes from his master. It took years of experimentation before he finally achieves the right balance of spices in Cheok Kee’s delicious braised gravy. He shared that in addition to a solid gravy, the next most important thing would be having good control over the stove fire when braising the ducks.

We ordered half a duck ($17) and it came with an assortment of nicely plated meat garnished with coriander. Cheok Kee’s gravy was on the sweeter side and complemented the tender slices of fatty duck perfectly. Mr Ong’s gravy draws heavily on the Guangdong-style of cooking as cornstarch is used to thicken the gravy. Cheok Kee uses Chai Ya (Lit Vegetable Duck) that weighs around 3 kg which has more succulent meat compared to the Ban Chai Ya, which is tougher.

Unfortunately, the rice was a tad disappointing. Cooked with braised broth instead of yam, the rice grains were harder and difficult to chew, giving the impression that it was not cooked well. 

On the other hand, Cheok Kee’s duck porridge ($3) was one of the best I have ever had. The gravy matched the gooey porridge superbly and made it extremely flavourful. Unlike most places that offer porridge that is too watery, Cheok Kee’s piping hot version has just the right consistency. This is the kind of breakfast I want to eat every day!

Moving on to the next key aspect of a delicious plate of duck rice — chilli sauce. Mr Ong told us that he experimented for two years before he finally created the right recipe. The homemade chilli sauce is made from a unique blend of chilli vinegar and sambal belacan. The chilli sauce was a little too spicy for me but it certainly went well with the duck rice. It was not particularly outstanding in any way, but it was satisfying, no less.

Cheok Kee’s business has always been good, attracting large crowds during lunchtime and even sizable queues during non-peak hours. When asked about future plans for expansion, Mr Ong replied that there is none at the moment, as it is difficult to hire employees to manage the stall.

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 Cheok Kee Boneless Braised Duck. 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 article on Ah Nian Briased Duck Rice or He Ji Braised Duck Rice!

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Derived from the words ‘makan’ and ‘fashionista’, Makanista offers fun and trendy interpretations of familiar dishes. Located in Tampines Mall, Makanista opened its doors in April this year and currently houses four stalls — Prata & Desserts, Western, Chicken Rice and Yong Tau Foo. Makanista is in the midst of applying for Halal certification.

Prata & Desserts

This prata stall serves both traditional and speciality pratas.

We tried the Japanese-inspired Okonomiyaki prata ($7) which comprises shredded carrots and cabbage encased in a cheese and egg prata. The mix of mayonnaise, okonomiyaki sauce and bonito flakes was a winning combination. It closely resembled the actual savoury pancake. The fillings were generous, albeit a tad sweet from the mix of sauces, and the eye-catching presentation makes the prata extremely Instagram-worthy. This is arguably the only place on the island that sells such an interesting flavour of prata, truly reinventing the Japanese pancake to give it a unique identity.

We also tried the Mutton Prata Burger ($8.50), a hybrid between the all-time favourite Ramly burger and local murtabak. The mutton patty is seasoned with masala spice, curry powder and fresh cilantro, and wrapped together with sauteed onions and fried egg inside the crispy prata. The ensemble is then drizzled with mayonnaise and black pepper sauce. Despite their innovative efforts, the prata tasted no different from the conventional mutton prata. This is a safe choice for those who prefer familiar flavours. Due to its thin prata skin, the texture is more one-dimensional as compared to the usual pan-fried prata which is more doughy.

Other inventive pratas include Chicken Luncheon & Floss ($8.50), Special Tandoori Chicken ($8.50) and Peanut Butter and Jam ($2.80). The stall is also currently having a Prata Breakfast promotion from 8am to 11am where Prata Set 1 (2 plain prata and 1 drink) retails at $3.50 (UP. $4.30) and Prata Set 2 (1 plain prata, 1 egg and 1 drink) retails at $3.90 (UP. $5.60).

Western

The signature Beef Hamburg & Fries ($10.90) combines hamburg steak, poutine (a Canadian dish consisting of fries and cheese chunks topped with brown gravy), fried egg, black pepper, and truffle cheese sauce together. This dish gives you the best of both worlds — a thick beef patty for a more substantial meal, and lightly salted fries with sinful cheese sauce for the perfect snack. Atas fries usually comes in just one sauce, and we all know how tough it can be to choose, so the fries here are great for the indecisive. The fried egg atop the patty is just the icing on the cake. Cut open the egg and let its runny yolk run all over the beef patty and fries. Mix everything together and prepare yourself for an explosion of flavours in your mouth!

Chicken Rice

We are all familiar with our national dish, chicken rice. Apart from having Hainanese Chicken Rice ($5.50) and Signature Roasted Chicken Rice ($5.50), this stall delivers a wicked twist to the humble rice with their Mala Chicken Rice ($5.80). The chef attempts to mimic the mala taste by concocting a thick red spicy paste made from chilli, garlic, black vinegar, oil and house-made sweet sauce. The chilli paste is then laid on a sizeable but dry portion of poached chicken. Be warned, ash the chef as very successfully captured the intense mala spiciness and the chilli is capable of setting your tongue on fire. However, the numbness and fragrance of mala was missing due to the absence of Sichuan peppercorn. Unless you are a fervent mala fan who requires potent doses of spiciness, I’ll say that the traditional Hainanese Chicken Rice is what you should go for.

Yong Tau Foo

Nothing evokes comfort food like pieces of tau kwa, fried fritters and vegetables in a bowl of soothing hot soup. What differentiates this stall from the typical Yong Tau Foo stalls is their use of unusual soup bases such as Soto Ayam, Mee Siam, Satay and Curry ($7.50 each). My personal favourite would be the Mee Siam as it brought a sweet spicy tang to the Yong Tau Foo and made it delightfully appetising. It came as a pleasant surprise that Yong Tau Foo and Mee Siam would be a perfect match! The aromatic Curry carried a fragrant coconut hint while the ground peanuts in the Satay added a grainy texture and addictive indulgence to the otherwise clear tasting soup. I felt that the Soto Ayam was the weakest of the three, with the broth having little flavour apart from mere saltiness. This stall promises a refreshing change from the normal Yong Tau Foo!

Overall, Makanista is a strong entrant to the local F&B scene. Its concept of livening up well-known hawker fare is certainly exciting and bound to attract the hipster younger crowd.

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 Makanista. 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 article on Raimah Eating House, a great hideout for halal western food in Kembangan!

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The upcoming Dragon Boat Festival is always met with a sense of festive jubilance, especially because it marks the return of delicious handmade rice dumplings! From 4th to 18th June 2018, this delicacy is making its return to the award-winning Golden Peony at Conrad Centennial Singapore. Renowned Executive Chinese Chef Ku Keung and his team have merged authentic flavours with uniquely sourced ingredients to create three brand new delicious rice dumplings that are sure to delight customers. Visit www.connoisseur.sg/ricedumplings to make your order today!

The highlight of this year’s rice dumplings has to be the brand new ‘Gou Bu Li’ Rice Dumpling (狗 不 理 黑 豚 肉 粽). At just $22.80/ dumpling, it features melt-in-your-mouth Iberico Pork Collar! If you’re a fan of fatty and tender pork, you will definitely enjoy this decadent option. The dumpling is also packed with a variety of fresh ingredients, including Chinese mushrooms, salted egg yolk, lotus seed, minced ginger and spring onion.

Also making its debut this year is the Vegetarian Multigrain Rice Dumpling with Monkey-Head Mushroom (五 谷 米 猴 头 菇 粽). For just $16.80/ dumpling, it truly is a nutritional powerhouse. The tasty yet healthy dumpling contains a mixture of glutinous rice and the healthier fibre-rich multigrain rice. The dumpling also possesses the earthy flavours of monkey-head mushrooms, Chinese mushrooms, as well as chestnut, lotus seed, anise seed and bamboo pith.

While customers are sure to enjoy Golden Peony’s latest dumpling offerings, the restaurant is also bringing back a couple of customer favourites. Back by popular demand, the X.O. Sauce London Duck Rice Dumpling (X.O. 酱 伦 敦 鸭 咸 肉 粽) comes in at $24.80/ dumpling. This dumpling is filled with not one, but two different types of meats! It features roast London duck and braised pork belly, which provides a tantalising contrast of textures and flavours. The aromatic X.O. sauce adds sweetness and a subtle spicy kick that elevates this dumpling to a whole other level!

Also making its return is the Grand Peony’s signature Traditional Hong Kong Style Rice Dumpling (香 港 裹 蒸 粽). At $32.80/ dumpling, this luxurious dumpling is filled with a jaw-dropping number of high quality ingredients. As if abalone wasn’t enough, the dumpling also contains a mixture of ‘Dong Po’ pork and roast pork! The robust flavours of the savoury abalone and the succulent pork are complemented by Chinese mushrooms, mung beans, salted egg yolk, chestnuts and lotus seed.

If you have a sweet tooth, you just can’t pass up the Green Tea Lotus Paste Rice Dumpling (绿 茶 枧 水 粽)! At just $12.80/ dumpling, this mouth-watering option features a green tea-infused lotus paste, which goes brilliantly with the glutinous rice.

So what are you waiting for? Visit www.connoisseur.sg/ricedumplings and make your order before stocks run out! Do note that bulk orders must be made three days in advance in order to guarantee availability.

This post was brought to you by Conrad Centennial Singapore.

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

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Thanks to Facebook, we came to know of this obscure Malay stall, Tabuk Soto and Nasi Ambeng, selling sedap nasi ambeng in Loyang Point. The Facebook post shared that the stall is owned by a Malay macik who whips up great ayam lemak chilli padi but business has been poor due to the stall’s inconvenient location. Curious, we headed to Pasir Ris East to try the food for ourselves.

We ordered the signature Ayam Lemak Chilli Padi Set ($5.50) which was highly recommended by the Facebook user. The Ayam Lemak Chilli Padi, or Chicken in Coconut Cream with Bird’s Eye Chilli, came with a whole chicken drumstick, tempeh, sambal telur, potato cutlet and rich yellow curry.

The drumstick was well marinated, and tender with strips of meat peeling off the bone easily.

The sambal telur and soggy potato cutlet were nothing to shout about. The tempeh was arguably the most disappointing part of the meal as the green beans were extremely tough and bland.

Another nasi ambeng, the Beef Rendang Set ($6) had the exact same ingredients as the Ayam Lemak, just that the chicken drumstick is now replaced with generous beef chunks suffused with coconut milk and ground spices. I felt that the beef was on the dry side, and slightly chewy. The rendang gravy was strong in its coconut aroma and packed a fiery punch. The spice level is definitely not for the faint-hearted!

So far, the supposed main highlights of the dish have been average at best. But wait, I am forgetting the most important part of the dish — the curry. To me, the curry can either make or break a dish. Even if the other ingredients have been lacklustre, a good curry can give the dish character and ultimately salvage it. The saving grace was definitely the yellow curry which was fragrant, rich and addictively spicy. Unlike the thicker curries found in Chinese cuisine, the gravy was rather thin, but it was so flavourful that it could make anything taste good. The yellow curry was also significantly less spicy than that of the beef rendang, making it fantastic for someone who can’t really handle spicy food, like me.

Despite a real solid curry, Tabuk Soto and Nasi Ambeng has some perfecting to do. Overall, Tabuk can be considered an above average joint for affordable Malay food.

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

For more food videos, check out our official YouTube channel!. You may also like Pak Mandor or Crispy Rendang

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As an ardent fan of anything and everything that is meaty, you’ll never find me queuing in front of a vegetarian stall for lunch. That was until a vegetarian friend of mine started raving about this stall in Jurong West Food Centre — Traditional Hakka Lui Cha (河婆客家擂茶).

Lei cha fan (擂茶饭) is also known as Thunder Tea Rice. The Lei (擂) in lei cha fan actually means grind in Chinese, but it also sounds like the word for ‘thunder’ (雷). A traditional bowl of lei cha fan contains rice and is chock full of fresh vegetables, tofu and nuts. However, the true highlight of any lei cha fan is the flavourful green soup that is served on the side.

Although hesitant at first, I decided to have lei cha fan for lunch, in an attempt to be health conscious for once. I arrived at the stall at around 11am and I was surprised to see that a queue of five to six people had already formed. After speaking with the owner, I found out that the stall has been open for more than 10 years! The storefront proudly advertises its food to contain less oil, less salt and no MSG, so you can be confident that you’re having a guilt-free meal.

The lei cha fan comes with your choice of either white or brown rice. The lei cha soup is prepared in advance and comes in the form of a concentrated paste. Hot water is added to it just prior to serving. When I first received the white rice Lei Cha Fan ($3.50), I could tell that the dish was the epitome of clean-eating. The white rice was generously topped with an array of vegetables, including cabbage, green beans and choy sim. Also in the bowl were tofu and chye poh (preserved radish). Peanuts can also be added. 

I had to get a taste of the star of the show first. The green soup didn’t look very appetising and was almost medicinal-looking. I was definitely pleasantly surprised when I took my first sip. The soup contained bits of ground peanuts, which added a nice crunch. The peanuts imparted their nutty aroma and flavour without overpowering the herbs used in the soup. I was expecting the soup to taste bitter and overly herbaceous, but the flavours of mint and basil were delicate and subtle. This heavy-bodied soup was comforting and refreshing. I found myself enjoying spoonful after spoonful, almost forgetting that there was a whole bowl of rice waiting for me!

I mixed all the ingredients thoroughly before taking a bite. The flavours were clean, and I could taste each ingredient distinctly. Just when I thought that the dish was a tad too bland, I got a bite of the salty and intensely savoury chye poh which lifted the flavour of the dish immensely. The peanuts also added a lovely hint of sweetness to the dish.

I also decided to order the brown rice version ($4) and added more vegetables this time ($1 more). Even though brown rice is normally seen as the healthier and less tasty option, I found that it worked brilliantly in the dish. The brown rice added a more substantial bite and chew, which complemented the variety of vegetables that were mixed in with the rice. I would recommend this version over the white rice one!

Overall, Traditional Hakka Lui Cha serves up some good and delicious lei cha. Despite my carnivorous nature, I definitely foresee myself visiting the stall again.

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 Traditional Hakka Lui Cha. 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 article on Ji Tou Chicken Rice.

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Nasi lemak is a hearty local dish that is adored by Singaporeans. It has the perfect combination of flavours and textures — fluffy and fragrant coconut rice, sweet and spicy sambal as well as crunchy ikan belts. What’s not to love? Sure, we’ve all had various renditions of this dish, whether it be with beef rendang or a juicy fried chicken wing. But have you had a nasi lemak with lobster at Walaku before?

Walaku is a Halal eatery that serves up traditional local dishes with a modern twist. They have opened three outlets so far, including two hawker stalls at Yishun and Bedok. We decided to pay their latest outlet, a brand new bistro at Joo Chiat Road, a visit. 

As I walked into Walaku, I found myself admiring its chic and modern interior. This definitely was a sign of the upscale nature of the food that was to come. I flipped open the menu and went straight to their signature Nasi Lemak ‘Bakar’ page. Walaku’s nasi lemak is exceptionally unique. They grill their coconut rice, which is tightly wrapped in a banana leaf. According to the chef, this allows the rice to be adequately infused with the banana leaf’s subtle sweet flavour and aroma. While they serve inventive variations such as the Ikan Bakar Salmon ($11.80) and the Kari Soft Shell Crab ($11.80), they also have the Ayam Goreng Rempah ($7.80) which might appeal to more traditional palates. However, I had to go for the pièce de résistance, the Garlic Cheesy Lobster ($22)!

A sizeable whole lobster is stuffed with garlic and cheese before being baked in the oven. As a finishing touch, the cheese is torched for a smokey finish. After I had finished gawking at the lobster, I looked at the rest of the dish. All the typical accompaniments were present, including the ikan bilis and nuts, slices of cucumber and a fried egg. Interestingly, the sambal was encased in, and grilled together with, the coconut rice.

Unfortunately, I felt that the dish was a bit of a letdown. The star of the dish, the lobster, was overcooked so it was too chewy. In addition, even though the banana leaf kept the rice moist, I couldn’t really detect the fragrance of = coconut. Once everything was combined in one spoonful, I felt that the sweetness of the sambal overpowered the flavours of the coconut rice and the lobster. However, even though my colleague agreed that the rice was lacking in coconut flavour, he quite enjoyed the lobster and also the sambal, as it only had a hint of spiciness. If I were to visit Walaku again, I’ll order the Ayam Goreng Rempah instead.

Despite the initial disappointment, my jaw dropped when I ate their Seafood Lemak Padang Pasta ($15.90). This fusion dish is created with Western cooking techniques and carries authentic Asian flavours. Walaku makes their own ‘lemak padang’ paste, which is fried in a pan to release its deep aroma. Coconut milk is added to enrich the sauce before linguine is mixed in. To complete the dish, a meticulously poached egg is added on top.

The Seafood Lemak Padang Pasta was truly mouth-watering! The sauce was beautifully rich, and creamy. The blend of spices in the lemak padang was enchanting and did not overwhelm one bit. The richness of the dish was perfectly balanced out by the salty and refreshing seafood which consists of prawns, squid and New Zealand mussels. I particularly enjoyed the mussels, which were plump and fresh. Cut open the poached egg and watch the golden yolk flow over and coat the pasta slowly. I felt that the pasta tasted better without mixing in the yolk as it mellowed out the flavour of the lemak padang.

To complete our meal, we had the Onde Onde Martabak ($6.50). The martabak is a stuffed thick pancake that is popular in Indonesia. This version is made with a pandan pancake batter which is filled with grated palm sugar and coconut. This was also one of the highlights of the meal. The pancake was fluffy, yet dense and chewy. The crunchy coconut shavings were just the icing on the cake! Walaku offers a wide variety of martabak, so do head down and give them a try!

In my opinion, the Seafood Lemak Padang Pasta and the Onde Onde Martabak are must-try dishes. Although the Lobster Nasi Lemak was a tad disappointing, I’ll definitely visit Walaku again to try their other innovative dishes!

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

For more food videos, check out our official YouTube channel! If you’re a fan of Nasi Lemak, you might want to check out our article on Chai Chee Nasi Lemak!

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I was rather confused when I first heard of ‘chao ta’ (burnt) Bee Hoon. After all, why would someone want burnt food? Nestled in block 203 Toa Payoh North is Hao Kee Seafood Deluxe, a stall that serves up chao ta bee hoon, and a plethora of zi char dishes! Interestingly, the stall is a mere 3-minutes walk away from the SPH headquarters and is wildly popular amongst SPH employees. In fact, we came to know of Hao Kee when we stumbled upon a raving review on The Straits Times!

I was particularly excited about trying Hao Kee’s Chao Tar Bee Hoon ($6/ $12). This is one of the stall’s most popular dishes. Although the estimated waiting time for this dish is 15 minutes, it can extend to as long as an hour during busy periods! The dish features stir-fried rice vermicelli that has been flattened and shaped into a pancake. Then, the noodles are swirled around in a scorching hot wok to create a charred and crisp surface.

We first tried the Chao Tar Bee Hoon($6/portion for 1 pax). When this dish was brought to our table, I immediately caught a whiff of its smokey fragrance. We eagerly broke open its crispy exterior to reveal the moist and flavourful bee hoon within. I found that the ‘chao ta’ layer was actually quite thin and it was not as blackened as I thought it would be. However, the dish was still imbued with a strong wok hei!

The combination of the crispy surface and the moist bee hoon provided an enchanting contrast of textures. The bee hoon was stir-fried with a variety of ingredients which include prawns, squid and most importantly, fried lard! While the seafood was all cooked to perfection, the fried lard brought the dish’s flavour to the next level. The lard released a good amount of its oil which imparted a mesmerising flavour to the noodles. When the dish started to feel a little jelak, a squeeze of lime made me fall in love with the dish all over again. This dish was so good that we had to order the $12 portion for everyone to share! We just couldn’t get enough of it!

Hao Kee’s Mee Sua Gor ($5) is also highly recommended. Thin mee sua noodles are cooked in a pork broth which contains minced pork, eggs, shrimp, as well as some chopped spring onions. The mee sua was cooked to a soft consistency, and every mouthful of it and the thickened soup was cohesive and smooth. This dish was definitely warm and comforting, but it didn’t strike me as a must-order. Perhaps a spoonful of black vinegar or a sprinkling of pepper would have elevated the flavour of this Mee Sua Gor.

On the other hand, Hao Kee’s Chai Por Hor Fun ($5) is a dish packed with loads of flavour. The dish features hor fun that has been fried with bean sprouts, eggs, prawns, and green vegetables. This hor fun definitely captured the intense flavours of chye poh (preserved radish), without overpowering the delicious noodles. The richness of the oily and smokey noodles was cut through by the sour tang of the chye poh, while the bean sprouts added a refreshing crunch to the dish. Order this if you’re a fan of chye poh!

If you’re not a fan of garlic, steer clear of Hao Kee’s Spicy Garlic Chicken ($13). When the dish was first served to us, I was surprised to see entire cloves of garlic. The chicken was fried together with the garlic and coated in a sweet plum sauce. Despite the copious amounts of garlic, the taste of the garlic wasn’t overwhelming. The meat was not amazingly moist or tender, but I quite enjoyed the sweetness of the plum sauce and slight tinge of spiciness.

A zi char meal with friends or family wouldn’t be complete without a big plate of food for everyone to share. The Assam Fish Head ($24) comes with a head of a grouper and a variety of vegetables, including lady’s fingers, brinjal and tomatoes. The fish was tender and moist, while the skin added a lovely gelatinous texture. However, I felt that the broth was slightly too milky and diluted. The dish could have definitely benefitted from having a richer and punchier assam broth!

I might have mentioned this before, but I’m generally not a fan of vegetables and greens. However, Hao Kee’s Kailan & Pork Floss ($12) was definitely an exception! The kailan, which had been fried, had a waxy sheen on the surface. It was also topped with a generous amount of mouth-watering pork floss, which clearly made everything taste better. The kailan itself had a wonderful hardened texture (from the frying), which complemented the melt-in-your-mouth pork floss. The slightly bitter flavour of the kailan also went beautifully with the sweet and savoury floss. This was definitely a vegetable dish done right!

Overall, there were more hits than misses. If you’re thinking of paying Hao Kee a visit, I’ll highly recommend going for their Chao Tar Bee Hoon, Chai Por Hor Fun and their Kailan & Pork Floss!

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 Hao Kee Seafood Deluxe. 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 article on House of Beehoon for affordable zi char dishes!

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Earlier this year, Master Chicken Rice debuted on Buzzing Hawkers as one of the struggling stalls that sought help from celebrity mentor chefs to rescue their businesses. We recently checked in with the owner of Master Chicken Rice, Jason, to see how the stall was faring a few months after changing its recipe to the new improved recipe that was developed on the show.

Jason is no greenhorn to the chicken rice business. He apprenticed at Tong Fong Fatt for sixteen years before leaving to work at various chicken rice stalls. He then decided to try his hand at entrepreneurship and give running his own business a shot, eventually opening Master Chicken Rice at Kim Keat Palm Food Centre three years ago. We ordered Half Chicken which came with a mix of roasted and steamed chicken ($11).

Let’s start with the chicken first. The steamed chicken was mostly tender and smooth even though it lacked depth in taste.

Similarly, the roasted chicken nailed the basic components of having a crispy skin and juicy meat but was missing that oomph. Jason told us that Master Chicken practises the conventional method of preparing the chicken by first poaching the chicken before submerging it in an ice bath to achieve that jelly-like layer of skin.

An important feature of chicken rice lies in having a delicious bowl of rice. The rice grains should be fragrant and distinct, clearly separated for a nice bite to complement the tenderness of chicken. Sadly, Master Chicken was unable to attain this gold standard despite using a reputable brand of rice. This was because in order to achieve the ‘li li fen ming’ effect, old grains have to be used instead of younger ones. Jason shared that older, more established chicken rice brands tend to monopolize the demand for ‘old grains’ and have more bargaining power compared to newcomers like Master Chicken. Nonetheless, Jason uses a mix of old and new grains to go as close to the li li fen ming effect as possible. The rice from Master Chicken is therefore softer and have lesser mouth-feel while still managing to retain its flavour. Jason also revealed that he used to cook the rice with rock sugar added into the chicken stock. However, after participating in Buzzing Hawker, Chef Robin explained that the addition of more sugar to the already starchy rice would only make the dish unnecessarily sweeter, and Jason had followed the advice of his mentor ever since.

For the various sauces, Jason shared that he improved on the chicken gravy and ginger sauce from Chef Robin’s recipe while the chilli remained his very own. Master Chicken uses hua diao wine, chicken stock and soya sauce from a well-established household brand in its chicken gravy. Indeed, the gravy is slightly more fragrant than usual despite the higher cost of production.The ginger sauce comprises both lao jiang and zi jiang for an extra spicy kick, with a dash of extra hua diao wine. I found the ginger sauce to be overly watery and subpar. Overall, the sauces were an adequate companion to the chicken rice but did not leave much of an impression.

We observed Jason while he was preparing the chicken and wondered why he lightly tapped the chicken with the back of his knife when he was chopping it up. Jason explained that the common misconception people have of ‘da bian’ was so that the chicken rice stall owners could scrimp on cost and give less chicken by making the chicken slices look fuller and more generous in portion. Actually, the action of ‘da bian’ is to tenderise the chicken and make the slabs of meat taste less heavy.

With multiple chicken rice stalls in just one hawker centre and a Dong Fong Fatt outlet several stall fronts down, Master Chicken has to continually improve and innovate their menu to differentiate themselves from the rest. Jason shared that the stall has plans to expand into selling curry chicken mee as a response to the stiff competition. We wish Master Chicken Rice all the best!

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 Master Chicken Rice. We will verify and update from our side. Thanks in advance!

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I’ll kick things off with an honest disclaimer — I haven’t always been a fan of Chinese soups. Unlike most Western soups, which commonly contain cream, Asian-style soups tend to rely solely on a robustly-flavoured broth. After growing up drinking meat-flavoured water at home (sorry mum!), I decided that it was time to pay a visit to Sz Kitchen @ Cafe (小珍私房菜). This Taiwanese eatery serves up tasty bowls of grouper soup!

Sz Kitchen sits right at the entrance of Gek Poh Shopping Centre. This eatery isn’t hard to spot as it displays its vast menu right at its storefront. Whilst navigating through their menu, I was surprised to see that the eatery also serves dishes from a variety of other cuisines. You can look forward to Thai Fish Cutlet, Rendang Chicken and even Fish & Chips!

It was only after I walked up to Sz Kitchen’s counter that I saw their interesting ‘New Year Special’ menu. They’ve got at least seven options for your Fish Soup — you can order soup containing grouper head, tail, belly and more! The menu brought back memories of my secondary school Biology classes as it prominently features a photo of Giant Grouper with detailed labels indicating each section of the fish. I think that this is a great way of letting customers know exactly what they’re getting. After I ordered the Grouper Belly Soup (龙袍汤) which cost $12, the lady pointed out and clarified that I was ordering the belly portion of the fish.

At first glance, the large bowl was definitely value-for-money despite its higher price point. The soup was generously filled with a bunch of ingredients which include fish maw, vegetables, goji berry, minced fish and the main attraction, grouper! The soup that I ordered that day contained Red-Spotted Grouper instead of the usual Giant Grouper, even though I was assured that it tasted just as good.

Initially, I thought that the soup looked overly milky. However, I was proven wrong after I took my first sip. The hearty soup is truly packed with flavour without tasting over-seasoned. It had a moderate level of sweetness, meaning that I could still enjoy the fresh flavours of the fish. This perfect balance of flavours had me rapidly gulping down spoonful after spoonful of the soup. The fish was cut into sizeable chunks, so it retained a delicate, yet springy, texture. Although some might not be a fan of the grouper’s thicker skin, I found that its gelatinous texture added a nice chew to the fish.

The other components of the soup were excellent complements to the fish. I particularly enjoyed the addition of goji berries, which added a subtle burst of acidic tang that lifted the flavours of the soup. Also, the minced fish was satisfying and delicious as it was seasoned brilliantly. 

I couldn’t leave Sz Kitchen without having a carb-loaded dish. Instead of going for their more adventurous options, I decided to have their Zha Jiang Mian ($4.50). When I first received my bowl of noodles, I thought they had accidentally given me a salad instead! The noodles were hidden under an enormous amount of fresh vegetables including lettuce, radish and cucumber. I decided to brave the veggie storm and mixed them into the noodles.

Overall, this was quite a decent bowl of noodles. However, I felt that the zha jiang sauce, which is made from soybean paste and minced pork, could have been bolder in terms of flavour. The vegetables have quite a high water content, so they watered down the flavours of the sweet and savoury zha jiang suace when bitten into. I thought that the lu dan (soy braised egg) was a nice touch as it made the dish a bit more substantial.

That being said, I think that Sz Kitchen is worth a visit if you’re craving for a delicious bowl of fish soup. I, for one, will definitely be a returning customer!

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 Sz Kitchen @ Cafe. 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 Gu Zao Ren Taiwan Porridge located at Changi Road or Dong Fang Hong Sotong Ball Seafood Soup which serves handmade fish balls!

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The annual Dragon Boat Festival approaches, and it’s time to chiak sio bak zhang! My family makes our own glutinous rice dumplings every year. I love it but just eating one is enough to make me bloated and full for the entire day. BURPPPP…

This year, Gov.sg gave us a challenge! That is, to do a blind taste test between the usual Nyonya Rice Dumpling, Hokkien Rice Dumpling and a special Brown Jasmine Rice Hokkien Dumpling.

Dong Yuan’s Brown Jasmine Rice Hokkien Dumpling has tender pork cubes marinated with five spices, plus chestnuts and mushrooms. Now, this is interesting because I have never tried a brown rice dumpling before!

Most of us know that eating brown rice is good for our health. It reduces the risk of diabetes, high blood pressure and certain coronary heart diseases. But, how will it taste when wrapped into a dumpling?

Time to let our taste buds decide in the ULTIMATE TASTE TEST!

Our team of 6 tried the dumplings together and judged them based on taste, texture, and fragrance.

Safe to say, all three ba zhangs did not disappoint! In terms of fragrance and taste, the Nonya Rice Dumplings and Hokkien Rice Dumplings came out tops . Especially the Hokkien Rice Dumplings, which carried a distinct five-spice aroma that which many of us loved.

However, when it came to texture, we preferred the brown rice dumpling which was delightfully chewy. The rice adds more bite to the savoury dumpling and it is neither too mushy nor too sticky. In addition, the dark brownish-red colour is so appetising!

Like any new food, brown rice dumplings just need some getting used to BUT it is a great option to satisfy your cravings because it is less gluey and gelat compared to regular rice dumplings.

Now, I must get my Ah Gong to try using brown rice in his dumpling recipe too instead of the usual glutinous rice, as it is healthier and keeps us full longer.

In fact, don’t just stop at rice dumplings; incorporate brown rice into your daily diet and make healthy living a part of your lifestyle! I have already switched to brown rice since last year but if you can’t get used to the taste at first, try replacing a quarter of your normal rice intake with brown rice. Together with regular exercise, you will be on your way to healthy eating and living in no time!

P.S. Are you a fellow bak zhang lover? There will be a free sampling of rice dumplings from Dong Yuan Bak Zhang (300 Balestier Road, Singapore 329737) on 15 June, from 9am to 9pm. Redeem by mentioning the code “Miss Tam Chiak I love Brown Rice”. While stocks last! Remember to sample the brown rice dumpling!

Click to watch the video:

This post is brought to you by Gov.sg

The post What If Bak Zhang Is Made Using BROWN RICE? appeared first on Miss Tam Chiak.

Lately, I have been returning to one of my favourite haunts, Hong Lim Market and Food Centre, to patronise a wanton mee stall that has become my newest obsession. The lunch queue might deter you, but join the snaking line at Ji Ji Wanton Noodle Specialist, and you’ll realise that the noodles are worth the wait. The trip to Ji Ji is memorable for various reasons — one being the affable young hawker who is really easy to talk to. As friendly as the hawker was, she was quite strict on the stall’s no-photography policy due to some awful encounters with other food bloggers.

The second reason is, of course, the food! Patrons can choose from more than 7 types of noodles. My absolute favourite has to be the Fresh Prawn Dumpling Noodles ($3/$4/$5/$6/$7/$8)! For $4, you get a bowl of springy noodles tossed in homemade fragrant sauce, and a separate bowl of soup comprising three homemade dumplings. Value–for–money? Yes! We observed that the stall owners rely on an automated noodle cooking machine, which is pretty unusual for the hawker trade. The noodles boast an extremely bouncy and springy texture. Sources have stated that the stall owners have arranged for the supplier to manufacture a special type of noodles for their stall, which might explain the noodles’ exceptional texture. After a quick toss with the homemade sauce, the noodles were scrumptious. This has to be one of those few wanton mees that I can slurp down easily even without any accompanying ingredients. 

The star of the prawn dumpling noodles is definitely the prawn dumplings, which are gingerly prepared and wrapped by hand every day. Each plump dumpling consists of a generous amount of pork and shrimp filling. 

The Char Siew Wanton Noodles ($3/$4/$5/$6/$7/$8) comprise the same delicious noodles tossed in the extremely palatable sauce. You can top the noodles off with a dose of Ji Ji’s chilli, which lends a smoky and spicy punch to the dish. I especially love the hae bi within the chilli, which perfumed the noodles. You can find larger than average slices of char siew and mushroom here. What you should look forward to is the big pieces of wanton which, like the dumplings, are packed with a generous amount of pork filling. 

It is only recently that I discovered that many of my friends actually do not fancy yellow noodles that much. Luckily, Ji Ji offers an alternative to their thicker mee kia — Ipoh Hor Fun($3/$4/$5/$6/$7/$8). Our dish arrived with huge chunks of chicken and large mushroom slices resting on thin, flat white noodles. The dish is completed with a bowl of soup with the same wantons featured in the char siew wanton mee. Similar to the mee kia, the hor fun is executed perfectly. We love the slippery and smooth noodles that are extremely tasty when enjoyed together with the homemade sauce.

Ji Ji Wanton Noodle Specialist continues to operate at Hong Lim Food Centre after nearly four decades of being in the hawker industry. If you love wanton noodles, I’ll strongly urge you to pop by for some noodles!

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 Ji Ji Wanton Noodle Specialist. We will verify and update from our side. Thanks in advance!

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翠華 Tsui Wah, Hong Kong’s pride and joy, is possibly one of the most loved “Cha Chaan Teng”(港式茶餐廳) in the country. There are Singaporeans who flock to Hong Kong specially for Tsui Wah. Boasting over 60 outlets in Hong Kong, Macau, and the People’s Republic of China, the tea restaurant chain has opened its FIRST EVER outlet in Southeast Asia, right here in Singapore! Set in a 140-seater in Clarke Quay, Tsui Wah is modelled after the outlets in Hong Kong, serving a menu of wholesome and delicious Cantonese dishes made with only the freshest produce. We’re extremely excited to share with you 11 of our favourite picks from the restaurant.

Tsui Wah started off as a cafe with a simple menu which captured the very essence of Hong Kong’s local cuisine. They pride themselves on offering the best possible, be it coffee, tea, or French toast. Once you’ve settled down in your seat, begin with the Borscht with Thick Toast ($5.50), which sees a bowl of Borscht that is prepared daily using the original Tsui Wah recipe of more than 30 years. Using tomato, cabbage, onion, carrot, celery and beef chunks, the soup is stewed for about 3 hours before being served hot. The soup was pleasantly tangy and extremely palatable when paired with the warm buttered toast.

The King Prawns in XO sauce with Tossed Noodles ($11) was an eye–pleaser. Each portion comes with a plate of noodles and a separate portion of XO sauce that’s made in–house, so remember to add in the sauce prior to tossing. The taste of the noodles is elevated in the process. The result is a smooth and springy noodles that is nicely separate. Adding a touch of luxury to the plate is huge prawns, which are meticulously sourced and selected to ensure high quality and taste. Finish off the scrumptious meal with a bowl of soup at the side.

One of my favourite is the Braised Abalone Rice with Diced Chicken and Kale ($14), which is created using the original recipe from Tsui Wah, I was blown away by the texture of the rice. Think a mix between Singapore mui fang and congee. Coating every grain was a generous serving of abalone sauce, which added a savoury edge to the entire dish. However, the dish was slightly salty. However, each bite comprised diced chicken which really elevated the dish. Available exclusively to Tsui Wah, we are sure that you are getting a true taste of Cantonese cuisine.

How can we forget to order ourselves an invigorating cup of Hong Kong Milk Tea (hot/$3.50, cold/$4). Served in a preheated cup, the hot tea carries a sweet and rich flavour derived from premium Ceylon tea leaves. One of my favourite items has to be the signature Crispy Bun with Condensed Milk ($4), which is Tsui Wah’s reinvention of a classic Hong Kong snack. Each freshly baked bun is coated with a layer of butter and condensed milk. The irresistible treat is crisp on the outside, and amazingly fluffy inside.

Looking for something to share? We recommend the Tsui Wah Signature Pork Chop Bun ($7.50), which comprises a juicy and thick slab of pork chop sandwiched in a wheat bun. The highly addictive homemade gravy sure gave the pork chop added zest, which will keep you going back for more.

Unique to Tsui Wah’s impressive menu is the Kagoshima–style Braised Pork Cartilage with Tossed Instant Noodles ($9.50). Tsui Wah makes this dish by following a recipe created by a Japanese chef from Kagoshima, Japan. Diners can expect soft and tender stewed pork cartilage that is marinated in a mouthwatering sauce. Exclaim “oishi!” as you slurp up the delicious sauce and the springy instant noodles together. Tsui Wah has also successfully taken this dish to the next level with the Kagoshima–style Pork Cartilage in Fish Soup with Mixian ($8.50), where you’ll find mixian cooked to a springy perfection that pairs perfectly with the melt–in–your–mouth pork cartilage.

Another excellent main course to indulge in is the Lamb Chop Curry with Steamed Rice ($29). The secret recipe is handed down from a Malaysian Chef back in the 1960’s. The signature curry is concocted with a blend of all-natural ingredients and over 30 types of herbs and spices. Stewed for over 6 hours each day, the curry is exceptionally rich, and velvety smooth. You’d be excited to hear that Tsui Wah uses Australian fresh lamb rack, which taste absolutely succulent yet delicate.

End of the experience at Tsui Wah with Savoury French Toast Bites Serve dswith Vanilla Ice Cream. Expect the toast to be freshly cut upon ordering and prepared daily. Diners can also go for the Continental delights, vegetables, and more importantly, their traditional Hong Kong ala Carte dishes, rice and noodles, as well as desserts. Situated conveniently along the Singapore River, Tsui Wah promises a lovely dining experience.

This post was brought to you by 翠華 Tsui Wah

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It seems that Truffle Wanton Mee is all the rage nowadays. I’m sure that we’ve all heard the saying, “if it ain’t broke, don’t fix it”. However, many eateries have been breaking the mould by coming up with their own elevated versions of traditional Wanton Mee. This begs the question — is the ‘atas’ Truffle Wanton Mee tastier than a good old authentic one? I decided to visit One Bowl Man in Downtown to find out!

I arrived at Downtown MRT early one morning and was greeted with the hustle and bustle of overly-stressed office workers. One Bowl Man definitely caters to an upscale clientele. It sits smack in the middle of the Marina Bay Financial Centre! The eatery prominently displays its signature dish at its storefront — the Truffle Wanton Mee with XO Sauce ($9.80). It’s definitely interesting to note that they have a BYO (bring your own) drinks policy. You can bring your favourite morning coffee or tea with you! I proceeded to fill out the order chit before heading to the cashier to make payment.

Unlike other truffle oil-flavoured Wanton Mees out there, One Bowl Man’s version uses actual pieces of truffle in their fried wantons. The use of XO sauce is also one of their unique selling points. The sauce contains a variety of ingredients, including dried shrimps, dried scallops, jin hua ham and chilli peppers. Given its price, I was slightly disappointed that they used disposable bowls and utensils. However, this small gripe of mine was quickly forgotten as my empty stomach was calling out for breakfast. I hungrily and hurriedly mixed the XO sauce with the noodles and took my first bite.

The XO sauce was sweet and had a strong taste and aroma of dried shrimps. However, I felt that it didn’t quite have enough ‘oomph’ to carry the flavour of the noodles which were decent, but not quite as springy as I would have liked. The XO sauce was on the drier side, so it couldn’t quite coat the noodles completely. Their char siew was also quite different from what you typically get in Wanton Mee. I liked that they were cut into thicker fatty chunks but they lacked a sweet roasted finish.

The other main draw of their Wanton Mee is definitely their Truffle Wantons. These were a completely different story, as they were absolutely scrumptious! These deep-fried delights are handmade by the chefs at One Bowl Man. They are filled with a mixture of actual truffle, truffle oil, mushrooms and minced pork. My mouth began to water as I gaped at the beautiful golden-brown wantons.

The skins of these intricately made wantons were rolled to just the right thickness. This meant that they had a tantalising and addictive crunch that had me reaching for more. The filling contains a subtle hint of truffle oil, without being too in-your-face. It also did not overpower the flavour of the mushrooms and minced meat. Soon, my bowl ran out of wantons and I knew that I had to order more.

For a rather hefty price tag of $10, I got another 10 of these delectable parcels (that’s $1 per wanton). The image on the menu showed that the wantons are sprinkled with slices of black truffle but this wasn’t the case(I know the pictures are for illustration but I couldn’t help but feel a little disappointed). However, I must say that the use of real truffles, which are expensive, in the wantons is commendable. 

The XO Truffle Wanton Mee can definitely use a little work. Other popular options include Dang Gui Braised Beef Mee ($8.50) and Fishball Mee with XO Sauce ($5.80). I can foresee myself returning just for the Truffle Wantons!

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 One Bowl Man. 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 Ang Mo Kio 453 Wanton Noodle which sells affordable Wanton Mee or Hao Kee Seafood Deluxe located at Toa Payoh North!

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Cafe-hopping continues to be immensely popular among youths in Singapore (yes, I’m looking at all you hipsters out there). Whether you’re planning for a gastronomic adventure, or if you’re just looking to add some aesthetic food shots to your Instagram feed, Singapore’s ever-growing café scene will have you spoilt for choice. If you’re looking for a new café to add to your to-visit list this weekend, allow me to introduce the new kid on the block — Earlybird Café!

Located just a stone’s throw away from Bugis MRT, Earlybird Café is a ‘bird-themed’ café that is still in its soft launch phase. I also found out that the café is opened by the same people behind the ever-popular Revelry Cafe in Upper Bukit Timah! I walked in on a quiet Wednesday afternoon and instantly fell in love with Earlybird’s simple, yet elegant, decor. Looking at its open dining area and artistic bird nest installations hanging from the high ceilings, I immediately felt relaxed.

Earlybird Café is still in the midst of tweaking and refining their menu. However, their menu already features a few substantial options. Their Chicken & Pancakes ($19) had me salivating with its description — fried chicken on house-made buttermilk pancakes served with chilli maple sauce. I stared in awe as the plate was set down before me. The dish was beautifully plated! Sat atop the thick pancakes were three thoughtfully placed deep-fried chicken thighs. In addition to the sweet maple syrup and chilli flakes drizzled around the plate, there was a light sprinkling of powdered sugar and paprika on the chicken. Of course, there was a gratuitous leaf of parsley to add a touch of green to the dish.

This dish was absolutely sublime. The chicken thighs were incredibly juicy and tender. The thin layer of golden-brown batter encasing the moist piece of chicken added a delightful crispy texture. The touch of hot paprika and powdered sugar just elevated the flavours of the dish to the next level. The chicken went amazingly with the fluffy, yet dense, pancakes, which absorbed the sweet and decadent maple syrup. This was quite a massive plate of food, and even I had to admit defeat as I was starting to feel jelak as I was working my way through it. Unless you’re feeling absolutely famished, I would highly recommend sharing this dish with a friend!

In much need of a late afternoon pick-me-up, I ordered the caffeine-filled Coco Espresso ($18). This dessert features a house-made hotcake that is served with coconut ice cream, coffee jelly, toasted coconut shavings and gula melaka (palm sugar). I was told that there would be a 20-minute waiting time for this dish as the hotcakes are made fresh upon order, sure enough, the hotcake came straight out of the kitchen, piping hot.

The plating of the Coco Espresso was definitely not the most elegant that I’ve seen. The scoop of coconut ice cream sat on the middle of the pancake, while the accompanying ingredients seemed to be strewn all over the plate without much care. However, it’s the flavour of the dish that matters most. The warm and dense hotcake went exquisitely with the refreshing coconut ice cream. The sweetness of the ice cream was perfectly balanced by the robust and aromatic coffee jelly. I did feel that the dish needed a tad more coconut ice cream for the amount of coffee jelly it had. The toasted coconut was definitely a nice touch, as it really added a much-needed chew and crunch. If you’re a fan of coffee, you’ll absolutely love the Coco Espresso!

Feeling parched from all that eating? Earlybird Café has an extensive menu of coffees, teas, cold pressed juices, smoothies, and even milkshakes! Their ‘Cold Brewed Sparkling Tea’ selection caught my eye. I decided to order the Lychee Rose Green Tea ($6.50), which came highly recommended. Note that this is, in fact, a bottled drink that is not made in-house. The drink wasn’t overly fizzy and tasted mostly of green tea (as the name implies). The flavours of lychee and rose were pretty subtle. Given its hefty price tag, it’s not a drink that I’ll recommend. I’ll love to try their other drinks next time!

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 Earlybird Café. 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 Avorush also located at Downtown or Crepe Cafe, a hidden Thai crepe hangout in Golden Mile Complex!

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When I told my colleague that we were going to try 吃 (eat) Western, I was met with a confused expression. “Where?” he asked. Well, that’s the thing — the stall is actually called 吃 Western! Located in Toa Payoh North, 吃 Western is a hawker stall that opened three years ago. As their name implies, the stall serves up local-style Western classics, but with an Asian twist.

When I first looked at their menu, I was impressed by the vast array of dishes that they had to offer. Whether you’re craving for pasta, steak or even burgers, 吃 Western has got you covered. Since I am a massive fan of steaks, 吃 Western’s Steak Frites caught my eye immediately. For $14, you get a 180g New Zealand Ribeye, which is good value for money if you ask me! The steak is paired with a house-made red wine black pepper sauce. 吃 Western really nailed the plating and presentation. The dark and hearty steak was contrasted by the bright red tomatoes and the fresh green herbs garnished on top. How gorgeous!

The cook on the ribeye was spot on. The steak was a perfect rosy pink all the way through. Don’t order this dish expecting a melt-in-your-mouth experience though! While the steak wasn’t dry, I found that my jaw was getting quite a workout from chewing on it. For me, the black pepper sauce was the highlight of the dish. It had a great depth of flavour due to the addition of red wine. The freshness and spiciness of the black pepper really tantalised my taste buds and complemented the steak brilliantly! The tangy and acidic purple coleslaw was oh-so-delicious, and the fries were crispy on the outside and fluffy in the middle.

Even though 吃 Western offers many exciting dishes, I still had to try one of their classics — the Pan Grilled Chicken Chop with Mashed Potato ($6.00). Chef Andrew, one of the chef-owners of the stall, explained that the chicken is marinated overnight in a brining solution containing star anise, cinnamon and a variety of other spices.

All too often, I’ve eaten chicken chops that are charred on the outside but end up dry and tough on the inside. This was not the case at 吃 Western! The overnight marination had a huge impact on the texture of the meat. I was amazed at how succulent and tender the chicken was. Not only was it juicy and cooked through, the chef managed to achieve a bit of a char on the surface of the chicken. The brown sauce, though not in-house made, is fortified with the flavours of onions and garlic. I’ll definitely order 吃 Western’s Chicken Chop again!

We couldn’t leave 吃 Western without trying one of their Western-Asian fusion dishes. The Seafood Tom Yam Cream Pasta ($9.90) was a special item that was highly recommended. This pasta features a good selection of seafood which includes clams, prawns, squid and fish fillets. The cream-based sauce is infused with 吃 Western’s very own tom yam paste!

I expected the cream sauce to be overly rich and indulgent. However, I was pleasantly surprised as it was quite light and refreshing! The sauce had just the right consistency and had a subtle tinge of sweetness and sourness. I did find myself craving for bolder tom yam flavours though. The seafood was cooked really well too! The clams were firm and carried a mild sweetness, while the prawns and squid retained their springy texture.

吃 Western might appear to be a humble hawker stall, but its well-executed and beautifully presented dishes will definitely exceed your expectations!

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 吃 Western. 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 Meet 4 Meat, a Western hawker that serves up Beef Wellington, and Raimah Eating House, a stall that serves Halal Western food!

The post 吃 Western – Beautiful ‘Fine-Dining’ Western Food at a Hawker Stall! appeared first on Miss Tam Chiak.

Food is a national obsession here in Singapore. This is what makes ION Orchard a must-visit — whether you’re craving for a piping hot bowl of Japanese Udon or a hearty plate of Singapore Chilli Crab, ION Orchard has got you covered with its plethora of dining options.

As part of ION Holideals – Culinary Creations and GSS Edition, interact with ION Orchard’s Facebook Chatbot now to redeem exclusive 1-for-1 dining deals and shopping treats. To begin, please visit www.facebook.com/ionorchard.

Since the annual ION Orchard Culinary Creations is just around the corner, allow us to introduce you to 8 of the best eats in Singapore’s most iconic shopping mall!

Marugame Udon & Tempura

Marugame Seimen, a renowned Japanese restaurant chain which specializes in Sanuki Udon, has finally opened its first Singapore store right here in ION Orchard! Expect more than ten types of udon options, such as the Original Udon w/ Bonito Soy Sauce Dipping (Regular $6.50, Large $7.90). Adhering strictly to their principles of “Freshly Make, Immediately Boil, Instantly Serve”, each udon portion is made fresh upon order. After a series of presses and rolls, each udon portion undergoes a series of skilful boiling and blanching before being served. We can expect to slurp on remarkably smooth udon, which is elevated with the accompanying bonito soy sauce.

Our favourite pick was the Clam Udon in Bonito Broth (Regular $11.90, Large $12.90). The combination of clams, seaweed, as well as clam broth worked harmoniously to deliver a delicate and sweet clear broth which is enjoyable at any time of the day. For the full Sanuki udon experience, we urge you to opt for the Udon w/ seasoned Cod Roe & Half Boiled Egg (Regular $11.90, Large $12.90). We can’t promise you wouldn’t salivate from the combination of umami cod roe, eggy and silky smooth udon after mixing it up and finishing off with a splash of soy sauce.

Awfully Chocolate

Awfully Chocolate is proud to introduce an all-new chocolate gifting range in their newly launched concept store here in ION Orchard! Exclusive to the new concept store is their Elegant Fruit & Nut Chocolate Bars, which is available in four different flavours ($8.80 per bar). Fancy a bitter sweet profile for your chocolate? You’ll fall head over heels in love with the 60% with Fig & Pistachio and the 70% with Orange, Almond & Cranberry. Sweet-toothed chocoholics can indulge in either the Caramelised White with Apricot, Walnut & Cranberry, or the Caramelised White with Apple, Walnut & Cinnamon. Get your chocolate fix and savour a Cookie Chip Chocolate ($16.80) which is a cheeky take on an actual chocolate chip cookie. Awfully Chocolate has also launched a series of Chocolate Batons ($10.80) and flavoured Chocolate Tins ($11.80).

As part of the flavoured chocolate tin series, Awfully Chocolate @ ION Orchard will be offering three unique flavours which pay tribute to our local palates and are exclusively available only in the new concept store – the Roasted Black Glutinous Rice, Baked Almond Streusel and Roasted Salted Cashews. Getting a gift for that special someone (or for yourself)? The Chocolate Gift Sets ($38 – $68), which features an assortment of chocolate options from the Chocolate gifting range, is the perfect gift. Besides, these chocolates are handcrafted without the use of any commercial preservatives, artificial colouring or fat substitutes.

Food Opera

Food Opera @ ION Orchard houses an impressive array of local and international cuisines, which means that there is something for everyone! If you’re craving for affordable Singaporean cuisine, look no further. With many years of experience in preparing Nyonya Laksa, East Coast Lagoon does an excellent bowl of authentic Nyonya Laksa (w/sliced prawns $6.90, w/ king prawns $8.90, w/ jumbo prawns $11.90). Look forward to a medley of blood cockles, tau pok, prawns, fish cake and noodles of your choice steeped in luscious laksa broth, I guarantee you that every spoonful is phenomenal.

The Chilli Crab (Seasonal Price) at Ah Wok Singapore Zi Char is impeccable. A perfectly succulent crab is drenched in a tangy and eggy sauce, and I promise you that you’ll be mesmerized. Once you’ve devoured the whole crab, polish off the remaining sauce with fluffy mantous ($3.60/6 pieces). You wouldn’t regret it!

PUTIEN

PUTIEN brings to the table heart-warming and tasty comfort food that we can all look forward to.

Exclusive to ION Orchard only, PUTIEN has prepared the Lotus Leaf Steamed Crab with Vermicelli ($7.90++ per 100g) as an ode to Singaporean flavours. The crab is steamed for exactly 10 minutes to achieve a sublime texture. The tenderness of the crab paired perfectly with the firm and stringy vermicelli, which carried a distinctly herbaceous aroma. Staying true to its roots in Fujian, China, PUTIEN also offers timeless dishes such as their PUTIEN Lor Mee (Small $9.50, Medium $19.00, Large $28.50).

PUTIEN also offers tantalizing side dishes such as traditional Stir-fried Yam (Small $13.50, Medium $20.20, Large $27.00) as well as the Braised Bean Curd with Chinese Cabbage (Small $18.90, Medium $28.20, Large $37.80). The former uses premium yam which are fried to create a sweet and crisp exterior while retaining a light and fluffy mash within. For a healthier pick, go for the ‘100–second’ Stewed Yellow Croaker ($13.80), which is stewed with ginger for exactly 100 seconds. The result? A well-executed and flawless fish that will win your heart.

Huo Yan Shai Zi Niu (火炎骰子牛)

Flamed diced beef cubes is a Taiwanese street food that is rapidly growing in popularity. Back before Huoyanshaiziniu (火炎骰子牛) was in the picture, you would have to travel to Taiwan to get a taste of this. Now, you can find this trendy dish right here in ION Orchard!

We highly recommend trying out their Beef Rice Box Set ($8/ $10), which comes with a serving of draft beer! Be enchanted by their theatrical display as they cook your beef cubes before your very eyes. The chunks of Australian ribeye are cooked on a flat iron griddle and are torched to perfection. Then, a convenient takeout box is filled with sticky white rice before being topped with the beef cubes. Just before serving, yakiniku sauce is added, along with a sprinkling of seaweed strips. We recommend getting the larger $10 version, as it’s definitely value-for-money. The flaming of the beef cubes adds a subtle crust and a delicious smoky flavour. The beef is well-seasoned, and contains juicy fat that just melts in your mouth. Needless to say, meat-lovers should not miss out on this authentic re-creation of the famous Taiwanese street dish.

Samjin Amook

Famous Korean fishcake chain, Samjin Amook, opened its first international outlet last year right here in Singapore. Located in Basement 4 of ION Orchard, this bakery-style establishment offers an array of mouth-watering fishcake delights. Their fishcakes are also directly imported from Busan, South Korea to ensure quality and deliver authenticity to Singaporeans. Customers simply have to walk in, pick and choose fishcakes out of Samjin Amook’s vast selection on display, then make payment at the counter!

You’ll be spoilt for choice as Samjin Amook offers a whopping seven varieties of croquettes – Cheese, Shrimp, Chilli Pepper, Curry, Potato, Sweet Potato and even Bakkwa! Each of these toothsome ingots are actually fishcakes that have been filled and deep fried until crispy and golden brown. You should definitely try out their ever-popular Cheese Croquette ($2.30), which is filled with an oozing mixture of mozzarella and cheddar cheese! If cheese isn’t your thing, I highly recommend you try their Bakkwa Croquette ($2.80). It has the perfect combination of flavours – the springy and savoury fishcake, and the warm and sweet premium Bakkwa filling.

If you’d like a bit of spice in your life, go for the Fried Chilli Pepper ($3.50). This fried snack contains Korean Imported Whole Green Chilli Pepper encased in fishcake. It packs a spicy kick without being mouth-numbing. You’ll be going for bite after bite with this crunchy and flavourful treat. It’s no wonder that this one of Samjin Amook’s best selling items!

Taste Paradise

With its lavish interior and its luxurious food items on offer, Taste Paradise has cemented itself as one of the best restaurants in Singapore for Cantonese and contemporary Chinese cuisine. Plus, this is the only outlet in Singapore and exclusive to ION Orchard! Stepping foot into Taste Paradise is reminiscent of taking a stroll through ancient China – a collective gasp could be heard as we gazed at its breath-taking décor.

Have a taste of Taste Paradise’s succulent Char-grilled Spare Ribs with Sweet Plum Sauce ($12/ pax)! The exquisite edible gold flakes that sat atop the ribs caught our attention immediately. The heavenly meat was heart-stoppingly delicious. The plum sauce adds a sweetness and an acidic tang which lifts the flavour of the dish.

Order the Baked Cod Fillet with Miso Sauce ($18/ pax) for a classic fish dish with a Japanese twist. This dish features a fillet of cod with a creamy miso glaze slathered on. Each bite of the dish will have you enjoying the textures of the sweet and thick miso together with the delicately-cooked fish. I can’t name a more delicious combination!

A meal wouldn’t be complete without a hearty carb dish. The Stir-fried Ramen with Lobster in XO Sauce ($28/ pax) has the ideal balance of flavours. The fresh and sweet lobster goes exceptionally well with the robust and savoury flavours of the XO sauce. The ramen is also thoroughly coated in the sauce and makes for an immensely satisfying eating experience.

LeTAO

If you are a cheesecake lover, you have to visit LeTAO! Hailing from beautiful Hokkaido, LeTAO is a popular dessert chain that is famous for its signature Double Fromage Cheesecake ($28). Not only does LeTAO use high quality ingredients from Hokkaido, they also source their mascarpone from the Lombardy region in Northern Italy. You can’t get this kind of quality anywhere else!

Over the past 20 years, LeTAO has consistently tweaked and refined their recipes. As its name implies, the Double Fromage Cheesecake ($28) is a two-layered cake comprising a whipped mascarpone cream upper layer and a baked base layer. This provides a delightful contrast of textures — the whipped mascarpone is light and fluffy, while the denser baked base is rich and creamy. You must not miss out the seasonal items like the Berry Fromage, Matcha Fromage and Chocolat Double. Have a taste of this intricate creation and enjoy a melt-in-your mouth experience!

Looking for a more cooling and refreshing option? Try LeTAO’s Sablé Glacés ($5.50) which comprises of exciting flavours such as Crème Brulee, Chocolat, Matcha and Café Au Lait, available only at the Culinary Creations 2018: Football Fiesta event! This delectable dessert comes wrapped in elegant and attractive packaging. Unwrapping it reveals a layer of vanilla ice-cream sandwiched between two biscuits. Take a bite and tantalise your taste buds with the sweet treat mixed into the ice-cream.

ABOUT CULINARY CREATIONS 2018

As the fourth edition of Culinary Creations coincides with the buzz of the World Cup fever, ION Orchard celebrates with Football Fiesta this Great Singapore Sale (GSS)! From 13-15 July, shoppers can indulge in gastronomic delights exclusive to ION Orchard while enjoying the World Cup action. Shoppers can look forward to food carts dishing out a variety of specially-created local fare from Food Opera, while those with a sweet tooth can indulge in mouth-watering artisanal desserts from Glaciel by LeTAO. After satisfying your cravings, head over to the screening area over at ION Station to enjoy the World Cup live! Adding to the fan-fare, ice cold beverages and beers will also be available.

In addition, the first 400 ION+ Rewards Members or American Express Card Members who spend at least $50 at ION Orchard’s Dining & Gourmet stores weekly are eligible to receive an exclusive complimentary transparent tote with vintage rooster motifs! Shoppers are entitled to redeem it at the Level 4 concierge counter from 25 June to 15 July, while stocks last.

The first 150 shoppers who spend a minimum of $30 at ION Orchard Culinary Creations 2018: Football Fiesta daily are also eligible to receive a complimentary transparent black tote with vintage rooster motifs. Redeem at B4 ION Station from 13 to 15 July.

With an extraordinary range of culinary options to suit every taste and budget, ION Orchard definitely deserves praise as a food haven. So what are you waiting for? Head down to ION Orchard now!

This post was brought to you by ION Orchard.

The post ION Orchard – 8 Best Eats in Singapore’s Food Haven! appeared first on Miss Tam Chiak.

“My name is Alex Kho. I’m also known as Ridhuan.” The self–introduction of the 33-year-old head chef of Wow Wok might be a real puzzle to some. However, readers might find him familiar especially if you have heard of Ridhuan’s Muslim Delights. Yes, he is none other than the famous Chinese-Muslim cook who is known for his Halal Chinese tze char! Ridhuan’s decision to convert to Islam followed after marrying a Malay-Muslim lady. His name, Ridhuan, was given to him by his father-in-law.

At 18 years old, Ridhuan took the road less travelled. He left his hometown, Sarawak, to pursue a culinary career in Singapore. Although we are now witnessing to what is possibly the peak of Chef Ridhuan’s career, it is not without its struggles. Before Ridhuan’s Muslim Delights and Wow Wok, the chef worked at a tze char stall in Tuas. Ridhuan, a man of integrity, chose to leave after witnessing some of the management’s unethical practices. After a successful, albeit short, culinary stint as the head chef of Ridhuan’s Muslim Delights, Ridhuan moved to an industrial park in Woodlands with the help of some investors.

Chef Ridhuan is extremely affable. However, follow him into the kitchen and you’ll see him put on his game face. Watch chef Ridhuan assemble the ingredients for his famous Green Chilli Fried Rice ($4.50), and throwing it all into a wok before stir-frying it ferociously. “The green chilli is blended and infused into the rice, so you wouldn’t be able to see it,” Chef Ridhuan shared. A light heat lingered as soon as we took the first bite. It’s really shiok! The grains carried a slight hint of wok hei. This plate of appetite-whetting  dish will definitely satisfy, and keep you craving for more. It definitely deserves its title as one of Ridhuan’s signature dishes.

It might sound as simple as a plate of fried rice, but there’s so much depth to it. To say that the grains are moist and flavourful would be understating it. While I didn’t really like the peas (personal preference), I enjoyed the bits of corns, shredded egg and chicken bits. This dish is a must-order!

The fried rice was great, but my favourite was really the Black Pepper Mee Goreng ($4.50), and for many reasons. For one, the black pepper sauce, which is made in-house, gave the noodles a savoury and peppery kick. The wok hei is much more alluring too, promising diners a toothsome experience. Every mouthful came with scrambled egg bits which imparted sweet notes to the noodles.

You’ll find a handful of greens, crab sticks and prawns in the mee goreng. Like the noodles, the ingredients are coated in the same peppery sauce. Diners might be slightly overwhelmed by the saltiness. Get a beverage ready, because you’d need it to quell some of the heat from the delicious black pepper sauce.

We were recommended the absolutely scrumptious Stingray ($12). The stingray is grilled to perfection. Chef Ridhuan adheres to a strict timing and this perfect timing helps to ensure that all the flavours are locked into the stingray. The result? Tasty, succulent, yet delicate, piece of stingray. 

Unlike traditional stingray, where the cincalok is served separately, the sambal sauce here is actually infused with the cincalok. “I modified the sauce three times to suit my customers’ taste, including the cincalok used for the sauce,” the humble chef shared. While I have not tried the previous versions, I found the chilli here to be hot and flavourful, with an enjoyable smokiness. For its price and portion, I’d say the stingray is a steal.

All the dishes we had were extremely tasty. As a Woodlands heartlander, I’ll be sure to return for their food. Unfortunately, Ridhuan has plans to move out yet again somewhere between August and September. Until then, be sure to catch him here!

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 Wow Wok by Ridhuan. 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 Makanista, a new food court in Tampines serving innovative dishes!

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The post Wow Wok – Famous Halal Zi Char Moves to Woodlands! appeared first on Miss Tam Chiak.

There are many coffee stalls in a hawker centre, usually, but have you seen a stall with a long snaking queue when there are many other coffee stalls around? I almost gave up hope featuring Rui Xing Coffee Stall (瑞兴咖啡茶室) because they are always sold out by 10am. Even though my in-laws are just staying opposite the food centre, by the time I make my way to the hawker centre, it is probably time for lunch. But, on a rare Saturday morning, I agreed to meet my fitness kakis for an early breakfast at Rui Xing before our workout.

The stall is run by middle-aged siblings and the uncle who makes the coffee is really swift in his actions.

I am a big kopi fan but I find that many of the coffee stalls serve pretty mediocre coffee. Some are too acidic while others are just too thin. Hence, it’s not difficult to understand why the queue is always so long. Rui Xing’s coffee is aromatic and packs a punch. A cup of coffee here is enough to keep you awake because it is so thick and smooth (there is no need to order kopi-gao here). Every cup has the right sweetness and a mild smokiness. You can also buy the coffee powder from them.

I ordered kaya toast and half boiled eggs to go along with my coffee. Nothing much to shout about except that they use traditional white bread. I like to dip the bread into my coffee. For my friends, they like to either pair it with you tiao or chee cheong fun, which can be easily procured in the hawker centre. We sat right in front of the stall to enjoy our coffee while watching the queue. By about 10am, the aunty will walk to the unlucky ones and say, “No more.” So remember to get there early to avoid disappointment!

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 wish to check our article on Columbus Coffee Co, a new coffee haunt in Upper Thomson!

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