I remember sitting in a hawker centre eating a bowl of fishball noodles for breakfast, at least once every week, when I was a child. Whenever there were celebrations, my family would always gather in a hawker centre for zi char.

It is a Singaporean thing to bond over food and I grew up indulging in hawker food, which embodies so much of our local culture and heritage. Gone are the days where you can enjoy a bowl of noodles for less than a dollar….

Wait, this Saturday, YOU CAN ENJOY HAWKER FOOD WITH JUST $1!

Yishun Park Hawker Centre is organizing a $1 carnival on 23 June 2018. The carnival, which runs from 11am to 5pm, will showcase food offerings from 26 different hawker stalls. Yes, they are tasting portions but really, they’re definitely value for money. You have to come and find out for yourself. All $1 items are for dine-in only.

Nothing like good ol’ local, and multi-cultural dishes to tickle those taste buds and evoke a sense of nostalgia. Signature hawker dishes such as thosai, prawn noodles, prata with curry, as well as local dessert, will be featured at the carnival. If you’re looking for comforting hawker fare that has withstood the test of time, you can’t miss JJ Prawn Noodle’s rich and complex broth, handmade bouncy fishballs from Fishball Story, and the silky smooth chicken porridge from Li Fang Congee.

Many young hawkerpreneurs will surprise you with their takes on hawker delights! Sink your teeth into crispy and fragrant prawn paste chicken wings from Ah Tan Wings, fluffy Hakka taupok skewers from Ah Lock Tofu, and save some space in your stomachs for the addictive Sino-Indo nasi lemak ayam taliwang from Nasi Lemak Taliwang.

Other must-haves include the umami-laden lala white bee hoon from XLX Modern Tze Char, a satisfying plate of prawn omelette rice from Seafood Pirates, and a healthy yet flavourful set of Midas Signatures (baked prata, curry and roasted chicken) from Midas Every Touch is Gold.

PARTICIPATING STALLS

Ah Lock Tofu (#01-08) – Taupok Skewer *Miss Tam Chiak’s Pick*
Undergraduate, Lock Teng, has taken a break from school to tend to his business round the clock. Inspired by his grandma’s recipes, the signature fried Hakka tofu and Hakka thunder tea rice are absolute must-tries.

Ah Tan Wings (#01-40) – Chicken Wing *Miss Tam Chiak’s Pick*
The siblings take their har cheong gai chicken wing business very seriously. The wings are marinated in their prawn paste for two days before they are coated in a batter and deep-fried. We are sure that you can’t stop at just one!

Chen Ji Chicken Rice (#01-12) – Steamed Chicken Rice
Chicken rice at Chen Ji is prepared in the traditional Hainanese way; drizzled with light fragrant soy sauce and sesame oil, enhancing the flavours of the tender and juicy chicken. The rice is fragrant and tasty with aroma from ginger and garlic.

Chit Chaat Chai (#01-13) – Thosai
Entwining traditional flavours from North India with the snack-bar atmosphere of the West, Chit Chaat Chai embarks on a mission to reinvent Indian street food in Singapore. These mouth-watering Indian delights will never go wrong.

De’Hassan Ambeng (#01-22) – Lontong
Following recipes passed down by Madam Kalsom’s mother, De’ Hassan’s signature Nasi Ambeng platter is made up of 12 dishes, and rice. Other popular items include lontong, soto and nasi lemak.

Fishball Story (#01-27) – Fishball Soup
Douglas Ng’s grandmother’s handmade fishballs ignited his passion to spread the Fishball Story. Her recipe was simple and she only used the best of ingredients. Douglas wanted to share what real, authentic, 100% fish meat fishballs should taste like.

Four Hands (#01-03) – Mee Rebus
Headed by S-League and national football player, Juma’at Bin Jantan, 4 Hands Cooking is a family-run business serving traditional Malay cuisine. Hot favourites include mee rebus, nasi lemak ayam, and sotong nasi sambal goreng.

Jiao Cai Hotplate BBQ (#01-39) – Sambal Sotong Rice Bowl
The juicy Sambal BBQ Stingray on hotplate definitely packs a punch. The stall uses only fresh seafood. The sambal chilli and chinchalok are also made in-house and adhere strictly to recipes that are more than 40 years old.

JJ Prawn Noodles (#01-21) – Prawn Noodles
Run by a couple, JJ Prawn Noodles serves both soup, and dry prawn. The rich, complex and addictive broth is flavoured by fresh sea prawns, pork bones, dried prawns and herbs.

Kim Guan BKT (#01-07) – Braised Pork Puri
Chwee Guan sells Teochew-style bak kut teh. His Teochew-style bak kut teh is garlicky and peppery, and carries hints of Chinese herbs and spices. There’s also a variety of side dishes such as stewed taukee, peanuts, and pork intestines, available.

Kintaro Bento (#01-05) – Kakiage Tempura
At Kintaro Bento, customers can choose two main dishes – chicken teriyaki, tonkatsu (pork cutlet), saba fish, mixed tempura, shogayaki (ginger) pork, salmon teriyaki or Unagi – to be paired with rice, salad and miso soup.

Li Fang Congee (#01-25) – Sliced Chicken Congee
At Li Fang Congee, you can customise your congee with an assortment of fresh ingredients – from vegetables, seafood, to meat.

Midas Every Touch is Gold (#01-31) – Midas Signatures
Sax’s prata is baked fresh every day, and every piece is crispy and flaky. He spent six months developing his own chicken curry. The curry, which is served with his oven-baked pratas, is the star.

Mint Blossom (#01-26) – Prawn & Chicken Fried Ball
Newly opened at Yishun Park Hawker Centre by a Hong Kong couple who takes their curry seriously. In their upcoming menu, they will be introducing prawn and chicken fried balls to spice up their offerings!

Nasi Lemak Ayam Taliwang (#01-33) – Nasi Lemak Ayam Taliwang *Miss Tam Chiak’s Pick*
Puti and Noorman make the ayam taliwang marinade by hand. It is very spicy, and that is what makes it so addictive. They coat the chicken lavishly with the marinade, and then grill it to release an enchanting aroma. The ayam taliwang is served with fragrant nasi lemak.

O&U Rice & Noodles (#01-16) – Fried Shallot Soup Noodle
One of the latest addition to Yishun Park Hawker Centre serving up unique creation like Carrot Mango Juice Pork Rice Bowl and Satay Sauce Pork Mee Hoon.

Seafood Pirates (#01-35) – Prawn Omelette Rice
Inspired by a dish Darren had in Taiwan, Seafood Pirates uses different types of seafood in their addictive broth. Another item on the menu that comes highly recommended is the prawn omelette rice.

SJ Sickaner (#01-10) – Plain Roti Prata
Mohamed has tweaked and improved his dishes, which are created from family recipes that are at least three decades old, through the years. The signature dishes are prata with fish or mutton curry, and mee goreng.

Smokin’ Joe (#01-37) – Mushroom Soup
Serving restaurant-quality food at wallet-friendly prices, Joseph uses the acclaimed Josper charcoal grill and oven to churn out his popular char-grilled steak, chicken leg and Norwegian salmon.

Super Grill (#01-23) – Fried Cuttlefish
A comforting and affordable western food using freshly sourced ingredients! Well-loved by customers of all ages.

Tuck Shop (#01-44) – Cotton Candy Floss
Serving up teh-o-peng, cappuccinos, kaya toast, ciders and more, Tuck Shop is definitely not the run-of-the-mill drink stall that you find at most hawker centres. You can grab a quick sandwich to go, or nurse a beer for as long as you like.

Xin Long Xin Modern Tze Char (#01-28) – Lala White bee hoon *Miss Tam Chiak’s Pick*
Xin Long Xin’s white bee hoon is soaked in a flavourful pork bone and chicken stock that’s been stewed for more than 10 hours. The stall also offers a menu of 40 over tze char items.

XX Dessert (#01-04) – Ice Ball
This stall is run by a hawker incubator who serves up local desserts made from scratch after learning the ropes from his mum and veteran hawkers

Yap’s Noodles (#01-36) – Curry Fish *Miss Tam Chiak’s Pick*
Henry pays homage to his Ipoh roots with a menu full of traditional Ipoh favourites, which include Ipoh curry mee, steamed glutinous rice, congee, chee cheong fun, curry fish head and more.

Yu Kee Duck Rice (#01-20) – Duck Rice
Mr Seah uses the traditional method to prepare his braised duck and pairs it with house-made braising liquid and chilli which follow special recipes that were handed down by his father, who was known for selling delicious duck rice in the 1950s.

618 Claypot (#01-24) – Special Pork Soup
Think comfort food that never fails to hit the spot — creamy curry chicken, flavourful braised pork trotters and herbal bak kut teh. These dishes are served in individual claypots that keep the food warm throughout your meal.

MISS TAM CHIAK’S MEAL COMBINATION

After tasting some of the dishes that the hawkers are serving during the $1 carnival, I think I have my power combo meal this Saturday. My top choice is Nasi Lemak Ayam Taliwang. To go with that, I’ll order Ah Tan Wings, Ah Lock Tofu and Yap’s Noodles’ curry fish. And I’ll probably go for the lala white bee hoon to complete the meal. So good, I can taste so many different dishes for just $5 (and 50 cents for the tray)!

Mind you, each stall at Yishun Park Hawker Centre is serving their $1 dish in limited portions, so please head there early. While stocks last only!

FAMILY FRIENDLY CARNIVAL

Other than gathering for a good meal, families can also enjoy communal activities such as carnival games, a flea market, colouring contest and instant photo booth. We are sure visitors of all ages will have an absolute blast!

WIN $1000 TUCK SHOP APP STORE CREDITS

Yishun Park Hawker Centre is a self-tray returning hawker centre. To encourage the usage, and return, of trays at the carnival, the centre is giving away $1000 worth of store credits to patrons through a lucky draw at the tray-return stations. A refundable tray deposit of $0.50 is applicable for each tray and they represent a chance at winning yourself some store credits!

FREE SHUTTLE SERVICE

Complimentary shuttle bus services will also be available from 10.45am to 3pm with pick-ups and drop-offs at Sembawang, Yishun and Khatib MRT stations’ pick-up points.

Don’t miss out on this opportunity to experience great hawker food! The $1 carnival, presented by Yishun Park Hawker Centre, is certainly the one event you can’t miss. Admission is free, so see you there!

$1 Carnival – Reunion Fun @YPHC
Date: 23 June 2018, Saturday
Time: 11am to 5pm (Flea market continues till 8pm)
Venue: Yishun Park Hawker Centre, 51 Yishun Avenue 11, Singapore 768867
Website: https://yishunparkhc.sg
Email: info@timbregroup.asia

You may wish to check out our article on what are the 7 stalls that you should try at Yishun Park Hawker Centre!

The post Savour 26 $1 Hawker Dishes at Yishun Park Hawker Centre appeared first on Miss Tam Chiak.

Baba Chews has always been known for serving up a plethora of Peranakan fare. In fact, some might even say that Baba Chews’ Executive Chef, Alvin Leong, is the Peranakan king of Katong! After whipping up countless delectable Peranakan dishes, Chef Alvin has created a brand new seafood menu that is sure to tantalise your tastebuds – the Katong’s Freshest Catch feast!

From 12 June to 31 August, dive into Chef Alvin’s Katong Freshest Catch feast and enjoy the mouth-watering exclusive seafood dishes on offer! Each dish features the freshest seafood on the market, prepared with modern-Peranakan flair and familiar local flavours.

Rest assured, you’ll be in good hands when you dine at Baba Chews –your dishes will be prepared by a TV Celebrity Chef! Chef Alvin appeared on the brand new Channel 8 variety show, “Food Struck (食不可挡). This cookery contest sees nine celebrated chefs in Singapore’s culinary scene battle it out in weekly challenges!

Baba Chews’ vast and diverse menu will spoil you silly. However, the main attraction has to be the Sri Lankan Crab ($8++ per 100g). This dish typically features a 800g portion of Sri Lankan crab cooked in your choice of their three signature local flavours – Chilli, Black Pepper or Salted Egg Yolk. Share this timeless Singaporean classic with your friends and family while it’s still on Baba Chews’ exclusive seafood menu!

We couldn’t wait to tuck in to our Chilli Crab as it looked and smelled absolutely divine! This is the king of all crab dishes. Cracking open the shell revealed the glistening white crabmeat, which was delicate yet succulent. However, the star of the show is the signature Chilli sauce. This sweet and tangy sauce is oh-so satisfying and it goes brilliantly with the Sri Lankan crabmeat – you definitely won’t mind getting it all over your fingers! A Chilli Crab dish also wouldn’t be complete without some piping hot deep-fried mantou. Soaking these golden-brown morsels into the delicious chilli sauce truly makes for a scrumptious snack.

Another one of Chef Alvin’s seafood creations from the exclusive Katong’s Freshest Catch feast, the Claypot Soon Hock Laksa ($52++ per 600g) is a must-order if you’re a fan of laksa! This hearty laksa dish is rather unique – it features Korean wheat noodles submerged in a thick and flavourful laksa broth. Most notably, the dish contains the highly coveted soon hock fish (marble goby)!

This is a fantastic sharing dish that is sure to delight everyone at the table. The soon hock was fresh, and was poached to perfection. Each toothsome mouthful of this highly sought-after fish was better than the last. The flesh was moist and practically melted in my mouth! That’s not all. It had also soaked up the deeply flavourful and aromatic laksa broth! The Korean wheat noodles, though not a traditional inclusion in laksa, contributed its soft and springy texture to the dish.

Lobster has to be one of the ultimate indulgences. Baba Chews’ Nonya-Style Lobster ($48++ per 450g) is no exception. This decadent dish features a baked whole Australian lobster that is coated with ‘Nonya Sabayon’, which is essentially a homemade sambal onion sauce enriched with egg yolks and sugar. The lobster is also topped with a sprinkling of citrusy kaffir lime leaves, just to add some freshness and acidity. Fresh lobster together with a rich and creamy sauce – what more can you ask for!

Yet another classic dish available from the Katong’s Freshest Catch feast menu is Baba Chews’ Herbal Drunken Tiger Prawns ($25++ per 300g). Tiger prawns are poached in their signature herbal broth, which has a boozy kick from “hua diao” Chinese wine. A handful of wolfberries are added to add a bit of colour and sweetness to this refreshing prawn dish. Poaching the prawns in the herbal broth imparted their delicate sweet flavour, while the Chinese wine added a tinge of bitterness to balance out the flavours of the dish!

Complement your seafood feast with Baba Chews’ modern Peranakan signatures such as the Snow Crab Bakwan Kepiting ($15++), which is made with a tasty Korean Snow Crab stock. The soup also contains a crab shell that is stuffed with a pork and crabmeat mixture. This moreish soup has a captivating sweetness and a taste of this wholesome soup is sure to bring you warmth and comfort!

The Beef Short Ribs Rendang ($30++) is chock-full of flavours. USDA Prime Beef Short Ribs are stewed in a rich gravy made from coconut cream, spices, gula melaka (palm sugar) and turmeric. Our mouths began to water as the fragrant aroma of the rendang wafted in the air. This luscious concoction had just the right balance of sweetness, tanginess and spiciness! As if the rendang itself wasn’t delicious enough, the dish contains toothsome chunks of beef short ribs that were amazingly juicy and fork tender.

In much need of a rice dish, we decided to order the Baba Keluak Rice ($14++). This is a fried rice dish that is cooked with buah keluak (black nut), and char siew! The rice had just the optimal amount of smoky wok hei and was a distinct shade of black due to the presence of buah keluak. Also, don’t forget to order a side of vegetables to go along with the hearty main dishes! Baba Chews’ Chap Chye ($13++) will certainly satisfy. The vegetables are simmered and stewed until they are soft and their natural sweetness comes through.

Baba Chews is also a great place for you to get your afternoon tea or coffee fix! Not only do they have the typical choices such as Cappuccino ($5.80++), they also offer local local favourites such as Teh Tarik ($3.80++)! They also have a unique signature drink – the Baba Ice Tea ($10++)! This refreshing iced tea is infused with gula melaka.

With an eclectic range of dishes on the menu, Baba Chews’ contemporary Peranakan dishes are still authentic at their core. Keep in mind that the Katong’s Freshest Catch feast is only available from 12 June to 31 August 2018. Don’t miss this chance to try out Chef Alvin’s brand new and exclusive seafood dishes!

This post was brought to you by Baba Chews.

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

The post Baba Chews – New Seafood Menu with Local Flavours That Are Worth Splurging On appeared first on Miss Tam Chiak.

Situated away from the highway traffic, Telok Blangah Food Centre houses multiple stalls that are no stranger to snaking queues. On weekdays, the hawker centre draws a huge lunch crowd from nearby office buildings, while families congregate in the morning for hearty meals on weekends. Hong Ji Mian Shi Jia is one wanton mee stall with perpetual long queues on both weekdays and weekends. At first glance, Hong Ji seemed like a typical wanton mee stall but upon closer inspection you will see its stall front decorated with many accolades.

The stall has steadily garnered a fervent fan base over the last twenty years. A magazine clipping detailed how the owner (now well into his seventies) honed his culinary skills under his father for forty years, having started out as a humble push-cart hawker selling bowls of noodles for twenty to thirty cents.

I have always felt that the kind of old school wanton mee Hong Ji does is a dish that people either love, or find it mediocre at best.

As I visit Telok Blangah Food Centre quite often, this was my fourth or fifth time patronising Hong Ji. I must say that their standards are pretty consistent. As always, I ordered my usual standard Char Siew Wanton Mee ($3).

Heavy eaters will not be satisfied with Hong Ji’s portion. For $3, you get a small serving of noodles, three wantons and a smattering of char siew and chye sim.

Despite the tiny portion, Hong Ji’s springy noodles were nicely seasoned with the addition of a spicy chilli sauce which made the noodles gleam and slick. If you are perceptive enough, you can taste the lard Hong Ji added into their noodles for extra smoothness and fragrance. Upon receiving the hot bowl of wanton mee, mix well before eating! The stall attendants tend to messily plonk the chilli onto the noodles, making them uneven and in need of a good toss.

The soup comes with three delicious wanton. Although not the biggest nor plumpest, Hong Ji’s wanton was very sweet, albeit a tad powdery, evoking feels of nostalgia. The soup was quite peppery so if you are looking to soothe the fiery burn from the chilli, Hong Ji’s soup will probably worsen it.

I found the char siew rather average. It was too thinly cut and its texture lay oddly in between the sweet and charred types of char siew. Some parts were also too charred and had a strong bitter aftertaste. The few slices of char siew looked measly, and I later found out that for an additional $1, you get a more substantial helping of char siew. Definitely adding that extra dollar next time!

Hong Ji normally puts out a bowl of fried pork lard bits for customers to help themselves to. However, I did not see the fried pork lard during my visit as I went rather late and the stall was closing for the day already.

Overall, Hong Ji’s wanton mee is the kind that you remember from your primary school days. It is not particularly outstanding, but good enough that you would crave the sharp peppery taste of their wantons every once in awhile.

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

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

For more food videos, check out our official YouTube channel! Tsui Wah has opened its first outlet in Singapore, you may wish to check out our article to see what they offer!

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How do you like your steak? Medium rare or well done? I am sure a piece of steak with beautiful flavour, texture and great marbling will make your day. We dropped by Century Square last week to check out the newly-opened The MeatHouse by 18 Chefs.

Put together by Chef Benny Se Teo and the team from Eighteen Chefs, the restaurant serves good quality steak at affordable prices. As with all newly-opened restaurants, there are obviously some teething issues such as long waiting time, forgetting of orders, and running out of ingredients. But the operations team was polite and tried their best to accommodate to everyone’s requests. The effort put in was definitely commendable.

Because we needed to wait for our steaks to be grilled (good food is worth the wait right?), we started off with a bowl of Truffle Fries. The crispy fries are tossed with grated Parmesan cheese salt, thin slices of truffle, and drizzled with truffle oil. It’s good to see truffle shavings in their fries. More truffle oil, please!

The Josper oven-grilled striploin steak ($14) is served with aglio olio. While it is a good meal for those who need both proteins and carbs, the pasta was a tad too salty that day. Again, I think they are still struggling with getting the consistency right because our friend’s pasta was under-seasoned.

Every restaurant has their hits and misses. Their steak is excellent though. Each piece of meat is first sous vide and then grilled over a Josper oven with natural hardwood lump charcoal. I had the 250g Australian Tajima Wagyu Flank Steak ($38) and it is cooked to perfection — just as what we requested. Medium rare steak is a good choice as it is still a little soft, slightly springy and has a pink centre. The steak is served with a hot bun and some greens.

Marbling is the key to incredible flavour and tenderness. The slab of meat was tender and juicy, so we enjoyed the unadulterated flavour by adding nothing other than a little salt and pepper. However, if you prefer to pair it with sauces, you can choose from mushroom sauce, black pepper sauce and garlic sauce.

Other options available at The MeatHouse include the Premium Ribeye Steak ($36), which features a 300g corn-fed certified black Angus from USA, and Carpetbag Steak ($48) which sees corn-fed certified black Angus filet mignon from USA, stuffed with oysters. What a unique combination!

You can also order a Premium Tomahawk ($12 per 100g, each piece is between 1.2 to 1.6kg) for sharing. Imagine having grass-fed Australian premium black Angus beef in a “heartland” mall at an extremely affordable price. A 600g Porterhouse Steak ($60) is good for two to share, as well, because the New Zealand Free range Grass Fed beef contains good-sized portions of two of the most prized muscles in a steer, each located on either side of the centre bone.

We wanted to have the Wild Caught Tiger Prawn Burger ($16) but sadly, they ran out of buns on our day of visit. So we picked Meat and Mash ($18) which turned out to be an excellent choice. Each tender lamb cube is nicely grilled, and possessed a smoky aroma. And, it wasn’t gamey at all! It was full of flavour, very moist, and went well with the homemade mashed potatoes.

The MeatHouse aims to be a Halal steak joint where east-siders can visit. But in order to achieve Halal certification, the restaurant needs to be in operation for at least 3 months. Hence, no Halal logo was displayed, until the restaurant gets a confirmation from MUIS. So please be patient with them.

Do not go to The MeatHouse expecting to be treated as you would be in a fine dining restaurant. But go for their good quality and reasonably-priced fare. I will be back again when things have been ironed out. I hope I’ll have better luck with the burgers next time!

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 out our article on Burgernomics, a stall that serves amazing, no-frills burgers in the east!

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Exclusive Deals for Football Fans by Deliveroo

Amidst the championship season and frenzied matches, Deliveroo has prepared a series of exciting promotions specially for all you football fans! Gear up as the whole world basks in the festivities and celebration as we cheer our favourite teams on! We promise you that you’ll be blown away by what Deliveroo has in store for you. Apart from the glorious fact that all three ongoing promotions are stackable, you can look forward to indulging in your favourite food delivered right to you.

Fish & Co

We all need some great food to accompany us when we are catching an exciting match. Deliveroo has partnered with some of the coolest establishments to bring you these attractive Special Bundle Sets.

The Best Fish & Chips in Town from Fish & Co will not go wrong. Think freshly fried fillet in a light batter accompanied with crisps, tartar sauce and a squeeze of lemon juice. Not feeling it? How does a luscious aglio-style spaghetti with fresh shrimps and sweet clams sound? Now, the whole family can join in the fun with the special Family Combo which comes with a choice of 4 selected Main Courses, 2 Starters and 4 Drinks at just $68! (Save $44.32!) What a steal!

PizzaExpress

With around 600 outlets worldwide, PizzaExpress is the place to go to for yummy and creative pizzas. Host a party right in the comfort of your own home with tantalising Doughball Doppio(18pcs), your choice of any 2 pizzas and 6 cans of refreshing Peroni at a special price of $90! What’s more, with every order of the $90 Combo Deal, you’ll receive a complimentary Peroni Cooler Bag!

Vatos Urban Tacos

Fixating on football matches for long hours can make us very hangry. Spice things up with Vatos Party Pack ($99) and get a unique hands-on experience! Make your own tacos or burritos at home with Vatos’ customized party pack and excite your taste buds with Korean-Mexican fusion cuisine with zero hassle. All Vatos Party Packs come with 3 large bowls of Mexican Rice, choice of 3 Proteins, 2 large bowls of Black Beans, 2 orders of Chips and Salsa, 1 large bowl of Guacamole and plenty of beer to go around. Note that the serving size is for 5 to 7 pax.

Paradise Dynasty

Paradise Dynasty has prepared a sumptuous feast for the whole family! Enjoy the World Cup Exclusive Set Meal for 4 Persons at $42.70! The Set Meal includes 6pcs Pork Dumplings with Hot Chilli Vinaigrette, Braised Tofu and Sliced Pork with Mixed Mushrooms in Spicy Sauce, Stir-fried French bean with Minced Pork and Preserved Olive Vegetables, Dynasty Crispy Chicken and Stir-fried La Mian with Shredded Pork and Black Fungus. Now, you can have heartwarming Chinese food to chase away the late night hunger pangs!

Crystal Jade Kitchen

In lieu of the World Cup season, Crystal Jade Kitchen has unveiled the World Cup Platter ($32.80) which is tailored for two! You will find Deep-fried Mini Spring Roll, Baked Honey Wings, Original Spam Fries and Shrimp Roll Skewers, Carrot and Celery Sticks, as well as Sweet and Spicy Thai Mayonnaise. Finish off your meal with 2 Cans of Tiger Beer (included in the platter) to celebrate your team’s victory!

Collin’s Grille

Collin’s Grille has been exceedingly popular in the heartlands because they serve Western fare at really affordable prices. They have recently introduced a $12 Platter Menu which comprises finger food such as Chicken Karaage, Assorted Sausages, French Fries and Sweet Potato Fries topped with BBQ Sauce Dip and Mayonnaise. These bite-sized delightful treats are perfect for the big game night!

Da Paolo Pizza Bar

Contemporary European restaurant Da Paolo Pizza Bar joins in the World Cup festivities with their own World Cup Pizza Party! This party deal is priced at $69.90, and is guaranteed to fill your guests up. Expect two Margherita Pizza, 1 Truffle Parmesan Fries, and Deep Fried Buffalo Wings with Barbecue Sauce!

Chicken Up

The Korean fried chicken and beer combo (chi-maek) is dearly loved by Singaporeans. With the sweet 1-for-1 Wings Deal from Korean Fried Chicken specialists, Chicken Up, you can now indulge in an abundance of fried chicken while chasing the World Cup! Purchase the tasty, lip-smacking Ganjang (Soya), Yangnyum or Spicy Yangnyum Wings and get the second set for free!

*Terms and Conditions
Valid for selected orders made during campaign period
To view deals, customers must filter via “Football Meal Deals” Tags to enjoy promotions

Citi Campaign: 20% Cashback for All Orders

In addition to the above wonderful deals, diners can enjoy 20% cashback* on all Deliveroo from 20 June to 19 August 2018.

*Terms and Conditions
Valid for all orders made during campaign period
20% Cashback is valid on top of promotions and discounts.
Cashback will be credited back to Citi Cashback Card.
Cashback is cap at $25 per statement month
For more information, please refer to Citi Cashback terms and conditions

$2 Goal Giveaway

Are you rooting for the defending champion, Germany? Or is your heart with fan favourite, Spain? From 14 June to 15 July, stand a chance to win $2 in Deliveroo credits for every goal scored in participating matches*! Now, you can watch your favourite team win, while “winning” a discount off your next Deliveroo order!

*Terms and Conditions
Orders must be made between 6pm till 10pm on the day of the match
To enter, you must place an “ASAP” order with Deliveroo between 6-10 pm on the day of the Great Goal Giveaway match
Once you have entered, you’ll automatically win $2 Deliveroo credit for any goal scored during the 90 minutes (including any injury time) of the Great Goal Giveaway match. Penalty shootouts, disallowed goals and goals scored during extra-time will not count.
Within 48 hours after the Great Goal Giveaway match, we’ll send you an email confirming the credit you have won, and showing you how to claim it.
The credit must be used within 7 days of the date the email is sent to the customer.

With a wide variety of familiar and exciting food options available, you will be spoilt for choice this football season with Deliveroo. So hurry, grab your phones and place your orders now! Remember to follow Deliveroo on their social media platforms to catch the latest offers and announcements!

This post was brought to you by Deliveroo.

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Recently, we chanced upon some social media buzz and raving reviews over a new chilli pan mee stall that opened in the heart of the CBD. Curiosity piqued, we made the trip down to Restoran Super Kitchen Chilli Pan Mee (Batu Road) to see for ourselves.

Hailing from Kuala Lumpur, Restoran Super Kitchen Chilli Pan Mee (Batu Road) opened three months ago at Far East Square. It is a Malaysian franchise that has been around for ten years and has 9 stores in KL. The Far East Square outlet is its first in Singapore. The friendly shop attendant explained that many Singaporeans patronise the outlets in Malaysia and seemed to like their rendition of chilli pan mee, which prompted the franchise to expand into Singapore.

The Chilli Pan Mee Dry ($7.80) is their signature dish. The dry chilli comes separately and you can add as much as you want! I was informed that the store does not use dried shrimp in their sambal chilli, making it safe for those with seafood allergies to consume as well. Other ingredients that go into your bowl of noodles include spring onions, fried shallots, poached egg, ikan billis, pork lard, minced meat.

The sauce was conspicuously missing and I was worried that the noodles would end up too dry. To my surprise, the chilli oil and runny egg yolk provided the right amount of ‘wetness’ and stuck well to the thick noodles. The star of the dish was the dry chilli — potent, extremely spicy and super shiok to mix into the mee. The saltiness to spiciness ratio of the chilli was perfect, even though I wished that the sambal fragrance could have been stronger. If you get tired of chewing the soft springy noodles, pair them with the crunchy ikan billis to change up the texture a little.

The Pork Chop Pan Mee Dry ($7.80) is the only selection that comes with gravy and is topped with fried beancurd skin and strips of pork chop. Note that the noodles here is different from the Chilli Pan Mee as it is much thinner and more QQ, very similar to kolo mee. According to the shop attendant, children jokingly call the noodles ‘maggi mee’.

The black sauce made the noodles much wetter and sweeter than the Chilli Pan Mee. I still prefer the former as it was more savoury. Although the pork chop was too dry for my liking, the fried beancurd skin, on the other hand, was so crispy that the entire piece just shattered in my mouth!

The noodles were accompanied by a bowl of wolfberry leaves soup. It was a good call by the store to use wolfberry leaves in the soup as the vegetable lends a natural refreshing sweetness that soothes the burning sensation left behind by the sambal chilli!

During lunchtime, the store is greeted by a massive office crowd. Bearing in mind the high prices of food in the CBD, Restoran Super Kitchen Chilli Pan Mee (Batu Road) keeps their yummy noodles affordable. Hence, the store sees many returning customers.  

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 Restoran Super Kitchen Chilli Pan Mee (Batu Road). We will verify and update from our side. Thanks in advance!

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Everyone knows that one of the greatest (and yummiest) dishes in Indonesia is nasi padang. While Singapore is replete with numerous nasi padang stalls, we’ll love to bring to your attention what is possibly one of our best nasi padang finds — Che Rose Nasi Padang!

Meet Rashid and his mother, Che’ Rose. Che’ Rose has been selling nasi padang in Singapore for over 40 years. The padang-born chef is chiefly known for her rendang recipes, which she inherited from her grandparents. “Take a walk along Beach road. Some of the well-known restaurants that you see, such as Sabar Menanti and Rumah Minang, are actually started by my siblings!” Che’ Rose exclaimed. Her son, Rashid, together with his wife, is now currently learning the ropes and has plans to take over the family business.

The rendang dishes definitely top our list of must-orders. We had both the Chicken Rendang ($3.50/piece) and Beef Rendang ($3 / piece). I felt that the former fared much better in terms of execution. The dry chicken rendang got me hooked on its sweet and savoury notes, and the light heat was addictive. “A lot of spices, such as white onion, serai (lemongrass), ginger and garlic, go into my mother’s recipe,” Rashid shared on behalf of Che’ Rose. Che Rose certainly deserves praise, as the preparation of such an evenly cooked and tasty rempah couldn’t have been an easy task.

Some parts of the chicken were tender, while other parts were slightly chewier. Some diners might not appreciate the inconsistent texture, but I actually enjoyed it. After all, what’s an authentic rendang experience without biting through both tough and tender parts? Note that the rendang is a little oily, though.

One of their bestsellers is the Beef Rendang ($3/piece). While it is less oily than the chicken version, it isn’t as tender. The beef cubes have nicely absorbed the spices used in the rempah and possessed a slight smokiness. Expect a distinct nutty flavour, which comes from the use of nutmeg.

The beef rendang, which packs a tad more heat than its chicken counterpart, was really enjoyable with rice. Overall, the beef was too dry for my liking.

How can we forget the Asam Squid Curry ($4/piece), which everyone loves? The squid was slightly chewy. While I am not the biggest fan of squid, I really enjoyed the asam curry gravy. The gravy’s tangy, sweet, and spicy tones, made it so easy to love. If it wasn’t for the gravy’s watery consistency, this dish could have easily made the second place on my list.

The Sayur Lemak ($1/portion) came with a medley of tahur, cabbage and long beans cooked in a spiced coconut broth. The curried vegetables were executed well, with the cabbage and long beans having a satisfying crunch. The tahur made the dish feel complete. However, it wasn’t as lemak as I had hoped for it to be. You’ll find that the flavours of the sayur lemak nicely balance out the stronger flavours of the meats. 

Of all the dishes that we had for lunch, the dry chicken rendang has to be my favourite dish. Having a meal at Che Rose Nasi Padang feels like we’re celebrating a joyous occasion. Che’Rose is an amazing find right here in the heart of Toa Payoh.

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 Che’ Rose Nasi Padang. We will verify and update from our side. Thanks in advance!

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Do you know the there’s a famous chilli mee stall on the second level of Golden Mile Food Centre? That’s Chung Cheng Chilli Mee!

At first glance, Chung Cheng’s chilli mee may be mistaken for an indulgent bowl of prawn noodles (and yes they sell prawn mee too, as well as laksa). Priced from $3 to $5, the different portions of the chilli mee also determined the kind of ingredients you will get. The $3 starter bowl comes with standard fish cakes, tau pok, bean sprouts, peeled prawns and hard-boiled egg. The $4 version takes it up one notch with the addition of pork ribs, and the $5 bowl basically upsizes everything. Customers can also choose what type of noodles they want — mee pok, kway teow, bee hoon, etc. I ordered the $4 chilli mee with pork ribs and a mix of yellow noodles and bee hoon.

If not for their signature chilli, Chung Cheng Chilli Mee may well be a regular prawn noodles store. So the star of Chung Cheng Chilli Mee is undoubtedly its belacan chilli. Made in store from a secret recipe, Chung Cheng’s chilli is kept in a large silver pot and you can ask for as much as you want! Fearing that I would be unable to withstand the heat, I meekly requested for a little chilli. Their chilli lies more on the savoury side, rather than spicy, which made sense as the point of concocting your own chilli was to differentiate an otherwise plain bowl of prawn mee from its competition. Too spicy and it risked overpowering the freshness of the prawn and sweetness of the pork ribs. The sweetness of the belacan chilli was balanced out nicely, with the fragrant paste coating the yellow noodles well and leaving a lingering heat also.

For the other components of the chilli mee, they were generally alright but none particularly stood out. The prawns were crunchier than usual, providing a nice bite albeit their smaller size. The pork ribs were also flavourful, with the soft bone giving a welcome change in texture. However, Chung Cheng’s pork ribs had a pungent stench of pork and I wished that it could have been removed more thoroughly.

Their soup really impressed me though. I expected it to taste like the usual accompanying soup for prawn mee with just a light prawn fragrance. Instead, there were distinct sweet herbal notes and hints of pepper in the rich soup. I’ll suggest buying an iced cold drink after fighting the fire of the chilli mee instead of washing it all down with the soup as the peppery kick will not do much to soothe the burn.

True to its name, Chung Cheng’s belacan chilli does elevate a simple bowl of prawn mee. Chung Cheng is also a perfect example of how individually, the liao may not be much, but together with the belacan chilli, the liao makes a good hearty bowl of noodles. If you haven’t already been to Chung Cheng, be sure to give their noodles a try when you are in the Lavender area!

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 Chung Cheng Chilli Mee. We will verify and update from our side. Thanks in advance!

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A huge fan of Hong Kong roast meats? Before the dawn of the millennial era, anyone could drop by Seng Poh Road in Tiong Bahru to have a taste of authentic Hong Kong roasted meats. Family business, Hong Kong Jin Tian 香港锦田, which was helmed by a husband-and-wife duo, was revered by the folks in Tiong Bahru. Their roasted meats, especially the Wrapped Duck Leg (鸭脚包), were exceedingly popular. Due to the increase in rent, the reputed eatery closed down in mid-2014 but soon reopened in the same year at Zion Road. To the surprise of many loyal customers, the stall closed in 2015 for good, or so we thought. We heard that Hong Kong Jin Tian has just reemerged near Tiong Bahru MRT!

Meet Mr and Mrs Yip, the proud owners of Hong Kong Jin Tian. Despite the never-ending queue, Mr and Mrs Yip never fails to show hospitality to all their customers. Although this was the first time we’ve met, their warm and genuine greeting made it feel as though we had known each other for years. We were filled with a sense of comfort and familiarity as Mrs Yip sat and dined with us. It felt almost like we were a family. “I was born and raised in Kam Tin (錦田), Hong Kong, while my husband was from China. He (Mr. Yip) only came to Hong Kong to learn culinary at 18 years old. In 1986, we finally decided to come to Singapore,” Mrs. Yip recounted.

It wasn’t an easy journey, but both Mr and Mrs Yip never gave up. Mr Yip’s culinary journey started at Hai Tien Lo in Pan Pacific Singapore. After 14 years, he finally opened his first roast meat stall in Tiong Bahru, back in 2001. Fast forward to 2018, the lovely couple has returned with their highly coveted arsenal of roast meats, which includes roast ducks, soy sauce chicken, roast pork belly, and char siew. “At the beginning, we thought of retiring in 2014. Throughout these years, we also wanted to teach our younger son the tricks of the trade to continue our legacy. Coupled with the fact that we grew increasingly bored during the last 3 years, we finally decided to reopen our stall!” Mrs Yip shared cheekily.

A plate of Roasted Duck Rice ($3.50) fetches you several thickly-sliced duck served atop nicely separated white grains. Don’t you just love the glaze on the duck? It sure tasted as good as it looked. The skin, which was surprisingly not as fatty as I expected, came out beautifully crisp and delightful. Every part of the duck was moist and juicy. A light herbal flavour accompanied every bite too.

Sure, you can drizzle the duck with some gravy to add a sweet and savoury edge. However, I think that the combination of just the duck and rice is thoroughly enjoyable. If you fancy noodles over rice, you can have the same delicious roast duck with noodles at the same price.

Having Soya Sauce Chicken Rice ($3.50) will never be the same again. Mrs. Yip gave us the authentic Hong Kong experience by guiding us on how it should be enjoyed. Eaten on its own, you’ll find the chicken is tender and soft. However, like any other good soya sauce chicken, the best part of it for me was the skin! The springy yet supple skin, which had absorbed the sweet and savoury essence of the scrumptious marinate, was just divine.

“Pair the chicken, or anything you want, with this condiment (spring onion, onion and garlic mix). It will make everything delicious” Mrs. Yip taught us. The chicken paired extremely well with the bright, piquant and herbaceous flavours of the condiment. We agree, Mrs.Yip. the condiment really complements everything perfectly. You’ll probably be going for refills.

Pick the Char Siew and Roasted Pork Noodles ($4.50) if you want the best of both worlds. The char siew and roasted pork didn’t fare as well as the roasted duck and soya sauce chicken, though. Although it lacked that characteristic fatty texture, the char siew had a great bite, and wasn’t overly sweet. Mr and Mrs Yip’s homemade chilli paired flawlessly with the char siew.

There were some hits and misses with the roast pork belly. Every piece of pork boasted a crackly skin which I really liked. While the flavour of the pork belly was decent, it was a little on the dry side.

Apart from their roast meats, Hong Kong Jin Tian boasts a number of a la carte dishes that you can choose from. You won’t regret sharing a bowl of Hong Kong Wanton Soup ($3.50) like we did. Each bowl comprises a good number of homemade wantons that are wrapped in-house. Carrying an excellent ratio of shrimp, pork filling and chestnut mix, these wantons were extremely delectable. I especially loved the crunch that came with the burst of sweet and savoury flavours!

Pick the Lotus Soup ($3.50) if you crave a nourishing bowl of soup. What is unique is the manner in which the soup is presented — in a bamboo bowl. “It is an interesting way of serving our dishes! It’s beautiful, right?” Mrs Yip asked. While the presentation was commendable, I found the soup to be slightly bland.

Hong Kong Jin Tian is now accepting orders for their signature Golden Coin Chicken, Suckling Pig, Roasted Chicken’s Liver, Roasted Pig and Pipa Duck, all of which must be ordered in advance (refer to number below). Good food, great folks, what’s not to love? I’ll definitely return to Hong Kong Jin Tian. It’s no wonder their regular customers so eagerly looked forward to their return. I hope the stall stays for good this time.

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 Hong Kong Jin Tian 香港锦田. We will verify and update from our side. Thanks in advance!

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Amoy Street Food Centre

This is the comprehensive guide you have all been waiting for! Located in the CBD area, Amoy Street Food Centre houses both Michelin Bib Gourmand awardees and noteworthy stalls. We have specially compiled 23 stalls worth visiting!

#01-397 A Noodle Story

A Noodle Story serves up a contemporary take on traditional wanton noodles. Consisting of thin and springy Hong Kong style wanton noodles, Japanese cha shu, Japanese-style braised egg and potato-wrapped prawn fritter, the bowl is enhanced with lemongrass scented oil, kombu and dried shrimps.

#02-95 Ah Seng (Hai Nam) Coffee

The coffee is thick with the right balance of sugar and milk. When you bring it close to your nose, you can smell the distinct coffee aroma. The kaya toast bread is a signature dish that cannot be missed. Crispy bread with tasty butter and kaya, plus two half-boiled eggs, is the best way to start your day. They make their own kaya which is neither too sweet nor too greasy. You can also try their French toast which is another signature dish. The bread is coated entirely with eggs and toasted over a charcoal fire.

#02-131 Ah Tee Ko Ko Mee

Unlike many other fishball noodle stalls, Ah Tee Ko Ko Mee doesn’t have an extensive menu. There’s only Ko Ko Noodles ($3.50 / $4) in two versions — dry or soup. The stall offers sides, such as Homemade Ngoh Hiang ($1.50) and Handmade Fishcake ($1) as well. What I like most about the ko ko mee here is the variety of ingredients added. You get fishballs, fishcakes, minced meat and even char siew in just one bowl! If you’re a fan of chilli, you’ll be glad to know that the chilli served at Ah Tee Ko Ko Mee packs quite a punch! 

#01-14 Ah Ter Teochew Fishball Noodles

Even though their signboard states “fish ball noodle”, I think the “star” is that solid bowl of soup. For $5, you get a bowl full of ingredients such as a prawn, pork slices, kidney slices, liver, fish cake slices and lots of fresh minced meat. Every mouthful of noodles, some ingredients, and soup, is so satisfying. If you want to skip the queue, head there after 2pm.

#01-01 Amoy Street Fried Kway Teow

This stall originated from a push cart along Boon Tat Street which started in the 1960s. Boasting a nice texture and good consistency, this char kway teow leans more towards the savoury side. The kway teow was moist, but not wet, and the cockles were fresh.

#02-90 Big Bowls Project

Big Bowls Project is a 100% Muslim-owned stall that sells Halal poke bowls. We ordered the Mentaiko Salmon ($8.90) and the Szechuan Black Bean Salmon ($7.90). The former boasts an impressive mentaiko sauce, and a nicely charred and tender salmon. The latter was reminiscent of the black bean sauce smeared atop traditional Chinese-style steamed fish. 

#02-129 Bee Kee Wanton Noodles

Bee Kee prides itself on its signature truffle wanton mee($6) — a rare sight in the local hawker scene. The noodles are  doused with truffle oil and topped with fried and steamed wanton, char siew and vegetables. 

#02-78 Coffee Break

Currently managed by third-generation hawkerpreneurs, Coffee Break’s beginnings can be traced way back to the 1930s. At present, the stall breaks away from tradition by offering innovative and interesting flavours of coffee, tea and toast.  The sea salt caramel latte ($4) is a good modern addition to the hawker kopi scene..

#01-21 Famous Crispy Curry Puff

The handmade curry puffs here are always served hot. There are only two options available – sardine, and the usual potato filling. This is the perfect tea-break snack so do go before 3pm or you’ll run the risk of leaving empty-handed.

#01-07 Grandma Ban Mee

The menu is straightforward with only 3 options (Chilli/ Dry/Soup). We were recommended their signature dry chilli ban mee ($5). The springy noodles come with a moderately spicy chilli paste, egg, ikan bilis and minced meat. The ban mee soup ($4) is lighter than that of many other ban mee stalls, and is topped with ingredients such as mushrooms, black fungus, ikan bills, and vegetables.

#02- 126 Gyu Nami

To ensure consistency, the chef painstakingly checks that there is 100g of wagyu beef in each donburi.  Gyu Nami’s rendition of beef donburi contains a rather uncommon element — yogurt sauce— which goes well with the medium rare beef.

#02-122 Han Kee Fish Soup

Head here for sliced fish soup with bee hoon, porridge, or rice in three sizes ($5-$9). They also do fish head soup which is more expensive by a dollar. We ordered the medium Sliced Fish Soup Bee Hoon ($7) and the bowl was filled to the brim with many pieces of thickly cut mackerel. The fish was fresh and bathed in a light, clear broth that had a hint of sweetness.

#01-42 Hong Kee Beef Noodle

This hawker has been selling beef noodles for almost sixty years. There are soup and dry versions but many prefer the latter for its flavoursome gravy. The beef served here is succulent so look forward to a satisfying bowl of dry beef kway teow!

#01-18 Hoo Kee Rice Dumpling

Bak Chang can be overly-oily and “gelat” at times but Hoo Kee’s bak chang is well prepared and doesn’t contain fatty meat. Chunks of lean tender meat are complemented by chestnuts and mushrooms of good quality. .

#01-11 Koryori Hayashi

This Japanese stall offers a decent variety of dons, udon, ramen and pasta. Prices start at $6, with the most popular dish being the Namban Don. Koryori Hayashi uses mentaiko sauce instead of tartar to make the don more exciting. The nicely fried karaage was moist and juicy. 

#01-48 Lagoon In A Bowl

Lagoon in a Bowl was launched with ONLY one dish on their menu — Norwegian Salmon Rice Bowl ($10)! The chef created a “salmon swimming in a lagoon” by adding a bed of blue butterfly pea rice. “Swimming” in the “lagoon” is a slab of sous-vide fresh Norwegian salmon topped with homemade mentaiko sauce, and accompanied with ingredients such as furikake and cherry tomatoes.

#02-81 Li Xing Nasi Lemak

Our standard Nasi Lemak ($3) came with a chicken wing, luncheon meat, fish cake and ikan bilis. The coconut taste in their rice was quite strong. Mix the sweet sambal into the rice for even more flavour!

#02-102 Pepper Bowl

This humble stall specialises in Black Pepper Beef Hor Fun ($5). With every bowl cooked to order, it might take awhile for you to receive your food, but we promise the food is worth the wait! All dishes come with the option to add an onsen egg($0.60).

#02-100 Piao Ji Fish Porridge

Having queued for so long, we tried the most expensive item on their menu which was pomfret with fresh prawns soup ($12). The pomfret tasted so much better than the usual batang (mackerel) fish soup. Unlike the red chilli that come with the usual fish soup, Piao Ji’s unique chilli sauce has salted beans, chilli padi, and pickled ginger. 

#01-58 SAP Thai Food

A unique must-have from SAP is the Thai Basil Mama Noodles ($5), which is highly raved about. Rarely do we see Thai basil chicken being served with instant noodles. Yes, the noodles used are MAMA noodles from Thailand. While the thought of noodles doused in MSG might put some off, SAP promises that there’s no MSG added. The noodles boasted a mild flavour that complements the Thai basil chicken perfectly. The sauce set our mouths and lips on fire but the lingering heat was also strangely addictive. 

#02-114 Spinach Soup

The stall specializes in 2 types of comforting soups ($3.50), which are boiled from scratch. The male owner uses ingredients such as chicken bones and fresh spinach to create a wholesome soup that is light on the palate(no MSG!) If you wish to have some carbs to fill your tummy, you may opt for a selection of noodles, or rice for 50 cents. The first soup (containing spinach, minced pork, prawns, mushrooms and wolfberry) has a subtle mushroom flavour, which offers the soup some sweetness. The second soup sees century and salted eggs take the place of prawns and pork, and the combination won my heart.

#02-125 Wah Kee Noodles

Wah Kee prices their Wanton Noodle at $3.50, and offers other staples such as Dumpling Noodle ($3.50) and Mushroom Noodle ($3.50). We all agreed that it was an above average bowl of wanton mee, with the wetness and seasoning of the springy noodles done perfectly. Wah Kee’s char siew was on the smokier side, and each wanton was plump and packed with more ingredients than usual.

#02-79/80 Yuan Chun Famous Lor Mee

The lor mee’s gravy is thick, fragrant, and very rich in flavour. The combination of ngoh hiang, boiled shark’s meat, pork belly bits, was so tantalising. I was worried about the “kee” smell of the yellow noodles, so I opted for a mix of bee hoon and noodles. Don’t forget to add sliced chilli, minced garlic and vinegar to the lor mee. Prices start from $2.50.

MissTamChiak.com made anonymous visits and paid its own meals at the stalls 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 the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

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There’s no doubt in my mind that Noo Cheng Adam Road Big Prawn Noodle is a local favourite. After all, the stall has been at Adam Road Food Centre for around 30 years! In fact, their Prawn Noodles are so popular that they opened another outlet at Zion Riverside Food Centre 15 years ago. At the helm of this long-standing establishment is 46-year old Mr Teo. His parents first developed the recipe and opened the stall back when he was just 16 years old. Eventually, he took over the family business, and the rest is history!

I walked into Adam Road Food Centre at around 630pm, and it wasn’t hard to find Noo Cheng as a small queue had already formed. They have quite a number of options on their menu. Other than their signature Big Prawn Noodle ($8/$10/$12), there is Pork Belly Prawn Noodle ($6), Pork Ribs Prawn Noodle ($5) and even Sliced Pork Prawn Noodle ($5)! Needless to say, I knew that I was going to meet my weekly quota of pork and prawns.

I had to order the main attraction, the Big Prawn Noodle ($8). I have a choice of dry or soup version, as well as egg noodles or thick bee hoon. I opted for the soup and egg noodle combination. Given that this is a hefty price tag, I was expecting quite a sizeable bowl of noodles. Thankfully, I was not disappointed. Just looking at the bowl made my mouth water. Sat atop the noodles were three massive and juicy prawns! My gaze was then drawn to the flavourful broth. According to Mr Teo, prawn shells, pork bones and chicken bones were used to cook the broth for approximately one and a half hours.

The time and effort that went into preparing the broth bore fruit. I found myself gulping down spoonful after spoonful of the deeply flavorful broth. It had the robust taste and aroma of pork and a subtle but ever-present flavour of prawn. It may not appeal to some palates though, as it’s definitely on the saltier side. I’m also partial to egg noodles, so I found the noodles delicious as they had absorbed the pork and prawn broth.

Have I mentioned the size of the prawns? My $8 bowl came with just three prawns, but it was sufficient. It isn’t often that I can say that the prawns were plump and meaty in texture. They were perfectly cooked and remained slightly springy and tantalisingly succulent. As if that wasn’t enough, the bowl also contained a few pieces of pork rib. Although they weren’t fall-off-the-bone tender, they had a lovely chew without being dry. This is the must-order dish if you visit Noo Cheng!

I also ordered Noo Cheng’s Sliced Pork Prawn Noodle ($5) and opted for the dry version with thick bee hoon. The al dente bee hoon had a delightful springy texture. After mixing the chilli in, I got some much-needed spice and a tinge of sweetness. However, this bee hoon version was still too bland for my liking. I felt that the natural eggy flavour of the yellow noodles added more to the taste of the dish. Even though the bee hoon had great texture, I felt that it didn’t work quite as well as the egg noodles.

The size of the prawns served in this dish were rather disappointing, especially after having just eaten those giant ones earlier! Unfortunately, they were also overcooked and mushy. As the sliced pork was also dry, I can easily suggest sticking to Noo Cheng’s Big Prawn Noodle. You really can’t go wrong with their signature dish!

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 Noo Cheng Adam Road Big Prawn Noodle. We will verify and update from our side. Thanks in advance!

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Come durian season, I find myself at the street stalls in Geylang digging through two or three whole durians, like many other Singaporeans. If not for the sweltering heat, I would have made coming to Geylang a weekly affair. Imagine my surprise when I stumbled upon Double Durian, a durian cafe along Jalan Besar! Does this mean durian every week? Let’s find out!

I love the rustic interior of Double Durian. It did feel slightly odd getting ready for a durian meal in such a chic setting that has air-conditioning. But hey, I ain’t complaining. This cafe is opened by three owners, in an attempt to create a more welcoming space for durian fanatics to enjoy durians. Apparently, the “double” in the shop’s name is a recognition of the fruit’s compatibility with many savoury and sweet food!

What caught our eyes was the Ying Yang Baked Durian (Seasonal Price/$15). When an order is received, a few frozen durian flesh (with their seeds still intact) are removed from the chiller and immediately baked in the oven. The result is warm and creamy durian flesh, wrapped around a cool core (just like a baked alaska). We were told that the durian is actually the Mao Shan Wang variety sourced from Malaysia. 

The menu is extensive, so it’s pretty laudable how all the cakes and ice cream in Double Durian are made in-house. We gave the Durian Crepe Cake ($6.50/slice) a try. Every layer of crepe is slathered with durian cream which contributes to the cake’s light and fluffy profile. Although it was meant for sharing, I couldn’t help but sneak extra bites.

The Double D Bomb ($6.80) is a beverage that stole the show with its insanely gorgeous presentation. The creation allows patrons to gulp down smooth and creamy durian smoothie and enjoy fresh durian flesh at the same time. However, there was a slightly artificial durian aftertaste that lingered. Well, if the taste wasn’t on par with other durian-flavoured drinks, the bomb’s stunning display of glass and wood would surely at least impress your Instagram followers.

Years ago, the myth on dying right after consuming coke with durian was rampant on social media. You might recall this when you stumble upon the Coca-Cola Float with Durian Ice Cream ($6.50) in their menu. You’ll be glad to know that the only real health risks of consuming these two together is an increase in calorie intake. Their homemade durian ice cream tasted great on its own. Mix the ice cream and the coke together, and well, you’ll be in for a surprise. It was an acquired taste, and I don’t really recommend it unless you’re feeling adventurous.

Double Durian is a place you definitely need to visit if you’re a self-proclaimed durian aficionado. While the presentation is top-notch (and definitely Instagram-worthy), the prices are slightly on the steeper side as well. Do give their mains, which we didn’t try, a go and let us know your thoughts!

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

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Let me lay this out for you — this is a must-try in Bangkok if you’re a crab with glass noodles lover, a seafood lover, or even if you’re just a food lover. As long as you’re in Bangkok, I highly recommend that you make your way to Somsak Pu Ob, not just for the amazing Crab with Glass Noodles, but the one-of-a-kind street food dining experience. It is located just a 5-minute walk from Bangkok’s Wongwian Yai station on Charoen Rat Soi 1.

This humble stall is situated next to a busy road, with 2 rows of chairs and tables lined up alongside. The stall is pretty easy to spot as it is brightly lit, with a glorious arrangement of crabs(a treat for the eyes!) It was tough getting a table as most of them were filled up by the time we got there in the evening.

Buckets and buckets of fresh crabs and prawns were being set into pots right in front of our eyes. These pots were then passed onto the chef who spun his magic on them. In the glass noodles go, followed by a secret sauce. Spring onions were also tossed in at the end as garnish. Each member of the team takes on a specific role in the preparation or cooking of the food to ensure that the quality is kept consistent.

The little crabs in the Steamed Crab with Glass Noodles (310 THB) definitely makes up for its size with its incredible flavour. It’s firm, sweet and moist, unlike the overcooked crabs that are commonly found in crab dishes.

As for the glass noodles, they, too, were amazing with the right balance of saltiness from the soy sauce and heat from the pepper. In addition, the springy noodles were made extra fragrant and flavourful with pork fat. Remember to tuck into them quickly as they dry up within minutes!

For a greater indulgence, order the Steamed Big Crab with Glass Noodle. Do note that the amount you pay would then depend on the weight of the crab.

The only difference between the Steamed Prawns with Glass Noodles (290 THB), and the crab version, is simply the different seafood added. On top of the glass noodles lie 4 enormous prawns in the most beautiful shade of orange ever. The prawns were bursting with such raw sweetness and freshness that kept us reaching for more.

We’ve heard good things about Somsak Pu Ob, and so glad were we to have given it a shot. If you’re planning to have dinner here, it is advisable to come before 6pm to avoid waiting for too long. The menu also comprises Boiled Mussels with Basil Leaves, and Soft-Boiled Cockles as well, each costing 70 THB. Let us know what you think after you’ve tried it!

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

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I was introduced to Tai Seng Fish Soup many years ago when my parents first brought me here. Located at Bing Garden Eating House in Ubi Industrial Park, Tai Seng has the longest queue in this small coffee shop during lunch hour. I once queued at Tai Seng Fish Soup for 30 minutes, all just to get a bowl of fish soup.

At Tai Seng Fish Soup, there is a friendly uncle who takes orders. He may seem intimidating initially as he asks for orders in a gruff manner. But you will later realise that he endearingly calls everyone (yes, everyone) ah boy and ah girl. He is cheerful, and fatherly in the way that he reminds customers to take the chilli or extra cutlery.

I have tried their Double Sliced Fish Soup Bee Hoon ($5.50) on multiple occasions but seeing as it took over an hour just to get to this inaccessible area, I ordered an extra bowl of Tomyam Soup ($5.50) for good measure.

Tai Seng Fish Soup does their fish soup light, milky and sweet. Trust me, you will want to finish the entire bowl of broth! The milkiness may be due to the addition of evaporated milk, but it also seemed like the careful boiling of soup stock and fish bones contributed to the depth in flavour. However, I must admit that I remembered the soup to be a lot richer two years ago.

The Double Sliced Fish Soup Bee Hoon comes with both fresh fish and fried fish slices. I loved the firm, fresh and sweet slices of Batang fish which were so tender that it was difficult to kiap them up for a shot without them breaking apart! My only gripe was that the fish slices were rather small, and there seemed to be only a few of them. The fried fish was less memorable, probably as they were soaked inside the soup for too long and became a little chewy. 

Apart from fish slices, Tai Seng Fish Soup offers fried egg strips in their fish soup. The strips were fragrant and soaked up the broth nicely. Do be careful as the egg might squirt out piping hot soup into your mouth! The fish soup was also made healthier with the addition of xiao bai cai. All the well-executed ingredients, together with slippery, slurp-worthy bee hoon, makes for a wholesome meal!

It was my first time trying the Tomyam Soup at Tai Seng Fish Soup and it impressed me tremendously. The tom yam soup was sour, with just a hint of sweetness at the end. The first sip fools you into thinking that the spice level is manageable, but it gradually builds up and soon, your lips will be numb and burning! I felt that Tai Seng really nailed the Tomyam soup as not many fish soup places can create that lightness and spice flavour that gets you hooked onto its taste. The tom yam soup comes with sliced fish, onion and cabbage. Although I found it a tad pricey, it was really satisfying, especially when paired with some rice.

When I first visited Tai Seng Fish Soup a couple of years ago, the lunch queue seemed longer and the great quality of fish soup left me yearning for more. Now, their standards seemed to have dipped a little but nonetheless, Tai Seng remains one of my favourite places for fish soup. The next time you head out for a food adventure, why not head to Tai Seng for a bowl of comforting fish soup?

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

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Like every other Singaporean, I absolutely love a good zichar. Be it zichar at a hawker stall, kopitiam, or even atas shopping malls, there is just something about wok-fried dishes prepared at high temperatures that cooking at home simply cannot replicate. To satiate my never-ending cravings, I am always on the lookout for new zichar places. Recently, I came across Eastern House of Seafood, a zichar place located at Geylang Lorong 23. I am actually late to the game as Eastern House has been around for some time. It was previously located at 55 Chai Chee Drive. Eastern House of Seafood specialises in Malaysian-style zichar and does their dishes with finesse. Interesting fact : the owner, Mr Alvin Tay, has a background in interior design!

Eastern House of Seafood has introduced a few new dishes to its extensive menu, which include Dong Po Pork ($18), and Salted Egg with Bitter Gourd and Pumpkin ($12). The Sri Lankan Crabs are going at a promotional price of 2 for $30 (600g) to celebrate the opening of the space. Fresh, succulent crabs cooked in your preferred style, what a steal!

Apart from the new dishes, Eastern House of Seafood continues to offer old favourites to its long-time customers. The crowd favourite Fried Hokkien Mee (S/$10, M/$15, L/$20) which used to be sold only during non-peak hours is now available everyday! Other popular dishes that we tried were Dry Roasted Sotong (S/$17, M/$24, L/$30), Chye Poh with Minced Meat Beancurd (S/$10, M/$15, L/$20), Charcoal Red Grouper Steamboat (S/$33, M/$40, L/$50) and Salt Baked Chicken ($30).

I have heard great things about their famous Hokkien Mee and boy, it sure didn’t disappoint! Fragrant and creamy with the subtlest hint of wok hei, this rendition by Eastern House definitely is one of the better Hokkien mees that I have tasted. We were told that instead of the usual prawn broth, Eastern House uses its own superior stock to stir fry the prawn mee. Fresh prawns, gems of crispy pork lard, spicy belacan chilli, luscious noodles — what’s not to love?

The Dry Roasted Sotong sees squid, which has been marinated overnight, go for a quick dip in the fryer. The springy squid carried a lovely smokiness and char. Although the squid was slightly on the saltier side, possibly due to it soaking up more marinate as it was sitting at the bottom, it was still a commendable dish.

It is rare to find Salt Baked Chicken at zichar places these days. The Salt Baked Chicken from Eastern House of Seafood has to be pre-ordered. The chicken, which is made fresh daily, is first steamed and marinated for two hours with a mix of chicken essence and dang gui, before being steamed again for half an hour. The chicken is then ‘baked’ with tea leaves, sugar and rice for a minute before it is ready to be served. Admittedly, the smokiness of the chicken was too overwhelming and bore a bitter and unpleasant aftertaste. But credit must be given to the tenderness of the meat which gently slides off when pried using a fork. If the smokiness could be taken done a notch, the Salt Baked Chicken would be perfect.

After trying so many wonderful dishes, I find the Salted Egg with Bitter Gourd and Pumpkin to be my personal favourite. Mr Tay informed us that fresh salted eggs were used in the preparation of this dish. The production cost is higher but the dish achieves that full-bodied flavour that using salted egg powder lacks. The inspiration for this dish came from how the chefs noticed that some people dislike eating bitter gourd on its own. So Eastern House thoughtfully combined bitter gourd with the widely loved salted egg and sweet pumpkin to tone down its bitter aftertones. The dish might not look like much with the seemingly limp bitter gourd and pumpkin slices, but it will definitely win you over. The bitter gourd slices were surprisingly crispy and generously coated with salted egg sauce. It was a sheer delight to alternate between bitter gourd and pumpkin slices, with the saltiness and graininess from the sauce making it extremely addictive. Truly, the Salted Egg with Bitter Gourd and Pumpkin was undeniably brilliant. You really have to try it to know what I am talking about!

Other than the aforementioned highlights, there were other noteworthy dishes as well. You can tell that Eastern House of Seafood really takes pride and great care in the execution of their dishes — evident from the amount of care and detail that goes into the preparation of each unique dish. The Chye Poh with Minced Meat Beancurd sees silky soft homemade tofu paired with salty chye poh and minced meat for an extra bite. Scoop a generous helping of the tofu and drizzle the gravy over some plain rice! The newly introduced Dong Po Pork was stellar as well. Carefully braised for two hours to achieve that right consistency and texture, the final result was melt-in-mouth, indulgent pork belly that makes you want to kiap many pieces at one go! Due to the high fat content of Dong Po Pork, it might get gelat after a while unless you are huge on meat. We also tried the Charcoal Red Grouper Steamboat, which I found to be lacking in flavour even though I enjoyed the freshness of the ingredients.

We tried so many dishes and the quality of food at Eastern House of Seafood generally remained consistent and of high standards. Quality zichar at reasonable prices, I foresee myself returning to Eastern House of Seafood again and again!

Note: This is an invited tasting.

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What do you order when you go to your favourite steakhouse? I’m sure that most of us have tried all the typical cuts of steak. My go-to has always been a juicy hunk of Ribeye, even though I do enjoy a Filet Mignon once in a blue moon, if I’m feeling extravagant! But have you ever tried Hanger steak? That brings me to Steakville’s unique selling-point. This brand new eatery aims to introduce lesser-known cuts of beef to its customers! Situated in Sunshine Plaza, Steakville is a small steak eatery that soft-launched just a couple of weeks ago. According to owner, Shaun Gian, aged 26, the eatery hand-picks its steaks based on whatever is in season. They plan to keep things interesting by changing up the menu every month!

Steakville is keeping its menu small to ensure quality and freshness. As I was looking through their menu, my gaze immediately honed in on their premium ‘Chef’s Selected Wagyu’. This indulgent $38 steak is imported straight from Japan. However, I was surprised to find out that this premium steak isn’t even their signature dish!

Their humble Signature Hanger Steak ($15) came highly recommended, despite being less than half the price of the Wagyu! From what I understand, even though Hanger steak isn’t as popular as its more expensive counterparts, it still offers plenty of rich beef flavour. This pan-seared 150 gram Hanger Steak comes with a House Leaf Salad, carrot purée, truffle mustard and Maldon Seasalt.

As a self-professed steak-lover, I’m usually quite picky when it comes to how my steaks are cooked. But frankly, Steakville’s Signature Hanger Steak was the bomb. The chef absolutely nailed the char on the steak, which was cooked to a mouth-watering, glistening shade of pink! After eating my first mouthful, I couldn’t help but crack a smile. The beef was incredibly juicy, moist and packed full of flavour. I wouldn’t say it’s tender, but it had a lovely and palatable chew.

The creamy carrot purée was surprisingly light. The natural sweetness of the carrot went brilliantly with the steak! The flakes of Maldon seasalt provided additional seasoning (if you need it), and also a delightful crunch to the steak! My only minor gripe was the truffle mustard. I felt that the strong aroma of the truffle overshadowed the flavour of the steak and the carrot purée. 

Here’s an option for you if you don’t eat beef! The Brown Buttered Chicken ($15) features a sous-vide chicken breast basted with brown butter, garlic and thyme. As chicken breasts go, this definitely wasn’t dry, but I’d hesitate to call it moist. The brown butter was well-infused with the flavours of garlic and thyme, but I felt that the dish was bland overall. You might want to stick to the steaks when you visit Steakville!

Unfortunately, their main dishes lack filling carb-loaded sides, so you’ll have to order them separately. The Truffle Cheese Wedges ($14) might cost almost as much as the Signature Hanger Steak, but it was so damn worth it. These tantalising golden-brown wedges were crispy on the outside, but were amazingly fluffy in the centre. The tangy and creamy nacho cheese went so well with the robust and aromatic truffle mayonnaise. Just to add an extra punch of flavour, the wedges are coated in a layer of truffle oil. I was addicted from the first bite to the last!

Steakville is a haven for steak-lovers. They’re currently having a soft-launch promotion where you get 10% off your total bill! Even though there’s no official end date, do head down as soon as possible because Steakville is planning on ending it soon. I will definitely be returning to see what new steaks they will introduce next month. 

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

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Whenever I eat mee hoon kueh, it always reminds me of childhood. My aunt loves making it during weekends and she would add preserved mustard into the dough which I really hate. But other times when she decided to keep things simple, I would always go for an extra serving because it is such very comforting.

Now that I have moved out to stay in my new home with my husband, I miss mee hoon kueh at times and over the weekends, I finally found time to do it! It’s seriously not easy trying to cook and video all alone but I am super happy to be able to complete it. The most tedious part is to pinch the dough. To be honest, I redid it twice because some online recipes are just so not reliable. In the end, I decided to prepare it according to my memory and glad it turned out well in the end.

Of course, it’s not the best mee hoon kueh but this is how I remembered to be. I couldn’t find any mani cai in the supermarket, so I used spinach in the end. I didn’t make my own pork broth, to be honest. The supermarket has ready-made pork broth which makes it so much easier to cook for busy executives! Enjoy!

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Mian Ji Fan’s (面鸡饭) is without a doubt the most discreet, low-key hawker stall I’ve encountered. The stall’s name is pretty basic — it literally translates to ‘Noodles Chicken Rice’. Unlike its neighbours, it’s rather inconspicuous. Not only does its signboard not light up, it doesn’t even have a menu!

But Mian Ji Fan’s location, Guan Hock Tiong Eating House, might sound familiar. It is also home to the highly-raved about Xiao Di Fried Prawn Mee! When our team went there for our Hokkien mee fix, we noticed a long queue forming in front of the nondescript Mian Ji Fan. Chef-owner, Mr Seah, who is 49 this year, told me that the stall has been around for about 20 years. His chicken rice is clearly very popular — his chicken rice is always sold out before closing time! Curious to see what the hype was about, we decided to try the chicken rice for ourselves.

Mian Ji Fan’s lack of a menu also means that there’s a lack of proper pricing. Mr Seah says that his chicken rice starts from $2.50. However, he’s flexible when it comes to larger portions. Just tell him how much you want to spend and he’ll portion accordingly.

We decided to order half a chicken ($12), along with some additional pieces of chicken gizzard (鸡珍), to share. I dived straight into the mouth-watering plate of steamed chicken. This is the highlight of Mian Ji Fan’s chicken rice. Honestly, I’ve always had a irrevocable distaste for chicken breast. It’s usually dry, and tough. I’m happy to report that the chicken here has changed my view of chicken breast forever. The slices of chicken breast were surprisingly tender and juicy! The chicken gizzard was also delicious. Springy and meaty, these delectable morsels are a must-order!

Now, I’m no chicken rice aficionado, but to me, a defining feature of a good chicken rice is the rice! In my opinion, a good plate of rice can be eaten on its own. Personally, Mian Ji Fan’s rice was a bit of a letdown for me. The rice wasn’t flavourful, oily, or fragrant enough. My colleague did appreciate this healthier-tasting version though! Even though the rice was lacking in aroma, it had a satisfying bite that complemented the tender and moist pieces of chicken. Thankfully, the chilli sauce saved the day. The chilli sauce added an acidic tang that helped to elevate the flavours of the dish. Along with a light spicy kick, the sauce also tasted strongly of garlic. Its intense flavours were balanced out by the sweet and full-bodied dark soy sauce.

I really appreciate Mr Seah’s ‘no-frills’ approach. Who needs a bright, eye-catching storefront when customers flock to your stall for your food anyway!

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 Mian Ji Fan. We will verify and update from our side. Thanks in advance!

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Tucked away in Aperia Mall is My Spice Affair, a Halal restaurant that serves authentic Malay cuisine and nasi ambeng. On a quiet Monday evening, I headed to the restaurant and got a chance to speak with the daughter of Madam Selamah, the founder of the restaurant. She told me that Madam Selamah was a street warong hawker who served Nasi Padang at Jalan Kayu and Seletar in the 1970s. Madam Selamah is known to be very fussy, making all the pastes and sauces from scratch personally to ensure the high quality of food.

My Spice Affair offers a wide selection of Malay dishes, which range from Nasi Ambeng to Lontong Kering. They are most famous for their Nasi Ambeng which comes in three sizes — Solo Ambeng ($12), Premium Ambeng ($28) and Jumbo Ambeng ($50). The only difference lies in the portion. As I was alone at My Spice Affair that day, I decided to play it safe and order the Solo Ambeng which is good for one or two. 

The Solo Ambeng astounded me with its sheer size. For $12, you are getting massive pieces of Chicken Lemak Chilli Padi, sambal cuttlefish, salted fish, generous sambal goreng, mixed vegetables, begedil, egg belado, grated coconut and a saucer of sambal belacan. Pretty value for money, if you ask me!

I think what makes the nasi ambeng from My Spice Affair slightly different from what’s available out there is the rare inclusion of sambal cuttlefish. As far as I know, sambal cuttlefish is not commonly seen at Malay Muslim stalls. At My Spice Affair, the sambal evenly coats the cuttlefish pieces and adds a lovely red hue to its natural sheen. You can tell that the cuttlefish, which is smooth, crunchy, and springy, is of good quality. 

The Chicken Lemak Chilli Padi was, sadly, a tad disappointing. The yellow coconut gravy was on the bland side, lacking that much needed spicy kick. But I must say that the huge chicken chunks were very gratifying. My nasi ambeng had a large chicken thigh which was super tender and meaty!
With all the spicy gravy and sambal belacan, the nasi ambeng can get quite unbearable for a spice novice like me. Luckily, the salted fish was just the perfect ingredient to balance out the spiciness of the entire dish. It had the usual stink, so if you are someone who cannot tahan strong, pungent smells, you might find the salted fish unbearable. Nicely fried with a great crisp, its potent smell and saltiness were unexpectedly effective in soothing the heat.

The key to a good nasi ambeng might just be a worthy sambal belacan. And, the sambal belacan from My Spice Affair was one of the better ones I have tasted. Its acidity and tanginess were refreshing, and cut through the ‘heaviness’ of the meatier items. Not to mention, it was also unbelievably spicy. Shiok ah!

While the sambal cuttlefish and Chicken Lemak Chilli Padi contributed the most to the nasi ambeng’s taste profile, the rest of its components were rather lacklustre. The dense begedil and subpar mixed vegetables could use a little work, perhaps.

Although there were more misses than hits, My Spice Affair still deserves a thumbs up for its owner’s continual dedication to serving up quality nasi ambeng at affordable prices!

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

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Previously a pop–up at various events, Halal artisanal bakery, Mother Dough, has finally moved into a brick–and–mortar space in Bugis. When I was in Australia, strolling past artisanal bakeries and getting a whiff of that alluring aroma of freshly baked pastries always gave me a warm fuzzy feeling. Customers will surely be captivated by the smells escaping through the doors of Mother Dough. Step into the store, and you’ll find Naadhira hard at work, preparing trays of fresh bakes for both new and returning customers.

After graduating from the International Culinary Institute in New York in 2012, Naadhira spent four years in the city working at different bakeries and restaurants. A stint at Runner & Stone was a major turning point in her career. It was where Naadhira began an in-depth study of the processes and rhythm of slow fermentation for the sourdough culture used in bread making. Hence, the store’s name, Mother Dough, which refers to the sourdough culture obtained from a tiny bakery in Brooklyn. I was completely enamoured by the parade of freshly baked pastries and cakes on display. The bread and pastries are handcrafted with organic flour sourced from environmentally-conscious grain millers. We hear that their fresh bakes are sold out pretty quickly, so come early!

If you’re looking for more than your average croissant, choose the Croissant Almond ($4). Sounds simple enough? The complexity of flavours and textures will hit you as you take a bite. While the exterior is extremely crisp and flaky, it is the inside of the croissant that will enchant you. Its core, which contains luscious almond cream, is remarkably buttery, and creamy. It’s really addictive. Sitting atop the croissant are almonds which add an extra nuttiness.

The almond croissant really is nothing like any other croissants I’ve tasted before. Try it, and soon you’ll be making this croissant your newest go-to afternoon treat. With that said, the sweetness of the croissant might deter pastry aficionados who prefer their pastries less cloying. But, I ain’t complaining.

Apart from sweet croissants, Mother Dough also offers savoury croissants such as the Onion Mushroom Croissant ($4.20). I was not as impressed as I was with their bestselling almond croissant. The exterior wasn’t as crisp, possibly due to it being left out for quite a while. I would have enjoyed it much more if they had been a tad more generous with the filling. 

Don’t judge a book by its cover, this Chocolate Pound Slice ($4) might not look like much, but it is well crafted. The rich cake was fairly dense, amazingly velvety, and moist. Pairing this delicious cake with a cup of tea will surely make your day.

Mother Dough also offers a lean menu of beverages. I picked the Iced Chocolate ($6) which was nothing out of the ordinary. The Cold Brew Tea ($6), while a refreshing pick, was also mediocre at best. 

I can already predict Mother Dough’s rise to fame in just a few weeks. Anyone and everyone can enjoy their delightful Halal bakes. You might also want to grab one of their fresh baguettes home. Currently, Mother Dough is giving out loyalty stamp cards to customers. Get just 8 stamps, and you can enjoy one free coffee on the house.

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

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