When I was a child, there was no such thing as snowskin mooncakes. Every Mid-Autumn Festival, we would have the traditional baked white lotus paste mooncakes. When snowskin mooncakes first came out, boy it was huge! There have been many creative renditions of this beloved chilled treat since then, and I always look forward to the Mid-Autumn Festival as bakeries, restaurants, and hotels unveil their unique creations. This year, Grand Hyatt Singapore has unveiled four new quirky miniature snowskin mooncakes that will excite your adventurous taste buds!

The new Acai Berry Truffle, with its deep royal purple hue, is the most striking of the lot. This pretty mooncake is infused with sweet blackcurrant liqueur and the superfood acai berry! Berry lovers will adore this mooncake as the berry fragrance and sweetness is especially strong. Acai contains many antioxidants which are beneficial for your body, so not only does this yummy concoction taste good, it is great for your health as well!

Have you tasted herbs in your mooncake before? Neither have I, before my encounter with Grand Hyatt Singapore’s spanking new Green Apple, Basil and Trigona Honey Truffle mooncake! On first bite, the peppery, sweet aroma of basil hits you in full force, with the slightest tanginess from the green apple then surfacing afterwards. The nutritious Trigona Honey, which is produced by stingless bees, perfectly complements the flavours of basil and green apple to make this a truly refreshing treat!

The Teh Tarik and Chocolate Truffle, which pays homage to one of Singaporeans’ favourite beverage, was my personal favourite. I loved how the rich aroma and creaminess of teh tarik was wonderfully captured in this tiny orange mooncake! The intense chocolate core promises a burst of richness that will make you grin from ear to ear as you savour the mooncake.

Traditionalists will prefer the Black Sesame and Walnut Truffle which, in my opinion, resembles the traditional baked mooncakes the most. With a fragrant sesame exterior encasing a nutty, buttery walnut core, this snowskin mooncake has the smoothest texture of them all — it just glides off your tongue!

For long-time fans of Grand Hyatt Singapore’s miniature snowskin mooncakes, do not fret if you don’t see the Champagne Truffle and Lychee Martini Truffle. Inspired by the hotel’s martini bar, the classics are available for purchase, in addition to the Peanut Butter and Sea Salt Truffle, and Strawberry, Lime and Tequila Truffle. The Lychee Martini Truffle was particularly outstanding and I suspect that its light, fruity notes will appeal to many.

Traditional mooncakes are available at Grand Hyatt Singapore as well. Four different flavours are on offer this year — Red Lotus Double-Yolk with Roasted Melon Seeds, White Lotus Double-Yolk with Roasted Melon Seeds, Sesame Lotus Double-Yolk with Bamboo Ash and White Lotus with Roasted Melon Seeds mooncake.

A box of any four traditional mooncakes, or eight snow-skin mooncakes retails at $78 nett, and you can even mix and match your snowskin or traditional mooncake selections online to ensure that you can have more of your favourite flavours!

All mooncakes are available for pre order at Grand Hyatt Singapore’s online store at https://bit.ly/2NCpQY3 from now to 24 September 2018, at the shop in mezza9 from 16 August to 24 September 2018 (11:00 AM – 10:30 PM), at the Lobby Shop on the hotel’s ground floor from 17 August to 24 September 2018 (11:00 AM – 10:30 PM), and at the following retail booth locations:
• Ngee Ann City, Basement 2, Takashimaya Square 22 August to 24 September 2018
• Chevron House, Ground Floor, Change Alley 20 August to 24 September 2018 (Monday through Friday)
• VivoCity, Ground Floor, Atrium 28 August – 24 September 2018
Various discounts are also in place for the early birds who place an order in advance. See below for more information.

With an exciting array of both traditional and snowskin mooncakes, Grand Hyatt Singapore has made it their mission to deliver a memorable Mid-Autumn Festival in every bite of their decadent mooncakes. So, what are you waiting for? Order your mooncakes from Grand Hyatt Singapore today!

Discounts
Pre-order discount via online store: 16 July to 15 August 2018
Enjoy 25% off pre-orders of any set of snowskin or traditional mooncakes with Grand Hyatt Singapore’s online store at https://bit.ly/2NCpQY3 Mooncakes bought from the online store will be available for collection from 16 August to 24 September 2018.
Online discount: 16 August to 24 September
Enjoy 15% off when purchasing any set of snowskin or traditional mooncakes online at store.grandhyattsingapore.com from 16 August to 4 September, and 10% off from 5 September to 24 September.
Early bird discount via the shop, lobby shop, and retail booths: 16 August to 4 September 2018
Enjoy 20% off when purchasing snowskin or traditional mooncakes with select credit cards. Damai and Club at the Hyatt members will enjoy 25% off, and mooncakes are available for collection from 16 August to 24 September 2018.
Regular discount: 5 September to 24 September 2018
Enjoy 15% off when purchasing snowskin or traditional mooncakes with select credit cards. Damai and Club at the Hyatt members will enjoy 20% off, and mooncakes are available for collection from 5 September to 24 September 2018.

This post was brought to you by Grand Hyatt Singapore.

The post Grand Hyatt Singapore – A Modern Twist to Traditional Mooncakes This Mid-Autumn Festival! appeared first on Miss Tam Chiak.

Live Reporting: Nathaneal & Yun Xin

Michelin unveils the list of restaurants that has been awarded one or more stars in the Michelin Guide Singapore 2018. With a total of 39 starred restaurants, including 5 new 1-star restaurants, this third edition sees how Michelin has become extremely knowledgeable and familiar with the dynamism and rich cultural heritage of the local food scene.

Just launched at Resorts World Sentosa, the latest edition of the MICHELIN Guide Singapore sees Burnt Ends, Nouri, Sushi Kimura, Ma Cuisine and Jiang-Nan Chun, receiving their very first Michelin stars.

This prestigious annual guidebook sets a standard of excellence with its star rankings and Bib Gourmand selections. The rigorous selection process behind the Michelin Guide considers five key elements: 1) product quality; 2) preparation and flavors; 3) the chef’s personality as revealed through his or her cuisine; 4) value for money; and 5) consistency over time and across the entire menu.

Stars apply only to ‘what is on the plate’ and are awarded solely for the quality of the cooking.

· Three stars mean exceptional cuisine, worth a special journey.
· Two stars mean excellent cooking, worth a detour.
· One star means a very good restaurant in its category.

READ ALSO: Michelin Bib Gourmand Singapore 2018 – 50 Restaurants and Hawkers Made the List

Presenting to you 2018 Michelin Guide Singapore

ONE STAR:

– Alma (Scotts Road)
– The Kitchen at Bacchanalia (Hong Kong Street)
– Béni (Mandarin Gallery)
– Braci (Boat Quay)
– Candlenut (Dorsett Residences)
– Cheek by Jowl (Boon Tat Street)
– Chef Kang (Mackenzie Road)
– Crystal Jade Golden Palace (Paragon)
– Corner House (Singapore Botanic Gardens)
– Cut (Marina Bay Sands)
– Garibaldi (Purvis Street)
– Hill Street Tai Hwa Pork Noodle (Crawford Lane)
– Iggy’s (Orchard Road)
– Imperial Treasure Fine Teochew Cuisine (Orchard Road)
– Jaan (Stamford Road)
– Labyrinth (Raffles Avenue)
– Lei Garden (Chijmes)
– Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle (Smith Street)
– Meta (Keong Saik Road)
– Putien (Kitchener Road)
– Rhubarb (Duxton Hill)
– Saint Pierre (One Fullerton)
– Shinji (Bras Basah Road)
– Shinji (Tanglin Road)
– Summer Palace (Regent Singapore)
– Summer Pavillion (Ritz Carlton)
– Sushi Ichi (Orchard Road)
– The Song of India (Scotts Road)
– Whitegrasss (Chijmes)
– Burnt Ends (Teck Lim Road) *NEW*
– Jiang-Nan Chun (Four Seasons) *NEW*
– Ma Cuisine (Craig Road)*NEW*
– Nouri (Amoy Street) *NEW*
– Sushi Kimura (Palais Renaissance) *NEW*

TWO STARS:

– Les Amis (Scotts Road)
– Odette (National Gallery Singapore)
– Shisen Hanten (Orchard Road)
– Shoukouwa (Fullerton Road)
– Waku Ghin (Marina Bay Sands)

There are no restaurants celebrated with three stars this year, the restaurants with two stars last year kept their accolades.

The Michelin Guide Singapore 2018 is a testament to Singapore’s elite chefs and eateries, and the selections that made the coveted list are no doubt the hottest tables in town. From avant-garde cuisine to best-budget bets, take your pick from the above and be sure to bring your appetite along. To find out more about the MICHELIN Guide, visit https://guide.michelin.sg.

The post Michelin Guide Singapore 2018 – Five Restaurants Received Their Very First Michelin Star! appeared first on Miss Tam Chiak.

Some eat to live, but I live to eat. As much as we all love food, we do have to watch those calories. I’m a strong believer in eating good food so that even if I put on weight, its justifiable. Located directly opposite Tai Hwa Pork Noodles at Hong Lim Market & Food Center, Outram Park Fried Kway Teow Mee is an awardee of the Michelin Bib Gourmand award 2018. Granted, Char Kway Teow and Ba Chor Mee are 2 very different kinds of food, but if you sit and watch, you’ll notice the longer queue is always stemming from Outram Park Fried Kway Teow Mee.

Many consider this to be one of the best plates of char kway teow that one can find in Singapore. And, it’s no surprise why. While many char kway teow stalls tend to pre-fry their noodles before re-frying it when you order, Outram Park Char Kway Teow does not. The snaking queue in front of this stall is perhaps rather 夸张 (extreme). There were about 15 people ahead of us when we joined the queue near lunch time, so be prepared to queue! Despite the long queue, the uncle is actually very fast and cooks the char kway teow in batches. We ended up waiting for a shorter time than expected.

To me, a solid plate of char kway teow must definitely have an intense wok hei. Whipping up a plate of smoky char kway teow is a skill that is difficult to master, but Outram Park Char Kway Teow Mee seems to have found the secret behind it. It’s so good that even after the noodles have cooled down, you can still taste the wok hei in the dish. Expect charred kway teow noodles coated in a dark sauce and fiery chili, that’s completed with bean sprouts and beaten egg. Diners have the option of adding cockles for $2, or a beaten egg for 50 cents. We love the bits of moist beaten egg that’s stuck to the kway teow. Overall, the char kway teow offered an excellent balance of sweetness, umami, spiciness and smokiness. What a delicious meal for just $4!

So, head down to Outram Park Fried Kway Teow Mee on your cheat day. You won’t regret it!

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

The post Outram Park Fried Kway Teow Mee – An Addictively Smoky Delight Not to be Missed appeared first on Miss Tam Chiak.

Everyone’s probably heard of The Manhattan FISH MARKET by now. After all, they’ve opened over 72 restaurants in Asia and the Middle East! If you’re unaware, The Manhattan FISH MARKET serves up a vast selection of fresh and mouth-watering American-style seafood. This coming National Day, seafood fans have a new reason to celebrate. From 20 July to 3 September, prepare for a seafood feast featuring an eclectic selection of premium dishes inspired by local cuisine. What’s more, these exclusive dishes won’t break the bank!

The ‘Atas’ Singapura Platter ($39.95) is sure to whet your appetite. This tantalising sharing platter features The Manhattan FISH MARKET’s very own version of Chilli Crab, the Signature Manhattan Flaming Prawns, Leatherjacket Fish with Sambal Sauce and even Chicken Rendang. All four of these dishes sit atop a bed of tomato Hainanese rice. That’s not all – you even get a Lobster Roll along with your platter! All of these premium dishes for just $39.95? What a steal!

Don’t miss out on Manhattan Fish Market’s unique take on chilli crab! Garlic is sautéed in a pan before their house-made tomato-based chilli sauce is added. Then, fresh crab meat is tossed in before the mix is elegantly presented in a crab shell. This take on chilli crab is a lot lighter and refreshing than the traditional version. The sauce had a subtle acidic tang that complemented the freshness of the soft crab meat brilliantly.

If you think that The Manhattan FISH MARKET is only good for seafood, you’re mistaken. The chicken rendang is absolutely lip-smacking. The dish features chicken wings and drumsticks that are deep-fried, then brushed with their house-made rendang sauce. The meat was so moist and tender! I even found myself licking the rendang sauce off my fingers! The luscious sauce was sweet and was thoroughly infused with a blend of spices.

The Signature Manhattan Flaming Prawns won’t burst out in flames at your table, but the prawns will make you burst out loud in exclamation of how good they are! Fresh prawns are grilled before being slathered with a sweet mayonnaise. Thereafter, the prawns are blowtorched to achieve a beautiful char. The juicy prawns were just flawless with the slightly smoky sauce!

The highlight of the platter has to be the leatherjacket fish with sambal sauce. The leatherjacket fish is a highly sought after fish that’s prized for its firm yet succulent flesh. The chefs at The Manhattan FISH MARKET grill the fish over a banana leaf before it is smothered in sambal sauce. The result? A delectable, fork-tender grilled fish that’s thoroughly coated in a sweet and spicy sambal sauce.

The lobster roll was one of my personal favourites. Plump chunks of lobster meat sit in the core of a buttered and toasted brioche bun, before a special creamy sauce is drizzled over. The brioche was good enough to be savoured on its own. The bun was so light and fluffy, and its caramelised, buttery flavour was oh-so addictive!

A play on a traditional Italian classic, the Crabby ‘Aiyoh’ Olio ($13.95) is sure to delight. The dish features spaghetti that’s tossed in Manhattan Fish Market’s signature spicy seafood sauce. The sauce is a concoction that’s freshly made with chilli, garlic and lime. The snow crab meat served on the side is just the icing on the cake. Mix the crab meat into the al dente spaghetti, and you get a heavenly marriage of flavours! That’s not all – this dish also comes with a drink of your choice!

If you can’t get enough of the leatherjacket fish, don’t fret. Order the ‘Ho-Jiak’ Fiery Fish ($15.95)! This dish features the same leatherjack fish in sambal sauce, but in an individual portion. Served with Hainanese tomato rice, this dish also comes with a drink of your choice.

Want to take your ‘Ho-Jiak’ Fiery Fish or Crabby ‘Aiyoh’ Olio to the next level? Upgrade your drink to one of their mocktails/ coolers for just $3! If you have a sweet tooth, add on just $4 for Sizzling Banana Fritters with Ice Cream!

The Sizzling Banana Fritters with Ice Cream is a must-order if you love sweet delights. In my opinion, this dessert is reminiscent of an elevated goreng pisang! Think crispy banana fritters covered with a sizzling coconut cream on a hot plate! The dessert is topped off with a generous scoop of chocolate ice cream.

So, remember, from 20 July to 3 September, The Manhattan FISH MARKET won’t just be serving their typical American-seafood fare. Head on down to the nearest Manhattan Fish Market so you don’t miss out on their exclusive, locally-inspired dishes at incredibly affordable prices!

The Manhattan FISH MARKET outlets located at:

Causeway Point #02-34/K1
Tel: 6894 1500
Opening Hours: 11am – 10pm daily.

Changi Airport T1 #03-18
Tel: 6385 3573
Opening Hours: 10.30am – 11pm daily.

Changi City Point #01-39/40
Tel: 6636 1566
Opening Hours: 11am – 10pm daily.

Hougang Mall #04-10/10A
Tel: 6386 0114
Opening Hours: 11am – 9.30pm (Mon-Thu), 11am – 10pm (Fri – Sun).

JCube #04-10/21
Tel: 6684 4208
Opening Hours: 11am – 10pm daily.

Jurong Point #01-32
Tel: 6316 5827
Opening Hours: 11am – 10pm daily.

Marina Square #02-183
Tel: 6338 8116
Opening Hours: 12pm – 10pm (Mon-Thu), 11am – 10pm (Fri-Sun).

Northpoint #02-08
Tel: 6257 5507
Opening Hours: 11am – 10pm (Mon-Fri), 10am – 10pm (Sat-Sun).

Plaza Singapura #06-07
Tel: 6835 9300
Opening Hours: 11am – 10pm daily.

Suntec City #B1-134
Tel: 6837 1568
Opening Hours: 11am – 10pm daily.

This post was brought to you by The Manhattan FISH MARKET.

The post The Manhattan FISH MARKET – Feast on The Treasures of Singapore this National Day! appeared first on Miss Tam Chiak.

When we caught wind of an ex-crystal jade chef opening up a stall in Holland drive, we knew we had to pay him a visit! Run by Chef Li and his wife, Supreme Xiao Long Bao serves delectable Shanghainese delights such as xiao long bao, guo tie and la mian. While their menu isn’t anything out of the ordinary, Supreme Xiao Long Bao takes pride in their food. Made from scratch, both the xiao long bao and la mian are made by hand by Chef Li and his wife daily.

Chef Li has a pretty impressive resume — he’s worked as a dim sum chef at Tung Lok and Crystal Jade restaurants for a few years. Despite his quiet disposition, Chef Li is pretty friendly and will happily recommend you a dish if you ask nicely. I wasn’t quite sure what to get but ultimately decided to go for a cage of their signature Xiao Long Bao ($4.50 for 6 what a steal!) and their Pork Ribs Lamian ($4).

What I appreciated most was the amount of effort that the duo put into their food, ensuring that we get the most out of our buck. While some might be displeased to know that they take an average of 10 minutes to prepare your food, I think I was more than happy to wait a little longer for freshly prepared food. However, I do wish that they invested in an electronic buzzer system, so that I wouldn’t have had to peer up every minute to check if my food was ready.

You can’t go wrong with the Pork Ribs Lamian. It sees 4 pieces of pork ribs seated atop a creamy broth and handmade lamian. The lightly-flavoured broth was reminiscent of Banmian broth (just less sweet), and complemented the rest of the ingredients rather well. You’ll also get a few large stems of vegetables so you can actually eat this even if you’re on a diet! The pork ribs were a little small and inconsistent in size. However, they were rather juicy and tasty overall. For those with a bigger appetite, you’ll be glad to note that they are really generous with the portion of noodles, and broth.

I also ordered a cage of their signature Xiao Long Bao which was a pretty good steal if you ask me. $4.50 for 6 plump xiao long baos means each one only costs $0.75! Remember to help yourself to the ginger and vinegar when you collect your xiao long baos. At first glance, the xiao long baos almost looked too pretty to eat. If you look closely, you’ll notice the meticulous folds on the crown of each xiao long bao. I didn’t count them but I think the thickness of the folds looked very consistent.

Each xiao long bao had a delicate, but resilient, skin which kept the contents safe until it reached my mouth. The meat had a good bite and I especially liked the meat-to-skin ratio. I felt that the broth was rather light, and I would have preferred it to be more flavorful. For a mere 75 cents per piece, I’m not complaining.

I really enjoyed the food, and was happy that my meal did not burn a hole in my pocket. If you’re looking for legit xiao long bao, this is one place that you have to check out.

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 Supreme Xiao Long Bao. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may wish to check out our article on Zhong Guo La Mian Xiao Long Bao – they serve really cheap and tasty xiao long baos!

Join us on our Telegram channel!

The post Supreme Xiao Long Bao – Handmade XLBs from an Ex-Crystal Jade Chef appeared first on Miss Tam Chiak.

One day, I was asking my mom if she had any food recommendations, to which she excitedly exclaimed: “Yes! Got a ban mian stall above Sheng Siong at Teban Gardens that is nice! It’s run by a Chinese couple.” I was skeptical — ban mian is ban mian, how good can it get?

Located in Yong Sheng Coffee Shop above Sheng Siong, this ban mian stall had the simple name of Ban Mian. Fish Soup. We tried both soup and dry versions of the ban mian ($3).

The auntie told me that they use handmade ban mian, which explains the chewy, QQ texture of the noodles. The ban mian was firm, with a good bite, while the broth bore the sweetness of minced pork chunks, cabbage and fried ikan bilis. You can request for the egg to be cracked directly into the ban mian, letting the heat of the hot broth cook it. You may find the ban mian average tasting at first. But as you eat it, you’ll gradually realise that this simple bowl of hot noodles is actually quite addictive and comforting. After trying so many mediocre ban mian in food courts and hawker centres, this is admittedly one of the better ones around.

If you want something more special, the dry ban mian is the one to order. The first thing you will notice is how the seasoning taste starkly different from that of most ban mian stalls. The distinctive sour tang of the vinegar made the ban mian more appetising, but the real special weapon was the chilli. The auntie revealed that high-quality Tungsan chilli is used in the seasoning of the dry ban mian. The seasoning sure packed a fragrant spicy punch. The Tungsan chilli coated the minced pork chunks nicely, making them taste different from the ones in the ban mian soup. The minced pork were sizeable and chunky, so I asked the auntie how she made it so tender and delicious. She wryly smiled and shared that the minced pork is marinated with a special sauce. Pork lard is not used in the seasoning which is concocted with just vinegar, dark soya sauce and Tungsan chilli. It was pretty amazing that the ban mian was perfectly moist.

Good ban mian should be readily available in every part of Singapore so that those seeking comfort food can easily get their hands on some. I am sure that there are many other good ban mian places in Singapore, and this unassuming stall at Teban Gardens has just been added to my list.

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 Ban Mian. Fish Soup. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may wish to check out our recipe on how to make your own ban mian at home!

Join us on our Telegram channel!

The post No Name Ban Mian Stall (Teban Gardens)- What’s Their Special Weapon? appeared first on Miss Tam Chiak.

We love National Day, not just because it’s a public holiday, but because we love our country! Seorae has come up with a collection of new dishes just in time to celebrate our nation’s birthday and we are sure that you won’t regret spending your public holiday here. Singaporeans love our pork ribs, whether in bak kut teh, or noodles. Seorae has noted our love for pork ribs and created a new Gamjatang (Korean Buk Kut Teh) and Sizzling BBQ Bak Kut! You can now enjoy your pork ribs in a mildly spicy potato soup, or marinated and grilled in a special chef’s blend of Korean spices and topped with perilla seeds. There are all sorts of ways to enjoy a rack of delicious ribs, but Seorae has certainly outdone themselves with these 2 new recipes!

Soup lovers, go for the Gamjatang ($15.90++) which sees tender fall-off-the-bone ribs in a mildly spicy potato stew with enoki mushrooms, potatoes and topped with perilla seeds. Preparing a bowl of this hearty stew is no easy feat. The mouthwatering stew gets its layers of flavors from hours of boiling special Korean spices and potatoes. When the stew is ready, the ribs are added in to soak up the goodness. This authentic mildly-spicy Korean stew uses just enough spice to lift the flavor of the stew, without being overly spicy. We will recommend enjoying your Gamjatang with a bowl of rice, just as how you do with your traditional bak kut teh.

Diners can opt for the Sizzling BBQ Bak Kut ($4.90++/per rib, sell in a pair or 8pcs at $35.90++) for some grilling action! The ribs are already cooked, but we highly recommend grilling the ribs on the grill for a smokier, richer flavor. Piping hot ribs coated in rich classic Korean flavors and a subtle nuttiness from the sesame seeds? We are sold. What I liked most was that the marinate wasn’t overly sweet but complemented the ribs wonderfully. We were told to pass the ribs through the grill, twice on each side, to achieve the best flavor, texture and aroma. Slightly charred on the outside, tender and juicy on the inside, the Sizzling BBQ Bak Kut was so delicious that we couldn’t stop munching on them!

If you prefer a more traditional cut of meat, you can’t go wrong with Seorae’s signature Galmaesigal (pork skirt). The pork skirt is a thin layer of meat under the belly of a pig, which sits in between in the stomach fat and the ribs. Only 250g of this premium cut is available from a full-grown pig or cow. If we were to put it very simply — this a very rare cut. The amount of hard work taken to prepare the Galmaesigal is clearly evident in this delicious cut of pork which holds so much flavour. According to the chef, the best way to savor your Galmaesigal is to first eat it on its own, before dipping it in their tangy onion sauce for an extra burst of flavor. When grilled properly, the tender Galmaesigal promises a lovely sweetness and a rich smokiness that is difficult to rival. We’ll be lying if we said that we didn’t finish every ounce of it!

Show your love for your nation and come dressed in either red or white to be eligible for a free plate of pork/beef belly (minimum purchase of 2 BBQ meats or 1 BBQ set). Head to either Seorae at Plaza Singapura or JEM to take advantage of this sizzling Gear Up to National Day promotion which runs from 1 to 31 August 2018. There’s even more reason to be dressed in our nation’s iconic red or white colours this National Day!

This post was brought to you by Seorae.

The post Seorae Korean Charcoal BBQ – Gear up for National Day 2018! New Crazy Addictive Gamjatang (Korean Bak kut teh) BBQ Ribs, and More! appeared first on Miss Tam Chiak.

The Michelin Bib Gourmand 2018 results have recently been released and perhaps one of my favorites on the list is High Street Tai Wah Pork Noodles. Not to be confused with the one at Crawford, High Street Tai Wah Pork Noodles is one of the proud recipients of the Michelin Bib Gourmand award 2018! Serving up everyone’s favorite bak chor mee in both dry and soup versions, Tai Wah Pork Noodles is helmed by Mr Huang(董再材, 64 years old) who also happens to be the younger brother of the boss of Hill Street Tai Wah Pork Noodles (the ever-popular 1-michelin star bcm at crawford).

The stall is run by his 2 sons, Gerald Tang and Tang Chai Chye, who have since inherited the recipe and learnt the ropes from their dad. Now 30, Gerald takes charge of the cooking of the noodles while his brother takes the orders from diners. High Street Tai Wah Pork Noodles has been around since 1939 but has only been a resident of Hong Lim Food Centre from 2003 onwards. Mr Huang shared with us that it’s a lot of hard work since they have to make everything by hand daily. However, he also said that it’s all worth it. Both the Tai Wah stall owners inherited the same recipe from their father but have tweaked it differently. Hence, they are separate businesses. Tai Wah Pork Noodles was situated in Tai Wah Coffeeshop before the brothers decided to split, and open up 2 different stalls —one along Hill Street and the other along High Street.

While both stalls incorporate sole fish into their recipe, the preparation methods are slightly different. Our beloved boss astutely pointed out that the Hill Street stall tosses the noodles together with the ingredients but the High Street stall tosses the noodles before adding in the ingredients.

We queued for a good 10 minutes and ordered 1 dry and 1 soup version ($6/$8). Mr Huang shared that the dry version is more popular with his customers and is mainly what they are famous for.

Dive straight into your perfectly cooked mee pok/mee kia that’s been mixed well with an irresistible concoction of chili, vinegar and lard oil. I especially liked the texture of the noodles, and the chili really made it exceptionally delectable. However, we found that it could do with a touch more vinegar to balance out the chili. The chili really packs a punch, you have been warned! The bak chor boasted a pleasant sweetness which went really well with the noodles! Generous portions of meat balls, bak chor and wanton — a real steal for the price that we’re paying. I’m not a fan of crunchy food but their toothsome wantons made me reconsider. This was a very sinful bowl of noodles but I think it’s definitely worth the travelling, queueing, paying, and perspiring in the heat for.

We also got the soup version which featured similar ingredients in their signature soup. What makes their broth stand out from that of other stalls is the use of sole fish which gives the soup a mild fishy tang. I did wish that the broth was a little sweeter and more flavourful, but I must admit that they were very generous with their ingredients, so no complaints. If I had to choose, I’d go for the dry version because it’s more flavourful.

Perhaps one of the best bak chor mee stalls in the area, High Street Tai Wah Pork Noodles is an alternative to the ever-popular Hill Street Tai Hwa Pork Noodles, especially if you can’t stand queues.

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

The post Tai Wah Pork Noodle – A slurp-Worthy Encounter with a Michelin-Approved BCM appeared first on Miss Tam Chiak.

The Michelin Bib Gourmand list broke on the morning of 18th July. By 1045am, I was already at Bukit Merah View Food Centre, ready to be amongst the first to try the newly crowned Bib Gourmand award recipient — Chai Chuan Tou Mutton Soup. However, with only fifteen minutes to opening, the shutters of the stall were still down. This cannot be the case, I thought. Makansutra reported that preparation at Chai Chuan Tou starts as early as 8 am. I later found out that the stall will be closed that day as the owners had some urgent matters to attend to.

Two days later, I returned to Chai Chuan Tou, wholly determined to have that Bib Gourmand worthy bowl of mutton soup. I confidently walked to the stall at 11 am and, lo and behold, a queue of at least ten customers has already formed! This happened only one minute after opening. I guess their mutton soup must really be something else!

The service was quick and efficient and soon, it was my turn to order. I attempted to strike up a conversation with the lady who took my order. “So how long have you guys been opened?” I asked. “Thirty over years,” the lady replied patiently as she busied around, scooping bowls of rice, taking orders and arranging bowls of mutton soup simultaneously. I continued with my next question: “Do you know that you got onto the Michelin Bib Gourmand list? Any thoughts on that?” She smiled and said : “Yes it is an honour. We are very happy and would like to thank our customers for their unwavering support.” She then briskly handed me my tray of food, and turned to serve the next customer. With the unending hordes of patrons, it was near impossible to probe further.

We ordered the Mutton Ribs Soup ($6) and Mixed Mutton Soup ($6). Both bowls had generous chunks of meat basking in a clear looking broth. On the first sip, the mutton soup tasted quite bland. But, wait for it! The distinct, yet subtle, taste of the mutton comes at the end. I must say, the gaminess of mutton was not overpowering at all. Instead, the mutton had a light fragrance and its sweetness was well infused into the soup. Of the two, I preferred the bowl of mutton ribs soup. The meat was really fall-off-the-bone tender. If you want a sense of how skilful the owners of Chai Chuan Tou are in cooking mutton, this bowl of mutton ribs soup will give you a pretty good idea.

The Mixed Mutton Soup came with strips of mutton, mutton stomach and mutton meatballs. Due to the nature of the various parts, the texture of the items were understandably more chewy. Once again, the mutton was well cooked, with none of them tasting rubbery at all. Make full use of the chili sauce by dipping the mutton strips in! The thick and tangy chili helped to cut through the gaminess of the mutton. Although my friend commented that the chili tasted rather ordinary, I think that it served its main purpose, which is to complement the mutton!

From the insane queue, I gather that Chai Chuan Tou’s mutton soup is really popular, especially with the older generation!

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 Chai Chuan Tou Mutton Soup. We will verify and update from our side. Thanks in advance!

The post Chai Chuan Tou Mutton Soup – This Michelin Bib Gourmand Awardee Deserves Special Mention! appeared first on Miss Tam Chiak.

Being a Michelin Bib Gourmand awardee is huge. Established in 1997, the Bib Gourmand is awarded to eateries that serve good and consistent food at moderate prices. There may be 17 new entrants to the list this year, but Famous Sungei Road Trishaw Laksa isn’t one of them. They’ve received the Bib Gourmand award for three years in a row! I guess the word ‘famous’ in the stall’s name is there for a reason.

Chef-owner, Daniel Soo, who is now in his sixties, opened Famous Sungei Road Trishaw Laksa (boy that’s quite a mouthful) 18 years ago. The stall is renowned for unique versions of laksa and mee siam, which are two of its most popular dishes! ‘How are they unique?’ You might ask. Read on to find out!

The Asia Delight Laksa ($4/$5) looks absolutely mouth-watering. My eyes were immediately drawn to the two sizeable halves of crayfish that sat atop the thick bee hoon. I haven’t had a laksa with crayfish in it, so this was definitely an interesting creation for me! The dish also featured a few pieces of prawns and cockles. As for the laksa broth, Mr Soo actually simmers it with dried scallops and dried oysters. It’s also worth noting that he uses less coconut milk as compared to other laksa stall owners out there.

The laksa at Famous Sungei Ro-, forget it. Their laksa is incredibly delicious. One whiff of the deeply aromatic laksa broth had me salivating. By using less coconut milk, the broth is less rich and sinful, allowing the flavours of the scallops and oysters to come through. The scallops and oysters added a tinge of sweetness and a strong hit of umami to the broth. However, the broth is really mild in terms of heat, so adding the spoonful of sambal chilli is a must if you prefer a spicy kick in your laksa.

I loved the freshness of the seafood. Even those who aren’t normally fans of cockles should give it a try at this stall. Each toothsome morsel added a burst of briny flavour. Although not mind-blowing, the crayfish had a decent amount of flesh and gave the laksa that ‘premium’ edge. This dish is well-worth the $4 price-point!

Mr Soo also highly recommended his Fruit Juice Mee Siam ($4/$5). Yes, you read that correctly. Mr Soo uses fruit juice instead of the more typically-used assam in his mee siam! Don’t bother asking him what fruit juice(s?) he uses though — it’s a well-kept secret. The bowl is chock full of ingredients, which include crayfish, prawns, shredded chicken and a hard-boiled egg.

The thought of eating a ‘fruit juice’ mee siam might sound bizarre at first, but trust me, it tastes amazing. Mr Soo’s use of fruit juice gave the soup the perfect balance of flavours. I couldn’t quite pinpoint what fruit juice was used. It was possibly pineapple or apple. The fruit juice lent a natural sweetness to the soup, while also adding a punchy yet refreshing acidic tang. This really sets Mr Soo’s mee siam apart from his competition. It didn’t have that tart finish that you might get from a typical assam mee siam. If you’re craving for even more sourness, a squeeze of lime juice should do the trick!

Due to its light and refreshing flavour profile, people often see mee siam as a breakfast dish. However, I’d be more than happy to eat this mee siam for lunch. It’s got the same crayfish and prawns that you’ll find in their laksa. The shredded chicken was so tasty after soaking up the soup!

After putting so much time and thought into his recipes, Mr Soo definitely deserves the recognition that he’s received. If you haven’t paid Famous Sungei Road Trishaw Laksa a visit, I highly suggest that you do so as soon as possible!

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 Famous Sungei Road Trishaw Laksa. 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 Rolina Traditional Hainanese Curry Puff or Chuan Kee Boneless Braised Duck, both of which are new entrants to the Michelin Bib Gourmand 2018!

The post Famous Sungei Road Trishaw Laksa – Awarded Michelin Bib Gourmand for the 3rd Time! appeared first on Miss Tam Chiak.

Situated in Chinatown, Lee Tong Kee has the longest history out of any of the eateries that I’ve covered thus far. Back in 1948, the founder, Mr Lee Tong Kee (李东记), opened up an Ipoh Hor Fun stall in Kuala Lumpur’s Chinatown. The business proved to be a success, so in 1969, he opened a branch in Tanjong Pagar, Singapore! It has since moved a couple of times, but South Bridge Road has been its home for the past 30 years. In 1997, Mr Lee left his business to his daughter, Jillian!

Even though Lee Tong Kee’s latest outlet opened before I was born, the restaurant’s interior is nostalgia evoking. 59-year-old Jillian shared that she’s changed nothing since the place opened — the chairs, tables and even plates and utensils have remained the same! It might not be the prettiest, but it has a charming old-school appeal.

Jillian shared that Ipoh hor fun is unique because the hor fun is slimmer and smoother, and is bathed in a rich and savoury broth. The broth is simmered for many hours with chicken bones and prawn shells. Obviously, the ‘LTK Special’ (经典鸡丝虾河粉) is their signature dish. However, as the resident beef lover, I had to dive straight in to the LTK Beef Hor Fun (牛腩河粉).

The LTK Beef Hor Fun ($8) had my mouth watering just from looking at it. The hor fun was smothered in a dark brown gravy, and topped with three glistening chunks braised beef brisket. They normally serve the dish with choy sum, but chives were used as a substitute as they had run out of choy sum.

The beef hor fun might very well have been heaven in a bowl! The gravy hit all the right spots for me. Thick and luscious, the gravy had the subtle aroma of five-spice, and an intense punch of beefy flavour. Each strand of the silky hor fun was coated in the delectable gravy. Adding the chilli sauce in took the dish to the next level. You must add it into the beef hor fun! It adds a tantalising acidic tang, which cuts through the richness of the gravy.

I’m not one to use hyperbole, but the beef brisket was absolutely sublime. The hours spent braising the meat paid off! The sizeable beef chunks were incredibly succulent and juicy. It had a chewier texture that’s typically associated with brisket, but the melt-in-your-mouth fat made it oh-so delicious. There’s not much to say, other than I am definitely returning for Lee Tong Kee’s beef hor fun!

On to their signature dish, the LTK Special ($6.20). I’m normally a fan of strong and bold flavours, so I wasn’t expecting much from this soupy hor fun dish. However, I was pleasantly surprised! The broth has been thoroughly infused with the flavours of chicken, and has a tinge of sweetness from the prawn. Slurping up the hor fun, which had been soaking in the broth, was so satisfying.

There was also a generous amount of shredded chicken, and a few pieces of prawn. The chicken wasn’t amazingly tender, but the prawns were nice and fresh! I was unaware that this dish is commonly served with a plate of bean sprouts (you can get a plate for an additional $0.50). So, I guess I’ll have to come back to give it another try!

Lee Tong Kee also serves up handmade dumplings! I ordered the Prawn Wanton Soup ($7/$10.50/$15), though Jillian shared that their fried version is also very popular. The soup was pretty decent, but the star of the dish was definitely the wantons. Not only did the wantons have the perfect skin-to-filling ratio, each one also contained one whole prawn! I gobbled up each and every single wanton. The prawn was incredibly springy and fresh. $7 is quite a steep price to pay for a bowl of wanton soup, but it was well worth it!

Having been around for 70 years, Lee Tong Kee’s recipes have withstood the test of time. I’m still raving about their beef hor fun — I can’t wait to go back!

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 Lee Tong Kee (李东记). 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 Supreme Xiao Long Bao, opened by an ex-Crystal Jade chef who hand-makes his xiao long bao!

The post Lee Tong Kee (李东记) – The Pioneer of Ipoh Hor Fun in Singapore! appeared first on Miss Tam Chiak.

Before the Singapore Restaurant Festival 2018 rolled around, I wouldn’t have believed that I could be rewarded just for eating. Well, from 1 July to 30 September 2018, stand a chance to win up to $500 worth of dining vouchers, just by eating at participating restaurants!

The Restaurant Association of Singapore (RAS) has brought together a whopping 63 F&B brands to celebrate Singapore’s rich and diverse food culture at Singapore Restaurant Festival 2018. Whether you’re looking to have a fancy date night at Chef’s Table by Stephan Zoisl, or a boisterous family gathering at Chui Huay Lim Teochew Cuisine, there’s definitely a place for you (full list of participating outlets here: https://www.singaporerestaurantfestival.com/where-to-feast).

Collect & Win

1. Eat!

Dine at any of the 63 participating restaurants.

2. Register!

Approach the restaurant staff for registration and stamp accumulation upon settling your bill. Upon registration, you will then receive an SMS containing a unique URL where you can check the number of stamps you have collected.

3. Stamp!

A maximum of 5 stamps can be awarded per dining bill. Here’s how you can earn them!

• 1 stamp for every dine-in at Singapore Restaurant Festival 2018 participating restaurants
• 1 stamp when you dine at featured restaurants of the month:
  • July: Heritage & Japanese
  • August: Western & Korean
  • September: Chinese & Asian (Vietnamese, Thai, Indonesian, Indian)
• 1 stamp when you order a salted egg dish
• 2 stamps when you pay with a DBS/POSB credit or debit card

4. Win!

3 monthly draws (July, August, September): Diners need to accumulate 6 stamps to complete an e-reward card to be eligible for that month’s lucky draw for attractive dining vouchers worth up to $500. Lucky draw winners will be announced and notified on the first week of every month.

July 2018: Heritage & Japanese

Japanese: The Flying Squirrel

Tucked away in a quiet alleyway along Amoy Street is The Flying Squirrel. This secret cosy hole-in-the-wall hideout is inspired by the love of travel, coffee, art, music and Japanese food! This restaurant doesn’t just serve your traditional Japanese favourites. Sure, they offer fresh cuts of sashimi, handmade sushi, and even lunch bento sets. But, you’ll also be treated to twists on familiar favourites, such as their Truffled Ebi Fry, Uni Shooters and Wagyu Burger Paté!

You have to check out their latest Singapore-inspired special! The Chilli Crab Maki is a perfect example of fusion done right. This mouth-watering maki features soft-shell crab tempura, cucumber, and their house-made chilli crab roll topped with egg yolk sauce, crab meat flakes and tobiko!

Heritage: Fatty Weng Restaurant

Started in 1967 at Albert Street, Fatty Weng Restaurant is a home-grown zi char restaurant. Fatty Weng has been around for a long time and for good reason – it’s the best place to bring friends and family for authentic Cantonese cuisine at affordable prices!

You can’t go wrong with Fatty Weng’s Deep Fried Soon Hock Fish. After all, people have been flocking back for more for the past 40 years! The dish features a highly sought after Soon Hock fish that’s fried to perfection. Then, it’s lightly bathed in an aromatic brown sauce which is prepared according to a secret recipe which is fiercely guarded by their chefs. Each mouthful of the fresh Soon Hock is crisp on the outside, and succulent and juicy on the inside.

August 2018: Western & Korean

Western: Pince & Pints

Here’s a quick tip — next month’s theme is Western and Korean. So, be quick and reserve your tables now! Established in 2014, Pince & Pints Restaurant & Bar is an award-winning restaurant that serves up wild caught lobsters. Rest assured, Pince & Pints takes absolute pride in ensuring that all their lobsters are obtained from fisheries that practise sustainable fishing methods. Feast on their signature dishes, which include their Lobster Rolls ($58++), Grilled Lobster ($58++) and the Lobster Noodle ($58++)!

Pince & Pints’ Chilli Lobster ($58++) is a play on the iconic national dish, Singapore Chilli Crab. Their special housemade blended chilli paste consists of is made with tomatoes, ginger, lemongrass, garlic, ketchup and more! A whole live lobster is then braised in a wok with the chilli paste and lobster stock. Finished with egg and thickened with cornflour, the sauce delivers a sweet and tangy punch, which goes so well with the fried mantous!

Western: Commons

Commons is the place for people from all walks of life to come together to relish a delicious meal. You’ll be spoiled for choice with their comprehensive menu, which comprises a variety of salads, sandwiches, pastas, pizzas and entrées. There’s always something for everyone, at any time of day, and for any occasion!

Commons makes sharing food with your friends and family easy with their range of sharing platters! The Commons Meat Platter Hero is a generous meat platter consisting of a roasted half chicken with mushroom sauce, 200g beef tenderloin, lamb shoulder, Italian chicken sausages, mashed potato, beetroot coleslaw and grilled tomatoes! This will easily feed 3 to 4 meat lovers.

The Oriental Sesame Wings is a snack that’s great for sharing, or to have all by yourself! The chicken wings are coated in a sweet and sticky homemade sauce that will have you licking your fingers.

Korean: Seoul in a Sandwich

Seoul in a Sandwich serves up sandwiches that are a toast to east meets west! This is a brand new pick-up kiosk concept by the Seoul Garden Group, which seamlessly combines Western breads and Korean fillings to create an array of delicious and satisfying sandwiches. We love their tagline – Seoul in every sandwich, soul in every bite!

The Bulgogi Cheese Steak features sautéed peppers, grilled bulgogi beef and cheddar mozzarella mix, all in a buttered baguette. If you’d rather have something that’s tangy and spicy, get the Kimchi Grilled Cheese Toast! The sandwich features a cheddar and mozzarella mix, kimchi bits and mayo butter toast.

September 2018: Chinese & Asian (Vietnamese, Thai, Indonesian, Indian)

Chinese: Hill Street Coffee Shop

Hill Street Coffee Shop aims to recreate the quintessential local coffee experience. Head down to this nostalgia evoking café and take in the aroma of freshly brewed kopi, and strong flavours of kaya, in the busy coffee shop.

Savour one of Hill Street’s signature dishes — Sambal Chicken Nasi Lemak! This hearty dish is an ensemble of fluffy basmati rice, cucumber, ikan bilis & peanuts, keropok, homemade achar, and a tender piece of chicken drenched in a spicy sambal sauce.

One of Singapore’s most popular breakfast items, Hill Street’s Steamed/Toast Kaya Butter Set is a dish you can’t miss out on. The set features freshly steamed/toasted bread with a classic kaya spread, accompanied by two soft boiled eggs and a cup of coffee or tea!

Asian: Big Street

Located in a 2-storey shophouse, Big Street boasts a café on the first floor and a fully-stocked bar on the second. Their menu offers a vast array of local Singaporean favourites, but with unique twists! With its cosy ambience and great customer service, Big Street is the perfect venue for dining with your loved ones.

Big Street’s Pulut Hitam Chicken Rice Sushi is the epitome of a fusion dish done right. Topped with succulent Hainanese chicken breast, this dish will fill you with comforting traditional flavours that’s completed with a Japanese fusion twist!

The housemade Salted Egg Yolk Prata Bomb is an Instagram-worthy dish that’s a must-try! Cut the prata bomb open and prepare for a jaw-dropping moment as the thick and creamy salted egg yolk sauce oozes out. Enjoy the perfect harmony between the sweet and savoury flavours.

Asian: Punjab Grill

Punjab Grill offers contemporary Indian food. You’ll know that you’re in for a luxurious experience once you walk into the restaurant which is abundantly decorated with glass and high-polish metal.

The Dum Ki Biryani (Lamb) features succulent lamb pieces cooked in yoghurt spiced gravy and is served with a side of aromatic basmati rice. In the mood for seafood? The Jumbo Prawns are perfect for you then. The prawns are marinated with yoghurt, lime, and grilled in a tandoor!

What are you waiting for? Start eating to stand a chance to win $500 worth of dining vouchers! Remember, the Singapore Restaurant Festival 2018 runs from now till 30 September 2018, and the theme changes every month. Visit https://www.singaporerestaurantfestival.com/ for more details!

This post was brought to you by the Restaurant Association of Singapore.

The post Singapore Restaurant Festival 2018 – Up to S$48,000 of Prizes to be Won! appeared first on Miss Tam Chiak.

In celebration of National Day 2018, HSBC is revealing a series of fantastic deals just for you and your loved ones. Participating outlets from M Hotel include The Buffet (Level 2) and Café 2000 (Level 1). Situated in the heart of CBD, M Hotel, which is easily accessible from Tanjong Pagar MRT, is set to offer breath-taking views, modern amenities.

CAFÉ 2000 (LEVEL 1)

For an amazing 1-for-1 deal, grab your friends and family and head down to Café 2000 for a
seafood feast! Café 2000 offers some of the best Asian and Western cuisine with a wide selection of food from hearty salads and grilled specialty dishes to seafood and barbeque buffet that are suitable for group gatherings and family occasions.

Weekend Seafood Buffet Lunch
Promotion Period: 1 August – 30 September 2018
– Friday & Saturday
– 12.00pm to 3.00pm
– U.P. Adult $60++, Child $35++
– HSBC credit cards exclusive: 1-FOR-1 Weekend Seafood Buffet Lunch

During dinner, expect a plethora of delectable seafood choices which include slipper
lobsters, freshly shucked US rock oysters, Alaskan snow crabs, scallops and freshly cut sashimi. For the hot mains, there is Singapore Chilli Crab, Crispy Roast Duck, Indian Fish Curry, Salted York Prawn and more. Oh yes, you can make your own ice kachang too. I am sure you are going to have a splashing good time!

Seafood Extravaganza Buffet Dinner
Promotion Period: 1 August – 30 September 2018
– Sunday to Thursday (including eve of National Day and National Day)
– 6.00pm to 10.00pm
– U.P. Adult $75++, Child $40++
– HSBC credit cards exclusive: 1-FOR-1 Seafood Extravaganza Buffet Dinner

THE BUFFET

Featuring a unique concept of International Buffet lunch and Seafood Steamboat Buffet Dinner, The Buffet Restaurant is also participating in the 1-for-1 deal. Lunchtime spreads feature luscious seafood spread, international delights and local favorites. There is a live carving station and crustacean bar with a dessert bar for the perfect sweet ending.

The signature here is the Nasi Kandar – a meal of steam rice accompanied by side dishes like Ayam Masak Rose, Lamb Briyani, Oxtail Curry, Ikan Goreng Rempah, Potato Masala, Mango Chutney and Papadum. You can also expect a myriad of seafood and meat choices such as crabs, prawns, cockles, baby pomfret, beef, lamb, pork and many more!

International Buffet Lunch
1-FOR-1 Promotion Period: 1 August – 30 September 2018
– Monday to Friday (including eve of National Day and National Day)
– 12.00pm to 2.30pm
– U.P. Adult $58++, Child $30++
– HSBC credit cards exclusive: 1-FOR-1 International Buffet Lunch

When the weather calls for a piping hot pot of soup, head to M Hotel’s The Buffet. The ingredients are served buffet style and there is a live cooking station with a wide spread of dessert selections. You start off by choosing two soup bases. I recommend you to try their signature laksa or pork collagen soup.

Sweeten your broth with white promfret, crabs, scallops, and while you wait for it to boil. They have a premium wide spread of fresh seafood, vegetables, meat and many more. At the live station, there is herbal prawns which is only cooked a la minute, so freshness is ensured.

No matter what you do, just save space for the lusciously rich durian pengat from the dessert section. The steamboat buffet offers a new soup base monthly!

Seafood Steamboat Buffet Dinner
1-FOR-1 Promotion Period: 1 August – 30 September 2018
– Sunday to Thursday (including eve of National Day and National Day)
– 6.00pm to 10.00pm
– U.P. Adult $62++, Child $32++
– HSBC credit cards exclusive: 1-FOR-1 Seafood Steamboat Buffet Dinner

YES, 1-FOR-1 IS AVAILABLE DURING NATIONAL DAY!

Good news, these 1-for-1 offers are available during National Day and the eve of National Day as well, so plan a date with your loved ones at M Hotel this National day!

If you didn’t manage to make a booking, don’t be disappointed as the 1-for-1 deal can be enjoyed from 1 August all the way through to 30 September 2018.

Remember hor, it is only exclusive to HSBC credit cards. So see you there!

————————————-

Terms & Conditions:
• Promotions are not valid with other ongoing promotions, offers, vouchers, discounts, promotional set menus, privilege card(s), loyalty programme or in-house offers, unless otherwise stated.
• Events which fall under the category of special occasions are determined by the Hotel and are subject to change without notice.
• Prior reservations highly recommended and subject to availability

For more details on the latest #HSBCDining promotions, visit www.hsbc.com.sg/dining. Terms and conditions apply for all promotions.

This post was brought to you in partnership with HSBC.

The post HSBC Credit Cards 1-for-1 exclusive with M Hotel – Grab your friends and family for this fantastic deal appeared first on Miss Tam Chiak.

Breakfast is often described as the most important meal of the day because it provides the necessary sustenance and energy for the day. There is a popular saying that goes “Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” Perhaps the most classic breakfasts one can get in Singapore would be toast, some eggs and a robust cup of joe. Situated in Hainanese Food Village, Da Zhong Cafe serves what some consider to be the best cup of kopi in Singapore. With about 50 years of coffee making experience under his belt, Uncle Tay is the man behind the delicious kopi that everyone has been raving about. Together with his wife, Uncle Tay runs the humble kopi shop focusing only on breakfasts sets comprising toasts, eggs and coffee.

At Da Zhong Cafe, Uncle Tay believes in using only the best coffee powder and only starts making your coffee upon order. He shared with me that the only way to get good coffee is to not skimp on the ingredients and to make it fresh. Da Zhong Cafe used to be in Toa Payoh for over 20 years, before shifting to its current location for about 30 years now. After quitting secondary school back in the day, Uncle Tay decided to learn the ropes of coffee making from his father before starting Da Zhong Cafe.

I got the breakfast set which costs only $2.80! It included 2 slices of kaya bread, 2 eggs and a cup of tea or coffee. Diners can opt for steamed or toasted bread, but I recommend the toasted version (I tried both).

To be honest, I’m a tea person and I don’t really like coffee. So, I wasn’t too excited to try their coffee but I was taken aback when I downed 2 cups of kopi that same morning! I got a cup of their Kopi C and a cup of Kopi after. The Kopi C was very aromatic with a pleasantly creamy finish. I liked that the bitterness and sweetness was well balanced and didn’t overpower.

I also got a cup of Kopi which I actually liked better because it didn’t feel as creamy and sweet as the Kopi C. Overall, the kopi was flavourful, and full-bodied. Surprisingly, I loved it. Even if you’re not a coffee drinker, I will still highly recommend Da Zhong Cafe’s coffee to you.

We don’t usually write about breakfast sets unless it’s one of the best that you can find in Singapore. It’s the best $2.80 I’ve ever spent.

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 Da Zhong Cafe. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may wish to check out our article on Columbus Coffee Co, a new coffee haunt in Upper Thomson.

Join us on our Telegram channel!

The post Da Zhong Cafe – The Best Kopi in Singapore appeared first on Miss Tam Chiak.

That’s right, after a long 8 year hiatus, Lor Mee GHS re-opened in May this year. Many of you might not have heard of this stall, but it has a history spanning close to 30 years! I spoke with 59-year-old Lawrence Goh, who is the chef-owner of Lor Mee GHS. Mr Goh’s mother first opened the stall in Albert Market & Food Centre back in the 80s, before he took over the business in the 90s. To this day, the stall still sits in the same hawker centre, and Mr Goh still cooks his lor mee according to his mother’s original recipe!

Traditional versions include bits of fried fish, but few stalls serve this version anymore. That’s what sets their lor mee apart from others you can find out there — the addition of fried sea bream. Mr Goh gets his sea bream fresh from his supplier every morning. He emphasised the importance of using fresh fish in his lor mee, “If the supplier doesn’t have any stock (of sea bream) on a particular day, I won’t open the stall.”

Looking for a wholesome lunch that’s basically a meal in a bowl? Then Mr Goh’s Lor Mee ($4/$5) is a must-try if you’re in the area. Each bowl comes with your choice of yellow egg noodles or bee hoon, and is topped with plenty of ingredients. The dish really has a bit of everything — fried sea bream, chunks of braised pork belly, ngoh hiang, egg, chilli sauce, and fresh garlic. Of course, Mr Goh also douses the lor mee with vinegar before serving it!

I’m a big fan of egg noodles, so I tried that version first! The noodles are thoroughly coated in the thick gravy, which is simmered with spices such as star anise, cinnamon and clove. The gravy had quite a subtle flavour that was lifted by the acidic tang of the vinegar. The garlic imbued the dish with its strong flavour, while the chilli sauce added a lovely tinge of spice. Unfortunately, I felt that the starchiness of the egg noodles overpowered the flavour of the gravy.

I don’t normally order bee hoon, but it actually worked so well in this dish. The thinner rice vermicelli, which was springy, soaked up the luscious gravy sufficiently. Even though lor mee doesn’t typically come with bee hoon, I highly recommend that you give this a try!

In order to preserve the natural flavours of the sea bream, Mr Goh fries the fish without adding any seasoning. The fish won’t blow you away in terms of tenderness, but it is packed full of flavour. It also has a palatable meaty chew, which isn’t something that I’d usually point out for fish! The ngoh hiang was soft, and added a pleasant sweetness to the dish. I wished that the juicy and succulent chunks of pork belly were thicker though!

I think that it’s really admirable of Mr Goh to follow in his mother’s foot steps, and is keeping the tradition alive. You can actually buy his lor mee as a set which comes with a drink ($4.80 for coffee/tea, $5.30 for fruit juice). It turns out that his wife actually runs a drink stall over at #01-74 in the same hawker centre!

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 Lor Mee GHS. 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 Yong Zhen Lor Mee in Bukit Merah, or Outram Park Fried Kway Teow Mee, which received the Michelin Bib Gourmand 2018!

The post Lor Mee GHS – Second-Generation Hawker Stall Returns After an 8 Year Hiatus! appeared first on Miss Tam Chiak.

Yes you read the title correctly. Fun Fan (粉饭) is a hawker stall that serves Cheese Cheong Fun ($1.50)! If you think that sounds crazy, wait till you find out about their Curry Cheong Fun ($2.50) and Pulled Pork Cheong Fun ($2.50)!

When I first stumbled upon Fun Fan on social media, I knew I had to pay the stall a visit to appease my curiosity. Situated in ABC Brickworks Market & Food Centre, the stall was opened just two weeks ago by Danny (38 years old) and May (50+ years old). The pair first met each other 15 years ago at Mandarin Orchard Hotel, where they were both working as chefs. Recently, both of them realised that they have a common desire to leave their corporate careers behind, to start their own F&B business.

Fun Fan has quite a diverse menu — diners can looking forward to Hong Kong, Taiwanese and even Japanese flavours! Their cheese cheong fun is is definitely something that I’ve never had before. This is May’s very own creation. I think that it’s admirable of Fun Fan to put their own unique spin on chee cheong fun, but the dish could easily offend the palates of the traditionalists out there. However, May shared that the reception for their cheese cheong fun has been extremely positive, even among older customers!

Fun Fan’s cheese cheong fun resembles a Japanese okonomiyaki, but don’t be fooled, they’re very different. The dish features rice rolls that have been wrapped around cheddar cheese. The rice rolls are then coated in egg before being pan-fried and slathered with chilli sauce and mayonnaise. Honestly, I was quite confused when I first tried it. “Am I supposed to eat this for breakfast? Or is this meant to be an afternoon snack?” I thought. I still can’t answer those questions, but what I can say is that I wouldn’t mind eating it again!

The cheong fun was soft and slightly chewy, and was complemented by the oozing cheddar cheese brilliantly. The creamy mayonnaise enriched each mouthful, while the chilli sauce added a touch of heat and a subtle acidic tang. I think the dish would greatly benefit from having a crunchy element (perhaps a thin batter that crisps up after frying), to add a contrasting texture.

If you’re more of a fan of meat and carbs, like me, go for Fun Fan’s TW Style Braised Pork Rice ($4.50). Danny and May have learnt and developed a lot of recipes over the years. So, this is Danny and May’s take on this Taiwanese classic!

This dish was so addictive! Sitting atop the generous portion of white rice were juicy, glistening pork chunks. The tantalising pork had a palatable chew, and a good amount of fat which just melted in my mouth. The sauce (卤汁) that the pork was braised in carried a touch of sweetness. The shredded vegetable salad was a great accompaniment to the dish — its spicy and acidic flavours cut through the fattiness of the pork.

I used to eat Japanese curry rice almost every day in secondary school, hence the weight gain, so I had to give their Chicken Cutlet Bowl Japanese Curry ($4.00) a try! Instead of Japanese curry, you can opt to have the chicken cutlet doused in their house-made ‘Korean’ sauce, if you like. Loads of stalls just use frozen pre-battered chicken cutlets from suppliers. However, Danny shared that they actually use fresh chicken and that they make their own breadcrumbs. The Japanese curry isn’t just any ordinary store-bought curry either. Danny fortifies the flavour of the curry by cooking it with a mixture of herbs, carrots and even apples!

To me, there’s nothing that’s more satisfying than a spoonful of rice and warm Japanese curry. This comforting dish really hit home for me. I just wished that there was more curry! The curry contained chunks of potato and carrot. While the chicken wasn’t the most tender or succulent that I’ve had, it had a lovely golden-brown crust.

Fun Fan is an incredibly unique hawker stall. Other than the dishes that I’ve mentioned, their Pulled Pork Porridge is also very popular. Unfortunately, it was already sold out when I visited at 10am on a weekday. Co-owner, May, also shared that they plan to introduce more versions of chee cheong fun in the coming months. I’m extremely excited to see what they come up with!

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 Fun Fan. 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 Yew Chuan Claypot Rice in Golden Mile Food Centre, or Seng Huat Noodles Stall, which has been opened for 20 years!

The post Fun Fan (粉饭) – Have You Ever Tried a ‘Cheese’ Cheong Fun? appeared first on Miss Tam Chiak.

Lorong Ah Soo Lor Mee has been around for over 20 years in Hainanese Village, even before the market and food centre was renovated about a decade back. Lorong Ah Soo Lor Mee always sells out before closing time, despite their already short opening hours.  Their slurp-worthy lor mee usually commands a beeline. Diners can choose from yellow flat noodles, bee hoon, thick bee hoon or a combination of any of the noodles mentioned, as the base of their lor mee.

What makes a good lor mee stand out is definitely the consistency and flavour of the lor, as well as the variety of toppings added. My personal favourite toppings include fried fish, ngoh hiang and perhaps some prawns as well. Many lor mee stalls have replaced all these with just regular fried fritters which makes me feel cheated. While Lorong Ah Soo Lor Mee doesn’t offer any fried items in their lor mee, their use of tender braised duck meat instead of mackerel is what makes them so popular!

The braising gravy or lor is the essence of the dish and it makes or breaks the dish. I thought that their lor was a little on the salty side so I added more vinegar to offset the saltiness. I noticed that their lor was a tad more watery than what I’m used to, but it’s good in a way because the dish doesn’t get too cloying. The lor mee ($3.50/$4) is rich and full of flavours, and very enjoyable.

Diners can help themselves to the condiments at the front of the stall. These include minced garlic, vinegar, chilli padi and spring onions. This arrangement works perfectly for me as I don’t have to worry about the stall owner adding in something that I don’t like(eg: chilli padi).

Overall, I liked that the lor mee wasn’t overly starchy, and the portion was generous enough to fill me up. Not my favourite bowl of lor mee, but I’ll definitely come back here again if I’m in the area and craving for a bowl of lor mee.

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

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

For more food videos, check out our official YouTube channel! You may also wish to check out our article on Supreme Xiao Long Bao, an eatery that serves delicious Xiao Long Baos and is helmed by an ex Crystal Jade chef!

Join us on our Telegram channel!

The post Lorong Ah Soo Lor Mee – Soulful Lor Mee with a Secret Ingredient appeared first on Miss Tam Chiak.

Gear up and celebrate National Day 2018 with Sentosa! Indulge in a myriad of activities and food options together with your loved ones as Singapore turns 53! Look out for exciting gastronomical experiences such as Kaki BBQ and RWS Street Eats 2018 where mouthwatering BBQ delights and hawker spreads await.

Gastronomes, don’t forget to check out the RWS Street Eats 2018 which is situated along the Malaysian Food Street, Waterfront level 1. Pamper your taste buds with a specially curated hawker delights from Singapore, Malaysia, Thailand, Indonesia and Vietnam. You can look forward to special appearances by the highly-acclaimed Top Chef Vietnam 2014 finalists — Chef Cam Thien Long. His Vietnamese summer rolls and pho bo will not disappoint. Chef Zainal Abidin and Chef Mohd Fairus will also showcase their Flying Roti Canai. So, get your tummies ready from the 9th to 19th August (11am – 9pm, Monday to Thursday and 9am to 10pm, Friday – Sunday & PH) for a gastronomic experience.

Relax under the night sky with your loved ones, and catch a movie* by the beach. If you’re lucky, you might even be able to catch the flypast during National Day! So, mark your calendar and plan a visit to Kaki BBQ from the 8th to 12th august, 6pm to 11pm.

*Movie screening starts 830pm. On 9 August, there will be live screening of the National Day Parade, followed by a movie.

They say good food is meant to be shared, so grab your kakis and head over to Palawan Green at Palawan Beach for a DIY BBQ experience at Kaki BBQ. Marinated meats, BBQ pits and cutlery are prepared for you so that you can focus on cooking, eating and enjoying with friends and family. Food Prices start from $1.50 and choices include satay, cajun lamb chop, Angus beef striploin steak, sambal stingray and so much more! On 9 August, 6pm, there will be an attempt to set the record for the most number of people barbequing at the longest BBQ pit in Singapore so join in and be part of the record breaking act.

From now till 26 Aug, Diners can also expect other exciting activities such as a weekend symphony at Merlion Plaza, Mise En Place performance at Beach Station and even take pictures with food mascots that will be walking around!

If you’re on the look out for awesome lunch and dinner deals, you will be happy with what Siloso Beach Resort and The Coffee Bean & Tea Leaf Station have in store for you. Offers are valid till 12 Aug only.

Sink your teeth into a juicy patty (beef, chicken or fish) topped with fresh local greens and creamy mayonnaise. For only $13 (U.P. $15.90++) nett, you can savour a tantalizing Siloso Burger, only at Siloso Beach Resort!

Diners can also opt for the Festive Meal Set (U.P $41.70) from The Coffee Bean & Tea Leaf Beach Station. The set meal is going for only $35.90, and is good for 2 pax. The set consists of 2 plates of pasta, 2 regular iced teas and a complimentary slice of cake. Note that this offer is only available at the Beach Station outlet.

Now, it gets even better. The Feast @ Sentosa Staycation Draw is on! Diners can win a 2D1N stay (breakfast included) at ONE°15 Marina Sentosa Cove Hill View Room (worth $258++) and 2 adult Sentosa day fun passes PLAY 3 (worth $96 each). With every $50 spent and charged to your Mastercard® in a single receipt gets you 1 chance to win. To participate, staple your Dining receipts with the Feast @ Sentosa Staycation Draw Slip and drop them in the Staycation Draw Boxes by 12 August 2018. There are 30 sets of Staycation prizes to be given away! You might just be the lucky one!

Staycation Draw Boxes are located at Sentosa Station, Waterfront Station, Imbiah Station and Beach Station. Other Terms and Conditions apply.

More details at www.sentosa.com.sg/feast

The post Feast at Sentosa 2018 – Celebrate National Day with exciting eats, offers and more appeared first on Miss Tam Chiak.

Meet Colin, Yi Fang and Zhen Yu — 3 young hawkerprenuers in their late twenties to early thirties. The trio are engineers by training and have been friends since university days. Led by Colin, Chop Chop Western Grill relocated from Kallang Bahru to their current location in Lorong 1 Toa Payoh four months ago.

Not wanting to be tied down by a desk job, Colin tried different F&B ventures (ice cream maker, BBQ chef and private home cook) before starting Chop Chop Western together with his friends. He is the main chef in charge while Yi Fang and Zhen Yu handle the operations. The selling point of Chop Chop Western is its affordability —customers can get a full Western meal with a side and bowl of soup for less than $10!

We ordered the Double-Up Chicken ($10.80) with the Garlic Black Pepper Sauce and a side of fries. The double up option gives you two huge slabs of chicken(either fried or grilled). I chose to mix and match and got both the chicken cutlet and chicken chop. After ordering, you’ll receive a buzzer that buzzes when your food is ready for collection. Our buzzer went off after seven to ten minutes. The perfect crispiness of the chicken cutlet was a testament to the skill of Chop Chop Wester. The chicken, which was expertly fried, was still juicy inside. However, I found the chicken cutlet lacking in terms of flavour, as it largely relied on the black pepper sauce for taste. The grilled chicken chop was expectedly tender and juicy. I enjoyed it a lot more than the chicken cutlet but it was still on the bland side. Similarly, the crinkle fries were lacking in seasoning too. Perhaps we left it out for too long, but the texture of the fries seemed to be a little pasty. The portion was huge though!

Next up, the Fish n Chips ($6.80) with Sriracha Mayo and butter rice. I preferred the fish to the chicken as the golden batter was so fragrant! The fish was a wee too crumbly for my liking, though it was admittedly soft and sweet. Once again, the taste was largely derived from the well-fried batter and the sriracha mayo, with the latter bearing a slight spicy kick. The butter rice was a poor choice of as the rice grains, which seemed undercooked, were too hard. The taste also left much to be desired.

The soup is another one of Chop Chop Western’s highlights. The soup is made from scratch and the selection changes every month. Colin told us that the response for the soup has been overwhelmingly positive, with many customers returning just for the soup! The soup of the month for June was roasted capsicum with tomatoes, while for July, it is creamy mushroom soup. The effort that went into the preparation of the soup was clearly evident in every mouthful. Chop Chop Western nailed that strong earthiness that should always be present in creamy mushroom soups. Unfortunately, it was far too watery to be truly exceptional.

I think Chop Chop Western Grill & Pasta has potential but the dishes definitely need some work. However, what struck me the most was the sheer amount of passion and thought that the three young hawkerpreneurs had put into their business — from allowing customers to choose from 14 different types of sauces to continually experimenting with new soup flavours. Chop Chop Western Grill & Pasta really serves up affordable Western food that’s cooked with pure sincerity and a big heart. That alone, should warrant a visit from you!

Psst. The trio is also the same group of hawkerprenuers behind San Lor Bak Png, a hawker stall with a unique local take on simple Taiwanese fare. We heard that they are making a comeback so stay tuned!

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 Chop Chop Western Grill & Pasta. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may be interested to check out our article on Fun Fan if you have never tried ‘Cheese’ Cheong Fun before!

Join us on our Telegram channel!

The post Chop Chop Western Grill & Pasta – A Passion Project Started by 3 Engineers appeared first on Miss Tam Chiak.

There’s a popular adage that says good things come in small packages, and I can’t help but think that it might have been inspired by the beloved Xiao Long Bao (otherwise affectionately known as XLB). I’m a sucker for cheap alternatives and hawker fare, so here’s a list of 11 Xiao Long Baos that are not from popular chain restaurants.

Zhong Guo Xiao Long Bao

Situated in the heart of Chinatown, Zhong Guo La Mian Xiao Long Bao specializes in handmade Xiao Long Baos that rival that of those served in certain upscale restaurants. For 6 bucks, you can get 10 pillows of porky goodness handmade with love. The pork filling was tender and well seasoned, and the broth was flavourful. It’s rare to find Xiao Long Baos with a skin that can hold its glorious contents sturdily but Zhong Guo La Mian Xiao Long Bao has done it. The skin is just right, not a millimetre thicker or thinner than it should be. Visit them during non-peak hours as the queue gets crazy during peak hours!

Dim Sum Haus

For those looking for a comfortable air-conditioned place where they can indulge in Xiao Long Bao, Dim Sum Haus might just be the place for you. Dim Sum Haus offers delectable Xiao Long Bao at an attractive price of $3.60 for 3 plump pieces. Each dumpling is packed with a good mouthful of pork broth and savoury minced pork. It is quite a solid option if you’re in the vicinity and craving for Xiao Long Bao.

Supreme Xiao Long Bao

Helmed by an ex-Crystal Jade dim sum chef, Supreme Xiao Long Bao is perhaps the best one on this list. You can expect delicate and beautifully-folded dumplings that have an excellent meat-to-skin ratio. The broth was a little lighter than what I expected. At $4.50 for 6 pieces, this is a pretty good steal to me.

Yi Dian Xin

Another place which sells top-notch xiao long bao is Yi Dian Xin. Priced aptly at $3.40 for a basket of 3, the delectable meat filling and broth more than compensated for the thick skin. They prepare your xiao long bao fresh upon order, so you’ll have to wait for about 5 minutes before returning to the counter to collect them.

Victor’s Kitchen

Nestled in Sunshine Plaza, Victor’s Kitchen specializes in dim sum. Despite the restaurant being relatively quiet when we were there, we had to wait for a longer-than-usual period before our basket of 3 Xiao Long Baos arrived. The Xiao Long Baos, where are larger than what we are used to, are priced at $5.30 for 3. The Xiao Long Baos were especially plump and full, and the skin was thick enough to hold the contents in place. However, this is admittedly one of the less tasty Xiao Long Baos on this list.

Dong Ji

Quietly situated in ABC Brickworks, Dong Ji is helmed by a Chinese couple and dishes out some authentic Chinese fare such as Xiao Long Baos and lamian. The Xiao Long Baos($4/6 Xiao Long Baos) are handmade by the lady boss everyday. The Xiao Long Baos were not as visually appealing as the others on the list, but the quality and taste of the filling and broth is top notch. If I may be a tad critical, the skin was a little too chewy for my liking. All in all, the Xiao Long Baos were very addictive and I finished them all quicker than I thought I would have!

Shou La Shou Beijing Restaurant

Another great option is Shou La Shou Beijing Restaurant. At first glance, you’ll notice that the Xiao Long Baos here are bigger than usual. I liked the broth which was pretty flavorful but I thought that the meat could have been tastier. Even though it was stated as $5 for 5 on the menu, the total price was actually $5.89 with GST. This makes the Xiao Long Baos here one of the more expensive ones on this list.

Shanghai Lamian Xiao Long Bao

Despite this dining destination being slightly out of the way, I think that this is one that I will revisit from time to time. The Xiao Long Baos that we got were poorly folded, and one of them even broke as we were lifting it up to our mouths. However, the taste compensated for its looks. Underneath the wrinkled skin lay a flavourful stock, and a well-marinated pork filling which was so satisfying. Priced very reasonably at $4.50 for 7, the dumplings at Shanghai Lamian XiaoLongBao are, no doubt, my favourite.

Kow Loon Hong Kong Tim Sum

Kow Loon Hong Kong Tim Sum offers a variety of mouthwatering dim sum in a coffee shop setting. For $5, you can indulge in 5 juicy Xiao Long Baos. We felt that the skin was a little thicker than usual while the meat lacked that oomph. The Xiao Long Baos here are definitely not the cheapest, nor the best tasting, but they are still worth a shot if you’re craving for some Xiao Long Baos.

Shanghai Ren Jia

Perhaps one of my favourite Xiao Long Baos, the comforting dumplings from Shanghai Ren Jia in Ang Mo Kio are filled with a rich stock and well-seasoned pork fillings. Pair the little packages with some vinegar and ginger, and you’re in for a treat. Priced at $6 for 5, the dumplings here are not to be missed. Make sure you call in to reserve a table!

You Peng Noodle Dumpling House

You might want to bring your friends along for this one. Priced at $7.50, the Xiao Long Baos at You Peng Noodle Dumpling House were pretty memorable. The minced pork filling was succulent, and the skin was of quite the optimal thickness. Dunk your dumplings in the black vinegar for a lovely sour tang. Our only gripe would be the lack of broth in the dumplings.

If you have a secret Xiao Long Bao place that you love, let us know!

For more food videos, check out our official YouTube channel! You may also be interested in our article on Lee Tong Kee, the pioneer of Ipoh Hor Fun in Singapore!

Join us on our Telegram channel!

The post 11 Delightful Xiao Long Bao Stalls that You Must Visit! appeared first on Miss Tam Chiak.