Cairnhill Community Centre isn’t too far from my house. In fact, I used to go down there to play basketball and badminton as a kid. That was why it came as a surprise when I recently found out that a hidden gem of a café opened there about a year ago! Let me introduce you to Daily Affairs  — a cosy little café that serves up restaurant-worthy dishes at affordable prices.

Standing at the helm of Daily Affairs’ kitchen is Oh Qihao, a 32-year-old who’s happily married and has three kids! He developed his culinary craft by working in hotel kitchens, including the likes of Hilton Hotel and Swissotel. When asked about what motivated him to leave the corporate life behind, he shared, “Opening my own eatery has always been a dream of mine. I see it as an opportunity to expose myself to new challenges. I have to handle everything myself, from cooking, to even admin and logistics.”

Chef-owner Qihao best describes his food as a fusion of both Western and Asian cuisines. What’s more, the dishes are really affordable as there’s no GST & service charge! At just $16, the Slow Cooked 8 Hour Beef was a dish I simply could not pass up on. The dish features beef cheeks that have been braised in aged hua diao wine for a whopping 8 hours. Along with the beef, I got a side of truffle mashed potato and vegetables.

The amount of time and effort that had been put into braising the beef cheeks definitely paid off. The beef was so incredibly juicy — my knife cut through it like butter. Each mouthful had just the right amount of fat which completely melted in my mouth. The use of hua diao wine instead of red wine, which is traditionally used, is a lovely Asian twist. The sauce enhanced the flavour of the beef by contributing a hint of acidity. The truffle mashed potato didn’t carry much of a truffle oil fragrance, but Chef Qihao explained that this was to allow the distinct flavour of the potato to come through. The mashed potato wasn’t overly buttery or creamy, and was the perfect accompaniment to the beef cheeks!

I didn’t expect to find Japanese cuisine at Daily Affairs! The Unagi Donburi ($16.50) features unagi imported straight from Japan. The unagi is coated in a luscious kabayaki sauce that’s torched to achieve a smoky caramelised char. To finish off this hearty and satisfying rice dish, Chef Qihao adds a 65-degree sous vide egg, and nori.

I wasn’t intending on finishing this dish, especially after eating the slow cooked beef cheek. However, I managed to wipe my bowl clean within 10 minutes! The unagi was so tender, and had a brilliant sweet coating. With cameras ready, I broke open the egg and heard an audible gasp as the golden-yellow yolk oozed out. The yolk enriched each mouthful of rice and unagi. If you’re a fan of Japanese food, this is a must-order at Daily Affairs.

I’m not one to order salads when I go out for lunch, or for any meal of the day for that matter. However, my vegetarian friend confidently approved of the Daily Affairs’ Create Your Own Healthy Salad ($9). This salad is built with Japanese cucumber, avocado, sweet corn, nuts, cherry tomatoes, parmesan flakes and carrot. For the dressing, you can choose from a homemade Asian sauce, Thai mayo, goma dressing or soy sesame dressing. No salad would be complete without meat (am I right), so you can add items such as smoked salmon/grilled salmon ($5), grilled chicken ($3), grilled beef ($4) or smoked duck ($4).

I couldn’t leave Daily Affairs without trying one of their desserts! They have a deli counter with a wide selection of cakes. However, the highly recommended Red Velvet Waffles ($9.50) caught my eye. Each waffle is cooked to order, so be prepared for a 15-minute wait. The waffles come with your choice of either chocolate chip or raspberry ice cream! You’re in for a treat if you have a sweet tooth. The combination of both the chocolate sauce and strawberry sauce was pretty great. As if that wasn’t enough, Chef Qihao added torched marshmallows!

I would never have expected to find such top quality dishes in a community centre! The café is also immensely popular amongst the working crowd. They offer a daily set lunch for just $9.90, which comes with a soup of the day and a cup of coffee or tea. I look forward to returning to Daily Affairs, as their menu changes every 2-3 months!

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 Daily Affairs. 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 Five Oars Coffee Roasters, a beautiful café in Tanjong Pagar!

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There’s something that’s just oh-so satisfying about a piping hot bowl of Vietnamese pho. What’s not to like about this hearty and comforting dish? A typical bowl of pho consists of rice noodles and beef slices that are submerged in a robust and herbaceous beef broth. As I was looking for a place to satisfy my cravings for this iconic Vietnamese dish, I discovered Que, an authentic Vietnamese-run hawker stall at Johnson Eatery in Toa Payoh!

Que boasts quite an extensive menu for a hawker stall, so I expected to see a few cooks in the kitchen. However, I was surprised to find out that there was just one lady taking orders and doing all the cooking! The lady, who declined to be named, was originally from Vietnam but moved to Singapore more than 15 years ago. Opened back in January, Que is her first venture into the F&B industry. After working various unrelated jobs before, she decided to use her mother’s recipes and open up her very own stall!

Their Beef Pho ($7.50) might not be the most affordable dish you can get at Johnson Eatery, but it was definitely good value for money. This sizeable bowl came generously filled with rice noodles, beef slices, a beef ball, white onion, spring onions and culantro. Contrary to popular belief, ‘culantro’ isn’t just an alternative spelling for ‘cilantro’. Even though it tastes very similar, culantro’s flavour is much more intense. With black soya sauce, Vietnamese chilli sauce and fish sauce all being offered to me, I wasn sure what to eat my pho with! Que’s cute little infographic, “How to eat your pho, eat like a Viet”, really helped to clear my confusion.

Before adding any condiments to my beef pho, I decided to get a slurp of the mouth-watering clear broth. Light and herbaceous, the broth was incredibly refreshing. However, it didn’t quite have that rich beefy ‘oomph’. It turns out that the chef-owner uses chicken bones instead of beef bones to simmer the broth. In my opinion, the use of chicken bones resulted in a lighter and less intense flavour. That being said, I could still taste the spice mixture that was used to fortify the flavours of the broth. It’s commendable that Que does not use any MSG in their food!

To remedy the lack of depth in flavour, I added a squeeze of lime, black soya sauce and chilli sauce, as instructed! This improved the broth dramatically! The squeeze of lime added a tantalising touch of acidity, while the chilli sauce added a tinge of sweetness and spiciness. The black soya sauce served to sweeten and season the broth. The culantro elevated the flavours further by adding a distinct, earthy aroma. Every slurp of the springy rice noodles was accompanied by the crunch of onion slices. The beef slices were definitely not the most tender that I’ve had, but they added a much-needed meaty component to the dish.

Que also has an ever-changing special menu. The special dish of the day was Grilled Pork Rice with Egg ($5.90). There’s no need to describe the dish — its name says it all, to be honest. The grilled pork had a light char which went brilliantly with the sweet marinade that thoroughly coated the pork. Dipping the pork in the fish sauce added umami and saltiness to the meat. The runny yolk of the perfectly-cooked egg enriched every mouthful of rice and pork. This is a simple, but satisfying dish!

You can opt to have their Spring Rolls fresh ($4), or fried ($4.50). I’ve been making a conscious effort to eat clean recently (unsuccessfully), so I decided to try the fresh spring rolls. To say that these were delicious would be an understatement. The spring rolls had an addictively springy bite to them, due to the thin rice paper wrapping. The lettuce added a refreshing crunch, which was complemented by the soft rice vermicelli. The shrimps were delightfully succulent. The real star of the show was the home-made soya sauce that was served on the side. Flavoured with sugar, chilli and garlic, the sauce lent a lovely sweetness to the spring rolls. Yes, Que’s spring rolls are amazing. But, I have to say that $4.50 is quite a price to pay for just two spring rolls!

I think it’s really impressive that Que is a one-woman show. With recipes that come straight from the owner’s Vietnamese mother, Que serves food that’s as authentic as it gets!

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 Que. 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 Toa Payoh Hwa Heng Beef Noodle, or First Street Teochew Fish Soup!

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Madam Liew Kiaw Hoon often prepares her signature Nyonya laksa for family gatherings and her children’s company events. Family and friends often praised Madam Liew’s laksa for being absolutely delicious. They have told her that ‘It’s so good, you should open up a stall!’ With the support from a huge fan base, Madam Liew’s son started Madam Liew’s Recipes at Siglap Road, aiming to showcase his mom’s house recipes and honouring her legacy as a great home cook.

Back in the kampung days, Madam Liew’s husband ran a provision shop in the Siglap area. Their neighbours would frequently gather at the provision shop to socialise and chit-chat. It was there that Madam Liew met a Teochew Nyonya lady who shared the Nyonya laksa recipe with Madam Liew. Over the years, Madam Liew enhanced and adjusted the recipe. Besides being a good home cook, the 87-year-old also has prior culinary experience — she used to run a fishball stall on the sixth floor of Lucky Plaza. With decades of home cooking experience under her belt, Madam Liew dishes out a formidable Nyonya laksa which is a must-try!

The Nyonya Laksa ($4.80) comes with the standard fishcake, cockles, prawns, bean sprouts, and laksa leaf. It is rare to find laksa gravy cooked over charcoal fire these days, but at Madam Liew’s, it is still being done! The star of the Nyonya laksa has got to be the handmade rempah — it has ten secret spices in it and each time, 10kg of rempah is prepared at one go!

At first glance, the portion seemed rather generous. The laksa gravy was also clearly a lot thicker than usual. It looked deceivingly spicy with its bright fiery red hue, but rest assured, the spice level is definitely manageable even for beginners. For those who need an extra spicy kick, just mix the sambal chilli on the side into the laksa gravy. Unlike the usual laksa where coconut milk plays a vital role in the taste of the gravy, the flavour of the nyonya laksa here is derived from the different spices used instead. Due to its thicker consistency, the laksa gravy coagulates quite fast when left out in the open, so eat it while it’s piping hot!

Apart from serving up Nyonya laksa, Madam Liew’s Recipes also does laksa goreng, or dry laksa, on the weekends. Madam Liew’s son informed us that they have plans to expand the menu in the near future to include other signature dishes such as popiah and mee siam from his mother’s kitchen. Opening a brick and mortar F&B business is never easy, and we definitely admire the family’s dedication to honouring and preserving Madam Liew’s legacy. If you are in the East, why not give Madam Liew’s Recipes a try?

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 Madam Liew’s Recipes. We will verify and update from our side. Thanks in advance!

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Meng Joo Kee will always have a special place in my heart. Every time I visit Kuching, my father’s hometown, I absolutely have to visit Meng Joo Kee for breakfast. This has been a longstanding tradition for the Wong family. In fact, even my grandparents frequented this quaint coffeeshop when they first moved to Malaysia!

Meet 70-year-old Lee Yong (李 永), the owner of Meng Joo Kee. Even though I don’t live in Kuching, I visit so frequently that he’s practically seen me grow up! When Mr Lee was around 10 years old, his father opened a small coffeeshop called Ming Hong Kee in Jalan Sekama. However, due to a dispute with his business partner, he moved the coffeeshop to its current location in 1971. After his father passed away, Mr Lee took over Meng Joo Koo (December 1986) and the rest is history. Occupying Meng Joo Kee are stalls that sell the very best of what Sarawakian cuisine has to offer, including laksa, kolo mee, kueh chap, mee sua and kaya toast.

Sarawak Laksa (叻沙) has to be one of my favourite dishes of all time. I prefer it over the Singaporean version, which can be a bit too rich and creamy for my taste. That’s why, unlike Katong laksa, Sarawak laksa is often eaten as a breakfast dish! The laksa (RM6) at Meng Joo Kee features rice vermicelli submerged in an aromatic broth which is topped with a generous amount of sliced chicken, omelette strips, prawns and bean sprouts.

For those who have never eaten Sarawak laksa before, the broth’s thinner consistency might make you think that it lacks flavour. This is definitely not the case. The laksa broth, especially the one here at Meng Joo Kee, was fragrant and tasty! It’s enriched with the perfect amount of coconut milk, so as to not overpower the flavours of the chicken and prawn stock. The rice vermicelli is springy, and absorbed the laksa broth brilliantly. The beansprouts added a tantalising crunch, and a hit of freshness to the dish. Don’t forget to add the spicy and sweet sambal on the side, as well as a squeeze of lime!

Sarawak Kolo Mee (干捞面) used to be my late grandfather’s favourite dish. Not only would he order it almost every time we visited Meng Joo Kee, he would often take away dozens of packets for his friends and family. I can’t comment as to whether or not Meng Joo Kee has the best Sarawak kolo mee, but it truly is a comfort food for me.

You won’t be getting a feast by ordering Meng Joo Kee’s Kolo Mee (RM3), but it’s so incredibly affordable. The wavy noodles are topped with slices of char siew, minced pork and spring onions. The noodles are springy and oh-so addictive, and are thoroughly flavoured by the oils from the minced pork. The char siew can be kind of dry and tough, but at just RM3, I’m not complaining! Adding a touch of chopped chillies and vinegar lifted the flavour of the dish.

My grandmother likes a good ol’ bowl of kolo mee, but she also loves the Foochow Mee Sua (福州面线) at Meng Joo Kee. While the soft noodles, chicken, and mushroom were delicious, the star of the dish had to be the clear chicken broth. The broth is simmered over many hours with chicken bones, which gives it its delectable flavour. My family has a tradition of eating this whenever one of our birthdays rolls around! The long strands of noodles symbolise a long life. We also have it alongside some soft boiled eggs that are dyed red.

The kaya toast here is quite special. Instead of having two slices of bread, you’re getting one slice of bread that’s been halved lengthwise. I believe that Meng Joo Kee does this to allow the bread to crisp up more, and also to create a better kaya-to-bread ratio. Or, they could just be skimping on the bread. Regardless, this used to be one of my favourite childhood snacks. I would always have a plate of this on top of my laksa or kolo mee!

Even though I was raised in Singapore, I would say that Sarawak cuisine is what I grew up eating. Like my dad, I hope to bring my future kids to Meng Joo Kee when I start a family one day!

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 Meng Joo Kee (民裕居). 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 Lee Tong Kee, the pioneer of Ipoh Hor Fun in Singapore!

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Residing in Teck Ghee Food Centre, Shi Xian only sells mee siam and mee rebus for a mere $2.50 per bowl. You can top up 50¢ for a larger portion, but I reckon the $2.50 is just right for breakfast. Run by a Chinese couple, Shi Xian has been around for more than 40 years! The lady boss shared that even their chilli is made in-house daily to ensure consistency. It’s a lot of hard work but the long queue in front of the stall shows that the couple’s hard work pays off!

We got a bowl of each ($3 version because we were hungry). The lady boss cooked the dish in front of us and asked if we wanted the lime to be squeezed in. The food is served in iconic orange bowls so you can look around and see how many people are enjoying the mee siam or mee rebus too!

The mee siam is an ensemble of sliced eggs, rice vermicelli, a delicious homemade stock, and a dollop of chilli. The rich stock coated the vermicelli really well. The flavours were well balanced and the citrus notes from the lime made the dish even more appetite-whetting. There’s nothing extra special about their mee siam, but everything just worked together really well to make this one superb bowl that we gobbled up in no time.

The mee rebus was also very well executed. The luscious gravy complemented the smooth noodles well. I thought that the eggs went really well with the gravy as well. I don’t know what it was but the thick yellow noodles and the creamy gravy was a really alluring combination. I think Shi Xian is better known for their mee siam, but I preferred their mee rebus.

For those who enjoy a spicy kick in their food, remember to blend in the potent homemade chilli paste.

The queue at Shi Xuan never ends so be prepared to queue!

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

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We normally see zichar places run by laojiao middle-aged or elderly uncles and aunties who have many years of experience in the business. But at Block 73 Lorong 4 Toa Payoh, it is a very different sight. On weekends, you will see young lads helping out at a zichar stall instead! Welcome to Hungry Wok, a two-month-old zichar joint opened by five professionals in their late twenties. The father of one of the founding partners, Andreas Koh, opened a zichar stall in Toa Payoh when Andreas was 16 years old. However, due to the lack of manpower, the stall could not be sustained and eventually shut down. When Andreas grew older, he became interested in reopening that zichar business his father started 13 years ago. So, with the help of his four closest friends and the fantastic Malaysian chef who worked at his father’s zichar stall previously, Andreas set up Hungry Wok, a zichar joint catered towards the younger generation. Hungry Wok serves up a mix of comforting and creative stir-fried fare.

The philosophy of Hungry Wok can be summed up in their Chinese name: Wok Hei. For those unfamiliar with ‘wok hei’, the term refers to that amazing charred aroma that is achieved when stir-frying dishes under intense heat. Andreas tells us that his head chef firmly believes that wok hei is the basic building block of zichar. Thus, Hungry Wok prides itself on delivering quality zichar rich in wok hei at reasonable prices.

We started with a secret dish that is not on the menu — Hungry Wok Prawns ($16). This was my personal favourite as the dish itself was entirely unique. I have never seen hot-plate, Nyonya-style prawns in zichar before! What’s more, Hungry Wok Prawns was an accidental dish! A fickle customer once came in and asked for a dish that was dry, fragrant and spicy all at once. The head chef then whipped up the dish using his handmade, Indonesian-style paste and fresh prawns. It quickly became popular among residents, and Hungry Wok Prawns was born! The spicy, thick zhap is very shiok, as the distinctive fragrance of lemongrass and hot-plate charredness really works up one’s appetite. You will find yourself scooping gravy onto your rice repeatedly! The fully-shelled prawns were excellent as well. Large and succulent, the fresh sea prawns are purchased everyday. As they are saltwater prawns, the flesh is meatier and sweeter in taste.

The Mongolian Crispy Chicken with Special Sauce ($8) came highly recommended. We were informed that the paste that goes into making the special sauce is partly derived from that of Hungry Wok Prawns. The chicken chunks are fried before being drenched in the signature sauce. I thought it looked like Sweet and Sour Pork at first glance! The chicken chunks were on the tougher side, while their size was akin to that of popcorn chicken. The special sauce, which was quite sweet with a distinct whiff of ketchup, was very enjoyable.

The server recommended the Abalone Mushroom w/ Spinach ($12), but we all agreed that this was the weakest dish of all. Don’t get me wrong, the dish was well-cooked but it lacked the special oomph of the earlier dishes. The soft spinach and slippery abalone mushroom were perfect, but the typical tasting gravy made it seem like the kind of normal dish you can get at any zichar.

Andreas later informed us that we missed trying their signature Emperor Steamed Fish. The head chef learnt this mysterious recipe in an obscure Malaysian village, so you probably cannot find this anywhere else in Singapore! Hungry Wok insists on only using red garoupa that’s carefully cooked over charcoal fire. Customers have given feedback that the taste is unlike any other, with most putting the flavour in between Assam and Tom Yam. I guess this means we have to make a second trip to Hungry Wok to try their best-selling Emperor Steamed Fish!

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

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Edmund Teo is a 23-year-old hawkerprenuer who’s passionate about Thai food. Having had prior experience co-managing a Thai hawker stall, Edmund decided to strike out on his own and open Thai Ruk Thai in the heart of Ang Mo Kio a month ago. Thai Ruk Thai specialises in two main items — Ba Mee Moo Daeng, or Thai Wanton Mee ($4/$5/$6), and Khao Kha Moo, also known as Pig Trotter Rice ($5.50/$7.50). Needless to say, we gave both of them a try!

I think the biggest difference between Thai wanton mee and our local version lies in the noodles’ seasoning. Thai noodles just seem more fragrant somehow! Edmund revealed that he tosses his wanton mee in pork lard and fish sauce only. He believes in minimal seasoning to allow for the fragrance of pork lard and fish sauce to shine through. I really like how the sinfully oily and glistening noodles boast a lovely lard fragrance. Admittedly, this wanton mee may not be the healthiest! The char siew here was thinly sliced, which I personally felt lacked bite. Edmund explained that authentic Thai char siew actually has a cardboard-like texture. He prefers his char siew to be fattier at Thai Ruk Thai, the char siew has a higher fat to lean meat ratio. The stall also makes their own char siew. Edmund marinates the meat overnight before roasting it for 45 minutes. The wantons are decent enough, with the fried wantons being more memorable. The golden hue is indicative of how the dumplings are nicely fried till crisp. They are packed with a substantial amount of pork filling too! The steamed wantons, on the other hand, were smooth and slippery, albeit slightly on the powdery side.

The Pig Trotter Rice was a weaker contender as compared to the Thai wanton mee. My main gripe was the lack of flavour. The braising sauce was on the bland side, while the braising sauce did not penetrate the collagen-rich trotter well enough. This was strange considering how their pig trotters are marinated for four hours every day. The accompanying chilli sauce was fantastic though! Edmund told us that a vinegar-based chilli is specially used as its acidity cuts through the jelakness of the fatty pig trotter. I found myself dipping the chunks of pig trotter into the sour and appetising chilli sauce repeatedly!

Thai Ruk Thai is an honest, no-frills hawker stall that gives you a glimpse of Thai street food. It probably won’t paint the best, nor the most representative, picture of what Thai street food has to offer, but the stall still dishes out a pretty good bowl of wanton mee that’s definitely worth a shot.

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

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

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Located in West Coast Market Square, Chun Ji Curry Rice is a hawker stall that opened two years ago. Seeing that the owner, who’s also the chef, was busy simultaneously cooking and serving customers, I didn’t probe further about the history of his business. Each time I was about to pop a question, another customer appeared in line.

However, I managed to find out from his helper that he used to operate a chicken rice stall in the same place before he started this curry rice stall! That adds up to a total of 32 years in West Coast Market Square. Wow!

I ordered the curry vegetables and hairy gourd (AKA jie gua). They were served piping hot and the aroma of the curry made me excited.

The rice was a little clumpy, but not too bad. The curry vegetables were delightful! The vegetables and luncheon meat are first stir-fried on their own before curry is added to bring the whole dish to life. I was surprised that even after being cooked in the curry sauce, the vegetables were not at all mushy and soft. In fact, they still retained quite a crunch. Plus point there!

The hairy gourd, which was stir fried with vermicelli, delivered a subtle hint of sweetness and was seasoned perfectly. I could use more vermicelli though. If you haven’t heard of or tried this vegetable, I’d say it’s similar to old cucumber.

I spotted a big tray of assam fish sitting in a corner and ordered it. It is one of my favourite dishes and the lady server recommended it too, so I knew I had to get it!

A big and decent cut of tenggiri fish (Spanish mackerel) was lying in the assam gravy, together with a few pieces of ladies’ fingers and tomato slices. As appealing as it seemed, there is definitely room for improvement. Assam has to be spicy and sour but the assam here was lacking both spiciness and sourness. It was sweeter than anything else. However, the fish was fresh and cooked to just the right texture.

$5.50 for this meal was quite reasonable since the fish was quite big. Although there seemed to be more hits than misses, I might just try the other dishes if I’m in the area during lunchtime.

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

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

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The coffee shop at Jalan Benaan Kapal is not the most accessible but many of us still visit the place in the morning for the cheapest kopi in Singapore. Even taxi drivers and parking attendants would come here to have lunch. But from mid-July, this ulu coffeeshop got busier at night because of the opening of One Pot 一锅.

The stall is opened by Mr Brent Tay, is a professional inline skater and DJ. He spent a lot of time ice skating at Kallang Leisure Park when he was younger, and he would always drop by Jalan Benaan Kapal to have a meal after his skating sessions. This coffee shop was where Brent frequented while he was growing up, so you can safely say that it’s a huge part of his life. Hence, Brent had that little dream of opening a stall here when he grows up. Fast forward to 20 years later, he decided to set up One Pot 一锅 with his friends.

Come to think of it, I haven’t really had steamboat in a food centre. The only two places that come to my mind is Tian Wai Tian Fish Head Steamboat and Ah Pang Steamboat Seafood at Mei Ling Food Centre. However, I do visit hotpot restaurants very often such as Beauty In The Pot, Da Miao Hotpot and Hai Di Lao.

I think what sets them apart is definitely the quality of the ingredients. And here at One Pot 一锅, I am surprised to find the hawker stall buying their own meat slicer to cut their Australian ribeye fresh every day. That’s amazing. Brent shared with us,”I used to get the meat slices directly from supplier, but those meats do not have the beautiful reddish tinge, so I decided to slice it fresh in the stall.”

Of course, don’t expect melt-in-your-mouth wagyu in a coffee shop. So, this is good enough for me. I appreciate that they try to use better quality meats. And in future, they may also bring in kurobuta pork as well.

Besides good quality meats, One Pot 一锅 also serves handmade fishballs and fish dumplings. Brent does the shopping every morning to ensure that the ingredients are fresh. Diners can choose from a pork, chicken or beef set, and prices start from $15 for 1 pax to $60 for 5 pax. Nicely presented in a wooden box, each set comes with cabbage, mushrooms, fish balls, crabstick, tung hoon, quail eggs, tao kee, minced pork, fresh fish slices, prawns, luncheon meat and eggs.

Now, let’s talk about the broth. Brent only serves premium Japanese pork bone broth. Nope, he doesn’t cook it in the stall, and the broth is purchased from a supplier. But the broth is very tasty, and we don’t get thirsty after our dinner. Hopefully, there will be a spicy broth in the future.

There are two sauces available – one is spicy while the other is a sweeter version of it. I wish they can come up with a spicy and tangy chilli sauce. That would definitely whet our appetite more. But that’s just us.

Overall, it is quite a nice and quiet location for a steamboat. Brent even allows guests to bring their own alcohol. Oh yes, two things to note. Parking is free here and please call Brent to make reservations to avoid disappointment.

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

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For the coffee aficionados, Homeground Coffee Roasters should not be foreign to you. Based online initially, Homeground Coffee Roasters is a small coffee roastery that sells their coffee selection and other merchandise. Now, Homeground Coffee Roasters has opened their first physical shop along Joo Chiat where they roast their coffee freshly for customers!

Perhaps one of the more interesting things to note about the shop was the seating layout. The tables are placed on your side when you sit so you’ll have to turn to get your food or drink from the table. You’ll also have to turn in order to talk to someone if they were seated beside you. To be honest, it kind of reminds me of a MRT train carriage. Overall a pretty interesting concept.

Walk all the way in and you’ll see that the shop sells kettles, t-shirts and their special roasts if you’ll like a cup of their joe in the morning. Besides their lean selection of coffee, Homeground Coffee Roasters also serves tantalizing bagels with both sweet and savoury fillings. We got the Strawberry Thyme Jam with French butter ($5.50), and a cup of iced flat white. When we realized that it wasn’t enough, we added on the Best of Both Worlds ($12) and the Chicken ($13).

For the record, I’m not a coffee person. The Iced Flat White ($6) comes served in a rounded glass so you can swirl your coffee around like a cup of whisky. The velvety liquid slides down your throat easily, albeit with a short finish. The taste got better for me as the iced melted. Not my cup of coffee, but I can see why people would love it.

The strawberry thyme jam with French butter bagel is generously slathered with strawberry jam and butter. I couldn’t taste any thyme though. While the strawberry jam and the butter was quite a good combination, I would skip this for something else on the menu.

Craving for burgers? Opt for the Chicken which sees a juicy chicken patty, sautéed onions, zucchini and scallion cream cheese sandwiched between two halves of a bagel. The bagel was a little tough and difficult to bite into. The taste of the onions dominates, so you’ll love it if you love onions, or hate it otherwise. I must, however, commend the honey glazed chicken patty. It was thick, juicy and everything you would want in a chicken patty.

My favourite bagel of the 3 would have to be the Best of Both Worlds! Boasting crispy bacon, spiced peach jam, green apple slices and a generous spread of almond butter, the Best of Both Worlds offers sweet and savoury flavours all packaged in a bagel. The green apple and peach jam added an alluring sweetness which made the bagel very enjoyable. My only gripe would be that the bagel was a little too hard, which made it difficult to bite into or cut through.

I noticed that very few people ordered the food and were mostly here for the coffee. While the food was a little pricey, I think the long queue for their coffee speaks volumes about the quality of their roasts.

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

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Humbly nestled in Golden Mile Food Center, Chef Lam offers tasty zi char at wallet-friendly prices. Chef Lam has over 20 years of experience working as a hotel chef, and has decided that he wanted to run his own kitchen. He shared with us that business has been brisk despite the short operating hours(5-9pm daily). Lam Loon Tuck, also known as Chef Lam, was originally from Ipoh. His birthplace is the source of inspiration for many of his dishes.

Chef Lam told us that he could have, but didn’t, open a restaurant because he wanted to test the water first. He also revealed that his signature dish is actually the fish steamboat, but we weren’t aware so we missed out on ordering it. Nonetheless, we ordered a number of interesting dishes such as his twin tower sheng mian which is not commonly seen. Chef Lam also shared that all the dishes on his menu are his own creations, which he believes will please the palates of his customers.

To fill our growling stomachs, we went for the Seafood Crispy Noodle (twin), Crispy Baby Squid, Ginger Honey Glazed Chicken, Wok Fried French Beans with Silver Fish and Salted Egg Crispy Fish Skin. The majority of the items are seafood dishes, and Chef Lam is seriously strict when it comes to selecting only the best and  freshest seafood available.

I think this might be one of the better French beans that I’ve had in a while. Dive into crisp French beans that’s accompanied with fragrant silver fish, onions and garlic. Every bite produced a clearly audible crunch. Overall, the dish was very well executed, with little to not like. Although it is simple and common, the dish showcased Chef Lam’s skills and techniques.

The crispy baby squids were no slouch either. The crisp baby squids were slathered in a thick, sweet and mildly spicy sauce. The crunch and the deep rich flavors were really addictive. I don’t generally like seafood but this is one seafood dish that I’ll come back for.

I need to have meat in all my meals, so I was really looking forward to the ginger and honey glazed chicken. The aroma of ginger was distinct and strong, but not overwhelming. Expect cubes of diced chicken, and ginger cubes coated in a mouthwatering sticky sauce. The flavors are complex and hard to describe, but the dish offered a good balance of sweet and savoury notes. It almost looked like sweet and sour pork, but the flavors were really quite different. The ginger balanced out the sweetness of the sauce, while adding a touch of extra flavor. I wished that the chicken cubes were crispier on the outside, but I enjoyed the dish nonetheless.

The highlight of our meal was the seafood crispy noodle (twin). Aptly named, the dish sees 2 towers of sheng mian standing in a sea of starchy gravy and pieces of choice seafood such as prawn, fish and lala. Mixing the noodles with the gravy was a messy affair since the serving plate was a tad small. The soft and chewy noodles, which had been thoroughly mixed with the eggy gravy, were very enjoyable.

The food here is priced reasonably — most of the dishes cost about $10 or less. Since the kitchen is rather small, the food does take a while to reach you. Say hi to the chef when you drop by!

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Located in the busy Tanjong Pagar, Chirashi King Kong, which is opened by Vincent and Joson, serves comforting truffle-infused Japanese rice bowls. It was a little difficult to spot the five-month- old eatery as its store logo isn’t very eye-catching. Upon spotting the unit from a distance away, we could tell that the store was very popular. The space isn’t very big and there are a few tables placed outside. Many were seen taking their food away.

The Salmon Mentaiko Rice Bowl ($9.90) is made up of slices of salmon that were torched with a generous amount of mentaiko sauce, and a bed of truffle-infused Japanese rice. A deep musky aroma hit us in the nose when it was served and we thought it would be too much. However, the fragrance of truffle oil was strong enough, but not overwhelming at all. In fact, the flavours of this dish were very well-balanced. The mentaiko sauce added a luscious creamy touch to the salmon slices.

We also ordered the King Kong Bowl ($14.90) which comes with two slices of fresh bluefin tuna belly, and a chopped version of it. Other fresh ingredients present in the bowl include seaweed salad, salmon roe and pickles. The fatty bluefin tuna belly slices generated were pleasantly rich. However, it left a slightly tart taste which was weird in my opinion. I found it reasonably priced given how well flavoured the rice was, and also the inclusion of the expensive bluefin tuna belly.

The Salmon Mentaiko Spaghetti ($9.90) was another pleasant dish. However, I felt it was quite ordinary despite the truffle infusion. But I won’t complain given its reasonable price and decent portion! Also, the texture of the spaghetti was on point. If you fancy salmon mentaiko but aren’t a fan of rice, you can opt for the spaghetti! If that’s not enough, you can add $1 for a bowl of sweet miso soup.

Chirashi King Kong offers good quality sashimi rice bowls at pocket-friendly prices. If you happen to be in the vicinity, do give it a try! Also, the owners will be opening two other branches at One-North and Millenia Walk between early August and early September this year.

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 Chirashi King Kong. We will verify and update from our side. Thanks in advance!

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It’s not easy being a hawker. Long hours, strenuous preparation, etc. Also, when everyone seems to be going for Michelin-starred or Bib Gourmand options, lesser known stalls might find it difficult to stay afloat. Competition is very stiff, especially when it comes to bar chor mee. Options are aplenty and many are really good. Residing in Hainanese Village, Punggol Noodles specializes in bar chor mee and is run by a very friendly couple. Punggol Noodles has been around here for over 7 years. The uncle cooks the noodles with just one hand, as he has lost his other in an industrial accident back in the day. However, he doesn’t let it hinder him and still dishes out oodles of noodles at a pretty fast pace. Punggol Noodles retained its name even after relocating from Punggol, to allow their loyal patrons to recognize them and find them.

I didn’t get a chance to speak to the couple because there was a long queue of diners waiting to order behind me. I guess I might have to return another day to speak to them. We didn’t know what to expect so we got their signature Punggol Noodles ($3), Minced Pork Noodles ($3.50) and a bowl of their Meatball Soup ($2). The lady boss told us that different noodles have different ingredients despite it sounding similar. For a total of $8.50, I had a splendid breakfast.

Their signature punggol noodles sees your choice of noodles topped with minced meat, fishcake slices and braised mushrooms. What I liked was the generous serving of fried pork lard and noodles. For $3, I thought it was really good value for money. They were really generous with the bar chor too, and I loved how the meat bits had a nice bite and good flavor. The chili-coated noodles were also pretty filling. I would have loved for more vinegar though.

The minced pork noodles features a tasty slab of Teochew-styled minced meat sitting atop a pile of noodles. Fried sole fish is embedded in the minced meat, and it adds an extra layer of texture and saltiness to the dish. Topped with braised mushrooms and vegetables, this version was more interesting than the signature punggol noodles.

The star of the meal was definitely the meatball soup! For only $2, we got 6 handmade meatballs in a bowl of lightly-flavored soup. The meatballs were simply amazing. Expect bouncy and mouthwatering meatballs which will complement any and every noodle dish that you might want to order. This bowl of meatball soup is a must-try and an add-on that you cannot afford to miss out on.

This is one bar chor mee stall that is worth checking out if you’re in the vicinity. Let us know what you think of it!

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

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

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I am a self-professed fan of fish soup. So, when I stumbled upon this zichar place which apparently sells great fish head bee hoon in Chinatown, I knew I had to visit one day. An Ji sits in Chinatown Food Centre and spans two storefronts. The words ‘Recommended on TV Steamed Fish Head/ Fish Head Noodle’ are displayed prominently on their signboard. I guess when you make it to national television, that speaks volumes about your food!

It was not quite yet lunchtime when I visited, and the stall was still quiet. Attempting to strike up a conversation with one of the shop attendants, I politely asked how long An Ji has been opened for. A surly “Open very long already” made it difficult to continue the conversation. I ordered the Crispy Beef Noodles ($5) and Fish Head Noodle ($5). A quick glance at their menu would lead one to think that An Ji’s strong suit is in seafood, but the shop attendant corrected me and shared that they actually specialise in fish head. An Ji uses sheng yu, or toman fish, for their fish head. Toman fish is commonly used in sliced fish soup, and hawkers will normally marinate and deep fry them. Interesting fact: toman fish has wound healing properties! Who knew right?

Truth be told, I am not a fan of sang meen (crispy noodle) but they are always a crowd favourite. The sang meen at An Ji was really crispy and had a good crunch. I prefer to drench the noodles in the gravy to soften it, so as to spare my teeth and gums the extra effort! The beef slices were tender and well cooked, and not overly chewy. Unlike the beef hor fun in some places where the beef is only recognisable by its texture, the beef at An Ji has that distinctive, strong beefy aroma assuring you that it’s the real deal. The individual components were all done competently but overall, the Crispy Beef Noodles lacked that ‘wow’ factor that would make it a superb beef sang meen.

True to An Ji’s reputation as fish head specialists, the Fish Head Noodle left a deeper impression. It was so amazingly rich and milky that the full intensity of the fish soup can be tasted in every sip! It is clearly evident why toman fish is an obvious choice for fish soup — the meat in the fish head chunks was very fine and sweet, with the deep-fried texture adding an extra fragrance. This was a very impressive bowl of fish head soup that I will come back for! My only gripe is that I have to continuously keep my eyes peeled for sharp bones due to the nature of fish head. The presentation of the fish soup also needs more work. Plastic containers, really?

And, An Ji concludes yet another chapter in my hunt for the best fish soup in Singapore. Is it the best out there? Nah I don’t think so, but it sure is a strong contender!

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

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Futagami Hideaki, the founder of Marusaya, first opened the restaurant in Singapore three years ago. Hideaki’s family specialises in producing top-quality katsuobushi, also known as dried, fermented and smoked skipjack tuna. Katsuobushi is probably more familiar to us as bonito flakes! With a ready supply of top grade katsuobushi, this makes it easy for Marusaya to get into the business of making their own dashi stock for shabu shabu.

The A4 Wagyu Beef from Kumamoto (ala carte: $80/pax, course: $95/pax) was highly recommended. Kumamoto is the only region in the Japanese peninsular where cows graze in open pastures instead of being cooped up in enclosures.

Preparation of the soup base is no easy feat! Marusaya prides itself on using only the best and freshest ingredients imported from Japan. For instance, kombu is specially acquired from the freezing waters of Rishiri, Hokkaido, for use in the all-natural dashi soup. The extreme temperatures in Rishiri makes it perfect for high quality kombu to propagate. After the kombu has been boiled for some time, the seaweed is taken out and freshly shaved bonito flakes from a two-year-old aged dried katsuobushi are immersed into the dashi stock. What happens to the kombu you might ask? Well, it makes a reappearance later as a marinated appetiser.

A platter of four different sauces was brought out to us — ponzu, goma sauce, spring onions and ground radish with chili powder, fried leek and yuzu sauce. The ponzu, and goma sauce, complemented the lighter-tasting vegetables while the zesty yuzu sauce cut through the richness of the meat slices. Nevertheless, the pairing of the sauce and ingredients is entirely up to you!

Next comes a variety of vegetables and tofu for the shabu shabu. In particular, watercress is added to make the dashi broth more flavourful. Marusaya also offers thick and chewy handmade udon in the shabu shabu set. But I came to Marusaya for their premium Wagyu beef, so I dove straight into it! The thinly-sliced Kumamoto beef need not be submerged for long — ten to fifteen seconds should do the trick. Pop the freshly cooked beef into your mouth and be prepared to go “Oh. My. Goodness”! The tender Kumamoto beef was absolutely sublime! It was creamy, and just melted in my mouth. The meat-to-fat ratio was perfect. The beef wasn’t too fatty, so it doesn’t get jelak, but it’s also not too lean so you can taste the richness of the beef. Besides the amazing Wagyu beef, the superior dashi stock was also noteworthy. The broth here was jam-packed with umami, and the chef really allows the natural, full-bodied flavour of the dashi to take centre stage without any extra additives or enhancements.

We also had two of Marusaya’s more popular dishes — the Premium Dashi Katsu Toji ($26) and Agu Pork Saiko Yaki ($28). The former features a deep fried Japanese chicken cutlet with egg in a Japanese broth. Unlike most fried cutlets that tend to get a little dry, Marusaya has gotten the right balance of tenderness and juiciness in their katsu toji. I preferred the latter though, as the beautifully grilled slices of Agu pork, which had  a slight char, were just so fragrant! While the Agu pig from Okinawa might be small in size, the taste of its meat was certainly not “small”! The Agu pork slices are marinated in Saikyo miso and Hakkaisan sake lees for 4 to 5 days so that the natural umami of the pork emerges.

Marusaya left me in a state of complete and utter bliss, yet tinged with a tad of regret — I should have taken more of that glorious Kumamoto beef! Nowadays, many hot pot places tend to add unnecessary seasoning into their soup broth, trading the natural sweetness of wholesome ingredients for an enhanced, artificial taste. I fully support how Marusaya still practise the good old-fashioned method of letting fresh, top-notch ingredients shine in their hot pot shabu shabu. Oishii indeed!

Note: This is an invited tasting.

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I love Chinese cuisine, period. I find it very relatable and comforting. But often, one might feel especially ‘heavy’ after a meal due to the excessive amount of grease and salt found in Chinese food. That is why Imperial Herbal Restaurant, with its unconventional approach towards Chinese cooking, won me over completely.

Having been around for 30 years, Imperial Herbal Restaurant was opened by Mrs Wang-Lee Tee Eng. Its first location was at Metropole Hotel along Seah Street. It is the only “yang shen” restaurant in Singapore, and it used to have an in-house Chinese physician. The chef incorporated herbal tonics into their food to create a nourishing meal. The restaurant, which moved from VivoCity, was no stranger to ministers and celebrities. We visited Imperial Herbal Restaurant on a quiet weekday afternoon to sample their signature dishes, and here are some of our top picks!

The Fu Rong (Fluffy Egg White) w/ Dried Scallop ($5/piece) is one of the restaurant’s signature appetisers. According to the current owner, Min Qian, the dish is considered healthy as only egg whites are used — no cholesterol! Dried scallop shreds are then sprinkled onto the puffy egg white, as the pièce de résistance sits in a deep-fried potato cage. The sweetness from the dried scallops enhanced the otherwise bland egg white, while the crispiness of the potato cage nicely contrasted the texture of the fluffy egg white. I don’t know how ‘healthy’ this appetiser is, since there’s a deep-fried component in it, but it sure tasted amazing!

We then had a plate of Stir-Fried Boxthorn Vegetable W/Chinese Wolfberries ($16, $24, $32). I remember when I was a kid, my grandma would instruct me to pluck the edible small round leaves off the thorny stem of the Chinese Boxthorn for use in soup. It has been awhile since I’ve had it, so its taste reminded me of my grandma’s cooking. The first bite of the boxthorn is sweet, with the flavour gradually giving way to a distinct bittersweetness at the end. This dish is supposedly good for the liver and kidney, and also helps to improve one’s eyesight!

For the ladies, do not miss out on the signature Buddha Jumps Over The Wall ($52)! It contains the finest hai zhong bao (treasures of the sea), and some of the luxurious ingredients include sea cucumber, abalone, fish maw, ginseng, and scallops. As we all know, the fo tiao qiang is high in protein, calcium, and, I suspect, collagen too. You’ll feel a glistening layer form on your lips after finishing this stew!

The Braised Cod Fish Flamed W/Dangshen & Huang Qi ($16/100g) was a feast for the eyes. The thick slab of cod is first packed with herbs, and then wrapped with aluminium foil and flamed with alcohol. Min Qian told us that the purpose of flaming is to infuse the aroma of the alcohol into the fish. The cod fish carried a subtle sweetness, and was firm and moist. The wolfberries, dang shen, and huang qi helped to increase the overall savouriness of this delicate fish. We were also informed that this is a must-order for those looking to supplement the qi and blood!

I have never tasted crocodile meat before, so I was surprised to learn that Braised Crocodile Tail ($16) is offered at Imperial Herbal Restaurant! The slab of croc looked and tasted gelatinous, so the texture of the meat might put off some. Once you get past the initial shock of actually eating part of a reptile, the rest is easy. The braising sauce tasted familiar, though enriched with strong herbal notes.

Stepping into Imperial Herbal Restaurant was like stepping into a time capsule — the interior is decked in old world colours of red, white and gold. The restaurant is popular with older folks who are dressed in their Sunday best. An older crowd sipping on herbal tea, and catching up with friends is a common sight at Imperial Herbal Restaurant. Even though I am not the intended target audience of the restaurant, the high quality of food, and the restaurant’s unwavering commitment to providing yang shen Chinese cuisine really impressed me. I will be back!

Note: This is an invited tasting.

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

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Familiar names such as ‘Sliced Fish Porridge’ and ‘Pig’s Organs Porridge’ cannot be found on The Famous Zhou’s menu. Instead, patrons will be greeted by funky names such as ‘Are You A Sotong Chok’, and ‘Mermaid Chok’.

The Century Egg and Slippery Meat Chok ($3.50) is probably my favourite of the four types of porridge that we tried. Don’t be fooled by its simple and plain appearance — it was very flavourful! The porridge was thickened to the right consistency, and possessed a velvety smooth texture. Every spoonful of porridge glided down our throats and delivered warmth and comfort. The pork slices were tender and pretty lean, which made me feel less guilty when eating it.

My second favourite was the Nice Smell Coriander and Fish Slice Chok ($4). I love fish, so this was naturally a winner for me. A mix of Spanish mackerel, which is delicate and slightly sweet, and firm seabass is used. Fresh fish and smooth porridge, what a hearty and delicious bowl! I slurped up this bowl of porridge like a vacuum cleaner, no exaggeration here.

The A Smart Scholar Chok (pig’s organs porridge), which is priced at $4, was pretty average in my opinion. The only commendable part about this dish is the tender pig’s liver. However, the liver was a tad bloody.

The You Are So Beautiful Chok ($12.80) is a collagen porridge that contains an abalone, prawns, and a tablespoon of collagen powder. Ladies, and gentlemen, who will like to pamper yourselves a little should definitely get this sweet and tasty porridge!

You may top up $0.80 for you tiao, $0.50 for an egg, and $2-$4 for other side dishes. We ordered Century Egg Tofu ($4), Fried Tofu with Garlic Seafood Sauce ($3), Braised Treasures ($3) and Fried Small Intestine ($4). I found the prices of the side dishes a little steep. Nonetheless, they were pleasantly delicious!

All in all, The Famous Zhou serves pretty great porridge. However, the porridge could be packed with just a little more ingredients. Be prepared to wait for quite awhile if you head there during lunchtime, as it gets pretty crowded!

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

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There is a common saying that the East side has the best food in Singapore. Well, that is not entirely true! Hidden in Taman Jurong Food Centre is a unique Western stall that serves up BOTH wholesome salads and sinful pizzas at the same time! Welcome to ButterNut, a stall that serves both healthy and indulgent Western food. The owners of ButterNut, Darren and Vivian, created the extensive menu from scratch based on Darren’s two years of experience in the F&B industry. The food items constantly rotate and change as the couple continually tweak their recipe according to feedback received. There is something for everyone at ButterNut — whether you are looking to indulge, or to go clean for the day.

At ButterNut, everything — from the pizza dough to the house made sauces — is prepared from scratch. We had a go at some of their signature dishes, most of which are rarely seen at hawker stalls! The ButterNut Chicken Pizza ($9.90) is a popular option. Those who fancy a lighter meal can opt for the customisable ButterNut Salad ($7.80). The Sweet Potato Fries with Mix Cinnamon Seasoning ($5.60) is also special. You don’t usually see cinnamon with fries!

The ButterNut Chicken Pizza is a must order! The thin-crust pizza is topped with Greek marinated chicken slices, roasted butternut chunks, and rosemary. The pizza is made upon order so you can expect piping hot pizzas fresh from the oven! It takes around seven minutes for the pizza to bake till perfection. The superb thin crust was armed with a satisfying crunch. Having butternut on pizza might sound strange but you will be surprised by the unexpected combination. The sweetness of the butternut pairs perfectly with the well-marinated chicken chunks which have been infused with the aroma of herbs and spices. Can you believe that such high quality pizza can be found in a hawker setting?

Hesitant to eat ‘health’ food, I approached the ButterNut Salad with caution. We chose a base of mixed greens, followed by the standard toppings of butternut with rosemary herbs, cherry tomatoes, pineapple, broccoli, sauteed shimeji, white button mushrooms, almond flakes, and House Blend Honey Mustard. You need not fear finding wilting vegetables in your salad — the owners at ButterNut use only fresh vegetables. For the first time, I actually have no trouble eating greens! There was also a good mix of flavours in the colourful salad. Sweet butternut, fruity pineapple, crunchy broccoli, earthy mushrooms and nutty almonds. You won’t tire of eating this!

Amongst the three dishes, the Sweet Potato Fries is arguably the dish that gets jelak the fastest. Darren shared that the seasoning is a creative mix between cinnamon and sour plum powder, similar to those that you can find in Taiwanese night markets. However, the fries were too skinny and feeble for my liking. As the dish is sweeter in nature, those who prefer their finger food savoury might lose interest very fast.

Darren also brought out the Fresh Baked Quinoa ($11.20) with Alfredo Sauce and Smoked Duck Slices for us to try. As we all know, quinoa is a health food so I guess by baking it in tons of cheese, ButterNut is trying to appeal to a larger audience! The owners really do not skimp on the quantity and quality of ingredients here. The texture of quinoa might take some getting used to and, frankly, I am not big on its grainy and hard texture. Having said that, the strong melted cheese and creamy sauce did a good job in making the quinoa tasty. In addition, the torched smoked duck slices were tender and juicy!

ButterNut is definitely not your average Western food stall, and their interesting and well-executed dishes are above average as well. Situated in a hawker centre, Butternut might not be able to always attract the right kind of customers who will appreciate the unique food that it offers. But if Butternut’s offerings are right up your alley, do pop by to support Darren and Vivian!

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

The post ButterNut – This Hawker Stall Serves Unique Fusion Western Food! appeared first on Miss Tam Chiak.

Situated on the pristine white beach of Siloso Beach is casual Italian restaurant, Trapizza, which is run and managed by Shangri-La’s Rasa Sentosa Resort & Spa. Trapizza recently underwent a six-month renovation and reopened on 10 May 2018 under the direction of Chef Alessandro Delle Cave. Chef Alessandro hails from Turin, Italy, and has honed his culinary skills at Italian restaurants in Italy, Sydney and Singapore. Our team visited the newly refurbished Trapizza and experienced the great atmosphere and bold Italian menu!

Diners can enjoy the cooling sea breeze and a panoramic view of Siloso Beach from the main dining area under a canopy, outdoor seating on the sand or from the bar counter in the 214-seat dining outlet. The newly introduced Grab n’ Go ready-to-go items such as popsicles, beverages, desserts, salads and panini for guests who prefer a quick bite on the go. Building on its family-friendly dining philosophy, children can have a splashing good time at the new water play area, or unleash their creativity at the colouring corner and dedicated play zone. With beautiful cacti landscaping, modern furnishings, and a great view of the picturesque sea, Trapizza promises a great time for everyone.

Trapizza specialises in thin-crusted, wood-fired pizzas and hearty burgers. The Family Sharing 16-inch pizza ($39) is completely customisable with any three flavours of your choice. It is perfect for a party of 4 guests! The pizza is baked in a wood stone oven, and is continuously turned to ensure even baking.

For our Family Sharing 16-inch Pizza, we picked the flavours of Pizza Inferno, Pizza Porcini and Pizza Siciliana. My favourite has got to be the Porcini flavour as the balance between the savouriness of the traditional Sicilian Pork Sausages and sweetness of the onions was just exceptional! Pizza flavours aside, Trapizza does a commendable job in nailing the thin crust in its wood-fired pizzas. The crust is unbelievably crispy, it shatters with every bite!

Apart from the Trapizza’s classics, Chef Alessandro who specialises in pastas and risottos also introduced exciting new additions to the menu. Specialising in pasta and risottos, Chef Alessandro uses premium ingredients imported from Italy to create Northern Italian dishes such as Lamb Ravioli ($24). This hearty dish is made with minced lamb wrapped in silky smooth sheets of handmade pasta, then simmered in a delicious concoction of Trapizza’se house-made lamb stock, sage butter, fava beans and tangy sun-dried tomatoes, and finished with a flourish of almond flakes and Pecorino cheese shavings. A truly satisfying creation that highlights the robust flavours of lamb and chef’s deft play of flavours.

Trapizza’s signature pasta, Trapizza Linguine ($26), came highly recommended and was done with finesse. Al dente linguine pasta is immersed in a delightful lobster bisque with white wine saffron cream, and adorned with sauteed crab meat, prawns and mussels. You can almost taste the freshness of the ocean, and the natural sweetness of the seafood was captivating!

Another crowd favourite is the Family Sharing Wagyu Beef Burger ($46). The burger contains 800 grams of pure Wagyu beef carefully sizzled over the hot grill for twenty minutes, topped with bacon, caramelised onion rings, tomatoes and lettuce, and served with potato wedges. The juicy Wagyu beef bore that amazing charred fragrance that beef lovers will definitely appreciate. A hearty but sinful burger, indulgence does not get any better than this!

Trapizza has an interesting range of cocktails and milkshakes that will tickle your fancy! Ever heard of pizza cocktails? The signature Pepperoni Pizzatini ($18) is an interesting concoction which incorporates savoury pizza flavours in an alcoholic drink! Be warned though: this unique drink has quite a salty aftertaste! The Bloody Mary with Skewers ($28) are for guests who crave a snack while sipping on cocktails. Think a long skewer with tasty grilled morsels and crispy wings accompanying a huge jug of Bloody Mary!

Cake On A Shake ($18), a sugar-rush inducing milkshake, will thrill those with a sweet tooth. The Black Forest Cake sees a decadent black forest cake on top of a velvety chocolate milkshake. The slice of blackberry filled cake complemented the richness of the chocolate milkshake. Surprisingly, the milkshake was not cloyingly sweet. My personal favourite!

With sumptuous Italian food in an idyllic setting, Trapizza is the perfect weekend getaway you need to escape from the hustle and bustle of city life. So, what are you waiting for? Head over to Trapizza today!

This post was brought to you by Shangri-La’s Rasa Sentosa Resort & Spa.

The post Newly Renovated Trapizza Wows With Delicious Italian Menu! appeared first on Miss Tam Chiak.

Mid-Autumn Festival is all about bringing family and friends together, and everyone deserves a timeless treat during this special occasion. Celebrate this year’s mid-autumn festival with an array of traditional and snowskin mooncake flavours from some of our favourite brands in Singapore.

InterContinental Singapore

This year, Man Fu Yuan unveils four tea-inspired snowskin mooncakes in its exquisite Tea Collection. The Black Sesame with Ambrosial Osmanthus comes highly recommended. The buttery lightness of the osmanthus tea nicely complements the richness of the roasted black sesame, and it will, no doubt, capture your heart.

For those who love English teas, the lovely Earl Grey with Strawberry Chocolate is the perfect indulgence for you. The delicate aroma of earl grey tea is evident with the little tea flakes embedded in the lotus paste. My personal favourite has got to be the White Lotus Paste with Mandarin Peel Chocolate Truffle. The tartness of the citrusy core was just impossible to not love.

Traditionalists who have been long-time supporters of Man Fu Yuan’s baked mooncake collection can choose from a variety of baked mooncakes ranging from an assorted nuts option, to the classic white or red lotus paste mooncake with single or double yolks. Healthier alternatives such as the low-sugar white lotus paste with macadamia are available too.

The mooncakes are available for purchase online from now to 21 September 2018 at InterContinentalShoppe.sg and from now to 24 September 2018 at the Man Fu Yuan Shoppe. You can also purchase them at eight booth locations across Singapore. Guests may enjoy 25% early bird savings when they order mooncakes by 31 August 2018, and an additional 5% savings when they make their purchase online.

Paradise Group

Pamper your taste buds with Paradise Group’s newly launched Mini Baked Custard Mooncake Collection! Take your pick from one of the two flavours available — Mini Baked Custard with Molten Salted Egg Yolk ($56/box of 8), and Mini Baked Custard with Pork Floss ($56/box of 8). The mooncakes are brushed with edible gold dust for a touch of elegance.

The Mini Baked Custard with Molten Salted Egg Yolk Mooncake, which leaves a delightfully sweet, yet slightly savoury, aftertaste, is best consumed while warm so one can fully enjoy the smooth and molten custard core. Each box of mooncake will come with a complimentary tin of Paradise Group’s special blend of glutinous rice tea. The hot brew pairs well with the mooncakes.

The Exquisite Mini Snow Skin Mooncake Collection ($56/box of 8) consists of four naturally-coloured mini mooncakes. The skin of the mooncakes is made from ingredients such as coffee, and real fruit puree. Get ready for their Citrus Orange with Lychee Martini Truffle, Coffee Macchiato with Black Sesame Truffle, Jasmine with Hazelnut Crunch Truffle, and Japanese Chestnut with Osmanthus Truffle. The fragrant snow skin and delectable centres are bound to leave you craving for more.

Citibank Credit/Debit Cardmembers and Paradise Group Members can enjoy an early bird discount of 20% on purchases made between 13 and 26 August 2018.

Bakerzin

Every year, Bakerzin ups the ante with a highly-anticipated line-up of well-loved mooncakes, showcasing a stunning array of unique flavours made with premium ingredients. Focusing on local flavours unique to Singapore, the new Royal Collection updates the Signature Egg Yolk Blend Mooncakes in 4 delightful floral and local flavours – beetroot gula melaka, osmanthus, charcoal tangerine red bean and pandan.

A limited-edition series with only 1000 boxes in the collection, this is the perfect gifting choice for in-laws, friends and business associates.

Durian-lovers should definitely not miss Bakerzin’s Splendour Collection, a timeless collection of elegant emerald gems made from 100% pure Mao Shan Wang durian. The Fruit Series gets a healthy twist with a new star ingredient – chia seeds. Enjoy Cempedak Chia Seed Snow Skin, Honeydew Chia Seed Snow Skin, Orange Chia Seed Snow Skin and Strawberry Chia Seed Snow Skin.

Keen for a boozy sweet treat? The Prestige Collection is a modern mooncake collection featuring delicious mooncakes infused with all-time favourite liqueurs such as: Apple Vodka, Butterscotch Baileys, Latte Kahlua and Coconut Liqueur. Bakerzin Mooncake Collections will be on sale from 17 July to 24 September 2018 at all Bakerzin outlets and online. The collections will also be available for purchase at Mid-Autumn Festivals booths across Singapore, Cheers, FairPrice Xpress, Fave and Qoo10.

Carlton Hotel Singapore

This year, Carlton Hotel presents to you their delectable dainty mooncakes, of which include their signature Mini Walnut Moontarts with Egg Yolk, and Mini Tuxedo Snowskin Mooncakes.

Introducing the new flavour, Mini Gula Melaka Snowskin Mooncakes ($63/box of 8) is the latest addition to Carlton Hotel’s medley of snowskin flavours. The mooncakes see a generous serving of gula melaka enveloping a crunchy white chocolate ball. If you prefer a more indulgent treat, this is right up your alley.

If you prefer chocolates, Carlton Hotel’s Mini Tuxedo Snowskin Mooncake ($62/box of 8) is impressive. It combines Tuxedo’s signature chocolate cake, crunchy chocolate balls and a serving of fluffy light cream. This marriage is absolutely divine. Mini “Mao Shan Wang” Durian Snowskin Mooncakes ($68/box of 8) is available as well.

The iconic Walnut Moontarts ($62/box of 8), which feature smooth white lotus paste and egg yolk encased in a golden brown pastry, are baked to perfection. The moontart is not cloyingly sweet, and the walnut pieces add a fantastic crunch. If you are looking for a healthier alternative, they also offer a less sweet version ($60/box of 8).

Other popular flavours include Traditional Mixed Nuts ($68/box of 4), Low Sugar White Lotus Paste Mooncakes ($64/box of 4), Assorted Lotus Paste with Double Egg Yolk ($68/box of 4) and more. Note that the purchase of mooncakes is available from 24 August to 24 September 2018.

Grand Hyatt Singapore

This year, Grand Hyatt Singapore has unveiled four new snowskin mooncakes that will excite your adventurous taste buds! The new Acai Berry Truffle is infused with sweet blackcurrant liqueur and the superfood acai berry. 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!

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.

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! Enjoy 15% off online orders of any set of snowskin or traditional mooncakes with Grand Hyatt Singapore’s online store from 16 August to 4 September 2018. Read more: https://www.misstamchiak.com/grand-hyatt-mooncake-2018/.

Holiday Inn Singapore Atrium

I’m sure we’ve all over-indulged in calorie-filled mooncakes. Well, if you’re a little more health-conscious, Xin Cuisine Chinese Restaurant has just the mooncakes for you. You can now have your fill of their brand new, low sugar mooncakes!

The Low Sugar White Lotus Paste with Hazelnut Crunch Mooncake ($60/ 6 pcs) is a snowskin mooncake that has a delectable chocolate centre, and is packed with crunchy morsels of hazelnut. If you’re looking for a more refreshing and zesty option, try the Low Sugar White Lotus Paste with Orange Praline Mooncake ($60/ 6pcs)! These two new flavours join Xin Cuisine’s growing repertoire of healthy and delectable low-sugar mooncakes.

Xin’s Signature Mini Egg Custard with Yolk Mooncake, a creation filled with velvety smooth custard and flavourful salted egg yolk centre. Impress your guests with its edible gold leaf delicately topped on the mooncake for a luxurious touch. Durian lovers will also be pleased to know that the popular Xin’s Peranakan Durian Snowskin Mooncake will be back once again. The luxurious durian filling will be encased in a purplish blue soft skin case, naturally coloured using the Blue Pea flower.

All mooncakes are available from now until 24 September 2018. Mooncakes are also available for purchase at the hotel lobby from 27 August 2018, as well as twelve other locations island-wide.

Exclusively for MissTamChiak readers, Holiday Inn Singapore Atrium has extended their early bird discount until 7 September 2018 for online orders. Simply pop over to https://holidayinnfestive.oddle.me/ and use the promo code MissTamChiak30 and start saving on your mooncakes today!

Hong Kong MX

With its alluring texture and aroma; crafted by the best mooncake craftsmen unique to Hong Kong MX, it is no wonder how the Lava Custard Mooncake was immensely popular and sold out almost immediately last year.

Coming in a pearl-colored gift box, Hong Kong MX original ​Lava Custard Mooncake goes through a unique ‘double-baking’ process – the salted egg yolks are baked in advance and then baked together with the custard. This process combines the different fragrances and flavors of the egg yolk and the mooncake, allowing customers to enjoy a decadent molten experience without heating up the mooncake.

This year, Hong Kong MX is introducing the Musang King Durian Snowy Gift Box and the Snowy mini 4 – Durian to its delicious range of Snowy Mooncakes. Using only naturally ripened Malaysian Musang King Durians and Hokkaido Milk 3.6 for the mooncake skin, the Musang King Durian Snowy Gift Box combines the fragrance of durian with the smooth texture of the skin to produce a wonderfully delicious product.

In addition, look out for the new Cha Chan Tang- Ho Ho Yum snowskin mooncake collection. Each bite surely reminding customers of their favorite local drinks – Iced Lemon Tea, Red Bean Ice, Milk Tea with Condensed Milk, and 7-Up with Salted Lemons.

Neo Garden

This year, Neo Garden presents to you their Neo Four Treasures ($72) which feature a charming selection of baked mooncakes — Assorted Fruits and Nuts, Fragrant Black Sesame, Single Yolk Emerald Lotus Paste, and Double Yolk White Lotus Paste. Purchase any of the Neo Four Treasures and your mooncakes receive your mooncakes in an eye-catching “glasshouse” made entirely of clear acrylic. This makes an excellent gift for loved ones, friends, and clients

Get ready to sink your teeth into the brand new Royal Trio Yolk Pastry Collection ($58/8 pieces), which are packed with low-sugar fillings (Yam, Pandan and Lotus Paste). The secret to these textural beauties lies in a delicate 16-layered dough that in-house pastry chefs painstakingly assemble. These tantalizing pastries are armed with a melt-in-your-mouth exterior, and deliver a very different kind of mouthfeel as compared to the usual baked and snow skin mooncakes.

The snow skin lineup will also see a new addition to the family – the Osmanthus ($68 for 4). Floral and dainty on the taste buds, the Osmanthus snow skin mooncake takes good care of those who prefer a lighter palate. Making a comeback this year are perennial favourites like the Mao Shan Wang Snow Skin Mooncake ($88 for 4) and Blueberry Snow
Skin Mooncake ($62 for 4).

Neo Garden members can enjoy a 15% discount with a minimum purchase of 2 mooncake sets (till 24 September 2018). Members of the public can enjoy a 15% discount with a minimum purchase of 10 sets, and 20% off with a minimum purchase of 30 sets(till 9 September 2018)

Singapore Marriot Tang Plaza Hotel

From 20 August to 24 September, treat yourself to Singapore Marriott Tang Plaza Hotel’s 11 exquisitely-handcrafted mooncakes. Each mooncake is meticulously crafted by the chefs at the award-winning Wan Hao Chinese Restaurant. The brand-new Royal Mid-Autumn Gift Set ($238 nett) features 4 luxurious Gold-Dusted White Lotus Seed Paste Mooncakes with Chrysanthemum, Mixed Grains, Serrano Ham & Salted Egg Yolk, and comes with a bottle of premium Villa Girardi Amarone Della Valpolicella 2013 (375ml), wine stopper and wine opener.

Even if you’re a mooncake traditionalist, you’ll love Singapore Marriott Tang Plaza Hotel’s reinvented Chicken Bak-Kwa Baked Mooncake with Assorted Nuts ($70 nett). The Cempedak Paste Baked Mooncakes with Pumpkin Seeds ($78 nett) puts an exciting tropical spin on the classic mooncake. Cut through the beautiful golden crust to reveal a rich, flavourful and sweet cempedak paste.

Those with a sweet tooth will love their snowskin mooncakes. We highly recommend the Mango Yoghurt Snowskin Mooncakes with Lime Margarita Truffle ($68 nett). This decadent dessert is a feast for both the eyes and the stomach. With a lime margarita truffle nestled in a bed of luscious, homemade mango yoghurt, the parcel promises a refreshing, fruity burst of flavour in every bite.

Tunglok Group

TungLok Group launches its range of 2018 healthier TungLok Mooncakes. Developed in line with the Health Promotion Board’s Healthier Dining Programme guidelines, TungLok’s lower-Sugar mooncakes contains 30% less sugar but still retains the great taste of a typical full-sugar mooncake.

You can look forward to enjoying TungLok lower-sugar mooncakes in 9 flavours, including: Egg Yolk White Lotus, Egg Yolk Red Lotus, Double Yolk White Lotus, Double Yolk Red Lotus, Macadamia Nuts White Lotus, Melon Seeds with Red Lotus, Mini Mooncake Egg Yolk White Lotus, Mini Snowskin Egg Yolk White Lotus and Mini Snowskin White Lotus with Nuts,

Apart from the range of Lower Sugar mooncakes this year, TungLok is also launching its White Lotus with Nuts Mini Snow Skin Mooncakes that infuses Moringa Leaf into its skin. Moringa Leaf is known to have many important health benefits, including improving digestion and reducing inflammation.

TungLok Mooncakes are available at TungLok restaurants, Fairprice Xpress, Cheers at Esso Stations, and selected Cheers stores from now until 24 September 2018; as well as at Takashimaya Square B2 from 22 August to 24 September 2018.

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