What are the 5 things that you think about when you think of Japan? Mine will probably be ramen, gyozas, Shiba Inus, sushi and beer!

With a beautiful history, rich heritage, and one of the most unique cultures, Japan is undeniably one of the most popular travel destinations in the world. While Japan is huge, and every prefecture is no stranger to tourists, Hokkaido seems to be especially loved. Known for their dairy products, curry, and fresh seafood, Hokkaido has an incredible food scene. And, of course, beer is essential in the Japanese way of life. But, did you know that Hokkaido is the birthplace of Japan’s first ever brewed beer? Debuted in 1876 in Sapporo, Hokkaido, Sapporo Beer has remained as one of the top beers in Japan, and it is the top selling Asian beer brand in the United States of America.

After a really long and stressful day in the office, we really wanted to treat ourselves to some good food, and great beer. We bought Hokkien mee, oyster omelette, and satay, and opened up a few cans of Sapporo Premium Beer! I wasn’t quite sure how beer would pair with hawker food, but to my surprise, the lightness and smoothness of Sapporo Premium Beer balanced out the heavy flavours, and greasiness of the food. A bite of oyster omelette, and a long sip of fizzy beer, SHIOK!

‘Or Lua’, or oyster omelette is a simple dish of fried egg and oysters. The key ingredient is always the chilli sauce. We love a tangy and spicy chilli which leaves a lingering heat, and we were so glad that the accompanying chilli was just what we desired. We extinguished the “flames” in our mouths with big gulps of Sapporo Premium Beer!

I always see big groups of people having satay and beer at hawker centres, and they always look like they are having a good time. I finally got to try this combination with my colleagues and I understand why people love it so much! Sometimes, I find myself struggling to finish more than 3 sticks of satay because it can get quite jelak. Interestingly, consuming it with beer makes all the difference. The light Sapporo Premium beer actually cuts through the greasiness and occasional fattiness and makes the satay even more enjoyable and satisfying. I would never have thought that beer would complement satay so well!

Usually cooked in a strong prawn stock and topped with fresh prawns and chunks of pork lard, Hokkien mee is known to be super flavourful. Having it with beer actually makes the flavours even more pronounced. I was pleasantly surprised by how intense the flavours of the Hokkien mee were after each mouthful of Sapporo Premium Beer. I can guarantee you that no matter how bad your day has been, all you need is Sapporo Premium Beer and a good plate of Hokkien mee.

Sapporo Premium Beer came about when Seibei Nakagawa was made to oversee the construction of a beer factory named Kaitakushi Brewery in Sapporo, Hokkaido. Mr Nakagawa, who just returned from Germany where he studied the art of making beer was made the Brewmaster at Kaitakushi. Sapporo Beer continued to be a key pioneer in the Beer industry and by 1985, it became the #1 Beer in USA.

To celebrate being the oldest beer in Japan and the top selling beer in various parts of the world, Sapporo Premium Beer is giving away 6 months’ worth of beer!!! Just imagine the amount of beer that you can be drinking, FOR FREE! All you have to do is:

Take a photo or video of your Sapporo Premium Beer Experience
UPLOAD it to your Facebook or Instagram
Make sure to include the hashtags: #SapporoSG and #SapporoPremiumBeer

And you are on your way to winning 6 months’ worth of Sapporo Premium Beer!

Sapporo Premium Beer can be found at major supermarkets, mini-marts, convenience stores, bars, pubs and restaurants!

This post was brought to you by [Sapporo Premium Beer].

The post Sapporo Premium Beer Makes Good Hawker Food Tastes Even Better! appeared first on Miss Tam Chiak.

I’ve always been a massive fan of pasta — it’s such a versatile ingredient! But I’m sure that at some point, we’ve all grown a little tired of eating the same Aglio Olio or Carbonara. So, I’m really glad that more and more eateries are sending out creative pasta dishes that are infused with Singaporean, Japanese, or even Thai flavours. If you’re a big fan of pasta, and also Asian flavours, bookmark this article!

KRAVE

This muslim-owned café will definitely satisfy your ‘kravings’. Situated at Bali Lane, KRAVE serves a vast selection of Malay-Western fusion dishes!

The Laksa Sayang Eh! ($18) is KRAVE’s unique take on a Singaporean classic. This dish was hearty and oh-so satisfying. I don’t even think you need to be a fan of laksa to enjoy it! The rich gravy is a lot more lemak (thicker) than that of a typical laksa, and is incredibly aromatic as it’s infused with slices of garlic.

We’ve also featured them in our 9 Delicious (Crispy?) Rendang to Satisfy Your Cravings After #RendangGate article.

Sutāchi

Here’s an option for you Japanese food lovers! Sutāchi, which is located in Chinatown Complex Hawker Centre, describes its food as a fusion between Japanese and Italian cuisines. The stall was opened last December by two young hawkerpreneurs, Yu Ting (32 years old) and Alex (28 years old)!

Sutāchi’s Salmon Mentaiko Pasta ($7.50) features spaghetti that’s mixed with chunks of salmon and comes topped with a dollop of Japan-imported mentaiko. As a finishing touch, the mentaiko is blow-torched to add a smoky char. Overall, despite this being a creamy pasta dish, it was not too heavy so I definitely didn’t feel jelak while eating it!

Read the full article on Sutāchi here.

EagleWings Loft

When I was in secondary school, the McDonald’s at King Albert Park (KAP) used to be a popular after-school hangout for those who studied in the area. Sadly, it has closed down, and a newly renovated (but mostly uninhabited) mall sits in its place. Thankfully, EagleWings Loft makes it a place worth visiting again!

This nautical-themed café serves up both Western and Asian delights, but sometimes a fusion of both! Their Beachside Belachan ($18) is built with chopped garlic, fresh prawns and homemade belachan! The belachan really packed a punch!

吃 Western

Located in Toa Payoh North, 吃 Western is a hawker stall that opened three years ago. As their name implies, the stall serves up local-style Western classics, but with an Asian twist!

The Seafood Tom Yam Cream Pasta ($9.90) is a special item that is highly recommended. This dish contains a good selection of seafood which includes clams, prawns, squid and fish fillets. The cream-based sauce is infused with 吃 Western’s very own tom yam paste! The sauce had just the right consistency and carried a subtle tinge of sweetness and sourness.  The seafood was cooked really well too!

Read the full article on 吃 Western here!

49 Seats

49 Seats was established in 2012, in a humble shophouse. It has relocated a few times over the years, and now rests in The Centrepoint. Famous for its Tom Yam Seafood Pasta ($14.90), 49 Seats even created a ‘Level 49 Spicy’ version of it for the brave souls out there.

I wasn’t feeling as brave that day, but I was craving for a substantial meal. 49 Seats has a new rendition of their signature pasta — Tom Yam Salted Egg Pasta with Chicken Cutlet & Seafood ($16.90). This dish was just fantastic! The sauce screams ‘tom yam’ flavour without being overpowering. Not only was it rich and creamy, it also had just the right level of acidic tang and spice.

Kindred Folk

If you’ve read our article on Kindred Folk, you’ll know that it’s an artisanal ice cream spot in King Albert Park. But, did you know that they serve pasta and pizza as well?

Kindred Folk is definitely one of the more affordable places where you can grab a plate of pasta. While an a la carte pasta costs $15, a pasta and drink set goes for just $9.90 for students! The Green-Eyed Monster sees penne coated in a creamy Thai green curry sauce, and tossed with pan-fried chicken breast and sautéed zucchini..

The warm and inviting décor alone makes this place worth a visit. I mean, they even have an adult-sized hammock!

Walaku

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

The Seafood Lemak Padang Pasta ($15.90) was created with Western cooking techniques but carries uniquely Asian flavours. Walaku makes their own aromatic ‘lemak padang’ paste and enriches it with coconut milk. This dish was truly mouth-watering! The sauce was beautifully rich, and creamy. The blend of spices in the lemak padang was enchanting and did not overwhelm one bit. The richness of the dish was perfectly balanced out by the salty and refreshing seafood which consists of prawns, squid and New Zealand mussels.

Check out the full article on Walaku here!

Fasta

Fasta is a no-frills eatery which serves interesting pasta dishes catered to busy office-workers, and casual shoppers, in South Beach Avenue. 22-year-old Rayson Ling got bored of the usual pasta served in restaurants and came up with a creative selection. There are two menus — Warm Bowls and Cold Bowls. You can also choose from a range of pastas, grains, meats and sides to create your own fun Fasta bowl!

The most memorable dish was the Siow Ba Mee ($13). The homemade roasted pork is first marinated with sweet sauce and sugar, before it is roasted with rosemary and thyme. Crackling skin, checked. Tender meat, checked. Even though the pasta with sweet sauce was a tad too sweet for my palate, we thoroughly enjoyed the caramelised meat!

Fasta was also featured in our South Beach Avenue – The New After-Work Hangout article.

The Flaming Pan – Pasta & Grill

The Flaming Pan is run by a young 28-year-old, and serves up Asian-inspired fusion pasta dishes! If you are craving for something more traditional, the stall also has a ‘safe-bet pastas’ menu which includes classics such as Carbonara and Beef Bolognese.

The Thai Style Aglio Olio ($7.50) is a unique twist on the popular pasta dish. The chef uses non-traditional ingredients such as kaffir lime leaves, fish sauce, coriander and chilli padi in the making of the sauce! The pasta is completed with mushrooms, prawns, arugula and a wedge of lime. The pasta may look plain, but it is spicy and very garlicky.

This stall was also featured in 7 Affordable Hawker Stalls to Satisfy Your Western Food Cravings! article.

Redpan

Home-grown architecture practice DP Architects and local restaurateurs The Food Explorer Group, owners of popular bistro GRUB, are the people behind Redpan. The partnership has allowed both parties from very different industries to focus on their strengths of design as well as food development respectively, each bringing their best to the table.

The Prawn & ‘Hae Bee Hiam’ Pasta ($19) is an addictively spicy dish that sees tagliatelle tossed in a house-made spicy shrimp paste that’s made according to a recipe that’s passed down from Chef Mervyn Phan’s grandmother. The pasta is cooked till al dente and is wickedly spicy. Don’t forget to squeeze in some lime. This is one of the best things that I’d eaten at Redpan.

Check out the full article on Redpan here.

At The Myo

When I first heard of this eatery, I was confused as to what a “Myo” is. It turns out that Myo actually refers to the Japanese character, 妙, and it directly translates to ‘wonderful’ in English! This eatery opened as a hawker stall 10 years ago, but has since relocated to a cosy little space in Everton Park.

At The Myo serves up wallet-friendly locally-inspired rice and pasta dishes. The Hae Bi Hiam Bacon Linguini ($12) features linguini that’s tossed in a house-made spicy shrimp paste. Oh, and the generous amount of bacon sure doesn’t hurt. The pasta had a lovely umami, while the bacon coated each strand of pasta with a delightful layer of oil. You can’t go wrong with this dish. Who doesn’t love bacon?

Noods & Meats

Noodles? Meats? Sounds typical, but it’s not. The former executive chef of Arteastiq, Firdaus Nasir, has brought Noods & Meats to this quiet part of Yishun. The Muslim-owned stall might be just a few months old, but don’t underestimate it! There are easily more than 15 delectable dishes on the menu.

The Di Kicap ($9.90) brings al dente spaghetti and a delicious sweet sambal sauce together. Each strand of spaghetti was thoroughly coated in the mildly viscous sambal sauce, so every bite delivered a fiery blow. Now, I love spicy food so the di kicap is enjoyable. If you can’t take the heat, get ready a cup of teh bing before you dig in. The roasted chicken leg was flavourful, albeit too dry, and tasted pretty good when savoured with the sedap sambal sauce.

Check out the full article on Noods & Meats here.

Noosh Halal Noodle Bar & Grill

Noosh Halal Noodle Bar and Grill is not your typical Halal place which serves up only Nasi Goreng, Nasi Briyani and Mee Goreng. Instead, they noosh out incredible fusion food that will change what you think Halal food encompasses.

The Smoked Duck Lemak Chili Padi Pasta ($16.90) was mind-blowingly spicy. You may request for a “less-spicy” or “non-spicy” version, if you’ll like. The flavours were intense, with a pronounced presence of coconut. Although the duck was a little difficult to tear apart, the meat itself was actually quite tasty and tender.

Check out the full article on Noosh Halal Noodle Bar & Grill here.

Which of the 13 pasta dishes listed above are you going to try first? If you have any other recommendations, please share them with us!

The post 13 Asian-Fusion Pastas in Singapore that Will Have You Twirling for Joy! appeared first on Miss Tam Chiak.

I am more of a hot dessert kind of person. So when I try a cold dessert, it has to be (very) good for me to like it. I don’t fancy chendol, but somehow, Old Amoy Chendol made me a convert.

You Ning, the owner, shared with me that when he returned to Singapore from China last year, he was craving for chendol, but couldn’t find good ones around. It then struck him to set up a chendol stall that serves authentic chendol. He then learnt the ropes from his already-retired grandfather, who sold chendol on a pushcart along Amoy Street back in the 1950s. And, that’s how Old Amoy Chendol got its name!

Don’t expect to see other desserts here. Old Amoy Chendol serves only chendol. The chendol is built with shaved ice, red beans, pandan worm-like jelly, coconut milk and gula melaka. Old Amoy Chendol apart uses only good quality ingredients, and everything is made from scratch daily. You Ning claimed that it’s really hard work, but such dedication is crucial in the creation of a great bowl of chendol.

You Ning travels to Sarawak often to source for gula melaka, and he hand-carries them back. You can rest assured that you’re getting only the best. There are absolutely no additives in the gula melaka, and the coconut milk is 100% cold-pressed. Even the red beans are cooked fresh daily.

I wasn’t sure how good chendol can get, but Old Amoy Chendol sure showed me how great this dessert can actually be. I polished off the entire bowl, and it didn’t feel too heavy.  The coconut taste was strong, but not overpowering. The gula melaka was especially fragrant, rich, and smoky. The red beans were soft, and not cloyingly sweet. Every ingredient was like a piece of a jigsaw puzzle — ordinary on its own, but beautiful altogether.

“Some people ask why don’t I add more ingredients like durian or attap seeds to my chendol. You don’t need a lot to draw a crowd. Simple is best,” You Ning expressed. I totally agree.

They don’t compromise on the ingredients and taste, so $2 for a bowl is a real steal, in my opinion. It is no doubt the best chendol I’ve ever tasted. Drop by Chinatown Complex Food Centre for a taste of traditional and authentic chendol! The friendly aunty will ask about your desired level of sweetness for your chendol, so you don’t have to worry about it being insufficiently or overly sweet. The food centre is huge and you may get lost, so take note that the stall is located in the light-yellow zone.

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 Old Amoy Chendol. 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 Ye Lai Xiang Tasty Barbecue, a stall that dishes out amazing Hainanese-style western food!

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[JOHOR BAHRU, MALAYSIA] Looking for a good seafood restaurant near Second Link? Restoran Tian Lai (天来海鲜) is a good option. A friend of mine drove us here for lunch and he was raving non-stop about the Kam Heong Crabs.

The restaurant offers a wide range of seafood dishes cooked in different ways. Crab dishes are the restaurant’s signature and I’ll definitely recommend Restoran Tian Lai to those who love fresh and delicious crabs. If you’re craving for fresh crabs in a creamy and spicy sauce, then the Salted Egg Crabs is a safe bet. The juicy crab meat was chunky and sweet, and literally finger-licking good.

I highly recommend the Kam Heong Crabs as we can’t really find this dish in Singapore. Made with good quality dried shrimps and aromatic curry powder,  the elaborate dish was really tasty and addictive. You can also taste the freshness and sweetness of the crab meat. Initially, I thought it was black pepper crab. I took a bite and was wowed by the combination of spicy, savoury and sweet notes. I couldn’t resist scooping the sauce onto my rice.

The curry pork ribs (RM15) is another popular dish in the restaurant. The curry was thick and fragrant, rich and robust, and was somewhat similar to rendang. It wasn’t too spicy and the meat was fork tender.

You probably think we had a table of 10 after looking at the photos. But actually, there were only 4 hungry people. To complement the dishes, we also ordered Otak (RM12), Stir Fried Eggs with Bittergourd (RM 8) and Marmite Chicken (RM 10). The steamed otak had a slightly creamy texture and chunks of fish. The Marmite Chicken appeared all dressed in a sticky and beautiful glaze.

You won’t go wrong with the Mee Goreng. I am not a big fan of Mee Goreng (RM 9) to be honest, but the version here was stir-fried till perfection and served with bean curd, bean sprouts etc. It was super filling! The San Lou Bee Hoon (RM 9), which was topped with lots of ingredients, was slightly charred, and was armed with a strong wok hei,

Restoran Tian Lai is one of the best seafood restaurants in Gelang Patah. There isn’t much of a view here, unlike at Todak Seafood Restaurant, but the prices here are pretty affordable, and the restaurant is very near Singapore.

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

For more food videos, check out our official YouTube channel! You may also wish to check out our article on how you can feasts to your hearts content at KSL Night Market!

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Home to dozens of beautiful restaurants, Dempsey Hill is an incredibly popular spot for dates, romantic dinners, and intimate gatherings. If you think you’re spoiled for choice, while deliberating on a venue for brunch or afternoon tea, we have just about the perfect place for you. COMO Cuisine, which sits at the top of Dempsey Hill, is well worth the trek up, and we will tell you why.

COMO Cuisine is spacious and dreamy, and highly Instagram-worthy, but the restaurant isn’t just a pretty face. The food here is prepared meticulously by a skilful team which works tirelessly to send out dishes that not only taste good, but look good as well.

I promise that you will be spoiled for choice at COMO Cuisine. They have a breakfast menu, and an all-day dining menu, so I guess it means that you have to visit a few times to get the complete COMO experience!

First up, we had the Real Toast ($16). Not a vegetable lover? Trust me when I say this — this toast will make you a convert! I’ve never been a fan of cucumber so I would have never imagined this dish to please my palate. Especially when it is topped with heirloom tomatoes and avocado which I don’t usually take either. It’s safe to say that the toast left a really deep impression on me! So refreshing, and so fresh!

PSA: This isn’t one of those run-of-the-mill smoked salmon toast. In fact, it isn’t even smoked salmon toast! The 7-Grain Waffle ($18) sees smoked trout lying orderly on a freshly baked waffle that is armed with a nutty fragrance! The tanginess of the lemon ricotta will whet your appetite, and make you crave for more. Hidden under the trout are slices of fresh zucchini which give a little crunch.

My personal favourite has got to be the Acai Bowl ($16)! The chef shared that “Bee pollen by itself will be very bitter, but when added altogether with the other ingredients… Power.” The acai bowl was indeed “power”. Expect chewy almond granola, edible flowers, berries and banana tastes in this work of art. What a healthy mix to start your day with! You might get a little busy photographing it but make sure to eat it when it’s cold.

The Tandoori Chicken Wrap ($24) was a nice mix of Western flavours and Asian influences. The delightfully tangy raita base paired excellently with the crispy, yet chewy, golden brown wrap which held a generous portion of chicken at its core. As if the dish wasn’t already delicious enough, the side of plantain chips, which were armed with a subtle fruity hint, were fried to perfection! On top of that, they did not taste oily at all!

The Fritto Misto ($32 / $52) is an absolute delight that both the young and old will love. An assortment of seafood, such as prawns and calamari, is coated in beer batter and fried. Every bite was crisp and juicy, and I love that the dish wasn’t too oily. COMO’s impeccable salsa verde made every morsel even more addictive. Don’t be shy, ask for a second serving if you’ve licked the first saucer clean!

The Pandan Crepe ($12), which sports a lovely shade of green, is a creative ensemble of coconut sorbet, passionfruit, and a huge block of sweet mango. Fruity, creamy, and fragrant, the tantalising locally-inspired dessert will have you smiling from ear to ear, and reaching for seconds.

Can’t make it for breakfast, but will like to pop by COMO during tea time? You’re in for a treat then! Whether you’re Team Sweet or Team Savoury, COMO’s new Hi-Tea Set ($70) has you covered. From Flaxseed Mille-Feuille to Lil Lobster Bun, Pandan Profiterole to warm buttery scones, the wholesome tea set, which is tailored for two, may tempt you to order an entire set just for yourself. Don’t worry, we won’t judge!

Coffee and tea are included in the set, but why not pamper yourself with a glass of Tattinger, or Bellini, with a top-up of just $15?

Not to exaggerate, but I’m sure that most, if not all, girls will love COMO. So, get your notepads out, boys! Pamper your lady with a trip to COMO on your anniversary, or bring her here on an off-day for tea. We are no love gurus, but we think your significant other might just love you a little more.

Make a reservation at http://bit.ly/2P6hedv

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

This post was brought to you by [COMO Cuisine]

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The post COMO Cuisine – Spectacular All-New Dining Menu & High-Tea Set appeared first on Miss Tam Chiak.

Known to locals as Old Town, Ipoh charms with its street art and street food. I spent a week in this quiet town visiting many traditional coffeehouses, and heritage houses. My fondest memory was savouring many bowls of steaming hot chicken “hor fun” from different stalls.

In Ipoh, this dish is known as “nga choy kai”, which is Cantonese for beansprouts chicken. It is usually eaten with chicken rice or hor fun (soup or dry). Now, you don’t have to travel all the way to Ipoh just for this well-loved dish, because you can have it right here in Singapore, at Lou Yau.

SIGNATURE FLAVOURS FROM IPOH

Steamed Kampong chicken is served with bean sprouts, hor fun, homemade chilli sauce and a ginger spring onion dip on the side. This is Lou Yau’s signature One Person Set which costs $8.50. Lou Yau has been perfecting this dish since 2012, so you know you’re getting the real deal here.

At every Lou Yau outlet, there is a display glass that’s full of glistening kampong chicken. The chicken is imported directly from Malaysia, after going through a thorough selection process to make sure that they are of the best quality.

Weighing between 1.6 to 1.8kg each, Kampong Chicken, which is firmer and tastier, is bred naturally in healthier conditions, as compared to commercial breeds. As you can see, their skin has a distinctive yellow colour which farm-bred or commercially-bred chicken do not possess.

At Lou Yau, the chicken is boiled over gentle heat to ensure that the meat stays tender. Right after it exits the boiling pot, the chicken is submerged in an ice bath, which seals the moisture in the chicken, and gives the skin a glossy sheen. Once the chicken is ready, It is served with a bowl of dry/soup hor fun.

If you have been to Lou Yau, and have tried their chicken hor fun, you will know that the hor fun is silky smooth. The brand insists on using hor fun that’s imported from Ipoh, which is prepared with Ipoh’s unfiltered spring water to give it that smooth and silky texture. These noodles need virtually no chewing and slithers smoothly down your throat.

The combination of soy sauce, shallot oil, sesame oil, chicken oil, and garnishing of scallions and coriander makes the dish extra delicious. I like the soup version more. I can imagine myself craving for this on a rainy night. Nothing is more comforting than tucking into a bowl of hot noodle soup.

If you enjoy the silky smooth hor fun, you should also try Lou Yau’s Signature Hor Fun ($7.50) which is completed with handmade meat balls, minced meat and crispy fermented pork belly.

BOLD FLAVOURS IN PENANG

Prawn noodles have different names in various parts of the world. We simply call them prawn noodles, but in Penang, prawn noodles are called Hokkien Mee.

At Lou Yau, there is always a pot full of real prawn stock. Prawn shells, prawn heads and pork ribs are simmered for hours to produce the rich stock. On first sip, you will be struck by a tinge of spiciness, and a lovely sweetness. The mildly spicy noodle soup is topped with kang kong, egg, thin pork slices and pork lard. The Har Mee ($7.90) is robust, addictive, and incredibly satisfying.

The Assam Laksa ($7.50) here is sweet and tasty. You can find chunks of fish in the gravy. Ask for more prawn paste if you like your noodles to be even more flavourful.

TRADITIONAL FLAVOURS FROM KUALA LUMPUR

The herbal Hokkien-style Bak Kut Teh is most popular in Malaysia. It is made with numerous herbs, spices and a mixture of light and dark soy sauce. This sets it apart from the peppery Teochew-style Singapore Bak Kut Teh.

Lou Yau cooks their bak kut teh with traditional Klang bak kut teh herbs. Aromatic, and comforting, the Claypot Bak Kut Teh ($8.50 with rice) comes filled with chunks of pork ribs and pork belly, wolfberries, and enoki mushroom. What is great about this version is that the soup has less oil, and the herbal taste is intense, yet not overpowering.

We don’t see Lou Shee Fun much in Singapore but this is a popular dish in Kuala Lumpur, and definitely one of the must-eats when you are there. Serving it in a claypot keeps the dish warmer for a longer duration and gives it more fragrance.

Lou Yau’s Claypot Mee Tai Mak ($7.90) is topped with pork lard for extra flavour and a raw egg. I like that Lou Yau specially imports handmade Mee Tai Mak noodles directly from Malaysia. It is tasty, fragrant, and not mushy.

And, of course, you should round off your hearty meal with a glass of their homemade Luo Han Guo drink ($3.50) or refreshing Sour Plum Calamansi ($3.50). I prefer the former as it comes with winter melon and longan.

Lou Yau translates to ‘Old Friend’, a term that relates to the brand’s emphasis on building relationships and connecting people through good food and great memories. Lou Yau presents a wide range of authentic and signature dishes from various regions of Malaysia, such as Penang, Ipoh, Kuala Lumpur, Sarawak and Ampang. If you’re missing your time in Malaysia, or craving for your favourite Malaysian fare, Lou Yau is the place for you.

OUTLETS

Bedok Mall
#B2-28 Bedok Mall, 311 New Upper Changi Road, Singapore 467360
Opening Hours: 11am – 10pm

IMM
2 Jurong East Street 21, #01-K09, IMM Building, Singapore 609601
Opening Hours: 11am – 10pm

Sun Plaza
#01-27B, Sembawang Drive, Singapore 757713
Opening Hours: 11am – 10pm

Junction 8 (Ipoh Hor Fun outlet)
#B1-23 Junction 8 Shopping Centre, 9 Bishan Place, Singapore 579837
Opening Hours: 11am – 10pm

Changi Airport
Terminal 4, Level 2M, Departure Transit, International Food Hall
Opening Hours: 6am – 1am

Chinatown Point (Opening Soon)

Website: www.louyau.com.sg
Facebook: facebook.com/LouYau

This post is brought to you by Lou Yau.

The post Lou Yau – Embark on a Malaysian Food Adventure Here! appeared first on Miss Tam Chiak.

A long queue is always observed at Yi Liu Xiang nasi lemak at Hainanese Village. It’s no surprise though —  a plate of lip-smacking nasi lemak goes for just $2.50. Expect coconut-flavored rice, paper-thin omelette, a side of ikan billis, a dollop of fiery chili paste, and your choice of fish cake or fried fish fillet. Diners can also top up for more ingredients.

To satiate my morning hunger, I got 2 plates of nasi lemak(one with fish cake, and the other with fish fillet). I added a piece of otah ($1) to each plate. Yi Liu Xiang’s fluffy coconut rice was quite flavourful, and I liked that the rice was not lumpy or dry. The chilli, which isn’t made in-house, was really spicy!

The fish fillet was pretty ordinary but was a tastier option than the fish cake in my opinion. I think the ingredient that stood out most was the fried Japanese silverfish which was fragrant and crunchy. My favourite item was the otah. Expect moist ground fish meat that’s been flamed grilled to perfection. Treat yourself, and get at least an otah to pair with your nasi lemak!

Yi Liu Xiang doesn’t serve cucumber slices, fried peanuts, sunny-side up fried eggs, and fried chicken wings. I was a little taken aback by the absence of chicken wings, but I guess that does not deter loyal fans from patronising Yi Liu Xiang. The perpetual long queue is proof that their nasi lemak is one of the best.

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

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Despite its name, Joo Chiat Beef King is located in Toa Payoh and not Joo Chiat. Joo Chiat Beef King is helmed by an unknown chef who did not want to be named. Mr Chef shared that he has had bad experiences with food bloggers who extorted money from him just to get featured on their site. He didn’t feel comfortable with some questions, including his name, so I didn’t probe further.

Mr Chef is from Shan Dong, and has been working and running Joo Chiat Beef King for 6 years now. He told me that the recipes that he follows were developed in his own home back in Shan Dong, China. Joo Chiat Beef King got its name from the previous tenants but Mr Chef said he didn’t feel like there was a need to change the signboard so he didn’t bother. Mr Chef also shared that he prepares his beef daily in the morning so as to maintain the consistency of his food.

We ordered the Dry Beef Noodles ($3.50) and Beef Tendon Kway Teow ($6). The dry beef noodles came in a dark sauce which carried a pleasant sweetness. However, it was a little too sweet for my liking. The beef chunks were rather tender but lacked the distinct beefy flavours that I was expecting. I guess I shouldn’t be complaining, since the beef noodles only cost $3.50

The beef tendon kway teow was completed with a generous amount of bite-sized beef tendons. Diners can choose from regular yellow noodles, kway teow or beehoon. Unfortunately, the broth fell short of our expectations as it lacked depth and flavor. I would skip this and go straight for the dry beef noodles on my next visit.

Beef noodle stalls have been quite popular in hawker centres these days, and I’m really happy because beef noodles have always been one of the comfort food that I turn to. This might not be the best beef noodle stall in Singapore for me, but don’t take my word for it, because it might be the best for you. Try it and let us know!

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 Joo Chiat Beef King. We will verify and update from our side. Thanks in advance!

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We love travelling to Bangkok for food and shopping. While doing our shopping at Platinum Mall, many of us always visit Go-Ang Kaomunkai Pratunam (or better known as Kaiton Pratunam Chicken Rice) for our chicken rice fix. And guess what, Go-Ang Pratunam is opening its first overseas outlet in Singapore!

Established in 1960 as a food stall specializing in Hainanese chicken rice in the Pratunam district of Bangkok, Go-Ang Kaomunkai Pratunam quickly gained popularity among locals. This year, the popular eatery was awarded a prestigious Michelin Bib Gourmand Award in the inaugural Bangkok edition of Michelin Guide.

Opening its doors in NEX shopping mall on 20 October 2018, you will be able to taste the aromatic chicken and rice dishes, soups, their signature braised pork, and their homemade chilli sauce. There are also vegetables, tofu, and fish side dish options, as well as desserts, creating the familiar communal dining experience synonymous with Singapore.

To be honest, I am not a fan of Thai chicken rice because the chicken rice I had since young is so much more flavoursome. But when I visited Pratunam Chicken Rice, I remembered eating a plate of plump and juicy boiled chicken with less oily rice. Plus, the price is really cheap. Of course, I cannot compare the chicken rice from two different regions because they are somewhat different. But it did satisfy my chicken rice craving.

Go-Ang is managed by The Minor Food Group Singapore, the restaurant group behind Xin Wang Hong Kong Café and ThaiExpress. To ensure the authenticity of the cuisine, all kitchen staff were trained by Go-Ang founder Mr. Sombat Pruekpaiboon at the original restaurant in Bangkok. Mr. Sombat Pruekpaiboon is also assisting with the launch of the Singaporean venue to ensure that customers here receive the authentic Go-Ang dining experience.

Let’s hope the prices at the Singapore outlet is affordable and the taste remains equally wonderful.

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With fashion and health in mind, the creators of Birds of a Feather set up their new cafe, Halcyon & Crane, in the heart of Paragon.

A Halcyon is a Greek mythological bird that symbolises serenity and bliss, whereas a Crane is an Asian mystical bird that denotes good fortune and longevity. The cafe serves salubrious Asian-Western dishes with no added monosodium glutamate (MSG).

We started the meal with the Smoked Tuna Tatami Salad which was an ensemble of fresh maguro dressed with 口水 sauce, salad tossed in a calamansi and red oil vinaigrette, quinoa, and chilli oil. While the different elements might sound like they don’t belong together, Halcyon & Crane has melded every element seamlessly.

The Ham & Cheesy Egg Crepes stole the show. Inspired by the Shanghai-style pancake, the soft and chewy crepe features black forest ham and Sichuan-style sausage that are coated with douban mayonnaise, kewpie mayo and 老干妈 chilli. Delightfully crunchy julienned carrots, celtuce and lettuce, are also wrapped present in the wrap.

Served with a mouthwatering salad dressed in wild chilli (shan jiao) vinaigrette, the Australian Black Angus Beef Carpaccio went exceptionally well with the pickled daikon. Apple cider has been added to the pickling process to make sure that the daikon was extra sour. What a perfect hors d’oeuvre to start your meal with!

If you’ve been to Birds of a Feather, you’ll know that the dishes are truly one of a kind — unique and outstanding. It’s no different at Halcyon & Crane. The King’s Chicken Benedict Hash hides a little surprise under the 64-degree egg and cheddar cheese. Can you guess what the secret ingredient is? Well, it is none other than gong bao chicken! The cashew nuts added a crunch and nuttiness that complements the dish, and the Sichuan peppercorns promise a slight numbing sensation in your mouth.

Next up, the Cured Sausage Shakshuka served with toast. The shakshuka was made with tomato sauce, corn, mushroom, white beans and cheese — a traditional Mediterranean recipe. Where’s the “Asian” in this dish then? Well, chunks of spicy mala pork sausage are resting in the shakshuka!

As mentioned, Halcyon & Crane offers healthy and light options. The Chicken & Mushroom Vermicelli seems to be the best choice for those seeking a lighter meal. Vermicelli is served in a clear chicken bone broth, and topped with a variety of mushrooms, black fungus and celtuce. The soup comes in a teapot, so you can pour your desired amount into the vermicelli. Also, you can rest assured that the remarkably fragrant soup is completely void of MSG.

The Speciality Beef & Tomato Braised Rice was a show-stopper. The beef broth is made from various parts of the Angus beef and boiled for over 16 hours. In the soup, a mixture of grains such as brown rice, pearl rice, kamut, pearl barley, quinoa and buckwheat are present. In the middle of the rich and robust beef broth lies parmesan cheese and a 64 degree sous-vide egg. Mix everything well before you tuck in!

The Beetroot & Seafood Risotto was surprisingly delicious. Japanese pearl rice is cooked with a beetroot puree which imparts a mild sweetness to the rice. Fresh Hokkaido scallops, prawns and squid are grilled, and artfully plated. Find little spheres popping in your mouth? That’s the black tobiko! Vegetarian options are available.

To round off the meal, we had the Molten Matcha Lava cake. The core of the cake holds warm green tea white chocolate lava. The freshly baked cake is served with cheese ice cream, berries and cookie crumble. The combination was just heavenly.

Do try the Orange Yuzu Passionfruit Coffee Cubes Latte when you’re there! The unorthodox pairing of fresh orange juice and coffee will surprise you! It was definitely the highlight of my trip to Halcyon & Crane. Not a fan of the citrus fruit? Halcyon & Crane has other options in the fancy coffee section on the menu. I’m sure there’s something for even the fussiest coffee connoisseur.

I have to applaud and commend Halcyon & Crane for coming up with dishes that we would never imagine possible. Head to Paragon and be blown away by the newest and most fashionable cafe in town!

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 Halcyon & Crane. We will verify and update from our side. Thanks in advance!

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Holla, holla. A new minimalist café is in town. Decked out in shades of white, Apartment Coffee houses just about 4 tables, including a long counter top which seats up to 10 patrons.

Apartment Coffee does not just take care of your caffeine needs. They make sure that their space is aesthetically pleasing, and photos taken in any corner is fit for the ‘gram. Sunlight streams in through the tall windows, and makes the bright space look even more pristine.

Grab a seat at the coffee bar should you like to be let in on a tip or two from the friendly baristas. The knowledgeable baristas welcome questions and are more than happy to share about the types of coffee, and the unique characteristics that you should look out for in your cuppa. Interestingly, on the day of my visit, all the baristas were dressed according to the theme. In fact, even the patrons were in solid block colours that complemented the setting. Kudos to everyone!

I had the Colombia El Mirador, which had a surprising fruity aftertaste. The coffee was creamy and smooth, and is the only milk-based option available. My partner got an espresso shot named “Colombian Bella Vista”. Thick and heavy, with acidic notes of orange blossom, the espresso will delight the tastebuds of coffee connoisseurs.

The banana loaf was also an immense delight. The pastry was soft, moist, and fragrant — quite the perfect afternoon snack.

We ordered the China Phoenix Mountain to cleanse our palates after finishing the rich and indulgent coffee. To our surprise, the oolong tea was exceptional. The floral notes were enchanting, and the hot tea was incredibly calming and soothing. The next time I’m here, it will be for the tea!

The café is still new, so it’s currently in its soft launch phase. Show Apartment Coffee some love, and drop by for a cup of coffee brewed by coffee aficionados.

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

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A new Taiwanese restaurant has just sprung up in the East. Lu Ding Ji first started out at Oxley Towers in August 2017. It then shifted to Viva Business Park in early September this year. The restaurant is manned by two childhood friends — Nicole manages the backend operations, while Kayne, the head chef, handles the kitchen operations. Lu Ding Ji dishes out delicious Taiwanese food that is very value-for-money. Their menu used to only feature rice bowls and noodle bowls. After relocating, they revamped the menu and included more varieties.

Kayne is a self-taught chef who started cooking since the age of 16. He has a very sensitive palate, and often experiments with dishes and recipes. He’s worked in various industries previously, and has now opened up his very own business. “My recipes are Taiwanese-inspired and locally-flavoured,” Kayne expressed.

The Pork Bowl ($9.50) was highly recommended. A generous amount of braised pork belly rested atop a bed of Japanese short-grain rice. One spoonful of the braised pork and rice got me hooked. The amount of effort put into this dish certainly paid off. The tender meat had soaked up all the braising liquid, which boasted a wonderfully rich flavour. The meat-to-fat ratio was perfect.

Kayne told me that they take their lava eggs very seriously. The lava egg was slightly wobbly, and had a bright orange centre which looked promising . While the yolk wasn’t completely molten, it sure was tasty!

Talking about eggs, may I entice you with the LDJ Crispy Chawanmushi ($8)? It is basically chawanmushi, but fried! “If you don’t try the fried chawanmushi, you haven’t been to Lu Ding Ji,” Kayne exclaimed. They’ve “wasted” about 500 eggs in order to perfect it! That figure shocked me. I gotta admit, the first bite already left a great impression. It tasted exactly like chawanmushi, but kicked up a notch. The thin crust wasn’t too oily, and didn’t break apart too easily. What a unique item, and a must-try!

Lu Ding Ji serves a variety of claypot dishes too. Their Mixed Claypot includes two items, so feel free to select any two from what’s available. I went for the boneless chicken thigh ($5) and pig’s liver ($5).

The chicken thigh exceeded my expectations. It was incredibly tender, and really flavourful. Pairing it with a bowl of hot porridge was so gratifying, I finished every last bit of chicken!

Initially, I thought the pig’s liver was too soft for my liking. After soaking it in the hot gravy for a little while more, the liver became firmer. This dish reminded me of my mum’s cooking, and offered a taste of home. I reckon that most people will enjoy this, especially after a long day of work.

You can now enjoy free-flow porridge or rice with any claypot purchase, during lunchtime. How great is that?! I’m certain that you will leave LDJ very satisfied, and full.

Do share with us your favourite dishes at LDJ, so we know what to try the next time we’re there!

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

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[HONG KONG] A new dessert trend has arrived in Hong Kong — PANCAKES. Nope, it’s not the thin Hawaiian-style pancakes. This time, it’s souffle pancakes. One of the most popular pancake cafes in Hong Kong is none other than Flipper’s.

I have travelled to Hong Kong twice over the past 3 months and I have seen many new cake shop openings. But being one of the first brands to bring souffle pancakes into Hong Kong, Flipper’s is one of the most successful entrants to the food scene.

I visited Flipper’s Hong Kong three times. The first time, they were closing. The second time, the queue was too long, and the staff had to cut the queue. I finally managed to try it on my third visit.

Here’s a little story about the brand. Flipper’s started in Japan. They specialize in what they call the Kiseki pancake, a special kind of souffle pancake that’s created with all-Japanese ingredients — Miyagi eggs, locally-grown wheat, and house-made maple-butter cream. It’s super fluffy, airy, and just melts in your mouth!

The menu was pretty straightforward. If you prefer the sweet version, you can choose from Plain (HK99), Strawberries & Banana (HK119), Green Tea & Red Beans (HK119) or Chocolate & Banana (HK119). If you prefer a savoury meal, go for the Bacon & Egg Pancake (HK129) or Salmon & Avocado Pancake (HK129).

I tried the plain and strawberry ones as I was here right after dinner. I was full to the brim and expected myself to not finish my pancakes, but I was wrong. When the pancakes arrived at my table, I was SO happy.

The wobbly and jiggly pancakes were tall and fluffy. The first bite made me swoon. The pancakes were so eggy and light, truly like souffle! Soft and smooth like cotton, the pancakes had a slightly sweet exterior. I finished them all within minutes. The strawberry version is good for those who want something tangy and refreshing to pair with their pancakes.

There is always time for good pancakes. And I, a self-professed pancake lover, can eat pancakes every day. If you have the patience, get in line for some yummy pancakes. I promise you that the wait will be well worth it. I hope someone will bring Flipper’s into Singapore!

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

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Let me introduce you to Beef Up, a stall run by three friends – Jeremy (left), Ronald (right) and Rohaizzatd (absent). The three of them actually have a company that organises outdoor activities and adventure camps. As their schedules are quite flexible, they’ve decided to venture into the food industry. They opened Beef Up with the intention to bring delicious Taiwanese street food to our Muslim friends.

Jeremy’s mother, a Taiwanese, came up with the recipes for Beef Up. Beef Up uses as many Taiwanese ingredients as they possibly can, to preserve the authentic taste of Taiwanese dishes. They have spent a good amount of time experimenting with the recipes, and making sure that non-Halal ingredients are replaced with Halal ones, without compromising on the taste.

If there was one meat I cannot give up in life, that would be beef, without a doubt. We ordered the signature Beef Noodles ($6.50/$8), which features a thicker variety of u-mian, six decent chunks of beef brisket, some greens and a spoonful of salted vegetables. The aroma of the rich beefy broth made me drool. I couldn’t resist the broth and finished it in no time. I typically go for sliced beef, and was skeptical about the beef brisket as it is usually tougher. Surprisingly, every piece of the meaty beef brisket was tender.

Next, we tried the Chicken Cutlet Rice Set ($7). Now, would you look at that huge slab of chicken cutlet! The batter encasing the chicken looked very thick, but, thankfully, wasn’t. The meat was very tender and juicy, and tasted even better with the accompanying chilli sauce which was very spicy!

Braised pork rice is a classic Taiwanese dish that is loved by many. Beef Up has come up with a lovely rendition of it. The Braised Chicken Rice ($4) features braised chicken stew lying atop a bed of fluffy rice, a braised egg and salted vegetables. While the braised chicken was really tender and flavourful, I felt that the onion taste from the accompanying sauce overpowered the rest of the flavours. It delivered too strong of a kick to the dish.

Don’t miss out on the Sweet Potato Fries ($2)! The exterior was shatteringly crisp, while the interior was moist and sweet. This snack is packed with nutrients, apparently, so what’s not to like?

If your Muslim friends have always wanted to try Taiwanese food, bring them to Beef Up!

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

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Looking for delicious Japanese rice bowls, but don’t want to spend too much? Bowl Chap, the new kid in Ayer Rajar Food Centre, is the place for you. When I asked Jin Rong, the owner, how he came up with the stall’s name, he said, “My mother always says I bo chap. Since I’m selling rice bowls, I thought ‘bowl chap’ would make a very Singaporean and catchy name.” Jin Rong and his girlfriend run this business together.

The menu is kept simple, with only five dishes. Choices might be limited, but the well-portioned and affordable rice bowls will satiate any cravings.

The Chicken Karaage with Tonkatsu Mayo Rice Bowl ($4.90) was a star. The well-seasoned and juicy chicken, together with the house-made tonkatsu mayo, was really palatable. The fragrant white and black sesame seeds added a light crunch to each bite. It is hard to resist the sinful combination of fried chicken and mayo, but the horenzo (AKA Chinese spinach) and cherry tomatoes will make you feel less guilty! I loved this dish, and I’m sure you will too.

I also tried the 5 Spice Apple Braised Pork Belly Rice Bowl ($5.80). The pork belly is braised in 5 spice powder and apple gravy overnight, so the flavours can fully permeate the meat. If you are worried that the flavour of the 5-spice powder might overpower everything, I’m here to assure you that it doesn’t. The tender pork belly was savoury and sweet, and pretty addictive. I loved the crunchy black fungus which complemented the meat and rice perfectly. Kudos to Jin Rong for coming up with such an interesting dish!

The Black Sweet Vinegar Pork Belly Rice Bowl ($5.80) brings Chinese and Japanese flavours together. The pork belly is braised in vinegar overnight to ensure that the flavours are completed locked into the meat.  The meaty pork belly, was indeed, suffused with tanginess and sweetness. If you like vinegar, or sour-savoury dishes in general, you’ll probably enjoy this.

Each dish comes with a bowl of house-made miso soup and an onsen egg, which we all love and can’t go without. A simple addition of fried popiah skin that’s seasoned with smoked paprika and seaweed turns each rice bowl into a work of art. It’s great that Bowl Chap delivers in the aesthetics department as well.

As you can see, Bowl Chap is certainly not stingy with the portion or ingredients. Their rice bowls did not disappoint, and I will definitely come back again.

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

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When I went to Hainanese Village Centre to cover a stall last week, it was closed for spring cleaning. I then made a second trip on a Monday the following week and thankfully, Apollo Western Food was one of the few stalls that opened that day. Phew!

Apollo Western Food has been in business for 35 years now. The owner, Kelvin, learned the ropes from his mother, who sold Western food for over 20 years. Initially, Kelvin didn’t want to take over the business. However, he changed his mind when business was soaring. He didn’t want his parents’ efforts to go down the drain. Now, Kelvin and his wife man the stall. This friendly couple prepares everything from scratch and focuses on quality.

Initially, the plan was to order the ribeye steak and chicken chop. Unfortunately, both were unavailable. How sad! “The hawker centre was closed last week. The ones you wanted to order are usually always available, but because it’s the first day of the week, we didn’t have enough time to marinate the meats. You can try the rest, they are available,” the friendly aunty expressed. I understood where she was coming from. Well, things don’t go our way, all the time, do they? There’s certainly no reason to be disappointed since there are so many other options to choose from! I looked up at the menu and decided on the Chicken Cutlet ($6) and Fish and Chips ($5).

You can’t really go wrong with anything chicken unless it’s cooked awfully. The chicken cutlet was crispy on the outside, and tender on the outside. What took me by surprise was how it tasted — just like Japanese karaage chicken! It’s unusual for chicken cutlet to taste like karaage but I’m not complaining! I really enjoyed it!

I thought that the two pieces of breaded dory fillets were quite small. If you have another side dish to go along, the portion might be just nice. But if you’re eating the fish and chips on its own, I doubt it’s enough to satisfy your hunger. The fish was well-seasoned and flavourful though. Don’t forget to squeeze some lime over the fillets!

The toasted bun was moist and soft. I slathered some Lurpak butter, which came with the dish, onto the warm bun, and every bite had me grinning from ear to ear.

I loved that they were generous with the crinkle-cut fries.

The uncle said, “Please come again. Next time I’ll treat you to some nice ribeye steak and chicken chop!” How nice of him! Even though luck wasn’t on my side that day, I still enjoyed both dishes. I will definitely patronize again!

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 Apollo Western Food. We will verify and update from our side. Thanks in advance!

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Ramen Nagi arrived on our shores last year, and shook the local ramen scene up. Boldly reinterpreting the classic Japanese noodles, Ramen Nagi has garnered a strong loyal following in Singapore . The award-winning ramen franchise from Tokyo is founded by Ramen Master Ikuta Satoshi, whose claim to fame lies in being the first restaurant in the world to serve a different type of ramen every day. Chef Ikuta also competes actively in the Tokyo Ramen of the Year Championship, having achieved stellar results by placing in the top spots for three consecutive years.

To celebrate Ramen Nagi’s first anniversary in Singapore, Chef Ikuta is arriving in town on 19th October to unveil NEW additions to the menu. Joining the family of signature ramen is a special delight for veggie-lovers — the NEW Veggie King Ramen! Filled with umami goodness, Nagi’s seaweed, mushroom and cauliflower broth will tickle your senses. Topped with rosti that’s crispy on the outside and soft on the inside, juicy shiitake mushrooms and spinach. Incredible textures with every bite! Well, are you hungry yet?

This new Ramen King is guaranteed to make you feel like a king! Chef Ikuta will be present at Ramen Nagi’s flagship store on 19th October to personally cook the NEW Veggie King and a Mystery Ikuta King for lucky fans.

The remaining Ramen Kings will be upgraded as well. The improved Red King unleashes a flavour explosion with its potent mix of garlic, chili oil and cayenne pepper. Definitely not for the faint-hearted!

For those seeking a more familiar taste, you can go for the reinvented Black King which sees aromatic blackened garlic paired with inky squid. We are sure that you’ll leave Ramen Nagi full and satisfied.

Adventurous foodies should try the Green King which has been blessed with a unique Western twist. Generous shavings of parmesan cheese are sprinkled into the tonkatsu pork broth, and cheese-lovers most certainly should not miss this creation.

With innovative new ramen dishes, and revamped old favourites, Ramen Nagi is ready to paint the town red once again. My stomach is growling right now, but it’s also preparing to devour all of Ramen Nagi’s delicious birthday treats. Remember to mark your calendars, and see you at Ramen Nagi!

This post was brought to you by Ramen Nagi.

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16 Best Carrot Cake Stalls That You Should Not Miss!

Not to be confused with the ang moh kind of dessert, the greasy, pan-fried carrot cake can be eaten at any time of the day. Some prefer their chai tow kway to be wetter and eggier, while others prefer their kueh to be softer. Looking for the best carrot cake in Singapore? Whether you’re a die-hard fan of the sweet black chai tow kway, or the savoury white version, you should definitely try these sixteen chai tow kway.

1. 618 Sim Carrot Cake

Probably the best carrot cake in Yishun (and the north), 618 Sim Carrot Cake serves up a really unique plate of carrot cake ($3). The chye poh here is actually placed on the side of the plate. The preserved radish is crunchy, and not overly salty. Neither pork nor lard is used in the preparation of the dish. On another occasion, we went back again and tried the carrot cake with prawns ($4.50). The prawns were diced into small pieces and fried together with the carrot cake and chives.

2. Ang Moh Kio 107 Carrot Cake

The carrot cake here has been rated as one of the “Top 10 Carrot Cake” in Singapore. Both white and black versions are available at either $3 or $4. The carrot cake was moist and soft. The elderly uncle is not stingy with the chye poh (preserved radish), eggs and garlic. There’s a good crunch in every bite of the fragrant carrot cake.

3. Bukit Merah View Carrot Cake

The stall has been in business for over 60 years, and the hawker still painstakingly makes carrot cake the traditional way. Bukit Merah View’s Carrot Cake comes in chunks that have a crispy exterior. The black carrot cake ($3) had just the right amount of sweetness, and was nicely charred. I preferred the white carrot cake ($3) as there were more consistent charred bits, making this plate of chai tow kway more fragrant.

4. Chey Sua Carrot Cake

Chey Sua only does white carrot cake. They will pan fry one side of the carrot cake till crispy, while leaving the other side only lightly fried. Unlike most carrot cake stalls where the chilli is placed on the side, Chey Sua actually pan fries the chilli together with the crispy surface. Grace and Shirley, who have taken over the family business over 20 years ago, insist on making their own radish cake. Shirley said that factory-made ones may be too soft or too hard sometimes, so by making her own, she can ensure consistency.

5. Fried Carrot Cake

This unnamed stall is known for being the go-to stall for Clementi residents who crave a good plate of carrot cake. Run by a husband and wife duo, the stall attracts snaking queues in the morning. The white carrot cake ($3) is on the eggier side and the kueh is firm with a spicy kick in every bite.

6. Fu Ming Cooked Food

Also known as the ‘mickey mouse carrot cake’, the carrot cake from Fu Ming is named as such due to the signboard having cute Mickey Mouse on it! Each bite-sized piece of carrot cake is bigger than usual, which allowed us to taste the soft texture of the cake and the flavour of the radish. I love those big egg pieces and the sweetness of the black sweet sauce. Apparently, they add sweet sauce twice. We noticed that the stall steams their own carrot cake! $3 for this plate of goodness is a real steal.

7. Ghim Moh Carrot Cake

Ghim Moh Carrot Cake still makes their kueh themselves. The $4 plate of Yuan Yang contains both white and black carrot cake. The pan-fried fragrance of the white carrot cake was stronger, and the black carrot cake leaned towards the drier side. Overall, a well-balanced plate of carrot cake.

8. Good Spice Carrot Cake

This is arguably one of the cheapest carrot cakes on the list, and possibly in the market too. A plate of carrot cake starts from $2, and the Yuan Yang is only $3. The carrot cake here is very old school. The kueh is extremely soft — almost becoming nua and indistinguishable. The egg in the white carrot cake was cooked like an omelette with a slightly watery texture. The black carrot cake was a lot less salty than the white version, with the perfect level of sweetness. I cannot decide which one I like more!

9. Guan Hin Homemade Carrot Cake

At the stall, you will see huge round aluminium trays filled with homemade carrot cake. Everyday, the old couple makes the kueh in the stall, cuts it up into huge chunks and fries them upon order. Each piece of carrot cake is chunky and stir fried with garlic and preserved radish. I preferred the black version which is mixed with a thick and rich black sweetened sauce. The uncle is generous with the eggs too!

10. Guan Kee Carrot Cake

The carrot cake at Guan Kee is wetter, and more savoury. Even the conventionally dry white carrot cake is moist here! The portion of the Yuan Yang($4) is pretty substantial. The kueh here is thick, chunky, and firm. I preferred the black version as it was nicely moist, and not too sweet!

11. He Zhong Carrot Cake

This family-run carrot cake stall has been at Bukit Timah Market & Food Centre since 1973. This stall only does white carrot cake and the carrot cake comes in big and chunky pieces, unlike the usual flat pancake style! These springy chunks of goodness are very flavourful, with a strong garlicky aroma and fragrance of fish sauce. The generous amount of chai poh studded throughout the cake gives a sweetness that complements the savouriness perfectly. Another thing that I like about the carrot cake here is that the stall makes their own kueh, according to their own special recipe, daily. The carrot cake is very affordable, with the smallest portion starting at just $2.50.

12. Lau Goh Teochew Chye Thow Kway

Lau Goh started from a pushcart, along Merchant Road, in the 60s. If you are like me, who cannot decide to have the white or black version, you can just order this dual carrot cake ($5). They are very generous with eggs. Vegetable oil is used, instead of lard, so the carrot cake is slightly healthier.

13.Lin Hai Sheng Carrot Cake

The family behind this stall owns a factory dedicated to making the yummy, soft kueh. Only white carrot cake is sold here, with no added vegetable oil, hence the carrot cake is less oily than that of many places. The queue get rather crazy during mealtimes!

14. Song Zhou Carrot Cake

The stall was started by Mdm Qiu’s dad, and she has been helping at the stall since she was young. Now, her husband and her have taken over the stall. They used to only sell white carrot cake, but as more youngsters love the black rendition, they started to fry black carrot cake too. Even though they no longer make their own carrot cake, they add some “secret” ingredients to make the kueh softer after receiving it from their supplier. Song Zhou’s black carrot cake is very, very fragrant and moist. Each piece of kueh is so soft and aromatic. The stall is very generous with the eggs and black sauce. Each plate of carrot cake starts from $2.50.

15. Tiong Bahru Kampung Carrot Cake

The uncle was a roadside hawker at Tanjong Pagar Railway Centre, before he moved to the current location at Tiong Bahru market. He has been operating for over 30 years! The carrot cake was thick, but soft, and almost mushy. The chai poh taste was quite strong, and especially so in the white version.

16. Yuan Cheng Carrot Cake

In an attempt to be ‘healthier’, Yuan Cheng uses vegetable oil in their carrot cake. Both the black and white versions at Yuan Cheng are stellar, and you will find long queues at the stall on weekend mornings. The white carrot cake is blander, as compared to the black version, but its very eggy. I prefer the black rendition as it was more flavourful. There are also hidden charred bits in the black carrot cake! Very shiok! A plate of carrot cake starts from $2.50.

I’m sure you’re craving for a piping hot plate of fragrant carrot cake now. Make sure to let us know your favourite stall! Do you agree with our list of the best carrot cake in Singapore? If not, share with us which stall should be included in this list!

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

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The post 16 Best Carrot Cakes That You Should Not Miss! appeared first on Miss Tam Chiak.

Nestled within a quiet estate in Hougang, Rui Heng Braised Duck sits in a coffeeshop under a HDB block. They specialize in braised duck rice and kway chap. We were greeted by a queue when we arrived. Rui Heng seemed like the most popular stall there. We ordered enough food for five people (a plate of braised duck, two kway chap platters, four plates of rice and a bowl of kway), and the bill amounted to $37.50.

I always go for the rice first, instead of the duck. Anyone with me? The sight of rice drenched in a gooey brown sauce, always makes me drool. I took my first bite, and boy, was I impressed. The sauce, which was slightly sweet with a herbal hint, complemented the fragrant rice so well.

I then reached for the glistening braised duck meat. It was incredibly tender, but firm at the same time. There was very little fat present, but that’s exactly how I like my duck. I enjoyed the chilli, which was quite spicy.

The kway chap platter comprises braised pork, pig’s skin and intestines, braised egg, fish cake, tau kwa, and tau pok doused with the same sauce. I don’t fancy innards, but I tried a tiny piece. I’m glad the innards were quite clean-tasting. However, I could still taste and smell a subtle odour. My colleagues enjoyed it, though. The tender and flavourful braised pork, and tau pok which soaked up the sauce were really yummy.

Unfortunately, the kway leaves much to be desired. The broth was bland and lacked the herbal taste that I’m used to. The kway was sticky, and too thin, for my liking. I think it’s clear that the rice fared way better.

Their chilli sauces were amazing. The level of heat was perfect for me. If you can’t handle spicy food, go easy on the chilli!

Let us know what you think of Rui Heng Braised Duck after you’ve tried 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 Rui Heng Braised Duck. We will verify and update from our side. Thanks in advance!

The post Rui Heng Braised Duck – Is It Ducking Delicious? appeared first on Miss Tam Chiak.

Residing in Hong Lim Market & Food Centre, Ma Bo Lor Mee serves lor mee and laksa. It opened in May 2013, and is run by Li Xia and a partner. It all started when Li Xia’s partner whipped up some fried rice and lor mee for a gathering. Li Xia’s husband fell in love with the fried rice and lor mee instantly. “Since my partner’s cooking was so well-received, he suggested starting a lor mee business. My husband was worried that he wasn’t up for it, but he has confidence in me,” Li Xia shared. They currently have six outlets islandwide.

 The Fried Fish Lor Mee ($3/$4) is a must-try. Flat yellow noodles, thick gooey gravy, five pieces of deep-fried battered fish, and half an egg — what more do you need?  “We’re using my partner’s grandmother’s lor mee recipe. The gravy is made with seven herbs and we prepare it the night before, so the flavours will be better infused into the gravy. We don’t use MSG at all. All the flavours come naturally from the ingredients,” Li Xia told us.

The gravy was lovely. It wasn’t too starchy, or too thick. I loved how the fresh chilli and cilantro brought life to the dish. The ratio of gravy to noodles was perfect too. Don’t forget to spoon in some house-made chilli sauce and chopped garlic for more heat and flavour!

Every day, the duo slices up fresh dory fish, and marinate them in their own marinade. The flesh of the fish, which was encased in a crisp golden brown jacket, was sweet and tender. The fish remained crispy even after sitting out for a while. What a sumptuous bowl!

I also tried the Laksa ($2.50/$3.50). I was surprised to see fried fish in my laksa, but I’m not complaining of course. The consistency of the gravy was perfect, and I loved that the hae bi and coconut flavours were strong. I helped myself to more chilli as the heat was quite mild. The cockles were really fresh and slightly bigger than what I’m used to getting in my laksa.

Overall, Ma Bo Lor Mee whips up pretty great lor mee and laksa. You will most likely witness a long queue, but good food is always worth queuing for, right?

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 Ma Bo Lor Mee. We will verify and update from our side. Thanks in advance!

The post Ma Bo Lor Mee – Popular & Affordable Lor Mee in Chinatown appeared first on Miss Tam Chiak.