After a long day at work, sometimes I just want to put the dietary restrictions aside and reward myself with a good dinner. Especially if dinner consists of a sinful and sumptuous roast duck.

Wu Yue Hua (五月花) occupies a corner stall in Chop Joo Hiong Coffee Shop, which is just within walking distance from NEX.

I was tempted by the Char Siew and Sio Bak, but decided to focus on the Roast Duck today. I ordered the Duck Rice Set for 2 ($11.20, inclusive of 2 bowls of rice). You get about a quarter of a duck, and complimentary bitter gourd soup that you can help yourself to at the counter.

The roast duck was juicy, sweet, and rich in flavour. The roasted duck skin had a nice charm, and a slight crackle.

This is a meal that your personal trainer is not going to be particularly happy about

What really caught my attention was the fattiness of the duck. I flipped over a few pieces and saw the layer of fat underneath the skin. I used my chopstick to apply pressure on the skin, and oil oozed out and ran over the meat. The fat injected a lovely flavour to the tender duck meat, making every piece irresistible.

The thick and gooey braised sauce (卤) was impressive too. It was not too salty, and was extremely fragrant. The sauce complemented the duck without even threatening to overpower it. Should you choose to drench your rice with the braised sauce, it still will not be too salty.

The stall offers 2 kinds of chilli. The brighter one is similar to the chilli usually paired with Hainanese chicken rice, while the darker chilli is sweeter and saltier. I did not use either of the chilli sauces as the rich flavour of the duck was more than I could ask for.

After polishing off the plate of glorious duck, I was recharged and ready to face a new work day.

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

Simply comment below if there’s any changes or additional info to Wu Yue Hua (五月花). We will verify and update from our side. Thanks in advance!

The post Wu Yue Hua (五月花) – Awesome Roast Duck in Serangoon appeared first on Miss Tam Chiak.

A trip to Taiwan is never ever complete without visiting the night markets. And Shilin Night Market (士林夜市) in Taipei is one of the largest and most popular night markets in Taiwan. The maze of alleyways is filled with a variety of food stalls and shops.

Now here’s the good news. You will get a taste of Shilin Night Market in Singapore this April!

Invade is introducing Shilin Night Market concept to Singapore for the very first time. The team has hosted Artbox Singapore and Artbox Malaysia which brought the best of creative markets to the region with each city’s installation infused with the local flavour.

As per listed on Fleawhere.com, Singapore’s version of Shilin Night Market will let you experience a taste of Taiwan with elements of local twist at The Grounds @ Kranji. They are recreating the concept of Shilin Night Market in Singapore so they bringing a wide variety of Taiwanese and Singaporean street delicacies, creative eats, pop up artisan stores, arcade games and even movie screenings. Many of the local vendors will be joining as well to bring a local twist to this event.

Here are the details:
Date: 19 – 21 Apr 2019 | 26 – 28 Apr 2019 (Friday – Sunday)
Time: 3PM – 11PM
Venue: The Grounds @ Kranji, Carpark B at Singapore Turf Club

Looks like Shilin Night Market is going to be the most anticipated pop-up market of the year. I am actually considering to even get a stall there because there are early birds discounts now. For information on the stall rental, it can be found on fleawhere.com

For updates on the event, visit https://www.facebook.com/events/2281067658779536/ Hashtag:#ShiLinSingapore or @ShiLinSingapore on Instagram.

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Chinese New Year is the time where the entire family is ‘activated’ to prepare a sumptuous reunion dinner. Traditionally, my grandma is in charge of the preparations — from coming up with the menu, to acquiring the ingredients and the actual cooking. It is a huge responsibility for one person, and thus the rest of the family will always be roped in to help out. But as our parents and grandparents age, it becomes more taxing on them to conjure up an entire feast from scratch. This year, we decided to relieve them of all the stress, and ordered the Blossom Feast from Stamford Catering! If you’re looking for a hassle-free, yet delectable, reunion dinner, look no further!

Book your CNY feast with Stamford today! First 300 Plus! Members get to receive 888 (“HUAT HUAT HUAT”) BONUS LinkPoints with min. spending of $600 between 21 Jan to 24 Feb 2019. If you are not yet a Plus! Member, sign up for one via https://plus.com.sg/apply/cards to participate and be blessed with tons of HUATs. Terms and Conditions apply. Visit https://www.stamfordcs.com.sg/promotions/?prid=70 for details.

The Blossom Feast Buffet ($23.33/pax) is one of the three CNY buffets offered by Stamford Catering this year. We chose the 10-course Blossom Feast as the serving size was just right for my extended family of around thirty people. The main appeal has got to be how convenient and stress-free the entire experience was. From placing an order, to delivery and set-up, Stamford Catering made sure that everything was smooth. All we did was tap, tap, tap on our phones to complete the ordering process, and Stamford Catering’s helpful and efficient staff took care of everything else — right down to putting up fitting CNY couplets and gorgeous silk floral arrangement!

The Prosperity Imperial Abalone Platter Yusheng was a fantastic start to our feast. Toss the yusheng and slices of abalone as high as you can to welcome a year of prosperity!

The petite Pandan Prawn Cake with Thai Dip is the perfect appetizer. The mild pandan fragrance was lovely, and the prawn cake had just the right amount of firmness. In fact, the prawn cakes were so addictive on their own, that you may even forget the accompanying Thai dip!

The Cantonese Style Black Bean Paste Sliced Beef, a familiar dish to many, made evoke nostalgia. My grandma used to make this all the time! The black bean paste coated each and every piece of the tender beef slices evenly. Every bite promised a burst of umami!

The Prosperous Salted Egg Yolk Prawn in Nest is one of my favourite. Some might say that salted egg is overrated, but the combination of salted egg yolk and prawns can never go wrong! The sizeable prawns wore a light batter that’s dusted with salted egg yolk, which added a grainy texture and mild sweetness.

I predict that the Ginseng Double-Boiled Chicken in Superior Broth will be another hot favourite. The dish will surely find fans among the older folks. Expect to see a WHOLE chicken, and not just mere chicken fillets! I also loved how the superior herbal broth was rich and nourishing.

Another dish that you’ll love is the chef’s special Fortune Royal Thai Baked Pacific Dory Fillet which sees tender dory, which is enveloped in a golden casing, dressed with a sweet Thai sauce and shredded cheese.

It’s not often that you see smoked duck in fried rice, so the Wok-Fried Rice with Smoked Duck is a real special treat! I recommend mixing in some of the nutritious broth from the Ginseng Double-Boiled Chicken to take the pearly grains of fried rice to the next level!

Don’t forget the ‘Fatt Choy’ Assorted Mushrooms and Nai Bai which were wholesome additions that make the CNY feast complete! The lovely jade colour of the Nai Bai signifies new beginnings, while the mushrooms symbolises longevity and prosperity. Definitely a dish to dig in for a more prosperous new year!

What’s a feast without dessert? The Chilled Sea Coconut, Aloe Vera and Nata De Coco is bound to delight. A refreshing end to the indulgent buffet, this cold sweet treat is believed to be effective in ridding your body of heatiness. Down more bowls to quench your thirst, and stave off the heatiness from the over-indulgence over CNY.

Treat your guests to Stamford’s delightful Blossom Feast this Chinese New Year! We are sure that the buffet will earn praises from everyone. Chinese New Year is all about reunions, so spend your precious time with your friends, family and loved ones instead of whipping up an entire feast! Head over to https://www.stamfordcs.com.sg/cny-menu-2019/ to make your booking now! Here’s wishing you a very happy and prosperous Year ahead!

This post was brought to you by Stamford Catering & NTUC Link!

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We’ve all encountered a bland soup with frail pieces of fish being passed off as a bowl of tasty fish soup.

Thankfully, Xin Yuan Ji’s fish soup is nothing like that.

Located in the bustling CBD, Xin Yuan Ji is extremely popular with the working crowd. This means that it’s difficult to get seats during lunchtime. Xin Yuan Ji has a decently big space and air-conditioning, so you can look forward to a comfortable lunch here.

I ordered the Sliced Fish Soup Bee Hoon ($5.80+) and the Fried Snapper Fish Soup ($8.90+, extra 50 cents for rice). For drinks, I went for Mama ($1.80+), a homemade combination of sour plum and lime, and Papa ($1.80+), a mix of lime and barley. I chuckled when the waiter came over and said, “here’s Papa and Mama”.

The Sliced Fish Soup Bee Hoon ($5.80+) caught my attention immediately. Just a spoonful of the soup was all it took for me to list this very bowl of fish soup as one of the best that I’ve had. The firm slices of fish were not too thin and did not break apart easily. The soup was flavourful, and carried the natural sweetness of fish and vegetables. $5.80? What an incredibly good deal.

The Fried Snapper Fish Soup ($8.30+) paraded generous chunks of fried fish. Usually, fried fish is encased in a thick batter, but at Xin Yuan Ji, the juicy pieces of fish were enveloped in a delightfully light and crisp batter.

I asked for milk in my soup, so it was creamier, smoother, and sweeter. The delicate flavours of the fish and vegetables were not overshadowed by the taste of the milk.

The Papa ($1.80+) and Mama ($1.80+) are literally what they’re described to be. The Mama resembled iced lemon tea, with notes of sour plum. I also enjoyed the Papa, which combined the thickness of barley with the appetizing acidity of lime.

Yay to a satisfying and healthy lunch which will power you through the rest of the work day!

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

Simply comment below if there’s any changes or additional info to Xin Yuan Ji. We will verify and update from our side. Thanks in advance!

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3 weeks into 2019, how is your eat-clean resolution coming along?

Don’t worry, we’re here to help. We found a delicious Traditional Hakka Thunder Tea which is going to satisfy both your palate, and help you achieve your body goals.

We found an unassuming stall, in a corner of the famous Berseh Food Centre,  offering a dish that’s becoming increasingly rare – Hakka Thunder Tea Rice. I spotted Jenny, the chef-owner, with a hair net on as she was frying a new batch of mani chye. The fragrance was so inviting.

I ordered the Hakka Thunder Tea Rice ($4.50) with all of the side dishes. You can opt for brown rice instead of white rice with a top-up of 50 cents. Jenny also offers house-made ngoh hiang items at $1 a piece. On the day of my visit, there were only fish cake and ngoh hiang. Usually, there are more items such as eggplant, bitter gourd and fried tofu. Jenny explained that she just returned from a holiday the day before and couldn’t prepare the ingredients in time.

My Hakka Thunder Tea Rice ($4.50) was decorated with all sorts of greens. There was a clean and sweet mix of cabbage, carrots and cai xim, savoury small bits of long beans, yummy tofu which lent a different texture to the entire mix,  slightly crunchy mani chye which gave a deep sweet flavour, and sweet and salty cai po which laced the meal with bursts of umami. Even the ikan bilis was crispier and more fragrant than usual.

On its own, it can be considered a clean and delicious cai fan. But the meal is changed entirely with the addition of Thunder Tea.

The green tea is made out of basil, peppermint leaves, coriander, peanuts and green tea. If you have it just on its own, the strong herbal notes will hit you rather harshly, and can be overwhelming.

Instead of drinking it, pour the thunder tea into your rice and give it a good mix. You’ll find that the tea perfumes the bowl beautifully.

The fish Cake and ngoh hiang were enjoyable too. The ngoh hiang stole the spotlight with its flaky and crispy exterior. I’ll definitely be back to try the other sides that Jenny mentioned.

I left Berseh Food Centre pleased, and feeling exceptionally healthy. This means that I can now indulge in more sinful food, right?

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

Simply comment below if there’s any changes or additional info to 52 Traditional Hakka Tea Rice. We will verify and update from our side. Thanks in advance!

The post 52 Traditional Hakka Thunder Tea Rice – Healthy 擂茶 at Berseh Food Centre appeared first on Miss Tam Chiak.

Sometimes, when it is raining, all you want is a warm, comforting bowl of noodles.

I was at West Coast Food Centre on a rainy day, looking for one of my favourites – Dry Ban Mian. After receiving the same recommendation from several of my friends who stay nearby, I knew I have to make a trip here.

Wang Jiao Handmade Noodle offers the usual ban mian, U-mee and tom yum noodles. They also have uncommon options such as Fermented Rice Residue Mee Sua (红糟鸡面线) and a more luxurious Clam U-Mee.

I ordered the Dry Ban Mian ($4), the Clam U-Mee, Soup ($4) as well as a side of Dumpling Soup ($3).

My favourite, the Dry Ban Mian ($4) was topped with fried onion, fried ikan bilis, little handmade meat cakes, green vegetables and an egg.

Ban mian is a dish where the whole is greater than the sum of its parts. I gave the noodles a good mix, ensuring that the sauce, which lay at the bottom of the bowl, coated every strand of noodles. The saucy mess was one that I have loved for most of my life. On the first bite, the chilli sauce was the component that stood out the most. Not that it was particularly spicy, but the taste of red chilli  was strong, and lingered in my mouth. The chilli went exceptionally well with the fried onion, making the combination really addictive. I also liked the meat cakes which were soft and tasty.

The Clam U-Mee, Soup ($4) came with a good portion of clams. I started with the soup which was rich in the flavours of pork, vegetables and clam. Usually, the soup is quite bland, but I was delighted that this was otherwise. The clams certainly made me feel like I was getting a bang for the buck as the dish was only $4.

The Dumpling Soup ($3) came with 6 dumplings that are filled with pork, spinach and a good amount of shredded carrot. This core of each dumpling was crunchy texture and sweet. I can see how this might appeal to people who love their vegetables, but I was craving a more satisfying savoury bite, like the ones I had at Uncle Lee’s.

As the rain fell relentlessly, the hot bowls provided more comfort. I wanted to finish the soup as quickly as I could, because it warmed my stomach, but I didn’t want to finish it all that quickly too, because I wanted to savour it. What a dilemma.

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

Simply comment below if there’s any changes or additional info to Wang Jiao Handmade Noodle. We will verify and update from our side. Thanks in advance!

The post Wang Jiao Handmade Noodle – Spicy Dry Ban Mian in West Coast Food Centre appeared first on Miss Tam Chiak.

Union Farm Eating House is probably the most famous place for paper-wrapped chicken (or chee pao kai) in Singapore. Ex-students of Singapore Institute of Management will definitely remember this place. Union Farm started as a chicken farm in 1953 and served their signature paper-wrapped chicken, which was created by Kar Wing’s father. The idea came from a Hong Kong singer, who suggested that the owner create a dish of his own with the chicken that he was rearing. She gave Kar Wing’s father the idea of using paper to wrap the chicken.

The restaurant is unique for its kampong-style setting which we don’t see anymore. I tried the chicken twice, and I can never forget how fresh and juicy each piece of chicken was. Sadly, they had to close shop about a year ago after the landlord sold the land. I have good news though! Union Farm’s second-generation owner, Mr Chia Kar Wing, has recently brought Union Farm back! You can find them in a coffeeshop along Toh Guan Road.

Kar Wing continues to serve Union Farm’s signature paper-wrapped chicken, along with their egg noodles. In the old location, the preparation of the dish was much longer — the customers picked their chickens from the farm and hand them over to the kitchen. While waiting, the customers would have some mangosteen from a nearby tree.

With a much smaller space, this is not possible anymore. But of course, the preparation of the chicken remains the same. The chicken parts are marinated for 2 to 3 days before being wrapped in parchment paper. Upon order, the paper-wrapped chicken is dropped into the deep fryer. Wrapping the chicken is a real skill because you need to ensure that the marinate is sealed within the paper.

Once the chicken is served, it’s time to test your chopstick skills. Or you can just use your hands to unwrap the “envelope”. The meat was firm and tender, but I thought that the flavours weren’t as intense as they used to be. There was a pleasant balance of savouriness and sweetness. The recipe is kept a secret, but I could taste the strong ginger juice in the meat.

Do you know that Kar Wing was a trained actor in the past? It was after his father’s passing that he decided to take over and carry on the business. At the moment, Kar Wing said that there isn’t a next generation for him to pass the business down to.

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

The post Union Chee Pow Kai – Famous Paper-Wrapped Chicken Returns appeared first on Miss Tam Chiak.

Effandi Food Corner sits in a corner of Upper Boon Keng Market and Food Centre. The stall was easy to spot, as the tables in front of, and near, the stall were especially crowded.

The spotlights were literally shining on the star of the stall — chicken. Besides the usual chicken wings, and drumsticks, diners can have chicken skin, neck, liver, gizzards and backside. Several rice dishes such as nasi goreng and nasi ayam await too.

A small table in front of the stall displayed several homemade desserts like Bubur Pulut Hitam and Bubur Terigu. It was certainly difficult to come to a decision. I settled on a Nasi Ayam Penyet ($5), a Mix of Chicken Skin, Chicken Neck and Chicken Backside ($5) and a Bubur Kacang Hijab aka green bean soup ($2).

The Nasi Ayam Penyet ($5) was not overly oily, not too soft, and adequately flavoured. The generous amount of fried batter added a little crunch to every bite. The chilli sauce was on the sweeter side, and tasted even better with a dash of lime.

The flavourful and crisp ayam penyet could be torn apart easily. It was pretty impeccable, in my humble opinion. The dish came with 2 small pieces of fried beancurd as well as some slices of cucumber and tomato.

This Mix of Chicken parts ($5) was what I was more excited about initially. I picked up a piece of chicken skin, which crumbled in my mouth with a crackle. I liked that it was not shatteringly crispy, but just crisp enough.

The chicken neck was chewier as it was roasted. You can find little nuggets of meat here and there.

The chicken backside is a part that people shun, because it is usually too fatty, and can be pungent if not handled properly. Thankfully, the one that I had was cleaned well, and I love fatty food so the fattiness was not an issue for me.

I rounded off the meal with a tub of Bubur Kacang Hijau ($2) which was sweet and gelatinous. I adored the hint of saltiness.

Needless to say, I was pleased that I’ve found a gem.

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

Simply comment below if there’s any changes or additional info to Effandi Food Corner. We will verify and update from our side. Thanks in advance!

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A morning at Chong Pang Market is always a busy one. Lots of stalls are open for breakfast, and almost all the tables in the food centre are occupied at all times. I went to the market with just one thing in mind — Chwee Kueh.

Bedok Chwee Kueh has a signboard you cannot miss

Chwee Kueh is a steamed rice cake dish, topped with preserved radish and some chilli, if you’ll like. You can see the shop owners spooning out freshly steamed rice cakes at the counter. I got 3 pieces for myself, and it only cost me $1.50!

Don’t be surprised if you get your order like this. This is their “dine-in” presentation. 

The soft and creamy rice paired really well with the sweet and savoury chye poh, making every bite so delicious that you’ll instantly crave another bite. The dish tasted even better with the chilli which added some sweetness and a gentle heat.

Don’t let the amount of oil intimidate you. The oil makes the dish more flavourful.

I took my time with my chwee kueh and coffee. What a simple and satisfying breakfast.

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

Simply comment below if there’s any changes or additional info to Bedok Chwee Kueh (Yishun Branch). We will verify and update from our side. Thanks in advance!

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February is the month of joyous celebrations. Be it for a CNY gathering with friends, or a romantic Valentine’s date with your special someone, sourcing for a unique dining destination with impressive food is no small feat. Well, fret not, because Quayside Isle @ Sentosa Cove has you covered no matter the occasion. They offer a wide array of international cuisine, and with breathtaking views of the beautiful marina, what more can one ask for? Make your special moments extraordinary at these restaurants!

Blue Lotus – Chinese Eating House

Renowned for their Signature Chilli Pomelo Crab, Blue Lotus – Chinese Eating House is a culinary heavyweight in innovative Chinese cuisine in Singapore. Owner and Creative Chef Ricky Ng blends both the traditional and contemporary to create unique and award-winning dishes. Welcome a prosperous year at Blue Lotus this CNY with their signature Blue Lotus Yu Sheng that’s packed with Norwegian Salmon and Sakura Ebi ($48/$68).

The Slow-Roasted Spanish-Style Suckling Pig ($238) is ideal for large family gatherings. Pre-orders are required 3 days in advance for both dine-in and takeaway.

Look forward to specially crafted artisanal CNY snacks such as the Nian Gao Goodies in Traditional and Red Date flavour, as well as the Carrot Cake and Yam Cake. All nian gaos are thoughtfully packed in 4-tier tingkat boxes ($38 each).

PROMOTION: From now till 19 Feb, Blue Lotus is offering $50 return e-vouchers with every $500 subtotal bill spent on dine-in.

Gin Khao Bistro

Gin Khao Bistro is a casual modern Thai bistro that uses top quality herbs and spices to concoct authentic Thai dishes. You may have heard of Gin Khao’s Watermelon Fried Rice which has taken the country by storm.

The Thai Crispy Chang Pork Knuckle Served with Thai Curry Gravy and Sauerkraut ($36.80) is great for two to four people. Chang Beer is used to make the pork knuckle more moist, tender and juicy.

Gin Khao also has Crispy Salmon Fish Skin with Buttery Salted Egg Sauce ($14.80), which is their very own rendition of the much loved salted egg fish skin snack! The tasty sauce made the super crispy fish skin even more delightful. If you are still feeling peckish, go for the Grilled Pork Jowl with Thai Spicy Nahm Jim ($16.80) which will definitely please your palate!

For CNY only: The Thai Crispy Chang Pork Knuckle will be $26.80 instead. Golden Platter with Spicy Pineapple Sauce ($28.80) – Golden Dumplings x6, Golden Prawns x6, Golden Thai Tofu x6, Golden Chicken Bits x6, Golden Prawn Ball x6 and 风生水起! Yu Sheng ($38.80) – Mango Salad, Carrot Salad, Crispy Cuttlefish, Deep Fried Fish Skin, Pomelo, Yu Sheng Ingredient x6

Greenwood Fish Market

A wholesale seafood retailer and restaurant, Greenwood Fish Market brings fresh quality seafood to the table by directly importing their live produce. Customers can have their choice of fish, crustacean or shellfish done the way they like.

The Salmon Sashimi ($68), Boston Lobster ($88) and King Crab Legs ($128) Yu Sheng Sets are available for the entire month of February. We had the Salmon Sashimi Yu Sheng and it was one of the better Yu Shengs I have had this year. The Yu Sheng set came with an extremely generous portion of thick salmon slices (300g to be exact) and a refreshing homemade calamansi vinaigrette.

You have to try the flavourful Crab Cake ($18.95) with Pumpkin Puree and Rice with Red Beet Slaw and Wasabi Aioli. The Rock Lobster Thermidor ($69.95) is also a must-order for cheese-lovers. The addictive cream and cheese sauce brings out the natural sweetness of the succulent lobster, and every bite is amazing. Don’t forget Greenwood’s freshly shucked oysters which are briny and reminiscent of the sea!

PROMOTION: Offering a bottle of Moet & Chandon Brut Imperial Champagne and a dozen of house oysters at only $128 (for dine-in only, from 13 to 15 February).

Miska Café

Miska Café specialises in Mediterranean and Western cuisine. Escape from the hustle and bustle of city life, or work stress, and chill out with some food and drinks at Miska. Whatever the occasion, Miska promises a wonderful time.

Whet your appetite with the Pesto Rocket Potato Salad ($19) that sees fresh vegetables and chunky potato drizzled with a pesto dressing or indulge in the well-marinated classic Roasted Half Chicken ($25) that sports a beautifully bronzed skin.

As I am more of a pasta person myself, the Seaglio Olio ($25) was right up my alley. I loved the generous serving of green mussels and tiger prawns, and sprinkling of parsley and parmesan. The spaghetti was lightly tossed in salted egg, which gave the pasta a delightful grainy texture.

PROMOTION: Diners get to enjoy free dessert per entrée, as well as take part in lucky draw with a minimum spending of $150, valid only on 5 – 6 Feb, and 14 Feb.

Mykonos On The Bay

Dining at Mykonos On The Bay will transport you back to the beautiful islands of Greece. This Santorini restaurant serves classic Greek and Mediterranean dishes using the freshest and finest ingredients. The dishes are made in-house as Mykonos strives to recreate authenticity in their Greek cuisine.

A must-order at Mediterranean restaurants is definitely hummus. The speciality Hummus ($17) at Mykonos, which is made with chickpea, sesame paste, lemon juice and garlic, is served with pita bread. I don’t eat hummus often, but the creamy and smooth texture of the hummus really impressed me! For mains, we ordered the special of the day, Giowetsi Garides ($29). This dish is made from orzo pasta, or short-cut pasta shaped like grains of rice. Orzo pasta is less commonly seen and this interesting dish is sure to tantalise your tastebuds. The ‘grains’ are fully submerged into the tomato-based sauce to soak up all the flavour!

Mykonos’ ice creams are all housemade. We had the Pagoto Giaourti ($14.90), featuring the slightly sour Greek Yoghurt ice cream with a sponge cake, which was lighter in flavour as compared to your usual gelato, and helped to balance off the taste after a heavy meal.

PROMOTION: 10% off food menu for all Islander and Sentosa Cove Resident card holder for the month of February.

SolePomodoro Trattoria Pizzeria

Impress your date with a traditional Italian feast at SolePomodoro Trattoria Pizzeria which delivers authentic Italian dishes and wood-fired oven pizzas. Reserve a table in the al fresco area, take your pick from their extensive wine selection, and you’re in for a great night at this romantic Italian restaurant.

We are more familiar with spaghetti as the face of Italian food, but have you heard of the lesser-known Sicilian rice balls? SolePomodoro serves up Arancini Siciliani ($20) and Arancini Vegetariani ($17). The former is stuffed with beef ragu and the latter with mixed vegetables. The tantalizing Sicilian rice balls with beef were more robust in flavour. The Lamb Ravioli ($28) is a comforting main course which sees shreds of lamb wrapped in a thin dumpling skin, cooked in a hearty cream sauce. Last but not least, round off your romantic dinner with their signature Profiteroles ($16). These cream puffs served with warm chocolate sauce are perfect for those looking for a light and yummy dessert.

PROMOTION: 10% off food menu for all Islander and Sentosa Cove Resident card holder for the month of February.

Quayside Isle @ Sentosa Cove is a popular spot for celebrations. It’s beautiful and it’s home to numerous restaurants that serve delectable food. What’s more, look forward to the ‘illuminate by the marina’ light display for a truly magical experience. The interactive nightly display is available from 7pm to 9pm, dazzling the picturesque Quayside Isle in a kaleidoscope of colours and brightening your celebrations.

Thinking of bringing your loved ones for a meal by the stunning marina? Wait no further! Seize the fantastic CNY and Valentine’s Day promotions and book your tables now! A wine-and-dine at Quayside Isle will definitely be more than memorable.

Individual outlet’s terms and conditions apply, please check with outlet directly for more details. Indicated prices may be subject to prevailing GST and service charge.

This post was brought to you by Quayside Isle @ Sentosa Cove.

The post Celebrate by the Marina with 6 Stylish Restaurants at Quayside Isle @ Sentosa Cove appeared first on Miss Tam Chiak.

The best & Famous Mutton Soup in Singapore (Since 1955)

Really?

Haji M. Abdul Razak is located in Upper Boon Keng Market and Food Centre. And there’s only one item on its menu – Sup Kambing (Mutton Soup).

One cannot walk past the shop without noticing the gigantic pot of soup that’s constantly being stirred and tended to. They offer a variety of parts such as meat cubes, shank, ribs(most popular), tongue, and brains that you might like in your bowl.

Should I just order the delicious-looking ribs and be happy with my lunch, or should I try brain in kambing soup for the first time in my life?

I decided to be a little adventurous today. I ordered a bowl with all the parts in it ($18). I also ordered a normal bowl with just meat cubes ($6). Both bowls were accompanied with a side order of bread ($0.50 each).

I started with the regular bowl first.

The soup was medium-bodied and slightly gelatinous. It was incredibly flavourful and spiced, but not overpowering in any way. Most kambing soups I’ve had are rather light-bodied and usually drenched in pepper. This bowl was impressively balanced. There wasn’t a kick of spice at the end of every spoonful, but there’s a rich mutton taste that just warmed my soul.

The mutton cubes were tender and retained a natural gaminess that will delight any mutton-lover. Usually, these morsels are handled in a way where they lose most of their flavour, almost becoming like mere vehicles just to soak up the soup. My experience so far has been enlightening — so this is what kambing soup is supposed to taste like.

As good as the regular bowl was, it wasn’t as life-changing as the next bowl.

Even though both bowls shared the same soup, just a couple of minutes with different ingredients in them made the soups’ textures different. The Mixed Bowl ($18) was more gelatinous than the first one. The shank came with a generous amount of collagen, and the ribs were fall-off-the-bone tender. Everything was just so yummy!

The tongue was surprisingly rather normal in terms of flavour profile. One could mistake this for another slightly chewy piece of meat.

I enjoyed the tripe, and moved on to the final ingredient that I haven’t tried yet. I got a good chunk of brain, along with a spoonful of soup, and put it in my mouth decisively.

The first thing that I noticed was that the brain was creamy and smooth. Well, and immediately, my palate was attacked by a foul taste.

You either love or hate the brain, there is no way one could be sitting on the fence. I was not used to it at first, but as I slowly worked my way through the bowl, I found myself liking it!

If you love the comforting and addictive mutton soup, you’ll be happy to know that you can top it up for free! And this won’t be some watered down version they will be refilling for you, it will be the same quality soup from the gigantic pot.

I didn’t wake up that morning thinking that I would be having sheep’s brain for lunch, but I’m glad I tried it. No matter how adventurous you are, the hearty mutton soup can be enjoyed by everyone.

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

Simply comment below if there’s any changes or additional info to Haji M. Abdul Razak. We will verify and update from our side. Thanks in advance!

The post Soup Kambing Haji M. Abdul Razak – Best Mutton Soup in Singapore appeared first on Miss Tam Chiak.

Cowboy Charcoal Grill is a western stall in Kovan Food Centre. They have an  extensive menu which even comprises Prawn Mee. I have heard pretty good things about their Western food but their prawn mee was what brought me here ultimately.

As with most Western stalls these days, there are tons of options on the menu. I ordered the Prawn Mee (Regular @ $5, Large @ $6.8). I went for the large option which got me an extra prawn (3 total) and a serving of lalas. The Western menu tempted me enough to get the Cowboy Grilled Chicken Chop ($7.8) as well.

Don’t leave the counter without taking this combination of fried shallots and lard.

The Prawn Mee (Large – $6.8) might look simple but it’s a tough dish to execute. The broth, which is the most important component, needs to be brewed for hours with an abundance of ingredients. It’s difficult to nail a robust broth, but Cowboy Charcoal Grill is here to impress.

The broth was full of crustacean sweetness, and carried the fragrance of garlic. It was also gently spiced and amazingly addictive. I just couldn’t stop myself from reaching for more. The bits of the fried shallots and lard made the soup even more flavourful and aromatic.

The bowl also came with slightly fatty and tender pork ribs which have soaked up the broth sufficiently. The lalas and prawns were pretty fresh, and there’s a small handful of beansprouts and some greens in the soup too.

Besides yellow noodles, they have bee hoon and thick bee hoon.

After I’ve finished the last drop of the soup, I pulled the Cowboy Grilled Chicken Chop ($7.80) closer.

Some of us may not be comfortable with eating the charred bits but they’re my favourite parts.

While eating it, I was thinking about how food can be both simple and delicious. You just need a good marinade and a charcoal grill. So simple, but oh so good!

I had to ask, “Why did your boss decide to sell prawn mee, when it’s clearly a Western stall?”

“For money la!”

I laughed. The honesty was refreshing and it was reflected in the food. There was nothing fancy, just honest good food.

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

Simply comment below if there’s any changes or additional info to Cowboy Charcoal Grill. We will verify and update from our side. Thanks in advance!

The post Cowboy Charcoal Grill – Good Prawn Mee from a Western Stall! appeared first on Miss Tam Chiak.

Where to grab a quick bite or have another reunion dinner during CNY Day 1 and 2? We have hunted down a number of restaurants that are open to satisfy those growling tummies. If you’re done with house visiting and looking for a place to have a good meal, here are some places that you can dine at without getting disappointed at the door!

From having casual cafe fare to luxurious buffet spreads, here are 30 Restaurants That Will Be Open During Chinese New Year Day 1 & 2!

Baristart

Hailing all the way from Hokkaido, Japan, Baristart Coffee first started out in June 2015 as a simple coffee stand where one can hear all about the milk produced in Hokkaido and its relation to the coffee scene in Japan. From coffee to desserts and savouries, Baristart Coffee prides itself on its use of pure uncompromising quality of Hokkaido dairy that is both rich and creamy with a tinge of sweetness. You may want to try the Kuromitsu Anmitsu Parfait ($12.80) – an assembly of delightful sweets including agar cubes, shiratama mochi and a choice of vanilla or matcha ice cream. The bear shaped Hokkaido BIEI Jersey Milk Shaved Ice ($9.80) with fragrant and rich Hokkaido milk is a hit as well.

Chix Hot Chicken (*HALAL)

Better known as the winner of the first season of Singapore Idol in 2004, Taufik Batisah co-owns Chix Hot Chicken alongside his good friend, Bober Ismail. Made from 100% organic spices from US, Chix Hot Chicken’s dry rub is what makes their chicken so unique. This is possibly the first dry rub fried chicken joint in Singapore, and the first fried chicken joint in Asia to feature authentic Nashville fried chicken. Plus points for them because they are Halal so everybody can enjoy a taste of Nashville right here! You can choose from 3 levels of spice for your chicken — mild, extra and insane. For those who cannot take any spice at all, you can opt for the original fried chicken which features buttermilk fried chicken rubbed with a mix of soul spice.

Crystal Jade

Kickstart a great year with Crystal Jade’s Auspicious Tidings Hamachi Yusheng ($128 for large | $88 for small). Some CNY highlights include Steamed Fortune dumplings with aromatic chilli oil ($6.80/6pcs, available at Crystal Jade La Mian Xiao Long Bao & Crystal Jade Jiang Nan), King Prawn Prepared 2 –Ways ($32.80, available at Crystal Jade Kitchen) and Pan-seared Lobster with XO Sauce on Yuzu Noodle (available at Crystal Jade Palace). Note that all Crystal Jade outlets are open on CNY Eve (4 Feb) & CNY Day 2 (6 Feb)!

Famous Treasure

Located in Capitol Piazza, the newly-opened Famous Treasure serves an array of local Chinese favourites and seafood signatures. If this name rings a bell, you’d have probably patronized or heard of The Famous Kitchen, a popular restaurant in Sembawang. The Marinated Cockles Teochew Style ($12) was highly recommended. The plump and juicy cockles are dressed in a homemade chilli paste which tastes somewhat similar to sambal belachan. The Salted-Baked Flower Crabs ($6 / 100g) was the dish that blew us away. In a special wok, the chef fries sea salt, stock and live flower crabs until the ensemble is dry. The crabs were so intensely fragrant, that we dived into it immediately. The crab was so tender and sweet. MUST TRY!

Fatburger

American burger chain Fatburger has landed on Singapore’s sunny shores at two locations: Velocity at Novena Square, and KINEX (formerly known as OneKM Shopping Mall) in Katong. Their beef patties are made with 100% Alberta Angus Beef and are grilled upon order. If you are up for the challenge, finish up their Quad fatburger with 4 patties and you will score yourself a certificate and have your picture up on their wall of fame. For those who can’t eat beef, you can try their crispy chicken burger. Oh yes, you can also choose 8 different types of sauces for their buffalo wings.

Founder Bak Kut Teh

Since 1978, Founder Bak Kut Teh has been consistently dishing out bowls of  delectable Teochew-style pork ribs soup. From a small Bak Kut Teh eatery in Choa Chu Kang in 1978, Founder Bak Kut Teh expanded into their first restaurant space in 1988. Now, Founder regularly ranks as one of Singapore’s top Bak Kut Teh restaurants, and is poised to expand to neighbouring countries.

Greenwood Fish Market

A wholesale seafood retailer and restaurant, Greenwood Fish Market brings fresh quality seafood to the table by directly importing their live produce. Customers can have their choice of fish, crustacean or shellfish done the way they like. You have to try the flavourful Crab Cake ($18.95) with Pumpkin Puree and Rice with Red Beet Slaw and Wasabi Aioli. The Rock Lobster Thermidor ($69.95) is also a must-order for cheese-lovers. The addictive cream and cheese sauce brings out the natural sweetness of the succulent lobster, and every bite is amazing. Don’t forget Greenwood’s freshly shucked oysters which are briny and reminiscent of the sea! Check out other offerings at Quayside Isle here.

Hai Tien Lo

Usher in the Year of the Pig at Hai Tien Lo (海天楼)! Take you pick from seven auspiciously-named menus which showcase the very best of Cantonese cuisine. Helmed by new Executive Chef, Ben Zeng, Hai Tien Lo (海天楼) decorates the traditional classics with a spark of innovation. The exquisite menus feature delicacies such as the Double-boiled Buddha Jumps Over The Wall with Morel Mushrooms along with the elegant Stewed Inaniwa Udon with Lobster in Superior Soya Sauce. Vegetarians, rejoice! Chef Ben Zeng has also prepared a full 7-course Blossoming Spring Menu.

Hararu Izakaya (*HALAL)

Hararu Izakaya is the first Muslim owned Izakaya in Singapore. The restaurant spans 2 storeys, with the second floor decorated in traditional Japanese Tatami dining style. Hararu’s lunch menu offers diners a variety of 4 different donburi sets. By night, Hararu changes into a Japanese bar and their dinner menu showcases Japanese skewers and other ala carte items. We love the Gyuniku Don (beef) and Unagi Don. Each Donburi Set Lunch comes with miso soup, a refreshing salad, and free flow green tea, making this meal value-for-money.

Jai Thai

Jai Thai is one of the cheaper places to satisfy your cravings for Thai food. We had the Olive Set which consists of olive rice, mango salad, Tau Fu Green Curry, Fish with Chilli Sauce and Fried Mix Vegetables. Jai Thai’s mango salad will knock your socks off. It was spicy, sweet and a tad sourish. So is the fried mix vegetables which felt like home-cooked dishes. I really enjoyed the Pad Thai. It is flavourful enough and has the perfect balance of sweet, sticky and savoury. The noodles are well fried, not sticking together and each mouthful has a wok hei aroma.

Check out the list of Thai restaurants in Singapore.

Jiang Hu Hotpot

Treat yourself to some authentic Sichuan hotpot at Jiang Hu that will not disappoint. From the intricate presentation of each and every dish, to the warm hospitality and ambience, everything makes for an unforgettable experience. Unlike other restaurants where the mala soup base is prepared in the kitchen, Jiang Hu hotpot insists on adding mala oil and herbs into the clear soup right in front of their guests. In addition, they have a specialty sauce made from spring onions, coriander, peanuts, and fried soy beans. Wow your palates with their Minced Prawn with Capelin Roe ($13.80), Mixed Meatball Combo ($14.80), and US Prime Beef Slices ($11.80). I will suggest ordering the Homemade Black Beancurd ($7.80) which is made from black beans, soybeans and sesame. Read about other restaurants in Bedok Point here.

Jiak Modern Tzechar

Jiak is a family friendly, halal Chinese tzechar restaurant in Esplanade. They are offering the Buddy Set ($22) if you and your best friend have some serious tzechar cravings. The set comes with their signature Curry Fish Head, as well as your choice of either Sambal Kangkong or Claypot Beancurd. Jiak Modern Tzechar’s rendition of curry fish head is on the milkier side and it is not very spicy so the whole family gets to enjoy! The Steamed Crab with Black Bee Hoon is also a must-try! Check out other deals at Esplanade!

Kai Garden

Kai Garden, helmed by one of Singapore’s most sought-after chefs Fung Chi Keung, has already established itself as the premier destination for Cantonese cuisine. I have been singing praises of their Garoupa with Lobster Broth after I had it in the restaurant. With fresh garoupa presented in front of your table, the staff will help you ‘swish’ the fresh slices into the lobster broth. The broth has been boiled for hours making it rich and addictive. I reckon any kind of fresh seafood works well with the broth. One of the must try dim sum items include Charcoal Shen Jian Bao ($6.80). Pan fried over a hot plate, its moist meat filling with a slightly chewy skin and crispy fried bottom was so good.

Le Shrimp

Le Shrimp Ramen is a new Chinese La Mian concept at Paragon. Specialising in shrimp broth, Le Shrimp offers noodle dishes ranging from S$6.50 to S$19.90. Fresh big prawns are baked at 180°C for 45 minutes, handground to a fine texture, and simmered for more than eight hours with premium conpoy for more umami. Do not miss Le Signature Trio Shrimp Ramen (S$19.90). This is a comforting bowl of la mian topped with fresh big prawns, handmade ebiko prawn paste, and prawn dumplings. Another of my favourite is the Prawn Dumpling with Chilli Vinaigrette Ramen (S$10.90). The al dente ribbons of noodles are tossed with moreish chilli vinaigrette and prove to be extremely addictive.

LIME Restaurant

From now to 19 February 2019, Lime Restaurant will be serving a range of festive offerings which include Baked Seabass with Homemade Spicy Glaze, Stir-Fried Sliced Pork with Leek and Spicy Bean Sauce and Drunken Seafood Bowl. The highlight is definitely the Drunken Seafood Bowl. Savour the sweetness of crayfish, prawns, clams and mussels, which are swimming in a fragrant brew of Chinese herbs and wine. The prawns were juicy and meaty, and the clams and mussels carried the rich aroma and fragrance of wine.

Man Fu Yuan

Executive Chef Eric Neo ups the ante with exquisite yusheng creations, and indulgent fortune feasts. Until 19 February 2019, you can enjoy Man Fu Yuan‘s signatures such as Roasted Pork Belly Roulade and Lobster Egg Noodles with XO chilli sauce from their set menus (from $108 per pax). Besides having a perfectly crisp skin, the aromatic and tasty seafood stuffing in the Roasted Pork Belly Roulade makes it a palate pleaser that’s a must-have dish on the table. The XO chilli sauce in the lobster noodles is extraordinary- you’d definitely be asking for a second serving. Definitely an amazing place for your reunion dinner in 2019!

Morton’s The Steakhouse

Situated on the fourth storey of the luxurious five-star Mandarin Oriental, Morton’s The Steakhouse serves steaks that are the absolute crème de la crème in terms of quality. Morton’s only uses the finest USDA Prime Grain-fed Beef, which is of the highest grade and quality. Less than 2 percent of American beef earns this designation! Their Prime Beef is also aged for 23 – 28 days to intensify its flavour. Steak really doesn’t get any better than this. Cutting into this divine Porterhouse Steak revealed that it was cooked to a mouth-watering shade of pink, or a perfect medium rare. Read more about our review here.

Muthu’s Curry Restaurant

Indian curry fish head may not be the first thing people associate with Chinese New Year, but rest assured that Muthu’s Curry Restaurant will bring a unique and aromatic spice-infused twist to your reunion dinners. Muthu’s Signature Curry Fish Head ($22/$27/$32) holds a robust curry gravy with strong aromatics from the blend of spices, making this a potent and solid pot of Indian curry. The spiciness of the curry fish head starts off gradual and slowly builds into a tolerable yet satisfying level of heat that is sure to appeal to spice lovers. Remember to soak up the delicious curry with their assorted naan or fragrant biryani rice!

Noods & Meats (*HALAL)

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 has easily more than 15 delectable dishes to try. They have a range of meats that are smoked in-house here. Each main comes with a complimentary side. We opted for the Bebek Meat ($12.90), which marries both Western and French cooking styles. The sauce is commendable!

PUTIEN @ ION Orchard

PUTIEN brings to the table heart-warming and tasty comfort food that we can all look forward to. Exclusive to ION Orchard only, PUTIEN has prepared the Lotus Leaf Steamed Crab with Vermicelli ($7.90++ per 100g) as an ode to Singaporean flavours. The crab is steamed for exactly 10 minutes to achieve a sublime texture. Staying true to its roots in Fujian, China, PUTIEN also offers timeless dishes such as their PUTIEN Lor Mee (Small $9.50, Medium $19.00, Large $28.50). Check out other offerings at ION Orchard!

Note that only PUTIEN at ION Orchard will be open on CNY Day 1. The rest of the outlets are closed. Operation will resume on CNY Day 2 (6 February 2019) for all outlets.

Quayside Seafood

Quayside Seafood at Clarke Quay is a riverfront restaurant serving up a variety of Singapore’s unofficial national seafood dishes. Enjoy the cool river breeze under the stars in their spacious alfresco area. You have to get the Sri Lankan crabs in the signature Popular Chilli Sauce or Black Pepper Sauce ($7.50++ per 100g). Digging into a mantou dipped in tangy chili crab gravy hit all the right spots for me. Another seafood contender is the highly acclaimed Indonesian Style Prawns in Claypot ($11.50++ per 100g). The light and aromatic broth posseses a hint of sweetness from the fresh and succulent prawns.

Summerlong

Summerlong is a laidback beachside restaurant that offers bright and bold Mediterranean-inspired cuisine. Snack on mezze platters of briny Oysters, Chilled Ponzu Clams and Kingfish Crudo and enjoy mains such as Barbequed Squid, Sea Bass and King Prawns. For hummus-lovers, Summerlong also offers a good selection of hummus ranging from all-time favourites such as Classic Chickpea to the more interesting Eggplant and Mint, as well as White Bean and Rosemary. For those trying to avoid the CNY crowd, Summerlong will be open for both brunch and dinner on the 5th and 6th of February.

Earn Cashback While Dining Out With ShopBack GO! Simply link your credit or debit card on ShopBack GO within the ShopBack app, pay as you normally would with your linked card in-store and earn up to 10% Cashback in your ShopBack account when you dine at participating merchants! Read more: https://www.misstamchiak.com/singapore-cafes-shopback-go-cashback/

TAP Craft Beer Bar

Do you love craft beers? If you do, I’m sure you’ve been to TAP. The craft beers go for $10 a pint, which is one of the cheapest in Singapore. What’s even more amazing is that there are 20 different rotating taps choose from! From IPA to stout, TAP has something for everyone! However, once a particular beer runs out, it may take months to return. TAP keeps things fresh by constantly bringing in new and different beers. Read about our experience at TAP here.

Teochew Cuisine

During Chinese New Year, the festivities are in full swing. Family members get together to celebrate the coming of spring, and these gatherings can stretch into the wee hours and that’s when we get hungry. Teochew Cuisine at Toa Payoh and Bukit Batok West are opened 24/7. Diners can get fish steamboat, kway chap and even dim sum for supper.

The Malayan Council (*HALAL)

The Malayan Council fuses traditional Malay food with modern gourmet food to reach out to both the old and the young. The dual-storey eatery has both an indoor, and alfresco seating area. All of TMC’s cakes are made in-house by their pastry chef. The Classic Ondeh Ondeh Cake ($8.50) comes with a scoop of vanilla ice cream. You can look forward to an excellent medley of light coconut chantilly cream, moist and soft pandan sponge cake, gula melaka bits and coconut drizzle. This cake is really delicious!

The Pump Room

The Pump Room, a bistro that incorporates elements of a microbrewery, bistro and bar promises a memorable drinking, dining and partying experience. For a heartier option, go for the Australian Tomahawk Beef that comes with thick cut French fries, salad and a choice of Red Wine Sauce, Tasmanian Bush Pepper Sauce or Diane Sauce. The beef is seasoned well with smoked sea salt and freshly crushed pepper. If you like something to go along with their craft beers on tap, I will recommend the Crispy Pork Knuckle that is paired with a bowl of sauerkraut and beer sauce.

Tsui Wah

Set in a 140-seater in Clarke Quay, 翠華 Tsui Wah is modelled after the outlets in Hong Kong, serving a menu of wholesome and delicious Cantonese dishes made with only the freshest produce. Their Hong Kong Milk Tea (hot/$3.50, cold/$4) carries a mild and light flavour derived from premium tea leaves imported from Tsui Wah Hong Kong. The tea is brewed daily and kept up to 30 minutes to ensure optimal freshness and quality. Don’t forget to pair it with the Signature Crispy Bun with Condensed Milk ($4), which is Tsui Wah’s reinvention of a classic Hong Kong snack. Each freshly baked bun is coated with a layer of butter and condensed milk. The irresistible treat is crisp yet sweet on the outside, and amazingly fluffy inside. On CNY Day 1, they are open from 5pm to 4am. On CNY Day 2, they are open from 11am to 1.30am.

TWG Tea Salon & Boutique

Nestled within an oasis of calmness located in the luxury circle of The Shoppes, TWG Tea serves an afternoon tea combining their celebrated sweet and savoury tea-infused cuisines. The Fortune High Tea Set ($40++) which came with a pot of tea, Truffle Croque, two scones and three TWG macarons. The Truffle Croque was amazing as the earthiness of the roasted Portobello mushrooms was nicely complemented by the Emperor Pu-Erh infused white truffle bechamel sauce. Read about other High Tea offerings at Marina Bay Sands here.

Wah Lok

Kickstart the new year with Wah Lok’s signature Alaskan Crab Lo Hei. The Yu Sheng highlights the natural textures and flavours of fresh crab slices which sit atop hand-shredded seasonal vegetables and homemade condiments and sauces. If you are a fan of sashimi, the Hamachi Yu Sheng in “Soon Tak” Style will not disappoint. Making a debut this year is the Auspicious Golden Pot, a luscious alternative for those who don’t enjoy seafood. It is packed with premium ingredients such as Deer Sinew, Goose Web, Morel, Pork Ribs, Fish Maw, Tianjin Cabbage, Chestnut and Black Moss. Enjoy an exquisite seven or eight-course set menu at Wah Lok from $398++ for 4 persons from 21 January to 19 February 2019.

Walaku (*HALAL)

Walaku’s nasi lemak is exceptionally unique. They grill their coconut rice, which is tightly wrapped in a banana leaf. According to the chef, this allows the rice to be adequately infused with the banana leaf’s subtle sweet flavour and aroma. While they serve inventive variations such as the Ikan Bakar Salmon ($11.80) and the Kari Soft Shell Crab ($11.80), they also have the Ayam Goreng Rempah ($7.80) which might appeal to more traditional palates. However, you have to go for the pièce de résistance, the Garlic Cheesy Lobster ($22)!

Wan Hao

Toss to a year of great tidings with not one but six types of Yu Sheng from Wan Hao Chinese Restaurant. Our favourite is the Lobster, Sea Urchin, Hokkaido Scallop, Salmon, Tuna and Caviar Yu Sheng ($268 nett for large) that’s generously drizzled with a sweet and refreshing Kumquat sauce. A savoury delight that’s making its debut this year is the Wan Hao Imperial Pot of Prosperity Pen Cai. The pot is filled with 13 luxurious ingredients such as crispy oyster, braised Irish duck, 3-head abalone, fish maw and sea. Wan Hao Chinese Restaurant will also be serving the finest Cantonese favourites in their set menus (from $108.80++ per person).

READ: 10 Best Reunion Dinners for a Very Huat Chinese New Year in 2019

Wee Nam Kee Chicken Rice

Chicken rice fans will be happy to know that Wee Nam Kee at Northpoint and Jurong Point will be open on 1st day of CNY from 5pm onwards! They serve three different types of chicken – namely the poached, soy sauce, and fried. When done correctly in a flavourful broth, the poached chicken is juicy and tender, gently gingery with subtle chicken flavour. It’s sliced and served alongside more broth, rice, chilli sauce and a fragrant bowl of chicken broth. The broth is tasty enough to boost your appetite.The rice at Wee Nam Kee is decent, each long grain rice is well-oiled, mildly fragrant, yet not too greasy.

The post 30 Restaurants That Are Open During Chinese New Year 2019 appeared first on Miss Tam Chiak.

For the health conscious, a bowl of Hakka lei cha rice is always a good idea. Some hate it while others love lei-cha for its health benefits.

I met Chris who helps out at his mother’s thunder rice stall “Traditional Hakka Rice (河婆客家擂茶)” in Tanjong Pagar. Born into a Hakka family, Chris is familiar with thunder tea rice as it is their staple. Chris’ mother has been selling thunder tea rice since 2011. Chris was doing sales previously but decided to help his mother full time in 2017, and he hopes to take over the business in future.

Freshness is the key to good lei-cha, and here that’s a guarantee. Every morning, Chris’s mother pounds a mixture of fresh green herbs such as basil and peppermint with Chinese tea leaves and peanuts in a large bowl to make a nourishing lei cha soup. Each bowl of lei cha($3.50) comprises steamed rice, dainty cubes of toufu, mustard greens, kai lan, long beans, peanuts, dried shrimps, pickled radish and more. Brown rice is available at a top up of $0.50. They’ve got the side dishes-to-rice ratio more than right — the portions of the sides are surprisingly generous.

While some lei cha soup may be too bitter or harsh-tasting, this bowl of minty soup was not as overwhelming, despite being incredibly piquant and rich. I poured the whole bowl of soup into the rice and ate it together. If you like your soup very strong, this may not suit your tastebuds, but if you are someone who is trying lei cha for the first time, you will enjoy it.

When mixed together, the many elements melded harmoniously to form a gorgeous and healthy rice bowl. Chris’s mother even joked that she eats lei cha to keep her figure. However, with its long ingredient list, the preparation of lei cha is very time consuming. The duo has to be at the stall by 5am to prepare the ingredients so that they can open the stall at 9.30am.

The lei cha was a knock-out. It’s visually appealing, and really delicious. It’s great for vegans too. Nine to ten items, such as shiitake mushrooms, red cabbage, chai poh, and tofu, are part of the mix. The dish is all organic, and comes in handsome portions.

Besides lei cha, the stall also sells other Hakka delights such as yong tau foo ($1), bitter gourd ($1.20) and meat ball ($0.50). Chris’ mother makes the meat paste and separates it into three different bowls to use for different ingredients.

For example, they added cabbage head to the meat balls and dried shrimps to the bitter gourd. Their steamed tofu is really popular, and they named it xiao bai. Instead of adding water chestnut into the paste, they added turnip to give it more moisture and crunch. I think the wide selection of ingredients is what makes the stall popular. The ingredients sell out really quickly though, so if you want to have lunch here, come before 1pm.

PS: On the seventh day of the Lunar New Year, the stall will be selling 7 vegetables thunder tea.

The post Traditional Hakka Rice (河婆客家擂茶) – Healthy Thunder Rice in Tanjong Pagar appeared first on Miss Tam Chiak.

I was running some errands in the CBD one afternoon, and decided to make a rush for Amoy Street Food Centre for a late lunch at any of my favourite stalls. It’s been a while since I last visited the place and I could really use some good food.

To my dismay, many of my favourite hawkers gave a meek smile, signalling to me that they were done for the day.

I looked around and spotted a new kid on the block, Kinobe. Run by a duo of young hawkers, Genji and Benjamin, Kinobe only has 2 items on the menu –  Gyu/Beef Don ($6) and  Buta/Pork Don ($5). Meat and rice sounded great, especially when I was famished.

Unfortunately, they have run out of pork at the time of my visit, so both my partner and I ordered the Beef Don ($6).

Our bowls looked sumptuous. They were topped with slices of beef and, of course, a really sexy onsen egg. Before I dug in, I shook my bowl so that the egg will jiggle — perfect for instastory!

I coated the beef slices with a good amount of egg yolk, and boy do they taste heavenly. I raised my bowl, so that the distance between the bowl to my mouth is reduced, and gobbled up mouthfuls of rice hurriedly. Just what I needed to satisfy my hunger!

Underneath the beef lay wedges of sweet onions. That, along with the sprinkling of spring onions, kept the dish from being too jelak.

The rice had a great texture. The grains were firm, and not mushy at all.

While the sprinkling of chilli flakes might look a little intimidating, it was not at all spicy.

I chatted with the owner, Genji, as I was finishing my bowl. The owners are actually unsure if the three-month-old Kinobe is going to survive in Amoy Street Food Centre. After all, it is home to many well-established stalls that have almost a legendary status. The young hawkers are still trying to fine tune their food according to feedback.

So next time when you’re in the area, and want to have some yummy and really affordable donburi, head to Kinobe. More importantly, let them know how they can improve. It’s always heartening to see someone constantly trying to improve.

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

Simply comment below if there’s any changes or additional info to Kinobe. We will verify and update from our side. Thanks in advance!

The post Kinobe – Affordable Donburi in Amoy Street Food Centre appeared first on Miss Tam Chiak.

Tanjong Pagar Food Centre is a famous trove for good food. It’s especially packed during weekday lunchtime as people working in the CBD make their way here for a more affordable lunch.

We were in the area when we decided to drop by for the famous Rong Xing Yong Tau Foo. You might have heard of this stall because of the family feud between 2 sisters. Years ago, Rong Xing Yong Tau Foo split into 2 stalls, each manned by one sister. Apparently, the sisters weren’t on talking terms and ultimately decided to be competitors in Tanjong Pagar Food Centre.

But we weren’t here for an update on the drama, we just wanted good YTF.

At Rong Xing, the ingredients go for $0.60 a piece. Remember to use the takeaway box if you are intending to dabao.

My partner opted for a healthier soup version with more greens, while I went for the dry version filled with my favourite ingredients. Both bowls had 7 ingredients with noodles and cost $4.80 each.

The clean-tasting soup allowed us to appreciate the mild flavors of the tofu and the natural sweetness of tomato, seaweed and broccoli. This was a healthy, but hearty mid-day meal.

I mixed the sweet sauce and chilli sauce into my noodles. The tasty sauce bound all the ingredients together and made the dish even more satisfying.

I especially liked the meatball which was juicy and firm.

The watercress soup that came with the dry noodles was such a delight. Refreshing and tasty all at the same time, the soup was swimming with crisp watercress. I savoured it thoroughly.

In my opinion, good yong tau foo isn’t something that strikes you as outstandingly delicious. Good yong tau foo promises fresh ingredients, well-cooked noodles, great sauces and a lovely soup. Rong Xing Yong Tau Fu has definitely done well in all aspects.

While in queue, I saw people buying only the ingredients(presumably for home cooking). This is a testament to how awesome the ingredients are.

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

Simply comment below if there’s any changes or additional info to Rong Xing Yong Tau Foo. We will verify and update from our side. Thanks in advance!

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I was lamenting the rarity of good Penang Char Kway Teow in Singapore when my friend recommended a place in Upper Boon Keng Food Centre.

The stall name is literally what the stall sells. There are $3 and $4 portions, and you can, of course, decide if you like your kway teow to be fried with chilli. Ye Zi, the shop owner, runs the stall herself. That might not sound that impressive at all, but do you know that Ye Zi is 74 years old? Now, are you amazed? I sure am! Oh, there’s one thing you must note, Ye Zi doesn’t allow customers to have her char kway teow without bean sprouts, so respect the elderly okay?

I caught a whiff of the Penang Char Kway Teow ($3) even before the plate reached me. Could this finally be the plate that satisfy my cravings?

It’s hard to describe that feeling when you finally get what you’ve been searching for.

I stuffed my face with heaps of smooth kway teow quickly, and every bite just got more delicious. The lovely wok hei wasn’t too overwhelming, and the kway teow wasn’t too oily. It didn’t feel heavy at all! I loved that the plate came with quite a substantial amount of egg.

Ye Zi includes prawns, Lap cheong (Chinese sausage), eggs, vegetables and bean sprouts in her char kway teow. The prawns were rather small but they were crunchy and flavorful. The lap cheong gave the dish a nice sweetness which might not cater to every tastebud but I enjoyed it very much. I finished my $3 plate in no time!

Ye Zi shared that she didn’t always cook a good plate of Penang char kway teow. While she was still learning the ropes 30 years ago, things were bad. She would fall asleep in her own stall as there were virtually no customers. This worried her tremendously. She had to pay rent, utility bills and spend on her ingredients. It was a tough time. Things changed a few months later, after she met her benefactor who amended her recipe as well as offered suggestions.

Revitalized, the stall slowly picked up momentum, and now has a loyal customer base comprising friends, taxi drivers and residents in the area. Ye Zi remains grateful to her benefactor who propelled her to success.

I guess I should thank him as well, for this delicious plate of char kway teow.

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

Simply comment below if there’s any changes or additional info to Penang Fried Kway Teow. We will verify and update from our side. Thanks in advance!

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Old school. This is what 545 Whampoa Prawn Noodles is all about.

You would have expected an older generation to be cooking at the stall. But 35-year-old Li Ruifang is the one behind the kitchen. She was a finance graduate but decided to quit work as a settlement officer in an MNC to become a hawker. “It’s my father’s stall and he had been at it for 40 years. But he is getting old and I want to continue the legacy.”

The roots of the prawn noodles in Ruifang’s family go far back into the 1950s when her grandfather started selling it along the streets of Whampoa before it was even named so. When Whampoa Market was built in 1973, Ruifang’s Dad took a stall, and has been selling prawn noodles since then. The current stall at Whampoa Market is run by Ruifang’s aunt. With the guidance of her dad, Ruifang decided to be a hawker, bringing bowls of tradition and history to Tekka Food Centre.

Every morning, Ruifang and her parents would reach the stall by 3am to prepare the ingredients. First, they have to peel and boil a mountain of prawns before adding the pork bones to give it the richness. Using a recipe that spans across 3 generations, their stock is a little darker but sweeter as she only uses sea-caught prawns called sua lor and ang kar.

What you get is that old school prawn noodle that has got that familiar taste from grandmother’s time. I wasn’t old enough to experience police-wear-shorts period but their prawn noodles hit the comfort spot with its flavourful broth. Just give us a delicious bowl of piping hot prawn noodles and it will make us slurp non-stop.

Their dry rendition is just as popular, if not more so. The sambal that was tossed with the noodles was awesome – a nice balance of spicy, savoury and dried seafood accents. With a spoonful of ketchup added in, toss the noodles well and make sure every strand is coated with the sauce. Half slices of prawns and thin slivers of lean pork are served together with a spoonful of fried shallot to complete the dish.

The relationship that Ruifang has with prawn noodles is the reason why she decided to get into the trade. But it has not always been a smooth journey. For a start, Ruifang has no prior kitchen experience, even though she was helping at her father’s stall since young. But she picked up the ropes within a few months. She has been running this stall with the help of her parents since 2014. 

I do not want her family’s prawn noodle recipe to end.

Despite having to work long hours, Ruifang did not intend to give up. “Surprisingly, I can wake up early in the morning because I know many people are waiting to enjoy our prawn noodles.” That’s the motivation for her and I could see why she had customers who had to have this every day.


It’s an honour meet young hawkers like Ruifang who are spearheading a new wave of hawker culture. While Singaporeans’ love for hawker food still burns as passionately today as it did decades ago, we need the new generation of hawkers to continue to preserve the heritage.

Are you a fan of our hawker food? Hurry, LIKE or WATCH this video to pledge your support for Singapore’s UNESCO bid for hawker culture!

The post 545 Whampoa Prawn Noodles – Young Hawker Gave Up Corporate to Craft Insanely Delicious Prawn Noodles appeared first on Miss Tam Chiak.

Chinese New Year season brings one and all to Chinatown. Be it to shop for CNY decorations or to bask in the festivities, one thing’s for sure — we need to have good food at Chinatown Complex.

Emerald Soya Sauce Chicken’s green signboard is certainly eye-catching. But the unmissable bold sign that says “烧肉大王”, which translates to “King of Roast Meats”, hanging at the side of the stall is what drew me to the stall. That’s quite a claim to make, especially in a place like Chinatown Complex, where good food is abundant.

Following the cue of the signs, I ordered a plate of Roasted Meat Noodles ($5) and Half a Soya Sauce Chicken ($7). I also added ‘chicken rice’ $(0.50).

$7 for half a Soya Sauce Chicken? Wow! That’s certainly one of, if not the cheapest, options I’ve encountered .

The chicken was smooth, supple, and juicy. What was more impressive was the soya sauce that the chicken has been cooked in. I found the combination rather complex, and very appetising. The skin soaked up most of the soya sauce naturally, so each bite promised a small burst of umami.

The rice ($0.50) had a good amount of flavour on its own, but I couldn’t help but drizzle the piquant chilli sauce all over. The combination of rice and soya sauce chicken was thoroughly enjoyable.

I picked up a piece of roasted meat from my plate of Roasted Meat Noodles ($5). The skin had a good crackle, and the meat was juicy. All good signs of a meat well-roasted. It was delicious, albeit a little tough and chewy. Still a good piece of meat, but not quite the King of Roast Meats I would say.

The soft noodles were quite evenly coated with the sauce. It might have been a tad overcooked, but I still enjoyed them.

Still, the question on my mind was how Emerald Soya Sauce Chicken could sell their chicken at such ese prices. I had to ask the owner.

He answered, “It’s simple, I just don’t earn that much of a margin. I’m already 79 years old this year, no longer have the energy to go chiong profits already. Every day I open my stall with my wife, just so I have something to do, friends can also drop by and visit me at my stall. Better than staying at home and watch TV, no one to talk to. Every day just sell what I prepared then can close shop already. Not like I really need the money either.”

“Now, I still have the energy to operate my stall, but I reckon I won’t in a few years’ time. By then, I’ll close my stall for good,” the owner shared.

Well, I guess we better pop by while uncle is still here!

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

Simply comment below if there’s any changes or additional info to Emerald Soya Sauce Chicken. We will verify and update from our side. Thanks in advance!

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Maybe it has been the late nights, but I found myself being less energetic these days. I thought it might be a good time for a hearty herbal stew to get myself back on track.

Soon Lee Stew Beef (牛二代) can be found in a corner of Alexandra Village Food Centre. Its menu is rather lean, comprising Beef Stew with different parts(ranging from $5 – $10), Herbal Mutton Soup ($6/8/10) and Seasoned Vegetables with Oyster Sauce ($5).

I ordered the Stew Beef & Tendon Fire-pot ($6), the Beef-ball soup ($5) and the Herbal Mutton Soup ($6) to share with my dining partner.

The Stew Beef & Tendon Fire-pot ($6) came in a claypot. You don’t need to dig deep to find out how much meat they’ve put in. The wonderfully tender beef cubes and chewy tendons sat in a flavorful broth that had sour hints brought about by the incorporation of salted vegetables.

I also found a good portion of potatoes and carrots in my soup. These ingredients lent a lovely sweetness to the soup.

The Beef-ball soup ($5) came with 7 firm but tender beef balls.  They were such a joy to bite into!

I saved the best for last — the Herbal Mutton Soup ($6). While it says Herbal Mutton Soup in English on the menu, the Chinese title is (当归羊肉汤), which actually translates to Angelica Mutton Soup.

And they weren’t kidding. The mutton Soup carried a deep and rich herbal flavour. Its taste can be likened to Traditional Chinese medicinal tea. A lot of places avoid using too much herbs so that the dish can cater to more palates. It’s been a while since I’ve had such deep herbal flavours and I really enjoyed the soup. The mutton ribs in the soup were tender and delicious too.

Just when I thought I was about done with my meal, I remembered the home made chilli sauce that I took from the counter. The appetising sourness of the chilli sauce awoke my senses, and made me crave for more. The chilli sauce made me feel like I was hungry again, and ready for another bowl of goodness!

I poured the chilli sauce into my soup and the result was incredible. I’ll recommend finishing three-quarters of your soup, before adding in the chilli sauce.

I had to ask the chef about the chilli sauce. He shared with me 2 of the key ingredients in the concoction — white vinegar and calamansi.

It was my first visit to Soon Lee, but it certainly won’t be my last.

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

Simply comment below if there’s any changes or additional info to Soon Lee Stew Beef. We will verify and update from our side. Thanks in advance!

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