When you think of ‘Hong Lim’, the first thing that comes to mind is probably the Speakers’ Corner at Hong Lim Park. Hong Lim Market and Food Centre may not be as popular as Maxwell, Chomp Chomp, and Old Airport Road but this two-storey food centre near Chinatown MRT actually serves a plethora of Singapore’s finest delicacies!

Here are just 19 stalls out of the hundred over that stood out to me! Some of which you may already know, such as Heng Kee Curry Chicken Bee Hoon Mee, Ma Bo Lor Mee, Teo Heng Porridge Stall, High Street Tai Wah Pork Noodles, oandSungei Road Trishaw Laksa. Nonetheless, I hope to have uncovered a few hidden gems in this listicle!

Hiong Kee Dumplings

Hiong Kee Dumplings has two stalls at Hong Lim Food Centre! The one on the ground floor is used purely for the production of their dumplings before they are brought upstairs to be cooked and sold! Their Zongzi (粽子) or Bak Zhang is one of the best!

This is their Pork Dumpling ($4.20) consisting of salted egg, mushrooms, chestnut, and chunks of pork belly! I remember feeling cheated after biting into dumplings that did not have enough meat I am glad to report that the dumplings from Hiong Kee Dumplings have chunks of lean pork meat which are huge, tender, and chunky!

You have to try their Nonya Dumpling ($3.50)! It’s sweeter than the normal dumplings as its lean pork fillings are cooked with diced winter melon strips!

基记面家 Ji Ji Wanton Noodle Specialist

There’s always a snaking line at Ji Ji Wanton Noodle Specialist during lunch hour, but you’ll realise that the noodles are definitely worth the wait! There are more than 7 types of noodles to choose from. I ordered the Fresh Prawn Dumpling Noodles ($3/$4/$5/$6/$7/$8)!

For $4, you get a bowl of springy noodles tossed in a homemade sauce, and a separate bowl of soup comprising three homemade dumplings. Value-for-money? Yes! Sources have stated that the stall owners have arranged for the supplier to manufacture a special type of noodles for their stall, which might explain the noodles’ exceptional texture. This has to be one of those few wanton mees that I can down easily, even without any accompanying ingredients.

The star of the prawn dumpling noodles is definitely the prawn dumplings, which are gingerly prepared and wrapped by hand. Each plump dumpling is filled with a generous amount of pork and shrimp.

The Char Siew Wanton Noodles ($3/$4/$5/$6/$7/$8) comprises the same delicious noodles tossed in the extremely palatable sauce. You can top the noodles off with a dose of Ji Ji’s chilli, which lends a smoky and spicy punch to the dish. Like the prawn dumplings, the wantons are packed with a generous amount of pork filling too! I also noticed that they use larger-than-average slices of char siew and mushrooms!

Hainanese Curry Rice

This is one of the most severely-underrated stalls! Normal set meals cost $3.80 and come with rice, meat, a fried egg, and vegetables! The set meals available are the Fried Fish Set, Pork Chop Set, Braised Meat Set, and the Chicken Wing Set.

I purchased the same Pork Chop Set with an added portion of Braised Meat for $5.30 twice in the past week! The lady boss mentioned that these were her two most popular types of meat, and it’s not hard to see why.

The Pork Chop was crispy and tender while the Braised Meat was soft and juicy!  Overall, it may look like one huge sloppy mess but trust me, this simple dish soaked in delicious and flavourful curry was not too spicy, nor too salty or jelak. The lady boss was very generous with the tasty vegetables too!

Ma Bo Lor Mee

Opened in May 2013, this outlet of Ma Bo Lor Mee is just one out of six islandwide! Although they serve laksa too, the stall’s signage suggests that lor mee is their speciality so I ordered their Fried Fish Lor Mee ($3/$4)!

The stall has a no MSG policy. All their flavours come from natural ingredients. Made with seven herbs, the gravy is prepared the night before. Flat yellow noodles, thick gooey gravy, five pieces of deep-fried battered fish, and half an egg — what more could I ask for?!

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. Don’t forget to spoon in some house-made chilli sauce and chopped garlic for more heat and flavour! The flesh of the fish, which was encased in a crisp golden brown jacket, was sweet and tender too!

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 broth 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.

All in all, 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?

Kaya Kaya 咖爷咖爷

This kaya toast breakfast stall on the first floor of Hong Lim Market & Food Centre was an unexpected find!

I ordered the Vanilla Butter Kaya Toast with Teh Ping for $3.20! The bread was toasted to a nice crisp and I loved the vanilla flavour. It’s something different from the ordinary kaya toast, and was delicious!

Kaya Kaya also serves Honey Vanilla Butter Toast($3)! Two halves of a mini loaf of bread are slathered with butter, drizzled with honey, and popped into the oven. Condensed milk is then drizzled over the toasted bread. I heard that even though the vanilla flavour isn’t as prominent, all the ingredients come together beautifully!

Dong Sheng Beverage (东生咖啡)

Dong Sheng Beverage (东生咖啡) is another breakfast stall at Hong Lim Food Centre that serves hot and cold drinks. They also sell affordable breakfast food such as toasts and half-boiled eggs!

I started my Tuesday morning with a cup of their aromatic coffee! The Nanyang Kopi from Dong Sheng Beverage stays true to its roots with an old-school taste that appeals to both the young and old.

The kaya toast was warm and crispy, but the soft-boiled eggs were a little overcooked this time. I’ll be sure to order a cuppa Nanyang Kopi from Dong Sheng Beverage the next time I’m at Hong Lim!

Heng Kee Curry Chicken Bee Hoon Mee

There are two famous stalls that sell curry chicken noodles at Hong Lim Market and Food Centre. One is Ah Heng Curry Chicken Bee Hoon Mee at level 2, while the other is Heng Kee Curry Chicken Bee Hoon Mee at level 1. The latter, I must say, is quite impressive.

Don’t judge the stall for its messy display of Hainanese-style poached chicken. .

At $4, each bowl comes piping hot with large pieces of Hainanese-style poached chicken, potatoes and juicy curry-soaked tau pok. The greasy curry was so addictive that I almost emptied the entire bowl. It was aromatic, quite sweet, slightly savoury, and just mildly spicy!

Tai Wah Pork Noodle

High Street Tai Wah Pork Noodle is one of the proud recipients of the Michelin Bib Gourmand award 2018! Tai Wah Pork Noodle is helmed by Mr Tang, who also happens to be the younger brother of the boss of Hill Street Tai Wah Pork Noodle (the ever-popular 1-Michelin star minced pork noodle at Crawford). Although both stall owners inherited the same recipe from their father, they have each tweaked it differently.

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

I decided to order the dry version which is more popular with the customers and is what the stall is famous for! It comes in two sizes, either $6 or $8!

Upon receiving my food, I dived straight into the perfectly cooked mee pok/ mee kia that’s been mixed well with an irresistible concoction of chilli, vinegar and lard oil. I especially liked the texture of the springy noodles, and the chilli really made it exceptionally delectable. Generous portions of meatballs, bak chor and wanton — a real steal for the price that we’re paying.

Outram Park Fried Kway Teow Mee

Located directly opposite Tai Hwa Pork Noodles, Outram Park Fried Kway Teow Mee is another awardee of the Michelin Bib Gourmand award 2018! Many consider this to be one of the best char kway teow in Singapore. And, it’s no surprise why. While many char kway teow stalls tend to pre-fry their noodles before re-frying it when you order, Outram Park Char Kway Teow does not. Despite the long queue, the uncle is actually very fast and cooks the char kway teow in batches. We ended up waiting for a shorter time than expected.

To me, a solid plate of char kway teow must be packed with wok hei. And you can definitely expect that from this stall’s char kway teow which is coated in a dark sauce and fiery chilli, and completed with bean sprouts, cockles and fried pork lard to complement the tasty egg.

Diners have the option of adding cockles for $2, or a beaten egg for 50 cents. I especially love the bits of moist beaten egg that’s stuck to the kway teow. Overall, the char kway teow offered an excellent balance of sweetness, umami, spiciness and smokiness. What a delicious meal for just $4!

The Old Stall Hokkien Street Famous Prawn Mee (老檔著名福建街虾面)

Located on the second floor near the linkway to the multi-storey carpark is The Old Stall Hokkien Street Famous Prawn Mee (老檔著名福建街虾面)! A mouthful right? I know. The stall makes their own chilli powder, and does not use MSG in their food.

I ordered the Pork Ribs Noodle with Prawns($5). Although the prawns were not exceptionally big, they were generous with the noodles and the pork ribs were cooked to perfection! For me, when it comes to prawn mee, the broth is always the highlight of the meal.

The stall’s broth is what I believe to be old-school and traditional, in the sense that it does not have a very strong and intense prawn flavour. It was cloudy, thick, and rich, with a slightly alkaline aftertaste! It wasn’t really for me but the lunch crowd seems to think otherwise!

Hokkien Street Bak Kut Teh (福建街肉骨茶, 炖山瑞)

There are two Bak Kut Teh stalls on the first level of Hong Lim Market & Food Centre. In the corner, there is Morning Bak Kut Teh, and right in the centre of the hawker centre is Hokkien Street Bak Kut Teh (福建街肉骨茶, 炖山瑞)! I decided to try the latter because it had a longer queue!

Apart from Bak Kut Teh, the stall also offers a variety of side dishes! The lady boss suggested that I have the $5 portion of Pig Trotter to accompany my $4 portion of Bak Kut Teh!

The Bak Kut Teh is as the stall’s signage suggests, Hokkien style! This meant that they use a variety of herbs and soy sauce to create a more fragrant, textured, and darker soup. True enough, it had a rather strong and slightly bitter herbal taste.

The Pig Trotter’s meat was tender and juicy with the right amount of fat and lean meat! The gravy was not too salty either, and paired well with my rice.

Tuck Kee (Ipoh) Sah Ho Fun

We seldom see crayfish in hawker centres except at some cze char stalls. I ordered the Crayfish Hor Fun($6.50)!

This stall really knows how to spoil its customers! The crayfish is cut into half and the prawns are deshelled. Not only were the crayfish and prawns easy to eat, they were really fresh!

The hor fun was very smooth. Unlike the usual thick hor fun which we see in cze char stalls, the Ipoh style hor fun is thinner.

If you don’t feel like having crayfish, you can go for other options such as hor fun with just prawns, or even chicken hor fun!

Dong Fang Hong Sotong Ball Seafood Soup

Besides sotong (squid) balls, the stall also has meatballs and fish balls up for grabs. If you are wondering what’s so special about the balls here, you’ll be glad to know that each and every ball is painstakingly handmade!

They have only one item on the menu, which is the Sotong Ball Seafood Soup. This comes in three different sizes ($4.50, $5.50, $6.50). You can add noodles, such as ee mian, mi tai mak, kway teow, mee sua or bee hoon for $0.50, or have it with a bowl of white rice($0.50).

The $4.50 bowl of seafood soup comes chock full of ingredients. There are about 5 balls in the bowl (a mixture of squid, fish and meatballs), herh kiao (fish dumplings), seaweed and fried garlic chips. The portion was extremely generous!

When I sank my teeth into the sotong ball, I finally understood what the hype was all about. The sotong ball was very springy, well-seasoned, and definitely addictive. The fish balls were slightly different from the usual factory made ones. It had little chunks of fish meat studded throughout the ball instead of being just smooth and springy. The meatballs were great as well.

The light fish stock broth was tasty too! Although not as heavily flavoured as the balls, its delicate and subtle savouriness complemented the sotong, fish and meatballs perfectly.

Do get here early, because the stall closes once they sell out! (And they usually sell out quite fast, so I’ve heard)!

Tang Kay Kee Fish Head Bee Hoon

Tang Kay Kee brings traditional and modern zi char together.

The Mixed ($5), which features hor fan stir–fried with garlic tender pork slices, fish slices, battered enoki mushrooms, and sous–vide egg, really won me over. I was hooked on the battered enoki, which was made using 4 different flours and salt. The result was a uniquely salty and crispy mushroom which was extremely addictive!

Next, I opted for the Cai Po as part of the fried rice menu, which comprised fried rice with eggs, chinese sausages, crab meats, spring onions, preserved radish as well as a sous–vide egg. Unlike the Mixed hor fun, the wok–hei in this dish was much milder. Like good zi char–style fried rice, the grains were sufficiently oily.

Famous Sungei Road Trishaw Laksa

Being a Michelin Bib Gourmand awardee is huge. Established in 1997, the Bib Gourmand is awarded to eateries that serve good and consistent food at moderate prices. Famous Sungei Road Trishaw Laksa has won the Bib Gourmand award for three years in a row! I guess the word ‘famous’ in the stall’s name is there for a reason.

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

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

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

Teo Heng Porridge Stall

Teo Heng Porridge Stall is one of those places where you can find homey comfort food such as soups, stews, and porridge! Perfect for rainy days or when you’re feeling under the weather!

The star was none other than the fish. They serve three types of fish, but the aunty recommended the bai du yu (rabbit fish). It’s smaller than the other two fish, but the serving was perfect as I was alone. The fish was cooked in a huge pot of salted vegetable soup, then served with a generous sprinkling of salted vegetables. It might look plain to you, but it looked immensely appetizing to me.

The fish wasn’t seasoned before it was cooked, but just a mere five minutes of soaking in the salted vegetable soup allowed the flavours of the soup to penetrate the flesh of the fish. The fish was slightly sweet and very tender. Just this and plain porridge, and it’s a perfect meal for me. Moreover, the salted vegetables had just the right amount of sweetness and saltiness, which made the entire combination even tastier.

The squid at Teo Heng Porridge Stall deserved a notable mention too. One bite and you’ll know that it was skillfully executed. It was soft and easy to chew through.

The braised pork and duck meat were tasty, but a little dry. But just pair them with a spoonful of porridge and condiments, and all’s good. The fish cake was so delicately soft and bouncy — almost like tofu, but firmer. I dipped it in the chilli and boy, was it good!

Cantonese Delights

The stall’s famous Curry Chicken Cutlet Noodles ($4) is a must-order! You can choose between fried chicken cutlet or curry chicken drumstick. For those who do not appreciate spicy food, you are in for a treat. The fragrant and thick curry is slightly sweet, not very spicy, and rather “lemak”.

I also ordered their Chicken Feet Noodles ($3.50) which came with huge chicken feet! What makes this chicken feet different from what you get elsewhere is the generous amount of meat clinging onto the chicken claw! This is pretty rare — I haven’t seen chicken feet so meaty before! For just $3,50, the portion is pretty value for money!

Ah Kow Mushroom Minced Pork Mee

If you are a fan of Teochew-style Bak Chor Mee, you need to try Ah Kow Mushroom Minced Pork Mee! The stall has been around for more than 60 years. They started from Hill Street and moved to Hong Lim a few years back. It is now managed by 2nd generation brothers who have been trained by their dad, Ah Kow.

Ah Kow uses the best and freshest pork, wanton skin, mushrooms etc.

The al dente noodles are blanched well and tossed with special vinegar from China. Deep fried pork lard, mushrooms, fresh pork slices, dumplings and fried flatfish are then added to the noodles. There is a good balance of savoury, sour, and spicy flavours. Each bowl of noodles costs $3.50.

Ah Nian Braised Duck Rice Kway Chap Noodle

Ah Nian Duck Rice serves up braised duck, and other braised items such as intestines and pork belly!

Ah Nian Duck Rice braises their own ducks, despite the process being extremely tedious and time-consuming. The extra effort pays off, indeed!

I got the Braised Duck Rice Set ($4.50), which came with a medley of braised items – duck, peanuts, half a boiled egg and beancurd. The braised duck meat carried the fragrance of the spices that it was braised with and I enjoyed it very much.

I also tried the Kway Chap ($4++). The thin square sheets of kway were not overcooked and had a little bite to them.

The assortment of ingredients that came with the kway chap includes the usual braised pork belly, pig intestines and tau pok. There was nothing particularly fantastic about the intestines, but a good thing was that it was washed very thoroughly. There wasn’t any funky odour or sandy texture.

Hong Lim Market & Food Centre is the perfect stop for a quick breakfast, a sumptuous lunch, family dinner, or even a fuss-free takeaway! Instead of heading to the more popular food centres in the area such as Chinatown Complex or Maxwell Food Centre, consider Hong Lim Market & Food Centre instead!

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

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

The post Hong Lim Market & Food Centre – Exercise Your Freedom to Eat (& Love) at These 19 Hawker Stalls! appeared first on Miss Tam Chiak.

As someone with a sweet tooth, I’m always ready to try new desserts that tout themselves as being healthier. A dessert that’s good for your body? Sign me up!

I first heard of Kefir sometime back, and have only tried it once. Kefir is a cultured dairy similar to yogurt, but the way it’s made is different. The “starter” used are kefir grains — a combination of yeasts, milk proteins and bacteria. What makes it special is the way it’s fermented, which results in a product that’s almost lactose-free! This means that most people who are lactose intolerant are able to have this too.

On top of Kefir drinks, Miss Kefir also offers fruit parfaits, Kefir bowls, soft serve and smoothies. I decided to give their Signature Parfait with honey, granola, and two fresh fruits ($5.20), Kefir Soft Serve with Two Toppings ($4.90), and Very Berry Smoothie ($5.20) a try. I went with fresh passionfruit and strawberry for my parfait.

The kefir was more sour than regular yogurt, so adding honey to it was a brilliant move. I enjoyed their homemade granola as it wasn’t as sweet as those sold commercially, and it also incorporated some texture into each mouthful. The smoothie was refreshing and light, with just the right amount of sweetness.

They infuse Butterfly Pea into the Soft Serve here to give it a beautiful baby blue hue. I paired my soft serve with some dragonfruit and blueberries. If you’re not into the tartness of Greek yogurt, this is a great choice. Still made with kefir, this makes for a delightful and light post-meal dessert.

Miss Kefir is pretty close to East Coast Park, so if you’re looking to cool yourself down after a day of fun there, this is perfect!

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

The post Miss Kefir – Delicious and Guilt-Free Dessert! appeared first on Miss Tam Chiak.

More than 3 years ago, this cafe was known as ‘Blend It Up’. It was renamed ‘FUZE by Blend It Up’ after new owners took over.

Often adding a creative fusion twist to traditional Italian pizzas and pastas, FUZE is popular among corporate organisations who often celebrate special occasions at this casual setting.

Being a thin-crust pizza lover, I fell in love with FUZE’s signature Blend It Up Pizza ($21)’s crispy crust. It almost tasted like a fragrant toasted naan. The ingredients were simple, but what’s interesting was that Chinese cabbage was used instead of the usual peppers or spinach. The feta cheese (a pickled curd cheese) lent a saltiness to the tangy tomato base. Yummy!

I was surprised to see Roasted Pork Belly ($23) in an Italian restaurant. After I placed my order for it, I was informed by the staff that I will have to wait at least 15 minutes for it. I slid my fork against the crackling golden skin, just to hear the crisp, and I was delighted by what I heard. There’s a good ratio of meat, fats and crackling skin. This slab of glorious meat was splendidly marinated and roasted!

The Squid Ink Seafood Linguine ($19) came with adequate seafood (prawn, squid, clams and mussels) and was filling. There were other choices for the base (tomato, aglio olio, alfredo or squid ink) and pasta (penne, linguine or spaghetti), so there is something for everyone. Sitting in the hideous, but delicious, mess was sautéed garlic and red chillies, so you can expect the pasta to be rather garlicky, and armed with a pinch of heat. I liked that the clams were fresh and a little sweet.

Initially, I thought that the food at FUZE was way out of my budget. But guess what! FUZE often has 1-for-1 promotions for main courses during both lunch and dinner! $20++ to $25++ for 2 main courses?? So affordable!

Note that you have to buy a beverage, or you’ll be charged $1 for ice or warm water.

I can’t say more about how remarkable the food is. You’ve got to try it yourself! Be sure to pop by before the 1-for-1 promotion ends. I’m going to bring my friends here for our next birthday celebration!

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 FUZE by Blend It Up. We will verify and update from our side. Thanks in advance!

The post FUZE by Blend It Up – Fusion of Local Elements and Italian Cuisine appeared first on Miss Tam Chiak.

Sharing is caring, we all know food tastes better when shared. It is even better when you discover food gems away from the city! We’ve come up with a list of eight fantastic places outside the city which serve dishes that are great for sharing. From Japanese to Korean cuisine, and Indian to Western cuisine, these 4 malls have got you and your family covered with restaurants that are sure to tickle everyone’s tastebuds. Some of them even have special promotions going on so don’t miss out! Great food and great times with loved ones? Time to gather the family for a feast, what’re you waiting for!

KATONG V

Yun Ga Traditional Korean Restaurant

Located on the third floor of Katong V is Yun Ga Traditional Korean Restaurant. Whenever I think of Korean BBQ, I immediately think of Tanjong Pagar. Who knew there would be such a good Korean restaurant in Katong too! Our favourites were definitely their Black Pork Belly ($38++) and the Black Angus Beef ($38++).

At first glance, the marbling on the Black Angus got our mouths watering. What makes Yun Ga special is the unique way in which they grill their meats! Instead of the regular metal grills, they use a round cast-iron pan with a nifty metal rack. No more issues with overcooking your meat because there’s no space on the table!

Both the pork and the black angus were tender, succulent and melts in your mouth. You can enjoy a 10% discount off the Ala-Carte menu (drinks excluded) if you dine in anytime from Monday to Friday!

Delhi 6

Delhi 6 serves up delicious North Indian food with hand-picked spices and flavours. After being marinated, the meats, seafood, and vegetables are then cooked in a clay tandoor at high temperatures so that they remain tender and succulent. We tried their Chandi Murg Tikka ($13++), Tandoori Murg Gulnar ($14++), Multani Barrah Kebab ($20++), and of course, the Naan ($3++)!

The grilled meat was tender and moist, and each bite was adequately seasoned with spices that complemented each other marvellously. With the refreshing mint sauce provided with it you will be able to refresh your palette midway through and dig right back in. The naan was nicely charred on the outside, and soft and fluffy on the inside — just the way it should be! For every $50 spent here in a single receipt, you get a complimentary dessert too, yum!

HOUGANG 1

Rocky Master

Established in 1999, Rocky Master is a home-grown brand that started out as a quick casual dining concept to serve good coffee and quality food. We visited their new location, a bright and spacious space right outside the mall at Hougang 1. (The cafe is air-conditioned though, so there’s no need to worry about the heat!)

Rocky Master serves up local and fusion food, melding Singaporean flavours and Western touches. I really enjoyed their Laksa Spaghetti with Prawns ($13), and the Spinach Corn Quesadilla ($13). In fact, we were told that they make their own laksa paste for the spaghetti and regular laksa. The slightly spicy sauce coated each strand of noodle nicely, making each mouthful very toothsome! They also have other unique offerings such as Chicken Chicken Satay Charcoal Burger ($13) and Baked Curry Chicken rice ($13)!

From now to 4 August, Rocky Master is offering a $10 Set Meal exclusive on ShopFarEast mobile app. The set meal includes a main, salad, and a drink (limited to 60 sets)! In addition, they’re offering the Laksa Supreme at 2 for $19.90 (4 to 31 July) during the Great Singapore Sale period.

SQUARE 2

Hansang Korean Family Restaurant

Hansang is yet another great Korean restaurant outside town area serving authentic Korean fare at reasonable prices. Revisiting the restaurant brought back fond memories of the first time that I dined here! I’m glad to know that the food still tastes as good! We really enjoyed the Ginseng Chicken Soup ($18.80 Half, $28.80 Whole), and the Soft Tofu Stew ($16.80++).

The Ginseng Chicken Soup is made with ginseng flown in from Korea, and ground pine nuts. The pine nuts added a slight nuttiness and nice fragrance to the dish! I couldn’t help but keep reaching for more of the soup. The Soft Tofu Stew was also fantastic. I loved the silky tofu sitting in the spicy soup. I’ll definitely recommend this for those who like spicy food!

Hansang offers daily lunch sets, that start from $10.80, from 11:30am to 3pm. Korean hotpot fans will love the hotpot promotion ($46.80++/two pax, $56.80++/three pax)! This set includes one main hotpot, a pancake, jab chae (sweet potato noodles), side dishes, a choice of carbs and a drink!

Kajiken

Dubbed Japan’s number one Mazesoba brand, Kaijiken is the first shop dedicated to Mazesoba in Singapore. Located on the second floor of Square 2, the restaurant has an open concept kitchen and customers can see how their bowls are being prepared. We tried their Mazesoba Nagoya Style ($12.80++), Mazesoba with All Toppings ($15.80++), and the Mazesoba with Cod Roe and Mayonaise ($13.80++).

My favourite would have to be the Nagoya style, which came with minced meat and an onsen egg. I drizzled some vinegar and chilli oil onto my noodles to balance out the richness! The flavours were just brilliant!

I was pleasantly surprised by the tenderness of the braised pork belly, in the All Toppings bowl, which just melted in my mouth. The All Toppings option is definitely a good choice for those who will like to try everything! Be sure to collect their stamps each time you dine here. You can redeem a free bowl of noodles with 5 stamps on Sunday, and with 10 stamps from Monday to Saturday.

Alati Skewers

If you love meat skewers, definitely try the delicious Xinjiang-style skewers at Alati Skewers. In fact, they’re the first outlet in Singapore to bring the famous lamb skewers to our shores! For those who aren’t fans of lamb, you can go for the chicken and pork skewers. These sticks are sold in either a set of 3 or 6 ($4.50++), and you get to customise the spice levels! For a more substantial meal, get the rice set to go along, or have the skewers in a wrap.

Each skewer is generously seasoned with their special chilli and cumin, and grilled to perfection. Biting into the skewer, I was immediately hit by the smokiness from the grill, and the fragrance of the spices. This will definitely make a good lunch option when paired with some rice! ShopFarEast App users can enjoy a 1-for-1 skewer promotion (up to 12 skewers per transaction).

Kei Kaisendon

Kei Kaisendon serves up delicious and affordable Chirashi dons. We tried their Signature Kei Kaisendon ($12.80++), Salmon Kaisendon ($18.90), and the Hotate Kaisendon ($19.90). Get four different flavours in one bowl with the unique ways of Kaisendon here!

First, try the dons with just some shoyu and wasabi, followed by mixing in a little bit of mayonnaise and chilli powder for the second flavour combination. When you’re halfway done, pour in some soup and enjoy it as a porridge if you’ll like!

Lastly, you can roll the rice into a handroll with the nori seaweed provided. Being a fan of scallops, I preferred the Hotate the most out of the three, and it was also the bowl with the most variety.

GREENWICH V

Haruyuki Restaurant by Rakuichi Sushi

Serving authentic Japanese cuisine since 2005, Haruyuki Restaurant is quite the hidden gem. Their extensive menu has something for everyone — Sashimi, Grilled Skewers, Nabes (Japanese Hotpot) and more!

We had the Sumiyaki Moriawase ($32) – Assorted Skewers, Haruyuki Maki ($25), – a Soft Shell Crab Roll Wrapped with Avocado and Raw Fish, Ume Sashimi ($60) – Assorted Sashimi with six different types of fish, and Shake Miru Nabe ($18) – Salmon Milk Hotpot.

Even with the huge variety of dishes that they have to handle, Haruyuki Restaurant still does each dish splendidly! The Shake Miru Nabe came with a generous amount of ingredients and was deliciously creamy and tasty. As the soup is a little heartier, it balanced out very well with the fresh Maki. I recommend this for those who love a good heartwarming soup! If you come in a larger group, the assorted skewers are great and definitely a must-try!

This is just a small list of hidden gems in the heartland areas, and a good change from the usual dining haunts in the city. Let us know what you think of these restaurants!

From now till 4 August, Far East Malls will be throwing a ‘Let’s F’east Together’ event, where you get to enjoy dining deals in their malls that we have mentioned above. Far East Malls is also holding an exciting social media contest across all the malls during this Food Fest. Aptly titled, “Let’s Feast Together”, share your feasting moments with the hashtag #LetsFeastTogether to win some exciting prizes! These include amazing products such as GoPro Hero 7, and Nespresso machine. All you have to do is grab a F’east food flag from participating outlets and let your creative juices flow. Prizes will go to the most creative entries! Lastly, don’t forget to sign up for the ShopFarEast app here to claim those rewards and app exclusive deals!

This post was brought to you by Far East Malls.

The post Travel out of the City for Good Food at these 4 Malls appeared first on Miss Tam Chiak.

After a multimillion-dollar facelift, The Orchard Cafe is now a stylish, and chic and spacious outfit dressed in vibrant hues.

The Orchard Cafe captures the essence of a botanical orchard, revealing a sprawling garden-lounge that imitates an inviting garden oasis.

The Orchard Cafe will be serving up mouthwatering ethnic cuisines in their enticing Signature Class Buffet. Expect heritage-inspired local creations and chef-curated dishes from all around the world!

From now till 19 August 2019, enjoy a Lunch or Dinner Buffet (Weekdays and Weekends) where 1 dines free with every 3 paying adults, by quoting “Miss Tam Chiak”!

Whenever I pay good money for a premium buffet, I expect the fresh seafood to be amazing. Naturally, the first station that caught my attention as I walked into The Orchard Cafe was the seafood on ice station which promises premium Alaskan King Crabs, Blue-Lip Mussels, Fresh US Oysters and Fresh Poached Prawns!

Fresh and plump oysters will be the downfall of me. Before adding any condiments to my oysters, I had one au naturel to truly appreciate its fresh and robust flavours. After nudging each oyster loose from its shell, I bit into it and was greeted by a burst of sweetness and a distinct taste of the sea. I’m not going to tell you how many oysters I had. Too many, just too many.

Another station that looks exceptionally inviting is the Japanese section! There are 4 types of Assorted California & Maki, served on a rotational basis, alongside a live bar serving freshly cut slices of Salmon, Tuna, Tako and Izumi Dai on ice! I especially love the bite-sized Kani Sushi and smooth sashimi.

After making my money’s worth by gorging myself silly at the seafood and Japanese section, I moved on to upscale versions of heritage-inspired local dishes such as Wok-Fried Madagascar Tiger Prawn in Sarawak Black Pepper Sauce, Stir-fried Snapper fish with black bean and young garlic, and Singapore Local Mussel with Deep Fried Man Tou!

A popular dish among Singaporeans, Popiah, is a common snack in both Malaysia and Singapore. At The Orchard Cafe’s Popiah Station, especially thin, homemade Popiah skins which sit in bamboo steamers are rolled with rich ingredients to make excellent rolls of Popiah! The Chef ensured that the jicama was well pressed before being rolled together with other ingredients. Hence, my popiah was not soggy at all, and was chewy and crunchy!

Noodle fans will be pleased to know that The Orchard Cafe’s renowned Live Noodle Bar has made a comeback as well. Expect bowls of slurp-a-licious Asian favourites such as the Singapore Laksa with Cockles!

• There is also Bak Chor Mee, Fried Sliced Fish Noodles, Penang Chicken Curry Noodles, Satay Bee Hoon, Hokkien Lor Mee, and Prawn Noodle Soup on rotation.

The buffet also has a Kou Rou Bao (扣肉包) station. Each bun had just the right amount of flavourful gravy, and a slab of fatty stewed pork belly which was tender and juicy. I was so happy to find this at The Orchard Cafe, as it’s a treat that I only get to savour during Chinese New Year, when my family has time to make it. No prizes for guessing how many I had!

Another local favourite served at this Signature Class Bicentennial Heritage Buffet is the Oyster Omelette! The aroma halted me in my tracks, off my intended path, and drew me towards a giant wok. I had to place an order before making my way to the other stations.

Fresh from an enhancement, The Orchard Cafe unveils tech-savvy amenities such as the automated touch-panel barista machine (as part of the Bicentennial Heritage Buffet menu there are three local heritage drinks on offer: Bandung, Soya Bean with Grass Jelly, and Traditional Pineapple Drink), charcoal-grill with adjustable grilling panels, and the AUSCA (Automated Service Chef Associate) egg-chef robot which cooks up perfect sunny-side-up eggs or omelettes at the breakfast buffet!

The top-of-the-line flame and charcoal grill allows the chefs to perfect flame-licked barbecue items such as Chicken & Mutton Satay, Sambal Whole Sotong on Banana Leaf, and Grilled Otar Otar!

For those who fancy their meats char-grilled to perfection, you’re in for a treat. Tasteful morsels of house-cured and marinated meats are also a new feature of the all-new buffet! Right beside the charcoal grill is a dedicated area for Western-style carved meats showcasing a rotation of premium beef and pork cuts alongside seasonal greens. Think Braised 5 Spices Beef Short Ribs served with Garden Vegetables, Grilled Angus Striploin, and Grilled Lamb Chop.

Diners are encouraged, or rather, challenged, to match their dishes with The Orchard Cafe’s selection of eight fiery, yet mouth-watering, Signature Class Sambal dipping sauces — Sambal Udang Kering, Sambal Belado, Sambal Ikan Bilis, Sambal Ijo, Sambal Balachan, Sambal Mango, Sambal Nanas, and Sambal Calimansi.

The specially curated selection of spices and herbs used at The Orchard Cafe is prepared according to decades-old, tried-and-tested recipes.

Diners also get to savour signature dishes such as Oven-baked Farm Fed Chicken Thigh and Crispy Ginger in Teriyaki Jus, Wok-Fried Sliced Kurobuta Pork in XO Sauce, Braised Soy Chicken, Steamed Pandan Chicken, and Crispy Pork Belly!

The buffet’s delectable grilled lobster was one of the dishes that I gobbled down the moment I got my hands on it. The fleshy meat, which was unbelievably tender and juicy, came off the shell easily! You also have the choice of either Laksa Sauce, Sweet Sambal or Gong Po Sauce to go with your grilled lobster.

Heeding the national call to keep Singapore’s unique heritage alive, The Orchard Cafe also presents a revival of golden favourites.

Fans of roast meats will also find a mouth-watering selection of dishes including Crispy Pork Belly and Braised Soya Sauce Chicken accompanied by Fragrant Chicken Rice, on rotation. Personally, I have loved chicken rice ever since I was little, and the chicken rice served at Orchard Cafe really brought me back to my childhood days.

The restaurant’s tech-driven enhancements also make an appearance in the dessert department. A soft-serve ice-cream machine features well-loved flavours such as Horlicks, Milo, and Pandan Kaya!

On top of being able to twirl your own cone of ice-cream, you may also bedazzle your ice-cream with fanciful sweet toppings from marshmallow and waffle wafers to rainbow sprinkles and chopped nuts!

The Orchard Cafe recognises our love for Gula Melaka, and the ingredient takes centre-stage at the new dessert bar, in the form of Peranakan and Malay cakes and kuehs.

The chefs have also taken dessert to Signature Class level, with creations such as Gula Melaka Crème Brûlée, Kaya Pandan Swiss Roll, and an indulgent, must-try Chendol featuring Gula Melaka-flavoured ice shavings!

From now till 19 August 2019, enjoy a Lunch or Dinner Buffet (Weekdays and Weekends) where 1 dines free with every 3 paying adults, by quoting “Miss Tam Chiak”! On top of that, each group of 4 may either choose to share a free bottle of Orchard Hotel’s house wine, or have one free milkshake each! Please note that for High Tea dining, only the former promotion is available on the weekends. This offer is not valid in conjunction with ongoing promotions, offers, on the eve of, and on public holidays, unless otherwise stated.

On National Day, diners dressed in Red and White clothing items can dine in at a special price of $54 (Aug 9, dinner only).

There are 5 new and decadent milkshakes. If you’re a fan of Milo, go for the Milo Mudslide milkshake which is topped with whipped cream, pretzels, and brownies. The Kar-Mel Buttercup, Saccharine Gula, Creme Matcha, and Nutella S’mores Overload are great options as well. There are also two special cocktails that are only available as a part of the Bicentennial Heritage Buffet Promotion – Gula Melaka Mojito, and Laksa Sour, both priced at $15++ each.

The Orchard Cafe has so much to offer, so be sure to check out their new space, and the spanking new heritage buffet!

Signature Class Buffet Pricing

ADULT
Breakfast: $32.00
Lunch: (Mon – Fri) $58.00
Lunch: (Sat, Sun) $62.00
Dinner: (Mon – Thu) $78.00
Dinner: (Fri – Sun) $88.00
High Tea: (Sat & Sun) $42.00

CHILD (5-12 years old)
Breakfast: $16.00
Lunch: (Mon – Fri) $29.00
Lunch: (Sat, Sun) $31.00
Dinner: (Mon – Thu) $39.00
Dinner: (Fri – Sun) $44.00
High Tea: (Sat & Sun) $21.00

All prices are subject to service charge and prevailing government taxes.

Available only in the months of July and August up to 19th August 2019, enjoy their Bicentennial Heritage Buffet which is a celebration of Singapore’s rich history. In addition to the existing Signature Class buffet, there are promotional items such as Oyster Omelette, Char Kway Teow, Popiah, Kueh Pie Tee and Fried Carrot Cake.

Operating Hours

Open Daily: Monday – Sunday: 6.00am – 11.00pm
Breakfast Buffet: Monday – Sunday: 6.00am – 10.30am
Lunch Buffet: Monday – Sunday: 12.00pm – 2.30pm
Dinner Buffet: Monday – Sunday: 6.00pm – 10.00pm
High Tea: Saturday and Sunday: 3.00pm – 5.00pm

For reservations or further enquiries, please call 6739 6565 or email orchardcafe.ohs@millenniumhotels.com.

This post was brought to you by The Orchard Cafe.

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The porridge from this hawker stall in Tahoe Garden Food Centre was recommended by one of MissTamChiak’s readers!

Chong Jia Food 張家 is a humble family business run by two siblings, Mr and Mrs Chong (centre). After finding out more about their signature and speciality dishes, I was surprised as to how much R&D was done before they opened for business. Mr Chong told me that the research was essential to create something unique so as to stand out from the other stalls in the hawker centre.

I don’t believe that porridge can be really amazing because it’s a dish so plain and simple. Instead, I believe that every bowl of porridge is comfort food so as long as the porridge is good enough to fill my tummy and provide some warmth and comfort, I am happy with it.

I am happy to say that the Minced Meat Porridge ($3 only so affordable hor?) from Chong Jia Food 張家 has earned my stamp of approval! It was smooth, warm, and comforting! The porridge came with 5 delicious meatballs which fell apart nicely in my mouth when I chewed into them. There are also other variations of porridge with century egg, pork slices, or shredded chicken!

Don’t forget to stir in the egg and add the condiments (soya sauce, pepper, sesame oil)!

Next, I tried their Taiwanese Braised Pork Rice ($4.80). Look at that mountain of braised pork! The meat was as moist and succulent as it looked. Unlike most cai fan stalls which leave their dishes out the entire day causing the meat to turn stale and tough, the braised pork meat from Chong Jia Food 張家 was fresh and extremely easy to chew through.

Mr Chong explained that he travelled to Taiwan himself to learn this recipe from his Taiwanese relatives, making the taste of it uniquely Taiwanese. Moreover, he has improved on the meat ever since he returned to Singapore. To better cater to the local market, Mr Chong’s braised pork meat has lesser fat and more lean meat!

For side dishes, they serve Braised Peanuts ($1) or Mirin Zucchini Salad ($1). I shan’t comment on the braised peanuts because I love braised peanuts (even those that come out of a can). The latter is basically sliced Japanese cucumbers which are excellent palate cleansers.

This is their Special Marinated Drumsticks Steamed Rice ($4.50)! At first, it just looked like a taller and more exquisite rendition of fan choy. But upon further enquiry, I learnt that Chong Jia Food 張家 marinates their chicken in a special homemade sauce, allowing the fragrant rice they import from Thailand to absorb the sweet flavour of the meat. Yummy! This is also a dish that is unique to their stall so you won’t be able to find it anywhere else in Singapore!

Mr Chong spoke about garlic sauces which lack a strong garlic taste with disdain, and revealed that Chong Jia Food 張家 makes their own garlic sauce! They add ingredients to enhance the overall garlic taste of the sauce. Mr Chong mentioned that customers have even requested to buy their garlic chilli in bulk before.

The stalls at Tahoe Garden Food Centre are all just 7-8 months old. According to Mr Chong, this is because of a fire that broke out in 2018. If you’re in the vicinity or craving for a nice warm bowl of porridge to start the day, check out Chong Jia Food 張家!

P.S. every meal comes with a bowl of free soup and oh, contrary to their business profile on Google, the stall is closed on Fridays! I would know because I popped by on a Friday previously.

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 Chong Jia Food 張家. We will verify and update from our side. Thanks in advance!

The post Chong Jia Food 張家 – Comfort Food to Have and Tahoe (to Hold) appeared first on Miss Tam Chiak.

Most people visit Sim Lim Square for its wide variety of electronic goods and services. Well, here’s another reason for you to pop by. There’s a stall called The Rice Bowl Gold on the 2nd floor that offers rows and rows of dazzling cai fan dishes! If you work or study in the area and are looking for a quick bite at Sim Lim Square, pop by Rice Bowl Gold!

While I was there on a Wednesday afternoon, I had the privilege of meeting all 3 of the restaurant’s co-owners — Allan, Royal, and Fenny. They are young adults who have taken on the challenging task of marketing and rebranding this traditional F&B business just last September 2018. While Fenny and Allan manage the accounts and operational aspect of the business, Royal handles finance and sales.

The Rice Bowl faces heavy competition from a neighbouring stall which specializes in Salted Egg dishes. Hence, the owners continually encourage their chefs to innovate and experiment with new ingredients in order to create new dishes. Next time, instead of joining the queue for cai fan, maybe consider heading straight to the counter to order one of their mini woks!

First and foremost, I present to you, their Signature Salted Egg Chicken ($5.50)! Keeping things simple, without compromising on the quality of their dishes, The Rice Bowl minimizes the use of seasonings and marinates all their ingredients from scratch. This means that they process and prepare real salted eggs instead of ordering wholesale from a supplier.

I have yet to try their competitor’s Salted Egg Chicken but some have mentioned that this is the better Salted Egg Chicken Rice at Sim Lim Square. This is definitely one of the best salted egg dishes for me.

My first impression upon receiving the Salted Egg Chicken was that they were really generous with the meat. The skin of the meat was crispy and was coated with an even and glistening layer of smooth, flavourful, and robust salted egg sauce. The meat was also thick and I felt that the overall flavour was enhanced by the mild spiciness that the chilli padi lent. I didn’t even have to order a drink as I found the spiciness very tolerable. Moreover, I felt that the amount of sauce was just right, as too much sauce may cause the entire dish to get jelak after a while.

Instead of riding the trend, Royal explained to me that The Rice Bowl aims to create products along the lines of the Salted Egg flavour. Thus, the Butter Milk Chicken ($5.50) was born! The Butter Milk Chicken tastes similar to the Salted Egg except that it is less dense and does not contain salted eggs.

It is also notable that a premium grade curry spice from England is added to the Butter Milk’s creamy base in order to enhance the sauce’s overall flavour! Moreover, as you can tell, the eggs served at The Rice Bowl are crispy at the edges, with a glorious and golden runny core. I absolutely love the taste of rice soaked in egg yolk.

The third dish I had was their Cereal Chicken ($5.50)! What really captivated me was the cereal. The flakes are crispier and less greasy than the normal flakes you find with cereal chicken at other cai fan stalls. I couldn’t stop myself from indulging in the sweet crispy cereal flakes. Fenny divulged that the cereal flakes are made using mainly eggs and that the cooking process for this dish is extremely tedious. Temperature control is one of the most important aspects — if the wok is not hot enough or too hot at any given time, the taste and texture of the entire dish could be ruined.

Lastly, I tried their Chicken Cutlet with Lemon Sauce ($5.50). For those who enjoy something crispy and refreshing, this is the dish for you! As with all the other mini woks I tried, this dish didn’t have too much sauce. The amount of sauce was just right for each mouthful of meat, rice, and egg to go well together.

Located on the 2nd floor of Sim Lim Square, The Rice Bowl Gold is the first stall in a chain of air-conditioned eateries you won’t miss. If Sim Lim Square is out of the way for you, The Rice Bowl Gold will be opening a new outlet in Marsling soon. Stay tuned to their FaceBook page for updates!

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 The Rice Bowl Gold. We will verify and update from our side. Thanks in advance!

The post The Rice Bowl – Golden Dishes that Wok the Talk! appeared first on Miss Tam Chiak.

Tiong Bahru Galicier Pastry has been around for as long as I can remember, and it sells all manner of Nonya treats and baked goods. This is a family run business, and has been passed down through generations since it first opened in the 1970s. It’s no surprise that they have a loyal fanbase — I’m met with a queue each time I’m here. Everything is made fresh in the store, with old-school methods. My go-to Nonya Kueh will have to be the Ondeh Ondeh, which I almost always purchase when I see it.

The Ondeh Ondeh at Tiong Bahru Galicier is somewhat of a rare unicorn, and I’ve only managed to get my hands on them once or twice despite visiting multiple times. The last time I was there, I’d arrived around 11:30am hoping I would catch the elusive kueh. Unfortunately, I was told that the batch of Ondeh Ondehs would only come out around 1pm.

If you’re lucky enough to catch them bringing out the little round goodies, definitely get that! But if not, don’t fret! They have a ton of other delectable treats to try. My other favourites will be the Kueh Salat, Kueh Kosui, and the Kueh Ambon (honeycomb cake). The pandan custard top was smooth and fragrant, with a perfectly chewy glutinous rice bottom. The aroma of the infused coconut cream came through gently and tied the whole thing together.

Getting the texture of Kueh Kosui just right is not an easy task, as some end up being too soft or hard. I like the one here as it’s perfectly chewy, and the Gula Melaka flavour is just right. Be careful as these can get seriously addictive!

I’d only recently found out how notoriously hard it is to master the Kueh Ambon due to its unique honeycomb structure. Apparently the amount of ingredients have to be in precise amounts to get the perfectly even strands. This is definitely a must-try for those who haven’t had it before!

I didn’t get a photo, but what some might not know about Tiong Bahru Galicier Pastry is that they make some killer Biscotti as well! Also known as Cantucci, these are Italian almond biscuits that are twice-baked, and best paired with coffee. My family gets at least a bottle each time we go, and it’s usually gone within the week!

For those who aren’t familiar with the store, I would say don’t go expecting stellar customer service and smiling faces. Because they’re so popular, they’re all about the speed here. In fact, I don’t think I’ve ever received a smile from them while ordering. That’s okay with me though, because the Kuehs are still amazing each time.

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 Tiong Bahru Galicier Pastry. We will verify and update from our side. Thanks in advance!

The post Tiong Bahru Galicier Pastry – You Can Get Every Traditional Nonya Kueh Here! appeared first on Miss Tam Chiak.

Almost half a century old, Inspirasi is a legend. Many makciks (aunties) and pakciks (uncles) will sit near the stall before it even opens. With only 4 items (mee rebus, mee soto, soto ayam and chicken porridge) on its menu, this family-run business seems to be very confident in their food. The dishes were each priced at $1.50 at the very beginning, and are currently just $2.50 each! The $1 increase over the span of 49 years is really nothing, considering the fact that most hawker dishes cost more than $2.50.

Azizah (chef), Yum (son), and all other family members are extremely focused on serving the best to their patrons everyday. Ever since I’ve tried their dishes, “Inspirasi” is the first place that comes to my mind if my Muslim friends ask me where to find authentic Muslim dishes. Don’t forget to try their signature chilli sauce which makes all the dishes even more shiok!

I’m a huge fan of a gooey plate of mee rebus so I do know a few good mee rebus places. Inspirasi’s mee rebus‘ gravy (made with sweet potatoes, dried anchovies, fermented soy beans and other ingredients) was thick, slight spicy, and had a good balance of sweetness and savouriness. Please consume this while it is still hot or else the noodle will turn soggy after a while.

Usually, people will only order the mee rebus or soto ayam from Inspirasi. Out of curiosity (and also because it’s only $2.50), I ordered the chicken porridge too. I also added a begedil (deep-fried potato patty) for $0.50 because I was afraid the porridge would be rather bland. Astonishingly, the porridge turned out to be my favourite dish among the 3 dishes I’d tried. Worried about its plain appearance, I wanted to add some pepper initially.

Fortunately, it was flavoursome and slightly peppery. This reminded me of my thoughtful tutor who always cooked a pot of peppery porridge for her class. This chicken porridge is definitely something comforting which I will eat on a rainy day. To be honest, I’ve been craving for it ever since I had it. The begedil was adequately soft and complemented the porridge. I will actually come back to Inspirasi just for this!

There are different versions of soto ayam. Some are quite grainy while others are watery; some very spicy and peppery while others sweet and savoury. Inspirasi’s soto ayam (I chose nasi impit instead of mee soto because the mee rebus already had yellow noodle) was a little watery but not diluted at all. I was surprised to know that the chicken broth had been boiled for hours, given its very affordable price tag. And I could understand why some deemed Inspirasi’s soto ayam legendary. The nasi impit (compressed rice) was perfect with the broth, tender shredded chicken, and crunchy beansprouts. My only gripe was that the chicken was not deboned properly. Nonetheless, this was the first time I finished every last drop of soto ayam because it was soooo good.

In spite of the fact that quite a number of family members are involved in the operations of this stall, Inspirasi has no intention to expand. So, you will have to travel to Bedok to savour this! To me, the food here is totally worth the journey from the west!

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

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Please let me have the honour of introducing my favourite supper spot for old school wanton mee. When I was crazy over this previously, I could eat here at least once a week. I would always have a craving for its springy mee pok and addictive sauce every now and then. I have been patronising Guangzhou Mian Shi Wanton Noodle since 4 years ago, since it is quite near to where I stay. This stall operates from 530pm – 3am!

The Wanton Noodle with Mee Kia ($3) was slightly similar to Hong Kong-style wanton noodles, but not as al dente in texture. The chilli mixed into the sauce was average, nothing to shout about. And yes, the char siew was as dry and tough as it looks. This may not sound like a good plate of wanton noodles, but the soup and wantons are the reasons why I kept coming back weekly.

I like that the soup had a mild aftertaste of ginger which was very different from the typical dried anchovies broth. I also loved the 4 plump and smooth wantons which were swimming in the delightful soup.

Since the char siew isn’t fantastic, I strongly encourage you to go for the Dumpling Noodle ($3), because it comes with 3 huge handmade dumplings, and opt for the MEE POK with KETCHUP. As much as I’m a chilli-lover, I have not had the noodles with chilli ever since I tried it with ketchup. All of my friends whom I’ve brought to Guangzhou Mian Shi approve this combo too. I’m that confident because I’ve been eating this for years and I’ve tried different combinations too.

The mee pok has always been cooked just right, such that it is always springy. On the other hand, the mee kia gets soggy and sticks together after a while. I wished that each dumpling, though already stuffed with a lot of minced meat, could have more prawns instead of just a third/half of a prawn. But the wantons and dumplings are already flavoursome enough!

The queue is the longest during dinner time but fret not, because orders are done quite quickly. Some people reckoned that Guangzhou Mian Shi Wanton Noodle got famous because of the handsome dude who takes orders at the counter, but I think the charm of this stall is still the dumpling mee pok with ketchupppppp!

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 GUANGZHOU MIAN SHI WANTON NOODLE. We will verify and update from our side. Thanks in advance!

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Ah Po (elderly lady) was sitting in front of the stall and smiling widely at me after I placed my order with her son. I bet lots of people ask her if she is the ‘granny’. Pointing to the signboard, she said that the original Granny started out selling chin chow (grass jelly) on the streets. Yeo Hwee Seng, the owner, decided to pick up where his grandmother left off. The late Granny may be gone, but the original recipe remains the same and the grass jellies are still made by hand today.

“Hey, I have these bowls at home too!” I exclaimed upon seeing the grass jelly being served in these oriental porcelain bowls. Thankfully, I only opted for 2 toppings for each small bowl of cold chin chow (grass jelly). I wouldn’t want any reduction in the amount of grass jelly just to accommodate more toppings.

Each small bowl of grass jelly costs $1.50 while every additional topping costs 50 cents. I had to go with my favourite 2 toppings (longan and nata de coco) and I absolutely love the combination! The grass jelly had a consistent texture and was extraordinary smooth and slippery. The chunks are quite big so cut them into smaller pieces with the metal spoon if you like.

For the second bowl, I decided to try the attap chee (palm seeds) and sea coconut. I don’t really enjoy attap chee because the central part is quite hard to chew at times. Fortunately, the attap chee and the sea coconut were both acceptably soft.

Both bowls were sweet and refreshing. There are 4 toppings to choose from, so you can customise your bowl to your liking. Just be sure to savour it fast as the ice melts really fast.

Toppings can’t be added for takeaway orders of large bowls of grass jelly, as the jelly already fills the container to the brim. If you happen to buy in bulk for your colleagues or family, you may want to get 10 so that you’ll get another bowl for free. If you’re near Golden Mile Food Centre, be sure to visit this stall which sells only 1 item since decades ago. There’s a high chance that you’ll get to meet the cutesy Ah Po if you patronise Zhao An Granny Grass Jelly before 1pm!

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 Zhao An Granny Grass Jelly. We will verify and update from our side. Thanks in advance!

The post Zhao An Granny Grass Jelly – The Original Recipe Remains Unchanged and the Grass Jelly is Made by Hand! appeared first on Miss Tam Chiak.

You’ve probably seen the cyan walls of this beautiful cafe, and its aesthetically pleasing desserts, somewhere on Instagram. Hailing from Osaka, Japan, Asian Rad Afters is a specialty cafe serving jazzed up Bubble Waffle desserts ($12++), iced Asian teas ($4.80), ice cream fruit cups ($8.50), and regular scooped ice cream ($4.50++). They’re also working on frozen fruit smoothies with cheese foam(coming soon)!

I’m sure many of us would agree that a sizeable number of cafes and their food look amazing on camera, but turn out to be slightly disappointing. I came by to see whether this place was going to be just another pretty space for the ‘gram. Turns out, it is pretty rad!

On top of their regular menu, they also have two locally-inspired flavours — Peranakan Road ($12.50), and Little SouQ ($13). The Peranakan Road sees Coconut Ice Cream, Purple Sweet Potato Fresh Cream, Fresh Mango and Dragonfruit, fruit loops, and mint leaves wrapped up in their original waffle. Little SouQ was a more indulgent treat comprising Thai Milk Tea Ice Cream, Cheese Cream, Dried Fig, Coconut Flakes, Dates, Pumpkin Seeds, Candied Almonds and a Pretzel.

Each waffle is cooked upon order, and meticulously constructed to resemble the photos exactly. They’re really committed to maintaining the picture-perfect look, and I liked that the treats come in a beautifully-designed paper cone. It even had a plastic wrapper to prevent your hands from getting sticky when the ice cream melts! Pretty and practical! But enough about the aesthetics, what about the taste?

The coconut ice cream, with bits of nata de coco, was refreshing, albeit a little icy. Thankfully, the Sweet Potato cream they added on top was delightful! It was slightly sticky like a marshmallow, and tasted like a cross between sweet potato and taro. The fruits were also very fresh, and the mango provided a nice burst of sweetness and tartness. I recommend getting a bite with some fruit loops for some contrast in texture.

If the Peranakan Road was a sweet pleasant child, the Little SouQ would be like its darker, more mischievous cousin. The Little SouQ comes with a cacao waffle, and was also less sweet, which I liked. This was a good move as all the other components in the waffle felt heavier than the Peranakan’s. Like the coconut, the Thai ice cream was a little icy, and the Thai tea flavour wasn’t too pronounced.

What I liked to do was to get a little bit of everything in my spork and take a big bite! Don’t forget to get some of the yummy cheese cream in too! When you’re done with the top portion, there’s a little Kaya at the bottom for you to pair with the rest of the waffle. Normally there’s custard, but because we’re in Singapore, they decided to replace it with Kaya!

Although it’s a little pricey, I’d say it’s something you can share with another friend so it ends up being pretty alright! If you visit, do let us know which flavour you enjoy! If I could get the Peranakan Road toppings in the cacao waffle, I would be ecstatic.

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 Asian Rad Afters. We will verify and update from our side. Thanks in advance!

The post Asian Rad Afters – Is This New & Pretty Cafe Really Rad? appeared first on Miss Tam Chiak.

Thunder tea rice (lei cha fan) is much like the pineapple-on-pizza — people either love it or hate it. This is largely due to the green, almost strange-looking soup that comes with the dish. Not going to lie, when I was first introduced to it a few years back, I was turned off by just the appearance of the soup. However, I am now a big fan of this wholesome meal. The dish has Hakka origins, and key ingredients that make up the soup are ground green tea, nuts or seeds, basil and mint. Thunder tea rice is definitely an acquired taste, but it is packed with health benefits. Here are eight places that serve great thunder tea rice.

• Thunder Tree
• Sunny Choice Cafe
• Pine Tree Cafe
• Tea Square
• 客家佬擂茶 Hakka Thunder Tea Rice
• Living Wholesome Vegetarian
• Thunder Tea Rice
• Thunderbolt Tea by Boon Lay Traditional Hakka Lui Cha

Thunder Tree

Thunder Tree may be one of the pricier stalls on the list ($7.80), but they use mainly organic ingredients, and the portions are huge. On top of that, they do not use any MSG and artificial flavouring or colouring in their dishes. What I like about Thunder Tree is the fried beancurd, which comes with some hijiki seaweed, and the fried black-eyed peas. Don’t forget to ask for some of their chilli paste if you like spicy food!

The soup is creamy, without being too herby or bitter, making it a good option if you’ve just been introduced to lei cha fan. Other than the rice, Thunder Tree also serves a variety of dishes such as kolo mee and handmade spring rolls. We visited the newer outlet in Raffles Hospital, but they also have one at People’s Park Centre!

Sunny Choice Cafe

Hands down my top, or second top choice on this list, Sunny Choice is a fully vegetarian cafe that was established in 2007. Run by five sisters, Sunny Choice currently has three different outlets in the west. At $9.50 a bowl, Sunny Choice’s thunder tea rice is the most expensive, but it also has more premium ingredients.

Fried enoki mushrooms replace ikan bilis, cashew nuts are used instead of peanuts, and they also have mani chye. You hardly see mani chye being used now because of the hard work that goes into preparing the vegetable — it requires a lot of careful washing, squeezing and storage. Instead, most places replace mani chye with cai xin. The rice itself was flavourful, but what really made them stand out was the lei cha.

The lei cha was a lot darker than what I’m used to seeing, and I was told that the lady boss created her own secret recipe after a lot of trial and error. She uses ten ingredients (most places use five to seven), including cashew which gives the soup a nice creaminess. Slightly sweet and savoury, this was the most fragrant lei cha I’ve tasted!

Pine Tree Cafe

Pine Tree Cafe’s rendition definitely holds a spot in the top three thunder tea rice on my list. The soup was slightly savoury, and was one of the most flavourful soups on the list. For those who love drinking the lei cha, you’ll be happy to know that they serve a huge bowl here! Aromatic, without being bitter, the soup is great for mixing into the rice!

My order ($7) came with a large portion of brown rice, green beans, cai xin, fried beancurd, peanuts and dried cai po. Although the vegetables were on the blander side, it balanced out well with the saltiness of the cai po. I would’ve preferred a higher ratio of vegetables to rice but this was still a very satisfying meal, and I’ll go back for their lei cha for sure!

Tea Square

Located near the popular Albert Centre Market, Tea Square serves a yummy and classic bowl of lei cha fan. Unlike many stalls, the vegetables here are more seasoned and had more distinct flavours which I liked. I especially enjoyed the mani chye which had notes of sweetness. They also top the bowl off with some cilantro which added a refreshing burst of flavour.

Some lei cha fan can be a little dry or flavourless without the soup, but the rice here was just right. Note that this bowl is not suitable for vegetarians as the vegetable is fried with dried shrimp. They also have other dishes such as braised pork leg with vinegar which is said to be really good as well!

客家佬擂茶 Hakka Thunder Tea Rice

Competing with Sunny Choice for first place on my list is Hakka Thunder Tea Rice at Tanglin Halt Food Centre. When I’d arrived, there was a line of five to six people. A bowl is priced at $3.50(white rice), or $4(brown rice). Despite the extremely affordable pricing, each bowl was still topped with a liberal amount of ingredients.

The cai po here is fried beforehand, and I was blown away by the amount of umami and smokiness. I’m not exaggerating when I say the cai po elevated the rice. Their brown rice option is also unique as it looks more like a bowl of red rice, a supposedly even healthier grain.

Another ingredient that I enjoyed was the fried leeks. Its mild sweetness balanced out the umami of the ikan bilis. As the tofu was not as fried and crispy, the ikan bilis and peanuts added a nice contrast in terms of texture.

The soup was also deliciously creamy and I could understand why there was such a long queue! I would ask for less ikan bilis the next time as I prefer tasting more of the vegetables.

Living Wholesome Vegetarian

The stall owner of Living Wholesome Vegetarian is indeed living his best life. Watching him prepare my food was such an experience. After all, it’s not every day you see a hawker jamming to rock and pop music while preparing food. Observing him cook was like watching a performance, and his every action was done with a flourish.

Each bowl($6) comes with brown rice, cai xin, cabbage, fried tofu, black-eyed peas, cai po, peanuts and sesame seeds. It was, overall, a pretty tasty bowl, and my favourite parts were the beans and fried tofu. The tofu was seasoned with some salt, and was the crispiest tofu on this list. I would’ve preferred the soup to have a stronger basil and mint taste but it was still pretty decent.

Thunder Tea Rice

Probably the largest chain serving lei cha fan, Thunder Tea Rice has four outlets. I went to the one at Toa Payoh HDB Hub and was met with a queue. This was actually where I was introduced to lei cha fan.

Although I’ve had the one at Lau Pa Sat not too long ago, it’s been a while since I visited this outlet at Toa Payoh. My bowl came exactly as I remembered, with all the regular toppings and ikan bilis.

I still believe that Thunder Tea Rice is one of the places that serve better lei cha fan, but I was somewhat disappointed by the soup on this visit. It had a more refreshing taste than the others, but was slightly too bitter and not as creamy as I remembered.

Strangely, the outlet at Lau Pa Sat serves a soup that’s a lot better and stronger-tasting. If you get the chance to visit both outlets, do let us know what you think!

Thunderbolt Tea by Boon Lay Traditional Hakka Lui Cha

Thunderbolt Tea is set up by the team behind the popular Boon Lay Traditional Hakka Lui Cha. The original stall is helmed by the father, while Thunderbolt Tea in Tai Seng is taken care of by the son.

The two stalls follow a recipe that’s withstood the test of time, and I can see why. Their version is filled with leeks, white cabbage, long beans, mani chye, fried beancurd, cai po and dried shrimps ($4.50 for brown rice, $4 for white). The vegetables were crunchy and went very well with the fluffy rice!

The lei cha was fragrant and slightly creamy with hints of peanut and sesame. I would’ve preferred it to be less savoury so the herbs could stand out more but it was still good! If you’ll like to treat yourself a little, do try the fried pork belly as well ($1.50).

Some might disagree with the names on this list, but these are just a few of my favourite thunder tea rice stalls! If you have a recommendation, please share it with us!

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

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

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The post 8 Places That Will Change Your Mind About Thunder Tea Rice appeared first on Miss Tam Chiak.

Incessant chattering, long queues, and the clanking of beer bottles – these are usually telltale signs that a HDB coffee shop is in the vicinity. However, after alighting at a bus stop along Bukit Batok Street 52, I walked along the main road feeling slightly perplexed. Although lunch hour was approaching, the neighbourhood was as quiet and peaceful as any other HDB estate at 11AM in the morning, and Sin Eating House was nowhere in sight.

After a little deliberation, I decided to trust GoogleMaps and found Sin Eating House tucked away in a little corner of the estate. Featured on The Strait Times, and having received stamps of approval from various food bloggers, Lao Cai Curry 老蔡 and Mian Wang 1971 麵王 obviously seemed like must-tries.

The two stalls have been passed down through three generations. With more than 4 decades of culinary experience under their belt, the Chua family has not only retained the quality and authenticity of their food, but they have also begun to innovate and improve on them. Mr Chua (left) is the owner of Lao Cai Curry 老蔡, while his brother, Alvin Chua (right), is the owner of Mian Wang 1971 麵王. Mr Chua’s son, Shane Chua, markets the business.

This is Mr Chua’s Fried Breaded Chicken Curry Rice ($5.50). Needless to say, the chicken skin was hella crispy! The Chua family’s secret homemade seasoning is definitely something. Shane did mention that his uncle, Alvin, had spent quite some time studying the recipe of KFC’s chicken to perfect the crispy element as much as he could. The vegetables were fresh with crunchy stems and the potatoes soft, tasty and curry-soaked!

Waking up at 3am every day, Mr Chua makes his famous curry from scratch to ensure that the quality is consistent. Shane mentioned that it surprises him how taxing setting up the curry can be, as some ingredients such as lemongrass can be very troublesome to deal with.

The stall is famous for its curry so I was naturally very excited to try it. The curry was more creamy and coconut-ty than it was spicy, which I think makes it perfect for people who are a little more averse to spicy foods!

Coming from a humble background with limited education, Mr Chua did not have the means to spread the word about his curry dishes which were raved about wherever he went. Mr Chua used to own several F&B businesses in schools, but he was catering to a fixed, and limited, audience. Now, together with his son, Shane, Mr Chua is able to market his business to a way bigger audience.

Fried, flipped and fried for a little longer, the whites of the over-easy eggs served with every Lao Cai Curry 老蔡 dish are cooked through and sported with slightly brown edges. I did not think much of the egg at first because of the thicker film on the yolk, but the moment I broke into the yolk, runny golden goodness came oozing out!

Another dish I tried from Lao Cai Curry 老蔡 was their Braised Pork Curry Chicken Rice ($6.50)! The tender Braised Pork which had equal amounts of juicy lean meat and chewy fat was so delightful. The succulent chicken was also covered in a generous mixture of the signature curry sauce. Every mouthful was packed with flavour!

The recipe of the Chua family’s Hokkien Mee (especially the stock) was created by Shane’s grandfather in 1971. Inheriting the recipe from grandpa Chua when he was just 16, Alvin has been improving on it ever since, ensuring that there is a great amount of ‘wok hei’ in his Hokkien Mee! Also, respecting each other’s professional opinions, Shane does not argue with his father or Alvin if he senses that they are not keen on his new ideas. However, this plate of Salted Egg Calamari Hokkien Mee ($5.50) is an example of a successful experiment. Shane proposed the idea of incorporating contemporary elements such as the Salted Egg into a classic dish like Hokkien Mee.

The salted egg sauce complemented the Hokkien Mee’s gravy very well, making it immensely rich! And that was before I mixed in the chilli. The chilli was only mildly spicy, elevating the temperature of each mouthful momentarily. There were 8 calamari rings, 2 prawns, 2 normal squids, 2 slices of pork belly, and a generous amount of eggs stir-fried into the noodles! For just $5.50, I think it’s very worth it!

This is their newly released Sambal Calamari Hokkien Mee, another product of Alvin and Shane’s collaborative efforts. It is no surprise that no matter how experimental they get with their ingredients, the end product always tastes excellent.

Lastly, I got to try their Mala Calamari Pork Belly Hokkien Mee, which will be released soon! This creation is another testament to the versatility of Hokkien Mee. The mala-infused ingredients had that familiar numbing sensation and spiciness. Will it pair well with the Hokkien Mee? Head down to Mian Wang 1971 麵王 and try it for yourself!

Hokkien Mee has always been part of the menu no matter where Alvin went in the past, be it cooking at hawker stalls or canteens. It was only 3 years ago that Shane finally managed to persuade him to focus on his grandfather’s 1971 Hokkien Mee recipe. Shane thought it was a good idea because of the great reviews his uncle’s Hokkien Mee has received, and the possibility of new pairings.

I’ve noticed that most Hokkien Mee hawkers fry their pork lard bits in batches, keeping them in a Tupperware at their stall front. Left overnight or over a period of days, the fried pork lard bits lose their crunchiness. This is not the case at Mian Wang. At Mian Wang, their fried pork lard is cooked fresh every morning, maintaining the consistency and crispiness of the ingredient!

During my afternoon at Sin Eating House, I noticed more food delivery riders than actual customers. When asked about the difficulties the family business faces due to its secluded location, Shane mentioned that their aim was never to bring home a huge bucket of money. He only hopes that the culinary prowess of the two chefs whom he admires and learned so much from will be recognized and appreciated. If you’re in the Bukit Batok/ Gombak vicinity, do show them some support!

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 Lao Cai Curry 老蔡 and Mian Wang 1971 麵王. We will verify and update from our side. Thanks in advance!

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One Bar Cafe, previously ’23 Jumpin’, is run by 4 musicians in the same band who wanted a space to enjoy music together, while still making money. I’m sure that musicians will be able to relate to the design of the logo and the name of the cafe. Each bar between the lines in the logo represents each of them (a guitarist, vocalist, drummer and bass guitarist).

I guess it’s always a blessing to work with people who share the same passion as you. Therefore, the “bar” in the name of the cafe does not refer to a pub (even though they occasionally have live performance), but rather, it actually refers to the music bar. You can even find musical instruments including guitars casually sitting in the corner of the cafe.

Before you think that this is just a “studio” for them, you will be surprised by how innovative and delicious their Asian-Western food is!

I decided to add a poached egg ($2) to the Mentaiko Pasta ($14) which is highly recommended. The spaghetti coated in the mildly creamy mentaiko sauce was al dente, and the poached egg was perfectly runny. The fish roe enhanced the flavour of the savoury smoky salmon so every mouthful was intense in flavour.

This Lak & Roll ($10 for 4 pieces/ $18 for 8 pieces) are essentially mini laksa spring rolls. Although this was a little pricey to me, I really enjoyed it. Expect rich laksa flavours and legit laksa ingredients (tau pok, fresh prawns and glass noodles) in the rolls. I don’t even know how the crunchy popiah skin held the laksa gravy without breaking or becoming soggy! I savoured every piece, and polished off the entire plate myself —it was THAT good!

Live performances, fantabulous food, cosy setting — this is where you will find me chilling. Sometimes, the cafe is closed for private events (such as DIY ukulele workshops) so be sure to check out their Facebook page before you head down!

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 One Bar Cafe. We will verify and update from our side. Thanks in advance!

The post One Bar Cafe – A Band of 4 Musicians Opens an Asian-Western Cafe with Live Performances! appeared first on Miss Tam Chiak.

National Day is coming up, and I’m sure many of us are ready and preparing for the festivities. This year’s National Day is more significant because not only does it mark Singapore’s 54th birthday, it also represents the bicentennial anniversary of Sir Stamford Raffles’ arrival. Many restaurants are gearing up for the occasion, and have come up with special menus or promotions. Here are ten places that we think you should visit!

Orchard Cafe at Orchard Hotel

Available till 19 August 2019, Orchard Cafe’s Bicentennial Heritage Buffet is a celebration of Singapore’s rich history. Don’t miss out on the stunning array of ethnic cuisines – Chinese, Japanese, Indian and more. In addition to the existing Signature Class buffet, there are also local favourites such as Oyster Omelette, Char Kway Teow, and more, only available for a limited time. Expect Alaskan King Crabs, Blue-Lip Mussels, Fresh US Oysters, Fresh Poached Prawns, roast meats and more!

Coming out of a multimillion-dollar facelift, The Orchard Cafe is now a stylish, and chic space dressed in vibrant hues that’s perfect for this occasion. And! On National Day itself, diners dressed in Red and White only have to pay a special price of $54 (dinner only).

Creamier

Creamier has lined up two delicious and nostalgic treats for National Day. The Little White Rabbit ice cream is back again, complete with the edible glutinous rice paper! Their version encapsulates the nostalgic candy, and I wish I could get a scoop as I’m writing this.

New on the menu is the Creamier Chendol Float that’s layered with thick gula melaka syrup, sweetened red beans, chendol jelly and a special homemade pandan-infused coconut milk. Finally topped off with their signature Sea Salt Gula Melaka ice cream and more Gula Melaka, this is one indulgent treat. It launches on 1 August.

HANS IM GLÜCK

HANS IM GLÜCK has launched a special “Die Die Must Try” menu available from now till 31 August 2019 to commemorate the bicentennial. This limited edition menu features burgers and a tropical mocktail with a local twist. The KRABBE Burger is a fusion between their signature burgergrill and soft shell crab with a fragrant chilli sauce,  while the BEEF RENDANG Burger comes with a thick and juicy grass-fed beef patty topped with caramelised onions and an aromatic Rendang sauce. Aptly named the Singapore Rose, this beautiful pink mocktail is made with coconut milk, mango, Gula Melaka and rose syrup, coconut shavings and an edible flower garnish.

Grab your family and friends to enjoy the National Day Special bundle set which comes with four special burgers and one pound of steak fries ($54++).

Bar Canary

Located on the fourth flour of Grand Park Orchard, Bar Canary is serving up the ultimate creation — Bubble Tea Cocktails. There’s the Paradise Pop, a housemade Osmanthus sencha tea paired with gin, simple sugar syrup and finally topped with lychee pearls. The Smooth Criminal is a little more naughty. It is made with a lavender and earl grey tea and mixed with sweet caramel jelly. The base is whisky, angostura bitters, caramel syrup, fresh milk and Frangelico liquer (an Italian hazelnut liquer). Both drinks are priced at $17++.

I’ll love to just relax on one of their cosy lounge chairs, sip on a delicious cocktail and watch as the sun sets in the horizon. HSBC, UOB, DBS cardholders and Park Rewards Members can enjoy these bubble tea cocktails at a special price of S$15++ each, or S$28++ for two.

Mitzo

For a more refined treat, why not indulge in a five-course National Day Set Menu at modern Cantonese restaurant, Mitzo. Priced at $88++ per person, this menu was curated by executive chef Nicky Ng, and will be exclusively available throughout August.

Chef Nicky takes local flavours and reimagines them in his Prawn with Red Yeast Mayonnaise, Spicy Chicken Otah stuffed with Lotus Root, and Abalone “Bak Kut Teh”. Finish off the entire experience with a Longevity Tea served with Sesame Ball. Also available is a refreshing tipple named the National Treasure ($21++). Only available from now till 31 August, the drink consists of chamomile-infused whisky, dry curacao, marschino bitters, grapefruit bitters, cream, lime juice, egg white and cranberry soda.

Starbucks

Starbucks has brought back the iconic local Shiok-ah-ccino, and also introduced an all-new menu featuring reimagined Singaporean flavours. Interesting takes on our local dishes include a Laksa Croissant Bowl ($6.50) which sees a soft croissant bowl filled with laksa soup (sans noodles) and topped with a prawn, hard-boiled egg and laksa leaves. For an on-the-go snack, why not try the Satay Chicken Roll ($6.90).

An ode to our childhood dessert, the ice cream sandwich, the Cheesecake Sandwiches come in three flavours — the Cookies & Cream Cheesecake Sandwich, Raspberry Swirl Wafer Cheesecake and Blueberry Wafer Cheesecake ($6.90).

Lime Restaurant

From 5 August to 1 September 2019, Lime Restaurant is having the “Loco Local” buffet ($68++ per adult, $34++ per child) which is an exciting hawker-themed affair. Treat yourself to this four hour feast of local hawker favourites infused with a touch of luxury. Some upscale interpretations of fan-favourites include the Alaskan King Crab Meat Char Kway Teow, Lobster Roti Jala, and Hokkien Noodles served with Baby Lobster.

Of course, other local signature dishes such as Hainanese Chicken Rice, and Fried Carrot Cake are available too. We can’t forget the sweets, and their dessert station will feature the classic Ice Kacang, Tau Sar Piah, Orh Nee and Mini Assorted Nonya Kuehs. Note that the Loco Local is only available between 6:30pm and 10:30pm. Enjoy 15% off with four or more paying adults!

Ding Dong x Masterchef Singapore

Ding Dong’s head chef has collaborated with the finalists of Masterchef Singapore to create an 8-hands dinner menu ($100++) featuring dishes inspired by the childhoods of Zander Ng (winner), Genevieve Lee (runner-up) and Aaron Wong (finalist). There are five courses in total, with one Masterchef contributing a dish each.

This gastronomic event is only available on 2 and 3 August, and there are two standard seatings. This is definitely a once-in-a-lifetime experience.

Cold Stone Creamery

Back by popular demand, Cold Stone Creamery has reintroduced two locally-inspired ice cream flavours — Nasi Lemak and Chendolicious! The mind-blowing Nasi Lemak ice cream comes in a limited-edition Pandan Waffle bowl topped with spicy sambal ikan bilis and peanuts that complement the sweetness of the coconut ice cream. They’ve also kicked it up a notch this year with the option for a double-spicy flavour if you’re feeling brave.

The Chendolicious is a little less flamboyant and is made with coconut ice cream, familiar green jellies, red beans, atap seeds and gula melaka.

Old Chang Kee

As part of their National Day celebrations, Old Chang Kee will be rolling out a special Mao Shan Wang Durian puff ($3.30/piece, $6 for two) for all durian fans! Luscious, real Mao Shan Wang filling encased in a green buttery pastry shell, yum! For a limited time only, purchase two Mao Shan Wang Durian puffs and be entitled to a Free OWL Kopitiam Roast & Ground worth $1.80 per set(two sachets). Hurry down to any outlet and try this puff before it’s gone!

We always love the food buzz surrounding National Day, and this year definitely has some interesting things in the line-up. Do share with us your thoughts if you head to any of these places!

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

The post 10 Eateries to Visit This National Day – Think White Rabbit Ice Cream, Bubble Tea Cocktails, Mao Shan Wang Puffs & More appeared first on Miss Tam Chiak.

When I feel like giving myself a treat, I indulge in a little French tart. The reason I don’t stuff myself silly with tarts all the time is how pricey they usually are. And so they remain a luxury to be eaten only occasionally. But now, I can get tarts at more affordable prices at Whiskit Bakery & Cafe.

Whiskit’s story began five years ago, when their baker enrolled in a course learning how to make pineapple tarts. This sparked his interest and passion for baking. Motivated by this desire to understand French pastries, he packed up and headed to Le Cordon Bleu Tokyo. When he returned, he set up an online shop named “Whiskit Patisserie”, which later expanded to a takeaway store at Kallang Bahru.

The store was pretty successful, and last December, the owner finally opened up Whiskit Bakery & Cafe with a friend. The cafe serves a small selection of entrees, but are still primarily focused on tarts and desserts. For a relatively small establishment, they offer a wide variety! Their specialty is infusing local flavours into classic French tarts. What’s most admirable is that they bake all the tarts fresh every day.

We tried a total of seven tarts (don’t worry, we didn’t finish them all in one shot) — the signature Kaya Ondeh and Orh Nee ($4.50), Grapefruit Orange Cheese ($8), Mocha Crunch ($6.50), Apricot Dacquoise ($6.50), Ruby Raspberry ($8), and finally, Hazelnut Speculoos ($5). Maybe it’s because I much prefer eating Ondeh Ondeh by itself, but I found the Kaya Ondeh tart slightly underwhelming, and the Kaya was a little watery in my opinion. I thought the the Orh Nee tart was pretty good though!

My favourite tart was definitely the Hazelnut Speculoos which had a smooth and decadent chocolate filling with hints of hazelnut. For a more refreshing tart, you should give the Grapefruit Orange Cheese a try! The citrusy fruit provided a burst of flavour which cut through the richness of the pastry and filling. My partner really enjoyed the Ruby Raspberry tart which wasn’t too sweet despite my initial thoughts.

Whiskit Bakery & Cafe serves some solid, and reasonably-priced sweet fixes. And I recommend that you give them a try if you’re in the Chinatown area! They rotate flavours so maybe you’ll like to give them a call to check if what you’re after is available, before you pop by.

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

The post Whiskit Bakery & Cafe – Pretty & Delicious Tarts for Less Than $8! appeared first on Miss Tam Chiak.

‘Han Kee’ may be well-known in the CBD — it’s the famous fish soup stall at Amoy Street Food Centre. However, this Han Kee Fish Soup stall in Bedok is operated by a different owner. Cheerful Chan Lam Meng first started selling fish soup in Joo Chiat in 1979, before relocating to Blk 216 Bedok Food Centre and Market 25 years ago.

Looking rather clear with a layer of oil on the surface, Han Kee’s fish soup ($4) had a hint of sourness from preserved vegetables. I ordered a bowl of rice ($0.50) drizzled with braised sauce to go with it. The smooth tofu and vegetables went really well with the rice with braised sauce, and the batang (Spanish Mackeral) fish slices were quite fresh and sweet. What a homey bowl of fish soup that’s perfect for a rainy day!

I prefer Hougang Lee Chen Cooked Food‘s fish soup because it has a more flavourful soup that comes with fragrant fried garlic and smoother fish slices that are marinated with a type of special powder. Both stalls are located in the same hawker centre, so be sure to try both to find out which stall you prefer.

Tran Thi Anh Thu (Chan’s wife) decided to help Chan out 20 years ago, so now both of them take turns to be in-charge of the cooking. A question which has been bugging me since my first fish soup hunt is, “why do some fish soup stalls offer options of braised meat and beancurd-related ingredients?” I asked Chan but he just said: “It’s just like that.” Han Kee Fish Soup is not the first stall to offer such a combination, and I’m more than glad that there is such a combination because white rice with braised sauce and sides will never go wrong.

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

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I must be getting old, because I’ve been craving for food that I used to eat a lot when I was a kid — especially fishball noodles. This is why I couldn’t wait to try Hui Ji Fishball Noodles when I found out about it! The “hui” in their name is the word for “brilliance, brightness or splendour”, while “ji” translates to “remember”. I’m not sure if their dedication to preserving the original taste of the noodles is why they came up with the name, but their bowl of noodles certainly evoked nostalgia.

If I hadn’t known about Hui Ji beforehand, I might’ve just overlooked the unassuming storefront. A stark contrast to some of the other stalls at Tiong Bahru Market, Hui Ji only had one or two people in the queue. A bowl will cost you either $3, or $4. I ordered the $3 version and some Yong Tau Foo to go with it! While the menu didn’t have the widest variety, the stall offers just enough and the classics. I added some kang kong, tau kwa, and a stuffed chilli which cost $2 altogether!

$5 for two dishes? Tell me that’s not a good deal! In fact, I was surprised by how much ingredients came with my $3 bowl of noodles. There’s handmade fishballs, fishcake, sliced pork and two her giao (fish dumplings). This is as old-school as it can get. The minute I took a mouthful, it was as if I was a child again, tucking into some yummy noodles. The fishballs are still handmade here, and are delightfully firm and springy!

Everything was good, but it was the chilli that won my heart. Mixed with some ketchup, the noodles tasted exactly like the fishball noodles I used to eat regularly during my childhood days. Make sure you get some of the crispy lard with your noodles!

Now, I don’t know about you, but this was my first time having Yong Tau Foo with fishball noodles. It was a little confusing at first, but also strangely satisfying. I’d say the Yong Tau Foo was nothing to shout about, but pairing it with the noodles made it very enjoyable and comforting. It’s definitely something that I’ll have again the next time I’m at Tiong Bahru Market!

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I’m a big fan of carrot cake, so when I found out that there’s a stall that makes and steams their own radish cakes, I couldn’t be more excited. I mean after all, how many places still mill and make their own carrot cake right! I expectantly headed down to Bukit Merah View Carrot Cake to try it for myself.

When I arrived, I saw the old-school machine used to make the radish cake sitting at the back of the stall. Strangely though, it looked as if it hadn’t been touched in a while (more on that at the end). The stall used to be run by three brothers, now left with two, as one has since left to pursue another career. I met Mr Ng Hock Chye, who mans the stall in the mornings(his brother takes over in the evenings).

Each brother has a different style of cooking, so there will also be some differences in the taste of the carrot cake that they whip up. I decided to get both black and white versions ($3, $4, or $5). My first impression was that the carrot cake cubes here are larger than usual, and the serving of egg is more generous. I took a nice big piece for my first bite and was pleasantly surprised by the texture! It was soft, but still slightly firm, and I could actually taste some of the radish flavour when I ate the white version.

I normally go for black carrot cake but, in this case, I think I might prefer the white just a little bit more! The black was slightly sweeter than I’m used to, and I enjoyed tasting the natural flavour of the radish cake in the white version. My favourite part was pairing the cubes that had a more caramelised exterior with the egg!

After I finished my meal, I asked Mr Ng about the machine, and if they really make everything in-house. Unfortunately, he told me that they used to do that, but have actually switched over to factory-made carrot cakes recently (which explained why the machine looked untouched). I was slightly disappointed after hearing that, but the owner did mention that unlike many factories that use rice flour, the factory they use mills the rice themselves as well.

The texture and flavour is definitely different, and even though there could have been more wok hei, it’s still a pretty good plate of carrot cake. I’ll have it again if I’m in Bukit Merah!

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