Y.R.A. Yasool Fatimah is a prata stall that has been awarded a Michelin Plate. Despite that, it has flown under the radar as there is no sign of the red decal anywhere on the stall. I found out about them only after I did a little snooping. They specialise in prata, as well as mee goreng.

So, that’s what I got. I got one plain prata ($1), one egg prata ($1.50), one onion prata ($1.20), and one mee goreng ($4 with egg). I was told after that the owner liked their Mee Hoon Goreng Puteh Ikan Bilis the best, which I unfortunately didn’t get to order.

The prata was pretty standard, if you ask me. Doughy, but not too tough, soft and fluffy enough to cut through with ease, and had a few crispy edges. I know crispy prata is not favoured by everyone, but I personally like them.

The egg prata was definitely more substantial than the plain prata. The egg was spread evenly and cooked just right.

The onion prata was my favourite of the three. The diced onions added a boost of flavour to the dough. Sweet, fragrant, and armed with just the subtlest hint of that characteristic onion spiciness — it certainly was a delight to eat.

Every prata comes with a small bowl of mutton curry. The gaminess thankfully was at a tolerable level, and made the curry quite delectable. As flavourful as it was, the spice level of the curry was just right, which meant I could eat spoonfuls of it without needing any water.

The curry complemented the plain prata especially well, and I couldn’t stop dipping fat pieces of the prata in it!

I love mee goreng, so I was excited to dig in. Unfortunately, as red as it looked, the flavour or spiciness didn’t really match up to the appearance. Other than the alkaline taste of yellow noodles, I couldn’t really discern anything else.

The little pieces of mutton were cooked such that they were still tender and easy to bite into. Again, not much gaminess, which I appreciate, given that the odour usually turns me off.

Definitely come to Y.R.A. Rasool Fatimah if you want a good plate of roti prata, especially the onion prata. The mee goreng, unfortunately, missed the mark for me.

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 Y.R.A. Rasool Fatimah. We will verify and update from our side. Thanks in advance!

The post Y.R.A. Rasool Fatimah – Serving Up Michelin-Plate Worthy Roti Prata appeared first on Miss Tam Chiak.

You wouldn’t have guessed it, but tucked away in an obscure coffee shop in Golden Sultan Plaza is a stall serving up a unique take on seafood noodles! What makes Try Fresh XO Seafood Noodles unique is their chewy Beehoon which is imported from Malaysia. Unlike conventional noodles which tend to get soggy, these noodles remain nice and springy even after a long time!

Try Fresh XO Seafood Noodles offers both soup and dry noodle dishes, so I decided to get one of each! I ordered the XO Seafood Beehoon Soup and the Salted Egg Seafood Beehoon (both $8.90), which are both among the stalls top sellers.

First up, I tried the XO Seafood Beehoon Soup. I am usually wary of dishes that have alcohol added to them, as the alcohol often overpowers everything else in the dish. To my surprise, the alcoholic taste in this seafood soup was not overpowering at all! What you taste instead is the natural sweetness of the seafood stock, with the alcohol providing a nice depth of flavour and warmth in the background.

The dish comes with an ample serving of fresh seafood such as prawns, clams, squid, scallops and cuttlefish. Each seafood item was cooked to perfection. I especially loved the clams, which were as sweet as can be!

Next up from Try Fresh XO Seafood Noodles was the Salted Egg Seafood Beehoon. Here, the Beehoon is stir fried with seafood stock, similar to how Hokkien Mee is made. The noodles had a great texture, pairing especially well with the crispy pork lard to create a nice chewy and crispy mouthfeel! However, I felt that the salted egg flavour in this dish was too strong, overpowering the natural sweetness of the seafood and the wok hei from the stir frying process. If you are a die-hard lover of all things salted egg, then this dish is for you!

If you’re a fan of boozy seafood noodles, then Try Fresh XO Seafood Noodles may be your new favourite stall! While you’re here, try out some of their other unique seafood noodle dishes as well!

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

For more food videos, check out and subscribe to our official YouTube channel!

Stay up to date with our recommendations by joining us on our Telegram channel!

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 Try Fresh XO Seafood Noodles. We will verify and update from our side. Thanks in advance!

The post Try Fresh XO Seafood Noodles – Seafood Noodles With a Boozy Twist! appeared first on Miss Tam Chiak.

Ever wanted to show some appreciation to your favourite restaurants or eateries in Singapore? Well, now you can vote for them in the HungryGoWhere Eat-lections: People’s Choice Awards 2020!

Sounds interesting? Now, what if I told you there was something in it for you too? 20 lucky voters in the Eat-lections stand to win $2400 worth of Sakae Sushi vouchers so each lucky voter gets a $120 voucher!

Restaurants will be split into five zones (North-East, North, Central, West and East), with the top 10 restaurants in each zone receiving awards from HungryGoWhere, Singapore’s definitive food guide.

With so many great restaurants around the island, here are some restaurants I feel are deserving of your vote!

North-East: Jia He Chinese Restaurant

Located right next to Farrer Park MRT station, Jia He Chinese Restaurant serves up refined Chinese cuisine prepared with the freshest ingredients. One of my favourite dishes at Jia He is the Crispy Hor Fun with Seafood and Egg Sauce ($18). The egg sauce is served separately, so that diners can pour it in when they are ready. This ensures that the hor fun remains as crispy as possible! Listen closely, and you can actually hear a crackling sound as the sauce is drizzled over. With this, and many other creative Chinese delicacies, Jia He is one of my go-to dinner spots whenever I am in the North-East!

North: Woody Family Cafe

Woody Family Cafe may be located in the far north of Singapore, but the superb Peranakan cuisine here makes the journey more than worth it! Many of the dishes here are made according to traditional Peranakan recipes, which are passed down to restaurant owner, Jenny, from her mother. Some of the dishes were then reimagined by Jenny, leading to new and innovative Peranakan dishes!

One such dish is the Assam Pork Knuckle ($19.90), which brings together Assam, an Asian flavour, and pork knuckle, a German specialty! The result is mesmerising, with the sourness of the Assam cutting through the fattiness of the knuckle beautifully. The delicate balance of richness and tanginess make this dish impossible to resist!

Central: Chix Hot Chicken

Get ready for some spicy chicken at Chix Hot Chicken! Choose from three levels of spiciness — mild, extra and insane. The extra level contains ghost peppers, which really ramp up the spiciness to astronomical levels. That’s not even the hottest it gets! The spice mix used is imported directly from the US, so you know you are getting an authentic Nashville Hot Chicken experience. The chicken is fried upon order, ensuring that you get a juicy, succulent piece of chicken with every order.

West: Sum Kee Food

This outlet of Sum Kee Food is actually the second outlet for this famous Zi Char restaurant, with its original outlet in Telok Blangah constantly attracting a large crowd! The signature item at Sum Kee is undoubtedly its Curry Fish Head, which comes with a big and meaty Red Snapper head. What makes this Curry Fish Head so good is that the rempah, or spice paste, is ground in-house. This really amplifies the flavour and fragrance of the sauce. A bowl of fluffy white rice is a must when having this delicious dish!

East: FUZE by Blend It Up

Fuze by Blaze It Up is a casual Italian eatery, with some stellar dishes that are sure to impress! In my opinion, the best thing on the menu is the Roasted Pork Belly. The meat had a great meat-to-fat ratio and was perfectly seasoned. The crackle of the crispy pork skin was music to my ears as I chomped down on the pork belly! While this dish requires a 15-minute wait, it’s more than worth it!

These are just a few of the many restaurants that are deserving of your vote! What’s more, the voting process couldn’t be easier. Simply go to https://awards.hungrygowhere.com/vote/, search for your favourite restaurants and enter in your details to confirm your vote! Just remember that you can only vote once per day, and you can only vote for each restaurant once throughout the voting process.

So what are you waiting for? Get voting now for a chance to win lots of food vouchers, and to show your favourite restaurants how much you love them!

This post is brought to you by HungryGoWhere.

The post HungryGoWhere Eat-lections 2020 – Vote For Your Favourite Restaurants! appeared first on Miss Tam Chiak.

Some restaurants are memory triggers — their meals send you back to long-forgotten moments in your life. The Blue Ginger is one such time machine. My first Peranakan meal was at Blue Ginger in Tanjong Pagar, when I was still an intern.

Recently, this established Peranakan restaurant brand has opened its second outlet at the newly renovated Great World. From aromatic curries to hearty plates of noodles and rice, this classy and modern space boasts a menu of excellent Peranakan creations made according to recipes passed down from one of the founding partners’ mother, Mrs Vivian Lai.

New on the menu at the Great World outlet are two starters – Kerabu Kacang Botol ($11.50) and Kerabu Timun ($8.50). The former is a refreshing plate of winged bean salad tossed with dried shrimps, shallots and toasted coconut. I love the zingy dressing and the crunchy beans. The latter pairs chicken gizzards with cucumbers in an equally refreshing chilli balachan paste. Some other bite-sized appetizers include Kueh Pie Tee and Ngo Heong.

Rempah is the foundation of many Peranakan dishes. The Blue Ginger prepares its own rempah which is then used to create many dishes. The Beef Rendang ($20) is done the old-fashioned way. The chef slowly fries the ginger, lime leaves, lemongrass and other spices before stewing the beef in the mixture for hours. Another alluring dish is the Ayam Panggang ($16) comprising succulent grilled chicken cloaked in a fragrant gravy.

The dish that stood out that night was Sotong Keluak ($22), which starred the deliciously rich and earthy buah keluak, and fresh squid. The black nut is sourced from Indonesia and by cooking it with squid, the flavours are not as pronounced as those in Ayam Buah Keluak. Complementing the meats and seafood are some delightful vegetable dishes such as Terong Goreng Cili ($13) and Chap Chye ($15) which paired impeccably with a bowl of rice.

The restaurant at Great World has also started serving one-dish meals and set lunches to suit the working crowd nearby. Some one-dish creations include Kerabu Laksa, Nonya Noodles and Buah Keluak Fried Rice ($15 each). I was rather intrigued by the Nonya Noodles which is usually served during special occasions in Peranakan families. The thin yellow noodles are cooked in a prawn and pork stock which makes it similar to our local Hokkien Mee. However, fermented beancurd is added to enhance the flavours.

Desserts are not their strengths, unfortunately. The Durian Chendol ($7) looks promising with a heaping spoonful of D24 durian purée. However, the chendol strips were lacklustre. There are a selection of kueh kuehs too.

Disclaimer: this is an invited tasting.

The post The Blue Ginger Opens Second Outlet at Great World – This Modern Space Serves Refined Peranakan Fare appeared first on Miss Tam Chiak.

When it comes to “Fusion” cuisine, I am a bit of a skeptic. Many supposedly “fusion’ dishes are more gimmick than actual innovation, with non-complementary ingredients haphazardly thrown together. So when I heard of an Australian-Inspired Nasi Lemak being served up by Soulfood Catering, I honestly had my reservations. But hey, you cant go very wrong with steak and nasi lemak, right? I decided to head down to check it out!

Located along Pahang Street, Soulfood Catering is run by Brett and his wife, who split the cooking duties according to the cuisine they are most familiar with! Brett handles the grill while his wife and mother-in-law cook up the Nasi Lemak. The result is a plate of food that does not try to be “fusion” cuisine. Instead, you get a great plate of Nasi Lemak with expertly grilled fresh ingredients. What’s not to love?

The classic Nasi Lemak is always a must have, so the first dish we had was the Chicken Wing Nasi Lemak ($4.50). We also added an additional chicken wing, which costs $1.50. The Nasi Lemak rice was rich and fragrant, but not as decadent as more popular Nasi Lemak stores. I think this is a really good move, considering the strong, robust flavours of the grilled meats that are paired with this rice.

Another key ingredient of Nasi Lemak is sambal chilli, and SoulFood Catering claims to have “arguably the best homemade sambal in town”! Needless to say, I had high expectations. The sambal was indeed very good, with a good balance of sweetness and fragrance from the onions and garlic. My only complaint is that I would have liked it to be slightly spicier, but thats ultimately a personal preference.

While the rice and sambal were great, the star of this dish is still undoubtedly the fried chicken wings, which were fried to perfection. The paprika and garlic herb-infused batter, gave these wings a non-traditional boost in flavour which I really enjoyed!

The first Australian inspired Nasi Lemak we tried is the Bangers and Hash Nasi Lemak ($10). The dish comes with two cheese sausages and crispy hash browns, which are topped with a heap of freshly grilled caramelised onions. While the sausages are store bought, they were grilled till crispy and were still extremely tasty.

If you want a true blue Australian barbecue experience, the Surf & Turf Nasi Lemak ($18.90) is the dish for you. The dish comes with scallops, prawns, and a ribeye steak, all of which were grilled to perfection with a nice char and smokey flavour. The prawns and scallops are actually cooked using the oil from the sambal chilli sauce, adding a subtle spiciness to the seafood as well. The ribeye was flavourful and tender, but was thinner than your average portion of steak. However, I think the amount of steak given was more than fair, given that the dish comes with seafood as well.

Don’t forget to dip your seafood into the garlic cream sauce served alongside for an extra layer of richness! I loved the heady aroma of garlic in this sauce. The creamy sauce will help cool the tastebuds if you find the seafood or sambal too spicy.

Soulfood Catering manages to steer clear of the troupes surrounding “fusion” food by simply doing what they know best: Grilling up great barbecue and making a great plate of Nasi Lemak. If you are craving for barbecue, nasi lemak, or both, then Soulfood Catering offers you the best of both worlds – all on one plate!

For more food videos, check out and subscribe to our official YouTube channel!

Stay up to date with our recommendations by joining us on our Telegram channel!

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

The post Soulfood Catering – Australian-Inspired Nasi Lemak! appeared first on Miss Tam Chiak.

While Bak Chor Mee is loved across the island, Little India is one of the last places I would expect to find a great bowl of these noodles. Tucked away in a coffee shop on Veerasamy Road is Mui Siong Minced Meat Noodles, which dishes out bowl after bowl of awesome Bak Chor Mee!

Upon placing my order, I was told that there was a 15-20 minute wait for my noodles. This showed me that Mui Siong has a loyal following, despite its relatively obscure location. If so many people are willing to wait for this bowl of noodles on a Tuesday morning, Mui Siong has to be doing something right! I ordered the Medium Bak Chor Mee and Fishball Noodles (both $4).

The key to a bowl of great Bak Chor Mee lies in its sauce. A sauce that is not well balanced can ruin the dish. Mui Siong’s savoury sauce is brightened by chilli sauce, and lightened by the acidity of black vinegar. The oil from the crispy pork lard added a nice richness and smoothness to the sauce as well.

Many Bak Chor Mee stalls tend to overcook their ingredients, resulting in tough and dry pieces of pork, so I was really pleased to find tender and soft pieces of pork in Mui Siong’s Soup! Pork liver is especially hard to cook well, but Mui Siong’s pork liver was soft and creamy and a delight to bite into.

Mui Siong also sells a special Pork Ball ($0.7 each, 3 for $2), which I simply couldn’t resist trying. The meatball was soft and tender, with a surprise hidden within! At the core of each meatball is a special minced meat which was packed with flavour!

The Fishball Noodles had a generous portion of fishballs, with my medium order having 6-7 fishballs. The fishballs were bouncy and had were not fishy at all. The soup had a cleaner and lighter taste compared to the Bak Chor Mee soup, probably due to the lack of sweetness that the pork brings. That being said, both soups were still spectacular, containing much more flavour than the soup from your run-of-the-mill noodle shop. Even though it was a warm day, I couldn’t help but slurp spoonful after spoonful of soup!

This is one of the better Bak Chor Mee I have had, and I would definitely come here again if I am in the area. If you consider yourself a Bak Chor Mee connoisseur, then head to either this location or the other outlet at Bukit Merah!

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

For more food videos, check out and subscribe to our official YouTube channel!

Stay up to date with our recommendations by joining us on our Telegram channel!

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 Mui Siong Minced Meat Noodles. We will verify and update from our side. Thanks in advance!

The post Mui Siong Minced Meat Noodles – Bak Chor Mee in Little India?? appeared first on Miss Tam Chiak.

In my opinion, there is nothing quite like a perfectly baked croissant. Finding a bakery that has mastered the art of croissant-making is kind of like finding a diamond in the rough! So, when I heard of Konditori Artisan Bakes , I just had to check it out.

Located along Bussorah Street, Konditori Artisan Bakes is in the heart of the historic Kampong Glam district.
The quaint bakery has no seating area, yet the stall was filled to the brim with patrons! Seeing such a crowd, I knew I was in for a great experience.

The moment I opened the door, I was greeted with the heavenly smell of freshly baked, buttery pastries. I had to stop myself from drooling! After several minutes of indecision, I settled on the Butter Croissant ($3.50), Red Velvet Croissant ($5.90) and the Basil Pesto Sourdough ($8.90).

Konditori Artisan Bakes’s plain Butter Croissant was simply perfect. The croissant was flaky and buttery, with a great crunch and soft core. The pastry was slightly sweet, with a touch of saltiness coming through as well. I found myself finishing the entire croissant and wishing I had bought more!

For something extra luxurious, try the Red Velvet Croissant! This croissant contains a luscious cream cheese filling, which is rich and creamy without being overly heavy. Cut open this croissant to reveal a lovely red spiral, perfect for an Instagram post that will make all your friends green with envy!

The Basil Pesto Sourdough ($8.90) may be on the pricier side, but it makes up for its price tag with generous amounts of toppings such as olives, tomatoes and halloumi cheese. Together with the herbaceous basil pesto, these toppings made this pastry feel like an artisanal pizza! I especially loved the halloumi cheese, which is something not often found on pastries. The cheese provided a nice texture and salty kick to the bread, making the sourdough even more satisfying.

My only regret was not purchasing more items from Konditori Artisanal Bakes! If you are a fan of baked goods and pastries, then Konditori Artisan Bakes on Bussorah Street is a must visit. Just don’t make the same mistake as me. Order as much as your heart desires!

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

For more food videos, check out and subscribe to our official YouTube channel!

Stay up to date with our recommendations by joining us on our Telegram channel!

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 Konditori Artisan Bakes. We will verify and update from our side. Thanks in advance!

The post Konditori Artisan Bakes – Tiny Bakery With Out-Of-This-World Croissants! appeared first on Miss Tam Chiak.

From the moment I heard “Empire State of Mind” by Jay-Z, I have been fascinated with New York City. No other city in the world is more famous, with countless movies, music videos and news broadcasts featuring New York. Now you can get a taste of quintessential New York Deli cuisine at Korio, a chic new takeaway cafe!

Located in Far East Square in Telok Ayer, Korio stands out for serving up New York-Style donuts and sandwiches. The store is owned and run by Myron, 26, and his wife Shaz, 25. Myron was actually working for eight months in a Pizzeria in Brooklyn, and it was during this time that the couple were inspired by the world-class donuts they had!

These donuts are a labour of love, being hand fried and glazed every single day. They are available from 11am on weekdays and 11.30 on Saturday. They are some of the fluffiest and softest donuts that I have ever had! Unlike donut chains like Krispy Kreme and Dunkin Donuts, Korio’s donuts are much less oily. You don’t feel like you need to take a break after just a few bites!

Another great thing about Korio’s donuts is their impeccably-flavoured glazes, which do not load up on sugar. The 70% Dark Chocolate donut ($4.50) had a rich, dark chocolate ganache glaze, which had a bitterness that allowed the natural sweetness of the brioche donut to shine through. The Passionfruit White Chocolate Donut ($4.20) also had its acidity kicked up a notch, accurately replicating the tanginess of the actual fruit. I enjoyed the sourness, but it may be too much for most people. If these flavours seem too exotic, the good ol plain glazed donut ($3.80) is always there for you as well.

Ever wondered where the dough from a donut’s hole go? Here in Korio, even these donut “holes” are turned into a sweet treat. The donut holes are fried and coated in cinnamon sugar, creating a crunchy sugar exterior. Fair warning, the cinnamon flavour is quite pronounced here. If you are not the biggest fan of cinnamon, you might want to give this a miss.

If you work in the Telok Ayer area, then one of Korio’s sammies, or sandwiches, would be a perfect thing to grab for a quick yet tasty lunch! Korio has a daily sandwich menu, with unique creations such as the Peking Duck Sammy ($14), available only on Wednesdays. I decided to go for the Breakfast Sammy ($9), one of two sandwiches available throughout the week. The breakfast sammie consists of crispy luncheon meat, pillowy scrambled eggs and melted cheese, which come together to form an utterly delicious bite. While the luncheon meat was a tad too salty, the sandwich was still really enjoyable.

Korio’s donuts and sandwiches are definitely worth checking out, especially if you work nearby!

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

For more food videos, check out and subscribe to our official YouTube channel!

Stay up to date with our recommendations by joining us on our Telegram channel!

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

The post Korio – New York City-Style Donuts and Sandwiches! appeared first on Miss Tam Chiak.

Finding affordable yet delicious meals in the CBD can be a tall order, especially during the lunch rush hour. Well, if you work in the Tanjong Pagar area, your lunchtime decision making just got slightly easier! Located in Guoco Towers, Ya Lor serves up delicious braised duck rice that wont hurt your wallet!

Ya Lor combines delicious hawker fare with the air-conditioned comfort of a shopping mall, topped off with chic decor! The eatery is actually an offshoot of the famous Sean Kee Duck Rice, which has a huge following and is considered one of the best duck rice stalls in Singapore. Such a prestigious name behind the duck rice; I had high expectations for my meal here!

If you’re feeling extra hungry, the Signature Braised Duck Rice ($6.90) at Ya Lor is the dish for you! The dish comes with half a braised egg, braised beancurd, braised peanuts and beansprouts, in addition to moist and tender duck meat!
All of these was covered in a thick braising sauce, which had a deep richness and sweeter-than-usual finish. The peanuts and beansprouts brought some crunch to the meal, and paired well with the duck. Make sure to grab some sambal chilli, which has a vinegary kick to cut through the richness of the meal!

To be honest, I was not expecting much from the Duck Yellow Noodles ($5.90). After going through the sumptuous duck rice, the noodles just looked plain in comparison. However, something about the simplicity of this dish just works! The secret ingredient is a large serving of fried onions, which brought a lovely crunch and fragrance to the dish. The noodles also did not have any alkaline taste, which is all too common in yellow noodle dishes. My only complaint is that the dish seemed quite small to me. Maybe its my big appetite, but this dish would not be enough for lunch. For a more satisfying meal, I would suggest sticking to the duck rice.

Overall, the tender duck meat and addictive braising sauce is enough to bring me back to Ya Lor, and I can definitely see this becoming a weekly lunch spot if I work in the area!

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

For more food videos, check out and subscribe to our official YouTube channel!

Stay up to date with our recommendations by joining us on our Telegram channel!

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

The post Ya Lor – Delicious & Affordable Braised Duck Rice in the CBD! appeared first on Miss Tam Chiak.

Hainanese immigrants have long build a reputation as skillful coffee brewers and great cooks. Besides the renowned chicken rice which everyone is familiar with, the Hainanese also has other specialty dishes such as Hainan Fen (海南粉).

I don’t have much memories of having the real Hainanese beef noodles in Hainan island. But in Singapore, I have seen many stalls selling renditions of this authentic Hainanese dish. After receiving a recommendation from a friend, we dropped by People’s Park Food Centre to have a taste of Hometown Hainan Fen.

This hawker stall is run by two Hainanese sisters who got married and moved to Singapore about 10 years ago. Missing their traditional Hainan fen, they decided to open this hawker stall to satisfy their own cravings.

You can try the signature Hainanese Fun ($3.50 for pork; $4 for beef) or the Beef Brisket with Pickled Vegetables Fun ($5.50). Instead of using the traditional noodles from Hainan (which is similar to spaghetti), they are using thick vermicelli which is more slurpy. The noodles are topped with a thick, savoury gravy, some meat, peanuts, bamboo shoots, and pickled vegetables for added crunch.

The beef slices were soft, and paired well with the noodles. However, don’t expect the thick gravy to pack a punch. It had a very mild beef flavour, and a hint of sweetness. The different textures add a new dimension to the simple dish. Some of us love the bamboo shoot, but it is a little off-putting for me.

The beef brisket version is topped with beef tripe, pickled cabbage, brisket and bamboo shoot.

One of the sisters recommended the Hainan Pickle Fun ($3.50 for pork; $4 for beef) which I thought was a cold pickled noodle dish. Instead, it is a bowl of dry mee kia lookalike at room temperature. The toppings were similar but the star of the show was their house-made chilli sauce. They don’t use chinchalok here. Their piquant chilli uplifted the robust flavour of this dish (in fact, we just paired it with every dish). Mind you, go easy on the chilli if you can’t take spicy food!

We also had the Bao Luo Fun Soup ($3.50 for pork; $4 for beef) which is definitely much lighter in taste. I actually like this better because it is simple and comforting. The sour pickled vegetables were a refreshing touch to the soup.

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

For more food videos, check out and subscribe to our official YouTube channel!

Stay up to date with our recommendations by joining us on our Telegram channel!

The post Hometown Hainan Fen – Hainanese Sisters Serving Authentic Beef Noodles in Chinatown appeared first on Miss Tam Chiak.

As a child, I have many fond memories of buying otah. On the way home from school, I would pass by a man barbecuing otak on the roadside. I still remember THAT aroma wafting towards me. From then on, otah otah has always had a special place in my heart and stomach. When I heard of Otak Otak Kampung and their unique Indonesian-style Otak, I just had to head down to Geylang Serai Market to try it out!

Otak Otak Kampung has been in operation since the 1950s, and is now in the hands of second generation hawkers. The stall specialises in otak otak ($0.8 each), which they claim to be a more traditional kampong-style otak. The otak otak’s main ingredient is serundeng (grated coconut flakes), which bring a unique, flaky texture and sweetness to the otak.

I was greeted by the fresh fragrance of the serundeng on my first bite! The grated coconut had been fried with a mix of spices, with the taste of lemongrass coming through prominently. The spiciness balanced out the natural sweetness of the coconut, and I love that there were fresh chunks of fish found throughout the otak. The otak is wrapped in banana leaves before being grilled, imparting a slight smokiness to the dish that simply works. Such a unique and tasty otak! I might have a hard time going back to normal otak!

For something even more unique, check out the Pulut Panggang ($0.7 each)! Here, the same delicious coconut flake mix is packed within delicious packets of glutinous rice and grilled. The glutinous rice was chewy, while not being tough, giving this snack a great texture. The rice also acted as the perfect canvas for the flavoursome coconut mix inside, which was packed full of spiciness and sweetness! The coconut flakes were slightly coarser than the one in the otah mix.

If Otak holds a special place in your heart like it does for me, then Otak Otak Kampung in Geylang Serai Market and Food Centre is somewhere that you absolutely have to check out! The only downside is that you might like these otak so much that you wont want any other otak anymore!

For more food videos, check out and subscribe to our official YouTube channel!

Stay up to date with our recommendations by joining us on our Telegram channel!

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

The post Otak Otak Kampung – Unique Otak That You Cant Miss! appeared first on Miss Tam Chiak.

Mutton doesn’t get much love, with many people not being fond of the gamey taste and tougher texture. As a mutton lover myself, I am not here to pick a bone with these people. However, I think that mutton truly shines in certain dishes, and the Kambing Soup from Soup Kambing Iqbal is definitely one of them!

Located in Geylang Serai Market and Food Centre, Soup Kambing Iqbal sells your typical Malay fare like Mee Goreng and even Tulang, but their speciality is undoubtedly their Soup Kambing. A gargantuan stainless steel pot sits at the front of the stall, emanating a spicy and delightful aroma. You might expect this pot to be stuffed to the brim with mutton, but that is actually not the case! The meat is taken out during the cooking process, keeping the meat tender and not over-boiled.

While the meat may seem like the star of the show, I think that the soup is the real MVP here. The thick soup was rich with the characteristic flavour of mutton. It was mildly spiced, with the flavours of cumin and coriander seed coming through without overpowering the dish. Freshly chopped coriander and fried onions are sprinkled on top, adding a nice freshness, fragrance and slight crunch. Make sure to mop up every drop with some bread ($1)!

The signature item at Soup Kambing Iqbal is their Sup Campur ($10), which comes with a variety of parts such as meat, ribs, bone marrow, tripe, tongue and even brains! Despite each part of meat having slightly different cooking times, they were all perfectly cooked and tender! I especially enjoyed the mutton meat, which still had a thin layer of fat on it.

The sight of organs may be off-putting for many people, but I really enjoy the nuances in flavour and texture that they bring! The tulang (bone marrow) had ample amounts of gelatinous connective tissue, while the tongue and tripe were both delightfully chewy. If the organs are too much for you, soup Kambing Iqbal also offers a soup with just mutton meat ($6).

I firmly believe no one does Kambing soup better than Soup Kambing Iqbal. Their wonderfully rich soup, combined with perfectly cooked mutton meat and organs, make them my top pick for Kambing Soup In Singapore! If you love this dish, you have to come here.

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

For more food videos, check out and subscribe to our official YouTube channel!

Stay up to date with our recommendations by joining us on our Telegram channel!

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 Soup Kambing Iqbal. We will verify and update from our side. Thanks in advance!

The post Soup Kambing Iqbal – The Best Kambing Soup I’ve Ever Had!! appeared first on Miss Tam Chiak.

Kwong Satay probably needs no introduction for some of you foodies. Whenever I bring tourists on a food tour in Geylang, this is one of the must-visit stalls. They have left Sing Lian Eating House last September and have relocated to just a street away at Geylang Lorong 27A.

Kwong Satay’s roots can be traced back to the 1960s when the grandfather of Mr. Wong Chee Kwong peddled satay from a trishaw in Katong. Two decades later, Mr. Wong Chee Kwong continued the family tradition when he started selling satay at Geylang. This flagship stall is now operated by Sim Peng Kuen (also known as Ah Koon).

Made according to their good old recipe which has Hainanese Chinese, Peranakan and Indian influences, the signature pork loin satay and pork belly satay are delicious. They have got chicken, mutton and beef as well.

The satay spice rub comprises cumin, turmeric, lemongrass, candlenut, fennel, lemongrass and more. Ah Koon watches the grilling process to ensure that the satay is not overcooked. Fresh, juicy and succulent, the satay is imbued with a smokiness. Each satay is crispy on the outside, and juicy and moist on the inside. The pork belly satay is especially yummy, with a sliver of fat sandwiched between the meat.

The secret lies in the special satay gravy. Lemongrass, blue ginger and candlenut are added to fresh ground roasted peanuts; and brewed together with belachan before the mix is finely ground to a velvety blend. Most importantly, the satay sauce comes topped with a generous dollop of mashed pineapple puree to give it that extra kick. The sweet and sour peanut gravy balances nicely with the savoury meat on the stick.

The post Kwong Satay – You Must Order Their Mouth-Watering Pork Belly Satay appeared first on Miss Tam Chiak.

Amidst the deliciously indulgent offerings available in Singapore, one might think that eating healthier meals can be a difficult task, but really, it’s not difficult at all!

If you have been indulging during the recent Chinese New Year festivities, now is the time to kickstart your eating journey towards better health. You might be surprised to find that healthier wholegrain dishes can actually be available at many places near you, affordable and best of all, tasty too!

QQ Rice

This is the perfect place to grab a ready-made rice ball for a quick meal. Pick from the five different types of rice available – purple rice, brown rice, wheat five, red rice and mixed grain. I usually have purple rice because this variety of rice is higher in zinc and iron compared to regular white rice and has a delicious nutty flavour to it too! To spice things up a little, I will pair my purple rice with spicy shrimp, fried egg, fish chip, braised peanuts and Japanese cucumber. If you need a quick, delicious, healthier lunch or dinner, this is the place to go.

Prata Wala

You’re probably familiar with Nasi Biryani and usually, a biryani is cooked with basmati white rice. Much to our surprise and to the delight of our palates, Prata Wala offers Wholegrain Biryani and is also the first Indian restaurant in Singapore to launch Wholegrain Prata and Wholegrain Naan as part of the Healthier Dining Programme, an initiative by the Health Promotion Board (HPB).

To prepare Prata Wala’s Wholegrain Biryani, brown rice and purple rice are added to the basmati rice mixture. Not only do the healthier wholegrain versions look good, they taste great too because the flavourful wholegrain rice not only retain the flavours that Prata Wala is so famous for, they even add a nutty dimension to the complex and delicious flavours. For just an additional $0.20, you can enjoy healthier and tasty Wholegrain Biryani too!

For us, we loved the Curry Chicken Wholegrain Biryani. The rice is cooked till fragrant and served with a tender whole curry chicken leg and pickled cucumber on the side. We really enjoyed the wholegrain options because they are even more fragrant and wholesome in flavour! Prata Wala is available in Jurong Point #01-71/72/73/74 JP2, nex #02-17, Tampines Mall #B1-K21 and Northpoint #B1-57.

Seng Heng Hainanese Chicken Rice

After Mr. Low, the stall owner, learnt the ropes from a chicken rice master in 1997, he went from selling kway chap to selling chicken rice. Mr. Low makes everything in the stall himself, from the sauces to the fried shallots. “These are mixed with wholegrain rice,” Mr. Low explained as he lifted the lid of the rice cooker. The combination of white and brown rice is cooked in a chicken stock to perfection. The rice is full of flavour and is not as oily as the usual Hainanese chicken rice. The tender, steamed chicken comes dressed in a special secret concoction, and we enjoyed the tangy chilli sauce and dark soy sauce, that went perfectly with the fragrant rice.

Best of all, each plate goes for just $2.50. Where else can you find such a good deal in Singapore?

The Spinach Soup

Spinach soup seems to be the latest trend to hit the hawker centre scene these days. The version served at this stall uses a broth made from long hours of brewing chicken bones for a soup base that is hearty, nourishing and full-bodied. This stall serves only 2 types of spinach soup, each with a different assortment of ingredients – Spinach Seafood Soup and Spinach Century & Salted Egg Soup.

The broth is mild and clear, but is a great base that complements the characteristic sweetness of spinach. This is the perfect choice for those looking for something comforting and rejuvenating after a long and warm day. Plus, you can get your recommended intake of vegetables too! You can choose to top up a mere $1 for brown rice. Come on! Let’s relish our spinach to become as healthy and strong as Popeye, aye?

Wheat Baumkuchen

For Japanese-inspired, nutritious, and value-for-money meals on the go, head on over to WHEAT Baumkuchen. The soba noodle, brown rice, and salad sets are very popular among working executives. The red rice used is specially flown in from Bhutan, and red rice, which is rich in nutrients, pairs very well with their salmon and teriyaki chicken dishes.

For a taste of happiness from Asia’s happiest country, Bhutan, try the Bull Run Rice which features grilled teriyaki chicken paired with salad and red rice that is packed with higher amounts of fibre, iron and zinc for a healthier you.

If you are trying to increase your vegetable intake, a delicious option is the Chicken Cauliflower Bowl that is served with a base of broccoli & cauliflower, all topped off with grilled chicken, fresh avocado and a sous-vide egg.

Yong Kee

As I walked towards Yong Kee, I thought it was going to be another chap chye png stall. But I was wrong. This small hawker stall serves Malay, Indian and Chinese food without pork and beef. On some days, there is also nasi briyani or turmeric rice. Here at Yong Lee, you can enjoy a plate of brown rice which goes well with a variety of dishes. The menu is different everyday, so you won’t get bored dining here!

Come lunchtime, the stall receives constant long queues and their dishes get sold out quickly. We decided to pair the healthier brown rice with a portion of some of our favourite dishes. We found ourselves spoilt for choice with so many delicious options such as rendang mutton, sambal chicken and assam fish. Don’t forget to fill half of your plate with vegetables too! The black fungus and curry vegetables are a hit here.

That’s all folks! Keep a lookout for the “Wholegrains Options available here” identifier, the next time you dine out and give the wholegrain options a go because it’s true, healthier food can really be tasty too! For a list of eateries on-board the Healthier Dining Programme, do visit www.hpb.gov.sg/hdp

This post is brought to you by the Health Promotion Board.

The post Indulge in a Wholegrain Twist with Local and International Delights appeared first on Miss Tam Chiak.

Hup Chong Hakka Yong Dou Foo was started by Alan’s mother 38 years ago. At the age of 10, Alan started helping his mother out at the stall, when it was still signboard-less, at a coffeeshop near Braddell MRT (where McDonald’s currently is).

After more than a decade, it shifted to Blk 116 Toa Payoh Lorong 1 when McDonald’s took over the space. The second outlet is this place that is located at Blk 124 Toa Payoh Lorong 1. This outlet is already 9 years old. Unfortunately, the one at Blk 116 ceased operation after more than 10 years due to a lack of manpower.

Thus, Alan has been focusing on this Blk 124 stall ever since. He opened two other stalls within the same coffeeshop — a Zichar stall 7 years ago and a Japanese stall recently. You can say he owns the entire coffeeshop.

Hakka-style yong dou foo actually showcases meat paste stuffed, instead of fish paste stuffed, beancurd and vegetables. Alan revealed that taste preferences have changed over the years, and health has also become a consideration. People fear eating too much meat, so, to cater to the change, Alan decided to include some fish paste options too.

What made Hup Chong Hakka Yong Dou Foo stand out from the typical yong dou foo stalls is the fact that all of its Hakka ingredients are handmade with meat or fish paste. Alan’s workers split the preparation into 2 batches. Arriving as early as 5am, the workers will start making the ingredients in a small room beside the stall to prepare for operation by 6:30am. Between 3:30pm-4:30pm, the stall will take a break from business, but the workers will continue to prepare the 2nd batch for the evening round which starts at 4:30pm, all the way till 8:30pm or sold out. Alan believes that this will keep the ingredients fresh for both the day crowd and evening crowd.

Slowly but surely, tubs of handmade items are sent for deep-frying. It was quite an amazing sight to see the original pale pieces turn a glorious golden brown.

TADA! The first batch is ready for serving! When I asked one of the workers how many of these ingredients will be left over, he smirked and said that all will be sold out by the end of the day. Wow.

The stall only offers kway tiao, yellow noodle and thin beehoon(dry or soup version). Select at least 6 items and you’re good to go. Since Hakka yong dou foo is more known for its dry version, make sure you request for both chilli and sweet sauces. The stall makes its own chilli and sweet sauces too! I guess that’s the local style here in Singapore too — a little sweet and a little spicy.

To be honest, I thought that when I chose the fried items, they will be fried again like how some other yong tau foo stalls do. It’s not the case here. While I hoped my deep-fried selections will be served to me crispy, they had just a little crisp to them. Even so, the ngoh hiang, beancurd skin and meat ball were delightfully savoury and fragrant! Those stuffed with meat paste were not floury at all! The house-made chilli sauce and sweet sauces went well together and provided a sweet contrast to the savoury items too.

Did I mention that they also serve pig’s intestines?! This is actually my first time coming across this in Singapore at a yong dou foo stall, though it is quite common in Malaysia.

Only adding yellow beans, Hup Chong’s soup version is purposefully light. Alan explained that since Hup Chong is about meat paste items, he doesn’t want his customers to feel too jelak from eating his yong dou foo. Thus, he intentionally keeps his soup simple and light, so that customers can take a bite of a meat paste item and sip a mouthful of soup to cleanse their palates before moving on to the next savoury bite.

Confident of his soup, Alan claimed that one does not need to buy any drink to go with his yong dou foo because he/she will not feel thirsty after consuming it. I actually think the soup is quite flavourful on its own! Surprisingly addictive!

Oh yes, Hup Chong has pork skin too. Its texture is similar to that of fish maw, but it has a more fragrant aftertaste. The small intestines had a bitter finish that only some people can accept. It looked really clean, so I guess it’s the natural taste of the intestines!

Boy, I left this for the last on purpose. THE. EGGPLANT. IS. THE. BOMB. I already love eggplants in the first place. But this was another level. When I see the worker stuffing the fish paste into it, I didn’t think much. Gosh, when I had my first bite, I said to my friend who doesn’t appreciate Yong Dou Foo “YOU MUST TRY THIS”.

Alan shared that Hup means “come and eat together” and Chong means “it’s for everyone to eat”. While most yong dou foo stalls purchase their ingredients from suppliers, Hup Chong painstakingly handmade all of their meat/fish paste ingredients! Commendable!

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

The post Hup Chong Hakka Yong Dou Foo – Handmade YTF in Toa Payoh! appeared first on Miss Tam Chiak.

Many of you would know Chye Lye Ah Ma Mee Sua at Kampong Admiralty Hawker Centre for its long queue. They have recently opened their third outlet at Toa Payoh. The dishes served are what owner Mr Ong Chye Lye had when he was young. Hence, he decided to give his dishes nostalgic names like “Ah Ma Mee Sua” and “Ah Gong Mee Sua”.

Mr Ong prepares the same pork broth for all his dishes and makes the pork balls and stewed mushrooms himself.

Chye Lye shared that each dish has its own loyal fans. Amongst the 3 dishes we ate, Ah Ma Mee Sua ($4) is the most popular, and my favourite too. “I named this Ah Ma Mee Sua because grannies at their age would seldom have teeth left, and our mee sua is soft enough for them to consume.”

The mee sua from Mabo was soft and soaked up the flavours of the soup. There’s tender pork liver, meat balls and stewed mushroom in the soup. Oh yes, and the handmade porkball had crunchy carrot bits! The texture of the minced meat felt quite chunky. Everything was firmly held together and complemented really well by the house-made tangy chilli sauce. Topped with freshly fried ginger shreds and Hua Diao Jiu before serving, the soup becomes a flavour bomb yet doesn’t overwhelm the palate.

Don’t mistake Ah Gong Tau Chiam ($4.50) for ban mian. The fried soy bean noodles is made from a mixture of bean powder (豆粉) and wheat seeds (麦粒). This flat noodles is slightly more grainy but still has its QQ consistency. There are sliced pork, stewed mushrooms and thin liver slices in the soup too. I like that the liver slices are not too powdery and the generous drizzle of Chinese wine adds more flavour and fragrance to the soup.

Some of us may not like Ma Ma Sheng Mian ($4) because of the alkaline taste in the yellow noodles. But for Maureen, this is a dish her grandmother used to cook when she was young. The noodles made the soup extremely thick and starchy, and tasted very much like lor mee (with a strong alkaline aftertaste). While this wasn’t my favourite, it does bring back memories for some of my peers.

The dishes here are nothing too creative, but they are simple and comforting – just like what Ah Ma would make.

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 CHYE LYE AH MA MEE SUA. We will verify and update from our side. Thanks in advance!

The post Chye Lye Ah Ma Mee Sua – Your Grandparents Will Definitely Love This! appeared first on Miss Tam Chiak.

Going to a new place to eat is like going out on a first date. You’re not sure what to expect, but once you get to know the person (or in this case, the food), you start to really enjoy yourself! Coming to Bedok Interchange Hawker Centre, I was nervous. I had 10 first dates with Hawker Stalls. However, I can safely say that I have found 10 new places for great food, which have made both my heart and stomach very full!

With that, here are 10 dishes from Bedok Interchange Hawker Centre that will make your heart skip a beat!

Bedok Chwee Kueh

Two Michelin Bib Gourmand stalls in one hawker centre? Wow! Bedok Chwee Kueh has gained a loyal following, all eager to get their hands on a packet of warm Chwee Kueh (rice cakes).

What gives Chwee Kueh most of its flavour is the topping of chai poh, and this stall’s fried preserved radish is simply delicious. It’s salty savouriness and slight crunch make for the perfect partnership with the soft, delicate rice cakes. These rice cakes are the star of the show, and they are so soft that you barely have to chew!

While this dish may seem simple, one bite and you can understand why it earned the stall a Michelin Bib Gourmand award. There’s a minimum order of 4 pieces, but you’ll find yourself having no trouble finishing them!

Fatt Soon Kueh (#01-18)

Call it an unpopular opinion, but I’ve always considered Soon Kueh (bamboo and turnip dumplings) and Png Kueh (glutinous rice dumplings) to be food reserved for the elderly. As such, I was skeptical about how good the kueh from Fatt Soon Kueh could actually be.

One bite of their Soon Kueh, and I was shaking my head in disbelief. Oh how wrong I was! The dumpling skin was silky smooth, and had a slight chewiness that gave the dumpling a great mouthfeel. The bamboo shoot and turnip filling was incredibly flavourful, and reminded me of top-notch popiah filling, which I adored.

Not to be left out, the Png Kueh has an equally stellar skin, which enveloped some glutinous rice and braised peanuts. Drizzle some dark soya sauce over, and you are in for a good time.

Hock Hai (Hong Lim) Curry Chicken Noodle

With a Michelin Bib Gourmand under their belt, Hock Hai (Hong Lim) Curry Chicken Noodle ($4) has high expectations to meet with every bowl. Safe to say, they did not disappoint! The curry was rich and flavourful, yet not too heavy and jelak. The curry sauce in curry noodles is rarely finished, but this curry cause is simply irresistible! Make sure to add some home-made chilli sauce for an extra kick of spice and fragrance!

The dish comes with generous amounts of ingredients such as pillowy tau pok (fried beancurd), soft potatoes and juicy strips of chicken. The owners of Hock Hai Curry Chicken Noodles serve up a fantastic bowl of noodles, certainly deserving of every award!

Jefri The Original Botak Chicken Rice

One of the more famous stalls in Bedok Interchange Hawker Centre, this Halal friendly stall serves up an interesting variation of our beloved Chicken Rice! The Nasi Goreng Ayam ($3.50), which rocks a striking shade of bright orange, comes with a generous portion of roasted chicken. The orange rice has a lip-tingling spicy kick to it which is extremely pleasurable to the tastebuds!

The chicken was flavourful and went well with the chilli sauce which was slightly sweeter and stickier than your standard chicken rice chilli. While the rice did not have as much “fatty flavour”, this unique take on chicken rice is a definite must-try!

Jimmy People’s Park (#01-47)

It’s hard to resist a plate of good ol Char Kway Teow, and Jimmy People’s Park makes a mean plate of the much loved fried noodle dish. I ordered the $3 portion and was quite impressed with the generous portion! The dish comes with an assortment of the usual ingredients, such as Taiwanese sausage, fishcakes, cockles and beansprouts. Plenty of fresh cockles were given, which gives this stall plus points in my books.

Upon tasting the Char Kway Teow, I was greeted by a gentle but noticeable wok hei, which was partially masked by the sweet sauce. I found the dish to be a tad too sweet, but that’s just personal preference. If you are craving for a good plate of Char Kway Teow that is affordable, this is the place to go!

正宗川味麻辣香锅 Ma La Xiang Guo

If you are a Ma La Xiang Guo lover, then this stall is a gem for you. It offers one of the most affordable Ma La Xiang Guos I have ever seen! We ordered a portion which fed three people, all for only $12! That sort of price is simply unheard of!

In our $12 portion, there was a wide variety of ingredients which include Nian Gao, Large Intestine, Lotus Roots, Enoki Mushrooms and more. The only downside is that you are unable to have full control over how much of each ingredient you want, as the stall attendants will take the ingredients for you. Also, if you like spicy things, I recommend going for Da La. We ordered Zhong La and felt that it wasn’t spicy enough!

Song Zhou Fried Carrot Cake

In my opinion, Song Zhou Fried Carrot Cake serves up some of the best carrot cake in Singapore! The carrot cake is one of the softest ones I have had, making each spoonful a delight to eat.

When you are ordering your carrot cake ($3/4), the aroma of garlic and cai poh being fried will make your mouth water. The owners then add the carrot cake, along with the black sauce. The result is a wetter black carrot cake, still nice and moist from the black sauce and eggs!

You even have the option of adding prawns or squid to your carrot cake ($2) for an added layer of sweetness, but the star of the show is the impeccably fried carrot cake.

Xin Mei Congee (#01-22)

Xin Mei Congee serves up silky smooth bowls of Cantonese-style congee, a perfectly hearty and satisfying breakfast to get me through a long day! We ordered the Pork and Century Egg Porridge ($3), which came full of delicious ingredients. The pork slices were tender, and the century egg added a unique richness to the porridge.

Something underrated about Xin Mei Congee is their Youtiao (fried dough fritters), which are crispy yet not too oily. Instead of being cut up and mixed into the porridge, the Youtiao is served on the side. This keeps it as crispy as possible!

Zhong Xing Ban Mian

Good Ban Mian is true comfort food. From the runny egg yolk, thick ban mian noodles and crispy ikan bilis to the comforting soup, Ban Mian is one of those dishes that I can never get tired of!

Zhong Xing Ban Mian serves up a stellar rendition of this classic noodle dish, with their Ban Mian ($3) checking all the boxes. The noodles were firm and not not soggy, while the soup was not overly thick and goopy. I thought that the ikan bilis could have been placed in the spoons to retain its crispiness.

99 Dessert in a Cup

What better way to end your meal than with a cold bowl of delicious Chendol! 99 Dessert in a Cup’s homemade Chendol ($2.50) is their signature dessert. Many have said that this chendol is one of the best in Singapore! The dessert comes in a huge cup, stuffed full of ingredients such as attap red beans, corn, attap seeds.

The highlight is definitely the homemade Chendol, which has a more pronounced pandan flavour and smoother texture! What ties the dessert together is a thick gula melaka syrup and coconut milk, which give the Chendol its distinctive flavour profile.

I am convinced that you will find a dish or two that you will fall in love with here at Bedok Interchange Hawker Centre! There’s just so much good food here!

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

For more food videos, check out and subscribe to our official YouTube channel!

Stay up to date with our recommendations by joining us on our Telegram channel!

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 Bedok Interchange Hawker Centre – 10 Dishes That’ll Make Your Heart Go Be-dok Be-dok! appeared first on Miss Tam Chiak.

Italian coffee drinks are something of an art- built on tradition and innovation. Fortunately, you won’t have to travel far to get a taste of Italy as Nespresso has launched a range that embodies each region’s own unique approach to roasting coffees.

Nespresso’s ISPIRAZIONE ITALIANA is inspired by the culture and coffee traditions of Italy’s cities and local life. There are 9 blends in this range, each inspired by an Italian city. We have created three coffee drinks using Ispirazione Napoli (NEW), Ispirazione Venezia (NEW), and Ispirazione Roma.

Ispirazione Venezia (NEW)

Venice has a long history of importing the world’s coffees and expertly roasting these diverse coffees into harmony. Their expertise inspired the beautifully balanced roast of Ispirazione Venezia with a hint of fruity and floral aromas. The luxurious notes of sweet caramel is the best way to pay tribute to Italy’s longest roasting traditions.

We decided to enhance the fruity aroma with fresh orange peel and chocolate syrup. Adding a scoop of ice cream is just what you need to survive the hot weather.

Ingredients:
– 2 capsules of Ispirazione Venezia
– 1 tbsp of chocolate syrup
– 3 pcs of orange peel
– 1 scoop of vanilla ice cream
– Cacao powder and chocolate bits to garnish

Directions:
1. Add orange peel and chocolate syrup into a clear coffee mug.
2. Extract Ispirazione Venezia as an Espresso (40ml).
3. Add a scoop of vanilla ice cream.
4. Top with cocoa powder and chocolate bits.

Ispirazione Napoli (NEW)

Italians are particular about the timing and order of the food and drink they consume because of how it affects digestion. You’ve probably heard of the famous cappuccino rule that you should never, ever order a cappuccino in Italy after 11am as it’s too heavy on the stomach. Don’t worry, I won’t give you any judging glares here.

If you love cappuccinos just like me, you will love Ispirazione Napoli coffee as it can be enjoyed with a dash of milk too!

Ispirazione Napoli is the most intense and darkest roast in this range. This blend reveals the deep-rooted roasting traditions of Naples through its depth of character. This strong and dark espresso leaves a pleasant bittersweet aftertaste. We decided to add some hot chocolate and milk to create a creamy coffee that intensifies with every mouthful.

Ingredients:
– 40ml Ispirazione Napoli
– 40ml hot chocolate
– 100ml milk
– Shaved dark chocolate to garnish

Directions:
1. Make hot chocolate in a cup.
2. Extract Ispirazione Napoli as an Espresso (40ml).
3. Add hot milk and foam over coffee.
4. Top with shaved dark chocolate.

Ispirazione Roma

The fragrance wafting out of Rome’s traditional coffee bars is a testament to its rich history. Combining the ancient character of Rome with a twist of modernity, this short roast with elegant aromatics has woody and cereal notes with hints of acidity, reflecting the complexity of this great city.

The latest Italian treat to add to your repertoire? The affogato! Like most great Italian dishes, the affogato is a lesson in simplicity. In its classic form, it is the marriage of two delicious essentials: espresso and gelato. Thus, the affogato is the perfect solution to the post-meal coffee-or-dessert dilemma. Create this with the Ispirazione Roma coffee, we are sure this is going to be your new favorite dessert-beverage hybrid.

Ingredients:
– 40ml Ispirazione Roma
– 1 scoop of vanilla ice cream
– Shaved dark chocolate to garnish

Directions:
1. Place 1 scoop of vanilla ice cream in a dessert cup
2. Extract Ispirazione Roma as an Espresso (40ml).
3. Top with shaved dark chocolate

Easy recipes, aren’t they? It’s time to recreate these Italian-inspired coffee recipes at home using the ISPIRAZIONE ITALIANA range of coffees! Other coffee blends in this range includes Ispirazione Palermo Kazaar, Ispirazione Ristretto Italiano, Ispirazione Firenze Arpeggio and Ispirazione Genova Livanto.

Want to try the coffees for yourself? The ISPIRAZIONE ITALIANA coffees are available online, and at all Nespresso boutiques (ION Orchard, VivoCity, Raffles City, Takashimaya and Tampines Mall Pop-Up). Drop by any of the Nespresso boutiques for a taste of the coffees!

Here’s a sweet deal for you! Nespresso is having a limited time offer – 20% off the Inissia, Pixie, Essenza Plus, Citiz machines from 25 Feb – 9 Mar 2020. This way, you can sip on the rich heritage of Italy every morning, or make your own coffee treats to savour.

For more information, visit https://www.nespresso.com/sg/en/ispirazione-italiana-coffee-range, or visit Nespresso’s Facebook or Instagram.

The post Nespresso ISPIRAZIONE ITALIANA – Inspired by Italian Coffee Traditions appeared first on Miss Tam Chiak.

Specialising in authentic premium beef hotpot from Northeast China, Guo Fu Hotpot Steamboat claimed to be the first to introduce the small and individual hotpot concept in Singapore 15 years ago. Even though it gives diners an option to share a big hot pot of 2 soup bases, Guo Fu believes that individual hotpot promotes better hygiene.

With 10 different types of soup bases, 64 fresh and quality food options, free-of-charge house-made condiments and unlimited Xiao Long Bao (XLB; soup dumplings), Guo Fu Hotpot Steamboat is a place where you can eat for hours with good companions.

While it costs $25.90++ for weekday lunch buffet and $27.90++ for dinner buffet, the soup bases come at an additional cost, ranging from $3 to $7 if you opt for the individual pot. For the big sharing pot, it ranges between $9 and $23, depending on the combination of soup bases chosen.

Although Guo Fu doesn’t have an extensive spread of condiments, it has special sauces for different hot pot items. Take the seafood sauce, for example. It is made in-house specially for beef slices. They even have a chive-based paste and mushroom sauce that is made with 5 types of mushrooms including Black Reishi and King Oyster. It’s savoury and suitable for most ingredients.

When I first saw the soup base menu, I had a hard time deciding what to get because all of them sounded so good! The menu also states some health benefits for some of their soups, so it made me feel less guilty indulging in this buffet. In the end, we chose Mild Spicy Soup ($3) and Beauty Soup ($7). The Beauty Soup is boiled with black chicken, red dates, wolf-berries, Cordyceps and other herbs. Thus, it is rich in antioxidants and collagen.

Let’s not beat about the bush and plunge into the must-tries of this buffet. Since Guo Fu specialises in premium beef, the one thing you must order is the Sliced Special Beef which I call the “fatty beef”. With almost an equal ratio of fats and meat, every thin slice gets cooked within 5 seconds. Expect very soft and tender beef that is already full of flavour on its own!

Guo Fu also has an impressive selection of other raw meats. You can choose from different cuts of beef, chicken, mutton and pork. Interestingly, it also offers unusual options such as duck gizzards and hog skin. Go for the pork belly — it absorbs whatever broth you cook it in.

Next up, Guo Fu is known for its unlimited XLB! All the XLB are steamed upon order, so you don’t have to worry that they aren’t hot when they arrive. You may request specifically the number of XLB you want. In this way, you won’t need to experience any paiseh (awkward) last-piece or feel the need to waste your stomach space just to accommodate an additional XLB.

Personally, I find the skin is on the thicker side, but I absolutely love the juicy meat in a savoury soup encased within.

They have steamed dumplings as well as uncooked dumplings for your hotpot!

They have 10 seafood items, but I will recommend the crunchy prawns, sweet scallops, and fresh mussels! All these will make your broth even sweeter and more palatable.

For desserts, other than pumpkin puree, pumpkin cake, fresh fruits and fruit banana fritters (only available for dinner), there’s free-flow ice cream too! With sweet and savoury dessert options, there is something for everyone.

To be honest, I feel that its fatty beef alone is worth another visit. I’ll probably try Guo Fu’s unique Curry Beef Soup and Male Vitality Soup the next time!

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 GUO FU HOTPOT STEAMBOAT. We will verify and update from our side. Thanks in advance!

The post Guo Fu Hotpot Steamboat- Unlimited Premium Fatty Beef & Xiao Long Bao in Chinatown appeared first on Miss Tam Chiak.

While roaming around the industrial estate in Defu Lane, I chanced upon Pong Cheer Cheer Thai Food. My first thought when I saw the stallfront was that it looked really interesting. Their setup also reminded me of what I saw along the streets of Thailand!

In 2018, Ms Nachatchadaporn Sirimueang and her husband started Pong Cheer Cheer in Defu Lane. They used to have another outlet in Giant Tampines which ceased operations in late 2019. Initially serving up more Tze Char Style Thai dishes, they decided to specialise in a classic  Thai dishes in August 2019. With that, they came up with a new menu which comprises dishes such as the Braised Pork Trotter Rice, Thai Style Kway Chap, Basil Leaves Minced Chicken Rice and also the Saba Fish with Rice set.

More commonly known as Khao Ka Moo in Thailand, Pong Cheer Cheer’s Braised Pork Trotter Rice ($4) definitely brought back great memories of when I was first introduced to this awesome dish in Bangkok. Topped with a generous portion of braised pork trotter, the fragrant white rice comes with an egg and house-made Thai salted vegetables. The meat was tender, yet chewy, and its skin melted in my mouth. A lot of hard work must have gone into the preparation of this dish!

Tailoring to the tastebuds of Singaporeans, they decided to use the back thigh meat so that it is not too fatty. The meat is left to stew for four hours in a braising sauce made with a combination of Thai spices and Chinese herbs. Dried shiitake mushrooms and Thai palm sugar give the sauce a tinge of sweetness. Ms Nachatchadaporn also painstakingly prepares the Thai salted vegetables on her own, and hence you will find that it is not as salty as the store bought ones. She uses fresh caixin and cooks it with Chinese preserved olive vegetables, and it goes perfectly well with the rice and meat.

Their rendition of Thai Kway Chap ($4) has a light herbal taste and is not as peppery as those you might be familiar with in Thailand. Cooked with Thai seasoning, it consists of a myriad of ingredients including daikon, taupok, pig’s skin, shiitake mushrooms, roasted pork and an egg!

While looking at the patrons before me collect their food, I could not help but take notice of the Saba Fish. You will be impressed by the sheer size of the fish(priced affordably at $5)! I am usually not a big fan of saba fish as it tends to have a very strong fishy taste. However, this was pretty good and wasn’t fishy!

The stall owner explained that a lot of preparation goes behind cleaning the fish in order to get rid of that fishy taste. They definitely know their stuff for being able to execute it pretty well! He also told us that saba fish has very little taste naturally so they invented their own homemade sauce to complement it. This sauce is slightly sweet and tastes similar to teriyaki sauce. If you will like some Thai sweet chilli sauce to go with your dish, you can request it from the friendly owner! This dish also comes with a side of mango salad which is also available a la carte at $4 a portion if you can’t get enough of it! The mango salad is really refreshing with its tangy flavours and spiciness.

Overall, the experience here was quite pleasant. The stall owners were very friendly and the prices were very reasonable. The next time you are having a Thai Food craving, do drop by Pong Cheer Cheer!

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

The post Pong Cheer Cheer Thai Food – Authentic Thai Food in an Industrial Estate appeared first on Miss Tam Chiak.