I have been going cashless for a few weekends. It seemed easy enough to live without cash, as long as I shopped in malls or dined in cafes.

For hawker food especially, I used to think that having cash is a must. But did you know that more hawker centres are increasingly cashless now with the introduction of the national SG QR programme? This means that even if you find yourself out of cash at a hawker centre – you can easily scan QR codes at hawker stalls to make payment for your food and drinks with handy apps such as Singtel Dash.

Dash is Singapore’s first all-in-one mobile wallet that offers you the convenience of using your mobile phone for making daily payments on your commute, shopping or sending money locally and overseas.

On my latest visit to Geylang East Hawker Centre, I was surprised to see many stalls with QR codes displayed on their stallfront, and was intrigued that I could easily make payment with a tap of my phone on the Singtel Dash app.

Plus, from now till 31 March 2020, you’ll get $0.50 cashback (min. spending $3) each time* you makan when you pay with Dash at participating hawker centres. With an average hawker meal costing about $5, $0.50 off is pretty substantial – it’s 10% off!

To be honest, I was still digging for coins while queueing for the fishball noodles at Soon Huat as I typically pay with cash. But my curiosity was piqued by the customer in front of me, who was holding her mobile phone to pay with the QR code. I decided to give it a shot too.

When it was my turn, I felt a little “paiseh” when I pointed at the QR code and asked very politely if I could use Singtel Dash to make payment (actually, I was afraid that the uncle would scold me). To my surprise, he simply smiled and nodded. “Please scan the QR code.”

Even popular hawker stalls such as Tanjong Rhu Wanton Mee, or old school Hai Sing Kway Chap, support cashless payments with Singtel Dash. When we tried to make payment using the app, it seemed like they had done this many times before, and I must have been the “sua-ku” one. Just seconds after I opened my Dash app and keyed in the amount for my meal, a check mark appeared on my phone screen, indicating that the payment had gone through. So easy!

Here are 8 stalls at Geylang East Hawker Centre where you can pay using Singtel Dash (there are more than 8, but these are our picks!):

• Tanjong Rhu Wanton Noodle #01-60
• Hai Sing Kway Chao #01-15
• Soon Huat Fish Ball Minced Pork Noodle #01-55
• Fried Carrot Cake · Fried Kway Teow #01-20
• Mian #01-61
• Shanghai Noodle · Lor Mee #01-64
• Zhou #01-26
• Peanut Ice Kachang #01-21

I am honestly very happy that the SG QR programme has been implemented in hawker centres, coffeeshops, and canteens nationwide because it is so much more convenient and hygienic to use apps like Dash to pay. Hawkers can focus on cooking and they don’t have to touch money, and I can make payments with a quick and easy scan on my mobile phone, and visitors from Thailand can even pay with their mobile apps KBank or GLOBAL Pay if they use VIA!

Dash will also be running a couple of roadshows in the month of March for added perks and prizes! Redeem free goodie bags (worth $50) for the first 10 new sign-ups each day and spin the wheel for other prizes including $10 Dash credits, $3 Gongcha vouchers and Dash merchandise. New Dash users will also get an additional $5 cashback on their first transaction.

Get in on the fun at these dates and times:
Geylang East Hawker Centre: 6-13 March, 11am – 3pm
Red Hill Food Centre: 16-20 March, 11am – 3pm

HOW TO USE SINGTEL DASH?

Signing up for Singtel Dash is easy! If you’re local, you just need a valid Singapore registered mobile number and your NRIC/FIN/Employment Pass/S Pass to sign up.

If you are visiting Singapore from Thailand, download the GLOBAL Pay or KBank app to go cashless at hawker centres by paying through VIA. Simply scan the QR code at any participating hawker centres, coffee shops or canteens to pay and enjoy the $0.50 cashback!

*Cashback is limited to 3 transactions per week and other terms and conditions apply. Visit www.dash.com.sg for more information.

This post is brought to you by Singtel Dash.

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Nestled within Tanjong Katong, about a decade ago, was Hin Hollywood Canteen. There used to be this humble stall selling Braised Duck Rice — Lian Kee Duck Rice. Hin Hollywood Canteen was demolished in 2011 and Lian Kee Duck Rice moved. I have since been trying to find the stall, which was my go-to duck rice stall as it was located near my school. A quick consult with my friend Google led me to Sims Place Market and Food Centre. Lian Kee Duck Rice has changed their stall name to Hollywood Duck Rice, probably just to retain a little of their origin. I was really elated and excited to find the stall again!

The main star was none other than the Braised Duck Drumstick Rice ($5). At Hollywood Duck Rice, any cut of meat will be good as long as it is accompanied with their mouth-watering gravy. I was so glad I paid a little more for the drumstick as it was super juicy and tender! The thick and gooey gravy was packed with flavour. It was slightly on the saltier side, with a hint of sweetness and subtle herbal notes. Sometimes I am a little apprehensive when it comes to duck due as it tends to have this smell if it is not handled properly. However, the one here was done pretty well. It tasted just like how I remembered it to be in my childhood years.

I really love the dark brown rice that comes along with it. They cook their rice in their own braising sauce. The rice was soft and fluffy and had this lovely fragrance. I am contented just eating it on its own! Adding the homemade chilli and gravy just completed the experience. They have a few types of chilli, but I preferred the one that had lime seeds in it (similar to that found at a chicken rice stall). The soup had a very light herbal taste and was a nice accompaniment to the rice.

Being a little adventurous, I decided to give the Kway Chap ($4.30) a try too. I have never tried their kway chap back when I was a child. The kway chap comes with Pig Skin, Tau Kua, Tau Pok, Chitterlings (Small Intestines) and pork. To be honest, I was not as impressed with the Kway Chap as I was with their duck rice. I felt that the Kway Chap was a little dry and not as flavourful. The pork was a little tough and the chitterlings were bitter. I quite liked the texture of the pig skin though! It was chewy and went well with the gravy.

I’m glad to have found my childhood haunt. It brought back great memories of my school days! And needless to say, I will be back.

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

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Imagine having a bowl of hot flavoursome pork ribs prawn noodle soup on a cold rainy day. Doesn’t that sound comforting already? Situated in the heartlands of Tampines is an unassuming stall selling Pork Ribs Prawn Noodles and Pig’s Viscera Noodle. It is hard to miss the stall as there’s almost always an endless queue through the day.

Mdm He started this stall about a decade ago. A kind friend gifted her a recipe back then, and she made many improvisations along the years. A lot of hard work goes into the preparation of the soup stock which is the soul of the dish. Mdm He starts her preparations as early as 4am everyday! In fact, the preparation starts from the day before. Right from the moment she closes her shop for the day at about 2pm, she will start to cook the soup. The soup stock is made of pork bones, prawn head, garlic, pepper and some ‘secret ingredients’. The soup is cooked over high heat for about two hours before it is left to simmer overnight. Can you just try to imagine how flavourful and rich the soup is? Mdm He then reboils the soup when she reaches the stall at 4am, before it is ready to be served by 6am. I guess the ‘secret ingredients’ are the key to making the soup so delectable that you will always want to go back for more, because you will never be able to replicate it at home!

I decided to go for the Pork Ribs Prawn Noodle ($4) first. The soup was definitely as comforting as I had imagined it to be. It was not too heavy and had a slight tinge of sweetness. They have 4 choices for the noodles: Yellow Noodle, Bee Hoon, Kway Teow and Thick Bee Hoon. I requested for a mix of yellow noodle and beehoon which is usually my go-to choice. The prawns were really sweet and succulent. The pork ribs were so tender that I could pull the meat off the bone in just a bite. If you are a fan of spicy food, I recommend that you add some the chili powder available at the stall.

Next up, we tried the Pig Viscera Noodle ($4) with yellow noodles. The soup stock is the same for all the soup dishes, but the ingredients are different. I am not a big fan of the eggy taste of yellow noodles and I felt that that distinct taste was quite prominent in the soup. There’s Pork Skin, Pork Intestines, Pork Liver, Pork Ribs, Pork meat and one prawn in this dish. The meat was lean and soft, and the liver tasted fresh but it was a little bloody when served. Should you not like any ingredients, you can inform Mdm He and she will exclude that from your bowl.

Lastly, we tried the Pig’s Stomach Noodle ($4). Fans of pig’s stomach will know that it needs to be cleaned thoroughly or it will be off-putting. It also has to be slow cooked in order for it to be tender. I must say I liked the texture of it as it was not too rubbery and was easy to chew through. However, amongst the three bowls we had, this was the least flavourful.

I liked the Pork Ribs Prawn Noodle the most! The next time you are feeling a little under the weather, this bowl of goodness might just perk you up.

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

The post Lao Lee Pig’s Viscera Pork Ribs Prawn Noodle – Best Comfort Food appeared first on Miss Tam Chiak.

Singaporeans producing rice??? “Sure or not?” You might ask.

Well, yes! The Little Rice Company brand of brown rice is developed by Golden Sunland, a Singapore-based company that is headed and run by passionate Singaporeans who are dedicated to producing high quality rice, while improving the livelihoods of their partner-farmers in Myanmar. The core team has over 20 years of experience in cultivating high quality rice in developing countries in a traceable manner. The Little Rice Company’s brown rice, which is their very own proprietary variety, is truly one of a kind — fragrant, fluffy, highly versatile, and has an incredibly low Glycemic Index (GI) value of 46.

Tested at the Glycemic Index Research Unit (GIRU) of Temasek Polytechnic, The Little Rice Company’s brown rice has been certified to have a low GI value of 46 out of 100, making it one of the lowest-GI rice in the world. The Little Rice company’s tasty and healthy rice is great for rice-lovers who are watching their blood sugar levels.

Unlike most brown rice that needs to be soaked, The Little Rice Company’s high grade brown rice can be prepared just like white rice! It has a nutty taste, and a surprisingly fluffy texture not commonly found in wholegrain rice. The rice is delicious on its own, and even more so when paired with your favourite dishes. Whether you’re using it for porridge, risotto, or fried rice, you will find their brown rice perfect for all meals, and occasions.

The rice, which is developed through natural selection, is certified non-GMO, and tested negative for pesticides. A great source of protein, the soft and nutritious brown rice is especially great for growing children and athletes!

Do you know that the white rice that we usually consume is at least 1 year old? Stored in warehouses, the rice is fumigated periodically to get rid of pests. We are extremely pleased to report that The Little Rice Company’s brown rice is vacuum packed and not fumigated.

Cooking Method:
(No pre-soaking required, prepare like white rice)

1) Wash 2-3 times until water is clear
2) Start with 2 cups of water to 1 cup of rice. For subsequent cooking, adjust water to rice ratio for desired rice texture
Only use White Rice function (if applicable) on rice cooker. Fluff before serving

Here’s a simple recipe that you can try out!

Japanese Curry Rice (5-6 servings)

Ingredients:
Brown Rice
500-600g of Beef or Chicken (chopped)
1 Onion (sliced)
1 Carrot (chopped)
2 Potatoes (chopped)
1tbsp Cooking oil
600ml of Water
4 Cubes of Japanese Curry Sauce Mix

Steps:

1. Cook brown rice
2. In a large skillet, stir-fry meat and vegetables with cooking oil on medium heat.
3. Add water and bring to boil.
4. Reduce heat, cover and simmer until ingredients are tender.
5. Turn the heat off, add Japanese Curry Sauce Mix into the skillet.
6. Stir until sauce cubes are completely melted, and simmer for another 5 mins.
7. Serve with rice

Tada! A simple and delicious meal!

You can purchase 500g, 2kg, or 5kg bags of TLRC brown rice online at https://www.lazada.sg/shop/golden-sunland. Restaurant partners include Peach Garden, Food for Thought, Hunger’s Kitchen. Consumers can also find the rice at the following retailers : SPC Stations, Yes Natural, Mahota, selected 18 UStar Stores, and selected HAO MegaMarts. Locations will be updated on their Facebook page.

Facebook page: https://www.facebook.com/TheLittleRiceCompany/

This post is brought to you by The Little Rice Company.

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After a significant makeover, Cold Storage finally reopens at Great World and is now known as CS Fresh. Created with passionate foodies in mind, CS Fresh is the ultimate foodie supermarket. Housing a first-of-its-kind dine-in oyster bar, ready-to-eat options, a world class beer, wine and spirits section and Singapore’s widest range of fresh organic produce, passionate foodies can now savour an extensive, international selection of fresh ingredients under one roof.

Here are 10 Fresh Picks at the New CS Fresh:

1. Widest range of fresh organic produce

Live well, eat well, we say. Wondering where to shop for organic food in Singapore? Whether you’re vegan or vegetarian, or you simply want to eat lighter, incorporating more fresh produce into your diet is one great way to get healthy.

In support of sustainable and environmentally friendly shopping, as well as holistic wellness both for customers and the environment, CS Fresh is the go-to grocer for Singapore’s largest range of fresh organic produce. Foodies can expect the widest range of certified organic produce on its shelves and will see a 70% reduction in its plastic waste with the use of innovative biodegradable packaging.

2. First-of-its-kind Dine-in Oyster Bar

Experience the flavours of the ocean and indulge in some of the freshest tide-to-table oysters from the Pacific Northwest, like their exclusive Shigoku variety. Imagine an array of fresh oysters laid out on a glittering bed of crushed ice, waiting to be gently shucked from their shells and washed down with a glass of champagne.

A popular pick is the USA Pacific Oysters. Small and sweet, it is best eaten fresh. I like the USA Shigoku Oysters that are meaty and firm with a clean finish and an earthy aftertaste. Dine-in and takeaway options are available, which makes the perfect party food! Free shucking service and lemons & cocktail sauce are provided.

HAPPY OYSTER HOUR:
Enjoy premium Canadian oyster and USA Pacific oyster at $1.99/pc daily between 5 – 7pm!

3. Premium Cuts of Beef

Most beef aficionados will be familiar with Wagyu and Angus Beef. They are known for their marbled appearance and for being so tender that they melt in your mouth. From the perfect porterhouse to fork-tender fillet steak, CS Fresh has the best prime beef cuts you can find here in Singapore. Plus, shoppers can enjoy a bespoke butchery service.

I bought a well-marbled Wagyu 300-day grain-fed ribeye home because it looks just mouth-wateringly delicious. True enough, when it was placed on the grill, the fat melts and the flavours are spread throughout the meat, bringing dynamic flavour to every bite.

4. Finest 30-hour stone baked sourdough

A supermarket might not be the first place that comes to mind when you’re looking for some quality bread to take home. But at CS Fresh, locals and tourists alike can get their hands on the finest 30-hour stone baked sourdoughs, which are made in Australia using locally milled flour and a 25-year-old natural starter.

This woodfired sourdough gives an earthy flavour with a thick, crispy crust. The well-fermented dough gives the best flavoured sourdough that’s soft on the inside with a delicious, caramelised crust on the outside. With no artificial preservatives, colours or flavours, it is perfect for gourmet sandwiches, homemade garlic bread or dipping in extra virgin olive oil.

5. Fully stocked Salad Bar

Get ready to make a healthy and budget-friendly salad from CS Fresh’s salad bar! Give yourself a wellness boost with a wide variety of fresh greens, tasty dips and flavour-packed mains on the menu. You can order the classic Greek salad, made with cherry tomatoes, capsicums, feta cheese, black olives and oregano, or create your very own bowl from $7.90. They have got lemon marinated grilled salmon, black pepper beef ragu for the meat lovers, or even roasted pumpkin for the vegans to go with your veggies.

6. Fresh nut butter by Alison’s Pantry

CS Fresh is the first supermarket to have fresh nut butter from Alison’s Pantry. It is a New Zealand family owned company that sources the best and most flavoursome products from all around the world. Their best sellers include peanut butter and almond nut butter. The nut butters are 100% natural and made in-store so it’s extremely fresh. A great source of plant based goodness and vegan friendly, they use hi oleic peanuts to ensure the nut butters stay fresher for a longer period.

7. Top Quality Seafood

CS Fresh boasts a top-quality seafood range and is your go-to store for wild caught, flavourful King Prawns, Banana Prawns and Tiger Prawns. Prized by connoisseurs, the sea-caught King Prawns are very meaty and flavourful. They are excellent for deep-frying, BBQ or even for impressing your guests! The premium Tiger Prawns are superb when served cold with dipping sauces, while the Banana Prawns are delicious when steamed. Moreover, CS Fresh also has sustainably farmed Vannamei Prawns and wild caught Argentinian Red Prawns.

The salmon in the store are harvested from the Atlantic to the Pacific. Atlantic salmon pairs well with almost any cooking method, seasoning or sauce. Coho Salmon is sustainably harvested in the North Pacific Ocean, and is mild in taste and rich in good fats. Pacific King Salmon, also known as “chinook”, has the highest level of omega-3 fatty acids. All of them are meaty, easy to cook and particularly heart-healthy.

8. Build your own bento

Next, you can build your own Souzai bento at CS Fresh. They are made freshly with differently cooked items in a box. We got a Japanese Pork Tenderloin Katsu and Grilled Teriyaki Scallops with salad. The former features tender pork loin coated with Japanese style breadcrumbs and deep fried to give it a crisp yet light and airy texture. The latter has juicy and succulent Japanese scallops flown direct from the Yamaguchi Prefecture, complemented by sweet teriyaki sauce. Each bento is a delicious work of art for lunch, dinner or even to share with drinks.

9. Singapore’s First Curry Bar in a supermarket

For a change, we wanted to take-away something else for our dinner with friends. I am surprised to find a curry bar within CS Fresh! The Butter Chicken, Chicken Tikka Masala, Beef Rendang are real palate-pleasers. The butter chicken tops our list. Despite the gravy’s thick and velvety texture, it wasn’t too overwhelming, and the generous slabs of chicken were moist with a hint of smokiness from the grill. Needless to say, we polished off all that golden goodness with their fluffy Biryani Rice. They also serve Paneer Paratha Roll and Shish Kebab as sides.

10. Fresh Sushi Range

Somehow, sushi just tastes better on my couch. However, making sushi at home is not easy, so I usually skip all that and just buy a box to go. The sushi selection at CS Fresh is utterly delicious, using freshly caught Japanese Pride Fish that is flown in daily from Japan. The sushi has a golden ratio of fresh fish and rice, with fresh seafood meticulously packed into a balanced roll. Every bite is definitely a delight.

CS Fresh is well stocked with fine foods and niche products so that you can whip up a restaurant-worthy meal at home. With their gourmet cuisine from across the globe, you can experience the international flavours without travelling out of Singapore.

With our top 10 fresh picks from CS Fresh, we hope you can get healthier, fresher and quality food on the table quickly for your family and friends.

Learn more about CS Fresh here.

This post is brought to you by CS Fresh.

The post 10 Fresh Picks For Passionate Foodies At The New CS Fresh appeared first on Miss Tam Chiak.

Chee Cheong Fun (steamed rice rolls) is always on my order list on my dim sum supper runs. The Singaporean version of Chee Cheong Fun is served with dark sweet sauce. The Hong Kong Style Chee Cheong Fun, however, is usually filled with savoury ingredients and served in soy sauce.

We chanced upon this stall situated in the corner of Mee Sek Foodcourt. Everyone will be able to guess what their specialty dish is from the name of the stall — Hong Kong Style Chee Cheong Fun. Greeting you with a friendly nod and taking your orders is the soft-spoken and humble owner, Mr Goh Yong Nguan.

Mr Goh has been in this business for the past 18 years! Formerly located at a coffeeshop in Blk 107 Lor Ah Soo, the stall moved to Mee Sek Foodcourt a decade ago. Mr Goh offers a variety of classic Hong Kong dishes which include Chee Cheong Fun, Steamed Dumplings and Congee. All his ingredients are made by hand daily! The rice rolls are made-to-order too! After taking your order, you will have to wait for about 5 minutes before going back to collect your food.

We couldn’t wait to get our hands on the Hong Kong Style Chee Cheong Fun ($3)! Mr Goh offers it in three flavours: Shrimp, Char Siew and Mushrooms. He starts preparing the ingredients in the early afternoon. The rice rolls are made from a mixture of rice flour, tapioca flour and wheat flour. For me, the thickness of the rice roll is what determines if it’s good. Many a times, stall owners tend to make it a little too thick for my liking. Looking at how Mr Goh prepared the rice rolls, I can only imagine how much practice and skills it takes to consistently make good Chee Cheong Fun.

Mr Goh does the rice rolls so well. They were so thin, we could almost see the ingredients wrapped within it. He was very generous with the fillings and the rice rolls were soft and chewy. The prawns were fresh and sweet and gave a nice crunchy texture to the dish. The char siew was tender and was slightly sweeter than the prawn version. It is quite a tough call to decide which flavour I preferred as both were as yummy.

If the rice roll was the main actor, allow me to introduce the supporting actor — their homemade chilli. Mr Goh’s secret homemade chilli is so fragrant and is good with any of the dishes he serves. If you are a fan of shrimps, you will definitely love this chilli. He told us that the secret ingredients consist of shrimps, shallots, buah keluak, garlic and fried chilli. You might want to experiment with these ingredients at home if you want to replicate it!

The phrase ‘don’t judge the book by its cover’ accurately describes this dish! We did not expect the steamed dumplings ($4) to be anything spectacular since their signature dish was the Chee Cheong Fun. However, we were pleasantly surprised by it! The dumplings were packed with flavour! The dish was a perfect combination of well marinated meat, sweet prawns, and crunchy chestnuts and black fungus.

Being curious, we also tried his Century Egg Porridge ($3). He offers quite a range of porridge with different ingredients. Initially, I thought we will just be having a huge bowl of congee with a few slices of century egg. However, I was impressed to find a few thick slices of well marinated lean meat and a generous portion of century egg. The meat was soft and tender, and the porridge was slightly salty with a strong peppery taste.

In conclusion, I feel that Mr Goh has definitely mastered his craft in the past 18 years in this business. The stall is open till 1am daily, but note that the Chee Cheong Fun is available in limited quantity.

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

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Few things motivate Singaporeans more than finding a great and affordable meal. Be it for family gatherings or hang out sessions with friends, the next makan spot is never far from our minds. Many of us have dinner on our minds even before finishing lunch!

With a nation of foodies eager to seek out the best this island has to offer, making a reservation at the trendiest restaurants is almost a necessity. Without one, we have to be prepared to face snaking queues!

Now, what if I told you that there was a way to beat the queues? Even better, how about making some money while you’re at it? Sounds too good to be true? Well, you can definitely trust HungryGoWhere, Singapore’s definitive guide to the latest and greatest food Singapore has to offer!

HungryRewards, the newest programme from HungryGoWhere, is here to reward all foodies for making and completing dining reservations! HungryRewards works by awarding users Hungry$ for completed dining reservations made through HungryGoWhere, which can be transferred to real cash credits through Singtel Dash. Singtel Dash credits can be used for dining, and online purchases, along with any retail store that accepts Visa Paywave.

Signing up for HungryRewards is as simple as ABC! Just download the HungryGoWhere app from the app store, create an account, and sign up for HungryRewards. With each completed dining reservation, your HungryRewards stamp will fill out with the amount earned. Earn up to 2 stamps a day. A minimum of 15 Hungry$ is required to transfer your Hungry$ to Singtel Dash credits.

With HungryRewards, you can earn up to $60 through cash rewards that increase with repeat reservations! For example, your first reservation through the HungryGoWhere app after signing up for HungryRewards will earn you one dollar in Hungry$. Subsequently, your next reservation will earn you one extra dollar, giving you two Hungry$. These cash rewards go all the way up to 10 Hungry$ for a reservation, to make a total of $60 in Hungry$ per card. Fill out your HungryRewards Card and earn maximum benefits from your reservations!

HungryGoWhere gives you the best restaurant bookings and reservations in Singapore. You can read about any restaurant in Singapore, cuisine descriptions, menus, locations, and reviews for over 25,000 restaurants to help you decide where to have your next meal. Some of the popular restaurants include Orchard Cafe, Colony and Atrium Restaurant. When you complete 10 reservations, you can earn up to Hungry$60! This is the only Singapore food app you will need to kiss all your dining woes goodbye.

And, more good news! After signing up for HungryRewards, make your first reservation through the HungryGoWhere app to receive an additional Hungry$5! Web reservations are not eligible for this bonus. For more information on HungryRewards, visit www.hungrygowhere.com/hungryrewards. Terms and conditions apply. The HungryRewards programme will be ongoing from now until 17th May 2020.

What are you waiting for! Get out there and earn your first Hungry$ today!

This post is brought to you by HungryGoWhere.

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Have you ever heard of Fried Homemade Yam Cake? If you have not, I am sure you have heard of Fried Carrot Cake. Originating from China, Fried Carrot Cake (Chai Tow Kway) is a common Teochew dish in China. In Singapore, it is also quite a popular dish for breakfast! We were pleasantly surprised to have found this stall offering a sister dish — Fried Yam Cake.

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We were drawn to this prominent signboard which says ‘Limpeh’ in Upper Serangoon. Limpeh means ‘your father’ when translated directly from Hokkien. This term has evolved in the modern day language and is taken lightly amongst many Singaporeans to express ‘yours truly’. The owner chose this name to induce a sense of humour and intrigue the younger generation to patronise the stall. Using their own traditional homemade recipes, they hope to introduce these traditional Chinese dishes to the younger generation. Most hawkers get their cakes from suppliers. However, Limpeh prides themselves on preparing their cakes fresh daily. They have their own secret recipe which was passed down from two generations ago!

My favourite dish was their version of Singapore’s first Homemade Stir Fried Yam Cake ($5). The process of making this yam cake is very tedious. Firstly, they stir fry the yam cubes together with dried shiitake mushrooms and dried shrimps in scallion oil. Next, they add in flour and a special pork broth to the ingredients. Then, they leave this mixture over the heat for 15 minutes to thicken it. Lastly, they place the mixture in the steamer for two hours. Each plate is fried upon your order with lard oil, garlic, a mixture of sweet and salty chye poh (preserved radish), and a generous portion of eggs. The end result is a plate of goodness packed with the sweetness of yam, fragrance of egg and slight saltiness of chye poh.

Their Homemade Carrot Cake ($3.50) had a really nice texture. Expect firm radish cubes which are a joy to bite into. The whole process of making these cakes takes about 2.5 hours! They do not fry the cakes in big batches like some other stalls do. They stir fry these cubed cakes with garlic, chye poh, lard oil and fish sauce only when you place your order. Compared to the Fried Yam Cake, this dish tasted a little dull but had a stronger hint of chye poh.

We also tried their Fried Short Grain Rice with Fish Roe & Prawn ($5). It features ingredients such as onions, prawns, corn and fish roe. The rice was rather lumpy and stuck together. It had quite a strong peppery taste. The fish roe did not add much taste to the dish but added a crunchy texture.

If you are starving in the late night and ran out of ideas on where to go for supper, you might want to consider heading here for the Homemade Stir Fried Yam Cake. Note that the yam cake is in have limited quantity as it is made by hand daily.

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

The post Limpeh – Singapore’s First Homemade Fried Yam Cake appeared first on Miss Tam Chiak.

Having grown up in the Katong area, I used to frequent the Old Airport Road Food Centre. However, I have never taken notice of this Nasi Briyani stall situated in a corner of the food centre. When we heard that there was this stall selling Nasi Briyani at $3.50 per plate, we knew we had to try it.

When we arrived at about 11.30am, there was already quite a queue. Selera Rasa has been around for three decades. It really makes me wonder how on earth I could have missed out on this stall all these years! They offer their Nasi Briyani in three variations: Mutton, Chicken and Fish.

Being a great fan of chicken, I had to try the Chicken Nasi Briyani first! While in the queue, I saw that patrons were adding on side dishes. I decided to add on the fried fish ($2) to my Chicken Nasi Briyani. The spiced rice was fragrant and went well with the gravy that came along with it. The chicken was soft and tender, and came off the bone really easily. The curry taste was rather light and had a very slight tinge of spiciness to it. The fried fish was soft, but it was a tad oily for my liking.

Next up, we went for the Mutton Nasi Briyani. Just as we were about to make our order, we saw a fresh batch of Deep Fried Chicken ($2.50) being dished out. We couldn’t help but order it too. I am usually not too fond of mutton because of the gamey taste. However, I was pleasantly surprised that their rendition was actually not too bad. You can easily chew on the meat, and it is cooked in a slightly spicier sauce that tasted like rendang.

What really blew us away was the Fried Chicken! It was really well marinated, and fried to perfection. We tried to ask the owners what was in the marinade with much enthusiasm, but was told that it was their family’s secret recipe. Nevertheless, it was really good and definitely made our wait worthwhile! The skin was very crispy and it had this slightly salty aftertaste. So good!

Selera Rasa only prepares a certain amount of meat each day, and will close for the day once they run out. Be sure to head down early, and be ready to wait in the queue for abit! And don’t forget to add a piece of fried chicken to your meal!

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

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More often than not, the paus sold in Singapore come from suppliers. Hence, we were ecstatic to find a stall selling fresh handmade paus in Cassia Crescent! If you are an early riser and get here around 7am, you will be able to catch them kneading the pau!

Mr Loh started learning how to make paus by hand at the young age of 16. He decided to start his own little stall about 15 years ago and has never looked back since. The stall has always been located in this district and all their ingredients are made fresh daily. Mr Loh is also very happy to have his daughter help out at his stall everyday.

We were very excited to try the Coffee Pau ($0.70) as we don’t usually see this version. While the pau skin was soft, we felt that it was a tad too thick. The texture of the filling was similar to that of the Red Bean Paste Pau and was quite sweet. If I had to find a way to describe the taste of the filling, the closest I could think of is the ‘Kopiko’ sweet.

The Red Bean Paste Bun ($0.70) had the same pau skin just that it is white in colour. The red bean paste was not too sweet and went well with the pau skin. Like the Coffee Pau, we felt that we would have preferred a thinner skin.

Of the three flavours we tried, my favourite was the Char Siew Pau ($0.90). The filling was slightly sticky, and the char siew sauce was more sweet than salty. It had a slightly thinner pau skin.

If you are a big fan of Siew Mai ($0.80), you might be pleased to know that the Siew Mai here is handmade too! The Siew Mai was on the saltier side, and carried a small hint of sweetness. It is comprised of ingredients such as chestnuts, jicama, minced pork and egg.

The Glutinous Rice ($2) sitting at the bottom of their steaming rack also caught our eye! The moist and sticky rice, which was slightly sweet, complemented the chicken that came with it. This dish had a slight herbal taste, and the chicken was soft and chewy. Mr Loh disclosed that the herbal taste comes from ginger and Shaoxing Wine.

In conclusion, I quite liked their Char Siew Bao and Glutinous Rice. Should you happen to be looking for a simple breakfast in the East, check them out!

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

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Don’t you have days when you just need some home-cooked food to perk you up? Lau Par Sat Taiwan Porridge might just be what you are looking for! Similar to a typical Teochew porridge stall, Lau Par Sat Taiwan Porridge offers a selection of about 30 dishes to go with a bowl of heartwarming porridge. What I like about them is that they prepare the dishes only upon order.

Second-generation hawker Alvin took over the business when his father decided to retire. As their stall name suggests, the stall started in Lau Par Sat about 40 years ago. Back then, Alvin’s dad had a Taiwanese friend who was selling Taiwanese Porridge. However, the friend decided to leave Singapore to return home and passed on his business and family recipes to Alvin’s father. The rest is history.

Today, Alvin mans the stall with his wife at their Old Airport Road outlet which has been in operation since 20 years ago. He told us that the sauces they use are specially imported from Taiwan.

First up, we tried their signature Braised Pork ($6). Slow cooked for hours in their special sauce, the pork belly slices were very flavourful. The juicy fat layers melted in my mouth, and the meat was soft and tender. Every order comes with a complimentary portion of 梅菜 (Chinese Preserved Vegetables) which complemented the taste of the braised pork very well. If you like, you may even want to mix both of these dishes together.

The Preserved Radish Omelette ($6) came looking like a UFO on our plate. Don’t be fooled by its appearance — this omelette was an unexpected delight! Although a tad on the oily side, it was very fragrant. I really liked how it was crispy on the outside but soft and fluffy on the inside. Alvin uses sweet preserved radish instead of the usual salted version for this dish. What an interesting take!

The last dish we tried was the Bean Sprouts with Salted Fish ($6). The taste of the salted fish was very pronounced. This dish with fresh bean sprouts and crispy salted fish bits packed lots of crunch.

The dishes were mostly on the saltier side, but the porridge balanced them out. They offer either plain porridge or sweet potato porridge at $0.50 per portion.

The next time I crave for some homecooked goodness, I will come here and try the other dishes on offer! The stall owners were very friendly and hospitable, and were more than happy to recommend some of their all-time favourite dishes.

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

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After two years, One Kueh At A Time has finally reopened. Nope, they are no longer at the hawker stall in Berseh Food Centre. They have moved all the way to the west, into the same building as Lim Chee Guan’s factory.

To be honest, I didn’t expect to see a cafe in an industrial building. Driving along the road with factories and buildings on my left and right, I started to wonder if I went to the right place. But once we get past the security guards and walked into the space, it felt like a secret hideout.

“I wanted to have more space, hence it took us two years to find the right one. When we saw this space, we just love it,” said Nick, owner of One Kueh At A Time.

Everyone who has been following him online for sometime would know that this man quit his job as an insurance agent to open a hawker stall selling soon kuehs. He is still very shy since the last time I met him at Berseh Food Centre.

When I arrived, he was quietly doing his work like before. But now, he makes his skin using a big roller machine. “When I first started One Kueh At A Time, I had to make the skin using my hands. And there is only so much I can do every day. But now with this big machine, I can churn out more skins at a faster speed.”

Of course, not everything here is made with machines, because the beauty of soon kueh still lies in it being handmade. Nick and his girlfriend, Karen, still manually wrap the soon kueh by hand. The recipes are passed down from his old parents who have been making kuehs and sharing with friends and relatives.

His selection is not huge but you know, as with all businesses, you just need one good product. The soon kueh is definitely the star here. It comes with different fillings such as turnip, chives (koo chye), hae bee biam, bak kwa and beetroot. I see how the couple meticulously handles each thin dough skin, wraps ONE KUEH AT A TIME with the fillings and place them in the industrial steamer, just like the good old days.

The skin, oh my, still so translucent that it is literally shining in the sunlight. Their classic soon kueh is made with juicy turnips, black fungus and dried shrimps. It has enough bite and a good texture. Each pocket of kueh is wrapped with a generous amount of fillings that it looks like it is going to burst anytime. But well, I am not complaining. It is full of ingredients!

I think it is my first time trying the hei bee hiam and bak kwa flavour and I was very curious. The former is very lightly spicy but filled with savoury goodness. The taste is familiar and comforting. The bak kwa soon kueh, which is made with Lim Chee Guan’s signature bak kwa, is sweet, yet savoury, and is interestingly tasty.

So if you are in the area or are a big fan of One Kueh At A Time, pay them a visit at Pandan Loop today! Oh yes, Nick can only produce a limited number of kuehs every day, so please whatsapp for reservations.

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 Kueh at a Time. We will verify and update from our side. Thanks in advance!

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In this modern age and time, it is not uncommon for us to have to spend at least $5 for a decent meal in a food centre. Hence, we were speechless when we found Jln Wangi Laksa Yong Tau Foo!

Situated in the corner of MacPherson Road is this old-school stall selling ytf. You can choose 7 ingredients and the noodle of your choice for just $2.50! There are three ways you can have your bowl of Yong Tau Foo: Dry, Soup or with Laksa Gravy. The best thing is the price is the same no matter which ingredient you choose.

The 73-year-couple has been selling Yong Tau Foo in Jalan Wangi since 1977. They have never left their premises nor changed the facade of their stall. The friendly couple makes some of their ingredients by hand, while the others are taken from suppliers.

Over the years, they have concocted their own version of Chilli Sauce and Sweet Sauce. Their homemade chilli sauce is fried with belacan and shallot oil. The uncle explained that they get their sweet sauce from a supplier, but that sweet sauce is never good on its own. He adds ingredients such as shallot oil and ketchup to give the sauce its fragrance.

We figured that laksa is a must try because it appears in the name of their shop. I must say that all the ingredients were very fresh, and the handmade Tau Kee (Beancurd Skin) with Fish Paste was my favourite. The laksa gravy was a little diluted in my opinion. I was expecting it to be spicier and richer, but it was rather light.

I actually preferred the dry version of the Yong Tau Foo! Their homemade chilli and sweet sauce came together really well when mixed with the noodles. The chilli was not too spicy, and the belacan gave it a unique flavour. I quite like the Tau Kwa which had a rich bean taste to it. Their Ngoh Hiang had a slight hint of 5 spice powder, but the texture was a little too doughy for me.

They also serve you a big bowl of soup to go with your noodles. It had quite a strong vegetable taste and was rather light. With all the flavours from the sauces and noodles, this soup was just what I needed to end my meal with.

Should you be around the MacPherson area, pay them a visit. Your meal will definitely be worth every cent!

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

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Are you a fan of Pig Trotter Rice? If you are then you definitely got to get your hands on a bowl from Lin Ji Pig Trotter Rice! Their take on the dish is rather different from what we usually get in Singapore.

The Singaporean version is usually stronger tasting, featuring a darker braising sauce made with dark soy sauce and salt. Lin Ji’s Pig Trotter Rice, however, has a milder, but flavourful, taste. It is lighter in colour and the recipe hails all the way from China! After falling in love with this dish during a trip to Longjiang Town, the owners decided to learn how to recreate this dish back home. They even made several trips to learn from a local chef over a period of three months before starting this venture in October 2019.

The star of the stall is their braising sauce, which is used in almost every dish they offer. This braising sauce is made with spices such as star anise and cinnamon. They also use light soy sauce that’s specially imported from China. The owners made some adjustments to the original recipe from Longjiang to better cater to the tastebuds of Singaporeans.

First up was none other than their Pig Trotter Rice ($4.90). Think glistening meat served atop soft and sticky short-grain rice, with a side of salted vegetables. The meat was soft and really easy to chew through, and it had a nice layer of fat. The braising sauce was less salty than I had expected it to be. Hence, the salted vegetables completed the whole experience.

We got a side of their Meat Roll ($3) to go along with our rice. This meat roll was soft and springy. There was not much of a meaty taste. In our opinion, it tasted more like fish cake than a meat roll. This meat roll went well with their chilli sauce which was slightly sour and quite spicy!

Saving the best for last — the Large Intestines Mee Sua ($5.90). Do not be fooled by its ordinary appearance. The overall taste of this dish was really impressive! The braising sauce went really well with the soft and smooth Mee Sua. The Mee Sua was well-coated in the fragrant gravy-like sauce which was a mixture of soup and braising sauce. The large intestines here were really the bomb. They were chewy, really clean, and well prepared. A lot of preparation must have gone into the cleaning of the intestines. The dish also came with a few pieces of pork paste made from a mixture of prawn and meat.

Being a fan of stronger tasting food, I found their rendition of Pork Trotter Rice a tad too light for me. If you prefer lighter tasting food, this might be the stall for you! I will definitely be back for more Large Intestines Mee Sua!

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

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Have you ever tried Streusel Muffins? Originated in Germany, streusel is made with flour, butter and sugar. It is then baked on top of muffins to give it a crumbly texture. You might typically find streusel items in cafes or restaurants, but you can also find one right here in Alexandra Village Food Centre! Streusel bakes are usually rather pricey due to the premium quality ingredients used. Amy strives to use good quality ingredients while trying to keep her bakes affordable.

Owners, Amy and Jerry, started this humble little muffin shop, AJ Delights in 2012. Their stall name is derived from their initials, A for Amy and J for Jerry. Before they started this venture, they were already baking pastries and cookies for years. In 2012, they decided to take a leap of faith to pursue their passion and started AJ Delights. Jerry used to be in the Air Force for 21 years while Amy use to be a HR Practitioner. As Jerry nicely put it “never try never know!” They definitely made the right decision as you would see long queues at their stall daily!

AJ Delights prides themselves on using top-grade premium ingredients which are imported from various places — walnuts from USA, and butter and berries from France. Amy feels that these little things make a difference to the overall taste of their bakes.

We tried their three best-selling flavours: Streusel Choc ($2), Green Tea (Monster) ($2.40) and Mixed Berry Streusel ($2.40).

I’m a chocolate addict and went straight for the Streusel Choc. I love the taste of the crumbly streusel! It tasted a little like oats chunks even though it is made of butter, sugar and flour. The moist, fluffy and soft chocolate cake was not too sweet, and was complemented by the sweetness of the streusel and chocolate chips. Yum!

Matcha lovers will be in for a treat with the Green Tea (Monster). It had quite a strong matcha flavour, somewhat bittersweet. The chocolate chips and streusel injected some sweetness.

Lastly, we tried the Mixed Berry Streusel which happens to be Amy’s favourite. Made with alternate layers of cake batter and berries (blueberries and raspberries), this flavour was really interesting. The berries are usually more sour so in order to balance that out, the team adds a tiny bit of sugar to sweeten it. A dash of lemon juice is added to the cake batter to give it a hint of sour aftertaste. The walnuts here are really fragrant and give the muffin a really nice texture too!

AJ Delights currently offers a total of 18 different flavours. They sometimes get inspiration from their customers and experiment with new flavours. Amy and Jerry are a really nice and friendly couple. When asked if they quarrel about the business, both reacted in the same way and said ‘close both eyes also not enough’. However, they also had some wise words to offer to all other couples who might be considering starting a business together. ‘Your character and working style might be very different. Learn to give and take to get the job done, and when you go home, try to let it go’. Remember to drop by to give their muffins a try the next time you are around Alexandra!

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

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Occupying a small little shop in a less-known hawker centre in Toa Payoh Lorong 4 is Le Yi Shi Fried Carrot Cake. Mdm Tan Soi Mui has been frying up delectable plates of fried carrot cake since more than a decade ago.

It all started long ago when Mdm Tan and her sister helped out with their uncle’s business. Their uncle used to carry buckets of homemade carrot cake and fry them along the streets. Mdm Tan and her sister then decided to start their own stall after helping their uncle for years. Today, Mdm Tan mans the stall with her husband, and comes in to prepare from as early as 4am daily!

She used to sell homemade carrot cake. Due to hygiene regulations, she is no longer able to do it. Hence, she gets her carrot cake from suppliers. However, she still prepares her condiments such as the chilli Sauce and garlic herself! Mdm Tan also patiently slices the carrot cake using a string. She mentioned that this will allow her to get thick slices of carrot cake which will not disintegrate upon frying.

She offers both White Carrot Cake and Black Carrot Cake at $3 a plate. You can add an egg for $0.50.

I ordered both versions with extra egg! The white carrot cake had a strong fragrance and taste of egg. I loved that the thick carrot cake slices were well coated with egg. If you like the taste of radish, you might prefer the white version. I could distinctly taste the radish in it. The sourness and spiciness of the homemade chilli made the dish even more delicious!

My personal favourite was the black carrot cake! The Chye Poh taste in the black version was a lot stronger than it was in the white. The carrot cake chunks were fried perfectly and evenly coated with a thick dark sauce. The sweetness from the sauce was nicely contrasted by the salty and crunchy Chye Poh bits. Mdm Tan is so good at controlling the heat! Her carrot cake was fried to a lovely crisp but it wasn’t charred!

Fans of fried carrot cake, do give Le Yi Shi Fried Carrot Cake a try! The stall is only open till 1.30pm daily, so be sure to get there early. I am certain you will have an enjoyable and satisfying breakfast!

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

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You love all things sweet and have that second stomach for desserts after your meals? Then you definitely got to check out Dessert Monster in Toa Payoh Lorong 8! They sell a huge variety of sweet treats ranging from drinks to desserts! Just the things you need after a good meal.

Dessert Monster was started in July 2019 by Mr Rick Koh and his wife, Mdm Kristel Gan. Who would have guessed that Mr Koh used to be in the fashion and merchandising industry for 40 years before this venture! Being an absolute dessert lover, Mr Koh has been passionate about all things desserts. His priority when he travels abroad would be to explore and taste local sweet treats.

As he approached his retirement years, he felt he had one unfulfilled dream — to have a dessert shop of his own so he can share his passion with everyone. Mr Koh shared that initially his family members were a little apprehensive about this decision due to the long working hours it entails. However, they decided to give him their utmost support since this was his lifelong dream. His wife, otherwise known as his ‘boss’ in Mr Koh’s words, also left her job in the fashion industry to help him out. They wanted to bring something new to the hawker scene so they decided to go with a very cutesy stall front.

Dessert Monster offers so many choices that it was really tough to decide what to get. Mr Koh recommended the Monster Treasure ($3.50), and so Monster Treasure it was! The traditional chendol features ingredients such as Gula Melaka, Coconut Milk, Green Worm and red beans served atop shaved ice. Monster Treasure, however, is a fusion version that comprises a grass jelly base, which is more commonly seen in Malaysia, and mini taro balls which is a popular ingredient in Taiwan. The grass jelly was really smooth and soft, while the taro balls were bouncy and chewy. He also added a generous serving of attap seeds. Mr Koh mentioned that the sweetness level can be adjusted to your liking!

Next up was the Chendol Delight ($3.50). This comes with a scoop of thick and creamy coconut ice cream that’s topped with the green worms and red beans. Mr Koh prides himself on using quality ingredients and works with Redman for his supplies. The green worm is made by them in their own kitchen. It is made with pandan, mung bean and tapioca. Usually, the green worms you get outside are more jelly-like and crunchy. Their green worms are slightly softer and fragrant and can only be kept for two weeks. The creamy ice cream was just a tad too sweet for my liking. However, you will definitely enjoy it if you have a sweet tooth!

The Pearly Taho ($2.50) was something I have never heard of. Originated in Philippines, Taho (Sweet Tofu) is a Sweet Tofu Dessert with brown sugar and sago. Dessert Monster does it with Soya Beancurd (Tau Huay), which we are all familiar with, and substituted the sago with their own golden pearls. Mr Koh has a kitchen and he makes this soft and chewy golden pearls with a mixture of Tapioca, Mung Beans and Brown Sugar. The drink is served warm in a cup, and you can slurp it up with a straw. I was pleasantly surprised by this dessert! Nice warm silky beancurd with fragrant brown sugar — just the perfect combination I needed.

To round off my sweet afternoon, I had the brown sugar soy milk ($2). The brown sugar is specially imported from Taiwan, and is especially fragrant. They also have this drink with Gula Melaka! Their soy milk and golden pearls are made in their own kitchen.

Overall, we had a really lovely afternoon! I like that Mr Koh understands the needs of his customers and is more than willing to adjust the sugar level for all his desserts! Friends from Philippines, be sure to drop by to have a taste of home!

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

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We spotted a queue while we were at Blk 93 Toa Payoh Lorong 4 Market and Food Centre and got curious. It was this little stall selling Hainanese Chicken Rice! They have a few variants of chicken: Roasted Chicken, Steamed White Chicken and Soy Sauce Chicken.

This stall used to be in Hougang and it moved to its current Toa Payoh premises about 8 years ago. The owners are a couple, and they start preparing daily from 3.30am! They prepare their own chicken stock, and also roast the poultry that they sell. They seem to be rather popular! When I went back at about 1pm, they only had chicken wings available.

Luckily for us, we got there early! I ordered Roasted Chicken for 2, some of the Sio Bak and Char Siew they made on their own for just $12.

I really love all things Char Siew. Whether its the meat itself, or a Char Siew bun or bread, as long as it is Char Siew I find it hard to resist. Ding Feng’s version tasted more like the traditional old-school version. They use lean pork meat to make their Char Siew. The meat is nicely charred on the sides, and is accompanied with a thick and sweet sauce. The Char Siew was chewy and softer in the middle. I would have preferred if the cut of meat had a little more fats to give it a nicer texture. If you like lean meat, this might be a great choice for you!

I was so glad that the Sio Bak skin was crisp! The meat was tender and lightly salted. I wonder how long they roasted this meat for. The oil was almost totally gone from the layer of fats and the texture of the meat was great!

The roasted chicken was pretty well done too! I find that Roasted Chicken tends to be a little dry sometimes. However, I was pleasantly surprised by their version. I was given quite a substantial portion of breast meat which was really soft and tender. The skin also wasn’t too oily as the roasting process probably drained the oil very well. The sauce that was drizzled over the chicken had a really strong and nice fragrance, making the chicken even tastier.

What is a meal of Roasted Chicken without rice? Their rice was not sticky and did not clump together. Moist, but not oily, it also had a very nice hint of ginger. They also very generously give every customer a bowl of their chicken soup which is rather light and refreshing, and definitely a good-to-have after a meal.

If you intend to try them out, be sure to go early and expect to wait awhile in queue. The next time I head there, I will probably give the Soy Sauce Chicken Noodle a try!

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

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Does the quote ‘Life is too short to say no to cake’ resonate with you? If it does, you will be pleased with my latest find which lies in the heartlands of Toa Payoh — The Twisted Trio. The cafe is started by three pastry chefs who have known each other for a long time.

Although they are the new kid on the block, The Twisted Trio has already attracted some attention. Take note that they do more takeaways. The space inside the cafe is quite limited, and they only have a small table that can sit about 3-4 adults.

They offer chilled cakes as well as other sweet treats that are nicely displayed on the counter top. These include biscotti, cookies, pound cakes and brownies! They also have a simple drinks menu and their coffee beans are from Brawn & Brains Cafe.

The first cake that caught my eye was definitely the Blue Pea Passionfruit Cake ($5.50). What drew me to it was how pretty it was! The light blue cake is layered with yellow passionfruit cream — just the perfect colour combination. The cake was more dense than fluffy. If you like sour treats, you might enjoy this! It was a tad too sour for my liking.

The Lychee Rose Cake ($5.50) sounded like a a nice fragrant cake that I’d like to sink my teeth into. I was not expecting much from this, but the first bite really caught me by surprise! There were big chunks of lychee pieces studded in the layers of cake, and there was also quite a distinct taste of rose. The cream layered between the cake is not the typical cream that we so often encounter. It was more jelly-like, somewhat like the texture of custard and I really loved it!

I really like how The Twisted Trio put so much effort into making their cakes so pretty and enticing. The Watermelon Rose Cake ($8) is definitely Instagram worthy! Like the Lychee Rose, this cake also had a nice floral notes. The cream was not too overpowering and was very light. There were two thin layers of cake and a huge piece of watermelon sandwiched between the layers of cream. This cake was really refreshing! It was also quite moist and easy to eat. The cake layers were semi soaked with watermelon juice, yet it was not too overwhelmingly sweet!

Lastly, I decided to try the Dark & Milk Choc Brownie ($4). It was very rich and dense. The brownie almost melted in my mouth, even without me chewing much. The bittersweet brownie was baked to perfection, with a slight crunchy top.

I will definitely be back for more!

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

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The weather is getting humid, and these warm days can often be made that bit better with something ice-cold and delicious. Yes, there are undoubtedly many amazing bubble tea shops and ice creameries all over Singapore, but now there may be a new contender in the fast beverage industry, and that is HAYO!

The newly opened HAYO along Middle Road offers 10 different flavours. Imagine 100% Australian homemade yogurt blended with your favourite fruit! HAYO’s yogurt drink is perfect when you’ve got a craving for something sweet but you want to be good to your insides at the same time. It cools you down, fills you up, and – depending on your topping selection – can be very good for you.

Here’s what you can expect at one of the best yoghurt beverage brands in Singapore.

One drink that you should definitely order while you’re here is their signature drink, Purple Rice Madness. Instead of the usual black pearls, generous amounts of purple rice is used to add a chewy bite to the drink. The nutty flavour of the purple rice blends perfectly with the natural sourness of the yogurt, and the drink delivers a smooth texture. The yogurt drink itself is creamy and just thick enough, yet not causing any issues with drinking through a straw.

Unlike saturated and trans fatty acids in oily foods, avocados are rich in monounsaturated fat, which is a “good” fat that helps lower bad cholesterol and aids in weight loss! HAYO’s Avo-Cardio is perfect for avocado lovers. The subtle and creamy avocado is a match made in heaven with the yogurt. Who would have thought that Avocado and yogurt would go so well right? So if you’re looking for a sweet after-meal dessert, the Avo-Cardio is a great option!

Bananas are rich in fiber, antioxidants and nutrients, making them perfect to be made into a smoothie. I love this Go Bananas yogurt drink as is nice and thick even without any ice cream. The banana adds a ton of flavour, and sweetens the drink slightly as well. It’s irresistible!

Oatmeal is another fantastic addition to smoothies because it’s packed with protein and fiber to keep you full for hours. Feeling My Oats makes the smoothie creamy, and its flavour is subtle and pleasant.

For something with a little tropical twist, go for the High Passion yogurt smoothie packed with passionfruit. Or try the Slim Green Shady, which will instantly wake you up with the tartness of green apple!

Other flavours to try include Lean and Lychee, Strawberry Crush, Peachy Paradise and Yuzu Beautiful. I like that the yogurt drinks here are not overly sweet and it’s very refreshing especially for the hot evening. Not only that, they make me quite full so it means less snacking after. Win-win for me.

While bubble tea is simple and comforting, it’s always good to go for a healthier option every once in a while to balance your diet. If you haven’t tried HAYO yogurt drink, it’s a great time to head to Midland House with a friend and try it!

This post is brought to you by HAYO.

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