This time of the year, it’s a date with hairy. No no, not any tom, but it’s a dark-green crustacean with wispy brown “fur” on their claws. That’s right, it’s a peak season for a quintessentially Chinese delicacy: the hairy crab.

Yan Ting at The St. Regis Singapore celebrates the return of delectable seasonal delicacy, renowned for its luscious meat and flavourful roe. Exclusively from now till 15th December, indulge in a medly of heavenly hairy crab dishes especially created by Executie Chinese Chef Tony Wun Shun Kong and his team of master chefs.

I had the Hairy Crab Luxury Set Menu (SGD180++ per person, minimum 2 pax to dine), first featuring a trio of appetizers such as green papaya crab meat salad, roasted duck and marinated jellyfish with crab oil. Double-boiled Homemade Meat Ball with Crab Meat was a hit. It consisted of ta light, airy pork meatballs filled with crab meat in a superior broth filled with cabbage. Yes the meatball is not in good shape but you will be amazed by the juiciness of this meatballs.

I have eaten quite a few hairy crab set menus for the past few years, but I don’t think I have came across any restaurant that have combined fish maw and crab meat in this manner. Silvers of fish maw is drizzled with thick and flavourful hairy creab sauce full of roe and paired with bak choy.

Here comes the star – Steamed Whole Hairy Crab. We were provided scissors, a spoon and a stick. The waitress first “dissect” the crab and place it back neatly onto the plate. The glory of it is in the roe, not the meat, and you can choose to dip the meat into black vinegar. If it is your first time eating hairy, let me give you a crash course. Cut off each end of the leg with the scissors, and push the meat out with a skinner leg. What should I say, this little bundle is fresh and tasty, especially and rich golden roe. Hmmmm…

Your crabby experience do not just end here as there were more dishes to come such as the stir fried crab claw with asparagus and steamed amoy vermicelli in Chinese wine and egg White. Nothing fantastic about the asparagus in my opinion, but I enjoyed the later dish because it was the egg white with rich crab roe sauce is a great combination. Ending off, don’t forget to have a bowl of ginger tea with glutinous rice ball with deep-fried sesame seed ball. To enhance your gourmet dining experience, Yan Ting has also crafted an exquisite medley of à la carte dishes featuring the decadent hairy crab.

Yan Ting Restaurant
Address: 29 Tanglin Rd, The St. Regis Singapore Level 1U
Tel: 6506 6887
Opening Hours: 12pm – 3pm, 630pm – 10pm daily

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In healthy living, every small step counts. And healthy eating is about eating smart. Think brown rice instead of white rice. Using healthier oils, drinking water or unsweetened teas instead of carbonated sodas. All these small healthy options add up and you’ll feel better for it.

Over the weekends, I went to Healthy Lifestyle Festival SG, organized by Health Promotion Board (HPB), and gained a better understand of how to eat healthier and smarter.

The past month of October saw a series of Healthy Lifestyle Festival SG roadshows in the heartlands island wide. This weekend, 7 and 8 November, will mark the culmination of Healthy Lifestyle Festival SG at the anchor event at the Singapore Sports Hub and Kallang Wave Mall. It will be a fun-filled and educational festival for the whole family with a host of free activities, exhibits and goodies bags, with limited edition notebooks and coasters.

The aim is to educate the public on HPB’s 5 main health pillars and how to incorporate and make relevant healthy living habits into their daily lives.

The 5 Health Pillars are:
• Get Active (Physical Activity)
• Eat Smart, Live Well (Nutrition)
• Screen for Life (Screening)
• Think Positive, Feel Positive (Mental Wellness)
• Tobacco-free living starts here (Tobacco Control)

There were many activities at Healthy Lifestyle Festival SG that’s suitable for the young and old, including Free BMI and eye screenings, mass exercise sessions. You can also pick up tips on how to cook healthy and tasty meals for the family or watch your little ones get sporty at the Kids’ Sports Zone at Sports Hub. Also, join the mass exercise sessions, with trampoline fitness programmes, ActiveSG Dance Fitness Party and more.

The entire festival adopts a multi-pronged approach to create and foster a supportive environment for Singaporeans to practise healthy behaviour in terms of eating well, physical, social and mental well-being. Here’s me trying to piece the wooden blocks together to form a dog! I was so bad with it, thankfully I got some help from the staff.

We were also introduced to the nation’s first one-stop online health information and services portal and mobile application: www.healthhub.sg

Eating healthier doesn’t mean having to give up all your favourite foods. Try cooking with Healthier Choice Symbol (HCS) products, which are awarded the HCS logo for being lower in fat, saturated fat, sodium, and sugar, but higher in dietary fibre, calcium, and whole-grains. During the festival, I had a better understand of HCS products and have also tried yummy drinks like Vitagen and Nutrisoy.

Taking place at the Healthy Lifestyle Festival SG is the inaugural 30-minute Healthy & Tasty Cook-Off. It is a cooking competition that challenges participants to create healthier meals in under 30 minutes, using wholegrain, vegetables and/or fruit, and products with the Healthier Choice Symbol.

Shortlisted pairs of participants will go through a round of mentorship sessions prior to semi-finals which will be held at each roadshow (4, 11, 17, 25 Oct). The winning pair from each roadshow will then proceed into the finals, held at the anchor event on 8 Nov.

It marks the second phase of HPB’s ‘Shop Healthy. Get More from Life’ campaign launched in July this year, which encourages Singapore residents to opt for food products with the Healthier Choice Symbol so they can prepare healthier meals when eating at home. Four teams of semi finalists were present during the cook-off. Each pair came up with a creative and healthy recipe.

Hoping to prepare for more healthy meals for students, Team One created a plate of creamy spinach rice with stir-fried chicken and pomegranate salad.

The father-and-son team 2 did a healthy Pan Fry fish fillet with pasta and salsa and kiwi fruit cup.

Team 3 made Biriyani rice with meatballs in creamy tomato sauce.

Team 4 turned up the competition with their Thai style meatballs with mango salad and a lovely poached egg.

It was difficult to decide on the winner because each of us had our favourites. Finally, we selected Team 4 for its flavours. Congratulations! Through this competition, I have seen how the teams work together as one and how friends help each other. I believe this improves their bonding. They are not professional chefs but this 30-Minute Healthy and Tasty Cook-off shows how easy it is to create healthy and tasty meals at home!

So the semi-finals have come to an end. If you want to see how the finalists challenge themselves, drop by the last Healthy Lifestyle Festival roadshow on 8 November to cheer them on!

Healthy Lifestyle Festival SG Anchor Festival, 10am-9pm:
Singapore Sports Hub & Kallang Wave Mall | 7-8 Nov

For information, please visit www.healthylifestyle.sg

Following the overwhelming response of ‘Ocean’s Best, featuring French Black Truffle’ in October 2014, Toronto-based International Celebrity Chef Susur Lee returns to Singapore to showcase his latest seafood creations.

From 2 to 8 November 2015, Chef Lee will be presenting his ‘Ocean’s Best II, featuring the King of Crustaceans’ special menus at TungLok Heen at Hotel Michael, Resorts World Sentosa. Fans of the recent Masterchef Asia 2015’s judge can look forward to experiencing a 5-course lunch menu as well as a 8-course dinner menu, prepared using the freshest catch from the sea.

During our food tasting, we tried their 8-course dinner ($198++ per pax, additional $60++ per pax for wine pairing) specially prepared by Chef Lee. Coinciding with the current Hairy Crab season, the menu started with ‘Hairy Crab Roe Croquette with Ume and Lemon’, giving lovers of these exquisite crustaceans a treat for their palate. Cut through the crispy skin and you get a golden yellow lava of rich hairy crab sauce. Another plate of antipasti starred Baked Rock Oyster. Meaty and fresh, it was embellished with Chinese sausage, garlic and cuttlefish.

Owning 5 other restaurants in Toronto, Chef Lee loves creating dishes with seafood. King Crab and Scallop Salad with Mala Multi-grain Fennel Vinegar were all pressed together like a sandwich. When sliced and eaten together, you get the meatiness from the crab, the chewiness from the scallops and slight crunch from the grains.

I enjoyed Chef Lee’s signature creation Steamed Lobster on Parmesan Cheese Egg Custard in Creamless Lobster Bisque the most. The pleasure of drinking bisque is intense, you get the real flavours with the parmesan cheese making it richer and taste better.

Steamed Marble Goby with Black & White Fungus atop pumpkin and ginger puree follows. Bathed in champagne soya juice, it lifts up the flavours of the rather bland marble goby. Black Pepper Wagyu Beef has got sweet and slightly fatty meat, and the red meat have the power to retain the juices. Served with king prawn with polenta Cake and radish, it’s one outstanding dish in the menu. Linguine with Yabby, Clams and Iberico Ham in Uni Sauce is the final dish before dessert was served. I am already full by now but cannot resist it because of the uni sauce that is tossed with the noodles. Say hello to yabby!

Another favourite of mine has got to be Susur’s Ice Syrup Kacang with Vermilion Jelly. It’s really a party in the mouth with so many asian ingredients combining into a bowl, including black glutinous rice, chempedak, mango etc.

‘Ocean’s Best II’ special menu features a startling array of ingredients, and the influences behind the dishes effortlessly traverse the globe. It is a great menu for people who love seafood. It will be available from 2 to 15 November 2015 (Susur will be in the restaurant until 8 November).

Tunglok Heen
Address: 26 Sentosa Gateway, #02-142/143 Resorts World Sentosa, Hotel Michael, Singapore 098269
Tel: 6884 7888

By the same folks behind Stranger’s Reunion, their third cafe Curious Palette was established at Prinsep Street.

There are 2 food menus – one is All Day Breakfast, serving from 12 to 6pm. The other is Dinner menu serving from 6.30pm. Soups, salad, light bites, waffles and desserts are served all day. Of course, there is Espresso Based Coffee and hand-brewed ones as well.

Cafe-hoppers may be well-acquainted with Strangers’ Reunion and Waffle Slayer in Kampong Bahru, owned by award-winning barista Ryan Kieran Tan, 29.
He has a new venture, which opened last week. The 4,700 sq ft Curious Palette offers an extensive range of dishes.

The 200-seat restaurant now houses a coffee roaster, as well as a space for events on the second storey. Look forward to more new offerings from Tan, such as coffee popsicles.

Three-time Singapore National Barista champion and ASEAN Barista champion Ryan Tan has a new coffee spot. Specialties include berry ricotta hot cakes ($18.90), wagyu, portobello and truffle burger ($26.90) and truffled sweet potato fries ($14.90). For lubrication, Brewdog Dead Pony Club ($14) and Green Goblin cider ($14) pours on tap, and a selection of craft beer, are available.

We started with light bites which include Truffle Fries ($14.90) and Boneless Chicken Wings ($9.80/3pc). The former was topped with shaved parmesan cheese and truffle salt, served with aioli sauce which is a popular choice for cafe hoppers. The latter is a great Thai inspired dish where the bones of the chicken are removed with stuffed with aromatic chicken filling and Thai chilli sauce. They can do better with the sauce, in my opinion. They have also come up with pork scratching – a bowl of crackling pig skin which was a little too light.

The Pan Grilled Baby Squid ($12.90) was decent with tender pieces of squid resting atop a pile of rocket salad. However, I was rather disappointed with the Pan Seared Salmon ($18.90) during my visit. Yes, it’s a party on the plate with grilled Halloumi cheese, bacon scone, poached egg, guacamole, arugula, semi-dried tomatoes and honey mustard dressing. No, the fish was a little dry and the poached egg was overdone that day.

Things got better when we reached the mains. I have been addicted to Scotch eggs since I first encountered them a while back. The eggs are, seemingly, one of the most basic concepts of cooking. And yet my appetite and enthusiasm for them is, apparently, without boundry. Here, the eggs were done golden and crunchy — I joyfully ate them up, alternating bites with cauliflower fritters. It would have been better if the meat is given more punchier, but it’s okay, I think it’s just me.

The Chicken Leg with Pumpkin Risotto is not only beautiful in its presentation but the taste too. The large chicken leg is seasoned with ginger and prepared confit style. The confit chicken leg is paired with pumpkin risotto, The dish is finished with chilli foam. Tender and juicy chicken with fluffy risotto for a substantial meal.

The Smoked Lamb Short Rib is paired with compressed pineapple, sweet potato fries and mint jelly. I like the idea of the mint jelly to pair with the fork tender lamb short rib, with the compressed pineapple cutting through the greasiness.

The Beef Steak with red wine sherry reduction is sou vide for 48 hours for a tender and delectable bite, accompanied with baby carrot and pencil asparagus. This may not be the most premium cut of the cow but definitely executed to the level of one.

Waffles and coffee are crowd-pleasers at all Ryan’s cafe, as evident in Stranger’s Reunion and Waffle Slayers.

Crowd-pleasers at his other cafes – waffles and coffee – are also part of the menu. Offerings include buttermilk waffles with gula melaka and coconut cream ($14.50), or buttermilk waffles with wine-poached pear and walnut crumble ($15.50). Or try the picture-perfect Berry Ricotta Hotcake ($18.90) with fresh berries, pumpkin seeds, sunflower seeds and vanilla bean ice cream.

The most instagram worthy item at Curious Palette is the Berry Ricotta Hotcake ($18.90) with vanilla bean ice cream, fresh seasonal berries, pumpkin seeds and sunflower seeds. It comes with golden maple syrup at the side. This is a huge serving and I would never image myself finishing it alone. The hotcake was buttery and spongy, with the cold vanilla bean ice cream giving it an enjoyable warm and cold contrast.

Buttermilk Waffle with Gula Melaka & Coconut Cream ($14.50) is quite an enjoyable dessert to wrap up the meal. The fluffy waffle with vanilla bean ice cream is a classic combination that is timeless. Could not really taste the hint of gula melaka and coconut but the roasted peanuts made up for it together with the nutty texture. The red beans had a bite to it which I thought the softern version would be more appropriate. But there are more than coffee drinks ($3.50-$10) and Aeropress, Syphon and Wave Dripper ($6.90) brews made with a roasted in-house blend and the occasional guest blend – a comprehensive all-day breakfast, lunch and dinner plan is also in place.

For dinner (from 6.30pm), highlights include sous vide Angus beef with pan-seared foie gras ($30.90 ) with hazelnut split sauce and mashed potatoes; pan-fried ocean trout with wild berry compote ($25.90) and blue cheese wagyu burger ($26.90) with bacon and sweet potato fries.

Curious Palette
Address: 64 Prinsep Street, Singapore 188667
Tel: +65 62381068
Opening Hours: Sun-Mon, Wed-Thu: 9am – 10pm; Fri-Sat: 9am – 12midnight. Closed on Tue

Having taken New York City by storm and earned its stripes to become the city’s ‘it’ place for breakfast, lunch and weekend brunch since its opening in 2001, the famed Lower East Side institution Clinton St. Baking Company & Restaurant has now opened a franchise in Singapore offering diners with its all-star cast of timeless American classics with a South-western touch.

Opened in September this year at Purvis Street, it is the first SEA outlet. Founded by husband-and-wife team Chef Neil Kleinberg and Dede Lahman, this down-to-earth establishment frequently tops the ‘Best’ lists of numerous media outlets for its fluffy pancakes, burgers, buttermilk biscuits, breakfast, brunch and the ultimate comfort food for many: fried chicken.

Pancakes with warm maple butter ($18) for example, have been voted ‘Best In the City’ twice by New York magazine, and are extra fluffy and flavourful from the use of whipped egg whites and American all-purpose flour. Boosting the proportion of eggs, butter and sugar at the expense of flour, they were impressive for their fluffiness but also for their deep flavor.

Choose from wild blueberries, banana walnut or chocolate chunk toppings to crown a generous serving of three fat pancakes. As you slice and devour it, it’s sweet and tart, but lovable as always. Honestly, the pancakes are so rich and delicious they can be served with nothing more than a dusting of confectioners’ sugar. But of course, we won’t complain for a little more sweetness from the accompanying homemade maple butter, made to a gorgeous drizzly consistency using Canadian maple syrup.

It’s quite rare to find buttermilk biscuits in the menu. Since 2001, Clinton Street Baking Company’s biscuit has been their signature item which is renowned for its ethereal crumb. Serving with scrambled egg, the Buttermilk biscuit sandwich ($13.50) comes with melted cheddar, house-made tomato jam with hash browns. While the scrambled eggs were thick and creamy, the star of the dish is the biscuit – flaky, tender, and always melt-in-your-mouth good. Add another $2 for bacon!

Salmon Burger ($23) is a great way to edge away from beef and still feel like you’re eating a burger. The pureed salmon is seared to a perfect brown which still retains the moisture, and served with avocado, tomato, baby arugula and tartar sauce. There are some sides available, including House-cured Salmon ($12, Side Special), Rosemary Pork Sausage ($7), Hand-cut Fries ($7), Fried Green Tomatoes ($6)

Any good American classics menu is a range of robust cakes and pies. Here, customers are in for upsized treats such as Peanut butter ice box pie ($9.50) – a traditional sweet so-named for the ice boxes used to store them in pre-electricity days, made with Chantilly cream, a peanut butter-cream cheese mousse, chocolate ganache and graham cracker crust. Or go for the Black & white layer cake ($9.50) which is a dense
alternating chocolate and vanilla cream cake, held together by chocolate ganache and topped with a wicked dark chocolate glaze. Selected cakes are available whole as well.

Clinton St.’s superb shakes are whipped up a la minute and made with ice cream, heavy cream and milk,. Highly recommended are Chocolate peanut butter ($10); Wild blueberry ($10); Root beer float ($10) and Boozy salted caramel ($15) made with bourbon.

Clinton Street Baking Company & Restaurant
Address: 31 Purvis Street, Singapore 188608
Tel: +65 66844845
Opening Hours: 8am – 6pm daily

Our STB friends from Germany came to Singapore for a meeting, so we met up for dinner during their free time. Asked what they would like to have, one of them said, “Bring us to local food.” Wish granted, Chef Damian suggested his favourite Bak Kut Teh stall in Upper Changi Road.

I haven’t been eating BKT widely to know that there is a Klang BKT stall here. I only knew there is Leong Kee, Soon Huat and Hong Ji that sells Malaysian style Klang bak kut teh in Singapore. Now, this is another new find for me.

Lim Kee serve theirs in a claypot, as is commonly done in Malaysia. Inside, there are pork ribs, bean curd skin and tau pok. The pork ribs were very tender and soft. The soup was mildly-infused with flavours from the herbs; yet with a balance of savoury tinge and a very faint nuance of sweetness. It is not as thick as other Klang BKT stalls in Singapore, so it is more pleasant to drink especially for my German friends. But definitely a call for copious amount of steamed white rice!

What impressed me is the yong tau foo because their owner still makes his own hand-mixed fish paste, whereas these days most of the paste is manufactured by a supplier instead. It’s so soft and slippery, when mixed with the end result is a fragrant, sticky-sweetish, and very appetising dish to go with white rice.

We also ordered the sesame oil chicken which has a slight smoky aroma and great sesame oil flavour. I will be back for their red wine chicken which is also raved by one of the uncle in the coffeeshop. This coffee shop used to be called May Flower Eating House, hence they still have the signboard placed here. I know it’s irrelevant, but I took this photo because I studied in Mayflower (not Changi, but in Ang Mo Kio)!

Klang (Jln Meru Lim Kee) Bak Kut Teh
Address: #01-1260, 59 New Upper Changi Road, 461059
Tel: +65 9060 1289
Opening hours: 11.30am to 9pm, closed every Tuesdays.

The post Klang (Jln Meru Lim Kee) Bak Kut Teh appeared first on Miss Tam Chiak.

Crab connoisseurs are in for a treat as the highly-prized crustaceans – Hairy Crabs, make an elaborate return to Szechuan Court from 20 October to 30 November 2015. Master Chef Mok Wan Lok and his culinary team will present an à la carte menu featuring both classic takes and modern interpretations of this seasonal delicacy to enthral palates.

I was invited to a delicious media lunch where we were served with the signature Steamed Whole Hairy Crab with Shiso Leaf, done in classic style to preserve the natural sweetness, aroma and freshness of the crabmeat and roe. You can also indulge in the Stewed Hairy Crab with Aged Chinese Wine to discover the juiciness of meat and roe bursting with umami flavours. Both dishes are complemented with a serving of hot ginger tea to help offset the cooling properties of the hairy crabs.

The best crabs was said to come from Yangcheng Lake in Jiangsu Province, China. Also known as Chinese Mitten Crabs for their furry pincers, the palm-sized hairy crabs are prized for their creamy roe and oil, which turns a brilliant orange hue when cooked and is exceptionally rich. The season starts in September, when female crabs are best, and continues through the end of the year, with male crabs offering the most succulent roe from mid-October on. Served with vinegar, each piece of white flesh was succulent.

At Szechuan Court, the brilliant flavours of this well-loved gourmet treats are showcased in a series of 10 delicious specialities, ranging from dim sum to main dishes. One of the highlights is the thick and nourishing Scallop Crab Roe Supreme Broth, simmered using luxurious ingredients including fresh scallops and velvety crab roe. A more creamy version is the HHairy Crab Shell Stuffed with Milky Crabmeat Cream. It was baked till a beautiful golden brown. But you can’t really taste the freshness of the meat here, it felt more like eating cheese that’s all.

For something different, the crabmeat chicken roll with chef’s BBQ sauce is an option. Discerning diners will delight in a beancurd dish elevated to culinary indulgence with crabmeat, prawn and edamame. Other delicacies not to be missed include the Steamed Shanghai Xiao Long Bao with Hairy Crabmeat and Fried Rice with Crabmeat and Assorted Vegetables. Don’t forget to end your meal with baked pine nuts lotus paste pastry or chilled coconut jelly cake with black glutinous rice cream toppings.

Szechuan Court & Kitchen
Address: 80 Bras Basah Road, Level 3 Fairmont Singapore
Tel: +65 6431 6156
Opening hours: 12pm – 2.30pm, 6.30pm – 10.30pm daily

The post Exquisite Hairy Crab Delicacies at Szechuan Court appeared first on Miss Tam Chiak.

Having been opened for more than a year, Sprigs has already gathered its own herd of regular followers – which includes mostly office workers in the area. Recently, it is stepping out of its usual rustic European fare with a brand new menu that introduces new and adventurous flavors with a touch of Asian flair.

It’s more like a casual cafe-bistro atmosphere here instead of a restaurant. The master behind Sprig’s new menu, Chef de Cuisine Shubri, formerly from top-rated establishment Gunther’s, has been with the restaurant since its doors opened last year. The menu here is simpler as compared to Gunther’s, but still focuses on details and a good balance of flavours.

Adventurous diners can enjoy dishes like the Roasted Veal Carpaccio ($22), an elegant antipasto consisting of thin slices of lightly roasted veal layered with a light, creamy tuna-flavored tonnato sauce, egg confit and capers.

Meat lovers have an excellent selection of meat dishes to pick from. One of the dishes I tried was the Dry Aged Australian Black Angus Striploin (270g, $44), paired with a parsnip puree, artichoke and black truffle jus to provide a subtle earthy dimension. The beef has totally absorbed the perfumed juices, but unfortunately, the striploin was a little tough that day.

Non-beef lovers can opt for Chilean Seabass ($40) with shaved squid, lomo iberico and a simple, Mediterranean-hued sauce vierge. They also have the New Zealand Rack of Lamb ($38), with a surprisingly spicy aubergine (eggplant) caviar, yogurt and veal jus; and the sherry-glazed Black Berkshire Pork Chop ($45) with carrots and lime butter, for those who enjoy a little bit of sweet in their meat. I thought the price for the main dishes can go a little lower.

To end on a true European note, I had the Frozen Mandarin Soufflé ($12) which looks like a souffle but it’s just light and airy moose with citrus compote. They also have Tete de Moine Cheese ($12), a dessert cheese from Switzerland, served in delicate rosette shavings on toast with quince paste and walnuts.

The plating aesthetic is apparent and the menu runs the gamut of flavours to please every palate. It’s comfortable to have a meal at Sprigs because the designer creates lot of breathing space for us to enjoy a meal with our friends.

Sprigs
Address: 12 Purvis Street #01-01, Singapore 188591
Tel: 6338 5844
Opening Hours: 12pm to 2:30pm; 6pm to 10pm. Closed on Sundays including the Eve of and on Public Holidays that fall on a Sunday
Website: www.sprigs-sg.com

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Upper Thomson Road has always been a supper hangout for my friends and I as we stay nearby. With the plethora of cafes, as well as, coffee shops that serve up delectable local fare along the stretch of shophouses, the newly furbished Thomson V doesn’t draw any crowd.

However, with the recent increase in the number of cafes located in Thomson V One, it is hard to give Five by Five a miss! If you are a cafe-hopper, like myself, you would have noticed a trend with the interior design of cafes in Singapore. Firstly, it was the bicycle trend that got cafe-goers and Instagram-ers flocking to Wheeler’s Yard, followed by the cemented wall and flooring interiors that many took advantage of for their OOTD shots and now … We can safely say that “White is the new Black!”

Opened by the same guys behind November 8, Five by Five cafe made use of minimalist wooden furnishings which complements their all-white interior. There are three sitting areas – 2 outdoors and 1 indoor. I chose to dine at their alfresco “backyard” which is a cozy and quiet place, perfect for heart-to-heart-talks. Sitting there, savouring my dishes and coffee makes me forget about the hustle and bustle of city life.

This cafe offers a list of mains, with breakfast items such as their signature 5by5 breakfast ($15.50), Eggs Benedict ($15.50) and Salmon Florentine ($16.50). I love anything that contains salmon so my choice was obvious! This dish consists of 2 poached eggs with honey ham and bacon, smoked salmon and baby spinach, served on English muffin, topped with hollandaise sauce. The creamy, oozing egg yolks neutralized the saltiness of ham and bacon; while the spinach ensures that my dish is still within the healthy range, HA!

For diners with bigger appetites, especially during lunch and dinner, there are also Mac&Cheese ($13.50), Chicken Bleu ($15.50), Japanese Beef Stew ($18.50), Portobello Beef Burger ($15.50) and Miso Roasted Pork ($16.50).

The Miso Roasted Pork was slow roasted to perfection and served with delicious orzo rice pasta. The pork belly was well-marinated with Japanese Miso seasoning. Yes, I know how sinful some of you might feel for indulging in fatty pork belly but I’m sure a couple of workouts will solve this issue!

Not looking for a filling meal? Why not try Five by Five’s bar snacks such as Spicy Lemon Topshell ($7), Bacon and Chicken Skewer ($9) and Nachos with Cheese sauce and Tomato Chorizo ($9)? You can order drinks to go with these snacks! There is a good list of standard coffee, beer and a few non-coffee drinks such as Japanese Matcha Latte (my personal favourite) and African Red Chocolate. The cafe offers complimentary Wi-Fi and opens till midnight, hence it’s a great chillax hangout with your buddies. Even though November 8 was short-lived, it seems like Five by Five is here to stay!

Five By Five
Address: Thomson V One, 9 Sin Ming Road #01-03, Singapore 575630
Opening Hours: 11am – 12am (Mon, Wed-Fri), 10am – 12am (Sat & Sun). Closed on Tuesdays
Facebook: www.facebook.com/fivebyfive.sg

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Photos & text by Alexis Toh Mu Qin, a fellow food writer for Miss Tam Chiak. She loves exploring Singapore on foot and trying new recipes at home with her mother. In her free time, she reads regularly. Shakespeare is her personal favourite. Follow her at @tmooq on instagram for her latest food hunt.

The post Five By Five – New Late Night Hangout at Upper Thomson appeared first on Miss Tam Chiak.

Do you like your desserts rich, creamy, and smooth? Then there’s a secret ingredient you might consider trying — cream cheese! Being a big fan of PHILADELPHIA Cream Cheese, it is one of my most important ingredients. As Christmas approaches, you probably want to create some easy yet delicious cheesecake for party. Here’s sharing 2 simple recipes to help you! These recipes are EASY TO MAKE and perfect for entertaining during the holidays. They are sure to impress!

Cheesecake is a dessert best consumed with a hot coffee and a reading of the afternoon news. Recently, I got crazy over jars – breakfast jars, lunch jars, dessert jars. You name it, I have done it. When I went to buy jars from the same shop, the cashier said to me that there has been an increase in sales for jars recently. Of course, I am definitely their top customer for jars sale!

Hazelnut Rocky Road Cheesecake Jars is a super simple recipe that is easy to make (no oven is needed!) and is perfect for entertaining during the holidays. Nutella was added into PHILADELPHIA Cream Cheese which gave a nutty and smooth creaminess, complemented with contrasting crust from the chocolate crumbs. We have accessorized it with cherries, but you can easily substitute it with any other favourite fruits of yours. This recipe is a keeper because it is tasty and easy. Till date, I have made it at least four times!

Hazelnut Rocky Road Cheesecake Jars

2015-11-11 22:46:29

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Ingredients

1. 1 ¼ cups chocolate biscuit crumbs
2. 80g butter, melted
3. 24 Pascal Marshmallows, halved
4. 1 cup roasted hazelnut, roughly chopped
5. ½ cup glace cherries, halved
6. 500g PHILADELPHIA Block Cream Cheese, softened
7. ¼ cup castor sugar
8. 1 cup KRAFT Crunchy Hazelnut Spread
9. 1 cup cream

Instructions

1. Combine the crumbs and butter then spoon into the base of 6 mason jars. Combine the marshmallows, hazelnuts and cherries then spoon half of the mixture over the crumb base.
2. Beat the PHILADELPHIA Cream Cheese and sugar with an electric mixer until smooth, add the hazelnut spread and beat until combined. Pour in the cream then beat until smooth and a little thickened.
3. Spoon or pipe the PHILLY mixture evenly into the mason jars then chill for 1 hour or until required. Top with the remaining marshmallows, nuts and cherries just prior to serving.

Miss Tam Chiak http://www.misstamchiak.com/

My best friend doesn’t have an oven in her house and she is always looking for a non-bake cheesecake. This Blueberry Lemon Swirl Cheesecake recipe came just right in time! Both of us were excited to try it together. Coincidentally, the supermarket has fresh supplies of blueberries. When the blueberries are smothered in the sweet and tangy lemon butter and eaten with the cream cheese filling, it makes a stunning dessert. Can’t wait to dig in!

This is a limited edition recipe that is only available in PHILADELPHIA Recipe Book 1 (read to the end to see how to get these recipe books).

Blueberry Lemon Swirl Cheesecake

2015-11-11 22:42:57

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Ingredients

1. 200g ginger biscuit crumbs
2. 100g butter, melted
3. 1 x 250g PHILADELPHIA Cream Cheese Block, softened
4. 1 cup caster sugar
5. 1 tablespoon gelatin, dissolved in ¼ cup boiling water
6. 1 ½ cups cream, softly whipped
7. 1 cup lemon butter
8. 2 x 125g punnets blueberries

Instructions

1. Combine the biscuit crumbs and butter then press into the base of a greased and base lined 24cm springfoam pan. Chill until firm.
2. Beat the PHILADELPHIA Cream Cheese and sugar with an electric mixer until smooth. Add the gelatine and half of the lemon butter and mix until smooth then fold through the whipped cream.
3. Scatter the one punnet of berries over the biscuit base. Pour over the cheesecake mixture. Spoon the remaining lemon butter on top then swirl through with a knife to make a marble pattern. Scatter remaining berries on top, pressing down lightly. Chill for 3-4 hours or until set.

Miss Tam Chiak http://www.misstamchiak.com/

In Philly Recipe Book 1, you’ll find desserts, tips and tricks to help you celebrate any occasion, be it a festive evening get together or a solo after-work indulgence. Plus, there are many great recipes that you can only find it in the collectible. The recipe book is now available in all FairPrice, Cold Storage, Giant and Sheng Siong supermarkets. It’s LIMITED EDITION! All you have to do it to purchase 2 Philadelphia products and you get it for FREE! (Book 2 which features all new recipes will come out soon!)

What are you waiting for? Grab a copy today!

The post Christmas with PHILADELPHIA (Part 1) – Easy To Make Cheesecake Recipes For Parties appeared first on Miss Tam Chiak.

Recently, there was a craze about this Japanese Mee Pok Man in Clementi. He gave up his job in the finance industry, took over the Clementi stall and learnt how to cook Mee Pok from his master. I went early at about 7.45am to queue for it, but it was way too long and I gave up after 20 minutes because the queue didn’t move at all. Feeling peckish, I was determined to find the master who taught this Japanese how to cook mee pok.

Thanks to FINS Network, I was introduced to Ah Guan’s Mee Pok at Maxwell Food Centre who happens to be the mee pok master of Ah Hoe (and Ah Hoe is the master of the Japanese cook)! Started in Lorong 5 Geylang, they have relocated a few times to Syed Alwi, West Coast, Clementi, and finally now, it’s at Maxwell Market (permanently, I hope).

During our lunch that day, we saw all the 3 generations of Guan’s Mee Pok were present, including Ah Guan, his mother, his wife and his daughter. What surprises me is, Guan’s daughter, 19-year-old Felicia is now taking over the duties from his parents. She had been working under her parents since she was 12 on a part-time basis.

Guan’s Mee Pok is not the usual minced pork and fishball kind of dishes. Instead, Ah Guan has brought our mee pok a level up and served it with fish maw and seafood. What’s unique is, every bowl of noodles features an Ni-tamago egg (the Japanese half-boiled egg with a semi-solid yolk), which is low in cholesterol. It added a little twist to the noodles. A ordinary bowl of mee pok costs $3.50. With fish maw, it costs $6.50. With sotong, it costs $7. With sea prawns, it costs $8.50.

Whatever ingredients you order, the mee pok texture remains the same. Even though the noodles are outsourced, it is made to Ah Guan’s exacting recipe. Upon order, each bowl of noodles is well blanched till al dente with QQ texture. The lard-soy sauce coated the noodles nicely to give it a a good taste and aroma, even though I feel the chilli sauce can be done better. There are sights of dried sole dish, crispy pork lard, and crunch lettuce in each bowl. I heard the vinegar is a blend with 4 types of vinegars, that’s impressive!

To truly taste the “potent-ness” of the vinegar, we ordered their Dried Scallop with Fish Maw Soup ($5). THIS IS A MUST TRY! Thick and slightly gummy, it is lip-smacking with a deep flavour of superior stock that has a non-overbearing sweetness. The soft and slight chewy fish maw absorbed the essence like a sponge and when you bite onto it, the flavours released perfectly. Plus, fish maw is rich in protein and collagen, which is great for improving your complexion.

Another option is the Teochew Dumplings Soup ($4) which were made with minced pork wrapped in a slightly firm skin. It was rather ordinary, nothing much to shout about. Probably because I am in love with their fish maw! In conclusion, I enjoyed Guan’s Mee Pok, it’s unconventional but a good bowl of noodles. Go early to avoid disappointment!

Guan’s Mee Pok
Address: 1 Kadayanallur Street, Maxwell Food Centre Stall 99, Singapore 069184
Opening hours: 7am to 2.30pm. Closed on Wednesdays

The post Guan’s Mee Pork – Mee Pok Made Atas with Fish Maw and Tamago Egg! appeared first on Miss Tam Chiak.

When Jenny Bakery arrived in Singapore, everyone went crazy. We see queues forming early in the morning despite the heat and haze outside. This Hong Kong’s cookie shop is famous for its butter and coffee cookies which draw long queues in Hong Kong and are so popular that a black market has sprung up with resellers offering the cookies at rocket high prices.

I got a little crazy over it too. Because it’s almost impossible to get the cookies in Hong Kong nor in Singapore (unless you queue for hours). So I went online to google for butter cookies recipe, hoping to bake some for my own consumption. Shockingly, I found that many avid bakers have been coming up with recipes that tastes VERY SIMILAR to Jenny’s biscuits!

In my house, we experimented with three different recipes and conducted a blind test in the family. The first recipe, we used 125g butter, 55g caster sugar, 32ml milk, 126g cake flour and 60g rice flour. It turned out hard and we had to dip it into our drinks to soften it. The second recipe, we used 200g butter, 50g caster sugar, 75g all-purpose flour, 75g bread flour and 50g corn starch. It was not bad, a little bit of bite but didn’t exactly melt in the mouth. The third time, we substituted all-purpose flour to top flour (wheat flour) and it was softer but I think can be better.

After experimenting it again last night fine tuning the recipe, we are very happy. When you placed our butter cookies in the mouth, IT MELTS LITERALLY. Like you don’t even have to bite it. And the use of Golden Churn Tin Butter brings so much fragrance to the cookies. Let me remind you to sift the flour because it is much lighter than unsifted flour and aerates it at the same time, hence making the cookies airy and delicate. I really love it and we already have plans to bake more of it and give it as Christmas presents for our friends!

Presenting to you…. THE ULTIMATE BUTTER COOKIES!

Butter Cookies

2015-11-16 01:33:46

Melt in your mouth butter cookies that tastes similar to Jenny's Bakery.

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Ingredients

1. 200g butter
2. 50g icing sugar, sifted
3. 50g plain flour
4. 100g wheat flour (or top flour)
5. 50g corn flour

Instructions

1. Preheat oven to 180 degree celsius.
2. Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy.
3. Sift plain flour, wheat flour and corn flour twice.
4. Fold the ingredients together with a spatula until it is well incorporated. Do not beat or over mix as you will not achieve the airy texture.
5. Put the dough into a piping bag with star dip nozzle.
6. Pipe the cookies onto the baking tray lined with baking paper. Leave 1 cm in between cookies as they will expand a little during baking.
7. Bake for 15-20 minutes or until the cookies turn light golden brown.
8. Leave it to cool on a cooling rack before storing them in air-tight container.

Notes

1. MUST USE Golden Churn Tin Butter

Miss Tam Chiak http://www.misstamchiak.com/

The post Recipe – The Ultimate Butter Cookies (some say, it tastes like Jenny Bakery!) appeared first on Miss Tam Chiak.

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So you are preparing for your next travel. You wanted to get a durable luggage, a nice pillow, a travel adaptor, and maybe overnight backpacks. So where do you go? Visit Get Set Go (http://www.getsetgo.sg) , a one stop online travel store in Singapore offering quirky, stylish and practical travel accessories.. It wants to make preparing for a trip fun and make everyone a travel star!

Now… Preparing for a trip has never been this fabulous!

So I have gotten a very beautiful SUITSUIT luggage. Started in Netherlands, these luggage add fashion and style for travellers. I selected the Forest of Dreams’ special edition luggage which is created by the artists Metso and Maru. A real collectors item for all art lovers and fashionable travellers. This set comes with an official numbered certificate, signed by the artists. To pair with the luggage, I got a SUITSUITCOVER! The cover is made of a robust and highly flexible fabric. It can protect your suitcase against dirt and light damages, and ensure your suitcase stays shut during the trip.

So you are going to travel and always find it hard to maximize your luggage space. Here are some tips that I have picked up through the years to ensure that you can fit in all your clothes and products, plus shopping bags!

1. I think this tip most travellers will know but I have to emphasize it because it helps me a lot when my luggage is full. The tip is, roll your clothes instead of folding them. You’ll be surprised by how much more you can fit this way.

2. Keep the dirty shoes away from your clothes by putting inside a used shower cap.

3. Stuff socks and products that won’t burst inside your shoes if you’re low on packing space.

4. Protect breakables such as glass fragrance bottles by slipping them into socks before packing them.

5. Instead of packing big, bulky makeup bottles for a quick weekend trip, pour a little bit of the product into a clean contact case for easy travel.

6. SuitSuit Luggage has a small compartment which can put your necklace. But if your luggage doesn’t have it, you can try placing your jewelry between two plastic wrap to prevent it from moving around and tangling inside your bag. Or, just get the SuitSuit luggage lor!

There are many things I can just buy before a trip! When I visited www.getsetgo.sg, I was telling my husband that “I wanna buy this! I wanna buy that!” For example, I have been wanting to get a pillow during my flight and I was immediately attracted to the Hoodie Pillow because it provides neck support that I need and the memory Foam pillow gives luxury comfort. And it has adjustable drawstrings that can be pulled to create added eye coverage to block out the world around you.

Get Set Go is the first to bring SuitSuit and Hoodie Pillow to Singapore. It is convenient with speedy and reliable delivery. They only need 2 working days to deliver your travel gears. Now I can really Get Set and GO! For more travel gears, visit http://www.getsetgo.sg

If you wish to win a travel item from Get Set Go, here’s your chance! All you have to do it to LIKE their Facebook page: https://www.facebook.com/GetSetGoSG. The more likes gathered, the more they will unlock the free gifts. That’s simple! Contest runs the entire month of November. All winners will be picked randomly and announced on 30th Nov 2015.

The post Get Set Go – One Stop Online Travel Store appeared first on Miss Tam Chiak.

Singaporeans who stay in the precinct of Serangoon, Kovan and Hougang will be very familiar with Lola’s Café, tucked along a quiet row of shophouses a stone’s throw away from Kovan MRT. Do not be deceived by its peaceful location as it can get extremely crowded, especially on weekends. With a casual yet vibrant environment where you could get unpretentious, comfort fare at reasonable prices, it’s no surprise that families and friends love gathering here.

Due to overwhelming positive responses from patrons, Lola’s café has expanded! There is an open-concept kitchen where you can observe the pastry chefs working on new plated desserts, which are more exquisite. The new dessert team, headed by a young and promising dessert chef, Travis, is very stringent about the quality of their desserts. Travis is the one who came up with Lola’s new menu and desserts.

Expect more exquisite items such as the Odd Fellow ($7), French Toast ($9) and The Debbie ($10). The Odd Fellow, made up of passionfruit curd, basil ice cream, cereal crumbles and meringue brittles, is very refreshing. Unlike Lola’s best-selling Lemon Meringue Tart, the meringue for Old Fellow is baked, instead of piped out. Fresh basil is extremely aromatic, with a scent of pepper, anise and mint. The taste is both sweet and savory, which makes basil a robust spice. The basil ice cream is not too overwhelming, yet it lingers and gives a refreshingly aftertaste. This dessert is the highlight of my meal at Lola’s.

The French Toast comes with brioche, milk ice cream, seasonal fruits and maple syrup. The uniqueness stems in its homemade milk ice cream, which enhances the fragrant buttery taste of the French toast. However, it is too oily and makes me a little ‘gelat’ after a couple of bites. It may be better to share among your friends.

If you’re wondering why their third new plated dessert is named, ‘The Debbie’, here’s why. The café named this dessert after one of their employees because the messy presentation of the dessert resembles Debbie’s messy lifestyle. The Debbie consists of peanut caramel ice cream, black cookie/brownie bits, peanut brittles and caramel-sautéed banana. I find the banana a little on the bitter side as there was a slight burnt taste. Being outrageously sweet, The Debbie is a perfect dessert for customers with sweet-tooth! I enjoyed the unique combination of peanut and caramel ice cream but it’s such a pity that the ice cream melts very quickly. However, I find it a tad too sweet for my liking. I opted for Citizen Pop’s Handcrafted Passionfruit Ginger Soda ($8) to go with my desserts.

Other Lola’s signature desserts include Lemon Meringue Tart ($5) and Seasalt Chocolate Tart with Coffee Cream ($5). Home-made ice cream such as vanilla and milk flavoured, are also churned out in Lola’s kitchen. The three new plated desserts are served after 5pm on weekdays and are available the entire day on weekends. Brunch begins at 10am and ends at 3pm while dinner is served from 6pm to 10pm. Starters and the usual desserts are served throughout the entire day. Read about our brunch experience previously.

Lola’s Café
Address: 5 Simon Road, Singapore 545893
Tel: +65 62840349
Website: http://lolascafe.com.sg
Opening Hours: Tue-Thu: 10am – 1130pm; Fri & Sat: 10am – 12am; Sun: 10am – 11.30pm (Closed on Mon)

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Photos & text by Alexis Toh Mu Qin, a fellow food writer for Miss Tam Chiak. She loves exploring Singapore on foot and trying new recipes at home with her mother. In her free time, she reads regularly. Shakespeare is her personal favourite. Follow her at @tmooq on instagram for her latest food hunt.

The post Lola’s Café – They Have Expanded With New Exquisite Desserts appeared first on Miss Tam Chiak.

It’s one thing to wish your family and friends a Merry Christmas. But it’s another thing if you can bring the sentiment to the table throughout the meal. Christmas came early for me when the guys from Bakerzin came with delectable Christmas goodies which make merrymaking a warm and wonderful affair.

This year “Home for Christmas” with Bakerzin is all about celebrating this joyous season with family and friends. Bakerzin is proud to introduce its scrumptious range of Christmas bakes and festive take-aways that will add warmth and good cheer to every party.

The Bakerzin team has prepared mouth-watering roasts and wholesome pies that boast hints of local spices and flavours.

Bakerzin has come up with Peranakan Roast Capon ($68). Each bird is marinated for 48 hours with a special Peranakan rempah consisting of shallots, garlic, lemongrass, turmeric, dried chilli, coconut cream, candlenut, cinnamon, tamarind and light seasoning of salt, pepper and sugar. Using capon that weights between 2 to 2.5kg, it is a great alternative to the traditional Christmas turkey and has a taste that is far superior to regular chicken.

It is then roasted to tender perfection. It is attractively bronzed and slightly burned around the edges. A lot of forethought and attention is given to the capon, imbuing them with subtle smokiness to bring out the best in their delicately flavored and juicy meat. Accompanied by roasted potatoes and carrots and a Peranakan sauce, this Singaporean-style Peranakan roast capon that is bound to be a hit at the table!

Bakerzin Shepherd’s Lamb Pie ($48 / approx. 1.5kg) is by far one of the most delightful creations this season. Dig into a filling brimming with chunky minced Australian lamb seasoned with leek, garlic, parsley, tomato paste and chicken stock and topped with mash of pumpkin and sweet potato. The final touch is a generous showering of Cheddar cheese before the pie is baked till golden brown. If lamb is not your thing, go for the Homestyle Chicken Pot Pie ($39 / approx. 1.5kg) instead.

What is Christmas revelry without log cakes? Bakerzin has created an assortment that will go down well at any jolly gathering.

Bakerzin’s Apple Pistachio Yule Log ($70 / approx. 1kg) is one of the most impressive flavours I have tasted this year. This exquisite pistachio dacquoise features several distinct layers that give this cake a lot of texture and flavour. Starting from the bottom up, the foundation is a dacquoise made of ground almonds and pistachio followed by an apple jam with diced version of the fruit and a hint of Smirnoff Green Apple Vodka. This is then tiered with an apple and pistachio mousse before a lovely green chocolate layer encases the whole sweet treat.

For true chocoholics, Santa’s Chocolate Yule Log ($62 / approx. 1kg) is worth every sinful bite. It is a simply divine cake reminiscent of the traditional Yuletide log cake with its chocolate chiffon sponge and coats of tart blackberry jam and a luscious Valrhona chocolate mousse with hazelnut crunch. This sponge is then rolled up and covered with rich chocolate glaze and decorated with fun filled Christmas icons. 

Bakerzin has also prepared a wonderful list of fresh bakes that make perfect gifts for family and friends or as part of your food offerings when visitors get hungry. Pick up several packs of freshly baked Chocolate Biscotti ($12.50 / approx. 200g) dotted with hazelnuts, dried apricot and cherries and slivers of almond. Another great choice is the Orange Biscotti ($12.50 / approx. 200g) redolent with orange peel and zest and crunchy bits of pistachio and hazelnuts. Here’s the deal, you can get any 2 packets of Chocolate Biscotti and/or Orange Biscotti for $22 (U.P. $25).

Festive Feast A – $60 (6 – 8 pax)
– Peranakan Roast Capon
– Gingerbread Man (4pcs)

Festive Feast B – $90 (6 – 8 pax)
– Fusion Gammon Ham
– Gingerbread Man (4pcs)

Festive Feast C – $200 (10 – 12 pax)
– Peranakan Roast Capon
– Fusion Gammon Ham
– Shepherd’s Lamb Pie
– Cherry Pie (6pcs of single serve pies)

Festive Feast D – $250 (12 – 15 pax)
– Peranakan Roast Capon
– Fusion Gammon Ham
– Shepherd’s Lamb Pie
– Homestyle Chicken Pie
– Christmas Zopf (2 loafs)
– Cherry Pie (approx. 1.5kg)

With the purchase of any Festive Feast Packages, customers are entitled to purchase Bakerzin Christmas cakes (Santa’s Chocolate Yule Log, Apple Pistachio Yule Log or Bakerzin Classic Fruit Cake) at 25% discount.

You can now place your orders online at http://www.bakerzin.com or at any of the SEVEN Bakerzin outlets islandwide. All store and online orders take one to three working days to process before pick up or delivery.

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Bakerzin Outlets: Jurong Point – #03-58 ; United Square – #01-07/60 ; Vivo City – #01-207 ; MyVillage (Serangoon Gardens) – #01-27 ; Gardens by the Bay – #03-03 ; Connexion@Farrer Park – #01-05/07 ; Century Square – #01-19/22

The post Christmas at Bakerzin 2015: Celebrate with Christmas Bakes & Festive Take-aways appeared first on Miss Tam Chiak.

It seems like the Korean food trend has been hitting our shores non-stop, beginning with frozen yogurt, moving on to “bing-su”, fried chicken and finally, heartwarming meat stews and pancakes. Brought to you by the same team behind popular Korean fried chicken chain, Chir Chir, Masizzim is the newest Seoul import at 313 Somerset. An amalgamation of the Korean words ‘masi’ (delicious) and ‘jjim’ (stew), Masizzim (pronounced ma-see-zim) distinguishes itself from all other Korean eateries with three headline acts: Beef Rib Stew, Pork Rib Stew and Spicy Chicken Stew. These are complemented by a supporting cast of scrumptious side dishes, such as mix grain Rice Balls and three types of savoury Pancakes.

Here’s when the fun begins! After putting on gloves, we proceeded to mixing and shaping rice balls ($8). You have a choice between crispy anchovy or tuna flakes with mayonnaise and kimchi, both of which comes packed with seaweed crumbs and crushed chili padi atop three mixed grains. The mixture of medium-grain white rice, Korean black rice and barley simply complements each other. You can mix the ingredients and conjure them into any shape you like. Both the Anchovy and Tuna rice balls are crowd pleasers, the former, being well-liked for its crispy texture while the latter, popular for its strong and flavourful taste.

It’s finally time for the grand arrival of Masizzim’s bubbling hot stew with chunks of succulent meat – Australian beef short ribs ($18/$32), Australian mixed pork ribs ($16/29) and mixed chicken parts ($16/29). They are marinated overnight and slow-cooked in secret sauce for at least 6 hours until tender. Each stew is available in two sizes – for individuals or two.

You can choose to have their stews spicy or non-spicy (for beef and pork versions only), then customise them by selecting either Korean glass noodles or udon to be added to their pick. The non-spicy soy flavour has an umami blend of soy sauce, pineapples and Korean pear while the spicy base is made with gochujang (red pepper paste) and can be adjusted to four different levels of spiciness. For extra pizzazz, add on cheese ($2) and toppoki (Korean rice cakes, $2).

I can’t decide which was my favourite. That day, my first love was the non-spicy soy pork ribs because it has that attractive sweetness in the savoury stew. Then, I get a spicy kick from the chicken stew which is great for a cold day. The thick beef stew had a wicked depth of flavour. All the stews can be paired with a Sikhye Jar (660ml, $9.50), a Korean home-style chilled beverage of malt barley and rice that is brewed in-house every day. It can be your “life saviour” after you’ve had a taste of their fiery hot spicy stews.

Unlike most Korean restaurants, Masizzim’s Korean side dishes are limited. But that works for me because I just need kimchi and I’m good. What made me really happy was, they served steamed egg ($6) as well which brings back so much memories in Korea. It is cooked with beef stock and even though it has the right amount of fluffiness, I felt that it wasn’t as smooth as it should be.

We ended the meal with two Korean pancakes. Squid & Leek Pancake ($14) is a traditional Korean pancake with tender silvers of squid and leek, served with house-blended dipping sauce of soy sauce, vinegar, sugar, chili and onions. Customers who are fans of pizzas will love Masizzim’s Tomato Cheese Kimchi Pancake ($13) which consists of kimchi and minced beef, topped with tomato paste, mozzarella and chopped basil.

Although Masizzim’s menu isn’t comprehensive, it’s a place where we would return to whenever we crave comfort food and warm soup, especially on rainy days. The meal was such a pleasant experience and left us in such good moods.

Masizzim
Address: 313@Somerset, #B3-02, 313 Orchard Road, Singapore 238895
Tel: (65) 6509 5808
Opening Hours: 11am – 10pm (Sun-Thu), 11am – 11pm (Fri & Sat)
Facebook: https://www.facebook.com/masizzimsingapore

The post Masizzim – Delicious Korean Stew in Orchard Road appeared first on Miss Tam Chiak.

Advertorial

Want to travel but don’t want to hold too many cards? Do you know that your bank card can now also be your transit card if it has a NETS FlashPay? Not only can you use it to buy food and shop, it can also be used to travel on the MRT, LRT, bus and taxi! You didn’t even know right?

TOP UP IS EASY!

Top-up is easily done at local bank ATMs (DBS/POSB, OCBC & UOB) AVM+ Machines and NETS self-service top-up machines. You can use NETS to top up, just like a MRT card.

Local bank ATM (DBS/POSB, OCBC & UOB) & NETS self-service top-up machine

Or Add Value Machine(AVM+)

So the convenience is, you don’t have to carry so many cards in your card holder. All you have to do is to bring your bank card out and it can fulfill all your needs from commuting to eating to shopping!

Regardless which 3 top-up modes you use, you can do the top-up easily. This is great news for us as it means I can hop around so many stations as possible to eat many good dishes!

PROMOTION!

For more than 25 years, Singapore has used NETS as a fast, easy and secure way to pay and be paid. Today, it is the most widely used e-payment option in Singapore with 1 in every 3 people using NETS every day.

How do you know if your bank card can be used to commute? Just make sure your bank card has the NETS FlashPay logo at the back!

If you are using a bank card with NETS FlashPay to travel on the MRT, LRT, bus or taxi, you get a 10% rebate! For every $10 top-up (up to $30 a month) on your bank card with NETS FlashPay , you will enjoy 10% rebate.

Here are 3 simple steps to enjoy the 10% rebate:

Step 1 : Check that your bank card has a NETS FlashPay logo at the back. Then top up your card. NETS FlashPay works just like our regular MRT cards, so top-ups can be easily done via 3 ways:

• Local bank ATMs (DBS/POSB, OCBC & UOB)
• NETS self-service top-up machines
• Add Value Machine Plus(AVM+)

Step 2 : Use your bank card with NETS FlashPay just like a MRT card.

Step 3 : Redeem your rebates at any Add Value Machine Plus (AVM+) located at MRT stations, bus interchanges or selected bus stops.

The post Use Your Bank Card with NETS FlashPay Function to Travel appeared first on Miss Tam Chiak.

Similarly to Little India, Kampong Glam, Lucky Plaza and Chinatown, which are known for their different cultural heritage and background, Golden Mile Complex is known as “Little Thailand” in Singapore.

With our multi-cultural population, it seems that everyone has a place here. This gives people who come to work and live in Singapore a sense of belonging and a taste of the hometown they come from, which they would probably miss. Many Thai(s) living in Singapore love hanging out at Golden Mile Complex as they get to savour authentic Thai food, as well as, purchase their Thai products and enjoy grocery shopping at the Thai supermarket here. Don’t be deceived by the old and worn-out building as there are hidden gems within it!

The majority should be familiar with Nana Thai for their authentically delectable and simple Thai fare. Many would also gather here for Mookata, which they feel is the most original and delicious outlet for Thai steamboat and BBQ in Singapore. Now, it’s time to add Abb Zabb to one of the must-try(s) in Golden Mile Complex, the sister outlet of Boat noodle specialist Noodle Cafe. Located at a corner of the foodcourt outside the supermarket on Level 2, this stall sells their signature Tomyum lobster dish, along with other Thai foods.

Their signature Tom Yum Lobster Noodle Combo ($38) consists of one whole Boston lobster, tiger prawns, scallops, mussels and an entire squid that is generously stuffed with flavoursome minced pork. Customers can choose between glass noodles or instant noodles. For the pricing, I would say it is a luxurious seafood spread that’s good for two people, and definitely value-for-money. The lobster came with plentiful of roes! The seafood is fresh and absorbs the Tomyum soup well hence every bite packs a good punch of spiciness! Thumbs up for the sweetness of the soup too, making the overall dish, just the right amount of spiciness, not too overwhelming. You have to get your hands dirty shelling the lobster and huge, juicy tiger prawns, but the task was made easier as the chef has already perfectly cracked and broken the shells for your convenience.

Another dish worth savouring would be their Thai Basil Minced Pork Rice with Egg ($6). There are also other items available on their menu such as Fried Squid Eggs ($10), Braised Pork Rice ($4) and Fresh Oysters ($12) etc. They are the first in Singapore to have your favorite thai oyster and squid roe, so you know where to go if you are craving for some Thai oysters.

At the corner of the shop, they also sell Kanom Krok. It is a special coconut pudding that’s unique to Thailand, often prepared street vendors with flavours like corn, spring onion etc.

Abb Zabb
Address: 5001 Beach Road, #02-01 Golden Mile Complex, Singapore 199588
Tel: (65) 8666 6675
Opening Hours: 12pm to 9pm daily
Facebook: https://www.facebook.com/Tomyumlobster/

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Photos & text by Alexis Toh Mu Qin, a fellow food writer for Miss Tam Chiak. She loves exploring Singapore on foot and trying new recipes at home with her mother. In her free time, she reads regularly. Shakespeare is her personal favourite. Follow her at @tmooq on instagram for her latest food hunt.

The post Abb Zabb – Aroi Tom Yum Lobster Noodle in Golden Mile appeared first on Miss Tam Chiak.

You mean there is a Chinese restaurant in Science Centre? Yes, I am not kidding. I cannot remember the last time I was at Science Centre. I think I brought my cousin over here to learn about planets or something. When I was asked to come to Science Centre for dinner, I was like, “What? Are you kidding?”

With zero expectations, I was in for a real treat. Located at a corner of Omni Theatre (yes, that theatre with 180 degrees screen), Li Jiang Restaurant first opened at the Singapore Swimming Club in 2003, subsequently moved to Temasek Club at Portsdown and now settled at its current location. The location may not looked impressive, but I tell you, it was almost full for dinner during my visit! Ok lah, not very surprising, considering the Yunnan Group of Restaurant was founded in 1970s, they should have a strong group of following and it’s great for family gathering!

It was raining during our dinner at Li Jiang Restaurant. All I crave for was a bowl of hot soup. My craving was satisfied when Double Boiled Chicken Soup with Ginseng and Cordycep ($18 per bowl) was served. Requiring skills and time, the clear soup has got all the essence from the ingredients. As you can see from the photos, each bowl is brimming with ingredients!

A little Thai influcence, the Deep Fried Cod Fish Fillet with Thai Sauce ($12 each) is a refreshing start with buttery cod deep-fried til golden brown and paired with tangy Thai sauce and crunchy cucumber strips. One of our dear friend’s favourite dish is the huge and crunchy Deep Fried Prawn with Wasabi Sauce ($24/$36/$48). Top is topped with pork floss, honestly I don’t welcome the spice so I was glad that the mayo was sweet and lacks the wasabi punch. But for wasabi fans, they are probably shouting “I want more wasabi in the mayo please!”

The owner strongly recommended us to try their Crispy Chicken in Spicy Sesame Sauce. Thin and crisp skin, the whole chicken is fried and served, hacked up into bite-size pieces. Instead of the usual salt, spicy sesame sauce was drizzled which makes the dish radically different, and brings up the flavour profile by a notch.

All of us were shocked when a plate of white fried rice was served to the table.”Did the chef forgot to add something?” That was our first question. Of course not, it was a plate of glistering white rice grains with egg white, scallop and fish. Calling it Imperial Fried Rice ($16/$26/$36) or in Chinese 清官炒饭, it shows how “uncorrupted” the fried rice was. Unfortunately, the imperial who cooked it that night wasn’t doing the fried rice justice because it lacked the fragrance and some of the grains seem undercooked. And it was a pity that we can’t really taste the scallops and fish because they were cut till real small pieces. I suppose it doesn’t really matter if we were to even replace with cheaper ingredients right?

If you wish to eat more imperial food (Im kidding), order the Braised Pork Ribs in Imperial Sauce with Bun ($25/$50). Tender pork ribs were drenched with the fruity red sauce, giving it a pleasant sweetness but not overpowering. Dip the fried mantou into the sauce or have it like our kong ba bao!

A classic menu you see in most Chinese restaurants is the Braised Abalone with Tofu and Mushroom which can be found in their set menus and of course, banquet. To end the meal, we were treated to a bowl of Snow Pear with White Fungus and Osmanthus. It is a refreshing dessert to end the sumptuous dinner.

Li Jiang has been an unsung restaurant for a long time. Its down-to-earth menu and generous offerings have welcome many families here and I salute its perseverance – doing what they do at best without compromising on quality and quantity. Don’t be confused by its name, it doesn’t serve yun nan dishes, but just the usual Chinese food. And don’t worry about parking, there’s lots of parking spaces at Science Centre!

Li Jiang Restaurant
Address: Omni Theatre, 21 Jurong Town Hall Road, Singapore 609433
Tel: +65 67771989 / +65 67778888
Opening Hours: 11.15am – 2.30pm, 6pm – 10pm daily

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I got a little excited when I eat Nasi Ambeng. I have tried Ambeng Cafe in East Village and Pu3 in Bencoolen. Despite enjoying my meal, my pocket became thinner. So when Uncle Smart arranged for the makan kakis to try a $5.50 Nasi Ambeng in Bedok South Hawker Centre, my eyes brightened up!

Opened for less than a month, owner Ibu Bida (right) gave up her corporate job to start a hawker stall. She hired a talented Indonesian cook (centre) from Tanjung Pinang to whip up a good spread of dishes. Coincidentally, her handsome young son was there to help her mum during our visit.

Your inclination at Enak, is definitely to order the $5.50 Nasi Ambeng – a traditional and authentic Javanese feast served in a platter. I think this is the best deal in town. For that price, you get steamed rice surrounded by some of Indonesia’s greatest hits: beef rendang, sambal goreng, bergedil (potato patty), achar (pickled vegetables), terung (spicy brinjal), serunding (grated coconut) and an excellent sambal belancan. That beef rendang has been braised in coconut milk to a blissed-out state, as if the meat can’t wait to disperse itself. The belancan perk things up greatly, so shiok!

They also have nasi lemak ($3.50) with rice, chicken wings, fish, egg and sambal chilli. The sambal was slightly too sweet for us. We were also treated to a plate of curry fish head. Unfortunately, it was too fishy for my liking.

There are other breakfast items. Mee Rebus ($2.50) – a simple dish of thick yellow noodles with taupok, green chilli and a hard-boiled egg drenched in a flavourful spicy-sour gravy. The gravy is not overpoweringly starchy. Mee Siam ($2.50) was too watered down that day. But surprisingly, the star for us was the Mee Soto ($2.50). The soup has many layers of flavours and a perfect balance of spices – not one outshines the others. It is strong, rich and robust, unlike the many versions out there that are weak and lack depth of flavour.

Enak
Address: Blk 16 Bedok South Road Market & Food Centre, Singapore 460016.
Opening hours: Opens daily till late lunch. Closed on Tuesdays.

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