Filipino food may not be as famous as its neighbouring countries, but they definitely intrigued your tastebuds. You just have to know where to find them and how to eat them. This country, made of over 7000 islands with a vast heritage of world cultures and flavours has so much more to offer besides the mind-boggling balut (duck embryo) and lechon.

I was invited by Makansutra to Manila for a 15 Hours Food Frenzy Safari, a lead up to World Street Food Congress 2016 which will be held from the 20th-24th of April in the stunning Bonifacio Global City. During this short gastronomic adventure, we visited 10 eateries and were introduced to more than 30 dishes in Manila. Here’s a list of eateries that you should check out the next time you visit Philippines. Your tastebuds will thank you.

Recovery Food
Address: 31st Street Corner Rizal Drive, BGC Stopover Pavilion, Bonifacio Global City, Taguig City

Our first stop is Recovery Food at Bonifacio Global City, a new food concept from the Mamou Group. The menu offers comfort food that you turn to when you’re recovering from stress or hangover. One of the dishes we had was Tapa de Morning (in the picture) featuring chunks of freshly made tapa (cured beef) topped with an egg over organic garlic rice (red or white rice). It’s a perfect combo of salty and sweet, enough to refuel and prepare me for a long day ahead. My favourite is Amadoblo. Old fashioned adobo is marinated in vinegar, soy sauce, and garlic, browned in oil and simmered in the marinade. It’s like tau you bak! Other options is Hey Jude’s Paksig featuring shredded Sarangani Bangus belly cooked in native vinegar broth and organic rice; and S.S.T which is translated to spicy sweet tuyo and served with fried egg and organic garlic rice.

Everybody’s Cafe
Address: Del Pilar, McArthur Highway, San Fernando, Pampanga

We took a 2 hours drive to Pampanga, which is known to serve some of the most delicious and ingenious dishes in Philippines. You can’t be a foodie if you haven’t been to Everybody’s Cafe. It’s one of the oldest institution in the province where home-cooked Pampangan dishes are served in turu-turo style. It was first opened in Sun Fernando Market in 1952 and in 1967, it branched out to its present site on MacArthur Highway.

Like our version of chap chye peng, we had a whole table of Pampangan dishes such as suman tamales (square suman made of ground glutinous rice topped with slices of egg, ham and chicken), pindang damulag (cured carabao’s meat that melts in your mouth), sarsyadong itlog (traditional capampangan omelette with ripe tomatoes n onions), tidtad or diniguan (pork innards cooked with pig’s blood and vinegar) and more.

My favourite is Morcon. A popular dish in Everybody’s Cafe, it is made with ground pork, spanish chorizo, quezo de bola cooked for 6 hours. For the adventurous, the exotic Camaru may suit your palette. They are mole crickets with hands and wings removed, sauteed in garlic and onion, then roasted to a crunch. We also had this awesome Tsokolate Batirol, an old fashioned chocolate drink made our of cocoa and peanut paste that is made using a century old stone grinder. It tasted just like our sesame paste.

Aling Lucing
Address: Glaciano Valdez St, Angeles, Pampanga

Aling Lucing, is known to be the birthplace of sizzling Sisig. The owner Lucia Cunanan served a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansijuice, chopped onions and chicken liver and served in hot plates. I was told that the founder of the iconic dish, Lucia Cunanan, was murdered by her husband over money issue in 2008. She was 80 years old then. But she left us a great legacy.

Cafe Fleur
Address: 463B Miranda St, Angeles, 2009 Pampanga

Our last stop in Pampanga is at Cafe Fleur sited in a restored conserved old house Pampanga. According to many of our Filippino friends, Chef Sau Del Rosario’s Kare-Kare is one of the best! His crispy pork belly with macadamia truffle kare-kare sauce is sooooo good, so sinful! Adding a little modern touch to his dishes, the tamales are served in a glass cup. It is made with rice flour, annatto oil, coconut, chicken, edible flowers crispy bits of various toppings.

Our table of local foodies like the Relyenong Bangus – a milkfish deboned, flaked, stuffed and fried until golden and crisp. Sinigang Na Ulang is tamarind broth is served with huge and juicy prawns. Desserts include Halo Halo – a popular Filipino dessert with mixtures of shaved ice and evaporated milk to which are added various boiled sweet beans, jello and fruits.

Quik Snack
Address: Carvajal St, Binondo, Manila, Metro Manila, Philippines

We went on a food tour by The Big Binondo Food Wok! Binondo is a district in Manila and is referred to as the city’s Chinatown and is the world’s oldest Chinatown. It is largely migrant Hokkiens from the Fujian province and they had preserve many of their food ways. At Quik Snack eatery (which is located in a narrow alley), we had the fresh version of Lumpia (ok got to pronounce it correctly if not it means otherwise). Just like our version of popiah (spring roll), it’s fat and filled with meat, lettuce, carrots, peanuts, and eaten with garlic in vinegar sauce. It’s pretty awesome.

Other snacks we tried include Empanada which is like a meat pie filled with pork, kuchay, carrots, and sauce in a crisp, pie-like crust. Even though its name is “Quik Snack”, they are not a fast food joint. It’s just that they serve out food pretty fast. My favourite is the Fried Tofu with their special sauce topped with cucumber, juansoy, peanuts, and chili sauce.It’s deep fried till perfection and the sweet sauce pairs so well with the soft tofu. If you would like to have carbs, Amah Pillar’s Sate Noodles with pancit, beef, sate sauce, and kangkong is an option.

Sincerity Restaurant
Address: 497 E.T. Yuchengco (Formerly Nueva) St., Binondo

In 1956, Uy Mo Koan and Uy Lim Bee had a vision of opening a restaurant serving Amoy dishes. With the help of fellow vendors and a small start up fee of 600 pesos, they opened a small mami house. Business grew and now, they have three outlets and managed by 3rd generation.

To many locals, they serve one of the best fried chicken. It’s crunchy, juicy and really addictive! In addition, order their oyster omelette with thick pancake full of oysters, beansprouts and assorted vegetables. I really like their Kikiam, which is a Chinese sausage wrapped in tofu skin (aka ngoh hiang).

Dong Bei Dumplings
Address: 642 Yuchengco St, Binondo

Walking down the street, our next stop was a little hole in the wall that’s been around for nearly 10 years. This dong bei dumpling shop run by a native Chinese man and they specialize in dumplings. Honestly, it looks unassuming. But when we popped the pork chives dumplings into our mouths, it tastes good! Wrapped in thick skin, these dumplings are wrapped with really tasty pork and chives and boiled till cooked. They also sell Chinese pancake, same fillings except that it’s pan fried till golden brown.

Eng Bee Tin
650 Ongpin Street, Binondo

Born in 1912, Mr. Chua Chiu Hong established Eng Bee Tin in a simple stall in the heart of Ongpin, Manila. The stall became well known for its traditional Chinese delicacies, such as hopia, tikoy and glutinous balls. We made a quick stop at its Binondo outlet to sample hopia–ube, coconut pandan, and custard.

SARSA
Address: Unit 1-7 Forum South Global, Federacion Dr cor 7th Avenue, Fort Bonifacio, Taguig City

Sarsa serves authentic Negrense food using high-quality ingredients by Chef Jayp Anglo. Its flavours are bold and its portions are hearty. We were served with an authentic boodle fight, a style of Filipino dining that encourages sharing and invented by the Philippine Army. A huge portion of garlic rice is topped with chicken skewers such as Chicken Inasal, Isaw (chicken intestines), bishop’s nose, tender chicken tail and Tortang Talong (eggplant pancake). The Kinilaw which accompanied the skewers is good. Just like our yu sheng, it is a cold salad made with raw tuna cooked in vinegar and lime.

Other than that, we also had the Sizzling Kansi, a hot plate filled with chunks of beef in batwan gravy sauce and bulalo bone marrow. Another must-try is Batchoy. Also known as Pinoy Ramen, it’s a bowl of noodles in pork and beef stock, egg, pork, liver, and topped with chicharon.

Mercato Centrale Night Market
Address: Corner of 34th street and 8th avenue (across MC Home Depot), 34th St, Taguig, Metro Manila

Mercato Centrale is the biggest night food market in the Philippines where Manila foodies can enjoy home-based food goodness. Saving the best for the last, we were treated to Dedet’s truffle rice Lechon, which was the runway best seller at last years WSFC15 in Singapore.

A Filipino Food Tour is not complete without the Balut Challenge for first time foodies in the Philippines – which is me. Filipinos eat balut for its aphrodisiac benefits. Honestly, I was adamant about not having it until the girls (Rozz and Yuki) said to do it together. So Rozz back out while Yuki and I continued one. We had the 16-day duck embryo with the egg yolk, I don’t think there’s eyes nor beak. Whatever it is, I have done it once and I won’t do it again.

***

The 15-hour food frenzy concluded with a bang. Thank you Makansutra for organizing this delicious food tour where we get to learn a slice of Filipino food culture on our platters.

I am very excited about coming back to Manila to eat my heart’s out at the World Street Food Congress. The world street food congress dialogue is happening on 20 & 21 April 2016. Simultaneously, there would be a 5-day street food feasting party at the world street food jamboree (20 to 24 April 2016) in Manila, where 24 of the world’s best street food vendors and hawker would dazzle you with their iconic heritage street food fare! Our Singapore hawkers (Keng Eng Kee, Jin Ji Duck Rice and Chey Sua Carrot Cake) will be coming to the Philippines to showcase our local street food too. Hope to see you there!

The post 10 Good Places To Eat In Manila, Philippines appeared first on Miss Tam Chiak.

I arrived at Serangoon Nasi Padang on a early Monday morning, hoping to escape the afternoon lunch crowd. Tucked away in a coffeeshop in Bishan Street 11, Mr & Mrs Tan has been selling nasi padang since 1983.

We can’t get enough of Nasi Padang – steamed white rice served with an array of pre-cooked dishes. The dishes are generally robust with spices and curries made rich with coconut milk, which made it very addictive. The whiff of mouth watering spices aroma could be captured even as I approached the owners at the stall. This usually means good news but I was agonized by the attractive and colourful range available. I was spoilt for choice and I wanted a taste of everything.

Back in the kampong days, Malay wedding would be held at open spaces where Mr Tan would help out. That’s where they learn how to cook nasi padang from their Malay neighbours. They started their first stall in Serangoon and later moved to Bishan in recent years, that explains the name of the signboard.

I got a chance to chit chat with Mr Tan. He said the choice of ingredients is important, and insisted upon using only the freshest ingredients. Even the coconut cream has to be freshly squeezed. They have got more than 30 dishes prepared daily, ranging from curry fish, grilled sotong, fried chicken to sambal brinjal, stinky beans etc. You pick what you like to eat but we know that isn’t always easy with the big selection. Therefore, we have narrowed down to some dishes that you need to try.

The achar has added orange (perhaps it was because during CNY period), hence it’s sweeter with the aroma from the oranges. The grilled sotong is tender and full of smokey aroma. The petai was not fiery enough, but had a good crunch with anchovies. The curry fish was drenched in thick and creamy gravy, which is good with rice. Not in the picture is a bowl of Lor (braising sauce) which we requested, and the combination of lor with curry is a perfect marriage in heaven.

One of the annoyances eating at a Nasi Padang place is that food is usually served cold. Over here, Mr and Mrs Tan cook the dishes in small batches so as to ensure the warmth of their dishes. Hence, you will always see either one of them busy cooking in the kitchen. We like that the food is reasonably priced and the staff friendly. Even though it is located in a non air-conditioned coffeeshop, it’s not too humid and still very enjoyable to have my nasi padang here.

We are in love with the homely ayam goreng (fried chicken), which is lightly spiced, tender and juicy on the inside while the skin was crisp and thin. There is a good turnover for this item, that’s why you always get it piping hot.

The gorgeously-coloured grilled chicken is perfect for us, which my eating partners prefer it much more than the deep fried version (I think otherwise). But I guess the magic was in the char-grill method. It intensifies the flavor and releases that attractive smoky aroma with a hint of lemongrass flavour. It went very well with their sambal belacan. The same charcoal grill treatment is applied also on the Ikan panggang but unfortunately, it didn’t elicit “wow”.

I was too engrossed with the mini banquet on my table that I didn’t realize I was missing out rendang in my nasi padang. Not sure if they sell it but I shall check it out the next time. The stall is not halal-certified but they practise no pork no lard policy. So they do get some regular Malay guests.

I really had a nice meal there and won’t mind going back again.Here’s a tip: arrive before noon if you want the option of choosing from the full menu.

Serangoon Nasi Padang
Address: Blk 150A Bishan Street 11, Singapore 570150
Opening Hours: 10am to 3pm, closed every Tuesday.

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Ranked 29th on Asia’s 50 Best Restaurants 2016, JAAN at Swissôtel The Stamford is one of the most sought-after jewels in Singapore’s culinary scene. Perched on the 70th floor of the Swissôtel, this artisanal French restaurant has launched a series of new menu highlights created by the new Chef de Cuisine, Kirk Westaway.

Growing up in the quaint seaside town of Devon in the United Kingdom, which is renowned for its dairy products, fresh fruits and vegetables, has shaped Chef Kirk’s deep regard and respect for produce. It continues to define his philosophy as a chef and instills a strong dedication to creating dishes that are rooted in showcasing the natural flavours of his ingredients, but are modern in approach and technique. These new highlights by Chef Kirk celebrate a new chapter at JAAN and are an indication of the new epicurean journeys to come.

I was already impressed with the amuse-bouches — a clever serving of wagyu beef tartare alongside “fish & chips” and a foie gras and truffle macaron, and mushroom tea. These creations are well-balanced which exemplify the harmonious interplay between the natural flavours of ingredients.

Langoustine Cannelloni is seasoned with lemon juice and zest before it is meticulously rolled and encased in delicate slices of creamy avocado to form the centrepiece of the dish. The ode to the sea is elevated by a smooth langoustine jelly base, a seemingly simple yet complex to prepare component that involves extracting the sweetness of the shellfish. Hokkaido uni and prized ‘Oscietra’ caviar uplift the dish further, with the salty, briny flavours of the sea complemented by bursts of acidity from pearls of finger lime caviar.

The Tomato Collection is a classic combination of perennial tastes while exploring the many flavours that can be coaxed from the humble tomato. A vine-ripened heirloom tomato is cooked Sous Vide in a tomato consommé to intensify its flavours and then stuffed with a mixture of cubed Oxheart tomatoes, gherkins, capers and oregano.

In an elaborate process of dehydrating and rehydrating the fruit, the stuffed tomato is restored to its original shape, again demonstrating Chef Kirk’s deftness at extracting the essence of deliciousness from the produce and presenting it with finesse
through sophisticated technique.

The dish also features a green basil and mimolette cheese pesto, Japanese tomato berries, burrata, as well as a refreshing basil sorbet. The accompanying pieces of toasted ciabatta croutons are a nod to the humble tomato soup and give an added crunch. The dish is finished tableside with an intense yet light tomato consommé foam dispensed from a siphon.

Established crowd pleasers like 55-degree egg with chorizo remain, Chef Kirk added his own take to the dish with crunchy buckwheat, chorizo and slices of black truffle. Featuring a plethora of exciting flavours and the freshest of seasonal produce, the Farmer’s Harvest with Hand Dived Scottish Scallop is a great combination of seasonal vegetables done in different ways which showcase the difference in texture. A few slices of Carrasco ham adds a salty touch to the seared scallops. Similarly, we enjoyed the Crayfish Zucchini which is a light summer dish with thinly sliced Italian Trombetta Zucchini. These additions are culinary testaments to Chef Kirk’s commitment to presenting the natural characteristics of each ingredient at its prime

Roasted Turbot is excellent. The fish is cooked untilt he skin is crispy yet the flesh is tender. Served with brittany glazed shellfish and heirloom carrots, it’s simple yet satisfying. I am very full by now but I can still clearly remember the the Roasted Venison Saddle which was very heavy in flavours. The New Zealand venison is served medium rare, with pear glazed in port sauce, pear chutney and celeriac puree.

We had a refreshing glass of Fennel and Grapefruit Sorbet with Lime Espuma as palate cleanser before Ivory Caramel was served. A decadent chocolate bowl made with 45% Michel Cluizel white chocolate, flourless chocolate sponge with tempered chocolate sheets are paired with French caramelised hazelnuts and sous vide Aero chocolate. Some caramel meringue is added with a sea salt caramelised white chocolate ice cream made from white chocolate at 95°C for 3 hours. Peta Zeta sprinkle and 72% dark chocolate espuma gave the dessert a beautiful finish. The meal ended perfectly with the petit fours featuring thin ginger snaps with pineapple, passionfruit marshmallow, Devonshire butter biscuit with jam and cream, and caramel filled chocolate ball.

While building on JAAN’s signature style of produce-driven modern French cuisine, Chef Kirk’s creations are clearly underpinned by his own intimate understanding and appreciation of the subtle changes of the seasons and their impact on the produce he chooses to work with. His beautifully plated and well-executed dishes, even though are richer in flavours, reflects JAAN’s produce-driven philosophy, which will definitely satisfy those who love hearty flavours.

JAAN’s lunch menus are priced at $78++ (including coffee or at $98++ with truffled brie de Meaux) for three courses, $118++ for five courses, and $168++ for seven.

Dinner menus are priced at $198++ for five courses, $238++ for seven courses, and $298++ for ten courses. Jardin Gourmand menus are priced at $168++ and $198++ for five and seven courses respectively.

JAAN
Address: Level 70, Equinox Complex, Swissôtel The Stamford, 2 Stamford Road, Singapore 178882
Tel: +65 6837 3322
Website: www.jaan.com.sg

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To the far east of Singapore, there lies a food paradise that we all know as Joo Chiat. Not only does it have a wide variety of food, but it is also a place with hidden “gems” for you to discover. If you are a Vietnamese food lover, you would definitely love this place in Joo Chiat, Long Phung Vietnamese Restaurant.

Do not let the facade of this restaurant fool you, for there are authentic Vietnamese food that awaits you. It gets crowded during lunch time and dinner time so be prepared to wait or queue depending on the time you arrive. As the interior of the restaurant is rather small, you might have to share tables with the other diners. The Vietnamese waitresses can get a little rude at times, so the key to not get in their way is to have patience.

Being in a Vietnamese restaurant, no doubt we had to try the Pho Tai ($7), is served with beef steak slices cooked rare, along with rice noodle in soup. The broth was flavorful, with a tinge of sweetness due to the spices added. The beef steak, though thinly sliced, were served in a generous amount. As they were served rare, it prevents the beef from getting overcooked from the hot broth. The rice noodles were also smooth and springy. This is the kind of comfort food you would crave for on a rainy day.

Bun Thit Nuong Cha Gio ($8.50), is also dish with rice noodle, topped with grilled pork and fried spring roll. Rather than serving it with soup, this dish is dressed with fish sauce. The pork, although well marinated, was slightly dry. On the other hand, the fried spring roll was very crispy. The vegetables within makes the spring roll more refreshing and less greasy.

When in a Vietnamese restaurant, you can never miss having Goi Cuon ($7) as a side dish. The Vietnamese spring roll is similar to the local popiah, except that they uses fresh vegetables, shrimp, pork and rolls it up with rice paper. This would be best eaten upon serving so that the rice paper wouldn’t harden from being aired. The Vietnamese also uses a variety of vegetables within the roll, and some of it gives off quite an exquisite taste. They also serve tuong xao sauce along with the spring rolls for you to dip it in. The sauce is mainly a combination of sweet and salty hoisin sauce, chili and topped with peanuts.

Goi Xoai ($7.50) is more commonly known as green mango salad in Singapore. This dish is served with thinly sliced green mango, prawn, pork and fried shallots. This is a very appetizing dish as not only is the green mango sour, but it is also dressed with vinegar. A great dish as appetizer or even as a side dish to give your tastebuds a perk.

Cafe Sua Da ($3.80), or Vietnamese iced coffee was sadly, not as fascinating as it seems. It was blend with very minimal coffee taste. Nonetheless, it does not dampen our spirit as the food was very delicious and definitely a trip worth making.

Long Phung Vietnamese Restaurant
Address: 159 Joo Chiat Rd, Singapore 427436
Tel: +65 9105 8519
Opening hours: 1pm to 2am daily

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Congratulations once again to Ramen King, Chef Keisuke Takeda. With his recent successful launch of Lobster King two weeks ago in Clarke Quay, chef and owner Mr. Keisuke Takeda is all set to tantalize taste buds with the 11th restaurant in his chain in Singapore – Ramen Keisuke Kani King – opening on 3rd March 2016. Oh wait! That’s TODAY!!! This new 40-seater restaurant will specialize in Mr. Takeda’s latest creation, Crab Broth Ramen.

Upon entering the new restaurant, your mood will instantly be lifted up all thanks to their colourful interior that exudes a celebratory vibe yet, at the same time, gives customers a sense of being comfortable in their own “homes”. Mr. Takeda explained that their interior is designed with resemblance to the Shōwa period (昭和時代) in Japan. During this historical period, Japan’s economy was thriving greatly. Pop culture and superheroes such as Ultraman instantly rose to fame. You’ll be able to notice many posters and sculptures of Ultraman within this ramen restaurant. Japan was also described to be the most radiant during this period so Mr. Takeda hopes to spread this joyful feeling to his customers. He hopes that his customers enjoy both the dining experience and the ramen itself. 

Many would already be familiar with Mr. Takeda’s injection of fresh perspective to the traditional ramen. His passion and versatility with ramen has brought along variety and excitement to the ramen community with the introduction of lobster broth and crab broth, which have been a hit with ramen lovers of all ages.

At Ramen Keisuke Kani King, you’ll find the all-new Crab Broth Ramen in four different styles namely, Crab Broth Ramen with Clear Soup ($12.90), Crab Broth Ramen with Rich Soup ($13.90), Spicy Crab Broth Ramen ($14.90) and Crab Broth with Mixed Fried Omelet Ramen ($13.90). On top of these, Mr. Takeda is introducing Crab Dipping Noodles ($13.90), also known as Tsukemen, a popular Japanese noodle dish, for the first time and it’s only available at this new restaurant.

Instead of using pork base which is commonly used for ramen broth, Mr. Takeda uses specially imported swimming crabs (watarigani) from around the region and chicken bones to create the creamy base for Crab Broth Ramen with Rich Soup. For Crab Broth Ramen with Clear Soup, it will be a mixture of crabs, special blended herbs and vegetables and subsequently, simmered down for hours to retain the distinct seafood flavour in the soup base. The process of preparing Crab Broth Ramen is almost similar to Lobster Broth Ramen but the creative Mr. Takeda wants customers to realize their difference distinctively hence, he made the former taste more feminine, with the help of adding more vegetables whereas the latter taste more masculine.

The Kani Tama Ramen aka Crab Broth with Mixed Fried Omelet has a really strong seafood flavour, which we thoroughly enjoyed and cleared the entire bowl of broth. Adding fried omelet was an amazing twist as people would usually opt for the savoury Japanese flavoured eggs. Egg-lovers like us were super satisfied with the amount of eggs we were devouring. The omelet was really soft and fluffy and we believe it was soaked long enough in the broth such that it contains the seafood flavour, yet did not taste goo-ey nor overly-soft.

Another impressive creation by Mr. Takeda is the Crap Dipping Noodles (Tsukemen). Basically, you get to enjoy this dish in just three simple steps. Firstly, you may eat the noodles once it has been dipped with the broth in it. Secondly, add chilli oil, chilli powder and vinegar to your noodles for different tastes. Thirdly, you may request for the clear broth to be added into your remaining broth so as to enjoy every last drop of the broth. We love the cold noodles that’s dipped into the flavoursome hot broth. Out of all the broths at Kani King, we enjoyed this the most! The broth is thick enough but not too overpowering even after having many mouthfuls.

Accessible location? Checked! Affordable pricing? Checked! Amazing ramen? Checked! What’s more, this restaurant is opened till late night so those who catch late-night movies, you know where to head to for supper! Just a little secret – keep your eyes peeled for further innovative ramen dishes that Mr. Takeda will come up with! Do you know that he’ll be opening a Pufferfish ramen outlet in Japan in this same month?! We posed a question to him, “Having tried many Singaporean local hawker fare, is there any dishes that you feel have the potential to be turned into a ramen broth/dish?” He instantly laughed and shook his head saying, “Too many!!!”

Ramen Keisuke Kani King
Address: 8 Grange Road, #01-03, Cathay Cineleisure, Orchard, Singapore 239695
Contact: 6262 6968
Opening hours: 12pm – 3pm and 5pm – 10pm (Mon-Thu), 12pm – 3pm and 5pm – 2am (Fri&PH eve), 12pm – 2am (Sat), 12pm – 10pm (Sun&PH). Opens daily except Chinese New Year.

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Coronation Shopping Plaza, like Katong Shopping Centre or Beauty World, is “born” in the 1970s and 1980s. Even though the place is filled with many educational centres now, it is a place filled with memories for many residents.

At the corner of level 2 stands My Cozy Corner, a homely and no-frills eatery. Mr Leong has been serving up his popular popiah at Coronation Shopping Plaza since 1988. They serve excellent nonya-style laksa, mee siam, mee rebus, popiah and kueh pie tee.

Using a recipe from his famous aunt – the late cookbook author Leong Yee Soo, his popiah ($2.50) comes in big fat roll, cut into four pieces. The skin is very soft and cafeully kept in a special air-tight contain so that it doesn’t lose its moisture. Each popiah is made to order, and served to you fresh and piping hot. What makes this particular popiah special is the generous amount of crispy bits made from parboiled rice that adds an additional crunch and interesting texture. The Peranakan owner uses Nyonya-style fiery and aromatic chili sauce that promises to leave you craving for more!

An alternative version of popiah is the Kueh Pie Tee ($4.80) which allows you to DIY yourself. A tray of empty pie tee with braised turnips, chilli and greens are served. While my partner prefers kueh pie tee, I like the popiah better!

My Cozy Corner’s Mee Siam ($5) is a joy to devour with piquantly sweet, spicy, and tangy gravy! The gravy was unabashedly bold with dried shrimp, taucheo, and coconut milk. We liked how they deep fried with tau pok (beancurd puff). They also have laksa.

We went early to avoid the lunch crowd but in the end, we were stuck there because our drinks, kueh pie tee and popiah order were forgotten. The only thing that arrived quickly was our mee siam. Well what to do, good food are worth the wait.

MY COSY CORNER
Address: Coronation Shopping Plaza, 587 Bukit Timah Road #02-02, Singapore 269707
Tel: 6463 8286
Opening Hours: Monday – Saturday: 10.00AM – 7.30PM ; Sunday & Public Holidays: 11.00AM – 4.00PM (Popiah not served on Sunday)

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Text & Photo by Hazel & Maureen

Johor Bahru, Malaysia – Thinking of making a quick trip to Johor Bahru for some cheap and delicious food? Read this post to find out where you can find cheap and good food near Johor Bahru Checkpoint (or Johor Bahru City Square). There is no need for bus nor taxi, start your food adventure by foot!

Hiap Joo Bakery & Biscuit Factory 协裕面包西果厂 (Halal)
Address: 13 Jalan Tan Hiok Nee, Bandar Johor Bahru, 80000 Johor Bahru
Operating Hours: 8:00AM – 6:00PM (Closed on Sundays)

Hiap Joo Bakery is one of Johor’s oldest and best known traditional bakery offering good fresh malt-flavoured breads and aromatic banana cakes. If you are here for their banana cake like us, go earlier to queue even though the banana cakes will only be ready by noon. This bakery shop is established since 1919 and still uses hole-in-the-wall wood fired oven to make fresh cakes and breads. This is the best banana cakes I have ever tasted. It’s moist and fragrant, and very reasonably priced. As there is limited space in the shop, customers have to queue in a row to get into the shop. The moment they open, you will see the queue forming up and waiting to purchase the banana cake.

Restoran Kin Wah (锦华餐室)
Address: 8 Jalan Trus, 80000 Johor Bahru
Hours: 7am to 12pm

If you want a traditional breakfast, head to Restoran Kin Wah (锦华餐室) near Jalan Tan Hiok Nee “Culture Street” (文化街). This is an simple, no-frills kopitiam selling old school breakfast. This place serves one of the best coffee and half-boiled eggs in my opinion. The coffee is nicely thick with the right balanced of sugar and milk. When you bring it close to your nose and take a deep breath, you can smell the distinct aromatic coffee smell. Restoran Kin Hua uses kampung chicken eggs for it’s half boiled eggs. These are free range hens that are injected with growth hormones. It is done perfectly and also firmer in texture. A great breakfast to start with!

Roti Canai Bukit Chagar (Halal)
Address: Junction of Jalan Bukit Chagar and Jalan Ungku Aziz (next to Pine View Apartments and PDRM Apartments)
Opening Hours: 6am to 11am (breakfast only, roti canai often sold out by 10am)

One of the most memorable breakfast I had in Johor was the Roti Canai at Bukit Chagar . I like their prata because it is thick, crispy outside, softer inside, and not-too-oily. The prata goes very well with their dhal which is mild and not too spicy. For those who like it hot, you can add a dab of curry for that extra oomph. We had 5 good pratas and it costs less than RM8.00!

Kok Yow Yong 霍有用
Address: Junction of Jalan Trus and Jalan Pasar , Old Downtown Johor Bahru
Opening Hours: 6:00AM – 1:00PM (Closed on Sunday)

Located at Jalan Dhoby, there is a herbal tea shop which is more than 100 years old. Run by two sisters, you can enjoy a glass of freshly brewed herbal tea with a choice or bitter or sweet version at RM1.00. If you cannot take bitter herbal drink, try their chrysanthemum tea. They will separate the chrysanthemum flowers manually and uses other herbal powder to brew the drink. Other than these two drinks, the lady boss makes energy booster drink or what we call “special tea”. Give it a try if you are nearby.

Ah Hua 亚华 kway teow soup (Restoran Sekee 司機)
Address: No. 30 Jalan Segget, 80000 Johor Bahru
Opening Hours: 7:30AM – 2:30PM (Closed on Saturday)

Ah Hua Teochew Kway Teow is known as one of the oldest kway teow soup shops in town. There are many branches around, but the one nearest to Singapore is just a few minutes walking distance from Johor Bahru checkpoint. The uniqueness of this stall is that they still use charcoal to boil the broth. Their recipe has been passed down from generations to generations. But, be prepared to pay as a bowl of kway teow soup here costs RM16.00. You will get a bowl filled with luxurious ingredients such as liver, kidney, abalone slices and more. Although the price is a bit steep, regular customers will be back to fix their cravings. My dad used to have it when he was young and stepping into the coffeeshop does give the nostalgic moment.

Salahuddin Bakery (HALAL)
Address: 26, Jalan Dhoby, Bandar Johor Bahru, 80000 Johor Bahru
Opening Hours: 8:00AM-2:00PM

Another bakery shop in Jalan Dhoby is Salahuddin Bakery which has been in business since 1937. This is a family business that passed down to generations. They use the traditional coal-fired oven to bake fresh breads as well. All the bakeries are displayed on the table instead of shelf just like the old times. If you look at the surroundings, there are black and white photos of the owners and featured articles hanging on the shop. These are all the precious memories passed down in years. The owner Salahuddin tends the shop while waiting for customers to pick their choice. Try their triangular shaped curry puff. It is loaded with generous fillings inside.

Tody’s Wine Shop, Kedai Tuak Awam
Address: Along Jalan Sulaiman, Downtown Johor Bahru
Opening Hours: 10:00AM – 4:00PM

Fancy for some coconut wine? Located just behind the Shell Petrol Station (across Jalan Wong Ah Fook) that faces Komtar JBCC is Tody’s Wine Shop. Toddy is an alcoholic beverage that created by Mr Maniam from the sap of the coconut palm. Containing alcohol level ranging from 2 to 10%, Toddy is said to help relieve cold, just like our Chinese herbal tea. This old rustic shop only has two big tables one at each left and right. I ordered a mug to try which costs RM3.00. The colour of the drink looks similar and taste like barley water too. The kick will gradually start after taking a few sips. It would be best to served with ice cubes during hot weather.

Sang Heng Coffee Shop
Address: 7 Jalan Tan Hiok Nee, Bandar Johor Bahru (Next to OCBC JB Branch)
Opening Hours: 7:00AM – 1:00PM (Closed on Saturday)

Located near to OCBC Bank, you will find another traditional Teochew Kway Teow shop run by an elderly uncle. The uncle always wears a formal short sleeve shirt at the stall preparing the orders for the customers. If you are there during weekdays, be prepared to queue as most of the office people will be patronizing the shop for breakfast and lunch. Sharing table is highly possible as the old shop house has limited space.

We tried a bowl of Teowchew Kway Teow soup (RM6.00) and dry fishball noodles (RM6.00). The Teochew Kway Teow Soup comes with pork balls, fish balls, beansprouts, tiny prawns and minced pork in it. The soup broth tasted light and best for anytime. The dry fishball noodles has springy mee kia with fiery and tangy chilli tossed in.

IT Roo Cafe
Address: 17 Jalan Dhoby, Johor Bahru
Business Hour: 10am – 9.30pm

Awarded the “Best Chicken Chop in Malaysia” title by The Star newspaper in 2003, IT Roo operates in the pre-war building which has attracted many locals and tourists. There are two types of halal-certified chicken chop at IT Roo – grilled or deep fried. The Grilled Chicken Chop (RM14.00) is my favourite. Using thick and juicy chicken thigh, the chicken chop is grilled till perfection and generously drizzled with either black pepper sauce or mushroom sauce. Some of us preferred the Fried Chicken Chop (RM14.00), with a thick beautiful sauce (but not too much). When you slice it open, what you get is the white and tender meat which goes very well with the chilli sauce. It’s not very oily.

Restoran Ya Wang 鸭皇药材烧腊大王
Address: No.28 Jalan Segget, 80000 Johor Bahru
Opening Hours: 8:00AM – 6:00PM (Daily)
Tel: +60 7224 8624

You will never miss this huge fat duck icon hanging outside the restaurant and located within few minutes walk away from City Square Mall and JB custom checkpoint. Ya Wang is one of the pioneers that sells herbal roast ducks in Johor Bahru. They are also the advisor for Dian Xiao Er herbal roasted duck in Singapore. As you stepped into the restaurant, the friendly servers will greet you with a smile and take your order. The restaurant is air-conditioned which is perfect for the humid weather.

Try their signature herbal roasted duck with char siew and roasted pork. The duck meat and skin are lean and soft. The herbal flavour gravy is subtle and comforting. Pour the gravy over the rice and you would probably need another plate soon. If roasted duck is not enough to fill your stomach, Zi Char is served in Ya Wang as well. There are set meals available based on numbers of people in a group. Double boiled soups are available here as well which changes everyday. All prices and dishes name in group are stated on the white board attached on the wall. If only they can solve the houseflies’ issues, the dining experience would be more pleasant.

Kam Long Curry Fish Head (金龙咖喱鱼头)
Address: 74, Jalan Wong Ah Fook, Bandar Johor Bahru, 80000 Johor Bahru
Tel: +6 016-752-8382 / +6 016-796-2228 / +6 016-205-1610
Opening hours: 8:00AM – 4:30PM (Monday to Sunday)

Curry fish head for breakfast? It may seems heavy for many of us, but Kam Long Curry Fish Head is probably one of the locations you want to skip lunch crowd. All you need is a 5 minutes walk from City Square Mall and you will see Kam Long Curry Fish Head. Having been in business for over 30 years, Kam Long only sells curry fish head and it is well known by the locals and Singaporeans.

The tender flesh of the ang ko li (red snapper) came off the fork easily. The flesh is so soft, absorbing the curry flavours really well. The spices from the curry enhance the natural flavour of the head without overpowering it. Together with tofu skin, ladies finger, long beans and cabbage, it’s a complete meal on its own. What I really enjoy is the tau pok (deep-fried beancurd) that soaks up the delicious gravy thoroughly. If you want to visit Kam Long, I suggest you to come before 11.30am as the queue is shorter. The curry is pretty much sold out by 2:30 pm.

Restoran Hua Mui 华美茶餐室
Address: 131 Jalan Trus, 80000 Johor Bahru
Opening Hours: 8:00AM – 6:00PM (Daily)
Tel: +607 – 224 7364

Hua Mui Kopitiam started here since 1948 and has expanded to having a few outlets in Johor Bahru. This 2-storey coffee shop has super retro furnitures and sells traditional Hainanese style breakfast and signature hainanese chicken chop. Due to its long history and certified halal status, Muslims/ Malays will also dine here. Having freshly made toasted kaya butter bread using charcoal and soft-boiled eggs and chit chatting with old friends are commonly seen in Hua Mui. The coffee here is excellent – thick and fragrant, which is best paired with the kaya bread. If you are passing by in the morning, you will see many elderly uncles having traditional breakfast.

Restoran Reaz Corner
Address: No.24A , Jalan Dhoby, Bandar Johor Bahru, 80000 Johor Bahru
Opening Hours: 24 HOURS
Tel: +60 13-744 0089

Mamak are Malaysians with Tamil Muslim origin. Mamak stall offers different varieties of roti canai, nasi lemak, maggi goreng (Fried Maggi Noodles), masala and many more. In Reaz Corner (just few steps away from Salahuddin Bakery), they offers great mamak dishes for over 30 years.

Although their signature dish is nasi briyani Bombay, many come for their roti canai and masala for breakfast. They have many regular patrons dropping by for breakfast before going to work. With RM1.00, you will get a plain roti canai (roti kosong) and RM3.00 for their Tosai Masala. Customers will order and enjoy the food first and only pay when you are leaving. This is how most of the mamak stall works in Malaysia.

Read about my JB Food Trail here and here

Born in Malaysia, Hazel loves to travel and soaked herself with enrich cultures and food. Follow her food adventures on her blog.

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Da Nang is changing very fast. Now, you get find new hotels and restaurants emerging. It’s nice to spend a few days there enjoying the beautiful beaches, as well as exploring some local street food, restaurants and nightlife. I met Summer, fellow food blogger and gastro-tourism guide, who brought me around Da Nang to discover what she considers to be the best and most unique dishes in Danang. Our tour took us to different shops around the central district, some are within walking distance while the rest is just a cab away. Don’t worry about cab drivers not knowing the way because according to Summer, everyone knows where are the best eateries in town.

Quán Bà Bé
Address: 100 Hoàng Văn Thụ

Bánh bèo is a heritage dish of central Vietnam; it is especially famous in Hue, Quang Nam and Da Nang. Bánh bèo nhân ướt is explained as a typical style of bánh bèo in Đà Nẵng which can be eaten straight from the bowl using a spoon. You can add some fish sauce or tangy chilli sauce to go with it. Order bánh bèo chén and they’d bring out a tray of 5-6 bowls.

Bà Diệu
Address: 17 Trần Tống (2-6pm)

Similar to Pho, Bún is a much richer beef noodle soup in the central and south region. At Bà Diệu (or some people call it Bún Trần Tống because of its location), their broth is made with generous amount of beef ribs cooked for long hours and it’s very flavourful. Rice noodles are usually tossed and drenched over the comforting beef broth and accompanied with different parts of beef such as rare steak, flank, tendon, meatballs etc. To make it easy, just order a “thập cẩm” which means one bowl with all of them. Because they make excellent broth, it is usually sold out by 7pm (they open about 2pm), so better go there early.

Bà Vị
Address: 166 Lê Đình Dương, Đà Nẵng

Mì Quảng is an important dish for Da Nang and Bà Vị is the stall that Summer has always been visiting to get her Mì Quảng craving fixed. Located in a super good location and a long standing history, what you get is great tasting and generous dish. It’s not exactly a noodle soup, neither is it a salad. I think it s a combination of both, with chewy rice noodles, some broth, and choice of pork, shrimp or chicken. The pork is very tender and well marinated. Added into the bowl is raw peanut oil and cu nen, which is like garlic oil. You can pair the noodles with rice crackers, chilli and lemon. Just a noodle bowl but there is so much accompaniments!

Bà Lan
Address: 62 Trưng Nữ Vương, Đà Nẵng

Bánh mì thịt nguội pairs freshly toasted baguette with jambon, cha, pate and accompaniments like chilli, cucumber and spring onion. One of the most popular shop selling banh mi thit nguoi in Danang is Ba Lan. It’s so good and famous that there’re already numerous ‘fake’ banh mi Ba Lans everywhere to derive the brand name. I’m pretty sure that the real shop is at 62 Trung Nu Vuong. Very generous amount of fillings as can be seen from the photo above.

Bà Dưỡng
Address: K280/23 Hoàng Diệu, Đà Nẵng, Thành Phố Đà Nẵng

My favourite amongst all dishes is Bánh xèo from Bà Dưỡng. I love it that we have to walk through a narrow alley to reach this hole-in-the-wall food joint. This is known to be serving one of the best bánh xèo in town. Bánh xèo is a crackling rice flour crepe filled with bean sprouts, shrimp, spring onions, and mung beans. Bà Dưỡng literally means “Mrs Duong” and it is always crowded. There is a open kitchen space where the ladies were all busy cooking the pancakes. Served with pork skewers, rice paper, I like how crispy the pancake is. So what you have to do is to wrap the ingredients with rice paper and dip it into their special sauce. Don’t worry, no fish sauce is added. Well, how special are the sauces? It’s mixed with peanut, hoisin sauce, peanuts, chillies and pork liver which is so thick and tasty. One huge mouthful and you get a blast of flavours from the savouriness to sweetness, balanced with the secret sauce.

There are around 4 more banh xeo shops opened up subsequently just to compete with Bà Dưỡng, so make sure you get to the right shop. Oh ya, don’t worry about the directions. Everyone knows it, according to Summer.

Da Nang is just under three hours from Singapore and is the perfect getaway for the busy executive looking for the relaxing weekend golfing or beach combing. Jetstar flies nonstop between Singapore and Da Nang three times weekly, on Tuesdays, Fridays and Sundays.

For accommodation, Hyatt Regency Danang Resort and Spa (5 Truong Sa Street, Hoa Hai Ward, Ngu Hanh Son District) is a good choice. Poised on a tranquil stretch of white-sand beach, between the Marble Mountains and the sun-kissed beachscape of renowned Non Nuoc, Hyatt Regency Danang Resort and Spa is only 15 minutes from Danang International Airport and is situated only moments away from the UNESCO World Heritage Town of Hoi An and two international class golf courses. Read our review here.

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While chatting with the husband last night, he said I cannot take stress very well which I disagree absolutely. After a long discussion, I concluded that, “I can take stress very well, but I cannot handle human relationships and competition as well.” It’s true, given the tonnes of workload I get during my media days, I was happy and accepted whatever that came. But when dealing with people and competition, my balls shrunk (as if I have one to begin with, but you know what I mean).

I am always building friendship from the beginning, viewing my relationships through the lens of my own consciousness. But many a times, I didn’t realize the other person may have a completely different relationship towards me. Things get messy when you thought you are speaking to someone you trust, but eventually it is not the case. That’s ironic isn’t it, considering I studied honours in mass communications.

On the other hand, never ignore the quirky urge and funny tingle you get when you are dealing with frenemy – someone who pretends to be your friend but is actually your enemy. In my experience, it hasn’t always been obvious. People who talk about you behind your back or having a twisted competition with me are never real friends. So the rule of thumb is, if you are dealing with emotions like jealousy and inferiority on a semi-regular basis, it may be time to re-evaluate your relationship.

Anyway the gut feeling tells me I met a great lady for brunch at Brawn & Brains. It was my first time visiting them after they shifted to a bigger space. Oh man, I love it – sunlight shining through the glass wall of the cafe and a pace away from the hustle bustle. Now that got me missing Australia very much.

Their weekday menu is available from 10am onwards with sandwiches and wraps. We went for the Oven Baked Molten Eggs ($9.80) on tortilla and melted cheese. Needless to say, who doesn’t love the runny yolks? The neatly arranged baby spinanch was drizzled with tangy sauce and the sweet cherry tomatoes compliment it. There’s also the option of adding on bacon or smoked salmon as well.

I am usually not a sandwich fan but that day, I decided to try the Grilled Chicken and Avocado on Brioche instead ($12.90). The brioche toast was soft and fluffy with crisp edges, and a mildly seasoned chicken in the middle for a savoury, buttery smooth breakfast treat. They bake the brioche on the premises daily. It comes with side chips. There is also smoked salmon and avocado on brioche ($14.50) too.

I don’t think I have to tell you how good their coffee was. Choose from Single Origin or House Blend Pen & Pencil depending on your mood. This is how I like to spend my day, with people of the same frequency, eating and taking photos together, and chatting over some coffee and sandwiches.

Brawn & Brains
Address: 100 Guillemard Road, #01-02 Singapore 399718
Telephone: 6348 0501
Website: http://www.brawnandbrains.sg
Facebook: https://www.facebook.com/brawnbrains.sg

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Taking the tourist guide course is probably one of the most difficult curriculum I have ever studied. Yes, even though I am a true blue Singaporean, but having to swallow all the facts about Singapore within 6 months is seriously overwhelming. But the programme made me understand different cultures better. For example, I never truly understand the term Eurasian until now. Born of a union between a European and an Asian, many Eurasians in Singapore can trace their roots to the sixteenth century when Portugal established a colony in Malacca. Subsequently, the marriage between Portuguese men and local women led to a thriving Eurasian community.

Eurasian cuisine is a glorious mix of East and West. They spiced their food with chillies and add tamarind or vinegar. The flavours range from fiery hot chilli-mustard-vinegar flavoured curry to a mild garlic-onion flavoured stew. Eurasians take great pride in preparing their distinctive dishes for extended family gatherings and festive occasions.

I was introduced to Quentin’s the Eurasian Restaurant by a fellow classmate. Chef Quentin Pereira learnt the art of Eurasian cooking from his parents and grandparents. He has taken the bold step of setting up a Eurasian Restaurant knowing full well that Eurasian family cooks will be his harshest critics.

Our Fish Keropok and Sambal Belachan combo makes a great snack! Prawn bastador, literally translated as “prawn slap”, is named as such because of the fiery sting that diners get after eating this spicy dish. You can also go for Pineapple Prawn Curry if you prefer something more tangy.

This is certainly not my first encounter with debal, or more commonly known as devil’s curry. But this is definitely the most memorable one. Debal was traditionally made for Boxing Day, with a mix of roast meats and sausages left over from Christmas. I am not experienced enough to judge whether this is the best debal or not because I am relatively new to Eurasian cuisine. But the blend of Portuguese, Indian, and Chinese influences hits all the right notes: spicy, tangy-sour, with a little kick from mustard seeds. What’s special about debal? The addition of vinegar that makes the difference. I don’t know if the type of vinegar used makes a difference but this pronounced tang is not overwhelming. It’s great especially during rainy day, even though Singapore has curry weather most of the time.

Ending off our lunch with the signature sugee cake. It is a traditional Eurasian cake made of semolina and almond, often eaten during festive occasions such as Christmas, birthdays and weddings. Everything was fully flavored and hearty. In particular, I like the devil’s curry which makes me wanna finish my entire plate of rice.

Quentin’s the Eurasian Restaurant
Address: Eurasian Community House, 139 Ceylon Road, Singapore 429744
Tel: 6348 0327
Opening Hours: Tuesday — Friday 11:30am – 2:30pm; 6:30pm — 10:30pm. Sunday & Sunday 11:00am – 2:00pm; 3:00pm – 5:30pm; 6:30pm — 10:30pm. Closed on Mondays.

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An “offally” good, gastronomic adventure for some; an alternative dining experience for others. Whatever the case, the opening of new and unpretentious 50-seater restaurant Dehesa sparks a new outlook for Singapore’s ever-evolving food scene.

For serious and curious foodies, and perhaps those seeking something different from the mainstream food offerings, Dehesa (which in Spanish means “grasslands” – home of the Iberico pig) is an escape from the ordinary, with its commitment to whole animal usage (alternative cuts, offal and not forgetting the well-loved classic cuts) to create distinctive, made-from-scratch and robustly flavoured delicacies.

The restaurant itself is laidback and welcoming in its air, a place where diners can not only expect complete nose to tail eating, but an original and personalised experience. At the helm of this innovative, long-awaited venture is Chef-Owner Jean-Philippe Patruno (affectionately known as JP), whom highly skilled and proficient in the culinary art of preparing and cooking alternative cuts, is set to unleash a unique repertoire of food and service that is at once unexpected and welcome with unadulterated glee.

The restaurant now welcomes diners for lunch from 11.30am to 2.30pm from Mondays to Fridays featuring some of chef’s bestsellers, alternative delicacies, wet rice and sandwiches served with homemade salty chips. Items that are exclusively served for lunch and not featured on the dinner menu include the pulled pork sandwich; sardine, poached egg and pancetta sandwich; pequillo peppers and aioli sandwich; seafood or chicken and chorizo rice; beef onglet with bone marrow; and pork belly with coco beans.

Chef JP’s upbringing in France by his Italian father and Spanish mother is the foundation of his culinary talent. From his humble beginnings 29 years ago as a kitchen apprentice, much of his career was spent in London over 22 years where the city’s famous food scene thrived with innovation and glorious variety. During the two decades, he trained under legendary three-Michelin-starred Nico Ladenis. However,
it was his tenure at highly acclaimed Quo Vadis under the tutelage of undisputed “Kings of Soho” Sam and Eddie Hart that his love for alternative cuts and offal flourished. It is from here that chef’s inspiration for Dehesa is definitively drawn.

The sumptuous menu waves goodbye to convention, with Dehesa’s signature platter of cold meats ($25) featuring delights such as pig’s head, scratchings and fifi pate, as well as milk- fed lamb sweetbreads and Iberico jowl set to be certified favourites. “At Dehesa, there is no half-way in the food we offer. Our rebellious nature against food of the norm will keep diners addicted and coming back for more. If we choose to cook a particular meat, whether a pig, cow, lamb or fish, we use the whole animal to honour this ingredient.” JP proclaims and adds: “This is an opportunity to show what real food is all about. At Dehesa, what you see is what you get – no hidden gimmicks, no tricks, just skill and pure passion for food and cooking. It’s as simple as that!”

Duck hearts on toast is a popular favourite at this new restaurant. Pan-fried in a wine reduction to create the flavouful sauce, the duck hearts is cooked till perfect with bursts of flavours. There’s frit mallorquin too, a classic Majorcan dish that features morsels of lamb liver, kidney, heart, and lungs, all served alongside silky potato purée.

While the restaurant does beckon one and all to come dine with the alternative cuts, diners can also savour a range of JP’s classic dishes, including suckling pig membrillo, salt-crusted sea bream and octopus lardo ratte. I know chef for his signature paella at UNA, so I was little disappointed to know that they don’t do it here. However, their Seafood Rice ($22) will make you happy. Using short grain Cebolla rice, it has the ability to absorb flavors and remain firm. Filled with prawns, mussels, and clams sourced from Pulau Ubin, every grain of rice was infused with the umami-rich flavour from the sea.

Served with homemade salty chips, the Pulled Pork Sandwich ($18) features delicate shredded pork sandwiched in fluffy soft bun that is homemade as well.

For those with a sweet tooth, chef also adds a surprisingly delicious flavour combination of Caramel Flan ($5) with smoked pancetta for a winning dessert to keep the day going. The slightly bitter caramel compliments sweetness of the custard wonderfully, boosted with the intriguing flavor of smoked bacon, making this a dessert that will have you coming back for seconds!

Nose-to-tail dining is not new but Dehesa’s offerings are a great way to introduce the world of animal innards to the uninitiated. The dishes here are simple yet well executed. For those wanting to stretch their lunch into a leisurely afternoon affair, pair your meal with a good wine from Dehesa’s delectable wine list.

Dehesa
Address: 12 North Canal Road, Singapore 048825
Tel: +65 6221 7790
Opening hours: Monday to Friday 11.30AM to 2.30PM; and Monday to Saturday dinner from 5.30PM till late.

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If you’re thinking about buying cheese crisps to snack on, don’t. It’s so easy to make your own! No mess, and it only takes a few minutes using Perfect Italiano cooking cheese! This cheese brand is no stranger to many of you as I have done many easy recipes with it. I like it because it is simple and easy to use, transforming everyday ordinary meals into delicious, extraordinary creations. This time round, I have created two very simple and basic cheese snacks for your movie night at home.

Zucchini Parmesan Crisps

For compulsive snackers like you and me, you will love this Zucchini Parmesan Crisps! I used zucchinis and Perfect Italiano parmesan to makes these glorious addictive crisps. Definitely cannot stop at one!

What’s the happiest part about this? It is super easy to make! All you need is just flour, egg, panko and the star – Perfect Italiano cheese! I chose Parmesan Cheese because of its sharp and savoury taste. Just coat them together and deep fry till crisp perfection. Of course you can choose to bake it as a healthier alternative. Zucchini is a great source of Vitamins A and E, and the mineral potassium, and this recipe is a great way to include a vegetable in a treat food! Instead of the usual donuts, why not try something a little more healthier?

Zucchini Parmesan Crisps

2016-03-05 06:42:04

For compulsive snackers like you and me, you will love this Zucchini Parmesan Crisps! I used zucchinis and Perfect Italiano parmesan to makes these glorious addictive crisps. Definitely cannot stop at one!

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Ingredients

1. 118ml vegetable oil
2. 125g bread crumbs
3. 50g Perfect Italiano Parmesan Grated Cheese
4. 2 zucchinis, thinly sliced to 1/4-inch thick rounds
5. 70g all-purpose flour
6. 2 large eggs, beaten

Instructions

1. In a large bowl, combine Panko and Parmesan and set aside.
2. Dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
3. Heat vegetable oil in a large skillet over medium high heat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.

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

Toasted Cheesy Garlic Bread

Garlic bread is great with pasta, and it is quick to serve. The secret to garlic bread that’s neither too greasy nor too dry is having the correct proportion of butter to bread. So how do I make it more premium? Add both Perfect Italiano Parmesan Grated Cheese and Perfect Italiano Mozzarella Grated Cheese! Perfect Italiano Mozzarella Cheese is mild in flavour, melts beautifully with a stretchy nature to add that long stretchy cheese strings to your garlic bread.

I just love sitting in front of the oven and watch the bubbly wonderfulness of piping hot garlic cheese bread. When ready, it turns golden brown.

Toasted Cheesy Garlic Bread

2016-03-05 06:43:50

Perfect Italiano Mozzarella Cheese melts beautifully with a stretchy nature to add that long stretchy cheese strings to your garlic bread.

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Ingredients

1. 1 loaf French bread, sliced to about 1 inch thick
2. 113g unsalted Anchor butter, softened
3. 15g (3 teaspoons) olive oil
4. 15g (1 tablespoon) Perfect Italiano Parmesan Grated cheese
5. 15g (1 tablespoon) fresh minced garlic
6. 5g (1 teaspoon) parsley leaves
7. 2.5g(1⁄2 teaspoon) salt
8. fresh ground black pepper (to taste)
9. 230g Perfect Italiano Mozzarella Grated Cheese

Instructions

1. In a small bowl, mix together soft butter with olive oil, parmesan cheese, garlic, parsley leaves, and salt until well combined. Add in black pepper to taste.
2. Spread the mixture over the bread slices. Place the slices onto a baking sheet and bake for 4 minutes or until slightly brown.
3. Remove then sprinkle the mozzarella cheese onto each slice, return to bake for about 5 minutes or until the cheese is lightly browned. Serve immediately.

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

So cheesy and buttery! Perfect Italiano adds simple Italian flair to our meals and prevent them from being difficult, complex and time-consuming.

Visit www.perfectitaliano.com.sg to get more mealtime inspirations and create your very own! Don’t forget to hashtag your own Perfect Italiano creations with #perfectitalianosg.

The post Perfect Italiano Cheese Snacks – Done in 3 Easy Steps! appeared first on Miss Tam Chiak.

BANGKOK, THAILAND – “You like to eat porridge?” my dining companion asked, as we pulled over at a huge carpark opposite Paradise Park Bangkok. Honestly, porridge isn’t something I’d normally have, especially with the humid weather in Bangkok. “I am on a holiday, why are you bringing me to eat porridge?” I protested. Of course it was useless.

I should have give my dining partner a little more trust. Because this culinary trek is not with any ordinary guide. I was with Yeow Chong, the foodie from Singapore who has been living in Bangkok for the past 20 years. He took me on an eating tour of the city again and was sharing about how claypot river prawn porridge is the latest food trend in Bangkok.

Here we are, at “Joke Perd Mho Paradise (โจ๊กเปิดหม้อ สาขาพาราไดซ์ ศรีนครินทร์)” along Srinagarindra Road which only opened in January 2016. As we walked towards the new shop, it was an appetising sight of glove-clad cooks manning different claypot orders under hot charcoal fire.

Opened from 4pm till midnight, it is highly difficult to grab a seat the later you go. There are basically three types of porridge base: the tom yam porridge, the super chicken porridge, the original pork porridge. If you are not craving for rice, you can order their noodles. The claypot porridge here can be mixed and matched with different ingredients, including salted egg, peanut, minced pork, fish slices etc, to suit different needs. You probably have more than 30 ingredients for you to choose from. To make it simpler, order their set menu, then add on if you want.

On the date of publishing, no English menu is available. But they have a Chinese menu. Don’t worry about not being able to order. The owners are a pair of siblings and they can speak English very well.

The most famous porridge here is the signature River Prawn Porridge (from 899 baht, approx SGD35), which is served with a open pot of piping hot tom yam porridge and huge river prawns. Here, the porridge is not those silky-smooth, creamy type. It has visible rice grains which is neither too thick nor too watery. They were also very generous with the main ingredients. We tried their kway chap (from 69 baht, approx SGD2.70) which boasted ALOT of rice noodles, sio bak and offals.

What impressed me was their Super Porridge (from 69 baht, approx SGD2.70). There’s something about sipping on hot broth that’s so comforting. Their Super Soup is mixed with a concoction of bird’s eye chillies, fish sauce, lime juice and sugar. Super spicy, super tangy but super good especially with the soft boiled egg and chicken. If you need to up your game for soup, order this. Trust me, the taste is an adventure.

Note that there is no air-conditioning here. And you will see a lot of locals (especially youngsters enjoying the porridge). Ok, maybe after this post, you will see more tourists. Look out for Miss Tam Chiak’s sign when you are there!

JOKE PERD MHO PARADISE (โจ๊กเปิดหม้อ สาขาพาราไดซ์ ศรีนครินทร์)
Address: Srinagarindra 26, Suan Luang, Bangkok, Thailand
Phone: +66 81 866 3377
Opening Hours: 4pm to 12am daily
Google Map: https://goo.gl/maps/Dh99R3S7eG72
Facebook: https://www.facebook.com/jokeperdmho.paradise/

The post Bangkok Latest Food Trend 2016 – Claypot River Prawn Tom Yam Porridge appeared first on Miss Tam Chiak.

Home-grown architecture practice DP Architects and local restaurateurs The Food Explorer Group, owners of popular bistro GRUB, have just revealed a joint F&B venture – redpan. This new restaurant is a love affair between design and food. The partnership has allowed both parties from very different industries to focus on their strengths of design as well as food development respectively, each bringing their best to the table.

Distilling architecture down to its most pared-down forms, the design of the restaurant focuses on playing with simple and basic materials through architectural contouring, such as the use of purpose-built plywood for walls, screed for floors, concrete and basic geometrical elements like clean lines, curves and orthogonal furniture.

Menu wise, redpan is conceptualised around “local fun dining”, with a strong spotlight on local ingredients and familiar flavours, served up in creative interpretations of modern dishes at very affordable prices.

Lunch (start from 11am)

Start your lunch with appetizers such as Fried Calamari ($7) and Chicken Cheese Arabiki Sausages ($8), both dipped in the homemade sambal mayo. The squid is marinated in buttermilk to tenderize the squid before deep-frying till golden brown. The juicy Pork Pops with Tangy Mango Sauce ($7), Char Siew Chilli Fries ($7) and Tuckshop Fried Chicken Wings ($7) are great for after-work drinks.

Enjoy unique dishes include Lup Cheong Mac & Cheese ($12), a comforting dish of macaroni tossed in a cheesy bechamel, studded with bursts of flavours from lupcheong, a local cured Chinese sausage known for its sweet yet savoury flavour, and fragrant curry leaves.

Prawn & Hae Bee Hiam Pasta ($15) is an addictively spicy dish featuring tagliatelle tossed in a house-made spicy shrimp paste from Chef Mervyn Phan’s grandmother’s recipe. The pasta is cooked till al dente and is wickedly spicy, with crunchy prawns. Don’t forget to squeeze in some lime. This is one of the best things I’d eaten in redpan.

Hainanese Pork Cutlet ($13) is a dish that sends me right back to my childhood since I am an Hainanese. The quality of ingredients can make or break a dish, so having ideal meat is important. The thinly sliced pork loin is coated with crumbs and deep-fried. The slightly tangy and sweet sauce to go with the pork is heavenly. Other pocket-friendly familiar local favourites for lunch includes Temasek Chicken Chop ($11) and Fish & Chips ($13).

Go straight for the Steak & Chinchalok ($19), a glorious 200g of sirloin steak that’s charred to perfection, wonderfully tender and packs a punch of flavour along with the accompanying housemade spicy chinchalok, pickled onions and smashed potatoes. Chinchalok? Yes, it’s chinchalok! It is one dip that strikes familiar with the locals. Tiny shrimps persevered extensively in brine and chilli, this dip’s sea saltiness flavour and umami taste goes well with the succulent and flavoursome beef, creating a different dimension in taste. Guys, you got to try this!

Dinner from Grill (6pm)

The grill items feature premium cuts of meat like 100% Natural Pork Belly ($19) and Beef Short-Rib with Bovil ($32) served on beautiful marble slabs, a material not commonly used in the plating of dishes in restaurants.

I love the way the buttery flavour and texture of the Corn-fed Magret Duck Breast ($24) is balanced with the slightly sweet yet tart acidity of the cherry compote, pomegranate and kechap manis glaze.

Desserts

For desserts, the restaurant’s Sticky Date Pudding ($8) uses local red dates in its cake base as it offers less cloying sweetness and more pronounced date flavour. Another dessert to try is the Banana Milo Dinosaur Donuts ($7), featuring handmade fluffy banana donuts with layers of differing textures of condensed milk, milo powder and crushed hazelnuts.

End your meal with delightfully refreshing Sour Plum Shandy ($12), a playful alcoholic concoction of sour plum, wheat beer and fresh lemonade. The restaurant also serve local Archipelago beers on tap, as well as a range of Pin Tea, from a bespoke local tea merchant with special blends like “Marina Magic”, “Tekka Minute” and “Sentosa Sunrise”.

If you are in town for a breakfast meeting, redpan is a good option as it opens from 9am on weekdays. There are three kinds of sandwich available – Philly Cheesesteak Sandwich ($9), Sausage & Cheese Sandwich ($9) and Grilled Chicken Sandwich ($9), all served with a choice of coffee/tea. We chose the Roti John ($9), featuring grilled local baguette with omelette, curry minced lamb ragout, pickled onions & mayo, served with potato chips. The bread is soft and the sliced onions give the dish a crunch and more flavour. All buns are sources from a local bakery and have a lovely nostalgic flavour.

Thank you redpan, I will be rewarding 3 readers from MissTamChiak.com with $50 dining credit each.

All you need to do is:
Step 1 – LIKE redpanSG & Miss Tam Chiak on Facebook
Step 2 – LIKE and SHARE this entry
Step 3 – Comment below: Which dish would you like to try most?

Closing date: 16 March 2016. Good luck!

The post redpan @ Marina Square – Local Fun Dining by DP Architects and GRUB (PLUS GIVEAWAY) appeared first on Miss Tam Chiak.

In the recent years, there is a world trend of people becoming more health conscious too and these people lean towards making choices for nutritious and well-balanced meals. Especially after Chinese New Year which was full of feasts, we’re pretty sure many of you are looking for healthier meals to cleanse your palates. Here’s a list of best places you can head to for a healthy yet tasty and satisfying meal.

The bosses of this Hawaiian-themed café located at our busy business district were vacationing in Hawaii when they first stumbled upon the Poke (seasoned raw tuna) in a supermarket no less. “We noticed it was the choice food among surfers and many would wander in dragging sand off the beach to eat Poke between catching waves,” explained John, one of the owners. For them, it was love at first taste! They spent the rest of the vacation hunting down the best Poke on the island.

Remembering the best recipes, they decided to bring Poke back to Singapore and a healthy and delicious salad/rice bowl. They designed their outlet to remind customers of the perfect sunny day on Waikiki Beach in Honolulu – a quick getaway right in the midst of Singapore’s CBD. Their Poke bowls take centre stage here but in the evenings, they also serve other traditional Hawaiian delights such as Musubi, Loco Moco and Kahlua Pig. Basically, their menu is a compilation of the best of Hawaiian food that they got to experience during their vacation. Aloha Poke recently launched their Tiki Bar on the same premises serving signature Tiki Cocktails and traditional island favourites like Mai Tai, Pinacolado and Blue Hawaii.

Dosirak touches the hearts of Koreans with authentic and healthy rice bowls. Owner Edward and his brother are always looking for ways to expand their family’s business and constantly making trips back to Korea. One day, while they were having a meal at one of those build-your-own-sandwich cafés, they realized that Korean food has always been healthy so the idea of having a similar build-your-own concept around Korean rice bowls was born.

The main focus for the brothers has always been food with value and “a balanced meal”. They believe that every dish has value but having it in moderation and based on individual requirements is how it will provide your body with the right value. Hence, Dosirak is about serving healthy and tasty food fast, with the right portion of good carbs, vegetables and protein. To ensure that, the brothers researched various cooking methods and landed on sous vide. They used their family recipes and engaged a certified food nutritionist to substitute certain ingredients without compromising the overall taste. Health Promotion Board is very supportive and received their concept very well so Dosirak is recognized as a Healthier Dining Partner. Dosirak’s signature items are beef bulgogi, soy sesame chicken, spicy kimchi chicken and cured salmon. They will be introducing new items such as soups and teas soon!

Having lived his life as an overweight teen, owner of Lean Bento, Charles, have grown to understand the importance of eating proper, delicious nutrition, as well as, the right amount of food in order to keep himself satisfied and his body healthy. Being brought up by a Chinese-Peranakan grandmother, he helped with the preparation of food in the kitchen. As he grew to become sportier and more health conscious, he realized there was a vast difference between real food and commercially produced food that was perceived to be “healthy”. Lean Bento was thus born and the team aims to disguise nutritious food as delicious food and disguise the science behind eating healthy into a real meal.

The cafe wants to serve healthy food that has a flavour made from home, with all their heart. Their signature items include the garlicky chilli chicken bento, burnt cheese chicken bento, lemon sea salt salmon bento, honey baked chicken bento and salmon Laksa pasta special that’s only available on Wednesdays and Thursdays in high-fibre pasta. This dish is inspired by Charles’ cooking roots and combines the traditional Peranakan flavours of home-made Laksa tossed with high-fibre pasta and sous-vide cooked lemon sea salt salmon. The flavours are rich, distinct, yet harmonious. Healthier options do pack a punch of flavours too! The team have always been looking inwards to come up with new flavours and varieties of bento to engage customers. They are also continually looking at improving their cooking methods, operations and more efficient ways of up-keeping consistent food quality and serving customers to the best they can.

RawBar was started in 2014, with the simple philosophy of being a destination where people can find “real food”. In a world filled with processed food, RawBar wants to show how everyone can still enjoy natural food without compromising on nutrition or flavour. Keeping it real and staying sustainable, the cafe has been serving healthy meal using wholesome ingredients to maximize their benefits to our bodies.

The signature items at RawBar includes Shanghai Salad, that’s created to target Asian palates, using ingredients such as tofu, beansprout and brown rice, with honey soy and sweet chilli dressing. Mexican Chicken Saj is another bestseller. Saj is a type of thin Arabic bread commonly found in the Levant region and one of RawBar’s founders has been working in the Middle East for more than 10years and is a big fan of Arabic food. He has thus introduced saj, which works well for people who prefer something less doughy compared to a sandwich. Saj at RawBar are baked daily at their premises and prepared as you order to guarantee its freshness.

Hummus is another crowd-pleaser and RawBar uses chickpeas and tahini which are rich in protein and many minerals. This is a perfect side dish eaten with plain saj. RawBar is proving themselves to not be your run-of-the-mill salad outlet. Having been designed to provide vegetarians and health conscious a well-balanced meal through alternative food items which are not commonly found in other salad establishments, they intend to continue building up their customer base and open up more outlets.

Owners of Roll Out Sushi Bar travel quite often to Japan and are greatly inspired by the culture there. Combining with our rich multiculturalism, they have introduced locally infused sushi rolls with various flavours such as The Hainanese (poached chicken drenched with home-made grated ginger sauce on a roll of chicken flavoured sushi rice) and Red Hot Chilli Pincers (battered snow crab leg with chilli crab sauce, garnished with capelin roe) that appeal to a diverse palate.

Each roll is crafted with much happiness and love. The mountain and waves on their simple logo represents ingredients that come from the land and the seas. No pork or lard is used but Roll Out Sushi Bar is not Halal-certified. Their bestsellers are the Electric Una (grilled unagi with tamago, cucumber and spring onions, drizzled with kebayaki sauce), Emperor of the Sea (sashimi salmon accompanied with creamy avocado strips, cucumber and wasabi mayonnaise) and The Quacks (black pepper smoked duck with a good mix of cucumber and Hoisin sauce). The owners’ personal favourite is She Says More, consisting of layered avocadoes, breaded shishamo and mentaiko. Roll Out Sushi Bar is planning to “roll-out” healthy rice bowls soon so do keep your eyes opened for the latest updates!

This family business started off with a simple desire of providing wholesome, nutritious and delicious food in a bustling city like Singapore. As the idea grew, they realized that they do not just want to feed people yet, at the same time, impact and educate diners about eating well. They aspire to change the way they think about food, especially in a world where speed, time and money is paramount.

SaladStop! has a range of bestsellers such as the Singapore Chilli Crab that is inspired from our local dish and the salad consists of Romaine, crab sticks, tomato, vermicelli, egg, red onion, croutons and Singapore Chilli Crab dressing. SaladStop currently has 14 outlets across our sunny island so do check which outlet is nearest to you before you decide to go down! With 5 outlets in the Philippines at the moment, SaladStop plans to open more outlets in Indonesia and Japan this year. For other branches, click here to find out more.

Owner Ben Lee set up Sarnies café in 2011 as he felt that Singapore was lacking the kind of café he was used to in Sydney, like a hole-in-the-wall kind of sandwich bar serving wholesome meals, good food and great coffee. Sarnies is the type of place customers can go for a quick coffee and end up staying for an hour or two. This café oozes personality and embraces a relaxed and laid-back atmosphere.

Bestsellers include items such as their Chicken Schnitzel Sandwich and their Home-made Bacon Cured In-House. They have opened a couple of outlets over the past two months – Sarnies Coffee and Pimp My Salad at Pasarbella Suntec City and Jar’d by Sarnies at One Raffles Place. Pimp My Salad offers gourmet salads on the go, with more than 30 ingredients to choose from for customers to build their salads from scratch. There is no limit to the number of ingredients you have to choose and no minimum at all. Every single component has a different flavour and meats are carved on the spot to ensure the best flavours. Sarnies is expanding regionally so do keep a look out for their new concepts that they will be launching in Malaysia and Bangkok over the next couple of months.

Owner Howard felt that people were gravitating towards eating more purposefully, being more conscious of what kind of food they’re having at each meal and ultimately looking for dishes that are healthy yet satisfying. People look at salad bars as places that offer healthy dining but usually these dishes are not very fulfilling. With Shinkansen, we saw the appeal of these “modern” style salads, essentially protein bowls that were full of meat, filling and offered interesting ingredients to mix together. With Howard’s love for Japanese food and his desire to offer something healthy and modern for the office crowd, Shinkansen came about.

There are a few signature bowls but the most popular is definitely the Omega 3 Donburi. It contains Shinkansen’s unique mixed grain sushi rice, salmon sashimi, maple and genmaicha cured salmon, sliced almonds and cashes, ebiko, baby spinach, romaine and butterhead lettuce, and an onsen egg along with a ginger balsamic sauce. This is a fusion dish between Japanese and Western. Shinkansen will be offering Japanese inspired breakfast soon to help those working in the CBD get a head start to their day. They’ll also be adding on a few new signature bowls and thinking about adding an option where customers can take their signature bowls and turn them into sandwiches. Another outlet is at 100AM @ Tanjong Pagar, 100 Tras Street, #03-22, Singapore 079027.

Owners of Simply Wrapps had spent collectively more than 50 years in the corporate world, travelling and living in different countries across the world, having a busy life-style always commuting and meeting people. They started as colleagues and then later become close family friends. By chance, the 3 founding members landed an assignment together in the very exotic city of Dubai, UAE and that was the time when friendship was developed, dream was created, vision was planted and mission was set for a common interest they have been enjoying together – GOOD FOOD! One major challenge they found while in their corporate lives was that while the corporation they worked for have very high demands of them in terms of energy and mental strength, they were not having proper nutritional food to keep them going. Hence, their concept is to target people who are always on the go with no time for a proper sit down meal.

To keep the body healthy in order to handle the tremendous stress of daily work load, pollution in the air and fast moving environment, there is a need to have very balanced of intake of fiber, protein and vitamins as well as lot of varieties to make every meal interesting. While the founding members where traveling extensively, they have experienced different cuisines. The idea of putting all the goodness of different vegetables, protein and vitamins as well as best of the different cuisines into a wrap or salad bowl with healthy dressing complimented with a cup of freshly cold pressed juice in an affordable and quick service approach came to their mind. They believed that Healthy and Tasty Food and Beverages should be made affordable and accessible to everyone.

Simply Wrapps has their 15 Chef Creations on their menu specially designed to excite the taste buds and unlock imaginations of their customers about food they are consuming with Simply Wrapps, while at the same time to promote quality and healthy eating at a very affordable price level. Each Chef Creation item represents a name that customers can easily associate their “selected cuisine” with a specific country. The bestseller is “Martian Delights” as Simply Wrapps simply explained, “Martians love this item but the fact is that this item has been our top selling that cut across many nationalities and races that we could not fairly name it after any country or Planet Earth”. Simply Wrapps will continue looking into setting up more outlets across Singapore and even overseas in the near future. For other branches, please click here.

The Bento People was birthed with a mission to encourage customers to embrace healthy eating as a lifestyle. The inspiring guy, Tat Hon, behind this healthy concept, is commonly known by others as “Doc”, simply because he was a doctor-turned-accidental chef. He wants to prove that it’s a mistake to stereotype doctor chef with healthy food. All he wanted was to be a chef who creates sincere and good food that people can enjoy with their loved ones and the fact that he was a doctor should be immaterial.

The Bento People goes by these four strict “rules” of “no added sugar”, “more whole grains”, “more vegetables and fruits” and “a healthy balance”. Their Bento Box is a useful powerful visual guide to choosing healthy as it is all about proportions and portions. Instead of prescribing a healthy balanced meal, The Bento People provides a range of food, some healthier than others, with information and descriptions attached, which encourage customers to choose healthily. The idea is to allow customers to realize that eating healthy is essentially about choosing what they put onto their plate and to embrace that as a habit, a lifestyle and to be practicing that even when they are not dining at The Bento People. Some of their signature dishes which are very popular with their regular customers include Quinoa Fried Rice Yangzhou style under the category of whole grains, Salmon Confit and Sous Vide Chicken Breast for proteins, and cauliflower in Thai green curry for vegetables. People often go for their ultimate Quinoa beef bowl and Quinoa Lemak bowl as well.

Founder Jonathan was looking for a healthy eating option that allowed him to still indulge in sizeable portions of meat as opposed to chowing down on only great servings of greens. He did not find any that satisfied his criteria. Therefore, he decided to start his own. All of The Daily Cut’s protein salad bowls are completely customized.

The most popular item is their Ribeye Steak and their Turkey while their most popular salad dressing is the Ginger Ponzu dressing. The premise behind the preparation of food at The Daily Cut is simple and straightforward as everything is cooked on-site and on-demand. The proteins at most salad places are either pre-cooked and chilled or outsourced to be cooked by third-party vendors, which does not always result in the most appetizing end product. Hence, The Daily Cut opts to cook everything at their outlets so that customers can eat healthily and still enjoy the flavours that naturally accompany freshly prepared piping hot food. Customers can also create their desired completely chilled traditional salads if that is more of their preference. They have another outlet at 1 Fusionopolis Place, #01-28/29 Galaxis, Singapore 138522. Keep your eyes peeled as their third outlet will be opened in the second half of 2016 at the upcoming Tanjong Pagar Centre.

VeganBurg offers burgers that make you happy and the planet happy! The world is consuming much more meat than our grandparents did back in their day and factory farming has become the root cause of global warming. Another detrimental issue is that it’s also the number one cause of obesity yet, people are also suffering from hunger because of it. There is more than enough food to feed everyone but it’s not going to the right places. It’s going to the livestock industry, which is eventually supplied to the fast food industry.

The fast food concept will continue to be a big chunk of our lifestyles and it supports a growing population. VeganBurg cannot change the fast food system but they can change what goes into it. Holding a strong belief in changing our lifestyles to support the livestock industry in order for our planet to be sustainable, VeganBurg has refined food pop culture and comfort food with its 100% plant-based menu. Combining fibre-fueled bun, farm fresh greens, GMO free patty and gourmet sauce, VeganBurg has fused the concept of a sustainable fast food and serve vegan burgers that are great in taste and nutritional in value. Every bite at VeganBurg is a step towards an environmentally sustainable diet and every meal is an effort towards a better world by reducing the emission of greenhouse gases.

Items on their burger menu include Cracked Mayo, consisting of egg and dairy-free mayonnaise burger with a wonderfully crispy, yet moist GMO-free soy patty, accompanied by garden fresh lettuce, which is high in iron, magnesium and calcium and Smoky BBQ, consisting of a thick patty of succulent mushroom slathered in sweet smoky BBQ sauce, coupled with layers of garden fresh green, onions, tomato and pickles, nestled within soft wholemeal bun, which is high in beta-carotene. There are also other burgers such as Char-Grilled Satay that is high in anti-oxidants and Avocado Beetroot that is rich in folate and vitamin K. You can end your meal with desserts like their organic brown rice ice cream which is a velvety banana encompassed by rich dark chocolate and almond coating – an irresistible gluten-free crunch!

Lilian started WHEAT selling baumkuchens five years ago but she finds it guilty to eat baumkuchens everyday so, she switched to selling healthy tasty food a year later. She hopes her menu of delicious healthy food is able to cater to all walks of life. The pricing at WHEAT is very reasonable and the food is easy to prepare. This enables WHEAT to provide their customers with short waiting time while serving them quickly and efficiently, especially during the busy lunch hour. As Lilian heads to the gym often and watches her weight conscientiously in order to keep fit, she feels that the current menu of WHEAT is more suitable. She loves trying new food and eats everything in moderation so the low calorie of the food at WHEAT keeps her weight in check!

WHEAT has just been approved and recognized as Healthier Dining Partner by the Health Promotion Board so now you know that all their dishes are kept below 500 calories. WHEAT’s top three popular items are their Salmon Soba – grilled salmon fillet with soba, Bull Run – teriyaki chicken with soba and the Penguin – shredded steam chicken breast with soba. WHEAT will be introducing new dishes to be launched in mid-March such as quinoa salad with grilled chicken, beef stew with brown rice and barramundi belly with soba. Customers can request the items of their choice to pair with soba, brown rice or salad. The brown rice at WHEAT consists of 50% red rice and 50% brown rice. Red rice is a very healthy choice. Many customers enjoy their Sriracha Chilli sauce as well. Do feel free to ask for less/more/no sauce. Other outlets include Asia Square Tower 1 and International Plaza.

Fitness Ration is meant to provide healthy, fitness food at everyone’s convenience. The team started out with the vision of raising the standard of living in Singapore hence their meals are the only ones that are Gender Specific. On top of getting quality food that is baked, steamed or grilled, customers are also getting just the right amount for their bodies. What truly sets them apart is the fact that their meals are all freshly frozen to preserve the quality, nutrition and taste and no preservatives are required.

Fitness Ration offers two basic meal plans, “Lean On Me” (perfect for shedding some weight) and “Heavy Duty” (complements muscle gaining) and they deliver island-wide. Their menu is revamped every 2-3 months to bring a greater variety of healthy, fitness food to the masses. Everything prepared is inspired from different cultures, from “Spicy Thai Minced Beef” to “Authentic Black Charsiew Chicken Breast” and “Miso Salmon” to “Gochujang Sliced Beef” so customers get the best of international cuisine. All sauces and marinates are made in-house and every carbohydrate and fibre is peeled, sliced, mashed and prepared in their kitchen. Fitness Ration is currently not Halal certified but they do not use any pork or lard in their meals. There is no alcohol-infused ingredients and their protein sources come from Halal suppliers as well. Fitness Ration has received many inquiries for vegetarian and vegan meal plans and are currently undergoing R&D to cater to these customers.

When one thinks of eating healthy, “troublesome” and “expensive” are words that normally come to mind, especially in Singapore. The people behind local food delivery service, Food Matters, aims to put those perceptions to rest. The increasingly popular service is owned and managed by Massive Collective, a brand name synonymous with the Food & Beverage and Lifestyle industries in Asia, and is a collaboration with American Firness Professionals and Associates (AFPA) certified nutritionist Alexandra Prabaharan. Targeted at millennials, the brand saw a gap in the market for food options catering to busy people who wanted to eat healthily on a consistent basis without burning a hole in their pocket. Thus, Food Matters was conceived, with the aim of catering to the next generation of modern, lifestyle enthusiasts who care about their physical well-being in the workplace, offering them healthier food options that still taste great, are reasonably priced and are delivered to them daily through efficient logistics channels. The service values itself in increasing efficiency, optimization and overall happiness and well-being amongst consumers.

Popular dishes on the menu include Nasi Lemak, using baked chicken breast and brown rice, Hainanese Chicken Rice, with baked chicken thigh and brown rice cooked in chicken stock and tossed in olive oil and the Salmon Cilantro Fishcakes with Quinoa Miso Salad. The service also offers a daily “Paleo-friendly” option that consists of one meat (grilled chicken, steak or fish) and vegetables and is a hit among more health conscious consumers. The menu currently features over 40 different dishes and is made up of healthy versions of local Singaporean and Western meal options to cater to a mixed consumer base that enjoys different cuisines.

Grain is a venture-backed food technology company based in Singapore. They aim to make it easy for everyone to eat better and conveniently. Customers are able to order delicious, wholesome meals or cold-pressed juices in a few simple clicks at their corporate website. Grain stands out in a crowded food delivery space by maintaining control over nearly every piece of the entire supply chain, from cooking to ordering to delivering. Grain’s philosophy is to spend on infrastructure when necessary and reap the benefits from greater volume in the long run. This has helped Grain drive its high level of customer service, which is its competitive advantage over other food delivery market places. While the team is currently focused on Singapore, it has eventual plans to extend its philosophy to serve customers across Asia. Their signature dishes are Miso Salmon on Soy and Ginger Soba Salad, Thai Citrus Sea Bass on Quinoa and Papaua Salad and Gyudon with Ramen Egg. Grain has made many efforts, enlisting the help of prominent food investors, so as to open up more outlets and get in guest chefs to create more exciting dishes. They’ll be moving into a new kitchen the following month that is ten times bigger than their current kitchen as they currently sell out very quickly on most days.

Spinacas’ delivery concept is inspired by delicious, fresh food when founder and fitness fanatic Phyllis took a sabbatical in Spain. What started out as a 2-months sabbatical in Spain spun into a healthy salad delivery concept for this former architect. Inspired by her trip to Europe where she discovered healthy good food as a way of life and was exposed to a variety of fresh whole produce and readily available meats used in the salads, she attempted to recreate her meal experiences back in Singapore but without success. Being an all round foodie, she felt that salads that were both nutritious and hearty just did not exist. Most of them were too protein-light and carb-heavy and she would always be hungry by 3pm. It was then that she begin creating her own salads, always adding more meat cooked in flavour-packed mixes. She packed some for friends to try and before she knew it, she was making deliveries around town on her red Vespa scooter, and Spinacas was born! Spinacas has introduced a premium line recently, which is receiving great response from their customers. Dishes include Shiraz Braised Beef Cheeks and Espresso Pork Loin Pork Ribs. The idea behind the Beef Cheeks came to Phyllis when she was holidaying in France. She spent a week in the Alps and stayed in a tiny ski hotel with full-board hence, it was quite common to have all meals in the hotel because there weren’t many places to go after dark. The owner made the most amazing beef stew Phyllis has ever savoured. Hence, Phyllis proceeded to ask for the owner’s secret and created a healthier version. You would love the Shiraz for its deep robust flavour! Spinacas is looking to get a larger premise this year as they have a lot to expand on their delivery model.

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Having tried salads and healthy rice bowls, we still prefer having our fatty meats but we believe everything has to be taken in moderation. Thanks to the above places, we now believe that healthy meals doesn’t necessarily mean bland nor tasteless. Healthy meals can be created to taste delicious too!

The post 17 Places To Help You Eat Healthy in Singapore appeared first on Miss Tam Chiak.

SabX2 Wanton Noodles needs no introduction to Singaporeans, but if you are a Thai, this is probably the first time you have ever heard about this stall. Made famous to us in 2012, many locals would head there for a bowl of wanton mee whenever they are in Bangkok. Probably because we stay around Platinum Mall during our vacation and this place has air condition, hence it is so convenient to walk over for lunch.

This noodle stall located at Soi Petchuri 19 in Pratunam Bangkok (across Platinum Fashion Mall) has grown in size and crowd over the years via word of mouth. It has even been regarded as THE place to go for wanton mee in Bangkok by many bloggers, newspaper and magazines, with some saying that it is the best. Really?

I have visited this stall for a few times. My first was in 2010 when I started to explore and understand Bangkok. Then subsequently, I have tried a few other wanton mee stall recommended by my friends in Thailand. Just two weeks ago, I went back to SabX2 to make a comparison. Sadly, I was disappointed and this would probably be my last time there.

Before I begin this post, let me first put a disclaimer that I am not affiliated to any wanton mee stalls in Thailand nor Singapore, and none of my family members sell wanton mee.

1. LOUSY SERVICE

Thailand is called the Land of Smiles for the obvious reasons. The country attracts tourists from all over the world not only with its rich culture and stunning beaches, but also first class hospitality, because Thai people are generally gentle, hospitable and open-hearted. In the beautiful Bangkok, you get friendly stall owners no matter where you are, even if they don’t understand you. In Chinese, we call it “人情味” because it is a country full of warm hearted people.

Sadly, it is not the case for SabX2 wanton mee. You can feel the hostility when you enter the shop. Service? No, they don’t have it. For the xx times I have visited, it didn’t get any better. They just want you to eat and pay and go quickly so that they can make more money from tourists. They don’t bother with any extra requests you have on your food. Try asking for something and you will probably get some rude stares or replies. So why bother? And it’s not like they serve super good wanton mee please. This, is probably the main reason why it turns me off.

2. PAY IF YOU WANT SOUP 

The only dish to order here is their dry wanton noodles, and you can choose to go with crab meat or not. Don’t waste money on crab meat, I am not very sure if it is frozen but it is tasteless and very little. It comes with two wantons, a couple of slices tender charsiew pork and lots of pork lards. It’s supposed to be crunchy moreish but during my recent trip two weeks ago, it turns out to be less crispy than usual.

The noodles itself didn’t blow us away much because we had better ones. This is the standard egg noodles which you can find around Bangkok. But here, it is overcooked and not as Q as I expected it to be. The lard oil and fish sauce was all I tasted which makes the noodles salty and oily when tossed. Char siew was dry and doesn’t even have the roasted taste (unless you want to ask for super chao da ones). Dumplings are so small, what can you bite? Overrated much.

For those of you who have eaten the wanton mee soup in Sabx2, sad news is, there is NO MORE soup version already. If you want soup, just pay for their wanton soup lor! Just pay more money and you can get your soup.

The pig trotter was the reason for my recent visit because people were raving about it. So I wanted to try for myself to see how good it was. Written at the shop “Ka Moo Ovaltine”, SabX2 has added ovaltine into their pig trotters to make it tastier and the sauce thicker. Yes, I do agree that the trotter melts in your mouth and the meat fell apart. But it is way toooooo salty. You know me, I am a foodie who loves strong and heavy flavours, but I cannot even finish this. Okay if you really want, have rice together with it.

3. VERY EXPENSIVE

For those of you who have travelled to Bangkok frequently, you will know that the price at SabX2 Pratunam Wanton Noodles is not cheap. For a small portion like the above (which can be finished by 2 mouthfuls), it costs 100 baht per bowl, that is about SGD4. For the pig trotters, it costs from 150 baht (SGD 6). Seriously? Visit any roadside stall and you get very good wanton mee that is probably half the price of what you are getting here. And, they are much better than SabX2. No wonder the owner is rich enough to have his own football team and bought so many apartments for rent. What are you paying for? Overhyped noodles with lousy service.

Is SABX2 Wanton Mee in Bangkok related to Soi 19 Wanton Mee in Singapore?

When you visit SabX2, you will see many boards plastered around the shop stating “No branch in Singapore”. No, they are not connected to SabX2 Wanton Noodles. The one in Bangkok is is called “Zaap Mee Kun Song”, whereas the one in Singapore is “Soi 19 Wanton Mee”, different name altogether. And the recipes are all different! The owners from Soi 19 (read my post here) learnt the art of Thai wanton mee from his Thai god brother in Bangkok. The smartest thing the owners from Soi 19 wanton mee did, was to name their stall as “Soi 19” (which means street 19), which made their stall flood with wanton mee fans since opening. SABX2 kicked a big fuss in his shop by plastering “No Brunch in Singapore” signboard all over his shop. Well, I am glad for the disassociation because I personally think the one in Soi 19 is better, especially in terms of service and portion. Actually, come to think of it, SabX2 should thank Soi 19 for helping to “promote” their business.

Deserve the hype? Sorry, I think it is overrated.

SabX2 Pratunam Wanton Noodles
Address: 4/32-33 Soi Petchburi 19, Pratunam, Bangkok
Opening Hours: 9am – 4pm Daily

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Say hello again to that famous Borsch soup, oxtail stew and shaslik skewers from Shashlik!

Shashlik – a restaurant set up in 1986 by 9 Hainanse migrants after their previous workplace (the legendary Troika Russian restaurant) closed down. The jobless cooks, waiters and bartenders decided to name the restaurant Shashlik, a tribute to the famous dish in Troika and their bonds as ‘brothers and sisters’ in the business.

When Shashlik announced in July 2015 that they were closing at the end of the year, there was a sudden rush of diners trying to book a table, including us. Sadly, it was difficult to book a table of 10 because the restaurant was full everyday. But guess what, after the restaurant shut its doors in December, good news came. The two sons of late Captain and Head Waiter, Mr Tan Niap Hin, have taken up the mantle at Shashlik to continue the legacy.

To keep the heritage, the owners re-hired the older workers and majority of them agreed to continue working, so you can expect the signature gruff from them, which is part of the experience here. 76-year-old Mr Foo Sek Chuan still runs the floor; while Madam Tan Kai Buay, who at 78, is still adept in the kitchen and specialises in their signature Egg Millionaire starter, featuring chopped eggs tossed in bacons bits, parmesan and crispy bread crumbs stuffed in halved egg shell. 

Walking into the restaurant located at level 6 of Far East Shopping Centre is like turning back the clock. The iconic yellow-mustard colour on all the tablecloths and napkins remains. The waiters’ uniforms remains – white shirt, black bowtie, maroon vests. Mr Foo was setting up the table, arranging the utensils and folding our napkins in front of us. I wanted to tell him that we can just use the napkins, but it was interesting to see how he folds them so swiftly, something he has been doing for the past 30 years. 

Starting with appetizers, the Borshch soup ($7) here tasted nothing like the beetroot-heavy Russian soup, more like the classic minestrone. Soup was not as robust and beefy as I wished it should be. Beef chunks were alright, the texture of the softened cabbage leaves, carrot and potato complemented each other. Beef was less beefy but that’s not an issue to me. A dollop of sour cream thickened the soup and added a creamier dimension to its flavour. 

Available only on weekends, the Oxtail Stew ($32) was braised for 24 hours, hence the meat was sooooo tender that it melts in your mouth and fall off the bone easily. The husband didn’t quite like the thick, wine reduction beefy and savoury sauce, perhaps he finds it difficult to dip it into the traditional burger buns. But it was robust with rustic flavours. 

Here comes the star – Shashlik beef skewers ($32), a dish which the restaurant is named after. The marinated tenderloin has first been grilled and then placed on a hotplate when served, together with Russian salad that was served separately. It doesn’t look too appetizing on first site but it was a different story on first bite. The meat was very tasty and full of beefy flavour, that’s why you don’t even need any sauce. My medium was also just right, mildly bloody on the inside yet retaining the moist and juiciness. 

Meals are still served via wood-and-steel pushcarts, and you can still see the old staff providing tableside service. The famous Baked Alaska ($24, serves 2), made with vanilla ice-cream and sponge cake covered with meringue, was still prepared by the table as the staff pushed out a little stage, carefully lighting up the flaming dark rum and pouring it slowly for you to snap some shots. Another worthy dessert that I would like to try the next visit is the Cherry Jubilee as the staff flambéed the cherries in liqueur and butter before sitting it with a blob of ice cream. 

I am unable to compare the dishes like those who have dined at Shashlik through the years, but it’s an experience as a younger diner to see the senior waiters and waitresses holding on to a brand dearly for so many years. Food was secondary, being served by them already formed the major part of the experience. 

The post Shashlik Re-opens – Say hello to borsch soup, oxtail stew and shaslik skewers again! appeared first on Miss Tam Chiak.

The well-loved handcrafted ice pop brand from Hong Kong, I SEE i SEE, is now here in Singapore! Located at 313 @ Somerset, I SEE i SEE not only delivers delicious and insta-worthy treats, but also aims to embody the motto of ‘spreading joy through life’s simple pleasures’.

I SEE i SEE uses top quality ingredients for its range of fruit and milk-based ice pops, and most importantly, no preservatives or colouring added. Selected flavours are also made with high natural fruit content, through blending of fresh fruits. For instance, the fruit-based Refreshing Kiwi ($5.90) is made with a combination of freshly sliced and pureed kiwi. It was definitely refreshing from the sweetness and the sourness of the kiwi.

For people who prefer milk-based over fruit-based, I SEE i SEE offers Strawberry Hokkaido Milk ($6.90) which is a blend of U.S. imported strawberries with Hokkaido Milk. There is a mild sweet and milky taste, along with a hint of the blended strawberries. Sliced strawberries were also hand placed and it looks just like 2 lovely hearts on an ice pop.

To all cheese lovers, you should definitely check out their Cheesy Raspberry ($6.90). It was like eating icy cheesecake without the crust, which is in the shape of a Popsicle. The ice pop has a hint of the cheese, which was not too overwhelming. The use of fresh raspberries gives it a slight sourness so that the ice pop does not get too creamy.

One of Hong Kong’s best sellers, the Earl Grey Pistachio ($6.90) is intensely flavoured due to the use of freshly brewed Earl Grey tea. Hand-crushed U.S. pistachios are sprinkled a la minute, enhancing the flavour of the ice pop.

Unlike homemade ice pops, I SEE i SEE produces ice pops that has refined ice crystals and a feathery, snow-like texture. This is a result of using a machine which utilises the quick-freeze method, which only takes 20 to 30 minutes instead of a having it freeze overnight.

I SEE i SEE displays 8 to 12 flavours each time, with occasional specials on a rotational basis. For the adventurous ones, do keep a lookout for their Stinky Durian ($7.90) and Chilli Mango ($6.90).

Prices of the ice pops range from $5.90 to $7.90 per stick. Customers also have the option to take away up to seven ice pops in an insulated bag filled with dry ice. In addition, each ice pop comes with a colourful takeaway cup which is not only decorated with a quirky quote written in calligraphy, but you also get your name written on it. The surprise does not end here.  In hope of making your day better, I SEE i SEE also places quotes at the end of your ice pop sticks so be sure to take a look at it before throwing the stick away.

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On Silom Road in the heart of Bangkok is a modern lifestyle hotel, Pullman Bangkok Hotel G. The newly renovated hotel provides style and class in laid back rooms and restaurants that remind you of what freedom is all about. Featuring stylish rooms with floor to ceiling window overlooking Bangkok Skyline, the hotel offers a wide range of cutting edge food and beverage outlets, 12 meeting spaces, a fitness centre, open air pool and spa.

The moment we walked into the hotel, our mood got lifted up. The quirky art pieces on the wall, the mezzanine lounge with mismatched furniture, and the smiles from the staff made us feel very welcome. The first thing that caught my eyes was the funky G Shop and pop up bakery selling cool souvenirs and freshly baked pastries and donuts.

The hotel also has Playground Bubbles and Mixology Bar open every evening overlooking the lobby to grab a quick drink before heading out for the night. Burger lovers will like 25 Degrees as it gives a sophisticated new twist on the traditional American burger – completed with funky music and a cool décor. Interestingly, the restaurant is named after the precise temperature difference between a raw and well-done hamburger.

There are a total of 469 air-conditioned rooms featuring refrigerators and minibars. Wired and wireless Internet access is complimentary, and LCD televisions with satellite programming provide entertainment. Private bathrooms with separate bathtubs and showers feature rainfall shower heads and designer toiletries.

White-on-white bedrooms carry on the designer feel. My room is light and airy, with bright spaces that feel refreshing and peaceful. I like white room, but it’s not for everyone. The husband likes to shut the curtains till it turns dark, while I like to let the sunlight come in. The pure white linen gives a sense of serenity. They are not only clean, they sparkle when sunlight starts pouring in.

Scarlett Wine Bar & Restaurant

Located on the 37th floor, we had a romantic dinner at Scarlett Wine Bar & Restaurant, serving great international cuisine with superb views of Bangkok ever-changing sea of skyscrappers. Serving old time favourites alongside classic French cuisine, the menu is created by 2 star Michelin Chef, Manuel Martinez, focusing on using quality, prime ingredients.

The whole entire restaurant is cleverly designed to create islands of lights, with old wood flooring, carpets and earth toned walls which add a homey touch. The central bar with thousands of suspended glasses, the long central table and the huge wine cellar are all good indicators that this place is dedicated to people with a taste for the good things in life.

Getting down to the real business, we were eager to discover what a 2 star Michelin Chef has to offer. You won’t go wrong with Scarlett Signatures. Starting with appetizers, pice from Alaskan King Crab Salad (580 baht), Bone Marrow (550 baht), Burgundy Snails (410 baht)or Black Pork & French Foie Gras (580 baht).

The Le Confit de Canard (640 baht), duck leg confit served with baked potatoes, was more than competent. The skin was crisp and the meat fork-tender. Tender, juicy morsels of snow fish (950 baht) was paired with a la plancha, crushed potato and umami rich saffron sauce. I was madly in love with their La Joue de Boeuf (850 baht), a hearty stew featuring meltingly tender wagyu beef cheek braised for 12 hours, garnished with mushrooms and mashed potatio. The meat fell off the bones so easily, and I can’t stop dipping the bread into the savoury beef jus.

No dinner would be complete without some sweet treats. Try the ‘Grand Marnier Souffle’ (250 baht), the skilfully presented deconstructed lemon tart or, ‘Rum Baba’ (250 baht) that is marinated in alcohol for several days! Scarlett also boasts an extensive wine and champagne list, all available at a very reasonable price.

Pullman Bangkok Hotel G is not just about design. The attitude and service from the friendly staff is what attracts a constant stream of regular guests to the hotel. They were pro-active and made one feel welcome the moment we entered the hotel. When I told one of the staff at the door that I am heading to an apartment in On Nut, they quickly print out a map for me and explained to me patiently on where is the apartment and how to walk to BTS Station. That was very thoughtful of them and I appreciate their upbeat and smiling behaviour.

The hotel is only 40 minutes from Suvarnabhumi Airport, with convenient access to the skytrain, key commercial and entertainment areas, in the beating heart of the City of Angels. It is located on Silom Road in between Sri Maha Mariamman (the city’s main Hindu temple) and Chong Nonsi BTS. Check out the special offers on the hotel website for deals, especially if you book early or stay for a longer period of time.

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Yaowarat Road is the home of Bangkok’s Chinese community, just like our Chinatown. By day, it doesn’t look any different from other parts of Bangkok, but this big street has some hidden gems waiting to be explored. When night falls, the neon signs blazing with Chinese characters are turned on and many eateries spill out onto the streets filled with foodies. There are many articles about Yaowarat but mostly are just on the surface. We decided to go in depth to explore a few hidden gems, sat down with the owners to hear their stories.

No trip to Chinatown is complete is you haven’t visit Yi Sheng coffeeshop. THIS IS MY BEST KEPT SECRET. Opened since 1927, this is one of the oldest coffeeshop around Chinatown and even the princess of Thailand came here to make coffee as well. To be recognized by the palace is really something (just like the pad thai I have previously written).

Every morning, the coffeeshop is very crowded with old uncles having their morning break, reading newspaper while sipping coffee. Some of them gathered here for small gamble. This time round, we decided not to fight with the morning crowd and arrived after lunch, where it’s quieter and good for small talks. Rich and aromatic traditional coffee is what they are good in, have it together with some toasted kaya bread slices and watch the world goes by.

Interestingly, each uncle loves to have a table of their own but they would just converse with each other by speaking Teochew really loudly across the shop. Just a few units down the same street, there is another Yi Sheng coffeeshop which is owned by the brother. Well, I don’t dare to ask if they are on good terms anot.

P/S Totally not appetizing to say this, but it is kinda cool that their male cubicle is just a corner behind the wall.

There are alot of kway chap shop in Chinatown. This is the famous one that everyone loves visiting. But…

We prefer the one at the junction of Yawarat Road and Yaowa Phanit (opposite White Orchid Hotel, beside 馬利興金行).

Its kway chap in mixed organ soup is peppery, but not overly peppery as compared to the famous one that everyone was raving about. Fresh and bouncy offal and thinly sliced sio bak make it good. The aromatic garlic oil adds the depth. They also sell pig trotter and double-boiled soup.

A video posted by Maureen Ow (@misstamchiak) on Feb 28, 2016 at 5:54am PST

Watch the video on my Instagram!

Just beside the kway chap shop, there is a dessert shop selling all the traditional dessert. Juan learnt from her aunty and eventually set up her own dessert shop. Specialty? Well, they mix sticky rice and tau suan, drizzle some coconut cream and eat it together!

This shop sells traditional kuehs made with turnip and chives. They also have very good chee cheong fun flavoured with mushroom broth.

Just a few units down from chee cheong fun stall, there is a stall selling fresh fruit juice. Well, there are so many fruit juice stalls in Yaowarat, why did I pick this to feature?

While I was having my plate of chee cheong fun beside this fruit juice stall, I sat there for a good 30 minutes and watch her squeeze the orange juice. At her age, she is really swift while doing this. She said she has been doing this for 20 years, that explains the quick movement. We bought a bottle of pomegranate juice and orange juice. I love their pomegranate juice because it was so sweet. She said to me proudly,”I don’t add any sweeteners unlike other stalls.” I guess it is because of her belief in real good juices that’s why she can have a physical shop in Yaowarat (most fruit juices here are push carts).

There are many shops selling sharks fins and bird’s nest in Yaowarat Chinatown but our favourite is Plaeng Nam Shark Fin-Bird’s Nest（義福巷燕窩). Recommended by well-known Hong Kong travel columnist Roger Wu, Plaeng Nam Shark Fin-Bird’s Nest is very popular shop among Chinese.

I am not a fan of sharks fins, but their bird’s nest in coconut has got to be my favourite. It’s juicy, healthy and not too sweet. Putting it into the coconut gives it a subtle aroma, the perfect guilt free dessert served hot or cold. We had the 3rd class bird’s nest in coconut. Guess how much is it? 250 baht only, which is less than 10 SGD! They also have other stir fry dishes like crabs and oyster omelette. The owner is very friendly, you can speak mandarin to her, not a problem. Check out for Miss Tam Chiak’s certificate when you are there!

If you ask, how do we know where to eat in Bangkok? Honestly, most of the time we are as clueless. Of course I do my own research, and I get recommendations. But whenever we eat in a eatery, we get recommendations from the stall owners themselves what else is good to eat in the area. That’s how we eat in Thailand. After having a delicious bowl of bird’s nest in Yaowarat, the stall owner recommended us to eat wanton mee at the junction of Yaowarat Road and Yaowa Phanit. She says,”Nothing beats this stall’s wanton mee, but very little, I need to eat at least 3 bowls.”

She is so right. This bowl of wanton mee is only about one huge tablespoon, with little crab meat, we finished like 3 bowls of it? Never mind about the portion, at least they are very friendly owners unlike SabX2 which is totally not worth the hype and too expensive (read my complaint about SabX2 here).

At Mung Korn Khao Noodle, it is her HK style thin egg noodles that won the hearts of many. She tosses the noodles in hot boiling water, put it in ice water and returns for final toss in the hot water. What you get is reall QQ baa mee. And that lonely wanton, mixture of prawns and minced pork, juicy juicy lah! It’s quite easy to find that stall because they are the one with a huge crowd and long queue.

We concluded this trip with a video of the ultimate street food nazi. Located in Chinatown market, this char kway teow uncle fries his noodle USING A SPOON under hot charcoal fire. Yes I am not kidding, a small metallic spoon. And why call him a food nazi? Because he doesn’t allow photos. His wife or himself would constantly be looking around and scolding people when any customers take photo of them.

So we carried out a “secret operation” to try to take as close up as possible. Don’t ask us how we did it, we just did. But it has to go through massive editing because half of what we shot are scenes of the wife scolding customers. Well despite being a food nazi, he has a good stream of crowd queuing for this CKT. Just how good is his small packet of CKT? The kway teow is springy, packed with wok hei flavor and chewy cuttlefish. This has got to be the CKT with the strong wok hei I have ever tried. 够力!

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