Open the windows of the stylishly-designed treasure chest to both traditional and snow skin mooncakes. Traditional mooncakes come in three options – no yolk, single yolk and double yolk. Stay guilt-free with Baked Mooncake with Macadamia Nuts and Low Sugar White Lotus Paste ($64 / box of 4) and Baked Mooncake with Assorted Nuts ($62 / box of 4). The latter boasts a wholesome blend of almonds, walnuts, macadamia nuts and sesame seeds.
Single yolk choices include InterContinental Singapore’s Signature Baked Maple Osmanthus-Glazed Shanghai Mooncake ($64 / box of 4). Savour the buttery, maple-glazed crust, with floral hints of osmanthus, which breaks apart revealing smooth lotus filling and a gorgeous yolk. Other classics include Baked Mooncake with Single Yolk and White Lotus Paste ($64 / box of 4) and Baked Mooncake with Single Yolk and Lotus Paste ($60 / box of 4). If you want an even more savoury flavour, there is the gratifying Baked Mooncake with Double Yolks and White Lotus Paste ($68 / box of 4). Double yolks mooncakes are the ultimate indulgence so forget about dieting during this period of time. The yolks are too enticing.
Riding on the yuzu and avocado trend, InterContinental Singapore is rolling in a new series of snow skin spheres such as Yuzu Citrus with White Chocolate Truffle and White Lotus Paste; and Avocado with Chocolate Pearls and White Lotus Paste. We love the light and refreshing taste of yuzu, which makes a great dessert.
There are other new and exquisite flavours such as Sea Salt Caramel with Chocolate Pearls and Sakura Peach with Pistachio and White Lotus Paste ($66 / box of 4). For those who find durians irresistible, InterContinental Singapore’s Signature Snow Skin Mao Shan Wang Durian Mooncake ($68 / box of 4) is a decadent treat.
With the exception of Snow Skin Mao Shan Wang Durian Mooncake, there is 25% off for purchases made between 1 August and 15 September.
If tomorrow is your last day on Earth and you have one last meal to enjoy. What will that last meal be? I used to fantasize that if I was about to have my last meal, I would eat everything I never let myself have. We ask 102 of our favourite food and travel bloggers to find out their last meal on Earth.
For my last meal I would immediately head to the Basque country of Spain to indulge in countless flavors of pintxos (or pinchos). These small snacks have an array of toppings placed on crunchy bread, spiked with a toothpick and displayed buffet style in many Spanish bars. My favorite is the piquillo pepper jam with goat cheese and a vinegar reduction or the blood pudding morcilla cocida. My mouth is watering just thinking about it!
Choosing a last meal is difficult as there are so many equally delicious dishes around the world. But, if I have to choose one, I would pick the raw/vegan Malaysian Laksa soup from Seeds of Life. This restaurant is located in Ubud, Bali and it’s healthy, all vegan and offers a huge selection of desserts! The soup itself has all of the right flavors without any of the unhealthy ingredients and it’s refreshing too!
Because of the conviviality of the experience, and the fact that this is a rustic meal to be shared with friends and family, we select Paella. We attended The School of Paella, Escuela de Arroces y Paella Valencian in Valencia, Spain under the tutelage of Master Chef Cross. Our Diploma in Paella is now proudly displayed on our fridge. As our last meal, we would share our paella with people we love, so that makes it a very special last meal.
I’d have to go for some British comfort food – something like a steak and ale pie with chips (fries to my American friends). This would have to be served in a lovely British pub, ideally by a roaring fire, washed down by a pint of local beer!
Lamb is my favorite meat so I’d definitely go for lamb cutlets with mint sauce accompanied by Israeli couscous with lemon & red pepper seasoning. Then, I absolutely love Creme Brulee, so if there’s room for dessert, that’s what I’d have to finish! To drink I’d have a glass of water and then a cup of Mariage Frères tea.
If I could have just one last meal, I wouldn’t go for something expensive or exotic. I would choose one of my favourite things ever – ramen! I love the Japanese noodle dish and I eat it all over the world. There’s something so comforting about the warm thick broth. Of course, the best ramen you will ever find is in Japan so, if I could, I would go to Tokyo to enjoy that final meal!
My last meal would be definitely the street food of India – specially Pani Puri. It is also called Gol Gappa and Puchka. There is nothing in the world that can beat the tangy taste of Gol Gappas. You must have it standing in the corner of a street in the evening for the best taste. You can get it anywhere on the streets of India though the taste varies with the region.
If the world was ending tomorrow, I hope I’d be in Japan—not just because of the food, of course, but that’s what this hypothetic is about. I’d be seated in a sushi bar, preferably one off the tourist trail, chowing down on a sashimi donburi bowl, a.k.a. a heaping serving of rice topped with delectable pieces of fresh, raw fish. My bank account would be ending along with the world, so I’d probably order a few and eat myself into a food coma!
Once again, on a visit to Italy’s magic island, Sardinia, I’ve eaten a 100 foot meal, and boy was it good!
We drove out toward the coast, to the Sinis Peninsula, to Agritourismo Il Sinis in Sardinia, Italy. Here, brother and sister Salvatore and Magdelena Porcu brought out dish after dish of simple food that all came from their farm.
Set before us as we entered were a panoply of plates. Grilled eggplants and peppers. Fried eggplant balls, stewed beef, fried squash blossoms, olives and artichokes…and these were only the starters. Then Magdalena brought out her homemade ravioli, filled with ricotta, and after sweeping away our second plates, the piece de resistance, suckling pig, two months old, from the barnyard. They told us that the sows had plenty more piglets for their table, anddon’t worry–if the nine of us didn’t finish the groaning board, “roast pig is better the next day anyway.”
The wine in little carafes flowed, and then Salvatore broke out his own liqueurs–one bright green made from wild fennel, and another from pears. We asked them how the got those big pears into that those small bottles. And they said that many of the trees branches grow right into the empty bottles, affixed with rope the a branch.
Times like these are when I revel in my life as a travel writer, I enjoy meeting people like this, hearing their stories and eating such delicious food that came from right here.
Maybe it’s silly, but I think I’d go with pizza for my last meal. It’s one of my go-to foods (like it is for everyone) and it’s just such a comfort meal—perfect anytime of day and or any type of occasion. In Naples, they make the best pizza in the world (trust me when I say the hype is based on reality!) so I’d go with a classic Neapolitan pizza.
If it’s our very last meal on Earth, then we’re flying to Japan to experience our first Izakaya (Japanese Tavern) all over again! While we were there we indulged in the chicken skin, tender beef skewers, cheese crisps with drizzled honey, scallions and chicken in a citrus sauce and roasted soy sauce rice balls just to name a few! That’s the beauty of this place, you don’t ever have to settle with just one dish so we’d want sample the entire, mouth-watering menu before finally going to that big Izakaya in the sky.
For our last meal, we would choose the local dining experience that was organized for us by Interesting Times Bureau in Bucharest, Romania. We indulged on five star dining, prepared with delicious Romanian ingredients, and enjoyed it friendly locals.
Each dish was steeped in Romanian tradition, from the pickled mushrooms, to the Salata de Vinete (Romanian eggplant dip), to the bell peppers stuffed with buckwheat and mushrooms, to the fried polenta sticks. The dishes were robustly flavored and unmistakably Romanian.
I’m a carnivore at heart and one of my favorite meals is a classic American steakhouse experience. Starting with a crisp salad, the star of the show is of course an expertly prepared steak – in my case a filet mignon. Add plenty of family style sides like potatoes and mac n’ cheese and you have the perfect meal. No meal is complete without dessert and the steakhouse staple is also my favorite – a sweet and delicate bread pudding.
Tostadas from the Dona Mary Restaurant in Playa del Carmen, Mexico. It might not be the fanciest meal or the most atmospheric place to dine, but this simple restaurant serves up tostadas that I simply can’t eat enough of. Homemade crispy tortillas topped with shredded chicken, fresh cheese, sour cream, lettuce and avocado…so yummy every single time.
Our last meal would be at Tuan Ngoc’s Restaurant in Phong Nha, Vietnam. Besides cooking the absolute best blend of unique Vietnamese food around, they also provide the a homely atmosphere. Tuan and Ngoc are too of the most welcoming and caring people we have ever met and they make every single customer feel like a member of the family. But what meal would we order? Either their secret hotpot (not even on the menu), or their twice-cooked melt-in-your-mouth pork ribs! Total cost – $4!
If we had to choose a last meal, we would absolutely have to go with vegan Khao Soi, an incredibly flavourful rich textured coconut curry broth, served with rice noodles, native to Chiang Mai, Thailand, AND crispy tofu sauté with creamy peanut sauce.
Surprisingly we did not find our favourite dishes in Chiang Mai; we found them at Kwan’s Cookery, a modest Thai restaurant, and cooking school in Koh Lanta, Thailand. Both dishes are an absolute dream. We look forward to another visit in early 2017.
My last meal would definitely be at Thai Vegan in Albuquerque, New Mexico, US. They have an amazing entirely plant-based menu of inventive Thai dishes sprinkled with classic American comfort foods like burgers, fries and ice cream sundaes. My all-time favorite meal is the Creamy Chicken, which is lightly battered pieces of soy chicken on a bed of fresh veggies and greens, covered in a delicious sweet and spicy creamy sauce that is to die for!
If I would have to choose my last meal, what would it be? There is so much amazing food out there in the world, which makes it hard to choose. I’ve eaten at some of the best restaurants in the world, but I’ve also explored the street food on the different continents. But for my last meal, I would stay to what have accompanied me for most of my life, the Pommes Currywurst! I’m German and the Currywurst is probably the best, most popular and traditional street food you can get in Germany. You’ll find an “Imbiss” selling Currywurst in every city, if not, I would not call it a city. Every currywurst seems to be the same on the first look, but it’s not. There are different tastes, depending on the sausage, but especially with its sauce. Usually you order to your Currywurst a Pommes rot/weiss (red/white). So the french fries gets served with ketchup and mayonnaise.
Just thinking of it, makes me hungry and I’ve just made my decision of what I’ll have for lunch today.
For our last meal on earth, it would have to be something from Italy. We recently ate our way through Rome, Florence, Tuscany and Venice and even though we already loved Italian food, we feel like we had never eaten any proper, authentic food until visiting the country. We would love to have a margarita pizza with buffalo mozzarella and fresh basil, as well as homemade spaghetti carbonara pasta.
As a last dish, I would go for the signature dish of ravioli of black Bresse chicken with pan-fried langoustines on a bed of forest mushrooms as served at the Parkheuval Restaurant in Rotterdam. This is rich and gutsy yet somehow wonderfully light at the same time…
My last meal would be traditional Uzbek cooking at Damira’s house in Brooklyn. I recently did a culinary workshop with her through League of Kitchens, and was able to immerse myself in Uzbekistan culture through music, dress, traditions and, most importantly, food. Along with the snacks Damira prepared before the group arrived like samsa pastries, non flatbread and meat pies, we used her family recipes to create dimlama (beef and vegetable stew), fried and boiled barak(dumplings), boemjon salat (eggplant salad), bodring salat (cucumber salad), fruit compote and achik chuchuk (tomato-onion salad) — all prepared with fresh produce and fragrant herbs and spices. As we cooked Damira also told us about the medicinal properties of the ingredients, like how cumin kills food-borne bacteria and that cabbage is an anti-inflammatory.
When it comes to food, we both have very different tastes. As a last meal, Esther would have a meal at French Laundry. Everything is cooked to perfection! I on the other hand, would love to have a simple Double Double with grilled onions from In-n-Out.
If the world was coming to an end and I could only go down after enjoying one last final meal, I would book the next flight out to Seoul, South Korea and head to the closest Korean BBQ establishment.
Koreans have hands down nailed the BBQ experience and not only made it tasty but fun too.
It’s important to share the experience with friends and a glass of soju and that only adds another element to why I enjoy this cooking experience so much.
Having an endless selection of side radishes, salads and pickles to choose from such as Kimchi, to accompany the whole BBQ only adds to the experience.
In fact, every time I think of Korean BBQ and the tender grilled meats, my mouth starts to water.
If that’s not an indication of wanting to make this my final dish, I’m not sure what is. Korean BBQ, you will always be my final meal.
Growing up in Australia we are big fans of lamb. However the best lamb dish we had was on the beach in Sifnos, Greece. If the world was ending tomorrow I would head back to the town of Vathi for lunch at the restaurant Tsikali. Everything was faultless, the hospitality, the location, the view, the food, the flavour. All the food is locally grown and prepared by the restaurant owner’s family. The cheese is handmade. The vegetables are grown on his farm. The animals are respectfully hand-reared especially for restaurant guests. The respect for food is palatable, literally. The food tastes alive, brighter, more flavourful. On top of that the location was unbeatable. Our kids loved the beach, and after quickly eating their fill, took no time to get their clothes off and splash around in the shallow water. As parents, this gave us a few rare moments of uninterrupted relaxation. The pace of life in Vathi could not be rushed. It compelled complete relaxation.
No doubt our last meal on earth would be Turkish food! Any dish from a street stall or a local restaurant would make us happy. Give us some köfte, meze, manti, çörba, pide and homemade olives that we can rest in peace. Turkish food is simply delicious and you don’t need to go to fancy restaurants to try the best recipes. From the street dürüm kebabs to the sweet and nutty Turkish delights, everything is mouthwatering and comfy food.
As far as my “last meal” before I die is concerned, I’d have to say that being Italian, I’d definitely go for a local dish. In particular,I’d choose one that is not only traditional in my island, Sardinia, but it’s also only found in my hometown! Its name is “Panada” and it’s truly delicious! It’s a salted “pie” made of pastry filled with several different ingredients, such as potatoes, anchovies, fava beans and peas for the vegetarian version or different types of meat. The content of “Sa Panada gets cooked by the steam created inside the “pie” (which is closed by a pastry top) when it’s in the oven. The best part for me is the external “crust” and the bottom, where you can really taste all the amazing flavors of this dish.
I would want my last meal on this planet to be the one that brings me closest to home, and no other food in the world that this for me like Charcoal Grilled Portuguese Fish. No complicated arrangements would be necessary. I would wait for the fisherman of Praia da Leirosa, Portugal to arrive with the catch of the day. Then I would just need some charcoal, a hand full of rough sea salt and my final food wish would be complete.
Photo credit by Emanuele Siracusa (Nelson Carvalheiro’s photographer)
No question about it, if we found out the world was ending and we had one meal left to enjoy, we’d head to Cebu, Philippines to one of our favourite restaurants, Carnivore. While in Cebu we couldn’t help but return day after day to try different dishes. Their fresh ingredients and innovative recipes left our taste buds singing praises and begging for more. Serving new American cuisine and incorporating local Filipino ingredients, Carnivore would be our last stop, literally, where we’d work our way through their entire menu, item by item.
My last meal would be over Richman’s Lechon de Lechon with truffle rice and foie gras over the company of friends to celebrate life! This is the best lechon in the world with crispy thin skin and only the most decadent ingredients. You can eat and enjoy without any worry!
If the world was ending tomorrow, we would have a hearty 3-course meal! For the starter, we would eat our favourite fois gras with crispy toasts. For the main course a traditional Polish dish: cutlet, mashed potatoes and hot beetroot salad. And for a dessert a chocolate cake, preferably sacher torte. Everything served with a glass (or bottle if it’s the end of the world!) of good red wine. Yummy!
Without a doubt, pasta is my favorite food group! And in all of my travels, the signature seafood pasta from Shells Restaurant in Brandon, Florida, is hands-down the best pasta I have ever had. This mound of linguine, shrimp, scallops, and mussels, smothered with a mystical blend of garlic, cream, and wine is heaven on a plate. If tomorrow would be my last day on Earth, I would want to leave the world with the taste of Shells seafood pasta on my lips!
My last meal would be a journey that reflects my life and all the amazing cuisines I’ve experienced during my travels. I would start in Girona (Catalonia) where I would dine at El Celler de Can Roca to experience, just one more time, the culinary genius of the Roca brothers. From here, I would head to Italy to have one last fettuccine vongole before continuing to Penang, Malaysia, to feast on Penang char kuey teow and Penang curry laksa. I’m sure my stomach will be at peace with itself after this journey!
Call me crazy, uncouth, or just the typical-American I probably am, but if I was on death row, or so hungover I had only minutes to live, I would sink my teeth into a sausage egg and cheese McMuffin from McDonald’s. One last greasy, artificial piece of heaven sliding down my esophagus as I slowly head down to hell.
I would hop on a plane to Bangkok and order vegetarian Thai Green Curry (Gaeng Kiaw Wan) at Siam House on Silom Soi 20. This dish is loaded with fresh vegetables, which are sauteed in coconut milk that has been mixed with hot green chili paste. Since I’d only be around for a few more hours, I’d order it spicy enough to make my nose run and my eyes water – no worries about the after effects
I have eaten strange and wonderful foods all over this planet of ours, but if the world were ending tomorrow, as my last meal I would have a “Blue Cheese Burger, with fries” from Ray’s Grill in Vientiane, Laos.
I have eaten a lot of hamburgers, of all different styles and types, in all corners of the world, but Ray’s burgers are truly world class. Specially spiced, tender Australian beef is grilled to medium rare and two slices of tender bacon are added on top. A slice of white cheddar and a slice yellow cheddar is then placed on top and a metal bowl is placed over the patty to further cook the burger and melt the cheese. When cooked to perfection, the party is placed on a soft toasted, locally made, artisan bun with lettuce and tomato and blue cheese crumbles are added.
It is comfort food for sure, but I think that is what anyone would want in their last day on earth.
I love to discover new places via food. I traveled for one year around the world and tried new dishes in Australia, New Zealand, Asia and South America. After my world trip I started my blog „Travel on Toast“ in German language. The name means „travel on the base of good food“, for my blog I travel 4 months per year.
Last year I went to Singapore, fell in love with the city, the people and the huge variety of food. I could eat laksa every day, it’s so tasty. I’m also fond of chicken rice and I tried fish head curry.
What would my last meal be? A tough question! As I love to try small portions of everything, I would opt for dim sum. I had it several times with friends in Singapore. I would order a whole lot of savory dim sum. But as I love everything sweet there would be some egg tarts too.
My last meal on earth would definitely have to be something with seafood. I love raw seafood dishes – ceviche’s, capriccios, sashimi’s – there is nothing better, but the one dish that sticks out in my mind is the Wasabi Tuna Tartare at Kilo Bali. Amazing fresh tuna marinated in citrus and sesame with just a kick of wasabi for spice, mixed with silky avocado and served with crispy flour chips for crunch.. it is simply perfection on a plate.
If I’m going to have tears rolling down my face with it being the end of the world, there’s no better way to make myself cry than by heading to the nearest Korean restaurant and eating the spiciest Kimchi Jiggae! Furiously bubbling away in a black scolding pot, this distinctive Korean comfort food hits the spot every time with its infamous ingredient: tangy, spicy, fermented cabbage! Sounds off-putting but it’s absolutely scrummy served with dollops of rice and a glass of soju’.
For my very last meal on earth I’d go for something very British – fish, chips and mushy peas! Eating salty fish, vinegary chips and a pot of mushed up peas reminds me of my childhood as we would visit the Fish n’ Chip shop for a weekend treat. The ones in the picture are from Poppie’s in East London, which is regularly voted as the best fish and chips in Britain.
My last meal would be at Tori’s Bakeshop in Toronto, Canada. The establishment is a vegan bakery by day, but in the evening, they open their “After Hours” restaurant. Tori’s offers comforting meals that are completely plant-based. I adore the margarita pizza topped with vegan mozzarella. Their vegan cheese platter is to die for! There are three types of cheeses (brie, smoked cheddar, and peppered chevre) made without any animal products. It’s one of my favorite meals ever.
My last meal on earth would be lamb and fresh vegtables with gravy washed down by tyskie beer at Ochodzita Karczma. The vegtables taste amazing locally grown and cooked fresh. The lamb is tender braised in a brown gravy sauce. Ochodzita Karczma is located in the tatra mountains on the Border of Poland and Slovakia.
The Croatian classic of octopus cooked under the peka is the absolute definition of the simple things in life being the best. A peka is a bell-shaped clay lid which is heated and placed over the top of a dish containing potatoes, onion, garlic, various herbs, a succulent Adriatic octopus which is drizzled with local extra virgin olive oil. Embers are then placed over the peka as it bakes away. The result is something out of this world with crispy octopus flavored potatoes and absolute tender octopus. Peka is Croatian comfort food at its finest.
My last meal would definitely be lots and lots of xiaolongbao (小籠包) (soup filled dumplings) and gan mien (dry noodles with sesame sauce) (乾麵) from the original Din Tai Fung on Xinyi Road in Taipei, Taiwan. The Taiwanese restaurant is famous for it’s soup dumplings for good reason. They are salty, savory, and delicioius.
Din Tai Fung has opened branches of the now high-class restaurant around the world — which is comforting while on the road — but none compares to the original on Xiny Road in Taipei, which is still just another hole-in-the-wall dumpling store the same as when it served its first xiaolongbao in 1972.
I would definitely go for brunch at Caravan in King’s Cross, London. It’s one of my favourite restaurants in the city – buzzing from morning right through to night! I always go for the baked eggs with spicy sausage served in an iron pan. The eggs are in this amazing spicy tomato sauce, and it smells (and tastes) so delicious!
One of my favourite places to eat from all my travels is actually in London so relatively close to home. Borough Market, just south of the River Thames, is a fabulous colourful place to visit, with food stalls overflowing with edible delights. Stopping by Shellseekers is a must whenever I visit for their scallops with crispy bacon and bean sprouts. They are collected by hand by divers off the Devon coast and are one of the most wonderful things I’ve ever tasted.
A Chicago style pizza would be our choice for our last meal on Earth. Consider a thick, oven-baked, crispy crust. Next, comes a plentiful layer of flavorful red sauce. Now the chef places handfuls of fresh mozzarella cheese on top. After it bakes, in order to serve it properly, each stringy slice has to be manually detached from the pizza. A Giordano’s pizza leaves nothing to be desired, except that sadly it’s solely found in Chicago. If you find yourself in Chicago, we recommend an Italian sausage, green pepper, onion, with extra sauce pizza. Chose thick or thin crust. Both are heavenly!
I am a sucker for any kind of Italian food, especially when it comes to pesto. If there is a pesto pasta on the menu, I can’t help but order it. Tucked away on a quaint street in the heart of San Diego’s Little Italy, I enjoyed some of the freshest pesto I’ve ever had at Buon Appetito. They even served the Italian Birra Moretti, another favorite of mine. My craving would be satisfied with this meal as my last!
I have been to a few molecular cuisine restaurants. The experience is usually fun, intriguing and feels more like a chef’s show than a meal. This is particularly true at Disfrutar, a restaurant that received its first Michelin star the year it opened and which is expected to receive its second this year, the second. It is the second entrepreneurial venture of Castro, Xatrutx and Casanas, three head chefs from elBulli, considered the world’s best restaurant for 10 consecutive years before it closed its doors in 2011. Disfrutar, translated as Enjoy, offers set tasting menus of 18 or 25 morsels that can be defined as smart explosions of flavours. The cuisine served is Mediterranean and deeply rooted in Catalunya with several references to childhood memories, like the waffle cream cookies turned cheese ice cream, and a few souvenirs from elBulli like the spherical olives. Each dish is incredibly well presented and cannot be repeated in a conventional cuisine, these are dishes you cannot make at home. I particularly enjoyed the prawn cocktail sandwich where the bread had been replaced by an airy crunch or the jelly macaroni carbonara, where the pasta is made of jelly and the sauce comes in foam texture.
The end of the world is a big deal. Assuming that all other preparations had been made and all essential items had been escorted to an appropriate place from which to allow the end of the world to happen, I would thus attempt to make my way to the nearest steak restaurant. The biggest steak on your menu, please, medium rare. Garlic potatoes. Mixed veggies. Maybe some other side dishes. A generous slice of chocolate cake with mint chocolate chip ice cream on the side. A light lager.
My last meal would be at Tim Ho Wan in Hong Kong. I visited it a few months ago, and I can still remember the exact taste & texture of their crispy bbq pork buns. They were so good that one order wasn’t enough. I was traveling solo & managed to eat six pork buns, plus more dim sum as well. I don’t care, it was all amazing. If that’s my last meal, there’s no better way to go out.
My last meal would be Polish pierogi, or dumplings. Pierogi can be stuffed with many different fillings (savory or sweet), but you’ll commonly find them filled with potato, cheese, meat and sauerkraut, and topped with a sour cream and bacon bits “gravy.” I grew up eating pierogi in my hometown of Milwaukee, Wisconsin (which is home to a large population of Polish immigrants), and have also been lucky enough to travel to Poland (where I’ve eaten more than my weight in pierogi)!
I would have my last meal on earth back home in Australia at a Japanese restaurant called Wagaya. You can order a ton of yummy and well thought out dishes in one of the cooler settings I’ve eaten in. This is the restaurant that opened my eyes to the fact that Japanese food is more than just sushi and I couldn’t be happier about it. My back up would be slightly less classy – pizza with extra cheese.
My favorite dish in the world is ceviche. It’s made from raw fish that is marinated in citrus juice, with onions cilantro and sometimes tomatoes. It’s often served with crackers and goes perfectly with an ice cold beer. You can find ceviche all over Peru and Central America and I am sure President Obama would enjoy it. My favourite ceviche is served in little cups at the fish market in Panama City, and this version here is made with octopus, squid and tomato and I tried it in Celestun in Mexico.
I’m a total foodie, so narrowing down my final meal has been nearly impossible- so I’m going with a Primanti Bros. sandwich from Pittsburgh, Pennsylvania! Two thick slices of Italian bread filled with grilled turkey, provolone cheese, tomato slices and then the ultimate toppings- vinegar-based cole slaw and homemade French Fries! So perfect. It’s served on deli paper (an homage to its beginnings) and with a side of freshly-brewed Sweet Tea I’d be sure to head straight to heaven.
Spicy, sour, sweet, crunchy, and fresh. These are the flavors and textures of my favorite Thai dish, Khao Soi. I could go totally cliche and eat something like macaroni and cheese (which is a favorite too), but I’d regret not being able to taste all of the variety of flavors and textures that’s out there in the culinary world. Many dishes can be one note. Not Khao Soi!
The curry and coconut broth is a perfect mixture that has a smooth taste with a tang. Adding the chili paste to taste is a must, even if you don’t like things too spicy, just a tad will make a difference. Then there’s the heavenly mixture of seasonal vegetables, including pickled cabbage, and egg noddles. The best part just might be the crunchy egg noodle topping. Who doesn’t like crunchy noodles? This would be my ultimate last meal since I’d get to tantalize my taste buds with as many flavors and textures as I could all from one dish. When in Thailand, it would be a sin to miss out on this bowl of goodness!
My favorite spot to get to this dish: Nong Beer Restaurant in Pai, Thailand
If we had one last meal on Earth, we would head straight to Spice of Life in Goa’s Palolem Beach, India. This places serves the most delectable tandoori items we have ever tasted. We would ask for a platter of fiery tandoori chicken, juicy mushroom tikka and freshly baked tandoori roti. We would wash it down with fresh lime soda, and enjoy everything with our bare feet buried in the sand.
A combination of the greatest Indian food, soft sun and seaside breeze… can you imagine a better last meal than this one? We can’t!
For my last meal, I’d want something simple, familiar and comforting, something that reminds me of home, family & my growing up years. As such, Nasi Dagang Terengganu would be IT, the breakfast meal & festive dish of my home state of Terengganu in Malaysia. I wouldn’t mind which restaurant/food stall it is from as there are plenty of great options in Kuala Terengganu. As long as it’s complete with acar (vegetable pickles) and tuna curry prepared in Malay-style with some belimbing buluh, I guess I’d die a happy man.
If we had to choose one last meal on earth it would have to be a big plate of authentic egg Pad Thai. When we were in Chiang Mai, Thailand we lived next door to a small restaurant where the chef would cook up the best Thai food we’ve ever eaten. With just the right amount of spice from crushed red pepper to the perfect crunch from chopped peanuts, her Pad Thai was simply the best.
As a traveling family of four, we’d love to spend our last meal together by a lake or the ocean, enjoying an ice cream with our kids. One of our very favorite ice cream parlors is at Moolix Ice cream Shop in Kelowna, BC, Canada. Moolix has the perfect location right by the beach on Okanagan Lake, and lineups are usually out the door and down the street in the summer.
If the world was about to end, it would have to be the meal of a lifetime, inspired by my travels! For a starter, I would go to Bologna and make my own tortellini with raggu sauce. As a main, I would have Argentine steak from El Boliche de Alberto in Argentina, with a side dish of Japanese salmon sashimi. Then, French cheese with a thaï papaya salad and as a dessert, chocolate fondant with coffee. All with some tasty Argentine wine and Cognac for digestive. Yes, I’m French so a mea lis always full-on !
Hidden in the narrow lanes of Old Delhi, once the capital of Mughal Empire is a Mansion carefully restored one brick at a time. Here on the roof of 120-year-old “Haveli Dharampura’ is the restaurant called “Rooftop’, it is here overlooking the spires and domes of places of worship of every faith around me, I would like to have my last meal surrounded by my friends and family.
If the world were ending tomorrow, we would want a repeat of our amazing meal at Hotel Schutzen in Lauterbrunnen, Switzerland.
We started with the apero platter, containing savory dried meats and alp cheeses. Sam ate the meat, while I enjoyed the scrumptious cheeses! For his main course, Sam ordered the beef sirloin steak, which he proclaimed was “the best steak he had ever had”. It was served on a hot stone, so he was able to decide how much the meat got cooked. The steak was served with variety of traditional and unique sauces, including curry and garlic butter, which were his favorites. I went for the vegetarian-friendly fondue. Now, this wasn’t just any swiss fondue, it was deliciously flavored- one side herb cheese and the other- tomato flavored. And if the meal wasn’t enough… check out the view!!
My last meal would be a paella in Barceloneta, the dockside section of Barcelona. Although Barceloneta was irreparably altered by the 1992 Barcelona Olympic redevelopment, luckily it maintained its precious supply of family owned restaurants that specialize in the characteristic seafood paella particular to Barcelona. Add a green salad garnished with sweet Spanish olives and white asparagus, and Crema Catalana (Crème Brûlée) for dessert. Of course end it all with an espresso and a copa of Cardinal Mendoza brandy.
I vividly remember the tortellini I had at Da Danilo in Modena, Italy. In true Italian fashion I set out to find a place to eat right after dusk, finally sitting down on the flowery patio (those warm September evenings, y’all) at what must have been half past eight. The meal lived up to every expectation I had from Italian cuisine: the tortellini was stuffed with creamy ricotta and spinach, and was generously doused in balsamic glaze – the brown elixir is, after all, endemic to the area. If I had to pick one last meal on Earth, it would easily be the tortellini at Da Danilo.
My last meal on earth would have to be ahi tuna tacos with a side of french fries. I’m obsessed with ahi tuna and eat it at every chance I get. Since I’m from Southern California, fish tacos have always been a dietary staple for me – and the competition here is fierce to create the best one! It’s a tough call which restaurant I would choose because there are so many good ones, but my favorite is from El Pescador in San Diego – so fresh and flavorful!
Furano Maze Soba at Yuki to Hana in Furano, Hokkaido.
Maze Soba, also known as Abura Soba is known as Oil Ramen Noodles. It’s a noodle dish without broth, but with oil and several toppings. The toppings for this particular Maze Soba dish included a raw egg, vegetable tempura, pork slices, sesame seeds, chili oil, strips of nori, watercress and probably more ingredients I haven’t been able to identify. Most importantly: it’s one of the most delicious tings I have ever tasted… All the flavors and different textures came together perfectly and made it a very memorable dish. Besides it being a standout dish, the little restaurant was also very nice. A clean interior with wooden tables and chairs, an open kitchen and incredible staff. If I could fly back tomorrow I would, just thinking about this dish makes me hungry;-)
If the world was about to end and we had to have our last meal, then, without a doubt, it would be at Anna’s Restaurant on Koh Phi Phi. The restaurant is a fairly typical Thai restaurant but with a great atmosphere in a tropical setting. They serve the best chicken satay and chicken kebab we’ve both tasted in a very long time and that is why it would be our choice for our final meal.
I would choose xiao long bao from Din Tai Fung as my last meal on earth. They are my absolute favourite food on the planet and I could literally eat dozens of these delightful little mouthfuls. I love the way the hot soup spills out of the dumpling and you get so much flavour right from the first bite. I’ve eaten them all over the world – Singapore, Kuala Lumpur, Hong Kong, Seattle and Melbourne, and they just can’t be beaten for any meal.
For our last meal together we would eat at one of the many pintxos (Basque tapas) bars in San Sebastian, Spain. We just discovered this style of tapas and eating during our last trip where we walked the Camino del Norte through the Basque region and we became addicted to it. The diversity and freshness of pintxos means that you never tire as you can go from seafood to smoked meats to cheese to vegetables seamlessly with so many flavors — sweet, salty, creamy — incorporated into such a small package that usually fits on top of a piece of bread. And, to finish off our last meal we would certainly have cheesecake from La Viña as it really is the best cheesecake in the world.
The smörgåsbord at the Grand Hôtel in Stockholm would be an ideal choice. It is more of an event than a meal, requiring several hours to sample all the delicious delicacies. It begins with cold tables of herring prepared several ways, salmon, smoked, salted, or marinated, and an array of bread and cheeses, along with a dizzying assortment of meats. As if that isn’t enough, a whole table of hot foods awaits, led by the classic Swedish meatballs. Of course there is also a dessert table which, in recognition of the abundance that precedes it, is mercifully small.
One of the best dining experiences I ever had was at Chez Fonfon in the Vallon des Auffes section of Marseilles, France. They are renowned for their bouillabaisse, and it was truly as savory and delicious as I had heard it would be. Besides the food, the location of the restaurant in this small, charming fisherman’s village set a perfect tone to the evening, and the fact that it was hidden away from the more tourist-y spots of Marseilles made me feel as though I had discovered my own little corner of the city.
There’s no competition – for my last meal I would head to Dimitris Ammoudi Taverna in Oia, Greece for tzatziki, grouper, zucchini and tomato fritters and baklava. It’s my favorite restaurant in the world, both for the food and for the gorgeous setting on Ammoudi Bay. We’ve actually re-routed European trips the past couple years just to have lunch there.
I recently had one of the most incredible meals of my life at a restaurant called Sushi SORA in Tokyo. It was my first time visiting Japan and although we do have some wonderful sushi restaurants in the UK I’ve never tasted sushi so fresh or cut so beautifully. That dinner would certainly be my choice for my last meal.
If the world was ending, and I had to pick my last meal it would probably be eggplant lasagna in a local Italian cafe called iL Paesano. Eggplant lasagna is one of those great Italian comfort foods that is best with a glass of wine. There’s also the location, the vibe, and the people you share it with that make it extra special.
My last meal would be surprising for some – but I know exactly what I would want. I would be at a beach in Portugal, where I come from, by the sea, and enjoy a very simple meal: clams in white wine and coriander, followed by a fresh prawns and a beautifully grilled red mullet with roasted pepper and onion salad. The fish would have been caught that morning and it would be beautiful. I would pair it with a white sangria and majestic sea views.
My last meal would be a starter of fried Haloumi cheese with a lime, coriander and capers dressing served with olive bread to remind me of living in Greece. Main course Cumberland sausages (well-cooked) with diced carrots and garden peas to remind me of Cumbria and home-cooking, with a dessert of fresh strawberries, gooey meringue and whipped cream to remind me of a quintessential English summer. The restaurant would be my own kitchen but with my son cooking for me and all my family and friends to share it.
I lived in Taiwan for one year and had the chance to try the best street food in Taiwan as well as in other countries in Asia. I love the food there but if the world was ending tomorrow my last meal would surely be Sushi! I tried Sushi in Taiwan, in Hokkaido and also in the famous fish market of Tsukiji, Tokyo. No matter where I am in Asia, I’m always ready to eat Sushi!
Located in a corner of one of the famous markets at South Jakarta, Pasar Santa, it is not too difficult to find this legendary sate stall. But to find a seat there is another thing.
Sate Padang Ajo Ramon Pasar Santa –started in the ‘80s by Ramon Tunjang, is now served hundreds of customers every day, from 16.00 to 24.00. People’s favorite there is ox tongue sate drenched in spicy, and delicious, Sate Padang gravy.
I can’t go past choosing gelato for my last meal on Earth; after all, if the world is ending, I might as well have something totally unhealthy! I loved the Burnt Caramel gelato pictured above that I tried recently (it’s Turkish-style, so takes longer to melt, perfect for hot days), however, my absolute favourite gelato is at Cow & the Moon Gelato in Sydney’s inner-west suburb of Enmore. They’ve even won a Gelato World Tour title in Italy!
My last meal would be a seafood night on Vĩnh Khánh Street in District 4 of Ho Chi Minh City. There are dozens of seafood restaurants here with little tables and chairs spilling out onto the street. Sometimes it is a matter of stopping at the first one with available space. This would be an ideal last meal because it is something that is best done with a large group of people, so what better way to commiserate the end of the world than with a group of friends.
Having always adored seafood – crab, prawns, fish, cockles, mussels, calamari, sea urchin, you name it and I’ll demolish it – this is an easy question to answer. Lobster. Simply grilled lobster drowned in a herbed butter served with garlic and chilli spaghetti. What a way to go out with a bang! The dish can be ordered at Vicino (http://www.vicinorestaurant.com) in London.
Helsinki may be a surprise destination for food, but the city boasts four Michelin restaurants, which considering its small size is a huge number! The one we visited, Olo (http://olo-ravintola.fi/en/), plays upon Scandinavian and Finnish principles of locally sourced seasonal ingredients, all assembled with that Finnish flare for design. The one stand out dish was the steak tartar with a bone marrow snow on a bed of pickled cabbage. It was simply out of this world, and I could’ve eaten that dish all night long!
If the world would end tomorrow, I’d love to eat a typical Dutch winter dish, zuurkool: potato stew with sauerkraut. I suppose that despite being a world traveler my deepest relation with food is connected to my roots. Zuurkool is the first thing I ask my mother for when I return to the Netherlands for a visit!
The dish is very simple: put potatoes in water with sauerkraut on top and boil until the potatoes are done. Drain off the liquid in a separate bowl. Mash potatoes and sauerkraut, using as much of the liquid to mix it into a smooth dish. Traditionally it is eaten with a type of sausage calledrookworst and fried bacon (instead of the liquid some will use the bacon grease when mixing the potatoes and sauerkraut). Vegetarians, on the other hand, may combine it differently, e.g. adding raisins or apple to the stew and serving it with fried bananas.
Since I’m French, I would probably go for something french, we really do have some delicious food there and some that I really miss, one of them being “tartiflette”, a famous “savoyard” meal, yet, quite simple as made of potatoes, onions and reblochon cheese melted inside. Served with fresh baguette (essential as Frenhc !), that would be a great option !
If I had to pick a restaurant for my last meal, it would be The Rock (http://www.therockrestaurantzanzibar.com/) in Zanzibar. It really is paradise. Located on a rock, off the east coast of the Unguja, there is a small rowing boat to take you from the shore. It’s a tiny place with around 4 tables inside and the same out on the terrace, and the views of the Indian Ocean are breath taking. They serve seafood caught fresh that day and delicious wines.
If the world was ending tomorrow, it’s without hesitation that I will have for my last meal on earth a Mauritian chicken chow mein called “Mine frit” in Mauritius. Of chinese inspiration cuisine, this dish is a specialty of Mauritius. No need for a great restaurant to eat it, you just have to go on the beach and order it in a small shop. My favourite way of eating it, is just in front of the ocean !
Under the Tuscan sun, the paradise of Cortona calls to travelers from an Italian hilltop location. Retaining much of it’s 3000 year old history behind Etruscan walls, Cortona is filled with jaw dropping views and medieval architecture. None of that compares to the succulent smells wafting out of multi-generation owned stone-walled restaurants. Our final meal on earth would be a succulent Caprese salad on a patio, a pasta course down the cobblestone street and chocolate delights from stalls lining the main square. Deliziosa!
My last meal would be a “Pluto Restaurant” in Copenhagen, Denmark. I would visit during the Pop Up brunch and have some Italian and French cut meat. Iberico Bellota – Italian Coppa – and don’t rememeber the last one. Cheese is Comté. Bread is sourdough
Choosing just one last meal is so hard – in reality, we would probably spend the entire day eating! After thinking long and hard about it, we finally settled on Shakshuka, a spicy middle eastern dish of poached eggs in a tomato and pepper sauce. Although it’s usually a breakfast dish, it can be eaten at any time of day. Could we have Thai and Indian curry for starters, sushi for dessert and Pizza with our tea at the end of the meal? Now that would be an incredible final meal on earth!
Hands down my last meal would be from The Prime Grill in beautiful British Columbia, Canada. This restaurant is my guilty pleasure so it would only make sense to have my last culinary experience catered by the very best. I’d enjoy their salad to start. Mmmm. Even though a salad may seem like a healthier option it is mouth-watering with goat cheese crumble and savory balsamic dressing. For dessert – extra cheesecake please! I think cheesecake makes any situation better, especially the your last meal on earth kind.
As travelers, we have tried many interesting foods on our journeys including poutine in Canada, conch fritters in the Bahamas, and tempura shrimp in Japan. These foods quickly became some of our favorites, but if I had to choose my favorite meal knowing that the world would end tomorrow, I’d have to choose my mother’s pot roast with potatoes and carrots.
This dish is the definition of comfort food. It’s delicious, filling, and no one can make it like my mom, so if I’m eating it, I’m visiting with her as well!
The potatoes and carrots take on the meaty flavor of the roast, which is seasoned just right with salt. The juices from the meat and the veggies combine to make such a yummy gravy.
To make the meal even more perfect, I’d have to add homemade banana pudding!
If the world were ending tomorrow, my last meal would, of course, be sushi. Sushi is my all time favorite food, I love salmon and tuna nigiri slathered with wasabi. My only requests would be that the sushi be made with the freshest fish from the Tsukiji Market in Tokyo, and that it be unlimited so that I could eat until my hearts content.
My last meal would be a steaming pot of mussels. I love this traditional Belgian dish when made with mussels coming from the Dutch / Belgian coast. They are large and have a full, intense and briny flavour. There are various ways to prepare them, but I like it when they are steamed with a handfull of shallots, cellery, parsley, freshly ground black pepper and chilli flakes. To get some variation, I sometimes add coconut cream and curry or white wine and garlic.
My last meal would have to be ramen from Japan. I’ve always been a fan of ramen–not the kind that comes in a package but the kind that has been slow-cooked and crafted by hand. We tried bowl after bowl throughout different regions of Japan and my favorite has to be tonkotsu ramen–it’s simple, delicious and warms you up from the inside out!
When it comes to last earthly meals, there are far too many to mention but almost all come from my mother’s kitchen. One of my favourites would be a classic lamb shank with mash potato and steamed vegetables. And the other would be an all-time favourite of South Africans: a braai. This is our version of a BBQ ( plus it’s way better), we usually braai lamb chops, beef boerewors ( sausage) and serve it with potato salad and garlic bread. Winner meals before the world ends for sure.
I love alfresco dining and the farm-to-plate movement. Brooklyn Grange owns two fabulous roof top farms in New York. Their commercial operation is hugely inspiring and brings a lot of positive benefits to the community. I hope some day I can enjoy one of their creative roof top feasts. They sell out in seconds! I’d invite my family and closest friends. We’d dine on fresh organic dishes under the stars with the Manhattan skyline as our backdrop.
We’d actually opt to enjoy the simplicity of fried fish – caught that morning – rice, plantains and a selection of homemade salsas, served on a rickety table by a woman with wrinkled skin and twinkle in her eye in a little town nestled between the Colombian desert and sea. To drink? A cold, illegally imported bottle of Venezuelan beer would be essential to ward off the stifling heat in this part of South America. Simplicity, happiness and honest food in a place which holds many happy memories for us.
We just returned from a trip to the Orlando, Florida area, and funnily enough we ate what I would definitely consider a last meal-worthy dish. At Madd Jack’s BBQ in Cocoa Beach, Florida we ordered the Locos Nachos with Pulled Pork and was it ever amazing! We went for the double cheese (shredded cheddar AND liquid cheese) and I can definitely say it was super tasty, if not super healthy. I am usually not a pulled pork person, as I usually find it too “sauce-y,” but Madd Jack’s BBQ’s is just tender and delicious–not overly sauced at all.
If the world would be ending soon, I would jump a plane and fly to Trinidad & Tobaggo. The street food scene on this Caribbean island is phenomenal and rivals any country that I have visited. I would start with a couple of doubles, which are like a burrito, but filled with local spices and peppers including cumin, minced garlic, curry powder, and onions. It is a delicious ball of flavor. Then I would enjoy a bake and shark sandwich with some corn soup. A bake and shark sandwich is fried shark with your choice of fixings.
It would be Kaledo! Kaledo is made from Kaki Lembu Donggala. This is is a traditional cow’s trotters soup served in spicy broth, special food from Donggala regency, Central Sulawesi, Indonesia. I ate this food once in Palu, and after that I just can’t forget these delicacies.
I would like to start with a salad and avocado from Colombia. Followed by a King Crab from Ushuaia, Argentina served with sushi from Japan. During the meal the water would be from the foothills of the Swiss Mountains, without gas, and the coffee would be from Ethiopia but served in Italian style. The desert of course with be Nutella from France and Tiramisu. Delicia.
Singapore has recently launched our inaugural Michelin Guide, highlighting the best places to hole up and indulge in the world’s most highly rated city for gastronomy. Two street food vendors (hawkers) are awarded 1-star. My last meal will be minced pork noodles at Hill Street Tai Hwa Pork Noodles, one of the street food vendors who was awarded 1-star. Singapore’s minced pork noodles is served with minced meat, pork slices, pork liver and stewed sliced mushrooms. Only available in Singapore, we can eat this for breakfast, lunch or dinner! One and only stall in a coffeeshop, Hill Street Tai Hwa’s noodles is cooked till perfect – al dante and springy. Tossed in chilli and vinegar, there is a robust mix of savoriness, spiciness and tanginess with fresh pork ingredients. Now that they are in Michelin’s coveted list, it means the queue may get longer but it’s totally worth it!
I do hope you like this post. Do share with us in the comment below which travel blogger’s food is what you are going to try on your next travel adventure.
If you are a travel blogger yourself and like to add your last meal in this post, simply email admin[at]misstamchiak.com with subject “What Would Be Your Last Meal?”
This coffeeshop at Blk 130 Jurong Gateway Road is very busy recently. The famous Soi 19 Wanton Mee has opened their new branch there, and there is another interesting stall Baba Melaka within the same coffeeshop, serving Peranakan dishes. I don’t really know of hawkers that serve peranakan dishes (except for Popo & Nana in Maxwell market). I guess probably because it’s really laborious to cook Peranakan dishes.
Here at Baba Melaka, prices are kept low. So, don’t set too high expectation when you are having Nonya Assam Laksa because you are only paying for $3.50. The soup is very watery and it consists of the thick noodles with ingredients like onion and cucumber slices, mint and topped with a mellow prawn paste. Honestly, I have had better ones in Singapore and won’t mind paying a higher price to get a better quality one.
On the other hand, their Ayam Buah Keluak with steamed rice ($5.50) is pretty impressive. The gravy is robust with a slight earthy tanginess to it. The meat is very tender and the fragrant sambal belachan was spicy with a kick. Have a mouthful of steamed rice to go with the crunchy achar, chicken and chilli sauce, it feels like a party in the mouth. They also have other rice dishes like Beef Rendang Nasi Lemak ($5.90), Ayam Rendang Nasi Lemak ($4.90) and Ayam Goreng Nasi Lemak ($4.90).
Ending the meal with their Baba Chendol with roughly shaved ice and thin gula melaka. There are big kidney beans but the chendol strips were not very generous. But cannot complain lah, only $2!
They also sell some peranakan kuehs at the corner. I thought having a peranakan stall in a coffeeshop is a rather refreshing idea but you have got to lower your expectations a little. Go for the rice dishes, it won’t disappoint. Unfortunately I have not met the owner of the shop during my 2 visits there. The employees at the stall work pretty slowly and they are not too friendly.
Get ready to explore the land and high seas – all you need is a fork and knife. Aptly named the Surf & Turf buffet at Pan Pacific Singapore’s Edge restaurant, this specially curated buffet segment features premium cuts of meat and the freshest of seafood. Held every Tuesday night, diners will be treated to some of the best delicacies that the world has to offer – from meat to seafood, and everything else that fall between the food spectrum.
And more than just having a wide range of ingredients that traversed the land and sea, the versatility also come from the spectrum of culinary methods used to prepare these dishes. From quintessentially local flavours that come in the form of Chilli Crabs and Pork Ribs Soup, to exotic Mexican classics like the Chicken & Shrimp Jambalaya, the buffet menu is sure to transport you on a literal gastronomical adventure around the world.
Perhaps the Chicken 65 & Squid neatly encapsulated what Surf & Turf at Edge had to offer. The Indian-influenced dish was aromatic and delectably crispy, featuring chicken chunks and baby squid that was deep-fried in a spice batter.
Heming the heart of the buffet line is a live grill station where cuts of beef, lamb, pork, salmon, garlic prawns and chorizo sausages are freshly grilled and served straight to your table. You get the smoky char on all your food, without any of the lingering smell. We’d suggest skipping the pasta station and going straight to the station that serves up Wok-fried Fish Noodles With Roasted Pork And Yellow Chives, which was a dish that reminded us of ee-fu noodles coated with wok hei flavour.
Pearls Of The Sea
There is no better measure of the freshness of the seafood than ones where you have them served on ice (and also raw). Minimally seasoned, the bright orange prawns were fresh and succulent while the Alaskan king crabs were plump and sweet. Other selection include freshly shucked seasonal oysters, queen scallops and poached Bouchot mussels.
Fresh cuts of sashimi are also available upon request. From salmon slices to octopuses and tuna, seafood lovers will be able to savour the flavour of these dishes in their most purest of form – and the freshness speaks for itself.
Gems Of The Land
As extensive as their seafood selection, the sheer amount of meat choices will not disappoint as well. Hoping on the chirashi trend, the Wagyu Beef Chirashi is a brand new creation to the buffet line, where torched wagyu beef cubes, tamagoyaki, asparagus, fish roe and scallions lay atop a bed of fluffy rice. As tempting as it may, resist filling your tummy with seconds to make room the rest of the food.
There are many live stations at the Surf & Turf, one of which serves up freshly sliced char siew and the roasted delights like pork and duck. The roast pork we had was pretty decent, with a crispy crackling and a good meat-to-fat ratio. We also had some laksa, which was nice and rich, and we appreciated the nice gentle heat of the gravy.
You’ll want to dip those meat from the buffet line with some of their Homemade Signature Sambal. These little saucers of condiments might be lying aside quietly, but their fragrance packs a fiery punch. We especially enjoyed the Salted Fish Sambal, where a robust fish fragrance accompanied the chilli blend to create something tasted great even with some plain rice. Beef lovers can enjoy the Slow-roasted Wagyu Rump With Herb Gremolata, but we actually preferred their fully cooked meat creations like the fusion Spicy Bulgogi Beef Pizza With Shrimp that came on a wafer-thin crunchy base.
The Roasted Whole Baby Lamb With Mezza Condiments made us do a double-take when we first spotted it lying on the buffet line. Undeniably a decedent way of serving lamb, the slices were surprisingly moist and gamey taste was well masked.
And Those That Lie Between
Despite not falling within with category of ‘sea’ or ‘land’, no effort has been spared in the luxurious selection of sweet treats. The usual cascading chocolate fountain makes an appearance, and we liked the fruit cocktail as the side that comes with a spiked concoction that made for a naughty spin on the usual fruits.
Their signature Durian Pengat is great for lovers of this notorious fruit, but our favourite was the a la minute Waffles with batches that were made fresh. Top these fluffy quadrants with a scoop of ice cream for a classic sweet treat that’s done just right. Our tip? Munch on some decadent Dark Rum Soft Chocolate that felt like a spiked chocolate gummy, or snack on the selection of nyonya kuehs while waiting for your waffles to be ready.
And in the same indulgent vein as their savoury mains, many of their desserts are just as indulgent as well. Some came with an ostentatious sheen of gold, like this Gluten-free Chocolate Brownie that was practically calling out to us. The bittersweet fudgey chunks was rich and intense and oh-so-worth-the-calories. Well, at least it’s gluten-free so that makes it healthier.
So if you’re in the explorative mood (and appetite), try the new Surf & Turf at the Edge for a meal that transcends land and sea to bring you the best – from the sea and land and everything else in between.
The Surf & Turf buffet at Pan Pacific Singapore runs every Tuesday from 6:30pm – 10:30pm.
When buying cookware, what are some things you look out for? For me, I always go for non-stick pans that is easy to clean. Imagine having to waste all my energy to scrub and scrub after cooking a meal. A big thank you to the kind folks from Corningware®, I was introduced to the new top-of-the-range metal cookware Corningware® Retroflam.
Made in Korea from quality materials in a five thick layers of coating consisting of cast aluminum, black titanium, and sparkling pearl ceramic coating on the interior and exterior of the cookware. Corningware® Retroflam has specially designed radiating grooves on the base to allow for even distribution of heat, hence food is evenly cooked. Aluminum is great for thermal conductivity, ensuring energy efficiency; while titanium is strong and non-toxic. This is especially good when I am cooking my fish, it won’t get burnt on just one side. There is faster and healthier cooking turnaround time which leads to lowers energy consumption.
The ceramic coating is highly resistant to heat. Healthy cooking even at under 400 deg C heat, it won’t discharge any toxic chemical. With superior non-stick ability it means the pans are also very easy to clean. All you have to do is wipe off any residue with paper towel after cooking before cleaning it. No scrubbing needed, yay!
The Corningware® Retroflam cookware range promises effective, healthy, non-chemical emission, and hassle-free nonstick functionalities during cooking. The range—which includes wok, sauce pan, casserole pot, and fry pan in radiant colours of red ruby and green emerald—is visually appealing and is a must-have tool for modern cooking.
I put the Corningware® Retroflam wok pan to test by cooking two local dishes with it – Char Kway Teow and Claypot Chicken Rice.
RECIPE: FRIED KWAY TEOW
Because of its large surface and non-stick functionality, stir frying my fried kway teow was very easy. Heat was distributed equally so my fried kway teow was evenly cooked with no charred wok base.
Combine the ingredients for the sauce and mix well.
Heat Corningware® Retroflam over medium fire. Add oil and sautéed garlic.
When it is turning brown, add fish cakes, sausages and prawns. Stir fry using high heat.
Add the bean sprouts, noodles and sauce. Stir fry for a minute.
Make a hole in the centre, crack the eggs and fry. Garnish with chives and serve immediately.
Miss Tam Chiak http://www.misstamchiak.com/
RECIPE: CLAYPOT CHICKEN RICE
One pot meals are great especially when I am so overwhelmed with work and wanted a quick but delicious meal. This is my favourite recipe and we have cooked it twice already using Corningware® Retroflam. Plus it is so easy, all I need to do is to marinade the chicken beforehand. Look at how beautiful the chicken thighs turn out when I sear them in the pan. The chicken browned beautifully and amazingly when I removed them from the pan, there was no residue left at the bottom. Washing up is a breeze!
6 dried shiitake mushroom, soaked in hot water 15 minutes and cut into slices
1½ cups rice
1½ cups chicken stock
1 cup water
3 tbs sauce from marinade
spring onions, for garnish
red chillies, for garnish
Marinade
2½ tsp sesame oil
2 tbs oyster sauce
2 tbs light soy sauce
1 tsp brown sugar
1½ tbs sweet soy sauce
½ tsp salt
½ tsp white pepper
Instructions
Combine all ingredients for marinade and marinate chicken thigh overnight.
Heat Corningware® Retroflam over medium high heat. Add 1 tsp oil and sear chicken thigh with skin side down for about 1.5 minutes. Flip the chicken and sear for another 1.5 minutes. Set aside.
Sauteed garlic and ginger. Add in mushrooms, sausages, rice and marinade. Mix well.
Add chicken stock, water and ½ tbs of sweet soy sauce for darker colour. Place chicken thigh on the rice. Cover the pan and using small heat, cook for 20 mins or until the rice is cooked. Garnish and serve immediately.
Miss Tam Chiak http://www.misstamchiak.com/
So, it is important to have your own set of safe and good cookware that you last you for a good period of time. Corningware® Retroflam is a definitely a good set to own, especially if you wish to prepare one pot meals at home.
Prices start from $109 and they are available at the following stores in BHG, Courts, Metro, OG, Robinsons and Tangs.
If you are a big fan of Corningware®, here’s your chance to win other of their quality products. Big thank you to World Kitchen, I am giving away Corelle® Diningware – Frost design each worth S$110 to 2 lucky readers.
All you have to do is: 1. Like World Kitchen Asia Pacific on Facebook 2. Share this post on Facebook. 3. Answer a simple question here: Name one benefit of using the new Corningware® Retroflam Cookware.
Closing date: 15 August 2016. Collection of gifts from World Kitchen (Asia Pacific). Good Luck!
Taste of Kingscliff and Tweed Coast ended two weekends ago and I am really lucky to be back, all thanks to the festival director Jayne Henry and Scoot Airlines. The Tweed Coast has got one of the most stunningly beautiful beachside, that’s why I really enjoy my time here for the third time. This ten day celebration is designed to showcase the best destinations on Kingscliff and Tweed Coast using food and beer. The programme kicked off with Taster@Salt – a two-day festival full of tastings, demonstrations, fabulous food products and live entertainment main stage in beautiful Central Park in the heart of Salt Village in South Kingscliff.
One of stalls in the festival that caught our eye is this buckwheat crepe from Crêpes Bretonne. I have seen how buckwheat is extensively used in Japanese cuisine but eating this traditional galette made using buckwheat flour – that’s my first time! Crêpes Bretonne owners Sandrine and Damien are the first to bring galettes to the region. Using Damien’s grandmother’s recipe, they started selling at markets before opening their first shop “3 Sea at Tweed Heads”a few years back. They have gained in popularity in this country in large part because they’re a tasty, gluten-free alternative to a traditional crêpe. Originated from Northern France, they are usually served with a filling of your choice placed in the middle of the gallette, which is then folded into an open envelope and cooked in the pan for a few minutes.
Lemonade for you?These fat smoked sausages are made of pork and veal and pan fried till perfection.
Pretty lady and churros, what’s not to love about TASTE Festival?
One of the reasons why I love Australia so much is because the people are passionate about supporting local producers and Victorians are particularly loyal about home-grown products and local brands. One of the most stunning farm in Gold Coast is Tropical Fruit World. This 5th generation family-owned farm offers a large array of fresh local produce for purchase, as well as a variety of natural products, including soaps and oils. It is now a popular tourist destination.
Look at how pretty these farm fresh strawberries are.
Because I cannot resist dutch pancakes…
An interesting stall in this year’s festival is Ink Gin – an Australian floral infused craft gin by Paul Messenger, who is a mineral geologist-turned home distiller. It is carefully pot distilled in small batches using 14 organic botanicals and naturally infused with butterfly pea petals. Ink Gin has the traditional flavours of juniper berries, with locally grown lemon myrtle, Tasmanian pepper berries and fresh organic Valencia oranges. Each botanical is be prepared separately oven dried, grounded or shredded. We had a taste of the Ink & Tonic which changes the colour from deep blue to a beautiful pink when mixed. No preservatives or chemicals are added. Visit http://inkgin.com to find out more
We queued 45 mins for Pit Fire Pigs that serves slow cooked BBQ meat. Tony and his friend stayed marinated and smoke the meat overnight in his smoking pit that is huge enough to cook 2 pigs. The brisket and ribs are so awesome that I kinda miss it now. They BBQ their meats at events and markets. Another food truck that you should try
Pit Fire Pigs is another fledgling business cooking slow smoked BBQ meat, corn and potatoes. Tony Sullivan, who owns the business with Sharif Daley, began cooking on a little kettle BBQ at home and for parties, progressing to a rotisserie, then to pit barbequing. Another food truck that is equally awesome is the thin crust pizzas from Gunter’s Flammkuchen.
Love In Blossom Patisserie is run by Chef Ben Leonardi who left France for Australia in 2012 to raise a family here. We love their vanilla eclair studded with fresh strawbrries, white chocolate and macademia nougatine. They do markets throughout Brisbane, Gold Coast, Northern Rivers, Ballina and Byron Bay.
During the festival, local Chef & TAFE instructor Garry Smith taught us how to bone out a chicken and gave some handy BBQ techniques to make our cooking easier.
Our Singapore chef Shen Tan and Hong Kong chef Adrian Lee collaborated and present a masterclass on two crab dishes. Chef Shen prepared our Chilli Crabs while Chef Adrian did Typhoon Crabs.
TASTE of Kingscliff and Tweed Coast is a great way for us to get in touch with the F&B owners as well as to understand the local producer. Amazing festival and I truly enjoyed myself to the great food, great beer and music. Gold Coast and Tweed are endless playgrounds, with an array of fabulous restaurants and dining delights for everyone.
Scoot flies from Singapore to Gold Coast daily. The flight is 7h 30mins. For more information, visit www.flyscoot.com (Singaporeans, don’t forget to apply for VISA).
Located in the middle of lush greenery, Open Farm Community aims to bring fresh seafood and meat, specially curated using herbs, vegetables and edible flowers from the restaurant’s “farm” to your table. A year after opening, the restaurant is emphasizing on the possibility to go local, support local farming and source local produce here in Singapore. When you understand what you eat, you begin to bring to life local heritage greens and produce from local farms for modern interpretation.
Helming the kitchen is Benjamin Darnaud, a French Chef who started his career at a tender age of 15. He has been trained in various kitchens, including Michel Bras’s three Michelin-star restaurant. Benjamin is passionate about using local produce and works closely with local farmers in Laguiole, France, that became a huge source of influence towards his agricultural efforts today. In Open Farm Community, he hopes to celebrate local produce, showcase possibilities of modern interpretation with local produce and bridge the gap between farmers and chefs.
The ingredients used for preparation of our food are 100% sourced locally. With that in mind, the first dish consisted of snake beans from Quan Fa, garlic shoot from Ghim Moh market, mud crab from Gills & Claws, sayur manis leaves from the restaurant’s farm, as well as, curry leaves, also sourced from their own farm. Perfectly executed, the snow white meat of these mud crabs was distinctively sweet, tender and moist. We enjoyed the textural difference in this dish, especially the crunch from healthy and tasty snake beans and garlic shoot.
The okra (ladies’ fingers) featured here comes from the restaurant’s own garden and from Green Circle, golden spring mushrooms and oyster mushrooms from Kin Yan Agrotech, quail eggs from Seng Choon Farm and Rojak flower and leaves, also from Open Farm Community’s own garden. Okra is a kind of vegetables with very low calories and is rich in dietary fiber, minerals and vitamins while mushrooms have high antioxidants. These are beneficial to maintaining a good health.
The third dish contains barramundi from Kuhlbarra farm, charcoal cooked sweet potato gnocchi from Cynthia’s house, Indian borage, pickled eggplant and sweet potato leaves from Open Farm Community’s garden. Barramundi fish are hardy and fast growing, which makes them suitable for aquaculture. Hence, this fish is currently farmed in Singapore. Barramundi’s buttery sweet flavour and mild taste, with its delicate yet meaty texture will appeal to almost everyone. Worldwide, this fish is also used as a sustainable replacement for other popular overfished species. We enjoyed the chewiness of the charcoal cooked sweet potato gnocchi too.
Last but not least, dessert here came in the form of lemongrass and sour plums from Green Circle, together with ice-cream made in-house at Open Farm Community, hibiscus jelly and sweet jasmine flowers also from Open Farm Community themselves. This is beautifully decorated with dried meringue. It’s indeed a refreshing dessert to cleanse your palate after a satisfying savoury meal but it was too sourish for our liking.
Open Farm Community hopes to scatter their seeds of discovery island-wide. This is the place to patronize if you’re a nature lover and interested in finding out more about growing your own herbs and vegetables. You know … It’s not as hard as you think!
Big thank you to Mr Robert Chua, I had the chance to try Ju Xing Home (聚興家) during my last trip to Hong Kong. This hole-in-the-wall eatery beside Prince Edward Station Exit D is helmed by 38-year-old Chef Wu Jiang Qiao（吳江橋). How special is this?
Apparently, this is the hidden gem / secret supper place of many hotel Chinese chefs after work. So you may be able to spot Michelin three-star Chinese restaurant Lung King Heen’s Executive Chef Chan Yan Tak, two Michelin star Ming Court’s Executive Chef Mango Tsang Chiu Lit, one Michelin-starred dim sum restaurant Tim Ho Wan’s owner/chef Mak Kwai-pui etc. Truly a gathering for many chefs. Even though Chef Wu is considered a junior to many chefs, he is very good with his dishes. That is the reason why many chefs would gather here after work to enjoy classic stir-fry dishes or even share some cooking tips with each other.
During lunch, they mostly serve set lunches for busy crowd nearby. When night falls, they removed the cover in front of their restaurant to display the fish tanks and crabs in the boxes. So you can choose the catch of the day and how you want to cook it. The menu is too vast, but if you study it long enough, you will find dishes that speaks excellence.
One of the secret weapons of Ju Xing Home is this Clam Soup. Using freshwater fish to boil for hours, what you get is an opaque white in colour broth that has clearly extracted the essence from the fish. What makes the soup impressive is the addition of rice into the broth which allows it to reach a creamy consistency as well as added flavour into the broth. Clams were added to enhance the crustacean flavour while towel gourd absorbs the flavours.
When I thought I am having garlic steamed fish, I am absolutely wrong because this steamed soon hock comes with crispy grounded nuts (豆酥蒸筍壳鱼). The familiar preparation is done to the fish — steamed until the flesh seemed to quietly exhale, before adding the stir fried ground nuts. Such is a earthy dish in terms of taste and texture, chef said the grounded nuts has got to stir fry till it is fragrance and thick before topping it to the tender and moist fish.
The restaurant also does a variety of sichuan dishes. Just look at this Poached Chilli Beef (麻辣水煮手切牛肉), there is generous slices of tender beef with a stock that is spiced with fresh red chilli, dried chilli, fermented bean paste and peppercorns. Each slice is really tender! Deep fried with sichuan peppers, slices of garlic, scallion, the chicken chunks marks the right interstices of salty and spicy, without quite mustering a distinct character.
The stir fried sea prawns were so fresh and tasty, together with the stir fried vegetables, it brings a great ending to the meal. Look at those golden roe in the prawns… Robert and Peggy were raving about his sweet and sour pork that I have to try, but unfortunately, it was not available during our day of visit, so looks like I have to be back again. It’s a small cozy eatery so please go early because they are usually packed by 6pm!
Ju Xing Home 聚興家
Address: G/F 418 Portland Street, Prince Edward
Phone: +852 2392 9283
Opening Hours: 11am -3pm; 5pm to 2am
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August is going to be special when you dine at the Melt Café in Mandarin Oriental Singapore. Here’s why: they are having a promotion of S$88++ FOR 2 PAX with any HSBC card.
Close to Suntec City, the newly refreshed Melt Café will impress both crustacean-lovers and meat-lovers with an extensive variety of premium items. Look forward to the roast and carving corner, as well as live gourmet stations and the attractive pastry theatre you cannot miss! Plus, the Indian spread here is really impressive and there is a tandoori oven in the restaurant to ensure that you get fresh naans to complement the delicious curry!
The dining experience is complemented with a comprehensive variety of the finest crustacean on ice such as crabs, prawns, crayfish, mussels, and oysters. The seafood counter is really attractive, with a range of shellfish and crustaceans stacked neatly.
In this hot weather, it will be a good idea to start off with the delectable cold station, featuring salads, appetisers, sashimi, sushi and charcuterie paired with a selection of homemade breads. They have chicken salad, duck breast salad, potato salad, couscous salad, mushroom salad etc. There is also cold soba on a bed of ice.
The vibrant, intensely colourful world of Indian food has an ever-increasing fan base in Singapore. If you are a fan of Indian cuisine, be prepared for a special treat at Melt Café.
The much-loved Indian cuisine remains a top favourite here as the chefs really bring the true essence of Indian culinary experience in a contemporary style. Sink your teeth into a range of classic dishes like Jeera Rice, Dal Tadka, Palak Paneer, Lal Maas, Butter Chicken, Mixed Vegetable Curry, Baigan Masala and Aloo Chutney Wale.
Palak Paneer is always my favourite. The homemade cottage cheese is cooked in spinach with a smooth and uniform texture. The Butter Chicken delivered a sweet, buttery and fragrant taste of the traditional spices like coriander, cumin, cinnamon and cilantro. A delicacy from Punjab, it goes well with Garlic Naan. Freshly baked naans tasted sooooo good!
Besides Indian cuisine, there are also European and Asian spreads, offering a variety of soups, vegetables, rice and meats. The braised beef stew in the European section is fork tender with rich gravy. You might also like the light saffron seafood stew and lamb shank. For the Asian spread, I was quite happy to see some Thai dishes like tom yum goong and pandan chicken. The wok fried hot bean prawns is specially fresh and crunchy.
At the Roast Section, there are roast beef and roast chicken. Look at that layer of fat on the roast beef. How tempting…
If that is not enough, head to the alfresco area to enjoy a special barbecue showcasing grilled lamb and beef steaks as well as seafood and roasted vegetables during dinner.
A new dish that is added to the buffet line is the drunken prawns. The waiter will pour the rice wine over the fresh prawns and cook them a la minute. It was undeniably delicious.
As we walked into the dessert corner, there was already an aroma lingering in the air. “CREPES,” I exclaimed. I have a weakness for crepes. You can choose to add in fillings like nutella or custard. I like it plain with maple syrup. Life is simple.
Honestly, I was very impressed with the award-winning pastry theatre, where dainty desserts and irresistible cakes were laid out for a visually appealing feast. Everything is made in-house with ingredients from both the East and West. The chocolate fondue with fresh fruits lends a sweet touch, complemented by an enticing selection of cakes and ice cream.
Choose to go with an assorted artisanal cheese platter for the perfect finale, paired with a stellar selection of wine available from the restaurant’s new eclectic wine wall.
We liked everything at this lovely pastry theatre. It should make dessert-lovers very happy. There was also an exquisite patisserie counter with a colourful myriad of tantalising delights available for purchase.
HSBC’s Dine for Two: S$88++ (Sunday to Wednesday) and S$98++ (Thursday to Saturday)
From now till 31 August 2016, enjoy a dinner buffet for 2 at S$88++ (Sunday to Wednesday) and S$98++ (Thursday to Saturday) with any HSBC Credit Card. Please quote “HSBC Dines for 2” when placing your reservation. Reservations are required at least 2 days prior and is subject to availability. This offer is not valid on 8 and 9 August 2016 and is only valid for the first 300 bookings.
What’s more, enjoy over 40 other 1 dines free offers with your HSBC Credit Card. To find out more, click here.
From char kway teow to chicken rice to nasi briyani, hawker centres and kopitiams are paradises for food lovers. With the rise of young hawkers, the hawker affair is slowly changing. Restaurants are no longer the only places if you’re craving for German food or British food. Here we have a list of fancy food that you can find in hawkers.
#1 Lad & Dad
Located at Serangoon Garden Market and Hawker Centre, Lad & Dad is a joint effort between a father and son. They brought about British-inspired food with a local touch. The Lad’s Beef Stew ($12) is a set which came with hand-mashed potatoes, seasonal salad and fragrant rice. The stew was robust. Flavored with herbs and loaded with huge chunks of beef, it is the kind of comfort food that brings warmth on a rainy day. The fragrant rice paired well with the stew, but as for the potatoes, they were a tad too raw for my liking.
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#2 Garçons
Serving up French and Italian, Garçons is set at an upscale foodcourt, Essen at The Pinnacle. When I first saw the 12-Hour Belly of Pork ($16.90), it looked just like roasted pork belly that one could get from hawker. But taking a bite explains the price tagged. The skin was so crisp that it could be broken into two with a fork, yet the meat was so tender and succulent. You won’t get the sick greasy feeling as there aren’t any fats on the roasted pork. The creamy mashed potato was very smooth and addictive too!
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#3 Gangnam Bingsu
With the influx of Korean food in Singapore, it can be seen that there were many bingsu places popping up. But did you know that you can now enjoy bingsu at a foodcourt? Located within the newly renovated Tiong Bahru Plaza, Gangnam Bingsu opens a stall at Kopitiam Foodcourt. The bingsu comes in 2 sizes, small and big. We had the big Strawberry Bingsu ($10.90) which was beautifully drizzled with strawberry sauce and topped with whipped cream. The shaved ice was fluffy and airy, but lacked in milky sweetness. On the other hand, the strawberry sauce did add flavor and sweetness to the ice. The whipped cream didn’t exactly blend well with the bingsu either. Being slightly cheaper than the rest, we can’t expect much from quality.
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#4 Green Bites
More and more Singaporeans are getting health conscious. We can see salad bars almost everywhere these days. Nonetheless, it can be quite pricey when buying off such bars. Green Bites provides a wide variety of vegetables, fruits, nuts and dressings, and it is priced as low as $5! There are also premium toppings such as Cajun Chicken and Smoked Duck, with an additional charge of $1 to $1.50. The vegetables were very fresh. I tried the Asian Spicy dressing, and the burning sensation it gives would surely suit those who loves very spicy food!
Green Bites
Address: Blk 163 Bukit Merah Central, Bukit Merah Hawker, #02-52, Singapore 150163
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#5 Cinqo Tapas
FIVE Square is another upscale foodcourt located at Great Eastern Centre. The food stalls varies from Korean to Japanese to salad. Cinqo Tapas is a stall that serves Spanish food. Although unique, the Seafood Paella ($9.50) did not taste as flavorful as I thought. The paella was slightly moist, but the seafood was overcooked. The add-on Pork Knuckle ($5) was also tough and dry.
Cinqo Tapas
Address: 1 Pickering St, #01-03 Great Eastern Centre, Singapore 048659
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#6 Fish & Chicks
Set in the heartland of Ang Mo Kio, Fish & Chicks is not your typical western food stall. The name itself depicts that only Fish and Chicken are served. Their signature combo is none other than Chili Crab and Salted Egg Fish & Chips ($12.90). The batter on the fish was crisp and airy, and the fries were well seasoned with Cajun spices and other herbs. The salted egg sauce was creamy and not too overwhelming, while the Chili Crab sauce was sweet with a hint of spiciness. Sadly, the “crab” flavor was lacking in the sauce. Overall, I would prefer to have more sauce and served separately to prevent the fish from being soggy.
Fish & Chicks
Address: 531 Ang Mo Kio Avenue 10, Singapore 560531
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#7 Wasai-Ya Japanese Mixed Rice
Japanese Chap Chye Png or Mixed Vegetable Rice is a first-timer for me. What’s more surprising is to find it in Junction 8’s foodcourt! The stall has a variety of dishes such as tonkatsu, gyoza and vegetable tempura. For my lunch ($6.90), I had Salmon Teriyaki, Chawanmushi and Stir-fry Egg Plant and Cucumber. Each set comes with miso soup and rice. The Chawanmushi was silky and flavorful. However, the Salmon Teriyaki was a tad too tough and the vegetables didn’t taste much like Japanese food. The other downside of this stall is that the food weren’t kept warm while it was displayed.
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#8 Otto Berlin Haus
German crispy Pork Knuckles in a kopitiam? That’s right! Otto Berlin Haus serves a variety of German cuisines such as Pork Knuckles, Bratwursts, and Rosti. The Half Pork Knuckles ($14) was a generous portion. As much as I enjoyed the crispiness of it, I found the meat slightly dry. Nonetheless, the savory brown sauce that was served together enhances the taste of the pork knuckles. Otto Berlin Haus also added a local touch to this dish by serving it with achar.
Otto Berlin Haus
Address: Blk 211 Lorong 8, Toa Payoh, #01-01, Singapore 310211
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#9 Ah Bong’s Italian
Instead of being fancy hawker food, Ah Bong’s Italian is more of hawker food turn fancy. Rather than the common spaghetti Bolognese or carbonara, the menu here is ever-changing. It’s so “hip” that even the pasta is served on old school chicken plate. I ordered the Spicy Prawn Aglio Olio ($14) has linguine tossed with prawn, zucchini and celery. The pasta was cooked al dente, and the chili flakes added a tinge of spiciness to this dish. Nonetheless, it lacked in the garlic flavors.
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#10 Two Wings
The Chicken Wings ($8.50/4pcs, $12.50/6pcs, $24/12pcs) are only freshly fried upon order. What arrived on our tables are beautifully fried till golden brown. There is literally no traces of oil on the skin. As I sink my teeth into the meat, I get the immediate crispy crunch from the skin before the tender and moist meat. Something else worth mentioning is the homemade garlic chilli sauce which is similar to the ones we eat for chicken rice. It’s more zesty with strong garlic glavour. Superb pairing with the wings!
Two Wings
Address: Blk 119 Bukit Merah Lane 1 #01-40 Singapore 151119
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#11 HamBaoBao
Owned by a young couple, HamBaoBao is asian interpretation of burgers. The Ayam Buah Keluak Burger ($5) was impressive. The minced chicken patty is infused with the buah keluak. Pairing with homemade chilli paste and chap chye, it all works harmoniously for this delicious and unique burger. The stall currently the stall sells only 5 types of burgers only with adds on such as fries, cheese, bacon and additional patty. Read about our Downtown Line 2 Hawker Guide.
HamBaoBao
Address: Beauty World Centre, 144 Upper Bukit Timah Road #04-49, Singapore 588177
Opening Hours: Tue-Sun: 12pm – 8pm. Closed on Mon and even week of Tues.
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#12 The Pasta Stop
Venturing out from Restaurant Valentino, The Pasta Stop is the hawker version with food sold at a more affordable price. The recipes are similar to the restaurant, and even some handmade ingredients like the pasta was brought over from the restaurant. The Chicken Pasta ($7.50) is a great dish for cheese lovers. The tangy tomato base compliments well with the cheesy pasta, hence you won’t feel too overwhelmed by the cheese. The Grilled Spicy Chicken Chop Combo ($9) comes with Aglio Olio and Chicken Chop. The grilled garlic in the Aglio Olio has a tad sweetness to it, which was very unique. The grilled Chicken Chop was marinated with a tinge of sourness, which gives it a refreshing taste. This dish also has the localized feel to it as the chicken is accompanied by our well-loved chicken rice chilli.
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#13 Kitchen @ Work
Who said that you can only find Japanese cuisine in foodcourt and restaurants? Kitchen @ Work, is the hawker version that serves a variety of Japanese food, ranging from Donburi (rice bowl dish), to Fried Udon; all of which are tagged with an affordable price. The Yaki Niku Don ($6) is a rice dish topped with sliced beef, shredded onions and capsicums. It was a rather impressive dish, as the ingredients were slightly torched, giving it a tad burnt taste. Despite being in a hawker, Kitchen @ Work has definitely shown quality in the food that they prepare. Read about some of the must try dishes at Ci Yuan Hawker Centre.
Opening Hours: 11am – 9.30pm (Tues to Sun) (Closed on Monday)
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#14 A Noodle Story
A Noodle Story is a contemporary take on traditional wanton noodle as the bowl served here has some influence from Japanese Ramen. Consisting of thin and springy Hong Kong style wanton noodle, Japanese charshu, Japanese-style braised egg and potato-wrapped prawn fritter, the flavours are enhanced by lemongrass scented oil, konbu and dried shrimps.
A Noodle Story
Address: Amoy Street Food Centre, #01-397, 7 Maxwell Road, Singapore 069111
Opening Hours: Mon to Fri 11.15am – 2.30pm; 5.30pm - 7.30pm. Sat 10.3pam - 1.30pm. Closed on Sunday.
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#15 The Burning Oak
From Bedok Marketplace, The Burning Oak is a Japanese yakitori stall. Unlike the typical food we see in hawker, The Burning Oak offers premium yet affordable donburi such as Wagyu Beef Rump Cap Don ($13) and the succulent Wagyu Rump & Iberico Pork Combo Bento ($15). If you prefer something light, there’s the 72-hour slow-cooked Angus Beef Short Ribs Skewers, priced tagged at $6 per stick.
The Burning Oak
Address: 348 Bedok Rd, The Marketplace #02-16, Singapore 469560
Opening Hours: Tue to Thu 12pm – 1.30pm; 6pm - 9.30pm. Sat 12pm – 1.30pm; 6pm - 10pm. Sun 6pm - 10pm. Closed on Monday.
It’s a known fact that cafe culture is almost a norm worldwide and this culture is booming, especially in the Southeast Asian countries such as Singapore, Korea, Taiwan and others. So, how can Johor Bahru lose out! Many Singaporeans have been flocking there on weekends for their affordably delectable hawker and street food. Now, they have brought cafe-hopping to a whole new level, and this is evident along Jalan Dhoby, which “houses” many cafes side by side.
This brings the next question – how do cafes survive if there are so many of them serving up almost similar food offerings? Well, relatively new cafe, My Vanilla Bean, located at the integrated marina, Senibong Cove, has something new up their sleeves in order to make them stand out from competitors. This cafe serves specialty coffee, artisanal cakes, waffles and scrumptious brunch items.
Looking at Singapore’s Curious Palette and Paddy Hills which are famous for their gorgeous-looking Berries Ricotta Pancakes, Vanilla Bean has recently launched their version of Berry Ricotta Hotcake. Rumour has it that it’s the first cafe in Johor Bahru offering hotcakes!
Blueberries Ricotta Hotcake (RM25 / S$8.50) contains toasted pistachios, pumpkin seeds, sunflower seeds and colourful fruits such as blueberries, strawberries, kiwi and the uniquely tropical dragonfruit. It is served with a scoop of ice cream that’s the perfect remedy for the scorching hot weather, as well as, maple syrup, for that sweet finish. I find Johor Bahru’s version slightly more special as compared to those in Singapore as you can find blueberries hidden between the layers as you slice through the hotcakes. However, the hotcakes lacked fluffiness and thickness.
Besides coffee, Vanilla Bean also serves bottled cold-pressed juices priced at RM14 / S$4.75. I had their Watermelon Quencher to cool myself down. This comprised of white dragonfruit, watermelon and fragrant pear. What a refreshing concoction! Finally, did I mention that their artisanal cakes are made in-house on a daily basis? That’s a very good tactic of keeping customers in suspense so you can look forward to surprising flavours if you visit them over the weekend. One last plus point – there’s free wifi at this cafe!
My Vanilla Bean
Address: G-08 Block B, Pangsapuri Pinggiran Air No. 2, Persiaran Senibong, Senibong Cove, 81750 Masai, Johor
You might know the quiet neighbourhood of Serangoon Gardens for the famous Chomp Chomp Food Center filled giant sugar cane drinks and barbecued food, or the Serangoon Gardens Food Center that is home to many hawker gems. But apart from housing traditional eateries, this place is a hot bed of quaint cafes that are located in rather close proximity to one another. So the next time you’re in the area, pop by some of these cafes for your tea-time caffeine fix or to satisfy that brunch craving.
1. Little Wimbly Lu
Fans of Wimbly Lu can now pop by their sister outlet at Serangoon Gardens, where they serve a lean menu of some of their star desserts and baked goods, including waffles and pancakes paired with a selection of their ice cream. And we might have just found the winning combination for the perfect afternoon tea – Earl Grey Iced Milk Tea ($4) and a slice of Lemon Meringue Pie ($7.50). The bergamot flavours ran strong with every sip of the milk tea, and we loved how it matched the bright and zesty zing of the lemon meringue pie.
Little Wimbly Lu
Address: 1 Maju Avenue, #01-09/10, Singapore 556679
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2. The Coffee Daily
The Coffee Daily’s unpretentious and minimalist setup might look run of the mill, the menu is anything but. We had the Philly Cheese Roll ($14), which looked like a plain toasted brioche sandwich. But cut into it and you’ll realise it came stuffed with tender slices of oven roasted and caramelised onions enveloped in a blanket of melted provolone and parmigiano-reggiano cheese, making for a hearty appetite filler your stomach will thank you for.
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3. Nunsongyee
This little bingsu cafe is tucked away in the outskirts of Serangoon Gardens, and the Black Saemi Bingsu ($18.90) provided a sweet and cool escape from the sweltering heat. Instead of ice cream, this bingsu came with a huge scoop of red bean paste and a generous sprinkle of sliced almonds and black sesame to lend this dessert a nutty aroma in every bite. Mix everything together for an explosion of crunchy, chewy and creamy texture. Some other flavours include the classic Pat Bingsu ($12.90) and fruity Blueberry Bingsu ($15.90).
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4. Oblong
You’ll be greeted with the smell of freshly toasted waffles once you step into Oblong, which is incidentally what you should order. We had their Supreme Combo ($12) where we paired our Strawberry Shortcake Waffle with a cup of chamomile tea for a quintessential afternoon tea snack. Crisp waffle squares sandwich a layer of strawberries and cream, and it came topped with a scoop of sea salt caramel with pistachio that was recommended by the staff. We liked how the sea salt helped cut through the sweetness, and the airy waffles made it a light and fluffy dessert great for a post-meal indulgence.
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5. One Man Coffee
One Man Coffee is another cafe that decided to set up a sister outlet within Serangoon Gardens. Sharing the space with a pizza bar, you’ll have to keep your eyes peeled for this cosy little outlet. And more than just a good cup of coffee, we loved how the Gashouse Eggs ($10) was a simple dish that tasted comforting and delicious. Essentially a grilled cheese sammy with a half-cooked egg in the middle, you’ll want to soak up all the runny yolk with the bread quickly and not make the mistake of letting it run off the flat board like us. Each order also comes with a small side of bacon jam, which is sweet, salty and smoky all at once and will leave you craving for more.
One Man Coffee
Address: 1 Maju Avenue, #B1-23/24, Singapore 556679
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6. The Aftertaste Cafe
It’s easy to miss this hole-in-the-wall cafe which serves a small selection of caffeinated drinks, cakes and waffles. But if you do spot it, grab a cuppa and people-watch at their alfresco dining seats, or grab a slice of their baked cakes like what we did. The Lychee Rose ($7) was a pretty shade of pastel pink layered with pale white buttercream. Embedded within are chunks of lychee, with a delicate note of rose ringing through every bite of the light and airy sponge.
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7. Sun Ray Cafe
Finally, a cafe where you can dine with your pets. Sun Ray cafe is a pet-friendly dining establishment that’s bustling with hungry diners and pets alike when we visited. We liked how The Brighton ($4.50) was a zesty upgrade from the usual cuppa, with a hint of orange citrus to brighten the robust coffee. The Eggs Benny ($16) that we had came with poached eggs resting on two fluffy Belgian waffles and some grilled bacon – certainly a safe option for brunch. Even your pets get to choose from a menu which include the Happy Paw Bento ($12) filled with rice, scrambled eggs, meat and some greens.
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8. Two Tall Trees
With a hearty menu serving some comforting Western grub, Two Tall Trees is great for hosting groups of friends or family. From their extensive offering, we got their Spam Chips ($6) served with a side of zesty lemon aioli dip to help cut through the fried chips. We liked how the chips were cut – thick at some places for a meaty bite while tapering down to be thinner at some edges for a nice crisp texture. We also liked the Maple Glazed Chicken Bites ($6) drizzled with sweet maple sauce and scallions to add a hint of onion.
UE Square Shopping Mall is a destination mall that brings together retail, entertainment and lifestyle elements in an integrated stop for everyone. Do you know, they have a range of upmarket restaurants serving a variety of international cuisine e.g. Shin Minori, Moc Quan, Xin Yue Modern Chinese Restaurant. Here are 3 restaurants which I have tried.
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Shin Minori is all about value in Japanese dining. Offering all sorts of cravings from sushi to tempura, this is your one stop shop for Japanese feasting without the splurge. If you wish to get your cravings satisfied, the best way is to go for Japanese ala-carte buffet at Shin Minori!
JAPANESE BUFFET LEH! It is so rare to find good Japanese buffet in Singapore. At affordable prices, Shin Minori sources for the freshest food to recreate the flavors of Japan.
Its a la carte buffet offers tempting slices of sashimi like salmon, tuna, yellow tail, snapper, octopus etc. We went for the Sashimi Moraiwase with a assorted platter of raw seafood. There is a pretty parade of hand rolls, or temaki. The Spider Temaki filled crispy soft shell crab often gets multiple orders.
The maki rolls are a rainbow of creative combinations including the Harvest Maki Roll with tempura shrimp and avocado, almond and coconut flakes, and a sweet and tangy mango eel sauce. If you are a safe eater, share a platter of California Maki featuring crab meat stick, avocado and cucumber.
Supplement your picks with grilled yakimono, airy tempura and more for a complete Japanese smorgasbord that doesn’t break the bank. Lunch buffet is priced at $37.90++ (adult); $27.90++ (child). Dinner buffet is priced at at $39.90++ (adult); $29.90++ (child), except Christmas Eve, Christmas Day, New Year Eve, New Year Day, CNY Eve & special occasions.
Shin Minori also offers set lunches for the busy working executives who need to get a quick but good lunch at reasonable pricing. An extensive selection of sake and shochu is one of the highlights of Shin Minori Japanese Restaurant. Sake lover will be pampered by Shin Minori’s wide selection of sake and competetive pricing.
XIN YUE Modern Chinese Restaurant
Address: 207 River Valley Road #01-51/54 Singapore 238275
Opening Hours: 8am to midnight, Monday to Saturday, closed on Sunday
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Located along the stretch of Mohammed Sultan Road, Xin Yue woos the discerning gourmands with an elaborate menu of classic and creative interpretation of heritage Cantonese recipes. The menu at Xin Yue offers a line-up of delectable dim sum, sumptuous roasted fares and well-loved celebrated Cantonese dishes.
With the focus on seasonal menu that uses the freshest catch and ingredients, they are currently having Boston Lobster Set Meal at $48.80++ per pax. The meal starts with a thick and rich sea treasure broth. The stock is tasty with generous amount of lobster meat.
Following that, here comes the star – Braised Boston Lobster in Superior Broth. This luxurious dish highlights the seasonal ingredient, Boston Lobster, at its peak where meat is the most tender, sweetest and freshest. Expertly prepared using traditional Cantonese cooking techniques, it is tasty and beautiful.
The set meal also includes pan-fried premium fish fillet in teriyaki sauce, angel hair with truffle oil and chilled aloe vera and lemongrass jelly. It is interesting to slurp angel hair with truffle oil in a Chinese restaurant. But I am happy that the chef has created dishes which is different from the norm and it complemented well with the lobsters.
Dim Sum lunch is always a pleasure at Xin Yue. Delightful and exquisite treats made with the best ingredients. Baked BBQ Honey Pork Pastry is a firm favorite, along with Steamed Radish Cake with XO Sauce and many others. Looks like I must come back to try their dim sum soon. Valet parking available from Xin Yue.
Opening Hours: Tue - Sun, 10am to 0930pm; Closed on Mondays
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I have grown fond of Vietnamese cuisine — grilled meats, startling herbs, crunchy vegetables — and particularly of pho, the aromatic beef noodle soup that is Vietnam’s national dish. Visiting Moc Quan reminds me of the marvellous times I had in Danang and Hoi An, enjoying Vietnamese food by the streets. For the past few years, the restaurant has been meeting these street chefs and learning from them their secret recipes. All the ingredients are brought over from Vietnam weekly where they fly over personally to hand carry back. This is truly dedication.
I was pleasantly surprised that Moc Quan serves decent Banh Mi Thit ($7.90). What already impresses is, the owners bake their fresh baguette daily using a special oven which the owners brought back from Vietnam. So each piece of baguette is crispy on the outside with a fluffy interior. All the Banh Mi is served with cucumber, parsley, butter, pickled vegetables and Vietnamese chilli. My Banh Mi Thit comes with Vietnamese sausage, ham, homemade pork pate. The only complaint is, not enough sausage and pork pate. I want more!
Sometimes, street food does not need to be elevated to be great. Moc Quan’s Banh Xeo ($11.50), a rice-flour crepe gilded with turmeric, studded with shrimp, mushrooms, sliced pork and mung beans is seared in a wok until it is crispy on the bottom but still airy on top. The addition of mung beans did give it a good crunch.
What is Vietnam without Pho? Moc Quan offers 4 different beef choices ranging from Sliced beef ($11.50), Brisket ($12.50), Beef meat balls ($13.50) and a mixed variant ($14.90). Slurp the fresh vietnamese rice noodles along with some fragrant beef broth, it is super satisfying! We also ordered their Com Tam ($11.90) that is served with BBQ marinated pork chop, steamed egg and homemade fish sauce.
Food and beverage groups Fei Siong and Akashi first opened the popular London Fat Duck in Scotts Square last year. The partnership has ended and Fei Siong has now opened its own brand – Royal London Duck –in Mandarin Gallery.
I am going to be honest here. It took me awhile to decide if I want to write about Royal London Duck. Because my first visit there three days after the opening was closed to disastrous. But as with all restaurants, there is definitely teething issues in the begnning. What’s more important is, the chef is willing to accept feedback and make it better. So a few weeks later, I went back again and tried the same dishes. Conclusion? Definitely much better!
Helming the kitchen is Chef Ben Hui, who opened the famous 東寶小館 Tung Po Restaurant in Hong Kong. He ended the partnership and went to London to open Chinese Grand Imperial Restaurant in Guoman Hotel London and they do one of the best Peking Ducks outside of Chinatown. Subsequently, he has been to many great restaurants in Malaysia, Philippines, China and Singapore. His last stint was to open London Fat Duck in Scotts Square.
Expect nothing less than a functional, quick-service meal with roast duck as the main event, along with the usual Cantonese restaurant classics such as a small dim sum selection, char siew, congee and noodles. It’s not a big menu so selection is quick and easy.
The signature is, of course, Royal London Duck ($48 whole, $25 half, $13 quarter). Using about 2.8kg of london duck where the skin and meat is at its most tender stage, Chef Ben marinated the duck with apple for 6 hours before roasting it. Lycheee wood is used to add a smoky and pleasant fruit fragrance to the roast. No crispy skin at all but think aromatic, firm meat with lustrous, glossed-brown skin, and drizzled with fruity sauce that is made from the marinade to cut through the oiliness. If you prefer individual portion, you can also go for Royal London Duck Rice ($8.80).
The Crispy Pork ($15.80) was a little salty and dry on my first visit. But it got better the second time I was there, with crispy skin and juicy layers of meat underneath. The skin is crispy brittle to the point that it is almost breaking. You can hear the crackling sound when you bite into the skin. Special Honey Roasted Pork ($16.80) will make char siew lovers scream for joy as it was nicely charred with caramelised fatty layers.
Like a duck confit in the most crispy form, the Crispy Aromatic Duck ($48 whole, $25 half) is fragrant and the waiter will tear it into shreds before wrapping it together with scallion, cucumber and sweet bean sauce within a pancake. The aroma is there but sadly, it was a little too dry for my liking.
With the duck, then of course the Royal London Duck Black Pepper Sauce Bun ($5.80) must come into picture. The first time, the buns were flat and out of shape, with very little fillings and rather bland duck meat. But during our second visit, it was good. Each bun has good amount of diced duck and the black pepper sauce was more prominent than before. With one bite, you could get the warm crusty layers and a great tasting duck!
Then of course, there are some dim sum items which are quite well executed. The Fried Chicken Dumplings ($4.80) are packed with tender chicken meat that are moist and juicy. And the Charcoal Lava Bun ($5.20)… Oomph… The golden custard lava oozes when peel open. Xiao Long Bao’s ($5.20) skin was a little too thick and not enough soup.
Noodles is not their strength, I must say. We had two plates of noodles – Fresh Prawn Wanton Noodle Dry ($8.80) and Beef Brisket Noodle Dry ($8.80). The first time I tried it, they were lumpy and dry. The second time I tried it, it was better with the addition of more sauce but it wasn’t memorable. If you ask me, I would prefer the beef brisket version which is more wet and tasty, even though the beef can more slightly more tender.
Snow Lady ($4) is still a no for me. By first look, it already loses its appeal. The mochi skin was a little thick with some cream and mango cubes in it. Yes the mango was sweet but the cream was very rough and there are definitely better versions out there. Probably the next time I come, I should try their chilled mango sago cream with pomelo ($5.20) and shunde double-layer milk custard ($4.20) instead.
There are definitely hits and misses at Royal London Duck but no restaurant is perfect to begin with. My second experience was pleasant and I don’t mind coming back for the roast meats and dim sum as they were well executed.
The Pokemon Go wave has finally hit the shores yesterday. This free augmented reality mobile game has become a global phenomenon since it was released in the United States. There is no need to travel far in search of Pokestops and gyms because there are probably many familiar signs and landmarks in your neighbourhood. If you are staying in Bedok, we have helped you plan your route to conquer Pokemon Go Gyms while trying some great places to eat.
Pokemon Go Gym 1: Bedok MRT
Alight at Bedok MRT and begin your day by trying to takeover the Gym located right here. Thereafter, head to the busiest hawker centre beside Bedok Interchange to enjoy breakfast.
One of the cheapest chwee kueh, Bedok Shui Guo has got pretty good radish (chye poh) and they are generous with it. It pairs well with the soft rice cakes that are steamed fresh daily. Don’t forget to add some chilli, level up!
Address: Bedok Interchange Food Centre, Blk 207 New Upper Changi Road #01-53, Singapore 460207 Opening Hours: 8am to 10pm daily
If you prefer somewhere air-conditioned, enjoy the soft and piping hot Steamed Custard Bun ($4.90) at Canton Paradise in Bedok Mall where you get that lava custard egg york that’s slightly gooey and creamy. There are other dim sum highlights such as Baked BBQ Honey Pork Bun ($4.50) and Fried Carrot Cake in XO Sauce ($7.80). Read about my bedok mall food options here.
Address: 311 New Upper Changi Rd, Bedok Mall #B2-10 to 11, Singapore 467360 Opening Hours 10:30am to 10pm daily
Pokemon Go Gym 2: Bedok Library
Have a bowl of Sarawak laksa at Red Hornbill for lunch. The owner brings in the laksa spices from his hometown. His version is much lighter and less punchy. For $5, it’s quite huge a portion. A drizzle of lime works wonders in uplifting the flavours of the smoky curry. We also tried their kolo mee which is decent (and overloaded with noodles).
Address: Blk 205 Bedok North Street 1 #01-357, Singapore 460205 Opening Hours: Tuesdays to Sundays 11am – 2pm; 4pm to 8:30pm. Closed on Mondays
Pokemon Go Gym 3: Bedok Swimming Complex
Walk east to junction of bedok swimming complex to hit the gym, then reward yourself with Nangfa Thai Kitchen which is opened by ex-franchisee of Nakhon Kitchen in Bedok.
Stir-fried minced pork with hot basil leaves ($6) hits the right note of savouriness and spiciness. The minced meat was stir fried with crunchy bean sprouts, onions, red chillies and basil, it’s great with the rice. The Pad Thai ($5) with shrimp, tofu, bean sprouts and onion was also richly rewarding. It has a distinct sweetness and the noodles were as usual, springy to the bite. Click here to read full review.
Address: Blk 136 Bedok North Ave 3 #01-166, Singapore 460136 Opening Hours: Mon to Sun 12pm to 3pm; 5.30pm to 10pm
Take a break at Percolate with a cup of green tea latte. Or try their coco latte where the coconut oil is added. They use papa pahelta coffee beans and nylon coffee roasters. It’s well balanced with a hint of nutty flavours, it’s good to spend your Sunday afternoon chilling out here.
Address: Blk 136 Bedok North Ave 3, Singapore 460136 Opening Hours: Mon 10:30 am – 9:30 pm; Wed to Fri 10:30 am – 9:30 pm; Sat & Sun 9:00 am – 9:30 pm
Pokemon Go Gym 4: Blk 140 Bedok North Street 2
You have rested enough, move on to the next stop which is only 5 minutes walk.
Pokemon Go Gym 5: Bedok Blk 111
Good job, head to Bedok 85 now!
Pokemon Go Gym 6: Bedok 85
Bedok 85 is a supper paradise, and one of the must try stall is Seng Hiang Bak Chor Mee. Go early if you don’t have the patience to wait. Their soup is very flavourful, which is comforting especially at the end of the day. Those lard in the soup adds the oomph!
Address: 85 Bedok North Street 4, #01-08 Fengshan Centre, Singapore 460085 Opening Hours: 6pm to 3am
If you are too early, don’t worry! Have some Soon Kuehs and Ku Cai Kuehs from Lek Lim Nonya Cake Confectionery. The ladies make them fresh daily and when steamed, the skin was translucent and thin, packed with big fat fillings with no preservatives. Read the full story here.
Address: Blk 84 Bedok North St 4 #01-21, Singapore 460084 Opening Hours: Mon – Sat 4am-6pm; Sun 4am-2pm
P/S Please do not drive or transgress while playing Pokemon Go.
As much as we love our Kopi-O and Teh-C, it’s undeniable that Singaporeans love a good cup of Thai milk tea as well. This caramel coloured sweet tea is the beverage of choice when curbing the heat from that bowl of green curry or tom yum, and it has now been the source of inspiration for many desserts in Singapore. From an unlikely Korean-Thai pairing to appropriating it with local flavours, we’ve sussed out eight Thai milk treats that fans of this drink should definitely try.
1. The Benjamins
As if Thai milk teas aren’t sweet enough, The Benjamins have rolled out their Thai Milk Tea Over-the-top Shake ($16) that builds on even more sugar, perfect for those with a sweet tooth. Rimmed with condensed milk, the shakes comes loaded with a pale orange Thai tea infused milkshake, and crowned with sugar biscuits, vanilla ice cream and marshmallows. This is almost like a drinkable dessert, and we definitely suggest you share this decadent treat with a friend or two.
The Benjamins
Address: Forum the Shopping Mall, 583 Orchard Road, #01-20/21, Singapore 238884
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2. Chick & Ken
Helping cool down the Thai tea fever is this Thai Tea And Red Ruby Bingsu ($14.90). Starting with the usual base of Korean shaved milk ice, the Thai tea flavour comes from their homemade Thai tea gelee and Thai tea syrup that comes in medicinal syringes. The rather novel presentation made for a unique dining experience, and we’d suggest letting the ice melt a little to form almost like a Thai tea slush – the flavours become more homogenous and they help soften the honeyed corn flakes.
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3. Tuk Tuk Cha
Reimagining the classic kaya and toast combination is the Golden Toast With Thai Tea Kaya ($4.20) where you dunk cubes of warm buttered toast in their special Thai tea kaya dip. The crisp bread was a nice contrast to the cold dip, but we would have liked a more intense Thai tea taste to come through from the kaya.
Tuk Tuk Cha
Address: Raffles City, 252 North Bridge Road, #B1-68, Singapore 179103
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4. Creme Maison Bakery
Don’t take a gamble and visit the Creme Maison Bakery outlet without preordering. We were lucky enough to get a slice of their Thai Milk Tea Fudge Loaf ($5 per slice, $38 per loaf) which they had leftover from a previous flea. The cake was dense, but we felt that the Thai tea fragrance could be amped up a notch. We really enjoyed the milk crumble topping that lent a milky and crunchy texture to this loaf cake.
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5. Soi 55
Sure, a cup of Thai iced tea is a good way to get a sweet caffeine jolt. But having a Rose Milk Tea ($2.50) is our new favourite way of consuming this drink. Like a dirty latte equivalent, we liked how the rose undertones complemented the tea aroma.
Soi 55
Address: Golden Shoe Food Centre, 50 Market Street, #02-21, Singapore 048940
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6. The Plain Jane
You’ll find nothing plain about The Plain Jane – a quaint neighbourhood cafe that churns out a selection of swiss rolls – expect for their clean and minimalist interior. And don’t belittle their humble menu and offering, like the Thai Milk Tea Swiss Roll ($5.90) that we had. The decision to serve swiss rolls might sound, well, plain. But the combination of a moist sponge cake layer slathered with luscious Thai milk tea infused buttercream made for a creamy dessert that’s anything but ordinary. We can’t wait to drop by and try some of their other flavours which include the unique Meringue Roulade and zesty Yuzu.
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7. Som Tam
Creating Thai cuisine with a modern touch is Som Tam, where traditional Thai flavours are being borrowed and made contemporary. This was exemplified in the Thai Tea Molten Lava Cake ($9.80) that was served with our choice of Thai tea gelato. The soft-baked cake might have had an overpowering sweetness that masked the Thai tea taste, but pairing the cake with their Thai tea gelato helped balanced out the sugary dessert and brought in some much needed notes of tea.
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8. Kane Mochi
Also drawing on the Thai tea inspiration is Kane Mochi and their line of ice cream encased within a mochi shell. We went for their Thai Iced Tea mochis ($5.90 for three), and found that these frozen treats are certainly not for people with sensitive teeth. You’ll have to bite through a chewy exterior and frozen middle to properly enjoy this dessert, but having to chew through your ice cream is certainly something novel.
Kane Mochi
Address: Bugis+, 201 Victoria Street, #02-50, Singapore 188067
Hainanese Chicken Rice is Singapore’s national dish and can be found island-wide at almost every dining spot, from humble hawker centres to major restaurants and even hotel cafés. The chicken is usually served with fragrant rice and a spicy chilli sauce, with ginger paste. In Singapore, chicken rice recipe can be roasted or braised in soya sauce for a different taste (we still like it poached). For some people, it might be the rice and chilli sauce that makes or breaks the dish. As we celebrate Singapore’s National Day today, we’ve hunted down 17 chicken rice stalls in Singapore that are among local favourites.
1. Ah Boy Chicken Rice
Local celebrity chef, Eric Teo, has raved about Ah Boy Chicken Rice on his Facebook about 3 years ago so we decided to check it out. The roasted chicken has a crispy and thin skin that we enjoyed but a pity, the meat was a little on the dry side. Poached chicken, however, fared much better. It was tender, sweet and cooked till perfection, maintaining a smooth texture. We thought the rice itself is fluffy and loose with a nice aroma and not overly greasy. The tangy chilli dip didn’t make much of an impression as it was a little watery. If you’re in the area and craving for chicken rice, you should drop by.
Opening Hours: 7.30am to 8pm daily. Closed on alternate Thursdays.
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2. Chen Ji Hainanese Chicken Rice
Chicken here is tender and perfectly complemented by the flavoursome oyster sauce. The chilli is bright and tangy and contains a spicy kick. Sadly, the rice did not fare so well as it was dry and although it has the flavour of the chicken broth, it doesn’t stand out at all. What’s worth mentioning here is their chicken feet soup that’s only available on Mondays and Fridays after 11am. Chicken feet is full of collagen, which is good news for ladies! We loved the crunchiness of these chicken feet and the flavoursome broth made the entire package simply wonderful. So, if you come here for chicken rice, remember to go only when they’re serving chicken feet soup!
Chen Ji Hainanese Chicken Rice
Address: #01-24, Tanglin Halt Market, 48A Tanglin Halt Road, Singapore 148813
Opening Hours: 9am to 8pm daily.
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3. Chin Chin Eating House
Founded in 1934, this eatery exudes a nostalgic feel and is reasonably clean. Dishes offered here are very Hainanese, including steamed chicken rice with chilli sauce and ginger dip, pork chop, chap chye and more. Today’s focus is on chicken rice so we’ll just skip the rest. Chicken rice at Chin Chin is drizzled with light fragrant soy sauce and sesame oil, enhancing the flavours of the tender and juicy chicken. Cooked just right, the chicken has retained its moisture with every bite. The rice is less oily but still fragrant and tasty with aroma from ginger and garlic. The chilli sauce consists of a little tanginess which made our meal very satisfying.
Chin Chin Eating House
Address: 19 Purvis Street, Singapore 188598
Phone: 6337 4640
Opening Hours: 7am to 9pm daily.
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4. Hua Kee Chicken Rice
This stall is now run by Mr. Lim, a second generation hawker, together with his mother, Mdm. Tan who founded Hua Kee over 30 years ago with her husband. Unlike other stalls, the chicken here is chopped in large chunks with skin and bone still attached to ensure the meat retains its natural juices and flavours. We liked that the chicken was tender, juicy and full of flavours. The aromatic rice was not too oily and fluffy, with grains that separate easily. There’s nothing impressive about their chilli and ginger dips but we’ve got to say that this is the tastiest cucumbers from any chicken rice stall. The savoury and sweet juices from the chicken clung to the sides of these crunchy slices of cucumbers.
Hua Kee Chicken Rice
Address: Redhill Food Centre, #01-72, 85 Redhill Lane, Singapore 150085
Opening Hours: Wed-Sun 9.30am to 1.30pm. Closed on Mondays and Tuesdays.
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5. Kampong Chicken Rice
What makes Kampong chicken different from the usual chicken we get at chicken rice stalls? Well, the yellow skin kampong chickens have more distinctive features such as their skinny legs and leaner bodies. They are allowed to run free and are corn fed, thus containing less fat and are healthier for consumption. The meat here is definitely not as fatty. It is leaner but still, very tender. Ladies will jump for joy and feel guilt-free for indulging in this plate of healthier kampong chicken rice due to it being less fat. Even though the rice is not as fragrant and amazing as compared to others, it complements the chicken well. The highlight was their kicky chilli sauce, which is properly thick and spicy. One word – SHIOK! Read about it here.
Kampong Chicken Rice
Address: 255 Upper Thomson Road, Singapore 574382
Phone: 6456 0698
Opening Hours: 10.30am to 9.30pm daily.
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6. Leong Hainanese Chicken Rice
Uncle Leong used to be the head chef for “稻香村山芭鸡” shop in Novena Ville, which unfortunately, closed down in 2007 due to the outbreak of bird flu disease. His passion for the kitchen still burns strong hence, he set up his own Leong Hainanese Chicken Rice in Shunfu Market. The meat served here has a textural difference compared to others. The chicken breast is very tender and flavourful. Little soy sauce and sesame oil were drizzled onto the chicken and we could really taste the sweetness of the meat. As for the chicken drumstick, you can see the glistering chicken skin and the meat was very succulent. The rice was infused with ginger and chicken stock and the grains are very fluffy. We thoroughly enjoyed our meal as Uncle Leong’s chicken rice gave a very warm, homely feel to it.
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7. Ming Kee Chicken Rice
Ming Kee Chicken Rice is well-known for those staying in Bishan. It’s not surprising to queue for at least an hour just to satisfy your chicken rice cravings over here. Unlike others, this stall has no chicken displayed so if you’re here for the first time, you might get the wrong idea that the stall has already ran out of chicken. In actual fact, once the chicken is cooked, they will dunk it in ice water and it will be left there till it is ready to be chopped.
Shocking the meat in ice water after cooking creates a jelly under the skin. This results in the meat tasting more flavourful and succulent. Surprisingly, it tastes even better when these chilled chicken are eaten with some steaming rice. We enjoyed the skin which glided smoothly into our mouths. Chicken gizzards are also soaked in cold water here to retain the crunch. Their chilli dip, however, was a tad disappointing as it’s too watery for our liking.
Ming Kee Chicken Rice
Address: #01-522, Kim San Leng Food Centre, 511 Bishan Street 13, Singapore 570511
Opening Hours: 10am to 9.30pm daily. Closed on alternate Tuesdays.
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8. Nam Kee Chicken Rice
Nam Kee has over 40 years of experience under its belt and is a household name for many families across the island. It serves traditional Hainanese chicken rice with meat ever so tender with the unforgettable chilli sauce – and at affordable prices too! The velvet-smooth skin of the chicken is enticing enough and tucks in just the right amount of fat beneath. The meat is juicy and goes very well with the dipping sauce, which is a combination of chilli sauce, ginger paste and a not-so-salty dark soy sauce that delivers the right punch. The rice served here is aromatic and has a good consistency, complementing the chicken perfectly.
Nam Kee Chicken Rice Restaurant
Address: 201 Upper Thomson Road, Singapore 574343
Opening Hours: Wed-Mon 11am to 9pm. Closed on Tuesdays.
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9. Nan Xiang Chicken Rice
Nancy Lim, founder of Nan Xiang Chicken Rice, took charge of her first chicken rice stall at Whampoa food centre in December 1986. Nancy and her husband takes turn to manage the hawker stall. It looks like another unassuming chicken rice stall but when the plate of rice was served, it was so fragrant you can’t resist taking a mouthful even if your camera usually eats first. Chicken rice here is first stir-fried with garlic, ginger, shallots and chicken soup before cooking it in rice cooker. Not a lot of chicken rice stalls do this now because it’s laborious and takes extra time to prepare the rice. Well, all we can say that it’s worthwhile because frying the rice before cooking makes it even more fragrant, which is a plus point when the chicken meat is already succulent and cooked just right, leaving a gelatin layer beneath the skin. The addition of lime juice to the chilli sauce also makes it refreshing and delectable! Read about it here.
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10. Tian Tian Hainanese Chicken Rice
This should be the most well-known stall among both locals and tourists. Growing the business from an unknown stall in Maxwell Market from 1986, Madam Foo and her daughter, Ms. Loi, still preside over the quality of food at all outlets with a watchful and experienced eye. Tian Tian chicken rice is cooked with American Broiler breed of chicken and remember – they defeated Gordon Remsay at the Hawker Heroes Challenge! This already speaks a lot about their food. Their steamed chicken is served slightly chilled which is very refreshing and light on a hot day. The soothing coolness is also a perfect counterpart to the “fierceness” of the chilli. Most importantly, their light, smooth and slightly buttery rice, with just a hint of garlic, sets them apart from the rest. Even celebrity chef and host Anthony Bourdain said that the rice here is so good that you can eat it on its own! There are many outlets and the one we’re featuring is at Joo Chiat and it’s air-conditioned too!
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11. Uncle Chicken Rice
Uncle Chicken Rice is very persistent in using good quality ingredients. Their fresh chicken is simply poached, sits in cold water, chopped and served with the flavourful rice. The chicken is cut chunky with an ultra smooth skin and the flesh is tender and sweet. Served with aromatic rice that was not too greasy and loose, it has a subtle garlic flavour. Chicken stock was used to cook the rice hence, you won’t get a soup here to pair with your chicken rice. The chilli has a hint of sweetness which cuts the oiliness of the rice.
Uncle Chicken Rice
Address: 348 Simpang Bedok, The Bedok Marketplace, Singapore 469560
Opening Hours: 12pm to 8pm daily. Closed on alternate Mondays.
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12. Wee Nam Kee Chicken Rice
Wee Nam Kee started from a humble beginning and now, has a few outlets islandwide. They serve three different types of chicken – namely the poached, soy sauce and fried. We tried the poached chicken and it was executed really well in a flavourful broth. The chicken turned out to be juicy and tender, gently gingery with subtle chicken flavour. The broth is tasty enough to boost your appetite. Each long grain rice is well-oiled, mildly fragrant, yet not too greasy and separates easily into loose grains. Lastly, the chilli is amazing! It contains a well-balanced blend of ginger, vinegar and spice. It was tangy with very little sting.
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13. Yeo Keng Nam Chicken Rice
Having grown up eating chicken rice here as it’s just a stone’s throw away from where I stay, the taste is special to me. The chicken is so plump and juicy and it has managed to retain a lot of its natural flavour since the stall owner here makes it a point not to soak the chicken in ice water for too long. I love the roast chicken here as well, due to its super tasty skin that whets my appetite for more. Rice here is whole and coated with a thin layer of oil, making the texture just right. The chilli has a tangy twist to it. Hence, I always enjoy my chicken rice experience dining here.
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14. Sin Kee Famous Cantonese Chicken Rice
About a month ago, Benson is back on his feet and re-opened “Sin Kee Famous Chicken Rice” at Holland Drive with his young partner. Nothing much changes, Benson still chopes the chicken in huge chunks. His movements are still clean and brisk, each piece of meat is tender and smooth in the mouth. He will leave the leftover bones from the chicken to prepare that soup, which is used to poach chickens and rice. The slightly aromatic rice is well paired with the chilli that is spicy and tangy done right with vinegar and lime, just the way we like it. Read more about it here.
Sin Kee Famous Cantonese Chicken Rice
Address: Blk 40 Holland Drive, Singapore 270040
Opening Hours: 11am to 8pm, closed every Monday
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15. Yishun 925 Chicken Rice
It started with just one hawker stall within Yishun but over the years, they have expanded and now, there are a few stalls around Singapore. We’re always happy for these successful hawkers who started out very humbly. Chicken meat here is cooked just right, making it smooth and palatable. We liked that it was served deboned, which makes it more convenient for consumption. The soya sauce which the chicken was drenched in is not overly salty, just perfect! Rice here is very ordinary and not as aromatic as compared to others but you know the saying, “mai hiam buay pai”. Since it’s so affordable, we’ve nothing much to complain about.
Yishun 925 Chicken Rice
Address: Blk 925, Yishun Central 1, #01-249, Singapore 760925
Opening Hours: 11am to 8.30pm daily.
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16. Yet Con Hainanese Chicken Rice
This is another time-honoured establishment lying along Purvis Street. Yet Con has been serving their style of authentic Hainanese chicken rice here since 1940. Notice that chicken at Yet Con are being laid on trays instead of being hung up – this is to prevent the juices from dripping so that flavours are bette retained. There’s no silky gelatin layer under the chicken skin but we enjoyed the super “chickeny” flavour here. The chicken is lightly salted without any overwhelming drench of soy sauce seasoning, making every bite full of natural “chickeny” taste. The rice is aromatic, with the lovely scent of ginger, shallots and chicken stock. We like that it isn’t overly greasy. The only downside was the chilli and ginger dip that we found too watery for our liking.
Yet Con Hainanese Chicken Rice
Address: 25 Purvis Street, Singapore 188602
Phone: 6337 6819
Opening Hours: 11am to 9.30pm daily.
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17. Delicious Boneless Chicken Rice
It was already 3pm and we were still queuing for Delicious Boneless Chicken Rice. 30 minutes queue just to get my chicken rice fix, but so worth it! We paid $11 for 2 pax meal with soup and achar. The chicken is chopped into big chunky pieces and topped with fried garlic, which is quite unique. Achar brings a refreshing touch and the rice has a pleasant garlic aroma. We are so in love with their (refillable) cabbage soup that is peppery and full of vegetables and meat. The owner is in good mood on our day of visit so he gave me an extra bowl of lotus root pork ribs soup filled with generous amount of lotus roots and peanuts.
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There are plenty of other stalls that might be good but not mentioned above. Do comment and share your thoughts with us, let us know which other chicken rice stalls in Singapore are worth our calories! Enjoy your hunt in finding the best chicken rice stall in Singapore, HAPPY NATIONAL DAY!
As Mid-Autumn Festival approaches, family, friends and business associates see this as a good time for gatherings and catching up! Every year, we see new flavours with cutting-edge designs yet we never forget the traditional time-honoured baked mooncakes. It’s the time of the year to share your love and show your appreciation with the ultimate list of mooncakes we recommend for Mid-Autumn Festival 2016. (*brands are arranged in alphabetical order*)
Carlton Hotel Singapore
This Mid-Autumn Festival, be enchanted by dainty handcrafted mooncakes from Carlton Hotel Singapore. Crafted conscientiously and freshly made in-house from top range ingredients, be mesmerized by Mini Walnut Moontarts ($62 / box of 8).
This unique and addictive moontart is Carlton Hotel Singapore’s bestseller. Smooth white lotus paste and egg yolk are enveloped in a crisp fragrant crust and walnuts. There is even an alternative low sugar moontart ($60 / box of 8), without egg yolk, for the health-conscious bunch.
Carlton Hotel Singapore also offers consumers the opportunity to indulge in time-honoured baked mooncakes. Baked to a gorgeous golden brown, Red Lotus Paste Mooncake ($68 / box of 4) comes with double egg yolk while the White Lotus Paste Mooncake comes with single or double egg yolk option.
Don’t forget their popular snow skin mooncake selection. Mini Red Velvet Snow Skin Mooncake ($63 / box of 8) has been inspired by Tuxedo’s signature red velvet cake. Filled with rich, velvety cream cheese and crunchy royaltine, consumers get a good textural difference while treating themselves to this after-meal dessert. No preservatives are added.
Citibank, DBS/POSB, OCBC and UOB cardholders will be entitled to 25% off with a minimum purchase of 31 boxes and 20% off 30 boxes and below between 18 August and 31 August and enjoy 15% off all mooncakes between 1 September and 15 September. Local delivery is free for orders comprising 50 boxes and above to one location. A surcharge of $64.20 (with GST) per location applies for orders below 50 boxes. Prices are subject to GST.
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Conrad Centennial
Reminisce the good old days with Golden Peony’s Traditional Baked with White Lotus Paste Mooncake ($64 / box of 4) and Traditional Baked with Mixed Nuts Mooncake ($72 / box of 4). The former is a time-honoured favourite while the latter consists of a healthy blend of five different types of nuts and seeds and is best enjoyed with a cup of Chinese tea.
Don’t forget Golden Peony’s signature Sweet Potato Mooncake in Crispy Filo Pastry ($64 / box of 8), lovingly handcrafted by Executive Chinese Chef, Ku Keung, and his team, which boasts of a crispy crust and filled with unsurpassable fillings of light whipped sweet potato.
This year, Golden Peony’s snow skin mooncake assortment sees the introduction of two alcohol-infused mini snow skin mooncakes and two other non-alcoholic flavours. Gorgeously encased inside antique-looking treasure boxes that comes in three colours – velvet red, luxe gold and a limited edition antique gold – this eye-catching gift is set to amaze.
Be enticed by the new Champagne and Strawberry Mini Snow Skin Mooncake ($64 / box of 8) and Rum and Raisin Mini Snow Skin Mooncake ($64 / box of 8). The former is perfect for a ladies only night while the latter is more macho and perfect for the men who want to spend a night on poker. Two new non-alcoholic flavours have been rolled out too – Cranberry Cheese Mini Snow Skin Mooncake ($64 / box of 8) and Green Tea with White Chocolate Mini Snow Skin Mooncake ($64 / box of 8). These sinfully-indulging flavours appeal more to the younger generation.
Citibank, UOB and HSBC card members enjoy an early bird 20% discount from 1 August to 15 August and a 15% discount from 16 August to 15 September on mooncakes purchased at The Terrace, only with minimum 2 boxes purchase. Note that this privilege is not valid at booths at Takashimaya, Vivo City and Nex.
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Emicakes
Ignite your senses with Emicakes’ Snow Skin Mao Shan Wang mooncakes ($48 / box of 2 large ; $46 / box of 5 mini) made only from the finest and freshest Mao Shan Wang durian flesh. The strong aroma is complemented by the heady flavour you can only experience from Mao Shan Wang durian – slightly bitter, yet finishes with a sweet and buttery ending.
Relish the sensuous goodness of Snow Skin D24 Durian mooncakes ($38 / box of 2 large ; $36 / box of 5 mini). Generously filled with mouth-watering D24 Durian flesh, the texture and taste makes one feel as though you’re enjoying a real durian fruit instead of a snow skin mooncake. Enveloped in Emicakes’ scrumptious snowskin, this makes a perfect dessert.
Emicakes has also brought traditional taste up a notch by modernizing it. They are offering Snow Skin Authentic Yam mooncakes ($30 / box of 2 large ; $28 / box of 5 mini), featuring a layer of soft snow skin and smooth and rich fresh yam that melts in your mouth. This is a flavour that you cannot turn away from!
Due to popular demand, Emicakes is introducing their new Baked Skin D24 Durian traditional mooncake ($30 / box of 2 large ; $28 / box of 5 mini). Most durian-flavoured mooncakes are snow skin but Emicakes will stand out from the rest by offering this traditional baked variety. Indulge in their D24 Durian filling enveloped in a smooth layer of white lotus paste with melon seeds and a crust baked to golden brown perfection.
Enjoy 35% off when you make an in-store purchase / self collection till 21 August 2016 and 30% off for deliveries. Present Emicakes’ mooncake flyer upon purchase to redeem their special promo – Buy 1 large Mao Shan Wang mooncake for only $18 and get 2 mini Mao Shan Wang mooncakes free. Emicakes is located island-wide in Bedok, Bukit Batok, Causeway Point, Clementi, Compass One, Kovan, Plaza Singapura, Tampines 1 and Toa Payoh.
Look forward to feasting on new alcoholic and chocolate flavours. Dark Chocolate Crunchy Hazelnut Snow Skin Mooncake ($38 / box of 2 and $56 / box of 4) consists of a crunchy hazelnut chocolate centre enveloped by a rich mousse made with two types of dark chocolate. Its snow skin, made with crushed vanilla beans and caramel, makes the entire package irresistible.
Gin Pineapple Snow Skin Mooncake ($38 / box of 2 and $56 / box of 4) is inspired by a tropical cocktail, perfect for celebratory gatherings. Looking for a non-alcoholic fruitier version? Yuzu Lychee Snow Skin Mooncake ($33 / box of 2 and $54 / box of 4) boasts a zesty yuzu fragrance, enhanced with juicy lychee bits. There is even a limited edition, combining the duo of Dark Chocolate Crunchy Hazelnut Snow Skin Mooncake and Gin Pineapple Snow Skin Mooncake available at $38 / box of 2. This is a wonderful after-meal treat for both kids and adults.
Besides newly jazzed up flavours, Goodwood Park Hotel still offers two of their signature snow skin mooncakes – Mango with Pomelo Snow Skin Mooncake ($33 / box of 2 and $54 / box of 4) and Cempedak Snow Skin Mooncake ($38 / box of 2 and $65 / box of 4). Not forgetting the Black Thorn Durian Snow Skin Mooncake ($54 / box of 2 and $88 / box of 4) and Mao Shan Wang Durian Snowskin Mooncake ($50 / box of 2 and $82 / box of 4).
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Grand Hyatt Singapore
Savour tradition with a twist with Grand Hyatt’s Miniature Snow Skin Mooncakes. Be pampered by Black Sesame, Buddha’s Hand Truffle created with black sesame seeds, with a tinge of citrusy taste from the exotic Buddha’s hand fruit.
Specially curated for coffee addicts, Caramel Macchiato Truffle boasts a creamy blend of rich caramel and coffee in a truffle. Need some alcohol for the festive mood? Strawberry, Lime Tequila Truffle is a fun flavour with a refreshing strawberry flavour. We love the Matcha snow skin flavour especially – it is a perfect combination of matcha infused lotus paste mixed with azuki beans, and topped off with a delicate sake truffle. There’s even D24 Durian snow skin mooncake, made from pure silky-smooth D24 durian pulp for the ultimate indulgence.
Baked to a luscious shade of brown, enjoy classic flavours of traditional mooncakes with indulgent double yolk options such as White Lotus Double Yolk with Roasted Melon Seeds, Red Lotus Double Yolk with Roasted Melon Seeds and Sesame Lotus Double Yolk with Bamboo Ash.
For the health-conscious, Grand Hyatt offers a seeds-only traditional mooncake – White Lotus with Roasted Melon Seeds. All mooncakes are handcrafted by the hotel’s pastry artisans.
The price for a box of 4-piece traditional mooncakes or 8-piece snow skin mooncakes in a collector’s box cost $69 nett. Early bird discounts starts on 9 August till 25 August – Enjoy 15% discount when paying with UOB, DBS/POSB and Citibank credit cards.
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Holiday Inn® Singapore Atrium
The newest edition to Xin Cuisine Chinese Restaurant’s selection of baked classics is Assorted Nuts with French Raisins ($62 / box of 4). Made with a modern twist, this baked mooncake gives you a balanced sweetness of wholesome fruits and nuts.
One can never resist Xin Cuisine Chinese Restaurant’s Signature Mini Egg Custard with Yolk ($58 / box of 6). This gives an ultimate indulgence with its rich, creamy egg custard and flavourful salted egg yolk in every bite. For a nostalgic celebration, savour traditional favourites such as Teochew Yam Paste with Single Yolk ($68 / box of 4) and Low Sugar White Lotus Seed Paste with Four Yolks ($72 / box of 4).
On the list of new flavours for 2016 are two other unique snow skin creations – Black Sesame Lotus Seed Paste with Strawberry Praline Snow Skin Mooncake ($56 / box of 6) and Passion Fruit Paste with Plum Snow Skin Mooncake ($56 / box of 6). The former combines aromatic black sesame with tart sweetness of strawberry and surprises your palate while the latter is refreshing and tangy.
Xin Cuisine Chinese Restaurant has also brought back their bestsellers – Mini Peranakan Durian Snow Skin Mooncake ($56 / box of 6) which has a luxurious durian filling encased in a purplish-blue soft skin naturally coloured using the blue pea flower. Another crowd-pleaser is the Soursop and Chocolate Crunch Snow Skin Mooncake ($56 / box of 6) which showcases a lovely medley of textures combining fresh soursop pulp and crunchy chocolate pearls.
Exclusively at Holiday Inn Singapore Atrium and Vivo City, receive a complimentary tin of Dilmah T-series Mini Caddy Sencha Green Extra Special worth $28 with a minimum purchase of two boxes of mooncakes. Orders for Teochew Yam Paste with Single Yolk, Xin’s Signature Mini Egg Custard with Yolk and Peranakan Durian Snow Skin Mooncake (large) have to be placed at least three days in advance. Corporate customization and discounts are available for orders of 50 boxes and above.
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Hong Kong Mei-Xin Mooncakes
Mei-Xin Mooncakes has been Hong Kong’s leading brand for the past 18 years. Joining the egg custard mooncake and lava custard mooncake comes the brand new Lava Chocolate Mooncake ($39.75 / box of 4). Mei-Xin worked with the French Cacao Barry to present this decadent mooncake, consisting of a chocolaty rich and runny centre, surrounded by a dark chocolate mooncake crust. For optimal enjoyment, heat the mooncake with a microwave oven for 3-5 seconds.
Mini “Snowy Polar Lights” ($64.70 / box of 16) carries 16 bite-size flavours, giving you a complete satisfaction and fun sharing. The rich flavour mix includes mango, mango crunch, mango with pomelo dessert, mango chestnut, strawberry crunch, blueberry duo, pink guava & apricot, angel chocolate crunch, devil dark chocolate crunch, premium green bean paste, green tea & red bean, chocolate with hazelnut, double chocolate, cookies & cream, sesame with macadamia nuts and peanut butter & sesame flavours.
The newly launched “Mooncake Exclusive Selection” ($103.55 / box of 8) is in a packaging bearing a gold-embossed design with various festive elements of Mid-Autumn Festival such as lotus flowers, rabbits and a full moon. Another creative product, “Assorted Mooncakes – Bright Moon” ($61.20 / box of 6), is a comprehensive selection of mooncakes packed in a colourful tin with fireworks pattern. Furthermore, the sophisticated paper silhouette style with the infusion of familiar festive elements gives the Premium series ($150.60 / box of 8) a fine and delicate look.
Behold Imperial Treasure’s seasonal traditional mooncake selection, boasting classic pastry handmade with the finest ingredients specially imported from Hong Kong. Consumers have an option between the regular lotus paste or the silky smooth white lotus paste, enrobing decadent egg yolks within. Artisanally handcrafted, these mooncakes are elegantly presented in a gift box and are preservative-free. Prices range from $48 to $68.
Fans of Imperial Treasure can also delight in Mixed Nuts Mooncake ($58 / box of 4), made from a medley of mixed nuts, including apricot kernels, walnuts, almonds, pumpkin seeds and lotus seeds. Combined with the aroma of white sesame, natural sweetness of candied winter-melon and sundried persimmon, this nutty mooncake showcases an artfully balanced blend of intriguing textures and deep flavours.
Imperial Treasure also offers Mini Snow Skin Mao Shan Wang Mooncake ($65 / box of 8), encompassing a rich and creamy filling made with 100% Mao Shan Wang durian. This delicate confection is guaranteed to intoxicate with its lingering fragrance. Behold their Teochew Single Yolk Yam Pastry ($52 / box of 4), made with buttery soft lavender-coloured taro puree and a single golden yolk. Cocooned within a feathery puff of airy pleats, this pastry is so light that it’s almost like biting into a heavenly cloud.
Enjoy a discount of 15% from 1 August to 15 September for purchases made on estore.imperialtreasure.com. Citibank and UOB cardholders also enjoy a 15% discount from 1 August to 15 September for on-site purchases.
Open the windows of the stylishly-designed treasure chest to both traditional and snow skin mooncakes. Traditional mooncakes come in three options – no yolk, single yolk and double yolk. Stay guilt-free with Baked Mooncake with Macadamia Nuts and Low Sugar White Lotus Paste ($64 / box of 4) and Baked Mooncake with Assorted Nuts ($62 / box of 4). The latter boasts a wholesome blend of almonds, walnuts, macadamia nuts and sesame seeds.
Single yolk choices include InterContinental Singapore’s Signature Baked Maple Osmanthus-Glazed Shanghai Mooncake ($64 / box of 4). Savour the buttery, maple-glazed crust, with floral hints of osmanthus, which breaks apart revealing smooth lotus filling and a gorgeous yolk. Other classics include Baked Mooncake with Single Yolk and White Lotus Paste ($64 / box of 4) and Baked Mooncake with Single Yolk and Lotus Paste ($60 / box of 4). If you want an even more savoury flavour, there is the gratifying Baked Mooncake with Double Yolks and White Lotus Paste ($68 / box of 4). Double yolks mooncakes are the ultimate indulgence so forget about dieting during this period of time. The yolks are too enticing.
Riding on the yuzu and avocado trend, InterContinental Singapore is rolling in a new series of snow skin spheres such as Yuzu Citrus with White Chocolate Truffle and White Lotus Paste; and Avocado with Chocolate Pearls and White Lotus Paste. We love the light and refreshing taste of yuzu, which makes a great dessert.
There are other new and exquisite flavours such as Sea Salt Caramel with Chocolate Pearls and Sakura Peach with Pistachio and White Lotus Paste ($66 / box of 4). For those who find durians irresistible, InterContinental Singapore’s Signature Snow Skin Mao Shan Wang Durian Mooncake ($68 / box of 4) is a decadent treat.
With the exception of Snow Skin Mao Shan Wang Durian Mooncake, there is 25% off for purchases made between 1 August and 15 September.
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Mandarin Orchard Singapore
Pamper yourselves with Mandarin Orchard Singapore’s Mid-Autumn sweet treats that will tickle your tastebuds. With the popularity of salted egg yolk at an all-time high, the hotel is introducing a new snow skin flavour – Mini Snow Skin Salted Egg Custard with Manuka Honey Corn Mooncake ($65 / box of 8). Encased in fluffy snow skin, the subtle taste of the salted egg custard is cut off by a balanced sweetness from the corn and Manuka honey.
2015’s creation of the Mini Snow Skin Red Wine Cranberry Paste and Yuzu Lemongrass Mooncake ($65 / box of 8) is making a return due to popular demand, together with all-time signature favourite, Mini Snow Skin Lychee Martini and White Chocolate Mooncake ($65 / box of 8). Enjoy the refreshing yuzu lemongrass twist in the former while the latter contains smooth, creamy filling, with a hint of Martini, encased in decadent white chocolate, all enveloped in a fluffy white snow skin.
Mandarin Orchard has maintained their recipe for the ever popular Baked Mooncake with Single/Double Yolk and White Lotus Paste. Healthier versions include a lower sugar variety such as the Baked Mooncake with Macadamia Nuts and Low Sugar White Lotus Paste ($70 / box of 4). On the other side of the health scale lies the sinful Baked Mooncake with Mixed Nuts and Jamón Ibérico ($75 / box of 4), upping the traditional recipe with premium Spanish ham. Alternatively, the Baked Mooncake with Azuki Red Bean Paste and Pine Nuts ($70 / box of 4) will satisfy even the fussiest vegetarian.
Mandarin Orchard’s annual treats come in an elegant red custom-designed box of four for baked mooncakes and box of eight for snow skin mooncakes, with baby blue individual boxes encasing each morsels of delight. DBS/POSB cardholders receive 25% discount for early bird purchases between 1 August and 15 August and 20% discount thereafter. All other credit cardholders enjoy 20% and 15% discounts respectively. These discounts are only available at Mandarin Orchard’s Festive Counter.
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Neo Garden Catering
Savour Neo Garden Catering’s traditional mooncake flavours, hand-baked to a heavenly golden-brown on the outside, with flavoursome fillings inside. These exquisite mooncakes are nostalgically presented in a unique packaging, likened to the old-school tingkat, exuding a rustic vibe that’s aligned to the festive season.
The classic Assorted Fruits & Nuts Mooncake ($58 / box of 4) contains generous portions of fruits and nuts, making it an all-time bestseller for the health-conscious. Red Bean Mooncake ($55/ box of 4) makes its debut this Mid-Autumn Festival and this is another guilt-free indulgence, packed with wholesome nutritional goodness of vitamin B.
Spoilt for choice and can’t decide which flavour to go for? Well, you can opt for the Neo Four Treasures set ($58 / box of 4) which includes Assorted Fruits & Nuts mooncake, Double Yolk White Lotus Seed mooncake, Fragrant Black Sesame mooncake and Single Yolk Emerald Lotus Seed mooncake. You’ll not only just get to taste one, but four unique flavours!
OCBC cardholders and Neo Celebrates members will enjoy early bird privileges till 28 August 2016. You will be entitled to 25% off for 2 premium boxes of mooncakes purchased, 30% off for 3 or more premium boxes of mooncakes purchased and 10% off for every Signature Gift Set purchased (inclusive of complimentary delivery). Orders of 100 premium boxes of mooncakes for corporate promotion with customized branding are entitled to 30% off total bill and free customized silkscreen printing of logo, while stocks last.
Attention fans of founder and baker extraordinaire, Daniel Tay, as he has just launched Old Seng Choong’s first Mid-Autumn range of mooncakes, with a large ensemble of seven classic baked mooncakes. Red Bean Orange Peel with Yolk Blend & Pine Nuts Mooncake ($58 nett / box of 4) is influenced by Hong Kong’s red bean soup dessert. Indulge in the thick layer of salted egg yolk at the heart of this mooncake, surrounded by rich red bean paste infused with refreshing hints of orange peel.
Custard Egg Yolk Blend Mooncake ($62 nett / box of 4) is luxuriously filled with sweet and smooth egg custard, complemented by a layer of salted egg yolk paste in the centre for a salty-sweet nuance. White Lotus Paste with Four Yolks Mooncake ($68 nett / box of 4) is so gratifying it will make the ultimate impression. White Lotus Paste with Double Yolk & Melon Seeds Mooncake ($62 nett / box of 4) places emphasis on its decadent white lotus paste, accompanied by crunchy melon seeds and two golden salted egg yolks. Its crunchiness complements the creamy texture of the salted egg yolks.
White Lotus Paste with Melon Seeds Mooncake ($52 nett / box of 4) is the humblest of baked mooncakes and a healthier choice without any egg yolks. Each mouth-watering nugget is filled with premium, smooth white lotus paste and melon seeds. Wu Ren Mooncake ($68 nett / box of 4), made with a thick sugar paste dotted by a myriad of nuts such as melon seeds, walnuts, almonds, sesame seeds and cashew nuts, is bound to please. A surprising tinge of saltiness comes from slivers of Chinese ham. Finally, White Lotus Paste with Yolk Blend Mooncake ($58 nett / box of 4) features scrumptious lotus paste and a layer of salted egg yolk filling.
The one and only snow skin mooncake comes in the flavour of Mao Shan Wang Durian Snow Skin Mooncake ($88 nett / box of 9). The delicate snow skin is generously filled with Mao Shan Wang durian, famous for its rich and creamy texture with a balanced bitter-sweet nuance.
Old Seng Choong’s mooncakes are beautifully encompassed in boxes with vibrant hues of midnight blue and fuchsia pink. Each elegant box evokes a sense of nostalgia and celebration, making it an ideal gift. A 20% early bird discount for online purchases is given between 13 August and 26 August, 15% between 27 August and 2 September and 10% between 3 September and 9 September. DBS/POSB cardholders enjoy an additional 15% off their purchases on top of the early bird discounts offered.
Feast your eyes on Hai Tien Lo’s Traditional Four Treasures Baked Mooncakes ($72 / box of 4) encased in a stylishly designed, chic-red packaging. Perfect as a gift set, these four treasures are made up of White Lotus Seed Paste with Double Yolk baked mooncake, Black Sesame with Single Yolk baked mooncake, Green Tea Paste with Single Yolk baked mooncake, as well as, Vegetarian Mixed Nuts baked mooncake.
Black Sesame with Single Yolk Baked Mooncake ($66 / box of 4) makes its first appearance this year, featuring a seamless blend of black sesame paste and fine textured salted egg yolk, guaranteed to entice with its rich aroma. Green Tea Paste with Single Yolk Baked Mooncake ($66 / box of 4) is also introduced for the first time this year. Be charmed by the subtle fragrance, consisting of a lush blend of jade-hued green tea paste and salted egg yolk, enveloped within the golden brown pastry.
Vegetarian Mixed Nuts Baked Mooncake ($72 / box of 4) is specially curated as a healthier option. Containing a nutritious medley of mainly walnuts, almond, preserved melon, sesame seeds, melon seeds, olive seeds and macadamia nuts, Hai Tien Lo’s vegetarian mooncake boasts a nutty texture that gives a surprising crunch with each bite. Usual lard used in mixed nuts mooncake is also replaced by vegetable oil.
Satisfy the durian lover in you with Hai Tien Lo’s Signature Mao Shan Wang Durian Snowskin Mooncake ($76 / box of 4) that is making a comeback this year due to popular demand. Pamper yourselves with generous servings of creamy Mao Shan Wang durian puree, encased in silken snow skin. Each mouthful gives a bitter-sweet finish that’s the ultimate indulgence.
Apart from mooncakes, guests who would like to dine-in at Hai Tien Lo with family and friends to celebrate Mid-Autumn Festival may select the opulent Six-Course Mid-Autumn Reunion Set Menu. Guests would be gifted with a complimentary box of Traditional Four Treasures Mooncakes with every order of two set menus. Priced at $128 per person, this set menu is available from 15 August to 15 September 2016 for dine-in at Hai Tien Lo.
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Peony Jade
The newly minted 2016 Singapore Bib Gourmand awardee brings you six new mooncake creations this Mid-Autumn Festival. Beginning with the Baked Mooncake in Turmeric Skin with Ginger, Lemon Grass and White Lotus Paste ($66 nett / box of 4), this healthy introduction is zesty and rich in taste and contains high level of manganese, iron, fiber, potassium and Vitamin B6 due to its turmeric-infused skin.
Find comfort in another new savoury-sweet and dainty Baked Mini Mooncake with Molten Matcha and Salted Yolk ($62 nett / box of 8), boasting a well-balanced texture of two well-loved ingredients to create a flowing melt-in-your-mouth creamy egg-nog taste.
New Snow Skin flavours introduced this year are the Mini Snow Skin with Rose Lychee and Raspberry Centre ($62 nett / box of 8) and Mini Snow Skin with Dark Valrhona Chocolate, Sea Salt, Peanut Butter, Banana Bits and Feuilletine ($62 nett / box of 8). The former looks as pretty as it is delicious. The naturally tangy yet sweet flavour bears the reminiscence of the famous taste of our local Bandung (rose syrup milk drink). The latter, on the other hand, is irresistible, with a good crunch and not overly sweet yet salty with a bitter aftertaste.
Aside from Peony Jade’s much-adored Mao Shan Wang Durian, Premium Cempadak and Mango Sago & Pomelo Snow Skin mooncakes, the new addition to the “Peony Jade 4 Heavenly Snowskin Flavours” ($76 nett / box of 4) is Wild Blueberries Yoghurt Snow Skin Mooncake that is refreshingly creamy yet light in texture. Lastly, playing along with the current pop cultural phenomenal, Peony Jade is launching Snow Skin “Stunned-Like-Vegetable” Mooncake ($72 nett / box of 4), filled with luscious salted dark Valrohona chocolate, Feuilletine and milk Rocher, which is cute in form and addictive in taste.
Standard Chartered credit and debit cardholders enjoy 20% off purchases between 1 August and 15 September while Citibank, DBS/POSB, UOB and ANZ credit and debit cardholders enjoy up to 15% off in the same period. Bulk purchases between 50 to 200 boxes get 25% off privilege while bulk purchases over 200 boxes get 30% off privilege for orders made before 6 September.
Peony Jade
Address: The Keppel Club,, Bukit Chermin Road, Singapore 109918
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Singapore Marriott Tang Plaza Hotel
Be awed by Wan Hao Chinese Restaurant’s new, limited-edition Royal Gift Set comprising of White Lotus Seed Paste Baked Mooncakes with Prized Karasumi & Angelica, accompanied with an elegant aged old Pu-er tea set ($188 / box of 4). Besides reaping health benefits, these mooncakes boast three different sensations on your tastebuds – salty, sweet, with a hint of herbal essence. Complemented with aged old Pu-er originating from the Yunnan province in China, the premium mooncakes are encased in a charming red faux crocodile leather two-tier treasure chest hot-stamped with oriental lattice pattern. Personalization of mooncake boxes is also available with a minimum order of 50 boxes of mooncakes.
Back by popular demand is the sleek black and gold White Lotus Seed Paste with Black Truffle, Roasted Chestnut, Waxed Duck & Single Yolk ($80 / box of 4). The shimmering gold-dusted charcoal exterior of this mooncake is bound to impress while its savoury waxed duck bits, complemented with sweet roasted chestnuts leaves a lasting impression. In addition, Wan Hao Chinese Restaurant is still offering their popular White Lotus Seed Paste with Chicken Bak Kwa & Assorted Nuts ($64 / box of 4) and White Lotus Seed Paste with Double Yolk ($70 / box of 4).
Besides traditional baked mooncakes, Wan Hao Chinese Restaurant offers snow skin mooncakes. New flavours include Chocolate Brownie with Cookies & Honeycomb ($61 / box of 8) and Salted Caramel with Peanut Praline ($61 / box of 8). The former will please the hearts of chocolate lovers with a decadent chocolate paste and crunchy cookie bits and an oozing honeycomb centre while the latter is a fusion between Asian traditions and Western flavours offering sweet and salty flavours.
For those who would like a little of everything, The Assorted Snow Skin Mooncakes ($66 / box of 8) contains these two new flavours, along with returning favourites – Sencha Green Tea with Japanese Red Bean and White Lotus Seed Paste with Egg Yolk. Another all-time favourite is the Pure ‘Mao Shan Wang’ Premium Grade Durian Snow Skin Mooncake containing copious amounts of the “Mao Shan Wang” durian.
Available from 11 August to 15 September 2016 at Singapore Marriott Tang Plaza Hotel’s Forecourt Stall (by the hotel entrance).
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The Ritz-Carlton, Millenia Singapore
This Mid-Autumn Festival, embrace artisan snow skin and classic baked mooncakes from Summer Pavillion, the one Michelin starred Chinese restaurant at The Ritz-Carlton, Millenia Singapore.
Attention custard lava lovers! The new Mini Custard Lava with Vanilla ($72 / box of 8), with its immense salted egg yolk flavour, is bound to tantalize tastebuds. Encompassing the fragrance and palatability of a mooncake made from a combination of salted egg yolk and vanilla, it is best savoured warm to elicit the smooth, flowy texture of the custard filling. Let it flow~ let it flow~
For those who prefer going back to our traditional roots, the Assorted Baked Mooncakes set ($72 / box of 4) comes with three different flavours which include the White Lotus Seed Paste with Double Yolk, White Lotus Seed Paste and White Lotus Seed Paste with Black Sesame.
Brought back by popular demand, their signature Assorted Mini Snow Skin Martini mooncakes ($70 / box of 8) comprise a colourful array of Appletini, Berrytini, Coffeetini and Lycheetini mooncakes. Appletini is created from green apple liqueur while Berrytini is derived from a fruity mix of raspberries, blueberries, strawberries and blackberries infused with a hint of vodka. Coffeetini contains dark coffee liqueur while Lycheetini is a delightful blend of fruit liquor with real lychee bits.
Making its debut this year is the Mini Snow Skin Mao Shan Wang Durian mooncake ($70 / box of 8). It is best enjoyed chilled, with its creamy texture and bittersweet aftertaste. Other popular flavours such as Mini Snow Skin Green Tea ($66 / box of 8), Mini White Lotus Seed Paste with Black Sesame ($66 / box of 8), White Lotus Seed Paste with Double Yolk ($76 / box of 4) and more are also available.
A 25% early bird privilege is applicable for online purchases before 14 August, while online purchases from 15 August to 12 September enjoy a 15% privilege.
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The St. Regis Singapore
Tantalize your palates this Mid-Autumn Festival with Yan Ting’s four new combinations and creative snow skin mooncakes. Unveil the refreshingly citrusy flavour of pomegranate that balances the sweet red bean chendol paste as you sink your teeth into the Pomegranate Truffle with Red Bean Chendol Paste Snow Skin Mooncake ($75 / box of 8). This introduction is a fascinating marriage of an uplifting burst of flavours and a myriad of beautiful contrasting colours.
Also newly launched this year are the Salted Peanut Truffle with Black Sesame Paste Snow Skin Mooncake ($75 / box of 8) and the Purple Sweet Potato with Water Chestnut and Salted Yam Paste Snow Skin Mooncake ($75 / box of 8). The former boasts a savoury-sweet mooncake, infused with black sesame paste that highlights the salted peanut encased within a milk chocolate truffle – a sublime union of flavours. On the other hand, the latter features traditional ingredients of popular Cantonese desserts. Consisting of a lightly sweet combination that is enhanced with water chestnut bits, the familiar Chinese aromas from the first bite whets your appetite for more.
Moreover, for those with a fondness for salted egg yolk flavour, the Portuguese Custard Paste Snow Skin Mooncake ($73 / box of 8) makes its debut this year. Infused within the yellow-hued snow skin is a fragrant and smooth mixture, a hint of sweet and salty, that lingers on the palate. Fans of Mao Shan Wang Durian will be delighted to hear the return of Yan Ting’s Mao Shan Wang Durian Indulgence Snow Skin Mooncake ($118 / box of 8). This features rich luscious chunks of the premium-grade majestic tropical fruit, exuding robust flavours and alluring aromas.
Going back to time-honoured traditional baked mooncakes, Yan Ting’s gold-hued Baked Mooncake with White Lotus Paste and Single ($76 / box of 4) or Double Yolks ($79 / box of 4) continues to grace this Mid-Autumn Festival. Upping the sinfulness of baked mooncakes this year, Yan Ting is introducing the White Lotus Paste with Four Yolks ($108 / box of 4). The highly sought-after White Lotus Paste with Assorted Nuts and Yunnan Ham Baked Mooncake ($79 / box of 4) will delight gourmands who fancy crunchy textures while the Reduced Sugar White Lotus Paste with Macadamia Nuts Baked Mooncake ($72 / box of 4) is ideal for those seeking healthful indulgences.
Yan Ting’s mooncakes will be available at Yan Ting restaurant (Level 1U) and La Patisserie (Lobby Level), from 30 July to 15 September. Enjoy early bird privileges at a reduction of 5% from now till 1 September. All prices are subjected to 7% GST as all the prices mentioned comes with a ‘+’.
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Hope our list is useful in helping you decide on your preferred mooncakes for this year’s Mid-Autumn Festival. Remember to make your orders early if you don’t want to miss out on these attractive discounts. May this year’s Mid-Autumn delectable treats bring you to the moon and back!
Hidden deep within the first floor of Thomson Plaza, just opposite Koufu foodcourt, lies this premium sushi bar. It’s not even a year old yet but snaking long queues have been sighted during lunch and dinner times. Waiting time can take up to 45 minutes as the space at Sushiro is very limited. However, don’t be deceived by its unpretentious setting as prices for its palatable sashimi and donburi sets are far from being exorbitant.
Thomson Plaza is not an attractive mall and I guess only residents staying in the vicinity know about this place. I used to be from Ai Tong Primary School and used to hang out at this mall quite frequently more than a decade ago, just because it’s only two stops away from my school. Fast forward to now, I never imagined myself returning to Thomson Plaza, if not for this highly raved about wallet-friendly Bara Chirashi Don.
Bara Chirashi Don ($12.90) comes with generous portions of salmon, prawn, tuna, ikura and octopus in a palm-sized sushi rice bowl. These chunks of fresh seafood served atop fragrant Japanese rice marinated with sesame sauce were amazing. There was so much seafood toppings that we couldn’t see the rice underneath. Each mouthful gave a burst of flavours and textural differences, guaranteed to satisfy the sashimi-lover in you. If you’re feeling extremely hungry, go for the Premium Chirashi Don at an additional $10. This premium rice bowl consists of salmon belly, scallops and prawn tako instead.
If you prefer savouring slices of sashimi instead of having them cut into small bite-sized cubes, you should go for Kaisen Don ($14.80). Similarly to Bara Chirashi Don, the rice exudes an aroma from sesame oil and the entire bowl gave a sweet finish and umami-ness. For the price, I don’t feel shortchanged by the serving or the ingredients.
Besides donburis, Sushiro also serves Temaki-Zilla, literally translated to upsized hand-rolls. There are two options for you to choose from – Salmon Explosion Temaki and Bara Chirashi Temaki – each costing $6.80. Believe me, Sushiro isn’t exaggerating when they name it “explosion” and categorized it as “upsized”. Imagine your normal hand-rolls, with plenty of salmon sashimi spilling out. It’s almost impossible to hold this hand-roll in your hand. The surprising twist was that the hand-roll was so overwhelmed with salmon sashimi that you can even find these fresh meats stuffed in-between the aromatic sushi rice wrapped with seaweed.
Remember to ask the servers for “Today’s Special” and look for interesting items that are “off the menu”. As you scan the menu which offers other items such as sushi platters and the usual Japanese food, you’ll start to realize that their rice bowls are the only really affordable items. Overall, dining at Sushiro is a great experience and it’s a place where I’ll specially travel to, even though I might not be in the area.
The Weekend Roast at Oxwell & Co is going to change the way you look at your weekend brunches. Rather than the standard affair of having breakfast food for lunch, Oxwell & Co jumps straight into a sinful array of roasted delights, from 12pm to 4pm every weekend, that’s more hearty and filling than anything else. Think Roast Free-Roam Chicken Breast ($36) and Welsh Shoulder Of Lamb ($38) – a meaty selection that’s almost like a candy store for all meat lovers out there.
But if you had to choose just one dish among their juicy roasts, opt for the Grass Fed Prime Rib On The Bone ($16/100g) which was roasted to perfection. Each slab of beef had a nice caramelised brown exterior that envelops a bright pink middle, and the meat was moist and tender. You’ll find none of that sinuous bits that gets stuck in your teeth.
Accompanying all of their mains are a side of Yorkies (essentially Yorkshire pudding made to sound more adorable), roasted potatoes and some gravy. The Yorkies were great on their own, and even better when drizzled with some luscious gravy. It was crisp at the thin edges and fluffy at the parts with more egg custard – certainly a savoury pudding that we wouldn’t mind having.
You might be busy stuffing yourself silly on the meat and pudding, but whatever you do don’t discount the drab looking potatoes as your average joes. Put your no-carbs diet to the side – these humble potatoes come in an exceedingly crispy exterior and pillowy soft insides. Nothing like the dry renditions we typically taste outside – the chef revealed that theirs are made by over-boiling the potatoes first to “burst” the starch. They are then tossed in a pool of decadent duck fat to achieve that exquisite balance of crispy and fluffy.
Even the vegetables here are made with the same sinful touch. The Brussel Sprouts, Maple Butter And Smoked Bacon ($8) came in a glossy sheen thanks to the sweet butter and salted bacon fat. While the strong taste of brussels sprouts was still present, pairing it with their smoky bacon bits helped masked the unpleasant aftertaste. (We certainly saw brussels sprouts in a new light.)
We also really enjoyed The Roasted Sweet Carrots ($8). They were simple and helped cut through the richness of our meat-heavy meal with their natural sweetness.
