Walking along the conserved heritage shophouses outside Botanic Gardens, you could almost miss Bar Bar Black Sheep because it feels like a secret hideout from the hustle bustle. From the rear of the main shophouse building, there was no big and loud restaurant entrance but just a stairs down to the restaurant.

That’s the beauty of Bar Bar Black Sheep. It is convivial without being loud, intimate without being claustrophobic. It’s the kind of place where I want to chill out with friends at night over beer, or have a delicious lunch with such a huge menu.

Bar Bar Black Sheep has long established itself since 2007 as a pub offering a wide range of international cuisine. At the Cluny Court outlet, there is a trio of North Indian, Western and Thai grub, each prepared independently by the different chefs who excel in their own cuisine. While having your meal, don’t forget to order cocktails, premium spirits, wines, bottled beers, and European draft beers- all at very reasonable prices. Guess what, the restaurant is offering super affordable lunch set at only $10.90 nett.

NORTH INDIAN CUISINE

North Indian food is rich in Indian spices and ingredients which gives mouth watering dishes like kebabs, naans, biryanis, daals etc. Not only can we get these lovely indian cuisines from Little India, Bar Bar Black Sheep also serves quality Indian food.

The Butter Chicken delivered a sweet, buttery and fragrant taste with the traditional spices of coriander, cumin, cinnamon and cilantro. Boneless pieces of chicken were cooked with puree of tomatoes, cream and mild spices. This is best paired with homemade Lassi ($7.90). I tried the mango one which a refreshing smoothie-style drink that is creamy and refreshing. Other flavours include peach, orange, strawberry or plain.

For the vegetarian, not to worry! The talented Indian chef also has vegetarian set featuring Palak Paneer and Bindi masala. Fresh home-made cottage cheese were cooked in rich gravy. Don’t be turn off by the cottage cheese because their texture is somewhat similar to our usual tofu. You can also order naan (from $2.40) to complement the set. Handmade using traditional tandoori oven, choose from plain naan, butter naan, garlic naan, cheese naam, sesame naan, cheese & garlic naan, naan kulcha or cashmiri naan.

If you love briyani, you MUST try them because they are immense favourites amongst many foodies. Briyani menu (starts from $9.60) includes vegetable, mutton, chicken, and fish. They also have vindaloos and masala fish/chicken. Prices here are really affordable!

THAI CUISINE

Thai food is rich in Thailand’s food needs little introduction. Prepared by a Thai chef, its profusion of exotic flavours and fragrances makes it my favourite cuisine in the menu.

For lunch, choose from 1 Main and you get 1 dessert (coconut ice cream) FREE! Prepared by Thai chef, be prepared for real authentic Thai flavours such as Tom Yum Soup with rice, Green Curry with rice, Phad Thai or Pattaya Fried Rice. The Tom Yum Soup has bold flavours from lemongrass, chilli, galangal, lime juice and more, giving it a good kick every mouthful. Its spicy and sour taste screams ‘Thailand’!

My favourite Thai dish Phad Thai is best paired with MACHO 1 Litre option of any of the draft beers – Carlsberg, Kronenbourg 1664 lager, Kronenbourg Blanc or Asahi Super Dry Black. Thin noodles are tossed in a hot wok with crunchy beansprouts and eggs to get that smokiness in every strand. I like it that we can add any accompanying condiments as we wish – sugar, chilli powder and finely ground peanuts.

WESTERN CUISINE

Always strong in western cuisine, be pampered by the whole menu of pasta, burgers, tapas and mains – all great with alcohol. Bar Bar Black Sheep’s newly launched Black Sheep beers is also available here. Brewed in the award winning Black Sheep Brewery in Yorkshire, England, their selection kicks off with the rich, delicious Black Sheep Ale, as well as the very popular Golden Sheep Ale. The Golden Sheep one is really nice, and Bar Bar Black Sheep is the only one in Singapore to carry this (together with Black Sheep Ale).

Every day, Bar Bar Black Sheep comes with a daily special. On our day of visit, they had Carbonara tossed with egg, crisp bacon and loads of Parmesan. It was a revelation. The backbone of the sauce remains eggs and Parmesan, it is still rich — and quite delicious.

If you like pasta, they also have Prawn Aglio Olio ($14.90), Seafood Marinara ($14.90), Squid Ink Pasta with Seafood ($15.90), Crab Meat in Arrabbiata Pasta ($15.90).

One of my earliest memories with Bar Bar Black Sheep is to have their gourmet burgers in Cherry Avenue. Now, when I am back here to have their burgers, it brought back so much good memories. The Smokin Hot Chicken Burger is very simple but comes with juicy grilled chicken thigh burger with tangy BBQ sauce. Of course, this works well with beer anytime of the day.

Other burger options in the a la carte menu includes Deluxe Club Burger ($16.90), Savour Cheeseburger ($13.90), Blue Cheese Burger ($15.90) Rendang Spicy Beef Burger ($13.90) and Vegetarian Om Burger ($11.90).

Lightness is not usually associated with enchiladas, the most comforting of Mexican tortilla foods. But these enchiladas, filled with a mix of tomato salsa, succulent diced chicken and covered with cheese, are both light and incredibly satisfying.

Only at Cluny Court outlet, Cluny’s Cider ($16) is a sexy red cocktail made from a refreshing combination of mint, citron fort, rekorderlig, strawberry lime, lychee liquer and lime.

Courting Danger ($16), on the other hand, is a blue cocktail with Belvedere, Blue Curacao, Elderflower and lemonade. Because of their refreshing concoction, both cocktails work well with most of the western dishes.

Whenever you dine at Bar Bar Black Sheep, it is always recommended for you to pair your meal with a glass of cocktail or beer. Bar Bar Black Sheep carries beers from more than 13 countries around the world – how many have you tried? Or, go for the Tinhill Margarita ($17) – a perfect mixture of tequila, fresh passion fruit, agave nectar and sugar rim. Blended with ice and sweetened up, this frozen margarita is relief in a glass on a hot summer day.

PROMOTIONS:
All draft at $7 nett, 7 days a week till 7pm.

OTHER OUTLETS:
17D Lorong Liput (Holland Village) / 86 Robertson Quay #01-04 / 879 Cherry Avenue / 362 Tanjong Katong Road / 501 Bukit Timah Road (Cluny Court), Singapore 238245

The post 7 Best Lunch Sets at Bar Bar Black Sheep – Only $10.90 Nett! appeared first on Miss Tam Chiak.

For the past one month, we are on the hunt for some of the best char kway teow in Singapore. One of our stops is at Blk 79 Circuit Road where we tried Mr Chee’s char kway teow. Mr Chee used to run a car workshop and inherited his father’s business about 10 years ago.

So what’s so special about his char kway teow? You will realize his sausage is a little different from the usual sausages used in CKT. That’s because he uses halal-certified sausage and ham for his CKT. Plus, he doesn’t use lard to fry and replaces with vegetable oil.

Regardless of the changes, the fluffy noodles that were coated with spicy and eggy goodness. The dish had enough wok hei and tasted savoury with a slightly burnt aftertaste. The crunchy beansprouts are not overdone and its solid homemade chilli elevated the dish even better. We ordered the $3 and $4 version. The $4 plate of CKT is bigger with an addition of a big prawn. For us, $3 version is good enough with decent wok hei.

You should realize that Mr Chee sways with his frying movement. That’s because he wants to keep fit while frying his CKT! Watch how he dances while he fries his char kway teow.

The post Char Kway Teow @ Circuit Road – He Dances While Frying CKT! appeared first on Miss Tam Chiak.

Hot pots is not only for rainy days. But the cooking and eating experience with your friends have a huge draw. There are as many styles of hot pot as there are ingredients to put in it. After the introduction of sake shabu shabu in April, Tamashii Robataya has now launched another new hot pot series – WHISKY SUKIYAKI!

You do know that adding wine helps to cook and add flavour to the dish right? Same goes for whisky. It may be too strong if you were to drink it but adding some whisky into the sukiyaki adds flavor and moisture to the meat without adding the fat!

So at Tamashii Robataya, you can order a A5 Saga Gyu Sukiyaki ($90/pax, minimum 2 pax to order) to share with your friends. Each sukiyaki set comes with sashimi salad, rice and dessert of the day. An empty pot is brought to the table and heated. Platters of raw ingredients – A5 Japanese Saga Beef Ribeye and assorted vegetables surround the hot pot. The staff will help you cook the meat with their homemade sukiyaki sauce while you slowly savour the appetizers.

The paper-thin A5 Saga beef is cooked to a deep reddish-brown with the help of the sukiyaki sauce. The vegetables are added in to bring a little sweetness to the meat and also help to absorb the essence from the sauce. If you think it is not enough, you can add on extra 200g of A5 Saga Beef Ribeye at $75 or beef tongue at $30. We thought we didn’t have enough and added an extra beef tongue. But the A5 beef was so tender and well-marbled that we were already full after the first plate. But beef tongue was equally delicious and had a different texture. So it was a good choice to try them.

Now your beef sukiyaki dinner can end here in a boring way. But, if you are game for it, add a 100ml of Nikka Whisky BLACK CLEAR ($40) into your sukiyaki. Trust me, it works so well with the marinade and has a lot of flavour. Watch how the whisky flambe the meats and let it simmer to concentrate the flavour, including acidity and sweetness. Plunging the meat and vegetables into the mouth thereafter was such a joy.

But this post is not only for the alcoholics lah. The husband doesn’t drink but he truly enjoyed the dinner as the whisky taste is not prominent at all. And of course, it’s nice to socialize during the meal so we had a great time chatting with owner Patrick in a natural, relaxed rhythm.

The post Tamashii Robataya Launched A5 Saga Gyu Whisky Sukiyaki appeared first on Miss Tam Chiak.

By Maureen & Aileen

Kway Chap is a classic and an all-time favourite food of most Singaporeans, that looks simple but requires a lot of effort in preparation. From tedious work in cleaning the innards to the long braising hours, some stalls start work as early as 12am. After researching some of the places that were highly recommended, here’s a list of the places with some that were good and some that were extraordinary.

Lao San Kway Chap

When eating kway chap, it was a must to have the innards. But for them to taste good, without stench, it takes a whole lot of skills to clean them well. The boss at Lao San Kway Chap uses different spices and ingredients to simmer the “lor” for over 2 hours. He then cleans the intestines, and adds them into the pot to be braised. Other than innards, there were also pig stomach, braised eggs, tao pok and beancurd. The braise sauce was so fragrant that you could smell it from a distance. Topped with fried shallots, the kway was also really smooth and soft. The homemade chilli sauce also enhances the kway chap, making it even tastier to eat.

Jin Ji Teochew Braised Duck & Kway Chap

The gravy & soup from Kway Chap were loaded with robust herbal flavours. Their braising sauce was solid pom pi pi. Not extremely thick and sticky, but good enough to coat the meat and offals well. I ordered a one person version which has pork belly, beancurd, pig’s skin, pig’s intestine and more. It went well with the soup kway and vinegar garlic chilli sauce.

Lai Xing Cooked Food

A simple looking kway chap stall, known as Lai Xing Cooked Food, was located at Hougang 105 Hainanese Village. What impressed me was seeing an elderly lady, probably in her 80s, busy chopping up the ingredients behind the counter. The mixed set of Kway Chap ($2.50) consisted of kway, eggs, fish cakes, tau pok, and innards. The kway was served in a light herbal soup with fried shallots which enhanced the flavours. The braised sauce was just right, not too salty. However, the braised tau pok was slightly too dry and tough. The tangy chilli sauce complemented the braised innards.

Bishan 284 Kway Chap

Unlike most kway chap stalls that opens in the morning and closes in the afternoon, Bishan 284 Kway Chap is a supper place for many. Opened at 8.30pm, the stall quickly drew a long line of people. This portion costs $7.90. The kway was soft and smooth, but was disappointed as the soup was bland. The pork meat was tender and thoroughly braised with dark sauce. The innards were clean and did not have taste of bitter grime. The salted preserved vegetables brought a crunchy touch to this dish. Nonetheless, I felt that it was average as a whole, and not worth the 45 minutes wait.

Kway Chap

A stall with a really straight-forward name Kway Chap, stands within the hawker at Toa Payoh Lorong 4. Standing before the stall was a long queue, which took 45 minutes before it was my turn. The one pax mixed kway chap portion costs $2.50 and was slightly on the smaller side. The kway was smooth, while the soup was just slightly savoury. The pig entrails were soft and thoroughly braised, and the pig skin was chewy but not tough. Yet, the braised sauce was on the average and nothing to “wow” about.

Old Bugis Kway Chap

Located in Sengkang’s Kopitiam Square, the kway chap was drizzled with very dark and thick sauce, yet the sauce was not too salty. Although lacked in fragrance, the meat and the intestines were braised thoroughly. The kway was served in a darker colored soup, but it did not have the herbal taste at all. The preserved vegetables were missing in the flavors of garlic and tasted rather bland.

Garden Street Kway Chap

Garden Street Kway Chap is a gem in Serangoon Garden Market. The kway was soft and delicate, served in a bowl of savoury brown soup. The braising sauce was fairly good, with the innards not being too chewy nor the tau pok being too dry. What really caught my attention was the meat, as it was not the usual fatty meat. The lean meat brought about my suspicion as I thought it might be dry. Garden Street Kway Chap has proven me wrong, and the meat was in fact very tender and well braised.

Tong Lok Kway Chap

Tucked in another corner, away from Pasir Panjang Hawker Centre, Tong Lok Kway Chap is a humble looking stall. The food was surprisingly served in ceramic bowls and plates, instead of the plastic ones that we often see. Having a spoonful of kway, this was the first time I had kway that was springy. The soup was on the peppery side too. On the other hand, the kway chap was a tad too salty for my liking and the innards were too dry. Nonetheless, the braised meat was very tender. The star of this whole meal would have been the chilli, which was appetizing and the spiciness really goes way down to my throat.

Mr Duck

Served in peppery herbal soup, the kway from Mr Duck was silky smooth and soft. The braised meat were thinly sliced and were succulent, while the tau pok was quite dry. The braised sauce was quite salty too, and lacked in the flavours of the spices. The chilli sauce was tangy and spicy, and complemented the kway chap.

Quan Lai Guo Zhi

We wanted to eat crab wanton mee for lunch but it’s not opened today, so we settled for Quan Lai (泉来粿汁) in the same coffeeshop. With no expectations, what came was a nice surprise. Their intestines are deep fried to get a crackling skin and it’s so good with the chilli sauce. They also added pineapples to bring a citrusy flavour to the braising sauce. The duck are thinly sliced and not too gamey, but I find the kway a little too thick.

Ah Keat Pig’s Organ Soup & Kway Chap

For $3.50 a portion, you get big intestines, small intestines, fish cake, pig’s skin, braised egg and pig’s stomach. This was a lot more than what many stalls give nowadays given the amount work needed to prepare all these ingredients to make sure that they were clean and do not taste gamey.

What was important to me was that the organs had to be well braised, clean, fresh and soft to the bite, which in this case, it was! The braising sauce at this kway chap stall was nothing spectecular but it was a delicious bowl of kway chap where the efforts of the owner could be seen in the preparation of the individual ingredients to make it come together harmoniously. What was worthy of mention was that the kway did not become mushy even after I took forever to take photos of the food. Read about our CHEAP EATS IN WOODLANDS.

Blanco Court Kway Chap/ To-Ricos Guo Shi

Now we don’t have to travel to Old Airport, the famed Blanco Court Food Centre Kway Chap has now opened another stall at Ci Yuan Hawker Centre. Their second generation son has taken over the stall, using the same recipe as his Dad! The flavorful braising gravy makes the Kway Chap Platter ($4) very savory. There were also pig’s trotters and other parts like the large intestine and pork belly that you could order separately based on your preference. Read about 17 MUST TRY STALLS AT CI YUAN FOOD CENTRE.

Xing Yun Kway Chap

Since they were only open for 3 days a week, expect long queues forming at the stall as foodies satisfy their kway chap craving. I knew standing 45 minutes in queue was all worthwhile when I was served with a glorious plate of perfectly braised kway chap.

The braised pork belly, pig’s intestines and tau pok were well flavoured with the savoury braising sauce. Balanced in flavour, the braising sauce has got a good consistency and was not too thick nor watery. The ingredients were stewed long enough for the spices to penetrate into them. Don’t worry about the interestines as they were tender and absorbed the sauce without any odour. Since we were in the queue for so long, we ordered a portion of pig’s tongue which makes the aunty brimming with joy. They also have huge pig trotters.

Dip the morsels into a tangy spicy chilli sauce for oomph. The translucent kway was slippery smooth and do not break easily in the broth. Pork rib’s broth was first added into the bowl of noodles before flavouring it with just a little of their rich gravy for braised meats. It has got a very mild sweetness and very aromatic.

Boon Tong Kee Kway Chap Braised Duck

Don’t be mistaken. Although they have the same name as the famous Boon Tong Kee Chicken Rice, this stall doesn’t sell chicken rice at all. Instead, they were famous for their duck rice and kway chap! What makes Boon Tong Kee Kway Chap unique was its soup. A lot of hardwork goes into brewing a good bowl of soup. Firstly, the herbs and duck bones were added and simmered for about 2 hours. This serves as a base. Tofu, intestines, meat, eggs, pork belly and other kway chap ingredients were then added into the base.

To make the “lor” that was poured onto the ingredients, Boon Tong Kee Kway Chap added the right amount of herbal taste to their sauces. Corn starch was then added to the base to give it a thick and sticky texture. When the thick gravy was poured over the duck meat, beancurd and some other other ingredients, they just glow naturally and it was full of flavour. Read about it here.

Ah Di Duck Rice Kway Chap

As with all good kway chap stalls, their innards were well-cleaned and supple. The pig innards were well braised and chewy to the bite. The kway comes hot and slippery, they were smooth and the accompanying broth used was light the herbal taste was not too overpowering. The fresh chilli dip was a good balance of spiciness and tartness, providing lots of zing. Read about it here.

Guan Kee Kway Chap

When at Toa Payoh, it is a must to have kway chap. After much recommendation to kway chap at Toa Payoh Lorong 8, I’ve decided to give it a try. Guan Kee Kway Chap was clean and not oily. The most unforgettable was the chilli sauce which brought a tingling sensation. The soup had a slight herbal taste, but I felt it was slightly bland. The preserved salted vegetables were just right, and the innards were clean too. Pig’s stomach, on the other hand, was too tough.

Ying Yi Kway Chap & Braised Duck Rice

Another great find in Ang Mo Kio! I was introduced to Ying Yi Kway Chap at Cheng San Market last week, so I went to check it out. This stall has been around for about 30 years and has been a hot favourite among many diners.

The braising sauce consists of star anise, orange peel, garlic, dang gui, galangal and more. It has a rather subtle flavour and not too thick. The intestines have been braised till it was velverty and have good flavours and mouthfeel. The kway was smooth and garlic oil was added. I specially requested for the preserved vegetables which has an amazing crunch to every bite that made this dish addictive. My 1 pax portion costs $3.80.

The post The Guide to 17 Excellent Kway Chap Stalls in Singapore appeared first on Miss Tam Chiak.

When was the last time you visited The Centrepoint? There’s a good reason to head back now as the mall now features an exciting new food precinct spanning 3 floors worth exploring!

Shoppers can look forward to an enhanced retail experience at the mall during their ongoing revamp. Its new food precinct features several first-in-Singapore brands, such as Souper Tang, Honolulu Café and Mak’s Noodles, as well as well-loved local favourites including Song Fa Bak Kut Teh, Din Tai Fung and Crystal Jade Kitchen.

Here are my 5 new favourite restaurants at The Centrepoint (website / facebook).

New in the F&B industry, Ollie Kitchen & Bar is opened by a group of Taiwanese friends who have stayed in Singapore for years. The café is named after one of the owners’ puppy who had passed away. Even though they have a small kitchen, their menu is impressive, especially the gourmet burgers.

Every burger place needs a decent cheeseburger. Ollie’s Classic ($14.90) has way exceeded my expectations. The 180g beef patty is pretty much perfect just the way it is: a half-pounder cooked over the grill and tucked between two brioche buns filled with caramelised onion red cheddar cheese, romaine lettuce, tomato & mayonnaise dressing. That layer of cheese drips and melts into every nook and cranny of a well-formed patty. Chef Alex griddles each patty with care, slightly charred yet keeping the moisture within.

Ollie’s BBQ Pork Burger ($17.90) is our favourite with its thick and juicy pork patty on tomatoes, caramelised pineapple and lathered in BBQ salsa. The sweet and tangy pineapple helps to cut the greasiness, which further enhances the flavour. Another option is the Teriyaki Chicken Burger ($17.90) with a delectable combination of red onion, citrus mayo and sesame seeds. Each burger is huge and it is almost impossible to get a complete mouthful in a single bite. Most of the burgers are less than $20 – we are talking quality burgers that are pocket-friendly too!

On top of a good range of burgers, there are also breakfast, salad and grill items for you to choose from. Pair it with coffee – the baristas make a really good cappuccino!

Chicken Up has been home to authentic Korean dishes since 2010. Their Korean fried chicken has been highly sought-after because each part of the chicken is specially treated to a 12 hour marinating process using the original Chicken Up recipe, and then double fried to seal in the flavours. I have tried it a few times and I can say that every piece bursts with succulent juices and tenderness.

This time, we are not here to share about their famous Korean fried chicken, but something more unique (and Instagram-worthy) – the Snow Squid Topokki Set ($35.10)! Suitable for 2-3 pax, the Snow Squid Topokki Set comes sizzling in a UFO-shaped cast iron pan with kimchi, corn cheese, egg pudding, kimchi fried rice and cheese. As one of Korea’s most loved snacks and comfort foods, soft rice cakes and deep fried squid are cooked in sweet red chili sauce. The spice slowly creeps up on me but dies down quickly, so it’s addictively easy to go on with the second bite. Oh and because the creaminess from the cheese definitely helps to tone the dish down, our whole table of girls simply could not resist this!

A new appetizer on the menu is the Doritos Chicken ($12++) – marinated finger-sized chicken breast coated with crushed Doritos Chips, smothered with Onion and Garlic Powder, deep-fried until its brown and crisp, served with Chicken Up’s Sourcream-based Jalapeno Sauce and Kimchi Sauce. They’re the perfect quick and easy bite for pretty much anyone to enjoy, and we’re calling this the ultimate finger food.

Bingsu created another round of K-wave last year. And Chicken Up has done it better with a MONSTER-SIZED serving. I am not kidding. Look at the Melon Bingsu ($20++) which looks so small compared to the Monster Watermelon Bingsu (Monster $30++, Mini $18++). Each serving comes with a mountain of smoothly shaved milky ice, generously stacked with scoops of Watermelon, topped with Red (Azuki) beans and a full scoop of vanilla ice cream, and delightfully presented with mint leaves, lime, blueberries, oreo, and pepero sticks on a watermelon shell. Unlike other bingsu, all Chicken Up Bingsus are basically made of frozen milk mushed finely together with a generous serving of fruity toppings on top. Even though it’s huge, we were still able to finish them because the refreshing fruits make it a lot less sinful and serve as the perfect thirst quencher.

Dapur Penyet’s owner Edy Ongkowijaya is considered by many as the first person to introduce ayam penyet to Singapore. He and a business partner bought a franchise from Batam’s Ayam Penyet Ria in 2005 to sell the famous ayam penyet, or flattened fried chicken, because the dish fondly reminded him of home. During that time, there were no other shops in Singapore well known for ayam penyet and the dish got famous only after Ayam Penyet Ria came to shore.

A few years later Edy started his own Dapur Penyet and set up his own ayam penyet outlets in Singapore.. Meaning to say, this is actually a home-grown brand! Just a few months ago, the new ayam penyet restaurant opened at The Centrepoint and has been very well received by locals.

Edy uses Indonesian spices, ingredients and herbs to maintain the authenticity of the Indonesian taste in the food. All the raw and fresh materials are treated with special attention, each served with the flavours and sauces that bring out their best elements.

For those of you who are unfamiliar with Ayam Penyet ($9.50), it is a traditional way of flattening the chicken, which is a unique way to tenderise it. Using rice flour and deep frying flour with egg as batter, the meat is not overcooked and retains a nice juiciness. The skin is wonderfully crispy, yet not hard. It comes with a batch of boiled kang kong, a piece of tempeh (fermented soya bean cake) and beancurd. One unique point of Depur Penyet is – they have 5 different types of sambal of varying spiciness, with origins from different parts of Indonesia.

Dapur Penyet has also introduced Ayam Bakar Kecap ($9.70) – a sweet tasting grilled chicken. The Satay Ayam ($8.90) has got chunky pieces of grilled chicken drenched in peanut sauce and served with lontong. For deep fried items, go for their dancing fish Ikan Joget Sunda ($12.50) with crispy and moist meat. I like the Tahu Telor Indonesia ($6.90) featuring soft fried beancurd with egg that’s not too oily.

Souper Tang is a well-known Malaysian restaurant chain which specialises in nourishing Chinese herbal soups and has just opened its first outlet in Singapore at The Centrepoint. The founders, Datin Sri Dato’ Cynthia Teh and her husband, are both qualified TCM doctors and have been running a medical hall 永顺参茸药行 since 1991. With a strong foundation in Chinese herbs, they decided to bring it a step further by opening Souper Tang in 2009 to serve nourishing soups to the table.

Through the skills of their experienced chefs and extensive knowledge in Chinese herbs, they have created tasty soup flavours that are pleasing to the palate. One of the must-try dishes is the Souper Tang Signature Soup ($26.90 for 2; $39.90 for 4). A huge pot of goodness filled with conpoy (dried scallop), shiitake mushrooms, American ginseng slices, ginseng root, cordyceps flower and fish maw. Simmered overnight, the addition of tender whole chicken and glutinous rice wine adds depth to the broth. It is supposed to help you regain vitality and also has an anti-ageing quality. Wah, I need to drink more! There are other choices for you to choose from including the Tian Qi Nourishing Soup ($13.90), Shi Quan – The 10 Herbs Soup ($13.90) and many other herbal soup choices.

Complete your experience with their Home Braised Pork Belly in Rich Dark Sauce ($18.90) that is steeped in oolong tea, angelica root, star anise and orange peel. You get that balance of sweet and savoury flavours from the sauce and the pork belly simply melts in your mouth. Pandan mantou and refreshing cucumber slices help to cut through the oiliness. Not forgetting the Homemade Caramel Ginger Beancurd ($3.90) that is silky and smooth. Just drizzle some ginger-infused caramel to bring a spicy warm contrast to the milky dessert.

Ministry of Food is not a stranger to many of us. I have had some good memories dining there as they bring mass culture Japanese and Western cuisine to great heights. Good news is, they have now opened a new outlet at The Centrepoint.

Their Western offerings include your favourite Italian-inspired thin-crust pizzas, savoury pastas and all American flame-grilled steaks. They also serve grilled chicken and lamb racks, and a whole range of roasted ribs to satisfy your greatest appetites at affordable prices! We had the parma ham thin-crust pizza (8” regular, $17.50++ and 12” large, $20.50++) topped with a generous amount of rocket leaves. It was so crispy and light, perfect for a quick healthy meal.

Their Japanese offerings include their wide variety of Japanese Desserts (something they are well known for), the signature hotstone rice, as well as Sukiyaki and Toji dishes which warms everyone’s heart. One can never resist the sizzling Unagi Hot Stone ($19.80++) rice with well marinated unagi drenched in their special sauce which tasted similar to teriyaki sauce. To top it all off, you should not miss their range of hot & cold desserts. The Matcha Imo ($7.20) came highly recommended. I prefer the Ichigo Daifuku ($7.20++) which comes with mochi (gyuuhi skin), Hokkaido red bean paste and juicy strawberries.

JOIN ME FOR THE CENTREPOINT FOOD TRAIL

Indeed, The Centrepoint has so many restaurants for you to choose from. If you love to eat and take photos, join me on a FREE food tour as we savour some of the best dishes the mall has to offer. THREE LUCKY READERS with their plus one will be selected. During the session, participants are encouraged to take many delicious photos as one lucky winner will walk away with attractive dining vouchers.

Date: 30 September 2016 (Friday)
Time: 12pm to 2pm

How to register? Please email olivia.woo@fraserscentrepoint.com with the following details:
1. Your name
2. Mobile number
3. Instagram / Facebook account (Please ensure these are not set to private.)
4. Name of your plus one

Selected winners will be informed via email by 23 September 2016.

The post 5 New Restaurants in The Centrepoint that You Must Try appeared first on Miss Tam Chiak.

Singaporeans love a good short and relaxing weekend to get away from their hectic lifestyles. All of us have the tendency to visit neighbouring countries to escape from our usual bustling city life. Just 75 minutes of ferry ride away from Tanah Merah Ferry Terminal brings you directly to the doorstep of Bintan Lagoon Resort. This is the only resort on Bintan Island that has its private jetty with immigration officers stamping your passports so you have the luxury of breezing into the resort without waiting impatiently in queues at Bintan’s main ferry terminal.

9am (Singapore time) – Board the ferry at Tanah Merah

Obtain your ferry boarding passes at the Mozaic Ferry counter at Tanah Merah Ferry Terminal. The direct ferry only departs to Bintan Lagoon Resort two times per day, punctually at Singapore time 9am and 4.10pm. Due to the one-hour time difference, we took the 9am ferry and arrived at Bintan Lagoon Resort at 9.30am Indonesian time. Check-in to the resort only starts at 3pm so we recommend you leave your luggage with the reception/concierge before you begin exploring the resort.

10am (Indonesia time) – Guided Bike Tour
11am – Archery
12pm – Buffet Lunch at Fiesta Restaurant

After leaving your belongings with the reception/concierge, take a Guided Bike Tour around the resort to orientate yourself. Believe us, the resort is so huge that you need buggies to move around. After working out your leg muscles, channel Katniss Everdeen from The Hunger Games and aim for the bull’s-eye in a game of Archery! These two activities will fill up your morning, after which, you’ll have worked up a good appetite for buffet lunch at Fiesta restaurant.

2pm – Relax on the hammocks
3pm – Check into your room
3.30pm – ATV
4.30pm – Jetski
5.30pm – Snorkel

Take some time after lunch to digest your food and relax on the huge hammocks at the lobby of the resort before checking into your rooms/villa at 3pm. You should settle down quickly so that you can move on to other thrilling activities that will guarantee an adrenaline rush! You can start off with All Terrain Vehicle (ATV) that brings you along the seashore and into a “jungle” where you can spot monkeys and monitor lizards if you’re lucky.

Bintan Lagoon Resort doesn’t just offer land activities. If you love the sea, indulge in some sea sports after your ATV adventure. Go for the Jet Ski ride and accelerate like a daredevil. It’s wonderful to taste the salty waters while feeling the wind gently brush past your cheeks. If Jet Ski isn’t enough to satisfy your love for sea sports, you can opt to snorkel, surf and kayak. All these activities will keep your busy till your hunger pangs kick in during dinner time.

7pm – Pre-dinner drinks at The Terrace

We recommend pre-dinner drinks at The Terrace before treating yourself to a good seafood feast at Nelayan Restaurant that’s on the beach. Savour fresh seafood on the terraces of the restaurant, overlooking the majestic South China Sea and listen to the waves crash against the seashore.

7.30pm – Dinner at Nelayan Beachside Restaurant

We had the Deluxe Surf & Turf (RP425,000) which features grilled beef, lamb, fish and the best of all – grilled squid! It is served with your choice of baked potato or rice and sautéed vegetables. The grilled squid tasted so tender and full of flavours we wished we could have more. It was simply grilled to perfection! Besides, remember to try the different types of chilli sauces offered at their “chilli sauce counter”. Some were tangier while some packed a really good punch! We also had a Grilled Lobster (RP180,000/100grams) which we thought was alright but could be done better. We found it to be a tad on the blend side. You can opt for the lobster to be steamed-cooked Chinese-style as well.

9pm – Sky Lanterns or Fireworks
10pm – Party away at Silk Nightclub or enjoy an in-room massage

When you’ve finished a satisfying dinner, you can make wishes and personally see your sky lanterns float off. You can even request to purchase fireworks and put them off into the sky yourself. If the night is still young for you, head over to Silk nightclub for a round of drinks. However, if you’re already feeling the exhaustion of the day’s activities, you can book their 24 hours in-room massages and slowly drift off to sleep.

8.30am – Breakfast buffet at Fiesta Restaurant

Wake up feeling refreshed the following day and squeeze in a morning swim or dip in the resort’s gorgeous swimming pools before heading for buffet breakfast at Fiesta restaurant. Choose to sit at their patio, overlooking the swimming pools and beach while savouring a delightful breakfast spread. We enjoyed their beehoon, especially when paired together with chicken ngoh hiang and a fried egg done sunny-side up.

9.30am – Shop at Plaza Lagoi shopping mall or Pujasera village

Unwilling to leave Bintan without some “souvenirs”? Approach the friendly resort staff to help get a transport to bring you to either Plaza Lagoi shopping mall that’s 10 minutes drive away or Pujasera (village) that’s 20 minutes drive away. You can get popular traditional local delicacies such as kueh lapis and tidbits. We recommend Pujasera’s Bintan Layers Cakes (kueh lapis) that are freshly baked at 4am daily. Besides the original version, they offer coffee, prunes, pandan, cinnamon, chococolate, cheese and mocha flavours. Look out for the shop house of kota sebong block 907 no.2.

Guess what we bought? IndoMie Mi Goreng potato chips! It can only be found in Bintan and not other parts of Indonesia! We bought one packet from the resort just to try and it was so good that the chips were sold out when we went back and wanted to buy more. Having searched high and low, we finally managed to find the chips at a provision shop in Pujasera and sorry everyone, we bought everything that the shop had!

11.30am – Pack your belongings and check out of your room
12.30pm – Check into your ferry back to Singapore

The check-out time is at 12noon. The direct ferry returning to Singapore from Bintan Lagoon Resort leaves at 1pm and 5.10pm from Saturday to Thursday and 11.45am and 5.10pm on Friday. Now it’s time to plan your short weekend getaway!

Bintan Lagoon Resort is an ideal getaway for leisure and golf and even has the biggest convention centre in Bintan Island to hold corporate meetings. The resort has 470 contemporary rooms, suites and villas, complemented by an impressive range of 12 dining options. We stayed in a Deluxe Sea Facing Room which consisted of a king-sized bed and a “sofa” that’s large enough to be a bed, as well as, our own furnished private balcony. There’s also a leisure centre with a gym, children’s play room, karaok and massage.

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A step into Saigon Alley brings one into a modernize yet rustic restaurant, with concrete walls filled with graffiti. The layers of advertisement stuck onto the wall drew similarities to the street walls of Hanoi. As it is located at Novena Gardens, the cozy layout allow for a convivial atmosphere, and stayed true to its casual concept, making it the perfect watering hole for the office crowd, and late night partygoers.

Opened in July 2016, Saigon Alley offered a wide variety of Vietnamese cuisine. Northern Vietnamese Beef Salad ($12) is one of the appetizer that really open up one’s appetite. The beef was pink and tender, while the salad was tossed with sweet and sour dressing.

Taking a bite into the Lot Leaf Beef Roll ($10), my mouth was filled with flavorful and juicy minced beef. The fragrance of the lot leaf enhanced the flavors of the spices that the minced beef was seasoned with. Their menu also included other appetizers such as Pomelo and Prawn Salad ($10), and Crab Spring Rolls ($8).

Spicy Australian Sliced Beef Noodles ($14) is one of the signature main dish from Saigon Alley. Hailing from the central city of Hue, it showcases a broth made of beef bones and brisket which is boiled for 8 hours into a beef stock, and served with beef slices. A heartwarming feeling was brought about upon taking a spoonful of the strong and savory beef broth. Additionally, optional sides such as beansprouts and lime could also be added to enhance the flavors.

You could also order some dishes such as the Roasted Chicken with Vietnamese Fish Sauce ($12), Crispy Pork Belly with Tamarind ($12) and Saigon Prawns in Coconut ($15). The Crispy Pork Belly with Tamarind was crispy and non-greasy. Nonetheless, I thought it was slightly too dry and could use a little more tamarind sauce.

On the other hand, the Saigon Prawns in Coconut caught my attention. It was my first time having warm coconut juice and it was truly a refreshing experience. The onions, spring onions and Chinese celery leaves further enhanced the sweetness of the young coconut. 

For the health conscious, Saigon Alley Banh Mi ($9) would make a great guilt-free yet satisfying meal. Filled with pan-fried sliced pork, ham and other ingredients, the chicken liver pate is one ingredient that cannot be missed. The chicken liver pate brought an interesting texture to the banh mi, but I felt it was a tad too dry for my liking.

The meal ended with Fried Banana stuffed with Ice Cream and topped with mixed fruits ($5). The name was probably too long, and there weren’t mixed fruits. Wrapped in a spring roll skin, there was banana and jackfruit. The jackfruit was not too strong in taste. The chocolate ice cream and sauce went well with the banana, bringing a chocolaty-sweet touch to this dessert.

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More than just a convenient MRT stop, Bishan is home to some casual dining establishments and cafe. We sussed out some of these hipster dining places located in the area so you don’t have to venture too far into town the next time you feel the cafe-hopping itch.

1. Crusty Oven

This hole-in-the-wall bakery churns out freshly baked sweet treats ranging from tarts to cakes and muffins. We had the Cinnamon Baby Pear Baked Tart ($4.90), which featured plump and juicy baby pears imported from Spain glazed with an alluring glossy sheen of speckled cinnamon, making for a comforting dessert filled with autumnal flavours.

2. Grin Affair

Our sweet tooth let us to Grin Affair, who is most noted for their adorable jar cakes. Moving from hipster to the heartlands, their second outlet here extends to more than just mousse cakes. We had their Gelato Slider which was going at a promotional price of $1.90, where a toasty warm bun and melted marshmallows was served alongside our choice of Roasted Green Tea gelato. But don’t expect getting a sugar rush from this petite treat – it’s more of a tea time treat than anything else. We also sampled one of their bestseller, the Lychee Passionfruit jar cake ($6.50). And it’s way to understand why people loved this – the tart passionfruit curd and fresh lychee notes served as a good contrast to the salted pistachio bits, creating a light dessert filled with layers of harmonious flavours.

3. The Wholefood Kitchen

The Wholefood Kitchen is not so much a cafe but a humble stall located in a coffeeshop. But their menu is every bit as hipster – with quality and healthy ingredients that make for a wholesome meal. We had a whole wheat wrap stuffed with our choice of Cuban Mojo Chicken With Guacamole ($9). We didn’t care much for the side salad, but loved the wrap that came packed with crunchy greens and a generous filling of moist chicken bits slathered in a creamy guacamole mixture.

4. Cornerstone

Nestled within Bishan Ang Mo Kio Park, Cornerstone allows you to dine in a tranquil setting of lush greenery. We had their Beer Battered Fish And Chips ($19) where a moist fillet came encrusted in a delectably crunchy beer batter.

5. Canopy Garden Dining

Another eatery that’s located within Bishan Ang Mo Kio Park is Canopy Garden Dining which serves up fusion cuisine and quintessential Western fares. While we could certainly do with better and more attentive service, the Fresh Middlerock Sweet & Sour ($7) with its unique blend of zesty lime juice and housemade sugared syrup certainly helped quenched our impatience and mellowed out the heat from the Spicy Asian Inspired Minced Pork pasta ($19). The bak chor mee inspiration was apparent from the spiced pomodoro sauce. But however inspired, we can’t help but shake the feeling that we were eating a spicy version of a classic bolognese.

6. Grub

Also providing a dine-in-the-park experience is Grub, which hopes to share their love for food and responsible cooking through their thoughtful menu created without artificial preservatives and flavourings. We had their Crispy Fish Burger ($14) which comes with a huge chunk of breaded fish fillet (their fish are bought from a sustainable source) and remoulade to cut through the richness. Certainly a filling and substantial burger that’ll leave your belly satisfied.

7. Soul Kitchen

Located away from the bustle of Bishan town is Soul Kitchen with their unique Southern offering and welcoming interior. But more welcoming is their Saturday brunch menu with nothing above $10. We had the unconventional Chicken And Sausage Gumbo ($9.80 with the option of adding $1 for a cup of ice lemon tea), which was a classic Southern dish that reminded us somewhat like an ang mor mui fun with their garlic infused rice sitting in a pool of hearty stew filled with chicken, sausages, beans and vegetables. It was tangy and robust, with the side of hot sauce helping to pack a bigger flavour punch.

8. Crave Ice Cream

More than just your neighbourhood ice cream parlour, Crave Ice Cream is home to their unique waffle that’s almost like a crispy mochi – crisp on the outside and chewy in the middle and nothing like the usual fluffy waffles. We ordered Crave On-The-Go ($4.80) that came with waffle chunks and a scoop of ice cream, and we knew we had to get the paddlepop-esque Yummy Gummy flavour which was a kaleidoscopic hue studded with gummy bears within.

9. The Living Room – Zion Bishan

Located at the Zion Bishan Bible-Presbyterian Church (which happens to be a PokéStop btw), The Living Room is a humble dining establishment that’s perfect for their comforting stews and light tea-time snacks. We had their tea-time special that runs from 3pm to 5pm daily, allowing patrons to choose from any cake and a choice of coffee or tea for just $4. We had their Earl Grey Chiffon With Lavender Lychee Glaze paired with a cup of Chamomile, Vanilla and Honey Twinnings tea. The light and fluffy cake was scented with notes of bergamot while the glaze was redolent of lychee and lavender. But those looking for something more sinful can opt for the Beer-Battered Mushrooms ($5.90) where the soft and juicy mushrooms were encased in a crunchy batter.

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While looking for some great bak chor mee stalls around our little red dot, I was recommended to try Ah Ter Teochew Fishball Noodles in Amoy Street Food Centre. A trader turn hawker, Gilbert took over his father (Ah Ter) business. What’s more interesting is, Gilbert is voted as the Most Handsome Hawker in 2005 by The Straits Times. Even after so many years, he hasn’t lost a single bit of his charisma.

Even though their signboard states “fish ball noodle”, they don’t make their own fishballs. Instead, the “star” is that solid bowl of soup. For $5, you get a bowl full of ingredients such as a prawn, pork slices, kidney slices, liver, fish cake slices and lots of fresh minced meat.

I decided to order mee kia which was springy and smooth, well coated with chilli sauce. Every mouthful of noodles, when paired with the ingredients from the soup, is a perfect combination. The minced pork that were floating on cloudy broth makes it more enticing. And the slices of pork liver are well-cooked. It is quite crazy during lunch, but I don’t mind standing in the queue to watch a hunk toss the noodles. If you want to skip the queue, head there after 2pm.

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[BANGKOK, THAILAND] If hot pot is your thing or you are craving for some good hot pot in Bangkok, head to POT Ministry. Newly opened at CentralWorld, they provide four different kinds of soup base based on different regions in Thailand.

The four types of soup included Central soup (original hot pot soup), Northern soup (pork sausage soup), Isan soup (hot and spicy soup) and Southern soup (yellow curry). Meats and vegetables are paired together with the different soups.

We opted for the original hot pot soup and Isan soup to pair with Australian Beef Set (950 baht), consisting of australian beef, beef pot, beef ball, liver, stewed beef, beef tripe and vegetables. The original hot pot soup can be pork spareribs broth or aromatic beef broth made with familiar Thai spices. When cooked with the beef, you can enhance the flavours with pickled bean and dipping sauce.

I prefer the Isan soup which is spicy and tangy, served with a sweet dipping sauce. I like the freshness of each slice of beef and it is really up to you to control how cooked you wish your meat to be. Besides beef set, the seafood set is also a popular option.

On top of the hot pot items, there are other dishes in the menu like Spicy Pomelo Salad (180 baht), Rice Noodles Wrap with Crispy Pork, and Baked Smoked Crispy Pork with fried garlic on rice (250 baht). Even though the pork was a little on the tough side, the addition of fried garlic on a pot of rice brings so much aroma and fragrance.

For something more extravagant, we had the Curry Crab infused with all the Thai flavours. Most of the meats has already been removed from the shells, so you don’t really have to dirty your hands. This, when paired with the garlic rice, left us salivating.

The further menu includes baked rice with crab, Thai style lasagna lab (Thai style), Egg Noodle in Chicken Curry, fresh raw prawn in spicy fish sauce etc.

Of course, you will also be able to find the more familiar Thai food like Pad Thai with River Prawn (550 baht). A family recipe, the flavours are milder and a little sweeter. I like it that it is eggy enough, but I prefer it to be more flavourful.

After the meal, they serve a choice of complimentary desserts from shaved ice with assorted Thai dessert, Thai mung bean pudding with coconut milk ice cream, to coconut ice cream with toppings. For us, we were intrigued by the trolley of mangoes outside the shop, so we decided to order an extra mango sticky rice instead.

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It’s a Thursday afternoon when I met some of my foodie friends for lunch at Trivex Building, an industrial estate in Tai Seng. Uncle Bob recommended us to try Indonesia Delight Gandis, a coffeeshop stall that serves good nasi padang and other Indonesian dishes. The taxi uncle who drove me there thought I was going for meeting, he didn’t even know that there is a coffeeshop even though he lives near the area.

It’s really easy to spot Indonesia Delight Gandis because there is a looooong queue of in front of the stall even before lunch! We met Annie who was busy preparing food with two other helpers. She said her family was from Bandung and came to Singapore 12 years ago. Annie’s parents had their own food stalls back in their hometown, so when they came over to Singapore, they started a food stall too. 2 years ago, they have just moved to Trivex Building from Playfair Road.

The signature here is Ayam Penyet ($5.50). Tender chicken thigh is first marinated with various herbs and spices. Then, it is smashed before deep-frying. It is flavourful and the skin is crisp and not oily. They are very generous with their fragrant and crumbly batter bits. As for their chilli, it is numbingly spicy, which we love. They also love Ikan Penyet ($6) – the fish version.

Other dishes they serve include Mee Rebus ($3), Mee Soto ($3) and Lontong ($3). The mee rebus gravy is intensely robust with intriguing complexity and depth of flavour. Every strand of noodle is coated without being too thick nor watery. It has an old school feel, reminds me of my primary school days where my favourite is mee rebus.

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Opened for less than a week, Butterknife Folk is all about gelato and cakes. Located along River Valley Road, we dropped by for tea just a few days ago to give it a try. They were simple things. If you prefer something sweet, go for the Frasier ($8) featuring fresh strawberries and mascarpone chantilly. If you like something more sourish like us, head for the Lemony Snickel or Fruit Loop.

Lemony Snickel ($8) features tangy lemon curd pressed into a unique buckwheat crust. The lemon curd is tangy and tart, where the buckwheat crust is gentle and sweet. Each bite zips around your mouth, hitting sweet and sour notes concurrently. My dining partner finds it a little too sourish, hence she preferred the milder Fruit Loop ($8) filled with smooth lemon mousse, strawberry jelly, pistachio sponge and butter sable. It is a mix of flavours – sweet, nutty, tart all combined. Pair them with specially blended tea to while away the afternoon.

I went for one single scoop ($5) of houjicha but I think it was a little too light for my liking. Next time I should try another gelato flavour and pair with their waffle finger ($3.50). The cafe is also conducting baking demonstration class for all baking enthusiasts.

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For me, The Line at Shangri-La Hotel, Singapore is the buffet to be at. I have spent many Christmas Eves at this buffet restaurant because of the hearty spread it offers and it has remained as one of Singapore’s favourite destinations for buffet lunches, dinners and Sunday Champagne Brunch since its inception in 2005.

International cuisines and heritage favourites are featured at 16 live theatre kitchens including Seafood on Ice, Western and Asian Roast Meats, Dim Sum, Fresh Salads and Soups, and an exquisite selection of cheese and desserts. What’s more, in September, they are offering a dinner buffet for 2 at S$89++ daily (except for Tuesdays and Thursdays) with any HSBC Credit Card. Here’s our favourite 9 live kitchens at The Line.

1. Freshest seafood on ice

For a start, seafood lovers will enjoy the range of delicacies offered on the ice bar. Oysters are clearly the main highlight here and they are freshly shucked. You will also enjoy fresh prawns, spinner crabs, mussels and sea scallops. Just drizzle some Tabasco and you are ready to savour them all.

2. Catch the fire on your sushi

Don’t forget to tuck in to fresh sashimi and a wide variety of hand-made sushi at the Japanese live kitchen. If you are lucky, you may be able to catch the chef flame grilling the delicious Aburi Salmon Roll with Spicy Mayonnaise before it is served.

3. Healthy salad goes a long way

Start off your feast with some salad! There is a good range of salads on rotation such as chick pea salad, smoked eel salad, salmon nicoise salad, Thai papaya salad, Greek salad, mango salad, caesar salad and much more! I was more interested in the
tauhu bakar salad featuring tofu pockets filled with crisp and fresh cucumber, bean sprouts and chopped peanuts. Don’t forget to add some rojak sauce… yums!

There is also a good selection of cheese such as Reblochon, Taleggio, Camembert, Chevre and Tommes de Savioe; as well as cold cuts such as beef pastrami, turkey ham, pork ham, smoked duck breast and pepper tuna.

4. Head straight to the Roast

Meat lovers can tuck into flavourful roasts at the carving station including Roasted Chicken or Roasted Stockyard Beef Striploin during dinner at the Western station. This 200-day grain-fed beef roast will be served with Yorkshire pudding and an artisanal homemade herbed butter. The roast beef was good, slow roasted to achieve a rosy pink centre with the meat tender and the sauce an earthy delight. Also look out for the lamb or chicken shawarma, which have been marinated for over 12 hours and are grilled to perfection.

5. That Tandoori Oven!

Biryanis are prepared by resident Indian chefs are served in claypots and sealed with a thin layer of naan made using their tandoori oven. There are also many other flavourful dishes like vegetable pulao, green moong dal, pepper lamb, butter chicken, egg prata, tandoori chicken and more.

6. Grab those sticks before they are gone

Satay is a hot seller here because the chef prepares it fresh in front of you, fanning the heat to achieve a smoky yet well marinated satay. Available in beef or chicken meat, I usually take a bunch and share it with my friends.

7. Thick and aromatic Laksa

When you need some carbs, just walk over to the noodle station at the far end of the restaurant for a comforting bowl of prawn noodles, Singapore laksa or chicken noodle soup. The thick laksa broth here is smooth, pleasantly aromatic, and sufficiently spicy. The fresh and generous toppings include prawns, taupok (fried beancurd puffs), and beansprouts. Alternatively, have a plate of roast duck rice or soy sauce chicken rice, paired with different sauces like ginger paste, chicken rice chilli sauce, dark soy sauce, plum sauce and hoi sin sauce.

8. Desserts won my heart

How can anyone resist the desserts at The Line when it is such a colourful array of sweets presented to you? Area Executive Pastry Chef Hervé Potus delights the palate of both the old and young with warm Molten Chocolate Cake at the dessert station. The cake is a blend of eight varieties of chocolate served with a homemade tonka bean vanilla sauce.

For western desserts, there are creme brulee, raspberry tart, blue berry shortcake, chocolate banana tart, rainbow roll, chocolate swiss roll, strawberry cheesecake, durian coconut cake, devil cake, truffle chocolates, red velvet cake, fresh fruit tart, etc. If you wish to eat something local, the peanut sesame ball, bandung coconut tart, nyonya kueh, pandan durian roll, bandung chiffon cake, gula melaka cake, red ruby, herbal jelly with honey and ice jelly confirm won’t disappoint!

A frozen yogurt machine which dispenses two flavours daily allows diners to create their own yogurt with more than 20 condiments to choose from, including gummy bears, raisins, nuts and chocolate chips. There is also a pretty lady who makes crepes which you can complement with your ice cream. Choice of ice cream includes coconut, hazelnut pecan, salty toffee, mocha, chocolate, strawberry, green tea, soursop and peach sorbet.

9. End the meal with our local favourite drink

No, you don’t just drink plain water while having buffet at The Line. You quench your thirst with some teh tarik! The tea is well pulled and you can even take an Instagram video of it!

HSBC’s SPECIAL PROMOTION: S$89++ for a Buffet Dinner for 2 Adults

From now till 30 September 2016, enjoy a buffet dinner for 2 at S$89++ daily (except for Tuesdays and Thursdays) 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 only valid for the first 300 bookings. Once the 1-for-1 offer ends, you can still enjoy one dines free with every three full paying adults for buffets at The Line. Alternatively, enjoy one dines free with every three full paying adults for weekday semi buffet lunch at $45++ at Waterfall Ristorante Italiano.

What’s more, enjoy over 20 other 1-dines-free offers with your HSBC credit card. To find out more, click here.

To reserve a table at THE LINE, place your bookings here

This post is brought to you by HSBC.

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It’s August. When the temperature gets hotter, grab an ice pop to cool yourself down. That’s what we have been doing since childhood days when sng bao was our favourite dessert. Now, we have a new frozen trend that is even better with real fruits – popsicles. Here are 5 places to savour the sweet tastes of summer, brought to you by Huawei P9 mobile phone.

Popaganda popsicle looks like an unassuming frozen treat but they are actually made from whole fruit, fresh coconut water and organic raw blue agave nectar. They have more than 10 sorbet flavours available, but some of their well-loved onces include Mango Coconut, Passionfruit and Kiwi Watermelon. A really refreshing treat is the passionfruit flavour ($5). Your face will cringe a little at first, but it gets better every bite. Check out their website for the list of places that offer their popsicles.

The well-loved handcrafted ice pop brand from Hong Kong, I SEE i SEE, is now here in 313 @ Somerset. Using top quality ingredients for its range of fruit and milk-based ice pops, each popsicle contains no preservatives or colouring. We love the Strawberry Hokkaido Milk ($6.90) which is a blend of U.S. imported strawberries with Hokkaido Milk. There is a mild sweet and milky taste, along with a hint of the blended strawberries. Sliced strawberries were also hand placed and it looks just like lovely hearts on an ice pop. Other flavours include cheesy raspberry, earl grey pistachio, refreshing kiwi and duria.

Such a playful name, Neh Neh Pop offers some really interesting local flavours popsicles like Milo Dinosaur and Strawberry Pockle. If you want something safer, the Cherry Cheesecake flavour is adorned with pie crust crumble, a layer of white chocolate dip, sour cherries with a sweet cream cheese ice cream core. Another good option is the Double Chocolate Cone with crunched ice cream cone crumbs. These petite frozen treats is a great dessert after a meal. Check out their website for the list of places that offer their popsicles.

Here’s the secret to Poppy Pops’s genius: the customer is in charge, because you create your unique popsicle with fruits, nuts, chocolate – everything you can think of! First, you pick the popsicle of your choice (flavors include pistachio, mango, and salted gula melaka). Then you pick the dip and toppings (including pistachio, oreo and crushed cookies). One of the popular popsicle is the Chocolate Salted Caramel ($4.80). The caramel filling added a burst of sweet with a gooey texture. They also offer mini popsicles or you can pair them with waffles.

After a visit to the Merlion Park, cool off with some popsicles from Frostbite. A refreshing option is the Mango Lychee ($6.40) filled with real bits of lychee and mango. To all durian lovers, you should definitely check out their Mao Shan Wang popsicle ($12), which felt like eating durian on an ice-cream stick. Even though it was pricey, the popsicle was creamy with durian flesh in the ice pop.

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Photos taken with Huawei P9 mobile phone.

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Pizzas are crowd pleaser, and Pizza Hut’s Signature pan pizzas have kept the crowds coming ever since. Recently, they have launched their new Cheesy 7 Puff Pizzas with bigger flavours that’ll satisfy all your cheesiest cravings! Started since 2011, Pizza Hut has been twisting its Cheesy 7 Pizza with new creations and innovations. This year, it is available in 3 different flavours – Original, Sausage Delight and the all-time favourite Hawaiian Topping. What’s so special about it? They are using puff form crust with cream cheese instead of the usual pan pizza crust!

Puff pizzas are delightful and a delicious twist from the usual pizzas! They are lighter as compared to pizza dough, and have a fluffy texture. Because the crust is light, it is able to deliver all flavours of the toppings used. In this case, Pizza Hut has paired 7 wondrous types of cheeses with the topping. Yes, a total of seven types of cheese — emmental, cheddar, parmesan, edam, gouda, mozzarella and cream cheese.

Arriving first was the Cheesy 7 Puff Sausage Delight (From $25.90), which had a light layer of tomato sauce, juicy Gouda sausages, turkey bacon, pineapples, fresh mushrooms, all of which had been perfectly roasted on a bed of quality seven cheeses, and drizzled with grilled cheese sauce. With its lightly charred, paper-thin yet fluffy crust, crowned with so many ingredients and quality cheese, it melts any cheese lover’s heart. Also available in Cheesy 7 Puff Hawaiian.

The Cheesy 7 Puff Original (From $24.90) was scarfed down just as fast. With a bed of 7 different cheeses, it felt like I was having the upgraded version of a margherita. The blisters formed around the skin with spotted pools of cream cheese and just the right amount of tomato sauce released a medley of flavors that belied its simple ingredients. I am soooo cheesi-fied! If you ask me, I prefer the Cheesy 7 Puff Original because its bright and clean flavors exudes the essence of the cheeses.

Now I know many of us loves to order delivery. Thanks to the awesome person who created the 62-35-35-35 jingle, making the number so recallable, such that we can always conveniently remember and order! Here’s the deal for delivery: Pay only $5 for your second regular classic pizza with purchase of any à la carte Cheesy 7 Puff Pizza.

If you have a hankering for some melted cheese, dive into Pizza Hut’s melting pot of Cheese Fondue ($17.90) with a wide array of dips – Gouda chicken sausages, breadsticks, popcorn chicken, onion rings, green apple chunks and cherry tomatoes. It was bubbling perfection: rich, pungent and buttery aroma from the runny cheese. Slather the crusty breadstick in lump-free melted cheese and send it into your mouth, you will go “oomph….”!

The cheese fondue is available only for dine-in and for limited time period only.

Puff pizza aside, I always love to pair them with Pizza Hut’s famous Sweet ‘N’ Spicy Drumlets! Marinated in New Orleans Spices, each drumlet is tender and juicy which pairs exceptionally well with the pizzas. You can add on 6 pcs of sweet “N” spicy drumlets or honey roasted wings at $6 only.

If you are here with your friends, share a Cheese Frenzy deal which includes 1 a la carte Cheesy 7 Puff Pizza, 2 a la carte Western mains (choose from regular pizza, pasta, baked rice or pasta / entrée) and you get 4 FREE soup and drink. The deal is not valid on eve and public holidays.

Our cheesy lunch ended with Pizza Hut’s new Apple Tart with Ice Cream ($7.50). Made upon order, the tart features chunks of green apples, cinnamon sauce, all wrapped in a buttery crust, topped with a scoop of vanilla ice cream. Available for dine in only, read about the new menu here: http://www.misstamchiak.com/pizza-hut-new-menu-2016/

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For more information on Pizza Hut’s Cheesy 7 Puff pizzas, visit http://www.pizzahut.com.sg/dine_in/promos/promo-cheesy7puff.aspx

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Opened in November 2014, Guksu Restaurant is a neoteric Korean restaurant that specializes in Jeongol – a hearty Korean stew. This classic and elaborate stew dates back to ancient times where it was served to the upper class and at the royal court. It was also rumoured that wartime soldiers used to combine whatever rations they have in their iron helmets for cooking, hence the term, “jeongol”.

Guksu Restaurant has just rolled out a new lunch menu where you can choose between 4 different personal jeongol to pair with your choice of steamed rice, instant noodle or glass noodle.

We had the personal Budae Jjigae ($11.90) which is a Korean traditional stew boasting luncheon meat, pork ham, chicken sausages, kimchi, bean curd, instant noodle, rice cake and vegetables soaked in a delicious beef broth with a blend of Korean chilli paste.

Usually, adding a tablespoon of chilli paste is sufficient but if you’re the daredevil who’s looking for a good kick from the spice, feel free to add more. They are very generous with the ingredients and the beef broth was so comforting that we couldn’t resist slurping up the last drop.

If you’re coming with a group of 2 to 4 friends, we recommend sharing the Hankook-style Bulgogi Jeongol ($49.90) consisting of sliced wagyu beef, vegetables and mushrooms that you get to BBQ personally on their hotplate. Following the footsteps of Thai Mookata, Guksu Restaurant’s hotplate is also surrounded by vegetable broth where you can cook your glass noodles. This set is served with 2 bowls of rice and a Korean sweet soy sauce that enhanced the tastiness of the wagyu beef. We really enjoyed the succulent beef and found it very well-marinated.

Korean Fried Chicken is the latest trend nowadays. We like our fried chicken with meat that’s tender inside, yet retaining its crispness of the skin outside and wow! Guksu Restaurant has managed to perfect their fried chicken. A platter of chicken wings costs $29.90. The good news is that you’re able to mix and match the three flavours – classic, soy and spicy – at the same price too!

The mustard dipping sauce that accompanied the classic chicken wings is our favourite. As for the wings, their soy chicken wings were lip-smacking good! These platters come with mashed potato and fruit pickles. While the latter wasn’t to our liking, we found the mashed potatoes one of the best we’ve tried as it has a creamy texture and a balanced buttery flavour.

There’s a saying – “When in Rome, do as the Romans do” – so when dining in a Korean restaurant, have your meal like local Koreans which means, lots and lots of soju. Guksu Restaurant has watermelon soju ($38) which we felt was decent but no “wow” factor. They do offer bottled Korean soju as well and we found the peach flavour the best.

Chefs at Guksu Restaurant are all Korean and the menu is curated by them, so their food is as close as you can get to authentic Korean delicacies. Here’s a tip – be there early to avoid the queue. We’ll certainly return for their Korean fried chicken.

The post Guksu Restaurant – Heavenly Jeongol & Superb Korean Fried Chicken appeared first on Miss Tam Chiak.

If you miss the food at 5th Quarter in Syed Alwi Road, good news for you as Chef Drew Nocente is back in action – at Salted & Hung, the new Australian restaurant in Purvis Street. Curing and grilling will still be the focus and the menu revolves around a luscious array of cuts that are derived from all parts of the animal – be it pig, cow of even fish.

Designed for sharing, the menu features 6 categories of cured meat, grilled favourites, roasted greens and desserts. Since chef’s forte is in his traditional curing method, the first dish you should try if their house-made salami, salsiccia, lardo and coppa. Chef Selection ($28) of 5 types of chacuterie consists of Pate or Terrine, Rillette and three types of cured meat from a selection of house-made salami, lardo, coppa, pancetta, guancile, to name a few.

Some of the interesting appetizers they had include mackerel, gin and cucumber ($16); beef tongue, onion and wasabi ($12); and chicken liver, hearts and guanciale ($12). I was amazed by the cured kangaroo tartare ($18). It was not as gamey as it I thought and it is paired with pickled beetroot, dehydrated juniper crumbs and blood orange crème on the side. I am more on the safe side so I like mackerel better, which is served with powdery nori ash and pickled vegetables. Another special appetizer is the poached egg with shaved black truffle and porcini soil, served with quality uni.

Chef will also be grilling parts of the meat that are lesser known, including sweetbreads, savoy cabbage& granola and chicken liver, hearts & guanciale. If you are not too adventurous, not to worry, there is Blackmore Rib Meat, Quinoa & Pomegranate.

The tender and smokey Blackmore 9+ wagyu flank is sous-vide to retain the juices and topped with a morsel of spongy sweetbread with lentils, quinoa and pomegranate puree. For a lighter lunch, the huge slab of Barramundi is so moist and paired with scallops, chorizo and buckwheat risotto.

My favourite is their Fried Chicken & Pancakes and Smoked Toriyama Wagyu Neck Burger. I tell you, the fried chicken and pancake doesn’t sound very appetizing but it was a combo made in heaven. The moist and fluffiness of the pancake compliments the fried chicken perfectly. I nearly gave up eating because there was just too much food on our table but was persuaded by my dining partners to have a wagyu neck burger. The level of tenderness and amount of fat are just right.

The Pancakes & Chicken is still in the menu. It was a combo made in heaven. The moist and fluffiness of the pancake compliments the fried chicken perfectly. And of course, dont’ forget to have some greens under ‘Roasted & Green’ options. The cauliflower is ordinary but the unique one is the Black Mash, a dollop of mashed potatoes with squid ink.

Desserts are really unique with selection like Cured Berries with Yoghurt & Olive Oil, Chocolate Salami with Salted Caramel Ice Cream and a cheeky twist on an Australian classic, Peanut Butter Tim Tams.

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In the old days when there were a few machinery, most things were done by hand. Noodle masters need to knead the dough for a long time to get the desired texture. Now with technology, everything seems to be easier. But we can no longer find authentic bamboo kneaded noodles.

Thanks to Hong Kong Tourism Board, we were introduced to Kwan Kee Bamboo Noodle (also called jook-sing noodle) in Cheung Sha Wan. They started in the early 90s when they opened Kwan Kee to make bamboo noodles in Macau. Now the trade is being shared with the family members and they eventually opened the first KK noodles in Hong Kong in 2010. Good news is, they have been in the Michelin Bib Gourmand list since then!

Even though bamboo kneaded noodles are labour intensive, but they are fresh and tasted great. If you come here early in the morning, you may be able to catch third-generation Macao behind the glass window making bamboo noodles. The yellow egg noodles here are made fresh daily kneaded and rolled with a huge bamboo pole, giving them a delightful texture when cooked a perfect al dente.

The Fresh Shrimp Wanton with Noodle (36 HKD for 6 pcs) is a comforting bowl of noodle soup with decent size juicy dumplings filled with whole shrimp and some pork. The soup is mild and comforting with slurping good noodles. When it comes to wanton noodles, it’s not easy to get all the elements right. At this stall, the noodles are made with high-gluten flour, eggs and a small amount of lye. So you can a lovely bite and springy texture, the alkalinity is not overpowering as compared to many other wanton mee stalls I have tried.

They also pair the noodles with cuttle fish ball, marinate beef slices, fresh mushroom, fresh prawns and other accompaniments. Don’t miss the signature Tossed Noodles with Shrimp Roe and Oyster Sauce (42 HKD). It was a little dry in my opinion with only a mild shrimp roe flavour. But if toss it with a little soup, that may taste better. They also serve Pig Trotters in Nam Yue Sauce (65 HKD) which is very well braised with thick fatty layers and fragrant nam yue sauce.

Each bowl of noodles is priced between 30 HKD to 70 HKD. Alight from Cheung Sha Wan MTR Exit C1 and walk for about 5 minutes. Keep a lookout at the shop on the left.

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Started from Jurong Point’s food court selling mixed organ soup, owner Mr Ong decided to open a bak kut teh stall in Boon Tat street. After 3 years rental contract ended, he moved to Cecil Street, in a coffeeshop where they sell roti prata. It’s not easy to locate it but if you do, climb up the stairs and enjoy the air condition while enjoying bak kut teh.

The essence of having bak kut teh ($10.50) is to have fresh pork ribs. Like all other BKT stalls, their pork ribs are cooked with garlic and peppercorns. The result is an unassumingly clear bowl of soup that is full-bodied, garlicky and peppery with a subtle sweetness from the pork. The staff will go around to top up the soup for you.

Hwa Ji also serves Dry Bak Kut Teh ($10) where pieces of pork ribs is cooked with dark soya sauce, enhanced with dried chili, lady’s fingers and dried cuttlefish. What makes this dish stand out is the strips of dried cuttlefish that gave the depth and a lovely punchy flavour.

The stall welcomes a lot of Japanese tourists so they have created Katsuobushi Beancurd ($6.50) where the soft beancurd is deep fried and topped with bonito flakes.

Preserved Veg Braised Pork ($7) still comes with a bite and not too salty. I thought the pork ribs were a little on the tough side.

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We’re pretty sure you’ve heard of many good hawkers, whose standards deteriorated after they turned famous and became so overwhelmed with crowds.

Tiong Bahru Boneless Chicken Rice has recently been recognised in the Michelin Bib Gourmand List. Having been around for more than 30 years, the stall owner was once one of the chefs preparing chicken rice at Mandarin Hotel. Such great credential, that really sets the expectation!

We arrived around 11.30am on a Thursday to avoid the lunch crowd. There was already a queue forming so we joined the queue. Four uncles are handling the stall that particular day and one of them was in charge of taking orders. Upon reaching our turn, we placed our orders and merely asked a question “uncle, 你们早上几点开?” (Translate: what time do you open in the morning?) but before we finished our question, we were rudely cut off by him, “问问问, 看不到后面很多人排队啊?!” (Translate: Ask ask ask, can’t you see a long queue behind?)

Ok, that’s really rude.

Nevermind about the service, because they are probably busy after all. But sadly, our chicken rice didn’t quite live up to expectation. The thing about boneless chicken is that the hawkers tend to flatten the flash with their cleaver after they debone the chicken. Forget about sinking your teeth into chunks of meat as the meat here is flat and dry. It’s not as succulent as many other good chicken rice stalls around Singapore, of which a couple of hawker names have already popped up in our heads.

If we ever return to patronize again, we would skip the normal white steamed chicken and just go straight for the roast chicken. Its fragrant skin saved the day. Furthermore, the rice lacks consistency and does not exude the usual chicken rice aroma. The chilli was a little watery.

That’s our personal experience after all. Some of you probably have had it better. But Tiong Bahru being such a heritage enclave, I am sure there will be better options than this?

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