[BANGKOK, THAILAND] Just across the street from Wat Bowonniwet and a stone’s throw away from the over-populated touristy Khao San Road lies this hidden coffee shop, which houses a few hawkers who serve Thai-Muslim food. It’s actually very wonderful to see people coming from different ethnic backgrounds and of different races, living together in the same neighbourhood in Bang Lamphu and bonding with each other. Promoting racial harmony is of major importance in a community. Aeisah Rotdee has been a longstanding coffee shop since Bang Lamphu neighbourhood was labeled, “Hollywood of the Past”.

Upon entering this coffee shop, your stomachs will start growling from the tantalizing smells coming from the first hawker stall. This stall serves mouthwatering Sup Haang Wua (Oxtail soup) which arrived on our tables piping hot. Don’t be deceived by its appearance – although it doesn’t look spicy, it actually packs a fiery punch! You’ll be first hit by a sourish taste, followed by a hint of saltiness. The Thai spices used in this soup perfectly enhanced its flavours. This would be a very ideal meal on rainy days.

Besides serving their super popular Oxtail soup that’s always sold out, this hawker stall also offers Khao Mok (Thai-style briyani). We tried Khao Mok Neua (Thai-style beef briyani) and Khao Mok Gai (Thai-style chicken briyani). The rice was well-prepared, with a good consistency as each grain is individually glazed with just enough chicken stock. Both the beef and chicken were well-marinated with their respective secret sauce and cooked till fork-tender. Don’t forget to try the greenish Thai sauce that accompanies your briyani. It consists of a tinge of herbal taste, with a tangy finish, and completes each mouthful of briyani.

There are a couple of other hawker stalls which sold Satay, Achar, Spring Rolls and Meatballs. Our favourite was the chewy meatball skewers, which look spicy but don’t taste spicy. They cost only 10 baht (40sgd cents) per stick.

Thank you Thai Airways, (Amazing Thailand) Tourism Authority of Thailand and the World Tourism Organization for organizing the ASEAN Bloggers Media Trip to Bangkok this year.

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When I was just a little kid, my parents brought me kite-flying at Marina South almost every weekend and they will settle for their favourite Na Na Homemade Curry which they nicknamed it “Marina South Fish Head Curry”. This super spicy curry recipe belongs to Grandma Khim. She taught her eldest son, Mr. Yap Hock Kee, how to prepare the dish and in 1989, their first stall opened in Marina South. It made a name for itself fairly quickly and people were willing to travel all the way there just to satisfy their curry cravings. However, a spike in rental rates forced them to relocate.

Today, Na Na Homemade Curry has 4 outlets in Singapore and made it to Michelin Bib Gourmand list. We tried the one at Bukit Merah View, run by Grandma Khim’s third son and his wife, Hui Lan, which started 3 years ago. We’re so glad that these stalls stay true to the authenticity of the original recipe. They even have a manufacturing arm to prepare pre-packed curry paste for distribution and offer catering services for events.

According to Hui Lan, although their stall begins business at 11am, the couple arrives as early as 7.30am to prepare the ingredients and cook the curry. We had the Curry Fish Head, with varying pricing, depending on market price. Hui Lan explained that they usually use Ang Go Li (Goldbanded Jobfish) and Ang Sai (Red Snapper) as they can grow to quite a large size so their heads fit nicely into the large claypot. Due to its large size, their heads also contain a lot more gelatinous bits, which Chinese really enjoy savouring.

Moreover, the meat from these fishes are able to hold its shape yet absorb the curry very well when lifted from the bones and not flake apart. The curry arrived looking fiery hot and we were all enticed by the appetizing fish head. Each bite was filled with fine, tender and juicy meat, with an excellent texture. Na Na Homemade Curry’s Fish Head Curry also consists of chunks of savoury yam, besides the usual potatoes, and the yam has been simmered and soaked in the curry till it melts in your mouth.

Not a fan of fish as you’re too lazy to pick the bones, go for the Curry Chicken ($3) or Curry Chicken Drum Stick ($3.50). You can pair your meat with a bowl of Curry Vegetable ($3), as well as, bread and rice at an additional 50 cents. The chicken meat falls off easily from its bones and it’s so tender. Basically, all the curry dishes are extremely spicy but so well executed that it’s really savoury and delicious. We liked that it doesn’t give you the impression that you’re only eating chilli, unlike some stalls where they believe, “the spicier the better” and compromised the natural flavours of their dishes.

Dining at Na Na Homemade Curry relieved my childhood days and brought back memories of my parents’ nostalgic weekends spent on patronizing the super tasty and spicy fish head curry at Marina South. This is a stall we will always return to whenever our curry craving kicks in.

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

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[HONG KONG] During our recent trip to Hong Kong, we stayed in Madera Hollywood located conveniently in Central, just a few minutes away from Lan Kwai Fong. Giving tribute to Hollywood icons such as Charlie Chaplin, Frank Sinatra and Marilyn Monroe, the new boutique hotel adds a splash of whimsy and vibrancy to Central with its pop art murals.

The signature suites are fashioned after famous icons Marilyn Monroe and Charlie Chaplin.

As with most hotels in Hong Kong, the space is small nothing unique. But at Madera Hollywood, they have one-bedroom suites complemented by the finest modern amenities. The rooms are huge and well designed, featuring kitchenettes with refrigerators and microwaves, plus free WiFi, free wired Internet, and LED TVs with cable channels. There is a free handy mobile phone with free 3G and international calls which you can carry with you outdoors

Even though the hotel has no restaurants within the hotel, a hospitality room is available 24/7 with complementary coffee, tea, soft drinks and beer. Yes complimentary beer. But don’t have to worry there is no food because you are in Hong Kong, the moment you step out of the hotel, the food options are plenty and within walking distance!

Our room is cozy with curtains that can be controlled electronically. Charging points are available at each side of the bed, so you can charge your phone while sleeping. Mini-bar is free of charge, you always can take any supplies you want from the lounge on 2nd floor.

This is our toilet with power shower. Oh yes, this smoke-free hotel has dry cleaning and a 24-hour front desk.

I really enjoyed my stay at the Madera! The apartment was beautifully done, loved the tiles to the sink and use of colours, it’s so pretty! Will I be recommending Madera Hollywood? Of course!

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If you want to drink Starbucks Reserve coffees in the past, you’ll need to travel all the way to Resorts World Sentosa but not anymore! Starbucks Reserve™ is now available at 5 other outlets, namely Vivo City Level 1, Rochester Park, Capital Tower, Fullerton Waterboat House and Jurong Point. The latest 7th outlet is now open at Marina Bay Sands B2.

This outlet exudes a cozy and relaxed ambience and there are natural light streaming in the full length glass windows near the entrance to make the environment livelier. Starbucks Reserve™ believes in providing a “rare, exquisite and exotic” experience for customers. You’ll notice a map painted on the wall behind the shelf of Starbucks merchandise. The map portrays the places where the coffee beans for Starbucks are sourced from such as Africa and the Asia-Pacific countries.

Starbucks Reserve™ outlets offer various manual brewing methods such as the Clover Brewed, Chemex, Pour-Over and Coffee Press methods but Marina Bay Sands Starbucks Reserve will be the first to offer the Siphon Method, which is kind of like a dramatic theatrical performance by the coffee baristas as they extract the full flavour potential of the Starbucks Reserve™ coffees through a visually appealing process. There are currently 4 Reserve coffees offered for manual brewing. Papua New Guinea Luoka has bright acidity with lemon and orange citrus notes, smooth body and a cocoa finish while Colombia La Union 16 features effervescent lemony acidity with fresh green herbal notes and the Malawi Sable Farms contains delicate citrus aromas with cranberry notes and a creamy chocolate finish. Finally, Burundi Procasta boasts floral black-tea aromas, bright lemony acidity and cardamom spice notes.

Siphon Method

The earliest known patent for a siphon coffee brewer was filed by Loeff of Berlin in the 1830s, but it was a French woman, Marie Fanny Amelne Massot of Lyons, France – better known as Mme. Vassieux, the name she used on her patent applications – who designed and patented the first commercially successful vacuum brewer in 1840.

The entire brewing process using Siphon method takes around 10minutes. The red light that appears once the machine is switched on radiates heat upwards and water in the bottom chamber will start bubbling. The barista will then insert a filter into the upper chamber before pouring in the coffee powder. The filter gives Siphon-brewed coffee a tea-light, milder aroma and flavour without compromising on its acidity. This coffee is served with a bite-size portion of lemon pound cake to bring out the acidity of the coffee. It is only available in “tall” size and served hot between the pricing of $7.80 and $8.40. The plain water that accompanies the coffee is for filtering your palates so as to ensure you get to taste the authentic original flavour profile of the coffee. The barista recommends Colombia La Union 16 coffee beans for Siphon method. Here’s a little caution: the coffee brewed using Siphon method arrives boiling hot so wait a little while before sipping to avoid burning your tongue.

Clover Brewed Method

Highly precise, the Clover utilises a full-immersion brewing method, paired with vacuum filtration to bring out the coffee’s flavours. It ensures that no air will enter hence, the coffee will not turn sour. Most people know this machine as the “Inverted French Press”. The outcome is a very flavourful cup of coffee that distinct itself from the other brewing methods. Clover Brewed coffee comes in all three sizes – Tall ($6.30 to $6.90), Grande ($6.90 to $7.50) and Venti ($7.50 to $8.10) and you have a choice between iced or hot. We were recommended to try the Iced Coffee using Burundi Procasta coffee beans and really enjoyed it.

Other unique brewing methods include Chemex and Pour-Over. The former is a hybrid brewing method of pour-over and full-immersion that highlights the brighter notes in coffee and yields a clean, sweet aftertaste. It is only served in Grande size, with the price ranging between $6.90 and $7.50. On the other hand, the latter produces a delicious, clean cup of coffee that allows subtle notes to shine. Pour-Over comes in three sizes – Tall ($6.30-$6.90), Grande ($6.90-$7.50) and Venti ($7.50-$8.10).

Besides shining the limelight on Starbucks Reserve’s coffee brewing methods, the usual beverages and light snacks are also available at Marina Bay Sands. This outlet has just become one of our favourite Singapore Starbucks outlets and we’re going to return on a lazy afternoon with a book and catch up with friends over the weekend with good coffee.

Do note that the prices indicated above are just a rough gauge as prices will be based on the seasonal offering of Reserve Coffees.

This post was brought to you by Starbucks Reserve™.

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Japanese cuisine has been influenced by food customs of other nations but has adopted and refined them to create its own unique cooking style and eating habits. Located at the North end of Japan lies Hokkaido, well-known for the finest quality and freshness of its seafood caught in its cold waters, as well as agricultural products grown on its farmlands. You can’t miss out on sampling their high standard seafood products such as kani (crab), ikura (salmon roe), hotate (scallops) and many more at Hokkaido’s fish markets but for those of you who are tied down by work and commitments in Singapore, Triple Three at Mandarin Orchard Singapore proudly presents Hokkaido Harvests buffet promotion. Tickle your tastebuds with a wide array of Hokkaido’s exquisite delicacies and local favourites from 19 October to 30 October 2016.

Have a light lunch and save stomach space for a dinner feast with Triple Three for you’ll be taken on a gastronomic journey of the freshest sushi and sashimi specially flown in from Hokkaido. The Japanese are fond of the idea of the ebi being presented looking something like it did in nature, which is why the tail is left on when it’s served as sushi. We also had the Hotate which gave a rich, sweet taste and soft consistency. These large Hokkaido scallops are generally the most sought after in the sushi world.

Between salmon, tuna and hamachi (yellowtail) sashimi, we enjoyed tuna sashimi the most as we heard that the fishing technique differs for tuna in Hokkaido. A “longline” fishing technique is applied and once the tuna are on deck, they are processed extremely fast. The blood is drained, the nerves are removed, and the internal organs are disposed off before the fish is dropped into a hold filled with ice. This extreme speed at which the task is completed contributes to the great tasting tuna sashimi as it ensures that the lean meat stays firm. We found the tuna sashimi more delicious, with a good mix of fatty portions.

If you want to experience the ultimate taste of each sashimi, go for the luscious bowl of Hokkaido Chirashi, a bite-sized sashimi and creamy avocado on a bed of premium Japanese rice that the chef has curated. Apart from the freshness of the sashimi, the star of this dish is the salmon ikura (roe). Those tiny pops of flavours whets your appetite for more! We really like this bite-sized idea as the tasting portion gave us enough stomach space to try other food.

On the direct opposite of the sushi and sashimi counter, a plethora of seafood awaits! Look forward to savouring succulent taraba-kani (king crab), shirotsubu sakamushi (white top shell), zuwai kani (snow crab) and shucked oysters.

One of the largest of its kind, the Taraba-Kani king crab leg weighs up to 1.5kg and measures up to 45cm long. Caught from the cold waters off the shores of Hokkaido, these king crab legs are first boiled and blast frozen quickly to preserve the juicy and succulent taste of its meat. Triple Three carefully selects each crab leg for its thickness and juiciness for your maximum enjoyment. We challenge you to try pulling out the entire crab meat from its shell. If you succeed, that sense of satisfaction is supreme!

We also enjoyed the Zuwai Kani snow crab, which is nicknamed in Japan as the “queen of the winter taste”. It’s amazing how the meat of snow crab legs change when placed in cold water. The shape sort of resembles a flower, which entice you to try. Of course, it tastes as good as it looks. White, shiny crabmeat peeks out from the legs and your mouth would start watering as you imagine the taste of juicy crab meat spreading across your tongue.

One can never give Hokkaido oysters a miss as Hokkaido’s harsh cold temperatures produce great tasting oysters. In Lake Akkeshi and Lake Saroma, young oysters that have reached a certain stage of maturity are placed in the water as part of an aquaculture method that uses suspended lines to mature the oysters over a longer period of time in a natural environment. In winter time when both lakes are covered by a thick sheet of ice, holes are drilled in the ice to harvest the oysters suspended below the water. It is believed that the oysters are able to absorb a larger amount of glycogen, one of the elements of taste in harshly cold environments. Overtime, these young oysters mature and carry a wealth of minerals, while the edible parts have a springy and supple texture to go along with a rich, savoury taste. We recommend heading to the oysters counter first as they are often so popular and up for grabs that you might miss your chance if you decide to try other dishes first.

Moving on to the robatayaki station, you’ll be tempted by the fragrance of fresh meat, seafood and vegetables grilled to tender, juicy perfection over aromatic charcoal in front of your eyes. Hokkaido Harvests buffet promotion also includes other highlights such as Triple Three’s signature Japanese Wagyu Beef, Hokkaido Beef Curry, Madara Agedashi Shirako (deep fried codfish sperm), Sapporo-originated Ramen noodles, sizzling teppanyaki and croquets.

End your night on a perfect note with Triple Three’s extensive selection of gorgeously decorated Hokkaido desserts, with the limelight shining on the Hokkaido Cheese Tart that Singaporeans are crazy about recently. Originating from Hokkaido, these cheese tarts are made with three types of cream cheese, mainly cheese with a mild flavour from Hakodate in Hokkaido, full-bodied cheese made in Betsukai and a saltier French cheese. The tart pastry is baked twice to make it crunchier so what you get is a good textural difference between the fragrant crunch from the tart pastry, as well as, the creamy filling that wasn’t too overwhelming. We took one bite after another and in no time, one tart was gone. If it wasn’t a buffet dinner, we would’ve devoured so many more cheese tarts.

Besides crowd-pleasers like Hokkaido Yuzu Cheesecake, mocha and red bean green tea roll, we went ecstatic upon trying the unique passionfruit brownie which has a good balance of tanginess and sweetness. We were also amazed by their blackforest cake, which was shaped into an oval and got many people curious about what it is. The gelato ice cream served at Triple Three for this promotional period is also made from fresh ingredients imported from Japan.

The Hokkaido Harvests buffet promotion is available from 19 October to 30 October 2016 only during dinner from 6.30pm to 10pm daily. The pricing is as follows:

• Sun-Wed $118++ (adult); $48++ (child between 6 to 12 years old)
• Thu-Sat $128++ (adult); $48++ (child between 6 to 12 years old)

You also get to enjoy Kirin Draught Beer at only $5++ per glass during this promotion. DBS/POSB card members enjoy 50% for every second adult diner (up to 8 diners per card).

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Most of the Chinese restaurants we visit are usually more serious than casual. But at LOKKEE, by TungLok Group, it is a witty and cheeky play on what is most popularly known as Chinese take-out. The recipes here have been given a unique tweak to include a dash of Western influence. Yes, it’s like the Chinese restaurants found in ang moh cities like New York, London and Sydney. But it is of a better quality with the use of fresh ingredients and clean flavours.

My Wednesday dinner with friends was at Lokkee in Plaza Singapura. It surprised me the moment I sat down – extra wet wipes in condom-like package. Yeah, safety first right! After cleaning our hands, we digged into the Golden Crispy Fish Skin ($10) with fish skin deep fried to perfection and coated with salted egg yolk and garlic. So addictive that we cannot stop!

We were recommended to try Firecracker Chicken Nest ($26). Don’t feel intimidated by its chopped dried chillies. It’s there to lend their flavour to the cooking oil but it’s really no kick at all lah! But if you were really sweating from the ‘firecrackers’, slurp down the “egg yolk” which is made with mango puree which acts as a fire extinguisher. The skin is most delicious!

Here comes the star of the night – Sichuan Mala Grilled Fish ($68). It’s a great dish with fresh barramundi served with spice broth, topped with cabbage, tofu skin, green peppers, peanuts and dried chillies. The clear broth has been stewed for 6 hours and it has accentuated the sweetness of the fish. The numbing spiciness in Sichuan dishes is not prominent and can be savoured on its own without feeling that layer of grease on your lips.

And here comes my comfort food – Mapo Tofu, featuring silky soft tofu freshly made in-house with minced beef sauce. My favourite is the Mushu Pork ($24) with premium kurobuta pork stire fried with black fungus, button mushrooms, bamboo shoots and zucchini. Just when I decided to cut down on carbs, I can’t resist ordering a bowl of white rice to go with these dishes.

Towards the end of the meal, we were each given a fortune cookie. It cracked me up totally when I got this. “Wahlou eh! What is this? Means I don’t need to buy 4D already!” The Ginkgo Barley Beancurd brings a sweet ending to our dinner. A Lokkee rendition of a classic Chinese dessert. Ginkgo nut spheres are served with ‘Fu Chok’-style barley broth on a bed of beancurd.

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How many times have I eaten at Seletar Sheng Mian • Mian Fen Guo (实里达生面·面粉粿)? Minimum once a week ever since they open in Kebun Baru Food Centre about 5 years ago. They used to be at the defunct Seletar Food Centre before the elder brother opens a stall in Toa Payoh Lorong 8 and the younger one at Kebun Baru Food Centre. This is our favourite lunch for my grandfather and I. The queue is long but I really don’t mind queuing for it just to get two bowls of soup ban mian and mee hoon kueh. How time flies, I can still remember them serving two small prawns initially, to one prawn and now one bigger size prawns.

The soup is boiled with pork bones and ikan bilis, which is very sweet. For a $3 bowl of Sheng Mian Soup, you can one super fresh prawns, minced meat, pork, vegetables and egg! When cooked together, the flour from the Sheng Mian actually makes the soup thicker. I have grown to love their mee hoon kueh more because they hand-pull the dough into the soup while many other mee hoon kueh stalls have already been using machines to make it. The minced pork in the soup makes it extra tasty and I can’t help it but to finish the bowl everytime when I am there. It is also very popular among the elderly as they are cheap and delicious!

Recently, I have grown to like the dry version where the owner will mix the sauces and pour it to the kueh or noodles after they cook it. I didn’t think very highly of it but when the chilli sauce is mixed with my mee hoon kueh, you get that umami flavour that is irresistible. Not much heat for the chilli, but the savoury sauce is pretty tasty. Sprinkling some fried shallots and crispy ikan bilis makes it even better. I suggest you add another 50 cents for extra ikan bilis.

READ: Best of Kebun Baru Food Centre

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

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To celebrate Mondo Mio’s 10th year of serving authentic Italian cuisine in Singapore, the restaurant is proud to introduce a selection of off-the-menu specials on top of their freshly revamped menu. The menu is curated to showcase the vibrant flavours of Southern Italy. Owned by businessman, Gabriele Galdi and helmed by head chef, Antonio Bisogno – both Italian natives, Mondo Mio takes pride in its masterful combination of handmade pastas and secret-recipe sauces that are prepared from scratch. Fresh seafood, tomatoes, citrus fruits, olive oil, zucchini and eggplant feature prominently, as they are widely used in Southern Italian cooking.

From 25 September to 15 December 2016, diners can look forward to relishing a range of seasonal dishes and evergreen signatures in a celebratory 4-course set menu priced at just $45++ per person. You get an appetizer, first course, second course and a dessert with coffee or tea.

Our meal began with appetizers such as Insalata di Baccala ed Agrumi ($16) and Rosoni Di Zucchine alla Griglia Ripieni ($14). The former makes for a refreshing start, where meaty flakes of bay leaf steamed cod dressed with orange olive oil are stacked between zesty layers of kiwi, grapefruit and mandarin segments. The latter, on the other hand, are tantalizingly smoky rolls of zucchini wrapped around mozzarella, ham and caramelized onions and served with mint béchamel.

The following three dishes are all carb-heavy but really tasty! The Pizza con Rucola Pesto ($22) is an inimitable standout, where a piquant spread of homemade rocket and roasted pine nut pesto sits beneath discs of salami, ricotta, melted mozzarella and fresh cherry tomatoes. Mondo Mio’s pizza dough is made in-house, using a straightforward traditional mix of only water, flour and natural yeast. This forms the crisp, thin-crust base for over 10 combinations of toppings.

Besides making the pizza dough in-house, Chef Antonio methodically kneads, rolls, cuts and shapes at least seven types of pasta every week, ranging from well-loved favourites, such as ravioli and gnocchi, to the less-known likes of trofie and black olive tagliolini. Gnocchetti in Salsa di Scampi, Zafferano e Gamberoni ($28) and Tagliatelle Fatte in Casa con Crema di Melanzane e Cicale ($26) will whet the appetites of pasta lovers! The first dish consists of grilled prawns and al dente knobs of curved, shell-like pasta, tossed in a rich sauce flavoured with scampi, Chef’s special seafood stock and wisps of fragrant saffron while the second dish is where ribbons of flat noodles are ensconced in a robust sauce of eggplant, tomato and basil then crowned with sautéed crayfish.

For those hankering after some meat, the Scaloppine al Marsala ($24) glazed with a luscious fortified red wine sauce is sure to hit the spot. This off-the-menu special is prepared by carefully pounding fillets of veal that are 5 months old from New Zealand until thin and tender, then coated in a little cornstarch and finished in a pan with butter. The veal fillets are accompanied by roasted vegetables which change from time to time according to the season.

Finally, chase down the savouries with a leisurely dessert or two, such as the Pistachio Tiramisu ($12) – a spin on the classic favourite comprising mascarpone cheese melded with pistachio paste, sponge fingers soaked in Bailey’s and a generous sprinkling of chopped Sicilian pistachios. Also, don’t miss out on the Cannoli Siciliani con Pera e Ricotta ($12). Cannoli originates from the Amalfi coast but Chef Antonio has infused it with Sicilian flavours. Crunchy Italian pastry studded with caramelized walnuts cradle a fluffy mixture of ricotta, Chantilly cream and diced pear.

Dining at Mondo Mio is a relaxed affair, where customers can catch the chefs bustling in the open kitchen and enjoy their food and wine in a cozy yet spacious environment. The al fresco dining area makes a really good romantic date night for couples. Start the evening with an aperitif and small bites at the bar and finish with a lovely post-meal stroll by the nearby riverwalk. Mondo Mio’s delectable Italian food is bound to make you return for more!

Note: This is an invited tasting.

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[HONG KONG] I don’t usually have a fixed itinerary when I visit Hong Kong. Being a foodie heaven, you can get good food at almost every street. While walking around Central with Mr Robert Chua, we passed by Lan Fong Yuen (蘭芳園) and I remembered some of my friends have been telling me that they are the pioneer of Hong Kong milk tea that even famous food critic Chua Lam recommended this place! So we decided to give it a try.

Opened since 1953, Lan Fong Yuen has been a popular HK eatery as evident from the long queue outside the stall at non-peak hours. No wonder people say if you haven’t visit Lan Fong Yuen, it mans you haven’t been to Hong Kong. The staff would encourage you to just buy take-out orders but if you really want a seat inside, then each pax has to have a minimum spending.

As with most HK cha chaan teng, they emphasizes efficiency. You share seats, and your food is served quickly to match the hurried lifestyle in Hong Kong. The waiters rush you to make your orders and you have no time for you to sit there and ponder about life. I would expect the same for Lan Fong Yuen but surprisingly, we managed to even strike a conversation with one of the waiter who has been working there for 20 years.

Its French Toast is coated generously with egg batter and deep fried till it has a crispy exterior with soft interior. I can even smell the butter fragrance! The Pork Chop Bun was decent but not magical. It comes with a thin slice of juicy pork chop and tomato slices.

For a perfect afternoon tea, pair it with HK Style milk tea, also known as “silk stocking tea”. Using 5 different tea leaves from New Zealand and mixed according to their golden ratio, Lan Fong Yuen’s milk tea does sound impressive but unfortunately, my ice milk tea was super disappointing on our day of visit. Yes, it has a smooth, creamy texture thanks to the evaporated milk. But it was a little too diluted and bland for my liking.

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You probably have travelled to Tokyo countless of times. But do you know that there is more to the capital than its modern side. Only 2 hours away from central Tokyo, Okutama offers rich nature and spectacular landscape throughout the year. This is the town where you can go over the weekends, and appreciate its nature and history. Escape from the hustle and bustle of the city to enjoy the beautiful lakes and picturesque mountains. I love its tranquility and it doesn’t feel like Tokyo at all!

Recently, I embarked on a trip to Okutama as part of Tokyo Sightseeing Promoting Project. Here’s a list of activities you can do while you’re here.

How to get there?
We stayed in Asagaya Station the day before. So from Asagaya Station, we hop on the JR Somu Line to Mitaka Station. Then, we took JR Rapid Expr Holiday Okutama 3rd and reached Okutama Station.

1. Be awe by the beauty of Okutama Lake

From Okutama Station, take a bus to Okutamako-Lakei (Bus timing please see here: http://www.nisitokyobus.co.jp/rosen/noriba/okutama.html)
Lake Okutama-ko is an artificial lake formed by Ogouchi Da. The large lake is the largest source of water for Tokyo city. It also captures a nice harmony of natural beauty and man-man structures. Here, you can see cherry blossoms in spring, beautiful greens in summer, colorful leaves in fall, and the frosty snow scape in winter.

2. Slurp the best soba

After a scenic walk around Okutama Lake, we cross the road and begin a 15 mins walk up to Aomedachi Fudoson rest house to have lunch. It was an easy route up with no steps, and you will soon reach the tranquil rest house where you get to eat their homemade soba noodles from scratch using the clear water from Okutama lake!

The main attraction is obviously the soba. The buckwheat noodles, rolled and cut by hand, are made fresh daily. Order the plain cold soba, nested on an unadorned bamboo mat, and a ceramic mug of seasoned broth at its side to dunk the noodles. It was so good that we were approvingly slurp them loudly. It is accompanied by side dishes cooked using local ingredients by the resident soba master.

For more information: http://www.okutama-aome.com

With my coordinator, Sayaka.

Matcha gelato is always a good idea, especially when you are in Japan.

Look, autumn is coming!

3. Explore an underground world of Nippara Limestome Cave

From Okutama Station bus stop, we took a bus to Higashi Nippara bus stop and visited the 250-million year-old Nippara Limestone Cave. Discovered in 1962, it is one of the biggest cave in Japan. Upon entering, we were all shivering from the cool 11°C breeze. But after you start walking in the cave and explore the different natural features, the temperature was bearable. The cave is about 800m deep and let me warn you, don’t get too distracted by the rocks as you might bump your head against the low ceiling.

Read about it here: http://www.nippara.com/nippara/syounyuudou/syounyuudou.html

4. Get an adrenaline rush from river activities

Immerse yourself in nature can certainly be relaxing, but who is to say you can’t also have some fun. If you’re feeling adventurous, alight at Mitake Station and visit the canoe school to participate in water activities like rafting, hydrospeed, canyoning and river SUP (Stand Up Paddle board). They have swim suits and sports sandals for you.

5. Pamper yourself with a relaxing onsen

Okutama is home to several onsen (hot springs). Among them, Mikawa-ya is located near Okutama station. It is open to the public. Thereafter, have the traditional Japanese bento.

Address: 1414 Hikawa, Nishitama-gun, Okutama-machi 198-0212, Tokyo Prefecture

Where to stay?

When you travel at Okutama, I recommend that you spend at least a night there so that you can take your time to slowly explore this quiet and mountainous town off Tokyo. So if you are finding a place to stay, I highly recommend Hatonosuso at Hatonosu Station.

Onsen hot spring is available at Hatonosuso as well. The hotel was renovated last year so things are really new and big. Our room oversees a beautiful greenery and we even have a small bathroom with bathtub and a toilet. The onsen hot spring bath is impressive, with two bath options. Yutaka is provided during the stay. You can select one from the rack in the lobby.

The restaurant in the hotel serves Italian cuisine cooked with organic local vegetables for dinner. We started our dinner with ham and pasta tossed in tomato sauce. The grilled beef in red wine jus is excellent, with nicely charred skin and pink succulent meat.

Have a change from the normal Japanese breakfast as the hotel provides scrambled eggs to kick start your day.
Address: 662 Tanazawa, Nishitama-gun, Okutama-machi 198-0106, Tokyo Prefecture
Website: http://www.okutamas.co.jp/hatonosu/access.html

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Thank you Tokyo Metropolitan Government for sponsoring the trip. This is part of Tokyo Sightseeing Promoting Project. For more information, please visit https://tokyoreporter.jp

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In recent years, we’ve seen many young adults entering the F&B industry, most of whom open hipster cafés selling popular brunch items such as French toast and eggs benedict, alongside their self-proclaimed “artisan” coffee concoctions. However, there are other hawkerpreneurs like Desmond, who are taking the road less glamourous, opening Sumo Big Prawn Noodle at a hawker centre in Ang Mo Kio.

This is the talk of town recently. We arrived around 11am on a weekday morning and queued 40 minutes for our noodles. Once in awhile, Desmond will go down the row of queue taking in orders for Lobster noodles (as they take a longer time for preparation). Desmond’s family helps him with the business. Each has their own roles respectively so despite the long queue, they’re quite efficient.

We had the Lobster and Big Prawn Soup with Yellow Noodles ($24.90). You’ll realize that the pricing stated on their signboard is $18.90 but on days when they’re sold out on Asia Lobsters, they’ll replace it with Columbia Lobsters, which are a little pricier as Columbia Lobsters are of a more premium quality and tastes sweeter when cooked.

Our bowl of Lobster and Big Prawn soup arrived piping hot, with a subtle aroma of Chinese wine and buttery fragrance. It consists of a whole lobster, two big prawns and plump, juicy clams. We have read some reviews about the lobsters being tough and dry, but thankfully, the lobster and prawns we had that day were cooked just right, soaking in the richness of the broth without compromising on its natural sweetness. I guess consistency is still an issue here but I believe they will be better.

The Crayfish Bee Hoon Soup ($13) features three crayfish sliced into halves and generous portions of clams. Somehow, the crayfish bee hoon soup tasted slightly sweeter and milder as compared to the lobster soup. My parents love the crayfish as the meat was cooked till tender and sweet. Whether it’s yellow noodles or bee hoon, we enjoyed the entire bowl.

Besides what we had, Sumo Big Prawn also offers Prawn Bee Hoon Soup ($5), Sumo Big Prawn Bee Hoon Soup ($8) and Japanese Lala Soup ($6.90). The soup here really hits all the right spots and it’ll be even more satisfying on rainy days. We may not be seafood experts nor chefs, but as just foodies-next-door, we enjoyed our lunch. I mean… Where else can you get such affordably priced lobster noodle soup that also tastes so good? We’re already planning our next visit back to Sumo Big Prawn!

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

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Located along the picturesque Singapore River, Clarke Quay Central offers an eclectic range of more than 150 retail stores and F&B outlets spanning across five levels. The mall has been known for its international gastronomic selection especially its wide range of specialty Japanese dining options with inviting river view and well-known local delights; grab your friends and family for an international gastronomical trail. For the last quarter of 2016, there are 4 Japanese outlets at Clarke Quay Central offering Miss Tam Chiak’s readers with exclusive discounts.

Mitsuba Japanese Restaurant

Opened in May 2014, Mitsuba allows guests to enjoy premium Japanese cuisine without burning a hole in the pocket. If you’re interested in savouring premium quality Thick Cut Sashimi, this is the restaurant for you. The atmosphere is romantic, especially in the evenings if you choose a window seat to get the wonderful view of Singapore River. You can also enjoy dining in authentic keyaki booths (train seats) or chat with the chefs over a beer at their sushi bar. Their a la carte buffet menu consists of items such as sushi, handrolls, maki, grilled dishes, deep-fried dishes, hot griddle dishes, rice, noodles and more.

SPECIAL DEAL
From now till 31st December 2016, there is 1-for-1 Asahi Super Dry promotion. You can also enjoy 25% off buffet lunch with every 4 paying adults and their signature dish, Mitsuba Chirashi, is only $28 when you flash this article.

Santouka

Santouka took its baby steps in the 1980s in Japan, with its very first restaurant in Asahikawa, Hokkaido. The restaurant only had 9 seats and a single item on the menu at that point of time: shio (salt) ramen, served with a small, pickled plum in a unique round bowl. A gentle flavour will spread throughout the moment you put a spoonful of soup in your mouth, and it continues with a rich and delicious taste. Under the original production method, the white tonkutsu (pork bone) soup was produced and features a mild flavour, which is slurp-worthy to the last drop.

SPECIAL DEAL
From now till 31st October 2016, you just have to flash this article to enjoy a complimentary Aji Tamago (味たまご) per person, with an order of Tokusen Toniku Ramen.

Azabu Sabo Hokkaido Ice Cream

In Japan, Hokkaido is famous for its dairy products, particularly the farm-fresh quality of its milk. The milk’s richness and creamy texture contributed to the creation of internationally renowned Hokkaido Gelato Ice Cream. To ensure the health and wellness of guests, Azabu Sabo’s Hokkaido Ice Cream is made from fragrant and rich Hokkaido milk, with no chemical addictives. It is especially soft and creamy and comes in a variety of flavours ranging from green tea, mango, tiramisu, black sesame to sweet potato, just to name a few.

SPECIAL DEAL
From now till 30th November 2016, you just have to flash this article to enjoy 15% off double scoop ice cream in a cup! (Usual Price $5.90)

Yamakawa Super

If dining at Japanese restaurants at Clarke Quay Central still hasn’t satisfy that Japanese cravings you have, why not head over to this Japanese specialty store that offers different types of Japanese products like chocolates, biscuits, snacks and ice cream so as to bring home some “souvenirs” and continue getting a taste of Japan?

SPECIAL DEAL
From now till 30th November 2016, you just have to flash this article to enjoy 20% off your bill, with a minimum spending of $15.

MissTamChiak.com will be giving away $20 Far East Organization Mall Vouchers to TWENTY LUCKY READERS! The contest will end on 30 November 2016.

How to win?
1. Like Clarke Quay Central Facebook Page.
2. Share this article on Facebook and tag Clarke Quay Central Facebook Page.

With its prime location, exciting activities and dining options available, there’ll always be something for everyone here. Whether you are pampering yourself in a spot of riverfront shopping or indulging in a riverside dining experience, you’ll always find something refreshing at Clarke Quay Central. For more dining and shopping options, visit http://www.clarkequaycentral.com.sg/

This post was brought to you by Clarke Quay Central.

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We wanted to have laksa on Sunday but it was closed, so we went for Heng Hua Restaurant instead. Opened for more than 10 years, the stall used to be at Joo Chiat before moving to Yishun. A small eatery at the void deck, you can expect pretty decent Heng Hua dishes at wallet friendly prices.

For starters, Stir Fried Sliced Yam ($10/$15/$20) is a must as the yam cubes are sweet and tasty. They are fried till it has a slight crispy skin and coated with a slightly sweet sauce, while the yam melts in your mouth.

Heng Hua Style Fried Bee Hoon ($4.50/$8/$12) is another popular dish featuring thin translucent noodles soaked in rich stock made from pork bones. It’s simple but comforting and paired with seaweed, clams, peanuts etc. Another option will be Heng Hua Style Lor Mee ($4.50/$8/$12).

Whenever I eat at a putien restaurant, I would always order deep fried mackerel fish. Deep Fried Slices of Tenggui Fish ($10/$15/$20) is lightly seasoned and retains the sweetness. We needed some greens so we also had a plate of Braised Bean Curd Skin with Kailan ($8/$12/$16).

MissTamChiak.com paid its own meal at the stall featured here.

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Tea is one of the oldest beverages and despite being so easy to prepare, this beverage is capable of delivering wonderfully refreshing flavours.

Starbucks has always been known for their coffee and Frappuccinos. Now with the launch of the new Starbucks Teavana, customers can enjoy bold, refreshing and unique tea beverages in-stores and at-home! Bringing many new teas sources from top tea estatates, you can now enjoy a range of unique iced and hot tea beverages with bold flavours with Starbucks Teavana.

We were invited to attend the Starbucks Teavana Party where we were introduced to the Teavana full leaf teas as well as the Teavana handcrafted beverages. Prior to the party, I have actually tried it on my own and loved it, hence I was really excited to deep dive into the world of Teavana and learn more about teas from the Starbucks baristas. P/S the drinks are all available across all stores island-wide.

I am a coffee and tea drinker. So the Matcha & Espresso Fusion (tall $6.90) is the best of both worlds. It is a combination of fine Matcha powder layered with milk and Starbucks signature Espresso Roast. This beautiful layered drink can be enjoyed iced and hot.

Giving a refreshing twist to the traditional black tea, the new Iced Shaken Black Tea with Ruby Grapefruit & Honey (tall $5.50) is layered with zesty Ruby grapefruit and is completed with a dash of honey. Available ice and hot, it’s sweet and tangy! The sparkling version is available at $6.10 (tall). If you are wondering, the above photo was taken at Hong Kong, when I was drinking Black Tea with Ruby Grapefruit & Honey while waiting for my flight home.

For a more refreshing tea option, opt for the Iced Shaken Hibiscus Tea with Pomegranate Pearls (tall $6.90). The bright floral notes of Starbucks Teavana™ Hibiscus tea make up the base of tea and we can’t resist the bursting pearls of real pomegranate juice. The sparkling version is available at $7.50 (tall).

While having afternoon tea at Starbucks, why not pair your beverages with some of their hearty afternoon snacks? Fancy some Starbucks muffins? Pick from Caramel Pecan, Banana Walnut, Blueberry Crumble, Chocolate Cookie Crumble, and Carrot Cake with Cream Cheese. My favourite Teavana-food combination is the Matcha & Espresso Fusion with Cookie Crumble cheesecake.

In addition to the handcrafted beverages, Starbucks is also introducing Full Leaf Tea Sachets, including English Breakfast, Early Grey, Youthberry, Emperor’s Clouds & Mist, Mint Blend, Chai, Mint Citrus and Chamomile.

We were taught how to do tea tasting. I have done wine tasting before but this is the first time I am doing tea tasting and it was really interesting. What to look out for?

1. Inspect the colour of the tea.
2. Does it have an enticing aroma? Smell it just like how you would for coffee.
3. Drink and “feel” the body of the tea. Does it have depth?
4. Go for the flavour. Is it pleasant and or good quality?

For casual tea drinkers like you and me, perhaps it will be helpful for you to try comparing the teas to others to see if you like it. The most important part of the tasting is… Does it taste good to you? Afterall, it’s about the search of the ideal cup of tea to fit your palate. ☺

Using Starbucks Teavana Full-Leaf Teas, we also learnt how to create our own drinks at-home.

Sparkling Youthberry Cold Brew

We know that white tea is always the lightest because the youngest tea leaves are used and least processed. Now Starbucks has up-ed the game by offering Youthberry tea! Made from acai berry, hibiscus and rose petals, the Starbucks Youthberry White Tea has a delicate sweetness which all women would love.

Tea-licious Earl Grey VIA™

If you love Yuan Yang, a mixture of coffee and tea, then you will love Tea-licious Earl Grey VIA™. A bright blend of black tea comes from Sri Lanka with fragrant bergamot oil and lavender. Add in Starbucks VIA™ Colombia instant brew and condensed milk, you get a smooth yet mid body flavour.

Indulgent Chocolatey Chai

Here comes the ultimate enjoyment – Indulgent Chocolatey Chai. To be honest, I didn’t like chai tea previously. But I have grown to love the rich spice notes and when you mix with dark chocolate and marshmallow, it is rich, dense, decadent, yet not overly sweet.

The new Starbucks Teavana teas are available either hot or iced for $4.40 (tall). All teas are available for purchase in sachets in-stores except for Mint Blend and Chamomile ($14.90 for a box of 12 sachets).

For more information, please visit www.starbucks.com.sg/teavana

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With Singapore’s hot and humid weather, soft serve is one of the “coolest” grab-and-go dessert that could bring our heat down. Whether you’re a green tea lover or an avocado lover, there’s a wide variety of soft serve around Singapore. Here is a list of 19 places that we have found with heavenly soft serves to satisfy your sweet tooth.

Twenty Grammes

Located near Haji Lane, Twenty Grammes is a quiet and simple-looking café. The Yuan Yang Waffle ($15) is an aesthetic-looking waffle with a combination of charcoal and original waffle. Topped with vanilla soft serve, you could even drizzle chocolate over your waffle and ice cream. The ice cream is smooth and icy, but not too sweet. Additionally, the waffle was hot and crispy; a total great match to the cold and dulcet soft serve. The only downside, it’s quite pricey for a soft serve on waffle.

Matchaya

Matchaya’s Houjicha Soft Serve ($5.90) nutty flavours hits on the right spot. It is smooth and creamy with a lovely roasted flavour unique to houjicha. With a crisp buttery cookie on the side and pure houjicha powder sprinkled on top, I am so coming back for this.

Brother Bird

Sharing the same location as Stateland Cafe, this artisanal ice cream parlour serves up a lean menu featuring their signature soft serve and mochi donut pairings. Their Matcha Burst ($15) comes with a swirl of cookie butter soft serve and three matcha mochi balls that comes loaded with an oozing reservoir of molten matcha sauce. You’ll want to pop these chewy glutinous balls straight into your mouth – cutting into them makes for a foodporn worthy shot, but you lose all the molten goodness as a result. While the individual components tasted good on its own, the flavours ultimately failed to come together and we found ourselves eating the various parts of the dish in silo.

Sunday Folks

The soft serve are available in 6 different flavours: Summer Strawberries, Roasted Pistachio, Earl Grey Lavender, Madagascar Vanilla, Sea Salt Gula Melaka, Dark Chocolate. Having a soft serve stacked on two square waffles costs $11.80, or if you prefer a petite size, go for the single slice with ice cream at $8.80. I picked the creamy sea salt gula melaka soft serve with a mild combination of sweet and savoury flavour. The waffles come with strawberries, blueberries, maple syrup and hazelnut sauce. I picked an extra topping of caramel popcorn and personally I love it! The sweetness from the caramelized popcorn paired incredibly well with the rather mild sea salt gula melaka soft serve. 

Tsujiri

Famous for its matcha desserts, Tsujiri’s Shiratama Parfait O Maccha ($7.80) has matcha soft serve topped on chewy mochi and azuki bean paste. The matcha soft serve was slightly powdery, unlike how smooth soft serve is supposed to be. The flavor was also a little too strong to my liking. The mochi was rather disappointing, as it was not fully cooked either. On the other hand, the azuki bean paste was smooth and sweet, which aided in balancing the taste of dessert.

HoneyCreme

Organic Cotton Candy Affogato ($6.20) is not only insta-worthy, but the matching of cotton candy and ice cream is just amazing. The soft serve was rich, creamy and smooth. Drizzled with espresso, the dessert was touched with aromatic coffee flavors. To truly enjoy this soft serve, tear off some cotton candy and dip it into the ice cream. The fluffiness of the cotton candy with ice cold soft serve; it really brightens me up!

The Bakery Chef

Better known for their aesthetic-looking and delicious cakes, The Bakery Chef also has soft serve in their café. The Maple and Strawberry Soft Serve ($4.50) looked really sweet. With pink and pale orange ice cream swirl, topped with colorful Froot Loops. The soft serve was smooth and milky, but felt that the strawberry and maple flavors could be a little stronger. By the way, based on The Bakery Chef’s facebook, their soft serve flavors probably change every once in a while.

Oyoge Taiyaki

Roasted Rice Soft Serve ($4.50) is quite a unique flavor for a soft serve. Surprisingly, it did have a slight roasted flavor with mild sweetness; almost tasted like sweet corn ice cream. Since it was roasted rice flavor, there was also a powdery texture to the ice cream. Otherwise, there is the Royal Milk Tea flavor at the same price.

Hvala Waffle Bar

Having soft serve on a waffle is becoming quite normal, what about soft serve with puffles? One of the creation at Hvala Waffle Bar, The Puffle ($7.90) comes with vanilla soft serve crowned with egglets. The Puffle is a work of art, but quite a mess when it comes to eating it. The egglets were served hot, but dipping it into the soft serve brought a combination of hot and cold. The puffle is quite a big portion, and too much sweetness for one person, so remember to share the joy with someone!

Harvest Ice Cream

A shout-out to all avocado lovers! Harvest Ice Cream, located at Chinatown, offer Avocado Soft Serve at $2! It is quite a delectable treat to have on a hot day, especially if you’re taking a walk along Chinatown. Although not too sweet, the soft serve could make do with more avocado flavors than milk. It would take an extra effort to taste the avocado flavors.

Amasoy

You know how they say “looks are deceiving”? Well, Amasoy takes up a small corner of Daessiksin Korean BBQ’s counter. Initially, I didn’t have a good feeling about their Matcha Vanilla Soft Serve ($3) but the first mouth changed my whole impression. Their matcha flavored soft serve was mildly sweet and lightly flavored. The matcha flavor was there, but yet it was not too strong and overwhelming. It was refreshing to have while travelling around hot and sunny Singapore.

Godiva

Godiva, well known for its ‘atas’ chocolates, also offers soft serve ice cream and chocolate shakes. The Chocolate Soft Serve ($8) was very rich and chocolatey. The smooth and velvety soft serve melts in the mouth, with a heavenly aroma that lingers. No doubt the quality is there, but it is still quite pricey for an ice cream.  

Milkcow

Milky Shot ($6.50), or better known as Affogato, was a great combination of vanilla soft serve with espresso shot. The sweetness and of the milky soft serve lightened the bitterness of the espresso. It’s a great choice on days where you can’t decide between dessert and coffee.

Hokkaido Dosanko Plaza

Tucked in the corner of Meidi-ya Supermarket, Hokkaido Dosanko Plaza serves two types of soft serve, melon and vanilla. Each cone is at $5. The portion of the soft serve was quite big. What I liked about it was that the melon flavored soft serve was not too overwhelming, with strong artificial melon flavors. Instead, the soft serve had a light melon flavor with mild sweetness.

Overrun

Overrun adds a local touch to their ice cream by having the Chendol Soft Serve ($6). It was almost like enjoying a Chendol dessert, except that it’s creamier. The shredded coconut enhances the texture of the ice cream, giving it some crunchiness. The pandan jelly, as we all know, was smooth and soft; but those that were in the ice cream froze and brought an interesting icy touch to it.

Small Potatoes Ice Creamery

There’s a saying that “too many cooks spoil the broth.” In this case, too many ingredients spoil the food. Coupled with mini Japanese potato and purple potato paste, the Sweet Potato Party ($9.50) also consists of shiratama, purple potato sticks, crispy rice and azuki beans. Each ingredient didn’t quite blend with the soft serve. The potato sticks and chip were salted, while the crispy rice weren’t crispy anymore. But on the bright side, the soft serve was rich and flavorful, with a gentle touch of sweetness.

Ohara Farm Hokkaido Soft Ice Cream

The Rich Milk Soft Serve ($6) at Esplanade was nothing to fancy and tasted similar to the McDonald’s ice cream. Being located at one of Singapore’s tourist attraction, I believe it is not an excuse for the high price of a soft serveice cream. The sweetness of the soft serve was just nice, but for $6, the smoothness could have been better.

Sweet Monster

Just like the shop’s name, Sweet Monster, the Tiramisu cup ($6) was definitely sweet. Unlike usual tiramisu flavored ice cream, the Tiramisu cup is constructed just like a dessert. Interestingly, they replaced the cream with soft serve. Buried within the soft serve, the Tiramisu cup also consists of mascapone cheese, espresso, lady finger. No doubt it’s quite an interesting touch to have soft serve with mascapone cheese, but the whole dessert was simply too sweet.

Café&Meal Muji

Soft Serve Ice Cream ($2.90) was rather milky and slightly smoother than McDonald’s. Other than having it placed in a glass cup, there was not much of a wow factor for it. In addition, if I were to really crave for vanilla soft serve, then an 80cents ice cream would probably do the trick.

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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Fu Zhou Poh Hwa Oyster Cake, is perhaps, one of the very few stalls that still sells oyster cake now. Shaped like a UFO, this traditional Fuzhou snack is made from oysters, flour, peanuts, chinese parsley. Boasting flavoursome fillings that are enveloped within a thin crispy crust, it’s impossible to stop at one!

Owner Mr. Tan said Fu Zhou Poh Hwa Oyster Cake was set up to commemorate his wife Jenny’s grandmother. Jenny grew up helping her grandmother sell oyster cakes along Ophir Road in the 1950s. They stopped selling in 1970 when her grandmother’s home was destroyed by a fire. However, in 1986, Jenny decided to sell oyster cakes again, in memory of her grandmother.

Already in his sixties, Mr. Tan still arrives punctually at 8am to set up his stall and prepare ingredients for the oyster cakes. He has no helper and works together with his wife Jenny. They have to stand the entire day and after taking their last order at 6pm, they will have to clean the stall before going home around 8-9pm. His children aren’t interested in taking over so he has no successor so while they are still frying up really delicious oyster cakes, better take the chance to visit them or you might not even know what oyster cakes are in future.

The normal oyster cake costs $1.80 each and consists of 1 prawn while the oyster cake with extra ingredients costs $2.30 each and consists of 2 prawns. You can differentiate them as the normal one has either ikan billis or peanuts on the exterior while the oyster cake with extra ingredients has both ikan billis and peanuts on the exterior.

We really enjoyed the oyster cakes as it comes out nice and crispy, without any remnants of oil. Upon splitting it into half to “kaypo” what fillings the oyster cakes contain, the aroma took us by surprise and whetted our appetites for more. Each mouthful gives a burst of savoury flavours and different textures – fluffiness from the pancake and crunchiness from the ikan bilis and peanuts and juiciness from the fresh and plump oysters. Perfect combination! These oyster cakes are simply perfect for snacks or even, as sides, accompanying whatever food items you’re having. Oh yes, Go for the chilli! It has a power-packed level of spiciness – super shiok!

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Hot Pot plays an important part in Chinese cuisine, just like how the French is in love with fondue. It may sound odd but this tongue-searing experience is one of our favourite meals during humid weather like Singapore.

While there are hot pot restaurants on practically every neighbourhood, Peach Garden’s 4-Tier A La Carte Steamboat Buffet is the latest steamboat craze that is bound to take Singapore by storm. What’s the best deal? THEY ARE HAVING ONE-FOR-ONE! It’s literally a merry ritual for the hungry.

First and foremost, pick from 5 different soup bases – Double-boiled Pork Bone Soup, Tomato Pork Bone Soup, “Chen Du Ma La” Spicy Soup, Chinese Herbal Soup and Tom Yum Soup.

A tall steamboat filled with your desired broth is then brought to the table and heated until it boils. Because it is a la carte buffet, so you can freely order any ingredients you wish. All the ingredients are brought to the table raw. You can then decide on how you want to cook it.

Don’t get too intimidated by the 4-tier steamboat. It is actually very simple to use!
Level 1: Soup Base
Level 2: BBQ
Level 3: Warmer
Level 4: Steamer

So you can either choose to boil, barbecue or steam your favourite dishes before your eyes using this all-in-one steamboat. A number of ingredients can be cooked in the broth, on the BBQ grill or on in the steamer. Plus, there are three different chilli sauces specially prepared by the chefs at Peach Garden.

While the broth is warming,, we shared some appetizers such as Deep fried Fish Skin and Stir Fried Bitter Gourd with Salted Egg Yolk for instant gratification.

Because it is a la carte buffet, pick anything you want. Carnivores will like the meat variety including fresh lamb fillet, beef fillet, pork fillet, chicken fillet, luncheon meat, homemade pork balls, sausages and fishballs. Dip a silver of meat into the broth and let it cook till tender. Or, have it BBQ and pair it with a bowl of rice.

We added a lot of vegetables to the broth so that it helps to bring sweetness. Choose from bean pouch, bean curd, spinch, lettuce, tang ‘o’, golden mushrooms, black fungus, sweet corn, deep-fried yam, etc. It’s visually satisfying to share a whole table of ingredients with your family.

My recommendation for you is to make full use of the steamer on the top because steaming ensures that all the natural juices and nutrients of the ingredients are sealed in. This is also one of the few places in Singapore to enjoy dim sum dishes that are steamed upon order at your table! You can steam any dim sum you wish like Shanghainese Xiao Long Bao and Chives Dumplings.

I prefer to steam seafood because they are so fresh! Options include Fresh Flower Crab, Sea Clam, Dice Fish Ball, Fresh Prawn and Sea Bass. Different seafood has different marination. For some, hua diao wine is added. For others, just some sliced ginger will work wonders. The essence and juices of these fresh ingredients are all collected in the dish which boast a light yet robust flavour. I like my sliced fish steamed with superior soy sauce, minced garlic and scallion. The thick fish slices are so delicate and moist, with soy sauce bringing out the sweetness!

Although diners can steam the dish themselves by plunging the meat into the marination, there are also waitress to help you with the process. “We can cook for you, barbecue for you, and steam for you,” said one of the restaurant managers. Within minutes, you will get your steamed dish ready!

The restaurant also offers ready-cooked foods like Yang Chow Fried Rice, Fried Mian Xian with Assorted Seafood and Diced Chicken with Dried Chilli. End of your filling meal with Chilli Almond Alongan, Chilled Mango with Sago and Pomelo, and Chilled Jelly Royale wth Julienne of Coconut.

Socializing during the meal is as important as the cooking and the eating. We had an enjoyable time with my family at Peach Garden and yes, the ONE-FOR-ONE deal definitely makes it more worth it. All the food is unlimited in quantity and it’s only $48++ per person, minimum 4 pax. Only available at Peach Garden @ Thomson Plaza, what are you waiting for?

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Known as the ‘Happiest Kingdom on Earth’, the Kingdom of Bhutan has alway been regarded as one of the most exclusive travel destinations in the world. In reality, it is an accessible five-hour plane ride away from Singapore.

To give Singaporeans a glimpse into Bhutan, Druk Asia has organized the “Discover Breathtaking Bhutan Travel Fair” at ION Orchard Basement 4 from 18th – 30th October 2016. There is photography and painting exhibition, loom weaving demonstrations, Bhutanese culinary delights available for sample, and a chance to purchase Bhutanese food and handicrafts.
What’s more, you get a chance to win a 4D3N all-expense paid trip to Bhutan worth $8,600!

WEAR TRADITIONAL BHUTANESE COSTUMES

Traditional Bhutanese attire include the Kira, which is worn by women and the Gho that is for the men. Dating from the 16th century, Gho is a knee-length dress like the Japanese kimono while the kirais an ankle length long skirt-like dress, supported by brooches called komaon the shoulders.

At the travel fair, replicas of the Royal Garments made for His Majesty the King Jigme Khesar Namgyel Wangchuck and Her Majesty the Queen Jetsun Pema will exhibit alongside a collection of gho and kira for daily wear.

Of course, you are encouraged to try on the gho and kira and you’re your pictures taken at a designated photo area.

HANDLOOM DEMONSTRATIONS BY A ROYAL WEAVER

Bhutanese loom weaving is an ancient art, of which most Bhutanese girls are taught from the age of nine years. They often sit before these looms for many hours daily weaving clothes. Because of the intricacy and incredible detail that goes into making the fabric, I was told that they could only weave 2 inches per day.

To understand Bhutanese culture, watch the live handloom demonstrations by Ms. Tshomo, a Royal Weaver. Ms. Tshomo is one of the finest artisans in the kingdom, weaving ghos and kiras, the Bhutanese traditional dress for the Royal Family. She has worked on the Kitshothara Kira and the Shinglo Gho for the Royal Wedding of the Bhutanese King and Queen, amongst other works. Ms. Tshomo says she takes a year to weave three metres of fabric that is required for the garment.

If you visit the exhibition and take a look closely at the fabric, you will realize that no embroidery is done to create patterns because all the patterns are woven to create the design. SO MUCH EFFORT!

All hand-woven textiles, gho and kira garments and accessories are also available for purchase. Proceeds will go to RENEW Women’s Fund, an organization that provides emergency relief and support services to women and girls suffering from domestic and gender based violence and sexual abuse, assisting marginalized women and girls through shelter, counseling, legal services, advocacy and awareness and scholarships.

SAVOUR DELICIOUS BHUTANESE FOOD

My memory of Bhutanese food is clean and healthy eating but still tasty. At the Druk Asia Breathtaking Bhutan Travel Fair, I met Chef Sonam who learnt co-owns Chh’a Bistro in Thimpu. He has modernized Bhutanese food for international palates, while still preserving its heritage and culture. We get to sample some Bhutanese cuisine such as red rice porridge and dumplings.

Bhutanese cuisine is inspired by Chinese, Indian and Tibetian food. It is not as oily as Chinese and Indian food, but definitely more spicy than Tibetian cuisine. Three types of chillies are presented here, the spiciest is the one that looks like cherry tomatoes. So don’t pop it into your mouth!

Momo is one food that we eat almost everyday during out trip in Bhutan. Similar to Chinese dumpling, it is available from street shops to restaurants all over the country. Most of the time, momo in Bhutan comes in pork, beef or cabbage, but here at the exhibition, Chef Sonam has wrapped chicken momo for locals. Don’t forget to add some Ezzay chilli compote into the momo, it heightens the flavours even more!

Chef makes buckwheat pancakes on the spot and you can pair it with wild strawberry jam and Bhutanese clover honey. The batter is made with organic buckwheat and eggs, with no oil added.

Red rice is to Bhutanese food as bread is to the American table, but the rice is probably healthier. That’s because the rice paddies from Bhutan’s Paro Valley are irrigated with mineral-rich glacier water.

At ION Orchard, we get to eat the red rice porridge cook for a long time together with Sichuan peppercorn and cheese. This is a typical breakfast in Bhutan.

Not forgetting the butter tea made with black tea and butter. It tastes a little different on the first sip but you will get use to the taste thereafter. Other drinks available include Sea Buckthorn Juice and Bhutanese Honey Lemon.

You can even be able to bring some tastes of Bhutan home with fresh produce, dried goods, and groceries available for purchase.

UNDERSTANDING BHUTAN THROUGH ART

Painting works by respected Bhutanese artist Asha Kama, showcasing his expressive form of contemporary art of Bhutanese subjects and iconography, textures, movements and many symbols in the Bhutanese culture, will be displayed. There will also be a photography exhibition by acclaimed photographers such as National Geographic photographer Ciril Jazbec and nomadic film-maker Zuhariz Khuzaimah.

DRUKASIA TRAVEL PACKAGES AND DRUKAIR DEALS

Personalize a magical journey through Bhutan, or select from DrukAsia’s packages, covering themes like adventure, cultural, festival, luxury and trekking.

For the first 100 package sign-ups, DrukAir is offering a special airfare promotion for 2 to Travel at $868*per person, economy class. (Usual price: $1,208)

DrukAir now has three flights departing on the Singapore–Kolkata–Paro route per week! Discover more at the DrukAsia booth at the travel fair.

WIN A TRIP TO BHUTAN!

Win an all-expense paid 4D3N return trip to Bhutan for two worth S$8,600! Simply put on the gho and kira and post your image on Facebook and Instagram with the hashtag #BreathtakingBhutan, and a caption on how you would like to Discover Breathtaking Bhutan and why. You will stand to win an experience of your choice from 5 themed itineraries – adventure, trekking, cultural, festival or essential Bhutan!

Forget Disneyland, put Bhutan on your travel bucket list if you want to visit the happiest place on earth!

The post Discover Bhutan at ION Orchard & Stand A Chance to Win A FREE Trip! appeared first on Miss Tam Chiak.

After the major revamp at The Centrepoint, we had our first round of makan in August where we tried Ollie Kitchen & Bar, Chicken Up, Dapur Penyet, Souper Tang and Ministry of Food.

Just two weeks ago, we invited 5 lucky readers with their plus ones to join me on a food trail to savour another 5 new restaurants at The Centrepoint’s brand new food precincts, Gastro+ and Food Hall, which offer over 30 new food concepts across five levels. The trail was a mix of local, Cantonese and Japanese cuisine. We had such a good time eating sooooooo many dishes at different outlets! Which is your favourite?

Tendon (天丼) is the new Japanese food trend in Singapore. It is a type of donburi where crispy tempura is laid over freshly steamed Japanese rice and topped with a delicious light soy dressing. Riding on the wave, MOF has opened Tensho – a Japanese specialty tendon restaurant with wholesome and quality tempura donburi at affordable prices.

They currently only have two items on the menu – Mixed Tendon ($14.90) or Vege Tendon ($13.90). For seafood lovers, go for the Mixed Tendon featuring crispy prawns, dory fish, Onsen egg and vegetable tempuras served on Japanese rice, served together with Chawanmushi and Miso Soup. Made upon order, the batter is crispy but fluffy, and the sauce offers a good balance of sweet and salty.

Vegetarian friends can choose otherwise which works equally well. The addition of soft boiled eggs kind of gels everything together. Especially when you dip the vegetables into the egg yolk, we went like “oooomph!”. You can also help yourself to the pickles on the table. For their opening special, enjoy a free drink with any tendon order!

Kyoaji means “taste of Kyoto”. Newly opened at The Centrepoint, the restaurant exudes a warm Japanese ambience with fresh Japanese cuisine.

Freshness is ensured here because the seasonal seafood is air flown. They even have their own vessel to catch the fish and each supply is stored at an ultra-low temperature storage facility in Singapore. Its Sashimi Moriawase ($88) features a plate of premium assorted raw fish that is fresh. We also had the Shiro Maguro Aburi Maki ($22) with seared white tuna roll which has a subtle sweetness and smoky aroma.

Kani Tofu (Crab Meat Bean Curd, $6) is a Japanese style cold dish which features a soft handmade cold tofu, drenched with a generous dollop of creamy century egg yolk and wrapped with crab meat. The generous amount of Tobiko adds crunch to this dish. Zuwai Kani Tama Mushi ($16) is a smooth bowl of steamed egg served with snow crab meat and salmon roe.

The star of the meal is Gyuniku Fagura Sauce ($35) where the chef pan fried cubes of Australian striploin beef with goose liver sauce. Tender and succulent beef cubes are drizzled with the rich and creamy goose liver sauce. It was so good that we couldn’t stop!

If you wish to enjoy classic Cantonese cuisine with your family at The Centrepoint, the newly opened Crystal Jade Kitchen is a good option. We shared a whole table of dishes including dim sum, HK roast, congee, noodles and classic wok dishes.

Its Roasted Meat Combination ($18.80 for 2 combination; $23.80 for 3 combination) lets you choose from a variety of meat – signature pork belly, roasted pork belly, roasted honey BBQ pork, roasted duck, kampong chicken or soya sauce chicken. The roasted honey BBQ pork is slightly charred, and beautifully caramelized.

The congee is smooth and silky. We had the Classic Ting Zai Congee ($8.80) with sliced fish, cuttlefish and shredded pork. We liked the Handmade Pork Meatball Congee ($9.80) that was incredibly juicy.

Fortune 5 Chicken ($20.80 for whole; $12.80 for half) features paper crisp skin and succulent meat, served with five sauces to enhance the flavours. It was the favourite dish on the table. On top of that, we also had Smoked Chinese Yam with Whole Garlic ($14.80) and Braised Beancurd with Vegetable ($12.80), which went well with rice. I like the crunchy strips of Chinese yam!

From now till 31 October 2016, enjoy 10% off a la carte food bill at Crystal Jade! This promotion is valid on weekday dinners and weekends, full day. T&CS applies.

With a humble beginning since 1969, Song Fa Bak Kut Teh is well known for their peppery and aromatic soup. Today, under the stewardship of the founding family’s second generation, the brand has since expanded significantly with a new outlet in The Centrepoint! The interior of this outlet provides a unique experience, inspired by Glutton’s Square, the popular hawker street of Orchard in the 1960s.

As with all Pork Ribs Soup ($7 / $9), the quality of the dish depends strongly on the quality of the pork. Keeping this in mind, Song Fa uses good quality pork that is carefully simmered with garlic and pepper to achieve the clear and peppery soup. The peppery kick is not overpowering, balanced off with the sweetness from pork ribs. Another signature dish is the Braised Pig Trotters ($7 / $9) stewed with a range of spices to achieve the intense flavour and mouth-watering tenderness.

Song Fa has also launched new dishes in their menu, including the Spicy Pork Belly ($8) cooked with dark soya sauce, and enhanced with dried chili, dried cuttlefish and lady’s fingers. What makes this dish stand out are the strips of dried cuttlefish that gave the depth and a lovely punchy flavour that pleased our palates. They also serve handmade prawn roll ($8.50) filled with marinated minced prawn, meat and vegetables wrapped in beancurd skin. Don’t forget to have some King’s Garden Tea to complement the bak kut teh.

Honolulu Café at The Centrepoint is their first international outlet. Originating from Hong Kong, it is famous for its egg tarts, pineapple buns as well as Hong Kong Milk Tea.

Their egg tarts are famous for its flaky pastry and soft egg custard center. The dough is frozen overnight so that they can fold a total of 192 layers. That is a lot because usually normal egg tarts only fold 100 layers. That’s probably the reason why the pastry is so flaky. Baked fresh everyday, I am more intrigued by its soft and smooth egg custard. Don’t forget to pair it with Honolulu Coffee (Hot $3, Cold $3.20).

In addition, they also serve a range of classic Cantonese dishes such as Curry Fish Ball ($3 for 5), Chicken Wings with Sweet Sauce ($6 for 4), Beef Brisket Soup ($6) and Fish Fillet Curry Rice ($8.50). We like the curry fish balls because they are deep fried before serving with curry, hence creating that bouncy texture. The curry is imported from Hong Kong.

REDEEM $10 DINING VOUCHER AT THE CENTREPOINT’S DINE.POST.REDEEM CAMPAIGN

Surprise! There’s yet another chance to win a $10 Dining Voucher at The Centrepoint! Simply post a picture of your delicious meal when you dine at The Centrepoint’s food precincts called Gastro+ and Food Hall and redeem a $10 Dining voucher! Hashtag with “TCPGastro” or “TCPFoodHall”, “TheCentrepoint” and lastly, don’t forget to hastag the restaurant’s name.

Redemption at Customer Service Level 3 and limited to first 1,000 diners only. Terms & Conditions apply.

A big thank you to The Centrepoint for hosting us! I am giving away another $10 worth of The Centrepoint F&B dining vouchers to FIVE LUCKY READERS!

All you have to do is:
1. Like The Centrepoint and Frasers Centrepoint Malls on Facebook
2. Share this post on Facebook.
3. Share with us any memories you had with The Centrepoint.

Closing date: 29 October 2016, 23:59. Good Luck!

The post The Centrepoint – 5 New Restaurants Opened in Orchard Road + GIVEAWAY appeared first on Miss Tam Chiak.

Queuing must be Singaporeans’ favourite pastime but would you queue 30 minutes or more for something that will be devoured in less than 5 minutes? Well, when it comes to Hougang Muah Chee, we would! Following his father’s footsteps, Mr. Teo started making muah chee at a tender age of 14 and took over his father as a second-generation hawker. Mr. Teo has been in the business for about 60 years and in the past, he prepares all the raw ingredients by hand, from milling rice to flour, to roasting and grinding peanuts for the muah chee coating. Some of these processes have been taken over by machines nowadays but Mr. Teo strongly insists on manually proportioning each ball of muah chee, meticulously pinching each small globule and dabbing a dollop of shallot oil on them before tossing them in either grounded peanuts or black sesame. Mr. Teo explained that the muah chee loses its springy-ness if snipped with scissors.

Indeed, the muah chee here tastes artisanal as it is so much “tenderer” than the typical chewy types we get elsewhere. We actually went around trying other muah chee stalls after trying Hougang Muah Chee just to make our own comparisons. Another good thing about Mr. Teo’s muah chee is the coating of grounded peanuts and black sesame. It wasn’t overly sweetened with sugar unlike the other stalls where we could detect sugar bits in their peanut coating. The coating here is fragrant and gives a good crunch! It’s so addictive we couldn’t help popping one after the other into our mouths. Moreover, it is served warm so you really get the maximum enjoyment out of this snack!

This nostalgic Hougang Muah Chee brought us back to our childhood days and it’s almost impossible to find such artisanal muah chee that’s still made by hands in the 21st century. Although the big portion we had was priced steeper at $5.50, we felt worthwhile paying due to the tedious, back-breaking manual work that goes behind serving you their delicious plate of muah chee.

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

The post Hougang Muah Chee – Delicious Little Black Gems worth Queuing for appeared first on Miss Tam Chiak.