Hokkien Prawn Mee is an iconic Singapore dish which is a variant of Penang Prawn Noodles. Although we’re next-door neighbours with Malaysia, our version of Hokkien Prawn Mee is very different from their Hokkien Char Mee. Their version consists of fried yellow noodles braised in dark soya sauce while our version is a mixture of yellow noodles and bee hoon, first fried with eggs to give it a lovely fragrance before being braised in a rich and flavoursome prawn broth. Some people prefer the Singapore Hokkien Prawn Mee to be more moist while others prefer it drier. One delicious plate is usually garnished with prawns, squid and sliced pork belly.

Hokkien Prawn Mee doesn’t sound very difficult to cook but the secret lies in how good the prawn stock is as this stock imparts the essence to the noodle and is the key ingredient that makes the plate satisfying. You have the choice to eat it with Sambal chilli and a squirt of lime juice if you like, as these help cut through the richness of the dish. Traditionally, for take-out, Hokkien Prawn Mee would be wrapped in Opeh leaf to enhance the fragrance. With Hokkien Prawn Mee easily found in many hawker centres, we bring you a list of 19 stalls (in no order of preference) that we felt were worth the calories.

1. Ming Yun Famous Fried Hokkien Prawn Noodle

There wasn’t any queue on a Saturday morning so we happily ordered a plate of Hokkien Mee while watching the uncle work his magic. This is perhaps one of the fewer plates of Hokkien Mee boasting an eggy goodness. Starting at $3 per plate, the yellow noodles and thin bee hoon are accompanied by squids, prawns, slices of pork belly and bits of pork lard. As savoury as this plate of Hokkien Mee sounds, it actually finishes on a sweet note due to the seafood gravy. It’s not the best Hokkien Mee but satisfying enough if you crave a plate.

2. Havelock Road Blk 50 Fried Hokkien Prawn Mee

The man behind Havelock Road Blk 50 Fried Hokkien Prawn Mee, 73-year-old Uncle Soon, started helping his mother make fishballs since he was 16 years old and has been frying Hokkien Mee for 48 years. He diligently wakes up at 4am every day and starts working at 5am. He cooks the stock, peels the prawns, prepares the sotong with the help of his wife and works till 10.30pm. It may not be the best Hokkien Mee in Singapore but his passion beyond the taste and flavour is what touched our hearts. According to his caring wife, Aunty Soon, they close from 2pm to 4pm so Uncle Soon can sleep and take a break. With no one taking over, it’s best to try their Hokkien Mee soon as they don’t know when they’ve to cease operations.

3. Tiong Bahru Yi Sheng Fried Prawn Mee

Also located at ABC Brickworks Food Centre, 66-year-old Mr Toh fries up plate after plate of Hokkien Mee triumphantly to hordes of customers daily. His father started selling Hokkien Mee in a push cart in Tiong Bahru during the olden days. When Mr Toh took over in the 80s, they moved into ABC Brickworks Food Centre. It’s a joy watching the uncle fry noodles. He did it so deftly, cooking the garlic, splashing generous amount of crustacean stock, and covering the noodles with a wooden lid to let the flavours absorb into the noodles. The noodles were flavourful, with a moderate smoky flavour and each plate is moist with huge fat prawns. The sambal chilli containing ikan billis is adapted from his father’s recipe and gives a good kick!

We ordered 3 plates of Hokkien Mee ($5 each). Each plate only has two prawns. For photo purpose, we took extra two prawns and a few slices of sotong from another plate of Hokkien Mee and placed it on this plate. Hence, you see a bigger portion of Hokkien Mee. Anyway, it’s better if you give Mr Toh a call to order your Hokkien Mee.

4. Eng Ho Fried Hokkien Prawn Mee

Eng Ho hits the spot by using thin bee hoon in their Hokkien prawn noodle which absorbs all the sweet goodness in their soup. There was no sight of fried pork lard, but their broth was already flavourful enough. Using wild sea prawns, squid and pork to cook the rich stock, it is such a rare find because many hawkers would just go for tiger prawns. Wild sea prawns give a sweeter taste and boast a more delicate flesh. The noodles soak up the essence from the gravy, keeping it very moist. The portions are priced between $3 to $5. If you have been a fan of wetter Hokkien mee, this will suit your palate.

5. Bedok Corner Hokkien Prawn Mee

The star of Bedok Corner Food Centre might be the Chng Tng and Cuttlefish Kang Kong but if you’re craving for a plate of Hokkien Mee, this stall is decent enough to satisfy you. Using a thinner bee hoon with yellow noodles, we’re happy that these noodles were well soaked with the superior stock but perhaps, the stock could have been stronger and more robust. Their sambal belachan definitely enhanced the tastiness of this Hokkien Mee so remember to add a little even if you’re not a fan of spicy food.

6. Sheng Seng Hokkien Mee

There is always a queue at Sheng Seng Hokkien Mee. To be honest, we didn’t fancy this Hokkien Mee but our makan buddy loves it. As with inflation, the plate of Hokkien Mee is no longer at $2. You will like it if you are a fan of wet Hokkien Mee. The noodles are soft and towards the soggy side (perhaps to cater to a large group of old folks in the area). You get a few pieces of thinly sliced prawns and sotong. A squeeze of lime and some kicking chilli make the dish better.

7. Fatty Fried Hokkien Prawn Noodle

The famed Simon Road Hokkien Prawn Mee has relocated to Ci Yuan Hawker Centre. This plate of Hokkien Mee ($4) consists of noodles, bee hoon, squid, and prawn. The noodles, though fried, were served with a bit of gravy, keeping this dish slightly moist. The noodles were infused with prawn stock with mild smoky fragrance. Nevertheless, for those who like spicy food, their chilli is definitely something for you to look forward to.

8. Hainan Hokkien Mee

Fans of wet Hokkien Mee might find Hainan’s version disappointing as this is a plate of dry, fried Hokkien Mee. Its dryness cannot be contended elsewhere as the owner leaves the stock to simmer till it has evaporated, ensuring that the flavours are locked into the yellow noodles and bee hoon. Hence, you get a plate of Hokkien Mee that is immensely rich in flavours, very tasty! A smoky fragrance lingers as you savour each mouthful of noodles. Served with slices of pork belly, squid, small prawns, sambal chilli and lime, Hainan Hokkien Mee is a must-try!

9. Ah Hock Fried Hokkien Mee

Ah Hock is the stall to visit for a sinful supper fix! On weekends, especially during dinner time, expect to wait at least 45 minutes before the plate of delicious Hokkien Mee appears in front of your eyes. The broth was simmered with tip-top quality prawns and pork bones for 3 hours hence, bringing out the sweetness of the prawns. Upon your order, the owner will fry the noodles with this broth till the noodles have fully absorbed the broth. What you get is a plate of aromatic, slightly dry, delicious noodles which goes very well with their secret recipe chilli sauce.

10. Yi Ji Fried Hokkien Prawn Mee

Also located around Serangoon, Yi Ji Fried Hokkien Prawn Mee is patronised by many night-owls. You’ll notice two queues at this coffee shop along Upper Serangoon Road – one for the famous Punggol Nasi Lemak and the other, for this Hokkien Mee. The standard is inconsistent as the Hokkien Mee is sometimes very moist, but too dry at other times. The only thing that remains its standard is the extremely spicy chilli sauce that might even be challenging for chilli lovers. The stall has been around for approximately 5 years and uses a number system so you can sit around comfortably while waiting for your number to be flashed on their digital “board”. One plate costs between $4 to $6.

11. Fried Baby Squid Prawn Mee

We were recommended to try this stall by Alexis’ boyfriend as he lives in the West side and oh boy! This hawker stall is surrounded by a mob of hungry diners during meal times. The father-son team is very organised as the son takes in orders and collects the money while the father focusses only on whipping up delectable plates of Hokkien Mee. Expect to wait around 30 to 45 minutes for your Hokkien Mee during dinner hours.

This version is wet and gooey and the noodles are well-soaked with rich flavours from the broth. The bite-sized squids are cooked just right, with a slightly chewy texture. The best part was the generous portions of fried pork lard served on each plate which made the Hokkien Mee even tastier. The price ranges between $3.50 to $8. Take-away Hokkien Mee of $5 and above will be wrapped in the Opeh leaf. If you’re dining at the coffee shop yet want an added fragrance to your Hokkien Mee, you can also request for your plate of Hokkien Mee to be served on the Opeh leaf if you order $5 and above.

12. Original Serangoon Fried Hokkien Mee

The owner apparently learnt the recipe from the original chef. The stock boasts a mild seafood flavour and they use the thick laksa noodles here that oaks the flavours till it becomes gooey with some smoky flavour. The sambal chilli helps to lift the flavours of the noodles. The dish is moist with pork belly, small prawns and squid but is not as eggy as a lot of Hokkien Mee out there. You can request for extra pork lard bits to put on your noodles which really makes a difference. Each plate costs $4 onwards. We suggest you order the $6 portion for takeaway because it comes wrapped within the Opeh leaf. Our packet of Hokkien Mee costs $15.

13. Xiao Di Fried Prawn Noodle

Honestly speaking, we rate Xiao Di as the best Hokkien Mee in Singapore. The plate of scrumptious Hokkien Mee includes yellow noodles, bee hoon, eggs, beansprouts, sliced pork belly, prawns, squids, garlic and sinful pork lard. All these flavours and textures burst in one mouthful. The noodles are well infused with the prawn stock. You’ll be hit by a strong taste of ‘wok hei’, which we particularly liked. The garlic and pork lard further accentuated the overall fragrance of the Hokkien Mee. Paired with Xiao Di’s specially made chilli sauce, this plate of Hokkien Mee is simply irresistible!

14. Nam Sing Hokkien Fried Mee

The four brothers behind Nam Sing used to run their stall in Hougang. The eldest of the brothers is the main uncle frying Hokkien Mee. It’s not hard to recognise him as he wears a goggles. The other three brothers split their work up in areas of ingredients preparation, order-taking and serving. The focus of Hokkien Mee here is on the light yet savoury gravy, complemented by the yellow noodles and thin bee hoon, which are well infused with flavours from the gravy. Instead of using the usual sambal chilli, the brothers stick to their tradition of serving only sliced chilli in soya sauce. They feel that mixing sambal chilli into the dish would mask the original flavour of the dish. Don’t be fooled if there isn’t any queue as the wait might take up to an hour during lunch and dinner time.

15. Bedok North 85 Fried Oyster

From the name of the stall, it’s obvious that the owners want to highlight their ‘orh lua’ (oyster omelette), but their Hokkien Mee far outshines the mediocre plate of ‘orh lua’. We had the $3 portion. The Hokkien Mee is neither too wet nor too dry, cooked just right. The sweetness of the stock has been well-soaked by the noodles. Served with prawns, sliced pork belly and squids, this plate is good enough to bring you contentment. Being one of the East-siders’ popular food enclaves in Singapore, Fengshan Food Centre has many other tasty offerings. Don’t waste your calories on food that aren’t worth it so, we recommend ordering a plate of Hokkien Mee for sharing if you’re in a big group. Well, good friends share calories too right?

16. Geylang Lorong 29 Fried Hokkien Mee

The man behind Geylang Lorong 29 Fried Hokkien Mee has been in this business for about half an century. He insists on frying Hokkien Mee in a style that was similarly used in the 1950s. The most important part is having a really hot wok and frying the noodles until the alkaline smell is gone. Charcoal fire heats up the entire wok and he uses a special charcoal fire wok which is half the thickness of the normal gas fire woks. This way, he can swirl the noodles around to ensure each strand is consistent and drenched in the crustacean stock. What you get is a dry plate of Hokkien Mee with a slightly charred flavour, we love it!

17. Yang Zhou Fried Hokkien Mee

We’re not sure why it was surprisingly quiet around dinner time on a Saturday night at Yang Zhou Fried Hokkien Mee but the bunch of aunties sitting at the table beside us said the queue here is always crazy. Hokkien Mee here leans towards the slightly gooey and wet side. The slippery noodles kept sliding off from our spoons. The texture of the noodles are good but it would’ve been better if the stock was full-flavoured. Perhaps, the standard is inconsistent as we’ve came across raving reviews on the standard of Hokkien Mee hence, our expectations soared sky-high. We wouldn’t say this is disappointing. Guess the Hokkien Mee just lacked the “wow” factor. The smallest portion is priced at $3.

18. Nam Kee Fried Prawn Noodle

The wait for a plate of Nam Kee Hokkien Mee is very long during dinner time so we have always skipped this stall and went for other food. By the time we finished our meal and thought the queue had died down, the Hokkien Mee is already sold out. We finally had an opportunity last weekend and the Hokkien Mee was served in a jiffy. The yellow noodles and thick bee hoon had been simmered in the stock for a good timing as it turned out not too mushy, still retaining some of its QQ texture. We could clearly taste the sweetness of the seafood stock, which was further intensified by the freshness of the prawns and sotong. Sambal chilli wasn’t too spicy and gives the dish a nice finish.

19. Tian Tian Lai (Come Daily) Fried Hokkien Prawn Mee

Don’t be deceived when there’s no queue in front of Tian Tian Lai Fried Hokkien Prawn Mee as numerous orders have already been placed and the helpers at the stall serve the plate of smothering goodness directly to their customers’ table. The average waiting time is around 30 minutes. What arrived was a plate of well-balanced harmony of aromas and flavours. Hokkien Mee here leans towards the gooey side, with a distinctive crustacean taste of the stock. The prawns and sotong weren’t the highlight but we definitely love the full-flavoured noodles.

It doesn’t matter which area of Singapore you live in as there is a good one at almost every corner of Singapore. Do comment and share more Hokkien Mee stalls that you feel are worth visiting with us. We will prolly drop by and add more to our list.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!

The post 19 Popular Hokkien Prawn Mee in Singapore (We like No. 8 & 13) appeared first on Miss Tam Chiak.

There is a formula to traditional afternoon teas, with many tiered offerings looking almost identical. But this is definitely not so at Colony in The Ritz-Carlton, Millenia Singapore.

Named “The Journey”, Colony’s afternoon tea brings you back in time and through Singapore’s culinary heritage.

At Colony, all savoury items are presented a five-tier ceramic tiffin, also known as ‘tingkat’ in Malay. The experience is the real treat, with items inspired by Chinese, Western and local cuisine, presented in each tier of the tiffin.

As we opened the tiffin box layer by layer, I felt like a happy kid peering into a surprise box, to see what “presents” awaited in each layer.

The smoked salmon sandwich with salmon roe is a classy item, paired well with a flute of Moet & Chandon Brut Imperial Champagne. The yam puff with baby abalone is an upscale version of the usual dim sum, comprising mashed yam fried in a crispy batter and served with braised abalone that is chewy to the bite.

The mini lobster quiche was the highlight for me. Loaded with lobster cubes encased in a buttery crust, it is unapologetically rich and unforgettably delicious.

Then came the pumpkin cake with chilli crab sauce, what a unique combination! The sweet and spicy chilli crab sauce was extremely comforting, with the pumpkin cake soaking up the flavours completely y. As you can see by now, every dish is made of quality ingredients

Not forgetting the beef parmentier – a hearty dish made with baked potato, and combined with diced beef.

That’s not all. Walk to The Patisserie and indulge in all the sweet treats you can stomach! There’s fresh scones, assorted miniature desserts, chocolate pralines, cookies, tarts, nyonya kuehs, ice cream, sorbets and more!

The afternoon tea journey continued with Colony’s special blend of tea with a choice of tea syrup enhancement such as lavender or French rose. Much attention was paid by the service staff as to whether my teacup was full and I had everything I needed.

Colony has proven that afternoon tea can be so much more, with locally-inspired delicacies, unlimited desserts, a flute of champagne and a beautiful interior to enjoy it all in. This is THE afternoon tea experience that you do not want to miss!

Price: S$49++ per adult

SPECIAL FOR MISS TAM CHIAK’S READERS:
From 19 to 30 December 2016, quote “MissTamChiak15” upon reservation to enjoy 15% off “The Journey” afternoon tea at Colony.

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Diamond Kitchen never fail to impress me. To celebrate their third anniversary, they have launched many new premium dishes such as Diamond Suana Treasure, Ba Ba Pomfret, Thai-Style Abalone, Gan Xiang Bee Hoon, Diamond Herbal Chicken and Kong Bak Pau. From now till 31 December 2016, enjoy 15% off their normal prices!

To start, the Thai Style Abalone ($60++) features tender slices of Australian abalone marinated in light Thai Chilli sauce to absorb the sweet spicy hints and served on top of julienned cucumber and red onions.

Kong Bak Pau ($18++ / $36++) is utterly sinful. Thick slabs of pork belly is skilfully braised in premium black sauce seasoned with five-spice, soya sauce, sugar and pepper till fork tender and served with white steamed buns. Kiap the pork belly with fresh lettuce, cucumber and chili sauce to add zing with each mouthful.

The highlight of our dinner is Diamond Suana Treasures ($188++ / $368++) filled with a steamed basket full of generous selection of lobster, snow crabs, red prawns, scallops, mussels, squid and clams. You can taste the sweetness and moisture in every bite. Four dips are created to pair with the steamed flesh – Hong Kong steam sauce, garlic chilli sauce, black bean sauce and gan xiang sauce. I like the gan xiang version where you can taste the texture from fried shallots. This dish is only available at Diamond Kitchen Science Park Drive.

Boosting my appetite, Ba Ba Pomfret ($38++) features firm and tasty pomfret with robust tamarind sauce with rempah made of onions, garlic, chilli and ginger flower. There is a subtle sweetness from pineapple and each dish is paired with long beans, tomatoes and pineapple slices.

Diamond Herbal Chicken ($38++) has got a plump kampong chook steamed with yu zu, ginseng, angelica root and sweet wolfberries. The herbal soup with tender goodness is really comforting.

I was really stuffed by now by Veronica kept telling me to go for Gan Xiang Bee Hoon ($25++ / good for 4 pax). It was the best decision ever because the fragrant spice paste made with spicy dried shrimps, curry powder, lemongrass, dried chilli, soy bean paste is very memorable. Every strand of noodle is coated with this amazing paste and tossed under big fire to achieve the smokiness. It is complete with lavish helpings of plump prawns, tender pork belly and juicy mussels.

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Nasi Lemak is my favourite childhood dish. I have never think too much of it – to me, it’s just coconut with rice. Over the years, we have seen how many of the nasi lemak stalls beginning to use short cuts and factory made products. Gone are the days where we see stall owners squeezing fresh coconut juices into their rice.

The Coconut Club at Ann Siang Hill brought the standard of nasi lemak back with the use of quality ingredients. It all started when Chef Lee visit a nasi lemak convention in Malaysia and learnt more about this dish and he was inspired to bring it back to Singapore. Culinary trained in New York, he experimented with different types of coconut and eventually went for MAWA (a Malaysian West African hybrid).

Just how well-received it was? Just yesterday, our Prime Minister Lee Hsien Loong hosted visiting Philippine President Rodrigo Duterte to lunch here!

This is the special item for the day – Sambal Lala. This is very good, the clams are tossed with sambal and ketchup manis which gives it a deep and intense flavour with a subtle sweetness. Hopefully, they can include in their permanent menu next time round.

As I was savouring my plate of Nasi Lemak ($12.80) at The Coconut Club, the friendly waiter came and asked, “Is it lemak enough?”

I nod in approval. To be honest, MAWA coconut or not, I can’t really taste the difference unless you put two plates of rice cooked using different coconut quality to compare. Having said that, the nasi lemak here is really lemak with a rich fragrance. Using basmati rice grains, the rice I had that day was dense and a little chewy.

The Coconut Club’s standard nasi lemak includes coconut rice, ikan bilis, sambal chilli, cucumber, fried egg and fried chicken leg. Optional extras include beef rendang, otak and fried fish. I really like the chicken leg marinated with galangal, lemongrass and ginger. Coated with tapioca flour, it was deep fried and you get crispy skin with very moist and juicy meat. The sambal chilli needs a little more punch in my opinion, it wasn’t as tasty the as the sambal that were cooked with lala.

To know how good the coconut is, you need to order the Chendol ($3.80) with silky smooth green chendol jellies swimming in a soup of gula melaka, evaporated milk and fresh coconut milk. It doesn’t get better than this. There is a delicate balance between the ingredients and not cringing-sweet. Green chendol jellies are home with rice flour and infused with intense pandan flavour. A good gula melaka (palm sugar) is used and the coconut milk leaves a delicious aftertaste.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the establishment. We will verify and update from our side. Thanks in advance!

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Located beside the “river”, this café boasts a relaxing atmosphere and you can choose to dine alfresco or enjoy the air-conditioning indoors when the heat is too hot to bear. This café is very family-friendly as there’s a small playground where your kids will be able to enjoy themselves outside. On weekday nights, you get a more tranquil atmosphere as the cafe is less crowded. With fairy lights installed on the ceilings, the atmosphere is a tad romantic. Whether you want to chill on a lazy weekend morning, catch up with friends over coffee and desserts or unwind with colleagues after a stressful working day, the wide variety of menu offerings will be able to satisfy everyone.

All-day breakfast is available here and there’s even a kid’s menu. Western food is the focus here so we decided to start with the Oriental Wings ($12), featuring everyone’s favourite comfort food – deep fried chicken wings – except it’s served with Thai chilli dip at Whisk & Paddle. The wings were well marinated and very fragrant when served. You’ll first bite into the crispy skin before sinking your teeth into its tender, juicy meat. The accompanying Thai chilli dip was tangy, kind of like sweet chilli and we felt that the tasty wings can be devoured without any sauces.

Whisk & Paddle serves thin crust pizzas as well, and we had the unique Duck & Lychee Thin Crust Pizza ($17.80). The crispy crust is topped with succulent smoked duck breast. Each bite gives a burst of flavours which ends with a refreshing twist due to the lychee and mango salsa.

The other main that we shared came in the form of pasta. The Italian Carbonara ($15.80) consists of spaghetti cooked al dente, tossed in garlic, egg yolk, bacon and generous shavings of parmesan cheese and topped with a poached egg and crispy parma ham. We found this extremely creamy hence, too overwhelming for us.

Finally, we had Churros ($5) for dessert and opted for the Gula Melaka dip. Unfortunately, the churros were not as fluffy as we expected them to be and the Gula Melaka dip was too sweet. Perhaps, we should’ve tried other desserts such as their sinfully rich warm chocolate fudge cake or the sweet nutella banana cake. There are also pancakes and waffles available.

Located away from the hustle and bustle of the city, this cafe is the perfect “hideout” if you need to relax. Moreover, you can rent a bicycle from Punggol Settlement and explore Coney Island before heading to this cafe for a break. After indulging in their desserts, you can burn off your calories by cycling back to Punggol Settlement to return your bikes.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Whisk & Paddle Cafe. We will verify and update from our side. Thanks in advance!

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Hong Kong 88 Roast Meat Specialist has shifted again – this time just one street away from his previous location! To be honest, I am getting tired following him around because he seems to be changing location way too frequently. I really hope that he will settle permanently at this present location.

If you have been following MissTamChiak.com, you will recall that I have been raving about their very solid sio bak which is what owner Martin is known for. He has got the right formula – the golden brown skin is crispy brittle to the point that it is almost breaking.

He takes more than 2 hours to make the sio bak, from braising to drying then roasting. The end result is a dry and crispy skin that has a biscuit-like texture, with the first bite producing a noisy crunch from the skin before it gives way to the juicy layers of well-seasoned tender and moist meat under it.

The last time, Marin’s char siew didn’t impress. But this time round, it was good. Adding malt sugar into the pork loin, his secret sauce has got a thick gooey goodness. He grills the meat into a dark red caramelized skin with some sweetness and smokiness. He also has a stall that sells wanton mee just situated right beside his roast meat stall. Imagine having this with the noodles, oh man.

Look at this! Look at this! Such glistering skin that can almost reflect (note: I didn’t edit the colour saturation of the photo). Now, I am impressed. Using duck from Malaysia and slaughtered in Singapore, you get (almost) fresh duck. He marinated the duck with minimal seasonings, hence you get the natural sweetness encased in a layer of crispy, fragrant skin. It’s even better with the sambal chilli! Guess, what, he has fine-tuned his charcoal roast so all his meats now got that smoky aroma that is missing in many roast meat stalls.

To complete the whole cycle, Martin has hired a chef who used to work in a popular chicken rice chain to cook the rice and chilli sauce. While the soya sauce chicken we ate had a nice texture, we thought they were a little too generous with the sauce. However, we get a perfect plate of aromatic rice enhanced with ginger and garlic. Coupled with the tangy chilli sauce, the elements are very well-matched.

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If you’re an avid fan of Korean variety shows and dramas, you’d be familiar with Dal.komm Coffee. This cafe first made its appearance in episode 249 on Running Man before appearing a couple of times in the hit drama – Descendants of the Sun. The love story between a soldier and a doctor was so captivating that viewerships soared sky-high for this drama.

The highly remembered scene at Dal.komm Coffee must be in episode 2 of DOTS, where Kang Mo-Yeon and Yoo Shi-Jin broke up without having really been together. The other popular scene is in episode 6 where Dal.komm Coffee appeared as part of a flashback scene when Yoon Myeong-Joo and Seo Dae-Young were happily dating.

In the drama, Song Joong-Ki was seen drinking Welchester Ade Red, made with tangy calamansi, abundant in Vitamin C and comes in three different flavours (blue, red, green). However, we decided to go for sweeter drinks and desserts.

Strawberry Cube ($8.50) is on their special drinks menu. A blend of crushed strawberries, honey and milk gives you a smooth-tasting strawberry latte. It is topped with a few slices of strawberry fruits. The first sip is plain sweetness but the refreshing note hits you at the end. The strawberry slices were slightly sourish, a good neutraliser to the sweet drink.

Sweet Potato Mixtur ($8) consists of a concoction of milk and sweet potato with ice, tailor-made to suit the health-conscious bunch. It’s not too sweet nor overly creamy. The drink is quite light and the subtle sweet potato flavour lingers in your mouth. You might not find the drink delicious at first sip but gradually, you’ll get used to the unique flavour and grow to love it after a couple of sips.

Don’t mistake this as a drink! The Mango Bingsu ($10.90 small size) consists of fine shaved milk. It was soft and fluffy but there wasn’t any mango cubes. It looked more like mashed mangoes or perhaps, mango puree. Its sweetness was overwhelming so the small size was just nice for us. For a healthier choice, you can also get the Cherry Tomato Bingsu.

Dal.komm also serves cakes and pastries, displayed attractively at the counters. It’s the first thing that caught our eyes upon entering this cafe. The Matcha Pie ($8) was very thick and rich. It might be too overwhelming for some people. The crust was disappointing though – texture’s a tad too soft and there’s no satisfaction from the usual crunch you get from pie crusts elsewhere.

The food and beverages are a little overpriced at Dal.komm cafe. But, if you’re a huge DOTS fan, the spacious cafe is actually quite a relaxing place to laze over the weekend, and it’s conveniently located in town.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Dal.komm Coffee. We will verify and update from our side. Thanks in advance!

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You may have walked past ROOST located at the basement of Centrepoint, but have you taken a closer look at those silver robot-looking machines? Because hey, this ain’t your typical chicken rice restaurant. Teleport into the future with ROOST’s modern Hainanese-style Chicken cooked with Singapore’s patented poultry-cooker, iKook. You’re probably curious about how do these compare to the hand cooked chickens served in our favourite hawker stalls? So were we.

Wings up if you simply love chicken rice balls. Now, take those chicken rice balls, coat it with breadcrumbs and deep-fry it. You get CRISPY CHICKEN RICE BALLS ($4.90 for 4). Ooohhh yes, that’s what were talking about. It was our favourite dish of the afternoon. Rice – moist, aromatic and loaded with chicken flavours enclaved in a crispy, golden brown shell. Furthermore, dip those delicious balls in the zesty chili sauce for an extra kick that enhances the flavour. Chicken rice balls, get in the fryer now, then my mouth please.

ROOST has decided to experiment with the idea of Chicken Sushi ($4.90 for 4) as a starter. Slices of their signature soya chicken were rested atop a block of chicken rice, glazed with Teriyaki sauce. Although this fusion dish is not new in the industry, we have to comment that it was a good effort. There is definitely room for improvement such as the inconsistencies in the texture of the grains, most likely due to the unevenness in the cooking. Nevertheless, we believe that the dish has potential to grow into a crowd pleaser, and for the lazy bums out there, this mouthful of rice and chicken is your calling.

Last but not least, how could we miss out on their signature Yin Yang Chicken Rice ($8.90)? As the name suggests, you will be presented with a platter of poached chicken and soya sauce chicken, together with a bowl of classic chicken rice. This dish left us disappointed, as there actually seemed to be more misses than hits. Despite the appealing soya sauce marinate, the pinkish chicken meat was a little undercooked for us. In addition, the chicken rice itself was lacking in the fragrance and deep flavours that we were looking for. However, ROOST nailed their condiments with the ginger sauce once again.

The rice in the starters were extra moist and fluffy due to the fact that ROOST actually mixes in some Japanese rice as the staff kindly shared. The actual star of the restaurant unfortunately failed to impress, but the starters are definitely worth your buck. Perhaps, some might not agree with the idea of machine-prepared chickens and I would say definitely still go for the hawker style chickens if you’re more comfortable with them. However, for those who are open to new ideas, this may very well become your favourite coop in town.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to ROOST. We will verify and update from our side. Thanks in advance!

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Labelled as the hippest cafe in the West side of Singapore, Paddy Hills has just revamped their menu, teasing tastebuds with out-of-the-world curations. On breezy days, you can dine alfresco and take instagram-worthy shots, with the “Rise and Grind” neon-coloured words as background. The cafe interior boasts spacious seating, with a coffee bar as their “centrepiece”. You will definitely catch a glimpse of the barista in action. The menu at Paddy Hills changes by night so it might be slightly different from what we have tried.

Quench your thirst with photogenic drinks such as “Taste Like Purple” ($8) and Beer Slushie ($12). The former is made up of white grape, with magic balls floating around the surface. It’s a fizzy drink and what surprised us most was the burst of refreshing juices when you pop the magic balls in your mouth. The latter, on the other hand, boasts a blend of dragon fruit and margarita, topped with popcorn. It’s a unique concoction but the popcorn felt out-of-place. The beer slushie would’ve been better without the popcorn.

Riding on the Japanese Ramen trend, Paddy Hills has introduced Ramen Risotto ($25), consisting of Kurobuta Cha Shu, Tonkotsu snow-pickled saimeiji and raw quail’s egg yolk. This dish is perfectly executed, from well-prepared risotto to tender pieces of kurobuta pork. Each mouthful consisted of rich flavours of Tonkotsu, with a creamy texture.

If you’re looking for something lighter, give PH Crab Roll ($28) a try. It’s Paddy Hill’s rendition of “lobster rolls”. A perfect harmony of blue swimmer crab and roe is generously enveloped within a squid ink bun. It’s served with Paddy Hill’s kimchi slaw made in-house, wasabi mayo and straight cut fries at the side. The squid ink bun was crisp on the outside, yet retained its fluffiness inside. We couldn’t get enough of the fillings! The mix of textures and flavours managed to hit all the right spots.

To celebrate the approaching festive season, Paddy Hills has introduced a “Christmas Truffle Specials” menu where dishes are served with freshly shaved Italian black autumn truffles. Chicken & Waffles ($28) is definitely made for hearty diners. A huge piece of fried chicken and two chunks of maple glazed bacon are stacked atop fluffy waffles, accompanied by apple pair chutney, chowder and pickled shallots. The chicken was well-marinated, with fork-tender meat that’s easily pulled apart while the bacon contained a good balance of fatty layers and lean meat. The waffle is unnecessary as the meats are good enough on their own.

Here comes the most confusing dessert ever – Chocolate Pasta ($16). Made up of creme anglaise, chocolate mousse, macerated berries and hazelnuts, we couldn’t quite pin down what exactly we were trying. The texture is similar to sour apple laces, slightly rubbery but the taste slightly resembled ferrero rocher. What a mismatch! We still prefer pasta to remain as a savoury dish.

Paddy Hills has blown us over with a few of their new creations but left us puzzled over the dessert. Expect to wait a little while over the weekends as NUS is just nearby so the cafe-hopping crowd will definitely be found here.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Paddy Hills. We will verify and update from our side. Thanks in advance!

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There has been a growing number of Japanese establishments in Singapore recently, with Michelin-starred ramen, Tsuta, opening its doors along Orchard Road and the popping up of new Japanese food halls. We always believe that good food doesn’t necessarily mean expensive food. That being said, you can’t expect the ingredients used to be the finest, as compared to those used by ‘atas’ restaurants. So, for those who are looking for a budget-friendly eatery to satisfy your Japanese food craving, we have hunted down 7 hawker stalls that serve value-for-money Japanese food.

Unkai Japanese Cuisine

Start your hawker feast with some fresh seafood selection such as the Hotate Tobiko Yaki ($15) and Premium Fresh Oysters ($18 for 1/2 dozen). The former are grilled to perfection and topped with a layer of mayonnaise and flying fish roe. The scallops are then flame-torched for a charred finish. The latter, on the other hand, arrived freshly shucked. Each mouthful gives a burst of juices. Just squeeze a few dollops of lemon juice with hot Tabasco sauce and slurp up these goodness! Moreover, the Sake Sashimi ($6) had a good cut – right thickness that was consistent throughout the slices served. Those with heartier appetites can go for the Ten Zaru Udon ($7.50), consisting of udon and a serving of an assortment of tempura.

Teppei Daidokoro

This stall offers yakitori skewers with charcoal-infused yakitori sauce, with a selection of chicken meatball, chicken thigh, pork belly, pork sausages, salmon belly, quail eggs and many more. Chef Teppei spent many months formulating and perfecting his own special charcoal-infused yakitori sauce set to give an intensely charcoal-flavour for yakitori lovers out there. In addition, Teppei fans can also enjoy the signature Kaisen Don ($16, sashimi rice bowl), grilled/deep-fried breaded bentos/dons and Hokkaido croquettes.

Wasai-Ya Japanese Mixed Rice

Japanese Chap Chye Png or Mixed Vegetable Rice is a first-of-its-kind. What’s more surprising is to find it in Junction 8’s foodcourt! The stall has a variety of dishes such as Tonkatsu, gyoza and vegetable tempura. We paid $6.90 for lunch and had Salmon Teriyaki, Chawanmushi and Stir-fry Egg Plant and Cucumber. Each set comes with miso soup and rice. The Chawanmushi was silky and flavourful. However, the Salmon Teriyaki was a tad too tough and the vegetables didn’t taste much like Japanese food. The other downside of this stall is that the food weren’t kept warm while it was displayed.

Kazan Japanese Cuisine

What drew us to this stall was the numerous endorsements displayed right below Kazan’s signboard. Although we didn’t get to speak to the friendly owner, Mr Lim, as he was giving his line of customers his full attention, we believe this stall is tended by Mr Lim and his mother. The stall specialises in Japanese rice sets and Donburi sets. We had the Unagi set ($8) which comes with Miso soup. The unagi arrived glistening, due to its wonderfully caramelised exterior. While the skin was slightly crisp, the meat within was tender, boasting a rich, sweet flavour. It goes very well with the fragrant rice, topped with generous sprinkles of black sesame seeds.

Buta Kin

Buta Kin at Beauty World Food Centre offers 5 types of ramen/udon dishes and 4 different Japanese curry dishes on their menu with most items not more than $6. The most expensive item on the menu is the Special Tonkotsu Ramen ($6.90) which comes with 3 slices of pork belly, black fungus, half boiled egg and seaweed. Although it’s priced very reasonably, the broth lacked the richness of a good Tonkotsu soup base. While the presentation and price of the Japanese ramen is very enticing, the taste was disappointing. But, if you’re looking for a budget Japanese ramen, this should do.

Konomi Zen

“Hello sister! How may I help?” was the first greeting from the chirpy chef and his assistant at this stall. We sat at the table in front of the stall and noticed they have a habit of addressing their customers as brother or sister. The food offerings range from as low as $3 to $6 and we had the Teriyaki Chicken Bento set ($4.50) which comes with shredded cabbage, tempura, rice and a bowl of Miso soup. The chicken was tender, with a silky layer of skin completely drenched in teriyaki sauce. We were surprised that carrots were used instead of the usual sweet potato for tempura.

Kitchen@Work

Kitchen@Work serves a variety of Japanese food, ranging from Donburi (rice bowl dish), to Fried Udon; all of which are tagged with an affordable price. The Yaki Niku Don ($6) is a rice dish topped with sliced beef, shredded onions and capsicums. It was a rather impressive dish, as the ingredients were slightly torched, giving it a slightly burnt taste. Despite being located at a hawker centre, Kitchen@Work has definitely shown quality in the food that they prepare.

With the variety of food options offered in Singapore, it’s no surprise that our country is labelled as a ‘foodie’s paradise’. Hawker stalls have also taken on a more modern image, with these Japanese offerings. We’re happy to see different establishments and new, young start-ups opening up at hawker centres yet, we hope that the older generation will still continue serving up delicious and traditional local fare.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!

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Tis the season to be jolly~ Christmas’s coming right up the corner and we know what this means… Buffets! That’s right, it’s what we all love – UNLIMITED FOOD. What better way to celebrate than to treat yourself to rounds and rounds of delectable treats at some of the best restaurants in Singapore? After all, we are a buffet-crazy nation, aren’t we? Book a table early with Quandoo – an online reservation platform that gives you $15 cash back into your bank account!

International buffets are plentiful, but what sets The Edge apart is their unique focus on Asian and Pacific cuisine. 7 open-kitchens, which features a la minute dishes whipped up on the spot by talented chefs, provide a hawker-like experience that The Edge is proud to bring to you! Signature dishes include Tandoori meats, Peranakan delicacies, Chinese dim sum and Crayfish Thermidor, on top of their great selection of the freshest seafood. We surely couldn’t forget about your dessert stomachs – choose from over 30 impressive desserts that are the best way to end your satisfying meal at The Edge. Not forgetting the traditional Asian decor with a modern twist, this sounds like a great place to bring your parents or grandparents to! The Edge’s impeccable service and buffet experience is sure to conclude your evening on a high note and have your tummies begging for another visit in near future! 

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Frequenters of Clarke Quay should be familiar with the signature Novotel sign defining the Clarke Quay skyline at night. However, how many of us are aware of an amazing buffet spread that lies within this iconic building? I bet many of us (including myself) are not aware that they shake up a huge range of cocktails and alcoholic beverages to go hand in hand with your feast.

Expect to be wowed by the chef’s elevated renditions of our rich local favourites such as the heavenly seafood Laksa and curries. If you’re a fan of traditional Italian delights, be sure to try their delicious creamy risottos prepared freshly for their guests. The wooden furniture and soft lightings that the restaurant incorporates is guaranteed to bring that same warmth into your hearts. Furthermore, with a monthly theme promotion, you will never know what surprises the restaurant has in store for you. Oops did I mention that kids dine free with 2 paying adults when you make an online reservation via the booking link? The Square is a pleasant kids-friendly location to invite your family and friends to spend some quality time together and feel right at home.

When we hear Ritz Carlton, I’m sure we hold relatively high expectations of this reputable hotel and their restaurants. Located at Downtown Core, which houses many prestigious restaurants, Colony is one of them that never disappoints. Travel back in time with their colonial-themed setting (which explains the name) and prepare your tummies for an exhilarating culinary ride that you will never forget.

Crowd favourites include the Colony Laksa with homemade lobster balls and Alaskan King Crab Satay that is bound to please seafood lovers. Watch yourself fill your plates full and unknowingly empty them at the speed of light. But, remember to save some space for their sweet treats that you simply can’t miss out on. Alongside the sumptuous buffet spread, how could we overlook the spectacular view of Marina Bay that is a beauty on its own? I simply can’t help but rave over the nostalgic details and classy ambience that you can only find here at Ritz Carlton. Many guests have been left amazed by the sky high standards set by Colony, and I believe that you will feel the same way.

Sofitel So is one of the most popular 5-star luxury boutique hotel destinations, distinguishing themselves from all their counterparts by delivering anything but the ordinary. To match their daring attitudes, they have also revolutionised traditional buffet Xperiences by showcasing originality and uniqueness that appears to have won the hearts of the crowd. Expect the unexpected, for they pride themselves on providing you with the perfect gastronomical Xperience that will tickle all your senses to a road of rediscovery. Well, all I will give away is that the culinary team at Sofitel puts their own Asian twist on European cuisine that prevents you for putting your fork down the whole evening. Despite regular changes in their menu, make sure to check out their tantalising signatures such as the wasabi spanner crab tartare and 36-hour sous vide lamb neck. Plus, behold the magnificent Molteni oven basking in the romantic French vibes of the restaurant as you enter. For those who wish to impress your date with an unforgettable dining Xperience, count on Sofitel to take your breath away and then, return you with some fresh air that will bring you back to life. 

Situated right by the gorgeous Singapore River, Town Restaurant and its staff are all set to pamper you and your tummy. Take your time to savour their wide plethora of dishes while basking in the panoramic views of the alluring night scenery. They are happy to gift you special creations that surround flavours from east to west. In addition, you may getaway from the usual air-conditioned restaurants by opting for their limited outdoor seats to enjoy the cool breeze on a lovely evening, alfresco style.

Town leaves no man behind by ensuring that their extensive spread caters to all tastes and dietary requirements that you may have. The team has specially curated their menus to bring the tastes of the world to you in addition to our local fare, without that exorbitant price tag. In addition, if you love your alcohols, you will be thrilled to indulge in their Champagne brunch served with free-flow champagne every Sunday. If you’re spoilt for choice, give Town’s buffet a shot for it will provide for any dining group out there.

Be treated like royalty at Melt Café. I think almost everyone is familiar with its oh-so-glamorous display of fresh seafood on ice, which takes centre stage at this restaurant. Of course, expect the elaborateness to extend to all the other cuisine stations as well. I particularly love the concept of the outdoor barbeque area amidst the backdrop of lush greenery, where guests will be able to enjoy a variety of delicacies hot from the grill. At the same time, the indoor gourmet live stations, roast and carving stations are meticulously designed for your pleasure.

Furthermore, Melt Café has left their exquisite patisseries in the safe hands of an award-winning pastry chef; there is almost no room for any imperfections. The level of dedication that Melt Café is committed to goes beyond their food – how could one not appreciate the carefully planned floor-to-ceiling windows and elegance that shines through layout of the restaurant? Wait no further; this could be that defining experience that you have always dreamed of.

Fall in love with your meats at Carnivore, which has held its name for providing one of the most authentic Brazilian Churrascaria experience in Singapore. They are extremely honoured to have preserved the Brazilian tradition of grilling meat over fire and offer it to you right here on this island. You will never be sick of the same meats as Carnivore promises a never-ending myriad of succulent meats served on skewers. For those who are comfortable in their seats, you will never have to get up as Carnivore will feed you with premium cuts right at your table! As for those who don’t enjoy their meats as much, fret not, they have no forgotten about you. You will have as much of a good time as your friends with their fine spread of salads, appetizers, traditional dishes and soups that have been lovingly prepared for you. Exclusively at the MBS branch, they have introduced a new Rio Tapas Lounge that serves up mouthwatering Spanish-style tapas to accompany your meal. Carnivore is also available in CHIJMES and The Grandstand too.

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Under Chef Daniel Tay’s recommendation, we arrived at Blanco Court Kueh Chap in Holland Drive Market & Food Centre for breakfast one day. “It’s my favourite kway chap. They clean the intestines well,” says Chef Daniel as he introduced the kway chap to me.

Uncle Tan and his wife runs the stall daily. It was started by his grandfather in 1950s along a roadside stall in Beach Road. Then they moved to 4th storey of Blanco Court Food Centre, which is just opposite the Fish Head Bee Hoon. If you are wondering, they are not affiliated to To-Ricos Blanco Court Food Centre Kway Chap (3rd Storey) which has two branches in Old Airport Road and Ci Yuan Community Centre.

Indeed, my bowl of kway chap arrived quickly with very cleaned pig innards with no stench. Each piece of intestine is so tender with mature broth that’s clean on the palate. This is a lighter flavour one, which is different from the thick and gooey ones. For the fattiest portion, go for chunky tua tng tao (head of the large intestines) to pair with spicy and tangy chilli. The rice sheets are thin and delicate, swimming in a slightly herbal and silky soup.

The Guide to 17 Excellent Kway Chap Stalls in Singapore

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Korean soft tofu stew is comfort food for me. I have lost count of how many soft tofu stews I have gobbled down, but back at home, and I am constantly on the lookout for authentic Korean food that will give me a taste of “home” at home.

A restaurant specialising in Korean soft tofu stew, SBCD Korean Tofu House has arrived in town all the way from the United States of America. Madam Hee Sook Lee, who is a first generation Korean immigrant, was inspired to populate Korean cuisine all over the world. The original name, BCD House, was named after her mother-in-law’s restaurant in Buk Chang Dong in Korea. Well, our guess is that the S in SBCD probably stands for Singapore. This restaurant, a first in Singapore, is currently housed right inside the new tallest building, Tanjong Pagar Centre which is directly connected to the MRT station.

Starting off with their promising Assorted Soontofu Stew ($19.90), a red bubbling mess loaded with soft tofu, beef slices, prawns, clams and squids made its appearance moments after we ordered. Although their soup base is boiled using pork and vegetables, the broth was further enhanced with the strong and sweet seafood flavours. The freshly handmade tofu was indeed soft and wobbly with a generous of serving of seafood and beef slices. On the day of our visit, the choice of the spice level was not made available, perhaps due to the lunch crowd. Our guess is that the restaurant offered all their customers the standard Medium level, which in our opinion, is not spicy and robust enough. I’m not a crazy spice fanatic, but the broth was really lacking in the punch that a traditional soft tofu stew should have.

Their mains mostly consisted of meats ranging from the premium LA Galbi (BBQ Short Ribs) to the simple Spicy Grilled Chicken. Each main is served with Hot Stone Rice and side dishes. We ordered Spicy BBQ Pork ($25.90) and were pleasantly surprised with the generosity of the mountain of sliced pork laying atop a sizzling hot plate. The pork was quite tender and well-seasoned, but we wished it could be more spicy. On the other hand, the marinated onions soaked up all the pork juices; it was so delicious we couldn’t stop eating even though we were already stuffed.

If you aren’t planning on having your meats for the day, you will be glad to know that the restaurant has included Hot Stone Bibimbap ($19.90) in their menu as well. Mixed vegetables and a sunny side-up are beautifully placed around the rice. However, hold your spoons and don’t stir them just yet. Let the rice cook for a little while more, and you’ll love the crispy rice bits when you scrape them off the base later.

The restaurant also allow you to adjust the amount of hot pepper paste you wish to mix into your rice. If you wish to enjoy some extra sesame flavour and aroma just like us, you may request for some sesame oil to add to your bibimbap yourself.

A Korean meal is only ever complete with banchan (side dishes) right? They serve typical banchan like kimchi, spicy squid strips, seaweed and pickles which are refillable. But, not just that. We loved the whole fried yellow crocker fish, which is less commonly seen here in Singapore. The well-seasoned fish was cooked perfectly such that it was still tender despite being cold. Unfortunately, this is not refillable as much as we wished it was.

As you may have noticed, SBCD Korean Tofu Stew definitely is not as affordable as we all hope it is. Nevertheless, if you’re looking for variety, head straight for their combo sets which allows you to have the signature Soontofu stew and a main (although in smaller quantities) at lower prices.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to SBCD Korean Tofu House. We will verify and update from our side. Thanks in advance!

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One day old Nanjing Impressions has taken over Chef Wan’s former restaurant at Plaza Singapura. Nanjing Impressions is founded in 1994 and has established 35 outlets across China. Their first overseas expansion brings them into our foodie paradise, right in the heart of town. Nanjing Impressions is a Top 50 Chinese Heritage Restaurant, awarded by the National Restaurants Association of China. Also, China’s Ministry of Commerce has named the restaurant one of China’s Top 10 Food and Beverage Brands. With the aim of preserving its time-tested recipes and promoting the natural flavours and heritage of Huaiyang cuisine, you can look forward to enjoying the Chinese locals’ favourite street food, classic dishes and dim sum here.

Walking into Nanjing Impressions is like taking a step back in time to Nanjing’s glory days. Upon entering, you’ll be greeted by a “bar”. People who want to unwind after work can choose from a selection of Chinese wines such as Summer Yellow Wine with Red Dates ($18.80 per 250ml pot) and Winter Rice Wine ($18.80 per 250ml pot). The former has 14% alcohol content and is made from red dates while the latter has 10% alcohol content and is fermented from plum. All fermentation is done in-house and the restaurant imports ingredients directly from Nanjing. Drinking the latter might cause you to get drunk easily as it tastes so sweet, with a slight resemblance to Barley drinks so much so that you might forget the existence of alcohol in it.

Going deeper into the restaurant brings you to the main area that seats about 300 guests, with a few 4-seater semi-private booths at the sides. You will notice a stage at the far end where Nanjing musicians will be performing during lunch and dinner hours. There are also two VIP rooms which seat 10 guests each. There are also some “stalls” where you get to watch the chefs work their magic. You can order from them directly as well. Just place your table number tags at their counters and the food will be served to your table. The chefs at Singapore’s Nanjing Impressions are all locals who have been sent to Nanjing for training for 4 months. They have to constantly pass examinations while mastering the traditional recipes. Very minor changes have been made to the food to cater to Singaporeans’ tastebuds, but the original taste of Huaiyang flavours are still distinct.

The Chinese in Nanjing believes that each meal must consist of 10 dishes, especially during festivities due to the proverb, “十全十美” (to be complete and perfect). Therefore, we were treated to 10 items from their interesting menu. Here are five of our favourite items, beginning with a cold dish – 麻油素干丝 Sesame-scented Beancurd Julienne ($11.80 per portion). Respect to the skilled chef for cutting the beancurd into noodle-like portions! Soft and smooth in texture and dressed with the chef’s special sauce, this cold dish is light and refreshing.

The other cold dish – 金陵盐水鸭 Jinling Signature Salted Duck ($16.80/small; $32/medium; $62/big) dates as far back as 1,400 years ago during the Southern Dynasty. Nanjing’s famous salt-water duck has a deceptively simple name, but it is a 400-year-old recipe that involves a complicated procedure of more than 10 precise steps from dry rubbing, seasoning, brining to hang-drying. The result is a rich, delicious and very tender braised bird that possesses layered depths.

The next dish is created when Emperor Sui Yang visited Yangzhou to admire the spring flowers. He commanded the Imperial chefs to create four flower-themed recipes and the 清纯狮子头 Poached “Lion’s Head” Meatball ($13.80 per portion) was created based on the sunflower. This is a masterpiece of knife work, with the meat carefully diced by hand so that the fat and lean meat are evenly distributed for the best flavour and texture. The meatball is then gently steamed for 6 hours so it retains its shape and flavour. The melt-in-your-mouth meatball is simply delectable.

桂花拉糕 Osmanthus-scented Steamed Sponge ($4.80/3pieces) features home-made traditional Nanjing steamed cake served with Osmanthus sauce. The chewy texture with subtle floral fragrance makes these steamed “cakes” very addictive. It is categorised as a Jinling snack but it was more of a dessert to us.

One last dish that’s worth mentioning is 民国美龄粥 Madam Chiang’s Nutritious Beauty Porridge ($6.80 per portion). Named after Soong Meiling, also known as Madame Chiang Kai Shek, who lived till a ripe old age of 106, this is a healthy sweet soy milk porridge made with lily bulbs and Chinese yam. These are nutritious, guilt-free ingredients that are good for you, especially after all your festive feasts.

It was an interesting experience dining at Nanjing Impressions, learning about the heritage of Huaiyang cuisine. For those who haven’t found a place for your Chinese New Year meals, you might want to consider trying their Fortune Yu Sheng and Reunion Treasure Pot. From the careful preservation of the original cuisine to the traditional decor, to the calligraphy, and down to every bowl and plate, much thought has been put into Nanjing Impressions’ expansion into Singapore. And we believe that it’s worth trying a different cuisine that isn’t easily found elsewhere on our little island.

Note: This is an invited tasting.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Nanjing Impressions. We will verify and update from our side. Thanks in advance!

The post Nanjing Impressions – Indulge in Culinary Delights from Nanjing appeared first on Miss Tam Chiak.

We’ve been wanting to try Mr Andy Tan’s heavenly muah chee but it was always sold out the previous times we visited. Imagine our excitement when we finally got to savour his muah chee yesterday! Tucked in a corner of Circuit Road Food Centre, this hipster muah chee has a continual line of customers streaming in. Andy used to be a car-parts manufacturer but his business failed a couple of years ago. He bought some muah chee at a pasar malam but found it horrible. That was when he began channeling his skills for machining car parts into ‘engineering’ muah chee.

Andy bakes the muah chee at his stall before tipping them into a wooden tray and cutting them approximately into 1cm-wide cubes. These little glutinous rice flour cubes are then tossed in ground, roasted sesame seeds or peanuts. Andy cuts the pieces small so as to make it easier for children and elderly to chew. If you look very closely, one of the tools he used for preparing the muah chee is actually a tool used for machining car parts. Such an innovative guy!

The “yuan yang” muah chee was not available when we visited so we had a portion of white muah chee ($2.50) and a portion of black muah chee ($2.80). We really enjoyed the latter as the muah chee dough was well-infused with black sesame flavour. The glutinous rice dough is less sticky and less oily than what you get elsewhere. Featuring a fragrant and crunchy coating of black sesame which isn’t too sweet, you can pop multiple pieces of muah chee into your mouth at one go.

Andy’s presentation also draws the young and ‘hipster’ crowd. The ‘dine-in’ version is served in a boat-shaped dish with decorative tooth picks while the take-away muah chee is packed in pretty paper gift boxes. Andy’s rationale is to improve on traditional muah chee, while retaining its Singaporean roots and he hopes that future generations will carry on the tradition of making muah chee.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Heavenly Snacks. We will verify and update from our side. Thanks in advance!

The post Heavenly Snacks 天下小吃 – Amazing Yuan Yang Muah Chee appeared first on Miss Tam Chiak.

By Maureen & Mu Qin

Everyone has their favourite breakfast dish to wake up to. Like how Americans love their eggs benedict and pancakes with maple syrup, a must-have for Europeans is bread and cheese and Asians typically eat everything from rice to noodles to porridge dishes. Among many Singaporeans’ hot favourites for breakfast is traditional kaya toasts, with two soft-boiled eggs and either coffee or tea.

Singapore’s traditional Kopi beans are wok-roasted with caramel sugar, butter or margarine and sometimes, pineapple skin and maize, to a dark black brown, then grounded and brewed with a sock-like cotton strainer in watering can-sized pots. Our Kopi is distinctively different in taste as compared to international gourmet coffee – it is aromatic, full-bodied and has a more complex taste. Kopi is served according to customers’ preference here and it’s best to learn the “Kopi Lingo” to ensure you’re ordering what you desire.

Before we give you the best of kaya toasts in Singapore, here’s a brief history of how kaya came about. Kaya Toasts originated from the Hainanese. Hainanese cooks used to make these toasts onboard British boats. For them, strawberry jam is too expensive so they mixed coconut with pandan and egg, which became known as kaya. There are two ways of eating kaya. You can either dip the kaya toasts in the eggs or in your coffee. But, we suggest you try a bite without dipping first, so as to taste the natural flavours of Kaya.

Heap Seng Leong

The kaya here is not outstanding but having a cup of coffee with butter (kopi gu you) in a 1950s kopitiam setting is quite an interesting experience. Nothing much has changed here since the 1950s. The signboard, the cabinets and the tiles remain, only the chairs are new (well not that new too). You will get to see kopitiam uncles sipping coffee while reading their newspapers, or some of them taking a quick nap.

Because many of our traditional kopitiams have been converted to a modern facade, it is interesting to see the boss wearing striped pajamas bottom and a white sleeveless shirt making kopi. Usually when we are here, we will request for kopi gu you. The piece of butter melting in our coffee really makes the full-bodied coffee much more fragrant with a caramelised note (like toffee).

Ah Seng (Hai Nam) Coffee

Since young, the owner has been helping his father to run the coffee stall business, hence he has picked up the skills and techniques in brewing traditional Hainanese coffee and toasting bread with charcoal. The coffee is thick with the right balance of sugar and milk. When you bring it close to your nose, you can smell the distinct aromatic coffee smell.

The kaya toast bread is a signature dish that cannot be missed. Crispy bread with tasty butter and kaya plus two half-boiled eggs is the best choice to start your day. They make their own kaya which is neither too sweet nor too greasy. You can also try their French toast which is another signature dish. The bread is coated entirely with eggs and toasted with charcoal. Read about it here.

Chin Mee Chin Confectionery

Stepping into this 60-year-old confectionery felt like I was travelling back to the 50s. The marble tables, wooden round chairs and mosaic tiles exude a nostalgic feel. Unlike the Kaya Toast commonly served at other shops, Chin Mee Chin’s kaya toast comes in bun rather than bread slices. These buns are made in house and toasted till they are slightly burnt. Thick layers of kaya are spread on the buns, and the warm toasted buns melt the butter which makes it taste much better. It gets pretty confusing for first-timers here. The waitresses are really busy and you will have a hard time catching their attention. And if you are alone or in pairs, you will most likely be sharing tables with others.

Coffee Hut

The owner of Coffee Hut was retrenched a few years back and decided to pay $3,000 to a Hainan coffee master to learn how to make kopi. He was definitely a hardworking student because the coffee he made is one of the best around. It was very thick and the aroma of coffee beans was evident.

Moreover, the kind of toast they serve is just so similar to the ones at Toast Box and Yakun, but at a cheaper price of course. They also make their own kaya and peanut butter sauce which can be spread over the toast or their toasted baguette which is very crispy. Do note that Coffee Hut doesn’t serve half boiled eggs during lunch time.

Good Morning Nanyang Cafe

Good Morning Nanyang Cafe started in 2005 and you can have a taste of its kaya toast in various franchise outlets. Its specialty is Orange Ciabatta Toast with butter and kaya spread sandwich between two crispy ciabatta toast. Using Italian bread in our traditional breakfast is a unique concept as the ciabatta is light and crumbly on the outside, yet soft on the inside.

For Orange Ciabatta Toast, orange peel is added into the ciabatta dough to give a pleasant zesty aroma and does not overpower the kaya. Alternatively, you can have the original ciabatta toast or steamed bun with kaya. With a recipe originated from Segamat, the kaya is more grainy and not too sweet.

Toast Hut

29-year-old Melvin Soh picked up his skills at a local kaya toast chain between classes at the Institute of Technical Education when he was 17 years old. After working there for three years, he opened his own stall in Old Airport Road Food Centre in 2007 at the tender age of 23, serving kaya toast paired with home-brewed traditional coffee, of which the art he learnt from his father.

Aside from the signature items, he serves blended ice coffee to cater to his young customers and freshly made sandwiches using traditional kaya toast bread. In response to the health consciousness of Singaporeans, kaya used in Mr. Soh’s stall is specially created to make it less sweet when served with coffee or tea. His mother and two workers help him at the stall, which has a long queue every morning.

Tong Ah Eating House

This no-frills cafe began their business at the iconic landmark building that now houses the very trendy Potato Head Folk. It has been running for over 75 years and their kaya toasts come with thick slabs of butter. If you specially request for ‘super crispy toast’, the bread undergoes three toastings and in between each toasting, the blackened, charred surface is scraped off with the lid from a can of condensed milk. What you get is a light and crumbly wafer texture for the remaining bread, generously spread with Tong Ah’s homemade kaya. Rumour has it that the kaya is cooked over a slow fire for 10 hours.

YY KaFei Dian

This coffeeshop sells traditional Hainanese fare but what they’re most well-known for is the Soft Kaya Buns. Baked in-house, these buns boasts a crisp, light crust and a fluffy and super soft interior. A generous amount of kaya is spread on the soft buns, topped with a slab of savoury butter. We love the texture of the soft buns and the coconut-infused kaya enhanced the overall taste. Get the set ($3.70) which comes with an aromatic cup of kopi and two soft-boiled eggs to complete your breakfast!

These are the coffeeshops to check out if you’re a traditionalist who enjoys dining amidst a rustic setting. Of course, there are other establishments such as Ya Kun, Wang Cafe, Killiney Kopitiam and Toast Box, just to name a few, for those who are seeking a refuge from the scorching hot weather. Try dunking your kaya toast in the soft-boiled eggs and the kopi and let us know which style you prefer!

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!

The post 8 Awesome Breakfast Spots for Traditional Kopi & Kaya Toast appeared first on Miss Tam Chiak.

I am counting down to Christmas already, what about you? It’s my favourite festival of the year because there are beautiful Christmas lightings, fun gatherings and good food! But it’s always a big deal to prepare Christmas meals. In this post, I will be sharing two simple recipes which I cooked using Tefal Character Wok Pan and Pro Induction Rice Cooker. Hope it will help you to ease some preparations!

Seafood Paella

I have already gotten a Tefal Pro Induction Rice Cooker for my new house and have been using it for a few months. Still loving it really, because there are so many cooking functions you can play with! As you look through pictures of the cooking methods below, you will see the beautiful spherical pot that is exclusive to Tefal. Angled at 62 degree, it encourages heat circulation resulting in evenly cooked delicious, fluffy rice. Using 3D induction heating, it heats up faster for more efficient cooking.

Especially for newbies in the kitchen, the automatic function will determine the ideal cooking time so you don’t have to worry about the cooking time and water-rice ratio. The rice cooker features 48 programmes, allowing you to cook up a myriad of dishes like starters, main courses and desserts in one simple pot.

Priced at $499, the Pro Induction Rice Cooker (1.8L) is available in leading departmental stores and electrical chain stores. Christmas promotion from NOW to 31 Dec 2016, only for Spherical Pot Rice cooker range, receive a FREE TEFAL BBQ Plancha Plate worth $139.

So, I decided to share with you a one pot meal which I always cook – SEAFOOD PAELLA! Paella is traditionally made in a large pan with short- or medium-grain rice. It’s yellow colour because of the saffron threads. But… I hate to slave over the hot stove so I decided to use an easier method – rice cooker! Yes, you heard me right! Just add all the ingredients into Pro Induction Rice Cooker and let it work its magic. I didn’t use Spanish rice and just replace it with Japanese rice, it tastes great as well. Dinner will be ready in 30 minutes!

Seafood Paella

2016-12-23 07:01:11

Easy Recipe cooked using Tefal Pro Induction Rice Cooker

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Ingredients

1. 8 large prawns, peeled
2. 400g clams
3. 1/2 cup frozen peas
4. 2 cups short grain rice, soaked in water for 15 minutes and then drained
5. 2 cups chicken stock or fish stock
6. 1/2 can diced tomato, drained
7. 4 cloves garlic, minced
8. 1/2 onion, sliced
9. 1/2 red pepper, diced
10. 2 tsp dried oregano
11. 1 tbsp turmeric powder
12. 1 tbsp paprika
13. 1 tbsp cayenne pepper
14. salt and pepper to taste
15. 5-6 wedges of lemon
16. 3 tbsp olive oil
17. 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in rice cooker on “DIY” mode. Set temperature to 80 degree Celsius for 10 minutes.
2. Add onion, garlic, bell pepper and saute till soft.
3. Add in seasonings, diced tomatoes, peas, rice, seafood and broth. Stir to combine.
4. Close lid and set to “Japanese Rice” and “Normal” rice texture.
5. When cooked, taste with additional salt and pepper and serve with parsley.

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

Braised Chicken with Potatoes and Lemon

I have already cooked a few dishes using Tefal Character Wok Pan include seafood army stew and it’s hassle-free because the wok can cook crustaceans such as clams, mussels and crabs well. Of course, I have also done simple one pot meal like Braised Chicken with Potatoes and Lemon and my husband loves it. It requires less oil and you can flip the chicken easily.

The new Character Wok Pan uses Titanium coating for intensive cooking. The signature Thermo-Spot now comes with a new design that turns red completely once the pan is heated to the optimal temperature. You can now see the right moment to start searing or frying for the best texture, color and flavor. It’s so easy to clean – simply wipe off oil and food residue with towel to continue cooking the next dish.

Price of the Character Wok Pan (28cm) is S$79.90 and is available in leading departmental stores and electrical chain stores.

Braised Chicken with Potatoes and Lemon

2016-12-23 07:03:15

Slow cooked chicken using Tefal Character Wok Pan.

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Ingredients

1. 4 chicken thighs
2. some salt to marinade
3. 1 tablespoon olive oil
4. 250ml chicken broth
5. 4 small potatoes, halved
6. 5 garlic cloves, smashed and peeled
7. 1 small lemon, cut into slices
8. 4 sprigs rosemary

Instructions

1. Season chicken thighs with salt and pepper on all sides; set aside.
2. Place the Tefal Character Wok Pan on the stove and heat till the Thermo spot turns red completely. Add the olive oil and garlic.
3. Add chicken skin side down and cook until browned for about 10 minutes.
4. Flip chicken and add chicken broth, potatoes, lemon and rosemary. Cook until potatoes are tender and chicken is cooked through, about 15 minutes. Serve with rice or pasta or salad.

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

This post was brought to you by Tefal Singapore. For more information, please visit http://tefal.com.sg/

The post Prepare Easy Christmas Meals with Tefal Cookware appeared first on Miss Tam Chiak.

River South (Hoe Nam) Prawn Noodles is one of the better prawn noodles in Singapore. I have probably eaten here during my childhood days as my parents stay in Potong Pasir. However, I have not gone back since then, not till my editor from Lian He Zao Bao recommended me to have a meal there.

The stall was established in 1971 by Png Kim Soon, and taken over by his children in 1989. Two sisters, Ah Zhu and Ah Lian, run the stall in the day while their brother takes care of the evening crowd.

The stall “Hoe Nam” was named after the province where their ancestors lived. In the past, they only have prawn noodle soup but the menu expanded to include dry noodles and eventually way more dishes like big prawns, pork ribs, pig tail and baby abalone. Today, River South (Hoe Nam) Prawn Noodles has more than 20 different dishes, with prices starting from $4.50.

The essence to a good bowl of prawn noodle is its broth, and perfection can come in many forms. The stall first fry the prawn shells in hot oil before simmering it with pork ribs for more than 8 hours. Frying the prawn heads help to extract the juices, resulting in a dark broth with an orange hue. Each sip is rich and addictive.

We ordered the Prawn Noodle Soup with Baby Abalone ($10) and Prawn Noodle Dry with Pork Ribs ($5.50/$7.50/$10). I personally prefer the dry version as the noodles and soup are separated so the soup tastes sweeter than noodle soup. The medium sized prawns are fresh, crunchy and cooked till perfection. With an option of yellow noodle or bee hoon, the dry noodles are tossed in their homemade chilli sauce and generously sprinkled with fried shallots.

The centre part of the prawns have been de-shelled, leaving the prawn heads and tails intact. This makes it easier to peel the prawns. For every order, a small paper box will be provided for you to throw your prawn shells.

The Chinese version of this article was published in Lian He Zao Bao on 5 Nov 2016. MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Heavenly Snacks. We will verify and update from our side. Thanks in advance!

The post River South (Hoe Nam) Prawn Noodle – One of the better prawn noodles in Singapore appeared first on Miss Tam Chiak.

Thailand’s “Rose of the North” boasts cultural and natural wonders with many attractions and a diverse ethnic food selection to explore. Chiang Mai literally means “new city” and was founded by King Meng Rai the Great in 1296. At that point of time, Chiang Mai was known as the capital of the Lanna Kingdom and was also the centre of Buddhism in Northern Thailand. You need more than a weekend in Chiang Mai to experience how both historical and modern Thai culture coexist side by side. There are so many things to see, do and eat in Chiang Mai but we only had a day so this itinerary is what we propose. Check out Amazing Thailand (Tourism Authority of Thailand) for more information on Chiang Mai.

If you’re heading to Chiang Mai from Bangkok, there are options for budget travelers – ordinary, 2nd class and 1st class air-conditioned buses. These buses leave throughout the day from Bangkok’s Northern Bus Terminal (Mo Chit 2) for Chiang Mai. Private buses can also be conveniently booked at tourist centres in Bangkok. The journey takes around 10 to 12 hours, depending on traffic conditions. You can also take the express and rapid trains that leave for Chiang Mai from Bangkok’s Hua Lumphong Station, which takes about 11 to 12 hours (express train).

No budget constraints and looking for the fastest way? Domestic airlines such as Thai Airways operate several flights daily between Bangkok and Chiang Mai. We were really fortunate to have been passengers aboard the new Airbus A350 for our flight to Chiang Mai, which took slightly more than an hour.

10:00am on a Saturday Morning – Chiang Mai Celadon

With a fiery hot passion for the art of Celadon-glazed ceramics, Khun Tassanee devoted almost 25 years of her time and energy to working on celadon ceramic pottery since 1989. Chiang Mai Celadon has become a brand and symbol of Chiang Mai Celadon-glazed ceramics, producing and distributing Celadon, Celadon ceramic, dinnerware, home décor, gifts and souvenirs. This “stoneware” goes through the classic manufacturing process where the glaze is produced from combining the ashes of laurel wood with the surface soil of rice paddies, well noted for its high iron content. Many layers of glaze must be applied on the product in order for the ash-glazing process to produce a unique, beautiful, green colour glossy coat that is distinctive of the timeless Celadon style of ceramics.

Besides learning about Celadon-glazed ceramics, we were also taught how to prepare a traditional Thai dessert called “Khao Tom Mud”. “Khao” is literally translated to “Rice” while “Tom” refers to the method of cooking, either steamed or boiled and “Mud” means wrap. Therefore, to put it simply, this is kind of like Sticky Rice with Banana Wrap. The sticky rice used at Chiang Mai Celadon is special as it is first mixed with black sesame. After wrapping our own “Khao Tom Mud”, each dessert was sent to the steamer before we finally enjoyed them during our lunch time.

Speaking of lunch, Chiang Mai Celadon prepared a local noodle called “Khao Soi” for us. This delicious bowl of “Khao Soi” featured flat yellow egg noodles soaked in a rich and savoury curry broth and is served with spring onions, pickled cabbages and slices of lime. A small handful of egg noodles have been deep-fried and added on top and also crushed into the broth for a toothsome texture. You can choose from chicken, pork or beef “Khao Soi”.

02:30pm on a Saturday Afternoon – Wat Phra That Doi Suthep

This majestic holy temple sits on the top of Doi Suthep Hill but it’s best to nap while the cab driver takes you up the 15km winding mountain road or you might get motion sickness. Wat Phra That Doi Suthep was built in 1383 as a Buddhist monastery and is still funded by donations as a working monastery today. The architecture, statues, murals and shrines seen at Wat Phra That Doi Suthep will take your breath away. Upon arriving at Doi Suthep Hill, you can begin your journey up 300 steps of the intricately carved mythical Naga Serpent Staircase and marvel at the splendor of your surroundings. However, if the weather is too hot, just take the lift up for 30Baht ($1.20SGD) per pax.

Your eyes will be blinded by the shimmering golden ‘stupa’ that is the centerpiece in the central enclave area. The exterior is made up of 400,000 pieces of gold leaves(solid gold) and the four carousels surrounding this ‘stupa’ represent royalty. Outside the central enclave area, you will find the shrine to the White Elephant, with the story of how the temple was founded. There are many ‘gongs’ surrounding the temple and Doi Suthep has one of the world’s largest ‘gongs’ and you’re allowed to give it a try! Don’t forget to follow the walkway further down which leads you to a large viewing terrace. At 3,520 feet above sea level, you get to take in a panoramic view of Chiang Mai and its surrounding countryside.

06:00pm on a Saturday Evening – Indulge in Street Hawker Food near Chiang Mai’s North Gate

There are many hawker/street stalls set up just across the street of Chang Phueak, Chiang Mai’s North Gate. It’s hard to miss a cowgirl’s delicious fork-tender “Khao Ka Moo” (pork trotters rice) located here. The stall is named “凤飞飞猪脚饭”. If you’re familiar with the singer, Fong Fei Fei, you’ll notice that this hawker’s cowboy hat sort of resembles the singer’s style. Cowgirl lady continuously chops the pork trotters that has a good mix of fats and lean meat and some other pig parts as the queue is never-ending. It’s super tasty, with a hint of cinnamon and star anise flavours. Remember to add the salted vegetables that are placed in huge containers at each table! Each plate of pork trotters rice costs only 30Baht ($1.20SGD).

09:00pm on a Saturday Night – Chiang Mai Night Bazaar (Night Market)

We were really lucky that our hotel – Dusit D2 Chiang Mai – was located just a stone’s throw away from the daily Night Bazaar. The street vendors along both sides of the roads sell a huge variety of fake designer goods, clothes, shoes, accessories, belts, pirated DVDs and CDs and locally handcrafted Thai goods at extremely affordable prices. Remember to bargain as the Thai vendors expect you to do so – it’s part of the fun of shopping at night markets! Bargaining is almost a “national sport” in Thailand! You should always start slashing around 50% and work your way up till you get 30-40% off the asking price. Even if you’ve no intention of buying anything, just go for a stroll at the Night Bazaar for an awesome experience. The place is a beautiful mess of brightly coloured lights, music, sounds of tourists bargaining, with the fragrance of food from vendors lingering in the air.

There you go – a snippet of our day in Chiang Mai! Besides visiting historical and cultural places, Chiang Mai has elephant camps, orchid gardens and other natural wonders for you to discover. We would’ve loved to stay longer in Chiang Mai if we had the chance to. Well, this is a good excuse for our return in future.

We would like to thank Thai Airways, (Amazing Thailand) Tourism Authority of Thailand and the World Tourism Organization for organizing the ASEAN Bloggers Media Trip to Bangkok.

The post 24 Hours in Magnificent Chiang Mai appeared first on Miss Tam Chiak.

We don’t always have to break the bank for some good handmade Dim Sum, do we? Sometimes, all we wanna do is chill with our family and friends over some good old hawker dim sum, and we’ve finally hunted down several pocket-friendly handmade dim sum stalls to let you know if they’re worth trying. However, adjust your expectations, as we won’t be taking you on a journey through any hotels or restaurants.

Kowloon Hong Kong Dim Sum (3 dishes for $12)

Originally located at Macpherson many years ago, this Dim Sum stall has now moved to Ang Mo Kio Avenue 5, which is the branch most of their fans are familiar with. We travelled to their second branch in Kovan to try out some of their specialities. We would highly recommend their Salted Egg Custard Buns ($3.80 for 3) – creamy, luscious egg yolk exploding from the soft fluffy buns. I like my custards not too sweet, so this was definitely one of the better ones I have had. Their Deep Fried Prawn Dumplings ($3.20 for 3) is another item to look out for. Breaking apart the crispy skin reveals little succulent prawns. Whilst the filling of the Pan Fried Guo Tie ($6 for 5) was decent, the dumplings were lacking in the meat juices that we were looking forward to. Furthermore, the dumpling skin was too thick in our opinion. One thing we really appreciated was that the items are freshly cooked upon order, so be prepared to wait for about 5-10 minutes. We will definitely be back for some Kowloon Hong Kong Dim Sum if we’re in the vicinity.

Yi Dian Xin Hong Kong Dim Sum (3 dishes for $9.10)

Yi Dian Xin is a regular hotspot for affordable Dim Sum, especially among residents living in the North East. They currently have only one branch at Upper Serangoon Road, but fret not if you are their distant neighbour. They will soon be expanding their business to Sembawang Hills Estate to offer their dim sum to a wider audience. The Yi Dian Xin Prawn Dumplings ($3.50 for 3) were decent but the translucent skin could have been thinner. In addition, the Rice Rolls with Char Siew ($3) were pretty decent as the rice rolls were soft and thin. However, the amount of sauce given was disappointing, causing some of the rice rolls to be slightly dry. Yi Dian Xin has ditched the usual pan-fried carrot cake, and is serving a Steamed Carrot Cake ($2.60) instead. The carrot cake was soft, moist and went well with the sauce. Out of the 3, we definitely enjoyed the Steamed Carrot Cake the most, but we can’t say the same for the other dishes.

126 Wen Dao Shi (3 dishes = $13.16)

126 Wan Dou Sek isn’t foreign to most of us, with this eatery being a favourite among supper goers who are looking for comfort food in the wee hours. Although it is situated in a more inaccessible location, it doesn’t deter the crowd from summing up their nights here. Plus, the air-conditioned eatery allows customers to dine in comfort. The King Sized Siew Mai ($4.80 for 4) was juicy and succulent, and inside awaits a fresh crunchy prawn. As the name suggests, it was slightly bigger than normal as well. A special mention goes to Deep Fried Char Siew Bao ($4.50 for 4), which was the winner at the table. Encased within a crispy golden brown exterior is a rich and savoury filling of pork. It was served piping hot, and thus, we enjoyed these mini balls even more. The Minced Meat Porridge was mediocre, and probably not worth your stomach space. We also added a little soy sauce to the dish, as it was on the bland side. 126 Wan Dou Sek has one of the largest list of items for you to choose from, and the pictures in the menu deem to be very helpful for first-timers.

Lai Kee Dim Sum (4 dishes = $9.90)

Although Lai Kee has opened up several branches scattered around the island with its focus being in the west, we felt that their dim sum was lacking relative to its counterparts. The Chee Cheong Fun with Prawns ($2.50) consisted of some rice rolls, which were firm and thick to our dismay. Although the chilli provided was fragrant, we would have loved our rice rolls to be softer. Even though the Siew Mai ($2.20 for 3) contained a generously sized scallop hidden within, the scallop was lacking in flavour and sweetness. The Har Gau ($2.20 for 3) had skins that were too thick for our liking, and the prawns were quite disappointing as well. The “Ji Guo” Pau ($3) resembled a traditional Lor Mai Kai enclosed in a Pau, which was an interesting combination. However, it might turn out to be a bit of a mouthful for some, especially since the Pau was a little sticky. Among all the dishes we tried, there was nothing that truly impressed us.

Shi Wei Xian Hong Kong Dim Sum (3 dishes for $8)

We almost thought this stall wasn’t open as the coffeeshop looked very dim and only had a handful of people. Taking a closer look, we heaved a sigh of relief as they were still serving Dim Sum on a Saturday afternoon even though most of their neighbours were closed. Shi Wei Xian has quite a concise list of Dim Sum. However, the staff told us they had a Prawn Paste Fish Maw in Egg White ($2.80 for 3) dish which was off the menu. It was simply as what the name describes; it was an interesting item and we enjoyed it the most out of the 3 dishes. The Scallop Dumplings ($3.20) looked really appetizing and dainty but the skin turned out dry. The scallop and filling of the dumpling were pretty average. The Prawn Paste in Beancurd Roll ($2 for 2, $3 for 3) came with mayonnaise on the side, and it tasted decent. The staff, who attended to us, was very friendly and she made our meal more enjoyable.

Hwa Nam Restaurant (3 Dishes = $6)

As you enter this eatery, you will notice the rustic charms that bring back memories of the 80s. It is no wonder that many head here for their traditional Dim Sum, especially since all their Dim Sum are priced at $2. Hwa Nam’s Har Gau did not disappoint; the translucent skin was thin enough and the prawn filling was fresh and crunchy. Their Siew Mai had a generous meaty filling and is worth a try. Different from the typical Chee Cheong Fun fillings of char siew or prawns, the owners have decided to use minced pork instead. It was a unique pairing, and the sauce went well with the rice rolls. Alongside their baskets of Dim Sum, they also serve up some good Tze Char items, Duck Porridge and Char Siew Rice. You should definitely check out this old school eatery if you’re looking for some bites in Upper Thomson.

Xiao Chen Homemade Bao Dian (3 Dishes = $5.80)

Xiao Chen Homemade Bao Dian sells most of their basket of Dim Sum for $1.90 – one of the cheapest, if not cheapest in Singapore! It was opened by a Malaysian cook just this year. The Pork Ribs weren’t too tough like some we’ve tried; although the flavours weren’t rich, it was quite flavourful. They also have an unusual item – Seaweed Siew Mai, and well, we still prefer the old school Siew Mai as we felt the pairing did not match perfectly. The Prawn Chee Cheong Fun was decent, but does not warrant a wow. Furthermore, Xiao Chen has quite a few creations, such as Century Egg Dumplings and Ham Siew Mai, which we don’t usually see . We’re not sure if they will turn out to be hits or simply misses, but do try them if you’re curious and let us know how they fare.

So, have you tried some of these eateries yourself or will you be heading out next weekend to explore these hawker Dim Sum places? We believe that this guide to Cantonese comfort food will come in useful when you need to please your tummies and wallets. After all, good things in life don’t always have to come with a heavy price tag, right?

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to these eateries. We will verify and update from our side. Thanks in advance!

The post 7 Good Ol’ Hawker Dim Sum (Under $3 on Average) appeared first on Miss Tam Chiak.