Gong Xi Fa Cai! Do you recall the CNY Pineapple Tart Series we brought to you last year? A year after, will it finally be angbaos? Well, unfortunately no…. But instead, keep your eyes peeled for something equally EXCITING! Let’s put our hands together to welcome this red, smoky, fragrant, savoury snack. Because face it, Chinese New Year ain’t Chinese New Year without Bak kwa.

Background of Bak Kwa

Bak Kwa (肉干) is a Chinese dried pork product prepared using a unique preservation and cooking technique. Sliced pork is marinated before it is air-dried and cooked over a hot plate. This sweet and savoury delicacy is thought to have originated from Fujian, China, and Singaporeans have tweaked the recipe a little. For example, bakkwa here is grilled over charcoal, instead of a hotplate, to achieve that smoky flavour we all adore. Just look at those crazy snaking queues consisting of even tourists! Anyone will agree that Bak Kwa is a huge part of our CNY tradition.

Did you know?

The minced pork and sliced pork are the two main types of Bak Kwa found in Singapore. The minced pork has a higher fat content since it is prepared using minced meat before grilling them. On the other hand, the sliced pork is leaner and tougher since it was directly trimmed off blocks of pork. There are other interesting variations which have popped up over the years, such as Chilli Bak Kwa, Beef Bak Kwa, Pineapple Bak Kwa and even vegetarian Bak Kwa.

Bee Cheng Hiang
Address: Various outlets
Website: http://www.beechenghiang.com.sg/

Let’s kick start our list with this highly acclaimed business that every Singaporean surely knows about. Even if you don’t shop here, you would have seen its ubiquitous chain shops all over Asia. Tracing it way back to 84 years ago, we all know for sure that Mr Teo Swee Ee, the founder, created a legacy that is truly one of a kind in the industry. He started off peddling his mobile cart along the streets of Chinatown and now, look at how much his brand has grown over the years! With more than 40 outlets islandwide, this is one of the most convenient places to stock up or simply get a quick Bak Kwa fix! Bee Cheng Hiang’s Sliced Pork retails at $55 for 1kg.

Bee Kim Heng
Address: Blk 32 New Market Road, #01-1010 People’s Park Food Centre
Opening Hours: Daily 9.30am-8pm
Contact Number: 6535 0735

Let’s wheel in our second contestant, Bee Kim Heng, which is currently occupying a shop in the heart of Chinatown. It has been 47 years since Mr Teo Ah Thin has dedicated his life to this trade and there must be a reason why Bee Kim Heng is still going strong despite the intense competition. Perhaps, customers are drawn to the fact that he still does the job of grilling the Bak Kwa himself so as to ensure consistency and quality. Bee Kim Heng’s Sliced Barbequed Pork retails at $46 for 1kg.

Chai Ho Satay & Dried Pork (MQ in the photo)
Address: 448 Clementi Avenue 3, #01-10 Clementi 448 Market & Food Centre, Singapore 120448
Opening Hours: 11am onwards.

Westies unite! Chai Ho is probably the pride of Clementi, am I right? Besides grilling up some amazing satay, Chai Ho Bak Kwa transforms into a Bak Kwa business once CNY is just around the corner. Join the crowd and it’s almost certain that you can’t even see the store from the back – it’s that crazy. 3 types of Bak Kwa are available – Minced, Sliced and Chilli. Chai Ho’s Sliced Barbeque Pork retails at $42 per kg.

Fragrance
Address: Various Outlets
Website: http://www.fragrance.com.sg/index.html

You might have guessed it but this brand was named after the aromatic fragrance of the barbecued meat. Fragrance was single-handedly nurtured by Madam Ong and is currently under the management of her descendants. Their products are manufactured locally to maintain the level of consistency. Do keep a look out for some of the more interesting renditions right here, such as the Turkey Bak Kwa and Heart-Shaped Red Yeast Bak Kwa. Fragrance’s Sliced Tender Bak Kwa retails at $52 per kg.

Kim Guan Guan
Address: No 9 Tagore Lane, #04-30, Singapore 787472
Opening Hours: 8.30am onwards
Contact Number: 9270 5506

Located at an industrial area, Kim Guan Guan only operates on a pre-order basis. The area is quite inaccessible to the general public as there is no MRT station within walking distance. However, it certainly does not deter many from getting their hands on Kim Guan Guan’s Bak Kwa every year. Kim Guan Guan’s Sliced Pork retails at $44 per kg.

Kim Hock Seng
Address: 34 Keong Saik Road,
Opening Hours: 10.30am-10.30pm daily.
Contact Number: 6221 4882

Mr Ong Geok Hoo and his wife have been running this barbecued sliced pork business for more than 40 years, and they have no plans to retire just yet. This friendly man does not believe in wasting his customers’ time by queueing, and actually prefers customers to simply give him a ring to place their orders. You can see the shop’s signature red boxes of Bak Kwa piled up high for his long-time customers during this busy period. Psss, catch his special Honey Bacon Bak Kwa before it is sold out! Kim Hock Seng’s BBQ Pork retails at $48 per kg.

Kim Hwa Guan
Address: 32 New Market Road, People’s Park Cooked Food Centre, #01-1022,
Opening Hours: Daily from 0500hrs, until out of stock.
Contact Number: 9006 2026

Kim Hwa Guan is of no stranger to Bak Kwa fanatics in Singapore. During the CNY period, the staff show up for work in the wee hours of the morning to start their preparations so that they will be able to serve as many customers as possible. All pre-order slots for its Bak Kwa have already been taken up, so only walk-ins will be entertained. As a result, be prepared to wait if you wish to have a taste of this highly-rated Bak Kwa. You can enjoy the view of Bak Kwa being grilled on the spot as you stand in line. Kim Hwa Guan’s Square Minced Pork retails at $52 per kg.

Kim Joo Guan
Address: 257 South Bridge Road, Singapore 058806
Opening Hours: 9.30am – 8.30pm daily
Contact Number: 6225 5257
Website: http://kimjooguan.com/

Did you know that Kim Joo Guan has actually supplied Bak Kwa to five of Singapore’s most popular Bak Kwa brands for more than 30 years? Four generations of the family have been working hard to push the brand forward since 1977. We can see that Kim Joo Guan pays attention to quality by their insistence on using 100% chilled Australian grain-fed pork to preserve the finest taste of their Bak Kwa. Kim Joo Guan’s Traditional Pork Slice retails at $48 per kg.

Kim Peng Hiang
Address: 32 New Market Road, People’s Park Cooked Food Centre, #01-1044,
Opening Hours: 9.30am-7pm daily, except alternate Tues.
Contact Number: 8368 1707
Facebook: https://www.facebook.com/Kim-Peng-Hiang-149152102649/

Good news – you don’t have to rush to get your Bak Kwas early! You will be delighted to know that Kim Peng Hiang keeps its prices fixed during the festive season, unlike other shops. (I know right?! So shiok!) As I was chatting with one of the aunties in the queue with me, she shared that the Pineapple BBQ Pork is just as popular as the original flavour. Although I did not taste it, the idea of sweetness and tartness of the pineapple coming through a tender piece of Bak Kwa sounds refreshing and enticing. Kim Peng Hiang’s Slice Royal Pork retails at $45 per kg.

Lim Chee Guan
Address: Various Outlets
Opening Hours: 24 Hours Daily (during CNY)
Contact Number: 6933 7230
Website: http://www.limcheeguan.com.sg/

“Lim Chee Guan! Lim Chee Guan!” we squeal in delight every Chinese New Year. Everyone knows this ultra popular Bak Kwa shop in Singapore. The never-ending lines don’t seem to stop anyone from joining the queues. We’ve even seen huge numbers of tourists jump on the bandwagon as well. Although they don’t have as many shopfronts as other leading brands, they certainly do not lose out as they have a loyal following. Lim Chee Guan’s Sliced Pork retails at $54 per kg.

New Eastern (Xin Dong Fang)
Address: Blk 151A, Bishan St 11, Stall No. 23, Singapore 571151
Opening Hours: 6am-2pm daily.
Contact Number: 9666 1241
Website: http://neweasternfood.com.sg/

New Eastern has been around since 1968 and takes pride in manufacturing the best Bak Kwa in its very own factory in Gourmet East Kitchen (Bedok). After shifting its main production line there, New Eastern was able to increase production to meet the increasing demand. Currently, they have a retail store in Bishan. New Eastern’s Minced Pork retails at $42 per kg.

Sang Hock Guan
Address: Block 163, #01-446 Ang Mo Kio Avenue 4,
Opening Hours: 9.30am-9.30pm daily, or until sold out.
Contact Number: 6458 7374

Sang Hock Guan is a small family-owned business, which pours its love into churning out Bak Kwa every CNY. Contrary to the seemingly lack of action at the shop, its CNY delights have absolutely no lack of supporters. Give them a call if you are planning to purchase in large quantities, just like how their regulars do. Sang Hock Guan’s Minced Pork retails at $52 per kg.

Siang Ge
Address: 275 Jln Kayu, Singapore 799503
Opening Hours: Daily 9am-10pm
Contact Number: 6483 3368
Website: http://www.siangge.com.sg/

We might have caught a glimpse of Siang Ge while having supper at Jalan Kayu. Fans of its Bak Kwa stand their ground about the great taste not being found elsewhere. After all, Siang Ge uses good quality meat from Brazil prepared by its skilled head chef who has over twenty long years of experience. Siang Ge’s Honey Sliced BBQ Pork retails at $42 per kg.

After a busy day of tasting and surveying, we have finally sniffed out the TOP 5 Bak Kwa in Singapore! Let’s get the Bak Kwa rolling! /DRUM ROLL/

1. Sang Hock Guan

Coming in first is…. Sang Hock Guan! How good can the Bak Kwa from this little shop be, you may ask? Well, NEVER judge a book by its cover, this family’s Bak Kwa has climbed its way to the top. Sang Hock Guan’s Bak Kwas are so addictive that your glistening stack will deplete within seconds, just like how ours did. The tender and thick pile of Bak Kwa retained its original taste and texture even after days – definitely a keeper!

2. Lim Chee Guan

You might or might not be surprised that Lim Chee Guan has emerged as the first runner up, but we certainly weren’t. Among the more established brands, Lim Chee Guan seems to possess a lovely recipe that balances the smokiness, sweetness and tenderness very well. Therefore, you can be confident that the taste of its Bak Kwa will make the long wait worthwhile.

3. Bee Kim Heng

Bee Kim Heng is located on the same stretch as the other Bak Kwa shops in Chinatown, albeit with a shorter queue. Don’t let that steer you away, as Bee Kim Heng will reward you with one of the best Bak Kwas you can find in Singapore. The taste is pretty similar to the Bak Kwa from Lim Chee Guan, only a tad sweeter. Lend your support to this elderly couple who continues to pour their passion into Bak Kwa even after 47 years!

4. Kim Guan Guan

For those who prefer their Bak Kwas a little more thick and substantial, Kim Guan Guan is your cup of tea. Phew, the drive to Tagore Lane was indeed not in vain. Their Bak Kwa is vacuum-packed into clear plastic bags, which allows them to be kept for a longer period of time. Separating the slices of Bak Kwa was a little tricky but we believe that heating them up again would resolve the problem. Once you have a bite of Kim Guan Guan’s Bak Kwa , there is no going back.

5. New Eastern (Xin Dong Fang)

New Eastern offers some of the thinner Bak Kwas around, yet the tenderness still manages to wow us. Even though its business has been going full steam ahead with manufacturing and supplying to other retailers, the quality of its products has not been compromised. Lay your hands on those delicious red squares and have them sweep you off your feet.

❤ ❤ ❤ ❤ ❤

So, what’s your favourite? Personally, Lim Chee Guan’s masterpieces ticked all the right boxes for us. However, Sang Hock Guan ultimately captured majority of the hearts in one fell swoop. Thumbs up to Lim Chee Guan, New Eastern, Sang Hock Guan, Bee Kim Heng, Kim Guan Guan and all the other worthy participants. May all your Bak Kwas sell like hotcakes! Huat ah!

The post BEST Bak Kwa in Singapore (What’s your favourite?) appeared first on Miss Tam Chiak.

There’s something about the luscious broth and the filling noodles, and that rich porcine taste that hits all the right spots when it comes to ramen. In Japan, numerous ramen restaurants line the streets and it’s almost impossible to find a bad-tasting bowl. In recent years, the ramen culture has influenced restaurants worldwide, and it’s not hard to find a gratifying bowl in Singapore now. For us, the heart of any good bowl of ramen is its broth, followed by the noodles. The texture and taste of handmade noodles are distinctly different from those sourced from suppliers. A bowl of ramen shouldn’t be overwhelmed by toppings as well. After trying a great deal of ramen across Singapore, we bring you 23 stalls so you can satisfy that ramen craving wherever you stay.

Brothers Ramen

Run by two young and handsome men who have great love for baking and cooking, Brothers Ramen used to be known as Homebaked Dough. They started out baking cookies and selling them online. Then one day, they downloaded a ramen recipe online, tried it, fine-tuned it and decided to sell ramen. After rebranding, prices have gone up and their restaurant now features a self-service vending machine.

There are 6 options available and we had Supermen ($16.90) and Bellmen ($13.90). The former comes with medium thick noodles, extra slices of chashu and egg while the latter consists of two thick chunks of braised pork belly. This is perhaps the cleanest, or rather, neatest bowl of ramen we have come across. The noodles were pretty decent, and the broth was slurp-worthy. The chashu was well-prepared, but the pork belly was too tough and dry for our liking. Our favourite was the stewed egg, which was firm with a soft and runny yolk.

Fans of spicy food, do note that Brothers Ramen also serve Spicy Ramen, with homemade chilli oil. You can give it a try if you need something to spice up your day.

Burosu Honten Gyoza & Ramen

Translating to “broth shop”, you can customise your ramen by choosing the doneness of the ramen noodles, spiciness level and strength of broth. They have individual booths where the waitress will serve through a screen from the kitchen. How fun, you won’t know when they are going to appear! Besides, you can also slurp the noodles loudly without being stared at.

We went for the Special Ultimate Blend Ramen ($18.80) which has a solid soup base rendered by simmering shrimp, lobster and crab shells for at least 11 hours. It is served with two fresh, slightly bigger-than-normal prawns. One mouthful ascertains the sweetness of seafood stock, finished with a hint of pork flavours. It tasted slightly similar to our Chinese Prawn Mee but this soup has a thicker consistency.

Buta Kin

Located at Beauty World Food Centre, Buta Kin offers quite a huge variety for a hawker stall – 5 types of ramen/udon dishes and 4 different Japanese curry dishes. Most of the items are less than $6. It is really quite a good deal especially for foodies who crave an affordable bowl of ramen.

Special Tonkotsu Ramen ($6.90) comes with your choice of ramen or udon. Each bowl consists of 3 slices of pork belly, black fungus, soft boiled egg and seaweed. The charred pork belly was pretty good, not meltingly tender but comes with a good bite and marinade. The egg was done well too with a custard like egg yolk. However, the pork broth was a little weak on our day of visit and the noodles had a texture that was relatively similar to Chinese la mian. We also ordered Tonkotsu Black ($6) which we thought would be more flavourful because of the addition of garlic oil. But sadly, it didn’t lift up the flavours a single bit. The ingredients present are similar to that of the Tonkatsu ramen.

Hajime Tonkatsu & Ramen

Hajime is started by Chef Tan, who used to work in Tonkichi and Tampopo. He can be considered the tonkatsu master and his passion for Japanese cuisine led him to start the popular Hajime last year. “Hajime” is the Japanese word for “beginning” and the short form for “Hajimemashite”, which means “nice to meet you”. He wants to spread his philosophy of going back to the food’s beginning and welcoming all customers warmly.

We ordered the Tonkatsu Ramen ($14.90), and added a tasty egg for $2. The ramen was flavourful and comforting but not impressive. The deep-fried pork that accompanied our ramen tasted pretty ordinary as compared to the air-flown Japanese pork used in the Premium Pork Loin. 

Hakata Ikkousha

“Ikkousha” means “one happy place”, which reflects the simple heartfelt motto of Chef Kousuke Yoshimura – that is to bring happiness to everyone. Chef Yoshimura’s father was a sushi chef and his mother ran a gyoza store. Culinary talent truly runs in his family and he mastered the basics of cooking and learnt the art of making gyozas under the watchful eye of his mother. He developed his own ramen recipe and opened his first eatery in Daimyo, Fukuoka. Offering an authentic taste of Fukuoka, which is known for its thin, springy ramen noodles, Hakata Ikkousha has crafted a menu that boasts five signature ramen dishes.

Ikkousha’s broth is made from various types of pork bones and simmered over low heat for over 12 hours to create a creamy texture. This slow cooking method draws rich collagen into the delicious broth. After the broth is simmered for 12 hours, a blend of 3 types of soy sauce, 20 kinds of seasoning and 5 kinds of rare seafood is then added into the soup to make it rich and unique. As for the noodles, they bought their own machine to make the perfect noodles for its broth. We really love its colour, thinness and taste. They are blanched for just 15 seconds before serving. 

We had the Special Tonkotsu Ramen ($16) which is served with 4 pieces of chashu, a flavoured egg, seaweed, fungus and spring onion in its original full-bodied pork broth. The pork chashu is lean and complemented the soup well. We enjoyed the Black Tonkotsu ($13.50) Ramen very much because of its smoky flavour due to the presence of special fried garlic and sesame. To suit Singaporean’s love for spicy food, they also offer the Spicy Tonkotsu.

Ippudo

Founded in 1985 in Hakata by Shigemi Kawahara, Ippudo has become a renowned ramen restaurant worldwide, with over 80 stores in Japan, and over 40 stores globally. The noodles, quintessentially Ippudo’s, are skilfully prepared, and offer a springy texture and deep flavours. Boiled to an al dente texture, each bite exudes a vibrant aroma and taste of wheat. As for its broth, Ippudo strictly abides by their secret recipe, and only rigorously selected ingredients go through the process of creating the Tonkotsu broth.

We had Shiromaru Motoaji, a creamy Tonkotsu broth served with thin and straight Hakata noodles. The broth goes through 15 hours of boiling, resulting in a thick and rich broth which is definitely slurp-worthy!

Machida Shoten

Located within Wisma Atria’s Japan Food Town, Machida Shoten prides itself in serving up steaming hot bowls of delectable ramen. Made in-house, the broth is simmered for long hours, so you can expect a full-bodied broth boasting rich flavours. We had the Tonkotsu Shoyu Ramen ($13) and Tonkotsu Sio Ramen ($14), both with ajitama ($2 each). You can customise your ramen according to your desired firmness of noodles, richness of your broth and amount of oil.

While the Shoyu Ramen features a heavy, creamy base, the Sio Ramen was lighter, with strong garlicky and sesame oil flavours. Some might find the broth too salty, but we really enjoyed the entire bowl of ramen. The noodles are slightly thick, flat and perfectly al dente. The well-prepared pork belly chashu and flavoured egg with a runny middle made our meal complete.

Marutama Ra-men

What makes Marutama stand out is its use of chicken broth instead of pork. Marutama Ramen ($12) is unpretentious with slices of chasiu, seaweed, spring onion, and ramen noodle in a non-spicy chicken broth. We topped it with an Ajitsuke Tamago (half boiled seasoned egg, $1.50), which was steeped in soya sauce and has a runny yolk and soft white. Best of all, there’s a free flow of deep fried sliced garlic on the side for you to add to your ramen.

The egg is very well done and by far, the best among all the ramen stalls we have tried. In Japan, Marutama’s half-boiled seasoned egg has been awarded as “the best tamago”. It is fully boiled at the surface but still half boiled on the inside. As for the noodles, they imported the exact flour they use in Japan to make Hakata-styled ramen noodles themselves daily. Although it does look similar to our maggie mee, it is much lighter and easier on the palate, and is able to soak up the thickness of the chicken broth.

Menya Sanji

Menya Sanji means three warriors, hence there are large framed paintings of warriors all over the shop. The reason to be here is the Sanji Ramen ($11.50++). Tonkotsu broth is the Holy Grail of  broths. Many ramen shops use pork bones to prepare their soup but Menya Sanji uses pig’s head instead. It is thick, creamy, nearly white in colour and not as salty! The dish is served with medium thick noodles. Rice cake powder (mochiko) is added into the noodles to make it chewy. The noodles and soup are made in Japan before being delivered here to ensure consistency. The soup takes about 20 hours to prepare.

The Sanji ramen is a terrific mash-up of textures and flavours. Think crunchy bean sprouts, sweet pork, seasoned bamboo shoots, Kikurage mushroom (black fungus), ½ a seasoned soft-boiled egg and a tangle of springy noodles. An alternative choice will be the Black Sesame Ramen and Spicy Ramen, both using the same soup base with the addition of black sesame and chilli oil respectively. There’s also a more unique option for adventurous diners — chilled Bukkake Ramen ($9.90++). “Bukkake” means to pour a bowl of chilled soup over a plate of cold ramen. You can choose from soy sauce, spicy sauce or sesame sauce to go with it. The soy sauce comes from Kyushu and is flavoured with some sesame seeds. Very fragrant!

Nantsuttei

Owner-chef Ichiro Furuya found his life’s calling at the age of 27 years old. He then went to Kyushu to learn the art of ramen and after wandering around trying ramen at various shops, he found a flavour that he loved in Kumamoto. He began to study there and opened Nantsuttei in his hometown of Hadano a year later.

Be prepared to indulge in a rich, creamy broth made from pork bones. Floating on the surface of the broth is a fragrant black roast garlic oil, a flavour that has not changed since the restaurant first opened. This oil is an iconic component of the Nantsuttei flavour created by frying garlic in seven phases and mixing it into a balanced blend for an exquisite harmony of flavours. This oil complements the soup, noodles and toppings and come together to create a perfectly balanced ramen.

Ramen Gallery Takumen

Besides the usual pork broth base, Takumen has taken ramen to a whole new level, with its introduction of cheese ramen. Originally kicked off as an online ramen store, Takumen went to great lengths just to recreate the original authentic flavours in their first physical branch on our island. Riding on Japan’s new hype, the Special Fromage (Cheese) Ramen ($18.90) consists of noodles in a hot bath of savoury chicken broth, topped off with a layer of creamy fromage. Stir in the melted gooey cheese and enjoy the result of a rich, milky broth that is unlike any other you’ve tried. Some might find it a tad too oily though. Instead of the usual marinated chashu, the chef has decided to use parma ham that sits elegantly on the edge of the bowl. As much as we love ours bowls of traditional ramen, this unique rendition didn’t disappoint.

Ramen Keisuke Kani King

Ramen King, Chef Keisuke Takeda is famed for his creativity when it comes to “playing” with ramen flavours. As its name suggests, this 40-seater restaurant specialises in Crab Broth Ramen in four different styles namely, Crab Broth Ramen with Clear Soup ($12.90), Crab Broth Ramen with Rich Soup ($13.90), Spicy Crab Broth Ramen ($14.90) and Crab Broth with Mixed Fried Omelet Ramen ($13.90). On top of these, Mr. Takeda has introduced Crab Dipping Noodles ($13.90), also known as Tsukemen, a popular Japanese noodle dish. Read a full review here.

Instead of using a pork base which is commonly used in ramen broth, Mr. Takeda uses specially imported swimming crabs (watarigani) from around the region and chicken bones to create the creamy base for their Crab Broth Ramen with Rich Soup. For Crab Broth Ramen with Clear Soup, the broth is made from a mixture of crabs, special blended herbs and vegetables. The mix is subsequently simmered for hours to retain the distinct seafood flavour in the soup base. The process of preparing Crab Broth Ramen is almost similar to the Lobster Broth Ramen (see below) but the creative Mr. Takeda wants diners to notice their differences instantly. Hence, he made the former lighter, with the addition of more vegetables, while the latter is stronger in taste. 

Ramen Keisuke Lobster King

Located in the heart of the vibrant and lively Clarke Quay, Lobster Stock Ramen is available in four different styles namely, Lobster Broth Ramen with Clear Soup ($13.90), Lobster Broth Ramen with Rich Creamy Soup ($14.90), Miso Lobster Broth Ramen ($14.90) and Spicy Miso Lobster Broth Ramen ($15.90). All the bowls of ramen come with melt-in-your-mouth pork belly and chicken char siew, black pepper prawn wontons and crunchy bamboo shoot. You can also choose to customize your own ramen and add-on your favourite toppings from the menu.

Chef Takeda uses French rock lobsters specially imported from France. Carefully selected for its characteristic rich and abundant roe and flavour, the shells of rock lobsters are first pan-fried, crushed into fine bits and simmered for 6 hours with a special blend of herbs and vegetables to create the Lobster Broth Ramen with Clear Soup. To create the creamy texture and unique depth in flavour for the Lobster Broth Ramen with Rich Creamy Soup, the simmering of soup stock takes an additional 4 to 6 hours. We really enjoyed the richness and creamy texture of the rich creamy soup. The velvety smooth broth is so addictive that you will finish every last drop of it. Read more about it here.

Ramen Keisuke Tori King

Besides crab and lobster soup bases, Chef Takeda also has a restaurant that specialises in chicken broth ramen. Our favourite is the Tori King Ramen Clear Soup (from $11), made with Japanese “Dashi” broth. It is a combination of kelp and shavings of preserved, fermented skipjack tuna. The broth is light, yet very tasty.

For a stronger and more flavoursome broth, go for the Tori King Tan Tan Mien Ultra Super Rich (from $14.90). Tan Tan Mien is a popular ramen in Japan that is heavily influenced by Chinese noodles. You can expect a rich creamy soup base with white sesame paste and Keisuke’s special chilli oil. Corianders are added as a finishing touch to give the dish a more Asian flavour. However, some might find this too rich and too creamy.

We also tried the Tori King Dry Noodle Maze Soba (from $12.90), which is the first dry noodles by Ramen Keisuke. Mixing minced pork meat with different types of nuts gave this dish a different flavour and texture. Chef Keisuke also added a splash of his original spicy sauce and vinegar for a unique touch. If you love spicy food, this fiery bowl is bound to satisfy as it packs a really good punch!

Ramen Taisho

There are three ramen options – Soup, Dry and Dipping. Chef Hock Soon meticulously and diligently makes the noodles by hand every night after closing the stall to ensure customers get them fresh the following day. He uses wheat flour imported from Japan to make the noodles. Other ingredients such as the chashu pork and tamago eggs are also made in-house. Hock Soon spent 3 years traveling to and fro Japan to learn the tricks of the trade before launching Ramen Taisho. He even followed the old ramen grand masters in Japan to learn the art of ramen.

The Tonkotsu Ramen ($6.90) is the best out of the three ramen options. The thin wheat noodles are cooked to al dente, boasting a light and springy texture. The broth, made from a mixture of pork and chicken, is robust and flavourful but not too rich. The slices of chashu are tasty, with a hint of natural pork sweetness. However, it was a tad too tough and dry. We would also have preferred the slices to be thicker, with a good balance of lean and fatty layers. Also, the eggs weren’t very well done. We like ours  firm, with a runny yolk in the middle. Big eaters should go for the Ramen Deluxe ($8.90) that comes with extra chashu, egg and nori.

Santouka

Santouka started out in the 1980s in Japan, with its very first restaurant in Asahikawa, Hokkaido. The restaurant only had 9 seats and a single item on the menu at that point in time. The shio (salt) ramen, which is served with a small pickled plum, is what consumers make repeated visits for. A mouthful of the broth sends a gentle flavour first before a richer taste hits. 

Sapporo Ramen Miharu

Authentic Sapporo Ramen is not exactly common in Singapore but you can find it here. The waitress suggested having one of the popular choices, Komi Tsukemen ($14.50) which is a bowl of traditional dipping noodles. The cold noodles were chewy, which we liked, but some might find it a little too hard. While the soy sauce-based dipping broth went well with the noodles, it was actually very salty on its own. In our opinion, maybe Sapporo Ramen Miharu should focus on their regular ramen bowls.

Shin-Sapporo Ramen

Launched in 2010, Shin-Sapporo Ramen brings together strong Japanese tradition and cultural heritage in a bowl of soup. Each bowl of hearty soup is a warming symphony of fresh ingredients, following an age-old recipe, executed in deliberate fashion. Behind each seemingly simple soup hides a very elaborate broth-brewing process which takes up to 15 hours, and freshly-made noodles that are tailored for its own unique soup base. 

Takagi Ramen

Owners Kaiheng and Takagi spend approximately 12 hours every day to prepare the broth. They recently increased the amount of meat and bones placed into the broth for simmering to make the broth richer and creamier. The broth was indeed robust and flavoursome, with hints of sweetness. The eggs and chashu are also freshly prepared in-house, while the noodles are ordered from their Japanese food product supplier. The couple meticulously peels each and every egg before marinating them overnight. This process is as simple as ABC but can be a very time-consuming chore. The chashu is gently simmered and marinated for over 6 hours to ensure its tenderness, allowing it to have a melt-in-the-mouth texture.

We had the Miso Ramen ($6.50) and Black Tonkotsu ($6.90). The former features a miso-flavoured Tonkotsu noodle soup with corn while the latter boasts a Tonkotsu noodle soup topped with charred garlic oil, black fungus and bamboo shoots. The noodles are well-cooked and springy. The broth for the Black Tonkotsu fared better as the flavours are stronger and more full-bodied. The savoury eggs with a runny centre and fork-tender chashu are great accompaniments to the bowl of ramen. There’s also an added crunch thanks to the black fungus and bamboo shoots. Every mouthful leaves you feeling satisfied.

Tampopo

Serving an extensive menu of Japanese cuisine, Tampopo focuses on serving up seasonal fresh ingredients prepared in Kaiseki style. Although it is not a ramen restaurant, the restaurant has made a name for itself with their Black Pig shabu ramen. We didn’t have their famous Black Pig shabu ramen but instead ordered the Black Pig Koumi Fry Ramen ($15.80++). The broth is made from pork bones, and cooked for 2 days, giving a milky and light flavour. The thin kyushu noodles were great as usual, possessing just the right springy texture. Frankly, the ramen didn’t excite us. Perhaps it was because the ribs were too oily and salty that night.

Tonkotsu Kazan

Tonkotsu Kazan originates from Osaka, Japan. They do not have a physical shop in Japan though. They started their flagship in Singapore. Its first branch is located at Novena Square 2. So what is their unique selling point? It is non other than the Ishiyaki Ramen (hot stone roast ramen) that looks like kazan (volcano)!

Our Kazan Kaisen-Shio ($18, $15 small) arrived in a preheated 300 degree celsius stone bowl, served without soup. At the table, the waiter will pour in half the soup and cover it with an inverted funnel looking lid. When there is steam coming out from the lid (they call it Funka, which means volcano eruption), let the noodles cook for another minute and it is ready! Their pork bone broth is cooked using the finest pork bones for 10 hours daily. Unnecessary oil and residue is then skimmed off. The result? A wonderfully consistent and flavourful broth that is rich in collagen and protein. With the tonkotsu broth as the soup base, you can then pick from different flavours: shio, shoyu, miso or curry.

The Kazan Kaisen-Shio is lighter on the palate as compared to our second kaizen ramen, the Kazan Karamiso. You can enjoy the broth by adding rice into the left over soup mixture to make delicious Zousui (soupy rice).

Tsuta

Dining at Michelin-starred Tsuta is very convenient as you simply order and make payment via the kiosk at the entrance of the restaurant before the server will show you to your seats. You can pick either the Shoyu Soba or Shio Soba. Don’t be mistaken though, the ramen is named “soba” as it means noodles in Japanese. Chef Onishi wants to keep Tsuta as traditional as possible to the Japanese culture. After choosing your soup base, you have a choice to add on char siu and flavoured eggs.

We had the Char Siu Ajitama Shoyu Soba ($22.80) which consists of 4 slices of pork collar char siu, bamboo shoots, leek, a flavoured egg and truffle puree in truffle oil. Pork collar is used instead of the usual pork belly as it is lower in fat but retains the same texture and flavour. Each bowl contains 100grams of ramen, a relatively hearty portion. The shoyu-based broth tastes earthy, with a distinct flavour of truffle.

The Char Siu Ajitama Shio Soba ($22.80), on the other hand, is created by adding a careful balance of Okinawa sea salt and Mongolian rock salt. The ingredients are similar to what’s present in the Char Siu Ajitama Shoyu Soba. The only difference is that green olives pureed in truffle oil is added instead of truffle puree. As a result, the broth is not as strongly flavoured as the Shoyu broth, but it is still delicious.

Uma Uma Ramen

Uma Uma Ramen’s name stems from “Wu Maru”, a Ramen shop established in 1953 by the father of Uma Uma Ramen’s current President, Masahiko Teshima. Upon taking over the business in 1994, “Wu Maru” was renamed “Uma Uma Ramen”; a play on the original name of the restaurant as well as a pun on the Japanese word for “tasty”.

Uma Uma Ramen ($14) consists of the right noodles, a necessary element of a perfect bowl of ramen. Following Japanese tradition, lighter clear-souped ramen is paired with thicker, curly noodles while thinner noodles are usually paired with thicker soup bases. If you like your noodles thin, non-curly and springy, you will like Uma Uma Ramen which serves Hakata-style ramen. Of course, the usual ramen we have in Singapore is much thicker, so it may not suit many tastebuds, but the ramen we had that day still retains a good bite. The egg is runny and the stock may be a tad too oily for our liking but it is truly flavourful. The ramen is served with charsiu, spring onions, and black fungus in spicy miso.

After trying so many bowls of ramen, we can’t come to a uniform conclusion on which stall offers the best. While the broth is a winner for some stalls, the noodles, flavoured egg or chashu might be the highlight for others. Plus, everyone has different preferences – some like it rich and creamy while others prefer a lighter soup base. Have fun checking boxes off this list of ramen! You may just find your favourite!

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 23 Ramen in Singapore – Remember to Finish the Heavenly Broth appeared first on Miss Tam Chiak.

As dining preferences evolve over the years, customers do not just focus on satisfying their palates anymore. Nowadays, everyone takes into consideration how visually pleasing the environment is before they decide if they want to dine there. Joining the list of new-concept food halls is Picnic Singapore, located on the 3rd floor of Wisma Atria. The place is dressed up with real potted plants and fresh flowers, and it boasts 3 seating zones – flower garden, picnic area and beer garden.

The average cost for lunch is $15 to $20 per person, while dinner runs from $20. Prices for the same dishes are higher during dinnertime, but customers also get bigger portions. Do expect the menus to change frequently, in line with food trends and seasonal produce. Desserts, as well as coffee in the day, and cocktails, beer and wine at night are available from Picnic Grounds Bar. There are 13 stalls, of which 9 are food trucks, selling a plethora of international cuisine. Here, we bring you 5 of our favourites.
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Ezo Hokkaido Eats
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Behold restaurant-standard Japanese food such as Butadon featuring grilled juicy pork marinated in “tare” sauce, and Foie Gras Ricebowl. We had the latter, which consisted of French foie gras sauce, grilled USA beef, pickles and rice. It’s almost impossible to find a stall located in a “foodcourt” serving foie gras. The foie gras wasn’t too raw nor overcooked, which makes its texture very pleasurable. The sauce was very tasty, a tad on the saltier side though, but a mouthful of the beef and foie gras, together with the rice, whetted our appetites for more. This food truck also serves gyoza and japanese curry.
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Lecoq Roti
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If you’re dining in a big group, you can order the French Roast Chicken or Asian-style French Chicken, which is good for 3 to 4 persons. The former is seasoned with traditional herbs and spices, while the latter is marinated with an Asian soy marinade for a sweet, caramelised finish. Both dishes come with your choice of sides. The skin of the chicken was silky and fragrant, but the meat was slightly drier than we expected. You can also order half a chicken for 2 persons.
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Tikka Taco
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This fusion food truck offers unique combinations, pairing Indian and Mexican flavours for some dishes, while  infusing local and Korean flavours into others. The items range from Nonya Chicken Curry Prata Taco to Korean BBQ Pork Prata Taco to Chilli Crab Prata Taco, just to name a few. We had the prata taco, with generous fillings of Korean BBQ Pork. The marinade wasn’t fantastic. It was a little spicy, a tad sour, and a little sweet, hence confusing our tastebuds. However, the prata was very well prepared – fluffy inside, with a thin, crispy crust. It wasn’t too dry as well.
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Taiwan Treasures
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Indulge in Taiwanese favourites like beef noodle, lu rou fan, kong ba pao and more. Lu Rou Fan is a well-loved Taiwanese comfort food, which we must treat ourselves to whenever we travel to Taiwan. Well, you can save on the air ticket and please your tummy at Picnic Singapore. That said, please don’t compare the prices to what you can find in Taiwan. The minced pork here is well braised, and flavoursome. Its flavours are enhanced by the salty preserved vegetables, which also gives a good crunch.
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Flour & Water
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Offering Western comfort food, you can find everything from pasta to pizza on Flour & Water’s menu. They have some interesting items such as Vodka Tortglioni and Winter Truffle Pasta. We had the Meatball Pizza, which will be a hit among kids. Featuring huge Italian beef meatballs atop a carpet of dough slathered with tomato sauce, the pizza is finished with a gentle sprinkle of parmesan cheese and basil. The package is simply mouthwatering. The meatballs are tender, and go very well with the cheesy pizza. Cheese lovers, remember to grab a sauce bowl with cheese flakes in it at the counter of this food truck.

It is a self-service system at Picnic Singapore. Here’s how to order and settle your payment in 7 simple steps:
1. You’ll be given a buzzer at the entrance of the food hall, which you have to bring along with you to your desired food truck.
2. Select the food item you want on the screen, and press “Add Item”
3. Press “View Cart”
4. Press “Confirm Order”
5. Place your buzzer on the reader beside the machine
6. Collect your receipt and wait for your buzzer to ring
7. After your meal, proceed to the Check-Out area, where you can use a machine to pay in cash or card.

Dining at Picnic Singapore is both relaxing and interactive! Hurry down now, before the crowd flocks in, or you’ll miss your chance at taking photos of this picturesque food hall!

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 Picnic Singapore. We will verify and update from our side. Thanks in advance!

The post Picnic Singapore – Bringing Beautiful Botanic Gardens to Town appeared first on Miss Tam Chiak.

When I got my new house, I started to cook more frequently – army stew, chicken rice, scrambled eggs, old cucumber soup… you name it, I’ve cook it. The washing is painful and we really hate it.

That’s why, I was determined to get a dishwasher. At least it helps us to wash the dishes – which is something I really dread. The dishes I cook have something in common, they are oily and they leave residues which make them even more difficult to wash.

I got the ActiveWater 60 cm Dishwasher (Model: SMS88TI03E) for our new house, courtesy of Bosch. If you are wondering why you need a dishwasher or which dishwasher is suitable for you, I hope that this guide will be of help. 

Most important question, why do I need a dishwasher?

Convenience is the key. Even though it is just the two of us, a dishwasher makes life so much simpler. We can just stack the dishes in the dishwasher and only run it after 2-3 meals, when it is full.

How much water does a dishwasher consume compared to hand-washing?

There is a myth that a dishwasher uses a lot of energy and water. In fact, compared to washing dishes by hand, dishwashers use way lesser water. A dishwasher uses, on average, 10-14 liters of water (depending on the model) whereas hand-washing requires 30-40 liters.

Will my electricity bill shoot up after using the dishwasher?

A dishwasher is quite energy efficient as it uses only 1-2 kW of energy each wash (depending on the chosen program). The electricity consumed is used to heat up the water, which is pumped and recycled around the machine.

Isn’t a dishwasher too expensive?

You must consider that a dishwasher is a long-term investment. On average, a dishwasher has a life span of 10-12 years. There are other advantages of having a dishwasher – better hygiene, convenience, no breakages of expensive crockery, more quality time for yourself and more. 

How does a dishwasher work?

After loading the dishwasher, and switching on the program that you wish to run, the dishwasher draws water & sprays water through jets to rinse the dishes. It then releases detergent and the dishes are cleaned with soapy hot water. Once the cleaning process is done, the dishwasher rinses the dishes again. Lastly, the dishwasher dries the dishes.

Is a dishwasher suited for oily dishes?

Yes! The dishes I cooked are all very oily and we always had a hard time washing them in the sink. However, with a dishwasher, I just have to put all the plates in, and the machine will work its magic and remove all the grease and oil.

How many utensils can a dishwasher hold?

A normal dishwasher has 12 place settings, this means that it can hold:
– Dinner plate – 12 nos.
– Dessert plate – 12 nos.
– Glass tumbler – 12 nos.
– Tea cup and saucer – 12 nos
– Knives, forks, soup spoons, dessert spoons and teaspoons – 12 nos. each.
– Serving plates and serving spoons – 3-4 nos.
– Bowls – 12 nos.
For a mixed load – it can accommodate pots, pans, plates, cooker & 30 to 40 standard size spoons & forks.

How much time does it need to wash the dishes?

Depending on the wash cycle, it may take between 30 minutes to 2 hours to clean and dry the dishes. It is not necessary to watch your dishwasher as it is completely safe to leave it operating on its own. Just look forward to dry and clean dishes after. My Bosch dishwasher always displays the time that the cleaning will end.

How hygienic are the washing results of a dishwasher, compared to manual washing?

Dishwasher is better than manual-washing because:
1. Manual-washing is usually done with cold water whereas a dishwasher uses hot water which kills germs during the washing cycle.
2. The dishes come out dry which means that there is no need for drying them manually afterwards or leaving them out to dry – which reduces dust accumulation on the dishes.
3. The sponge used in manual-washing accumulates and breeds germs, which is not hygienic

Don’t worry! Glassware is suitable for dishwasher. The upper basket can be used to hold small plates, bowls, glass tumblers and wine glasses. The glass pieces will not get chipped or broken in the dishwasher if you place them properly.

How to select a dishwasher?

It really boils down to your needs. For us, space is a constraint. As much as I want to get a built-in dishwasher, there is no space for it and it means that we have to redo the whole kitchen. So the next sensible choice was to get a free standing dishwasher.

It’s always good to prioritise convenience when buying a dishwasher. This includes adjustable racks and lots of flatware slots. Some mid-priced dishwashers have racks that allow you to lay down large utensils or other dinnerware. Even though we are a two-person family, I host dinners regularly for my friends and family. Hence a upper-lower rack wash feature is neccessary.

The next factor is price. There are different types of Bosch dishwashers which are equipped with different features and they are priced differently, of course. Generally, their free standing dishwasher ranges from $1599 to $2799. The more premium models tend to be quieter and have ample flatware slots, folding tines, and other flexible-loading features. Hidden controls and a cycle-time display add style and convenience.

Different types of dishwasher

Freestanding:
• These dishwashers can be installed anywhere in your kitchen
• Designed to stand alone
• Removable worktop to accommodate benchtop height
• Elegant curved fascia

Built-under:
• Flat control panel
• Adjustable height for flush fit
• Option of continuous kick panel flush with kitchen cabinetry

Semi-integrated:
• Integrate your dishwasher for a seamless look
• Can be fitted with a door panel to match the design of your kitchen cabinetry
• Continuous kick panel provides seamless integration

Fully-integrated:
• Designed to fit your new kitchen to perfection
• Can be concealed entirely behind a door panel to matching your kitchen cabinetry
• Control panel neatly integrated into the top of the dishwasher door
• Continuous kick panel providing seamless integration
• Optional stainless steel front panel

Slimline:
• These slimline 45cm dishwashers are ideal for kitchens where space is at a premium
• Available as a freestanding stand-alone model
• Built-under models with adjustable height for a flush fit
• Fully integrated models can be concealed behind a door panel to match your kitchen cabinetry

Table Top Compact:
• Takes up the least space
• Does not require any plumbing
• Most affordable option

Find the Best Features

Owning a dishwasher for me means I can save time, money, and effort. A big thank you to the kind folks of Bosch for the recommendation, I have gotten Bosch ActiveWater 60 cm Dishwasher (Model: SMS88TI03E) that suits my lifestyle.

Using a Bosch dishwasher saves up to FIVE TIMES more water as compared to washing dishes by hand. An innovative function, VarioSpeed, reduces washing time by 50% as compared to traditional wash programs. Its Super 60°C programme makes it brilliant for cleaning and drying. Additionally, Bosch dishwashers are triple-A rated for energy efficiency, washing and drying performance. How much water did we use? Just 7.5L of water to produce optimum results.

Bosch dishwashers can be purchased at the newly-revamped Bosch Experience Centre or any major electrical appliance stores. For more information, visit www.bosch-home.com.sg/

The post Dishwasher Buying Guide – What to look for when buying a dishwasher? appeared first on Miss Tam Chiak.

Chinese New Year is all about catching up with your relatives, and indulging in good food, of course. What better way to engage in intimate conversations than to chat over a good meal? Moving away from the conventional Chinese New Year spots for gatherings, we decided to check out 7 chick-ster places where you can usher in the year of the Fire Rooster.

Chicken Sushi from ROOST

Chicken Sushi ($4.90 for 4) features slices of ROOST’s signature soya chicken resting atop blocks of chicken rice, glazed with Teriyaki sauce. Although this fusion dish is not entirely new in the industry, we have to applaud their effort. There is definitely room for improvement. The inconsistency in the texture of the grains, most likely due to the unevenness in the cooking, can be looked into. 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.

Chilli Crab Wings from Two Wings

Most Singaporeans are huge fans of the iconic chilli crab. However, our usual go-to comfort food is chicken wings, which is more affordable. Imagine how ecstatic we were when we realised that Two Wings have combined two of our favourite items into a dish! The Chilli Crab Wings ($8.90 for 6 pieces) feature crisp golden brown chicken wings drizzled with sweet and spicy chilli crab gravy. Mmm … SO SHIOK!

Honey Butter Chicken from Chir Chir Fusion Chicken Factory

The Honey Butter Chicken ($28.90) recipe was influenced by the craze for honey butter potato chips in 2014 and 2015 in Korea. These chips sold by Haitai-Calbee were tremendously popular and often out of stock. Anyway, Chir Chir’s Honey Butter Chicken is also as irresistible. Crispy battered chicken, potato wedges and pan-fried toppoki (Korean rice cakes) are glazed with their proprietary honey butter sauce and then showered with honey butter seasoning powder, dried cranberries and sliced almonds. The savoury-sweet powder enhances the flavour of the chicken, making every bite very satisfying. Don’t forget to dip the chicken chunks into the accompanying honeyed garlic mayo dip!

Ribena Drumlets from Working Title

My childhood was sweetened by Ribena drinks, and I believe that Ribena is popular with all kids. If you want to reminisce your childhood, you can drop by Working Title cafe for their Ribena Wings ($12 for 8 pieces). The spiced and battered chicken drumlets are drizzled with a Ribena sauce, which is bound to please those with a sweet tooth. This dish should be named Ribena Drumlets instead of wings as we didn’t get any wings. We would recommend sharing this dish as the sweetness can overwhelm you after one drumlet.

Snow Cheese Chicken Bumbuk from Kimchi Korean Restaurant

Snow Cheese Chicken Bumbuk ($33.90) is very instagram-worthy. Korean deep fried boneless chicken and potato wedges, topped with mustard cream sauce, parsley, snow cheese and leek fill up half of a BBQ hotplate while the remaining half is generously filled with mozzarella cheese. The hotplate is heated up at your table and you can watch the cheese melt. Coat the pieces of chicken generously with the melted cheese and you’re in for a treat.

Thai Stuffed Chicken Wings from Sawadee Thai Cuisine

I have always wondered how Thai chefs manage to stuff so much filling into a chicken wing. The Thai stuffed Chicken Wings ($10/3pcs, $15/5pcs) at Sawadee have been laboriously deboned and stuffed with chicken meat, shitake mushrooms and crunchy minced asparagus. The wings are first steamed, then deep fried upon order, so you get it hot and fragrant! Every bite boasts a mix of textures!

Salt-Baked Chicken from Chakey’s

Helmed by three generations since its opening in 1962, Chakey’s Serangoon Salt Baked Chicken is a dish with so much history that makes it a must try for all. It used to be called Heong Kee Salt Baked Chicken but as the business is passed down to the next generations, the name was changed to Chakey’s Serangoon Salt Baked Chicken. The secret recipe hasn’t changed since the beginning and each generation is still perfecting it. It’s a torture unwrapping the nicely warm, aromatic “parcel” as the fragrance whets our appetite. Sink your teeth into the moist and tender meat which is well-marinated and slightly oily. The thin layer of skin on the outside has a pleasant jelly-like texture. A small chicken costs $17.50 while a medium chicken costs $18.50 and a large chicken costs $19.50. Do note that only takeaways are available here.

There you go, a list of hot chicks to check out this Chinese New Year. Our favourite hot chick is the chilli crab wings!

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 7 Hot Chicks to Check Out this Chinese New Year appeared first on Miss Tam Chiak.

Hi friends! Welcome back to Weekend Bites! Have we kept you waiting for too long?

For those who are new here, every Friday evening is the time that you absolutely have to visit our site. A new issue will go live just in time for you to plan your lunch or dinner dates for the weekend. Ranging from the latest restaurants in town and exciting new menus to must-attend foodie events, we’ve absolutely got your back.

This week, we bring you the coolest in town (literally). So, buckle up and hold on tight! It’s the last weekend before CNY.

STRAY by Fatcat

For lazy cats who just wanna lepak their weekend away

Stray from your favourite cafes only for worthy reasons. And I have one for you – to up your Insta game with STRAY by Fatcat’s innovative creations that are unlike any other. Plus, we think the minimalistic design of the cafe is a perfect backdrop for photos. Apart from their highly sought after desserts, go for the Black Pepper Wagyu Bowl ($22, $20 for lunch special. The harmonious play of ingredients makes you wanna sing. STRAY will launch their full menu in February, so let’s anticipate the surprises that will be in store for us.

Picnic Singapore

For big groups that can’t decide on what to eat

It’s time that the food halls in Singapore get an upgrade, and hooray – Picnic did just that. Additionally, if you’re a fan of nature, Picnic is totally up your alley. With so many trees in the forest, how do you always know which one to pick? As usual, that’s what we’re here for! This huge Meatball Pizza ($18) feeds 2 not-so-hungry souls nicely, but you’re obviously welcomed to wolf another down. Lastly, help yourself to some Parmesan cheese to give you that extra cheesy kick! This babe has got a pizza my heart.

The Coffee Academics

For the caffeine slaves who need a perk-me-up

The famous Hong Kong coffee chain has sneaked their way into Raffles City last month, without too much of a big hoo-ha. They have been labelled as one of the best cafes in Southeast Asia, so you know they are serious about what they do. Have a cuppa of their highly acclaimed coffee, such as the Pepper Agave Latte ($7.50) that will brew your mind. Tickle your tastebuds with this unique concoction – raw agave nectar as a natural sweetener combined with freshly ground black pepper. Don’t be taken aback by the weird flavours too early; you might be one of the those who swear by this coffee after a sip.

Patbingsoo

For town-dwellers looking for a quick dinner fix

Seorae made a decision to move their dessert menu downstairs (literally) to their latest F&B venture, Patbingsoo. Indulge in premium k-bbq meats at Seorae, then end off with a Big Bang with some refreshing desserts – doesn’t it sound like a perfect plan already? The Apgujeong Bingsoo ($14.90) is a mountain of cheesy toppings – cheese, cheese sauce, cheesecake, cheese wafer and vanilla ice cream. While you’re there, explore their adventurous menu of Korean fusion food which includes Patbingsoo Beef and Chips (whoa) and Fried Samgyupsal (whoa whoa).

Les Amis

For proud worshippers of truffle

We can’t deny it – Truffle is just another name for heaven. Are you obsessed with this exorbitant fungus, like we are, and proud of it? Then, Les Amis’s new truffle series – The Black Diamonds of Gastronomy will keep you smiling like a fool. Only available until the end of February, catch these culinary delights that will wow you. You may take your pick from 3 different set menus starting from $185++ per pax and spend the night of your life savouring dishes like la langoustine de loctudy (langoustine from loctudy with courgette and an emulsion of extra virgin olive oil).

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 cafes listed above. We will verify and update from our side. Thanks in advance!

The post Weekend Bites #3 – Racing towards Chinese New Year in a Ferrari appeared first on Miss Tam Chiak.

Woah … We’ve just greeted 2017 three weeks ago. Yet, in about a week’s time, we will be having our annual reunion dinner with our loved ones to welcome the Lunar New Year! Are all of you prepared for this festivity yet? There’s so much to do, from prepping your wardrobe, to spring-cleaning the house, to loading up on festive goodies, to planning what dishes to cook or where to have your reunion dinner … Not to forget, deciding on where to purchase the star of every reunion meal – “Yu Sheng (Lou Hei)” – which consists of raw fish, shredded vegetables, condiments and different sauces.

Evolution of Yu Sheng

Yu Sheng has been a traditional dish eaten by the Cantonese on the 7th day of Chinese New Year to celebrate Ren Ri – the day 女媧 (Nu Wa), a goddess, created human beings in Chinese mythology. This dish originated from Jiangmen/Shunde region, before our migrant forefathers brought the practice over to Malaysia and Singapore.

At that time, the way Yu Sheng was served was unhygienic as the fish was often left out in the open. So, the Four Heavenly Kings of Cantonese Cuisine decided to improve the recipe. They served sliced fish instead, and standardised the sauce. The most significant thing the chefs did was to add colourful condiments to make the dish more festive. However, the part on people standing up to toss Yu Sheng together and “shouting” CNY blessings only came about serendipitously over the years.

How to Lao Yu Sheng

Waiters and waitresses at restaurants are very particular about the way Yu Sheng is presented and served. Usually, they hold out a particular ingredient and say something auspicious. It’s actually a really simple process. Follow these 8 steps and toss to good fortune this CNY!

Step 1: When placing the Yu Sheng on the table, say 恭喜发财 (Gong Xi Fa Cai) and 万事如意 (Wan Shi Ru Yi), which means to be prosperous and to have a lot of money, and that all your wishes will be fulfilled and may everything you do be smooth-sailing.

Step 2: Add lime juice or pomelo and say 大吉大利 (Da Ji Da Li), which means good luck and great prosperity.

Step 3: Add raw fish and say 年年有余 (Nian Nian You Yu), which means abundance throughout the year.

Step 4: Sprinkle pepper, cinnamon or five-spice powder powder and say 鸿运当头 (Hong Yun Dang Tou) or 招財進寶 (Zhao Cai Jin Bao), which means good luck is approaching and may you attract wealth and treasures. You can also say 步步高升 (Bu Bu Gao Sheng), which means to progress at a fast pace.

Step 5: Sprinkle golden peanut powder or sesame powder and say 生意兴隆 (Sheng Yi Xing Long) or 金银满屋 (Jin Yin Man Wu), which means the flourishing of  your business and the filling of your house with gold and silver.

Step 6: Pour oil and say 一本万利 (Yi Ben Wan Li) and 财源广进 (Cai Yuan Guang Jin), which means that you will enjoy a ten thousand-fold profit from your investments and that you will be blessed with many sources of wealth.

Step 7: Pour plum sauce and say 甜甜蜜蜜 (Tian Tian Mi Mi) to sweeten your life.

Step 8: Throw in the crackers (deep-fried flour crisps) and say 满地黄金 (Man Di Huang Jin), to signify the floor being covered with gold, and for you to obtain abundant wealth.

Finally, exclaim “HUAT AHHHHHHHHHHHH” at the top of your voice while tossing the Yu Sheng in the air – the higher the better! May everyone see their fortune rise higher with each toss!

The post How to “Lao Yu Sheng” Like a Pro this Chinese New Year appeared first on Miss Tam Chiak.

This rooster year, welcome all the luck to your home when you have prosperous Chinese New Year food items delivered to your doorstep. With Deliveroo, Singapore’s leading food delivery service, you never have to feel hungry again, especially when a diverse variety of Chinese New Year menus are available for takeaway this festive season.

Highlights include Chinese New Year Roast Specials or Reunion Set Meals from Crystal Jade; Chinese New Year set menus featuring Prosperity Wealth Yu Sheng and Cantonese delicacies from Uncle Leong Signatures; Artisanal handmade Chinese New Year cookies and cakes from Cedele and the Prosperity Toss comprising salmon, tuna and swordfish from the popular Kinki.

And the best part? 3 lucky customers will receive a beautiful gold RISIS gift (worth between $98 to $528 each) daily, from 28 January to 4 February, when they order the Chinese New Year specials from the participating restaurants. The participating restaurants are marked with a mandarin orange icon and listed under ‘CNY specials’ so you won’t miss them!

Deliveroo orders can be made through www.deliveroo.com.sg or the Deliveroo app, available on iPhone and Android.

YU SHENG

Kinsa Sushi
Kinsa Sushi is the brainchild of a few ambitious young men who came together to share their love for authentic Japanese dining. This Lunar New Year, be sure to try their Prosperity Yusheng ($28.88++ for 2-3 pax; $48.88++ for 4-5pax; $48.88++ for 6-7 pax). The beautiful tower of crunchy vegetables comes with thick and fresh slices of sashimi. Pair it with their signature items such as the Grilled teriyaki salmon bento, Grilled beef bento, California Roll and Soft Shell Crab Roll with flying fish roe. Order here: https://deliveroo.com.sg/menu/singapore/upper-bukit-timah/kinsa-sushi

Om Nom Taste of Thai
How wonderful is it to enjoy authentic Thai food in the comfort of your home? With close to 20 years of experience, the eatery’s food-savvy chef whips up a range of “Siamese Delights”, freshly prepared and authentically spiced with traditional aromatic Thai flavours. Instead of Chinese cuisine, why not choose mouth-watering Thai dishes such Tom Yum Goong, Som Tum, Pad Thai, Green Curry and Basil Chicken to go with their special CNY Abalone Prosperity Yu Sheng ($58 for 4-6pax; $88 for 8-10 pax)? Order here: https://deliveroo.com.sg/menu/singapore/boat-quay/om-nom

Kinki
Huat are you waiting for? It’s time to send some sashimi flying! Kinki’s Prosperity Toss ($94.16, ideal for 4 pax) consists of a delicious assortment of salmon, tuna and swordfish, completed with Kinki’s Goma Dressing and fragrant truffle oil. Available from 09 Jan to 11 Feb 2017. Delivery lead time is at least 2 hours in advance of required delivery timing. Pre-order of 3 working days is needed for orders for 10 pax and above. Don’t forget to pair your yusheng with Kinki’s poke bowls and gluten-free bento boxes. Order here: https://deliveroo.com.sg/menu/singapore/raffles-place/kinki

The Disgruntled Chef
Serving a killer Modern European menu, The Disgruntled Chef has come up with a Prosperous Yu Sheng Platter ($62.06, ideal for 5 pax) packed with home smoked salmon, pok choi crackers, shredded vegetables, pickled ginger, preserved winter melon strips, sour plum sauce, sesame and cinnamon. Don’t forget to also order their popular dishes such as the Crispy Lamb Shortribs, Truffle Mac & Cheese and Duck & Charcoal Waffle. Order now: https://deliveroo.com.sg/menu/singapore/dempsey/the-disgruntled-chef

CNY Set Meals

Uncle Leong Signatures
Uncle Leong Signatures just screams seafood. Thinking of what to eat during Chinese New Year? Uncle Leong Signatures has work out 3 exclusive CNY Set Menus ($522.16 for 5 – 8 pax; $629.16 for 8-10pax; $950.16 for 10-12pax) catered for both small and big families.

Each menu allows you to pick at least two flavours of crab. Choose from Drunken Herbal Crab, Shimmering Sand Crab, Claypot Crab Beehoon, Chilli Crab, Curry Crab, Butter Cheesy Crab, Salted Egg Crab, Black Pepper Crab, White Pepper Crab, Steamed Crab, Hong Kong Style Typhoon Shelter Crab and Curry Paste Crab.

Other dishes in the menu includes Baby Abalone with Broccoli Mushroom, Crab Meat Fish Maw Thick Soup, Hong Kong Steamed Red Garoupa, Salted Egg Prawns and Fortune Herbal Chicken.
Order here: https://deliveroo.com.sg/menu/singapore/punggol-waterway/uncle-leong-signature

Crystal Jade
Why stress over your reunion dinner when you can let Crystal Jade do the cooking, and delivering? Treat your family to an exquisite line-up of festive takeaway delicacies such as Premium Mini Seafood Treasure Pot, Steamed Xiao Long Bao and more.. From Crystal Jade Kitchen, you can order roast delights such as roast duck, kampong chicken, soya sauce chicken, roast honey BBQ pork and Crystal Jade Signature Pork Belly.

Crystal Jade’s immensely popular traditional festive cakes make a return and customers can have the traditional sweet Glutinous Rice Cake, Egg Cake and Water Chestnut Cake, as well as savoury Carrot Cake and Yam Cake, delivered to their homes. The Eternal Bliss Platter is an exquisite gift set comprising of all 5 festive cakes, hence making it an excellent gift idea for loved ones and business associates this festive season. They also have festive cookies like Bo lo Pineapple Tart and Almond Puff Cookie. Order here: https://deliveroo.com.sg/menu/singapore/suntec-city/crystal-jade-kitchen

Chopsuey Café
How about ordering American-Chinese takeout this lunar new year? Chopsuey Café at Dempsey Road and Martin Road is a PS.Café-owned joint that focuses on popular Asian dishes with contemporary Western touches. Let’s start the rooster year with the Peppery Chilli Chicken which is a wonderfully flavourful, numbingly spicy dish that gets its characteristic flavours from mala pepper, crispy garlic and curry leaves.

There are other dishes such as BBQ 5-Spiced Riblets and Chargrilled King Prawn with yuzu & soya pickled chilli dip that might tickle your fancy. Don’t forget to get a Lucky Lunar ‘Lo Hei’ Yu Sheng too! Order here: https://deliveroo.com.sg/menu/singapore/robertson-quay/chopsuey-cafe

INDOCAFE @ The White House
Usher in the year of the Fire Rooster with true Peranakan flavours brought to you by INDOCAFÉ – the white house. Available from now till 11 February, 4 different set menus are available for you to choose from. A complimentary bottle of red wine (worth $80) comes with every set menu ordered.

At INDOCAFÉ – the white house, fresh spices are ground using the traditional pestle and mortar, bringing out the fragrance and homely touch in all their dishes. Besides the Prosperity Yu Sheng, you can expect classic dishes such as Kueh Pie Tee, Pork Ngoh Hiang, Seafood Soup with Fish Maw & Crabmeat, Deep-fried Snapper with Gulai Gravy, Jumbo Tiger Prawns with Sambal and more. Order here: https://deliveroo.com.sg/menu/singapore/newton-balmoral/indocafe-atthe-white-house?day=today&rpos=74&time=1300

CNY Goodies

CEDELE
Using the finest butter and organic unrefined sugar, Cedele’s handmade, bite-sized cookies are irresistible. With 13 varieties of cookies to select from, you will be spoilt for choice! The Pineapple Pocket Pie is an all-time best seller. This CNY snack made with melt-in-your-mouth pineapple jam boasts a buttery crumbly crust that will capture your heart.

There are eggless and gluten-free options such as Almond & Seeds Florentine, Pandan Chia Seed, Lemongrass Pistachio, Cornflake cookies and more. They have also introduced two new creations this year – Golden Almond Nuggets and Thai Chilli Crisps. Order here: https://deliveroo.com.sg/menu/singapore/orchard/cedele-wheelock-place

Emicakes
Looking for addictive snacks to munch on this Chinese New Year? Try Emicakes’ new cookie flavours! The Salted Egg Cookies is a limited edition original cookie recipe made with melted salted egg and curry leaf bits; while the Hae Bee Hiam Cookies is their new spicy and salty combination of salted egg and hae bee hiam. So shiok!

They also have a new and improved Pineapple Cheese Tart. The pineapple filling is garnished with strings of parmesan cheese on top of parmesan-infused pastry, giving it a yummy crunch! Last but not least, don’t miss out on the Premium Durian Tart with durian filling in a buttery pastry! Order here: https://deliveroo.com.sg/menu/singapore/bukit-batok/emicakes-bukit-batok

Pies & Coffee
Committed to serving buttery, shortcrust pastries that crumble in your mouth, Pies & Coffee’s CNY cookies are filled with combinations of fresh and premium ingredients. Take their Salted Egg Yolk Cookies ($24) for example. Made with butter pastry, corn flour and morsels of salted eggs, the cookies are flavourful and fragrant. They crumble with each bite, and you wouldn’t be able to stop at one.

Another highlight is the Pineapple Parmesan Tarts ($22). The delectably tangy pineapple fillings are enlivened with aromatic spices and then hand-rolled into a soft butter pastry. Each tart evokes a melt-in-the-mouth sensation like no other. Other favourites include Green Pea Cashew Cookies ($22), Walnut Cookies ($22) and Pineapple and Coconut Flourless Cake ($38). Order here: https://deliveroo.com.sg/menu/singapore/robertson-quay/pies-and-coffee-robertson-walk

Imperial Treasure
Having friends and family over for Chinese New Year? Imperial Treasure’s takeaway festive goodies is great for get-togethers in the comfort of your home. They have a variety of treats such as the Glutinous Cake, Carrot Cake, Yam Cake, Chestnut Cake, Pineapple Pastry and Pineapple Cakes. You can also bond over a meal with Imperial Treasure’s signature items. Order here: https://deliveroo.com.sg/menu/singapore/orchard/imperial-treasure-cantonese-cuisine-great-world-city

RISIS giveaway

Adding the “fortune” element to usher in the auspicious year of the Fire Rooster, Deliveroo partners with Singapore’s iconic gold jewelry brand RISIS during the promotion period to give away over $2000 worth of gold.

During the week-long giveaway period, 3 lucky customers will receive a beautiful gold RISIS gift (worth between $98 to $528 each) daily, from 28 January to 4 February, when they order the Chinese New Year specials from the participating restaurants. Check out Deliveroo’s Facebook page for more details.

All RISIS pieces are handcrafted in exquisite 24K gold and each with its own meaning to signify luck, prosperity and fortune. You can also win Deliveroo’s ‘Roo of Fortune’ game, launching on 26 January on Deliveroo’s Facebook page. Winners will enjoy up to $88 Deliveroo credit to make their year of the Rooster all the more delicious for eating in.

Customers have the option to schedule orders via the Deliveroo app up to one day in advance or receive food as soon as possible between 11:30am and 11pm from the select restaurants marked with a mandarin orange, conveniently delivered to their homes and offices.

HOW TO ORDER?

Deliveroo orders can be made through www.deliveroo.com.sg or the Deliveroo app, available on iPhone and Android. Here’s a little treat for you guys! Check out with “MTCROO” for $10 off your first order. This code is valid till 28 Feb 17.

The post Strike Gold when You Order From Deliveroo this Chinese New Year appeared first on Miss Tam Chiak.

No matter what the occasion is, food is what brings people together. Besides established Chinese restaurants and hotel banquets serving the usual Chinese New Year dishes, you also have the option to dine at restaurants serving an array of international cuisine. Herald in the year of the Fire Rooster with interesting dishes such as Chinese New Year Paella, Pineapple Tart Crumble, Bakkwa Pizza, and more. You can make a reservation via Quandoo, which has 1000 restaurants on their platform, and an attractive $15 cashback system.

Aura Restaurant

Behold an intimate and elegant dining destination spanning two floors of National Gallery Singapore, brilliantly highlighted in rich hues of polished brass and bronze. Aura Restaurant is famous for Italian cuisine, drawing inspiration from homely Italian recipes. Beppe de Vito, restauranteur-chef, has come up with a lunch and dinner menu, specially for Chinese New Year.

The four-course Chinese New Year Lunch is priced at $58++. Diners can choose between Hokkaido Scallop Carpaccio with Salmon Caviar, Yuzu and Black Sesame, or Live Australian Abalone with Corn and Romanesco Broccoli (with a top up of $12) for their starter before indulging in Porcini Mushroom Tortelli with Pumpkin and Candied Ginger, and Whole Steamed Italian Seabass with Asparagus and Sea Urchin Sauce. Round off the meal with Mandarin Orange Bavarois with Pineapple and Cinnamon Compote, and a choice of coffee or tea.

The Chinese New Year Dinner ($88++) consists of all the dishes mentioned above, where you get two starters instead of one. After a lavish meal at Aura, you can pop by the Sky Lounge and toast to a prosperous year ahead while taking in the spectacular skyline of Marina Bay. Make a reservation here.

Dehesa

Dehesa, which means “grasslands” in Spanish, is an escape from the ordinary. Chef-Owner Jean-Philippe Patron (affectionately known as JP) sits at the helm of this innovative venture, serving diners scrumptious Spanish cuisine.

Joining in the Chinese New Year celebration, Chef JP has crafted a Roasted Crispy-Skin Suckling Pig ($188++), served with an assortment of vegetables, as well as, a festive Paella ($168++) topped with abalone and four types of seafood. One portion serves approximately 6 persons.

On top of their Chinese New Year specials, Dehesa’s menu comprises a range of seafood and meat dishes. There is Octopus ($28++), Scallops with celeriac and cauliflower ($30++), Iberian Pork Ribs ($40++), to name a few, to satisfy your cravings for Spanish food. The Dehesa Platter ($42++) consisting of a variety of cold cuts is good for sharing. The Salt Baked Fish ($110++) is another dish that’s good for about 2 to 4 persons. Remember to end your meal with decadent desserts such as Dehesa’s selection of Spanish cheese. Make a reservation here.

FORT by Maison Ikkoku

Usher in an auspicious Chinese New Year with your loved ones over an abundance of culinary delights at Fort. Moving away from the typical Chinese New Year delicacies, dive into a 12-course CNY Omakase ($88++/person) which takes you on a journey through the mountains and the seas while preserving the best of traditions.

The restaurant’s interior, designed by Chef Ethan, boasts an ancient industrial design that is complemented by chic touches in the form of railway sleepers, copper, edison filament and red velvet. Despite a different ambience from the usual vibrant red Chinese New Year setting, diners can still partake in the Chinese tradition of tossing and exuberant well-wishing with Fort’s Fatt Choi Lou Hei, a popular festive appetiser to kick start a year of great health and fortune. The stunning salad platter features a medley of julienned vegetables, complete with the zest of pomelo, ikura, and a special sauce made in-house with 12 kinds of ingredients. Chef Ethan might change up a few items that make up the 12-course CNY Omakase meal according to the freshest ingredients of the day.

Don’t miss out on the cocktails at Fort, which focuses on “taste profile development” – a different style of cocktail mixing, using techniques such as distillation, infusion, spherification, dehydration, emulsion, and smoking. Make a reservation here.

Garibaldi Italian Restaurant & Bar

Located along the popular Purvis Street, Garibaldi rocks a modern and elegant yet friendly and dynamic setting. The contemporary and hip setting makes Garibaldi a classic Singapore social gathering place. The enticing menu emphasises on authentic Italian cuisine prepared with the finest ingredients imported directly from Italy, while the bar offers a great selection of wines by the glass and excellent cocktails.

The Chinese New Year Lunch ($88++) features “Yu Sheng” Vegetables Salad with Salmon Carpaccio & Carelian Caviar, Tagliolini with Boston Lobster & Fresh Tomatoes & Basil, a choice of Pan-Fried Seabass, Hokkaido Scallop with Saffron Jus & Sprouting Cauliflower or Grilled Kurobuta Pork with Stuffed Savoy Cabbage, Winter Black Truffle & Chestnut and Yoghurt & Mango Cheese Cake with Mandarin Orange Sorbet. Choose between coffee or tea to end the meal.

The Chinese New Year Dinner ($138++ or 188++) offers the same “Yu Sheng” but more luxurious items such as Dutch Milk-Fed Veal Tenderloin with Stuffed Savoy Cabbage, Pork Filling, Chestnut & Winter Black Truffle and Fettuccine with Guinea Fowl Ragout & Winter Black Truffle. Make a reservation here.

Haru Haru Japanese Restaurant

Established in the heart of Ang Mo Kio last year, this Japanese restaurant has a cosy and spacious interior and is very suitable for family dining. If you are looking to have a small gatherings, private meetings or business lunches, Haru Haru also has private Tatami rooms.

The menu is very extensive, and we believe even the fussiest eaters will be satisfied. Haru Haru serves a wide array of Sashimi, featuring generous cuts that are springy, fresh and sweet. Furthermore, their Wagyu beef (A4 grade) is supplied directly from Kagoshima, Japan. Hence, you can be sure that the quality of the food at Haru Haru will definitely meet your expectations.

To ring in the year of the rooster, Haru Haru has created the “Fa Cai Yu Sheng”, using the freshest salmon sashimi. The Small portion ($16.88) is good for 2-3 persons, while the Medium portion ($33.88) is good for 4-5 and the Large portion ($48.88) good for 6-8 persons. You have the option of adding more salmon at $8.88(8 pieces). You can place an order for Haru Haru’s Yu Sheng, which is available for both dine-in and takeaway, from now till 11 February 2017. Do note that you have to order at least a day in advance. Make a reservation here.

Perle Noire

Known as “The Black Pearl of Siglap”, this fancy Aussie-French restaurant is a well-loved dining destination for East-siders. Isn’t Chinese New Year the perfect excuse to treat yourselves to something better?

Perle Noire has introduced a Lunar New Year’s Eve Dinner menu, which is priced at $48.80++ for one. You get a starter, a soup, a choice of main course, and a dessert. There are three main courses for you to choose from. The Duck Confit which comes with truffle oil pomme puree and caramelised apples, the Polenta Crusted Atlantic Cod which comes with pumpkin puree and pine nuts salsa and lastly, the Roasted Rack of Lamb which comes with ratatouille and green onion pesto. Dessert is influenced by local flavours and is a sweet symphony of snow fungus, red dates, longan and gingko.

Perle Noire also serves Baked Lobster Mornay (500g) with melted gruyere cheese sauce and mesclun leaves, a selection of pasta dishes such as Scallops and Ebi Sakura Capellini and Asari Vongole & Bonito Spaghetti, and grilled meats.

Make a reservation here.

Phat Cat Laundry

Inspired by stereotypical Chinese-owned laundries, Phat Cat Laundry is great for those craving Asian-inspired drinks and food. Catch up with relatives, friends and colleagues over different types of liquors, whiskeys and unique Asian cocktails such as Forget-Love Water, Panties on Water and Teh Botol. Toss to a prosperous year with Phat Cat Yusheng, consisting of sliced snapper, shredded cucumber, carrots, radishes, ginger, fried shallots and lime-cilantro dressing. The Medium portion ($58++) serves 4-5 persons while the large portion ($88++) serves 6-8 persons. Orders for the Yu Sheng has to be placed at least three days in advance.

The Chinese New Year Menu ($88++) is a full 8-course meal for 2 persons. It features appetisers like Salted Egg Yolk King Prawns and Vegetable Spring Roll. Your tastebuds will be pleased even before the main courses arrive.

Fill your tummies with Superior Braised Pork Belly, Stir-fried Australian Beef Slices and Phat Cat Fish and Chips before jumping into Black Sesame Glutinous Rice Balls in Sweet Peanut Soup and Pineapple Tart Crumble with Ice Cream to end your dining experience at Phat Cat Laundry on a high. Make a reservation here.

Pizza Express

There’s no better feeling in the world than a warm pizza box on your lap. For most of us, pizza is the ultimate comfort food! This Chinese New Year, head down to Scotts Square to soak up the festive atmosphere along Orchard Road before sinking your teeth into scrumptious pizza(s).

Begin your afternoon with bite-sized Festive Dough Balls ($6), which come with pineapple pepper dip, spicy bakkwa pesto and classic garlic butter. While the pineapple pepper dip was tangy, with a spicy twist, the spicy bakkwa pesto was what really amazed us.

Need something more substantial? The fiery-red Bakkwa Pizza ($28) is a show-stopper. The fluffy and crisp pizza is generously topped with barbecued bakkwa, pork floss, roasted red and yellow peppers, fresh mozzarella and passata, before it is sprinkled with crispy prawn crackers, spring onion and drizzled with plum sauce. Doesn’t this artfully decorated masterpiece remind you of the blossoming Spring festival?

If you prefer something sweeter, there is the Lucky Mandarin Dough Balls ($5), consisting of 8 of Pizza Express’ dough balls dusted in icing sugar and Mandarin orange zest, served with a Mandarin cream dip. What a refreshing dessert! Make a reservation here.

The Square Novotel Singapore Clarke Quay

Diners with hearty appetites will love feasting at The Square, which is conveniently located in the heart of the city. From 16 January till 17 February 2017, pamper yourselves with a buffet spread specially prepared for Chinese New Year. The selection includes Roast Chicken and Roast Duck Carvings with Condiments, Oven-Baked Boneless Chicken with Onion Marmalade, Grilled Sea Bass with Lemon Butter Sauce and the must-have Yusheng.

On Lunar New Year Eve and Lunar New Year Days (27, 28 and 29 January 2017), tuck into some of The Square’s all-time favourite dishes such as the signature XO Fried Rice with Scallops and Prawns, Hong Kong Style Steamed Barramundi with Mushrooms and Scallions, Wok-fried Black Pepper Slipper Lobster and Braised Pork Trotters. Don’t forget to save some space in your tummy for desserts! Think White Fungus “Tong Shui” Sweet Soup, Assorted Nonya Kueh, Mandarin Orange Tartlets and more.

From 16 January to 17 February 2017, the weekday lunch buffet is priced at $38++ for adults, $19++ for children between 5-12 years old, and $28++ for senior citizens above 55 years old. Weekend lunch is priced at $48++ per adult, $24++ per child and $32++ per senior citizen. Dinner is priced at $58++ per adult, $29++ per child and $40++ per senior citizen daily. On the Eve of Lunar New Year, dinner is priced at $68++ per adult, $34++ per child and $58++ per senior citizen. Make a reservation here.

Your Italian Butler

Your Italian Butler has a unique dining concept which embodies the true authentic spirit of Italian hospitality in a warm, welcoming and informal setting. The culinary team will first ask for your preferences and dietary restrictions, before surprising you with a customised menu of delights created a’ la minute by utilising the freshest ingredients. Therefore, instead of having to choose from a standardised menu, you’ will have a chance to experience entirely different recipes as well as your chosen number of courses tailored according to your budget.

Chef has created 9 delightful selections for Chinese New Year for every 6 guests. Instead of paying the usual price of $78 per person, which brings your bill to $468++, you’ll only be paying $400++ this Spring Festival! What a steal!

Included in this Chinese New Year menu is a complimentary Lo Hei Chinese Salad and a 30% discount off all of Your Italian Butler’s beer and wine bottles. This promotion runs from 20 January till 20 February 2017. Make a reservation here.

Getting excited to welcome the year of the rooster? Quick! Make a reservation at any of these interesting dining destinations with your loved ones via Quandoo, and earn rewards at the same time! There’s $15 cash back!

Besides hearing about your friends’ or colleagues’ Lunar New Year feasts at the usual Chinese restaurants, you will now have a unique dining experience to boast about! Moreover, there’s a Welcome Bonus of 400 points if you sign up now and every 1000 points that you accumulate gives you $15 cash back. Trust us, you will only stand to gain, so reserve a table at your favourite place now!

This article is powered by Quandoo.

The post 10 Unconventional Restaurants to Celebrate Chinese New Year appeared first on Miss Tam Chiak.

Compiled by Maureen, Mu Qin, Wan Ping & Kimberley

Usher in the Year of the Rooster with a luxurious selection of Lunar New Year delights and prosperity set menus at 21 different restaurants in Singapore. From uniquely crafted Yusheng creations to indulgent pots of Chinese delicacies, enjoy the most auspicious start to the New Year with your families and friends!

Amara Singapore

Amara Singapore presents an array of Chinese New Year delicacies and reunion meals for diners to ring in a prosperous Year of the Rooster. At Silk Road, there is a refined selection of premium celebratory signatures and traditional festive must-haves. To start, its Prosperity 8-treasure Yu Sheng showcases an elaborate combination of cured salmon, jellyfish, whitebait, crispy fish skin, sliced abalone and ikura roe in a special dressing and a fruity zest.

The Braised Pork Knuckle with Sea Cucumber and Chestnut arrived on our dining table with heavenly aromas. The meat is meltingly tender and the sauce fantastic . We were captivated by the glistening skin of the Traditional Beijing Roasted Duck. The crispy surface crackles open revealing the tender, succulent meat beneath. Make sure you leave some space in your stomach for their Steamed Fragrant Rice. It is cooked with salted fish, Chinese sausage and waxed meat and is one of the better versions I have had.

The CNY Lunch and Dinner Menu are available from now till 11 February (except dinner on 27 January) from $68 per person (minimum of 2 diners). The CNY Eve Reunion Dinner starts from $68 per person (minimum of 2 diners).

Avenue Joffre

Crowned “The Queen of Dim Sum”, Master Chef GE Xian’E has gained fame in China for over three decades. Besides the standard Chinese New Year offerings, Avenue Joffre is introducing Chinese New Year Dim Sum to celebrate the golden Lunar New Year period.

From Deep-fried Golden Pockets with Sliced Mandarin Fish Filling, to Pan-fried Glutinous Rice Balls with Pork & Vegetable Filling, to “Snow Mountain” BBQ Pork Buns, to Steamed Deluxe Jujube & Walnut Cake, there’s something for everyone.

Our favourites are the Pan-fried Glutinous Rice Balls with Pork & Vegetable Filling, and Steamed Deluxe Jujube & Walnut Cake. Glutinous rice balls signifies a happy family sticking together through thick and thin in Chinese culture. The steamed cake is made of 3 layers, namely red dates, walnut and crystal jelly. We enjoyed the cake’s fluffiness and its subtle sweetness.

Other a la carte items that you should try at Avenue Joffre are the lychee-wood roasted BBQ dishes such as the Roasted Cantonese Duck ($22 regular / $39 half / $75 whole) and Honey-glazed Barbecued Pork ($18 small / $26 medium / $32 large). In the past, the ducks were sourced from Malaysia but the chefs realised that the meat was a tad too tough, hence they have switched to London ducks which boasts meat that are more moist and tender. It also has a thin layer of fat on its skin, with a jelly-like texture – simply palatable! 

CAPELLA Singapore

Cassia at CAPELLA Singapore possesses an unparalleled exclusivity and elegance. The beautiful restaurant is definitely worth a special trip, especially if you wish to get away from the hustle and bustle of city life for awhile. Pamper your loved ones, and yourself, with the best of Cantonese cuisine that comes with a twist.

The Baked Chilean Sea Bass with Homemade Special Chili Sauce was simply divine. Dive into that flaky and juicy fish, which is completed with a dollop of heat. The chili was especially fragrant and not overly spicy, making this dish easily the most memorable takeaway of the night.

The Wok-fried Japanese M9 Wagyu Beef with Young Ginger and Pineapple was another hero of the night, as it showcased the chef’s excellent culinary skills. Cooked to perfection, the tender and juicy beef cubes met our high expectations and there was absolutely nothing that we did not love about this dish. 

4 types of set menus (Five-course or Six-course) are specially designed to satisfy everyone’s tastebuds. The menus require at least 2 to dine. The Five-course Spring Menu is priced at $79++ per pax and Six-course menus start at $139++ per pax. You may also wish to kick start your meal with Cassia’s Prosperity Lou Hei, designed to be shared between two and four persons ($68++).

Carlton Hotel Singapore

Feel blessed all year round when you start off on the right note at Wah Lok Cantonese Restaurant. Fall in love with their Baked Tiger Prawns with Garlic; I promise you will fall so deep that it’s almost impossible for you to stand again. Of course, we couldn’t miss out on our CNY favourites that we only savour once a year right? Wah Lok’s Poon Choi is a classic done to perfection; expect a bountiful supply of the freshest treasures from the ocean. All of these dishes can be found on their A La Carte menu, while some are featured on the impressive CNY set menus. Additionally, be sure to get your hands on one of Wah Lok’s signature Bolo Bun which will “bolow” your mind.

Lunar New Year Set Menus start from $798 for 4 pax and $988 for 10 pax. Wah Lok has also put together a concise set menu that caters to smaller families of 4 and 6 pax. In addition, for those who are looking to splurge a little more this holiday, throw an elaborate lunch or dinner banquet specially put together by the culinary team.

Fairmont Singapore

Indulge in Szechuan Court’s fortune-filled reunions as Master Chef Mok Wan Lok unveils 6 thoughtfully crafted 8 and 9-course Chinese New Year set menus, alongside a line-up of sumptuous signature dishes, available from 16 January to 11 February 2017. Set menus are priced at $468++ for 4 pax, all the way to $1,388++ for 10 pax.

Bursting with colours, the Bountiful Oceanic Treasures “Yu Sheng” features an assortment of vegetables, topped with generous potions of premium seafood of your choice. Ours came with Hokkaido Snow Crab and coconut slices, which gave it a unique, refreshing twist. Prices of “Yu Sheng” range between $58++ to $98++.

Another must-have is Szechuan Court’s Prosperity Pot of Gold ($488++ medium; $788++ large). This showstopper is a treasure trove of seasonal premium ingredients such as whole South African abalone, Japanese dried oysters, Australian scallops, superior fish maw, sea cucumber, prawns, “fat choy” (black moss) and more. Each ingredient is cooked separately and layered before slow-simmering for at least 4 hours. The tantalising balance of flavours makes this the perfect dish for a bountiful celebration.

Only available for lunch, the Glutinous Rice with Baked Cod Fillet in Honey Light Soy Sauce ($12.80++ per order), is an added surprise to the usual dim sum fare. Bedecked with a delightful piece of baked cod fillet in honey light soy sauce, the fish with its healthy omega-3 fats imparts luscious umami flavours to the sticky rice. If you love fish, there is also the Steamed Red Grouper with fermented chopped chilli and minced garlic.

Fort by Maison Ikkoku

Usher in a prosperous Chinese New Year with your loved ones over an abundance of culinary delights at Fort. Moving away from the typical Chinese New Year delicacies, indulge in a 12-course CNY Omakase ($88++/person) which takes you on a journey through the mountains and the seas. The CNY Omakase is available from 4 January to 11 February 2017.

The restaurant’s interior, designed by Chef Ethan, is a mix of ancient industrial with a touch of chic using a combinations of railway sleepers, copper, edison filament and red velvet. Despite a different ambience from the usual vibrant red Chinese New Year setting, partake in the must-do auspicious tradition of tossing and exuberant well-wishing with Fort’s Fatt Choi Lou Hei, a popular festive appetiser to welcome a year of great health and fortune. The stunning salad platter boasts a medley of julienned vegetables, complete with the zest of pomelo, ikura, and a special sauce made in-house with 12 kinds of ingredients.

Chef Ethan might change a few items that make up the 12-course CNY Omakase meal according to how fresh his ingredients of the day are.

Furama Riverfront

Mark the start of the year of the Fire Rooster and embrace the significance of Chinese culture’s most paramount tradition at The Square at Furama Riverfront from 2 January to 3 February 2017. Besides its usual buffet spread, The Square has added exciting items for Chinese New Year. Spend quality time with loved ones, dear friends, or even impress your business associates with the Prosperity Salmon Yu Sheng.

Pamper yourselves with the Double-Boiled Sakura Chicken with Winter Melon, Dried Scallop and Honshimeji Mushroom, as well as, Braised Sea Cucumber with Sea Moss and Flower Mushroom. The former uses Sakura chicken as these chicken are all-natural, without any antibiotics or chemicals injected into their meat.

Don’t forget to end your Chinese New Year feast with the Chilled Refreshing Lemon Grass Jelly Delight dessert.

On the evening of Chinese New Year Eve, between 6pm and 9pm, there will be photo booths set up. Children can learn how to make Chinese New Year cookies and love letters too. The Prosperity Menu starts from $628++ for a table of 10 persons while the Auspicious Menu begins from $828++ for 10 persons. 

Goodwood Park Hotel

There is even more reason to celebrate this significant season of joy and abundance with Goodwood Park Hotel’s new selection of Lunar New Year Goodies, ‘Yu Sheng’ platters, and savoury Prosperity Specials. With pineapple being the focus of this year’s takeaway goodies, the beautifully-crafted Auspicious Golden Pineapple and The Huat! Tart are ideal as gifts.

Adding to the festivities are two new unique ‘Yu Sheng’ platters – Prosperity Amberjack ‘Lo Hei’ and Fruity ‘Lo Hei’ with Rosemary Plum Sauce, as well as new and indulgent savoury delights – Braised Pork Belly with Sea Treasures in Claypot and Braised Whole Chicken with Sea Treasures in Claypot. The Braised Pork Belly with Sea Treasures in Claypot has Australian 10-head abalones, sea cucumber, dried oysters, dried scallops, flower mushrooms, black moss, gluten puffs and Tianjin cabbage, making it a perfect celebratory dish.

The Huat! Tart ($40.65 nett), a delightfully large version of the 6.5-inch pineapple tart, is created with a homemade vanilla-infused fresh pineapple reduction. I am in love with their Spicy Salted Egg Yolk Lotus Root Chips ($36.15 nett per jar). These irresistible homemade chips are coated abundantly with salted egg yolk crumbs and are spiced with chilli padi and curry leaves. Call Min Jiang at 6730 1704 or The Deli at 6730 1786 to place reservations.

Holiday Inn® Singapore Atrium

From 2 January 2017, embrace the year of the rooster with Xin Cuisine’s new and healthier version of Yusheng – Abalone and Salmon Yusheng with Shredded Yam, Purple Potato, and Dragon Fruit Dressing. The yusheng boasts a homemade, naturally fermented dragon fruit sauce that’s refreshing and light on the palate.

Xin Cuisine’s luxurious range of Pen Cai(s) are not to be missed as well. We had Xin’s Traditional Pen Cai, which is a slightly larger portion for 12 pax. 12 ingredients are included in this pot of treasure – abalone, roasted pork, roasted duck, mushroom, prawn, fish maw, oyster, cabbage, chinese sausage, fat choy, scallop and radish. Takeaways are also available.

Besides the usual Chinese New Year dishes, whet your appetite with the dim sum at Xin Cuisine. These symbols of treasures and abundance are specialties handcrafted by Dim Sum Chef Cheung Kin Nam. Save some space for the Wok-fried Glutinous rice, which is definitely worth every calorie!

InterContinental Singapore

Usher in the Year of the Rooster with a luxurious selection of Lunar New Year delights and prosperity set menus at Man Fu Yuan from now till 11 February 2017. New on the menu, and a must-try this year, is the luxurious Black Truffle Yusheng with Deep Sea Red Crab, Silver Bait Fish and Fresh Fruits. Priced at $138 for 8 to 10 persons, this platter combines the use of ingredients that represent extravagance, with fresh fruits that not only adds to the texture of the dish, but also signifies a sense of refreshed beginnings for the year ahead.

Executive Chinese Chef Kwan Yiu Kan and his culinary team have also created a nourishing Double-boiled Chicken Soup with Korean Ginseng and Fish Maw ($298 for 5 pax). Man Fu Yuan’s Supreme Treasures Pot takes centrestage once again this year. Served in a classic claypot, the dish comprises over 18 ingredients including new highlights such as a Spring Chicken stuffed with Aged Hua Tiao Wine and Pearl Rice as well as Deep Sea Red Crab. 

Well-catered for a hearty family reunion or business gathering, an assortment of 5- and 6-course sets are available from $128++ to $338++ per person, while 8-course set menus for larger group sizes of 10 persons are priced from $1,088++ to $2,088++ per table.

Marriott Singapore Tang Plaza

Anticipate delectable Chinese New Year delicacies at Marriott’s Wan Hao Chinese Restaurant from now till 11 February 2017. Gastronomic feasting is effortlessly elevated to a higher plateau, with a line-up of set menus starting from $98.80++ per person (4-8pax) to $1,888++ per 10 persons. Highlights include Abalone & Salmon Yu Sheng with Crispy Fish Skin, Wan Hao Nourishing Pen Cai with Pig Trotter & Crispy Oyster, Braised Bird’s Nest Broth with Crab Meat, Conpoy & Wolfberries, Wok-Fried Glutinous Rice, Crispy Rice, Chinese Sausage & Preserved Meat Served in Lotus Leaf, and more.

New flavours for Yu Sheng also include Chicken Bak Kwa Yu Sheng and Black Truffle Yu Sheng. Usually, there won’t be a rooster design but you can make special arrangements for the design at an additional charge.

As for the Pen Cai, no seasoning was used and the gravy was simmered for 2 days. The soup was simmered first, before the second portion of ingredients were added in. The pen cai is collagen-packed – think pork trotter, Chinese ham and chicken feet skin. Sea cucumber and fish maw were bought dry from South Africa before Chef Brian personally prepares them in the kitchen. Other ingredients include 3-head abalone, fried oysters and more. 

Looking for something healthier? The Braised Bird’s Nest Broth with Crab Meat, Conpoy & Wolfberries is an ideal choice. Don’t forget to complete your meal with desserts such as Baked Nian Gao & Yam Tart and Chilled Osmanthus Jelly with Water Chestnut and Wolfberry. 

Pan Pacific Singapore

Reunite with your loved ones over a traditional Cantonese meal that will even unify your stomachs for the night. There is no lack of the typical delicacies such as Double-boiled Buddha Jumps Over the Wall with Maca and Wolfberries and Premium Wealth Treasure Pot, but what sets Pan Pacific Singapore apart?

You might not be expecting this but hey truffle lovers, this one’s for you! As truffle lovers ourselves, the Stewed Inaniwa Udon with Seafood and Truffle left the deepest impression on us among all the dishes that we tried. Indulge in the silky and velvety udon noodles that are generously bathed in a light truffle broth and topped with fresh seafood.

The meal ended off with a refreshing Auspicious Eight Treasures Tea. The root of a plant (雪燕), which can be easily mistaken for bird’s nest due to its almost identical texture, was the key ingredient in the dessert.

From 9 January to 11 February 2017 (excluding dinner on 27 January 2017), prices start at $128.80 per pax with a minimum of six diners. For families with eight members or more, set menus are available from $188.80 per pax. Reunion dinners on 27 January 2017 are conducted in 2 seatings – 6pm-8pm and 8.30pm-10.30pm.

Pan Pacific Orchard

If going all out during Chinese New Year is your thing, Pan Pacific Orchard’s buffet spread will please your tummies. Chug down 5 different varieties of freshly-shucked oysters to start your new year on a prosperous note. Buffet stations offering premium sashimi, various cuts of meat and traditional Penang noodles will make your night extra special. Remember to leave some space in your stomachs for their fragrant and intense Durian Crepes – indeed the king of fruits!

This luxurious buffet is priced at $48 and $88 for lunch and dinner (for adults) respectively on CNY Eve. You might also be interested in their new High Tea Buffet, named Weekend Teatime Classics. Befitting of the zealous rooster, there is no shortage of “explosive” dishes such as the Swiss Melted Cheese Raclette, Singapore Laksa and Homemade Charcoal Scones.

Park Hotel Clarke Quay

Herald in a prosperous Chinese New Year and bask in the season of joyful reunions as Park Hotel Clarke Quay crafts an ensemble of auspicious Lunar New Year dishes to tantalise your taste buds. With prices starting from $338++, auspicious lunch and dinner set menus are tailored for intimate gatherings and company-wide celebrations.

For the very first year, diners would also get to enjoy a unique dining experience at the hotel’s brand new private dining room on Level 1.

Start your epicurean journey with the Tower of Fortune Crab Meat “Lo Hei”. Artfully arranged with eight layers stacked like a tower, you get an abundance of crunchy vegetables such as carrot, crispy kai-lan leaves, white radish and green radish. The specialty lies at the bottom layer, which consists of three types of potatoes crisps, giving the dish a crunchy textural contrast. Within the crisps are slices of sweet snow pear, and surrounding it are crab meat and prawn rolls topped with salmon roe. The outermost layer consists of quail eggs on citrusy pomelo bits which resemble little nests.

Other dishes include Teochew-Style Steamed Red Garoupa in Lotus Leaf, and Braised Seafood Rice in Superior Broth – a hearty savoury pot filled with mussels, scallops, prawns, squid and fish. Last year’s bestselling Jumbo Salted Egg Yolk Prawns has also been brought back.

All set menus are inclusive of unlimited servings of red date tea, soft drinks, and a Prosperity Salmon Yu Sheng Platter which diners can have it replaced with the Tower of Fortune Crab Meat “Lo Hei” at an additional $30 nett.

Royal Plaza on Scotts

Well-known for its buffet spread, Carousel has introduced new dishes in line with Chinese New Year, available on 27, 28 and 29 January 2017. Buffet pricing ranges from $48++ to $98++ per adult, and from $32++ to $52++ per child.

Ingeniously plated, the Rice of the Phoenix Yu Sheng is influenced by Singapore’s heritage. The inspiration for this dish comes from a well-known local dish – chicken rice. Made up of salient ingredients present in the Singapore Chicken Rice, premium jasmine rice is infused with the fragrance of sliced shallots and minced garlic cloves, dehydrated and fried to golden brown, resulting in crispy chicken rice puffs. The star of the dish, the chicken, comes in forms of bak kwa, boneless chicken feet with oriental seasoning, baked chicken floss and deep-fried chicken skin crisps. The chef has specially selected deep-fried cuttlefish, braised sea cucumber jelly, roasted pine nuts and golden egg yolk to complete the beautiful yusheng.

Joining the other Chinese dishes at the Asian section of the buffet spread are Abalone Peppercorn, Golden Crispy Chicken and Ikan Panggang. The Double-boiled dried scallop broth comes with peppercorn and abalone slices.

Despite the gratifying buffet spread, don’t forget to go for the desserts. Opt for the Lychee Soy Beancurd Pot which cleanses your palate or the Kaya Semifreddo with Rose Petal Spaghetti and Coffee Hazelnut Cocoa Crumb.

Swissotel Merchant Court, Singapore

Spark off your CNY with a feast at Ellenborough Market Cafe consisting of fresh seafood like Teochew Steamed Crabs all the way to Homemade Kueh Pie Tie. On top of their wide international buffet spread, an extensive number of CNY dishes are waiting for you. Before we tuck in, let’s take a moment to appreciate how adorable the Lou Hei looks?!

We are elated to share that their Poon Choy surpassed our expectations; expect a generous serving of juicy baby abalones sitting atop a pool of fine ingredients. Feast on some Soft Shell Crab with Thai Basil Sauce if you’re a seafood lover! The sweetness and crispiness of crab meat made the fritter delicious enough to have on its own. Congrats on finishing up plates and plates of food, but hold up, you can’t leave Ellenborough without filling your tummies with the all-time-favourite Durian Pengat!

Buffet lunches are priced at $62 for adults and $31 for children, and dinners go for $78 for adults and $39 for children. You may also want to catch up with your pals this CNY season over high tea (weekends and public holidays) at $48 per adult. If set menus are your family’s go-to, Ellenborough’s comprehensive rendition begins from $808 for 10 pax.

Tamashii Robataya

For something out of the norm, Tamashii Robataya’s CNY Japanese TRUFFLE Infused Yusheng is bound to impress! This is a luxurious plate of yusheng filled with jellyfish, surf clams, vinaigrette salmon soft skull and golden crab crackers, tossed generously in truffle plum sauce. We usually don’t finish our yusheng but this one we cleared the whole plate!

The small portion costs $68 (for 3-5 pax) while the big portion costs $98 (6-10pax). The last day of collection for the Yusheng takeaway is 27 Jan 2017.

With an omakase starting from $168, you get the freshest seafood and ingredients specially flown in from Japan and cooked by a team of experienced chefs. A few memorable dishes in our omakase includes the seasonal shrimp yam that is first pan fried before coating it with a Japanese crabmeat broth. You can really the freshness from the yam.

Abalone seems to be a must-have when it comes to Chinese New Year. The Abalone with Green Pepper is grilled together with the abalone liver sauce, hence giving it a rich flavour when you bite on the chewy texture. Don’t be turn off by the green pepper because the spicy level is closed to zero.

I like to end the meal with a bowl of grilled beef don with truffle and onsen egg. This is one of the best beef don in Singapore. Pair it with comforting Sea Brim Soup cooked simply with miso and helps to get rid of some greasiness. Tamashii’s omakase package is available all year round and you can tell the chefs your dietary preference so as to enjoy a good meal with your loved ones.

The Fullerton Hotel

Bask in the festive atmosphere at Jade while enjoying the innovative medley of A La Carte items which effectively displays Chef Leong Chee Yeng’s skills and passion. One of the items include Chef Leong’s Cantonese take on Surf and Turf – Stewed Chicken and Crab Meat Duo Chinese Wine in Claypot. The fragrance from the cooking wines hits you the moment the dish is served, but the richness of the broth is on a whole new level.

If you enjoy soup dishes like Buddha Jumps Over the Wall, Jade’s seafood pot is a must-order! Premium ingredients such as Six-Head Abalone, Fish Maw and Dried Scallops braised in a light, flavourful broth will prep you up for all the visitings.

The epitome of seafood indulgence can be found right here at Jade with their Simmered Boston Lobster in Premium Soya Sauce with Golden Crab Ball and Foie Gras. The crunchy flesh exudes a lovely natural sweetness that puts all other proteins to shame.

Chef Leong’s unique creations mentioned above are available in their A La Carte menu all year round. Reunion Set Menus are available from $68 per pax. 

The St. Regis Singapore

Usher in the bountiful spring of 2017 at Yan Ting, with Executive Chinese Chef Tony Wun’s new creations like Braised King Prawn with Shrimp Oil, Deep-fried Sea Perch Fillet with Fermented Beancurd and Wok-baked Lobster with Superior Stock and Butter.

You can also celebrate in the comfort of your home with CNY takeaway favourites such as
the signature Prosperity ‘Yu Sheng’ with Norwegian Salmon, Crispy Suckling Pig stuffed with Glutinous Rice and Lunar New Tear Pun Choy. The Pun Choy is an assortment of treasures – dace fish, premium abalones, dried oysters, sea cucumbers, pork belly, roasted duck and soy sauce chicken.

The Lunar New Year à la carte menu, special set menus and gourmet takeaways are available from 9th January to 11th February 2017. Yan Ting’s set menus start from $118++ per person(6 course) to $1288++ per table(8-course).

The Westin Singapore

Look forward to an elaborate spread of buffet items at Seasonal Tastes this Chinese New Year. Traditional classics such as the Bountiful Harvest Yu Sheng ($128-$208++), consisting of fresh lobster, abalone, salmon and salmon roe, are available. To meet the needs of the more health-conscious, there is also the SuperFood Yu Sheng ($68-$118++), featuring salmon, salmon roe, honey roasted walnuts, dried fruits, blueberries, sour plum dressing and extra virgin oil.

Besides relishing the perennial Yu Sheng, elevate your reunion meal with mouthwatering centrepieces like the Blossoming Prosperity Treasure Pot “Pen Cai” ($398++) which includes whole abalone, sea cucumber, flower mushroom, fish maw, dried oysters, handmade fish balls, Hokkaido scallops, live prawns, dong po pork belly, braised radish, black moss, and a thousand-layer bean curd in a 48-hour braised abalone sauce. You can also tuck into glutinous rice, braised hong jong ee-fu noodles and steamed sakura chicken in lotus leaf, and more.

Chinese New Year dine-in at Seasonal Tastes begins on 27 January 2017. The dinner buffet is priced at $108++ per adult and $54++ per child. From 28 January to 11 February 2017, lunch buffet is priced at $55++ per adult and $27.50++ per child while dinner buffet is priced at $75++ per adult and $37.50++ per child. You can also take away these Chinese New Year favourites and savour them in the comfort of your home. Reservations for takeaway can be made at restaurant.reservation@westin.com.

Yàn

Staying true to its traditional Cantonese roots, the 8 menus created by Master Chef Chan Kung Lai features exquisite creations that present familiar ingredients in modern plates, as well as timeless classics done just the way they should be enjoyed. The menus, ranging from $118++ per person to $268++ per person, is available from 9 January to 11 February 2017.

Toss to prosperity with Yàn’s Signature Yellowtail Fish & Crispy Lobster Filler Yu Sheng with Golden Flake in Shun De Style. The dish is plated like a breathtaking piece of art, so befitting of a restaurant located at the National Gallery of Singapore. A base of crispy fried vermicelli is elevated to resemble a majestic tower, symbolising heightened success. It is then topped with slices of ginger, spring onion, crunchy capsicums, finely grounded peanut and finished with fresh slices of yellowtail. The Yu Sheng is finally drizzled with Yàn’s homemade soya sauce and peanut oil. We love the cubes of crispy lobster fillet.

If you’re going for Yàn’s Signature Roasted Suckling Pig, do note that it arrives in three courses. The first course comes in the form of crispy skin, placed atop a soft, flat “bun”, which goes very well with the accompanying sauce. You can literally hear the crackle with every bite. The second and third courses are plated together, featuring the pig’s carved shoulder and oven-baked fillet with lemongrass.

For a sweet end, have the Chilled Mango Cream topped with Vanilla Ice Cream & Oats served in Coconut, with a special treat of pan-fried sweet rice cake just for the festive season. 

Miss Tam Chiak & team would like to wish everyone a happy Lunar New Year!

The post 21 Best Restaurants for Reunion Feasts this Chinese New Year appeared first on Miss Tam Chiak.

Tip Top Curry Puff is one of my favourite childhood memories. Founded in 1979, their old school curry puffs was popular with the then Ang Mo Kio residents. If you lived in Ang Mo Kio about a decade ago, you will remember this scenario – four aunties seated beside the stall wrapping the curry fillings into the buttery skin on the spot. Every weekend, I will stand at the side of the table and watch them work.

When our hygiene regulations tightened, these aunties moved into an air-conditioned room beside the stall to continue their curry puff wrapping. Sadly, I didn’t have the pleasure of watching the process of the handmade curry puffs anymore. And there is no more lingering aroma of the curry potato at the shop. Even so, I would still buy a curry puff almost every weekend and pair it with soya bean milk.

Eventually, the owner and major shareholder decided to enter a joint-venture with ABR Holdings Limited and revamped and renamed Tip Top The Puff Factory. From a heartland curry puff brand, they have expanded to various shopping malls.

One of the minority shareholder started AMK Curry Puff in 2013 at Toa Payoh Central. I knew it when some foodies blogged about it but I have never visited the stall until recently. I was surprised to see one of the four curry puff making aunties there! I remembered her clearly because she would always talk to me whenever I am there since a kid.

Everything here is prepared by hand. They still use a rolling pin to roll the buttery skin before cutting it into round shape. Then, the skin is stacked into piles and placed on the table with pots of diced curry potato, hardboiled eggs and diced chicken, waiting to be wrapped by the aunty just like those good old days.

It was such a familiar sight to see her wrap the curry puffs again. The owner of AMK Curry Puff is her uncle and he is getting old so he only comes in for a few hours a day. Aunty would be there every day to make the curry puffs.

The curry filling has a good mix of chicken, potato, spices and egg. They taste just like how I remembered them to be; like the original Tip Top curry puff. The skin is moderately thin to hold the filling. Fried till crispy, it’s not greasy at all and I particularly love the tip of the curry puff where you get that buttery crunch just from the skin alone. The ready puffs are fried in batches to ensure freshness.

I was really tearing with joy when I see the aunty because she once played an important role in the original Tip Top (and my childhood). Munching on these curry puffs just just like the good old days!

The post AMK Curry Puff – Reliving My Childhood Memories With These Handmade Curry Puffs appeared first on Miss Tam Chiak.

The time of the year is here again, where couples splurge on dates and gifts for each other. We don’t always have hundreds of dollars to make our special one feel extra loved on this day, especially when meals can easily cost twice the amount they usually do. Here’s a short guide on how you can impress your date all the same, under $50, with The Entertainer App!

Think having a meal at Toby’s Estate, Fat Cow, and KPO for just half the price. Yes, HALF! Super worth it, right? The Entertainer offers a wide array of ‘Buy One, Get One Free’ offers at top restaurants, swanky bars, popular nightspots, interesting attractions, gorgeous spas, and even luxurious hotels in Asia. You can save up to $175,000 a year- it’s that good!

Wanna save more than $645 on food, hotels and spas in 2017?

Simply download the app from the App Store or Google Play now! 2 steps is all it takes. All you have to do is to register your email, and enter a 4 digit pin of your choice. You will need that pin to redeem offers!

When there are over 1700 1-for-1 offers from more than 500 merchants, you are bound to find something that catches your eye. Simply key in your pin and get the staff from the restaurant to key in theirs to complete the redemption. TAADAA, it’s that simple. You can be enjoying a dinner for two for just $38++ at a nice restaurant. Your second main course (the one of the same or lower value) will be completely free. Redemption requires no advance notice or pre-booking (with the exception of hotel, activities and services).

Furthermore, you can enjoy three “buy one main course, get one main course” offers at every F&B merchant. A minimum of 2 diners is required for the redemption of one offer. You can redeem all three offers in one visit if you’re popping by with a large group. But…. what if 3 isn’t enough? Don’t worry. With smiles, a virtual currency system, you can earn and spend rewards throughout the year. This includes offer top-ups!

This year, The Entertainer is proud to introduce a new app, Cheers Singapore. Cheers to 2-for-1 drinks at over 800 bars and restaurants! How about an alcohol marathon at Bob’s Bar, Mad Men, Longplay and more?! You can literally drink till you drop!

Check out with the code “MISSTAMCHIAK2017” to get both The Entertainer App and Cheers Singapore App for just $98 (u.p: $250)! The offer ends at midnight on 27th Jan. What is $98 compared to the hundreds and hundreds of dollars you will save in the future?

Well, to keep the good news rolling, we have come up with a list of romantic restaurants that promises not to break the bank. Here’s how to spend $50 on 2 mains and a dessert with The Entertainer. Love and be loved! (Note: Offers cannot be used on 14 February 2017)

Jamie’s Italian
Save $26.50++ (Spicy Meatball Pizza)

Italian food always seems to have a way with our hearts, regardless of occasion. The cosy Jamie’s Italian serves up traditional, homely tastes of Italy with a unique twist.

You can take a trip down memory lane with Jamie Italian’s hand-made artisan pizzas, which are baked upon order. The pizza dough is lovingly made by hand and proved for hours before being gently hand-stretched – the key to an irresistibly crisp base.

Arteastiq
Save $25++ (Aphrodite Benedict)

Movies, no. Sentosa, no. Karaoke, no. Clueless on how to plan the perfect day?

How about spending some therapeutic bonding time together? It might appear boring, but trust me, art jamming with your partner is so much more fun than you think! At the same time, you can sip on Arteastiq’s wide selection of teas.

Indulge in some classic brunch items with unique names, such as the Mermaid’s Blush – Pan Seared Snapper. In addition, the charming atmosphere is bound to make your day!

Portico Singapore
Save $27++ (Red Wine-Braised Wagyu Beef Cheek)

Portico, which means ‘porch’ in Italian, is where family, friends and guests are invited into the home. Paying close attention to details, every piece of furniture is hand-picked by the team to create a homely atmosphere. The main course selection comprises a spectrum of meats and seafood.

The Red Wine-Braised Wagyu Beef Cheek is braised for a good 3 hours in an oven, and you can expect a meltingly soft meat coated in a flavourful Villa Girardi Amarone della Valpolicella Classico red wine sauce and Bourguignon sauce. To finish off your meal on a high, go for the Deconstructed Blackforest.

Riders Café
Save $16++ (Soft Shell Crab Benedict with Poached Eggs, Spinach & Tomatoes)

Take your date on the ride of his or her life at one of Singapore’s most popular brunch spots situated behind the lush greenery at Bukit Timah. Get away from the city life and enjoy a lovely brunch at the Bukit Timah Saddle Club. Go for a table at the balcony, where you can see horses if you’re lucky!

How about some Soft Shell Crab Benedict with Poached Eggs, Spinach & Tomatoes to kick off your egg-citing afternoon? Tuck into your scrumptious mains while you engage in delightful conversations. End the afternoon on a sweet note with the Freshly baked Tea Scones with Clotted Cream & Raspberry Jam.

Nassim Hill Bakery Bar and Bistro
Save $25++ (Chilli Crab Pasta)

Fine dining isn’t for everyone, and it’s absolutely fine. Sometimes, a gorgeous cafe like Nassim Hill Bakery will do the trick too. The spacious and chic bistro is a superb place for an enjoyable quality date that might be rare to come by.

The menu is pretty basic with a variety of mains and pastas that have no lack in quantity and quality. The Chilli Crab Pasta, composing of al-dente pasta strands generously drenched in thick chilly crab gravy, could be an option for chilli-lovers. If you’re interested, the cafe also offers freshly-baked goods in the morning for breakfast and all day cocktails.

♥ ♥ ♥ ♥ ♥

Now, who says that you can’t have a 100/100 Valentines Day meal under $50?

We’ve got it all planned out for you, so, what are you waiting for? All you gotta do is to purchase the app and enjoy all the savings and rewards! Only The Entertainer allows you to indulge and save at the same time. Don’t lose out and get yours today!

Check out with the code “MISSTAMCHIAK2017” to get BOTH The Entertainer App and Cheers Singapore App for just S$98 (u.p: S$250)! The code is valid till 26 January, 11.59pm, so hurry!

This post is brought to you by The Entertainer App.

The post 5 Romantic Places Where You Can Surprise your Date for Less Than $50 Near Valentine’s Day appeared first on Miss Tam Chiak.

There is nothing Singaporeans love more than sitting around a table where every inch is covered with food. And if there is a hotpot and grill in the middle of it, that is even better. That is why over the past few months, Daessiksin Korean BBQ Buffet & DANRO Japanese Collagen Hotpot Buffet are proving popular amongst foodies.

At the newly opened outlet in United Square, you can have the best of both worlds – 2-in1 Korean barbeque buffet & Japanese collagen hotpot buffet for less than $20 on weekdays. Just pick a table, put down your bags and queue for a variety of marinated meats, fresh ingredients and a range of Japanese & Korean delicacies at the buffet counter.

Here are 8 Reasons Why We Love DANRO Japanese Collagen Hotpot Buffet.

1. Choose from 7 Soup Base (say yes to COLLAGEN!)

DANRO has a very extensive Japanese soup base for you to choose from:
• Pork Garlic Collagen
• Pork Garlic Spicy
• Chicken Collagen
• Herbal Collagen
• Mala
• Pork Tom yam
• Sukiyaki

We selected the classic chicken collagen and mala broth to try. Yes ladies, you heard me. DANRO offers collagen-based soup that is good for your skin and wallet. Collagen is an essential protein that is responsible for repairing skin and strengthening hair and nails.

The rich and creamy broth is achieved after many hours of boiling and pairs well with all ingredients. Especially when I dip a thin slice of pork belly in, the soup brings out the flavours of pork belly even more. Come on, eat and drink your way to beautiful skin.

Prawns are available for dinner only.

While Sichuan mala is often spicy and numbing, Japanese mala has got a pleasant after taste. There wasn’t an apt dose of chilli oil on the surface which bothers me sometimes. I could truly enjoy a comfortable meal without sweating and panting.

There you have it, spicy and non-spicy soups! The non-spicy soups are good for families with children who do not like it spicy. You can also DIY your own soup base. For example, if you order the Pork Garlic Collagen soup for your kids, adults can add in kimchi and other spices at the end of the meal for that special kick. Or, you can add in the special marinated Korean meats like beef bulgogi to create a bulgogi stew.

2. Unlimited Servings of PREMIUM Meats

You’ll have plenty of reasons to come to DANRO, because these hot pot geniuses offer premium meat selections to pair with different types of soup base.

It’s a fun communal dining experience, you get SO MUCH variety in your meat and vegetable offerings (think everything from Prawns Beef Bulgogi, Pork Bacon, Pork Belly, Chicken Bulgogi, Spicy Octopus to cabbage and mushrooms). The thinly sliced beef, pork and chicken are best for hotpot while the marinated meats goes well with Korean BBQ. The spread is sufficient to make you go around a few times and not getting tired from it.

3. Have FUN grilling your own meats

Besides Japanese collagen hotpot, you can also enjoy barbecued meats at the same time. It’s clear that the kitchen here knows its stuff. The centrepiece of the whole meal is meat. Meat. Meat.

And what makes Korean barbecue so special is that you cook the meat yourself. They are already beautifully marinated with delicate sweetness waiting to be savoured. All we do is to grill it till it’s meltingly tender. Make sure to wrap your meat with lettuce and finish the bundle in a single bite! Spicy octopus with spicy gochujang sauce is my favourite. Seared quickly on the grill, it’s tender, enjoyably chewy, not to mention a burst of flavour with every bite!

4. UNLIMITED Banchan for the young and old

At the restaurant, they believe that food is all about sharing and can be best summed up by banchan, the series of side dishes that accompany every meal. At United Square outlet, you can kick off your lunch or dinner with an exciting range of appetizers like deep fried sweet potato, rice cakes, kimchi and more. I love pairing the kimchi with pork belly, the spicy and sharp pickled vegetables work well with savoury pork belly.

Diners can also expect bossam (pork belly), chicken wings, udon and tangsuyuk on rotational basis. One of the things that I enjoy when I was young is tangsuyuk, a Chinese sweet and sour pork dish adapted for Korean taste. I was excited when I saw tangsuyuk appearing on my table. There is a balance between the sweetness and tartness. Because of its sweetness, kids love it too!

5. Say CHEEESSSEEE!

We love cheese, especially when it’s paired with meats. Here, you get a pot of cheese which is used for dipping the meats. It takes a while for the cheese to melt and you should stir it continuously to get a smooth custard-y texture. But trust me, you won’t regret it. We have raved about in our previous post. Also, they have cheese meatballs which are added into the collagen hotpot. I love the look of surprise on my friends’ faces when they cut into one of these gems and a lava flow of cheese ensues.

6. FREE ICE CREAM

After a huge feast, it’s time to grab some ice cream! Two choices are available and on rotation. On our day of visit, we had the chocolate mint and cookies & cream.

7. BONDING OVER HOT POT

What better way to have great time together than bonding over a communal Japanese hot pot meal? We had fun chatting while cooking the food together. Plus, it’s super pocket friendly so it’s good for gathering!

8. Lunch is LESS THAN $20!

At United Square, the 2-in-1 Daessiksin and DANRO concept is a great place for gathering with friends and family. The best deal is, their weekday lunch is less than $20! So, what are you waiting for?

Weekday
Lunch: $14.90 ++ (adult); $8.90++ (child 4-10 years old)
Dinner: $24.90 ++ (adult); $18.90++ (child 4-10 years old and senior citizen 55 & above)

Saturday, Sunday, PH Eve & PH
All day: $24.90 ++ (adult); $18.90++ (child 4-10 years old and senior citizen 55 & above)

Subsequent Cheese Dip @ $3++

This post is brought to you by Ministry of Food.

The post 8 Reasons Why We Love DANRO Japanese Hotpot – All-You-Can-Eat Japanese Collagen Hotpot Buffet appeared first on Miss Tam Chiak.

For this Chinese New Year, we have hunted down a number of restaurants/eateries that are open to satisfy those growling tummies. We know that most shopping malls and restaurants will be closed, especially on day one and day two of Chinese New Year. However, you don’t have to worry about that, because we’ve got your back! If you are planning on heading out, please read on to find out where you can go.

Badoque Cafe

Badoque (Malay slang for eat) has developed a loyal following because of the café’s cozy vibe and good food. The cafe features an internationally inspired menu – Mediterranean, Middle Eastern, Asian Fusion. The bestseller is the Badoque Ribs ($36). Each rib is 5cm thick and almost as long as our arm. The meat is grilled well and served hot to your table with potatoes and greens. Do note that the portions are very generous.

Brothers in Fine Food

We applaud BFF for their creativity in coming up with beverages such as the Jaffa Orange Mocha ($6), Spiked Muddy Espresso with Gula Melaka ($6.50) and Red Velvet Hot Chocolate ($5.50). BFF treats all their food with tender, loving care. The Beef Steak ($15) is first marinated in salt and pepper, before being vacuum-packed and cooked in a monitored water bath for 1.5 hours at 56 degrees. Instead of the usual mushroom or black pepper gravy, BFF has created a beetroot thyme puree. The beetroot is processed in a thermomix at 70 degrees to bring out the natural sweetness of it without the addition of sugar.

Flock Cafe

This indie cafe has indoor and outdoor seats so take your pick. Fish & Pancakes ($16.80) sounded unique to us so we had to give it a try. 2 tiny fillets of crumbed dory fish are served atop 2 pieces of savoury pancakes, with a side of mesclun salad and French fries. The fish fillets are fried to a crisp golden brown and the meat was fork-tender. Our only complaint about the fillets was that the portion was too small. As for the pancakes, we felt that they were mediocre, nothing to shout about.

I AM Cafe

Located at the junction of North Bridge Road and Haji Lane, I AM cafe is inspired by the city of Amsterdam. Owned by 3 Muslim friends, all preparation and ingredients are done in accordance to the Islamic way of guidance. Their Charcoal-grilled Juicy Beef Burger ($13.90), which comes with a charcoal-grilled beef patty, is topped with pineapple, onions and melted cheese. The patties are all painstakingly grilled over a charcoal-fuelled fire.

Penny University

Penny University is a term that originated from 18th century coffeehouses in London, England. Instead of paying for drinks, people were charged a penny to enter a coffeehouse. But here in Katong, you don’t have to pay a penny to enter the cafe. The place is bustling with cafe-goers, especially on weekends. They source their beans from local roasters, serve unique cakes and freshly-baked bread . We had a plate of Turkish Eggs ($8.60) which is served with lightly whipped yoghurt, homemade spicy moroccan harissa sauce and sourdough.

Shrove Tuesday

This cafe is famous for their waffles as they use a yeast-raised batter. Their Signature Nonya Chendol Waffle ($12.90) includes two scoops of Chendol gelato and vanilla soft serve topped with azuki red beans, green chendol jelly, gula Melaka and coconut flakes. The Chendol flavour was spot on! Coupled with such a fantastic waffle, we can have this dessert any time, any day!

The Coffee Academics

Launched in 2012, The Coffee Academics has made quite a name for itself in Hong Kong. “The Mess” ($20) is a food item that’s exclusive to the new outlet at Raffles City. It consists of a 63 degrees egg served atop sautéed spicy chicken sausages, crispy baby potatoes, pencil asparagus and buttered corn kernels. To end our meal, we got the Academics Pancake Tower ($19). Not only was it beautifully presented, but the piping hot, thick and fluffy pancake totally satisfied our palettes. The delectable pancake tower goes really well with their ice cold berry sorbet, which was sweet and slightly sour. 

Casuarina Curry Restaurant

Prata enthusiasts would flock here for their signature mushroom cheese prata. The plain prata goes for a dollar a piece. For $2, you get to enjoy a gratifying meal with simple, tasty curry. The list of prata flavours is extensive, ranging from chicken floss prata, to sausage cheese prata to chocolate prata. Casuarina also has very delicious chicken and mutton briyani, as well as, curry fish head.

Club July

Club July serves Zi Char and Western food under one roof at an affordable price in the heartland of Toa Payoh North. With only 2 CNY menus available, choose between $388.80 (5-6pax) and $688.80 (10-12pax). A must try is the Chef’s Signature Herbal Chicken Soup. The cloudy broth has a velvety blend of herbs and spices, with a splash of aromatic Chinese wine. Other dishes in the menu include Double Bliss Shrooms with Fortune Noodles, Steamed “Soon Hock”, Pan Fried Prawns with Special Sauce etc.

Good Chance Popiah

Good Chance Popiah Eating House brings back the joy of wrapping Popiah yourself, which evokes nostalgia. Condiments include ribbons of omelette, beansprouts, lettuce, coriander, chopped peanuts, sweet soy sauce, and garlic-chilli paste. You can add prawns and crab meat as well. 

Founder Bak Kut Teh

Since 1978, Founder Bak Kut Teh has been consistently dishing out bowls of  delectable Teochew-style pork ribs soup. From a small Bak Kut Teh eatery in Choa Chu Kang in 1978, Founder Bak Kut Teh expanded into their first restaurant space in 1988. Now, Founder regularly ranks as one of Singapore’s top Bak Kut Teh restaurants, and is poised to expand to neighbouring countries.

Kampong Chicken Rice

Chicken rice is a local favourite but, have you heard of kampong chicken rice? The yellow skin kampong chickens are different as they have skinnier legs and leaner bodies. They are allowed to run free and are corn-fed, hence they have less fat. So, what makes kampong chicken better than our usual chicken rice? Well, the meat is definitely not as fatty. It is leaner, but very tender. It feels a lot healthier since there is less fat. What seals the deal is the chilli sauce, which is thick and spicy.

Mellben Signature

Singapore raves about MELLBEN’s heavenly crab dishes, hence this place needs no further introduction. Good news! They are opened during CNY as well! Located at Tanjong Pagar Plaza, Mellben Signature has got all the sensational seafood recipes that have diners clamouring for more. Renowned for their Claypot Crab Beehoon, the milky soup is so flavourful and the broth is infused with a rich crustacean sweetness. Other crab dishes include Chili Crab, Butter Crab, Golden Sand Crab etc.

Wang Dae Bak Korean BBQ

Wang Dae Bak is one of the few Korean BBQ restaurants in Singapore that only uses charcoal and not gas. This would be a place that we’ll pick for gatherings as the atmosphere is very lively. Buffet is not available but they have BBQ sets. We tried BBQ Set B ($48) which consisted of marinated prime ribs, pork belly, spicy chicken and marinated shoulder. The beef is tender and marinated to perfection. 

Selera Rasa Nasi Lemak

Selera Rasa Nasi Lemak at Adam Food Centre has been labelled as one of the best Nasi Lemak in Singapore. Food comes in sets, with prices ranging from $2.50 to $5.50, depending on the ingredients you order. We ordered their “Royal Rumble” ($5.50) which consisted of Potato Croquette, Fried Egg, Deep-fried fish, Ikan Bilis, Otah and Deep-fried chicken wing. Our verdict? We have to agree that the rice was fragrant and well-enriched by the coconut milk. Expect a queue at this stall, but it’s worth the wait!

Ah Dong Teh House

Ah Dong Teh House is a good place for people who prefer kopi and teh to flat whites and cappuccinos. Lunch specials are available on weekdays from 11am to 5pm and all main courses come with a free soup and a free drink. We had the Ah Dong Curry Chicken ($9.90) which you can pair with rice or bread. The curry wasn’t too spicy. It’s on the milkier side and boasts a strong coconut flavour. The chicken was well-cooked too. This was one of the more generous portions of curry chicken that we have had at such a good price.

Tanjong Beach Club

Situated on Singapore’s finest stretch of sand and graced with panoramic views of the sea, Tanjong Beach Club is a premier coastal retreat from the bustle of the city. Mains include Tanjong Beach Club’s no-frills take on the Lobster Bun ($38), The Market Fresh Fish of the Day ($35) and Orecchiette Chorizo ($33).

Diamond Kitchen

The Diamond Sauna Treasures ($188++ / $368++) which is filled with lobster, snow crabs, red prawns, scallops, mussels, squid and clams, is perfect for a CNY gathering.  Do note that this dish is only available at Diamond Kitchen Science Park Drive.

Mondo Mio

Looking for pizzas and pastas? Mondo Mio’s menu is curated to showcase the vibrant flavours of Southern Italy. The Pizza con Rucola Pesto ($22) is an inimitable standout, where a piquant spread of homemade rocket and roasted pine nut pesto sits beneath discs of salami, ricotta, melted mozzarella and fresh cherry tomatoes. Mondo Mio’s pizza dough is made in-house, using a straightforward traditional mix of only water, flour and natural yeast. 

Niqqi’s – The Cheese Prata Shop

As its name suggests, this Indian-Muslim supper spot is famous for its cheese prata. We ordered a Double Cheese ($4.50) prata and was impressed by the creamy richness of the melted cheese enveloped within the crispy prata skin. Each bite was gratifying, especially when you’re a cheese lover! Niqqi’s also serves up a plate of superb maggie goreng ($3) that’s not too spicy. 

G7 Sin Ma Claypot Live Bull Frog Porridge

It’s the perfect time to have frog porridge when the monsoon season hits. This is an unforgettable dish for both locals and tourists alike. The Frog Porridge here is priced very reasonably and what you get is a combination of hot and smooth porridge, and succulent frog meat that has soaked up the thick and sweet sauce really well.

Ju Shin Jung

For the price that we’re paying for the BBQ buffet, the quality and quantity have exceeded our expectations. The quality of meat and freshness of their prawns are commendable. Also, the BBQ buffet comes with a main dish for every diner. You can choose from fried saba fish, clear beef rib soup, spicy soft tofu soup, hot stone bowl rice, soya bean paste soup and cold noodle. 

Ming Tang Jiu Gong Ge Hotpot

Deviating from the normal round pot, the 9-grid Hot Pot is divided into 9 sectors. Using the same soup base, you can segregate the cooking of your favourite side dishes. The heat varies from sector to sector, with the centre being the hottest. You’ll find plenty of fresh hot pot ingredients, ranging from meats like kurobuta pork, frogs, mala chicken, to seafood like spicy baby lobster. Go for the seafood set which is priced at $118 (2-3pax), $148 (4-5pax) and $198 (6-7pax).

Diandin Leluk

A specialty of Diandin Leluk, the Tom Yam Soup ($12 small) packs a good punch. The sour-spicy broth is flavoured with lemongrass, lime juice, lime leaves and chilli. It contains seafood such as squids, prawns and fish. The menu here is quite extensive and they are open for 24 hours. The next time you’re craving a feast in the middle of the night, you know where to go.

Teng Bespoke Vegetarian Dining

Teng Bespoke made a lasting impression when their Three-kind Sashimi ($19) set was served. Featuring mock salmon, mock squid and mock tuna, we thought these make-believe replications of sashimi were very well executed. They have a fishcake-like texture and a smooth exterior. You can look forward to vegetarian sushi and other Japanese vegetarian dishes as well.

Kwan Inn Vegetarian Restaurant

Kwan Inn’s extensive menu includes Vegetarian Suckling Pig, Specialty Vegetarian Goose, and many more. The Si-Chuan Spicy Soup ($15 small) acts as a good appetiser, boasting a good consistency of well-balanced sourness and spiciness. This is perfect, especially on cold nights, and it really whets your appetite. The Spicy Stir-Fried Vegetarian Diced Chicken ($16 small) consists of mock chicken, peanuts, vegetables and chilli peppers. The succulent meat, which was very addictive, goes very well with rice and the level of spiciness was manageable.

Pepper Jade Thai Vegetarian Cuisine

There is an extensive offering of Thai vegetarian dishes here, from appetisers to desserts. We shared a plate of Deep Fried Chicken wrapped in Pandan ($12 for 6 pieces). If no one mentioned that this is a vegetarian dish, we would’ve thought that the “chicken” was authentic. The tender texture is similar to the actual pandan chicken and even the taste was alike. The Tom Yum Soup in Claypot ($14) explodes with flavours as soon as it reaches our tastebuds. 

Whole Earth

This Peranakan vegetarian restaurant has been awarded the Bib Gourmand Award in the Michelin Guide Singapore 2016. Although their menu is huge, there’s only one page dedicated to true-blue Peranakan cuisine such as Nonya Curry, Nutty Buah Keluak and Assam Pedas Vegetables. Huge crowds can go for the 5-spice Ngor Hiang Roll ($13.90) which is Whole Earth’s rendition of the Peranakan roll, served with traditional sweet sauce. It actually tasted like the real ngor hiang roll. It’s best to dine here in a big group so you can try more delicious dishes.

Gokul Vegetarian

This restaurant offers a huge variety of vegetarian Indian food so, if you want to try many items, you either have to dine here with a big group or head back many times. The Masala Dosa ($5) was stuffed with lightly cooked potatoes and green peas, and is served with two chutneys and sambar. The potatoes were slightly mashed, resulting in a creamy texture which goes very well with the dosa. Scoop the potato-filled dosa and dip it into the chutneys or sambar and you’ll get to taste different flavours and textures.

Loving Hut (Vegan)

Loving Hut is a vegan restaurant chain serving gourmet cuisine made with wholesome vegan ingredients. Enjoy sides such as Royal Satay, 5-Spice Roll, Bali Bliss Soba Salad or California Mango & Orange Salad. For mains, go for the Banana Leaf Nasi Campur which features a scrumptious Indo-style mixed rice dish topped with fruit achar, spicy eggplant, seasonal green veggie, scrambled tofu and nyonya rendang. Other mains include Aglio Olio, Tandoori Flame Burger, Almond Crumb Fillet, Nyonya Laksa, Nasi Campur, Tomyam Ocean Hotpot Set, Char Kway Teow Set and Lor Ark Noodle. Don’t forget to end your meal with their signature authentic teochew oh-nee (because the owner’s father used to run Mong Hing Teochew Restaurant).

If your Chinese New Year is already packed with visitations back-to-back, you can always bookmark our list down for future reference! These eateries and restaurants will continue providing you with quality food and high levels of service. Satisfaction guaranteed! Well, days are getting busier but there’s always time for us to wish you a very HAPPY CHINESE NEW YEAR once again! HUAT AHH!!!

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 eateries listed above. We will verify and update from our side. Thanks in advance!

The post 30 Eateries that are open during Chinese New Year 2017 appeared first on Miss Tam Chiak.

Happy Chinese New Year! Are you ready for reunion dinner? When I was a child, I always looked forward to CNY because my grandfather would whip up a feast of his signature dishes. Now that I have grown up, I started to do more cooking on my own. In this article, I have prepared two simple CNY recipes with Tefal cookware.

STIR FRY PRAWNS IN CHILLI CRAB SAUCE

As an amateur cook, I always wonder, “How do I know if the pan is hot enough? When do I add in the minced garlic?” Thankfully, Tefal has this brilliant innovation called the “Tefal Thermo-Spot” which makes frying easier.

The Thermo-spot tells you when your pan has reached the optimum temperature to seal in the flavour of your food. On the picture on the left, you can see small and brighter red lines in the centre of the pan. When placed over heat for a few minutes, this red dot turns bright red. Once it turns bright red completely, it means your pan is heated and ready to use.

There may be a lot of frying pans out there but not all non-stick pans are the same. At least for Tefal’s pan, I can know when exactly I should add my ingredients in. Stirring and tossing my food becomes easier and possible since it is a non-stick pan. It also has a Bakelite handle. Yay! The non-stick feature means I can use less oil!

Furthermore, the pan has an anti-abrasion titanium base which makes it exceptionally tough and hard-wearing. This means that there won’t be any scratches after frying! In addition, the pan is dishwasher-safe. Washing it is simple as any leftover food residues slide off easily. Cleaning requires little to no effort at all. So far, I am a happy user!

Stir-Fry Prawns in Chilli Crab Sauce is one of the best dishes that I’ve cooked with my Tefal pan. The king prawns are cooked at an optimal temperature, hence there is a beautiful crustacean aroma wafting from the kitchen. Tossing it with Chilli Crab Sauce, with the help of the Thermo-spot, I can tell when to fry the king prawns for that perfect char, making this plate of prawns colourful and delicious!

Stir-Fry Prawn with Chilli Crab Sauce

2017-01-26 09:33:22

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Ingredients

1. 8 prawns
2. 1 egg, lightly beaten
3. 4 cloves garlic, minced
4. 2 red chilli, deseed & slice
5. 2 stalks spring onions, cut into 1 inch
6. 1 tomato, cut into slices
7. Some lime juice
8. Vegetable oil

Seasoning

1. 3 tbsp tomato ketchup
2. 1 tbsp chilli sauce
3. 1 cup water
4. 1 tbsp sugar
5. A pinch of salt

Instructions

1. Clean the prawns by removing the beards and devein the middle part of the prawns.
2. Heat up the Tefal pan and wait for the Thermo-Spot to turn completely red before adding in the vegetable oil
3. Shallow-fry the prawns on medium heat to ensure the prawns cook evenly. Place the prawns on some paper towels and set aside.
4. Using the remaining oil in the wok, sauté minced garlic till fragrant. Add in seasoning till well-mixed.
5. Add in the prawns and beaten egg. Stir the gravy while adding in the egg. Sprinkle chopped spring onion on top and serve.

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

There are many Chinese New Year dishes cooked using prawns. That’s because it is pronounced as “ha” in Cantonese – much like “laughter”, symbolizing laughter (笑 “哈哈”) and happiness. I hope this dish brings you joy all year round. If you have young kids at home, you can skip the chilli.

FISH MAW SOUP

Fish maw soup is often served during Chinese New Year. This is a dish that I look forward to every year. It is also called the treasure soup because there are a lot of goodies in the soup. Fish maw (鱼鳔) is an excellent source of collagen and will improve your complexion.

Usually, we use a slow cooker or pressure cooker to boil the soup. This time round, I tried using Tefal Pro Induction Rice Cooker (RK8055) to cook the soup and it turned out really well! With a gamay exterior, the rice cooker is an efficient machine that cooks more than just rice!

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 degrees, it improves heat circulation resulting in evenly-cooked fluffy rice. Using 3D induction heating, it heats up faster for more efficient cooking.

There are 48 programmes for you to choose from. They include White rice, Japanese rice, Glutinous rice, Brown rice, Quick cooking, Small quantity, Claypot, Porridge, Congee, Steam, Slow Cook, Soup, Reheat, Keep warm and DIY Chef. The 1.8L rice cooker allows you to select your desired texture no matter what type of rice you are cooking. Furthermore, you can cook up to 10 cups of rice and a myriad of dishes!

Fish maw can be purchased in both processed or unprocessed forms. Processed means it is already fried and ready to be soaked in water. Unprocessed means it needs to be fried, then soaked in water. Fish maw has a unique texture which allows it to soak up the flavour of what it sits in. I basically did everything in this multi-purpose rice cooker – and that includes soaking, stir frying and stewing!

Fish Maw Soup

2017-01-26 09:38:36

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Ingredients

1. 30g fish maw (or a pack)
2. 8 slices ginger
3. 8 dried oysters
4. 2L chicken soup
5. 8 dried shiitake mushrooms
6. 3 tbsp hot water
7. half Napa cabbage, cut into small lengths
8. 10 fish balls
9. 2 egg whites
10. A handful of bean sprouts

Seasoning

1. 1 tsp light soy sauce
2. 1 tsp fish sauce
3. 1 tbsp corn starch
4. 1 tbsp hua diao wine
5. some salt
6. some white pepper

Instructions

1. Soak fish maw, dried oysters and mushrooms in 2L hot water for 2 hours. Drain and cut the fish maw into ½ inch slices.
2. Switch the rice cooker to DIY mode and set temperature to 150°C. Fry ginger briefly, then add the fish maw, oysters, mushrooms and fry till fragrant. Add the chicken soup and let it boil for 10 mins.
3. Add in cabbage and switch the rice cooker to ‘soup’ mode. Let it cook for 50 minutes.
4. Combine the corn starch and water in a small bowl. Stir in the corn starch and egg white. Continue stirring until the egg threads are formed.
5. Add in the fish balls and beansprouts. Season the soup with salt and pepper.

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

The Tefal rice cooker comes with a cookbook with recipes for claypot rice, Cantonese boat congee, stir fry dishes, steamed dishes, soups, and even desserts. It is available at major electronics and home appliances stores, and other authorised dealers. Visit the Tefal website & Facebook page for more information.

The post 5-Step CNY Recipes that you can whip up with Tefal Cookware appeared first on Miss Tam Chiak.

The East has Mr and Mrs Mohgan’s Super Crispy Roti Prata, while the central area has Sin Ming Roti Prata. Now, we’re adding one more delicious roti prata stall, Enaq, to our list of favourites! The popular prata stall is a hidden gem in the West and has just opened their second outlet at Ghim Moh a week ago.

The dough is made in the Ghim Moh outlet before it is sent to the outlet in Jurong East.

How do you know if the prata is good? Eat the kosong (plain) one! Each piece of plain prata costs $1 at Enaq. The dough is made daily before being pan-fried till a golden brown. Moderately thick, the prata carries a buttery aroma. The prata is wonderfully crisp on the outside, and fluffy inside. It’s not as oily as the prata(s) you get elsewhere.The prata tastes even more heavenly when you dip it into the special sambal chilli and curry.

The egg prata ($1.70) is well executed too! The dough has generous portions of eggs spread out nicely within. Every bite is full of eggy goodness! The prata is fluffy and chewy at the same time. We had such a satisfying breakfast that we’re planning to return for more.

Enaq also serves Thosai, Murtabak, Biryani, Chapati set meals and more. We shared a plate of Maggie Goreng ($3.50) on top of our pratas. The springy maggie noodles are cooked with just the right amount of spice, and stir-fried with eggs and vegetables. It’s such a simple dish but when the cooking is done well, there’s nothing to complain about.

Oh, and you have to get their Teh Tarik ($1) – it’s super shiok! Next time your prata craving kicks in, you know where to go! 

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 ENAQ. We will verify and update from our side. Thanks in advance!

The post ENAQ – New Crispy Prata in Ghim Moh that You Shouldn’t Miss appeared first on Miss Tam Chiak.

Situated right beside the famous Wah Kee Prawn Noodles, a Muslim-owned eatery has made its way into Singapore’s very own Durian hut – Esplanade. Noosh Halal Noodle Bar and Grill is not your typical Halal place which serves up only Nasi Goreng, Nasi Briyani and Mee Goreng. Instead, they noosh out incredible fusion food that will change what you think Halal Food encompasses.

How could we ever go wrong with Curly Fries with Bacon and Cheese ($12.90)? It tastes exactly like how you would expect it to – rich and flavourful. This dish is definitely perfect for sharing, as you might get a little sick of the flavours after a few mouthfuls.

Doesn’t a good plate of traditional Nasi Goreng make you so happy? Well, it sure makes my day. The Noosh Fried Rice ($12.90) is made complete with Chicken Floss, Sambal Belachan, Prawn Crackers and a sunny-side up. It certainly wasn’t the best of the lot, but still a commendable effort regardless.

Here comes a twist on the conventional Malay lemak chili padi (coconut-based gravy) – Smoked Duck Lemak Chili Padi Pasta ($16.90)! Warning: this is SUPER spicy, although you may request for a “less-spicy” or “non-spicy” version as well. Nevertheless, the flavours were intense, with a pronounced presence of coconut. Although the duck was a little difficult to tear apart, the meat itself was actually quite tasty and tender.

Green with envy yet? The In-House Specialty Cake changes frequently, and it turned out to be the Ondeh-Ondeh Cake ($10.90) on the night of our visit. Oh boy, we were so glad to have had a slice of this delightful cake. The fluffy, fragrant and moist sponge cake were layered with crunchy bits of gula melaka. A HUGE scoop of vanilla ice cream was served on the side as well. We couldn’t help but agree unanimously that this dessert was hands down, the winner of our meal.

We’re glad that Noosh took us by surprise with their relatively affordable yet tasty dishes in this prime area. In addition, the friendly staff and homely atmospshere made the experience all the more pleasant. We’re looking forward to our next visit already, perhaps to try out their other In-House Specialty Cakes such as the Pengat Durian Cake.

MissTamChiak.com made anonymous visit and paid its own meal at the eatery 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 cafes listed above. We will verify and update from our side. Thanks in advance!

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Opened two years ago, Takagi Ramen is run by Yang Kaiheng and his Australian-Japanese wife, Ai Takagi. Kaiheng specialised in science while Takagi majored in law, but they decided to fly to Australia to master the skills and techniques of ramen preparation from Takagi’s father. Her father brought over Japan’s Hakata Ramen to Melbourne, Australia, so the couple learnt everything from scratch before setting up the first Takagi Ramen in NUS.

Kaiheng and Takagi spend approximately 12 hours daily to prepare their soup. They recently increased the amount of meat and bones placed into the broth for simmering to make the broth richer and creamier than before. According to them, the toughest part about making ramen broth in a coffee shop is the issue of hygiene. Freshly-made pork broth spoils very easily, especially in Singapore’s humid conditions. While some places use preserved soup concentrate for ramen broth, the couple insists on making it fresh from bones and meat. The broth was indeed robust and flavoursome, with hints of porcine sweetness.

The eggs and chashu are also freshly prepared in-house, while the noodles are ordered from their Japanese food product supplier. The couple meticulously peels each and every egg before marinating them overnight. This process is as simple as ABC but can be a very time-consuming chore. The chashu is gently simmered and marinated for over 6 hours to ensure its tenderness, allowing it to have a melt-in-the-mouth texture.

We had the Miso Ramen ($6.50) and Black Tonkotsu ($6.90). The former features a miso-flavoured Tonkotsu noodle soup with corn while the latter boasts a Tonkotsu noodle soup with charred garlic oil, black fungus and bamboo shoots. The noodles are well-cooked and slightly springy. The broth for the Black Tonkotsu fared better as the flavours are stronger and more full-bodied. The savoury eggs with a runny centre and fork-tender chashu are great accompaniments to the bowl of ramen. There’s also an added crunch thanks to the black fungus and bamboo shoots. Every mouthful leaves you feeling satisfied.

We also shared a plate of Deep-Fried Gyoza ($3.50). You can opt for the steamed version as well. A blend of minced chicken and vegetables are enveloped within a thin layer of gyoza skin and fried to a crisp golden brown. It wasn’t entirely crispy, but sightly chewy. We would’ve preferred the gyoza to be juicier, with stronger flavours.

Although running a hawker stall is exhausting, and requires long hours of standing in the crazy heat, the couple feels that it is less stressful than when they were in their previous jobs. We felt that the standard of Takagi Ramen is quite good, given that they’re a hawker stall and their dishes are priced so affordably. Taste is very personal and subjective so you’ll have to try it and pass your own verdict. 

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 Takagi Ramen. We will verify and update from our side. Thanks in advance!

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What an interesting name, Ho-Jiak. Somehow, I pictured a hipster cafe serving nothing but traditional Singaporean food. In the end, hipster cafe yupp, but we got Japanese rice bowls instead! Ho-Jiak, which also means delicious in Hokkien, is tucked away on the second storey of Fuji Xerox Tower.

The menu is super simple – pick your proteins and you’re done! Oven-baked Chicken Leg ($7.90) or Pork Shoulder Shabu ($8.90) or Beef Shabu ($10.90) – what’s your choice?

The chicken leg was unfortunately too popular a chick that it was totally sold out for lunch. The beef and pork were both very lean, yet it was still satisfactorily tender. However, they were lacking in some seasoning, in my opinion. I could stir it in the curry, but it wasn’t sufficient to even fully coat the rice. I don’t know about you but I love my rice absolutely bathed in curry, but this wasn’t the case, sadly.

The Chicken Kaarage ($4.50) is another plain chick, out there in search for a sauce partner which never seems to appear. While the chicken chunks were crispy, moist and tender, it tasted like those from a packet sold in supermarkets. Now, can someone please grant that poor chicken her wish for a husband?

The verdict? Average it is. But it’s definitely a convenient place to grab a quick lunch or chill out over some beers in the Tanjong Pagar area. In the meantime, preparations for a bar is ongoing and that could be a good reason to head back. Food wise, I am hoping that this cafe of almost 2 months will truly grow to deliver what their shop name promises to deliver. 

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 the cafe listed above. We will verify and update from our side. Thanks in advance!

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Some of you might be familiar with Stamping Ground Coffee which was located on Club Street. The cafe has found a new home in Siglap last July, and has blossomed with a floral-themed interior. The cafe shares the space with Dawn Q (florist) and East Mezzanine (venue space). Due to its proximity to East Coast Park, Stamping Ground is an ideal place to kick-start the morning with coffee and brunch, before you laze the weekend away at the park with your loved ones.

Beans from local brand Papa Palheta, as well as Melbourne’s Rumble Coffee Roasters are used at Stamping Ground Coffee. The blends are rotated from time to time, so don’t be surprised if your coffee tastes different from your previous visit. Begin with a cuppa Mocha ($5.50) or chase the heat away with a glass of Iced Latte ($5.50). The mocha fares better with a good amount of chocolatey flavours.

Stamping Ground Coffee’s breakfast menu is limited to 3 items, yet you’ll find satisfaction in the simplicity of each dish. The all-day menu features 10 dishes and each dish costs no more than S$15 nett. Their signature Bacon Jam ($14) consists of a thick fluffy brioche covered generously with sweet caramelised bacon bits, mozzarella, arugula, and balsamic glaze. The bacon tasted similar to bak kwa – probably ‘cause we had too much bak kwa recently. Pulling the brioche apart unveils a baked egg hidden in the middle. What a surprise! It’d have been better if the yolk was runny though.

Sweeten your day with Belgian Waffles ($13) which is served with cinnamon caramel ice cream, and sprinkled with kinako powder (roasted soybean flour) and crunchy cornflakes. As the taste of cinnamon is super strong, it unfortunately covers up the sweetness of the caramel in the icecream. You either love or hate this unique combination. The waffles were light and fluffy, with crisp sides, but we would’ve preferred a different ice cream.

We wouldn’t travel all the way to the East for Stamping Ground Coffee, but this cafe might be packed with residents living around the area on weekends. If you need a mobile coffee cart service for your next event, you can engage them too.

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 Stamping Ground Coffee. We will verify and update from our side. Thanks in advance!

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