When will we get sick of Ramen? NEVERRRRRRR. Get your chopsticks ready! Here’s another ramen joint to add to your list. I know, I feel your happiness. All the way from Sapporo, Hokkaido, Ramen Sora(“Sora” refers to sky) might just be here to stay.

Japan.… Las Vegas.… And phew, it didn’t take that long before Ramen Sora decided to create another ramen wave here. So, what do you know about Sapporo Ramen? They are actually renowned for being medium-sized, adorably curly and yellow.

Awaiting here impatiently is the Spicy Shio Deluxe Sora Ramen ($14.50). Don’t be fooled, this fiery bowl sent off a tsunami of flavours that almost threw me off my feet. Yes, not a pathetic wave. A tsunami. Similar to a Tan Tan Men, the fragrant spiciness combined with the salty soup base made an addictive pair. Ramen Sora has kindly separated the spice from the soup base so that you can enjoy the original soup as well as adjust the level of heat to your liking.

For non-spice lovers, the Miso Deluxe Sora Ramen ($14.20) might attempt to seduce you with its yellow, curly “tentacles”. A sip of the broth and the taste of fermented soybean strikes you right away – it could be good or bad depending on your preference. I enjoyed it; it’s MISO ramen for a reason. However, for some, the broth might resemble an ocean of salt if you drink it on its own.

Friends, I have a piece of bad news for you though. The Chasiu (used in both bowls of ramen) was pretty disappointing. The richness of the pork was there but the meat wasn’t as tender as we would have loved for it to be. Why, Ramen Sora, why. You should have seen our expressions as we fell from Sora back to Earth.

Who could resist a tower of Chicken Karaage with Negi Sauce ($7.85)? If you’re not human, perhaps. Gulp, the golden-brown chunks of fried chicken were calling out to us. In the end, they turned out to be pretty average. The sauce lent some uniqueness to the chicken, but that was really just it.

Ramen Sora did more justice to ramen than its previous tenant. I have my ultimate list of favourite ramen eateries, but this unfortunately did not make the cut. Then again, it’s a decent ramen shop if you’re looking for ramen below $15 in the Somerset area. (No GST & service charge!)

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

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Tino’s Pizza Cafe, which has already made Resorts World Sentosa and Tiong Bahru Plaza their homes, is the new kid on the block at The Centrepoint. We were surprised to learn that Tino’s Pizza Cafe is actually a brand from Taiwan. The cosy interior at The Centrepoint outlet makes it a good place to chill out, or to rest your legs after an exhausting day of shopping along Orchard Road.

Choose between the Neapolitan (thick crust) or Roman (thin crust) pizza, before you customise it with your choice of toppings. There are more than 10 types of toppings available. The Neapolitan Pizza will be divided into 6 slices while the Roman Pizza will be divided into 8 slices – more to go around! Mr. Tino ($15.90 Neapolitan / $21.90 Roman) consists of your choice of chicken or beef bacon and pepperoni, oyster mushrooms, capsicums, shredded onions, oregano and black olives.

Our order of Mr. Tino (roman) pizza arrived piping hot, and was topped generously with ingredients. The thin crust was crispy, with a commendable chewiness. The buttery fragrance and cheesiness of the dough were both perfect. 

Tino’s Pizza Cafe also serves paella and spaghetti, and we tried the Seafood Paella ($17.90). The overly-charred paella rice was topped with shrimps, calamari, clams, oyster mushrooms, capsicums and shredded onions, and sprinkled with basil, turmeric and bonito powder. Unfortunately, this item was a disappointment – a far cry from the authentic Spanish paella. Perhaps, Tino’s Pizza Cafe should just stick to their expertise in making pizza dough as our dessert pizza was as amazing as the savoury pizzas.

There are three Dessert Crustar – Fruity Delight, Berry Lemon and Banana Oreo – all priced at $10.90 each. The beautifully star-shaped Fruity Delight pizza contains peach, kiwi, tapioca pearls and Tino’s milk tea mousse, all drizzled with condensed milk and sprinkled with icing powder. They must have ran out of cranberries as we didn’t get any on ours. This dessert pizza dough had a texture similar to Focaccia bread, and was light, with just the right amount of sweetness!  Tino Pizza Cafe is a Taiwanese brand and they surely displayed their love for bubble tea by adding tapioca pearls to the pizza. However, we felt that the pizza would have tasted better without the pearls.

There are a couple of pizza chains in Singapore but Tino’s Pizza Cafe stood out a little more due to their wonderful pizza dough. There are also reasonably priced set meals and family feasts available at Tino’s Pizza Cafe.

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

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Come, meet this new family member at City Square Mall! Opened on 13th January, MEET has arrived with French and Japanese-inspired cuisines to bring you the best of both worlds. Take a look at their menu and it might send your stomachs on a growling rampage. Aren’t you excited to find out how the food actually fared in our books?

The Classic Mentaiko Angel Hair Pasta with Pan Seared Scallop and Seaweed Butter ($15) could do without the “Mentaiko” in the name. Don’t get me wrong, the pasta scored points for the al dente noodles drenched generously in a cream-based sauce. In addition, we particularly enjoyed the perfectly-cooked scallops with a beautiful caramelized colour on each side. The only issue we had was the lack of mentaiko in the dish – what a pity.

Moving on, we were supposed to meet the 6 Hours Braised Beef Cheek with Somen, Ginger and Sesame Seed ($15). However, the angel hair pasta showed up instead. We later found out that they changed the noodles recently after taking into consideration the customers’ comments. Personally, the sweetness from the pasta sauce didn’t quite resonate with me. However, the braised beef cheeks were quite tender and flavourful.

The Mussel. Prawn. Garlic in a Pan ($20) consisted of a bunch of prawns, mussels and clams bathed in a shallow puddle of buttery sauce. Whilst the accompanying risotto had good flavours, it was undercooked, much to our dismay. This dish was apparently meant to serve 2, but the portion wouldn’t pose a problem if you have a bigger appetite. Moreover, if you scream for seafood all the time like me, don’t hesitate to wolf this down all by yourself heh.

MEET has a satisfactory array of alcoholic beverages, comprising mostly of beer and ciders – an excellent pairing with the hearty chicken and seafood dishes. Brrrrr, sounds like a fantastic plan for this chilly monsoon season?

In my opinion, the potential in MEET has yet to be fulfilled. A few tweaks would probably make their dishes shine brighter. On the other hand, you may be interested in their weekday Lunch Set ($14.90), which includes a main of your choice and a soft drink. 

companyinfo name=”MEET” address=”180 Kitchener Road, #02-37/38, City Square Mall, Singapore 208539″ opening_hours=”Mon-Sun, 11.30am-10pm.” facebook=”https://www.facebook.com/meetdining/”]

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

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Muslim-owned cafe, Brothers in Fine Food (BFF), is a venture by the people behind Penny University. BFF, which was established in September last year, is truly a diamond in the rough. Although their food menu isn’t extensive, the quality manages to outshine that of most of the cafes we have tried. The ingenious brains helming the kitchen have come up with creative interpretations of drinks and dishes at affordable prices. The menu changes every couple of months to excite your tastebuds.

Are you an adventurous “drinker”? We challenge you to try the Jaffa Orange Mocha ($6) or Spiked Muddy Espresso with Gula Melaka ($6.50). Unfortunately, we could only have the former as BFF ran out of gula melaka. Mixing orange peels with chocolate and coffee, the blend reminds us of Lindt Orange Intense Dark Chocolate. If we didn’t know what we were drinking, we would’ve mistaken this mocha for an interesting cocktail. Well done BFF!

Scene-snatcher Red Velvet Hot Chocolate ($5.50) was in a pretty shade of pink, making it super instagrammable! Featuring the right creaminess and thickness, it wasn’t too much to handle.

While deciding on which dish to order, we glanced at the table beside ours and the Soft-shell Crab ($10) caught our eyes. The crab is lightly battered and fried to a crisp golden brown, while retaining its natural sweetness. The spices in the Thai red curry, which the crab was dressed with, enhanced the flavour of the crab. The accompanying compressed basil-infused watermelons kinda cleanse your palates before you move on to the next dish.

Beef Steak ($15) arrived medium rare, as requested. BFF treats all their food with tender, loving care. The steak is first marinated in salt and pepper, to allow the natural flavours to emerge, before being vacuum-packed and cooked in a monitored water bath for 1.5 hours at 56 degrees. Each slice was tender and juicy, and the tendons added a “crunchiness” to the mix. Instead of the usual mushroom or black pepper gravy, BFF created a beetroot thyme puree. The beetroot is processed in a thermomix at 70 degrees to bring out its sweetness without the addition of any sugar.

To satisfy our sweet tooth, we had the Churros with Liquid Cheesecake Dip ($4.80). You have a choice of chocolate ganache or salted caramel dip too. The churros had a crisp exterior but the interior was a tad too doughy. We prefer those with a light and airy interior. As for the dip, it wasn’t as cheesy as we expected. It was a little milky, but still paired up with the churros nicely.

Like their sister cafe, BFF seems to be doing a good job. We’re looking forward to trying other items on their menu as this cafe certainly warrants another visit.

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

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How many of us actually frequent Aperia Mall? I’m guessing not many, unless your workplace is nearby? Well, for me, I visit Aperia only when my passport is due for renewal. However, KACYO Singapore’s newest venture, GOHAN CAFE by KACYO could be the reason to pop by this relatively quiet mall. I dislike eating in an extremely noisy and packed restaurant, so if you’re like me, the cosy and quiet environment will suit you well.

Itadakimasu. The Braised Octopus ($6) deserves 8 leg raises from us! Sporting a relatively ordinary look, the octopus was actually cooked to a great tenderness. Even if you’re not a seafood lover, I reckon that you might not be able to resist having another piece after the first. Oishii!

The Stewed Miyazaki Pork Belly Kakuni ($12) from the Yakimono menu was recommended by the Japanese server. While the marination was flavourful, the pork belly itself wasn’t very tender, unfortunately.

The Salmon Belly Sashimi ($18) was plated so elegantly that our hearts skipped a beat, or a few, when it arrived. With some mini tako (octopus) and vegetables on the side, the bright orange colour drew us in immediately. Although the 5 pieces of salmon wasn’t the most impressive we’ve had, it is fresher than what you would get at many casual Japanese food joints out there for sure.

Inaniwa Udon has grown into one of my favourite noodles. I can’t help but fall in love with those thin and silky strands. Even my dining partner, who isn’t exactly a fan of udon, totally enjoyed this dish! Have it either hot or cold, and slurp the Tempura Inaniwa Udon ($18) up! Fresh ingredients such as prawns and mushrooms were encased in a delightfully light batter. We wanted to have some tempura sauce to go along but we were told to dip our tempuras in the light soup base instead.

“Raffles Place, City Hall, Tanjong Pagar… I’m so sick of the food already.”

How about lunch at Lavender MRT next? Just 2 stops from City Hall! In addition to the A La Carte menu, they have a plethora of Japanese donburis (rice bowls) too. Barachirashi Don, Salmon Ikura Don and Black Vinegar Karaage Don…oooooohh I feel my Japanese food cravings haunting me again. Be right back, I need my weekly dose of sushi again.

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

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Yentafo, our equivalent of Yong Tau Foo, is a pink noodle soup, originating from Thailand. Kruengsonge refers to a selection of the best ingredients in one big bowl. So, when you put these two words together, you get a Thai noodle dish comprising rice noodles crowned with a myriad of ingredients in a light broth tinted pink with a mildly-sweet ‘yentafo’ sauce. Besides yentafo, this stall also serves other Thai favourites.

Yentafo is “same same but different” when compared to our version of yong tau foo. Both the flat rice noodles and pink broth are imported directly from Thailand. There isn’t any soya bean in the broth. Instead, it is prepared by simmering pork bones, radish and coriander root, then tinged with a pink sauce that the owner, Madam Mallika, makes. She uses natural ingredients such as fermented red tofu and cooked Thai red rice in her recipe.

The ingredients in a bowl of Yentafo Kruengsonge Soup ($8.50) include fish ball, fried tofu, fried seasoned taro, and fungus mushroom, to name a few. Although these ingredients are locally sourced, the Thai founders have personally made a trip here to try many suppliers, choosing the ones most similar to Bangkok’s. You can choose the level of spiciness – “Dek-Dek” (not spicy), “Jai-Soh (spicy) or “Rod-Jeb” (screaming spicy). We didn’t want the natural flavours of the broth to be too overwhelmed by extremely spicy flavours so we tried the Jai-Soh version. It’s a great bowl to have on rainy days! Our only gripe though, is the sticking together of the rice noodles.

Yum Crispy Salmon Skin ($7) is a good appetiser for sharing. The right way to enjoy it is to pour the entire bowl of “yum” sauce onto the salmon skin, and give it a good toss. The salmon skin will soak up the flavours of the sauce, without losing its crispiness. So addictive!

Other savoury dishes include Crab Yellow Curry with Rice ($12.90). The shreds of crab meat were very sweet and juicy. The serving was alright but we would have loved for more. What enhanced the sweetness of the curry was the crab roe (well, the portion of this was generous), which makes the curry stand out from the usual chicken curry. Yentafo’s curry is also creamy, with a good coconut-y aroma.

The pricing might be slightly steep for a bowl of “yong tau foo” but the ingredients justify the price. If you’re one who loves spicy food and prefers food with stronger flavours, you’ll prefer “yentafo” to yong tau foo.

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

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Owned by the children of Ya Hua Bak Kut Teh, Tuan Yuan unites “reunion” and “fate”, and this is exactly what they are about. They hope that customers will enjoy a special dining experience, that promotes togetherness as they savour authentic Teochew Bak Kut Teh. The restaurant interior and friendly service staff made us feel very welcomed. The menu includes Tuan Yuan pork ribs soup, pork liver soup, pork kidney soup, steamed fish, an array of vegetables and side dishes.

Tuan Yuan Pork Ribs Soup ($7) packs a good peppery punch, with flavours enhanced by the large cloves of old garlic. Only quality ingredients like fresh pork from Indonesia, Sarawak white pepper and old garlic are used. Pork bones are boiled for hours, resulting in the full-bodied broth. Do you know, a light-coloured pork flesh means the pork is fresh, as compared to those that are dark or reddish? The ribs are fall-off-the-bone tender, hence very easy to eat.

For a complete, hearty bak kut teh meal, order the Classic Tri-Mix ($6) which consists of braised peanuts, braised soy knots (tau kee) and salted vegetables. These go very well with rice! Also, don’t forget to order the Fried Dough Stick ($1.50) which is superb when dunked into the heartwarming broth.

As Tuan Yuan is about reunion and gatherings, bigger groups can go for Tuan Yuan’s steamed fishes. Diners can choose from steamed threadfin fish tail (teochew style), grey mullet, and baby grey threadfin. We shared a Steamed Threadfin Body ($15) prepared in Teochew style. The meat is very fresh, with a tinge of sweetness. The gravy complements the fish, while the tomatoes accentuate its sweetness.

Tuan Yuan Pork Ribs Soup is not just a good place for rainy days. We will patronise whenever we have a gathering with friends and family to enjoy comforting bowls of peppery broth in a homely environment.

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

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Lady luck is finally on our side! We visited Foon’s Thai Recipe twice in the past two weeks but they were closed. We finally got the chance to try their Thai style wanton mee yesterday. Foon’s family used to run a wanton mee stall in Hatyai so Foon learnt the recipe from them. Having moved to Singapore for more than a decade, she decided to open a hawker stall to sell wanton noodles.

We ordered both the dry and soup version of wanton noodles, which is priced at $4 per bowl. For the dry version, normal mee kia is accompanied with char siew, wanton and chilli flakes. Sauces such as fish sauce, chilli sauce and char siew sauce have also been added in. Foon gets all her sauces from Thailand and makes her own chilli sauce, lard oil and char siew sauce. You can toss some green chilli in as well, for that zesty finish.

The noodle is springy with a nice bite, while the char siew is tender and not too dry. The size of wantons are slightly bigger than what we get in a plate of local wanton mee. They are generously stuffed with minced meat. Just give the bowl a good toss, and you’ll be enjoying mouthfuls of flavourful wanton mee. We found it tastier than our local version.

While Foon’s dry wanton noodle is decent, the soup version didn’t impress. The noodles and char siew are too bland while the soup is too peppery for our liking. We only realised later on, that we have to mix and match all the Thai condiments placed on the counter of Foon’s hawker stall before savouring this dish.

Besides going for the two famous wanton mee stalls at Old Airport Road Food Centre, you can consider trying Foon’s Thai Recipe the next time you’re there.

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

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I travel around the island frequently in search of good hawker food but it is my first time at Kukoh 21 Food Centre. In fact, I didn’t know about its existence till today. We were there to try a new stall but were more intrigued by Jalan Kukoh Teochew Kueh because of the long queue.

Mdm Loh and her brother run the stall together. Their grandmother sold kueh in a market in Johor Bahru before the family moved to Singapore. Ever since then, their mother carried on the business in a pushcart in Jalan Kukoh and the siblings started helping out at a young age.

Individually hand-made, each kueh is the result of a long and tedious process. It is advisable for you to call and order beforehand to avoid disappointment. We were lucky on our day of visit because they still have a few flavours left.

The steamed chives dumpling ($1) is juicy and savoury with finely-cut chives and dried shrimps. The milky white skin is so soft and resilient. The soon kueh ($1) is another hot favourite. Moist and flavourful, the kueh is filled with ingredients to bursting point .

I like the round yam kueh most ($1) as the filling is most fragrant. There is a lovely aroma of shallot oil in the filling. The shredded yam is soft, tasty and brimming with sweetness. It’s best paired with their chilli sauce and black sweet sauce.

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Opened by the brother-in-law of the owner of Rong Cheng Bak Kut Teh, Joo Siah Bak Koot Teh was started more than 3 decades ago. In 2015, they relocated from Yuhua hawker centre to a coffee shop just two blocks away. It was also then, that the second-generation took over the stall. As compared to other bak kut teh stalls in Singapore, Joo Siah’s broth is very peppery, perhaps one of the most peppery ones around.

The Spare Ribs Soup ($7.50) arrived piping hot, with an intense peppery aroma. The broth is steeped with flavours and the tender lean meat detaches easily from the ribs. Dunking the you tiao ($1) into the peppery broth makes these fried dough sticks very addictive. We also had preserved vegetables ($2) to accompany our bak kut teh but it didn’t fare well. We suggest that you skip it.

You should also forget your diet and sink your teeth into the Pig’s Trotter ($5.50). After going through hours of marinating, boiling and simmering, this herbal pig’s trotter is exceptionally tender and well-braised. It contains a substantial amount of lean meat enveloped within a gelatinous layer. Mix your rice with the dark gravy and you’ll get a match made in heaven.

Do go hungry so you’ll not be torn between finishing the pig’s trotter and slurping down the peppery bak kut teh broth. We always leave this stall feeling very satisfied!

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

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Sorry for being missing in action, Weekend Bites deserved a little CNY break last week too. But we’re back! Fatter and unhealthier, unfortunately. We hope your little CNY holiday was well spent with your loved ones, and you’re fully charged for the weeks to come! After all the NON.STOP. CNY feasting, we have tried to include different kinds of food that you might be craving for. For those who have given up on their dream waistline (like us oops), we have even included a new PRATA lobang for you leh.

Let’s get fat together this weekend!

Soi Thai Soi Nice

For a quick “getaway” to Bangkok to escape reality

Nothing could be better than spending your calories on authentic Thai food at the new Soi Thai Soi Nice. Chef Worawong Phairat (Olay), who hails from Bangkok, has 19 long years of experience in the kitchen. The Royal Thai Hot Pot is overflowing with fresh ingredients like crayfish, tiger prawns and roast pork. Let’s welcome the national icon of Thailand – classic homemade Tom Yam broth that’s packed with charming crustacean flavours. Help, I can’t put my spoon down. A regular pot ($38.80) is recommended for 2 pax while a big pot ($68.80) is good for 4.

Noosh Halal Noodle Bar & Grill

For new and interesting fusion flavours that actually work

Who else has been craving for a fragrant plate of pasta? Me, definitely. Noosh Halal Noodle Bar and Grill has made its way into Esplanade to change what you think Halal Food encompasses. One of their signatures is the Smoked Duck Lemak Chili Padi Pasta ($16.90). Warning: this is SUPER spicy, but you may request for a “less-spicy” or “non-spicy” version. 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. I’m already planning my next visit.

ENAQ

For those who live by the life motto “PRATA ANYTIME AND ANYWHERE”

Look at this prata…. Eh hello, I can see your saliva dripping out already. We, Singaporeans, can’t resist prata. I’ve honestly never met anyone who dislikes prata, and I hope you’re not the first. HIP HIP HOORAY, a new prata joint has emerged in Ghim Moh. If you’re aware of the Jurong East ENAQ, then yes, this is their new outlet. Kosong (plain) prata and egg prata go for $1 and $1.70 respectively. The dough is made daily before being pan-fried until golden brown. The buttery aroma starts to fill our nostrils, and before we know it, it’s time to order more. The prata is wonderfully crisp on the outside, and fluffy inside. Most crucial step: dip the heavenly prata into the special sambal chilli and curry.

Mellower Coffee

For those who need a personal wake-up-call from Mr Caffeine

I thought this was just gonna be another coffee joint to add to the list. But what?! Look at that fluffy cloud of cotton candy suspended above a warm cup of hand-drip black coffee. Named “Sweet Little Rain”, this $9.80 cup of joe is undeniably Instagram-worthy, even if a little gimmicky. The ball of sweetness will gently melt over a cup of Americano, although causing a bit of a mess sometimes. But we totally won’t mind spending an afternoon here.

Pack up, people-watching is over, let’s head out to coffee-watch instead. Directly from Shanghai, Mellower Coffee is determined to rock the coffee scene here.

Black Cow

For those who are dying from major holiday withdrawal symptoms

As the name suggests, yes we be eating beef (but not only beef) today. Black Cow restaurant in South Beach is a modern Japanese Shabu Shabu, Sukiyaki and Sake Bar that is worth the splurge. The Signature Truffle Wagyu Don ($49, and $45 on the lunch set menu) offers you the finest melt-in-your-mouth beef from Japan. Be wowed by the ultra-thin slices of beef, lavished with slices of black truffle. There is nothing quite like it when the golden onsen egg slowly seeps into your rice, taking the taste to the skies. We might not be able to afford this luxury every day, but do surprise yourself with an ultimate bowl of happiness once in a while.

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Bak Kut Teh is a pork rib dish cooked in broth, commonly found in Singapore and Malaysia. Bak kut teh comes in either a peppery broth or a herbal-based broth. This heavenly bowl is very comforting, especially during the rainy season. We bring you a list of 19 eateries serving piping hot bak kut teh. Let us know which type of broth you prefer!

Ah Hak Bak Kut Teh

Ah Hak Bak Kut Teh in Kai Juan Coffeeshop (or some called it Kai Juan BKT) captured our attention with their old-school interior. The rusty gates, granite floor, patterned bowls and wooden tables, made us feel like we are living in the 70s. A bowl of bak kut teh for 1 person, together with a bowl of rice and preserved vegetables, cost $7.50 in total. The bak kut teh has a clear broth and is moderately peppery. The pork ribs are not very tender, but the older generation prolly loves it.

Eng Kee Bak Kut Teh

Even though Eng Kee sells bak kut teh, the star of our lunch is actually the huge plate of pig’s trotters ($5) which were tender and very well-braised with dark soy sauce. Just give us a bowl of white rice to pair with the pig’s trotters, and we’ll be very happy. As for the bak kut teh ($6), there was nothing much to shout about. The soup was slightly peppery and sweet, but the meat was tough. We had to kinda rip the meat off the bone.

Founder Bak Kut Teh

Since 1978, Founder Bak Kut Teh has been consistently dishing out bowls of delectable Teochew-style pork rib soup to legions of fans. You may ask, what is their formula for success? Well, we think it’s the soup that is made using the freshest pork and a blend of pepper and spices from a recipe created by owner Mr Chua. Using only superior cuts of meaty long ribs or premium short ribs in a clear soup, the peppery bak kut teh isn’t too intense but still gives a decently spicy kick that will jolt us awake.

Hong Ji Claypot Bak Kut Teh

Herbal-based broth in a claypot? That’s special. Usually, it’s the peppery version that comes in claypots. The herbal and flavoursome soup is cooked with more than 10 herbs such as dang gui and dang shen. The owner learnt the recipe from a Malaysian hawker and improved the formula to its current adaptation. The herbs are cooked for 6 hours in the broth and the tender pork ribs are also cut into smaller and more manageable pieces.

Hwa Ji Bak Kut Teh

It all started in Jurong Point’s food court where owner Mr Ong was selling mixed organ soup. A bak kut teh stall at Boon Tat street was his next project. After 3 years, he moved to a coffeeshop in Cecil Street. It’s not easy to locate the stall but it’s worth the effort. Like all other BKT stalls, their pork ribs are cooked with garlic and peppercorns. The result is an unassumingly clear bowl of peppery and garlicky soup that armed with a subtle sweetness that stems from the incorporation of fresh pork ribs.

Joo Siah Bak Koot Teh

The Spare Ribs Soup ($7.50) arrived piping hot, with an intense peppery aroma. The broth is steeped with flavours, and the lean meat is tender and can be easily detached from the bones. Dunking the you tiao ($1) into the peppery broth makes these fried dough sticks even more addictive.

Kam Hiang Food Stall

Don’t be deceived by the name of the stall, Kam Hiang doesn’t sell chap chye peng! Instead, expect decent bowls of bak kut teh and pig’s trotters. The broth is made with a formidable assortment of ingredients and each order is individually prepared in a claypot. For us, a piping hot bowl of peppery broth with mee sua is most heartwarming.

Klang (Jln Meru Lim Kee) Bak Kut Teh

Lim Kee serves their bak kut teh in a claypot, as is commonly done in Malaysia. Inside, there are pork ribs, bean curd skin and tau pok. The pork ribs were very tender. The soup was mildly-infused with flavours from the herbs and balanced with a light sweetness. This definitely calls for a copious amount of steamed white rice to go along with!

Leong Kee (Klang) Bak Kut Teh

Like the ones in Malaysia, this has a herbal aroma and there was a generous portion of pork ribs in the claypot. The meat was so soft that you can pry it off the bones just by using your chopsticks. However, the broth suffered from a lack of oomph. Despite appearing dark and promising, we felt that it was too thin and light. You can choose to have bak kut teh with pork ribs ($6) or bak kut teh with pork ribs and intestines ($6).

Ng Ah Sio Pork Ribs Soup Eating House

Mr Ng Ah Sio’s father started selling this Teochew-style peppery herbal soup in the 1950s, in the present-day River Valley and Hill Street vicinity. The Bak Kut Teh was accompanied by Chinese donuts (You tiao) and a strong brew of Chinese tea. Mr Ng Ah Sio took over the business in 1977, after his father’s retirement and began serving crowds at New World Amusement Park (current Kitchener Road) with 7 staff. In my opinion, this is one of the most peppery bak kut teh soup in Singapore. However, we just can’t stop at one sip. The good combination of pepper, garlic and fresh pork ribs makes the soup really fragrant and tasty.

Old Street Bak Kut Teh

Besides traditional soupy bak kut teh, Old Street created a dry bak kut teh. The Pork Ribs Soup ($6.80 small) has a nice aroma, enhanced by huge amounts of garlic. It isn’t as peppery as the likes of Joo Siah Bak Koot Teh or Founder Bak Kut Teh, but the subtle herbal flavour is pleasant. The Dry Bak Kut Teh ($8 small) could use a more generous serving of the gravy as it dries up very quickly. The gravy is spiced up by chilli padi and goes very well with a bowl of plain rice. Unfortunately, the meat of the pork ribs is too tough.

Old Tiong Bahru Bak Kut Teh

The flavoursome pork ribs served are tender and pair beautifully with the velvety peppery broth. It totally floored us, giving a satisfying punch right from the first sip. Old Tiong Bahru Bak Kut Teh also offers vermicelli with their broth, and a variety of other dishes such as pig’s trotters.

Rong Cheng Bak Kut Teh

Rong Cheng has been faithfully serving Singaporeans traditional Teochew Bak Kut Teh since 1976. The first outlet at 22 Sin Ming Road is started by Uncle Lim, while the one at Midview City is managed by his son, Lionel. The bak kut teh soup is prepared daily by cooking fresh pork ribs in water with just garlic and pepper. The clear soup is medium-bodied and peppery, and you can taste the sweetness of the meat in the soup. Do you know that they are the first to introduce loin ribs (dragon ribs), also known as 龙骨?

Rong Hua Bak Kut Teh

This is a typical bowl of clear peppery pork ribs soup ($7). The garlic and pepper provide just enough kick without overpowering the sweet and tasty broth. The broth is best drunk steaming hot. Remember to pair some gongfu tea ($4.50) with the bak kut teh. If the gong fu tea is too strong, you can go for the floral tea ($7) which is more delicate.

Rong Shu Xia Bak Kut Teh

Rong Shu Xia Rou Gu Cha serves cantonese-style bak kut teh, which is also known as Malaysian Bak Kut Teh. Unlike our peppery version, spices and herbs are added into their broth. The Pork Ribs Soup ($5.90) reminded us of Restoran Shoon Huat BKT in Taman Sentosa. The soup is a lot lighter on herbal notes as compared to Klang-style bak kut teh. So if you are looking for a kick in the soup, this would be a little mild. The good thing is, the light soup does not snatch the limelight from the sweetness of the pork ribs. It’s quite tender and falls off the bone easily.

Song Fa Bak Kut Teh

Owner Yeo Eng Song used to serve these mouthwatering bowls of bak kut teh at tables set up beside his pushcart stall in 1969. Fast forward to today, Song Fa bak kut teh has become a household name in Singapore. Each bowl boasts a good balance of garlicky and peppery flavours, with a hint of porcine sweetness from the ribs. The lean meat on the ribs are tender and juicy. We will always slurp up even the last drop of broth, shiok!

Soon Huat Bak Kut Teh

While the usual bak kut teh is served with a few pieces of pork ribs and soup, Soon Huat’s Bak Kut Teh ($5.90 for 1 pax, $11.90 for 2-3 pax, $22.90 for 4-5 pax) comes with pig innards. Kinda similar to the Malaysian version of Klang bak kut teh, Soon Huat’s version is milder to cater to local palates. Don’t get us wrong, the broth is milder but still full-bodied with a slight sweetness. The pork used has also been switched to Argentinian pork which is firm but soft at the same time. 

Tuan Yuan Pork Ribs Soup

Owned by the children of the folks behind Ya Hua Bak Kut Teh, Tuan Yuan hopes that customers will have a special dining experience that cultivates togetherness as they savour authentic Teochew Bak Kut Teh. Tuan Yuan Pork Ribs Soup ($7) is not as peppery and salty as Ya Hua’s and we couldn’t stop refilling the broth. 

Ya Hua Bak Kut Teh

Together with her sister, Gwee Guek Hua, founder Madam Gwee Peck Hua has worked tirelessly to perfect the recipe for the finest bowl of Teochew-style Bak Kut Teh, since 1973. In 2006, due to overwhelming demand, Madam Gwee and her sister opened another branch at Keppel Road. This is where we frequent, especially for supper on cold nights. The peppery soup, with tender pork ribs, hits all the right spots.

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Doesn’t sipping a cup of freshly-brewed Chinese tea sound good on a weekend morning? So does dipping you tiao in the bak kut teh broth! If you’re already salivating, it’s time to tick off the places from the list of bak kut teh options we’ve just listed. Enjoy!

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

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

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Braised duck and roast duck are common sights in Singapore. But have you tried salted duck? Opened about 8 months ago, Benson Salted Duck Rice serves salted duck and smoked duck in Toa Payoh. Used to work as a chef in various restaurants, Benson went through many rounds of trial and error before coming up with his unique method to cook the salted duck.

To cook salted duck, chefs typically rub salt and pepper into the duck’s body and cook the meat in a pot before drying it. For Benson, he first poaches the duck in a pot of water filled with pandan, lemongrass, garlic and ginger. Then he submerge the duck into salt water to marinate for 1.5 hours before rubbing the skin with salt and spices at the end.

You will realize Benson’s method is very similar to how we poach chicken. By gently cooking the duck in a flavourful broth before soaking them in salt water will allow the meat to retain its moisture. Hence the tender white duck meat is tender and healthy! It has some fat but is not greasy.

To be honest, I didn’t like smoked duck all along so it does not attract me at all. Plus, Benson got the smoked duck from supplier (he makes his own sauce though). So I recommend you to go for the salted duck. They also serve pig’s organ soup with fish maw ($5). It’s rare to see such combination and Benson exclaims that chefs from restaurant will probably be unhappy with him if they knew he is selling at such a cheap price. The lavish soup has a pleasant and mild fish maw taste.

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The heart of Raffles City lies in its basement which is filled with countless island-like eateries. Sneaking in last month without a huge hoo-ha is The Coffee Academics, which has been labelled as one of the best cafes in Southeast Asia. Many have been going on and on about their coffee, and their mains have taken a back seat. Let’s find out if they are as good with their pans as they are with their beans.

The Mess ($20) is a dish exclusive to TCA at Raffles City. A 63-degree egg is buried in a mini well formed by crispy potatoes and sautéed spicy chicken sausages. The richness of the egg complements the other elements well, making the dish extra pleasant. This dish turned out to be a good mess after all.

Let’s taco about their Crispy Fish Fillet Tacos ($23). I was hoping for a beautifully-battered fish that, when bitten into, will reveal a tender white flesh that flakes apart easily. However, all I received was disappointment which stemmed from the dryness of the fish.

You know it’s a bad sign when I only reach out for the curly fries. The incoherence of the dish was so overwhelming that one bite was all it took to say no. What can I say, tacos are just not their thing.

The Seafood and Mentaiko Cream Pasta ($18) is another dish that I probably won’t return for. The pasta and sauce were under-seasoned for me, with an apparent lack of mentaiko. Too heavy a sauce, that it almost caused my stomach to sag.

The Chocolate Cocoa ($6 hot, $6.50 iced) gave us nothing to shout about, as it kind of reminded us of the average chocolate milk.

I guess now I understand why their mains are not in the spotlight, because they are just not that amazing after all. Continue sipping on their coffee, but hop off to anywhere else in the foodie basement to grab a bite.

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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As I was not familiar with the Everton Park area, we finally landed at Marble after some effort. Little did we know that surprises were held in store for us. Indeed, this is what we call a treasure. Don’t play play, it’s a whole new marble game of contemporary culinary techniques awaiting.

As the name suggests, marble and white-washed walls are used to accentuate a classy yet casual ambience.

Swimming its way into our list is the Fish & Chip ($8). The regular Fish & Chip has undergone a makeover, thankfully for the better. An aburi unagi lazes atop a block of triple-cooked potato, with wasabi furikake and tobiko sprinkled over. The potato was first cooked in chicken stock, before being fried in a plain flour and tempura flour batter. HOORAY, we’re proud to announce that this combination has emerged top on our list.

The Crab Porridge ($8) came scuttling in minutes after. Is this a risotto? It sure looks like one, but nope, they actually use pearl barley in replacement of rice – great for those on a “No Carb” diet. Thankfully, Marble doesn’t skimp on the blue swimmer crab meat which possessed a distinct sweetness that could be tasted in every bite. It has an exciting texture, but I would still stick to my starchy risotto if I had a choice.

Goodbye small plates, it’s time for the mains. With only 2 meats available on the menu – Leg of Poulet ($16) and Beef Steak ($16), we went for the latter without much hesitation. As anticipated from a 6-hour sous vide flank steak, the beautifully-seasoned protein was juicy and tender. Our only gripe would be that the beefy flavour could have been stronger. But hey, for $16, it would be a sin to complain. In addition, even the seasonal greens (garlic shoots) and king oyster mushroom with cheese were a hit.

Gorgeous interior, yes.
Friendly staff, yes.
Outstanding food, yes.

Do you need to visit? YES.

I admit that we were a little worried that this bistro might just be a pretty space with no “substance”. On the contrary, it turned out that Marble produces indisputably value-for-money dishes that were almost flawless. If you are spoilt for choice (which I’m sure you will be), go for their sets which have great value. 

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

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LeTAO’s first overseas branch has opened in Singapore – what an honour! With many LeTAO branches all over Hokkaido, many travellers to the northern island might have caught a glimpse of this highly-acclaimed confectionary. It all started at the Meruhen intersection, where the first LeTAO was built at Otaru’s foremost tourist centre.

Say Cheese to the Double Fromage ($28) – frozen or chilled! Picture a creamy, milky no-bake chesecake, elegantly layered above a rich cheesecake. I know some of you might be turned off by the impression of a jelat cheesecake, but no no no, you’re absolutely wrong. I am not a major cheesecake fan, but I’m now a convert. LeTAO has changed my life. No more second-thoughts – this is one of the best air-flown Japanese cheesecakes you can ever treat yourself to.

The Jersey Milk Roll ($19) is a basic swiss roll mastered to perfection. Don’t underestimate this humble-looking cylindrical cake. Premium whipped cream is rolled up in a whole sheet of sponge cake. It sounds simple, yeah? However, one bite is all it takes to remind me that the high quality present in Japan’s confectioneries is something that nobody can easily replicate. While the flavours aren’t complicated, the result is a light milk roll that’s good for all ages.

Chocolate cookies no more, the Premier Maalu ($10 for 4 pieces, $19 for 8 pieces) could be your next chocolate addiction. Crushed thin-crepes called feuillantine is mixed together with premier Maalu “chocolat au lait” to create a crunchy yet chewy texture. In addition, small-puffed wheat and 3 types of almonds are added to make this bite-sized snack extra special.

When I say everything looks amazing, I really mean EVERYTHING. I believe you could just blindly pick anything from the menu and it would still taste amazing. Thank you LeTAO, you truly make the world a better place.

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

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I chanced upon Old Street Bak Kut Teh as it’s just a stone’s throw away from where I stay. Founded in 2010, Old Street created the dry bak kut teh which is a marriage of east and west approaches. It started off as an eatery located along Upper Paya Lebar Road, and has expanded into shopping malls. It has also introduced a unique pairing of soy milk with bak kut teh.

It was pouring heavily last Saturday, causing us to crave for something warm and comforting. Hence, we decided to visit the original Upper Paya Lebar eatery. The Pork Ribs Soup($6.80 for a small bowl) contains huge amounts of garlic, contributing to its aroma. It isn’t as peppery as the likes of Joo Siah Bak Koot Teh or Founder Bak Kut Teh, but the subtle herbal flavour is pleasant. However, the pork ribs were not as tender as we expected. The you tiao ($1.70) remains slightly crispy, even after being dunked into the broth.

We had vermicelli ($1.70) to go with our pork ribs. The vermicelli served in Old Street bak kut teh’s broth is good enough to be eaten alone. However, eat it as soon as possible or the vermicelli would become too soft and mushy.

The Dry Bak Kut Teh ($8 small) could use a more generous serving of gravy as it dries up very quickly. The gravy is spiced with chilli padi, and is very savoury. It goes very well with a bowl of rice. Unfortunately, the meat was too tough. This dish is also served with lady’s fingers. Overall, the seasoning is good, but it would have been better if the meat was more tender.

As it was raining very heavily when we were there, we requested for a few rounds of refill of the piping hot broth. So shiok! Next time you’re here, order a cup of soy milk to go with your meal too – it’s really good!

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 Old Street Bak Kut Teh. We will verify and update from our side. Thanks in advance!

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I really appreciate the opportunity to be able to travel. A trip to Tasmania is what I have been looking forward to and Tasmanian Seafood Seduction has been one of the most amazing gastronomical experience in my life, thus far.

Their day-long journey brings us past some of Tasmania’s most spectacular coastal scenery and gives us an opportunity to taste the best of the state’s produce.

Our journey commenced in the heart of Hobart’s Constitution Dock. At 9am, the boat pulled away from the berth with about 12 hungry mariners aboard.

Our guide for the day is Kate and she is very experienced and friendly. We cruised down the Derwent River into the calm channel waters that surround Bruny Island. Our first stop is the Tassal Salmon Farm, where about 40,000 jostle for space in one of the nation’s most sustainable farms.

Then, the feasting begins. Everyone aboard were gorging themselves on freshly shucked oysters, and washing them down with glasses of Jansz sparkling wine. The oysters are from Get Shucked Oyster Farm, a locally-owned farm operated by young entrepreneur Joe Bennett, at Great Bay Bruny Island.

They cultivate the Pacific oyster, Crassostrea gigas, which is native to the Pacific coast of Asia. I don’t usually eat live oysters whenever I am back home but at Tasmanian Seafood Seduction, I relished every bite. Every oyster was so full-bodied and sweet that I just couldn’t stop at one.

The Pennicott Wilderness Journey’s guides know these waters intimately and their local knowledge is second to none. During the tour, we gained an entertaining insight into the surrounding wilderness and their animal inhabitants, while soaking up unparalleled views of picturesque landscapes and beautiful deserted beaches.

Lobster sashimi seems easy to prepare but it is the most challenging, in my opinion, because the lobster must be served immediately to prevent the muscles from tensing up. We had two huge live lobsters and they had a fatal meeting with the kitchen knife. I never thought that raw lobster flesh could taste this sweet and delicious!

Besides enjoying oysters shucked on the spot, and rock lobsters, we also had the chance to try abalone and sea urchin as one of our guides dived into the clear blue waters for them. Watching the guides dive into the waters to fetch the freshest seafood was already such a treat, but the smell and taste of the cooked seafood was even better.

FYI, all abalone-fishing activity has to be recorded and each one has to be measured. Kate, who used to be a chef, stir-fried cubed abalone with chilli and garlic for us. There’s nowhere else in the world that you can find a journey quite like this. And, you can’t get Tasmanian seafood any fresher.

The Tasmanian Seafood Seduction is indeed a feast fit for a king, and certainly one that you must not miss. I cruised back to Hobart, feeling refreshed and a little seduced. Its price tag is certainly eye-raising, but it’s a once-in-your lifetime experience that is well worth the cost.

SIGN UP FOR TASMANIA GOURMET DISCOVERY

Tasmania has become world-famous for its fresh produce, pristine growing conditions and artisan food industry. Join the 5 Nights Tasmania Gourmet Discovery tour and tempt your taste buds at Coal River Farm, Tasmania’s hub of handmade cheese, chocolate, farmgrown berries and fruit. See Tasmania’s finest gourmet cheese and chocolate being made onsite, pick some of the world’s tastiest strawberries and other orchard fruits, enjoy oysters shucked straight from the water, have a taste of fresh rock lobster AND see your guide dive for abalone and sea urchin. Be delighted as your catch is turned into a delicious seafood feast accompanied by gourmet local produce and Tasmanian wines, boutique beers, ciders and juices.

BEST PRICE GUARANTEED! For the detailed itinerary and price, visit jetabout.com.sg/Tasmania-Food-Discovery

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IZY Dining & Bar has re-launched their menu, and is serving quality Japanese-American fare and drinks like sake, highball and umeshu. Helmed by Chefs Masaaki and Rintaro, IZY dishes out rather interesting sharing plates of over-the-top character maki, sushi rolls and even wagyu truffle don.

The focus on IZY’s new menu is sushi rolls. Because over-the-top items are such a hit, IZY has also jumped on the bandwagon with a gorgeous Japanese Nokke Roll that sees sushi rolls topped with a mountain of fresh uni, ikura, crab meat and negitoro.

Other popular items include the IZY Roll and Crunch Roll. The former contains tempura shrimp and asparagus with baked and torched spicy crab mayo and avocado spread out on top. If you like something with a little crunch, the crunch roll with tempura shrimp may fit your bill.

Other dishes that we tried included Foie Gras marinated with saikyo miso, Grilled Swordfish topped with parmesan and seaweed sauce and Gyu Katsu ($30), a beef cutlet deep-fried till it’s crispy on the outside yet still medium rare on the inside.

For wagyu fans, go for Chef Rintaro’s signature Wagyu Tomato Signature. I didn’t know that wagyu and tomato actually go so well together. More filling options include the Wagyu Don with fresh truffle slices or Wagyu Foie Gras Don. Ah yes, the Wagyu Truffle Don! Think generous slices of Josper-grilled beef, an onsen egg, premium rice, truffle slices and a drizzle of truffle oil. This combination is simply, wondrous. 

There are new set lunch menus available from 12pm to 2pm, Monday to Friday.

Note: This was an invited tasting.

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

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Located on the ground floor of Innotel Hotel, this coffee house & bar prides themselves on infusing Asian flavours into Western dishes. You’ll find squid ink mee tai bak, Mentaiko mac and cheese and Japanese-style tortilla pizza among other interesting items. On breezy evenings, you can dine al fresco and relax with a pint of beer. However, if you prefer the comfort of dining indoors, the dimly-lit interior will make you feel welcomed.

WTF stands for “We Talk Food” so let’s talk Gyu Don ($13.90). Grilled beef (medium or well done) and onsen tamago sits atop Japanese rice. The beef is grilled well, such that it still retains its juiciness and tenderness. The marinade for the beef is also palatable. Our favourite is the runny egg yolk that oozes out so seductively, shiok! However, even after a good toss, the rice was still bland and too mushy. We had to request for some sauce in order to make the dish more flavoursome.

WTF Coffee House & Bar ran out of squid ink mee tai bak, so we ordered Mentaiko Mac & Cheese ($13.90). Perhaps our expectations were too high, but this dish is a tad too salty for our liking. However, unlike mac & cheese that are extremely creamy and “gelat”, this isn’t too heavy.

The Smoked Duck Hoisin sauce Tortilla Pizza ($12.90) is the highlight of our meal. Of course, you can’t compare this to Timbre’s but the portion is perfect for one, and it tastes quite decent too. The thin tortilla wrap entices with chunky pieces of smoked duck, mozzarella cheese, crispy wanton skins, and generous drizzles of homemade Hoisin sauce. Each bite boasts a mix of textures, and a fine balance between both sweet and savoury flavours.

To cater to the hotel guests, WTF Coffee House & Bar serves buffet breakfast as well. Tucked in a quiet lane off the bustling Orchard Road, this eatery is a great escape from the city, and the food is priced reasonably. We were looking forward to trying their squid ink mee tai bak, so we’ll prolly return just for this next time.

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 WTF Coffee House & Bar. We will verify and update from our side. Thanks in advance!

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