Mr Song has been dedicated to Fu Ji Char Kway Teow since 1972. Located within Sin Chin Wah Coffeeshop, this humble and unpretentious stall commands a steady stream of loyal fans. While he also sells fried bee hoon, Mr Song told me that patrons hardly go for his fried bee hoon, and that everybody comes for the char kway teow.

65-year-old Mr Song told me that he started cooking for the SAF back in his younger days. “They wanted me to sign on but I didn’t want to be tied down so I said no” he quipped. In order to run the stall by himself, Mr Song told me that he has to cut certain corners, and revealed that all his ingredients come from suppliers. If you pay attention, you’ll notice him cutting open bags of cockles to fry. However, for me, the essence of char kway teow comes from the wok hei. Wok hei is a charred aroma that many cooks struggle to incorporate successfully into their dishes. Mr Song has mastered the art of imparting an adequate wok hei to his kway teow through his expert frying skills, and this is the reason why the char kway teow from this stall is so tasty.

Both the Char Kway Teow and the Fried Bee Hoon come in three sizes – small ($3), medium ($3.50) and large ($4). We were kinda hungry after watching him cook so we got the large one. The flaccid kway teow isn’t overly oily and was evenly coated in beaten egg. I liked that he was generous with the eggs, which gave the noodles a smooth velvety mouthfeel. For me, this was the perfect consistency; not too wet and not too oily.

The charred aroma is hard to miss and the robust smoky flavor from the dish was simply alluring. No matter how you eat it, every bite is packed with the same deep smoky flavor. Another noteworthy component is the chilli. We highly recommend adding the chili for that extra oomph. I’m not good with chilli so I struggled to finish everything. The heat from the chili is the kind that grows on you. It may not seem spicy at first, but don’t be too quick to judge, like I did. I’ll probably tell him less chilli the next time round.

My only gripe was the lack of ingredients. I expected more lap cheong (Chinese sausage) and more see hum (cockles) for the $4 portion that I ordered. If you’re a char kway teow fan, you definitely can’t miss this.

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 Fu Ji Char Kway Teow. We will verify and update from our side. Thanks in advance!

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Bangkok is a city that never sleeps. Even though I have been there so many times, I am still overwhelmed by the sights and sounds at different parts of the city. The streets are always busy with pedestrians, food stalls, cars and tuk tuk.

Click to play the video

If you had a late night and craved for a comforting bowl of porridge, head to Khao Tom Bawon (ข้าวต้มบวร) on Samut Phrahan Road (north of Khao San Road). With 65 years of history, Khao Tom Bawon is home to a gamut of Teochew-style cuisine.

When I started exploring Bangkok about 7 years ago, Khao Tom Bawon was one of my supper spots. Located in a back alley, you may walk past it easily without noticing. But once you found it, you will be treated to great Teochew dishes as if you are dining in someone’s home. There are options to dine in an air-conditioned room or just sit along the alley, it’s up to you!

I don’t remember if they have a menu, but what I usually do is to just walk to the front and pick the ingredients I want. They are still cooking authentic local recipes since the grandfather’s days. Besides the steamed and braised items, you can also order stir fry items from the staff. Dishes I always eat includes their chai po omelette, braised intestines and stir-fried morning glory.

They claim to be the originator of pad pak boong fai dang, or stir-fried kangkong with chillies. The sambal kangkong in Thailand is a little different from Singapore’s version. They added loads of fermented bean sauce, so it has that extra savouriness in the dish. The intestines have been braised till it is velvety soft, in a light and clean-tasting sauce. The steamed minced pork with salted egg is another classic. It’s simple but the pork is tender and well-seasoned, which goes well with porridge.

End your supper with a CUP-D. Don’t think dirty, it’s just a cup of homemade durian ice cream.

To me, having porridge for supper is a heavenly meal. Even though it is not the cheapest in Bangkok, it is affordable and tasty. If you are wondering, the eatery is just across the entrance to Wat Bowonniwet (or Wat Bowon for short) – a first class Royal temple. The owner of the eatery is the principal disciple of the temple, hence they are allowed to name after the temple.

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

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The owners of Sheng Yi Fa Lor Mee, Mr Yao and his wife, manned the stall (which was previously located at Clementi) for more than a decade before Mr Yao decided to retire due to health issues. Fortunately, Mr Yao’s son, Thomas, took interest in the business and decided to open a new stall, with a friend, at West Coast Drive. Even though Mr Yao and his wife have retired, you can still see them at the West Coast outlet supervising Thomas.

Each bowl of lor mee costs $4. You can add extra ingredients for a dollar. We got two bowls – one regular, and one with added ingredients. There really is a stark difference in the amount of ingredients between the $4 and $5 lor mee. Don’t forget to top up 70 cents for an extra egg! Patrons can also choose from thick flat yellow noodles, kway teow or bee hoon for their lor mee. Having tried both the yellow noodles and kway teow, I prefer the former as it is able to soak up the gravy better.

Mr Yao blends a variety of herbs, such as luo han guo, to concoct the thick and flavourful gravy. The gravy contains a generous amount of ingredients – egg white, fish bits, ngoh xiang, lor bak, fried you tiao pieces and fried chicken pieces. Their fried dumplings, lor bak and ngoh xiang are all made in house. The ingredients remain crispy and fragrant despite having been soaked in the thick gravy for awhile.

A good amount of pork and water chestnuts lie in the core of the savoury fried dumpling. The ngoh xiang is equally flavourful, and pairs excellently with the viscous gravy. Again, you’ll find bits of chestnuts in the ngoh xiang which give it a subtle sweetness. The you tiao bits are highly addictive – each piece crunchy and savoury. “We enhance the taste of the you tiao by mixing in our homemade mix”, explains Thomas.

Every bite carries different textures and flavours, which makes their lor mee very very satisfying! Try slurping the lor mee with their homemade chilli, which has a pleasant charred taste. For all those serious garlic lovers out there, go crazy on their garlic, like I did, and you won’t be disappointed.

Sheng Yi Fa serves up bowls of lor mee that truly embodies the taste of tradition. Every aspect of the lor mee was just perfect. My only complaint is that the stall is located in a pretty remote corner in the western part of Singapore. Still, I’ll definitely be back for their lor mee!

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 Sheng Yi Fa Lor Mee. We will verify and update from our side. Thanks in advance!

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For as long as I can remember, I don’t think I actually liked duck rice. Perhaps it was because my first plate of duck rice wasn’t very good and left a bad impression on me. Ever since, I’ve always been a fan of chicken rice. However, after having a plate of probably the best duck rice, I’ve started to think that maybe duck rice isn’t so bad after all. With almost 40 years of history, Sean Kee Duck Rice is set to be a top contender in the race for the title of best duck rice in Singapore. They only serve duck rice and duck porridge, but it seems like they’re better known for their duck rice. The stall is currently run by 3 brothers – Lawrence, Ron and Albert.

Despite their manly and tough countenance, the trio is actually very friendly and rather comical. Albert told me that the recipe for their duck rice was passed down from their father who first started the stall in 1979! Their father has retired, and the 3 brothers have since taken over the stall. The brothers get up at 5am every day to prepare all the ingredients by hand – from braising the eggs to whipping up the chilli. And, they only open their stall at 11am! The duck used is brought in fresh daily, so you be sure that you’re savouring only the freshest here. They also serve braised peanuts, tofu, braised eggs, duck innards and even handmade fishcakes. They told me that it’s a lot of hard work but their dedication and diligence have not gone unnoticed by their loyal customers. You can order a regular plate of duck rice, which comes with soup and chilli, for $5. I’d recommend that you bring along a couple of friends and order a platter so you can get to try everything they serve. Just let them know if you don’t eat certain items, and they’ll be more than happy to personalize the platter for you.

One of my initial queries was “So, which one of you is Sean Kee?” And the brothers laughed out loud in response. Albert told me that it was a translation error. The actual name of the stall is registered as Sia Kee (Hokkien) which is the name of their father. Unfortunately, the translation from Hokkien to Mandarin wasn’t quite as accurate.

For $5, you’ll be able to dig into a hearty plate of duck rice. I was feeling hungry and greedy, so I added tofu and a braised egg. I don’t know about you but I loved the gooey sweet braised sauce slathered all over my duck rice. Albert told me that their braised sauce is cooked in a cauldron at their central kitchen in Bedok, where it’s constantly being stirred. I’m not sure if the stirring is the reason why, but the braised sauce was awesome. It’s not too sweet, nor too salty – simply heavenly. The best part is that everything was covered in the awesome sauce!

The duck meat had the right amount of firmness to it. I liked that it wasn’t too dry which can often be off-putting for me. Throw in their handmade chilli for extra flavor and you’ll be salivating for more. I felt that they could’ve been more generous with the amount of duck meat, not that they were stingy with it. I’m a firm believer of “quality over quantity”, so I’ve no complaints. This is, undoubtedly, one of the best duck meats I’ve ever enjoyed.

Overall, I think the braised sauce was the star of the dish. I couldn’t help but lick my plate clean. They told me that their duck rice is catered towards the younger generation, hence their rendition is sweeter, unlike the traditional Teochew Duck Rice which is a tad saltier. 

Sean Kee Duck Rice is situated within Sin Huat Eating House, amongst other tenants. However, you’ll easily notice that most, if not all, of the patrons there are enjoying duck rice. And, it’s the same for me. The only reason I’ll ever go back there is to get myself a hearty plate of duck rice.

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 Sean Kee Duck Rice. We will verify and update from our side. Thanks in advance!

The post Sean Kee Duck Rice – Braise Yourself For a Deep, Duck Secret appeared first on Miss Tam Chiak.

The concept of infusing elements of traditional national dishes into modern cuisine has been trending.  Even McDonalds has jumped onto the bandwagon with their Nasi Lemak burger. Forget trends, for I have here with me a hidden gem that sells delicious Chinese Style Nasi Lemak! Opened in 2002, Hi Leskmi Nasi Lemak had its name derived from the Hindu goddess of wealth, health, fortune and prosperity, Lakshmi. On behalf of Carol, older son Jonathan explained that the family-run Nasi lemak hawker stall was inspired by the belief that people should have access to delicious food at affordable prices.

“We do remember faces and try to engage with returning customers by remembering their likes and dislikes. It’s pretty personal in that sense, where customers actually turn into friends.”

With a friendly demeanour, Hi Leskmi Nasi Lemak welcomes patrons with an array of scrumptious ingredients, including stir-fried brinjal, grilled otah and crispy fried chicken wing.

If it’s your first time here, be prepared to brave the queue that would have already formed even before the store opens. All good things must wait right! While waiting, you can decide if you want to get set A, B or C, or build your own dish. I love to customise my Nasi Lemak, so I chose to pair my rice with stir-fried cabbage, grilled otah, crispy chicken wing, egg, and tahu goreng with long beans ($5).

Remember to ask for their sambal chilli, which is to die for. Every mouthful of sambal is delicious. You can definitely almost taste a subtle wok hei in the chilli. The family adds tamarind paste to the chilli, which gives it its sweetness! And the best part? The chilli pairs excellently with every ingredient, adding a sweet and spicy note to each. “The sambal chilli is also a huge favourite of our customers. More often than not, our customers tend to tell us to give them more,” said Jonathan.

The cabbage is light, yet crunchy and sweet, and isn’t too oily.

They make a delicious tahu goreng with long beans. Though I’m not usually a fan of fried tofu, the tau goreng, which is fried to perfection, had me at hello. Add a dose of their chilli and be amazed by the combustion of flavours. This ingredient alone made all the difference for me.

The fresh and soft otah has a strong char and is definitely something you must try! The chicken wing is slightly on the drier side, but the skin is still nicely crisp and the meat well marinated.

This is definitely one good nasi lemak that will put all other nasi lemak-inspired dishes to shame. The family also runs the minced meat noodles stall (#01-69) and the economical rice stall (#01-67), which are opposite the nasi lemak stall. Now that’s hawkerpreneurship. Jonathan and his younger brother, who are working full time at the stalls, have also shared with us their dreams of taking over the stalls in the future. We wish Carol and her family all the best in their upcoming ventures!

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 Hi Leskmi Nasi Lemak. We will verify and update from our side. Thanks in advance!

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Opened last year, Shaburi & Kintan Buffet at JEM is the latest dining concept by Dining innovation Asia-Pacific Pte. Ltd. It brings two all-you-can-eat dining options under one roof, where diners can choose to go for Shaburi (Japanese Shabu-Shabu) or Kintan (Japanese premium BBQ).

Whether you choose Shaburi or Kintan, you will be spoilt for choice with the huge selection of quality meat available (pork, chicken, beef). Raw meats are freshly sliced in-house and served to customers a la minute from the kitchen to ensure that the quality of meat is not compromised. The service is prompt too.

In addition to the quality meat served to our tables, there is a buffet display counter consisting a tempting array of fresh vegetables – kept in tip-top condition with a mist machine imported from Japan. Japanese and Korean side dishes such as sushi rolls, chawanmushi, chicken karaage, and kimchi pancake are available too. Diners can enjoy unlimited glasses of soft drinks and soft serve ice cream to complete their meal.

Shaburi – The “Personalised” All-You-Can-Eat Shabu Shabu

At Shaburi, each guest gets their own little personal pot for Shabu-Shabu. No fighting, and no addition of ingredients that you might not fancy!

Diners can choose from five delicious broths – Konbu ( Shaburi & Kintan’s signature Japanese seaweed broth), Sukiyaki (sweet soy cauce), Paitan Collagen Soup (a nourishing homemade ‘white’ chicken soup brewed with chicken bones, leek and other herbs for over 6 hours), Paitan Karamiso (spicy Paitan Collagen Soup spiked with spicy miso), and Tonyu Miso (soymilk miso soup). The broths are all made according to their own secret recipes. The Tonyu Miso burns easily so do keep a close eye on it if you choose it as your soup base!

Pricing for Shaburi buffet (adults) are as follows:
Regular Shabu – Lunch $19.80, Dinner $26.80
Special Shabu – Lunch $24.80, Dinner $29.80
Shaburi Wagyu Shabu – Lunch $34.80, Dinner $39.80
Special Wagyu Shabu – Lunch $49.80, Dinner $56.80

For both the lunch crowd and those who want to enjoy a smaller yet filling meal by themselves, a la carte meat plate sets run from $12.80 during weekday lunch time

Kintan Buffet – Premium Japanese BBQ Experience at Exceptional Value

The best part of yakiniku is grilling the meat yourself and cooking it just the way you like.

Only specially selected meats and premium beef imported from the US and Australia are used here. They offer a wide variety of beef cuts ranging from the tongue, to ribeye, to rump. They are meat experts and have opened over 1000 restaurants in Japan, so they really know their stuff! Diners can also top-up to enjoy premium wagyu beef steak and wagyu karubi for an exceptional dining experience. Truly a dream come true for all beef lovers! My personal favourite was the Atsu (thick) Tongue – it has very fine marbling and it was one of the most tender beef cuts I’d ever tasted. Feeling skeptical? Head down to Shaburi and Kintan Buffet and try it yourself!

Enjoy the grilled meats just as it is to savour the natural sweetness of the meat or pair them with speciality Kintan sauces (original, spicy miso & garlic). Alternatively, you can request for a cheese curry dipping sauce for you to dip your yakiniku in.

You can choose to go for the plate set meal, where you can order 2 plates from your preferred Kintan Buffet course and unlimited servings of the food at the buffet counter.

The Kintan Buffet course pricing for adults are as follows:
Regular Buffet (10items) – Lunch $22.80, Dinner $27.80
Kintan Buffet (18 items) – Lunch $29.80, Dinner $36.80
Premium Kintan Buffet (25 items) – Lunch $39.80,Dinner $45.80
Special Wagyu Buffet (31 items) – Lunch $54.80, Dinner $59.80

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Dining durations are strictly limited. Customers opting for the a la carte plate sets can only dine in for 60 minutes, while those going for the buffet have 90 minutes.

Disclaimer: This was an invited tasting.

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We all know that Singaporeans love Thai food. Perhaps it’s because Singaporeans just love to add chili into everything they eat. Run by Keith and Candy, husband and wife, Noodle Thai Thai Kitchen offers a unique Thai food experience.

The duo hopes that Thais working in Singapore can savor a taste of home here. Born and raised in Thailand, Candy used to run a bistro in Thailand for over 3 years before getting married and moving over to Singapore with Keith. Now, she runs the kitchen by herself while Keith is in charge of operations.

To ensure consistency in their food, Candy prepares all the sauces and ingredients herself. She spends a couple of extra hours before and after operating hours preparing them. To help relieve the workload, they hired a Thai chef to help with the cooking. However, all of the recipes are from Candy herself. As much as possible, both Keith and Candy insist on using true Thai ingredients.

Launched on 1st August, Noodle Thai Thai Kitchen has rolled out an irresistible lunch promotion that runs from 11am to 3pm daily! For $5.90, you can get a specially curated Thai dish and FREE flow drinks (ice lemon tea, pink guava etc)! The 8 dishes available for the lunch promotion include their signature Basil Minced Chicken Jade Noodles, Double Grill Chicken Jade Noodles, Spicy Thai Thai Noodle (soup or dry), Beef Noodle, Green Curry Chicken with rice, Seafood Ramen, Basil Minced Chicken with Rice and Tom Yum Chicken with Rice.

The humble restaurant is named after their own creation – the signature Basil Minced Chicken Jade Noodles ($6.90 during dinner, $5.90 during lunch)! Keith tells me that the direct translation of spinach noodles is jade noodles in English, hence the name. The noodles come with a sous vide egg, a generous side of basil chicken, spinach noodles and a crispy fried item. Keith told me that they only cook 100 sous vide eggs a day because it takes 2 hours to prepare the eggs. The noodles were al dente and had a nice firm bite. The flavor of the dish comes from the fragrant basil chicken. Mix everything well and you’ll get an even coating of flavor on every strand of noodle. Their basil chicken packs quite a punch! I liked that they were generous with the noodles and the basil chicken. You can opt for a regular sunny side up if you prefer that to a sous vide egg.

I also ordered their Tom Yum Goong ($12), and a plate of Stir Fried Chicken and Cashew Nuts ($12.90). I liked how customizable their Tom Yum Goong is. You can choose between chicken or prawns, red or clear soup and different spicy levels! I had prawns in red soup, and went for a low spice level. I loved the tanginess of the broth but would have loved to see more mushrooms in the soup. While the soup has a delicate balance of sourness and spiciness, I found that it is more sour than those from other Thai eateries. If you enjoy sour tom yums, you’ll love this.

The fragrant stir-fried chicken comes with huge chunks of chicken fried with an assortment of vegetables including carrots and onions. The chicken chunks were thick and would satisfy any meat lover. My only gripe would be that it’s a tad too oily. Do pair it with rice!

Noodle Thai Thai Kitchen also serves some interesting items including Claypot Flower Clam (lala) Jade Noodles, Har Mok (handmade thai otah made from green curry and barbequed in a coconut husk) and also Grilled Whole Spring Chicken in Thai Herbs! Great food, nice ambience, affordable prices!

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

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

The post Noodle Thai Thai Kitchen – $6 Thai Lunches With Free Flow Drinks appeared first on Miss Tam Chiak.

Armed with years of experience in F&B, Andrew aims to bring European artisanal breads to the heartlands of Singapore. “Artisanal breads are usually available only in town, so we want to make it more accessible to people in the neighbourhood,” Andrew said.

Interestingly, the A in AM Bakery was derived from the first alphabet of the names of both owners – Andrew and Anson. The M was derived from both their zodiac signs – Monkey and Mouse. AM also reflects their desire to start customers’ mornings with fresh bakes and warm smiles.

Opened on 23 July 2017, the bakery embraces a takeaway concept. French influences can be detected in their bakes – from the ingredients to the fermentation process. “The flour that we use is a type of flour commonly applied in French bakery. For the butter, we use AOP butter. It is really well received in France,” Andrew explains.

We couldn’t help but grab their bestselling Almond Croissant ($2.50) – a straight form croissant laminated with AOP butter. A sugary white almond paste and crunchy almond flakes coat the flaky and crispy croissant. The croissant boasts an ethereal interior, with alternating layers that are moist and light. It’s classic counterpart, the Croissant ($2.30), is as flaky and crispy. Unlike the almond croissant, the buttery fragrance is more distinct. I enjoyed the almond croissant more since there is more going on in terms of texture and taste.

Unlike commercially-produced bread, where yeast is directly added into the bread recipe to streamline the process, the bread here is made using French Levian aka Mother dough, which is a pre-ferment or sourdough starter. “Subjecting the pre-ferment under longer fermentation gives the bread more taste.” The natural fermentation stretches the bread out, creating a thick exterior while helping the inside remain soft and moist.

Andrew recommended the Banana and Pecan Nut Bread ($3.80), which is a whole round bread. The aroma of banana and roasted pecans will strike you immediately when you bite into it.

One of AM Bakery’s special items to celebrate National Day was their SG52 Banana Cake ($5.20). It was absolutely delicious! The exterior is crumbly and crisp while the inside is moist and aromatic. The whole cake is so huge, so it definitely is worth every penny. 

For a savoury option, you could try the Cheese Twist ($1.80) – a bread stick filled with cheese filling. I would have liked it better if there was more cheese. Remember to toast it before eating.

Unfortunately, the tasty banana cake is not available anymore. I hope it does make a comeback because it is really yummy! AM Bakery recommends all breads to be consumed within 3 days from the day of purchase. The breads are good for 5 days if they are kept in the refrigerator. It is best to consume the pastries by the next day.

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

The post AM Bakery – AMazing Artisanal Bread & Pastry! appeared first on Miss Tam Chiak.

Donya Japanese Cuisine stall is run by Keat Hwee, Andrew, and John. Following the success of their restaurant, Tenryu, at Bukit Panjang, they decided to set up Donya in a coffeeshop to cater to residents living in Toa Payoh. All three of them spent their childhood in this estate, so they wanted to return to a place where they’re familiar with, and offer customers premium food at affordable prices.

Donya Japanese Cuisine focuses on Donburis and Makis, and all items are priced below $10. The Salmon Mentai Don ($8.80) consists of deep-fried Norwegian Sashimi Grade Salmon, slathered with mentai cream. The dish is torched before serving. Unfortunately, the flesh is a tad too dry for our liking. Keat Hwee explained that due to many constraints, they have no choice but to deep fry the salmon, which results in its dry flesh. The team is still looking for a way to improve the texture of the salmon.

The Unagi Tama Don ($8.80) fares better, due to its nice eggy flavour. They are not stingy with the portion, and the dish features just the right amount of savouriness. The skin of the unagi is quite silky, and we enjoyed the tender flesh. You might think that this dish is too pricey for a hawker stall, but you’re tucking into premium grade unagi that is shipped from Taiwan or Japan.

Makis are the signature items at Tenryu, so the partners decided to offer makis at Donya too. The special Donya Maki ($5.80) is drenched in a Tama-Miso sauce, which is made slightly sweeter by the trio. The sweetness balances out the salty flavours from the bonito flakes and miso that’s added in the sauce.

The Mentai Maki ($5.80), on the other hand, is too salty. The texture is alright, with some creaminess from avocado slices, and a nice crunch from little chunks of cucumber, but we would’ve preferred it to be less salty. This maki is also torched before serving.

There are hits and misses at Donya Japanese Cuisine, but they’re still really young and I am sure it will get better. We really like the Unagi Tama Don, and we’re pretty sure it’s hard to find premium grade donburis and makis at such affordable prices.

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

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

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Have you heard of the saying “when life throws you lemons, make lemonade”? The story of Madam Leong Ban Mian models that closely. As a single parent, Vivian Leong’s grit and perseverance through tough times is an exemplar of a mother. Inspired by her mum’s very own hakka-style ban mian, Vivian, 42, decided to take up the mantle of a hawker to support herself and her daughter. Vivian shared with me that the jump from being a housewife to a hawker was a big and risky one, but it definitely is worth it.

Situated just a 10-minute walk from Commonwealth MRT, Madam Leong Ban Mian offers healthy yet tasty comfort food which is especially apt for rainy days. Vivian has high regard for the quality of food that she dishes out, and you’ll definitely taste it in her ban mian. Her ban mian is made by hand daily using egg, flour and water without any preservatives or MSG. She told me that her ban mian is a tad more yellow than others because there is a higher egg content as it gives the noodles a springier texture. If you love QQ noodles, she recommends opting for the ban mian instead of you mian or other thinner variations. All her sauces and broth are also made by her daily based on her mum’s recipe. Vivian also told me that the broth can make or break the ban mian and it is essential that she gets it right. She simmers the broth, which is made from yellow beans and anchovies, for 2 hours before it is ready to be served.

For her, good ban mian must comprise springy noodles, fiery chili and a flavorful homemade sauce (or soup). Vivian’s ban mian definitely checks all the boxes. To stand out from everyone else, Vivian has come up with dishes like Tom Yum Ban Mian, Curry Chicken Ban Mian (available only on Mondays) and a Braised Pork with Black Fungus Ban Mian! We decided to get the regular Ban Mian (she recommends the dry one) and the Braised Pork with Black Fungus Ban Mian. Vivian explained that Ban Mian isn’t usually served with eggs in Malaysia, unlike in Singapore. Being a Malaysian, she has decided to not serve eggs with the noodles by default(she’ll ask when you order). She hopes that her food can help to bring a taste of home to Malaysians working here in Singapore.

The regular Ban Mian (dry) comes with a small bowl of soup with a poached egg swimming inside. The soup is a little milder than what I’d expected but it was still tasty nonetheless. The noodles were springy but not as QQ as I would have liked (I like those thick and chewy ones). I was told that I could request for thinner or thicker noodles, so I’ll probably request for thicker noodles the next time round. I used to like the soup versions but the dry ban mian is starting to appeal to me more these days. For me, the sauce is paramount. Vivian uses her very own concoction so you probably won’t be able to find this anywhere else. The sauce is sweeter than others but what I liked most about it was that it wasn’t clumpy or watery. We took out the egg from the soup and mixed it with the noodles and the result was just shiok! Another thing that stood out was the braised mushroom slices. While her ban mian is priced slightly higher at 4 bucks, she ensures that you get a lot of 料 so that you’re getting bang for your buck.

If you’re looking for something a little different, you can opt for the Braised Pork and Black Fungus Ban Mian ($5)! For now, I don’t think I’ve ever seen a braised pork and black fungus ban mian sold elsewhere in Singapore, so it was definitely worth a try. Instead of a poached egg, you get a sunny side up! If you prefer other kinds of eggs, just let Vivian know and she’ll be more than happy to change it for you. While a little sparse, the braised pork was thick and fatty. Vivian shared that it takes more than a day to prepare the juicy and flavorful braised pork chunks and mushrooms, . Remember to add in her homemade chilli for an extra kick. Be warned that it’s extremely spicy.

Vivian has also ventured into Thai food by opening another stall beside her Ban Mian stall. t’s not easy committing to such high standards whilst shouldering heavy responsibilities at home. If you’re in the vicinity, come down and show some love; I’m sure you won’t be disappointed.

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 Madam Leong Ban Mian. We will verify and update from our side. Thanks in advance!

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The idea of lobster being a luxurious and extravagant delicacy is a thing of the past. The sweet and briny lobster meat that everyone loves is now readily available in the heartlands too. Here are 7 lobster dishes that you must try. Don’t say we bojio, because we’re going to reveal some hidden lobster lobangs!

Tom Yum Lobster Noodle Combo @ Abb Zabb

We begin with Abb Zabb’s signature Tom Yum Lobster Noodle Combo ($38), which consists of one whole Boston lobster, tiger prawns, scallops, mussels and an entire squid generously stuffed with flavourful minced pork. You can choose between the traditional Thai glass noodles or instant noodles to pair with your combo. The fresh seafood packed a good amount of heat after soaking up the tom yum goodness that is the soup. Overall, the sweet and spicy flavours of the lobster noodle combo balance out nicely. For it’s price, it is a luxurious seafood spread that is definitely value-for-money as it feeds two sufficiently.

Seafood Platter @ Deanna’s Kitchen

Opened by a couple, Deanna’s Kitchen is actually named after Deanna (Formerly known as Denise), a Chinese-Muslim convert who is married to a Malay Muslim. Deanna’s struggle to find Halal Prawn Mee formed the bedrock for the hawker concept, which eventually materialized on 9 June 2017. Asri recommended their off-the menu item – a Seafood Platter ($38.50) that is suitable for 3 to 4 people. Don’t be fooled by the picture, for this huge bowl of seafood goodness is fit for kings. The platter consists of one whole lobster, your choice of one crayfish or big prawns, peeled prawns, and clams amongst others. The broth was mildly flavourful, and the sweetness from the crustaceans was quite distinct. Although the lobsters were fresh and contained plenty of roe, they were a tad tough.

Whole Lobster @ Fish & Chicks

Fish & Chicks recently launched their Whole Lobster ($26.90) which features two Boston lobsters with two sauces. There are three sauces to choose from – chilli crab sauce, mentaiko, or cheese. We opted for chilli crab sauce and mentaiko. The former is more tangy than spicy, while the latter is a tad too salty for our liking. During our visit, we found the lobster flesh lacking in consistency but there are many others who raved about it. 

Lobster Nasi Lemak @ Lawa Bintang

Lawa Bintang combines traditional nasi lemak with a whole crayfish lobster ($22) instead of the usual chicken wing. The succulent flesh of the lobster is well coated with their homemade herb blend and cheese combination. Besides the delicious lobster, I also enjoyed all the other components of the nasi lemak.

Lobster Noodles With Clam @ Lobster Time

As we were about to tuck into our bowl of Lobster Noodles with Clams ($26.50), co-owner Jun Jie shared with us that they select lobsters from Malaysian suppliers as they ensure a steady import of lobsters. We liked how the firm and fresh lobster flesh can easily be removed from its shell. Don’t forget to dip it in their homemade chilli! 

Lobster Mee @ Da Bao Lorong 15

We opted for the Lobster Noodle ($29.90) which comes with a prawn-infused broth. Diners can also choose the dry version. The broth contains clams, de-shelled prawns, one whole lobster, thin pork belly slices, pork lard, chye sim and yellow noodles. The lobster flesh is fresh, but it was slightly overcooked. I felt that the dish was slightly overpriced for its quality, but you could also opt for a range of cheaper alternatives, such as the prawn noodles and fish soup.

Lobster & Big Prawn Soup @ Sumo Big Prawn

Sumo Big Prawn is, no doubt, one of the better known hawker stalls selling lobster dishes at super affordable prices. Like many others, we had a go at the Lobster and Big Prawn Soup with Yellow Noodles ($24.90). Apparently, this is the price you’ll pay when they use Columbia lobsters as a substitute after their Asian lobsters ($18.90) are sold out. Although $24.90 is a tad steep, you are paying for a lobster of premium quality. Our bowl of Lobster and Big Prawn soup arrived piping hot, with a subtle aroma of Chinese wine and a captivating buttery fragrance. It consists of a whole lobster, two big prawns and plump, juicy clams. The lobster and prawns we had that day were cooked just right, soaking up the richness of the broth without losing its natural sweetness.

2017 has seen an increase in the number of hawkers delivering an impressive repertoire of lobster dishes at affordable prices. The trend will definitely continue, and I wouldn’t be surprised to see Boston lobster sandwiches being served in the hawker centres one day.

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

The post 7 Famous & Hidden Lobster Lobangs in Hawker Settings! appeared first on Miss Tam Chiak.

A good friend of mine does wedding styling in Singapore. I met up with her over lunch recently and she was telling me one of her clients owns a nasi padang stall in Bedok industrial estate. “This bride-to-be is very chio, I can’t believe she wakes up early every morning to pack rice at the stall,” she said.

A chio bu selling nasi padang? This is something. So we met for lunch (again) the following week, at Bedok Industrial Park. I arrived before lunch and there was already a short queue in front of Istimewa Kitchen. Started 3 years ago by Sara and her fiancé Kenneth, they wanted to venture into F&B and thought nasi padang was a “niche market”. Roping in a family friend who is a chef, Sara then left her job as a underwriter and set up Istimewa Kitchen.

27-year-old Sara stood behind the counter to take orders. The wide array of food displayed behind the glass counter is enough to whet one’s appetite. Their signature mutton rendang, being a favourite among many, goes easy on your palates as it is moderately spicy with coconut, and spices helped to bring out its aroma. The lean pieces of mutton has been braised for at least 2 hours to ensure that it deliciously melts in your mouth. Indeed, the meat was tender and had no gamey taste at all, making it a pleasure to savour.

Another hot favourite is the assam fish which has been infused with tamarind sauce and red chilli, served with a variety of vegetables such as lady fingers, tomatoes and brinjal. It was almost sold out during my visit, so I only managed to try a small piece. But it’s good enough to know that the sauce has a perfect balance of tanginess and spiciness.

I was craving for fried chicken wings that day hence I just had to order them. The batter was ordinary but I paired it with their sambal belacan imbued with tangy limau kasturi and an assortment of chilies. Ahhh… all these food talk is making me hungry.

A complete Nasi Padang meal usually includes a balance of vegetables and variety of meat. Check out the curry vegetables, a yellow creamy dish. The spices are finely blended before cooking. Coconut milk is slowly added to ensure a creamy texture.

So happy to find a decent nasi padang stall in an industrial estate (not because Sara is chio of course). They may be moving out soon so be sure to check their Facebook page before heading down!

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The owner of Genesis Vegan Restaurant was 9 when she turned vegan. A huge advocate for a wholesome lifestyle and healthy eating, she believes that vegan food can be just as flavourful and delicious as any meat dish. Her proof? 80%-90% of her regular customers are non-vegans.

It must be really good, I thought. Maybe after my meal, I’ll be a convert. Maybe, just maybe.

I had high hopes of changing my impression of vegetables.

Famed for their dumplings with some even claiming that “it’s better than the meat variety”, this is definitely a must-try.

Encased in the smooth dumpling skin is a filling made from mock meat, mushrooms and spring onions. The filling is made fresh in the morning daily. For $6, you’ll get 6 plump looking dumplings and a small serving of chili sauce that tasted similar to our chicken rice chili. The fillings were sweet and had a strong mushroom taste. So, if you detest the taste of mushrooms, stay away from this dish! Otherwise, these dumplings are indeed flavourful.

If they were more tender and juicy, I would have given it 10 out of 10 stars.

While the cracked top may look unappealing, it is actually a layer of vegan cheese sauce made from nutritional yeast. Underneath this ugly betty lies layers of creamy cashew cream and brown lentils. At first glance, it looked like bits of minced meat. Taste and texture wise, it was anything but. The lentils had a soft, mushy texture; it was perhaps more like a vegetable stew that was braised until thick, lumpy and soft.

The flavours of this lasagne ($9.90) is characterized largely by tomatoes and the top layer of “cheese”; nothing complex. Like a plain old classic tomato lasagne but meatless, some may find the taste of this dish comforting. I have to admit that this tomato-based dish had a nice balance of acidity and sweetness.

Bak Kut Teh without pork? Yes, and it’s just as good as the porky version. Savoury and aromatic, you will be surprised that no pork bones were used to make this soup. Flavourful and light on the stomach, this piping hot bowl of delicious herbal bak kut teh soup is akin to the Malaysian herbal bak kut teh, apt for any day. It’s best enjoyed with a bowl of brown rice and lightly boiled bakchoy for a complete and satisfying meal ($8.90).

This tofu cheesecake ($4.50) is creamy and smooth, mildly sweet and had a nice tang from the addition of lemon juice. Its base is made out of oats and some dried cranberries. The “cheese” has a texture relatively similar to the real deal. And that is impressive, because obviously cream cheese isn’t used at all.  

Genesis Vegan Restaurant is true attestation that vegan food can be delicious too. I was certainly impressed. 

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

The post Genesis Vegan Restaurant – Wholesome Healthy Eats in Serangoon appeared first on Miss Tam Chiak.

The concept of infusing elements of traditional national dishes into modern cuisine has been trending.  Even McDonalds has jumped onto the bandwagon with their Nasi Lemak burger. Forget trends, for I have here with me a hidden gem that sells delicious Chinese Style Nasi Lemak! Opened in 2002, Hi Leskmi Nasi Lemak had its name derived from the Hindu goddess of wealth, health, fortune and prosperity, Lakshmi. On behalf of Carol, older son Jonathan explained that the family-run Nasi lemak hawker stall was inspired by the belief that people should have access to delicious food at affordable prices.

“We do remember faces and try to engage with returning customers by remembering their likes and dislikes. It’s pretty personal in that sense, where customers actually turn into friends.”

With a friendly demeanour, Hi Leskmi Nasi Lemak welcomes patrons with an array of scrumptious ingredients, including stir-fried brinjal, grilled otah and crispy fried chicken wing.

If it’s your first time here, be prepared to brave the queue that would have already formed even before the store opens. All good things must wait right! While waiting, you can decide if you want to get set A, B or C, or build your own dish. I love to customise my Nasi Lemak, so I chose to pair my rice with stir-fried cabbage, grilled otah, crispy chicken wing, egg, and tahu goreng with long beans ($5).

Remember to ask for their sambal chilli, which is to die for. Every mouthful of sambal is delicious. You can definitely almost taste a subtle wok hei in the chilli. The family adds tamarind paste to the chilli, which gives it its sweetness! And the best part? The chilli pairs excellently with every ingredient, adding a sweet and spicy note to each. “The sambal chilli is also a huge favourite of our customers. More often than not, our customers tend to tell us to give them more,” said Jonathan.

The cabbage is light, yet crunchy and sweet, and isn’t too oily.

They make a delicious tahu goreng with long beans. Though I’m not usually a fan of fried tofu, the tau goreng, which is fried to perfection, had me at hello. Add a dose of their chilli and be amazed by the combustion of flavours. This ingredient alone made all the difference for me.

The fresh and soft otah has a strong char and is definitely something you must try! The chicken wing is slightly on the drier side, but the skin is still nicely crisp and the meat well marinated.

This is definitely one good nasi lemak that will put all other nasi lemak-inspired dishes to shame. The family also runs the minced meat noodles stall (#01-69) and the economical rice stall (#01-67), which are opposite the nasi lemak stall. Now that’s hawkerpreneurship. Jonathan and his younger brother, who are working full time at the stalls, have also shared with us their dreams of taking over the stalls in the future. We wish Carol and her family all the best in their upcoming ventures!

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 Hi Leskmi Nasi Lemak. We will verify and update from our side. Thanks in advance!

The post Hi Leskmi Nasi Lemak – Affordable Nasi Lemak with Awesome Sambal! appeared first on Miss Tam Chiak.

One week in Tanjong Pagar. Three meals a day. Fifty dollars. Is it possible?

You can get affordable and tasty meals at Maxwell Market and Amoy Street Food Centre, but did you know that Tanjong Pagar Plaza and International Plaza offer pocket-friendly options too? Read on to find out if we managed to complete our challenge!

Huh? Monday again…

Breakfast: SL II Muffin

Back to work… How about a sweet treat for breakfast before work? Since they open at 8.30am, SL II Muffin is the perfect place to grab a bite before your work day starts. We decided on the Banana Walnut ($1.70) which was studded with walnuts. We liked that the dense muffin wasn’t overly sweet, and that there were small banana slices embedded within. The Aunty told us that they do not use butter or margarine in their muffins. Ooh, healthy. These muffins can be kept in the fridge for up to 5 days. Do grab a few of their coconut tarts or egg tarts, which cost just $1-$1.50, for your colleagues back in the office!

Lunch: Maxwell Fish Soup 家潮州鱼粥。鱼汤

This stall is no stranger to those who work in Tanjong Pagar. It has one of the longest, if not the longest, queues in Maxwell Food Centre. The snaking queue is well worth joining. Unlike other stalls which give thin slices of fish, this stall gives extremely thick ones.  The flavourful broth does not contain any MSG and this is definitely a healthy option. Although they supposedly close at 3.30pm, they were already running out of fish slices around 1.30pm. Their fish soup is priced at just $3.50 (with rice). It’s no wonder they have such a long queue!

Dinner: Blue Star Fishball Minced Meat Noodle

The long queue at Blue Star Fishball Minced Meat Noodle at Tanjong Pagar Plaza caught our attention immediately. We quickly joined the queue (which moves fairly quickly) and were rewarded with a satisfying bowl of Mushroom Minced Meat Noodles ($3). They serve lots of other typical noodle dishes such as Dry Fishball Noodles and Mee Tai Mak soup, as well. Although each bowl costs just $3, Blue Star definitely doesn’t skimp on ingredients. You get 2 meatballs, a sizeable portion of minced meat, pig liver, and delicious braised mushrooms. Pro-tip: add more braised mushrooms. The juicy and thick mushrooms are super tasty!

Let’s Get This Engine Started Tuesday

Breakfast: Good Morning Nanyang Coffee

Power up with a hearty breakfast! The unique thing about the kaya toast at Good Morning Nanyang is that it comes with ORANGE CIABATTA toast. The usual kaya and butter spread is sandwiched between two crispy ciabatta toasts. Here, the Orange Ciabatta Toast ($2.50) has orange peel mixed within the ciabatta dough. The tanginess of the orange peel gives the bread a delicious and zesty aroma. By the way, their kaya is not too sweet and is slightly more grainy, as they are using a recipe that originates from Segamat. If you’re not so into orange, get the original ciabatta toast or the classic steamed bun with kaya.

Lunch: Pepper Bowl

If you spot a snaking queue at Amoy Street Food Centre, it probably stems from Pepper Bowl. This humble stall specialises in Black Pepper Beef Hor Fun. With every bowl cooked to order, it might take awhile for you to dig in, but we promise the good food is worth the wait! We recommend the Black Pepper Beef Hor Fun ($5 + $0.60 for an additional onsen egg) which has piping hot and silky smooth hor fun drenched in strong black pepper-infused gravy. If you’re an Asian who can’t live without rice, get the Black Pepper Beef Rice ($5) or the Spring Onion Pork Rice ($4.50) instead.

Dinner: Issan Thai Food 泰国东北美食

Treat yourself to a satisfying plate of Pad Thai ($4.50) from Issan Thai Food at Tanjong Pagar Plaza. They open till 8pm and serve perfect comfort food for after-office hours. Their Tom Yum Soup with Seafood seems to be a popular option as well. The Pad Thai is cooked on the spot and comes with 2 prawns, eggy bits and firm tofu cubes. 

Hump Day Wednesday

Yummi Chiffon

Yummi Chiffon is especially popular among OLs who want to grab a quick bite during tea time. Their circular chiffon cakes come in a wide array of flavours, ranging from the classic Pandan ($1.60), to more unique flavours such as Cranberry Soy ($1.60) and Oreo Cookie ($1.60). We tried the Chocolate Cheese ($1.60) and liked that it was moist enough. Note that the chiffon cakes can keep up to 3 days in the fridge (2 days for Pandan).

Lunch: Hainanese Curry Rice 中国街咖喱饭

The Hainanese Curry Rice from Maxwell Food Centre draws large crowds during lunch hour. We actually managed to get a decent portion of curry-soaked rice, egg, pork chop and stewed vegetables for just $3.20! We especially loved the thin and crispy pork chop!

Dinner: Crunch Salad

Since we had a heavy lunch of curry png, let’s have a light and refreshing salad for dinner. Located at Tanjong Pagar MRT, this shop boasts a plethora of eye-catching and brightly-coloured toppings. A premium (protein) and 3 toppings OR a box of 5 toppings costs $5. This is one of the cheapest salads in Tanjong Pagar, so don’t miss out! We went for the smoked duck, corn, purple cabbage, carrots, and my all-time favourite Japanese sesame dressing.

So-Close-Yet-So-Far Thursday

Breakfast: Rickshaw Noodle 中国街热食 拉车面

Rickshaw noodles is a dish that is fast vanishing. It used to be the staple of rickshaw pullers in the olden days. Fortunately, you can still grab a bowl at Maxwell Food Centre. The stall, which is in its 74th year of operation, is manned by Madam Soh, who is 71 this year. A small bowl of rickshaw noodles goes for just $1, while a bigger portion goes for $1.50. A selection of ngoh hiang is also available. We got a small bowl of noodles (rickshaw noodles & mee sua) in a starchy gravy with a prawn fritter, a deep fried vegetable pancake and ngoh hiang for just $2. Their ngoh hiang is small, but is super flavourful and satisfying! Note that they are only open from 6am – 1pm.

Lunch: International Plaza Mee Siam

$3.20 might not seem like much, but it’s enough to get you a plate of mee siam! The mee siam gravy has an extremely tangy taste and is slightly nutty. Perfect to perk you up before you head back to the office. The noodles come with fried taukwa and a hard boiled egg. While it is definitely not the best bowl of mee siam around, the generous portionis sure to keep you satiated.

Dinner: Earth Kitchen

$5.50 here gets you 4 prawns, a generous portion of noodles, and some vegetables. Unlike other places which mix the noodles with thin beehoon, the prawn mee here only comes with yellow noodles. We thought that the broth was surprisingly robust, and especially flavourful after adding fried onions (shallot) inside. However, we would have preferred the prawns to be fresher. Other than prawn mee, Earth Kitchen serves econonic bee hoon as well.

Thank God… It’s Friday!

Breakfast: J2 Famous Crispy Curry Puff

Bet you didn’t expect a Michelin Bib Gourmand winner to be on this $50 challenge list! Two-time winner (2016 & 2017) of the Michelin Bib Gourmand, J2 Famous Crispy Curry Puff looks rather unassuming. Look out for the stall owners at the front of the stall who are probably making them curry puffs by hand. They have 3 items on their menu: the Crispy Black Pepper Chicken Puff ($1.50), Crispy Curry Chicken Puff ($1.20) and the Crispy Sardine Puff ($1.20). All 3 have the same flaky crispy skin that comes apart with a light prod, and is served piping hot (take care of those fingers!) The flaky deep-fried pastry is filled with curry potatoes and chicken bits. We love that they believe in doing everything from scratch. They even peel the potatoes themselves. How’s that for effort?

Lunch: Taste Affair

Taste Affair serves up Italian food at affordable prices! It is set up by Saveur’s co-founder, Joshua. We got a decent serving of Chicken Leg Angel Hair Pasta for $5. The pasta is coated with a chilli oil-based sauce, and comes with a tender chicken leg and a golden poached egg. Another popular item is the Clam with Sauté Mushroom & Angel Hair Pasta ($6) which is cooked in a clam soup base.

Dinner: Jewel 7 Prata

Made to order, the prata at Jewel 7 Food Court in International Plaza will arrive warm and toasty at your table. We got 2 plain pratas ($2.40), which is the minimum order. The prata did not have the usual gleaming sheen of oil on its surface, and was lightly browned. We like that it was not too oily and it feels quite light on the palate. It is the doughy sort of prata that is more filling that it looks, but we would have loved for it to be a little crispier! However, we rather enjoyed pairing the thick curry with the doughy pratas. 

SO DID WE DO IT?

Yes we did! We spent a total of

$49.90

during the week. Talk about cutting it close. There’s probably a lot more delicious hawker food such as Hua Kee Fish Soup at Amoy Street Food Centre and Shanghai Dumplings at Maxwell Food Centre, but we hope that we managed to feature some stalls that weren’t on your foodie radar (yet). Let us know if there’s anymore affordable food around Tanjong Pagar that we should check out!

MissTamChiak.com made anonymous visit and paid its own meal 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 Did We Survive A Work Week in Tanjong Pagar With Just $50? appeared first on Miss Tam Chiak.

We’re pretty sure Sum Kee restaurant needs no introduction as many of us are familiar with their first restaurant at Telok Blangah which is always crowded. They have done so well that a second outlet has been established about a month ago at Yung Ho Road, just opposite SuperBowl Jurong. The menu is similar, but this new outlet offers more luxurious seafood items.

The Curry Fish Head ($26) is Sum Kee’s signature item. We were surprised by the size of the fish head, as it is big and very meaty. Do order some fluffy white rice to pair with the curry gravy. The rempah is grounded in-house, hence it is fragrant, and lemak enough without being too overwhelming. Red snapper is used, and the fish is prepared really well such that the flesh is smooth and tender. If you’re lucky enough, like us, you’ll get to indulge in fish eggs too! It’s so unusual to find fish eggs when you’re having fish head curry, but we found two huge fish eggs in ours. The curry also includes long beans, brinjal, lady’s fingers, and taupok.

The other popular dish is the Ultraman Chicken ($12/$18/$24) which is simply popcorn chicken coated with salted egg sauce. The sauce is very buttery and quite thick, but it would’ve been better if there were more sauce drizzled over the chicken. This dish is more like a snack, but the small pieces of chicken are so addictive, that we couldn’t resist popping one after another in our mouths.

The XO Sum Lor Hor Fun ($8/$15/$28) features flat white noodles with an XO sauce that contains ingredients such as dried scallops. The noodles are silky smooth, while the XO sauce is savoury with a hint of spicy twist. The beansprouts give this noodle dish a nice crunch, and there are slices of Chinese sausages to enhance the savoury taste. We regretted not ordering the $15 portion.

Sum Kee’s second outlet is not very accessible, and there are limited parking spaces. The entire restaurant is air-conditioned, and the place isn’t as rowdy and crowded as compared to their Telok Blangah outlet. If you prefer a modern environment which is more conducive to hold conversations over a meal, you should check out the second outlet.

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

The post Sum Kee – The Famous Tze Char Restaurant Has A New Outlet At Yung Ho Road appeared first on Miss Tam Chiak.

With the Mid-Autumn Festival approaching, fans of mooncakes are in for a yummy treat to savour with their loved ones. This year, The Ritz- Carlton, Millenia Singapore presents a contemporary selection of artisan snowskin mooncakes, alongside an exquisite range of traditional baked mooncakes. Purchase early to enjoy the early bird discounts!

While all the flavours were delectable, we were especially impressed with the new White Lotus Seed Paste with Five Grains mooncake ($72/4 pcs). Not only does the addition of pumpkin seeds, sunflower seeds, walnuts, oats, and sesame seeds elevate the texture of the lotus paste filling, it also makes this baked mooncake a healthier and nuttier option. For those who wish to enjoy a variety of classic baked flavours, the Assorted Baked Mooncakes is the perfect choice, comprising the White Lotus Seed Paste with Double Yolk, the White Lotus Seed Paste with Five Grains, and the White Lotus Seed Paste mooncakes ($74/4pcs).

An offshoot of the traditional baked mooncake, the Mini Custard Lava with Vanilla features a palatable combination of salted egg yolk and vanilla. This unique flavour is best savoured warm to elicit the smooth, molten texture of its core.

We were pleased to find that The Ritz-Carlton, Millenia Singapore has introduced two new flavours to their signature Assorted Mini Snowskin Martini mooncakes this year – the mangotini and orangetini flavours will appeal to those who fancy a taste of summer.

Popular favourites such as the lycheetini and espressotini remain available, and are worth the extra calories. We also love that there are chocolate truffles encased within each martini flavoured mooncake and that they are not cloyingly sweet.

The Assorted Mini Snowskin Martini Set ($72/8 pcs) is elegantly presented in a limited edition fuchsia lacquer box.

Back by popular demand, the Mini Snowskin ‘Mao Shan Wang’ Durian mooncakes ($78/8 pcs) come in a gorgeous blue lacquer box decorated with floral motifs. Smooth and creamy, each mooncake is generously filled with delectable durian pulp. It is best enjoyed chilled.

EARLY BIRD SPECIAL!

All mooncakes can be purchased online at www.rcmooncake.com.sg or at various retail locations islandwide. From now till 3 September 2017, you can enjoy 20% off the baked mooncakes and 15% off all snowskin and the Mini Custard Lava with Vanilla mooncakes.

For enquiries or to place an order, please visit www.rcmooncake.com.sg, call 6434-5190, or email rc.sinrz.mooncakes@ritzcarlton.com

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Despite the long queues and the hot weather, Singaporeans still love their hawker food because of its great taste and affordability. It’s so satisfying to find good hawker stalls that’ve been diligently dishing tasty food but yet aren’t as well-known as they should be. One such stall is 511 Lor Mee, which is located in 511 Kaki Bukit Food Centre and Market. Well, they don’t actually have a name since their sign board reads Song Chew Char Kway Teow which belongs to the previous tenant. Opened 13 years back, 511 Lor Mee is well-known for their tasty slurp-worthy lor mee. They offer their lor mee in two portions – small ($3.50) and large ($4.50).

The recipe for her dark gooey gravy is her very own, which she has spent countless hours perfecting. She gets up at 330am to prepare the ingredients and the stalls opens officially at 545am. Her diligence and passion for food is really respectable considering her old age but she told me she has to do it on her own because this is the only way to ensure a consistency and quality in her food. Although they’re closed on Thursdays and Fridays, she doesn’t really take a break because she has to brew the thick and gooey gravy! Every batch of gravy that she prepares is steeped and cooked for at least 4 hours. Phew!

The ingredients, especially the fried ones, are prepared on a daily basis so you’re guaranteed the crispiest fried items. If you order the large portion, you’ll get an additional fried prawn on top of additional noodles. The prawns looked like they were calling out to me so I ordered the large version. Before your food is served, the lady boss will also ask if you like vinegar. I chose to have vinegar since I thought that it’ll help to cut down on the heaviness of the dish.

The lor mee comes with fried fish, braised pork, half a braised egg, wu xiang, crispy fried fritters (lady boss calls it crispy crispy LOL), and copious amounts of noodles doused in her own homemade lor. I chose the yellow noodles and bee hoon but you can also choose other types of noodles if you like. The lor isn’t as sticky and heavy as some other stalls’ but it is still thick and flavourful. The addition of chilli and vinegar pushes the lor to the next level, lending it hints of sour-spiciness that complements the starchy dish. I don’t like vinegar in my food, but I strongly recommend adding the vinegar for this one. The ingredients are crispy and I especially liked the fried fish because of the starchy batter. It has an old school fried fish vibe to it, if you know what I mean.

If you decide to get the large bowl, look forward to the prawns because that’s probably the second best thing after the thick tasty lor. Although a little small, the prawns used are fresh. 

The hard work and passion that the lady boss puts into her food can really be tasted in the hearty bowls of lor mee. Remember to look out for the unit number #01-34, not the name of the stall, or you’ll never find it.

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 511 Lor Mee. We will verify and update from our side. Thanks in advance!

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Hidden in a corner of the food village in Takashimaya is Nakajima Suisan Grilled Fish, where delicious Japanese meal sets are priced affordably. The menu boasts a range of fish dishes that are mostly imported from Japan. The uninitiated might struggle to discern the differences between the types of fish due to the Japanese words, so here I have a quick guide for your reference. 

Ever wondered what Teriyaki means? Yaki is a cooking method of grilling or broiling, while Teri is a soy sauce, mirin and sugar glaze concoction. We ordered the Salmon Teriyaki Set, which is essentially sees a grilled salmon coated with Teri. The set comes with a bowl of rice, miso soup, salad and Tsukemono (Japanese preserved vegetables).

The salmon pales in comparison to the other fish we ordered. Though meaty, the fish was overcooked so the flesh was tough and dry. The sweet undertones from the Teri gave the fish added dimension, which I liked. The refreshing salad was coated in a roasted sesame dressing which could have easily stolen the limelight from the salmon.

The menu also features a number of Saikyo dishes. What I know about Saikyo is that it actually is a naturally sweet golden miso which was traditionally produced in the Kyoto/Kansai region in Japan. We got the Mero Saikyo Set ($16.50), which comes with rice, miso soup, salad, Tsukemono & Kobachi (sesame tofu). Mero is actually a Japanese term for sea bass.

I love this dish! The white flesh carries a rich and buttery sweet flavour that can rival those of premium crustaceans. The grill on the fish was almost perfect, giving rise to crispy caramelised edges. The sweetness of the fish is enhanced by the sweet miso, giving it a full-bodied texture. My only complaint is the huge number of bones within the sea bass, so be cautious while you devour this dish.

You can opt for a la carte dishes too. We ordered the Gindara Teriyaki ($12.50), which is grilled cod fish coated in Teri. The Gindara is succulent, with a good amount of oiliness that was balanced off with the sweetness from the Teri. I do recommend eating this dish with a bowl of rice, as the combined sweetness from the Teri and the natural sweetness from the cod dish may overwhelm your tastebuds.

All set meals also come with a complimentary cup of hot green tea, so I would say that Nakajima Suisan serves Japanese set meals that are value for money. I’ll definitely be back for their fish, especially the mero. Shiok!

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 Nakajima Suisen Grilled Fish. We will verify and update from our side. Thanks in advance!

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Captain K Seafood Tower has just given their Middle Road outlet a new facelift. The two-storey restaurant now serves Korean Skewers, as well as, their Special Captain K Army Stews available only during lunch hours. While people living abroad have easy access to the coasts for delicious seafood, we can savour the plethora of shellfish choices conveniently at Captain K.

K-Skewers from K-ju

Enjoy a variety of Korean skewers and soju at K-ju, located at the ground floor of Captain K Seafood Tower. The selection consists of pork belly, chicken, Wagyu beef, Mackerel, Bacon Enoki, Bacon Asparagus, and Bacon Pineapple, with each skewer priced between $3.50 to $9.80! Do note that you have to order a minimum of 2 skewers.

The Wagyu beef skewer features a bold Asian flavour profile, bursting with savoury and sweet goodness from its secret marinade. The beef is tender and juicy – simply irresistible. The Bacon Enoki skewer is not just a hot favourite among children. We love munching on the slightly crispy bacon enveloping the enoki mushrooms.

One of our team mates also enjoyed the pork belly skewer that arrived with its fatty layers glistening. The skewers really whet our appetites for more food! Pair your skewers with Ju-Pack ($14.90), new refreshing soju cocktails with 4 different flavours for you to choose from. Visit https://k-ju.com.sg for more information.

Army Stews for Lunch

For a more substantial meal, go for the value-for-money set lunches! At $28.80++ per stew, you get to choose between 4 flavours, namely beef, pork, seafood, and vegetarian. The broth is different for each of the army stew. The vegetarian version features mushroom soup, with a tinge of sweetness coming from the vegetables that you’ll be dunking in. Udon is also included in the vegetarian soup. This healthier option with a lighter broth is perfect for sharing among office ladies, as you wouldn’t have to fight the zzz-monster after bingeing during lunch!

Being meat lovers, we prefer the pork stew as the broth is richer, more robust, and more flavourful. It actually gets quite addictive after a few mouthfuls.

Seafood Towers

Captain K’s seafood tower has taken Singapore by storm. They offer 3-tiers ($68.90), 5-tiers ($128.90), 7-tiers ($198.90), and 9-tiers ($328.90) seafood tower where a variety of seafood are cooked layer by layer from top to bottom to delight your senses. We had the 9-tiers Seafood Tower which is good for 8 pax. Beginning from top down, we had steamed half-shell scallops marinated in garlic and scallion. The huge, plump, and juicy scallops go well with Captain K’s zesty Thai green chilli sauce.

Next, there are prawns, oysters, and mussels. Dip your prawns in the yuzu doenjang sauce for a tangy twist. Captain K is very generous with the size of the oysters. They are rich and smooth, but a tad too fishy for our liking. The homemade Korean soy sauce isn’t strong enough to cover up the fishiness. As for the mussels, we recommend drenching the spicy Korean bean paste over them.

Clams and Japanese stuffed squids are also part of the 9-tiers Seafood Tower. The clams are well-prepared as they have been washed thoroughly, and do not exude any odour. Immerse the clams in the Thai green chilli sauce for a nice kick! The stuffed squids, on the other hand, are slightly chewy, with its flavours enhanced by the seasoning.

The more luxurious items are the lobsters, and Alaskan crabs. The flesh is fresh, with a hint of crustacean sweetness, but they have been steamed for too long till the texture is a little too tough. If you’re a fan of spicy food, pair your lobsters with the sambal belachan. This will certainly knock your socks off.

As the seafood is steamed, the delicious juices are collected at the ‘seabed’, forming a super flavourful soup base. It comes in three variations, from a classic Kombu Dashi, to a house-made Korean kimchi stew, to a uniquely Korean-inspired ginseng chicken broth. You can add on extra ingredients from the self-serve kiosk while indulging in the rich and briny goodness of the broth. The pricing of each ala carte ingredient depends on the colour of the plates.

To complete your meal, toss back a couple of Korean beer or Korean soju which go refreshingly well with the steamed seafood. Captain K is perfect for gatherings with your loved ones, whether you have an occasion to celebrate or are just looking for a catch-up session.

Note: This is an invited tasting.

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

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