Nothing beats a hot, warming bowl of congee — whatever the weather may be. Hong Kong’s famous Mui Kee Congee (妹記生滾粥品) has arrived in Singapore, with a 6-month long pop-up at Casa Verde. Mui Kee is best known for its delicious, heart-warming bowls of Cantonese congee made using traditional recipes and cooking methods. The stall in Fa Yuen Street Market at Mong Kok started back in 1979 and is now run by 34-year-old Mr Pierre Choi (affectionately known as Ah Tung), who is the third generation owner.

What makes the taste of Mui Kee’s congee so unique? Their congee base. The rice grains here are first mixed with century eggs then cooked in a pot with fish and pork bones for over five hours to get the silky smooth consistency.

There are 8 different types of congee for you to choose from. It will be sold in sets, served together with a side of fried dough fritters and century egg, and priced from $12.50 to $14.50. A good bowl of congee needs fresh ingredients with no artificial flavouring. Mui Kee has done a step further with their signature fish belly congee, where fresh dace fish is sauteed with rice wine before cooking it to achieve that pleasant wok-hei fragrance.

The pig’s innards congee had generous amount of pork liver, intestines and meatballs. The pork liver was cooked till perfection, it wasn’t tough after our photography session. The juices from the pig innards add body to the taste.

Unfortunately, the meatballs congee was a too bland for our liking.

Apart from the congee main dish, you can also choose other side dishes such as drunken chicken and blanched kai lan. I liked my drunken chicken abit more “drunk”. Nevertheless, it was a good lunch and I look forward to their permanent store by 2018!

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The first thing that comes to mind when “Hooters” is mentioned, is the Hooter girl. It may not be a concept that families have come to embrace but their great service and warm hospitality are certainly worth noting; it’s almost impossible to get bad service here and you’ll notice it as soon as you step in. Great food and excellent service have always been the cornerstones of the Hooters restaurant chain and they’re known for it. Now, to appeal to a larger group of patrons, Hooters is rolling out new wholesome dishes that are bound to whet your appetite.

Every once in a while, we get these strange intense cravings for greasy fried food and the only way to resolve those is to indulge. Hooters is known for their deliciously sinful wings and for good reason. We tried their naked wings and their famous Original Hooters Breaded Wings. You can opt for half a dozen pieces for $13 or a dozen for $19. We say, the more the merrier! You also get to pick from a wide selection of 9 different sauces to flavor your wings with and 3 different dressings to dip your wings into. I prefer their original breaded wings just because I liked the sound when I bite into them. We tried their hot sauce and mild sauce. The spicy-tangy combination of hot sauce was alluring with a heat that grows even after you’ve finished devouring your wings. If you get a dozen wings, you’ll be pleased to know that you can opt for 2 different sauces split evenly among your wings.

Say you wanted to have a bigger serving of greater variety, you could go for the Buffalo Platter ($33) which sees wings, shrimps, boneless wings and drumsticks come together on a huge plate! This is rather calorie-laden so be sure to get your buddies along for this one. You can choose a sauce to pair with each item. Despite it being the spiciest sauce in their arsenal, the 911 sauce was the perfect companion for the wings in my opinion. I liked that the spice wasn’t overwhelming, but went hand in hand with the tanginess. If you dislike bones in your food, the boneless wings are a godsend. I recommend that you get a stronger sauce such as the 3 mile sauce, so that the chicken gets evenly flavored. Great for TGIF nights alongside a jug of icy cold beer.

Love the wings but just want a small snack? The Original Buffalo Chicken Tacos ($19 for 3) features buffalo chicken tossed in your choice of wing sauce, all wrapped up in flour tortillas. They make a delectable snack! I especially liked the fresh salsa which balances out the buffalo chicken nicely.

Hooters has recently launched a new lunch menu which includes a Dry Laksa Pasta with Seafood ($12.90). Fused with fresh flavors from prawns and squid, the laksa pasta was definitely slurp-worthy. The pasta is tossed in a flavorful sauce that’s rendolent of fragrant laksa. Despite my poor tolerance for spice, the rich spice was manageable, making this one of my favourite dishes.

To cater to a larger audience, Hooters has also included a vegetarian pasta dish in their lunch menu. The Smoked Pasta Prinavera ($9.90) is coated in a sweet arrabbiata sauce that’s armed with a mild spicy finish. Topped with olives, this pasta dish is perfect for vegetarians.

Most of us already know this but we need to get reminded from time to time to eat our greens. If you’re on a strict diet, don’t worry because Hooters has got you covered! You can try their Homemade Garden Salad with Balsamic Dressing. I think the essence of a salad comes from its dressing. The balsamic dressing boasts a pleasantly robust acidity that enhances the overall flavor of the salad. Consisting of an assortment of greens including cabbage, alfafa sprouts and strawberries, the garden salad can be dressed with chicken ($18), shrimp ($20) or salmon ($22).

Another noteworthy dish would be the Beef Rendang Hot Pie ($12.90). Served in a bread bowl, the Beef Rendang Hot Pie is an interesting combination of pie and the classic beef rendang dish. The dark coloured gravy boasts a rich nutty flavour that is reminiscent of rendang. The only stark difference is that it wasn’t as spicy as what you’d expect from rendang dishes. Look forward to soft cubes of potato and juicy beef chunks in the bread bowl!

Looking for something healthy and hearty? Opt for the Sous Vide Chicken Breast with Pumpkin Puree and Asia Slaw. The smooth puree brings out the juiciness of the succulent chicken. Despite being an unusual combination, I thought that the delicate flavors were well balanced. For $12.90, this dish is well worth every penny, considering the generous portion of chicken.

For those who enjoy a fresh fish steak, you’ll be pleased to know that Hooters has also included a Grilled Salmon Steak ($12.90) dish in their lunch menu. It is served with a side of fries, salsa and 2 dips (including a homemade sour cream dip). Despite looking small, the juicy salmon steak was thick and fresh.

Looking for just a quick bite? The Philly Cheesesteak Sandwich ($24) sees a tantalizing steak topped with sautéed onions, green peppers, mushrooms, and melted mozzarella cheese. The sandwich is pretty huge so we reckon it’ll definitely fill your tummy.

Be it gatherings or a casual meet up, the Tex Mex Nachos ($25) is a must order for sharing! Seasoned tortilla chips, thick globs of mixed cheese, and fresh guacamole are topped generously with delicious beef chilli. Be warned, its super addictive!

Every lunch set comes with a free flow of iced lemon tea! If you’d prefer, you can top up 8 bucks for Tiger or Heineken beer. All that’s left is company, so don’t forget to jio your friends and family along the next time you pop by Hooters!

This post was brought to you by Hooters.

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Wen Wen Pork Rib Big Prawn Mee started 5 years ago by Uncle Richard and his wife at Geylang Bahru Market and Food Centre. As the food centre is undergoing renovation, they shifted to Old Airport Road Food Centre. Uncle Richard used to be in the printing industry, and only jumped into the hawker profession at age 49. Well, he’s a living proof that a person will never be too old to chase his dreams.

They do the usual prawn noodles but what’s so special about the stall is, they serve seafood hotpot as well! Uncle Richard’s Indonesian friend got him a bag of crabs, he added it into his broth and it tastes good. Hence, he came up with this seafood hotpot! Each Seafood Hotpot ($60 for 2 pax / $70 for 4 to 5 pax) consists of pig tails, pig intestines, lala, pork ribs, prawns, and crab.

For the ultimate seafood hotpot feast, you can top up $50 for a can of abalone. Uncle Richard doesn’t freeze the seafood, crabs and prawns are cleaned and prepared upon order to retain its freshness. The prawns are from Pontian, Malaysia, and Uncle Richard uses Teochew cold crabs. The size is smaller than those used for chilli crab and black pepper crab elsewhere, but the meat is moist and sweet, and the best part – it contains lots of rich roe!

The lala and prawns are very fresh, and the abalone added a chewy texture and pleasant briny flavour to our meal. The pork ribs feature fork-tender meat that’s easily detached from the rib, so enjoyable! Pig intestines and pig tails, on the other hand, are wonderfully smooth and tender, yet chewy in texture.

The husband and wife team arrives at 8am every day to collect the seafood that’s delivered fresh daily. He explained that during peak periods such as Lunar New Year and Ramadan, they have to head down to their suppliers’ stalls personally, or risk not getting any seafood supplies for their bestselling seafood hotpot.

In the morning, the couple will clean the seafood, and start preparing the broth and allowing it to simmer for 2 to 3 hours in order to infuse the seafood sweetness into the broth. Pu Er Tea is also added to make the colour of the broth more appealing. Indeed, each spoonful of broth boasts a crustacean sweetness. It is so robust and flavoursome that we couldn’t help but request for more! To accompany the broth, there is free-flow noodles dressed in lard oil, chilli, and topped with crispy fried shallots.

Besides savouring the ingredients prepared by Uncle Richard for the seafood hotpot, you are allowed to bring your own ingredients as well. We are definitely returning with our friends and family for this!

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 Wen Wen Pork Rib Big Prawn Mee. We will verify and update from our side. Thanks in advance!

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Whether or not we admit it, hawker food has and will always be a defining element to the Singaporean culture and identity. Ergo, it is encouraging to see chefs innovate new dishes that feature those beloved flavors. Keeping in line with that spirit, Antoinette’s award-winning Chef Pang Kok Keong is proud to present a myriad of newly curated dishes to celebrate Singapore’s Cuilnary heritage.

To start off, we tried the Bread & Butter. As primitive as it sounds and looks, this unique $5 set features 5 different breads: satay bacon epi, levain (sour dough), baguette, five-spice escargot and croissant. It is served with 4 types of hand made butter including preserved bean curd, caramelized shallot, rempah and chye poh (preserved turnips). Personally, My favorite was the levain with the chye poh butter. Try it and let us know which is your favorite.

Next, we had the Kale Caesar ($22) which sees a fresh creamy kale salad on the side of 3 thick juicy slices of 5 spice roasted chicken leg. The kale salad is dressed up in salted fish dressing and is well balanced with the sweetness from the butternut squash. For me, the star was the chicken leg. Succulent and infused with the rich flavour from the 5 spice powder, the chicken leg slices disappeared quickly from the plate.

How can you celebrate Singapore’s culinary history without chicken rice? While there have been multiple attempts at rethinking the iconic chicken rice dish, Chef Pang’s rendition of Chicken Rice ($26) really stood out for us. In order to soak up the flavour of the chicken, chef pang has cleverly replaced the fragrant rice with wholesome barley. The iconic dish sees luxuriously juicy chunks of sous vide chicken atop the barley mash, garnished with sinfully crispy baked chicken skin. The colourful blobs of colour on the side can be contributed to chef pang’s homemade coriander sauce (green), dark soya sauce (brown) and a powerful chili sauce (red). It’s a lot of work but you’ll taste it in the food. As with regular chicken rice, pair it with the dark soya sauce and the chili sauce for the maximum pleasure.

Our personal favourite would be the Hakka gnocchi ($24), served with cured pork cubes and morel slices, drenched in a buttery foie gras cream. Redolent of abacus seeds (suan pan zi), this savoury dish is complemented well with 4 distinct types of handmade gnocchi: yam, sweet potato, purple sweet potato and beet root. The consistency of the sweet potatoes was a little denser and less chewy than the traditional yam. While the stark sweetness from the beet root and sweet potato variants added contrasting flavors to the dish, I still preferred the classic yam pieces. Nonetheless, a very interesting twist on a popular Hakka delicacy and highly recommended.

If you’re a noodle lover, chef pang has not excluded you out. Made from scratch, the Spaghetti ($24) comprises homemade spaghetti decorated with cuttlefish pork belly ragout and a medley of 3 different oils. When asked which was his personal favorite dish, chef Pang bashfully pointed towards this dish. The noodles are harder than you’d expect, making it exceptionally chewy. The crunchy strips of cuttlefish add interest to the dish. I would’ve liked softer noodles, but to each his own.

For dessert, we were treated to a decidedly quirky breakfast set. Paired with candied bacon and roasted brioche, the eccentric Sunny Side Up ($10) is actually made from an ingenious use of coconut Malibu foam (egg white), passionfruit and mango coulis (egg yolk) and sprinkled with crushed cocoa bean (black ground pepper). Some of us enjoy our sunny side up by just devouring the yolk but we recommend mixing this sunny side up before dipping the toast in. The salty bacon helps to cut through the sweet coconut foam and the tangy coulis adds depth to the dessert.

For a traditional sweet dessert, you could opt for the Misty Forest ($18). It’s served in a glass cover shrouded in smoke. While it impressed us with its stunning presentation, the dessert itself didn’t disappoint. The Misty Forest comprises grand cru dark chocolate, cremeux, yuzu curd, praline cream, cashew nut nougatine, chocolate crumble, chocolate coral sponge and matcha moss. I really have to give it to Chef Pang for his vivid imagination on this one. (it closely resembled a little terrarium on a plate to me) Owing to the copious use of chocolate, the dessert boasts a medley of bitter-sweet flavours but the sharp acidity from the yuzu curd was a refreshing yet unexpected twist. Tangy yet sweet, creamy yet crunchy. It feels similar yet so different in some ways and this is what made the dessert stand out.

Grab 10% off pre-purchased $50 vouchers on Chope when you purchase them at https://shop.chope.co/collections/antoinette and redeem them at any Antoinette outlet you visit! Note that all the new dishes will only be available at their Penhas Road outlet! Give it a try and let us know which was your favourite dish!

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

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The folks behind Standing Sushi Bar and Tanuki Raw have once again come up with another establishment – Sumo Bar Happy! Why sumo, you may ask?
According to the friendly restaurant manager, the painting of a clowder of cats displayed on the wall depicts the cats owned by the creative brains behind the restaurant, and one of their cats happened to be called, “Sumo”. This new establishment smacked right in the heart of Singapore’s artsy-fartsy Bras Basah district is a modern ramen and tachinomi sake bar.

The menu features a variety of ramen, donburi, sides, one cup sake, cocktails, and mocktails. There are a few interesting side dishes such as the sakura ebi & sweet corn kakiage, US prime beef tartare, yuzu pepper chicken skin chips, and more.

The US Prime Beef Tartare ($13) boasts hand-chopped US prime beef served with a confit egg yolk seasoned with truffle nikiri, and comes with baby romaine and crispy roasted seaweed at the side. The beef is tender, and tastes so good when it’s dipped into the creamy eggy goodness. There isn’t a fixed way for savouring the dish. You can mix and match the items, and adjust the portions according to your preference. The fresh and crunchy baby romaine and crispy seaweed are perfect as wraps!

The Yuzu Pepper Chicken Skin Chips ($10) contains crispy chicken skin chips tossed in a house-blend of yuzu and pepper spice. It is served with sour cream, chive and shio konbu. The US Prime Beef Tartare wow-ed us earlier on, but there isn’t anything special about the chicken skin chips to rave about. The yuzu flavour is very subtle, perhaps overpowered by the peppery taste.

Here comes the highlight of our night – the Sumo Ramen ($23). All the ramen broth at Sumo Bar Happy uses a pork base, and is slow-cooked for 48 hours to bring out the flavours more distinctly. However, the flavours of the beef are infused into the Sumo Ramen, which makes it stand out from the rest. You get slow-roast oxtail, braised beef tendon, an 8-hour slow-roasted red wine boneless short rib, and sautéed sliced US beef in a bowl. For the price you’re paying, the portions are considered very generous. The beef is tender, juicy, and succulent – done just the way we like it!

Sumo Bar Happy is a great place to chill out after work with your friends and colleagues. The standard of the food is decent, and we enjoy the laidback vibe that the restaurant exudes. Don’t forget to let loose and knock a couple of sake back too! They taste better when paired with the side dishes.

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 Sumo Bar Happy. We will verify and update from our side. Thanks in advance!

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Chen’s Mapo Tofu which opened earlier this year, is set up by a third generation chef, Chen Kentaro, who gets the Japanese inspiration in his food from his Japanese mother. An affordable alternative to his One Michelin Starred Shisen Hanten restaurant, Chen’s Mapo Tofu is a casual restaurant that serves up Japanese-Szechwan cuisine. Located on the second floor of OUE Downtown building, this restaurant sees crazy crowds during lunch hours. They operate on a self-service system where you order and make payment at the counter out front before waiting for your number to be called and collecting it from the station.

The most popular option is their Set Meal 2 ($10.80 nett), which comes with half a portion of their signature Mapo Don, half a portion of their Dan Dan Mien (Soup/Dry) and a choice of Sour Plum, Calamansi or Herbal Drink. You get the best of both worlds with this set, and it is a good deal as the drink alone is already $3.

Feeling slightly apprehensive about the spicy looking colour, we tried the Mapo Don. It was less spicy than we anticipated (think: xiao la level for mala), and is well suited for those who prefer heavy flavours. Unlike our usual mala, the peppercorn taste is not too distinct here. The silky smooth tofu cubes fell apart easily in our mouths and complemented the spicy sauce. We liked that the Japanese short-grained rice used soaked up the gravy well and had a subtle bite to it. While the spice level was manageable at the start, it started a burn in our tummies midway through the bowl. We were glad we had the Dan Dan Mien to offset some of the heaviness from the Mapo Don.

The Dan Dan Mien comes with a side of soup, and is marked as ‘spicy’ on the menu. However, the spice level is much more manageable compared to the Mapo Don. We tried the dry version which was topped with a portion of minced meat and a dash of chopped spring onions. We liked the slightly nutty sauce that the noodles came in, but the noodles itself was rather dry and gets sticky really quickly. We would recommend eating this before the Mapo Don!

For those who can’t take the heat, get the Chuka Don ($11.80) instead. It consists of Stir-fried Seafood and Vegetables on top of the same short-grained Japanese rice. Instead of the spicy gravy that consists of fermented beans, this dish comes with a slightly starchy sauce resembles the one used in the classic Singapore Hor Fun. The stir-fried seafood consists of squid, 2 prawns and fried fish slices. Assorted greens such as black fungus, mushrooms and cabbage are included as well. We recommend mixing well, so that the luscious and addictive gravy coats each grain of rice well.

The service staff recommended two popular sides to us – the Szechwan Dumplings ($4) and the Szechwan Popcorn Chicken ($4), both of which are marked as ’spicy’ on the menu. The portions for the sides run small, with only 3 dumplings in the Szechwan Dumplings. We liked that the skin was quite thin and contained a decent portion of minced meat, but would have preferred it to be more juicy as it was a little dry. The Szechwan Popcorn Chicken look like the sort of frozen popcorn chicken you can get from your neighbourhood bubble tea store, but they pack a spicy punch. They are breaded in a Sichuan spice mix, before being fried.

You might hesitate before paying for what is essentially tofu cubes, but I feel that the price is affordable for the quality of food that you’ll be getting here. For our indecisive friends, get Set Meal 2 to satisfy your craving for both rice and noodles. By the way, all prices here are nett, without any service charge or GST.

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 Chen’s Mapo Tofu. We will verify and update from our side. Thanks in advance!

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Located at SuperBowl Jurong, Rong Guang BBQ Seafood is run by a mother and son team. The place is not easily accessible, but the interesting marinades they use for the seafood is worth trying. This stall was started in 1980 by Joe’s mother. She used to serve chicken rice, but realized that her BBQ seafood dishes are more profitable. So, she decided to do away with chicken rice, and focus on serving BBQ seafood at Bukit Merah Food Centre in 1985. Two months ago, they decided to move to SuperBowl Jurong.

The menu is quite extensive for a hawker stall, and all the dishes are economically priced. This allows customers to order more variety for sharing. The BBQ Stingray ($5.50) can be prepared with sambal, assam, or curry marinade. We went for the usual sambal stingray, and this is probably one of the meatiest stingray we’ve come across, albeit a tad too tough. The sambal is not too spicy, but still has enough kick. Squeeze the lime for that tangy finish.

The BBQ Lala ($5.50) can be cooked in 4 different ways here, namely sambal, ginger & onion, gong bao, and gan xiang. The gong bao lala is surprisingly pleasant on the palate. We were skeptical initially, as we didn’t think that gong bao sauce suits shellfish, but were proven wrong. The lala is fresh, plump, and juicy. If we had more stomach space, we would’ve gone for the sambal lala too.

Rong Guang BBQ Seafood also serves a range of vegetables such as baby kailan, fried kang kong, fried potato leaves, and more. The Stir-Fried French Bean ($5.50) comes with either garlic or sambal seasoning. The garlic version is so aromatic, and the French beans are fried just right – not too mushy, with a nice crunch.

Crabs are also served here at a very reasonable pricing for the size. We can’t wait to introduce this stall to our friends and family. Despite its location, we will return for the food, as the dishes taste quite decent and are super value-for-money.

Rong Guang BBQ Seafood

Address: #01-01, SuperBowl Jurong, 3 Yuan Ching Road, Singapore 618642

Opening Hours: 11am to 2.30pm (lunch) and 4.30pm to 11pm (dinner) daily.

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

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The land at the former Bottle Tree Park in Yishun is still very much a rustic leisure sanctuary with a fishing pond, trampoline park and a few eateries, including Long Jiang Chinos. Overlooking the scenic lake, the Chinese restaurant offers a wide range of delectable seafood dishes, using only the freshest seafood available.

Since it is famous for seafood, we definitely got to try a few of the dishes! The Sri Lankan crabs here (seasonal price) were commendable – they were firm, fresh and juicy. There are 5 different ways of preparation for you to choose from – signature chilli crab sace, black pepper, rice noodles in claypot, steamed with egg white and Chinese wine, and stir fried with ginger and spring onion.

For us, we ordered the chilli crab. The gravy was generous and towards the sweet side. It could have been better if it was spicier. But well, because it’s not too spicy, my friends had a great time polishing off the gravy with mantou.

The highlight for me was the Seafood Hotpot ($128) which comes with fresh soon hock, live prawns, clams and squid in a sweet and tasty superior broth. This was really outstanding because the simmering pot of stock that was flavourful with a subtle hint of seafood goodness. So good to eat it with your friends or family!

They have launched other new dishes too, including the Teochew Crab & Prawn Porridge ($44.80), Cheesy Crab Bee Hoon with Crab Roe ($44.80), Dry Fried Prawns with Chef’s Signature Sauce ($6.50/100g) and Steamed Bamboo Clams with French Black Garlic Sauce ($12/pc, minimum 2). I thought the bee hoon was pretty good as the creamy broth was rich and sweet. The bee hoon retained its chewy bite yet it soaks the gravy well, leaving you wanting more. If drinks are more of your thing, head to their bar area Hops & Belly to unwind after a hectic day of work.

Disclaimer: This was an invited tasting.

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Driven by his passion and love for all things Cuba, Sanny got inspired to run a simple place to allow Singaporeans to enjoy toasty Cubanos sandwiches. Together with celebrity chef Andri, Sanny created the entire menu from scratch – all inspired by his love for Cuban food and culture. He tells me that Cuban sandwiches use lard and so he had to find a way to replicate the flavor using other ingredients so that everyone can enjoy them. Oh yeah, he’s even got a mushroom Cubanos so even vegetarians can enjoy their Cuban sandwiches too! Although El Cubanos has been opened for about 2 years now, they’ve only recently relocated from Jalan Kayu to their current location on 8th June 2017.

Cuban food is rather rare to see in Singapore, much less Halal! Interestingly, Sanny has tweaked the original recipe to include jalapenos to cater to the Singaporean palate (don’t worry it’s not spicy). If you like, you could also watch chef Andri, through a window, as he puts together your sandwich before pressing it in a sandwich press machine! Sanny tells me that almost all their ingredients are made fresh every day and I respect them for their dedication.

One of their all-time favorites are his hot chicks which is prepared using their own special recipe of hot sauce that they also sell separately so you too can enjoy the flavor of Cuba at home! Others include the Signature Pulled Beef Cubanos ($8.80), the Ribeye Cheesesteak Cubanos ($8.50) and a Grilled Chicken Cubanos ($8.50). All of his Cuban sandwiches come with a generous side of well-seasoned Cajun fries. You can also opt to add mushrooms for only a minimal fee of $1.50! Sanny tells me that his mushrooms are also made in-house daily using Shiitake, White button and Shimeji mushrooms all sautéed using their own recipe. Without further ado, let’s get right into those mouth-watering sandwiches!

We ordered the Signature Pulled Beef Cubanos with mushrooms ($9.30) and were not disappointed. I liked the crisp bread which was thick and warm. The pulled beef is made from beef brisket slow-cooked for 6 hours before waiting for another hour to be pulled. The quality of the sandwiches truly reflects their dedication and passion into preparing the sandwich. The pulled beef was chewy and hearty and I liked the juiciness of the beef. Smothered with BBQ sauce and onions for the extra flavor, I enjoyed the peppery spice that complemented the juicy beef. For the price, I really think the serving of Cajun fries are just extremely generous (I couldn’t finish them). Although well- seasoned and crisp (I don’t like soggy fries), I have to admit that it was slightly too salty but still very addictive. Once you start, you won’t stop!

We also had the Grilled Chicken Cubanos with mushrooms ($9) and it didn’t disappoint. The grilled chicken is prepared from boneless chicken leg marinated with herbs and spices. The portion of grilled chicken was good and I liked the combination with the onions, cheese, and mushrooms. If you’re having this, it’s a must to top up for the mushrooms. They’ve also added jalapenos which adds a subtle touch of tanginess. Despite that, I didn’t find either of the sandwiches spicy. Personally, I preferred the beef over the chicken because I found it more flavorful and less dry. Nonetheless, I don’t think you’ll be disappointed whichever one you get!

What’s a meal without dessert? To fix that, we got the classic churros served with dark chocolate infused espresso sauce ($8.90). It comes with 5 churros coated in sugar, cinnamon and their secret ingredient – salt! Made in-house, the dark chocolate infused espresso sauce is made from double boiling chocolate and then infused with 3 shots of espresso! The churros were thick, dense and moist. Although a little too sweet for my liking, the churros nicely balanced out the bitter-sweet sauce. Overall, the sweet dessert was spot on for me after the savory sandwiches and fries.

Lastly, we also ordered a cup of virgin fruity mojito ($5.90). Nope sorry, no alcohol inside just a refreshing cup of juice so that everyone can enjoy! The delicious mojito is made from blackberries, raspberries, ground sugar and garnished with mint leaves. I liked the numerous fruit bits swimming in the drink and its acidity. A side note though, the drink gets diluted rather quickly so don’t take too long to enjoy it!

For under 10 bucks, the Cuban sandwiches are really a no-brainer. I feel like this is probably a good place to start if you’re feeling like having cheat day (you’ll get plenty of exercise by walking there anyway). Overall, great value for great food. Don’t wait!

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

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A well-known food cluster, Tiong Bahru is steeped with cafes and delicious hawker food and it’s no secret. Here’s a compilation of our favorites.

Jian Bo Shui Kueh

If you’re looking for breakfast in Tiong Bahru Market, most patrons would be familiar with the Chwee Kueh from Jian Bo Shui Kueh. The kueh has a firm bite to it and it wasn’t too dry which we liked. The chye poh was fragrant and very generous in servings. They also added sesame seeds for extra flavor and texture. For $2.50, you get 8 pieces of kueh so even if you’re really hungry, this would probably would good for your breakfast. Remember to add in the sambal chilli!

HarriAnn’s Delights

How about glutinous rice for breakfast from HarriAnn’s Delights? Served with fresh shallots and crunchy peanuts, this makes for a wonderful breakfast or even an appetizer. They’re also well known for their nonya kuehs and yam cake! For the nostalgic foodie, this is probably the stall for you to go to!

Min Nan Prawn Noodles

Prawn noodles is a popular choice for breakfast and lunch. If you follow TV well, then you might remember Min Nan Prawn Noodles from the Buzzling Cashier on Channel 8! The broth offers rich savory notes that are complemented well by the use of shallots. The crunchy beansprouts add an interesting texture but I think the real star was the use of meatballs and fishballs in the dish. For those that are looking for a little more, the pork ribs prawn noodles sees 3 large prawns and chunky ribs for just $4!

Tiong Bahru Char Kway Teow

It’s heartening to see old hawkers still manning their store despite their old age. Tiong Bahru Char Kway Teow is one such stall where its helmed by an 88-year-old uncle. It wouldn’t occur to me as one of the best but it didn’t disappoint. Owing to his old age, the waiting time may be significantly longer than other stores but we think it’s worth the wait. It wasn’t as wet but we liked that it wasn’t as oily. Personally, we preferred it to be sweeter. Probably would tell uncle to make it darker during our return.

Lee Hong Kee Roast Meat

If you’re a meat-lover like me, then Lee Hong Kee Roast Meat would probably appeal to you. Despite the long queues, Singaporeans didn’t seem to mind queuing for a plate of hearty char siew rice! We ordered $10 worth of roast meat and char siew to quell your meaty cravings. We had no problems clearing the roast meat (Sio Bak) which was superbly crispy and fatty. Not the best, but we reckon it’s definitely worth the queue. However, we weren’t quite as impressed with the char siew which was a tad too dry and not as tender as what we’d expect. You can opt for rice or noodles to go with your meat of choice – don’t miss out!

Tiong Bahru Lor Mee

Starchy foods isn’t for everyone, but the Tiong Bahru Lor Mee is. This is probably one of the main reasons people travel all the way to the Tiong Bahru Market. You can opt for your favorite noodles but I like the traditional yellow noodles with bee hoon. Another popular option is yellow noodles with kway teow. For $3, this lor mee is really a top contender if you’re a lor mee fanatic. The gravy is rich, savory and sticky. Nothing too starchy in my opnion. It comes with a generous serving of ngoh hiang, fish cakes, fried fish, meat slices and wanton so that every bite is guaranteed to be satisfying. They also offer $4 and $5 options that you can opt for if you’re starving. Remember to add in your chili of choice for an added fiery punch!

178 Lor Mee

You would think that there’s only 1 lor mee stall in Tiong Bahru Market, but 178 Lor Mee really gives Tiong Bahru Lor Mee a good run for their money. The main difference between the 2 lor mee is that 178 Lor Mee uses fried ingredients in the dish which can be a little heavy for most. I loved fried stuff so I was more than happy to finish the entire bowl. While, the gravy here is thicker and gooier, I preferred the more flavorful gravy from the Tiong Bahru Lor Mee.

Tiong Bahru Fishballs

Snack Time! Tiong Bahru Fishballs is no stranger to most foodies. Using only 100% fish meat, the fish cakes, fishballs boast a springy texture. The uncle here tells us that they don’t use flour which makes this tastier than other fish balls that do use flour. The fish meat is fresh and it’s not oily. Our personal favorite is the giant fish cake which goes for large fish cake which goes for $4. What’s your favorite?

Tiong Bahru Pau

Part 2 of snack time – Tiong Bahru Pau! For those that prefer their meat to fish, how about a warm rou pau or a couple of siew mai. We loved the big pau which conceals a generous juicy pork filing underneath the fluffy bun. We also liked the char siew bao which had the right amount of seasoning and wasn’t overly sweet. Personally, I think the big pau would be more than enough to fill your tummy if this was breakfast.

Zhong You Yuan Wei Wanton Noodles

Not sure if pigs have armpits since they have no arms. Nonetheless, the pig’s armpit happens to be the fattiest part you can get out of a pig. (I’m not trolling) Here at Zhong Yu Yuan Wei Wanton Noodles, they serve pig’s armpit wanton mee for $5. The price is significantly higher than usual wanton mee, but we were pleasantly surprised with the superior quality of the char siew and it made the $5 worth the money. The char siew was well executed with the right amount of charred portions which complemented the fatty portions of the meat. Remember to go earlier if you intend to get the armpit (hear it sells like hot cakes)!

Liang Liang Garden

For dessert, we ordered the Milo Dinosaur Ice Kachang from Liang Liang Garden! Its unusual but it works especially if you love milo. The ice kachang covered in a blanket of milo powder. I enjoyed that they gave sufficient milo powder so that when the ice melts, it doesn’t become too diluted. It’s an interesting dessert that I’ve yet to see it in other store elsewhere. They also serve other traditional hot and cold crowd favorites, what’s your favorite?

Tiong Bahru Bakery

Probably one of the most popular bakeries around, Tiong Bahru Bakery is famous for their delightfully crisp croissants which feature a light yet crusty exterior with a buttery mouthfeel. Amongst their wide selection of pastries and breads, you can also get the Mozza & Ham Focaccia ($8) which offers a good balance of savory and sweet notes – a must-get if you love savory pastries. We will definitely be back to try more of their masterpieces, but what’re your favorites?

Cream and Custard

Like some other cafes, Cream and Custard bakes their cakes daily using homemade tart and sponge bases. Helmed by resident chef, Melissa believes that her customers will be able to taste the effort and love put into the cake which is why she only bakes with her heart. Her beautiful designs, innovative designs and rich flavors are testament to her passion and love for baking. Her recent invention, The Black Ball, comprises of a spherical passionfruit curd and chocolate hidden within a chocolate shell. Using only the finest ingredients like 100% fruit puree and President full-fat cream, they only make a limited number of servings daily so you’d better go earlier to avoid disappointment. We tried the eye-catching Galaxy Cake ($8.80) which consists of a rum and cherry center and a bitter chocolate and blackcurrant jelly exterior. Personally, it was one of those desserts that you just can bear to eat because it’s just so perfect-looking.

Drips Bakery

Yet another place to soothe your sweet tooth cravings is Drips Bakery which offers practically anything you could want. From teacakes to fruit tarts and even salads, you’re bound to find something that will tickle your fancy. Because it looks nicer in photos, we got their seasonal mix fruit tart ($9.20) was has a splendid combination of raspberries, blueberries, custard all held together by a rounded and crispy tart. The combination was just right for me, the mellow acidity of the berries was well contrasted with the overall sweetness of the custard and the tart. I liked that the berries weren’t sour but had the right amounts of sweetness to combat the slight tartness. If you’re looking for a place to sit back and chill, then you’ll be glad to know that they also serve a decent range of teas and coffees.

Flock Cafe

If you’re looking for a lunch and dinner around the vicinity, you’ll realize that there’re quite a number of cafes in Tiong Bahru. Flock Café is an indie-inspired that offers a cozy ambience that is worth a second visit. From burgers to scrambled eggs on toast to eggs benedict, their fairly versatile menu is bound to ensure that everyone can find something that they like. We heard that they had recently introduced a few new dishes to their menu so we decided to have a go at one of those. We got the Fish and Pancakes ($16.80) and was not disappointed. While the fish fillets could’ve been bigger, we liked that it was well-executed – a crisp exterior and fork-tender flesh. The pancakes, however, didn’t impress as much as the pancakes.

Plain Vanilla Bakery

Specializing in cupcakes and layered cakes, Plain Vanilla Bakery offers only the freshest ingredients to ensure that you don’t waste those calories when savoring their cupcakes. Cupcakes tend to give me the impression that they’re too sweet, but I was pleasantly surprised by the cupcakes served here at Plain Vanilla Bakery. A couple of their favorites include the Red Velvet Cupcake and the Dark Chocolate Cupcake with Varlrona Chocolate Nibs. We had the Vanilla Bean Cupcake and I must say I will be back to try the rest. Aptly priced at $3.90, the tiny bundle of joy makes for a wonderful picture for your Instagram feed. The sponge was delightfully soft and moist, just right. The frosting was light and the sweetness was spot on. Too bad it’s so small I finished it in a couple of bites. If you love cupcakes, this is one not to be missed.

Orange Thimble

Another notably café worth visiting is the Orange Thimble which offers quite spots for you to chill within. If you sit near the window, you wouldn’t have any problems reading a book. Whether its chilling with friends or just a simple lunch, this café stands as a strong contender. Reviving old traditional flavors, the Ondeh Ondeh cake ($8) makes for a lovely dessert. The pandan-infused sponge cake had the right amount of moisture with a hint of coconut that blends really well with the gula melaka cream. If you’re not in the mood for sweet, I’m quite sure that their savory items would have make for a fine dessert.

Whisk Cafe

Recognizing that not everyone loves cakes and pastries, Whisk Café focuses on a select few artisanal beverages such as hot chocolates, teas and of course coffees. Of course, you can also opt for some pastries and cakes to accompany your beverages. We got their Latte ($5.50) and Hot Chocolate ($6.50) and had a pleasant afternoon catching up with some old friends. I personally liked the hot chocolate because it wasn’t too thick and its sweetness wasn’t overpowering. The flavors were robust and it didn’t leave a dry aftertaste which I appreciated. Given the well decorated European-inspired interiors, this café is one that worth the visit over and over again.

Chapter 55

Another great option for lunch and dinner, Chapter 55 offers a rich repertoire of Mediterranean dishes accompanied with a good selection of drinks and dessert. You’ll be spoilt for choice here! The interiors were well lit and were spacious enough so it wasn’t too stuffy. For starters, we got their Buffalo Wings which were marinated in a delectable and spicy sauce. Served hot, the wings were simply addictive and you’ll probably find it difficult to resist another once you had one. Resistance is truly futile. We ended off our short visit by ordering a Bonito Thin Crust Pizza ($23). The pizza’s thin crust made it easy to chew on and the combination of ham, bonito flakes and Japanese mayonnaise was divine! Personally, I liked that their food is meant for sharing so you might as well jio your friends along for this one!

PS. Cafe Petit

Despite its smaller seating capacity, PS. Café is another place that you can look forward to sit back and chill. First opened in 1999, PS. Café now has 9 branches spread across central so you’ll always be able to find a spot for afternoon teas, brunches or even a romantic date! One of the must-try items on their menu would definitely be the truffle shoestring fries ($15)! The portions are ginormous, you’d probably need 3 or 4 people to finish it. The flavor of truffle was simply aromatic and I liked that it lingers even after you’ve finished the fries. As with all finger food, it’s so addictive you won’t realize how many fries you’ve eaten until it’s all gone! If you’re still not satisfied, you can opt for the PS. Big Bacon and Eggs ($24). You get to pick 2 eggs done the way you like: scrambled, poached, fried or omelet. Enjoyed together with crispy bacon, rocket roasted mushrooms and a sausage of your choice: beef or chorizo for a $3 top-up. I’m a sucker for bacon and scrambled eggs and this didn’t disappoint.

Open Door Policy

If you’re looking for fancy date ideas, we reckon Open Door Policy is probably the best option in Tiong Bahru. Be prepared to spend a little more than the other places but you won’t be disappointed by quality of the food. Like some other places in Singapore, Open Door Policy grows their own herbs in house to ensure optimal quality and freshness. They recently revamped and came up with this concept about a year back.

Priding themselves in Italian food, we got the Roasted Pork Rack ($38++) with spicy pineapple saucem purple sweet potatoes and baby kalian. The portions are not filling and the service wasn’t quite as efficient. Nevertheless, the dish itself was worth the time and money. The pork rack is cooked sous vide and retains a certain chewiness and sweetness that is unlike what you’d get outside. While firm to bite, the meat peels off easily – the perfect texture for me.

The Apple Cheese Cake ($16) also caught our eye for dessert. Made from a walnut-based crust and a cashew-based cream, the supposedly sweet dessert was unlike that of a traditional cheese cake. It’s relatively less sweet and loses the cheese flavor for a nuttier palate. With the additional of lemon and coconut into the cream, the light zest contrasts the sweet cashew milk base. The sweetness comes from the walnut crust with has been embedded with dates. I liked the innovative dessert but if you’re looking for something like a regular cheesecake, then this isn’t for you. With the quiet and cozy interiors, Open Door Policy is one place you shouldn’t miss out.

It’s no surprise that Tiong Bahru has no shortage of good food and hopefully this guide has helped you to decide where to visit the next time you pop by Tiong Bahru to meet up with friends or family!

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 21 delicious food finds in Tiong Bahru (Hawkers included) appeared first on Miss Tam Chiak.

Adding to the diversity Clarke Quay has to offer is Da Miao Hot Pot, a restaurant which first began in Chengdu, China. During my university days, I fell in love with this Sichuan style Mala hotpot that was numbingly good (also it helped me numb the stressors of academic rigours).

Despite my lackluster appreciation for the Chinese culture, I found the eclectic East-meets-West décor style oddly refreshing. At the entrance, two red lanterns hung on racks that are stacked with straw bowls, baskets as well as glass containers filled with Chinese herbs and spices. Beyond the entrance, you’ll find a multi coloured stage built in the heart of Damiao’s premises. Above the stage you’ll spot brass pots and pans hung above the ceiling. If I hadn’t paid attention to the tables that are equipped with the in-built conduction cooker, I could have almost mistaken Damiao as a mini Chinese museum.

Unlike a number of restaurants in Clarke Quay, Damiao offers (thankfully) an all-indoor hotpot experience. You could still have the option of either dining window side or dine nearer to the stage where short performances are put on to entertain diners in the evening. If you’re lucky, you can catch a glimpse of Damiao’s traditional performance by their “stage actors” while cooking your ingredients in their delicious soup bases.

Take your seats and you’ll first be greeted with the conduction cooker with the words “Da Miao” embossed in red on top of it. The service staff rapidly placed a spread of condiments across our tables, such as chopped peanuts, garlic, chilli padi, coriander and spring onions. We were also given a little red can filled with sesame oil. Yes, it is a can! But why? Back in Chengdu, sesame oil is known to be the most commonly utilized condiment shared amongst diners across the day. This also implied that the exposed sesame oil faces a higher risk of unhygienic practices. Storing the sesame oil in disposable cans thus serve to ameliorate that health concern. So remember to crack open a can and have fun mixing it in with the other condiments.

We had the Damiao Traditional Yuan Yang Soup Pot ($20), which was essentially made up of a Fresh Mushroom & Pig Bone Soup and Damiao Special Spicy Soup that can each be ordered separately. If you’re worried about the level of spice of the Mala, fret not! The friendly service staff are more than willing to help you adjust the spice level to your preference. Feeling a tad overwhelmed by their selection of ala carte dishes? You could begin with the usual traditional hotpot ingredients, such as the Chicken Slices ($12), Fish Seedy Balls ($12), Crab Meat Stick ($8) and Luncheon Meat ($8).

If you’re a hotpot veteran, you might like to pick from Damiao’s premium meats ingredients such as the imported Australia Prime Beef ($32) and Boston Butt ($13) – which is really just a playful term for pork neck meat. I can’t say the same for other hotpot places, but Damiao sure delivers meats that are of superb quality.

Fresh Shrimp Paste ($18) ascended to one of my favourites in Damiao. Scoop up a spoonful of the shrimp paste and simmer for a while before coating it in the delicious sesame oil-condiment mix.

If you’re feeling bold, venture into some of Chengdu’s exotic foods, including the Swine Trachea ($16) or even Fresh Tripe ($16). Just as the staff described, the Swine Trachea does have a crunchy bite to it, whereas the fresh tripe on the other hand, has a dense and chewy texture. However, both ingredients are neutral in flavour, so remember to dip it in the condiment mix for additional flavours! The service staff recommends cooking these ingredients for only a short while before savouring on these Chengdu delights. Aside from the pre-cooked ingredients, there are also a variety of finger foods to order from. Indulge in a bowl of classic egg fried rice ($3) or Minced Meat Dumpling ($4) while waiting for your food to be cooked.

Helmed by an efficient team of chefs and service staff from Chengdu, Damiao is definitely your next go-to hotpot place to satisfy your mala craving. Though the traditional dishes (Luncheon Meat, Crab Meat Sticks) are slightly costly, I find the meats (e.g. Prime Beefs) in Damiao highly value for money. I would definitely be back not only for the hotpot, but also for the traditional Chengdu performances.

Note: This is an invited tasting.

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We seldom explore the Northern parts of Singapore, but work took us to Yishun sometime last week, so we decided to have breakfast at Chong Pang Market & Food Centre. Many people have been raving about the nasi lemak served and kway chap. Let’s see what else is there!

Wan Xing Nasi Lemak

Serving light green-coloured rice, probably from the juices of pandan leaves, and infused with the aroma of coconut milk, Wan Xing Nasi Lemak has no lack of supporters. The rice looks good, but was sadly, not as aromatic as we expected. However, it is neither too moist nor too grainy, maintaining a good consistency throughout. You can either order their standard set menu, or select your own ala carte items. Mind you, the portion is HUGE.

Ho Heng Kway Chap

We were told that the wait can be close to 45 minutes to over an hour on weekends. Lucky for us, there wasn’t much crowd on a Monday morning. Each piece of silky kway chap is well prepared, and soaked in a pretty decent savoury gravy. It comes with your choice of braised pork belly, braised egg, tau pok, and even braised innards.

Tian Ji Shu Shi

We saw a crowd lining up in front of this stall, and joined in the “fun”. There are prawn noodle, pork ribs noodle, and noodle with a combination of prawn and pork ribs offered here. We went for the ultimate combo, but thought the broth would’ve been better if it’s richer and deeper in flavours. Perhaps, the dry one might have been better.

Super Penyet

As its name suggests, Super Penyet is famous for Ayam Penyet. A plate comes with aromatic nasi lemak rice enhanced by coconut milk. The chicken is well marinated such that its flavours went into the tender meat. It’s also fried to a crisp golden brown and we couldn’t help but finish the crispy skin first. The homemade sambal sauce, consisting of a blend of chilli, shallots, garlic, shrimp paste, tamarind and lime juice, packs a really good punch!

Chuan Kee Boneless Braised Duck

We prefer braised duck to roasted duck, and chancing upon this stall excites us. The braised rice has a nice bite and isn’t too mushy. Coupled with slices of tender and flavourful duck, every mouthful tickled our tastebuds. Each slice of duck has a layer of skin, making the meat even more delicious.

Lu Xiang Ji

The fishball noodles, minced meat noodles, and chicken feet noodles are reasonably priced here. For the price of $2.50, you get a very generous serving. The noodles are a tad softer, yet still retains a nice bite.

Taiwan 8 Treasure Tau Huey

While flavoured tau huey is nothing new, this stall stands out by serving 8 treasure tau huey, with ingredients such as mung beans, green beans, peanuts, and sweet potato, just to name a few. While some of you might find the contrasting textures pleasant, we thought otherwise. In our opinion, it’s hard for the smooth tau huey to complement the crunchy peanuts.

On weekdays, market-goers will visit this food centre, but on weekends, be prepared to jostle around with big families who are out with their children. There will be long queues forming at certain stalls here too. Chong Pang Market & Food Centre is a great place to satisfy your hawker fix.

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

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

The post 7 Stalls to Delight You at Chong Pang Food Centre appeared first on Miss Tam Chiak.

Baba Wins was not always a winner. The managing director, Winston, used to be in the travel business until his unfortunate encounter with a stroke which left him bedridden. After a miraculous recovery, Winston was driven to leave the travel industry and entered the F&B world where he first started Chewy Junior with his wife, Felicia, over at Buona Vista. The business fell through after accruing heavy financial losses.

And so the duo began heading towards a new direction: Peranakan cuisine, which was inspired by Winston’s mother. Slowly, both Winston and Felicia inherited his mother’s recipes that have had over 80 years of history. As Felicia gradually mastered the Peranakan recipes inherited by Winston’s mother, the couple soon revamped their business to what it is known today – Baba Wins’ Peranakan Cuisine, which is mused after Winston’s name. “The business was truly born out of a crisis”, Winston reveals. After operating at Buona Vista for over 2 to 3 years, Winston and his wife decided to expand their humble restaurant. This was the impetus for moving into Tiong Bahru plaza, where the shop can now comfortably house more than 40 persons.

Any Baba or Nyonya would recognize the traditional version of the Ayam Buah Keluak, where you were able to dig into whole buah keluak nuts that can be found within the dish. Baba Wins’ rendition of Ayam Buah Keluak ($14) instead extracts the pulp of the famed nuts and blends it with the gravy to create an earthy, rich gravy. The gravy of the Ayam Buah Keluak subtly resembles the taste of black bean paste that goes remarkably well with a bowl of rice. The chicken was simmered till tender and soft. “You’ll get more buah keluak this way, and it marinates the chicken better”, contends Winston.

I love anything that has to do with chinchalok, so we definitely had to get the Chinchalok Omelette ($10) which was a pan-fried omelette with chinchalok and chopped long beans. I couldn’t really discern the taste of the fermented shrimps, but adding a dose of their homemade chili made it more yummy.

Winston recommended the Sambal Brinjal with Crispy Grago ($11), which was well received by many including former journalist Sylvia Tan. The fried brinjal retains a meaty, spongy texture with a subtle spicy kick. The eggplant was also topped with tiny shrimps, which added a flavourful crisp.

Baba Wins’ Sambal Seafood with Long Beans ($14) delivers a plate of long beans, which are stir fried with prawns and squid in a sambal sauce. The long beans are well cooked through and have a crunchy bite. This is definitely a dish I’ll order again when I’m back here!

Peranakan cuisine is always rich on the palettes, so go on and sip on a cup of Dried Longan & Red Date ($3.00). The Lemongrass ($3.00) is also a refreshing alternative, which is worth a try.

“We brought back dishes that are thought to be extinct”, exclaims Winston. You must sample their monthly signature specials, the Sambal Buah Keluak ($18.00) and Otak Jantan ($20.00), which are actually near-extinct Peranakan recipes that are passed down from Winston’s beloved mother. Do order 2 days in advance if you desire a taste of these signature dishes. Baba Wins revives truly heritage Peranakan dishes that can now be shared by all.

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

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Opened by 2 Friends for the love of good and affordable burgers, Corner Burger was founded last year in a quiet corner of Brunners Coffeeshop in East Coast Road. Not the most strategic of all places, but this old-style neighbourhood coffeeshop holds a special place in Silas’ heart, one of the co-founders, for growing up, this is the coffeeshop that his family always went to.

There are only 6 burgers to choose from, Wagyu Beef Burger ($13), “Nan Ru” Tonkatsu Burger ($8), Black Pepper Chicken Burger ($7), Breakfast Burger ($7), Luncheon Meat & Egg Burger ($6), and Canteen Burger ($4). Each burger comes with a large side of relatively thick-cut fries that are well-seasoned with a generous pinch of salt and spiced with just a touch of paprika.

Breakfast Burger ($7) – why eat hash browns, bacon, eggs and bread separately when you can have it all in one bite with this Breakfast Burger ($7)? It’s tough to go wrong with these classic breakfast food; when put all together, this burger perhaps the best thing to wake up to. The slices of bacon are super crisp salty chips – just the way I like my bacon to be.

“Nan Ru” Tonkatsu Burger ($8) – in between the huge fluffy buns lies a thick, huge breaded fu ru (fermented red bean curd) marinated pork chop, smeared with fu ru mayo to heighten the funkiness of this whole burger which immediately hits all your senses and your tastebuds when you dive into it. The pork chop was crusty-crunchy and we love how well the flavours of the fermented red bean curd had managed to penetrate into the pork. A little dry and tough on our day of visit, but this speaks childhood.

Despite its name, Corner Burger is not just all about burgers. Besides burgers, they also serve up 3 delicious Kampung Bowls (aka rice bowls) – which, in my opinion, flare better than the formers.

I tried the highly recommended Ayam Masak Merah ($7) Kampung Bowl which came with a huge bone-in chicken thigh drizzled in sweet tomato-y sauce. Thought that the addition of achar at the side was a nice sweet tangy addition to the slightly spicy dish, but I wished there was more punch to it.

The Beef Adobo Kampung Bowl ($8) is perhaps the best dish of all I’d from Corner Burger. A classic Filipino dish where pork or poultry is traditionally stewed in a savoury brown sauce made with white vinegar, garlic and soy sauce, Corner Burger’s adobo sauce is crazy delicious. Together with the perfectly cooked rice? Oh it was so heavenly.

Their burgers are nostalgic and their concise menu reflects the simple and classic flavours we all love and had grown up with. Portion sizes are decent, prices are reasonable too. They have the potential, and they are trying. They have collaborated with many other stalls and eateries to come up with interesting burgers such as Singapore Katong Chicken Rice Burger and Teochew Braised Duck Burger. Check out their Facebook for more details.

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

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Located a stone’s throw away from Sim Lim Square at the Bugis/Rochor area, Big Lazy Chop (Da Lan Pai) is tucked away at the corner of Short Street. The tongue in cheek name may make it sliiightly awkward to say out loud, but the cheeky name sure caught our attention.

What’s special about this tze char restaurant is that they offer a variety of bottled Craft Beers alongside their tze char dishes. Think tze char classics like Homemade Prawn Rolls (Hei Zhou) ($13/$19) and Har Cheong Gai ($13). Big Lazy Chop is also well known for their Big Lazy Signature Curry Beehoon ($30/$40) and of course, their Signature XL Ribs ($24/4pcs, $33/6pcs, $50/10pcs).

Although slightly more pricey than your average ribs, they mean it when they call it ‘XL’. Each rib was around 18cm long, and the service staff even provided disposable gloves for us to dig in. The sauce options include their Signature Butter Champagne, Classic Salted Egg Sauce, or Traditional Coffee Sauce.

We decided to go with their Signature Butter Champagne sauce for our XL Ribs and did not regret it. Before it was served to us, we spotted the service staff blow-torching the outer layer of the ribs. This gave it a slight char and a subtle smoky taste. The well marinated meat on the ribs were melt-in-your mouth tender, and was slightly fatty. Each massive rib yields quite a bit of meat. For us, the highlight was the thick layer of sticky sauce that coated the ribs. The butter champagne sauce is slightly sweet and tasted caramelized, pairing well with the meat. This novel item (because of its sheer size) is best ordered to be shared with a big group, and it can be really enjoyable to get your hands dirty and tear into the gigantic ribs!

For those working nearby and looking for an affordable yet scrumptious lunch, Big Lazy Chop has extremely reasonably priced set lunches. For $9.90nett/$10.90nett, you get a main dish, a drink, soup and even dessert. Some interesting mains that we spotted include Indonesian Curry Seafood Bee Hoon ($10.90), Moonlight Seafood Hor Fun ($9.90), Salted Egg Baby Ribs ($9.90) and Keropok Dory Fish ($9.90).

One of their most popular rice dishes is the Buttermilk Fried Chicken ($9.90) that comes with a bowl of rice and achar (South Asian pickles). Their rice is rather different as it comes mixed with cooked barley grains. However, the amount of barley grains is not substantial enough to make much of a difference. By default, the drink that comes along with the set is ice lemon tea, and you get white radish pork bone soup and a bowl of hot red bean soup as well.

The buttermilk fried chicken is drizzled with a thick, savoury sauce that is extremely creamy. While the chunks of fried chicken were nothing to shout about, the sauce went wonderfully when paired with the crispy skin of the chicken and a mouthful of rice. As chilli padi and curry leaves are added into the sauce, you get a very slight spice and the sauce is made even more aromatic. We would have preferred the chicken to have less skin and more meat, but for the price point, no complaints there.

One item that we would have loved to try would be the Big Lazy Signature Curry Bee Hoon ($30 for Medium, $40 for Large). The Combo Version gets you the best of both worlds, with seafood, crayfish and clams in the spicy looking broth. If you’re not that into spicy food, non-spicy white mee sua is available as well.

Big Lazy Chop does not have an exceptionally large seating capacity. We were there on a Wednesday afternoon, and the restaurant was packed (both indoor/outdoor seating) with the office lunch crowd! According to the service staff, dinner service is also rather busy, so its best to make a reservation before you go down. Their lunch service hours are 11.30am-2.30pm (last order 2pm) and dinner is from 5.30pm-10.30pm (last order 10pm).

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

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Jimoto Ya’s Signature Ramen was created by Chef Nobumasa Mieda of Michelin-starred Kaiseki Restaurant, “MIEDA” in Sapporo, Hokkaido. Founded in 2014 by Sun Corporation, they have recently opened its first Ramen Bar franchise outside Japan in Singapore!

The Signature Ramen features a complex and flavourful broth made from a special blend of Amaebi (shrimps) and Tonkotsu. The flavours of the ramen embody the pride and joy of the people of Hakodate, Hokkaido.

From 1 August to 30 September 2017, there is a Ebi Shoyu Ramen Otoko Set Promotion ($23 nett) which is available only during lunch. You get to choose 2 side dishes to accompany your ramen from celery salad, fried lotus, tofu, potato salad, and more. The set allows for free upsize of meat and vegetables, and comes with a barley tea, and the dessert of the day.

The Ebi Shoyu Ramen boasts a broth made from prawns and pork bones seasoned with soya sauce. It is served with a marinated egg. The deep and rich shoyu flavour, with a hint of sweetness from the prawns, make the broth very satisfying. The springy texture of the noodles complements the heartwarming broth very well.

There are other types of ramen available, and we recommend going for their set lunch menu which is value-for-money. Also priced at $23, you get a bowl of ramen, 2 side dishes, and the dessert of the day. Ebi Shio Ramen uses a similar soup base, but it is seasoned with salt. The broth is lighter on the palate though the sweetness of the prawns is still distinct.

There are so many ramen restaurants in Singapore, and it’s hard to decide on the best one. If you would like to savour something different, Jimoto Ya is the place for you as you’ll hardly come across ebi ramen elsewhere.

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

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The West of Singapore isn’t a place I’ll expect to find excellent hawker fare. My recent trip down to Tokyo Seafood BBQ at West Coast Drive proved me wrong. What initially began as a mere recommendation from a dear friend morphed into sheer interest after I chanced upon multiple good reviews. Their BBQ stingray is rumoured to be one of the best. Mimi, the humble lady boss who started Tokyo, charmed us with her good-humor, elderly laughter and words. “Honestly, it’s been decades. I can’t remember why I named the store Tokyo in the first place,” said Mimi.

With over 30 years of history, Tokyo did not disappoint. The Oyster Omelette (Small $8, Medium $10, Large $12) boasts a fluffy, albeit thicker consistency. Coupled with the omelette’s excellent texture is a sweetness from the oysters. The spicy and smoky sensation from the chilli paste coat gives the omelette an added dimension which I really enjoyed. The fresh-tasting oysters are imported from Korea. However, the texture of the oysters was inconsistent – with some soft while others chewy. Nevertheless, this is a dish that I’ll recommend.

The Barbeque Stingray (Small $10, Medium $12, Large $14, Bigger $16) served here is unlike others. While the norm entails having wide and flat stingray fins, Tokyo’s BBQ stingray is rather thick and elongated. The succulent flesh separates nicely from the cartilage too. I enjoy the heat delivered from the sambal paste, even though I found it a tad sour. What is noteworthy is the accompanying cinchalok and, especially, the chilli achar, which is an unusual dip made from ingredients like onions, hae bi and chilli paste. Eat it with the stingray or even on its own!

I will surely return for their White Clams Lala (Small $8, Medium $10), which is cooked in sambal chilli paste. The chilli paste won our hearts, with its strong shrimp fragrance and sweet-sour undertones. Each clam was fat and chewy as well! The Grilled Prawns (Small $12, Medium $15, Large $20) were, on the other hand, slightly underwhelming. A sweet sambal chilli is slathered on the bbq prawns to give it added taste. What I didn’t like was it’s dry interior which could have been due to overcooking.

My friends and I agreed that the Fried Vegetables Nai Bai (Small $4, Medium $6, Large $8) did well in striking a balance for our spice-ladened meal. Each crunchy nai bai exudes a subtle garlicky aroma which makes it hard for me to resist finishing the greens. Along with the nai bai are cubes of shitake mushrooms that are well coated with the sweet oyster sauce.

Overall, the stingray is pretty delicious. It isn’t named one of the best for nothing. However, I have to place the stingray below the oyster omelette and lala, both of which are definitely worth trying. Currently, Mimi’s nephew Bobby is learning the ropes from Mimi herself. Perhaps, one day we can find out from Bobby what exactly ‘Tokyo’ means.

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

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Zhap Chye Png stalls are common sights in coffeshops and hawker centres because of the customizability and economical prices. It’s no wonder that good stalls always have long queues and I usually use it as a gauge to determine if the food is going to be worth the calories. What makes Babas Peranakan stand out is its Peranakan dishes. The perpetual queues are a testament to their authentic Peranakan flavors.

Opened almost a decade ago, Babas Peranakan was started by Mr Tan who was inspired by his Peranakan mother’s cooking. I got there on a Sunday at about 1130am and a queue had already formed (about 8 people in front of me). They have a whole lot of different dishes to choose from so, being a typical Singaporean, I picked my dishes based on what the few uncles and aunties in front of me were selecting. Hot favorites seem to be the sayur lemak (curry vegetables, $1) and fried chicken ($3). You’ll notice that they have a variety of curry dishes including beef rendang, and ikan assam pedas (curry assam fish). I was looking forward to their beef rendang and sambal goreng but alas, I need to watch my weight.

For 2 persons, I got 2 plates of rice drizzled with aromatic curry and 5 different dishes to share. I got their sayur lemak ($1 for 1 person) which sees a generous serving of vegetables and tau pok doused in a light-colored curry. The curry is sweeter, and carries a very mild level of spiciness – perfect for spice-noobs like me. Despite the watery consistency of the curry, it was packed with flavor. I especially liked the lemak-ness of the curry; no wonder it’s so popular! Creamy, aromatic and delicious. Highly recommended!

We also got the fried chicken ($3 for 1 person) which sees a drumstick and a thigh coated in homemade batter, and deep fried. I noted that the chicken was rather small considering the price, but I liked that it was considerably fleshy. Bite through the light yet crispy batter to get to the succulent chicken meat. It’s so disappointing to eat fried chicken with dry flesh because it’s a waste of calories but this didn’t disappoint and I enjoyed it thoroughly.

Their fried egg ($0.50 for 1 person) features a simple fried egg with onions. The diced onions add a nice crunch and flavor to the egg. The servings were rather generous and the egg was well seasoned. They were warm and moist in the center, and the slightly charred exterior offered a nice contrast. Cheap and tasty. Why not?

Wrapped in a thin translucent skin, the fish cake features a well-seasoned fish paste thanks to copious amounts of chili and green onions. The crunchy pieces of prawn embedded within lend a nice bite and flavor to the fish cake. It comes served with a dollop of their homemade chili. I didn’t like the chili as I found it too pungent for me, so I enjoyed the fishcake on its own.

The entire meal cost $14 for 2 of us. Considering the number of dishes we ordered, I thought it was well worth every penny, and I’ll definitely be back. On a side note, they don’t seem to have trays available, but I asked nicely and the uncle went to the neighboring stall to get one for me.

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

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Owned by a husband and wife team, Deanna’s Kitchen is named after the wife, Denise (whose Muslim name is Deanna). A Chinese lady who has converted to Islam after marrying Asri, a Malay Muslim, couldn’t find anywhere to satisfy her cravings for Halal Prawn Mee. Hence, she decided to follow her mother’s recipe by substituting pork bones with heaps of prawn shells, anchovies and others, and created her Halal rendition of prawn mee.

Her husband, Asri, tried and loved it. So, during one of Asri’s family gatherings, Deanna decided to let his sisters and relatives try. To her amazement, her mother-in-law became her greatest supporter. This leads her to begin posting photos of what she cooked on her Instagram page, and one day, her followers just kept snowballing. Encouraged by her loyal fans, she started selling her Halal prawn mee online, and always maxed out the quantities she had to offer.

Eventually, opportunity came when Asri found out that there was a Halal food stall at Toa Payoh’s market and food centre up for rent, they went ahead to bid for it, and managed to get it on their second try. It wasn’t a smooth journey for them, but Deanna’s Kitchen finally started business on 9 June 2017.

Our first visit was on their first day of operations, and we had the Big Prawn Noodles ($6.50). The broth was light, and not flavourful enough, but the serving was generous, and the big prawns were really fresh. We also enjoyed the fried garlic that enhanced the overall fragrance.

However, on our second visit, the broth knocked our socks off. It was rich, slightly thicker, and the flavours burst in your mouth. It was so addictive we couldn’t help but slurp down the last drop. This time, we tried Prawn Noodles with Clams ($6.50). The freshness of the prawns was maintained, and the clams boasted a hint of sweetness that was very palatable.

On our third visit, we intended to try their newly introduced Lobster Noodles ($28.50) but were recommended their off-the-menu item, which is a Seafood Platter ($38.50) that’s good for 3 to 4 pax. This huge bowl of seafood goodness is fit for kings, and consists of normal prawns, clams, one whole lobster, and your choice of one crayfish or big prawns. The broth wasn’t as flavourful as the one served on our second visit, but some of the crustacean sweetness was infused in it. It would’ve been better if the lobster and crayfish were a tad less tough, but both were very fresh, and the lobster contained plenty of roe!

We patronized the stall 3 times, and realized that the standard of the broth is inconsistent, but we’re pretty they will improve as time passes by. For our Muslim friends out there, we hope you’ll enjoy this bowl of prawn mee as much as we did.

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 Deanna’s Kitchen. We will verify and update from our side. Thanks in advance!

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Perhaps one of the most classic dishes of all time is carbonara. While it’s usually made with eggs, cheese, bacon and spaghetti, it’s not a common sight to see different variations of the classic dish we love. We’ve found 7 different carbonara dishes that are worth trying.

Symmetry Cafe

Bacon is the first thing that comes to mind when I think of Carbonara. However, here at Symmetry, they have added a twist to that by replacing bacon with a fresh chunk of halibut. They have 4 different menus and the Mentaiko Carbonara ($24++) comes under the weekday brunch menu which is available from Tuesday to Friday. The dish comprises a slab of delectable miso halibut, linguine, furikake, uluru, lemon gel and mentaiko. The fish is fresh and packed with flavor. Although it may seem like an odd combination, I thought that the halibut complemented the creamy pink sauce. My only gripe would be the pasta which was a tad too cooked for me.

Old Habits

Opened 3 years ago, Old Habits got its name from its owners’ habit of collecting old items such as CDs, gramophones, telephones, sign boards, watches and even street signs. They have their own twist on the classic carbonara dish which replaces regular bacon with beef bacon. Topped with a creamy egg sauce, the Beef Carbonara ($10.50) wasn’t as flavorful as expected. Every bite yields a strong egg flavor. The pasta was cooked to the right texture but I felt that the dish was too salty. If you like beef, this might just be for you.

Creation Cafe

This next one is one of my favorites. If you’re looking for value, Creation Café is king. We went during lunch time so we got our carbonara with a soup and a cup of iced lemon tea. The owners were very warm and it’s no wonder why they’ve been around for over 17 years now. The sauces are all handmade daily because they believe in upholding quality. For $11.50, I’d say the price is unbeatable, given the portions. Topped generously with ham, sausage and mushrooms, the carbonara earned an easy full rating from us. While the sauce is a tad sweeter than others, it can get a little jelak for some. For me, the creamier the better. Great service, great food and great prices. What’s not to like?

Builders at Sims

Located just a 5-minute walk away from the Aljunied MRT, Builders at Sims offers a cozy cove for one to sit back and chill with friends. Like other cafes, they offer a decent spread of food and drinks. We got their carbonara which closely resembles the classic carbonara dish. The sauce was flavorful but not that creamy which may be a plus point for some. The pasta was done al dente, just right in my opinion. The dish is served with an egg confit resting on the pasta so make sure to burst it and mix it! On a side note, I’ve also tried and tested their Ratatouille pasta and French Toast; both of which are worth a shot. Note that they only take cash!

La Strada Restaurant

A popular choice for Italian food along Orchard Road would be La Strada restaurant. Unbeknownst to some, this Italian restaurant is usually fully booked and it’s not wise to simply walk in for a table. I arrived 15 minutes after they started operations and was lucky to grab the last table which wasn’t reserved. This is perhaps the most extravagantly-priced carbonara dish in this list but for good reason. The dish consists of guitar string spaghetti (chitarra), truffle butter, egg confit and ham crumble. For $28++, it was quite disappointing as the portion was rather small. However, the quality of ingredients used more than made up for it. I liked the extra layer of flavor from the truffle butter which is hard to miss. Although the salty ham crumble helped to cut through the cream, I would have liked to see more of it in the dish.

Pasta & Donburi

These days, it’s not uncommon to see quality hawker food that gives restaurants a good run for their money. Pasta & Donburi is one such hawker stall. Run by Kenny, the hawker stall specializes in (you guessed it) pasta and donburi. What makes them stand out is the ingredients and sauces which Kenny makes from scratch daily. He doesn’t use MSG in any of his sauces. He shared with me that he works 16 hours a day (including preparation). What dedication! The sauce is more watery; it is not as rich as others. If you like something lighter on the tummy, this is the one to go for. Generously topped with bacon bits, this pasta offers great value for its price. The pasta was a little too cooked for my liking but it’s not a deal breaker. Highly recommended!

Grill & Pasta

Situated in Sembawang Hills Food Centre, Grill & Pasta offers an affordably-priced plate of carbonara. Out of all the carbonaras featured here, this is probably the creamiest. I liked that the consistency of the sauce was not too sticky so I still managed to finish everything. For $7, you get a lot of pasta slathered in a rich cream sauce. While the pasta was a little overcooked, the generous portion made up for it. It could use more bacon though. Overall, I prefer the homemade sauce from this stall as compared to the sauce from Pasta & Donburi, but Pasta & Donburi offers the more value-for-money option. 

Hopefully, this list has helped you to figure out where to head for your next carbonara advernture. I’m a sucker for homemade and affordable food; my personal favorite is from Creation Cafe, what’s yours?

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!

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