A green salad is a great friend to the home cook. It brings in your palette the extra dose of vitamins and minerals that your body needs. Making a bowl of salad can be quick and easy, but that’s not to say salads don’t require any effort. Last weekend, I invited 10 readers to join me in a Caesar Salad Making Workshop at Salad Chef, Changi City Point.

Romaine lettuce, Parmesan cheese and croutons are always the base of a Caesar Salad. You can add any other ingredients according to your preference. Here at Salad Chef, they also also grilled chicken and eggs on the Caesar salad.

A reader asked during the workshop, what’s the difference between grilling and roasting? Well, grilling applies direct heat from above or below, which tends to cook the meat quickly. But for roasting, it uses indirect heat and is suitable for slower cooking of meat in a larger, whole piece. Here, marinated chicken breasts are used and grilled for about 15 minutes.

After sending the chicken for “sauna”, we had a competition to see who peel the egg fastest. The process of learning how to boil and peel eggs seems simple enough. But perfecting your timing to guarantee the ideal egg texture is no joke (especially when you need to peel 200 eggs in a day). So how can you ensure the best results every time?

Here’s the trick! First, crack the top and bottom of the egg shell. Next, gently roll the cooked egg on a cutting board with the palm of your hand makes lots of cracks in the shell. It only took 19 seconds for a Salad Chef staff to peel an egg!

Romaine Lettuce is the norm for a Caesar Salad. It’s better to cut the lettuce rather than tearing it by hand because this can keep it colder and uniform pieces of lettuce makes it easier to eat. Remember to wash the lettuce and dry them thoroughly as wet lettuce prevents the dressing from coating the lettuce well.

After all the preparation work, the teams are ready to assemble their own salads. A homemade dressing is the best way to lift a salad. A homemade Caesar Salad dressing typically includes lemon juice, olive oil, an egg, Worcestershire sauce and freshly grated black pepper. But to make things simpler, you can get bottled salad dressing at any supermarkets. All of them were nicely decorated and one of the teams even make it into a heart shape!

Then comes the tossing! I typically use wooden spoons to toss salads before they are softer and less likely to crush delicate salad greens. But the best way is to toss it with your hands as it can help you gauge when the salad is evenly tossed. It is best to toss the lettuce with dressing first, before adding the croutons and parmesan. The teams are way too hungry and we decided to do it altogether so that we can enjoy the salads soon (remember, crisp lettuce is one of the hallmarks of a good Caesar salad).

Thank you Changi City Point and Salad Chef for hosting this event!

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While good food is readily available in most parts of Singapore, I think it’s fair to say that certain places are not as populated with good food as others. Punggol is one of such places, and we were thrilled to find a hidden old school hawker in Matilda estate. 218 Center Hokkien Mee first started when Mr Tan took over his father’s store back in 1968. Mr Tan went on a 20-year hiatus but eventually decided to return to his craft as he felt bored of his retiree life. Now nearly 70 years old, he runs the stall with his wife daily.

When you walk into the coffee shop, you’ll notice that there’s also another stall called 218 Center Minced Meat Noodles which is run by Mr Tan’s sister. Mr Tan told me that he had shifted to this 8-month old coffee shop from his previous stall in Toa Payoh Lorong 5. He intends to find someone to take over his stall one day but tells us that his son who works in the Navy isn’t interested in the business.

His Hokkien mee stands out with a strong wok hei. Mr Tan shared that he tries to cook his Hokkien Mee in batches of 4 servings so that the wok hei doesn’t overpower the dish as compared to cooking just 1 serving. To achieve this level of Wok Hei, Mr Tan watches the temperature very closely so that it doesn’t get chao da (burnt). If you noticed loud clangs of metal, take a peep and you’ll see Mr Tan dramatically hitting the wok with his metal spatula. It is so that the noodles don’t stick to each other or the wok.

If your palate favours wok hei, you’re going to love the hokkien mee here. The smoky flavour dominates the dish and you’re definitely not going to miss it. The noodles are limp and boast rich layers of flavour thanks to his prawn broth. Mr Tan revealed that he uses prawns, pig skins, pork ribs,and more secret ingredients, to achieve the fragrant and robust broth used in the dish. The Hokkien Mee ($4/$5/$6) comes with pork belly slices and juicy prawns. I liked the firmness of the prawns but would’ve wanted more. The Hokkien Mee is the wet version and offers great value for money. Remember to mix in his homemade chilli for a sour-spicy kick. Whilst certainly impressive and appetising, I thought that the wok hei overshadowed the essential flavours of the classic hawker dish. Probably because we were his only customers when we were there, so he only cooked 1 serving. Despite that, I must admit that I’m still a fan of his hokkien mee.

We also had the char kway teow which lacks the same intense wok hei present in the hokkien mee. Topped with lap cheong (Chinese sausage) and see hum (cockles), the char kway teow($3.50/$4) didn’t disappoint. An ample amount of egg is used. I would have liked more wok hei but this is a delectable dish nonetheless.

I’m definitely impressed by Mr Tan’s mastery in imparting wok hei to his dishes. If you’re a hokkien mee fan, I’d say the hokkien mee here is definitely worth a shot.

Note that this place is really new, so your GPS might not be able to find it (I used gothere.sg, as google maps isn’t updated yet). Also note that he only starts selling Hokkien Mee at 11am even though they open at 8am (only carrot cake and char kway teow are available at 8am)!

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 218 Centre Hokkien Mee. We will verify and update from our side. Thanks in advance!

The post 218 Centre Hokkien Mee – A Smokin’ Hot Classic in Punggol appeared first on Miss Tam Chiak.

Brought to you by the same man behind Char Grill Bar, Wakon Ramen is set to offer quality ramen in a comfortable coffee shop setting. With over 11 years of experience in Western cuisine under his belt, Chef Franky Lee is the proud owner behind the ever-popular western chain Char Grill Bar which now sees nearly 30 outlets island-wide. Inspired by his love for Japanese food, Franky launched Wakon Ramen just slightly over a month ago, after learning the ropes from a trained Japanese chef. He hopes that Wakon Ramen can offer superior quality ramen at a fraction of the price that ramen chains in the city offer, so you’ll never have to splurge on ramen ever again.

I got their popular Hakata Ramen ($6.50) and added char siew ($1). The Hakata Ramen is characterized by its cloudy white broth which is made from boiling pork bones. Franky told me that it takes a minimum of 8 hours to simmer a combination of pork bones, 5-spice pork and pork skin in order to get such a thick broth. Unlike usual broths, this one feels significantly creamier, which I liked. I would have preferred it to be a tad saltier. Nonetheless, it’s a flavorful and creamy broth that won’t disappoint.

What sets Wakon Ramen apart is their broth. Boasting a creamy mouthfeel, the delicate broth sees little shreds of pork swimming within (kind of like bar chor mee in a loose sense). Franky revealed to me that he simmers the broth with a bag full of blended meat for a good couple of hours. There was a slip up on one occasion where the broth was accidentally mixed with the blended meat. However, they found that it made the broth even tastier and decided to integrate this step into the recipe!

My bowl came with 3 large pieces of char siew. The pork slices had a nice bite to them, and a good balance of meat and fat. I like to fold it up before putting the whole piece in my mouth. They don’t melt in your mouth but, for $7.50, I’m not complaining.

The ajisuke tamago is something that I’m particular about in my ramen. It bugs me when the egg yolk is overcooked so that’s the first thing I’ll devour when I’m eating ramen (that and the seaweed). The Hakata Ramen comes with half an egg (you can add $1.50 for a whole egg). Mine was a little runny but not a deal breaker. The onsen egg exuded distinct herbal undertones which is something different. Knowing that the egg was well-exexuted, I’ll happily top up for more eggs next time I visit.

For miso fans, Wakon Ramen also offers a tasty Tonkotsu Miso ramen ($7.50) to satisfy your hankering. The ingredients are similar to the Hakata ramen which includes char siew, half an egg and noodles. The broth, on the other hand, offered more robust flavours. While the broth is distinctively sweeter than its Hakata counterpart, I would’ve preferred if the broth had stronger miso notes. Nonetheless, you won’t be disappointed by it.

I also had the Volcano Seafood Ramen which is also one of the stall’s signature. You get to choose your spice level: less, regular or extra spicy depending on your abilities. I’m realistic and got the less spicy version. For $9.90, this is the priciest bowl of ramen in the their arsenal which sees 2 scallops, 2 baby squid, half an egg and a prawn. I topped up for an extra egg. Personally, I felt that the spice was manageable nothing overpowering. The flavourful broth exudes a slightly spicy finish that grows on you. The seafood was fresh and well worth the extra dollars. Out of the everything I tried, this is the bowl I’d go back for the next time.

If I had to pick, I’d like to be able to choose the firmness of the noodles. For $6.50, this bowl of delicious ramen really gives ramen chains a good run for their money. Personally, the volcano seafood ramen was my favourite. If you’re not into seafood, you could also opt for their regular volcano ramen which features conventional char siew slices in exchange for the seafood. If you’re starving, feel free to add more ingredients like squid ($2.50), prawns ($1.50), scallops ($1.50), chashu ($1), ajisuke tamago ($1.50) and even more noodles ($1).

Pasir Ris isn’t the most accessible place, but I reckon its worth a visit if you’ve got the time.

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

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

The post Wakon Ramen – Quality Bowls of Ramen Under 10 bucks appeared first on Miss Tam Chiak.

The perfect pairing of wine and food can elevate your dining experience. Whisky, though, can be a stumper. Most people like to enjoy whisky on its own, or with small snacks like nuts.

In fact, whisky can be a great dinner companion with food. At the 12-seater Californian style sushi bar, Southpaw, you can find omakase sets with whisky pairings. The restaurant is small and informal – the sushi counter and dining tables are merged. Hence, you can watch your dinner being made, right in front of your eyes.

Southpaw’s owner, Roy Ng, is a whisky connoisseur. He will be there on-site to share more about whisky pairing, and advise on the type of whisky that will best pair with a particular dish. If you’re more of a sake person, don’t worry, there’s also a range of sake available. Roy’s good friend, Kenny Khoo, helms the kitchen. Having worked in Nogawa and Tatsuya previously, Chef Kenny has more than 17 years of experience in Japanese cooking.

The menu features three omakase sets. The Omakase ume ($68++) comes with a mini bara chirashi, while the Omakase take ($98++) and Omakase matsu ($138++) comprise seven and nine assorted pieces of sushi respectively.

My night at Southpaw kickstarted with the $98++ omakase set. To begin, we were served a huge Canadian oyster with Glen Garioch 19 Year Old. Single malt whisky is the finest expression of whisky, made at a single distillery. Sweet and briny on the palate, this single cask whisky matches the appetizer flawlessly.

Think of pairing whisky with food like you’re adding sauce to a dish. I thought it was end of the story after I slurped my oyster and sipped my whisky, but no, I was then asked to pour some of the golden liquid into the empty shell. To my utmost surprise, the whisky tasted even lovelier with the salinity left behind in the shell.

Many of the garnishes, and even soya sauce, have been created or improved behind the small kitchen counter. These are the little touches which make Southpaw different from others. For example, the salmon carpaccio was topped with caviar and truffle-flavoured bonito flakes, specially made by Chef Kenny. The toasted bonito is packed with a lot of umami and the truffle flavour was pleasant, and not overpowering.

The quality of the fish, and the way that it is handled, is taken seriously at Southpaw. Dewy and smooth cuts of salmon, tuna and yellowtail, are served neatly with freshly grated wasabi.

The climax of the meal is the seven different types of sushi, which often includes seasonal treats. Chef briefly grilled some of the thin slices of raw fish over a stove to achieve that smokiness, before putting it together with sushi rice.

The Foie Gras on Scallop sushi and Aburi Salmon with Toasted Bonito Flakes sushi were delicious. So was the silver-skinned kohada with wakame, a rather rare type of sushi (at least to me). A sushi roll at the end completes the experience, before we were served fresh clams soup and dessert.

If you prefer a shorter and simpler dinner, order the Special Chirashi ($38) which boasts generous portions of seasoned sashimi cubes on a bed of well-seasoned vinegared rice. Interestingly, there is also crunchy burdock root and radish which Chef pickled himself.

The whisky menu is rather extensive. Some of the choices are Speymalt from Macallan 2007 ($13++ a dram, $215++ a bottle), Benromach 10 Year Old ($12++ a dram, $200++ a bottle) and The Ten 2008 #3 Light Highland-Clynelish New Release ($14++ a dram, $155++ a bottle). There is also a selection of sakes and beers.

This post was brought to you by Southpaw Bar & Sushi.

The post Southpaw Bar & Sushi – A Taste of Japan and Scotch Whisky appeared first on Miss Tam Chiak.

I have constant cravings for Thai food. Pad Thai, Thai Basil Chicken Rice, Mango Sticky Rice…perhaps I was a Thai in my past life. My friend and I were looking for a cheap and good eats in Orchard Road and I came across Kra Pow which has been very popular lately.

Opened January last year, Kra Pow means holy basil in Thai. They serve a good offering of Thai dishes and most of them are less than $10. The crispy Thai Wings ($6.90) is small and skinny but well marinated and juicy. I like it that the meat falls off the bones easily and is great with Thai chilli dip.

The highlight of our lunch is Drunkard Noodle Pork ($7.90). If you love Thai food, you’re probably already familiar with drunken noodles, or pad kee mao. It is typically a plate of kway teow (or broad noodles) stir fried with soy sauce, fish sauce, oyster sauce, garlic, meat, chilli and holy basil. It was said that the name derived from someone who wanted to eat something after a night of drinking. Rice wine is used to prepare the dish.

The aromatic plate of noodles arrived at our table shortly. The rice wine was distinctive and the noodles came out soft and chewy. That spiciness comes to you after a few mouthfuls and it lingers. Such a simple looking dish but yet full of flavours! It’s awesome no matter I am drunk or not.

For something soupy, try the Sukhothai Noodle ($7.90) featuring pork belly fritter onsen egg in clear broth. Equally spicy, you can pair it with an icy cold Thai Milk Tea ($3.90) for help distinguish the heat.

The Mango Sticky Rice ($6.90) is a great ending to our meal as the sweet and cold mango cubes are served with warm glutinous rice and fragrant coconut milk.

I usually head to Thai Tantric if I want to have cheap and good Thai food in Orchard Road. But looks like I have found another great option. My friends also recommended me to try their Squid Tentacle Fritters ($8.90) and Pad Thai ($9.90). Time to arrange for a second visit!

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

The post Kra Pow Thai Street Food – Thai Food for Less Than $10 in Orchard Road (Try the Drunken Noodle!) appeared first on Miss Tam Chiak.

For one reason or another, Singaporeans just love to add curry to everything we eat. Unique to Singapore and Malaysia, Curry Fish head is an iconic dish made from stewing a red snapper (angkoli) head in a fragrant pot of curry with assorted vegetables. So, we have uncovered 13 curry fish heads that will make you swoon. 

Hooked On Heads

As the name suggests, Hooked on heads will literally get you hooked on their curry fish head. The decade-old restaurant’s signature dish is their assam curry fish head which is the reason why people patronize the restaurant. If you decide to walk in to get a table on week nights, you’ll be disappointed. Unless you call in or go before dinner time, I hear its quite impossible to get a table. Owing to the lavish use of coconut milk, the curry was creamy without being too oily. The curry carries a heat that doesn’t overwhelm but instead enhances the flavors of the curry. I’m not into sour food but this curry is really something else. The rich curry boasts a robustness that complements a distinct sourness – really impressive. The angkoli fish (red garoupa) was fresh and sweet. This is probably my favorite out of the list and I sincerely recommend it if you haven’t tried it yet. Remember to call ahead to avoid disappointment.

Xin Yuan Ji

Another noteworthy assam fish head can be found at Xin Yuan Ji, which is conveniently located near Bugis MRT. The bubbling curry is served in a claypot, so remember to get your camera out! I liked the generous servings of tau pok (bean curd) and vegetables. The fragrant curry is thick and well balanced, nothing too overwhelming. I liked that the curry wasn’t too spicy and that it leaves a pleasantly sweet aftertaste in your mouth. I would’ve preferred a more distinct sourness from the assam and more generous serving of fish. The angkoli fish wasn’t as fresh as it should be, though. The fish also carries a slightly stronger fishy taste which can be quite offputting for some. Nonetheless, the essence of fish head curry is still captured well in the dish and you can see it from the incessant queue. I hear that their fish soup bee hoon is one of the more popular dishes. Also note that they only take NETS for orders above $30.

Yu Cun Fish Head Curry

This one is for the east-siders. Yu Cun Curry Fish Head offers an attractive curry fish head with some delectable tze char dishes to go along with. Unlike the usual fish head curries, they choose to use the head of a sea bream instead of the regular red garoupa. You can also choose your spiciness level so that you can enjoy the curry just the way you liked it. We picked the normal level but felt that we could handle more. The curry was thick and creamy which makes for an excellent pairing with rice! I felt that the generous serving of vegetables and tau pok made the dish worth every penny. If you intend to visit, remember to give other dishes like the Chicken with Radish ($10.80) a try!

Soon Ho Eating House

While they are not Halal certified, Soon Ho Eating House’s curry fish head is made without any pork or lard. They feature a Singaporean-style fish head curry instead of the more popular assam fish head curry. The main difference is the lack of assam (tamarind) which eliminates the sourness from the curry. You can probably tell from the pictures that this curry is significantly oilier than the rest. I liked that the curry wasn’t too thin and had a good mouthfeel. The curry, however, has a more watery consistency as opposed to a thick creamy base, probably due to the lack of coconut milk. The fish was notably larger, and is good for about 4 people. I would say that the serving is more generous, as compared to that of other stalls, for approximately the same price. They also sell other seafood dishes such as Chilli Crayfish and Assam Snapper Fish Meat!

Zai Shun Fish Head Curry

Recently awarded the prestigious Michelin Bib Gourmand 2017, Zai Shun Curry Fish Head offers an assam-styled fish with a distinct tanginess. I prefer the assam-styled version fish curry because of its sour character which I find refreshing. The curry is light, yet full-bodied, and goes well with the red snapper fish, which was fresh and sweet. For $26, you’ll be able to satisfy yourself and 2 more so don’t forget to call your friends for this one. There’s nothing much to not like about this curry fish head but I just prefer the one from Hooked On Heads.

Nana’s Homemade Fish Head Curry

Spice-kings and spice-queens rejoice, because this one is for you. Most curries probably aren’t that spicy but this is may just be enough to give you a kick. Nana Homemade Fish Head Curry offers a thick and spicy curry fish head that appeals to many Singaporeans. What stands out is their use of yam, which has been cooked till soft, in the curry. The interesting combination was surprisingly well thought out and worked really well. We also noted that the fish was fresh. Depending on the market rate, the price of the curry fish head can vary from time to time. Overall, it was pretty well executed which allowed the essence of fish head curry to shine, despite the fiery spice. If you love spice and curry, then you can’t afford to miss this.

Gu Ma Jia

Inspired to create a cozy place intended for family gatherings, Gu Ma Jia stands out as yet another contender in this fish head curry race. If you do a google search, you’ll see tons of praises for the curry fish head here, and it does live up to its reputation. While the recipe of the fish head curry is top-secret, we know that they use 13 different spices to create the flavorful curry that many have fallen head over heels in love with. It’s also worth noting that they make the assam curry themselves daily, and also get their fish daily from the market (no supplier) to guarantee the superior quality that they’re known for. The rich curry is fragrant and carries a slight heat. The generous use of okras and tomatoes make this dish even tastier! The tanginess is distinct and addictive. The fresh fish adds an appetizing sweetness to the dish. Whether you enjoy assam curry, or not, we don’t think you’ll be disappointed by this.

Muthu’s Curry

Started in 1969, Muthu’s Curry offers a spicier take on the popular fish head curry that we all love. They specialize in curry and are famous for their  authentic and flavourful curry. Their signature fish head curry comes in 3 sizes. Although a little oily, the curry is thick and flavorful. The addition of tamarind results in a unique sourness and the incorporation of pineapple adds a nice touch of acidity. Excellent service, great food, and a pleasant interior. We approve. 

Ocean Fish Head Curry

Standing as the most expensive fish head curry in the list, Ocean Fish Head Curry is taking the game to a whole new level. Ocean Fish Head Curry delivers the quality that you will expect from an upscale restaurant. They use only authentic Peranakan ingredients to craft their mouth-watering curry. To say that the serving of fish head was generous is an understatement. The fish which was of superior quality was simply amazing. The quality of the ingredients, especially that of the the fish, justifies the price ($40). However, I think that there are other places that give Ocean Fish Head Curry a good run for the money. While the curry is unique, I think you can get curry fish heads that are just as good (dare I say better) for a fraction of the price elsewhere.

805 Hougang Kitchen

Hidden away in a coffeeshop in Hougang Central, 805 Seafood Kitchen is known for their signature curry fish head. They do offer a good selection of tze char dish, as well. For $25, we thought that the portion of fish head wasn’t as generous as others that we’ve tried. However, the generous serving of cabbage and okra was commendable. The traditional-style curry wasn’t too oily and it complemented the fish. I thought that the curry was a little more watered-down than the other curries but I enjoyed that since I’m not really into spicy food. If you prefer your curry spicy, then this probably isn’t for you. 

Karu’s Indian Banana Leaf Restaurant

Karu’s Indian Banana Leaf Restaurant features a curry fish head that is a little different from the usual curry fish heads because of the use of Indian spices. They offer 3 sizes of curry fish head ($23.50/small, $30/medium, $34.50/ large) but we decided to go for the small one since we weren’t really hungry. However, we were pleasantly surprised by the size of the fish head. Not sure if they serve fish heads this large usually but ours was definitely bigger than expected. The curry lacks the creaminess from the coconut milk as seen by the darker color of the curry. In other words, it’s not as lemak as what you might expect but it offers a more distinct taste of tomatoes. If you get a rice set ($3.20), you’ll get free flow rice, papadum and pickled vegetables. Note that you’ll have to take the elevator from the first floor to get here.

West Co’z Café

Who says Muslims can’t get to enjoy curry fish head too? Probably the only Halal-certified curry fish head on this list, West Co’z Café offers both traditional and assam-style curry fish head for only $20, making this the cheapest curry fish head on our list. And the best part? The curry fish head is definitely one of the better ones on the list. We got the traditional curry fish head and even dabao-ed the leftovers home when we couldn’t finish it. If you’re looking for an air-conditioned place that serves an impressive selection of Halal-certified Chinese Tze Char dishes, West Co’z is it. If you love spicy food, then this curry is for you. Its significantly fierier than the usual curry fish head (I noticed myself reaching for the iced water more often). The curry was addictive and well-balanced, and the fish was fresh. I have no complaints. Even though I stay on the other side of the island, I’ll definitely be back to try the Assam Curry Fish Head which is also highly raved about. 

Chye Lye Fish Head Restaurant

Last but not least, we have Chye Lye Fish Head Curry Restaurant which also specializes in assam-style curry fish head. I had to visit this restaurant twice since they were sold out the first time I visited them on a Sunday. They open from 5pm to 930pm for dinner and I was there at 730pm, but they were already sold out of curry fish head by then! Although disappointed, I returned on a Saturday at 4pm this time to ensure that I got the first curry fish head that evening. This is an extremely close second favourite, behind Hooked on Heads. The fish was really fresh and the piquant curry has a distinct sourness that was very appetizing. It’s one of those foods that just gets better as you eat it. I finished the whole pot! They could have been more generous with the vegetables though. If you’re craving for some assam-style curry fish head, be sure to check them out! If you’re visiting on a weekend, just remember to come earlier to avoid disappointment.

Curries made by Chinese, Malays and Indians are all subtly different with varying ingredients and spice levels but they all boast that same great-tasting flavour that we all love. If you have any other recommendations, do share it with us!

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 13 Heavenly Fish Head Curries That Will Make You S-curry Back For More! appeared first on Miss Tam Chiak.

[JAKARTA, INDONESIA] To celebrate 130th Anniversary of Raffles, Raffles Jakarta has launched the Raffles Culinary Journey Sunday Brunch where you can indulge in the signature dishes of each Raffles destination.

To start, we had the Jakarta’s version of The Singapore Sling which was prepared right at our table. I am sure many of you know that the Singapore Sling is a famous cocktail from Raffles Singapore. At Raffles Jakarta, the Sling is given a local twist with North Sumatran passion fruit and native star anise, the lead notes of a telling blend of flavours, it has been named, The Jakarta Sling.

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There are five main buffet stations at Arts Café, from the appetizers to pastry, meat, main and desserts. We were spoilt by the various options of Continental and Asian cuisine served in chic interiors. There were fresh seafood on ice, sushi, cold cuts, salads and hot dishes.

At the live station, fresh crayfish was flambe with cream sauce. There is also a carving station with ribeye steak and roasted greens.

Now here comes the fun part! Let your appetite guide you through France, Turkey, China, Cambodia, Phillipines, the Middle East and of course Singapore and our home here in Jakarta.

Inspired by one of the most famous dishes of Singapore, “Singapore Chilli Crab” was given a twist by Raffles Jakarta culinary team by replacing it with a fried squid ink bun filled with creamy crab meat and coriander leaves. It has been on the menu for Raffles Jakarta since it opens its door to the public, and has been the hotel’s signature dish at Arts Café by Raffles with more than 67,500 buns sold. Drizzled with our famous chilli crab sauce, each bun has chunks of crab meat packed into a steaming hot bun. Even though I prefer a thicker and richer sauce, this is a savoury gravy-filled treat that spells home.

Another memorable dish is the Perfect Egg, a dish that was inspired by the Japanese cuisine Matsuhisa to the celebration of Italian regional food at the Michelin-star restaurant Il Carpaccio, at Le Royal Monceau, Raffles Paris. Incorporating fresh seasonal mushrooms, the Perfect Egg made its way onto the plate for the exclusive VIP dinner at Il Carpaccio and has been on the menu ever since.

There were other dishes such as Rendang & Foie Gras in Truffle Bun, Slow-cooked Oxtail Parmentier with Black Truffle jus and Thai Young Coconut. Note that these dishes are on rotational basis.

There is always room for dessert. I mean, who won’t be attracted to the table of pretty cakes and ice cream?

The new Arts Mango is utterly delicious, it’s creamy and sweet-sour, and never less than utterly refreshing. Those mango cubes on top… oh man, they are so so sweet!

This is a truly unique Sunday brunch experience. Raffles Culinary Journey Around the World is available every Sunday from 12:00 PM – 3:30 PM at Arts Café by Raffles.

IDR 688,000++ per person including free flow of non-alcoholic beverages
IDR 275,000++ per child (ages 6 to 12 years) includes a selection of fruit juices
Additional IDR 200,000++ per person including free flow beer and house wines
Additional IDR 1,200,000++ per person including free flow champagne

RAFFLES SPA

For the real indulgence, head to Raffles Spa before having your brunch to enjoy the Signature Heritage Massage. Using a combination of Lomi Lomi, Balinese and Javanese massage techniques, and a signature Ginger oil, this traditional massage decreases muscle tension, indulge the senses, and relaxes the mind and body.

There are also steam room, experience shower, vitality pool and ice fountain for you to use. We also relax at the Heated Relaxation Loungers which provide the radiated heat surface and warms the body. It is the perfect place to retreat after a long day (or like us, after a long day of eating).

ART EXHIBITION

Raffles Jakarta is all about arts. Take a slow walk around the hotel with the Art Concierge and you will realise that there are many pieces by the celebrated Indonesian artist Hendra Gunawan, mostly depicting the charm of rural life and the beauty of nature. There is also a Ciputra museum linked to hotel where it pays tribute for Hendra Gunawan.

STAY AT RAFFLES

It was a very short trip in Jakarta, hence I didn’t have the time to stay here. But we did a walk around the hotel and I was so tempted to book another flight to come back and enjoy the rooms and bespoke services. I have been to Raffles Singapore a few times and I realised each Raffles has its very own story to tell with a compelling mix of cultures and styles. I look forward to coming back here again!

FLY BY SCOOT

Scoot and Tigerair officially completed their merger, and under the merged Scoot brand, it now has a wider travel network of 65 destinations across 18 countries.

Scoot from Singapore to Jakarta from as low as SGD 55, or to Surabaya from SGD 74 (For travel by 24 March 2018) ! Log on to www.FlyScoot.com to book your tickets now. ESCAPE THE ORDINARY!

Disclaimer: this was a media trip

The post Raffles Jakarta – Culinary Journey Around the World Sunday Brunch at Arts Café appeared first on Miss Tam Chiak.

It’s always refreshing to see young hawkers take up the baton of running the kitchen from their parents. Even though they lack experience, their courage and dedication to their job really shows in their attitude and their food. The food scene could definitely do with more of such hawkers and I was glad to have stumbled upon one! Launched slightly over a year ago, Wonderfull Nasi Lemak is run by 26-year-old Lois Er. If you’ve been keeping up with Singapore Food Festival, you might remember Lois as 1 of the 9 pairs of hawkers and chefs from Open Stoves 2017. She collaborated with chef Sid Kim (Vatos Express) to create the unique Wonderfull Beef Rendang Burrito Bowl.

Lois told me that the recipes of all the food items that the stall serves came from her dad. Now, he has imparted the relevant skills and techniques to Lois so that she can run the stall on her own. Lois graduated 2 years ago with a major in accountancy. but she decided to follow her passion in food instead.

Lois(right) is well-versed in graphic design, and came up with the design for the signboard, and apron (the one they’re wearing). She shared with me that the inspiration for the name of the stall came from her dad’s usual quirky catchphrase “what a wonderful (blank)”. She translated it to Chinese as 万得福 (wan de fu) which serendipitously means a thousand blessings in English. In this sense, she hopes that her food will be a blessing to others.

Eunice (left), Lois’s younger sister, is also following in her sister’s footsteps as she readies herself to head their second stall which is opening in Yishun Park Food Centre this month! She told me that they’re looking to expand their menu further by introducing economical bee hoon. I’ll definitely be back to support when they open then!

I ordered a set B which comprises a chicken wing, peanuts and anchovies, choice of scrambled or sunny side egg, sambal chilli and fragrant rice. For $3.50, I thought that the portion was decent and definitely filling. The batter for the chicken wings and drumsticks are all made from scratch. Crispy on the outside and moist on the inside, the chicken wing was faultless and finger licking good. Highly recommended!

For me, the essence of nasi lemak lies in the chilli. It may seem unimportant but I feel that it’s what brings all the components of the dish together. The housemade sambal chili isn’t overly sweet, and the balance of spiciness and sweetness was spot on. I also liked that the rice which, in my opinion, was of the right consistency – not too dry and not too mushy. The grains were firm, and had a robust lemak flavor that’s hard to miss.

If you’ve got a bigger appetite, feel free to add more items to your nasi lemak. They’ve got a decent spread of affordably-priced fried items and vegetables. They also serve curry vegetables (sayur lodeh) if you prefer a wetter nasi lemak!

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

The post Wonderfull Nasi Lemak – Wonderful Wings and Superb Sambal appeared first on Miss Tam Chiak.

The fat boy in me bounced when I heard about Claypot Mee Tai Mak. So, we ended up at 136 Hong Kong St Fish Head Steamboat, which serves the claypot delicacy. The eatery has been in operation for over a decade. 136 was apparently the unit number of its first ever shop, which used to be at Upper Thomson.

Of course, we had to have the Special Braised Mee Tai Mak (Small $5, Med $8, Large $10). Every mouthful of Mee Tai Mak and gravy was delightfully filled with minced meat and traces of egg white. Though the texture of the silver needle noodle (or commonly known as mouse tail noodles) resembled that of hor fun, eating it was sure a lot less messy because it was smaller. The gravy struck a fine balance between sweet and salty, but it’ll be excellent if the gravy was thicker.

It’s Zi Char right, so we definitely ordered more than just the Special Braised Mee Tai Mak. The Cantonese Seafood Crispy Hor Fun with Egg (Small $4, Med $6, Large $8) comes separated – hor fun on one plate and the seafood gravy in a bowl. Stare in awe as the initially crispy hor fun softens as gravy is poured over it. I prefer the braised Mee Tai Mak over this dish, mainly because the gravy had a seafood odor which I didn’t like. Seafood lovers will, however, delight in the generous amount of sliced fish, prawns, squid and vegetables swimming in the gravy.

Their rendition of Pork Rib With Salted Egg (Small $10, Med $15, Large $20) comes without the splash of salted egg yolk gravy you’ll find usually. The coating of the meat was a tad soggy too. Fortunately, the meat was nicely moist. The salted egg yolk seasoning was also just right. I loved how the dish was ladened with fried curry leaves and chilli padi, which gave it a slightly spicy kick.

Indulge in this addictive Stir Fried Chicken with Special Paste (Small $10, Med $15 Large $20), which comprises small pieces of chicken coated in a thick, sweet seasoning, cooked with curry leaves and onions.

Usually, I’ll ditch the greens in zi char sessions but the Stir Fried Pak Choy with Garlic (Small $9, Med $12, Large $15) is not to be missed. 

I am impressed by the selection of dishes available –  there’s even ostrich meat! We ordered every dish in medium size, which was sufficient for 5 of us. If Upper Aljunied is too far for you, don’t fret because 136 Hong Kong restaurant also has another outlet in Clementi.

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!

The post 136 Hong Kong St Fish Head Steamboat – Bubbling Claypot Goodness appeared first on Miss Tam Chiak.

Jjigae is a popular Korean hotpot which consists of a heartwarming broth, and a variety of ingredients such as vegetables, meat, and seafood. This Korean stew is perfect for friends and family to share and enjoy. At Jjigae Jjigae, you can have a good time with your loved ones, while indulging in healthy dishes.

The Beauty Collagen Jjigae comes in either single or double pot size, and each pot is priced from $12.90 to $28.90. Begin by selecting your collagen soup base from three choices – yuzu salt, doenjang, and kimchi gojuchang. The initial taste of the yuzu salt broth is savoury, but you’ll be surprised by the zesty twist at the end. Simmered for over 16 hours, the signature house-made beauty collagen stock will give you a youthful radiance, energy, and metabolic boost. 

Next, choose your meat. We had the Pork Beauty Collagen Jjigae ($12.90 single portion) which comes with paper-thin pork slices, cheddar cheese, cheese cocktail sausages, cheese tofu, napa cabbage, enoki mushrooms, shitake mushrooms, white onion, leek, tau kwa, baked beans, rice cakes, kimchi, and sweet potato starch noodles. The pork slices are tender, and you get a mix of textures in every mouthful.

You can also have fun moulding your very own rice balls. There are 6 flavours ranging from the unique Thunder Fusion rice balls, to luxurious Crab Meat & Roe rice balls, to the more traditional Bulgogi Beef rice balls. The mini portion costs between $5 and $5.50, while the regular portion costs between $9.80 and $10.80. You don’t have to worry about getting your hands dirty, as there are gloves provided.

The Thunder Fusion Rice Balls ($10.80/regular) is the restaurant’s Korean rendition of our Hakka Thunder Tea Rice. Give the medley of ingredients such as long beans, leek, seaweed, brown rice, dried shrimps, fried tau kwa, sweet cai po, and chilli padi, a good toss before rolling them into your desired shapes. It is flavourful, and the sweetness from the sweet cai po balances out the savoury taste of the dish nicely. These rice balls are not too heavy for lunch, and make a delightful meal.

There are numerous food choices at Raffles Place, but if you want to dine at an air-conditioned restaurant without spending too much, Jjigae Jjigae is a great option!

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

The post Jjigae Jjigae – Individual Healthy Korean Hotpot(Interesting Soup Bases!) appeared first on Miss Tam Chiak.

The family-run business Nasi Padang Indonesia Bandung has been operating for 4 years. We spoke to Chef Cicih, an Indonesian Muslim lady who wakes up as early as five in the morning to prepare the ingredients. All the Indonesian dishes you see here are cooked based on recipes from the 59-year-old cook.

The stall boasts an impressive repertoire of dishes, but one of the more unique dishes is the Nasi Rawon. Originated from Surabaya, Indonesia, the Nasi Rawon is essentially rice served with Indonesian beef black soup. Chef Cicih’s rendition of Nasi Rawon ($5.50) is similar, but with discernible traces of beef trimmings. There is also Beef Lungs, Begedil, Tempeh, Sotong Sambal, Coconut Shavings as well as Sambal Chilli. Beyond its seemingly tough leather exterior, the lungs are actually quite easy to chew through! Note that Nasi Rawon is available only on weekends and public holidays!

I found the Mee Siam ($3) packed with flavor. Perhaps one of my favourite, each mouthful of rice vermicelli carries sweet and tangy undertones. 

There are other dishes worth trying too. The Mee Rebus ($3) is a simple assembly of egg noodles drenched in a viscous gravy that is slightly sweeter than that of other bowls of mee rebus I’ve tried. The Lontong ($3) isn’t the best, with a mild tasting curry that contains ketupat (compressed rice cakes). Pair the sweet sambal with the lontong to spice things up!

You can also grab a bowl of Mee Soto ($3) for a satisfying breakfast.

To determine whether a plate of nasi lemak is good, we scrutinise the rice. Here, the rice in their Nasi Lemak ($3.50) exudes a subtle coconut aroma. I would prefer the rice to be more lemak, though. Accompanying the rice is a portion of crispy fried chicken ($1.50/pc), ikan kuning, egg, as well as sambal chilli. The crispy fried chicken stands out, with a crispy, albeit slightly oily, batter.

Here are a couple of nasi padang dishes to try when you visit. The Beef Rendang ($3) may lack consistency, with contrasting tough and soft textures, but you might enjoy the spice and herbal flavours that slowly develop as you chew on the beef. The Ayam Merah ($3 – $3.50) which sees tender chicken meat coated with a sweet and tangy sauce, is a must-try too. 

Found in a coffee shop within Sengkang, Nasi Padang Indonesia Bandung serves authentic Indonesian cuisine that is definitely value for money. I’ll be back for the mee siam, and the variety of mouth-watering nasi padang dishes!

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

The post Nasi Padang Indonesia Bandung – Indonesian Cuisine Cooked With Love appeared first on Miss Tam Chiak.

Celebrate Mid-Autumn Festival with Bakerzin’s Crème de la Crème 2017 Mooncake Collections this year. Delicately handcrafted with low sugar lotus paste, each masterpiece is made with premium ingredients, with a touch of finesse.

Whether you are purchasing the mooncakes as a display of love to friends or family, this year’s floral tin packaging will draw you in with its meticulous design which symbolises the welcoming of autumn, abundance, grace and a blissful reunion!

Bold Collection 惊赞系列 [ONLY 500 BOXES!]

You can look forward to traditional mooncakes with a modern twist as Bakerzin brings to the table this year’s Bold Collection flavours that include ginger, tom yam, American ginseng and sakura ebi. Be wowed by the Tom Yum Mooncake – the tom yum blend comes with subtle hints of spiciness. Trust me, this is pretty good!

• Ginger Mooncake
• Tom Yum Mooncake
• American Ginseng Mooncake
• Sakura Ebi Mooncake

Supreme Collection 至尊系列

This is the pinnacle of traditional baked mooncakes – a celebrated myriad of flavours that surprise with streaks of savoury and sweet. Sink your teeth into a savoury Chicken Bak Kwa Wu Ren Mooncake – a generous mixture of fragrant Chicken Bak Kwa and healthy blend of five different types of grains, complete with a citrusy hint. It boasts a textural mix of wholesome goodness.

• Chicken Bak Kwa Wu Ren Mooncake
• Tangerine Wu Ren Mooncake
• Classic Melon Seed Mooncake

Signature Collection 经典系列

Those who have a penchant for classic treats will love the Premium Egg Yolk Blend which is baked to a gorgeous golden brown. It features a thick layer of perfectly cured and aromatic salted egg yolk paste in the centre, promising a generous portion of egg yolk in every bite! The lotus paste is silky and mildly sweet, while the yolks hold just the right amount of saltiness.

Pure Divine Collection 水果冰皮系列

My favourite collection of the lot has to be the Pure Divine Collection. These sweet pastel gems invigorate you with their tangy exotic flavours. Taking centre stage is the Cempedak Snow Skin Mooncake. Sweet, luscious and packed with a fragrant tropical punch, the mooncake holds a rich and creamy cempedak paste in a pillowy soft snow skin. This mooncake is worth every calorie! What’s more, they are great for the little ones too!

• Cempedak Snow Skin (100% Pure Cempedak)
• Honeydew with Apricot Snow Skin (with apricot crunch)
• Taiwan Green Mango Snow Skin (with mango crunch)
• Yuzu Snow Skin

Prestige Collection 甜酒冰皮系列

Satisfy your sweet tooth with the Prestige Collection which boasts a luscious white chocolate truffle ganache infused with liqueur. My favourite is the Coconut Liqueur Snow Skin mooncake. Every piece is armed with alcohol nuances that complement the mooncake perfectly. I am sure this boozy sweet treat will tug at your heartstrings.

• Apple Vodka Snow Skin
• Butterscotch Baileys Snow Skin
• Coconut Liqueur Snow Skin
• Latte Kahlua Snow Skin

Heavenly Collection 黑芝麻冰皮系列

Are you a fan of black sesame? The name of the collection speaks for itself – intense, rich and flavourful roasted black sesame is ready to conquer your palate and leave an indelible impression. I had the one with crunchy peanut butter in the middle. Just a taste of it and you will be over the moon.

• Black Sesame Snow Skin
• Black Sesame and Butterscotch Snow Skin
• Black Sesame and Peanut Butter Snow Skin
• Black Sesame and Coconut Egg Custard Snow Skin

Where to order?

Bakerzin 2017 Mooncake Collections are available for order at www.bakerzin.com/mooncake or at all Bakerzin and Nom La La by Bakerzin outlets in Singapore.

Early birds get to enjoy 10% off purchases made between 1 Sep and 10 Sep 2017. POSB and DBS cardholders are eligible for an additional 15% discount while PAssion / SAFRA cardholders are entitled to a further 10% discount.

Collection of mooncakes runs from 10 September to 4 October. The dateline for online orders to be accepted and processed is 2 October, 2pm, and the last day for mooncake delivery is 3 October.

Bakerzin mooncakes are also available online on Qoo10 (http://www.qoo10.sg/shop/bakerzin), ezbuy, Fave, and Redmart.

In addition, Bakerzin mooncakes are also retailing at two O’Coffee Club outlets.
• 290 Orchard Road, #03-09, Paragon, S(238895)
• 5 Raffles Place, #B1-25/26, Raffles Place MRT Station, S(048618)

Bakerzin Singapore and Nom La La by Bakerzin Outlets
1. Gardens by the Bay
18 Marina Garden Drive, #03-03, Singapore 018953
Opening Hours: 10am – 9.30pm (Mon – Fri), 9am – 9.30pm (Sat, Sun, PH)

2. Maju Avenue (Artisan Breads)
28 Maju Avenue, Singapore 556698
Opening Hours: 9am – 10pm (Mon – Fri), 8am – 10pm (Sat, Sun, PH)

3. United Square
101 Thomson Road, #01-07/60, Singapore 307591
Opening Hours: 10am – 10pm (Mon – Fri), 9am – 10pm (Sat, Sun, PH)

4. Tai Seng
18 Tai Seng, #01-03/04/05/06, Singapore 539775
Opening Hours: 8am – 9pm (Mon – Sun, PH)

5. Vivo City
1 Harbourfront Walk, #01-207, Singapore 098585
Opening Hours: 10am – 10pm (Mon – Sun, PH)

6. Nom La La Bakerzin
9 Sentul Crescent, #02-04, Singapore 828654
Opening Hours: 9am – 9pm (Mon – Sun, PH)

Retail Locations
1. Takashimaya: 31 August – 4 October 2017
2. NEX: 14 September – 4 October 2017
3. North Point: 20 September – 4 October 2017
4. Tampines1: 22 September – 4 October 2017
5. Hillion Mall: 21 September – 4 October 2017

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This post is brought to you by Bakerzin. For more information, please visit www.bakerzin.com

The post Bakerzin Spices Up Mid-Autumn with 8 Interesting Mooncake Collections appeared first on Miss Tam Chiak.

Celebrations are hardly complete without some hearty grub – and there’s nothing quite like indulging in a scrumptious buffet line, or feasting on a thoughtfully created three-course meal. For such celebrations when only the best will suffice, here are some delectable HSBC ‘1-for-1’ and ‘1 dines free’ offers you can look forward to from September onwards. Loosen your belt buckle without having to scrape for loose change. These meal deals will make sure you can feast like a king without having to break the bank.

The Fullerton Hotel Singapore

The Fullerton Hotel sits on some prime real estate. It overlooks the scenic Singapore River, and is housed in the grand Fullerton Building – a National Monument with loads of historical value. Today, it also plays home to the Town Restaurant which serves up spectacular renditions of local and international flavours. Exclusive to the month of Sept, enjoy 1-for-1 dinner buffet from Sundays to Wednesdays (limited to the first 300 redemptions and up to max 8 pax per cardholder). Also, from now till 1 Dec 2017, 1 dines free with 3 paying adults for International Lunch Buffet from Mondays to Fridays, and 1 dines free with 3 paying adults for International Dinner Buffet from Sunday to Tuesday. Plan your dinner to coincide with their daily themes, which range from Monday’s hawker delight, Thursday’s sizzling claypot, to Sunday’s family favourites.

Le Méridien Singapore, Sentosa

Not many can afford the time for an island getaway. So a quick escape to Le Méridien Singapore, Sentosa is the perfect tropical escape for the busy people out there. From 1 Sep to 30 Nov 2017, enjoy their 1-for-1 Taste of Discovery Dinner Buffet, happening every Friday and Saturday. Monthly thematic offerings from Latest Recipe will allow you to go on a gastronomical adventure, from October’s Parisian pastries to September’s spiced creations.

Swissotel Merchant Court Singapore

The Ellenborough Market Café might be known for stellar rendition of the Durian Pengat, and the Slipper Lobster in Black Bean Sauce. But think beyond their popular Peranakan offerings – and look forward to Russian classics like the Salmon Coulibiac and many festive specials in the coming months. From 1 Sep to 31 Dec 2017, 1 dines free with every 3 paying adults for buffet lunch or dinner (Mon to Thur), max 2 persons dine free per card.

Shangri-La Hotel, Singapore

Home to three stunning restaurant, look forward to exclusive deals from The Line, Waterfall Ristorante Italiano, and Shang Palace.

The Line is best known for its international cuisine and over 16 cooking and live stations that prepare dishes a la minute. From freshly sliced sashimi, live grill station, to a kitchen where you can see the process of chocolate being made, you know that you’re indulging in some of the freshest ingredients. And from 1 Sep to 31 Oct 2017, 1 dines free with every 3 full-paying adult during Lunch and Brunch (Mondays to Saturdays Lunch, Sundays Brunch).

Savour the very best of Italian comfort food at Waterfall Ristorante Italiano. And when 1 dines free with 3 full-paying adult during their Semi-buffet Lunch (Mondays to Saturdays) happening 1 Sep to 31 Oct 2017, you can look forward to fresh handmade pastas paired with the finest seafood, prepared by Chef de Cuisine Marco De Vincentis and his exquisite recipes inspired by his Naples, Italy origin.

An authority in Chinese cuisine since the hotel first opened in 1971, Shang Palace showcases fine Cantonese delicacies and Chinese tea culture in an ambiance of rich cultural heritage. Familiar flavours are reimagined to create exquisite delicacies that include Crispy Kurobuta Pork Cheek with Raspberry Glaze, Fried Glutinous Rice with Barbequed Eel and Preserved Vegetables, and Steamed Coral Trout in Truffle Mushroom Sauce. From 1 Sep to 31 Oct 2017, 1 dines free with every three set menus (not applicable on promotional set menus) ordered.

Hotel Vagabond

For times when too many choices can actually be a bad thing, the three-course set meal from The Salon will help streamline the decision-making process. Using only market-fresh ingredients available daily, start with your choice of soup or salad. Mains include chicken roulade tagliatelle, seared salmon with coconut rice, beef rendang burger, or potato gnocchi in creamy basil pesto. End your meal with a dessert of the chef’s choosing. And from 1 Sep to 31 Dec 2017, 1 dines free with every 2 paying adults for the three-course set lunch (before 4pm daily).

For more details on the latest #HSBCDining promotions, visit www.hsbc.com.sg/dining. Terms and conditions apply for all promotions.

The post Feast Like A King With These 7 Wallet-friendly HSBC Dining Deals appeared first on Miss Tam Chiak.

One of my favourite festivals is Mid-Autumn Festival. The moon is said to be at its biggest and brightest on this day, which the Chinese believe represents ‘family reunion’. Well, I can’t think of a better way to celebrate than with some delicious mooncakes!

This Mid-Autumn, Marina Bay Sands will be launching a whole new range of new mooncakes. Apart from the traditional favourite Double Egg Yolk White Lotus Seed Paste, other mouth-watering new creations include the Lychee Rose and Caramel Lotus.

Such delectable treats come in exquisite packaging that is crafted to resemble an intricate Chinese treasure trove. Gorgeous golden lotus motifs adorn the box, and the package is sealed with a golden lock. Your chosen assortment of mooncakes will be kept safe in luxurious velvet-lined compartments – a perfect gift to impress family or clients!

Life hack – Can’t bear to dispose of the striking box after consuming your mooncakes? Feel free to keep it as a jewellery box!

Let’s take a look at the eight mooncake flavours that Marina Bay Sands is offering this season.

Three new traditional mooncakes will be available this year. The Lychee Rose is suitable for ladies who crave for a delicate, dainty treat. The mooncake combines aromatic floral accents and a fruity sweet paste. It comes encased in a golden brown crust.

The Caramel Lotus, on the other hand, has more of a buttery toffee taste. Indulge in the generous serving of smooth caramel that fills up the middle of the mooncake nicely.

Finally, the Brown Sugar Longan Ginger Tea is for all you spice lovers out there. The brown sugar and longan pairs well with the slight hint of ginger.

Not enticed yet? If you’re a sucker for tradition, you’ll be pleased to know that the Double Egg Yolk White Lotus Seed Paste remains in the selection.

A box of four traditional mooncakes goes for $74.90.

For the younger generation (or the young at heart), snow skin mooncakes in pretty pastel hues are available as well! Unlike the traditional mooncakes, snow skin mooncakes are not baked and can be stored in the freezer for up to a few weeks.

Fans of young palm seeds (more commonly known as attap seeds) and yam will be pleased to know that Marina Bay Sands is now offering a premium Attap Seed & Yam snow skin mooncake. The attap seeds add a subtle sweetness to the mooncake.

The popular Chewy Coconut and Cherry snow skin mooncake will also make its return this year. It pays homage to the Bounty Bar and comes complete with a white chocolate ganache centre and Malibu rum macerated maraschino cherry. Candied coconut flakes with white lotus seed paste and butter cake crumbs add texture and flavour to the layers of pastry.

Chocolate lovers will rejoice over the return of the Dark Chocolate Orange Grand Marnier snow skin mooncake. A rich dark chocolate ganache is completed by hints of orange from the liqueur.

Children will love the Salted Caramel Almond Crunch, which features a velvety blend of salted caramel, decadent chocolate and almonds. The texture of the crunchy almonds contrast against the soft snow skin, making for a delightful treat.

Choose any combination of the snow skin mooncakes – a box of eight goes for $72.75. The mooncakes are available for purchase and collection at SweetSpot, located at Marina Bay Sands’ Hotel Lobby Tower 3, from now till 4 October 2017. Alternatively, you can place your orders online www.MarinaBaySands/Mooncake.

Sands Rewards members enjoy 20% off mooncakes, while Citibank Cardmembers enjoy 15% off as well. Bulk order discounts are also available for orders of more than 50 boxes. All prices include goods and service tax.

This post is brought to you by Marina Bay Sands.

The post 8 Delicious Mooncakes in an Exquisite Box by Marina Bay Sands appeared first on Miss Tam Chiak.

Santap means to eat luxuriously in Malay, and is often used to describe the eating habits of Kings and Queens. This Halal cafe is actually the in-house restaurant for a small boutique hotel, The Daulat, which is a short walk away from Rochor MRT or Little India MRT. It is owned by The Black Hole Group which also has well-known cafes (Working Title) Burger Bar, Afterwit Mexican Taqueria and The Mad Sailors British Kitchen under their belt.

Their new cosy cafe is managed by the friendly manager Naz, who told us that Santap’s rice bowls are their signature item. What’s special about them is that the base of their rice bowls isn’t actually rice. Santap has replaced traditional white rice with wholegrain brown rice and cauliflower florets. Yup, that means that you’re getting a healthy low-carb meal without a compromise on taste. In fact, we nearly didn’t notice that we were eating cauliflower florets!

Another unique point about Santap is that they bring in Japanese flavours as well. They make their own Tonkatsu sauce with hickory, oyster sauce, spices and a dash of sugar. The Chef told us that they thought that Japanese Tonkatsu sauce, which is tangy and sour, would appeal to local palates more as compared to the usual BBQ sauce. 

On top of their signature rice bowls, Santap also serves pizzas, sandwiches and classic brunch items such as Eggs Benedict.

We tried the Salmon Pizza ($15) which is topped with mild cheddar, red daikon and garlic butter sauce. Unlike sharp cheddar cheese which is usually aged for at least a year, mild cheddar cheese is aged for periods between 2-3 months. As a result, it has a less tangy taste. The garlic butter sauce was not too thick and cloying, and the salmon slices were evenly spread out throughout our pizza. However, we thought that the combination of cheese and garlic butter sauce was too heavy for our palates after awhile. Instead of a chewy crust, the pizza base here is soft and fluffy, It could have been slightly thicker in order to balance out the heaviness of the toppings. I would recommend sharing this dish. 

The Beef Rice Bowl ($15) is highly recommended by Naz, and it did not disappoint. The base of the rice bowl is made with cauliflower florets and brown rice, and is topped with alfafa, amaranth and red daikon. Cherry tomatoes, corn, red onions and a wobbly poached egg are paired with the thin beef slices. Their housemade tonkatsu sauce is drizzled over the rice. The first thing that struck me was the amazing presentation. The colourful bowl is extremely instagram-worthy, no?

The beef slices were thin and cooked just right. The spiralized red onions have already been soaked in water before serving, which means it does not have flavours as sharp as white onions. We liked that they were clean tasting and refreshing.

This combination of ingredients also comes with Portobello ($15) as the main protein of the bowl. Other than that, bowls like the Shrimp Rice Bowl ($15) with garlic butter sauce and Lamb Rice Bowl ($15) with housemade mint chutney are available as well.

On a whole, we thought that Santa has a delightful ambience and affordably-priced food. Hidden away in Little India/Rochor area, it can be difficult to find, but it is definitely worth the little search. Note that they mostly have al fresco seating. As the interior is rather small, they only have one communal table placed inside.

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

The post Santap – Delectable Wholesome Halal Rice Bowls and Pizzas We Love appeared first on Miss Tam Chiak.

Having been around for almost 5 years, Mr Baguette has amassed a huge following with hoards of people pre-ordering their baguette buns. They often sell out nearing the end of the day so contact the owner, Kent, beforehand to avoid disappointment! Their full list of products is available on their Facebook page at mrbaguette.singapore.

Although the minimum order is 4, we couldn’t resist getting more!

The Baguette Tart (Double Volume) ($2) has a French Egg filling and is their most popular item. Imagine an egg tart with its buttery crust replaced by a warm, freshly baked baguette. The buttery and light egg pudding is made from milk, eggs, sugar and whipping cream. It is slightly lighter in taste as compared to normal egg tarts.

We also tried the Baguette Lava ($1.80) which is their classic chocolate flavour, and one of their best sellers. Perfect for chocoholics, grainy chocolate oozes out after you take a bite into the crispy baguette. Kent definitely does not skimp on the filling here. It will get messy, so get your plates ready. The buttery chocolate ‘crust’ at the top is the best part. The slightly salty  ‘lava’ helps to ensure that the baguette ball does not get overwhelmingly sweet.

The Apple Lava ($1.80) has Apple and Cinnamon inside. I tasted some chopped walnuts in the flowy lava, but it was quickly overpowered by the creamy insides. The ‘lava’ in this bun is more viscous as compared to the one in the Chocolate Baguette Lava. The apple filling is rather generous (there’s more inside apart from that apple cube on top!) and it is a sweet treat best saved for dessert or tea.

Azuki Lava ($1.80) sees the classic Japan red bean and green tea combination. The texture is not as runny, despite us heating it up for the same amount of time, at the same temperature. Despite sounding like a milder flavour, the red beans made the baguette a tad too sweet for my liking.

Moving on to the savoury flavours, the Cheese Lava ($1.80) is crafted from 4 different types of cheese. It has a slight sweetness but did not have the strong cheesy taste that we expected. It would be better if the taste came through more strongly. Although it sounds filling and heavy, it is perfect as a light snack.

If you’re looking for a quick grab-and-go meal, Mr Baguette’s Bowl Pasta Products are a good option. Their Carbonara Bowl ($2) has carbonara sauce, cheese, chicken ham and macaroni within the baguette. The substantial amount of ingredients means that it is rather filling. The topping has a smooth texture and is not too salty. Don’t worry about making a mess because the creamy filling is thick and will not spill when you bite into it.

Mr Baguette has an interesting take on baguettes and is probably the only shop in Singapore selling this innovative snack. Being a chocolate lover, my favourite is the Chocolate Baguette Lava with the Egg Tart coming in a close second.

If you’re bringing the baguettes home for your family and friends, remember to heat it up with a toaster, oven or air-fryer. Kent recommends heating it up at 180 degrees celcius for 1 minute. If possible, eat it on the spot as having a freshly baked baguette means it is softer and easier to bite into, making it less of a messy ordeal.

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

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I kid you not, this Korean Fried Chicken ain’t cocking about and you will actually want to devour it. I’m pretty sure we have all seen KFC slowly infesting the menus of numerous Korean restaurants, that you might almost start to believe that all of them can do up some authentic Korean fried chicken. While some are simply winging it, some (like Waker Chicken) do serve up some of the best KFC I’ve tried in Singapore. If you’re looking for some of the most tender, flavourful and crispy, yet value for money fried chicken, then this, my friends, is the place to go.

I’m sure you are aware of the Honey Butter Chips hysteria breaking out in the past few years. Well, if you are a fan of the salty-sweet combination, you will probably enjoy this Honey Butter Chicken too ($14/half, $26/whole). Expect extremely tender and juicy meat under a thin crisp skin, sprinkled with honey butter powder. The Korean owner also shared that they only use fresh chicken. I really wanted to sit there and keep eating this for hours. It was that addictive. But of course, I understand that Honey Butter isn’t for everyone, and with that in mind, you can most definitely opt for the Original, Sweet Spicy or Soy flavoured ones.

Tenders exist for a reason – to save you and me the trouble of dealing with bones. And when they make it this delicious, it makes fried chicken all the more enjoyable. The original flavour comes with a light-tasting batter, which goes very well with the housemade Honey Mustard sauce. Slightly acidic, it gives the chicken a refreshing makeover which will get you hooked. On the other hand, 3 other sauces are available as well – Chilli Ketchup, Wasabi Mayo and Mayonnaise.

While their chicken impressed, the Army Stew ($13.90) didn’t. The portion can feed 2-3 people, and the stew is served with 2 bowls of white rice and a side of kimchi. For that amount of food, it was indeed very budget friendly! However, the heart tugging flavours of the stew and quality of the ingredients used were lacking. I feel that Man’s Kitchen surely needs to step up its stew game in order to win the hearts of the crowd.

I can’t speak for the other stews, but I know for sure their fried chicken was the star. Some of you might be going “125 Lorong 1 Toa Payoh? Sounds so ulu…”, but hey, Man’s Kitchen and Waker Chicken is actually situated not too far away from Creamier, Toa Payoh West Market and Food Centre and the recently popular Donya. Not as unheard of as you thought yeah! Accessible from both Toa Payoh MRT Station and Braddell MRT station, you should let this place be your next dinner destination!

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

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There are many established eateries offering Teochew style bak kut teh in Singapore, but Leong Kee (Klang) Bak Kut Teh is one of the few serving Malaysian style bak kut teh. While the Teochew version boasts a clear soup with a peppery taste, the Klang version is thick, cloudy, and features a herbal taste. We can’t say which one is better as it all depends on your preference. However, if we compare across eateries that serve Klang style bak kut teh in Singapore, Leong Kee is the undisputed winner!

The Bak Kut Teh ($19.80 for 3 pax) comes with pork ribs, liver, stomach, intestine, beancurd skin, and vegetables, soaked in a broth that has a strong and pleasant herbal aroma. The meat is so tender – you can pry it off the bones just by using your chopsticks. The broth is thick and rich in flavour, making every mouthful very enjoyable. Leong Kee also serves Herbal Mutton Soup ($6.60 per portion) for those who do not fancy pork.

The Dry Bak Kut Teh ($10) contains pieces of pork ribs cooked with dark soya sauce, enhanced with dried chilli. The amount of gravy is just right, and doesn’t dry up quickly. We adored the fine balance of sweet and savoury flavours.

We also ordered salted vegetables ($1) and you tiao ($1) to pair with our bak kut teh. If you like some garlic, chilli padi, and dark sweet sauce to go with the dishes, they are available as well.

Open till late in the vibrant Geylang district, Leong Kee (Klang) Bak Kut Teh is one of our favourite supper spots to go to whenever we crave a bowl of comforting soup, especially on cold nights. If you know of another good spot for herbal bak kut teh in Singapore, do let us know!

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 Leong Kee (Klang) Bak Kut Teh. We will verify and update from our side. Thanks in advance!

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As its name suggests, Hock Lam Street Popular Beef Kway Teow stall specialises in both dry and soup beef noodles. There are over a hundred hawker stalls at Old Airport Road, and it’s time to find out why Hock Lam beef noodles knocked our socks off. 

You can choose from kway teow, thick bee hoon, and yellow noodles. We selected thick bee hoon to go with the Supreme Mix ($6.50/$7.50), which consists of sliced beef, beef balls, beef tendon, beef tripe and beef shank, slathered with thick gravy. Although thick, the gravy isn’t too starchy. It is smooth and flavourful. The beef is cooked just right, boasting a tender texture. Crushed peanuts and pickled vegetables are also added to give the dish a nice crunch.

We tried the soup version of Sliced Beef & Beef Shank Noodles ($5/$6), and chose kway teow to go along with it. The broth features an intense beefy taste, with a hint of herbal flavour. A combination of seasoning has also been added to spice up the broth. We enjoyed the slippery kway teow which went well with the beef and broth. You can also add their homemade chilli sauce with cincalok for a tangy twist!

The next time you pop by Old Airport Road Food Centre, remember to go for this tasty and comforting bowl of beef noodles!

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 Hock Lam Street Popular Beef Kway Teow. We will verify and update from our side. Thanks in advance!

The post Hock Lam Street Popular Beef Kway Teow – Delicious Beef Noodles Since 1921 appeared first on Miss Tam Chiak.

This hidden cafe in Takashimaya is a cosy hideaway which serves Japanese-Western fusion food. Apart from hearty sandwiches, they have pastas, healthy salads, a selection of rice bowls and a variety of Japanese pastries. Their signature pastry is the Apple Pie, an all-butter flaky pastry that encases large pieces of Japanese apple. It is advertised on standees throughout the interior and exterior of the store, and is a MUST TRY.

What’s even better is that Grand Jete only uses the freshest products air flown all the way from Japan. The quaint little cafe is owned by a Singaporean who stayed in Fukuoka, the capital of the Fukuoka Prefecture which sits on the Northern shore of Kyushu Island in Japan. It has a casual and cosy ambience, with wooden furnishings and friendly service.

Note that they are situated outside of Takashimaya Shopping Centre (after passing through the walkway with Tower B lifts). While it may be difficult to find the first time round, its a great spot tucked away from the hustle and bustle of town to grab a cup of joe and a sweet pastry.

Their bestsellers are listed on the chalkboard, and the crowd favourite seems to be the Double Decker Tonkatsu ($14.80 for whole, $6.40 for half). 2 pork cutlets, along with cabbage, are sandwiched between white bread, and completed with tonkatsu sauce, butter, sesame dressing mayonnaise and hot mustard. Japanese white bread is also known as milk bread and has a soft and buttery texture, unlike the archetypical white bread. We liked that milk bread was used in this sandwich. The tonkatsu was extremely tender and crisp. Being freshly fried upon order, the warm tonkatsu was exceptionally crispy. It was not oily at all! We liked that the tonkatsu was thick and juicy, yet the batter was airy and light.

This sandwich is good for big eaters as the double slices of tonkatsu fills you up quickly. If you’re looking for a quick bite, get half of the sandwich instead. The sandwich also comes with fried lotus chips which have a sweet aftertaste, and are not as heavy as fries. A small side of salad is served together as well.

We also tried the Japanese Keema Curry ($14.50). Keema curry basically refers to a curry dish made using minced meat. Traditionally, it is an Indian dish that has been introduced and adapted into Japanese cuisine since the 1950s. Here at Grand Jete Cafe, minced beef is used in the keema curry. The curry is not spicy, and is unlike the watery versions you might get at other Japanese curry establishments. It is more dry and paste-like. The menu states that it comes with long beans, carrot, tomato and potato, but sadly, they were missing from our curry. The onsen egg was cooked perfectly though! After being mixed, the minced beef curry coats each rice grain adequately, leaving it glisteningly smooth and savoury. We liked that they used authentic Japonica rice which had a nice mouthfeel. The portion of beef was rather generous, but the overall serving runs small.

Grand Jete has a small selection of 6 pastries/desserts for diners to indulge in after their meal. Their signature item which is freshly baked multiple times throughout the day is the Apple Pie ($3.40). The pie has Japanese apple in a flaky pastry coated with sugary sweet syrup. Advertised as “crispy pie, crunchy apples, mildly sweet”, the apple pie sure lives up to its reputation. It is baked to mouthwatering perfection and smells heavenly. Upon ordering, the pastry is heated up before being served. The buttery and flaky crust simply melts in your mouth after you take a bite, while the sides have a crisp and satisfying crunch. The addition of caramalised apples is the cherry on top! 

Simply put, Grand Jete Cafe is a place that we’d want to visit again. Other fusion items which are also on their ‘Must Try’ list include the Demi-Glace Meat Sauce ($16.50) which has long-hour cooked special demi-glace meat sauce on top of minced beef and parmesan, and the Cino & Nara ($16.50) which is a combination of peperoncino and carbonara. It has olive oil, garlic, lady finger, egg and bacon. Sounds like heaven on a plate!

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!

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