Shiga prefecture is in the middle of Japan. It has numerous scenic beauty spots like Lake Biwa and Hikone Castle. It’s also home of Omi-gyu, one of the top three wagyu from Japan. I travelled to Kyoto and Osaka recently with Chef Jeremy Nguee, chef‐owner of award-winning gourmet caterer Preparazzi, and saw the production Omi beef, together with experiencing Shiga’s culture and history. Here are the highlights, enjoy!

Hikone Castle

We started the trip with a visit to Hikone Castle which was built in the Edo period (1603-1868). It’s spring time and we get to see ume blossoms! Appointed as a national treasure in 1952, the castle tower rises on a solid stone wall and surrounded by double moats. Considered as one of eight beautiful spots of Lake Biwa, the building shows a harmony of beautifully curved lines. Lake Biwa is Japan’s largest lake. It supports an abundance of life and industry across a wide area.

Samegai Trout Farm

Are you a fan of salmon? At Samegai Trout Farm, the oldest birthplace of trout cultivation in Japan, they are known for breeding Biwa salmon which is endemic to Lake Biwa. These fishes grow up in Lake Biwa for 3 to 5 years and lay eggs. The hatched fry grow up in a river before going down to Lake Biwa. In March, they have released 70,000 baby trouts to Lake Biwa.

Do you know, the size of a Biwa salmon can grow up to 60 to 70cm. For them to fertilize, trouts likes cold water so 10 degree celsius is good, which makes this place good for farming trout. We watched a video to understand more about the works of Samegai Trout Farm before taking a walk around the farm. At the end of the tour, it’s time to taste the tasty Biwa Salmon.

Chef Jeremy: “Trout looks like salmon but it has finer grain and the taste is not as strong but very sweet. For people who are trying sashimi for the first time, they will enjoy this dish. I like the oiliness from the meat.”

Lakeside Ryokan Futabaso

Located along Lake Biwa and 8 minutes drive from Hikone Castle, Lakeside Ryokan Futabaso (滋賀県彦根市の旅館) is a traditional Japanese-style inn with the lake view. We didn’t stay here but came specially for their kaiseki meal served in a traditional setting.

Chef Jeremy: “I always enjoy Kaiseki because the meal format follows a strict order. This restaurant is just in front of the beautiful lake, I am really thankful for the meal at this place and the products are so beautiful as well.”

Featuring 8 treasures from the lake, we had sesame tofu, plum agar with tofu dressing, beans with shrimps, red konyaku, roast duck, freshwater goby, ayu and eel wrapped in omelette. Special mention is ayu (or sweetfish) that is common in rivers throughout Japan. Since they have a distinct aroma, they are also called Kogyo (‘aromatic fish’). Ayu from Lake Biwa is known for its great taste.

Omi Rice and biwa trout are also served alongside with the dishes. The highlight of our lunch (in fact for all our meals) is the certified Omi Beef done in shabu shabu style. Omi Beef is one of Japan’s three premium types of wagyu and this type of black-haired cattle has the longest history in Japan of being produced for food. I will share more about its production in the later paragraphs.

The beef slices here are so tender with very high fat content. I learnt from Chef Jeremy that that the fattier the meat, the longer you have to cook it so as to render the fats. It’s so true, these beef slices tasted so much better when the fats are rendered.

Lakeside Ryokan Futabaso is a 10-minute drive from JR Hikone Station and JR Maibara Shinkansen (bullet train) Station, and free pick-up shuttles can be arranged. JR Kyoto Station can be reached within a 50-minute train ride.

Harie Spring Water Village

People have long relied on water to thrive. One example is the Harie Spring Water Village. This small village is noted for their unique lifestyle. Each home has its own crystal-clear water spring called “kabata” which is used as both well and kitchen sink. The entire system is self-sustaining and a perfect synergy of man and nature. We had a neighbourhood walking tour conducted by villagers to see kabata in private homes. It’s my first time seeing such a modest way to use this important resource

As mentioned previously, fish caught in Lake Biwa is a mainstay of people’s diet. Besides biwa salmon, we also tried Funa-zushi, a fermented funa (freshwater carp) made from fish caught in the spawning season. I can only say, it’s an acquired taste.

Kawashima Sake Brewery

Located adjacent to the Harie district, we made our way to a 150-year-old sake brewery, Kawashima Shuzo. They manufacture sake ‘matsu no hana’ and ‘touju’. We went behind the scenes and learn from the brewers how they make award-winning sake using locally-grown rice and pure spring water. After seeing the brewery, sake tasting waits for you!

Okaki Honten

Talking about Wagyu beef, you should be familiar with the three king that rules Japan Wagyu – Matsusaka, Kobe and Omi. Omi Wagyu raised in Shiga Prefecture. The cattle are raised with extreme care in an environment surrounded by bountiful nature and water.

We arrived at Okaki Honten for dinner where we were treated to everything omi – omi beef sushi, omi beef sukiyaki and omi steak and found it very, very good, even though I prefer my meat lean!

Chef Jeremy: “There is no better method for omi beef rather than grill and sukiyaki.”

Okaki’s Omi beef features soft texture and outstanding flavour. In addition to having a very fine meat grain, the meat is very smooth in texture. You do not taste or feel the fat when you chew; it’s very flavourful. Especially for the sukiyaki, the beef melts in your mouth as its refreshingly wonderful taste bathes your tongue.

The finale was the beautifully marbled steak you see above. You think this portion isn’t too much for one, but you have to think of this as foie gras. You can’t eat a lot of it as it’s too rich. But delicious it was – nicely seared on the surface, yet revealing the pink meat in the middle.

Okaki Ranch

The day after we had our scrumptious spread of Omi beef, we visited Okaki Ranch to see the production. Okaki was Founded in Yamanoue, Ryuo town in Gamo County, the heart of Shiga Prefecture, which was called “Omi” in old days. It is blessed with clear air, bountiful tasty water from the Hino River, and a wealth of herbs grown since ancient times in the surrounding countryside.

Cattle farmers follow government guidelines and raise their cattle with tender loving care. They pay special attention to the hygiene and feed, making sure that they raise the cattle in healthy and comfortable environment. This is because keeping them from feeling stress gives the beef a tender quality.

After putting on our hygiene gears, we entered to a cold room to see his works slicing the thickly marbled meat. While markets focus on appearance in ranking beef, Okaki places a priority on the quality that goes into production, such as the feed and water that improve the taste of Omi beef.

They take special consideration of health conditions when selecting their feed, grazing them on high-grade sweet corn and wheat. The cattle spend their days pleasantly in spacious ranches abundant in clean water and fresh air. This enthusiasm for top quality is the force behind Okaki’s drive to perfect its production techniques and deliver tasty Omi beef to your table.

Chef Jeremy: “I am surprised when I came here. Everything is sliced by hand with no machines at all. This is an example how serious Japanese are with regards to the products by taking care of the cattle and community. That’s why so many people trust Japanese products. Omi beef taste is different, it can be lean and rich at the same time, it can be intense but the feeling is light. I am honoured to be here.”

Koka Ninja Village

Ninja is the speciality of Japan which is admired by many children around the world. If you (or your child) wants to be a ninja, you can get some training at Koka Ninja Village! You will find a museum dedicated to ninja techniques, a house full of ninja traps and secret panels, “water spider” water crossing devices and a shuriken throwing star dojo. Experience the secret world of the fabled ninja for yourself!

Michikusa Ryouri Obana

While I was happy with all my meals, Michikusa Ryouri Obana is the highlight of this trip. We enjoyed authentic Japanese cuisine cooked by a skilful chef who was trained at the famous restaurant called ‘KIKUNOI’. Serving his dishes with Shigaraki ceramics, cooks everything to perfection, bringing out the flavours of the dishes to the fullest

In the box, there was dashi maki eggs, spinach, Deep-fried stuffed lotus root with smoked salmon, grilled mirin style seasoning salmon, chicken, nishin (herring fish), shiitake mushroom and red konyaku. The vegetables were light and crunchy with minimal seasoning, you can really taste the spring in the vegetables. The beef was cooked between 65 to 75 degree celsius which brings out the best flavour. The dishes are prepared in Shigaraki ceramics which is total in total harmony.

Chef Jeremy: “We had a really good lunch. It was a nice respite and the portion was just nice. The chef was being sensitive – he considered the portion, the season and even the plates he used. The highlight was Omi beef where he cooked it at a lower temperature so the fat will melt. Everything the chef did was to give the best to the ingredients.”

Shigaraki Ceramic Cultural Park

Our trip concluded at Shigaraki Ceramic Cultural Park where we did some shopping and bought a Shigaraki bowl. This part is intended to support various activities around the theme of ceramics, including artistic creation, training, and exhibitions. They even have “Artist in Residence Program” that allows artists from across Japan and overseas to stay here and produce works of art.

The post The Food Culture of Shiga Prefecture and Production of Omi Beef appeared first on Miss Tam Chiak.

It’s almost Mid-Autumn Festival again, the 15th day of the eight month on the lunar calendar (which falls on October 4 this year) when the moon is full. The traditional way to celebrate this festival is by indulging in mooncakes. Every year, we are spoilt for choice when it comes to the mooncake flavours available. Whether you go for the classic baked mooncakes or have a more adventurous taste buds to try the new snow skin flavours, here are some of the best mooncake recommendations for your consideration (according to alphabetical order).

Baker’s Well

Celebrating the yearly mid-autumn tradition of joyous reunions, local artisan bakery Baker’s Well presents an array of mooncakes, from baked classics to novelty mini snow skin masterpieces, to please all palates.

Indulge in the adoring mini snow skin mooncakes ($66) in tempting colours that represents 6 different flavours – Signature Champagne Truffle, Yuzu Truffle, Earl Grey Lavender (NEW!), Rum & Raisin, Matcha Truffle and Salted Black Sesame Truffle. The exquisitely handcrafted Champagne Truffle is delicately swathed in creamy white lotus paste and enfolded in tender snow-skin. The new Earl Grey Lavender mooncake is enough to intrigue without overwhelming the senses.

Baker’s Well has also assembled a collection of traditional baked skin mooncakes with less sugar. We like the popular Pure White Lotus with Double Egg Yolk and Roasted Melon Seeds ($41.60/2pcs, $68/4pcs). The salty yolk and nutty aroma of melon seeds balances out the subtly sweet notes of the lotus, culminating in a well-rounded flavour. There are other classics such as Pure White Lotus with Macadamia Nuts ($39.60/2pcs, $66/4pcs), Sugar Free Pure White Lotus with Roasted Melon Seeds ($42/2pcs, $70/4pcs) and Traditional Mixed Nuts ($43.60/2pcs, $72/4pcs) to satisfy those who truly recognize the authentic taste.

For a limited time, enjoy 20% early bird discount for a limited time when you purchase from their roadshows at Takashimaya B2 Atrium (31 Aug – 4 Oct), Vivocity L1 Atrium (5 Sept – 4 Oct) and Suntec City East Atrium (11 Sept – 4 Oct)!

Bakerzin

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.

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 and only 500 boxes available!

My favourite collection of the lot has to be the Pure Divine Collection which comprises of Cempedak Snow Skin (100% Pure Cempedak), Honeydew with Apricot Snow Skin (with apricot crunch), Taiwan Green Mango Snow Skin (with mango crunch) and Yuzu Snow Skin. 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!

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

Carlton Hotel Singapore

Celebrate this Mid-Autumn Festival with a selection of handcrafted snowskin mooncakes by Carlton Hotel Singapore that is available from 4 September to 4 October 2017. Start the celebration with the latest Mini Tuxedo Snowskin ($66.30/8pcs), which is inspired by Tuxedo’s signature Chocolate Cake. Taking centre-stage is a rich Valrhona chocolate sponge cake and crunchy chocolate balls accompanied with a generous serving of light cream.

Savour perennial favourites, including the Mini “Mao Shan Wang” Durian Snowskin ($72.75/8pcs) which comprises fresh, luscious durian pulp encased in a pillow-light snowskin that contains no preservatives. You can also indulge in the Mini Red Velvet Snowskin Mooncakes ($67.40/8pcs), which is filled with rich and velvety cream cheese and crunchy royaltine.

Exclusively for Citibank, DBS/POSB, OCBC & UOB cardholders, enjoy an early bird special of 20% off your first 30 boxes, and 25% off when you purchase 31 boxes or more from the 4th -26th September! If that isn’t enough, enjoy 15% off all mooncakes from 27th September to 4th October!

Cat & the Fiddle

Singapore’s premium cheesecake brand, Cat & the Fiddle, has launched its first cheesecake mooncake series for this Mid-Autumn Festival. Themed “The Cow Jumped Over the Moon-cake”, this series celebrates the whimsical side of the brand, and each mooncake is inspired by “Hey Diddle Diddle”, the same nursery rhyme that sparked the idea of Cat & the Fiddle.

Fans of cheesecakes can indulge in 5 flavours of cheesecake snowskin mooncakes – blueberry, strawberry, cookies and cream, chocolate, and durian. “The Cow Jumped Over the Moon-cake” series features the first four flavours, and comes in a box of eight pieces with two of each flavour ($68.80). The strawberry flavour and chocolate flavour contain alcohol. The former boasts a sweet and tart combination of cream cheese and lotus paste cradling a centre of white chocolate martini ganache with refreshing mint leaves. The latter, on the other hand, is rich and luscious. The heart of dark chocolate ganache is delightfully spiked with orange vodka.

Durian lovers, it’s a great opportunity to treat yourselves to the King of the Moon ($68.80 / 8 pieces). Looking regal in charcoal snowskin dusted with gold powder, the velvety lotus paste filling is enriched with real Mao Shan Wang durian pulp surrounding tangy cream cheese in a white chocolate shell.

Crowne Plaza Changi Airport

Crowne Plaza Changi Airport’s mooncake box is the most impressive one ever. Presented in a limited-edition orange suitcase, complete with vintage brown trimming and a leather luggage tag, this mooncake box is a keeper and makes a splendid gift!

Filled with smooth white lotus paste and baked to golden brown perfection, the traditional mooncakes are available in three variations; White Lotus Paste with Double Egg Yolk, White Lotus Paste with Single Egg Yolk and White Lotus Paste with Melon Seeds. They are available in a box of four (from $70 nett) or impress with their Premium Box from $118 nett, which includes a 750ml bottle of Bottega Gold.

A new and unique snow skin flavour is the Salted Green Bean with Taro. Filled with savoury green bean paste and sweet purple yam mash centre, it’s creamy and not too sweet. We also love the signature Lychee Bits with White Lotus Paste snow skin mooncake. The lychee bits have a fruity scent and lima beans enriches the flavour with a buttery texture. The snow skin mooncakes are available in a box of four at $85 nett.

Enjoy up to 25% off and receive a complimentary $20 dining voucher when you purchase from their online store – bit.ly/cpchangi-online-store.

Goodwood Park Hotel

Embrace the joyous reunions of the Mid-Autumn Festival with exquisite handcrafted mooncakes from Goodwood Park Hotel. They have introduced three new unique snowskin flavours that will make this season a memorable one.

The new Prickly Pear with Bergamot Snowskin Mooncake ($52 for 4 pieces) is made with the fruit of the cactus plant – also known as prickly pear. It lends a juicy texture and mellow sweetness to the confection. The use of bergamot yields a citrusy top note while diced pears add crunch to the filling mix.

Keen for a boozy sweet treat? Apple Cider Snowskin Mooncake ($36 for 2 pieces) features a divine blend of white lotus paste infused with fizzy apple cider mousse and diced apples. This mild-alcoholic creation is complemented with sweet, fruity undertones. Root Beer Snowskin Mooncake ($36 for 2 pieces) is our favourite! Using root beer as a base, this version is given an added boost of flavours with vanilla beans and a tinge of rum.

Goodwood Park Hotel’s mooncakes are available from now until 4 October 2017 (last pre-order date is 28 September 2017, 5pm). From 23 August to 4 October 2017, enjoy 15% discount on all items for purchases made with Citi, UOB, DBS/POSB and OCBC Credit & Debit Cards. Not applicable at Takashimaya, VivoCity and Nex.

Grand Hyatt

Grand Hyatt Singapore introduces traditional handmade mooncakes with a modern twist this Mid-Autumn Festival 2017. Some of the favourites include the Black Sesame-Buddha’s Hand Truffle which bursts with a bold, citrusy taste from the Buddha’s hand fruit that accompanies fragrant black sesame seeds. The Chocolate-Mint Fondant, one of two new mooncake flavours by the hotel this year, consists of a blend of white and dark chocolates with a creamy yet refreshing mint fondant centre.

The other new flavor is the Violette & Gin snowskin mooncake which incorporates Tanqueray No. TEN gin and crème de violette liqueur and has a distinctive floral flavour. Besides the Violette & Gin, other alcohol-infused mooncakes include the Strawberry-Lime-Tequila Truffle which features a flavourful blend of fruits and liquor that will remind you of a summer beach vacation.

Look forward to the return of traditional mooncakes, such as the Red Lotus Double-Yolk with Roasted Melon Seeds and Black Sesame Lotus Double-Yolk with Bamboo Ash, amongst many others. For only $69 nett, you can own an intricately patterned box featuring a mosaic of rose, red and gold floral accents with either four traditional mooncakes or eight snowskin mooncakes of your choice. Guests making early bird purchases from 28 August to 15 September 2017 will enjoy 15% off when paying with select credit cards, while Damai and Club at the Hyatt members will enjoy 20% off.

Holiday Inn Singapore Atrium

This mid autumn festival, Xin Cuisine Chinese Restaurant unveils two new low sugar snowskin mooncakes – Low Sugar Red Lotus Seed Paste with Peanut Praline Snowskin Mooncake ($58/6pcs), which features a fragrant, creamy peanut core encased in naturally sweet lotus paste, and a fruity Low Sugar White Lotus Seed Paste with Banana Apricot Praline Snowskin Mooncake ($58/6pcs), that combines the sweetness of banana and faint tartness of apricots.

Their baked classics include the all-time favourite Low Sugar White Lotus Seed Paste with Double Yolks ($64/4pcs), and the Assorted Nuts with French Raisins Mooncake ($64/4pcs). You have to get your hands on the Xin’s Signature Mini Egg Custard with Yolk Mooncake ($60/6pcs) which comprises smooth, creamy custard and flavourful salted egg yolk, perfectly wrapped in a lightly baked crust and topped with gold leaf.

The mooncakes are available at the lobby booth of Holiday Inn Singapore Atrium from 4 September 2017, as well as eight other locations islandwide. You are entitled to an early bird discount of up to 30% when you make an order before 31 August 2017. Grab this perfect festive gift now!

InterContinental Singapore

Taste the tradition of handmade mooncakes with a modern twist, as InterContinental Singapore enters this year’s Mid-Autumn festival with intriguing snowskin mooncakes that include Roselle and Red Date; Rosemary, Almond and Green Tea; Rose and Pistachio; and Pandan and Macadamia. Packaged beautifully in a lush pastel coloured box, the highlight of the Garden Collection ($72 nett) is their Roselle and Red date which sees the use of red date filling instead of the conventional white lotus filling. It’s not too sweet and has a more robust flavour that complements well with their Roselle infused snowskin.

Delight in the Baked Mooncake with Assorted Nuts ($66 nett for 4), a wholesome blend of almonds, walnuts, macadamia nuts and sesame seeds. Other time-honoured mooncakes in the baked series include the White Lotus Paste with Double Yolk ($72 nett for 4), White Lotus Seed with Single Yolk ($68 nett for 4), Red Lotus Paste with Double Yolk ($68 nett for 4), Red Lotus Paste with Single Yolk ($64 nett for 4) and Low-Sugar White Lotus Paste with Macadamia Nuts ($68 nett for 4) for a healthier indulgence this Mid-Autumn.

You can enjoy an additional 5% savings when you make your purchase online. For more information, please visit InterContinentalShoppe.sg

Long Jiang Chinos

Keeping to tradition, Long Jiang Chinos’s teochew ‘orh-nee’ mooncake has come a long way since its humble beginning in 1988. Handcrafted with premium yam filling, the pastry crust is light and flaky. Pick from the original yam paste mooncake or single yolk yam paste mooncake, each bite reminiscent of childhood. Prices start from $60 for a box of 4.

There are also low sugar baked mooncakes available. The latest flavour include single yolk caramel lotus paste with macadamia nuts and black sesame paste with melon seed. The rich caramel combines perfectly with the textural contrast from the nuts. My favourite is the single yolk pandan lotus paste mooncake, featuring the aromatic blend of pandan-infused lotus paste and salted egg yolk, wrapped within golden brown pastry. Of course, there are other signature and iconic baked mooncakes which include the assorted nuts, single yolk white lotus paste mooncake and double yolk white lotus paste mooncake.

Get their mooncakes either from Long Jiang Chinos (address below) or Jalan Petaling Famous Malaysian Street Food (MyVillage #02-01/02). You can also purchase from their booth at Takashimaya Shopping Centre, Vivo City, NEX, Junction 8, Tampines Mall and Lot One Shoppers’ Mall.

Marina Bay Sands

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. 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. 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.

For the younger generation (or the young at heart), snow skin mooncakes in pretty pastel hues are available as well! 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.

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. 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.

Mei-Xin

Most kids adore mooncakes, and even more, superheroes. What better way to bring out the bright smiles of your children, nieces or nephews than offering them some cartoon mooncakes? The “Spider-Man Egg Custard Mooncake” gift box comes with 4 Egg Custard Mooncakes bearing his iconic hand gesture. On the other hand, Iron Man is dishing out his “Iron Man Green Tea & Red Bean Mooncake” gift box containing 4 Green Tea & Red Bean Mooncakes stamped with the Avengers crest. These Hong Kong MX Cartoon Mooncakes are going at $65 for a set of 2 boxes!

I am so delighted that these amazing Lava Custard Mooncakes ($58 for 8pcs/box) come back every year, and I’m sure I’m not the only one. Slice through the fragrant egg custard, and just ogle at the golden salted egg yolk making its grand entrance. This year, a new addition to the series is the Lava Egg Yolk with White Lotus Seed Paste Mooncake ($58 for 8pcs/box) which we equally love. We heated these up, and oh boy, we were squealing at the sight of the flowing salted egg yolk.

Can’t wait to share these with your loved ones? You may have these delivered into your hands for free when you spend above $150. On the other hand, self-collection at any of the 7 retail booths (Change Alley, NEX, Novena Square, Causeway Point, Westgate, Compass One and Tampines Mall) is available too.

Mr Bean

Mr Bean brings you back to basics with traditional mooncake flavours to enjoy. Satisfy your sweet tooth with the savoury Red Bean Mooncake ($27.80/2pcs), which features a golden brown baked crust encasing a velvety sweet red bean paste. This is a must-have during Mid-Autumn season!

Enjoy a little crunch in your munch with Golden Mixed Nuts ($29.80/2pcs), where you’ll be in for a nutty affair. The earthy richness of melon seeds, almonds, sesame, walnuts and macadamia nuts are well balanced in a mix of intriguing textures and flavours. Both Red Bean and Golden Mixed Nuts mooncake are also suitable for vegetarian customers.

Got a penchant for the classics? Mr Bean also offers the White Lotus ($24.80/2pcs) that contains silky white lotus wrapped in chewy crust. Or if you like, you could try the White Lotus with Double Yolk ($28.80/2pcs).

As part of their Early Bird Special, enjoy 20% off for 2 or more boxes of regular-priced mooncakes when you pay by NETS/NETS FlashPay from 23 August – 19 September 2017. You can still enjoy $4 off your total bill with purchase of every 2 boxes of regular-priced mooncakes when you pay with NETS/NETS Flashpay after 19 September 2017 – while stocks last!

Neo Group

Dive into Neo Garden’s baked mooncake selections by opting for their Neo Four Treasures set ($62) which includes their bestseller Assorted Fruits and Nuts, Fragrant Black Sesame, Single Yolk Emerald and their Double Yolk White Lotus Seed mooncakes. Enclosed within a luxurious eco-friendly box, this set of four special mooncakes makes a great gift for both friends and family this Mid-Autumn festival.

Neo Garden’s beloved White Lotus Seed with Yolk ($30 for 2, $58 for 4 for single yolk; $32 for 2, $62 for 4 for double yolk) will not disappoint. Encased in the buttery golden shell is a creamy and fragrant yolk centre with melon seeds. Assorted Fruits and Nuts mooncake ($32 for 2, $62 for 4) is generously packed with crunchy almonds, walnuts, sesame and melon strips, every bite is guaranteed to be packed with flavours.

For the snowskin mooncakes, Neo Garden has recently launched their Indulgent Mao Shan Wang snowskin ($46 for 2, $88 for 4) that is bound to entice and impress your family and friends. Bite into a soft chewy snowskin that reveals a decadent Mao Shan Wang centre. This snowskin impressed us with its full-bodied flavors and bittersweet undertones. This creamy treat is one not to be missed!

Old Seng Choong

Old Seng Choong has launched an exciting range of baked mooncakes with 8 different fillings! The new Black Sesame with Yolk & Melon Seeds ($64.80 for 4) is a gorgeous black beauty. Each mooncake is packed with black sesame & lotus paste, speckled with crunchy melon seeds in a beautiful baked skin made of charcoal powder. Another new flavour that impressed us was the White Lotus Paste with Longan, Red dates and Walnuts ($60.80 for 4). The longan and red dates lends a robust aroma and texture that elevates the mooncake to the next level.

Our personal snowskin favorite was Old Seng Choong’s Mao Shan Wang Durian Snowskin ($80 for 8). Think fragrant, thick and bittersweet durian flesh all wrapped up in an irresistible snowskin package. If you are not a durian fan, go for the Four Heavenly Beauties ($60.80 for 8) which comprises of Cranberries with Choya, Passionfruit with Martini Mint, Coffee with Whisky and Chocolate with Rum. It makes for an excellent gift this festive season.

Make your online mooncake purchase before the 15th of Sept to enjoy the exclusive discount of 30% + 5% (DBS/POSB credit or debit card holders).

Pan Pacific Singapore

Four mooncake flavours are making their debut at Hai Tien Lo this year. Be pampered by the Pandan Paste with Single Yolk Baked Mooncake ($68 / box of 4) which is created with pandan-infused lotus paste and egg yolk, or go for the sweet and salty Caramel with White Lotus Paste Single Yolk Baked Mooncake ($68 / box of 4).

An interesting Low Sugar Purple Sweet Potato with White Lotus Paste Single Yolk Baked Mooncake ($68 / box of 4) awaits too. Last but not least, you most definitely should not miss out on the unique Mixed Nuts with Chicken Ham Baked Mooncake ($72 / box of 4), which comprises walnuts, almond, preserved melon, sesame seeds, melon seeds, olive seeds, and macadamia nuts.

Presented in an elegant and gorgeous box, the box of Traditional Four Treasures Baked Mooncakes ($78 / box of 4) is a wonderful gift for business associates, friends, and loved ones. The mooncakes are available between 7 August to 4 October 2017 at Pan Pacific Singapore. From now until 24 September 2017, UOB, American Express, Citibank, DBS, HSBC and OCBC cardholders can enjoy 20% savings on mooncakes.

Singapore Marriott Tang Plaza Hotel

It’s a celebration filled with decadent indulgence as Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel unveils its range of impeccable masterpieces for this year’s Mid-Autumn Festival, available from 30 August to 4 October 2017. The Limited Edition Wan Hao Baked Treasures Premium Gift Set ($228 nett) comprises of four Salted White Lotus Seed Paste with Parma Ham, Pistachios & Single Yolk Baked Mooncakes, and a bottle of Perrier Jouët Champagne (375ml). Only 200 boxes are available!

Taking centre stage with a refreshing take on traditional mooncakes at Singapore Marriott Tang Plaza Hotel is the new Premium Coconut Paste with Hazelnuts Baked Mooncake ($78 nett). The coconut paste adds a distinct coconut aroma and elevates the mooncake to the next level. Coupled with whole hazelnuts, this is one that you can’t afford to miss.

For those with a sweet tooth, we recommend their White Chocolate with Apricot ($63 nett). The combination of the lusciously sweet white chocolate complements the fruity apricot bits. Packed in a luxuriously soft snowskin, this is the ultimate treat for both young and old.

However, another snowskin that stood out for us would be the Honey Lemon Lotus Paste with Lychee Martini Truffle ($63 nett). The alcohol dominates, followed by a familiar taste of honey and lemon. The white lotus paste boasts a creamy delicate sweetness that’s both well-balanced and delicious on its own.

Swatow Seafood Restaurant

Pamper yourselves with Swatow’s Mid-Autumn sweet treats that will tickle your taste buds. With a focus on authenticity, Swatow retains its traditional recipes and handcrafting techniques to continue to bring good quality mooncakes to customers.

To be honest, this is the first time I tried Swatow’s Crispy Orh Nee with Single Yolk (4 for S$45) and I am impressed. The velvety yam filling is made lovingly from scratch and crafted in a pastry skin that is deep fried till golden brown. The air lightness flaky pastry skin and the dense creamy yam filling is one of the best in town.

Reminisce the good old days with Swatow’s Baked Pure White Lotus Paste with Four Yolk (4 for S$62). Savour the buttery crust which breaks apart revealing smooth lotus filling and four gorgeous yolks. Other classics include Traditional Teochew Baked Mixed Nuts (4 for S$62) with a healthy blend of five different types of nuts, seeds and bak kwa. It is best enjoyed with a cup of Chinese tea.

Swatow’s handmade Teochew mooncakes are baked fresh daily with less sugar and no preservatives are added. If you are lucky, you may even receive them HOT & BAKED! From now till 15 Sep, enjoy 20% off all mooncakes. Available at Swatow Toa Payoh (Address: 181 Lorong 4 Toa Payoh #02-602, Singapore 310181 | Tel: 6363 1717), Swatow Garden (Address: 22 Kensington Park Road, Singapore 557271 | Tel: 6343 1717) and Swatow City (Address: Singapore Recreation Club Level 2, B Connaught Drive, Singapore 179682 | Tel: 6338 9595)

Tai Cheong Bakery

Celebrate Mid-Autumn Festival with a traditional taste of Hong Kong at Tai Cheong Bakery. Everything about Tai Cheong is about tradition, so you can expect some of the best and most legitimate old school mooncakes to appear here. Hong Kong Custard with Yolk Blend’s ($68.80 for 4) popularity is well deserved. The custard gives the mooncake a lot of bite and full of eggy flavour. It is easy to overdo the sweetness when it comes to custard mooncakes, but they have got it right.

Traditional white lotus with single yolk, double yolk, melon seed and macademia nuts are also available.There’s no fuss and muss here, just classic styles coming in a traditional box of fours. Good quality lotus seeds is selected, hence you get a smooth and fragrant lotus seed filling to create a delectable treat. Prices start from $62.80. Interestingly, they also have piglet biscuits ($52.80 for a box of9) as well. This is a nostalgic treat for many of us during Mid-Autumn festival. Make your online mooncake purchase before the 15th of Sept to enjoy the exclusive discount of 20%!

The Ritz- Carlton, Millenia Singapore

The Ritz- Carlton, Millenia Singapore presents a contemporary selection of artisan snowskin mooncakes, alongside an exquisite range of traditional baked mooncakes. We were especially impressed with the new White Lotus Seed Paste with Five Grains mooncake ($72/4 pcs). Not only does the addition of pumpkin seeds, sunflower seeds, walnuts, oats, and sesame seeds elevate the texture of the lotus paste filling, it also makes this baked mooncake a healthier and nuttier option.

Two new flavours are added to their signature Assorted Mini Snowskin Martini mooncakes this year – the mangotini and orangetini flavours will appeal to those who fancy a taste of summer. Popular favourites such as the lycheetini and espressotini remain available, and are worth the extra calories. We also love that there are chocolate truffles encased within each martini flavoured mooncake and that they are not cloyingly sweet.

For a limited time only, enjoy 25% off baked mooncakes and 15% off the Mini Custard Mini Custard Lava with Vanilla and Snowskin mooncakes by The Ritz-Carlton, Millenia Singapore when you purchase online at www.rcmooncake.com.sg and quote “MTC2017” upon check out.

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Picture juicy, glazed whole chicken hanging in a row at a hawker food stall. The ubiquitous influence of Hainanese Chicken Rice can be felt everywhere, be it humble hawker spots or even major restaurants. Team Miss Tam Chiak can’t help but indulge in Singapore’s national dish every so often, and we are eager to share with you our top 9 chicken rice picks. Some of our favourite go-to chicken rice stalls are found in hawker centers, so you might want to grab an ice-cold can of Coca Cola as you enjoy your favourite (or to-be favourite) chicken rice.

Chin Chin Eating House

Chin Chin Eating House is one of the pioneers of chicken rice in Singapore. Chin Chin compels us to revisit with their rendition of traditional Hainanese Chicken Rice. A portion of halved steamed chicken ($14) comprises huge chunks of chicken breasts, tenderloins, wings, legs and thighs served with a splash of fragrant soy sauce and sesame oil. You’ll pretty much fall head over heels in love with the moist and tender meat. While the rice appeared to be less oily, it was fragrant and made even tastier with the added aroma from the tangy chili and earthy ginger dip. You have been warned, the chilli packs a punch so you might want to enjoy it with a refreshing, fizzy beverage like Coca-Cola!

Boon Tong Kee

My love for Boon Tong Kee continues to endure from my prepubescent years, when I was first introduced to one of the best Cantonese chicken rice. Boon Tong Kee started in 1979 – Mr. Thian Boon Hua was running a small stall at Chinatown selling Cantonese chicken rice. Shortly after his chicken rice skyrocketed to fame, Mr Thian started his first restaurant in Balestier Road in 1983. Here, a plate of Signature Boiled Chicken costs $4.50. Silky white chicken is served on order. The poultry pairs excellently with the rice, which boasts a good consistency and mild aroma. Don’t forget to add in their in-house sauces especially the chicken rice chilli which is tangy and spicy.

Chicken House

What makes Chicken House stand out is their use of kampong chicken. Here, diners can enjoy the best of both worlds – steamed chicken and soy sauce chicken ($14). The meat possesses an addictive chewiness. The steamed chicken was decent, but it’s soya sauce counterpart triumphed as it was softer and more flavorful. You might notice a cup of green-colored condiment that’s unfamiliar – that’s probably the ginger, And, the best part? The half chicken was absolutely boneless so it was pretty much a fuss-free eating experience. Make your meal moment even more complete by ordering a round of Coca-Cola to share with your family or friends!

Hua Kee Chicken Rice

Founded 30 years ago by Mdm Tan, Hua Kee Chicken Rice is now run by her son Mr. Lim. The steamed chicken is chopped into large chunks, with skin and bone still attached to ensure that the meat retains its natural juices and flavours. The chicken was tender, juicy and full of flavour. The aromatic rice was pretty fluffy and oily – just the way I liked it. Hua Kee delivers one of the tastiest cucumbers – the savoury and sweet juices from the chicken clung to the sides of these crunchy slices of cucumbers!

Delicious Boneless Chicken Rice

It’s rare to see a queue forming for chicken rice late in the afternoon, but at this unassuming hawker stall, you might have to wait up to 30 minutes for your chicken rice fix. Make your waiting time more bearable and beat the sweltering heat by getting yourself an ice-cold can of Coca-Cola! The refreshing taste will help rejuvenate your taste buds and prepare you for the delicious meal that awaits you. First of all, their chicken rice is really value for money. For $18, you get free-flow achar, a big bowl of appetizing pork rib soup, 2 plates of rice, and half a chicken. The serving of the chicken is generous, with each piece of meat chopped into big chunky pieces. Coating the chicken is a savoury sauce which carries a sweet undertone that pairs well with the rice. Complete the experience with a dollop of chilli.

Ming Kee Chicken Rice

Do you know how it feels like to fall in love (with chicken rice) all over again? Ming Kee’s steamed chicken is soaked in ice water quickly after cooking to create a gelatinous layer underneath the skin. The result? One of the most succulent, and moist chilled chicken in Singapore. Pair the delicious chilled chicken with warm, steaming rice, and you might just have a small taste of heaven. The chicken itself is flavorful and juicy even without dipping it into the chilli.

Tian Tian Hainanese Chicken Rice

Perhaps one of the most famous stall, Tian Tian Hainanese Chicken Rice has come a long way from its humble beginnings in Maxwell Market in1986. Madam Foo and her daughter, Ms. Loi, still tend to all outlets with a watchful eye. Tian Tian definitely takes the cake as one of our chicken rice favourites. If you need more persuasion, you might remember Tian Tian actually defeated Chef Gordon Ramsay at the Hawker Heroes Challenge in 2013! American Broiler chicken is steamed before it is served and coated with a thick sweet sauce. Do they owe their success to their refreshing and lightly chilled chicken meat, or the garlicky, buttery rice? That’s for us to know and for you to find out. Even celebrity chef and host Anthony Bourdain said that the rice here is so good that you can eat it on its own!

Wee Nam Kee Chicken Rice Restaurant

Wee Nam Kee boasts a couple of outlets islandwide. Out of the three types of chicken (poached, soya sauce and fried) served here, we enjoy the poached chicken the most. It is executed well and sits in an appetizing sauce. The meat holds a pleasant taste of ginger, and possesses a juicy and tender interior. As for the rice, you’ll find each long grain rice mildly fragrant, and not too oily. I have to say that the chilli was simply amazing –a well-balanced blend of ginger, vinegar and spice culminating in a tangy sensation.

Shi Mei Hainanese Chicken Rice

Laying beneath succulent thick cuts of chicken is a bed of crunchy beansprouts, which we absolutely loved. For $14, we had half a chicken (equal serving of steamed and roasted chicken). The roasted chicken was a clear winner for me – its lightly crisp skin stole my heart. The steamed chicken was pretty good too. It tastes even better when you pair it with their homemade chili – a classic chicken rice chilli combination of spicy-zesty flavours. Assemble the chicken, beansprouts, as well as rice, on a spoon, and pop it into your mouth. I promise that you will be pleased. But wait – how can a shiok meal not have a shiok drink? You have to top it off with a flavourful can of Coca-Cola to ensure that everything paired together makes it EXTRA SHIOK!

No meal is ever complete without a refreshing drink like an ice-cold can of Coca-Cola® – one that brings out the flavors of your food and makes your meal taste even better! There’s just something so unique about Coca-Cola® that goes oh so perfectly well together with our local delicacies, don’t you think so?

This article is brought to you in partnership with Coca-Cola®, the opinions are the writer’s own.

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 Here’s Our Best 9 Chicken Rice Picks in Singapore! appeared first on Miss Tam Chiak.

My last visit to JB Ah Meng was 2011 when they were still at the back alley. This time round, I re-visited one week after Singapore Michelin Guide 2017. Sadly, they didn’t get the stars this year but that doesn’t really matter because there is still a snaking queue and it is still a supper spot for many chefs. That speaks a lot about the food.

Not the most photogenic shot but definitely the tastiest. Looking like a rosti, JB San Lou Mee Hoon ($7/$11/$14) is a dish that almost every table will order. The vermicelli is stir fried with squid and prawns till it looks just like a pancake. The bee hoon is crispy on the outside yet moist to the bite. Every strand has soaked up a rich stock and smoky aroma. To be honest, I haven’t tried it in San Low Seafood Restaurant in Johor but this is good enough for me. Conclusion is, don’t read the book by its cover.

Everyone has a favourite in JB Ah Meng. For me, it was the San Lou Mee Hoon. But my makan kaki went for the Fried Garlic Chilli Clams ($16). The plump and juicy clams were well coated with garlic and chilli. It has that pleasant balance between sweet and savoury.

Another star in JB Ah Meng is the White Pepper Crab. If it’s not the star dish, I probably would have give it a miss because I am plain lazy. Don’t expect bui bui crabs as the size of the crabs is much smaller. But the sauce, which was made up of Sarawak white pepper, ginger and spring onions, gave a good kick which complements the crab perfectly without overwhelming the taste.

Crispy pork belly ($12) had a crispy outer with fatty and juicy layers. Some greens are required to balance out (or pherhaps make ourself feel better?) the carbs and seafood: a quick stir-fry of crunchy Cameron Highland Dragon Vegetables ($18) does the trick.

They have recently moved to a newer and more comfortable location. Honestly, I kinda miss the old charm when we were eating crabs at the old location. But well, it’s definitely more comfortable here. Because of the crowd, it’s better to call and make reservation early. Or you may have to wait for a long time (unless you visit before 5.30pm). Note that they only accept cash.

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

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Food is the most exciting part of any festival for me, and the same goes for the Mid Autumn Festival. Hong Kong Mei-Xin Mooncakes is my go-to brand every year because it nails both traditional baked mooncakes (that I go crazy for) as well as its innovative snowskin renditions. Plus, it has been the best-selling mooncake brand in Hong Kong for 19 consecutive years!

Most kids adore mooncakes, and even more, superheroes. What better way to bring out the bright smiles of your children, nieces or nephews than offering them some cartoon mooncakes? The “Spider-Man Egg Custard Mooncake” gift box comes with 4 Egg Custard Mooncakes bearing his iconic hand gesture. On the other hand, Iron Man is dishing out his “Iron Man Green Tea & Red Bean Mooncake” gift box containing 4 Green Tea & Red Bean Mooncakes stamped with the Avengers crest. These Hong Kong MX Cartoon Mooncakes are going at $65 for a set of 2 boxes!

This is the very reason I go crazy whenever the Mid Autumn Festival is here. I am so delighted that these amazing Lava Custard Mooncakes ($58 for 8pcs/box) come back every year, and I’m sure I’m not the only one. Slice through the fragrant egg custard, and just ogle at the golden salted egg yolk making its grand entrance. Although you could most definitely have these unheated, trust me, the magic that the oven spins on these mooncakes is absolutely incredible. Simply heat them in the microwave (1000W) for 3-5 seconds. Just sink your teeth into one of these adorable gems and trust me, your taste buds will be thanking you for the flavourful explosion in your mouth.

This year, a new addition to the series is the Lava Egg Yolk with White Lotus Seed Paste Mooncake ($58 for 8pcs/box) which we equally love. We heated these up, and oh boy, we were squealing at the sight of the flowing salted egg yolk. At the same time, the authentic tastes still explode with each bite. Honestly, this is a classic with a twist done right. Not to forget, you may heat these up using the same method mentioned above.

Opening the box of “Assorted Mooncakes- Delightful Moon” reveals to you 2 large White Lotus Seed Paste Mooncakes with 2 Egg Yolks, 2 Lava Egg Yolk with White Lotus Seed Paste Mooncakes, 2 Egg Custard Mooncakes and 2 Lava Custard Mooncakes. In addition, the gift box is embossed in a paper silhouette style, with different festive elements.

Moving away from salted egg yolks and custards, how about giving the “Red Bean Paste Mooncake with Dried Citrus Peels” (8pcs/box) a try? You can’t go wrong with the classic combination of sweet red bean paste and eight-year-old aged dried citrus peels from Xinhui. Personally, I enjoy the unique tanginess of this creation!

If you are spoilt for choice, I would highly recommend getting the Oriental Pearl Mooncake ($65 for 6pcs/box). You will be all merry with 6 different flavours – “Red Bean Paste Mooncake with Chestnut”, “Low (Reduced) Sugar White Lotus Seed Paste Mooncake with Pine Nut”, “White Lotus Seed Paste Mooncake with Egg Yolk”, “Lotus Seed Paste Mooncake with Egg Yolk”, “Oolong Tea Paste Mooncake” and “Mixed Nuts Mooncake”. Mhhmm, can’t wait for my friends to try everything!

If baked mooncakes aren’t your cup of tea, snowy mooncakes should do the trick for you. And at Hong Kong MX Mooncakes, you will surely be able to pick out your favourite from their huge array of flavours. Surprise your family and friends with their “Snowy Premium Delicacies” ($68 for 8pcs/box) that showcases a large “Mango with Pomelo Dessert” mooncake representing the full moon being surrounded by 7 exquisite mooncake “stars”.

Can’t wait to share these with your loved ones? You may have these delivered into your hands for free when you spend above $150. On the other hand, self-collection at any of the 7 retail booths (Change Alley, NEX, Novena Square, Causeway Point, Westgate, Compass One and Tampines Mall) is available too. Visit sgmeixin.com for more information.

This post was brought to you by Mei-Xin Singapore.

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Today, we’re bringing you on a gastronomical experience in the West, specifically at Yuhua Village Market & Food Centre. Here are 7 crowd-pleasing hawker stalls that draw huge crowds in the day, as well as, at night.

Neo BBQ

Owner Mdm Neo purchases the freshest seafood from her usual suppliers. The stingray ($12 small / $15 regular / $17 large) is first placed on a grill and covered with a lid to retain its moisture before being transferred to a hotplate placed over a charcoal stove. Dollops of fiery sambal chili is then slathered over the stingray before it’s served to us sizzling hot. Other dishes such as BBQ squid, prawns, and vegetables are available as well.

Xiang Ji Cooked Food

This stall only open in the mornings, and you’ve to be prepared to brave the queue. The Sliced Fish Porridge ($2.50 / $3 with egg) is topped with you tiao, spring onions, shallots, coriander, and preserved vegetables to enhance its fragrance. The porridge isn’t watery, nor is it too thick. The Century Egg Lean Meat Porridge ($3 / $3.50 with egg) is my favourite porridge here. Don’t forget to complete your porridge with an egg!

Fei Fei Roasted Noodle

This wanton mee stall has been run by Tommy and his wife for more than 40 years. They are famous for their roasted meat which they still roast in the stall using charcoal fire. They used to sell sio bak which was highly raved about, but as age has caught up with Tommy, Fei Fei only sells roast duck and char siew now. Each tender piece of char siew has enough charred bits to make you go for more. It has a good proportion of fat and lean meat, and every bite is super juicy. Go early if you want the premium cuts.

Seng Huat Homemade Fried Carrot Cake

Look no further if you’re a fan of traditional carrot cake. The stall whips up a delicious plate of carrot cake which is not too greasy to stomach. Freshly prepared daily, the carrot cake is cut into big chunks as compared to smaller and evenly cut cubes manufactured by factories. Each plate is fried with a generous amount of eggs. Best part? Each plate is reasonably priced between $2 to $3.

CAI (财) Hor Fun

This stall sells a variety of hor fun. The beef hor fun ($4) consists of generous portion of beef slices laying atop soft kway teow strands, and the dish is complete with a rich starchy gravy. The gravy has a hint of sweetness that balances out its savouriness, but we would have loved a stronger wok hei.

West Coast Arifin Ali

This hawker serves prata from 4am in the morning, and only starts serving mains such as nasi biryani after 1pm. There are chicken and mutton biryani available, and each plate costs $6. To be honest, the dish is a tad disappointing. The meat is tough and dry, and the gravy tastes mediocre. We probably went for the wrong dish. We would pop by for their prata next time!

Qing Xiang Cooked Food

Despite the not so desirable attitude of the grumpy uncle and aunty tending this stall, we noticed many customers having their fried hokkien mee ($3.50) and pork ribs soup ($5). The former definitely fares better than the latter. The Hokkien Mee here is done KL-style, with a dark black sauce. This slurpworthy plate was devoured within minutes. The bak kut teh, on the other hand, was too bland for our liking.

Don’t confuse this food centre with the other one located at Yuhua Blk 347. We might not be experts when it comes to good food in the West, but we still try our best to find hidden gems. If there’s a good stall you wish to recommend, feel free to comment and share 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 stalls listed above. We will verify and update from our side. Thanks in advance!

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We were looking for a dinner place near home and the husband found Switzer Alliance at Toa Payoh Golf Range. “What? They sell Switzerland cuisine isit?” That was my first question. But I was wrong as this eatery serves traditional Chinese Zi Char.

Born into a family of foodies, Switzer Alliance’s owner, Daymon Lim, used to be a commando. Daymon used to run a canteen stall before opening this eatery in Toa Payoh. Why Switzer Alliance? It’s the name of his favourite car brand “Switzer Performance”. To be honest, I went with zero expectations because how much can we expect from an eatery located in a golf range? However, we were pleasantly surprised when the food arrived.

The crab bee hoon soup is one of the highlights here, even though we thought that the milkiness can be toned down a little. Galangal and young ginger slices pack a gentle heat and the tomatoes boast a mild sweetness in the milky and fragrant soup. Every part of the Sri Lankan crab was sweet and juicy. Sadly, the milky soup masked the natural flavours of the crab a little. So remember to ask them to go light if you want a more distinct seafood flavour. Oh, and best part? Refill of the soup is free! They are currently having a promotion – for $88, you get a pot of crab bee hoon soup and a plate of 5 small abalones!

Other good zi char dishes include Dual Taste Kai Lan ($12) and Salted Egg Pork Ribs ($15). The former is a combination of stir fried and deep fried kai lan, while the latter features tender pieces of pork ribs with grainy salted egg cream and curry leaves. Don’t forget to pair the dishes with their belachan, very shiok!

The menu is not the most comprehensive, and probably needs some work in re-designing, so do ask the staff for recommendations. They may even introduce you some unique dishes, which are not found in the menu, such as pig trotter bee hoon and sambal fish. I need to try the Switzer King Pork Ribs and Curry Fish Head next time. 

Switzer Alliance is a non-pretentious and laid back eatery with pocket-friendly dishes in very hearty portion. The service is fantastic too – they check on us regularly and the dishes arrived very quickly.

MissTamChiak.com made an anonymous order and paid for its own meal at the restaurant featured here.

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Makcik Chicken is known for two things – their chicken rice, and their cheeky social media persona. Founded by a husband-and-wife duo, the brand has since gained a cult following thanks to their tongue-in-cheek marketing efforts, and expertly crafted version of the modern chicken rice. The fact that this halal eatery is only available via delivery or takeaway begs the question: Is their chicken rice really that good? (Spoiler alert: It is)

Right from the start, ordering from Makcik Chicken proved to be an adorable experience. The confirmation email sent was delightfully colloquial. “Makcik chop chop prepare your order now. Later when the hansem driver pick up from my kitchen, Makcik send you another notification ok?” (btw, Makcik lied. Our driver was a lady.)

Each order of the Confirm Steeemmm Chicken Rice ($9.50) comes with a hearty portion of fragrant Japanese rice, ginger-and-garlic-infused tender sous vide chicken thigh, hanjuku egg, shredded cucumber, cherry tomatoes, and a trio of sauces that came in separate containers.

The sauces are where Makcik differ from the chicken rice stalls outside. While the red chilli is the usual chicken rice chilli variant that packs a fiery punch, spicy lightweights will appreciate the unique spring onion and ginger chilli. It has a gentle fire power, with fresh herbaceous notes and a slight tang. And you can’t go wrong with the sweet-salty combination from the soya sauce and sesame oil mixture.

You won’t have to worry about the chicken-to-rice ratio here. Generous slices of chicken thigh are drizzled with soya sauce, with hints of garlic permeating every piece. We also liked how each of the thick slices could be sliced through easily with the plastic forks provided.

The hanjuku egg did not come with the #yolkporn we were expecting, but it was delightful nonetheless. It was seasoned lightly, and the soft-set middle made it a great accompaniment to the fluffy grains. We also liked that the rice wasn’t too oily and salty, making it a great base for the condiments and the juicy chicken thigh.  

Also part of the menu is Makcik’s concoctions of drinks. They’ve got bandung and calamansi juice, but we opted for the Cik Rose Syrup Limau ($6.50), which is an unconventional blend of rose and lime juice with pomegranate seeds. It was refreshingly floral and zesty drink, but our straw kept getting stuck with the rose petals garnish and pomegranate seeds. Definitely not a drink to consume with a straw.

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Life just got better for the health conscious office crowd at Raffles Place. From the same people behind WHEAT, comes Cook Mee. They have 3 different types of nutritious bowls for you to choose from – Musclemen (dry ramen noodles), Soupermen (dry ramen noodles with double boiled chicken/pork soup) and the classic poke bowls. All bowls come with a runny sous vide egg, and the noodles are imported all the way from Japan.

The Musclemen bowl ($9.90), comes with a choice of roast beef, char Siew pork, salmon sashimi or salted egg fried chicken. You have a choice of non-spicy sauce or hae-bi chilli.

We tried the Musclemen with Roast Beef and hae-bi chilli and it was the perfect combination. Our bowl was covered with thin slices of roast beef. The marinate was flavourful, but the beef which was not fatty at all, was a tad too tough. If it was more tender, it would’ve been the ideal add-on to our noodles.

Other than the Muscleman, the Souperman ($9.90) is another alternative that lets you get ramen noodles AND soup. More options are given, whereby you can choose what ingredients goes in your soup. The soup is double boiled, and you can choose from a whole lot of combinations.

First, you choose between chicken and pork based double boiled soup, with spicy and non-spicy options. Secondly, you get to pick 2 ingredients from prawns, white clams, mussels, diced salmon and shredded chicken breast. Finally, you get to pick 3 ingredients from tofu, corn kernel, leek, broccoli, mushroom, cabbage, edamame, bean sprouts, kimchi and seaweed. 

We got the double boiled chicken soup (non-spicy) with white clams, shredded chicken breast, tofu, broccoli and kimchi. While it sounds flavourful, it was actually too healthy tasting for me. The ingredients are not tossed with the noodles like I expected, but are placed at the bottom of a smaller accompanying bowl before being covered with the soup.

The noodles were simply blanched before being topped with a generous portion of beansprouts, cucumber and the usual sous vide egg. They could have mixed in some sauce to make it more appetising, as it got bland after a few mouthfuls.

This is definitely the option that tasted the healthiest.

Finally, the Poke Bowl ($9.90). You have a choice of red rice or furikake pearl rice. We tried the red rice with salmon poke. It arrived with what looked like half an avocado which was perfectly ripe. The cubed salmon was fresh and had a light soy marinade. The entire bowl is mixed with cut cherry tomatoes and cucumber.

My favourite part of the bowl would be the red rice, which was mixed with black sesame and Japanese furikake. It had a good mouthfeel and each bite was slightly crunchy and tasty! I could even eat the rice just on its own. 

If you’re not that into sashimi, the roast beef that we had with our dry ramen is one of the other options that are available as well, along with tuna poke and pork belly.

This little eatery is perfect for an affordable mid-day meal (all bowls are $9.90 NETT!) that won’t cause you to go into a food coma after lunch. My favourite would be the salmon poke bowl because I enjoyed the texture of the red rice.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to L32 Geylang Handmade Noodles. We will verify and update from our side. Thanks in advance!

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Gyu Nami is the latest addition to Amoy Street Food Centre! You heard that right – It’s Gyu Nami and not tsunami. Co-owner, Daniel, shared that the name of the shop was derived from the iconic “The Great Wave Off Kanagawa”. “Nami” means wave, while the word “Gyu”means beef.

Daniel, who was previously in sales, was inspired to bring the idea of Wagyu Beef Donburi back to Singapore after discovering a similar concept in Japan. With the help of his cousin, who co-founded Ash & Char, Gyu Nami was born.

Upon order, Gyu Nami takes a bowl and fills it up with Japanese short-grained rice that is covered with a spicy siracha sauce. Delicate slices of wagyu roast beef are then arranged on top of the pearl rice. To ensure consistency, the chef painstakingly checks that there is 100g of wagyu beef for each bowl.

It’s almost as if it’s a work of art, when the chef tops it off with an onsen egg and spills sweet onion sauce all over. Gyu Nami’s rendition of beef donburi also contains a rather uncommon element – yogurt sauce which is made from yogurt, sesame and a touch of Japanese mayo.

If you noticed the lack of marbling in the wagyu, that’s because the beef cut is the eye of round. Done to a medium rare, the beef is pretty lean and tender. I enjoyed the sweetness from the onion sauce as well, which made up for the lack of beefy flavour in the beef. The yogurt sauce  did well in balancing out the light and sweet profile of the dish with its rich and sour taste.

The rice, which was sticky, pairs nicely with the spicy siracha sauce. While there’s a subtle tingling sensation from the spice, I would have preferred more heat to give the dish a punch. You might want to break the yolk which has a custard-like consistency. It will bring the whole dish together.

A lot of thought has been put into assembling the Wagyu Roast Beef Donburi. For only $10, the donburi is really value for money! Wagyu Roast Beef Donburi is the only item on their menu, so that spares you the agony of deciding what to eat.

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

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Golden Mile Food Centre was opened in 1975 for the resettlement of street hawkers from Jalan Sultan. Now, it houses famous hawker stalls that offer a variety of local dishes such as char kway teow, hokkien mee and chicken rice. We’ve rounded up the top 10 stalls here that are worth putting on the calories for.

Charlie’s Peranakan

Uncle Charlie’s mother is a Peranakan. He picked up his culinary skills from her, and started selling Peranakan cuisine in Bukit Merah since the 1980s. Their menu is quite impressive – it consists of Peranakan dishes such as Babi Assam, Beef Stew, Toh Hay, Itek Sio, Bakwan Kepiting, Chap Chye and Babi Pongteh.

Hainan Hokkien Mee

This is perhaps the driest plate of hokkien mee you can find in Singapore! The owner leaves the stock to simmer till it has evaporated, ensuring that the flavours are locked into the yellow noodles and bee hoon. Therefore, you get a plate of hokkien mee that’s immensely rich in flavours, with a lingering smoky fragrance!

91 Fried Kway Teow Mee

Ever heard of char kway teow with chye sim and ikan billis as toppings? Well, you can find it here! Owner, Mr. Tan, explained that his char kway teow is stir-fried with a special broth that takes about 10 hours to prepare. The wok hei is really gratifying. Adding ikan billis into each plate gives the dish a nice crunch, with an accentuated savouriness. This is a twist on the traditional char kway teow, and is certainly worth a try.

Burgs

Burgs serves up quality gourmet burgers at extremely affordable prices. You can get scrumptious burger sets for less than $10 here, and each set comes with thick cut fries that, to our delight, can be swapped for onion rings for a mere buck! Burgs also offers various sides such as Honey Soy Chicken Wings.

75 Ah Balling Tang Yuan

Despite having a few branches islandwide, 75 Ah Balling Tang Yuan still makes their great balls of love by hand, and stuffs them generously with 5 types of filling, including a unique green tea filling. The green tea glutinous rice balls are slightly chewy, yet firm. Feel the rich fillings disintegrate into a sweet mess in your mouth. Moreover, you can choose your desired soup from the classic peanut, longan, ginger, and almond soup bases.

Golden Mile Special Yong Tau Foo

Don’t set your expectations too high for this bowl of yong tau foo. It isn’t fantastic, but comforting enough, and gives one a homey feel. One of our dining partners commented that, “the yong tau foo 有妈妈煮饭的味道 (tastes like homecooked meals by his mum)”. At this stall, you have to select a minimum of 8 pieces, and only beehoon is served.

Ah Xiao Teochew Braised Duck

The duck meat, rice, and egg taste average on their own, but when eaten together, it’s actually quite good. Only plain white rice is served here, so ask for more gravy to be slathered over the rice. Usually, the standard’s pretty good, but on that particular day, the gravy is slightly too wet, and the duck meat too tough.

Prawn Village

Owner Anson was a nurse for 16 years before he embarked on this hawker journey. The broth here is made with pork ribs and chicken bones, and simmered for many hours in order to bring out the flavours. To maintain the freshness of the prawns, Anson only blanches them on the spot. Remember to request for his fiery chilli.

Kopi More

Owner Lawrence has a blend of Indonesian and Arabica beans and grinds it on the spot. What makes it so special is that Lawrence makes the coffee using an espresso machine, before adding sugar, evaporated milk and condensed milk to further enhance the aroma. Each cup is affordably priced at just $1.50! The stall serves home-baked chiffon cakes too.

Hainanese Boneless Chicken Rice

Don’t be deceived if you don’t see a queue here, as customers are advised to sit down and wait for their meals to be served. The wait can be quite long, so be sure to check the waiting time before you order if you’re in a rush. The rice is fragrant, but a tad undercooked on that particular day. The chicken, on the other hand, is smooth and tender.

Taste is subjective, and the hawker centre spans across two floors, so we’re just sharing our top ten favourite hawker stalls at Golden Mile Food Centre with you. If you have stalls to recommend , do let us know!

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

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

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Before you mourn the loss of Rokeby Bistro, you’d be excited to hear that it has been rebranded to Fifteen Nine Cafe and Bar. Helmed by the original owners of Rokeby, Fifteen Nine aims to excite your palate with their new menu. 

The unusual Mac & Cheese Escargots ($14) caught our eyes on social media. This dish is served in a hot ceramic pot that is served straight out of the oven, so do be careful! The macaroni was light and wasn’t too cheesy for my taste. I do enjoy the soft texture of the escargots, though it isn’t as flavourful as I would have liked. You might like to grab a cup of refreshing Autumn Sweater Black Tea ($4.50) to balance out the rich, cheesy taste. The mild-tasting tea has a tinge of vanilla flavour, which pairs nicely with the Mac & Cheese.

This local-western cafe and bar serves an Indo-Mee Burger ($16), which will appeal to diners with a penchant for the noodles. The chicken patty is fried and coated in crispy traces of Indo-mee. Ouch! If you’re planning to take a bite into all the layers of the burger at one go, think again. The Indo-mee bits will poke, but if you carefully navigate around it you’ll be greeted with the patty which is quite soft. Flavour-wise, the patty could have been a bit better marinated. The fries are sprinkled with a dash of pepper and cinnamon.

As you all know, I can’t leave a cafe without having dessert. Lucky for us, we snagged the last piece of their Molten Lava Cake with a scoop of Chocolate Ice Cream ($9). According to the staff, the in-house pastry chef only creates about 150-200 molten lava cake each month. Remember to drop by in the earlier part of the month if you want to try it! The cake itself is soft and chocolatey, and the oozing lava adds to the richness of the dessert.

A must-try will be the Kaya Butter Coffee ($5.50). It smells and tastes delicious! The concoction has a buttery smooth texture, and a subtle pandan aftertaste.

Come here if you desire a getaway from the hustle and bustle of city life, or if you need a space for personal endeavours. I’d definitely recommend the Kaya Butter Coffee. The staff also recommends The Riang Cheeseburger ($18) as it is a crowd favourite. If you’re looking to feast on their mains, take note that their kitchen closes from 3pm to 6pm. They do still serve desserts and drinks during that period, though.

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 Fifteen Nine Cafe & Bar. We will verify and update from our side. Thanks in advance!

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Prata is a staple for all Singaporeans and seems to hit the spot every single time. Crispy on the outside and doughy on the inside, the South-Indian flat bread is made by frying stretched dough which gets its flavour from ghee, a type of Indian clarified butter. Sadly, expanding waistlines don’t allow for too much indulgent prata suppers.

Mr Sax Choa aims to bring the goodness of prata, without the guilt, to the heartlands. His stall, MIDAS Every Touch is Gold, is located at Jalan Kukoh Market, near Outram Park MRT. Mr Choa, who was previously in the operations side of F&B for 25 years, is bringing healthy BAKED prata to the table. In his rendition of roti prata, there is no oil used at all! Wow, how’s that for healthy?

We tried the Master Touch Chicken Curry Set B ($5.80), which comes with 2 Golden Touch Baked Roti Pratas and a bowl of Master Touch Curry. You have a choice of original and spring onion prata. We got one of each to try. So what exactly is Master Touch Curry?

Mr Choa told us that he came up with the top-secret curry after modifying the recipe 4 times. The curry is neither Indian curry which tends to be oilier, nor Chinese curry which usually has coconut cream added. It toes the line between the two styles of curry, with a lingering taste of mustard. The curry is rich and fragrant, with a homey feel to it. It comes with generous chunks of succulent fork-tender chicken, a whole potato and a hard boiled egg. You’re definitely getting your money’s worth with this $5.80 set.

The stall’s signature Golden Touch Baked Plain Roti Prata is much fluffier than normal pratas. The baked prata resembles a puff pastry, being extremely crisp with thin layers throughout the prata. It really did not feel greasy or oily at all! Honestly, it was as satisfying as normal prata for me. 

Currently, there are 2 flavours of baked prata available – original, and a spring onion variation. The spring onion prata seems to be slightly more buttery as compared to the plain one. Both look rather similar in appearance and there isn’t a significant difference in the taste.

The baked prata soaks up the rich curry after being dipped in, and tastes excellent.

Another dish which was recommended to us was the Golden Yolky Baked Roti Prata ($5). It consists of 2 pieces of their signature Golden Touch Baked Roti Prata, drizzled with Masala Salted Egg Yolk sauce. Mr Choa told us that the recipe for the Masala Salted Egg Yolk is created by him as well. He makes the sauce from scratch! The sauce was chunky and clumpy instead of being creamy like we expected, but it was satisfyingly savoury and was an excellent accompaniment to our plain baked pratas. We thought that it got a little cloying as the buttery pratas and the rich sauce makes the dish too heavy on the palate. Do consider getting this as a side dish to share, as it is worth a try.

Jalan Kukoh might sound really ulu, but in actual fact, is only 2 bus stops away from Outram Park MRT. I would return as Mr Choa is always coming up with new creations such as Golden Pocket Murtabak Puff (Sardine/Corn Beef). He has also introduced a Pan-Fried Golden Onion Omelette Roti Prata ($2.50) if baked pratas are not to your liking. My favourite part of the meal was the unique chicken curry. Be sure to try it if you’re there.

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

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There are a few ayam penyet restaurants in Lucky Plaza but Bebek Goreng Pak Ndut is a little different. We dropped by for lunch just to eat their crispy duck, after hearing Andrew rave about them.

The highlight of the meal is definitely the Original Crispy Duck with Rice ($9.90). Marinated in a blend of spices, and deep fried till golden brown, the tender duck rocks a bronzed skin that is moderately crispy. To be honest, it tasted like duck confit, but more Asian. We gobbled it up quickly, eagerly tearing the meat off the bones. The duck was not gamey, but some parts were a little drier than others.

The more health conscious should go for the Sangan Crispy Fried Duck ($10.50) which is pan fried without oil. I thought it would be dry but no, the meat was still tender and had a pleasant smokiness. In fact, I love this the most. Each plate of meat is accompanied by plain rice, kangkong, cucumber, tofu, tempeh and a generous serving of fresh chilli which is pounded in-house. Don’t forget to order a side of Crispy Duck Skin ($4.90) too. The fried duck skin is crispy, yet not oily. It’s super addictive!

Then again, if duck is not your thing (or if you prefer to stick to your chicken), there’s Crispy Fried Chicken ($7.90) and grilled chicken dressed in kecap manis too. The chicken could have been moister though. 

The Gado Gado ($6.50) is a mix of cabbage, bean sprouts, long beans, cucumber, egg and tofu, drenched in a runny kecap-manis sweetened peanut sauce. The mix is then covered in a blanket of keropok. I thought the peanut sauce was a little too runny and I would have preferred it to be more crunchy. 

I love oxtail because the meat is so succulent and rich. When cooked well, the meat falls off the bone easily. That’s exactly what went on in this bowl of Oxtail Soup ($8.90). The soup has a beautifully rich flavour that is enriched by the meat and spices. Even though it is a bowl of flavourful soup, I still prefer the one at Impian Wahyu because the vegetables make the soup lighter and sweeter.

Indonesian dining is never complete without chilli. There are 5 different kinds of chilli sauce available and my favourite is the one with fresh red chilli. It doesn’t look like it will kill but oh my, one little mouthful is enough to make my scalp itch. Every dish is accompanied by a different chilli. Don’t worry if you cannot handle the heat – just ask the staff for a less spicy version. If you are still perspiring buckets from the heat, order a glass of Ice Campur ($3.90). Just like our ice kachang, the ice ball comes with grass jelly and atap seeds, drizzled with rose syrup and carnation milk.

I wish I discovered this place much earlier. This is a good alternative to ayam penyet if I am dining in Orchard. They also have an outlet in Tampines. I’ll definitely be making many return visits!

Thank you Andrew for the treat. MissTamChiak.com made anonymous visit at the stall featured here.

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When we talk about good chicken rice in coffee shops, places like Ming Kee comes to mind. I frequent the  western part of Singapore pretty often and I haven’t really come across many good chicken rice stalls in this part of our little red dot. Recently, a friend introduced me to Shi Mei Hainanese Chicken Rice, which has been said to be the childhood dish amongst millennials living near Bukit Gombak.

For a dainty stall, they do serve quite an impressive variety of roast meats and unique side dishes, including sesame chicken and Thai Style Beancurd. Let’s begin with the star of the meal – the chicken. You will not regret sinking your teeth into the slices of tender chicken meat which are coated in a thick and savoury gravy. We got the best of both worlds – steamed and roasted chicken. The latter won over my stomach, with its lightly crisp skin that was addictive.

If it slipped your mind to order a plate of greens, don’t worry! Lying beneath the succulent chicken pieces is a bed of crunchy beansprouts. Savour the combination of chicken, bean sprouts, and a spoonful of lightly oiled rice! Add a splash of their homemade Chilli, a classic combination of spicy and sour notes, and you’ll soon forget about the other dishes on the table.

The Char Siew is coated with a viscous and slightly sweet gravy, which I found appetising. The char siew slices were, unfortunately, too thin, and it definitely lacked the fattiness and bite that I was looking forward to. 

Emerging from Shi Mei’s repertoire of roast meats is the Sesame Chicken, which is an unusual find. You get chicken meat heavily coated in sesame seeds and a sweet gooey sauce. A roasted and nutty flavour follows every bite. We found that the nutty fragrance complements the sweetness of the sauce. I would have preferred a stronger sesame flavour on the chicken, though.

The Oyster Sauce Vegetable is your typical chye sim which is stir fried, and doused with savoury oyster sauce. Nothing to shout about.

The amount that we ordered was enough to feed at least a table of 6. Best part? It was only $30! This place is definitely good for your wallet, especially if you are looking for affordable and delicious hawker fare for lunch. Come early if you want to skip the lunch crowd!

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

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Besides Clementi 448 Food Centre’s famous porridge stall, there is a hidden gem at Yuhua Village Market & Food Centre where you can get a comforting bowl of delicious porridge too . This stall only opens in the morning, and you’ve to be prepared to brave the queue. We arrived around 9.30am on a Saturday morning, and had to wait around 30 minutes before we were served.

The Sliced Fish Porridge ($2.50 / $3 with egg) consists of a generous amount of fresh fish. It is topped with you tiao, spring onions, shallots, coriander, and preserved vegetables. We liked the slight crisp of the shallots, which gave a little crunch to the otherwise “soft” porridge. Moreover, the porridge isn’t watery, nor too thick. The texture is just right, and you can feel and taste each softened rice grain. Don’t forget to complete this satisfying porridge with an egg!

The Century Egg Lean Meat Porridge ($3 / $3.50 with egg) fares better than the fish porridge, for me, as I dislike coriander. The smooth porridge has a creamy consistency and it is also not as greasy as the one at Clementi. The well-marinated lean meat, together with the century egg, makes this bowl very flavourful. You will find that the porridge is well worth its price tag ($3.50 with the addition of an egg).

Start your day on a lovely note with bowls of heartwarming porridge here. West-siders, the next time you need a porridge fix, you might want to pop by Xiang Ji. 

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 Xiang Ji Cooked Food. We will verify and update from our side. Thanks in advance!

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As the self-proclaimed Banmian Queen, I knew I couldn’t miss trying the L32 Geylang Banmian. My friends have raved about their handmade noodles for ages. I was a little put off by the seemingly inaccessible location, but it’s actually only a 10-minute walk away from Paya Lebar MRT. No more excuses then!

This stall is actually owned by a couple in their late 30s. Ben and Shirley bought over the stall from another owner. Having no prior experience in cooking banmian, the recipes are born out of Shirley’s love for banmian

The soup is cooked for over 10 hours, from 10.30pm the night before. The star ingredients have got to be the pork and the anchovies. The noodles are made by hand at the stall daily.

Unlike other banmian stalls which have rather limited toppings, L32 Geylang Handmade Noodles has a pretty impressive variety of toppings, ranging from good ol’ pork to prawns, and even clams!

We ordered the Dry Pork Banmian ($4.30) and the Fish Soup Banmian ($6).

The Dry Pork Banmian contains both sliced pork and minced pork. The pork slices used here are of the leaner variety, hence, they were a little tough. It’s perfect for the more health-conscious crowd though. I liked the addictive savoury-sweet dark sauce that coated the noodles.  

I was wondering where the usual egg that comes with the soup version of banmian was, initially. I found it  hiding in the soup! Don’t miss out on the runny yolk before it gets overcooked from sitting in the soup for too long. 

The Fish Soup Banmian includes thick slices of fish. Dip them in the tasty chilli and you just can’t go wrong. The anchovy-based soup of the banmian is very clear, with no MSG taste at all. It can get a bit warm in the coffee shop, as you savour the hot soup in Singapore’s sweltering heat, but the perspiration stains on your shirt might just be worth it. 

Both the dry and soup versions use the same handcrafted egg noodles, which are crafted with egg, flour, water and salt. While the noodles found in both variations have a nice bite, I’ll recommend going for the dry version if you’re craving for something heavier and more flavourful. After all, you still get a taste of their soup which comes in a small bowl.

The cherry on top of any bowl of banmian would be the fried anchovies which add an extra crunchy texture to the bowl of noodles. The fried anchovies here have also been raved about, as they are crispy and not too salty.

I’ve heard countless warnings about the long waiting time. Be prepared to queue for 30 minutes to an hour. We only waited for 10 minutes when we arrived at 1.30pm on a Thursday afternoon though. Perhaps, its more crowded in the evening?

If your stomach can’t stop growling, as you wait for your noodles, you can curb those hunger pangs with some ngoh hiang from the stall just next to L32 Geylang Handmade Noodles. 

Note that they serve the banmian to your table after you place your order at the counter. At least you won’t have to stand around and wait after you have placed your order!

I’ll definitely be making many return visits!

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 L32 Geylang Handmade Noodles. We will verify and update from our side. Thanks in advance!

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Dubbed the “Yishtana”, we thought that Yishun couldn’t get better. But it did. Establishing a landmark in northern Singapore is the newest Yishun Park Hawker Centre, which officially opened on 20 September 2017.

The management behind the new hawker centre, Timbre + Hawkers by Timbre Group has created a spin on the concept of traditional hawker centre to incorporate innovation and modernization into hawker fare. Timbre Group aims to increase the appeal of the hawker trade to attract the younger generation. An example would be the use of automatic tray returning stations. When you order food and use the tray, the hawker charges you an extra dollar. If you return the tray to the automatic stations, you’ll get your dollar back through a coin dispenser. Now that’s a pretty interesting way to cultivate our habit of returning trays! There are a total of 43 stalls here in Yishun Park Hawker Centre. Here are 7 stalls that you should visit!

#01-42 Ajisai Japanese Ramen

Ramen priced as low as $3.50? Now that’s unbelievable! Debuting in the heart of Yishun Park Hawker Centre is Ajisai, which is helmed by Japanese Chef Hiroki Saito. The signature dish is the Pork Chashu Ramen ($3.50) – a ramen steeped in an appetising shoyu-based broth. Laying on the noodles are thin slices of pork char siew with alternating layers of fat and meat. The char siew is slightly on the drier side, though. There are also a couple of side dishes that you can snag for as low as a buck! We recommend the potato salad! For the quality and taste, this is really a meal that’s value for money! Come try, come try!

#01-27 Fishball Story Fishball Noodles

Using his grandmother’s fishball recipe, 26-year-old hawker cum owner Douglas is dominating the hawker scene. Another Fishball Story franchise has landed. Look forward to freshly made fishballs using 100% yellow tail fish meat – no flour added! For $3.50 a bowl, you get a few fishballs, a few slices of fishcakes and good amount of mee pok tossed with sambal chilli and lard. The fishballs are firm and the noodle are pretty al dente with a QQ texture. 

#01-37 Smokin’ Joe Western BBQ

Owner Joseph wishes to bring fine dining into the heartlands of Singapore. Dishes are mainly prepared using a charcoal grilled oven that is similar to the one Chef Gordon Ramsey utilises in his kitchen. For starters, we ordered the Honey Sriracha Citrus Norwegian Salmon ($14) – a 150g Norwegian salmon served with mashed potato, broccoli and crispy fish skin. We couldn’t bear to dig in, seeing how chef Joseph took great effort in plating the dish. The first bite was mind-blowing. The salmon skin was crispy, and the flesh succulent. Pieces of fried salmon skin add a delicious crunch. You’ll get broccoli and mashed potato as well. The price is a bit on the higher side, though, so if you’re looking for cheaper alternatives, dishes such as the BBQ Boneless Chicken Leg ($7) are equally delicious too! 

#01-33 Nasi Lemak Ayam Taliwang

I was pretty psyched about Nasi Taliwang, which is actually rice served with Indonesian-style grilled chicken. However, it wasn’t available during the opening of the hawker centre. Replacing the Nasi Taliwang is the Nasi Lemak Set ($3), which is an assembly of rice, fried chicken, egg, tempeh, peanuts and ikan bilis. Although the components are pretty standard, I particularly enjoyed the subtle coconut fragrance that the rice carries. You also get a choice of either sweet chilli or spicy chilli, but we tam chiak so of course we had both! The sweet chilli was well-balanced, but what stood out was the spicy chilli which was very aromatic!

#01-39 Jiaocai Hotplate Seafood BBQ

Remember Zijie from Jiaocai Hotplate BBQ in Yuhua Village Market? His mother, Mdm Neo, has trained him well enough to manage his own stall here! Imagine peeling layers of succulent and moist flesh off their stingray ($12 small / $15 regular / $17 large). Zijie first places the stingray on a grill and cover it with a lid to retain its moisture before transferring the stingray to a hotplate placed over a charcoal stove. Dollops of fiery sambal chili is then slathered on the stingray before it’s served. Other dishes such as BBQ squid, prawns, and vegetables are available as well.

#01-31 MIDAS Curry, Baked Roti Prata & Puff

The famed MIDAS Every Touch is Gold is now officially opened right here in Yishun Park Hawker Centre! The owner, Mr Sax Choa specialises in the creation of baked roti prata. The baked prata resembles a puff pastry, being extremely crisp with thin layers that did not feel greasy or oily at all! As it wasn’t available on the first day of operations, we ordered the Baked Croissant Murtabak Puff instead. The croissant is actually made using roti prata, and is generously filled with either sardine($3) or corn beef($4).

#01-24 618 砂锅小厨 Claypot Cuisine

As we strolled along the hawker centre, there were a handful of diners munching on steamed Mui Choy with Pork Belly. This Hakka delight might not appeal to the young, but its taste will not disappoint. For $5, you get a claypot filled with preserved vegetables and stewed pork belly. The preserved vegetables aren’t as salty as the ones you get elsewhere, but I do like this version better. This shop is apparently famous for their Bak Ku Teh as well.

Did you know that all hawkers in Yishun Park Hawker Centre offer one basic meal option at $3? That’s really affordable! However, it’s not all just food here. Patronize Tuck Shop – the hawker centre’s retail drink space if you fancy a place to socialize or hang with your friends. It is designed to be part self-service retail store, and part gastro bar! Aside from the quintessential must-haves in hawker centres, such as local coffees and toasts, Tuck shop also offers beverages such as cappuccinos and lattes.

On weekends, Yishun Park Hawker Centre also offers family-friendly programmes such as Park & Play. Watch young children engage in activities such as face painting, bubble and water play, art & craft or even sensory play. Park & Play will also offer different themed activities every month. See you there!

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

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

The post 7 Hawker Treasures in the All New Yishun Park Hawker Centre! appeared first on Miss Tam Chiak.

The closure of Erich’s Wuerstelstand in Chinatown, back in May, may have come as a shock to its regulars. However, if you are a regular, you can heave a huge sigh of relief as the Austrian eatery has reopened at another coffee shop in Dover Crescent! For those who have not heard of Wuerstelstand, it is actually a sausage kiosk that serves authentic Austrian dishes.

According to the Austrian chef, Erich, Wuerstelstand was initially built to accommodate the changing demographics that arose from economic and social changes around the world. One of the changes is a higher propensity for people to move into the heartlands. Hence, Erich decided to set up his eatery in a hawker setting. 

“We only serve customers who can eat pork, because all our sausages and meat cuts are purely pork. We do not serve chicken or beef,” Erich shared. Since that wasn’t an issue with us, we ordered a Kaesekrainer ($4/pc) – a smoked pork sausage with cheese that is well loved by Austrians. Each pork sausage is actually mixed with a secret cheese recipe, so pork and cheese lovers must try this! The sausage is sliced into pieces, and served with tomato sauce and mustard. The sausage has a slight char on the outside, while the inside had bits of melted cheese. I find that the pork sausages go really well with the tomato sauce which is imported from Germany. 

I paired the Kaesekrainer with a Crispy Dinner Roll ($1), which has a slightly tough texture.

If you prefer a traditional grilled pork sausage, Bratwurst ($3/pc) is available. Similar to the Kaesekrainer, the bratwurst is sliced and placed on a plate with condiments on the side. The seasoning in the bratwurst is good, with discernible bits of herbs and spices. I paired the Kaesekrainer with an Onion Bun ($1). Erich shares that his Austrian breads are made in a Singapore bakery. Indeed, the texture of the bun is fluffy. You can also find bits of dried onions inside. I would definitely recommend the onion bun over the crispy dinner roll.

As we were about to leave, one of Wuerstelstand’s regulars whom we spoke to raved about the Meatloaf Sandwich ($5) – a staple in Austrian German cuisine. We tam chiak right, so we definitely had to get it. The sandwich is a simple assembly of three thick slices of meat loaf, German mustard and two slices of dinner crispy roll. If you haven’t tasted meat loaf, it tastes like our usual luncheon meat but is less salty, less oily and better seasoned. 

Chef Erich mentioned that his pork sausages are not made in house. The pork sausages that you get at Wuerstelstand are imported from a German company which delivers quality pork sausages. If you’re craving for good German pork sausages, Erich’s Wuerstelstand is worth a visit. Do drop Erich a Whatsapp or SMS with your first name and a positive (hopefully) comment about his food and you’ll receive a $1 discount on your next order!

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

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The post Wuerstelstand – Our Last Sausage Kiosk Before the Equator appeared first on Miss Tam Chiak.

Can’t sleep at night? Meet your friends for supper! That’s what I did right before my flight to the states. I went for a massage and asked my friend Dennis out for supper at Chia Bee Lor Mee. Uncle Ong picked up his culinary skills from a friend and has been selling lor mee along Beach Road for the past 40 years. Since the very first day of operations till now, the stall only opens at night.

Chia Bee Lor Mee (from $4) comes with fried fish, braised meat, and egg. Uncle Ong used to add rustic-style shredded fish as well. However, as he grew older, he decided to keep it simple and only serve fried fish. Even so, his wife fries the fish in batches at night. The fish is not too oily and is very tender.

The soul of the dish is the gravy. Five spice powder, orange peel and star anise are key ingredients in the creation of the gravy. The gravy has a subtle fragrance of spices and is not overly thick. The accompanying minced garlic and chilli adds more flavour, without overwhelming the gravy. I like to add more vinegar for that extra tang.

The gravy coats the noodles evenly and the crispy fried fish is a joy to bite into. Travelling there specially for a bowl of lor mee might seem a bit much, but the bowl of goodness is definitely worth the effort. I’ll recommend that you order the upsized portion for a more satisfying supper.

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

The post Chia Bee Lor Mee – Good Lor Mee Satisfy Your Midnight Cravings appeared first on Miss Tam Chiak.